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Bar and Beverage Service syllabus

BHM 20312 units · 35 topicsAcademic year 2083/84
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Bar and Beverage Service

12 units

1. Alcoholic Beverages & Proof (2 LHs)

  1. Distillation and its types
  2. History and definition of spirits
  3. Measurement of alcoholic strength
  4. Types of proof and Standard calculation of proof

2. Whisky (2 LHs)

  1. Manufacturing process and Types of Whisky
  2. Popular brands and Service of Whiskey

3. Vodka (1 LH)

  1. Manufacturing process and Types of Vodka
  2. Popular brands and Service of vodka

4. Rum (2 LHs)

  1. Manufacturing process and Types of Rum
  2. Popular brands and Service of Rum

5. Brandy (2 LHs)

  1. Manufacturing process and Types of Brandy
  2. Popular brands and Service of Brandy

6. Gin (1 LH)

  1. Gin flavorings method and Types
  2. Popular brands and Service of Gin

7. Tequila & Mezcal (2 LHs)

  1. Manufacturing process and Types of Tequila
  2. Mezcal and Service of Tequila

8. Liqueurs (2 LHs)

  1. Manufacturing process
  2. Flavouring, Sweetening and Colouring agents
  3. Popular brands

9. Bar and its Setup (4 LHs)

  1. Types and Planning process
  2. Parts of the bar, Bar equipment and Bar furniture
  3. Bar design and Layout designing
  4. Blood alcohol concertation (BAC)
  5. Responsible alcohol service (RAS)

10. Mixology & Cocktails (4 LHs)

  1. Cocktail and Mocktail
  2. Measuring and Mixing methods
  3. Component and Principle of making cocktail
  4. Popular cocktails and mocktail recipes

11. Alcoholic Beverage in Nepal (2 LHs)

  1. History and Traditional beverage in Nepal
  2. Rules and regulations about alcoholic beverage in Nepal

12. Demonstration + Practical (24 LHs)

  1. Cocktails Spirits based - 3 each, and 5 Mocktails
  2. Silver service of four-course Chinese menus - 3 Nos
  3. Silver service of four-course Thai menus - 3 Nos
  4. Breakfast (Buffet) service - 1 No
  5. State Banquet service - 1 No