Service à la Française International Brochure Programmation SERVICE A LA FRANCAISE_Mauritius | Page 26

BARMAN TRAINING
From 6 th to 9 th April
Theme of training: customer psychology, customer advice, sales and
perfect realisation of 50 cocktails
Theme of contest: creative cocktail contest theme
''mariage and love''
Christophe DAVOINE
MEILLEUR OUVRIER DE FRANCE
BARMAN
SAF Member
Craft leader
The Barman possesses an in-depth knowledge of the products and drinks
used. He has perfect control over making of classic cocktails and the capacity
to innovate. He advises clients and knows how to entertain.
Objective of the Training
Strengthen and deepen the knowledge of the trainee to enable him/her to:
• Know how to make classical and modern cocktail,
• Manage as much as possible his working environment,
• Create cocktails according to an event,
• Create a festive and friendly atmosphere at the bar.
Content
The following areas will be gradually tackled through practical exercises:
GREEN ZOOM
SAF has a Sustainable Development
Commitment which will result in
the choice of our partner-suppliers
to our classes which are already
committed to products with a low
carbon emission, and the teaching
of "good practices" linked to the
reduction of energy consumption,
renewable energies, water saving,
waste recycling and biodiversity
protection. During the training the
following aspects will be reviewed:
the choice of local or regional
products (rhums ...) having the
lowest carbon footprint possible,
products from organic farming or
environmental friendly (etc.)
• Knowledge of the work environment: managing supplies and knowledge of
the rules for conservation of products and equipment and its use (shaker,
mixing glass, glassware), organisation and setting up of the bar,
• 
Knowledge of cocktails: classification of cocktails, basic ingredients of
traditional cocktails, knowledge of herbs, spices and edible flowers,
knowledge and location of the main appellations of the vineyards, good
practices concerning the handling of equipment,
• Creation of cocktails: Blind tasting and commenting on a cocktail, principles
for realisation of cocktails (choice of ingredients, choice of glassware, respect
of dosages, techniques of pouring), creation of alcoholic and non-alcoholic
cocktails, creation of innovative cocktails, mastering of the decorations and
the effects (colours, decoration, taste), development of cocktail technical
sheets,
• Entertainment and customer relationship: know the tastes of the client and
advise him on a cocktail, create a menu, simple tips for bar decoration,
imagine and implement an entertainment accompanied by cocktails created
for the occasion.
Duration
4 days.