PRELIMINARY ASPECTS
Section I. I Lesson 1. Introduction to Food and Beverage Consulting
Section I. Lesson 2. Revision of Job Descriptions and Organizational Flowchart
Section I. Lesson 3. Bar Design and Funcionability Evaluation
Section I. Lesson 4. Operational Prodedures and Bar Control Analysis.
Section I. Lesson 5. Bar Personnel Selection.
Section I. Lesson 6. Bar Sales History Revision and Analysis
Section I. Lesson 7. Definition of the Bar Manu
Section I. Lesson 8. Bar Competition Analysis
Section I. Lesson 9. Bar Products, Equipment and Utensils Abalysis
Section I. Lesson 10. The Cocktail List
SECTION II. ADMINISTRATIVE ASPECTS
Section II. Lesson 1. The Functions from Purchasing to Products Supply
Section II. Lesson 2. The Selection of Bar Products
Section II. Lesson 3. Purchasing of Alcoholic Beverages
Section II. Lesson 4. Receiving of Alcoholic Beverages
Section II. Lesson 5. Storage of Alcoholic Beverages
Section II. Lesson 6. Supply of Alcoholic Beverages
Section II. Lesson 7. Inventory Controls
SECTION III. BAR CONTROL PROCEDURES
Section III. Lesson 1. The Control Process
Section III. Lesson 2. Bar Products Controls
Section III. Lesson 3. Bar Sales and Profits Controls
Section III. Lesson 4. Stablishment of Bar Standar Drinks Costs
Section III. Lesson 5. Stablishment of Bar Standar Drinks Sales Prices
Section III. Lesson 6. Standard Bar Drinks Cost Percentage. Daily Costs
Section III. Lesson 7 The Bar Auditor.
Section III. Lesson 8. Bar Control Formats
Section III. Lesson 9. Bar Controls Procedures