HRM 140 - Introduction to Bar

and Beverage Management

3 Credits, 3 Contact Hours
3 lecture periods 0 lab periods

Introduction to the fundamental areas of beverage operations. Includes planning

of the bar, bar staffing and training, legal regulations, standardized recipes, drink
costing and pricing, and beverage production methods and mixology. Also
includes product identification; purchasing, receiving, storing and issuing
beverages; service of spirits, wine and beer products; marketing and menu
development; and cost controls of a beverage operation.

Course Learning Outcomes

1. Explain the fundamentals of mixing cocktails and the importance of standard

recipes and standard    measurements.
2. Successfully calculate pour costs using a beverage recipe and calculate beverage
pricing using various percentage cost formulas.
3. Identify the primary legal concerns and various employment laws that influence
internal operations with regard to alcohol service, and describe the nature and growth of
third-party liability laws and the effect of these laws on bar and beverage operators.
4. Define the appropriate classifications of alcoholic beverages, differentiating
between distillation and fermentation as well as basic wine classifications.

Performance Objectives:

1. Explain the changing drinking patterns of the U.S. public.

2. Explain the “people skills” required of a bartender, the functions performed by an
effective       bartender, and how an effective bartender can increase sales without
necessarily pouring more      drinks.
3. Understand the importance of the guest profile in bar and beverage marketing, and
describe the variables that affect a guest profile.
4. Ascertain and define aesthetic and functional considerations to space allocation in
bar and beverage operations.
 5. Identify and discuss the three primary legal concerns with regard to alcohol
service, and describe the nature and growth of third-party liability laws and the effect of
these laws on bar and beverage operators today.
6. Apply techniques of server intervention and monitoring alcohol consumption.
7. Discuss the various standards that should be established to enhance product
control, and explain how to determine product cost and ensure sales accountability.
8. Understand the basics of mixing cocktails and the importance of standard recipes
and standard
measurements.
9. Explain and calculate pour costs using a beverage recipe.
10. Calculate beverage pricing using various percentage cost formulas.
11. Describe criteria that should and should not be used during the employee
selection process.
12. Discuss the prevalence of internal theft and how to develop policies and
procedures to control theft.
13. Describe considerations affecting the choice of purveyors, explain the role of
purchasing controls in an overall control system, and identify general practices of
good storeroom management.
14. Identify various employment laws that influence internal operations, and
describe the general nature of state licenses and permits as well as the basic
provisions of the Federal Alcohol Administration Act of 1935.
15. Define the three specific classifications of alcoholic beverages and
differentiate between distillation and fermentation.
16. Understand the importance of wine knowledge to bar and beverage
managers, and briefly describe the basic wine classifications
Outline:

I. History of the Beverage Industry

A. The earliest wines
B. Wine and religion
C. A brief history of beer
D. Distilled spirits in brief
E. Alcohol and health in history
F. The Tavern: pleasures and politics
G. Prohibition and its effects
H. Today’s beverage-service industry
II. The Role of the Customer in a Bar-Service Operation
 A. Human physiology of alcohol
B. Targeting your clientele
III. The Planning the Bar
A. Planning and research
B. Location and market feasibility
C. Atmosphere and décor
D. Décor requirements
E. Layout and design
F. The Bar itself
G. Working with a designer or consultant
IV. Bar and Beverage Equipment 
A. Under-bar and back-bar equipment
B. Refrigeration needs
C. Bar tools and small equipment
D. Glassware
E. Cash registers
F. General equipment guidelines
V. Alcoholic Beverage Production
A. Sanitation 
B. Liquor supplies 
C. Mixes
D. Garnishes and condiments
E. Ice
F. Service accessories
G. Opening the cash register
H. Behind-the-bar behavior
I. Closing the bar
VI. Spirits and Cordials
A. Types of alcoholic beverages
B. Selecting spirits for the bar 
C. How spirits are made
D. Brown goods: whiskey and scotch
E. White goods: vodka, gin, rum, and tequila
F. After-dinner drinks
G. Liqueurs, cordials and more
VII. Wine Fundamentals
A. Creating a wine list
B. Role of the server
C. Serving wines
 D. Wine storage
E. Wine-list follow-up
VIII. Beer       
A. Brief history of beer 
B. Beer-making basics 
C. Types of beer 
D. Selling beer 
E. Storing beer 
F. Serving beer  
IX. Mixology and the Bartender
A. Mixed drinks 
B. Drink families
C. Coffee drinks and hot libations
X. Staffing Concerns
A. Staff positions 
B. Hiring and scheduling 
C. Training the staff
D. Labor and employment laws 
E. Compensation and benefits 
F. Payroll taxes, benefits, and prerequisites
XI. Promoting Responsible Drinking and Alcohol Awareness
A. Alcohol’s impact on human health 
B. Alcohol and nutrition 
C. Alcoholism and other drinking problems
D. Legal considerations
XII. Legal Factors in Beverage Service
A. Regulations: an overview
B. Getting ready to open
C. What, when, and to whom you may sell
D. Regulations that affect purchasing
E. Regulations that affect operations
XIII. Costing, Pricing, and Control 
A. Bar costs 
B. Standards
C. Recipe standards
D. Bar cost formula
E. Beverage pricing
XIV. Purchasing, Receiving, Storing, and Issuing
A. Planning the purchasing
 B. Placing the liquor order
C. Receiving the liquor order
D. Storage
E. Issuing liquor
F. Inventory
G. Purchasing bar supplies
XV. Controlling Internal Theft
A. The control phase 
B. Establishing product controls
C. Establishing cash controls
D. Technology at the bar