Programme Brief

This course introduces participants to the efficient management of contemporary bar operations in a highly competitive and changing environment; especially in times of economic downturn and uncertainty.  Students will learn how to strategically control customer-driven beverage operations in order to successfully maximise the financial performance of beverage operations in times of economic uncertainty, and in a Post-COVID 19 environment.

Students will be taught the various factors that should be considered when planning and designing the various bar management systems for the following bar structures, namely: beverage-only bars; food and beverage operations; speciality cocktail and wine bars; and non-alcoholic bars; and the various licensing arrangements underpinning these variegated operations.  Students would be exposed to designing, costing and pricing of bar menus, with hands-on professional cost control techniques being discussed.  All areas of a bar’s Operational Control Cycle, (Purchasing, Receiving, Storage, Issuing, Production, Service, and Sales Revenue Collection), would be analyzed with the concomitant documentation applicable to each stage.  Also considered would be the role of the customer in business success, the responsible service of alcohol, controlling wastage and spoilage, and designing internal controls to protect the theft of inventories, assets and sales revenue.  Finally, key topics pertaining to staffing, marketing and feasibility studies, environmental and sustainability issues would be discussed and justified given contemporary bar trends globally.

An e-certificate will be issued at the end.

Target Audience

  • Persons completing Bartending 101 Certification (or equivalent), bartenders, bar owners, bar service providers, event coordinators, and individuals with relevant knowledge and experience who are seeking professional guidance, and certification, are ideally suited for enrolment to take this course given its relevance and underpinnings to all bar structures.

Click to view course outline.

 

Why study at SBCS?

  • Instructors are certified, highly skilled and experienced practitioners who bring their knowledge and work experience to the classroom
  • The course is career-oriented. The curriculum was developed to meet the needs of the current marketplace
  • Convenient class schedules. Classes are offered on Saturday, which allows working individuals to balance their work and educational needs

The duration of this course is 30 contact hours.

 

Schedule & Fees

Start DateEnd DateMode of DeliveryDaysTimeCost
8-Aug-2410-Oct-24OnlineThurs5:30 pm - 8:30 pmUS$454 / TT$2950

 

Please click Registration Information for more details.

Please note: All information provided is subject to change without prior notice.

What's Next?

On completion students can progress to:

Also see our 2022 training schedule below:

  • 30 Contact Hours
  • Champs Fleurs

Pre-requisite:                             

Bartending 101 (or equivalent) or two (2) years relevant experience in the food and beverage industry

  • Administration fee: US $23 / TT $150
  • Registration deadline: One week before the scheduled start date of the class.
  • Payment Plan: 50% down payment of the tuition to start the class and the balance to be paid by the end of the course. However, should you require a payment plan more tailored to you, feel free to let us know so we can discuss further.

Online Registration

To register for the online course, please follow the instructions below:

1. Please complete the Online Programme Registration Form, and click submit.

 

Once the form has been completed, please proceed to make your payment via the following options below:

2. PayPal – Please click the ” Add to Cart” button below:

All relevant information about accessing online sessions will be sent via email within 3-5 working days.

3. WI Pay (Credit Card) – If you wish to utilize this method, please forward an email to cubp@sbcs.edu.tt indicating if you would be paying the full cost or whether you would like to access any of our payment plan plan options. Once this is confirmed, an invoice will then be forwarded via email.

 

*If you do not have a PayPal account, or a credit card, you can utilize any of the following payment options:

 

4. Payment of TT$2,950.00 can be made via a direct or in bank deposit as directed here.

Once you have deposited the required payment, please email and attach a copy of the stamped deposit slip to Centre for & Undergraduate Business Programmes (CUBP) cubp@sbcs.edu.tt informing of such.

Once CUBP verifies the deposit, final registration details will be forwarded to the student.

For further information, please send an email to Centre for & Undergraduate Business Programmes (CUBP) cubp@sbcs.edu.tt or call 663-7227 extension 1041 – 1045.

 

1-868 – 663-7227 extension 1041 – 1045

On the completion of this programme, participants should:

  1. Provide an overview of the Beverage Industry and the need for Beverage Management.
  2. Outline the Legal Environment and explain its impact on the licencing arrangements and management of bar operations.
  3. Analyse the Purchasing, Receiving and Storage functions of a Bar’s Operational Control Cycle.
  4. Analyse the Issuing, Production, Service and Sales Revenue Collection functions of a Bar’s Operational Control Cycle.
  5. Evaluate the principles involved in the Planning, Design and Merchandising of Physical Beverage Menus.
  6. Demonstrate the manner by which contemporary Profitable Beverage Menus are Costed.
  7. Demonstrate the manner by which contemporary Profitable Beverage Menus are Priced.
  8. Evaluate the manner by which Menu Engineering principles are applied to Beverage Menu analysis and upgrade.

  9. Justify the essential principles involved in Bar Marketing, Sales Revenue Management and Cost-Volume-Profit Analysis for Beverage Operations.

  10. Discuss the importance of Bar Labour and the challenges involved in the management of Labour