The beverage sector worldwide has considerable change in recent years as consumer expectations have changed, especially in China. Nowadays, in many big cities more and more public bars and hotels are managing business through involvement activities, including cocktail making, cooking classes where customers can prepare their own favorite cocktails and canapés or other light foods with the help of the staff, plus wine and beer tasting sessions carried out by professional staff members who are knowledgeable and friendly. In order to operate beverage sector successfully, owners and managers need to be creative and responsive to the ever-changing needs of market trends and customer preference.
Overview
Syllabus
- 1 The Origin of Wine
- 1.1 The Origin of Wine
- 2 Beverage Product Knowledge
- 2.1 Alcoholic Drinks
- 2.2 Non-alcoholic Drinks
- 2.3 Chinese Tea, Wine and Spirit
- 3 Bar and Beverage Operations Management
- 3.1 Bars and Bar Staffs
- 3.2 Bar Equipment and Glassware
- 3.3 Professional Ethics and Bar Operations Management
- 4 Hygiene and Safety
- 4.1 Hygiene and Care of Glassware
- 4.2 Maintaining a Safe Environment and Fire Safety
- 5 Bar and Drinking Guide
- 5.1 How to Order a Mixed Drink in a Bar
- 5.2 Fact and Effects of Alcohol
- 5.3 Bar Etiquette
Taught by
Dawei Zhang
