POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 1

ITHM 601 - Human Resource Management and Ethics in

Tourism and Hospitality Industry

Potter, Harry 2023-0123-4567 MSITHM

Granger, Hermione 2023-0231-5674 Dr. Daryl Ace V. Cornell
Weasley, Ronald 2023-0312-6745

TRAINING PLAN

TITLE: Bartending – Molecular Mixology

DESCRIPTION:
Bartending is one of the most difficult yet enticing job in the hospitality industry. The
main responsibility of a bartender is not just to create and mix different cocktails, but it also
highlights the skills of the bartender and their over-all showmanship as they also entertain the
customers with it. Moreover, in this part of the training, it focuses on a a new trend that is
already being utilized in the culinary world – Molecular Gastronomy.
In the culinary world, Molecular Gastronomy is a study of the food and mix of several
sciences such as physics and chemistry to transform the taste and texture of food. This is
commonly used to describe a style of cuisine in which chefs explore culinary possibilities by
borrowing tools from the science lab and ingredients from the food industry.
As molecular gastronomy became a trend in the culinary world, it can also be applied in
beverages, thus called Molecular Mixology – it is the practice of mixing drinks using science
to manipulate ingredients on a molecular level. Its purpose is to manipulate states of matter to
create new flavors, mouthfeels, textures, and visuals that enhance the experience.
Popular techniques of molecular mixology include the use of foams, liquid nitrogen, gel,
mists, heat, solidifying liquids, and much more. This training plan focuses on the approach on
Molecular Mixology, pertaining to utilizing solidifying liquids and other alcoholic beverages
to create new cocktails.
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GOALS:
Bartending can be a fun job. But it is also a serious endeavor that attracts professionals
who know that bartending can be a serious and fulfilling career; not just a summer job or means
of income. Nowadays, customers are not just looking for good, quality drinks. Rather they are
looking for great showmanship, creativity, and uniqueness in their beverages. In this training,
the trainees will be introduced to a new trend in bartending – Molecular Mixology.
At the end of this training, the trainee will be able to:
✓ Discover a new phenomenon and new mechanism in creating cocktails;
✓ Understand the “science” behind molecular mixology; and
✓ Demonstrate the use of the solidifying liquids in creating a cocktail

PROGRAM DESIGN:
Scope of the Project:
• Goal
At the end of the session, the trainee will be able to:
✓ Understand the “science” behind molecular mixology, specifically, spherical
shapes.
✓ Describe and discuss the knowledge in basic molecular ingredients and their
safe use in Molecular Mixology
✓ Discuss how to implement practical Molecular techniques into a working
environment
✓ Understand the endless practical applications of Molecular Mixology
✓ Be capable of demonstrating the use of the solidifying liquids in creating a
cocktail
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• Audience
✓ The associates of the Beverage department, specifically the associates
working in the Bar Area.

• Design Time and Checkpoints

Design Time:
✓ In planning for this training, it is highly advisable to take time and conduct a
small research on a key trainer who is highly knowledgeable and mastered the
skills in Molecular Mixology. For the time being, especially with the current
state of the world as it is experiencing a pandemic, the training would be held
right after the quarantine has been lifted. With this, the proposed timeline for
the training will be the following:

TIMEFRAME ACTIVITY
Coordinate with Food and Beverage
Director/Manager and to other Food
and Beverage Supervisors about the
2 Weeks plan on conducting a training and
workshop for the bartenders and
when to conduct it and to arrange
their schedules
Canvassing and talking to a
1 to 2 Months resource speaker or trainer for
Molecular Mixology.
Plan with the resource speaker on
which type of cocktails are to be
2 Weeks
improved and which kind will be
taught to the trainees
Canvass and Procure the new
ingredients, tools, and equipment
2 Weeks to 1 Month needed for the training and
workshop of the Molecular
Mixology
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Announcement of the training to the

1 Week associates working in the beverage
department.

Checkpoints:
The trainee will be able to:
✓ Understand the different tools, equipment and ingredients to be used in
Molecular Mixology
✓ Describe the difference between the different solutions needed in Molecular
Mixology
✓ Follow the procedure on how to properly create a spherical liquid to be added
in a cocktail
✓ Demonstrate and serve a cocktail using Molecular Mixology

• Length of the Course:

✓ Seven (7) Hours with one-hour break

Delivery:
• Content
✓ The Molecular Mixology training covers the unique techniques in cutting
edge luxury cocktails and the practical applications of science in the bar. The
training would start on the different basic tools, equipment, and ingredients
used in Molecular Mixology. Aside from this, there would also be a refresher
course in tasting the ingredients as well and identify the different between the
regular ingredient and the one treated with molecular mixology. After which,
there will also be a lecture and demonstration on how to create a proper
spherical form in Molecular Mixology. At the end of the training, there will
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be a workshop wherein the trainee will have the opportunity to recreate the
different cocktails created and demonstrated by the resource speaker.
• Method
✓ Powerpoint Presentations
✓ White Board and Marker
✓ Actual Demonstration on Molecular Mixology
✓ Workshop on Molecular Mixology
• Training Time:
✓ 9:00 am to 4:00 pm or 7 Hours, with one-hour break.
• Problems and Opportunities
✓ The trainees may not be able to get a hang of the method as soon as possible
since molecular mixology is a very technical skill and it takes time to master.
✓ It would be somewhat cumbersome to some “vintage” trainees as they would
be hesitant on the change as they would still prefer the usual way.
✓ This is an opportunity not just for the employees but also for the hotel as this
can be used as a marketing tool for the hotel to be unique as this is a new
methodology in mixology.
✓ This is also an opportunity to the bar associates to learn something new to
their skills and knowledge.

Objectives:
• Resources
✓ Venue: either Training Room or at the Bar Area
✓ Notepad and Pencil
✓ Basic Bar Tools: Jiggers, Bar Spoon, Glasses, Bar Strainer, Pourers, Mixing
Glass with Metal Tin, Ice Bucket with Shovel
✓ Alcoholic Beverages: Gin, Vodka, Tequila, Rum
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✓ Liquors: Piña Colada Mix, Sweet and Sour Mix, Blue Curacao, Grenadine,
Crème de Cacao, Triple Sec, Melon Liqueur, Banana Liqueur
✓ Juices: Pineapple, Mango, Orange
✓ Carbonated Drinks: Tonic, Soda Water, Lemon-Lime Soda, Cola
✓ Ice and Liquid Nitrogen
✓ Garnishes: Lemon, Lime, and Orange Slices, Olives, Cocktail Onions,
Watermelon Slices, Pineapple Slices
✓ Fabbri Products: Spherology Mix: The Form and The Mix
• Who is Involved?
✓ Trainer from the Beverage Department or from outside who had mastered the
technique and skills
✓ Trainee (New and Existing Associate)
• Topical Outline

Instructor
Lesson Outline Trainee Activity Time
Activity
Introduction and
Powerpoint Listening and 9:00 am to
Quick Overview of
Presentation Active Participation 10:00 am
the Bar Operations
Active Participation
Open Forum on Questioning on
and Answering of 10:00 am to
Present Bar Menu for the Present
Questions from the 10:30 am
Cocktails Cocktails
Trainer
Discussion of Powerpoint Listening and 10:30 am to
Molecular Mixology Presentation Active Participation 11:00 am
Discussion and Powerpoint
Demonstration on Presentation and Listening and 11:00 am to
utilizing Fabbri Demonstration of Active Participation 12:00 nn
Products: Spherology Products
LUNCH BREAK 12:00 NN TO 1:00 PM
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Demonstration of
Demonstration
Enhanced Cocktails Watching and 1:00 pm–
on Molecular
by utilizing Molecular Active Participation 2:00 pm
Mixology
Mixology
Workshop Proper: Observation of Return
Trainees to do Workshop and Demonstration of 2:00 pm –
Demonstration on Assisting the the Molecular 3:30 pm
Molecular Mixology Trainees Mixology
Active Participation
Answering the
and Asking 3:30 pm –
Wrap Up Queries of the
Questions to the 4:00 pm
Trainees
Trainer

• Administration and Evaluation

Administration:
✓ Duration: The training will be administered for one day, between 9:00 am to
4:00 pm.
✓ Attendees: There will be a trainer who will be conducting the said training
who specializes in Molecular Mixology. The trainees will be the associates in
the Bar Area.
✓ Training Phase: The training is a mix of lectures and demonstration from the
trainer. The trainer will explain the science behind Molecular Mixology and
why is it a trend in the Beverage Industry. At the end of the training, the
trainees are expected to do a return demonstration of the Molecular Mixology
with their assigned cocktail and at the same time, the trainer will be evaluating
them based on cocktail they have created.
Evaluation:
✓ The trainees will be evaluated based on the cocktail they will be assigned to
do. The trainees are expected to use Molecular Mixology in the cocktails that
they will be creating. The Rubrics that will be utilized is on Appendix A.
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• Links to Other Programs:

✓ Training is a necessity for the growth of an associate, but it would be also a
challenge for the company since operations will still be on going. It is
understandable that not all employees will be able to attend the training just
to cover the bar operations if it is needed. Proper coordination with other Food
and Beverage Department areas should be done to cover the said operations
for the training to commence.
✓ Food and Beverage Department:
a. Coordinate with the Director and the Beverage manager to canvass for a
Molecular Mixologist.
b. Coordinate with the Director and Manager from Main restaurant to assign
a Server, who also has knowledge and has been trained as a bartender, to
be assigned at the Bar area to cover the shift of the bartenders in the
morning until afternoon.
c. Coordinate with the Director and the Beverage Manager to set a specific
date for the training. The date should be set on a lean season to not disrupt
too much operations in the hotel.
✓ Human Resource Department:
a. Coordinate with Human Resource Department to notify them of the
training to be conducted and who will be the participants.
✓ Accounting/Finance Department:
a. Coordinate with the Finance Department regarding the budget for training
of the employees, acquisition of tools, equipment, and ingredients, the
token and fee for the trainer, and also the adjust for the payment of the
training rate of the associates
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APPENDIX “A”
Sample Rubrics
NEEDS
VERY GOOD GOOD FAIR IMPROVEMENT
SCORE
(4) (3) (2) (1)

All ingredients for

garnishing are All ingredients for All ingredients for All ingredients,
prepared well, all garnishing are garnishing are bottles, and bar
bottles are lined prepared, bottles somewhat are not yet
Mis en Place
up properly, and are arranged prepared, bottles properly set up
bar is clean and properly, but bar are arranged, but and are not at par
free of dirt and is unsanitary. bar is unsanitary to standards.
hazard.
The aroma of the
The aroma of the The aroma of the
cocktail is The aroma of the
cocktail is cocktail is
somewhat cocktail has
Aroma pleasing and does pleasing but there
pleasing but has a strong burning
not have a strong is a small hint of
mild scent of scent.
burning scent. alcohol.
alcohol
The colors of the The colors of the The colors of the The colors of the
Color ingredients used ingredients used ingredients used ingredients used
Combination are eye-catching are refreshing but are common are not refreshing
and refreshing. not eye-catching already. and eye-catching
The use of The use of
The use of
Molecular Molecular
Molecular The Molecular
Usage of Mixology was Mixology was
Mixology was Mixology process
Spherology in great and had good and
excellent and had was not utilized
the Cocktail somewhat somewhat
enhanced the well in the cocktail
enhanced the enhanced the
cocktail
cocktail cocktail
The cocktail has
an excellent mix The cocktail has a The cocktail is too
The cocktail has a
of flavors. The good mix of potent to drink
good mix of
liquor used flavors but the and lacks flavors
Taste flavors but has
compliments with has a from the liqueurs
too much liquor
the liqueurs and sweet/sour/spicy and other
content.
other beverage taste to it. beverage used.
used.
The garnish used The garnish was
The garnish used The garnish used
was clean and not well presented
was clean and was clean but
well-presented and not to
well-presented, was not executed
Finishing/Garnish and the glass standard. The
but the glass had well. The glass
used is free of glass was not
some small also had some
any spills from the clean upon
dirt/spills dirt or spills
cocktail presentation
The cocktail was The cocktail was The cocktail was
The cocktail was prepared and prepared and prepared and
prepared and executed but executed but executed but it
Timeliness executed before exceeded by a exceeded by a at exceeded more
the prescribed few seconds from least 3 minutes than 3 minutes
time ended. the prescribed from the from the
time. prescribed time. prescribed time.

TOTAL SCORE
24/24 = 100*
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APPENDIX “B”
Sample Products from FABBRI