Republic of the Philippines

Bulacan State University

MENESES CAMPUS
TJS, Matungao, Bulakan, Bulacan
Tel/Fax (044) 791-0153

COURSE SYLLABUS
HRM 223A – BAR MANAGEMENT
1st Semester, A.Y. 2020-2021

COLLEGE: MAIN CAMPUS DEPARTMENT: CHTM

COURSE CODE: HRM 223A
COURSE TITLE: HRM 223A – BAR MANAGEMENT
FACULTY: EMERSON SJ CRUZ,
ADRIAN CARLOS,
LEVIE ANN CUSTODIO
KIER
RIZZA
ERWIN
SMITH
PREREQUISITE: N/A
CONSULTATION HOURS:

COURSE DESCRIPTION:
This course describes the skills, knowledge, and performance outcomes
required to explore and analyze the management and practices of lodging
operations and related sales activities in the major operating and support
departments. It will also expose the students on the unique aspect of managing a
service-based lodging establishment delivered by diverse employees and
understanding of the business and financial operations of the lodging firm. The
course introduces the housekeeping department of a hotel and lodging
organization: its organizational structure; roles and responsibilities; functions of
the department; equipment and tools for housekeeping operations; methods and
procedures of cleaning operations including linen, uniform and laundry service;
general maintenance and decoration of a hotel; safety and sanitation in
housekeeping operations; management of operations and record-keeping;
precautionary procedures; guest safety and hotel assets. Laboratory includes
actual exposure in the housekeeping operations.

University Vision

Bulacan State University is a progressive knowledge generating institution

globally-recognized for excellent instruction, pioneering research, and responsive
community engagements.

University Mission

Bulacan State University exists to produce highly competent, ethical and

service-oriented professionals that contribute to the sustainable socio-economic
growth and development of the nation.

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Attributes of Ideal Graduate (AIG) extracted from university mission:

a. to produce highly competent graduates

b. to produce ethical professional graduates
c. to produce service-oriented graduates
d. to produce graduates that can contribute to country’s sustainable growth
and development.

BSHM Program Educational Objectives (PEO)

Program Educational Objectives UNIVERSITY MISSION

(BSHM)
AIG-a AIG-b AIG-c AIG-d
1. Develop competencies of students through
outstanding learning experiences to become
globally competitive service providers,
managers and entrepreneurs.

2. Maximize the use of instructional,

community and industry resources of
enhance theoretical knowledge and practical
skills through immersion and apprenticeship
program.
3. Establish and maintain strong linkages
with cooperating industries and stakeholders.

4. Pursue efficient and sustainable faculty

development programs to ensure course
relevance.
5. Intensify research generated knowledge
and technology through instruction and
innovation management of human resources.
6. Maximize resources of the college to help
enhance the quality of life of the people in the
larger community through extension activities 
and volunteer programs.

Program Outcomes

Program Educational
PROGRAM OUTCOMES Objectives
PEO1 PEO2 PEO3
a)

b) Practice career professionalism and work in
team environment.
c) Identify and apply personal attitudes,
characteristics, and work practices essential in
Bar Operations.
d) Utilize the different cleaning tools and
equipment used in bar area.
e) Analyze and evaluate the relationship between
guest service, guests’ expectations, guest

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 satisfaction and profitability.
f) Apply and demonstrate the basic principles of
customer relations and the confidence level to
handle customer complaint.
g) Show appreciation on bar services, its role in
the hotel and its relation to another department
h) Perform duties and responsibilities in the
service environment in a responsible manner
and in accordance with the industry service
standards relating to service industry.
i) Perform skillfully the task assigned in the bar
department.
j) Increase awareness on safety and security
measures implemented in the bar department.
k) Show the attributes of excellent, professional,
value-oriented service providers.

Course Outcomes/Learning Outcomes (CO/LO) and Relationship to Student

Outcomes

Course Outcomes / Learning

Program Outcomes/Student Outcomes
Outcomes
After completing this course, the
a b c d e f g h i j k l
student must be able to:
LO1 – Apply the principles and
theories on bar service managing
and operation in an actual class
I E D I D D
room set-up that will inhibit
students possession of a bar
manager’s qualities.
LO2 – Practice the professional
application of “people skills” and
delivery of good customer relations
E E D I E D
required of a bartender and the
conforming functions to be
performed.
LO3 – Prepare and serve a wide
assortment of mixed and
concocted beverages based I E D E D D
on standard recipe and
procedures.

Note: (I) Introductory Course to an Outcome (E) Enabling Course to an Outcome (D)
Demonstrative Course to an Outcome

LEARNING EPISODES:

LEARNING TOPIC WEEK LEARNING ASSESSMENT

OUTCOME ACTIVITIES METHODS
1
LO1 Orientation Lecture/Discussion, Recitation
LO2  Mission, Vision, Goals, Hands on Activity
and Objectives
 University and Class

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 policies
 Course Syllabus

CHAPTER I
Introduction to Bar
Management
A. Origin of Bar Management
B. Overview of Bar Service
Management
C. Organizational Chart of Bar
Service Department
D. Job Titles and Description

CHAPTER II.
LO1 Lecture/Discussion, Recitation
LO2 The Beverage Hands on Activity
Industry: The Past
and the Present
A. History of beverages
B. Today’s Beverage Service
Industry
 The Beverage Only Bar
 Bar Entertainment 2
Combination
 Food and Beverage
Combination
 Hotel Beverage Combination
 Airline Beverage Operations
 Other Beverage Operations
C. Trends and Issues on
Beverage Operation

LO1 CHAPTER III. 3-4 Lecture/Discussion,

LO2 Responsible Alcohol Service Hands on Activity
A. Human Physiology and
Alcohol
B. Ethanol Quiz
C. Beneficial Effects of Alcohol
D. Foods that Can Slows Down
the Transfer of
Alcohol
E. Intoxication of Alcohol
Quiz
LO1 CHAPTER IV. 5 Lecture/Discussion,
LO2 Introduction to Bartending Hands on Activity
LO3 A. Introduction
B. A Handy Measurement Chart
C. The Bar
- Parts of the Bar
- Backbar and Underbar
Equipment
-Bar Supplies, Equipment
and Tools
D. Garnishes Used in Mixing
Alcoholic and
Non-alcoholic Drinks

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 E. Sanitation and Bar Set-Up
- Sanitation in Bar Operations
- Bacterial Hazards
- Preventing the Spread of
Bacteria

LO1 CHAPTER V 6 Lecture/Discussion,

LO2 The Beverages Hands on Activity Laboratory
LO3 A. Overview of Beverages Exercise
B. Types of Beverages
- Juices
- Milk
- Tea
- Carbonated Beverages
- Chocolate//Cocoa
C. Naming and Ordering of
Drinks
CHAPTER VI.
Distilled Spirits 7-8 Lecture/Discussion,
LO1 -Types of Distillation Hands on Activity
LO2 -Classification of Distilled Spirits
 History
 Process and Production
Quiz
 Categories
 Serving and Storing Laboratory
A. Brandy Exercise
B. Lambanog
C. Vodka
D. Gin
E. Whiskey
F. Rum
G. Tequila
MIDTERM
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EXAMINATION
CHAPTER VII.
LO1 Wine 10
LO2 A. History of Wine Recitation
Lecture/Discussion,  Class
B. Grape Varieties
Hands on Activity
C.Major Classification of Wine Discussion
D.Components that Makes Up Wine Tasting
the Structure of Good Wine
E. Service of Wine

CHAPTER VIII. 11-12 Lecture/Discussion,

Cocktails Hands on Activity
A. History of Cocktails
Recitation
LO1 B. Characteristics
LO2 C. Types of Cocktails
Laboratory
LO3 D. Rules in Making Cocktails
Exercise
E. Methods of Mixing Cocktails
F. Cocktail Garnishing and
Presentation
G. Naming the Cocktail
Recitation
LO1 Cocktail Mixing 13 Lecture/Discussion,  Group

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LO2  Brandy Based Cocktails Hands on Activity Activity
 Vodka Based Cocktails Individual
 Gin Based Cocktails Cocktail/
 Whiskey Based Cocktails Mocktail
Preparation
and Mixing

LO1 CHAPTER IX 14
LO2 Beer
A. History of Beer Lecture/Discussion, Recitation
B. Ingredients of Beer Hands on Activity
C.The Brewing Process Quiz
D. Fermentation
E. Distillation
F. Popular Brands of Beer

CHAPTER X. 15 Lecture/Discussion,
LO1 Coffee Hands on Activity
LO2 A. History of Coffee
B. Types of Coffee Beans Recitation
C. Beneficial Effects of Coffee
D. Barista Guide
E. Basic Coffee Recipe
and Concoction

CHAPTER XI. 16 Lecture/Discussion,

LO1 Creating and Maintaining a Bar Hands on Activity
LO2 Business
A. Targeting Your clientele
B. Market Feasibility of a Bar Recitation
Business
C. Atmosphere and Design of a
Bar Business
D. Bar Lay-out and Design

LO1 12. The Human Resource 17 Lecture/Discussion,

LO2 Department Hands on Activity
 Importance of Human
Recitation
Resources
 Responsibilities within
Human Resource
Department
FINAL
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EXAMINATION

REFERENCES:

Rojo, Lorenzo G. (2012) Bar and Beverage Service with Mixology 2 nd Edition,
Mindshapers Co. ,Inc.
Murphy, James, (2013) Principles and Practices of Bar and Beverage
Management: The Drinks Handbook, Good Fellow Publishers
Shirke, Gajanan (2010), Bar Management and Operations, Leadstart Publishing
Pvt Ltd.

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Catsigris, Costas and Thomas, Chris (2011), The Bar and Beverage Book, John
Wiley and Sons.

ONLINE RESOURCES:
Standard Cocktail Recipes Guide:
 http://www.drinksmixer.com
 http://www.1001cocktails.com
 http://barschool.com

FINAL COURSE OUTPUT:

 To pass the qualifications of the NATIONAL CERIFICATE II

BARTENDING
 The student should be able to perform the professional tasks of a
bartender which includes the preparation and concoction of a new
cocktail, managing the bar station, performing flair bartending skills (basic
and advance) and showing customer relations. This could be achieved in
a short performance that will showcase the student’s possession of the
aforementioned characteristics.

RUBRIC FOR ASSESSMENT:

FINALS IN BAR MANAGEMENT (40%)
FLARING AND COCKTAIL MIXING PERFORMANCE
SCORING RUBRICS
FLARING PERFORMANCE (50 Points)
This category is scored on the degree of difficulty that the
student's routine contains as a whole.
Difficulty 15 points EXCELLENT AVERAGE GOOD POOR
13-15 points 10-12 6-9 points 0-5 points
points
This category is scored on the amount of original content
in the competitor’s routine. Students will earn points for
original flair moves, styles and sequences. Also, this
Originality and category is scored on the variety of different moves the
10 points competitor performs and variety of combinations of
Variety
objects they perform with.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
This category is scored on the flow in which the student
executes their moves. To score well in this category the
routine should be smooth and transition their moves very
Smoothness of well. Moves should blend together and not have breaks
8 points
Routine for re-adjustments in between.
EXCELLENT AVERAGE GOOD POOR
8 points 5-7 points 3-4 points 0-2 points
The student showed professional application of equipment
Equipment and and bottles handling throughout the performance. It is shown
7 points
Bottles Handling in the execution of his/her routine including the pouring
techniques and cocktail method preparation.
EXCELLENT AVERAGE GOOD POOR
7 points 5-6 points 3-4 points 0-2 points
Overall 10 points In this category, the bartender should not be just flipping
Entertainment & bottles, but entertaining both the crowd and the judges.
They should be able to break down the imaginary wall

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 between competitor and crowd. A bartender's
choreography or physical style may play a part in this
Showmanship category.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
ORIGINAL COCKTAIL (50 Points)
The cocktail prepared tastes good and could be a
marketable addition to the bar industry. The taste has
complexity and all ingredients compliments on the taste of
Taste 20 points
the cocktail as a whole.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
The concocted cocktail bears newness and does not
Originality and match standard cocktails’ taste and properties.
15 points
Creativity EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
The garnishes were all edible and matched with the
cocktail. Its size does not overpower the appeal of the
drink but creates an impact to make it more appealing and
Cocktail Garnish 10 points
appetizing.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
The name of the cocktail is related to the drink concocted,
may it be on the ingredients, the blending of ingredients,
Name Relevance 5 points or related to the ingredients’ overall theme.
EXCELLENT AVERAGE GOOD POOR
9-10 points 7-8 points 4-6 points 0-3 points
TOTAL 100 points

OTHER REQUIREMENTS AND ASSESSMENTS:

 Aside from the final output, the student will be assessed to other times
during the term by the following: Individual and Group activity, Basic and
Advanced Flairing performance, Actual cocktail and mocktail preparation
and concoction and a field work on Bar Operations at a chosen Bar within
Bulacan Area or Manila.

GRADING SYSTEM:

Examination 30%
Laboratories/Performances 30%
Quizzes 20%
Project 10%
Recitation/Attendance/Work Ethics 10%
100%

Midterm Grade + Tentative Final Grade = Final Rating

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CLASS POLICIES:
1. All students must attend classes promptly and regularly. Only students
enrolled in the course are allowed to attend the sessions, sit-ins may be
allowed depending on the instructor’s approval. A student shall be

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 marked tardy 15 minutes after the set time and absent after 20 minutes of
the scheduled time. Unless the instructor have prior notice of his/her
absence or tardiness. Lastly, unless the subject instructor concerned gave
prior notice, the students may leave their assigned room 15 minutes after
the start of the scheduled time. (see F. Attendance, BulSU Student
Handbook)
2. Students must be in the prescribed uniform for the day. (Monday, Tuesday
and Thursday in university uniform, W- washday sleeveless, shorts, rip
jeans are not allowed, and F- organization shirt day only SOFHE,
CHARMS, BEST and TOURISM Org. Shirt is allowed). Furthermore, male
students must sport a haircut that does not exceed the collar line and does
not cover the ears. Wearing of earrings for the male is prohibited and for
female students excessive jewelries’ and make-up as well. (see
Responsibility, BulSU Student Handbook)
3. During written examinations, class presentations, laboratory activities and
term examinations the students must be in the prescribed uniform or the
instructor may refuse to give the student the written or practical activities.
Students must refrain from talking to their seatmates, answering phone
calls and text messages and listening to music through their earphones
while taking the written exam or laboratory activities. No students can use
the restroom/lavatory unless necessary during the examination.
4. During classroom discussions, the student must refrain from making too
much noise, playing with their cell phones, answering a text message and
phone calls.
5. Students are not allowed to stay earlier than 15 minutes and later than 15
minutes before and after their class schedule.
6. For unavailable circumstances such as sickness or death of an immediate
family, a medical certificate authorized by a physician or an excuse letter
with photocopy of parents’ identification card should be passed on the day
of return to school.