The page uses Browser Access Keys to help with keyboard navigation. Click to learn moreSkip to Navigation

Different browsers use different keystrokes to activate accesskey shortcuts. Please reference the following list to use access keys on your system.

Alt and the accesskey, for Internet Explorer on Windows
Shift and Alt and the accesskey, for Firefox on Windows
Shift and Esc and the accesskey, for Windows or Mac
Ctrl and the accesskey, for the following browsers on a Mac: Internet Explorer 5.2, Safari 1.2, Firefox, Mozilla, Netscape 6+.

We use the following access keys on our gateway

n Skip to Navigation
k Accesskeys description
h Help
Website Catalog
SUNY Broome Community College
  Feb 18, 2018
Website Catalog
[Add to Portfolio]

BHM 123 - Bartending and Beverage Management

Management techniques for effective beverage operations of a restaurant, bar, hotel, country club, or any place that serves beverages will be covered.  Familiarization with the history of the beverage industry and development of an appreciation of wine, beer, and spirits.  Equipping, staffing, managing, marketing and purchasing for a bar.  Mixology.  Liquor laws and profitable operations management will be emphasized.  New trends in beverages are also discussed.  Students will be certified in responsible  alcohol service.

Credits: 3
3 Class Hours
Course Profile
Objectives of the Course:

1.  Students will discuss the history of the beverage industry.
2.  Students will complete a certified responsible alcohol service exam.
3.  Students will demonstrate an understanding of creating and maintaining bar business.
4.  Students will perform and apply standard bar mixology equipment use.
5.  Students will recognize and identify a variety of beverages including spirits, wine and beer.
6.  Students will critique beverage sales and marketing techniques.
7.  Students will prescribe, practice and apply proper bar sanitation and service setup.
8.  Students will role play basic mixology/bartending.
9.  Students will memorize standard drink recipes.
10.  Students will integrate and appraise various bar employee management techniques.
11.  Students will employ purchasing, receiving, storage, and inventory controls for bar operations.
12.  Students will establish and apply profitable bar and beverage management.
13.  Students will recognize and review applicable bar regulations.

[Add to Portfolio]