This 4 week full-time course of study focuses on the fundamental knowledge of spirits, beers and wines and how to properly market them.

Text:
Managing Beverage Service, First Edition
Lendal H. Kotschevar & Ronald F. Cichy
Educational Institute of the American Hotel and Lodging Association

Duration:   4 WEEKS - 100 HOURS
  
The Basics of Beverage Service
The process of beverage service, types of establishments, types of beverages, staff positions, and the keys to success.

Beverage Service Operations
Types of alcohol, tools of the trade, beverage control, safety and security, policies and procedures.

Beverage Service Responsibilities
Bartender and server duties.

Serving Alcohol with Care
Alcohol service and the law, checking identification, physical impact of alcohol, and intervention.
SMART SERVE- The responsible Alcohol Beverage Service Training Program. A SMART SERVE Certificate is awarded for successful completion of this Ontario based program.

Fundamentals of Supervision
An overview of leadership and supervision roles in Beverage Service Supervision.

Beer
Understanding beer and how to store it and serve it. 

Spirits
The process of distillation. A study of the popular spirits.   A study of liqueurs, and aperitifs.  The Basics of Mixology and mixing techniques.  Review of cocktail recipes.

Wine Fundamentals
Types of wines, wine production.  The making of Champagne.  Wine tasting. Serving Wines.
An overview of the famous wine regions of the world. Reading and understanding the label and offering advice or suggestions.

Upon successful completion of the exam, you will earn a Certificate from the Educational Institute of the American Hotel and Lodging Association.