This course covers beverage service and the management thereof, aimed at enhancing profitability with a focus on marketing. Legal issues related to responsible alcohol service are dealt with. Other topics include control systems, hiring and training, and essential information on a wide range of local and international beverage products. The importance of product knowledge is emphasised throughout.
Managing Service in Food and Beverage Operations
- Food and beverage trends affecting bars.
- The process involved in beverage service.
- Types of beverage establishments and the major types of beverages they serve.
- Beverage staff positions, duties of a beverage server and a bartender.
- Rituals and procedures associated with the service of coffee, tea, beer, wine, and champagne.
- Signs of intoxication and explain how a “traffic light” system is used to monitor consumption.
- Leadership practices and skills essential to being an effective leader.
- Control points of a bar operation.
- Marketing and sales of beer, wine, and spirits.
- The beer making process, storage, and handling.
- Mixology basics, including standard recipes and methods of mixing drinks.
- Types of wines and explain the wine-making process, from the pressing of grapes to the storage of bottled wine.
- Procedures for tasting and judging wines.
- Explain the classification and labelling systems for wine in South Africa and other countries such as France, Italy, Germany, Spain, Portugal, and the United States.