A bartender is also known as a barkeep and is defined to be a person who serves beverages that are alcoholic in an establishment of the full license. Since time immemorial, bartending has been a second profession for university students who wanted to save for school fees. This report aims at specifying bartending and drafting its training and development plan. Bartending is included in the occupation data with respect to it as one of the most rising jobs available. With its growing popularity, portable bars are arising, and this allows easy movement of bars to venues of events and other activities.
The specification for a job here would be for bartending and the reason for such attributes listed below are because a bartender requires knowledge for the work. Such duties would also be relevant for the betterment of the tourism industry with perfect catering.A draft of training and development plan for employees in the specification job would be as follows;
• An extensive training for a period of one month after which there will be further training
• Provision with the correct number, size and color of the uniforms required
• Introduction to other bartenders and request to report to the human resource manager daily
• An additional two weeks to prepare and get acquainted with the job, environment and regular activities for better services to the customers
After knowing about the activities and responsibilities of the profession, further training would be to encourage the employee to be a perfect person in his/her duties and the skills will include;
• Reasons for responsible services in the industry of alcohol
• How to prevent intoxication
• Signs of intoxication
• Understanding the guests
• Techniques on how to handle the guests
• Financial handling especially of the stubborn guests
• Understanding the benefits of the guests no matter how different they are
Finally, the outcome is expected to be achieved depending with the activity period and ability to make it achievable thus there will be no fixed dates for achievements. Having in mind those employees cannot be equal; each employee will be expected to have his or her achievement depending with the capabilities.
Reference List
GIGLIO, A., & MEEHAN, J. (2009). Mr. Boston: official bartender's guide. Hoboken, N.J., J. Wiley.
MELLEMA, V. (2007). The professional bartenders handbook: a recipe for every drink known-- including tricks and games to impress your guests. Ocala, Fla, Atlantic Pub. Group.
WATERS, J. K. (2010). Bartender's Guide an A to Z Companion to All Your Favorite Drinks. Cincinnati, F+W Media. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=789841.
