Diploma in Bar and Restaurent Management

Description

Course Name: Diploma in Bar and Restaurant Management

Course Id: DBRM/Q0001.
Education Qualification: 10th Class.
Course and Exam Fee: 5000.

Certification Process under Recognized Prior Learning (RPL) Mode.

How You will Get Diploma Certificate:

Step 1- Select your Course for Certification.

Step 2- Click on Enroll Now.

Step 3- Proceed to Enroll Now.

Step 4- Fill Your Billing Details and Proceed to Pay.

Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.

Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 6- After Payment You will receive Study Material and Online Examination link on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination within 7 days you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign) within 30 days.

Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.

Online Examination Detail:

Duration- 60 minutes.

No. of Questions- 30. (Multiple choice Questions).

Maximum Marks- 600, Passing Marks- 40%.

There is No Negative marking in this module.

Benefits of Certification:

• Government Authorized Assessment Agency Certification.
• Certificate Valid for Lifetime.
• Lifetime Verification of Certificate.
• Free Job Assistance as per your Interest Area.

Or You Can Fill below Enquiry form For Regular Course Training from our Training Centers located in India.

Student Course Enquiry Form:

Syllabus

Diploma in Bar and Restaurant Management

Introduction to Bar & Restaurant

History of Bars, History of Alcoholic Beverages, Neolithic Period, the Middle Age, Modern Period, Modern Bar Design, Location & Layout, The Bar Counter, Types Of Bar, Ownership Types – Pubs and Bars, Bar Management, Legal Aspects Affecting Beverage Business in India, Legal Age for Alcohol consumption in Different States, Drunk- Driving Law, Public Drinking, Dry Days, Dry States, Intervention of Supreme Court, Liquor License.

Menu Planning

Identify a market using demographic and psychographic studies, Understand why nutrition is a critical component of menu planning, Describe the menu pricing approaches of a la carte, semi a la carte, table d’hote and prix fixe menus, Identify the characteristics of various menu types, Understand the importance of using standardized recipes and portion control, Create a costing sheet and calculate a recipe’s total cost, Calculate a preliminary selling price for a menu item using one of the several pricing strategies, List several factors that impact the final price written on a menu.

Cost Control Planning

Cost and Management Accounting – Introduction, Decision Making Tools, Budgeting and Budgetary Control, Standard Costing and Variance Analysis, Learning Curve, Introduction to Financial Management, Tools for Financial Analysis and Planning, Working Capital Management, Cost of Capital, Capital Structure Theories, Dividend Decisions and Leverage Analysis, Capital Budgeting – Investment Decisions, Management Accounting – Definition, Objectives of Management Accounting, Role of Management Accounting in Management Process.

Bar service legalities

Fundamental Rights – Equality, freedom and social control, personal liberty, changing dimensions of personal liberty, cultural and educational rights, Union Executive – the President, Vice President, Union Legislature – Council of Ministers, Union Judiciary – Supreme Cour, State Executive – Governor, State Executive, Legislature and judiciary, History and nature of contracted obligations, Agreement and contract : definitions, elements and kinds of contract, Proposal and acceptance, Consideration.

Wine Management

Government sector in India, International and national wine making plant, Vineyard management and marketing services, Research techniques, Technical assistance, Winery laboratory technicians, Wine marketing services, Quality control in wine industry, Self employment, own winery, winery consultant, wine taster, wine maker, Autoclave, Cooling Incubator, Centrifuge, Centrifuge, Laminar airflow, Water distillation assembly, PH meter, Water bath, Shaker, Spectrophotometer UV- Visible range, Colorimeter, Single pan balance.

Food and Beverage Service

Different types of cutlery, crockery, silverware, flatware, hallow are and glassware used in a standard catering establishment, Different types of equipment – Baine Marie, plate warmer, hot plates, microwave oven, ice cream machine, coffee machine, ice cube machine, side boards, dish washing machine, glass washing machine, Special equipment – Nut cracker, grape scissors, Oyster service, caviar, lobsters, snails, cheese. Cigar cutters, wine bottle openers, gueridon equipment, Different types of restaurant linen, exchange and requisition systems.