Bar management: the Bar Manager

Description

Topic 1: People Management

Staff management in restoration I: planning

• Staff Planning
• organization and organization chart
• Obligations and labor rights
• Professional categories and groups in hospitality
• The employment contract
• The training and recruitment process
• The formation

Staff management in restoration II: management

• Job description: the Job Description
• Recruitment and selection of personnel
• The job interview and selection
• Incorporation into the workplace: the adaptation process
• Staff evaluation
• Management by objectives: the DPO

Topic 2: The digitization process in restoration

digitization

• Changes in demand: the POS software
• Sales management through digitization
• product management
• POS hardware elements

The digitization plan

• Preparation of the digitization plan
• Data storage and hosting
• cloud technology
• Management of the digitization process and people

The digitalization strategy

• The digitization strategy in restaurants
• Reasons to implement a digital strategy in a restaurant
• Strategy and success in digital transformation
• Points to consider in technological improvement

Digitization in the industry food & Beverage

• POS terminals, PDAs, totems, touch screen tables, management software
• Digitization in purchases and in the commissary
• Elements that influence the choice of a digital services partner
• Advantages of digitizing in restoration

Topic 3: The bar and its management

Introduction to the bar and glassware

• Introduction to the world of bar
• Glassware, glasses and cups: the beginnings of beverage service

bar features

• Introduction to beverage
• The Bar Manager
• bar staff
• Types of existing bars
• Areas or elements of a bar

bar menu design

• Drinks menu design
• 4 fundamental rules to follow for the correct elaboration of a letter
• The price tag and the technical sheet of the product
• The decline in the beverage

Bar service and management I

• Bar service and management
• The organization in the bar
• opening checklist
• Operations: customer service, collection management and inventories
• Farewell and closing of the bar I
• The reception of goods

Bar service and management II

• Sales techniques and active selling
• The role of the waiter
• Reservation management
• Rules to follow during the service
• Processes when taking orders
• Rules and techniques of wine service
• loyalty
• Management of customer complaints
• The closing of the bar II

Topic 4: The beverage: main drinks of a bar

non-alcoholic drinks

• Treatments for the conservation of the different drinks
• Types of soft drinks
• Juices and nectars, smoothies, detox, soft drinks, energy drinks, alcopops, bitter, syrups, coffee and tea and infusions
• Mineral or natural water
• Drinking water
• Types of natural mineral waters

Beer

• historical introduction
• Classification of the different types of beer
• Brewing process
• beer ingredients
• Types of existing beers in the market
• Beer service and possible pairings

distillates

• Preparation of distillates and main characteristics
• types of distillations
• Main distillates in the world
• Whiskey: production, types and main producers
• Vodka: elaboration and types
• Rum: elaboration and types
• Tequila: elaboration and types
• Gin: elaboration and types
• Cognac: elaboration and types
• Armagnac: elaboration and types
• the liqueurs
• the sake
• vermouths

Topic 5: Cocktails: from the basics to 2.0

the cocktail bar

• Historical introduction to cocktails
• New trends in cocktails and mixology
• the cocktail bar
• cocktail techniques
• types of cocktails
• Types of ice for making cocktails
• The service and cocktail styles
• Cocktail making techniques
• Introduction to molecular cocktails
• The use of the egg in cocktails
• The cocktail material: types of existing cocktail shakers

The product in cocktails

• Ingredients, preparation and presentation of the cocktail
• the garnish
• Preparation methods in cocktails
• Recipe book of the main cocktails of a letter

advanced cocktails

• The “extra touch” in cocktails
• Fruit carving and its tools
• The Tiki-type cocktail bar
• Tools and material used in cocktails: for shaking, for mixing and for bottles
• Types of glasses and glassware

Molecular cocktails

• Evolution of cocktails
• molecular gastronomy
• mixologists
• Principles of molecular cocktails
• molecular techniques
• Ingredients in molecular cocktails
• Molecular cocktail tools

international cocktails

Recipes and creations of international and signature cocktails

ice carving

Ice, smoke and fire in cocktails

Topic 6: The client in the hospitality industry

Introduction to Marketing in the restoration

• Introduction to gastronomic marketing
• Leader
• Market study
• Strategies when designing your menu
• Define the target or ideal client
• Positioning and communication
• SEO, branding and Corporate Identity
• The design of the website
• Measure the result of actions or promotions

the current client

• Millennials and Generation Z
• Current customer preferences
• Differentiation, innovation, fashion and trend
• The Dark Kitchens
• Steps to create an authentic gastronomic experience

Topic 7: The wine service

The sommelier or sommelier

• The figure of the sommelier and its professional requirements
• The functions of the sommelier
• Determination of the sale price in wine
• The sommelier's tools

The wine service

• Types of wine glass
• service temperature
• Protocol and standards in wine service
• Decantation and transfer of wine

the wine list

• Necessary information in a professional wine list
• The new digital cards
• The sale of wine by the glass

The cava or wine cellar

• Main characteristics of the cellar or wine cellar
• The ideal environment and conditions for keeping the wine in the cellar
• The correct storage of the bottles
• The cellar of the day
• Cellar management

Topic 8: The elaboration of espresso coffee

The coffee espresso

• The coffee grinder
• Espresso, pressing and making the perfect espresso
• The coffee machine water purifier
• Cup

Types of elaborations from coffee

• Milk: main characteristics
• The milk frothing jug
• Latte art: how to work the cream of milk
• Variants of coffee with milk
• Different recipes from coffee
• Possible errors when preparing coffee: under-extraction and over-extraction
• Types of coffee machines

Topic 9: The maintenance of the coffee machine

The maintenance of the coffee machine

• Tips and steps to follow for machine maintenance
• Possible anomalies that may appear on the machine
• The importance of a good grinder and its maintenance
• The cleaning process of the machine

Topic 10: Languages in restoration

• Course A1 and A2 of English in the restoration
• German course A1 and A2 in restoration
• Poultry Products
• Main drinks and related terms
• Main types of meat
• game meats
• Main breakfast items
• sweets and desserts
• Sausages and related terms
• Salads and Related Terms
• starters
• herbs and spices
• cooking methods
• types of breads
• Pasta and rice
• types of potatoes
• Fish and crustaceans, and their main recipes
• cheeses of the world
• Main sauces used in restaurants
• The soups
• Service terminologies
• Vegetables and legumes