Course Course Course L T P C
Code Name Mixologist (bar functions) Category
C Professional Core Course
2 0 4 4
Pre-requisite Courses Nil Co-requisite Courses Nil Progressive Courses Nil
Course Offering Data Book /
Hotel & catering Management Nil
Department Codes/Standards
Course Learning Rationale
The purpose of learning this course is to: Learning Program Learning Outcomes (PLO)
(CLR):
CLR-1 Analyze the major aspects of bar and beverage operations (including planning,
1 2 3 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
: pricing, inventorying and layout and design of the bar).
CLR-2 To make students familiarize about the bar staffing and organization
:
CLR-3 Understand the art of mixology and the major beverage families.
Link with Related Disciplines
Ability to Utilize Knowledge
:
Level of Thinking (Bloom)
Expected Proficiency (%)
Fundamental Knowledge
Expected Attainment (%)
CLR-4
Application of Concepts
To impart adequate knowledge of different bar equipment’s
Analyze, Interpret Data
Procedural Knowledge
Problem Solving Skills
Skills in Specialization
Communication Skills
:
Professional Behavior
CLR-5
Life Long Learning
Investigative Skills
Consider the ethical and regulatory part of selling alcohol.
Skills in Modeling
:
Analytical Skills
CLR-6
Understand Human Resource, Marketing and Selling techniques in a bar context.
:
ICT Skills
Course Learning Outcomes
At the end of this course, learners will be able to:
(CLO):
CLO-1 Comprehend the importance of beverage service in 5 star hotels, hospitality and
3 80 70 H H H H H H M H H H L M M H H
: catering industry and other sector career opportunities.
CLO-2 M
Expertise in developing the organizational structure as per requirements 3 85 75 H H H H H H H H H H M H H H
:
CLO-3 Examine social concerns and ethical implications in managing Beverage M
3 75 70 H H H H H H H H H H H H H H
: establishments
CLO-4 Evaluate factors of interior design of bar/ beverage outlets, bar equipment, M
3 85 80 H H H H H H M H H H M M H H
: accessories, tools and their uses.
CLO-5 Apply professional service procedures, selling techniques and human resource M
3 85 75 H H H H H H M H H H H H H H
: processes..
CLO-6 Apply beverage control and the three primary control systems needed in bar and
3 80 70 H H H H H H M M H H M M M H H
: beverage operations.
Duration
18 18 18 18 18
(hour)
S-1 SLO Introduction of beverage Alcoholic beverages Cocktails and mixed drinks Bar controls Social skills
-1 service
SLO Definition and history
History of beverage industry Understanding fermentation Business of running a bar Welcoming guest
-2
Sake. Production-.
SLO parts of bar and equipment
. Classic Cocktails staffing bar appearance-
-1
S-2
SLO Cocktails with different spirit
Glasses used in bar Sake types- brand names bar stock personal hygiene
-2 base
SLO Understanding distillation How to make bourbon inventory flair bartending-
responsible alcoholic service
-1 cocktails-Vodka cocktails
S3-4
SLO rum-production Scotch cocktails-Rye whiskey standard operating procedure Handling Cash and Payments
Regulations of bar
-2 cocktails- in Bars
SLO Whisky, brandy, rum- bar frauds Sales promotion.
F&B outlets Other whiskey cocktails.
-1 production and history
S5-6
SLO Gin, & tequila-production Brandy cocktails-Other sales analysis Billing methods
bar operating timings
-2 history and origin. cocktails.
Lab 1 service style of whisky
SLO Point-of-sale systems for stock
Basic Principles of Bartending, brandy and glasses used in Gin cocktails cost analysis
-1 and beverage control
S-7 service.
SLO Procedures and controls for
Non-alcoholic beverages. Cognac & Armagnac Tequila & Mezcal Cocktails Interior Design.
-2 receiving payments in the bar
SLO Lab 2 brandy types and Rum cocktails –special
alcoholic beverages basic bar arrangements floats and cash drawers
-1 glasses used in service. glasses.
S-8
SLO Classification of Alcoholic Scotch, American, Irish Fraudulent and dishonest
Compiling food with cocktails. Bar Layout
-2 Beverages whiskey. activities
SLO Rum –dark, light and spice The Bartender and the art of Legal aspects affecting
Fermentation Process Service of cocktails
-1 Brand names. Mixology beverage businesses
S
Service procedures and selling Preventing guest intoxication
9-10 SLO Jamaican, Puerto rico, Indian Service of liqueur coffee and
Compound beverages techniques and identifying over-
-2 rums. spirit coffee
consumption
SLO The selection and training of Management responsibilities in
Lab 1 Fermentation demo-1 Vodka production and types Making basic cocktail
-1 Human Resources for Bars beverage staff training
S
Mix — Blend Method- Pina Marketing bar and Beverage Managing costs and revenue to
11-
SLO International brand names of colada; Frozen Daiquiri-Frozen Operations make profits
12 Fermentation demo-2
-2 vodka and service. Margarita.
S-13 SLO Lab 2 Distillation demo-1 Lab 3 cognac & Armagnac – Shake — Shake method Bar Control Systems Spirits A brief history of bars and
-1 service methods Traditional shaker cocktails: alcoholic beverages business.
Martini- Cosmopolitan-Blue
Lagoon- Irish Martini with
Baileys
Glasses used in service of Construct — Build method The Beverage family: historical Ownership types – pubs and
SLO French brandies. Cola vodka- Cola with whisky- overview bars.
Distillation demo-2
-2 Gin and tonic
Stir — Stir Method the three tier distribution system
Lab 4 rum types and glasses
SLO Dry Martini; Manhattan and its effects on purchasing
Beer fermentation process Policies for pricing
-1 used in service
S-14
Setting up tray for rum service. long drinks and Short drink checking, storing A functional Wine, beer and
SLO Lab 4 Types of wine glasses
cocktail list to serve a target
-2
market.
System of bar books The primary target market for a
SLO Tequila- type of mezcal- Different types of cocktail beverage establishment.
Types of red wine glasses
S -1 tequila production regulations making methods.
15-
16 Cellar management bar inventory control functions
SLO Choosing right glass for right
Types of sparkling wine Gin Production And Types
-2 cocktail.
glasses
SLO International brand names of Control of possible losses in Class room study on up scaling
Types of rose wine glasses Mise en place for garnish tray.
S -1 gin and service. the bar bar revenue.
17- Glasses used in service of gin Controls for beverage Class room study on bar
SLO International brand names of Setting up speed rack for
18 and production safety.
-2 wines cocktail making.
Various garnishes
Learning 3.Food And Beverage Training Manual- Sudhir Andrews
1. Bar management and control: Dr. BK Chakravarti
Resource 4.Food And Beverage Service – Vijay Dhawan
2. Managing Bar Operations: Lendal Henry Kotschevar and Mary L. Tanke
s
