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Hospitality Masterclass: Luxury Bartending
Last updated 02/2023
Duration: 1h 59m | Video: .MP4, 1280x720 30 fps | Audio: AAC, 48 kHz, 2ch | Size: 2.49 GB
Genre: eLearning | Language: English[Auto]

A Journey Into the Luxury Bar World​

What you'll learn
Behaving in a 5 Star Luxury environment
Communication with guests and colleagues
How to recognize and treat regular and vip guests
How to handle complaints and learn from it
Bar tools
Things you need to know in order to create a cocktail list
Standard Operating Procedures (SOP's)
How to make some easy and famous cocktails
Requirements
Hospitality and Bar lover
Description
This Masterclass is not only about making cocktails, this masterclass is a journey into the bar world, it's about learning how to work and behave in a luxury environment, it's about mastering your communication skills, knowing how to deal with difficult guests, being able to look and behave professional behind the bar. You will learn about the Standard Operating Procedures in a 5 Star Luxury Hotel, how to handle complaints and learn from them, how to create a great experience for your guests and more.
THE INSTRUCTORS
Luigi Gallo is the Bar Manager of the Belmond Hotel Caruso, situated in the famous Amalfi Coast in Italy. Luigi worked for the most prestigious hotel in the world like the J.K. Place in Capri, Four Seasons Hotel in Florence, 45 Park Lane by Dorchester Collection in London, Baglioni Hotel London, Claridge's Hotel London, Porto Zante Villas and Spa in Greece and for Jumeirah Hotels in Spain.
Francesco Orefici is the General Manager of The Lansdowne Club, an exclusive private members club in the heart of London. Francesco experienced the most luxurious bars working in Lanesborough Hotel, Private Members Club Fifty, Langham Hotel, The Artesian Bar, The Ritz Hotel London and 45 Park Lane by Dorchester Collection in London.
Who this course is for
People who want to learn the skills of world's best bartenders
Complete beginners who wants to become an employed bartender fast
Managers who want more material to train their staff

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