This course prepares you to handle the challenges of managing beverage operations in a hospitality environment, including duties and responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and product knowledge of beer, spirits, and wines. The course includes preparation for AHLEI’s CARE (Controlling Alcohol Risks Effectively) exam.
Managing Beverage Operations
This course prepares you to handle the challenges of managing beverage operations in a hospitality environment, including duties and responsibilities of bartenders and beverage servers, essentials of responsible alcohol service, and product knowledge of beer, spirits, and wines.
What is Included?
- Study plans with flexibility of time and space.
- Globally recognized and verifiable Certificates and qualifications.
- Premium subscription to GPDP Learning Resources worth US$250.
- Premium subscription of Typsy–Australia worth US$96. (Video Training Courses)
- Premium subscription to Internships & Placements Program to build your resume, and prepare for job interviews, with our AI-based video interviewing platform to land the job you want.
- Lifetime membership of COTHM Community of Hospitality Students & Professionals.
- Lifetime access to Online Events Portal to attend webinars and talks by industry experts
- Career Pathway & Education pathway counseling
Criteria
Am I eligible for this progamme?
This course is most suited to individuals who are at least 16 years old, have a high school education.
English Proficiency
Candidates who do not have English as a first language will have to demonstrate competence in reading, writing, and listening skills in English.
About this Course
Education Path
After successful completion of this professional qualification any of below certification path:
- Continues to gain more Hospitality Certifications
- Continue with Hospitality Specializations
- Continue with Hospitality Fundamentals Program
- Continue with Hospitality Management Diploma
Career Path
Getting certified gives you the skills needed to prepare you for the wide-open world of hospitality. Once you have graduated, you can take several paths to apply your degree.
- Food and Beverage Management
- Rooms Division Management
- Marketing Management
- Destination Management
- Human Resources
- Resort Management
- Club Management
- Travel and Tourism Management
This certification can help you grow faster in your existing career as well can open new career opportunity in the following industry sectors:
- Hotels
- Motels
- Restaurants
- Fast Food Chains
- Café
- Catering Companies
- Event Management Companies
- Travel & Tour Operators
- Airlines
- Clubs
- Cruise Ships
Assessment
Proctor Required: Yes
Number of Examinations: 1
Number of Questions per Course: 200
Time Allowed per Course: 240 minutes
Passing Score: 70%
- A moc exam is provided before the candidate appears in the final examination
- A one week notice is required to schedule the final examination
- All examination are held invigilated by COTHM administration
Awarding Body
Upon successful completion, the candidate will be awarded with:
- Certification by American Hotel & Lodging Educational Institute.
Syllabus
Chapter 1: Trends Affecting Bars
1. General Trends Affecting Bars
2. Alcoholic Beverage Trends
a. Beer Trends
b. Wine Trends
c. Spirits Trends
3. Nonalcoholic Beverage Trends
4. Food Trends in Bars
5. Sustainability Trends
Chapter 2: The Basics of Beverage Service
1. Process of Beverage Service
a. Beverage Selection
b. Beverage Preparation
c. Beverage Service
2. Types of Beverage Establishments
a. Freestanding Bars and Lounges
b. Bars in Restaurants
c. Bars in Hotels
d. Bars in Other Venues
3. Types of Beverages
a. Malt Beverages
b. Spirits
c. Liqueurs
d. Wines
e. Nonalcoholic Beverages
4. Beverage Staff Positions
a. Beverage Server
b. Bartender
c. Bar Back
d. Beverage Manager
5. Keys to Success
a. The Essentials of Beverage Service
b. Responsible Beverage Service
c. Teamwork
Chapter 3: Beverage Service Responsibilities
1. Beverage Server
a. Suggestive Selling and Upselling
b. Preparing for Service
c. Taking Orders
d. Placing Orders
e. Serving Drinks
f. Maintaining Tables
g. Guest Checks
h. Clearing Tables
i. Last Call and Closing
2. Bartender
a. Key Control
b. Standard Drink Recipe Development
c. Converting Recipes
d. Standard Portable Bar Setup
e. Opening Sidework
f. Wash Bar Glasses
g. Prepare Beverages
h. Prepare Orders for Room Service
i. Clean Bartop and Lounge During Service
j. Balance Bank, Make Shift Deposit, and Collect Due-Backs
k. Clean and Secure the Bar and Lounge
3. Specific Beverage Service Procedures
a. Coffee
b. Tea
c. Beer
d. Wine and Champagne
Chapter 4: Serving Alcohol with Care
1. Alcohol Service and the Law
a. Blood Alcohol Concentration (BAC)
b. Liability
2. Checking Identification
3. Alcohol and Its Physical Impact
a. Drink Strength
b. Rate of Absorption
4. Intervention
a. Signs of Intoxication
b. Traffic Light System
c. Stopping Alcohol Service
d. Other Situations
Chapter 5: Leadership and Supervision
1. Top Ten Leadership Practices
2. Leadership and Emotional Intelligence
a. The Importance of Relationships
3. Essential Leadership Skills
a. Communication
b. Goal-Setting
c. Problem-Solving
d. Time Management
e. Recruitment
f. Orientation
g. Training
4. Other Leadership and Supervision Issues
a. Motivation
b. Scheduling
c. Performance Reviews
d. Sexual Harassment
Chapter 6: Bar Operations
1. Types and Forms of Alcohol
a. Beer
b. Spirits
c. Wine
d. Well Brands and Call Brands
e. Standard Drink Abbreviations
f. Standard Drink Ingredients and Garnishes
2. Tools of the Beverage Service Trade
a. Bar and Lounge Equipment Terms
b. Glassware, China, and Silverware
3. Control Points
a. Planning the Menu
b. Purchasing
c. Receiving
d. Storing
e. Issuing
f. Preparing
g. Serving
4. Managing for Profitability
a. Cash Controls
b. Financial Controls
c. Theft Controls
d. Technological Controls
5. Safety and Security Issues
a. Sanitation
b. Health Department Regulations
6. Making an Establishment Work: Policies and Procedures
a. Last Call
b. Tipping Policies
c. Telephone Courtesy and Reservations
d. No-Smoking Considerations
e. Handling Guest Complaints
Chapter 7: Bar Marketing and Sales
1. Marketing
a. Bar Menus
b. Marketing Using Technology
c. Marketing Through Unique Service
2. Sales
a. Selling Beer
b. Selling Wine
c. Selling Spirits
d. Selling Nonalcoholic Beverages
Chapter 8: Beer
1. Families of Beer
2. Alcohol Content
3. Beer Ingredients
a. Water
b. Malt
c. Hops
d. Yeast
4. Making Beer
a. Malting
b. Mashing
c. Brewing
d. Fermenting
e. Maturing
f. Packaging
5. Storing and Handling Beer
6. Serving Beer
a. Pouring Beer
b. The “Beer-Clean” Glass
7. Taste Talk
Chapter 9: Spirits
1. The Process of Distillation
a. Fermentation
b. Distillation
c. Blending
d. Aging
2. Whiskeys
a. Scotch Whisky
b. Irish Whiskey
c. American Whiskeys
d. Canadian Whisky
3. Vodka
4. Gin
5. Rum
6. Tequila
7. Brandy
a. Distillation
b. Aging
c. Blending
d. Labeling
8. Liqueurs, Aperitifs, and Bitters
9. Mixology Basics
10. Judging the Quality of Spirits
Chapter 10: Wine Fundamentals
1. Types of Wine
a. Table Wines
b. Fortified Wines
c. Aperitif and Dessert Wines
d. Sparkling Wines
e. Wines on Tap
2. Wine Production
a. Pressing
b. Fermentation
c. Aging
d. Fining
e. Blending
f. Bottling and Corking
g. Maturing
h. Storage
3. Making Champagne
4. Taste Talk
a. Look
b. Smell
c. Taste
d. Judging Wine
Chapter 11: Wines of France
1. French Wine Classification System
a. Appellation Contrôlée (AC)
b. Vin Délimités de Qualité Supérieure (VDQS)
c. Vin de Pays
d. Vin de Table
2. Labeling Regulations
3. Major Wine-Producing Areas
a. Champagne
b. Alsace
c. Loire
d. Burgundy
e. Bordeaux
f. Côtes du Rhône
Chapter 12: Wines of Italy
1. Italian Wine Classification System
a. Denominazione di Origine Controllata e Garantita (DOCG)
b. Denominazione di Origine Controllata (DOC)
c. Vino Tipico
d. Vino da Tavola
2. Labeling Regulations
3. Major Wine-Producing Areas
a. Piedmont
b. Lombardy
c. Veneto
d. Emilia-Romagna
e. Tuscany
f. Latium
g. Sicily
Chapter 13: Wines of Germany
1. German Wine Classifications
a. Qualitätswein mit Prädikat (QmP)
b. Qualitätswein bestimmter Anbaugebiete (QbA)
c. Landwein
d. Deutscher Tafelwein (DTW)
e. Quality Dry Wines
2. Labeling Regulations
3. Major Wine-Producing Areas
a. Ahr
b. Baden
c. Franken
d. Hessische
e. Bergstrasse
f. Mittelrhein
g. Mosel-Saar-Ruwer
h. Nahe
i. Rheingau
j. Rheinhessen
k. Rheinpfalz
l. Saale-Unstrut
m. Sachsen
n. Württemberg
Chapter 14: Wines of Spain and Portugal
1. Spain
a. Spanish Wine Classification System
b. Labeling Regulations
c. Major Wine-Producing Areas
2. Portugal
a. Portuguese Wine Classification System
b. Labeling Regulations
c. Major Wine-Producing Areas
Chapter 15: Wines of the United States
1. United States Wine Classification System
2. Labeling Regulations
3. California
a. Main Grape Varieties (Red)
b. Main Grape Varieties (White)
c. Vintages
d. Growing Regions
4. New York
5. Washington and Oregon
6. Other States
Chapter 16: Wines of Other Countries
1. Argentina
2. Australia
3. Austria
4. Bulgaria
5. Canada
6. Chile
7. Cyprus
8. Greece
9. Hungary
10. India
11. New Zealand
12. Romania
13. Russia
14. South Africa
