This course is designed to provide students with the practical knowledge needed to manage a bar or beverage operation. The course presents principles and theories to support and reinforce the practical aspects of beverage preparation. Other topics will be proper storage, handling and cleaning of utensils, glassware and equipment, the way in which beverages are served, and responsible alcohol service.

This course describes the skills and knowledge required to take food orders and provide table service in a range of settings within the food and beverage service labour division of the hotel and travel industries