...Arevalo, Alonica Michelle M. NT1-O BAR LAYOUT A lot needs to be considered when designing a new bar or laying out an existing bar. The truth is most of the bars in the world are poorly designed with little practical value to the bartenders that serve behind a bar, many are designed by architects who have never actually worked behind a Bar. You may have a magnificent looking bar that is ornately beautiful but if it takes forever to make drinks & its poor design effects customer service then it may be an expensive disappointing failure. The key of a practical bar is accessibility. If the bartender is required to take more than 3 steps to get anything then odds are the design is poor. It is also a major OH&S risk to a bars staff if they are constantly forced to walk behind other staff to get ingredients. The first stage when designing a bar or laying out an existing bar is working out what needs to go together, by together I mean without taking more than 1 step. * Beer Taps & Beer Glass's * Cocktail Equipment, Cocktail Glass's, Cocktail garnishes, Ice well, Liquor, soft drink gun & Sink * Ice well, Sprits, Speed well, straws coasters, napkins, soft drink gun & sprite glasses * Wine & Wine Glass's * Bar top & cleaning cloths * It all seems pretty simple but actually achieving this can be tricky and requires lots of planning. A bartender actually needs access to: * Speed well (which holds most popular or house spirits...
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... Ph: 02 9211 4292 787 George St Haymarket NSW 2000 (Opposite Central Station) Fax: 02 8221 9511 Email: info@coffeeschool.com.au Book Online & SAVE 30% www.coffeeschool.com.au Package Discount! RSA & RCG $189 RSA - Responsible Service of Alcohol - SITHFAB201 $110 One Day Course - Duration 6.5 hrs Morning Classes Held every Mon, Tues, Wed, Thurs, Fri, Sat 9:30am - 4pm Evening Classses Held every Tues & Thurs 4pm - 10:30pm You will need your RSA to get a job at any licensed venue where alcohol is served Complete your RSA Course and be ready to start working right away in restaurants, bars, clubs and cafes What you will get • RSA Interim Certificate OLGR NSW allowing you to begin working immediately after course completion • RSA OLGR NSW Competency Card • Nationally Recognised Statement of Attainment - SITHFAB201 Provide Responsible Service of Alcohol RCG - Responsible Conduct of Gambling - SITHGAM201 $85 One Day Course - Duration 6.5 hrs Classes Held every Thursday and Sunday 9:30am - 4pm You will need your RCG to get a job at any venue where gambling takes place such as pubs, clubs and casinos Complete your RCG Course and be ready to start working right away What you will get • RCG Interim Certificate OLGR NSW allowing you to begin working immediately after course completion • RCG OLGR NSW Competency Card • SITHFAB201 Provide Responsible Service of Gaming - Nationally Recognised Statement of Attainment Food Safety Supervisor $180 Use...
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...Module 8: Know your drinks – hot, exotic, highball, & more * Highball and juice * A highball is the most common drink you will have to make as a bartender. A highball refers to any drink that is made up of a base of one or more liquors, with the majority of the drink consisting of mixers. * Traditionally, highballs started out as drink consisting only of one alcohol and one mixer, but the term has since expanded to include most classic mixed drinks that are meant to be served tall. * * * Alabama Slammer: This is a very common mixed orange juice drink that has a good amount of alcohol, but still tastes fruity. Recipe ½ oz. (14.78 mL) vodka ½ oz. (14.78 mL) amaretto ½ oz. (14.78 mL) Southern Comfort ½ oz. (14.78 mL) sloe gin Fill with orange juice * Bay Breeze: A bay breeze is a refreshing juice-based drink made with traditionally made with vodka (though it is sometimes made with rum, especially coconut rum). Recipe 2 oz. (59.14 mL) vodka Cranberry juice Pineapple juice Lime wedge garnish * Sea Breeze: This is a variation on the bay breeze, made with grapefruit juice instead of pineapple juice. Recipe 2 oz. (59.14 mL) vodka Cranberry juice Grapefruit juice * Bloody Mary: This is an extremely popular drink that you will mostly be asked to serve during the day or at brunch. Bloody Mary drinkers are very particular, and all have different ideas of what makes the best Bloody Mary. Experiment with your own...
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... CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food...
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... CONTENTS 1. Introduction 2. Food Production Methods 3. Food Service Outlets 4. Food Service Methods 5. Food and Beverage Service Staff 6. Menus and Beverage Lists 7. Food and Beverage Service Area and Equipment 8. Food Service – Accompaniments and Covers 9. Food and Beverage Service Sequence 10. Beverage Service – Non Alcoholic Beverages 11. Alcoholic Beverage Service – Wine and Beer 12. Alcoholic Beverage Service – Spirits, Liqueurs and Bar Operations 13. Customer Care and Selling Skills 14. Functions and Events 15. Supervisory Aspect of Food and Beverage Management 1 5 31 46 65 77 92 113 128 167 181 207 228 244 262 1 Introduction Description The aim of Food and Beverage Operations module is to provide students with an understanding of the operational and supervisory aspects of running a food and beverage operations for an international clientele in a range of establishments to encourage an appreciation of the origins of such systems and to understand the various factors involved in meeting customer needs. Students will gain an understanding of food...
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...Market Analysis Bubble tea is specialist drink increasingly being offered in cafés, coffees shops and bars.It originates from Asia and is made up of hot or cold tea, milk, sugar and giant black tapioca balls. Ice is then added and the drink shaken to create the bubble effect. Bubbletea is often referred to as pearl shake, tapioca ball drink; boba ice tea and bubble drink among other things.Owing to their influences, bubble tea cafés are often Asian-themed in décor and may alsosell Asian snacks and food. They are often situated in fashionable areas of cities, populated by urban professionals with high disposable incomes and an interest inalternative eating and drinking venues.Bubble tea is a tea beverage that originated in Taiwan in the 1980s. The term "bubble"refers to the tapioca balls in the drink. These chewy tapioca balls, or "pearls," areconsumed along with the beverage through a wide straw. Bubble tea is especially popular in many East Asian and Southeast Asian regions such as Taiwan, Brunei, China(including Hong Kong and Macau), Malaysia, the Philippines, Singapore, South Korea,Thailand, Indonesia, Vietnam and Australia.Bubble tea is a mixture of iced or hot sweetened tea, milk, and often other flavorings. Thedistinctive characteristics of bubble tea are the black gummy balls made of tapioca (or,more commonly in East Asia, yam starch), called "pearls" or "boba" or balls that sit at the bottom of the cup. The pearls are larger than those found in tapioca pudding, with adiameter...
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...Executive Summary Mission Keys to Success Company Summary Company Ownership Company History Product/Service Description Market Analysis Market Segmentation Target Market Segment Strategy Market Needs Service Business Analysis Competition and Buying Patterns Strategy and Implementation Competitive Edge Management Team Executive Summary Capital Bubble Tea Cafe is a start-up bubble tea cafe that will also offer a selection of bakery products, located in Capital City, Statesville. Capital Bubble Tea Cafe expects to catch the interest of a regular loyal customer base with its broad variety of bubble tea as well as pastry products. Bubble tea is specialist drink increasingly being offered in cafés, coffees shops and bars. It originates from Asia and is made up of hot or cold tea, milk, sugar and giant black tapioca balls. Ice is then added and the drink shaken to create the bubble effect. Bubble tea is often referred to as pearl shake, tapioca ball drink; boba ice tea and bubble drink among other things. The term "bubble" refers to the tapioca balls in the drink. These chewy tapioca balls, or "pearls," are consumed along with the beverage through a wide straw. Bubble tea is especially popular in many East Asian and Southeast Asian regions such as Taiwan, Brunei, China (including Hong Kong and Macau), Malaysia, the Philippines, Singapore, South Korea, Thailand, Indonesia, Vietnam and Australia. Capital Bubble Tea Cafe will be Asian-themed in décor and...
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...INTRODUCTION The practicum training is an integral part of the Bachelor of Science in Hospitality Management and Tourism (BSHMT) program of the City College of Tagaytay (CCT). It is intended to provide students learning experiences and the application of knowledge and skills in hospitality industry settings. The practicum is a co-operative education which aims to achieve an effective blend of classroom study and off-campus work experience in hospitality-related industry. The goal of the practicum is to prepare the student for competent and responsible practice. A successful practicum is one that achieves that goal. The BSHMT program of the City College of Tagaytay considers the practicum training to be among the most important professional preparation activities in which BSHMT students participate. Practicum experiences are intended to allow students to synthesize, apply and refine knowledge and skills learned in their academic experiences. In addition, practicum experiences are one of the primary ways in which department faculty members can observe and evaluate the skills of the student. Because of the importance of students’ practicum, the Department requires the student-trainee to prepare a narrative report of his practicum experiences in hospitality industry. This report was based on the student’s training experiences at the following establishments: Taal Vista Hotel, Taj of Tagaytay and Massimos Ristorante Italiano during the second semester of year 2007-2008 in...
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...in lecture class, employee reflection myself as an employee in service industry how can I reflect on this matter and consumer reflection myself as consumer of services. Week 1 16 of September 2014 In this lecture im going to reflect on some quotations about service Strategic services without process is little more than wish list- Robert Filek. I understand this that services cannot exist without the practice. In order to do services an organisation need to put in process A satisfied customer is the best business of strategy of all- Michael leboeuf Customer need to be satisfied after receiving a service. A customer satisfied is very healthy to be business , business will prosper. The more pleased customers the better for the business. The goal as a company is to have customer service that is not just the best but legendary- sam Walton When an organisation provides service it has to make sure that the employees provide services in the best manner possible to keep those customers. Loyal customers, they don’t...
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...E AT I N G P L A N You’re closer than you think. And you get closer every day. TABLE OF CONTENTS • • • • • • • • • • • • • Introduction.................................................................................1 How the Fix Is Done .................................................................2 Get Started in 5 Simple Steps ................................................4 Added Zing!...............................................................................8 • To Treat or Not to Treat? ...................................... 10 Hydration ................................................................................. 12 • The Water Bar ........................................................ 13 • The Tea & Coffee Bar ........................................... 14 Multivitamins: ActiVit for Active You .................................. 15 Calorie Charts ........................................................................ 18 Container Food Groups ........................................................ 20 • Replacement Food Container Groups ............... 38 Recipes ..................................................................................... 41 • Seasoning Mixes ................................................... 42 • Container Recipes ................................................. 44 • Green Container ................................... 44 • Red Container ....................................... 46 •...
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...Dear nutrition student, Thank you for inquiring about my RD/DTR study guide. And yes, there is no catch, the study guide is COMPLETELY FREE! All I ask for is some feedback. So feel free to shoot me any questions/comments! A little background: This study guide is the culmination of years of my own research. And after careful thought, I put into the study guide what I feel are the most important concepts you need to know for the RD/DTR exam. If you notice, I spent much time teaching you in detail the concepts you need to know, not just “spitting” you questions with little or no explanation. I believe this is important. I know you might be thinking “oh, how am I going to absorb and learn all this material?” I say, just read and answer the questions at your own pace. Simply test yourself and of course take some breaks along the way. Just take it one concept at a time. After you have mastered one concept, then move on to the next. I know if you study whole-heartedly what I have outlined in this study guide, you are sure to pass! GOOD LUCK! YOU CAN DO IT! ϑ Your nutrition friend, -Jonathan Brown, B.S, DTR THE “NO FLUFF” RD/DTR STUDY GUIDE *Updated as of July 2011 The “NO FLUFF” RD/DTR STUDY GUIDE Tips for taking the RD/DTR exam 1. PERIODICALLY CHECK THE CLOCK TO MAKE SURE YOU’RE GOOD ON TIME! If you wish, get a basic digital watch with a timer for...
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...Customized for: Isaac (illin@mednet.ucla.edu) THE INTRODUCTION Vault Guide to Schmoozing Customized for: Isaac (illin@mednet.ucla.edu) 2 © 2009 Vault.com, Inc. Introduction What does schmoozing sound like to you? Maybe it sounds smug, unctuous, oily, slimy. It sounds, quite frankly, like 'oozing.' Schmoozing is far from slimy, but 'oozing' actually isn’t a bad description of what a schmoozer does. A schmoozer slides into opportunities where none are apparent, developing friendships from the slightest of acquaintances. Through formless, oozy, schmoozy action, a schmoozer moves slowly but inexorably towards his or her goals. What is schmoozing? Schmoozing is noticing people, connecting with them, keeping in touch with them — and benefiting from relationships with them. Schmoozing is about connecting with people in a mutually productive and pleasurable way — a skill that has taken on new importance in our fragmented, harried, fiber-optic-laced world. Schmoozing is the development of a support system, a web of people you know who you can call, and who can call you, for your mutual benefit and enjoyment. Schmoozing is the art of semi-purposeful conversation: half chatter, half exploration. Schmoozing is neither project nor process. It's a way of life. How does schmoozing differ from networking? Conventional networking is the clammy science of collecting business cards ad infinitum, of cold-calling near strangers to grill them about possible openings in their places...
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...BODY LANGUAGE How to read others’ thoughts by their gestures ALLAN PEASE is the managing director of a management consultancy company based in Sydney, Australia. He produces books, films, and cassettes that are used by numerous organisations around the world to train personnel in communication skills. He did ten years’ study, interviewing and research before writing BODY LANGUAGE. Overcoming Common Problems BODY LANGUAGE How to read others’ thoughts by their gestures Allan Pease First published 1981 by Camel Publishing Company, Box 1612, North Sydney, 2060, Australia Copyright © Allan Pease 1981 First published March 1984 by Sheldon Press, SPCK Building, Marylebone Road, London NWl 4DU Tenth impression 1988 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any information storage or retrieval system, without permission in writing from the publisher. British Library Cataloguing in Publication Data Pease, Allan Body language. – (Overcoming common problems) 1. Nonverbal communication I. Title II. Series 001.56 P99.5 ISBN 0-85969-406-2 Printed in Great Britain at the University Printing House, Oxford Contents Contents Acknowledgements Introduction A Framework for Understanding Territories and Zones Palm Gestures Hand and Arm Gestures Hand-to-Face Gestures Arm Barriers Leg Barriers Other Popular Gestures and Actions Eye Signals Courtship...
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...DOWNLOAD ANY OF THE THREE POKER AUTO CARD READER CALCULATORS FOR FREE JUST CLICK ON ANY OF THE THUMBNAIL IMAGES ON THE LEFT TO DOWNLOAD THEM DIRECTLY OR CLICK THE LINK FOR ONLINE VIDEO PRESENTATION. THEY ARE FREE PROVIDED YOU SIGN UP AT ONE OF THE SUPPORTED POKER ROOMS AND MAKE THE RELEVANT MINIMUM DEPOSIT THE CALCULATORS ARE ENDORSED BY PRO'S AND THEY WILL TRAIN YOUR MIND TO PLAY POKER CORRECTLY AND WILL STOP YOU LOSING MONEY. MOST PROFESSIONAL PLAYERS USE A CALCULATOR - EVEN MULTIPLE CALCULATORS AT THE SAME TIME. THEY WILL TRAIN YOU TO RECOGNIZE CERTAIN SITUATIONS, AS WELL AS GIVE YOU VALUABLE STATISTICAL ODDS AND POTODDS IMPROVING BOTH ONLINE AND OFFLINE GAMEPLAY. THE MONEY THAT YOU DEPOSIT AT ANY OF THE SUPPORTED POKERROOMS TO GET YOUR FREE LICENCE KEY IS STILL YOURS AND BELONGS TO YOU. IT IS JUST TO VERIFY YOUR IDENTITY AND TO ACTIVATE YOUR POKER ACCOUNT. THE CALCULATORS ARE COMPLETELY FREE……... - ENJOY THE CALCULATOR BODY LANGUAGE How to read others’ thoughts by their gestures ALLAN PEASE is the managing director of a management consultancy company based in Sydney, Australia. He produces books, films, and cassettes that are used by numerous organisations around the world to train personnel in communication skills. He did ten years’ study, interviewing and research before writing BODY LANGUAGE. Overcoming Common Problems BODY LANGUAGE How to read others’ thoughts by their gestures Allan Pease First published 1981 by Camel Publishing Company, Box...
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...CAREERS IN MARKETING ★ ★ ★ ★ ★ INDUSTRY TRENDS AND RANKINGS POSITIONS AND RESPONSIBILITIES WORKPLACE CULTURE AND COMPENSATION THE RECRUITING PROCESS ★ INSIdER SCoop: FRoNT-LINE REpoRTS ★ GuIde Careers in Marketing 2008 EDITION InsIder Careers in Marketing WETFEET, INc. The Folger Building 101 Howard Street Suite 300 San Francisco, CA 94105 Phone: (415) 284-7900 or 1-800-926-4JOB Fax: (415) 284-7910 Website: www.wetfeet.com carEErs IN markETINg 2008 Edition ISBN: 978-1-58207-759-8 PhOTOcOPyINg Is PrOhIbITED Copyright 2008 WetFeet, Inc. All rights reserved. This publication is protected by the copyright laws of the United States of America. No copying in any form is permitted. It may not be reproduced, distributed, stored in a retrieval system, or transmitted in any form or by any means, in part or in whole, without the express written permission of WetFeet, Inc. The publisher, author, and any other party involved in creation, production, delivery, or sale of this WetFeet Insider Guide make no warranty, express or implied, about the accuracy or reliability of the information found herein. To the degree you use this guide or other materials referenced herein, you do so at your own risk. The materials contained herein are general in nature and may not apply to particular factual or legal circumstances. Under no circumstances shall the publisher, author, or any other party involved in creation, production or delivery of this guide be liable to...
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