ONLINE BAR CONSULTING AND CONTROLS COURSE

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Course Information

Course Instructor

Omar Hoyer Omar Hoyer Author

Consultor Gerencia A&B. Profesor Universitario. Embajador D.O.C. Ron de Venezuela. Miembro Honorario International Bartenders Association IBA. Autor del Programa de Gerencia de A&B

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

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