FSHM 2540 - Bar and Beverage Control

1. Explain in writing the historical impact of taverns and speakeasies.
2. Demonstrate through a written presentation the effects of alcohol on the body
3. List popular drinks, bar operations, and liability concerns.
4. List and describe equipment needed for the under bar and back bar.
5. List and describe bar tools, small equipment, glassware, and cash registers.
6. Describe in writing the duties of staff positions: bartender, bar back, server, wine steward, beverage director, and manager.
7. Categorize fermented beverages and distilled spirits.
8. Compare and analyze alcohol content of beverages.
9. List and describe various spirits: whiskey, white spirits, brandies, liqueurs, and bitters.
10. Match various types of wine with their origin.
11. List in sequence the steps involved in wine making and tasting.
12. Demonstrate techniques for serving wine.
13. Categorize types of beers, lager beer, ale, and non-alcohol beer.
14. Design a proper bar set up using the following information: sanitation, liquor supplies, garnishes, condiments, ice, and accessories.
15. List ways of filling drink orders with speed, quality, and accuracy.
16. List and describe steps involved in developing drink menus and specialty drinks.
17. Develop a system for purchasing, receiving, storing, and budgeting for alcoholic beverages.
18. Evaluate pricing methods.
19. Identify state and local regulations influencing an operation’s location and license.
20. Explain in writing government regulations and how they impact food and beverage operations.