A clear understanding of the selection of drinks is an essential component when offering service at a high standard. This course is an introduction to the beverage industry and its key role as a revenue generator.
In this course, the student will learn hospitality and restaurant operation standards and be introduced to an overview of products that are typically served to customers including beer, cocktails, mocktails, soft drinks and water.
Examine social and cultural meaning as well as consumption patterns of beer across different cultures.
Analyse the different beer-making regions of the world.
Evaluate the beer-making process.
Identify different types of beer and non-alcoholic beverages.
Name the origins and characteristics of different non-alcoholic beverages.
List primary beer and non-alcoholic beverage producers.
Identify the different documents and checklists used in beer preparation and service.
Describe different food products used in beverage service.
This module is part of the Vocational Education & Training (VET) by Ecole Hoteliere Lausanne (EHL) programme certification as well as the WSQ certification.