College: College of Hospitality and Tourism Management Program: Bachelor of Science in Hospitality Management
Prepared by: Reviewed by: Contact Number: 09099333999
NINO G. BOLAÑO, MBA Email: ninogbolano@gmail.com
Professor Program Head Consultation Hours: Anytime (By Appointment)
Reviewed by: Approved by:
NINO G. BOLAÑO, MBA ELNORA A. BARRIOS, Ph.D.
OIC-Dean Director, Academic Affairs
Course Code: HMPE 2 Descriptive Title: BAR AND BEVERAGE MANAGEMENT
Course Credit(s): Three (3) Units Lecture Hours/Week: 2 Hours/Week Laboratory Hours/Week: 3 Hours/Week
Pre-Requisite: THC 2
Course Description: This course focuses on the skills used in bar operations, as well as the duties and responsibilities of a bar staff and their role in customer
relations. Students will gain theoretical and practical knowledge relating to the production, preparation and presentation of cocktails, mocktails, spirits, wines and
beers. Management techniques for effective beverage operations of a restaurant, bar, hotel, country club or any place that serves beverages will be covered:
familiarization with the history of the beverage industry and development of an appreciation of wine, beer and spirits. Equipping, staffing, managing, marketing and
purchasing for a bar operation. Mixology, liquor laws and profitable operations management will be emphasized. New trends in beverages are also discussed.
Course Learning Outcomes:
At the end of the course the students should be able to:
1. Explain the fundamentals of mixing cocktails and the importance of standard recipes and standard measurements.
2. Successfully calculate pour costs using a beverage recipe and calculate beverage pricing using various percentage cost formulas.
3. Identify the primary legal concerns and various employment laws that influence internal operations with regard to alcohol service.
4. Demonstrate skills and knowledge required to carry out bar service operations.
5. Demonstrate competency in determining the quality of wines, wine service and wine pairing.
6. Use interpersonal and communication skills to be an effective player and leader in the hospitality industry.
Knowledge and Skills
Upon completion of this course,
7. Provide adequate knowledge and understanding of the modern processing technologies for the production of specialty food products;
8. Responsive to the influences of the final quality of the food products; and
9. Use appropriate skills and hygienic and safe working practices;
Autonomy and Responsibility Competence
Upon completion of this course, students will be able to state the following reporting, regulating or ethical considerations:
a. Ability to carry out institutional procedures and policies;
b. Assess workload and delegate effectively.
Self-Development Competence
Upon completion of this course, students will be able to demonstrate the need to continually research and up skill the following areas:
10. Develop practical skills;
11. Develop up to date knowledge and transfer those skills to colleagues.
Role in Context Competence
Upon completion of this course, students will be able to effectively contribute to the following activities or endeavors:
12. Plan, organize and execute a service production operation;
13. Work competently under pressure within the work environment.
COURSE PROGRAM OUTCOME MAP:
In pursuit of Colegio de la Purisima Concepcion’s (CPC) noble vision and mission, the College of Hospitality and Tourism Management (CHTM) aims to produce Bachelor of
Science in Hospitality Management (BSHM) graduates to possess the following:
1. Apply management theories, methods to various types of hospitality organizations;
2. Analyze, evaluate, and solve problems using methods of management science;
3. Make decisions and act within social and ethical dimensions;
4. Sustain commitment in promoting livelihood programs in community development;
5. Use interpersonal & communication skills to be an effective player & leader in the hospitality industry;
6. Perform effectively and efficiently the core competencies in the hospitality industry;
7. An Ideal Purisimian graduate is a world-class, competent, innovative professional imbued with Christian values and a deep love for the Blessed Virgin Mary.
Course/Subject Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7
HMPE 2
Bar & Beverage
Management P P P P P P P
(Legend: L–learned in the course; P–practiced in the course; O–not yet learned/practiced but the opportunity to practice exists)
Course/Subjects Units Outcome 1 Outcome 2 Outcome 3 Outcome 4 Outcome 5 Outcome 6 Outcome 7
Professional Subjects
THC 1 3 P L P P L L P
THC 2 3 L L P P L L P
THC 3 3 P L P P P L P
THC 4 3 L L P P L L P
THC 5 3 P P P P P L P
THC 6 3 P P P P P L P
THC 7 3 L L P P L L P
THC 8 3 P P P P P L P
THC 9 5
P P P P P L
P
THC 10 3 L L P P L L P
HPC 1 3 L L P P L L P
HPC 2 3 P P P L P P P
HPC 3 3 P L P P L L P
HPC 4 3 P P P P P L P
HPC 5 3 L L P P P L P
HPC 6 3 L L P P L L P
HPC 7 3 L L P P L L P
HPC 8 3 L L P P L L P
HPC 9 3 P P P P P L P
HPC 10 3 P L P P L L P
HMPE 1 3 L L P P L L P
HMPE 2 3 P L P P L L P
HMPE 3 3 P L P P L L P
HMPE 4 3 P P P P P P P
HMPE 5 3 P P P P P P P
HMPE 6 3 P P P P P P P
HMPE 7N 3 P P P P P P P
Prac 1 3 P P P P P P P
Prac 2 4 P P P P P P P
Competence Topics Intended Learning Teaching Equipment Textbook Assessment Time
Outcomes Learning (T) Allotment
(ILO) Activities References (Hours)
(TLA) (R) Task Tool Lec Lab
Outline and summarize PRELIM PERIOD
the concept and nature of Lecture with LCD Quizzes Quizzes 1.5
the Bar and Beverage ORIENTATION PPT Projector Student
Operation. (Face to Face by Batch and/or 1. Define what is Handbook Major Written
On-line) beverage service Discussion Laptop Written Exam and Oral
Rationale industry is; Exams
Vision / Mission of CPC 2. Trace the Video Oral Exam
Vision / Mission of CHTM development if Presentation Reporting
beverage service Return Demo 6.5
History of Beverage Industry industry from the Instruction T1
taverns to today’s T2 Case Studies
Development of Beverage beverage service Case Studies T3
Industry in the Philippines establishments; R1
3. Compare and Reporting R2
Today’s Beverage Service contrast the type of
today’s beverage Research Work
Industry
service
establishment; Laboratory
Bar Personnel and their
4. Enumerate and
responsibilities identify bar 100% of the
personnel; student
Requirement and Qualities of a 5. Discuss the basic performs the
Bartender functions of the bar following:
personnel; and Basic
Job Description 6. Enumerate and Flairing
discuss the qualities
needed for a 5
bartender;
5
4
Laboratory: Execute:
Basic Flairing Basic 8
Flairing
Outline and summarize PRELIM EXAMINATION Lecture with LCD Quizzes Quizzes
the concept and nature of MIDTERM PERIOD PPT Projector T1 1
the Beverage Operation T3 Major Written
and the classification of Parts of the Bar 1. Learn the elements Discussion Laptop T4 Written Exam and Oral
alcohol and coffee. in placement, size R1 Exams 1
Bar Equipment and shape of a bar, Video R2 Oral Exam
tools and Presentation R7 Reporting
Bar Tools equipment, handling R8 Return Demo 1
and care; Instruction R9
Glassware 2. Classify the Case Studies
categories of Case Studies 1
Care beverage;
3. Classify and Reporting .5
Definition and categories of differentiate the
Beverages types of non- Research Work .5
alcoholic and
Early ingredients used in making alcoholic beverages; Laboratory .5
alcoholic beverages 4. .5Learn the
physiology of 100% of the .5
Early and present day uses of alcohol and its effect student
to the body; performs the .5
alcoholic beverages
5. Identify the different following:
varieties of coffee; Basic .5
Early users of alcoholic beverages
and Flairing
6. Operate the coffee Coffee
Physiology of alcohol
machine and Making 1
prepare coffee
Health and alcohol
recipes.
Blood alcohol content
Definition and history of coffee
Laboratory: Execute:
Coffee countries and varietals
Basic Flairing Basic 14
Important factors in brewing
Flairing
coffee
Coffee Coffee 12
Using an espresso machine Making Making
MIDTERM EXAMINATION
PREFINAL PERIOD Quizzes
Outline and summarize 1. Differentiate Lecture with LCD T1 Quizzes
the concept and nature of varieties of tea and PPT Projector T3 Written 1
the different varietals and Definition and history of tea its packaging. T4 Major and Oral
classification of tea, 2. Define and Discussion Laptop R1 Written Exam Exams 1
smoothies and mocktails. Classification and description of differentiate R2
tea smoothies and Video R7 Oral Exam Reporting
cocktails; and Presentation R8 2
Basic types of tea according to 3. Learn the R9 Return Demo
ingredients used Instruction R10
process and methods of
and methods in R11 Case Studies
preparation preparing mocktails Case Studies .5
and smoothies;
Tea production & processing Reporting
.5
Packaging and storage of tea Research Work
2
Definition and history of Laboratory
smoothies and mocktails
100% of the 1
Ingredients for smoothies and student
mocktails performs the
following:
Basic
Flairing
Mocktails
Laboratory: Execute:
Basic Flairing Basic 13
Flairing
Mocktails Mocktails 13
PREFINAL EXAMINATION
FINAL PERIOD
Outline and summarize 1. Discuss the history Lecture with LCD T1 Quizzes Quizzes
the concept and nature of Definition and history of wines of wine, its category PPT Projector T3 1
the different varietals and and classification, its T5 Major Written
classification of wine, Categories of wines factors affecting the Discussion Laptop R1 Written Exam and Oral 1
beers and cocktails. quality of wines and R2 Exams
Factors affecting the quality of the process; Video R7 Oral Exam
wine 2. Identify the senses Presentation R8 Reporting 2
used in tasting and R9 Return Demo
Wine classifications and wines of evaluating wines Instruction R10
the world 3. Differentiate the R11 Case Studies
colors of the wines, Case Studies R12 .5
Wine tasting process its taste and how to R13
evaluate; Reporting
Wine service 4. Execute the proper .5
wine list Research Work
Definition and history of beers preparation and 2
order taking, Laboratory
Beer making process and its presentation and
opening and 100% of the 1
ingredients
pouring; student
5. Discuss the process performs the
Beer types
of making beers; following:
6. Enumerate the Basic
Definition and history of cocktails
ingredients in Flairing
making beer and cocktails
Basic ingredients of cocktails
how to serve
properly;
Methods and techniques in mixing
7. Discuss the
cocktails development,
ingredients methods
Definition of terms in beverage and techniques in
costing and pricing mixing cocktails; Laboratory: Execute:
and
Recipe costing 8. Perform costing and Basic Flairing Basic 13
pricing of beverage. Flairing
Cocktails Cocktails 13
FINAL EXAMINATION
Equipment: LCD Projector, Laptop, Chalk/White Board, Necessary Equipment for Events
Textbooks:
1. Rojo, Lorenzo G. “Bar and Beverage Service” Mindshapers Co., Inc. 2008
2. Costas, Katsigiris, Chris Tomas “The Bar and Beverage Book” John Wiley & Sons, Inc., 2012
3. Ellis, George “Bar Attendant’s Handbook” Global Books & Subscription Services, 2002
4. Miron, Amanda, Douglas Robert Brown “The Professional Bar and Beverage Manager’s Handbook: How to Open and Operate a Financially Successful Bar, Tavern and
Nightclub” Atlantic Publishing, 2006
5. Morgenthaler, Jeffrey “The Bar Book: Elements of Cocktail Technique” Chronicle Books, LLC, 2014
References:
1. https://advancedmixology.com/blogs/art-of-mixology/easy-flair-bartending-tricks
2. https://www.youtube.com/watch?v=CRR0xv3tc1I
3. https://www.youtube.com/watch?v=HP7148Ypm3E
4. https://www.youtube.com/watch?v=awWkxUS-tMM
5. https://catalog.pima.edu/preview_course_nopop.php?catoid=3&coid=5115
6. https://www.mdc.edu/asa/documents/competencies/pdf/HFT4064%20%20Bar%20and%20Beverage%20Management%20.pdf
7. https://www.youtube.com/watch?v=ad-xB-edJOw
8. https://www.youtube.com/watch?v=BKb10uunMY8
9. https://www.youtube.com/watch?v=f6y4hU9_NoU
10. https://www.youtube.com/watch?v=ZuQu12vMQZM
11. https://www.youtube.com/watch?v=OlejrQvLiBg
12. https://www.youtube.com/watch?v=b0IuTL3Z-kk
13. https://www.youtube.com/watch?v=FrFSeuAJd9o
Course Requirements:
Major Exams
Quizzes
Unit Tests
Oral Recitation
Assignments
Research Works
Individual/Group Presentations
Case Study Analysis
Individual Outputs
Grading System:
Components Percentage
Class Participation 15%
Quizzes 20%
Assignment/Paper/
15%
Project
Major Exam 50%
Total 100%
Passing Mark: = 75%
50 + 50
Equivalent: (Score)
Perfect Score
Components and Grading System:
100 25
Preliminary Term Grade % %
Preliminary Examination 50%
Quizzes 20%
Class Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
Lecture 70%
Laboratory 30%
100 25
Midterm Grade % %
Midterm Examination 50%
Quizzes 20%
Class Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
Lecture 70%
Laboratory 30%
Prefinal Grade 100 25
% %
Prefinal Examination 50%
Quizzes 20%
Class
Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
Lecture 70%
Laboratory 30%
100 25
Final Term Grade % %
Final Examination 50%
Quizzes 20%
Class Participation/Presentation 15%
Assignments, Term Paper,
Outputs 15%
70
Lecture %
30
Laboratory %
GRADE Percentage Equivalent Indication
1.00 100% Excellent
1.25 97 - 99%
1.50 94 - 96% Very Good
1.75 91 - 93%
2.00 88 - 90% Good
2.25 85 - 87%
2.50 82 - 84% Fair
2.75 79 - 81%
3.00 75 - 78% Passing
5.00 Failure
F – Failed
NE – Never Entered
D – Dropped
FA – Failure due to Absences (more than 20% of the total number of class hours)
INC – Incomplete (must be completed within 2 consecutive semesters excluding summer or grade becomes an F)
CLASSROOM POLICIES
1. Absences and Tardiness
A total of nine absences for MWF classes, six absences for TTH classes, three absences for once a week classes and five absences for the entire semester will be allowed. Any
student who exceeds will be dropped.
A student is marked absent when he/she is not in the classroom 10/15 minutes after the time. Students who arrive late should sit at the back to avoid class disruptions.
In the absence of any prior announcement from the department, the class must wait for the teacher for 30 minutes after classes have started. No free cuts shall be deemed given
unless this time has passed. Students who leave before this time shall be marked absent.
2. Testing and Grading
Major exams will be administered on the scheduled date and time. All of them are close-notes and closed books. No make-up exams will be allowed.
A failing mark will automatically be given to any student caught cheating in any exam.
Appeals for rechecking must therefore be accomplished within ONE WEEK AFTER THE RESULTS ARE GIVEN OUT.
If classes are suspended or cancelled on the date of a scheduled exam or quiz, it is understood the test will be given on the following meeting.
Quizzes will be given every meeting. Students are required to study for the lessons that were taught or assigned readings for discussions.
3. Class Guidelines
Turn off cellular phones or activate the silent vibration mode to avoid disrupting the class discussion.
Students are expected to adhere to the school dress code.
Restroom needs should be attended to before or after the class, or during breaks between classes. It should not be done during class.
Eating, drinking and smoking are not allowed inside the classroom.
Students are highly encouraged to ask questions and contribute their insights and observations, as long as they are relevant to the subject matter being discussed. Disruptive
students will be asked to leave the room.
College policy on attendance and on grade computation shall be strictly observed and imposed.
Class requirement/s should be submitted a week before the final examination date. Submission after deadline but within the allowable completion period, the standing policy of
the college on Incomplete (INC) or No Grade may apply.
4. Practical Evaluation
(Continuous Assessment) During each activity, students will be evaluated on their activity work and attitude. Additional marks will be awarded for displays of leadership. A copy
of the daily assessment will be handed to the students during orientation.
There will be several assessments; these marks will form part of the overall mark for the paper works along with an average of all other activity sessions.
5. Consultation Hours
Regarding consultation, students may get in touch with their HMPE 2 Instructor through:
Contact Number: 09099333999
Email: ninogbolano@yahoo.com
Students who wish to individually consult their HMPE 2 Instructor may arrange an appointment with them or through Ms. Riza Mae Calizo, the Department Secretary.
