Professional Documents
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COURSE SYLLABUS
HRM 223A – BAR MANAGEMENT
1st Semester, A.Y. 2020-2021
COURSE DESCRIPTION:
This course describes the skills, knowledge, and performance outcomes
required to explore and analyze the management and practices of lodging
operations and related sales activities in the major operating and support
departments. It will also expose the students on the unique aspect of managing a
service-based lodging establishment delivered by diverse employees and
understanding of the business and financial operations of the lodging firm. The
course introduces the housekeeping department of a hotel and lodging
organization: its organizational structure; roles and responsibilities; functions of
the department; equipment and tools for housekeeping operations; methods and
procedures of cleaning operations including linen, uniform and laundry service;
general maintenance and decoration of a hotel; safety and sanitation in
housekeeping operations; management of operations and record-keeping;
precautionary procedures; guest safety and hotel assets. Laboratory includes
actual exposure in the housekeeping operations.
University Vision
University Mission
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Attributes of Ideal Graduate (AIG) extracted from university mission:
Program Outcomes
Program Educational
PROGRAM OUTCOMES Objectives
PEO1 PEO2 PEO3
a)
b) Practice career professionalism and work in
team environment.
c) Identify and apply personal attitudes,
characteristics, and work practices essential in
Bar Operations.
d) Utilize the different cleaning tools and
equipment used in bar area.
e) Analyze and evaluate the relationship between
guest service, guests’ expectations, guest
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satisfaction and profitability.
f) Apply and demonstrate the basic principles of
customer relations and the confidence level to
handle customer complaint.
g) Show appreciation on bar services, its role in
the hotel and its relation to another department
h) Perform duties and responsibilities in the
service environment in a responsible manner
and in accordance with the industry service
standards relating to service industry.
i) Perform skillfully the task assigned in the bar
department.
j) Increase awareness on safety and security
measures implemented in the bar department.
k) Show the attributes of excellent, professional,
value-oriented service providers.
Note: (I) Introductory Course to an Outcome (E) Enabling Course to an Outcome (D)
Demonstrative Course to an Outcome
LEARNING EPISODES:
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policies
Course Syllabus
CHAPTER I
Introduction to Bar
Management
A. Origin of Bar Management
B. Overview of Bar Service
Management
C. Organizational Chart of Bar
Service Department
D. Job Titles and Description
CHAPTER II.
LO1 Lecture/Discussion, Recitation
LO2 The Beverage Hands on Activity
Industry: The Past
and the Present
A. History of beverages
B. Today’s Beverage Service
Industry
The Beverage Only Bar
Bar Entertainment 2
Combination
Food and Beverage
Combination
Hotel Beverage Combination
Airline Beverage Operations
Other Beverage Operations
C. Trends and Issues on
Beverage Operation
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E. Sanitation and Bar Set-Up
- Sanitation in Bar Operations
- Bacterial Hazards
- Preventing the Spread of
Bacteria
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LO2 Brandy Based Cocktails Hands on Activity Activity
Vodka Based Cocktails Individual
Gin Based Cocktails Cocktail/
Whiskey Based Cocktails Mocktail
Preparation
and Mixing
LO1 CHAPTER IX 14
LO2 Beer
A. History of Beer Lecture/Discussion, Recitation
B. Ingredients of Beer Hands on Activity
C.The Brewing Process Quiz
D. Fermentation
E. Distillation
F. Popular Brands of Beer
CHAPTER X. 15 Lecture/Discussion,
LO1 Coffee Hands on Activity
LO2 A. History of Coffee
B. Types of Coffee Beans Recitation
C. Beneficial Effects of Coffee
D. Barista Guide
E. Basic Coffee Recipe
and Concoction
REFERENCES:
Rojo, Lorenzo G. (2012) Bar and Beverage Service with Mixology 2 nd Edition,
Mindshapers Co. ,Inc.
Murphy, James, (2013) Principles and Practices of Bar and Beverage
Management: The Drinks Handbook, Good Fellow Publishers
Shirke, Gajanan (2010), Bar Management and Operations, Leadstart Publishing
Pvt Ltd.
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Catsigris, Costas and Thomas, Chris (2011), The Bar and Beverage Book, John
Wiley and Sons.
ONLINE RESOURCES:
Standard Cocktail Recipes Guide:
http://www.drinksmixer.com
http://www.1001cocktails.com
http://barschool.com
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between competitor and crowd. A bartender's
choreography or physical style may play a part in this
Showmanship category.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
ORIGINAL COCKTAIL (50 Points)
The cocktail prepared tastes good and could be a
marketable addition to the bar industry. The taste has
complexity and all ingredients compliments on the taste of
Taste 20 points
the cocktail as a whole.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
The concocted cocktail bears newness and does not
Originality and match standard cocktails’ taste and properties.
15 points
Creativity EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
The garnishes were all edible and matched with the
cocktail. Its size does not overpower the appeal of the
drink but creates an impact to make it more appealing and
Cocktail Garnish 10 points
appetizing.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
The name of the cocktail is related to the drink concocted,
may it be on the ingredients, the blending of ingredients,
Name Relevance 5 points or related to the ingredients’ overall theme.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
TOTAL 100 points
Aside from the final output, the student will be assessed to other times
during the term by the following: Individual and Group activity, Basic and
Advanced Flairing performance, Actual cocktail and mocktail preparation
and concoction and a field work on Bar Operations at a chosen Bar within
Bulacan Area or Manila.
GRADING SYSTEM:
Examination 30%
Laboratories/Performances 30%
Quizzes 20%
Project 10%
Recitation/Attendance/Work Ethics 10%
100%
CLASS POLICIES:
1. All students must attend classes promptly and regularly. Only students
enrolled in the course are allowed to attend the sessions, sit-ins may be
allowed depending on the instructor’s approval. A student shall be
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marked tardy 15 minutes after the set time and absent after 20 minutes of
the scheduled time. Unless the instructor have prior notice of his/her
absence or tardiness. Lastly, unless the subject instructor concerned gave
prior notice, the students may leave their assigned room 15 minutes after
the start of the scheduled time. (see F. Attendance, BulSU Student
Handbook)
2. Students must be in the prescribed uniform for the day. (Monday, Tuesday
and Thursday in university uniform, W- washday sleeveless, shorts, rip
jeans are not allowed, and F- organization shirt day only SOFHE,
CHARMS, BEST and TOURISM Org. Shirt is allowed). Furthermore, male
students must sport a haircut that does not exceed the collar line and does
not cover the ears. Wearing of earrings for the male is prohibited and for
female students excessive jewelries’ and make-up as well. (see
Responsibility, BulSU Student Handbook)
3. During written examinations, class presentations, laboratory activities and
term examinations the students must be in the prescribed uniform or the
instructor may refuse to give the student the written or practical activities.
Students must refrain from talking to their seatmates, answering phone
calls and text messages and listening to music through their earphones
while taking the written exam or laboratory activities. No students can use
the restroom/lavatory unless necessary during the examination.
4. During classroom discussions, the student must refrain from making too
much noise, playing with their cell phones, answering a text message and
phone calls.
5. Students are not allowed to stay earlier than 15 minutes and later than 15
minutes before and after their class schedule.
6. For unavailable circumstances such as sickness or death of an immediate
family, a medical certificate authorized by a physician or an excuse letter
with photocopy of parents’ identification card should be passed on the day
of return to school.