The service of alcoholic beverages is very important because restaurants are merchandising drinks to satisfy the preferences of guests and increase profits. The server’s correct service of alcoholic beverages—wines, beers, and liquors—depends not only on knowing the procedure for serving but also on the knowledge of types of drinks, glassware, beverage temperature, and garnishes. A server should know which beverages complement particular foods on the menu in order to offer suggestions to guests.
You will learn from the basic about Bartending.

Upon successful completion of this course, the beneficiaries should be able to demonstrate
and practice:
✔ Understand the significance of serving wine, beer, and liquor in restaurants.
✔ Know your responsibility in regard to serving guests who are underage or
intoxicated.
✔ Define wine and explain some of its characteristics.
✔ Distinguish among types of wine.
✔ Identify the temperatures at which wines should be served.
✔ Pair wines with foods they complement.
✔ Know how much wine to suggest and what type of glass to serve it in.
✔ Know how to open red, white, and sparkling wines.
✔ Define beer and list some types of beer.
✔ Identify types of beer glasses and describe how to pour beer.
✔ List common types of liquor.
✔ Know common types of liquor glasses.
✔ Identify many of the classic mixed drinks.
✔ Understand the importance of nonalcoholic drinks.

Course length :

Regular Class 1 year ( 5-6 months theory, 6 month on job training)
Executive Class 3 months