You should be proficient in both wine and wine.
As a service industry, the work of bartenders is displayed in front of guests intuitively, so bartenders have higher requirements in professional ability and personal quality.
Know all about wine.
Bartender's work is inseparable from wine, and the mastery of wine directly determines the development of the work. As a bartender, you should master the origin, physical characteristics, taste characteristics, production technology, product names and drinking methods of various wines, and be able to identify the quality and year of the wine.
In addition, guests need different desserts, what kind of wine they need to match, and the bartender needs to give a reasonable recommendation. Finally, because cocktails are all composed of a base wine with different accessories, what kind of physical and chemical effects will be produced by wine and different accessories, and what kind of taste differences will be produced, which is the basis for bartenders to create new wines.
Master the skills of mixing wine
Using equipment and appliances correctly and mastering operating procedures can not only prolong the service life of equipment and appliances, but also ensure the improvement of service efficiency. In addition, the action and posture of wine mixing will also affect the quality and taste of wine. The methods of washing, cleaning and disinfection of wine utensils after mixing are also necessary for bartenders.
Understand the customs behind wine
A kind of wine represents the living customs of the residents in the wine producing area. Guests from different places have different dietary customs, religious beliefs and habits. What kind of wine to drink and what auxiliary materials to use when mixing wine should be considered clearly. If the wine recommended to the guests is not suitable, it will affect the guests' interest and may even offend the customers' beliefs.
English knowledge is very important.
The first thing is to know the wine label. At present, many of the wines sold in bars are produced abroad, and the trademarks are marked in English. Bartender must be able to read the wine label so as not to make mistakes when choosing wine, because all wines with the same physical properties will taste very different if they are produced in different places. Moreover, bartenders often encounter full guests. At this time, if you are not familiar with the wine label marked in English, you have to look for it slowly, which will make the guests anxious. Secondly, the guests in the bar often have many foreigners and should know some foreign languages.
Have a good temperament
Bartenders have certain requirements for height and appearance, and of course they don't want to be as beautiful as idol stars. The key is to have a personal temperament displayed by decent clothes, healthy appearance, elegant manners and friendly expressions. In addition, natural peace of mind, like to deal with people is also very helpful for smooth employment.
Bartender course
The bartender major is taught in accordance with the vocational skills training textbook Bartender designated by the Ministry of Labor. On this basis, the following contents are added:
1.Production of fruit platter
2. Bar English training
3. world famous wine tasting
4. Introduction of the world's major wine groups
5. cocktail making is popular nowadays
6. Making Twelve Constellation Cocktails
7. bullet series cocktail making
8. Making test-tube series cocktails
9. How to open a bar
10. Modern social and business etiquette training
11.Analysis of wine list in large bars
Teaching content of junior bartenders
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Junior bartender
I. bartending program
1. General classification of wine
2. Representative brands of all kinds of wines
2. Wine industry and bartenders
1. The origin of bartending
2. The present and development of bartending
3. Definition of Bartender
4. The basic professional quality requirements of bartenders
5. The professional ethics requirements of bartenders
6. The professional quality requirements of bartenders
7. The duties of the bartender
8. Bartender's job content
9. Manners, courtesy and service standards of bartenders
III. Bar overview
1. Definition and characteristics of bar
2. Classification of bars
3. The structure of the bar
4. The structure of the bar
5. Design of the bar
6. Bar equipment
7. Wine mixing utensils and cups
IV. Overview of beverages
1. Definition and classification of beverages
2. Soft drinks
3. Definition and classification of wine
4. Alcohol, alcohol content and wine style
5. Definition and classification of fermented wine
6. Characteristics and classification of beer
7. Raw materials for beer production and brewing
8. Storage and service of beer
9. Introduction of world famous beer producing countries
10. Types, characteristics and main varieties of yellow rice wine
V. Legal knowledge
1. labor law
2. Anti-unfair competition law
3. Consumer Protection Law
4. Food Hygiene Law
6. Cocktail preparation
1. The origin and development of cocktails
2. Structure and types of cocktails
3. Basic requirements for preparing cocktails
4. Standard of cocktail preparation
5. The modulation principle of cocktails
6. How to make cocktails
7. Steps and specifications of cocktail preparation
7. Wine preparation, operation and service
1. Preparation of drinks and accessories
2. Service procedures for tea, coffee, juice, cola and soda.
3. Working procedures of bars before, during and after business.
4. Bar bartending, hygiene, service and other standards.
5. Bartender's hospitality service standard
VIII. Practical exercises
1. hip flask training (two hands shaking, one hand shaking)
2. Show the bottle, pour the standardized action training
3. Harmony method action practice
Step 4 practice mixing cocktails
5. Making simple decorations
Nine, make cocktails
1. national standard cocktail (20 models)
Moscow Mule
Perfect Mahattan
Perfect Martini
Daiquiri
Brandy Alexander
Pink Lady
Whisky Sour
Rob Roy
Dry Mahattan
Dry Mantini
Screw Driver
Bloody Mary
Salty Dog
Kir
Gin Buck
Gin Tonic
Whisky Soda
Rnm Coke
Cuba Libre
Irish Cooler
2. (Additional) Twelve Constellation Cocktails
(1) A set of traditional twelve constellations.
(2) A set of the latest popular twelve constellations.
Teaching content of intermediate bartenders
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Intermediate bartender
I. Distilled liquor
1. Overview of Distilled Liquor
2. Classification of distilled liquor
3. Grain distilled liquor: the origin, history and representative brands of whisky, gin and vodka.
4. Fruit distilled liquor: the origin, development, manufacturing technology and representative brands of brandy and fruit brandy.
5. Other distilled spirits: the origin, history, manufacturing technology and representative brands of rum and tequila.
2. Blended wine
1.Definition of blended wine
2. Classification of mixed wine
3. Definition and classification of aperitif
4. Representative brands, drinking and service of aperitif.
5. Definition, classification and manufacturing technology of sweet wine
III. Liqueur
1.Definition of liqueur
2. The classification of liqueur
3. Brand introduction of liqueur
4. Art knowledge
1.The meaning and application of elements of color and color.
2. Combination of colors
3. People's feelings about color
V. China Liquor and China Blended Liquor
1.Characteristics of China Liquor
2. The main raw materials for the production of China liquor.
3. koji
4. Flavor type and brand of China liquor.
5. China is equipped with wine: dew wine, medicinal wine and health wine.
VI. Organization of bars
1. Organization of the bar
2. Job responsibilities and work contents of the bar
VII. Bar product promotion
1. Definition of sales promotion
2. Bar promotion methods
VIII. Working Procedures and Standards of Bar Service
1. Routine inspection procedures and standards for bar managers
2. Procedures and standards for setting up temporary bars for banquets
3. Bar establishment procedures and standards
4. Bar wine preparation procedures and standards
5. Beverage service procedures and standards
6. Bar cleaning procedures and standards
7. Procedures and standards for bar closing.
9. Cocktail decorations
1. The role of decorations
2. Variety of decorations
3. The law of cocktail decoration
4. Basic methods of making decorations
X. Operational skills training
1. hip flask training (one-handed O, S shaking method; Two-handed big round wheel, W-shake method)
2. Cocktail preparation program training
3. Cocktail preparation practice
4. Making decorations
5. (Additional) Production of Fruit Bowl
XI. (Additional) Famous Wine Tasting
1. Tasting of Six Distilled Liquor
2. Taste of various types of liqueur
3. Taste of other famous foreign wines
XII. Mix cocktails
1. national standard cocktail (30 models)
( 1)Snow Ball
(2)Golden Bronx
(3)Gibson
(4)Pousse I
(5)Godfater
(6)Stinger
(7)Rusty Nail
(8)White Russian
(9)Black Russian
( 10)Long Island Iced Tea
( 1 1)Side Car
( 12)Nake Lady
( 13)Bacardi Codetail
( 14)Apricot Sour
( 15)Golden Dream
( 16)Golden Cadillac
( 17)Grashopper
( 18)Bront
( 19)Coin Tea
(20)B& B
(2 1)Hot Toddy
(22)Heavy Water
(23)Wine Cobbler
(24)New Moon
(25)Moonight
(26)Argel’s kiss
(27)Brandy Collins
(28)Gin Sour
(29)Porto Flip
(30)Negroni
2. (Additional) Cocktails are popular now
⑴Blue Bay
⑵Hot Whbky Toddy
⑶X.Y.Z
⑷Bellini
⑸Godfathor
⑹Happy Chrismas
⑺Red rose
⑻The warm summer night
⑼Kamikaze
⑽Red eye
⑾Olymqic
⑿New York
⒀Bad boy
⒁Golden Age
⒂Blue Mist
⒃Matrix
⒄Double pop
⒅Blue Hawaii
⒆Pass Foot
⒇Shirleg Temple
3. (Additional) Bullet Cocktail
(1) Six-color bullets
(2) Ten-color bullets
(3) Deep water bomb
4. (Additional) Test-tube cocktails (for students who learn intermediate fancy)
(1) IVF-8
(2) IVF-12
(3) IVF-16
⑷ Dream test tube
XIII. (Additional) Historical Events, Inventions and Allusions in the Development of World Wine Industry
1. Brief introduction of wine-making industry in different historical periods in the world
2. England's "Maiya Tax" incident
3. The influence of the continuous distiller invented by Coffey on the wine industry
4. America's "triangle trade"
5. Application of activated carbon
6. The influence of "Prohibition" in the United States
XIV. (Additional) Introduction of the Top Eight Distilled Liquor Industry Groups in the World
1.I.D.V
2.U.B.D
3.Allied Domecq
4.Seagrdi Martini
5.Bacardi Martini
6.American Brands
7.Pernord Ricard
8.Brown Forman
Fifteen. (Additional) How to open a bar
1. Investment budget for opening a bar
2. Decoration of the bar
3. The design requirements of the bar
4. The bar equipment, objects, equipment.
5. Equipment of bar raw materials
6. Settings of wine list
7. Purchase and channels of appliances and materials
8. Operating procedures of bars
XVI. Analysis of (Additional) Bar Wine List
Wine list of three large bars in Qingdao
XVII. (Additional) Social and Business Etiquette Training
1. communicative code of conduct
2. Personal etiquette
3. Communicative etiquette
4. Communication etiquette
5. Foreign etiquette
6. Business communication etiquette
18. (Additional) Bar English
1. English name and logo of foreign wine
2. Cocktail English and logo
3. English and logo of bar equipment
4. Bar Service English
5. Bar English
Main points of learning content for junior bartenders
This part requires students to master the manners of bartenders, bartenders, bar overview, beverage overview, legal knowledge, health knowledge and so on.
Basic knowledge of beverage:
The definition and classification of drinks, the definition of wine, the origin and development of wine, the function of wine, the naming and classification of wine, the brewing principle and production technology of wine, the main components of wine, the contents contained in the style of wine, the source of wine color, people's perception of wine fragrance, the types of wine tastes, the physical characteristics of alcohol, the definition of alcohol content, the expression method of alcohol content, the significance of standard alcohol content method, the conversion relationship between alcohol content, and so on. Raw materials and brewing process of beer, classification of beer, nutritional components of beer, storage conditions of beer, quality identification of beer, service requirements of beer, definition of yellow wine, main components and nutrition of yellow wine, characteristics and classification of yellow wine, main raw materials and production technology of yellow wine, storage conditions of yellow wine, quality identification of yellow wine, service requirements of yellow wine, definition of sake, main components and nutrition of sake, characteristics and classification of sake, Main raw materials and production technology of sake, storage conditions of sake, quality identification of sake, service requirements of sake, classification of wine, definition and types of distilled liquor, definition and types of blended wine, world-famous whisky producing countries, types of gin, famous French brandy producing areas, quality grades of cognac, types of rum, raw materials of rum, producing areas of rum, raw materials of tequila, tequila. Origin of Tejila wine, raw materials for vodka production, origin of vodka, five flavors of China liquor, types of aperitif, origin of port wine, origin of sherry, main components of carbonated drinks, types of carbonated drinks, types of coffee, types of tea and types of fruit juice.
Basic knowledge of bars:
The concept of bar, its types and operating characteristics, its organization, its hygiene work, its basic service technology, its work content, knowledge of wine list and wine spectrum, knowledge of beverage brands, requirements for wine preparation, preparation and production of auxiliary materials, use and maintenance of its equipment, facilities and appliances, common basic English and bar terminology.
The modulation of cocktails: the definition, history and legend of cocktails, the basic structure of cocktails, the measurement and conversion of wine, the modulation terms and techniques of cocktails.
Related knowledge:
Food hygiene law, nutrition knowledge, types of food pollution, hygiene knowledge, disinfection methods of bar utensils, courtesy knowledge, basic knowledge of hotels and tourism.
Practical operation exercises:
Cocktails:
Moscow Mule Perfect Manhattan Perfect Martini Delilah Brandy Alexander pink lady Whiskey Sour Robroy Dry Manhattan Dry Martini Screw Drill Blood Mary Salt Dog Kyle Kimbark Golden Toni Whiskey Soda Rum Cola Free Cuba Irish Kule.
Regular coffee (one)
Freshly squeezed orange juice (one)
Watermelon platter (one)
Key points of learning content for intermediate bartenders.
This part requires students to master the basic principles of brewing, beverage knowledge, bar knowledge, wine list and wine spectrum, food nutrition and hygiene, bar equipment and other knowledge.
Basic principles of brewing:
Brewing history, classification, raw materials, distiller's yeast, distiller's equipment, distiller's production technology, alcohol fermentation, starch saccharification, starter-making, raw material treatment, distilling wine, wine aging and aging, wine blending and adjustment.
Basic knowledge of beverage:
Definition of distilled liquor, distillation equipment and principle of distilling liquor, names of six world-famous cocktail base wines, knowledge of brandy, gin, rum, vodka, whisky, tequila, aperitif, table wine, lijiao, blended wine, definition of blended wine, classification of blended wine, vermouth, port wine, etc. Definition of distiller's yeast, definition of compound fermentation, main varieties of China famous liquor, characteristics and famous brands of Maotai-flavor liquor, characteristics and famous brands of Luzhou-flavor liquor, characteristics and famous brands of Fen-flavor liquor, characteristics and famous brands of rice-flavor liquor, characteristics and famous brands of concurrently (mixed) flavor liquor, production grades and brands of famous French cognac and famous French armagnac.
Bar knowledge:
Bar knowledge, bar equipment knowledge, cocktail knowledge, cocktail making method, blending method, mixing method, shaking method, stirring method, characteristics of Buck cocktails, Collins cocktails, Eggnog cocktails, Fizz cocktails, Frappe cocktails, main methods of bar promotion, bar setting procedures, bar wine preparation procedures and beverage service procedures.
Wine list and knowledge of wine spectrum;
The definition and function of wine list, the relationship between wine list and the purchase and storage of raw materials for bar drinks, the design content of wine list, the definition of wine spectrum, the structure of wine spectrum, cocktail wine spectrum and red wine wine spectrum.
Knowledge of food nutrition and hygiene:
Nutrition and hygiene knowledge of food and beverage, appearance and appearance, bar cleaning, tableware and wine disinfection, bar hygiene standards, and quality requirements of bartenders.
Wine preparation:
Bar service, inspection of liquor quantity, method of separating liquor, knowledge of cocktail party, service procedures and standards of cocktail party.
Bar management form knowledge:
Knowledge of wine ordering, picking list, internal transfer list, loss reporting list, inventory table, sales report, cashier report, daily report of bar, attendance sheet and attendance sheet of employee shift schedule, and inventory sheet of bar warehouse.
Equipment preparation:
The use and maintenance of bar equipment, the use standard of bartending equipment, the use standard of measuring tools, the use standard of wine shaker, the arrangement and classification of bar equipment, the arrangement standard of common cups in bars, the arrangement principle of front and rear bars, the arrangement principle of banquet bars, the preparation principle of banquet cups and the standby standard of grape glasses.
Auxiliary materials preparation:
The principles and standards of cocktail decoration, the methods of making various decorations, the preparation requirements of various cocktail accessories, and the production of various cocktail accessories.
Wine mixing operation:
Procedures and standards for cocktail preparation and bar service.
Beverage operation:
Procedures and standards of beverage service, and drinking methods of various wines.
Equipment use and maintenance:
The temperature and storage items in the refrigerator and the requirements of cleanliness and hygiene, the use principle of draft beer machine, the use and cleaning maintenance requirements of electric mixer, electric cup washer, refrigerator, ice maker, coffee maker and juicer.
Bar English Application: Bar Terminology
Legal knowledge: knowledge about anti-unfair competition law and consumer rights protection law.
Public relations and social etiquette: customs and religious knowledge in various countries of the world
Basic knowledge of tourism: the essential attributes, characteristics and types of tourism, basic elements of tourism, conditions for constituting tourists, characteristics of tourism resources, composition of tourism, and characteristics of tourism resources in China.
Cocktails
Snowball Golden Bronx Gibson Rainbow Wine Father Stinger Rusted Nail Belarus B& Russia Long Island Iced Tea Side Car Nick Jiaren Baijiadi Cocktail Apricot Acid Golden Dream Golden Cadillac Green Grasshopper Bronx Jundu Tea B&; B hot todi heavy water red wine Cobler crescent moon angel's kiss brandy Collin acid gin Porto Filipponicaroni
Milk shake orange milk shake coffee Cappuccino Espresso fruit platter watermelon platter (one) orange platter (one)
tea
Ice Lemon Tea (iced lemon tea)
Key points of learning content for senior bartenders.
This part requires students to master wine knowledge, champagne knowledge, cocktail creation, wine glasses knowledge, reception, bar service procedures and standards, bar marketing, bar common English, bar operation and management, coffee knowledge and so on.
Wine knowledge:
The history of Chinese and foreign wines, the relationship between wine and religion, raw materials for wine production, wine production technology, climate conditions for wine grape cultivation, soil conditions for wine grape cultivation, diseases and pests for wine grape cultivation, wine management system, factors affecting wine quality, wine composition, wine nutrition, medical value of wine, wine color, wine sugar content, wine aroma, wine taste, Wine aging, wine grade, wine storage, wine service, wine production area, wine tasting, wine acceptance, wine purchase, wine sales, wine transportation, wine aging, wine packaging, wine barrel, gas in wine, wine year, wine manor, world-famous wine, Chardonnay wine, Sauvignon Blanc, Semillon, Johannisberg Riesling, Cabernet Sauvignon, Merlot, Pinot Noir, Gamay Beaujolais, Zinfandel and Shiraz.
Champagne knowledge:
Definition, raw materials, production technology, classification, origin, history, sugar content, gas, color, taste, aroma, French champagne, Italian champagne, American champagne, Austrian champagne, Argentine champagne, Chilean champagne and China champagne of champagne.
Taste and appreciation of cocktail creation;
The principle of cocktail preparation, the principle of cocktail creation, the elements of cocktail creation, the "Eleven Tones" of cocktails (color, fragrance, flavor, tone, mood, flirting, temperature, humidity, light and tone), matters needing attention in cocktail preparation, cocktail formula, cocktail service, relevant food knowledge, the principle of wine and food collocation, relevant sports knowledge, the conditions that bartenders should have, the knowledge of skillfully handling emergencies and wine lists, Standard wine spectrum, principle of making wine spectrum for homemade cocktails, standard measurement of drinks, conversion of ethanol content in wine, basic elements of cocktails, tasting and appreciation.
Wine glass knowledge:
Understanding, use, cleaning and maintenance of commonly used wine glasses
Reception: the definition, characteristics, types, bar settings, working procedures, material planning and coordination of reception.
Working procedures and standards of bar service:
Procedures and standards for routine inspection by bar managers, temporary bar setting for banquets, bar setting, bar wine preparation, bar cleanliness, bar wine inventory, bar wine distribution, bar wine service, bar wine application and bar closing.
Bar marketing: internal and external marketing of bars
Common English for Bar: Bar Terminology
Bar operation and management: purchase acceptance, inventory processing, sales loss reporting, discount, staff training, attendance, advertising, business administration, tax cost control.
Management and cleaning procedures and standards of bar equipment and appliances: bar glassware cleaning procedures, bar stainless steel cleaning procedures, lijiao wine bottle cleaning procedures, liquor bottle cleaning procedures, red wine bottle cleaning procedures, white grape wine bottle cleaning procedures, refrigerator cleaning procedures, freezer cleaning procedures, wine glass specifications, jigger specifications, shaker specifications, mixing glass specifications, The production procedure and standard of standard decorations for ice bucket: the production of fruits, vegetables, flowers, flowers, ornaments, wine glasses and other kinds of juice commonly used for bartending. The quality identification of auxiliary materials for bartending. Beverage knowledge: bartending methods, bottle opening technology, the matching law of wine and wine glasses, the use of draft beer machine, mineral water, soda water, tea and juice.
Coffee knowledge:
Coffee history, coffee variety classification, coffee's help and influence on human body, coffee drinking time, use and maintenance of coffee utensils, matters needing attention in coffee preparation, introduction of commonly used famous coffee, cooking methods of hot coffee and iced coffee, coffee tasting and appreciation, purchase and storage of coffee beans, use and maintenance of bean grinder, and use and maintenance of coffee machine.
Maintenance of bar equipment: ice maker, electric freezer, blender, etc.
Labor law: the basic principles of labor law, the principles of concluding labor contracts, the types of labor contracts, the procedures for changing labor contracts, the dissolution of labor contracts, the definition of labor law, the rights and obligations of workers and their consistency.
Food hygiene law:
Definition of food hygiene law, main contents of food hygiene law, main contents of food hygiene management, sources of harmful factors in food and food hygiene.
Nutrition knowledge of food pollution:
Nutrition needed by human body and its sources, protein's type, protein's deficiency, food sources of carbohydrates, food sources of energy, types of vitamins, reasonable basic requirements of nutrition, protein's supply, role of essential fatty acids, source of fatty foods, classification of carbohydrates, role of carbohydrates, energy consumption of human body, source of calcium in food, source of iron in food, and vitamin (A D C). The role of food carving and fruit platter technology: commonly used food carving's raw materials, food carving's tools and knives, food carving's technological procedures, fruit platter technology Bar training: the significance of training, the principles and requirements of training, the conditions that trainers should have, the contents and methods of training, and how to deal with complaints from guests: the analysis and solution of complaints: how to care for drunken guests: how to ensure the safety of drunken guests' lives and property: how to improve the competitiveness of bars in the market.
Practical operation exercises:
Cocktail Mai Zabel Coffee Brandy Alexander champagne cocktail Classical Qiqi Coconut Grove Fragrance Grower Binzhi Singapore Commander Banana Delilah Bourbon Collin Tom Collin Brandy Costa Margaret Blue Margaret Frost Margaret Between the two, Golden Flying Golden Flying Golden Flying Golden Flying Golden Flying Golden Flying Tiger Gila Sunrise B52 Harvey Wallbanger Yankee Snow White Brandy Fix Good luck Travel around the world Dionysus Brown. Compared with milkshake (nine models), coffee fancy coffee (two models), fruit platter fancy platter (six models), tea babao tea, etc. (eight models), primary fancy bartenders learn content points+one bottle one Ting
References:
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