Diploma In Bar Operation And Beverage Service
12-Month Bar Operations +6-Months Food and Beverage +6-Months Specialized Internships 5 Star Hotels in National & International
(International Internships Charges Applicable T&C Apply)
Benefits
- Diploma in Bar Operation and Food & Beverage Service is designed to those who wish to make career in hospitality industry specifically in food & beverage service and bar operations.
- This course will enrich knowledge in the most trending employment opportunities all around the world.
- In the beginning of the respective courses students will be given complete in-bound knowledge of food and beverage service with inclusion of bar operations as a major aspect.
- Internships will be as a part of the study to increase the stability of practical knowledge and an agenda to be absorbed by the respective hotels
Career Fields
On successful completion of Diploma in Bar Operation and Food & Beverage Service Course the candidate is capable for various career aspects. Some of the career fields for this course include bars, airlines, food organizations, beverage organizations, food and beverage maintenance companies etc. The job positions that are suitable for the candidates are F&B Manager, assistant F&B manager, Waiters, bartenders, Guest service associate, F&B service etc.
FLAIR BARTENDING
- Personalized flair trainer (15 Hours) with Flair kit.
- Basic Flair bartender- shaker & bottle Moves (stall, rolls, bumps, Flips, grips)
- Free Accurate 30-60-90 ml Pouring.
- Pouring style (slide, up-down right, left, front pouring , cuts & much more)
- Work flair, fire flair, Exhibition flair with sequence.
- 3 Flair sequence with filled bottle / 4 bottle flair sequence.
- 3 bottle flair, 2 shaker 1 bottle moves.
- Flair with ice, glassware, tissues, other equipment’s bar tricks and Magic.
MIXOLOGY BARTENDING
4 Month Syllabus
- Introduction about Bartender, Bar History, Types of Bar
- Bar operation. · Different types of Glassware & Equipment’s.
- Classification of Beverage, Duty and Responsibility of bartender.
- Attitudes of bartenders, Biology of Hangover.
- Spirits of the World – Whisky, Gin, Tequila & mescal, Brandy, Wine, Vodka, Rum, Liqueurs, Aperitifs & Bitter, Beer, Sake, Absinth, Aquavits, schnapps,Tea and coffee, Cider and Perry (Introduction, History, Production, Types, Styles, Brands with country & Cocktails- tasting).
- What is alcohol & what is Fermentation & Distillation process.
- Modern Methods of Mixing cocktails, Styles & Presentation.
- Store room requisition, Daily inventory, Selling techniques of product.
- Learn more than 60+classic & Innovative (Unlimited) cocktails.(T&C Apply)
- Practical’s just don’t see but make it yourself with actual ingredients (T&C Apply)
- Shooter and slammers & Mocktails.
- Brewery, Distillery & Winery visit. ( visiting cost is applicable )
+2 Month Syllabus
- History of Molecular Mixology / Jello shots and recipe, Faqs of Jello shot.
- History and Common Techniques of Gelification.
- History, Techniques and cocktail of Spherification & Reverse Spherification.
- Faqs of Spherification & Reverse Spherification.
- Techniques and Cocktail of Whipping Siphon.
- Protection, Techniques and Cocktail of Liquid Nitrogen and Dry ice.
- Xanthan gum History Making Proses, Techniques
- Agar-Agar History Making Proses, Techniques
- Chemical Ingredients Information – Sodium Alginate, Calcium Chloride, Calcium Lactate Gluconate, Sodium Citrate.
- Gelification Cocktails – Spaghetti, plastic paper, orange jello shot, Layered shot, Margarita Jello Shots, Strawberry Daiquiri Jello Shots
- Caviar Cocktails–Orange caviar,Dry ice Mojito caviar cocktail,Between the seets, Aviator, Bloody Mary, Bluelagon, Cubalibre, Highball, Cosmopolitian.
- Emulsification Cocktails–Emulsified Campari and Orange Cocktail, Emulsified with Cosmopolitian. Emulsified with dirty martini, Emulsified with strawberry Daiquiri,Emulsified with Madras .
- Whipping Siphon Cocktails–Vanilla whipping, Strawberry whipping, Rose whipping, Chocolate whipping.
- Liquid Nitrogen Cocktails–Frozen margarita, Frozen Pinacolada, Frozen cosmopolitian Frozen cubalibre, Frozenice, Cheese boll, Biscuits/Chips (Waffers),Cotton Candy
- Home Made Wine-Pineapple, Apple, Grapes, and Plum.
- Fruits Infused (Shots)-Red Grapes, Green Apple, Water Melon, Strawberry,
- Shots-Rainbow, Atom bomb shots, Dept shot, Slammers, Fleming tower, Fire shots
- How Bitters are Made-Aromatic Bitters, Orange Bitters, Lavender Bitter, Apple Bitter
- Syrups-Strawberry, Orange, Coconut, Coffee, Chocolate, Water melon
- Jell-O Shots–Strawberry, Black currant, Green apple, Orange
- Smoke Cocktail–Smoked Fruit, Smoked Herbs, Smoky Spirits, Smoky Garnish
- Air Bubble Cocktails-(All Flavors)
- Fermentation & Distillation Live Demo
- Culinary mixes / Floral mixes / Tiki mixes.
- Home Made Liqueurs (with liquor Testing)-Irish cream, Orange liqueurs, Coffee liqueurs, Midori, Grenadian, Amaretto, Peach
+6 Month Syllabus
- The History of Wine- The Big Six wine testing
- Brands & Cocktail History- Gin, Rum, Vodka, Tequila, Whisky, Brandy, Beer,
- Innovative cocktails- (Practical’s, Styles & Presentation)
(World class Mixology Computation Winner 10) - Bar Manager Duties
- Personality development communication fundamentals while facing interviews
- Principles of managements & marketing for hospitality
- MIS( management information system )Software for F&B
- Foreign Liquor Register (FLR)
- Introduction to Bar License,
- Bar Business Models, Types of Liquor License.
- Licenses Requires to Start a Restaurant
- Distributors contacts, Daily inventory, Store Room Requisition
- Brand Name Register (Form FLR- 1A/2A/3A)
- F.L.R-3 Register, Form F.L.R-4, Form F.L.R-6 (Permit Holder’s book)
- Bar Design, Menu Design & costing –
- Cocktails & Mock tails Menu & costing
- Beverage cost controls, Tea, coffee brewing & cigar,
- Liquor Cost Control Techniques, Forecasting, planning & coasting,
- Bar planning, Project reports writing & presentation
- Bar layout Design Gust Capacity
- Beverage service & Gust handling
- BOT KOT & Bill Punching, Staff Training & Marketing
- Beverage service, Guest handling
- Bartender speed Training
- Pouring (style teqinic,Types), Cocktail
- Inventory, Bar tricks & Magic Tricks
- We will Provide Job Placements for Life time ( T&C Apply)
- Can practice at any of our academies nationwide for lifetime (T&C Apply)
+6 Month Syllabus (Theory)
- Introduction to the Food & Beverage Industry
- Growth of Tourism Industry, Types of Hotels
- Classification of Catering Establishments (Commercial & Non-Commercial)
- Food & Beverage Operations (Types of F&B Outlets in Hotels)
- Employment opportunities in Hospitality Industry with special emphasis on Food & Beverage Service.
- Food & Beverage Service Personnel
- Hierarchical Structure of Food and Beverage Service Staff with job Profile in various F&B outlets.
- Attitudes & Attributes of Food & Beverage personnel, competencies.
- Importance of hygiene in Food & Beverage Service
- Basic Etiquettes, Interdepartmental relationship
- Food & Beverage Service Equipment
- Types & Usage of Equipment – Furniture, Chinaware, Silverware. Glassware, Linen & Disposables , Special Equipment
- Role of Kitchen stewarding department.
- Dishwashing -I. Manual II. Machine.
- Care & maintenance of equipment (Polishing methods of silverware and stainless steel.)
- Menu knowledge
- Introduction, Types –Ala Carte & Table D’ hote
- Menu Planning, considerations and constraints
- Menu Terms, Classical French Menu.
- Classical Foods & its Accompaniments with Cover.
- Table setting & laying of cover, Rules for waiting at a Table.
- Control Methods
- Necessity and functions of a control system,
- Billing Methods – Duplicate & Triplicate System, KOTs & BOTs, Computerized KOTs (Kitchen Order Ticket, Beverage Order Ticket)
- Flow chart of KOT, Presentation of bill.
- Types of Food & Beverage Service
- Table Service –English / Silver, American, French, Russian Self Service – Buffet & Cafeteria
- Specialized Service – Gueridon , Tray, Trolley, Lounge , Room service, Buffet service and Banquet procedures etc.
- Single Point Service – Take Away, Vending Kiosks, Food Courts & Bars, Automats
- Mis-en-place & Mis-en-scene
- Breakfast Service
- Types of Breakfasts, Accompaniments.
- Cover Set up, Service Procedure.
Practicals
- Hygienic handling of cutlery, crockery, glassware and trays. Laying and relaying of table cloth during and before meals.
- Correct use of waiter’s cloth runners, Napkins and Napkin foldings. Mise-en-scene and Mise-en-place for various types of meals and menus.
- Correct handling and practice of service spoons and service forks, silver service. Serving and clearing of a meal (course by course).
- Table d’hote menus, laying for cover and service for lunch and dinner, preparation & service of tea, black coffee, turkish coffee, cona coffee, espresso coffee.
- Receiving and seating the guests, presenting menu cards and taking the order from guests and writing of KOT.
- Passing the order to the Kitchen & pickup. Making and presentation of a bill. Organising parties and functions – Buffets & Banquets.
- Indian and Chinese food service procedures. Daily briefing and system of tips/distribution.
- Service and accompaniments of special dishes – smoked salmon, caviar, asparagus, grape fruit, artichoke, melon, cheese, fresh fruits.
- Service of breakfast – English, Continental and Indian. (for Restaurant/Room Service) Service of hot beverages – Tea, Coffee & Coco.
- Pantry and Still room operation.
- Layout and service of small tea parties and buffets.
- Laying and service of banquets.
- Preparation and service of certain gueridon dishes – Crepe suzette, Banana an Rum, peach flambe, pepper steak, steak diane. Service of cigars and cigarettes.
- Different types of salad dressings.
