ROMBLON STATE UNIVERSITY

RSU-SFC BAM Form No. 004 Course Guide

San Fernando Campus
San Fernando, Romblon
BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

COURSE GUIDE
________________________________________________________________________________
I. Course Title :Elect H3. Bar and Beverage Management w/lab
II. Course Overview

A. Introduction
Bar and Beverage Management will discuss the beverage component of a restaurant, bar,
hotel, country club and any operation that serves beverages. It provides the history of the beverages
industry and information on equipping, staffing, managing, and marketing beverages within
establishment. Students will explain the requirements associated with permits and licenses, regulations
regarding equipment, design, sanitation guidelines, labor laws and employment of personnel. Other
points of interest focus on the understanding of cost and profits, responsible service business practices.

.
B. Course Learning Outcomes
At the end of the term, you are expected to gain deep understanding on managing bar and beverage
services in a restaurant, bar, hotel, country club and any place that serves beverages. Learn the different
types of alcoholic and non- alcoholic beverages and their classifications, bar tools and equipment usage.
Finally, perform different kinds of cocktail mixing, and create own beverage recipes.

C. Module and Unit Topics

- To make sure that the learning outcomes are accomplished, you will have to master the following
topics that will cover this course.

MODULE 1:
Lesson 1: Beverage industry, the past and the present

This module will introduce the origin of bars and determine the role it played in the evolution of the
hospitality industry.Overview of the service management; Familiarize with the staff members involved in
bar and beverage management service and duties and responsibilities of each staff member wil also be
presented and dicussed.

Lesson 2: Understanding the Typical Bar Station Services

Chapter 2 will further discuss the Bar set -up,pour and alcohol exercises, delivering fantastic services. On
this lesson you will also be particular on the bartending equipment.

Module 2:
Lesson 3: Product knowledge and skills
In this lesson, you will encounter the overview of bartending and mixology. You will learn the proper
identification and classification of alcohol and non-alcoholic ingredients of cocktail. If you want to know
the proper utilization of different types of cocktail mixing tools and equipment, this will be given here.

Lesso 4:Cocktails and mixology

Further discussion on bar and beverage management is presented in this lesson. You will define what is
cocktail and other terms, discuss the development of cocktail, Enumerate the ingredient of mixing
cocktails; and discuss the different methods and techniques in mixing cocktails.

Module 3:
Lesson 5: Beverage costing and pricing
In this Lesson 5, you will learn the basic conversation. Costing a shot of a drink, Recipe Costing and
Pricing will be discussed in here.

Module 4:
Lesson 6: PROVIDING BASIC WINE SERVICE
After knowing the basic way of costing and pricing of a certain cocktail recipe, this lesson will help you
know the basic wine services, Structure, history, health benefit, and trends related to wines. Learn the
characteristics of wines and different wine types and their styles. Have the knowledge on the Impact of
the wine production techniques on the style and taste of wine,Key structural components of wine, Also
you wll be able to indentify the Factors affecting the type and quality of wine, Label terminologies and
presentation, lastly, this lesson will help you understand the wine producing countries and regional
variation, applicable wine classifications that govern production in the old and new world wine
Countries.

Page 1 of 6

"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 004 Course Guide
San Fernando Campus
San Fernando, Romblon
BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Lesson 7
Serving Alcoholic and Non- Alcoholic Beverages
(Understanding beverage service procedures and how to serve them responsibly.)

In this module you will learn to explain and apply the service procedures for alcoholic and non alcoholic
beverages, determine their legal and moral responsibilities in relation
alcohol service,explain the recommended safe levels of consumption for
alcohol and Knowing the techniques used to prevent intoxication and to
identify intoxicated guests lastly,describe the potential effects of a hangover.

Module 5:
Lesson 8: WINE PRESENTATION
This module will help you to understand the principal grapes varieties used in the production of different
wine types. This will also aid you to the variations in wine product on methods and techniques, wine
terminologies, appropriate usage of wine service accessories and appropriate glassware for types of wine,
Proper handling of wine and Presentation of wine to customer will also discussed.

Lesson 9
Serving Food
(crucial links between the establishments products, its services and its customer)

On completion of this lesson you will be expected to be able to respond to consumer decision making
relation to the food experience, presentation and description of food menus, menu items and
accompaniments ,you will also demonstrate a knowledge of food costing and the benefits of using
standardized recipes ,Explain the importance of customer satisfaction and Apply cover settings, service
sequences, plate and service tray carrying and clearing techniques to suit the menu type offered.

III. Course Study Guide

This module was prepared for you to work on diligently and independently. Remember, this is meant
for you to advance your knowledge in Bar and Beverage Management to become confident in
managing bar and performimg the various cocktail recipes and area not only in your practicum but
also when you are already a hotelier and resteurateur.
1. Time Management. Schedule properly your reading assignments and your activity
accomplishments. Have your planner or calendar of activities ready. Remember you have other
modules to accomplish for this semester.
2. Give your full attention. Make sure that you do things one at a time. Read the material over and
over until you are able to get the point of the lesson. If you do not understand the lesson,
especially the problem-solving part, you can read other materials found in other resources like the
internet or books. Also, you can ask the help of your parents, siblings or friends. Do not forget, I
am here to help and assist you. You can message me through platforms I will be giving you.
3. Do your best. In doing the assessment tasks whether formative or summative, target the highest
standards because you are a better student. You have the knowledge and skills that you need to
finish with quality your work. I believe in you.
4. Submit on time. Before the end of midterms and finals, you will be submitting the accomplished
activities in the modules through correspondence. Once I receive your materials, I will inform
you immediately.
5. Be patient. I will make sure to give you my feedback on your work to ensure that you are on the
right track. While waiting for my feedback, you can continue working on the other activities.
Make sure that you do not miss any important part in the module.
6. Answer confidently. In answering the assessment and evaluation activities you are expected to
do the following:
a. Write neatly and legibly and write only on the module if you are sure of your answers.
b. Make sure to give your answers completely and concisely. If questions need to be answered in
essay form, stick to point. Follow the specific number of words given in the instruction. Also,
give proofs of your claim or point-of-view. Cite correctly the references you use in your work.
c. For problem-solving activities, make sure that all parts are provided: Given, Required,
Formula, Solution and Final Answer.
7. Work independently. It is expected that you work on the module on your own. You can ask help
from others but do your best to do it first.
8. Motivate yourself. Whatever knowledge or skill you are gaining from this course will definitely
help you in your career. Enjoy what you are doing and everything else will follow.
9. Contact me. If any part of the module or lesson, you need my help and guidance, do not hesitate
to contact me through email, messenger, or SMS. Remember, I am here to ensure that we go
through the completion of the course together.

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"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 004 Course Guide
San Fernando Campus
San Fernando, Romblon
BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

IV. Study Schedule

Week Topic Learning Outcomes Activities

Module 1
January 25-29, Origin of Bar Management
2021
Unit 1
Beverage Engage: Thought
industry, the past  Explain the origin of bar and Association
and the present determine the role it played in Explore: Representation
the evolution of the hospitality Explain: Virtual Reporting
industry; Elaborate: Citing Examples
 Familiarize with the staff Evaluate:
members involved in bar and a. Multiple choice
beverage management service; b. Reflection
 Determine the duties and c. Self Assessment
responsibilities of each staff d. Fill-in the Flowchart
member.

Unit 2 Overview of Bartending and Mixology

Understanding Engage: Thought
1. Understand policies and
the Typical Bar Association
techniques how to operate a
Station Set Up Explore: Representation
bar;
Explain: Virtual Reporting
2. Perform and practice bar Elaborate: Citing Examples
standards of maintenance and Evaluate:
cleanliness; e. Multiple choice
f. Reflection
3. Learn the elements in
g. Self Assessment
placement, size and shape of a
bar;
4. Learn the different tools used
in preparing and serving drinks
in a bar ; and;
5. Learn the different types of
glassware, proper handling and
care;
6. Familiarize on how to use the
tools and equipment inside the
bar area ;
7. Understand the terminology
and language use behind the
bar.

Module 2
February 1-5, PRODUCT KNOWLEDGE AND SKILLS
2021
Unit 3
 Define what is cocktail and Engage: Thought
Product other terms; Association
knowledge and  Identify the different Explore: Representation
skills classifications of alcoholic Explain: Virtual Reporting
and non-alcoholic ingredients Elaborate: Citing Examples
used in making cocktails Evaluate:
including flavored syrups and h. Multiple choice
other forms; i. Reflection
 have an understanding of the j. Self Assessment
different types of cocktail
mixing tools and equipment
and their proper uses.

Page 3 of 6

"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 004 Course Guide
San Fernando Campus
San Fernando, Romblon
BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Unit 4
Cocktails and  Define what is cocktail and Engage: Thought
mixology other terms; Association
Identify the different Explore: Representation
classifications of alcoholic and Explain: Virtual Reporting
non-alcoholic ingredients used in Elaborate: Citing Examples
making cocktails including Evaluate:
flavored syrups and other form k. Multiple choice
l. Reflection
m. Self Assessment

Module 3
February 8-12, BEVERAGE COST CONTROL AND PRICING
2021
Unit 5

Beverage costing 1. Define and differentiate costing Engage: Thought

and pricing and pricing; and Association
2. Do costing and pricing of Explore: Representation
beverage. Explain: Virtual Reporting
Elaborate: Citing Examples
Evaluate:
n. Multiple choice
o. Reflection
p. Self Assessment

Module 4
February 15-19, Costumer Service
2021
Unit 6 Providing basic wine service

 Describe the classification, Engage: Thought

main stages of production, Association
labeling, and appellations Explore: Representation
systems used in winemaking. Explain: Virtual Reporting
● Be able to identify the Elaborate: Citing Examples
different characteristics and types Evaluate:
of wine. q. Multiple choice
● Recommend wines to pair r. Reflection
with all foods ideally. s. Self Assessment
● Know how to present the
wine professionally.
● Figure the best practice
techniques to taste, talk about
wines. 
● Be able to pick up a good
quality of bottle when shopping for
wine.

Unit 7 Serving Alcoholic and Non- Alcoholic Beverages

 Explain and apply the service Engage: Thought
procedures for alcoholic and Association
non Explore: Representation
alcoholic beverages Explain: Virtual Reporting
  Determine their legal and Elaborate: Citing Examples
moral responsibilities in Evaluate:

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"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 004 Course Guide
San Fernando Campus
San Fernando, Romblon
BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

relation t. Multiple choice

alcohol service u. Reflection
  Explain the recommended v. Self Assessment
safe levels of consumption for
alcohol
  Know the techniques used
to prevent intoxication and to
identify intoxicated guests
 Describe the potential effects of
a hangover.

Module 5
February 22-26, Product Presentation\Bar equipment Usage
2021
Unit 8 Wine presentation

 1dentify the different Engage: Thought

principal varieties of grapes
used in the production of
wine;
 Understand how wine
production
methods/techniques vary;
 Learn the terminologies
related to wine;
 Present and serve wine
properly, using appropriate
tools and equipment, and
techniques.
Association
Explore: Representation
Explain: Virtual Reporting
Elaborate: Citing Examples
Evaluate:
w. Multiple choice
x. Reflection
y. Self Assessment

Unit 9 Serving Food

(crucial links between the establishments products, its services and
its customer
 decision making in relation to Engage: Thought
the food Association
experience Explore: Representation
 Identify the significant factors Explain: Virtual Reporting
involved in the configuration, Elaborate: Citing Examples
presentation and description of Evaluate:
food menus, menu items and z. Multiple choice
accompaniments; aa. Reflection
 Demonstrate a knowledge of bb. Self Assessment
food costing and the benefits
of using
standardized recipes;
 Explain the importance of
customer satisfaction
 Apply cover settings, service
sequences, plate and service tray
carrying and clearing techniques to
suit the menu type offered.

V. Evaluation
To pass this course, you must:
1. Pass the summative Assessments particularly the Midterm and Final Examination
2. Perform experiments or laboratory activities
3. Submit Laboratory Outputs

Formative Assessment
You must answer all pre-assessment and self-assessment activities. Though these are not graded,
you must still accomplish these tasks as requirements to pass this course.

Page 5 of 6

"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 004 Course Guide
San Fernando Campus
San Fernando, Romblon
BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Summative Assessment
A. Quizzes and Examinations
• There will be ten (10) quizzes and two (2) term examinations to be given for this course.
B. Evaluation activities
• Answer all activities in the Evaluate part of each unit. This will be part of your midterm
and final grades. This will help you to be prepared for the quiz after each module.
C. Workshops
• There are seven (7) workshops that are contextualized so you can do the activity in your
home using indigenous or localized materials. You must choose any of these
laboratory activities for your final output.

VI. Technological Tools

For you to be able to accomplish the activities, you will need the following software
applications: MS Word, MS PowerPoint, Facebook Messenger,
Gmail, Google Classroom. YouTube and any video editor application.

Grading System:

Class Standing Percentage

Online Forum 20%
Quizzes and Assignment 25%
Output 15%
Examinations 40%
Total: 100%

VII. Contact Information of the Facilitator

You can contact me through email: redanroy94@gmail.com; Messenger (REDAN A. ROY); and
CP# (09569674999).

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"Shine and Serve with Honor and Excellence"