By the end of this course, you will be able to:

• Define the terms 'spirit', 'fermentation' and 'distillation'
• State the boiling points of alcohol and water
• Explain the fermentation and distillation processes
• State different types of stills and their parts
• Describe the main categories and types of spirits
• Outline the factors affecting the flavour of spirits
• Summarize the key areas in the production process of spirits such as whisky and vodka
• Identify and explain the use of standard bar equipment and the raw materials used
• State some basic types of cocktails

By the end of this course, you will be able to:

• Define the terms wine, fermentation and pasteurisation
• Describe the anatomy of a grape
• Outline the requirements of a fermentation process
• State the steps required to produce wine
• Describe the various types of wine and the regions where they are typically produced
• State the various terms used in the wine industry
• Recall the different varieties of grapes
• Explain the importance of appropriate wine storage and the conditions required to increase the shelf life of wine
• Explain the significance of serving wine at the correct temperature

Upon successful completion of this course, you will be able to:

• Outline the basics of revenue management, including the tools, and data used
• Explain segmentation, forecasting, and budgeting as effective tools for target planning
• Discuss the four processes involved in budgeting
• List the models for handling customer complaints
• State five specific strategies for improving your customers' experience
• Identify the latest trends of the technology used in the customer service industry