MASTERING THE BAR: Set Up, Inventory and Mixology Basics
This one (1) day Training Module is designed to teach you how to set-up a bar (alcohol and non-alcohol), keeping track of inventory and learning the basics of mixology. This Training Module will be of benefit to individuals working in the Beverage Department of F&B establishments and hotel properties.
This Training Module will provide participants with essential knowledge and the skills required to run a bar successfully. They will also learn pricing strategies for the beverage items and how to optimize ingredients.
Target Audience
This Training Module is ideal for aspiring and existing bartenders as well as existing Assistant Restaurant Managers and F&B Supervisors. It can also be beneficial for those planning on opening their own F&B establishment.
Learning Objectives
By the end of this Training Module, participants should be able to:
- Learn the basic equipment needed for a properly-equipped bar
- Learn how to set up and organize a bar properly for smooth workflow
- Understand the importance of proper inventory management in a bar
- Learn the basics of mixology
- Gain familiarity with cocktail and mocktail recipes
Agenda
Session 1: Inventory Management (9.00 am to 10.30 am)
- Welcome & Overview of the Training
- Introduction to Bar Inventory Management
- Why Accurate Bar Inventory is Crucial
- Theoretical vs Actual Inventory
Session 2: Ordering and Receiving (10.45 am to 12.00 pm)
- Developing Par Stock Limits
- Understanding The Process of Ordering, Receiving, Inspecting and Storing Inventory
- Inventory Control Methods
- Organising Your Inventory
Lunch Break (12.00 pm to 1.00 pm)
Session 3: Bar Set-Up (1.00 pm to 2.30 pm)
- Optimal Bar Layout and Design
- Recognising Bar Tools For Different Types of Beverage Menus
- Familiarity With Different Types of Glassware and Garnishes
- Proper Storage and Placement of Bar Tools and Equipment
- Checklists for Opening The Bar For Service
- Hands-On Practice In Setting Up A Bar Station
Session 4: Mixology Essentials (2.45 pm to 5.00pm)
- Understanding What Your Customers Want
- Mixing Techniques and Terminology
- Familiarity with Classic Cocktails
- Familiarity with Classic Mocktails
- Recipe Scaling and Consistency
- Garnishing for Glasses
Wrap Up and Q&A (5.15 pm to 5.30 pm)
- Overview of the Main Points
- Open Discussion and Q&A
- Action Plans and Next Steps
Materials For Training
- Presentation slides
- Handouts
- Recipes
- Notepads, pens and other stationery
Delivery Method
- Lectures
- Interactive discussions
- Group work
- Case studies
- Practical workshops
Assessment
Participants will be graded based on their participation in group discussions, practical tasks and their level of comprehension to apply concepts learned during the Training Module
Trainer
The Certified Trainer will have extensive experience in setting up and managing a Bar. The Certified Trainer will be able to provide real-world examples and insights into the F&B industry.
Follow-Up Additional Resources
- Participants will have access to a Resource Library with relevant articles, templates and tools.
- Option for follow-up webinars and/or consultation sessions.