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| Bar and Beverage Management |  At the end of this course, students should be able to:
1. Identify and discuss the three primary legal concerns with regard to alcohol service.
2. Outline the changing drinking patterns of the U.S. public.
3. Use techniques of server intervention and monitoring alcohol consumption.
4. Apply aesthetic and functional considerations to space allocation in bar and beverage operations.
5. Understand the "people skills" required of a bartender, the functions performed by an effective bartender, and how an effective bartender can increase sales without necessarily pouring more drinks.
6. Understand the basics of mixing cocktails and the importance of standard recipes and standard measurements.
7. Describe a guest-oriented approach to service and explain why such an approach is important.
8. Outline the major steps in serving cocktails, pouring beer, and opening and serving a bottle of wine.
9. Identify potential labor pools and various internal and external recruitment methods that can be used to recruit applicants from these pools.
10. Describe criteria that should and should not be used during the employee selection process.
11. Understand the importance of the guest profile in bar and beverage marketing, and describe the variables that affect a guest profile.
12. Develop various types of promotions and guest merchandising techniques that might revive lagging sales.
13. Describe considerations affecting the choice of purveyors, explain the role of purchasing controls in an overall control system, and identify general practices of good storeroom management.
14. Discuss the various standards that should be established to enhance product control, and explain how to determine product cost and ensure sales accountability.
15. Identify various employment laws that influence internal operations, and describe the general nature of state licenses and permits as well as the basic provisions of the Federal Alcohol Administration Act of 1935.
16. Define the three classifications of alcoholic beverages and differentiate between distillation and fermentation.
17. Define "malt brew" according to U.S. government standards, estimate the consumption of beer in the United States, and discuss the alcohol content of various types of malt beverages.
18. Understand the importance of wine knowledge to bar and beverage managers, and briefly describe the basic wine classifications.
19. Outline the procedure for judging wines, and explain how taste and smell are linked together in wine tasting
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