This course includes
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.
