1. Bar Operations and Management - Laboratory
Course Code: HRM 301L
Course Credit: Lecture: 1 units (3 hours per week)
Pre-requisite: Culinary Arts and Sciences with Basic Nutrition
Mr. Wendell Brigino Aguirre
Professor

2. Course Description:
The course deals with the principles and practices involved in flairing, mixology and bartending.
This will expose the students to the actual preparation and mixing of local and international mixed drinks, and provide adequate knowledge and skills in operating and maintaining a bar.
It will also provide the students to learn the importance of proper behavior in the work place for a promising career in the hospitality industry.

3. Course Outline: Bar Design and Layout
Bar Tools, Glass wares and Equipment
Standard Bar Measurements
Garnishes
Mixology
Non-alcoholic Beverages
Alcoholic Beverages
Fundamentals in Flairtending
Beverage Costing
Beverage Service Procedures
Sensory Evaluation of Wine

4. Bar and Beverage Service with Mixology
Textbook:
Bar and Beverage Service with Mixology
By:
Lorenzo G. Rojo
Mindshapers Co, inc. Published in Intramuros, Manila, Philippines 2012

5. References:
Ama, S., Ruiz, A., Rivera, M. and, Claudio, V. (2011). The Bar Companion. Mandaluyong City, Philippines. National Bookstore.
Calabrese, S. (2008). Cocktails By Flavors. New York City, USA. Sterling Publishing Co., Inc.
Hodgson, C. (2009). History of Wine Worlds. Canada. Library and Archives
Katsigris, C. and Thomas, C. (2009). The Bar and Beverage Book 4th Edition. New Jersey, USA John Willey & Sons, Inc.

6. Perdigon, G. (2009). Food Service Management in the. Philippines
Perdigon, G. (2009). Food Service Management in the Philippines. Quezon City, Philippines. C & E Publishing
Roldan, S. and Edica, B. (2008). Food Service and Bartending. Paranaque, Philippines. AR Skills Development and Management Services Inc.
Trinidad, C., and Reyes, C. (2008). Beverage Knowledge. Intramuros, Manila. Mindshapers Co., Inc.

7. Online sources: http://www.monkeysee.com/
Website source;

8. Course Requirements: Bar Uniform (Type A: To be worn during Mixology)
Long sleeves white polo
White undershirt
Maroon neck tie
Name plate
Black vest
Black slacks pants (male)
Black pencil cut skirt, 1 ½ to 2 inches above the knee (female)
Black socks (male)
Black plain stockings (female)
Black non-slip leather shoes (for female with 1 ½ to 2 inches heels)

9. Waiver for Minor Students of Bar Management Laboratory Classes
Bar Uniform (Type B: To be worn during Flairing)
Perpetual T-shirt
Black slacks
Black socks
Black non-slip black leather/sneaker shoes
Extra T-shirt / School Uniform
Waiver for Minor Students of Bar Management Laboratory Classes
Printable in my website:

10. Personal Hygiene:
Properly comb and Neat Hair (long haired should be tied back)
Wearing of jewelries is not allowed
Closely trimmed nails (no nail polish)
No strong scented perfume / cologne
Clean shaven (male)
Light make-up (Female)

11. Additional requirements:
Two (2) pieces white clean hand towel
Hand sanitizer
Dishwashing soap and foam
Black Apron
Waiver for students who are under 18 years old of age (form available in my website)