ΠΕΡΙΓΡΑΦΗ

This course provides a practical introduction to the effective management of beverage operations within hospitality environments. Participants will explore beverage categories, service standards, storage practices, and bar workflows that support profitability and customer satisfaction. The module also focuses on cost control techniques, upselling strategies, and responsible service requirements. Through operational examples, learners gain the skills needed to manage bar operations efficiently, reduce wastage, ensure compliance, and enhance the overall guest experience.

ΣΚΟΠΟΣ ΣΕΜΙΝΑΡΙΟΥ

By the end of this course, participants will be able to:

• Explain the role of beverage operations in hospitality profitability
• Identify key beverage categories (wine, spirits, beer, non-alcoholic beverages, cocktails)
• Understand beverage service standards, etiquette, and upselling techniques
• Apply proper beverage storage procedures (temperature, rotation, stock handling)
• Implement beverage cost control methods (portion control, recipe costing, wastage control)
• Manage bar workflow and staffing efficiently (opening/closing procedures, mise-en-place)
• Recognize legal and responsible service requirements (ID checks, intoxication handling)

ΣΕ ΠΟΙΟΥΣ ΑΠΕΥΘΥΝΕΤΑΙ

• Beverage Manager

• Bar Manager

• Food & Beverage Manager

• Restaurant Manager

• Hotel Operations Supervisor

• Hospitality Business Owner / Operator