Transcript Bar Lab Course Orientation - My Academic World

Bar Operations and
Management - Laboratory
Course Code: HRM 301L
Course Credit: Lecture: 1 units (3 hours per week)
Pre-requisite: Culinary Arts and Sciences with Basic
Nutrition
Mr. Wendell Brigino Aguirre
Professor
Course Description:
The course deals with the principles and practices
involved in flairing, mixology and bartending.
This will expose the students to the actual preparation and
mixing of local and international mixed drinks, and
provide adequate knowledge and skills in operating and
maintaining a bar.
It will also provide the students to learn the
importance of proper behavior in the work place for
a promising career in the hospitality industry.
Course Outline:
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Hygiene and Safety in Food and Beverage Service
Bar Design and Layout
Bar Tools, Glasswares and Equipment
Standard Bar Measurements
Garnishes
Procedures in Mixology
• Non-alcoholic Beverages
• Alcoholic Beverages
• Beverage Costing
• Food and Beverage Service
Textbook:
Bar and Beverage Service with Mixology
By:
Lorenzo G. Rojo
Mindshapers Co, inc. Published in Intramuros,
Manila, Philippines 2012
References:
Ama, S., Ruiz, A., Rivera, M. and, Claudio, V. (2011). The
Bar Companion. Mandaluyong City, Philippines.
National Bookstore.
Calabrese, S. (2008). Cocktails By Flavors. New York City,
USA. Sterling Publishing Co., Inc.
Hodgson, C. (2009). History of Wine Worlds. Canada.
Library and Archives
Katsigris, C. and Thomas, C. (2009). The Bar and
Beverage Book 4th Edition. New Jersey, USA
John Willey & Sons, Inc.
Perdigon, G. (2009). Food Service Management in the
Philippines. Quezon City, Philippines. C & E
Publishing
Roldan, S. and Edica, B. (2008). Food Service and
Bartending. Paranaque, Philippines. AR Skills
Development and Management Services Inc.
Trinidad, C., and Reyes, C. (2008). Beverage
Knowledge. Intramuros, Manila. Mindshapers
Co., Inc.
Online sources:
http://www.monkeysee.com/
http://www.barnonedrinks.com/
http://www.ebsco.com
http://www.howstuffworks.com
http://www.journals.elsevier.com/international-journalof-hospitality-management/
http://www.fnri.dost.gov.ph/
Website source;
http://www.wendellaguirre23.wordpress.com.ph
Course Requirements:
• Bar Uniform (Type A: To be worn during Mixology)
– Long sleeves white polo
– White undershirt
– Maroon neck tie
– Name plate
– Black vest
– Black slacks pants (male)
– Black pencil cut skirt, 1 ½ to 2 inches above the knee
(female)
– Black socks (male)
– Black plain stockings (female)
– Black non-slip leather shoes (for female with 1 ½ to 2
inches heels)
• Bar Uniform (Type B: To be worn during Flairing)
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Perpetual T-shirt
Black slacks
Black socks
Black non-slip black leather/sneaker shoes
Extra T-shirt / School Uniform
• Waiver for Minor Students of Bar
Management Laboratory Classes
Printable in my website: http://wendellaguirre23.wordpress.com
Search for: Bar Laboratory Requirements
• Personal Hygiene:
– Properly comb and Neat Hair (long haired
should be tied back)
– Wearing of jewelries is not allowed
– Closely trimmed nails (no nail polish)
– No strong scented perfume / cologne
– Clean shaven (male)
– Light make-up (Female)
• Additional requirements:
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Two (2) pieces white clean hand towel
Hand sanitizer
Dishwashing soap and foam
Black Apron
Waiver for students who are under 18 years old of
age (form available in my website)