For more information about these standards, certification and other training products, please contact the:

Saskatchewan Tourism Education Council
(Division of Tourism Saskatchewan)
321 - 4th Avenue
SASKATOON SK S7K 2L9
www.stec.com

Phone: 1-800-331-1529
(306) 933-5900
Fax: (306) 933-6250

1. Exhibit Positive Attitude

• describe impact of a positive attitude
• exhibit positive attitude

2. Exhibit Professional Appearance

• maintain personal hygiene
• maintain professional appearance

3. Exhibit Professional Conduct

• follow house policies
• follow guidlines for eating, drining and smoking
• follow guidelines for illness
• follow guidelines for regarding theft
• follow guidleines for gratuity etiquette
• follow guidelines for lost and found items
• participate in career development
  

4. Work as a team member

• describe responsibilities of personnel in food and beverage
• be a team member

B. Human Relations

1. Be Service Oriented

• exhibit servie attributes
• provide guest service
• serve guests with special n33ew
• co-operate with inspectors
  

2. Handle Difficult Situtations

• outline benefits fo properly handling difficult situations
• outline reasons why guests conplain
• outline reasons why guest do not complain
• handle dissatisfied guest
• handle difficult guest
  

C. Safety and Sanitation

1. Follow Safety Buidelines

• follow guidlines for handling electrical
  equipment
• follow traffic guidelines
• follow emergency guidelines
• follow Workplace Hazardous Materials Information system (WHMIS)
• life heavy items

2. Outline Fire Safety

• identify fire hazards
• identify compornents of fire triangle
• identify sumbols and combustible materials for common classes of fire

3. Store Food and Beverage Products

• store food and beverage products

4. Maintain Bar

• clean and maintain bar
• use glasswasher
• clean draught beer system
• load and maintain bus pans
• handle tableware
  

D. Administration

1. Use Point-of-Sasles System

• define point-of-sales system terms
• operate point-of-sales system

2. Demonstrate Monetary Transaction Skills

• describe guidelines for running a tab
• describe guidelines for accepting foreign currency
• describe guidlines for ensuring bills are genuine
• handle cash payments
• outline methods of authorizing credit/debit card payments
• handle traveller's and person cheque payments
• cash out
  

3. Control Inventory

• describe inventory control process
• identify resons for inventory
• control
• particapte in inventory control
  

1. Organize Bar

• prepare for shift
• set up bar

2. Identify Parts of Bar and Equipment

• identify parts of bar
• identify bar equipment

3. Follow Closing Procedure

• follow closing procedure
  

 

F. Beverage Preparation and Service

1. Identify Basic Bar Knowledge

• define bar terms
• identify specific information about bar products

2. Use tools of trade

• outline used of bar tools
• identify glassware
• carry trays
  

3. Provide Beer Service

• describe differecnes between types of beer
• describe styles of beer
• identify alcohol content cateforeis for beer
• identify guidlines to maintain quality of beer
• identify importance of having head on beer
• draw daught beer
  

4. Describe Liquor Products

• describe whiskey
• describe rum
• describe vodka
• describe gin
• describe tequila
• describe brandy
• describe miscellaneous spirits
• identify major categores of liquers

5. Provide Wine Service

• describe sweetness scale of wine
• describe major wine classifications
• identify common wine-producing countries
• outline guidelines for matching categories of wine to meal courses
• follow guidelines for recommending wine
• identify information found on wine label
• define sweetness terms for Champagne and othe sparkling wines
• open still wine
• open sparkling wine
• pour wine
• serve subsequent
  

6. Provide Professional Beverage Service

• work service bar
• serve guest at bar
• identify sequence for serving guests

7. Use Bartending Techniques

• identify common garnishes
• prepare garnish
• prepare glassware
• use pouring techniques
• demonstrate pouring and mixing methods
• prepar flambe drinks
• make drinks
• identify sequence for ordering drinks
• invent new drink recipes

8. Use Responsible Alcohol Service

• describe reasons for responsible alcohol service
• follow guidelines for serving alcohol responsibly
• identify factors affecting blood alcohol concentration
• identify signs of intoxications
• use intervention strategies with guest who appear to be approaching intoxication
• cut off alcohol service to guest who is apparently intoxicated
• prevent intxciated guests from driving
• prevent removal of alcohol from licensed premises
  

G. Bar Food Service

1. Serve Food

• follow food service guidlines
• seve guests with allergies
• define menu knowledge
• identify common order of food service
  

 

H. Legislation and Regulations

1.Outline Legislation and Regulations

• comply with provincial liquor legislation and regulations
• comply with other legislation and regulations pertaining to operation