Bar Operation and Management : Objective Short Answers and Descriptive
Contents: Foreword. Preface. 1. Training in bar operation and management: an introduction. 2. Alcoholic beverage : Multiple choice questions. 3. Liquor service : Matching type questions. 4. Wine and alcohol service: fill in the blanks. 5. Bar management and control : true and false. 6. Wine tasting and non-alcoholic beverage service : short answer type questions. 7. Wine, liqueur and mocktail service: descriptive type questions. 8. Role play : miscellaneous questions. Appendix: Bar operation and management terminology.
Bar Operation and Management is a practical hand book for students of the IHMs, Food Craft Institutes, University Colleges as well as trainees in bars, hotels and restaurant who are undergoing training to join as bar/bartenders manager in the bar operation and management departments in a hotels and food and beverage establishments. The book serves three purposes:
Upgrades general knowledge of future bar and food and beverage employees. Develops professional skills by means of close-to-life, authentic texts, practical exercise role-plays, group exercises and dialogues. Preparing students/trainees to face the professional examinations and placement tests.
The book consists of basic terms and techniques of bar operation and management and the text contains exercises, objective type problems, dialogues, role-plays and groups exercises and number of practical tasks and assignments. Level of language used in the text textbook is very simple.
Bar operation and management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009.
Bar Operation and Management is a practical hand book for students of the IHMs, Food Craft Institutes, University Colleges as well as trainees in bars, hotels and restaurant who are undergoing training to join as bar/bartenders manager in the bar operation and management departments in a hotels and food and beverage establishments. The book serves three purposes:
Upgrades general knowledge of future bar and food and beverage employees. Develops professional skills by means of close-to-life, authentic texts, practical exercise role-plays, group exercises and dialogues. Preparing students/trainees to face the professional examinations and placement tests.
The book consists of basic terms and techniques of bar operation and management and the text contains exercises, objective type problems, dialogues, role-plays and groups exercises and number of practical tasks and assignments. Level of language used in the text textbook is very simple.
Bar operation and management was piloted and finalized in the International Culinary Foundation and Himalayan Tourism and Recreation in Mountains during the summer months of June-August 2009.
