Techniques will be taught that will enhance your meals with special sauces as well as unique and challenging soups. Emphasis is placed upon the use of fresh foods. The preparation of commonly served cocktails is demonstrated. Operations procedures covers the process from menu to type of service to type of products to be served. These may be temporary and may be changed at any time should the circumstances warrant a change.
Inventory control is imperative for the food industry.
General problems will be discussed, and class evaluation will determine what procedure would best solve the problem. Today's bartenders must know as much about laws governing alcohol consumption as how to mix speciality drinks. This course introduces the methods for identification, management, and control of those beverages used in the hospitality industry. Topics will also include coffee and tea production, identification and service and soft drinks. Legal liabilities will be discussed using recent lawsuits as case studies.