This course gives adequate standards to the theories, ideas, and methods essential for the interpreting of operations in the Beverages Service department. This conveys the distinctive importance on the importance on the improvements of technological and interpersonal skills required for the effective functioning of the bar/beverage service operation. The student will learn theoretical concepts and apply the basic concepts in beverage services industry. Topics will include the following: Familiarization of food and beverages services, description of bar organization and its personnel functions and responsibilities, identification of bar parts and equipment layout as well as equipment uses, classifying the categories of beverages, operating basic coffee productions, differentiating smoothies and cocktails, categorizing wines, beers, and spirits and their services.
- Faculty: Bautista, Jmjson
- Faculty: URETA, APPLE