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  • Bartending Basics

    Transféré par

    Mj Ortiz
    24 vues77 pages
    The document discusses the differences between a mixologist and a bartender. A mixologist designs seasonal cocktails and prepares ingredients for drinks, selects quality bar supplies, and works before guests arrive. A bartender focuses on guests by making them feel welcome, entertained, and attended to. The document also outlines the core competencies of bartending such as cleaning areas, operating the bar, preparing alcoholic and non-alcoholic drinks, and providing wine service. It describes the assessment process for bartending qualifications and considerations around safety, confidentiality, and rights.

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    The document discusses the differences between a mixologist and a bartender. A mixologist designs seasonal cocktails and prepares ingredients for drinks, selects quality bar supplies, and works before guests arrive. A bartender focuses on guests by making them feel welcome, entertained, and attended to. The document also outlines the core competencies of bartending such as cleaning areas, operating the bar, preparing alcoholic and non-alcoholic drinks, and providing wine service. It describes the assessment process for bartending qualifications and considerations around safety, confidentiality, and rights.

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    © All Rights Reserved
    Téléchargez comme PPTX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    24 vues77 pages

    Bartending Basics

    Transféré par

    Mj Ortiz
    The document discusses the differences between a mixologist and a bartender. A mixologist designs seasonal cocktails and prepares ingredients for drinks, selects quality bar supplies, and works before guests arrive. A bartender focuses on guests by making them feel welcome, entertained, and attended to. The document also outlines the core competencies of bartending such as cleaning areas, operating the bar, preparing alcoholic and non-alcoholic drinks, and providing wine service. It describes the assessment process for bartending qualifications and considerations around safety, confidentiality, and rights.

    Droits d'auteur :

    © All Rights Reserved
    Téléchargez comme PPTX, PDF, TXT ou lisez en ligne sur Scribd
    Signaler comme contenu inapproprié
    sur 77

    BARTENDI

    NG
    Lynn Villanueva –
    Singian
    Accredited TESDA Assessor
    WHAT’S THE DIFFERENCE?

    MIXOLOGIST
    VS.
    BARTENDER
    MIXOLOGIST
    The Mixologist:
     Designs cocktails that are seasonal and / or
    aligned with the style of the establishment
     Prepares any house-made syrups, tinctures,
    bitters, or other ingredients that a bartender
    will need for service
     Selects ingredients behind the bar that are
    high quality and again, aligned with the bar or
    restaurant.
     Does his or her work before the guests arrive
    BARTENDER
     The Bartender:
     Is completely focused on the guests.
     Make guests feel welcome, entertained
    and attended to.  Be a friend or
    companion.
     To make great drinks for the guests –
    possibly utilizing the recipes &
    ingredients prepared by the Mixologist
    CORE COMPETENCY

    Clean Bar Area

    Operate the Bar

    Prepare and mix alcoholic and non-alcoholic concoction

    Provide wine service


    Competency Assessment

    Bartending NC II
    Context and Purpose
    of the Assessment

    Determine the level of competency


    Qualification to be Assess

    Basic Competency,
    Common Competency
    Core Competency
    Task to Perform

    Clean Bar Areas


    Operate the Bar
    Prepare and Mix Alcoholic and Non-Alcoholic drinks
    Provide Wine Service
    Procedure
    Administrative Written Examination
    Demonstration
    Oral Questioning

    Help to measure and pinning the


    knowledge and Skills
    Consideration and Needs

    Allowable and Reasonable Adjustment


    Meal and Break time
    Personal Needs
    Do’s and Don’t
    Rights and Appeal System

    Assessment result will be submitted to


    TESDA Office , Accredited Assessment
    Center.
    Issuance of NC or NYC

    Assessment Manager will inform the


    Candidate. (5 working days after the
    assessment)
    Re-Assessment Procedure

    Any time at the convenient of the candidate and the


    schedule to the assessment.

    Full Qualification – Full Assessment Process


    Failed Two (2) Assessment advice to take the
    institutional Assessment
    Occupational Safety and Health
    Requirement

    Observe Safety

    Electrical Appliances

    Body Mechanic Lifting

    Provide First Aid


    Confidentiality of Assessment
    Outcome

    Authorized personnel / Institutional Training Center


    will keep and secure.
    Pre – Dinner
    Drink
    Dry Martini
    Gibson
    After Dinner
    Drink
    Golden
    Cadillac
    Long Drink
    /Muddle
    Tequila Sunrise
    Non Alcoholic Drinks
    Four Season
    Build
    Negroni
    Stir /
    Strain
    Shake
    Blend /
    Frozen
    Chi Chi
    Frozen
    Mango/Strawberry
    Daiquiri
    Frozen
    Daiquiri
    Provide Wine
    Service
    Present the Wine List
    Take the Order
    Set The Wine Glass
    Present the Wine
    Open the Bottle of Wine
    Wine Pouring
    Things to be needed
    in Wine Service
    Waiter’s Friend
    Corkscrew
    Wine Glass
    Round Tray
    Underliner
    Coaster
    Side Towel
    Pen and Order Slip
    Wine Bucket
    Wine Basket
    Wine List
    Thank You

    Drink Moderately !

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