Bulacan Polytechnic College

San Rafael Campus

Bar Management: Course Syllabus

HRB 12
Mr. Emerson SJ Cruz,MAIE

1) Course Outline
A study of the beverage service of the Hospitality Industry including spirits, wines, beers
and non-alcoholic beverages. Topics include purchasing, resource control, legislation,
marketing, physical plant requirements, staffing, service and the selection of wines to
enhance foods

Prerequisite: The student must receive departmental approval in order to register for this
class.

2) Course Objectives
I. Upon successful completion of the course, the student will be able to:

Knowledge based

 relate local, state, and federal laws pertaining to the service and purchase of
alcoholic beverages to include the Dram Shop Act and liquor law liability
 discuss the opening and closing procedures of a beverage operation
 explain the procedures for internal beverage control
 explain the production processes for distilled spirits, liquors, beer, and brandies

Skill based

 identify levels of intoxication and methods to control consumption by guests

 recognize equipment and glassware used for beverage preparation and service
 demonstrate the preparation, presentation, and service of alcoholic and non-
alcoholic beverages
 evaluate the relationship of beverages to food
 demonstrate knowledge of wines by grape and other fruit variety, country,
growing region, and production process.


Topic to Cover Topic to Reading Assignment Due Additional

Date Cover Assignment notes

Lecture
LAB
Week 1 Orientation None None none None
Discussion of the
Syllabus, Course
Description and
Evaluation System
Week 2 History of the None Chapter 1 none TBA
Beverage Industry
Week 3 Creation of a Bar None Chapter 3 Concept paper TBA
due
Week 4 Responsible Alcohol None Chapter 2, 16 none TBA
Service and
regulations
Week 5 Understanding Sensory Chapter 6, 7 Responsible TBA
Wines(PPT) evaluation alcohol service
paper due
Week 6 Understanding Beers Beer Chapter 8 none TBA
evaluation
Week 7 Midterm None None Wine menu none
selection paper
due
Week 8 TBA TBA TBA none TBA
Week 9 Understanding Spirits Chapter 5 Beer menu TBA
selection Paper
due
Week 10 Mixology Basics Hand on Chapter 10, none
practice 11
Week 11 Understanding Coffee Coffee Handouts Spirit Menu TBA
evaluation selection Paper
due
Week 12 Understanding Teas Tea Handouts TABC TBA
evaluation certification
documentation
due
Week 13 Water and Non Non Handouts TBA
alcoholic beverages alcoholic
beverages
Week 14 The Business of TBA Chapter 12, Term Paper Due TBA
Running a bar 13, 15
( Staffing, marketing,
purchasing)
Week 15 Group Presentations TBA Handouts none none
Week 16 Final Examination none None none

Required:
The Bar and Beverage Book
COURSE SUBJECTS
Topic to
Topic to Cover
Cover
Reading Additional
Date Assignment Due
Lecture Assignment notes
LAB

Orientation
Discussion of the
Week 1 Syllabus, Course None None none None
Description and
Evaluation System
History of the Beverage
Week 2 None Chapter 1 none TBA
Industry
Week 3
Creation of a Bar None Chapter 3 Concept paper due TBA
Responsible Alcohol
Week 4 None Chapter 2, 16 none TBA
Service and regulations
Responsible
Week 5 Understanding Wines Sensory
Chapter 6, 7 alcohol service TBA
(PPT) evaluation
paper due
Beer
Week 6 Understanding Beers Chapter 8 none TBA
evaluation
Wine menu
Week 7 Midterm None None none
selection paper due
Week 8 TBA TBA TBA none TBA
Beer menu
Week 9 Understanding Spirits Chapter 5 TBA
selection Paper due
Hand on
Week 10 Mixology Basics Chapter 10, 11 none
practice
Week 11
Coffee Spirit Menu
Understanding Coffee Handouts TBA
evaluation selection Paper due
Tea TABC certification
Week 12 Understanding Teas Handouts TBA
evaluation documentation due
Non
Water and Non alcoholic
Week 13 alcoholic Handouts TBA
beverages
beverages
The Business of Running
Week 14
a bar Chapter 12, 13,
TBA Term Paper Due TBA
( Staffing, marketing, 15
purchasing)
Week 15 Group Presentations TBA Handouts none none
Week 16 Final Examination none None none
STUDENT LEARNING OUTCOMES/LEARNING OBJECTIVES
1) Course Outline

A study of the beverage service of the Hospitality Industry including spirits, wines, beers
and non-alcoholic beverages. Topics include purchasing, resource control, legislation,
marketing, physical plant requirements, staffing, service and the selection of wines to
enhance foods.

Prerequisite: The student must receive departmental approval in order to register for this
class.

2) Course Objectives
I. Upon successful completion of the course, the student will be able to:

Knowledge based

 relate local, state, and federal laws pertaining to the service and purchase of
alcoholic beverages to include the Dram Shop Act and liquor law liability
 discuss the opening and closing procedures of a beverage operation
 explain the procedures for internal beverage control
 explain the production processes for distilled spirits, liquors, beer, and brandies

Skill based

 identify levels of intoxication and methods to control consumption by guests

 recognize equipment and glassware used for beverage preparation and service
 demonstrate the preparation, presentation, and service of alcoholic and non-
alcoholic beverages
 evaluate the relationship of beverages to food
 demonstrate knowledge of wines by grape and other fruit variety, country,
growing region, and production process.