MANAGING BAR & BEVERAGE OPERATIONS

Upon completion of the course, the participants will be able to:

List the major cocktail-serving procedures.

Identify major concerns and procedures in pouring and serving bottled beer and in drawing and serving draft beer.

Cite a “modern rule” for pairing food and wine, and list some traditional pairings.

Define the role of a sommelier.

Briefly discuss the basic guidelines for wine-serving temperatures.

List the general procedures for opening and serving a bottle of wine