Bartending Management Seminar

Learn the secrets of mixology, customer service, and bar management in a fun and engaging environment. Discover how to craft delicious cocktails, handle tricky situations easily, and create a welcoming atmosphere for your customers.

Experienced industry professionals lead this seminar, offering a unique opportunity to enhance your skills, network with like-minded individuals, and explore exciting career opportunities in the bartending world.

Don’t miss this chance to elevate your bartending game and unleash your creativity. Sign up now and let’s raise a glass to your success!

TOPICS:
I. HISTORY
II. BASIC PARTS OF THE BAR
III. TYPES OF BARTENDERS
IV. IS BARTENDER A DEGREE?
V. TYPES OF BARTENDING COURSES
VI. WHY BARTENDING?
VII. IS BARTENDING A GOOD SKILL?
VIII. IMPORTANCE OF BARTENDING
IX. PRIMARY GOAL OF THE BARTENDER
X. WHY IS BARTENDING IMPORTANT IN FOOD SERVICE?
XI. 5 P’s OF BARTENDING
XII. IMPORTANT SKILL OF A BARTENDER
XIII. POSTURE AND POSITION
XIV. SPECIAL CHARACTER OF A GREAT BARTENDER
XV. GOLDEN RULES EVERY BARTENDER SHOULD FOLLOW
XVI. 3 “DON’T RULES IN BARTENDING
XVII. TIPS TO BARTEND FASTER
XVIII BARTENDING TERMINOLOGY
XIX. WINES & SPIRITS
XX. 4 METHODS OF MIXING COCKTAILS
XXI. SHAKE VS. STIR
XXII. LAYERING LIQUEURS
XXIII. GOLDEN RATIO OF BARTENDING
XXIV. INVENTORY
XXV. COST CONTROL
XXVI. COSTING
XXVII. TIPS TO DRINK RESPONSIBLY AND AVOID HANGOVER
XXVIII. HOW TO RECOGNIZE SIGNS OF INTOXICATION
XXIX. HOW TO MANAGE INTOXICATED GUESTS

XXX. TYPES OF BARS
Objective: To discuss the similarities and differences between the establishments and the importance of quality service.

XXXI. SERVICE
Objective: To focus on the importance of quality service

A. What is service or customer service? Give examples.
B. Service applications. To whom do we normally apply customer service?
C. What is the difference of quality service to excellent customer service?
D. 3 Secrets of Customer Service

XXXII. PROPER SERVICE GUIDELINES
Objective: to discuss some examples of the most common situations where proper service could be applied.

XXXIII. SOME TIPS ON COST-CUTTING MEASURES
Objective: To be able to instill the CONCERN that the staff should. Inspiring them to cut costs would allow them to be more responsible for the company and for them as well, as future business owners.
XXXIV. BARTENDER KITS
XXXV. TYPE OF GLASSES
XXXVI. MOST POPULAR COCKTAILS & SHOOTERS IN THE PHILIPPINES

XXXVII. ACTUAL DEMO
• Cocktails
• Mocktails
• Shooters
• Own concoction