| II |
Outline
Lesson 1: The Business
Bar Business Basics
Principles of the Bar Business
Personal Excellence
Professionalism
Lesson 2: Customer Service
Moody Guests
Complaints
Free Alcohol
Intoxication
Liability
Lesson 3: Recipes
Flash Cards
Vodka Cocktails
Gin Cocktails
Rum Cocktails
Tequila Cocktails
Whiskey Cocktails
Sours
Teas
Rocks Cocktails
Martinis
Wine/Champagne
Frozen Drinks
Muddled Drinks
Coffee Drinks
Originals
Shots
Specialty Shots
Party Punch
Non-Alcoholic
Garnishes
Lesson 4: Mixology
Portions
Pouring
Shot Exercises
Make Cocktail
Mixing Martinis
Layering
Terminology
Tools
Lesson 5: Glassware
Glass Basics
Glassware Use
Washing Glasses
Lesson 6: Liquor (Spirits)
Vodka
Gin
Rum
Tequila
Whiskey
Scotch
Irish Whiskey
Brandy
Liqueurs
Distillation
Lesson 7: Beer
Beer Brands
Beer Language
Tap Beer
Lesson 8: Wine
Wine Production
Wine Temperature
Wine Service
Wine Language
Lesson 9: Bar Function
Set-up
Speed
Well
Lesson 10: Sales
POS (Point-of-Sale)
Pricing
Upselling
Tips
Lesson 11: Legal Issues
Safety
Sanitation
IDs
FLAG
Lesson 12: Employment
Venues
Resumes
Interviews
Hired
Lesson 13: Private Bar Service
Selections
Event Checklist
Menu Planning
Portable Bars
Rates
Invoices
Partnerships
Lesson 14: Daily Operations
Demographics
Basic Operations
POS (Point-of-Sale) Systems
Longevity
Consultants
Lesson 15: People Skills
Psychology
Difficult Customers
Disgruntled Customers
Disorderly Customers
Disruptive Customers
Dissatisfied Customers
Lesson 16: Staff Issues
Hiring
Pay
Closing
Policies
Schedules
Warnings
Bartenders
Servers
Bussers / Barbacks
Door Hosts / Security
Lesson 17: Revenues
Profits
Price List
Martini Pricing
Glassware
Sales Chart
Lesson 18: Sales and Marketing
Menus
Bottle Service
Flyers
Gift Cards
Incentives
Parties
Performers
Lesson 19: Cost Control
Pouring Cost
Liquor Control
Liquor Room
Inventory
Labor Costs
Lesson 20: Alternative Ventures and Occupations
Occupations
Ventures
Internet
Good Luck!
Bonuses:
Hotel of Naughty Cocktails
One-hour Consulting Phone Call
Bitters
Absinthe
Contests
Business Plan
Lesson 1: The Business
Bar Business Basics
Principles of the Bar Business
Personal Excellence
Professionalism
Lesson 2: Customer Service
Moody Guests
Complaints
Free Alcohol
Intoxication
Liability
Lesson 3: Recipes
Flash Cards
Vodka Cocktails
Gin Cocktails
Rum Cocktails
Tequila Cocktails
Whiskey Cocktails
Sours
Teas
Rocks Cocktails
Martinis
Wine/Champagne
Frozen Drinks
Muddled Drinks
Coffee Drinks
Originals
Shots
Specialty Shots
Party Punch
Non-Alcoholic
Garnishes
Lesson 4: Mixology
Portions
Pouring
Shot Exercises
Make Cocktail
Mixing Martinis
Layering
Terminology
Tools
Lesson 5: Glassware
Glass Basics
Glassware Use
Washing Glasses
Lesson 6: Liquor (Spirits)
Vodka
Gin
Rum
Tequila
Whiskey
Scotch
Irish Whiskey
Brandy
Liqueurs
Distillation
Lesson 7: Beer
Beer Brands
Beer Language
Tap Beer
Lesson 8: Wine
Wine Production
Wine Temperature
Wine Service
Wine Language
Lesson 9: Bar Function
Set-up
Speed
Well
Lesson 10: Sales
POS (Point-of-Sale)
Pricing
Upselling
Tips
Lesson 11: Legal Issues
Safety
Sanitation
IDs
FLAG
Lesson 12: Employment
Venues
Resumes
Interviews
Hired
Lesson 13: Private Bar Service
Selections
Event Checklist
Menu Planning
Portable Bars
Rates
Invoices
Partnerships
Lesson 14: Daily Operations
Demographics
Basic Operations
POS (Point-of-Sale) Systems
Longevity
Consultants
Lesson 15: People Skills
Psychology
Difficult Customers
Disgruntled Customers
Disorderly Customers
Disruptive Customers
Dissatisfied Customers
Lesson 16: Staff Issues
Hiring
Pay
Closing
Policies
Schedules
Warnings
Bartenders
Servers
Bussers / Barbacks
Door Hosts / Security
Lesson 17: Revenues
Profits
Price List
Martini Pricing
Glassware
Sales Chart
Lesson 18: Sales and Marketing
Menus
Bottle Service
Flyers
Gift Cards
Incentives
Parties
Performers
Lesson 19: Cost Control
Pouring Cost
Liquor Control
Liquor Room
Inventory
Labor Costs
Lesson 20: Alternative Ventures and Occupations
Occupations
Ventures
Internet
Good Luck!
Bonuses:
Hotel of Naughty Cocktails
One-hour Consulting Phone Call
Bitters
Absinthe
Contests
Business Plan
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| There's no competition, if you're better than the rest. Be better. |
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| Master Level Bartending Creating an online learning experience for our students. |
Master Level Bartending is the ultimate bartending course for anyone who wants to be an expert
bartender or who would like to enter the field of management. This online course includes a
more in-depth look at mixology and management of the bar. This training is vital for bartenders,
bar managers and bar owners.
Divided into 20 lessons that you can finish at your own pace within 90 days, but of course, if
you need more time, just ask for an extension. The course includes thorough instruction on
bartending, bar management, the basics of wine and champagne service, how to start a mobile
bar service and alternative occupations and ventures in the beverage industry. There are 10
tests with a score of 75% required to pass and receive the Master Level Bartending Certificate
and the Professional Bar Management Certificate. If you don't pass a test, you may take it
again for a fee of $5.
Though this course offers professional certification, a bartending certificate is not enough.
Your training and performance are what managers consider when hiring bartenders. Master
Level Bartending will also teach students what managers are looking for in bar staff, how to
make a resume that will impress, how to ace an interview and where to find the best jobs. Job
placement "assistance" is not the promise of a job. Better Training, Better Skills and Better
Performance are what managers look for. Kellie Nicholson and Kyle Branche use their
experience in management and behind the bar to teach you what most bartending courses
miss.
Two course workbooks for future reference, materials for home practice and hard copies of the
certificates are included in addition to bonuses that include all about bitters, absinthe and how
to create an informal business plan.
bartender or who would like to enter the field of management. This online course includes a
more in-depth look at mixology and management of the bar. This training is vital for bartenders,
bar managers and bar owners.
Divided into 20 lessons that you can finish at your own pace within 90 days, but of course, if
you need more time, just ask for an extension. The course includes thorough instruction on
bartending, bar management, the basics of wine and champagne service, how to start a mobile
bar service and alternative occupations and ventures in the beverage industry. There are 10
tests with a score of 75% required to pass and receive the Master Level Bartending Certificate
and the Professional Bar Management Certificate. If you don't pass a test, you may take it
again for a fee of $5.
Though this course offers professional certification, a bartending certificate is not enough.
Your training and performance are what managers consider when hiring bartenders. Master
Level Bartending will also teach students what managers are looking for in bar staff, how to
make a resume that will impress, how to ace an interview and where to find the best jobs. Job
placement "assistance" is not the promise of a job. Better Training, Better Skills and Better
Performance are what managers look for. Kellie Nicholson and Kyle Branche use their
experience in management and behind the bar to teach you what most bartending courses
miss.
Two course workbooks for future reference, materials for home practice and hard copies of the
certificates are included in addition to bonuses that include all about bitters, absinthe and how
to create an informal business plan.
| Contact (818) 430-0738 help@barprofessional.com |