TRAINOR PROFILE

• PERSONAL INFORMATION

Paul Genius Fernandez Perez

• Contact number : +639770870559
• Email Address : playvours@gmail.com
• Facebook & Instagram account : Play Flavours
• Facebook Public Figure : Paul Genius F. Perez
• Google Hash tag : #PlayVours

BACKGROUND
• Owner and Bar/Service Consultant
•Train the Trainor
PlayVours Consultancy Program
Food and Beverage Service Trainer
Restaurant Service and Bartender
Raffles and Fairmont Hotel Makati
2019- Present
2014- 2019

•Head Mixologist
•Bartender and Head Waiter in
Mireio Terrace/Mistral
Spectrum all day dinning buffet
Raffles and Fairmont Hotel Makati.
Fairmont and Raffles Hotel Makati
2018- 2019
2013- 2015

•Bartender/Mixologist
•Waiter/ Barista in Marriott Cafe/barista in Java +
Longbar Restaurant
Marriott Hotel Manila at Newport City
Raffles and Fairmont Hotel Makati.
2011- 2013
2015- 2018

•Casa Noble Brand Ambassador 2016

• FOOD AND BEVERAGE EXPERIENCE – 7years
Ultra Premium Casa Noble Tequila
Global Noble company Republic of the Philippines
 Service and Bar Trainer Profile
• ACHIEVEMENTS

• Tittle holder for Casa Noble Ambassador 2016 • Finalist for La Maison Cointreau Competition 2018
• Global Noble company • Remy Martin Company

• 1st Place for La Maison Cointreau Competition 2017

• Remy Martin Company
• 2nd place for whisky live 2018
• Lambay whisky

• Finalist for Don Papa Rum Competition 2017

• Don Papa Rum Company

• Title Holder for FOMO Bar fight 2018

• Title Holder for British Chamber of Commerce 2018 • Plantation Dark Rum at Longbar Raffles Hotel
• Ginebra San Miguel Premium
 Principles/ Objectives/ Goals
PlayVours accomplish OBJECTIVE by focusing on the following GOALS with systematic PRINCIPLE
that has a long term desirable result.
Principles Objective
S- Sentiments to individual needs S- Specific- The employee should be
able to identify the specific needs of
the Brand, Owner, Colleagues and
Guest
E- Enthusiasm to give outstanding M- Measurable- The employee will
service is our commitment identify the proper timing of service
without interrupting guest experience
R- Respect for our guest is our culture A- Attainable- Task and responsibility
that can be done
V – Vigilance is our responsibility R- Relevant – Employee will understand
the import ants of doing the standards
E- Empowerment is given to create T- Time- bounded – Employee will be
their own personal touch to guest able to plan the next step of service
Goals
To create a professional employee by
provide quality service training
that can provide great experience that
result to increase satisfaction of Brand,
Owner, Colleagues and guest
To maximize the talent of the employee
To focus on what can be attain as an
individual employee
To embrace the service standard of the
hotel/Resort
To be ahead of any given situation that
result to great service
 PlayVours Module Set 1 Basic
4 days Itinerary and needs to prepare
• D 1 (8am to 5pm) SERVICE • D 4 (8am to 5pm) BARTENDING
- Assessment (Exam and Demo) - Recap
- Introduction - Basic Bar Knowledge Training Part 2 (6 Spirits)
- Restaurant Service Standard Part 1 - Wine Service Training
- Psychology of service Part 1 - Classic Cocktail and Mocktail Training
- Exam - Exam
(Room TV with usb or HDMI, Board and Marker pen, hands out) - (Room TV with usb or HDMI, Board and Marker pen, hands out,
Mobile bar with complete bar tools and ingredients)
• D 2 (8am to 5pm) SERVICE -- Service and Bar Presentation to management (DEMO)
- Recap (At the Restaurnat and bar with management, hands out)
- Restaurant Service Standard Part 2
- Psychology of service Part 2
- Demo
(Room TV with usb or HDMI, Board and Marker pen, hands out, Table
Setup)

• D 3 (8am to 5pm) BARTENDING

• Recap
- Assessment (Exam and Demo)
- Bartending Service Standard Part 1
- Basic Bar Knowledge Training Part 1 (Introduction)
- Exam
(Room TV with usb or HDMI, Board and Marker pen, hands out)
 PlayVours Module Set 2 Intensive
4 days Itinerary and needs to prepare
• D 1 (8am to 5pm) SERVICE • D 4 (8am to 5pm) BARTENDING
- Assessment (Exam and Demo) - Signature Inspired Cocktail and Mocktail Training
- Introduction - Wine Knowledge and Standard Service
- Restaurant Service Standard Part 3 - Exam
- Psychology of service Part 3 - Demo
- Exam - Introduction of new Cocktail and Mocktail
(Room TV with usb or HDMI, Board and Marker pen, hands out) (Room TV with usb or HDMI, Board and Marker pen, hands out,
Mobile bar with complete bar tools and ingredients)
• D 2 (8am to 5pm) SERVICE
- Recap - Service and Bar Presentation to management (DEMO)
- Restaurant Service Standard Part 4 (At the Restaurnat and bar with management, hands out)
- Psychology of service Part 4
- Demo
(Room TV with usb or HDMI, Board and Marker pen, hands out, Table
Setup)

• D 3 (8am to 5pm) BARTENDING

- Assessment (Exam and Demo)
- Recap
- Intensive Bar Knowledge Training Part 2
- Bar Setup
- Exam
(Room TV with usb or HDMI, Board and Marker pen, hands out)
 International Professional
Service Standard in Hotel/ Resort
Restaurant and Bar Basic Module

• Restaurant Service • Bar Service

- Reservation - Reservation
- Arrival/ Seating - Arrival/ Seating
- Table Service Standard - Bar Drink service
+ Starter + Pre
+ Main course + During
+ Dessert + Post
- Billing/ Guest Exit - Light meal service
- Table Layout - Billing/ Guest exit
- Employee Behavioural Standard - Employee Behavioral Standard
- Menu and Food Quality check - Beverage Quality Check
 Psychology of service
• Personal development service
• Verbal and Non verbal service
• Ticketing Time
• Maintaining table service
• 180 Degree point of view
• 3 Points View
• Upselling and Cross selling
• Personalize service
 Bar Module Set 1 and 2
• Table of Contents
• Introduction ......................................................... 4
• Part 1
• A Truly Memorable Experience ........................... 5
• The bartender culture ...................................... 5
• The History of the American Cocktail .................. 6
• Test Your Knowledge: Cocktail History ................ 8
• Part 2
• Introduction to Spirits Training ............................ 9
• Distilled Spirits ..................................................... 9
• Critical Cocktail-Making Principles and
• Techniques ................................................ 11
• Test Your Knowledge: Spirits ............................ 13
• Test Your Knowledge: Building a Cocktail ........ 14
• Part 3
• Templates .......................................................... 15
• Whisk(e)y: Warmth for the Soul ........................ 17
• Test Your Knowledge: Templates ...................... 24
• Test Your Knowledge: Whisk(e)y ....................... 25
• Part 4
• Fresh Juices and Simple Syrup ........................ 26
• Aromatic Bitters ................................................. 28
• Gin: The Comeback Kid .................................... 29
• Test Your Knowledge: Aromatic Bitters ............ 33
• Test Your Knowledge: Gin ................................ 35
• Part 5
• Sour Template ................................................... 36
• Egg Whites ........................................................ 36
• Collins Template ............................................... 37
• Daiquiri, Gimlet Template .................................. 38
• Rum: The Nectar of the Islands ........................ 39
• Test Your Knowledge: Rum .............................. 43
• Part 6
• Herbs ................................................................. 44
• Brandy: Fruit Transformed to Elegance ............ 48
• Sugar-Rimming Glasses ................................... 51
• Test Your Knowledge: Brandy .......................... 53
• Part 7
• Tequila: Fire Water Deluxe ............................... 54
• Vodka: A Clean Palate for Creativity ................. 59
• Costa Pasifica Cocktail Template ....................... 62
• Test Your Knowledge: Tequila .......................... 66
• Test Your Knowledge: Vodka ............................ 67
 Bar Module Set 1 and 2
• Part 8
• Liqueurs: Magical Bridges between Spirit and
• Cocktail ...................................................... 68
• Test Your Knowledge: Liqueur .......................... 73
• Part 9
• The Future of Cocktails ..................................... 74
• Syrups and Purees ............................................ 74
• Non-Alcoholic Offerings .................................... 75
• Cutting Citrus and Large Fruit ........................... 75
• Creative Modern Cocktails ................................ 76
• Foams ............................................................... 78 •
• Infusions ............................................................ 79 •
• Costa Pasifica Bloody Mary or Bloody Caesar .......... 80 •
• Experimenting with Bitters ................................. 80
• Test Your Knowledge: Cocktails
• (practicum) ................................................. 81
• Quality & Consistency ....................................... 82
• Key Cocktail and Spirit Terminology ................. 83
• Costa Pasifica Recipe Compendium
• Costa Pasifica Approved Spirits ................................. 86 •
• Cocktail Recipes
• Cocktails Featuring ...
• Brandy ....................................................... 87
• Gin ............................................................. 91
• Rum ........................................................... 99
• Tequila ..................................................... 108
• Vodka ...................................................... 113
• Whiskey ................................................... 124
• Sparkling & Wine Cocktails ............................. 134
• Blended Drinks ................................................ 139
• Dessert Cocktails & Coffee Drinks .................. 144
• Non-Alcoholic Drinks ....................................... 153
• Prep, Batch and Specialized Preparation
Recipes
Syrups & Sours ........................................ 162
Infusions & Mixes .................................... 164
• Foams, Creams, Sugars &
• Other Garnishes .............................. 167
• Accountability Program
• Costa Pasifica Accountability Program .............. 170
• Sample Product Lists ...................................... 171
• Bartender Opening Checklist 179
Bartender Closing Checklist . 180
• Bar Glassware Template ................................. 181
• Acknowledgements ......................................... 183
 PART OF COMPLETE PACKAGE
• Cocktails and Mocktails • Menu Engineering
12 Cocktails
2 whisky cocktail • Beverage Costing
2 Tequila cocktail
2 Vodka cocktail • Photo shoot of the
2 Gin cocktail
2 Rum cocktail
cocktail training
(coordinate with marketing)
2 Brandy
• Bar Setup
3 Mocktails
Bonus
1- Citrus
- How to increase your Trip Advisory
1- Vegie
- How to do basic Costing for drink
1- Fruity
- Bar Promotion Costa Pasifica Bar Master Class
 Package Price
Hotel/ Resort will provide Accommodation/ Meal/ Transportation/
Location for training/ Equipment's that will be used for training

• 30K for complete Training Package good for 1 week

• 15k for Basic Module Set Training Package Good for 4 Days
• 20k for Intensive Module Set Training Package Good for 4 Days

Special Discounted Price Package for Training Set with additional

Module Set referred by
Johnel K. Palo
VP for Human Resources
Costa Pasifica, Baler, Aurora
• 25K for complete Training Package good for 1 week
• 10k for Basic Module Set Training Package Good for 4 Days
• 15k for Intensive Module Set Training Package Good for 4 Days