bartenders
The duties of a bartender are not only to be able to mix and serve cocktails and drinks, but also to have the knowledge of the origin and production processes of the beverage. This gives great ability to the bartender to educate the customer and make them more curious about what they are trying. That is why our courses provide an all-round view of the wine and distilled drink world. Attending the lessons, you will find out about the fundamental functioning processes of a restaurant as well.
1. Hospitality and Service principals in a restaurant (2 days)
• Setting the table • Customer Service standards • Guidelines for daily contact and decision-making • Role of employees in the company’s image • Communication with guests • Sales skills and their role in service
2. ABC of Communication for a better service with customers (1 day)
• Getting ready for receiving guests and creating positive atmosphere • Client typology • Verbal communication • Problem-solving • Setting the table
3. Conflicts and Solutions in daily restaurant work (2 days)
• Influence and persuasion in dialogue and conflict resolution • How to define and discuss complex issues • The role of listening in resolving problems • Conflict – what is it and why it is important • Conflict types and stages
4. Stress management in Hospitality (1 day)
• What is stress • Causes of stress • Methods for overcoming stress • Feedback role in the prevention of stress • Physiologic and psychological aspects • Seven levels for stress reduction
5. Table culture and manners (1day)
• Setting the table • Behavior at the table • Etiquette requirements and standards • The importance of table manners in forming the image
6. Communication and its role in hospitality (2 days)
• Tact in communication • Communication fundamentals and skills • Communicating with the difficult customer • Empathy • The art of listening and hearing • The role of confidence in communication • Anger management • Teambuilding tactics
7. Introduction to wine (1 day)
• History • Bottles, corks • Geography • Pests and diseases • Terroir • Barrels
8. Wine and service (2 days)
• Fundamentals of service and tasting • White wines, production and most popular grapes • Red wines, production and most popular grapes • Sparkling wines and champagne • Dessert and fortified wines
9. Wine and food compatibility (1 day)
• Fundamentals of wine and food compatibility • Classic grapes and compatibility • Experimenting in food and wine compatibility • Practical class
10. Wine list in a modern restaurant (2 days)
• Trends • Appreciation of wine • Diversity • Price range • Moment of surprise in the wine list
11. French wines (2 days)
• Bordeaux • Burgundy • Rhone • Loire • Languedoc • Roussillon • Jura • Alsace
12. German wines (2 days)
• Moselle • Rheingau • Pfalz • Rheinhessen • Ahr
13. Spanish and Portugese wines (2 days)
• Rioja • Ribera del Duero • Rueda • Penedes • Jerez
14. Italian wines (2 days)
• Piedmont • Veneto • Friuli • Tuscany • Southern Italy
15. Mediterranean, Central European and Eastern European wines (2 days)
• Hungary • Czech Republic • Georgia • Slovakia • Slovenia • Greece • Cyprus
16. Astralian and New Zeland wines (2 days)
• Victoria • Western Australia • New South Wales • Southern Australia • Southern New Zeland • Northern New Zeland
17. USA and Canadian wines (2 days)
• California • New York • Oregon • Washington
18. South American wines (2 days)
• Chile • Argentina • Brazil • Uruguay
19. Distilled drinks, history and service (2 days)
• History • Distillation process • Raw materials • Goegraphy • Traditions • Service
20. Classic cocktails (2 days)
• History • Mixing • Service
21. Modern cocktails (2 days)
• History • Mixing • Service
22. Team building excercises (1 day)
• How to promote work in a team • Understanding each person's role in the team • How to develop and promote cooperation in a team • Practical excercise – analysis of situations and discussions • Individual responsibility for team results
23. Tea (1 day)
• Tea types and their differences • History • Degustation • Tea making according to type
24. Coffee (1 day)
• Coffee types and their differences • History • Degustation • Brewing • Working as a barista
25. Sales skills and effectiveness in hospitality (2 days)
• How to improve sales skills • Understanding the activities of added value • Excercises to improve sales skills • Analysis of situations, games, discussions • Working with customer complaints and their solving techniques
26. Hygiene fundamentals in a restaurant (1 day)
• Minimal hygiene requirements • Good hygiene practice • Unwritten rules • The importance of hygiene in a restaurant