BA in Bar Management

The module provides a foundational understanding of third-level education and apprenticeships, highlighting the apprenticeship model and the importance of lifelong learning. It covers academic writing principles, including structure and Harvard referencing, as well as digital literacy skills using tools like Microsoft Word, Excel, and PowerPoint. Additionally, students learn about assessments, research literacy, and effective time management strategies to balance work and study. The module also emphasises collaborative tools like Google Workspace, reflective practice for personal development, and the setting of professional growth goals.

This module covers essential communication skills for bar management, focusing on business writing, the communication model, and IT's significance.  It explores digital customer interactions, emphasising customer service principles and effective online strategies. Crisis communication is addressed, highlighting conflict management and the five Cs of crisis response. The module also evaluates relationship management, stressing communication with staff and the importance of equality, diversity, and inclusion in customer interactions.

The module introduces key concepts for food management, covering the role and attributes of a bar manager, customer service excellence, and effective venue management. It emphasises the development of key performance indicators (KPIS) for food and beverage operations, proper terminology in culinary contexts, and menu management focusing on profitability and market needs. The module also addresses standard operating procedures (SOPs) for food service, as well as sustainable and ethical sourcing of food products. 

The module focuses on health and safety in the bar industry, covering chemical safety training that includes proper labelling, health hazards, as well as health and safety legislation relevant to risk assessments and emergency procedures. Additionally, it addresses manual handling principles and incident reporting, highlighting best practices to prevent injuries and ensure compliance with legal requirements. Furthermore, it explores the role of CCTV in enhancing workplace safety, along with the legal and ethical considerations involved.

The module covers business finance aspects, including payroll management, rostering, and taxation. It includes payroll documentation, differences between employees and subcontractors, and tax concepts, as well as payroll calculations. It addresses staff rostering, focusing on staffing needs, shift management, labour law compliance, and communication of schedules. Taxation guidelines and statutory requirements, such as VAT, corporation tax, and employment law implications, are discussed. Finally, it explores cash management, key performance indicators (KPIs), and sustainability, emphasising the impact of ESG on business practices and financial reporting in the bar trade.

The module delves into the fundamentals of various beverages, including beers, spirits, liqueurs, and wines, alongside cocktail culture and barista skills, emphasising serving techniques and types of beverages. It highlights the importance of beverage service in enhancing customer experiences, focusing on quality dining, beverage pairing, and customer engagement strategies. Additionally, the module addresses sustainability and ethical sourcing in beverage management, covering environmental challenges, ethical practices, and customer education on sustainability.

The module covers essential business processes in the bar industry, focusing on cellar management, stock management, and IT systems, including the receipt and handling of products, cleaning protocols, and security measures. It emphasizes the importance of FIFO (First In, First Out) for effective stock rotation and includes policies for ordering, delivery management, and stock control using various software tools. Cleaning practices are highlighted to ensure hygiene and safety, with attention to personal protective equipment (PPE) and compliance with health regulations. 

The module outlines the essential responsibilities of a bar manager in food and beverage operations, particularly regarding food safety and compliance with legal requirements. It includes a comprehensive introduction to food safety principles, covering topics such as food poisoning, microbiological hazards, contamination, and the importance of HACCP systems throughout food delivery, storage, preparation, and service. Key sessions focus on personal hygiene, pest control, cleaning practices, and understanding food safety laws and enforcement. Learners who successfully complete this module will receive HACCP Level 2 certification.

The module covers essential aspects of regulatory compliance in the bar trade, focusing on GDPR and data protection principles, including the role of data protection officers and necessary business process changes for compliance. It examines consumer law relevant to the sector, as well as preparation and management of inspections across health, licensing, environmental, and fire standards. Licensing laws are also addressed, detailing the types of licenses, legal restrictions, and application requirements in Ireland. Finally, the module discusses employment law, covering contracts, employee rights, employer obligations, and health and safety regulations.

The module introduces the concept of sustainability, focusing on its environmental, economic, and social impacts, as well as the role of technology and corporate social responsibility in creating an action plan. It covers energy usage and conservation strategies, waste management techniques, and water conservation methods, highlighting the importance of measuring and reporting on sustainability efforts. Additionally, the module emphasises sustainable sourcing in the supply chain and the significance of biodiversity measures in the bar industry. It also addresses effective communication of sustainability initiatives, employee engagement, cost savings, and aligning business practices with the UN’s Sustainable Development Goals.

The module explores the distinctions between products and services, including their respective marketing approaches, lifecycles, and branding. It emphasises the importance of segmentation, targeting, and positioning within developing an effective marketing mix that incorporates channels, pricing, and promotional strategies. Market research is highlighted as a critical process for defining objectives, collecting and analysing data, and informing actionable insights. Additionally, it addresses merchandising principles in hospitality, contemporary concepts, and the creation of a comprehensive marketing plan that includes environmental analysis, strategies, and evaluation processes.

The module covers key concepts in sustainable human resource management within the hospitality sector, emphasising legal and ethical frameworks, equality, diversity, and employee rights. It focuses on inclusive recruitment practices, effective interview strategies, and sustainable talent development aimed at staff retention and leadership succession. Additionally, it explores cultivating an inclusive organisational culture and ethical performance management through constructive feedback and conflict resolution techniques. Finally, it highlights the importance of transformational leadership styles that promote sustainability and ethical decision-making in bar management.

The module examines emerging trends in the bar industry, focusing on the evolution of cocktail culture, sustainable sourcing, and the impact of generational shifts on drinking habits. It highlights digital transformation through AI-powered services and data-driven personalisation while exploring the rise of alcohol-free and functional beverages that incorporate wellness trends. Additionally, it delves into workforce challenges related to talent retention and diversity, and the importance of sustainability and ethical responsibility, including zero-waste initiatives and compliance with environmental regulations.

The module explores key concepts in product costing, covering fundamentals, cost types (direct, indirect, fixed, and variable), and implications of employment law on labour costs. It includes business risk analysis, pricing decisions based on contribution and break-even analysis, and emphasises the importance of financial forecasting and cash budgeting in managing cash flow. Additionally, the module addresses financial analysis to assess profitability and liquidity, along with effective working capital management strategies. Lastly, it examines various sources of finance and their implications for both short-term and long-term business operations.

The module focuses on the key components of developing a business proposal, including its role, elements, and integration into a strategic plan, along with marketing analysis to assess target markets and growth opportunities. It covers the creation of customer personas, feasibility studies that evaluate technical, operational, and economic aspects, and risk assessment strategies for proposed challenges. Financial assessments include cost analysis and revenue projections, while capital assessment emphasises investment return techniques. Finally, the module addresses effective business pitching and presentation techniques to communicate ideas clearly.

The module introduces key concepts in event management within the bar trade, focusing on the purpose and objectives of events, feasibility, strategic planning, budgeting, and enhancing customer experiences using planning tools. It emphasises the strategic role of event management in bar operations, exploring trends in the Irish events industry and the importance of corporate social responsibility and sustainability. The course also covers event operations, stakeholder management, and the need for effective communication and risk management strategies. Finally, it discusses event marketing, digital integration, evaluation metrics, and continuous improvement practices to enhance future events.

The module consists of three parts focusing on food safety and hygiene, aligned with HACCP Level 3 standards. Part 1 introduces key topics such as microbiology, food poisoning, allergens, and personal hygiene in the workplace. Part 2 covers safe procedures for purchasing, storage, food preparation, cooking, holding, and cleaning, along with relevant food safety legislation and pest control management. Part 3 focuses on the design requirements for food premises, HACCP principles and implementation, and the organization of training and documentation, with assessments leading to certification.

The module covers key aspects of purchasing management, including the fundamentals of supplier selection, product knowledge, and the supplier management process, emphasising the importance of national and international developments. It highlights negotiation strategies to build relationships and effectively resolve disputes, while also stressing the value of functional relationships and cross-departmental collaboration. Sustainable sourcing practices are addressed, focusing on ethical considerations and the growing demand for sustainability within purchasing strategies. Additionally, the module discusses the impact of seasonality on purchasing decisions, the importance of understanding market price trends, and the need to monitor global supply challenges to ensure organisational agility.

The module covers key components of a digital marketing plan, including essential channels like social media, SEO, and digital advertising, and guides participants in developing and implementing an effective digital marketing strategy. It emphasises defining key performance indicators (KPIs) for measuring digital media success in areas such as traffic, engagement, and ROI. Additionally, it provides insights into Google Analytics for data analysis and reporting, as well as best practices for social media marketing across various platforms. The module also addresses online advertising techniques, campaign management, ad targeting, budgeting, and gives learners the opportunity to complete Google Analytics certification.

The module introduces Lean Thinking and highlights its significance in bar management through process optimization and guest satisfaction. It examines the seven types of waste and Just-in-Time (JIT) methods, emphasizing waste reduction strategies and presenting case studies on inventory management practices. The course reinforces delivering customer value through techniques like Value Stream Mapping and Lean service flow, while exploring tools such as Standard Operating Procedures (SOPs), the 5S Methodology, and Kaizen for continuous improvement. Additionally, it discusses the integration of technology, including AI and IoT, in lean practices to enhance service efficiency and reviews the benefits of Lean management for employees, customers, and employers.

The module provides an overview of training and development in bar management, emphasising the importance of talent development, essential skills for workplace training, and adult learning theories. It explores motivational strategies, structured versus informal training, and the roles of coaching and mentoring in enhancing workplace relationships. Additionally, participants will learn effective communication techniques and principles of workplace assessment and feedback management. Finally, it includes reflective practice, innovative assessment methods, and the use of digital tools in evaluating training effectiveness.

The module introduces strategic management in the bar industry, highlighting the importance of aligning business objectives with market demands, evolving trends in bar culture, and the need for adaptive decision-making. It examines various strategies, such as cost leadership and differentiation, as well as the external factors and market structures that influence bar operations. Participants will learn to craft mission statements, set long-term objectives, and conduct SWOT analyses to develop actionable strategic plans. Lastly, the course covers the implementation of strategies, organisational alignment, performance measurement, and tools for optimising operations within bars to enhance efficiency and profitability.

The module introduces professional perspectives on emerging trends in the bar and beverage industry, emphasising the significance of industry engagement for professional development. It features weekly sessions with industry experts who share insights on topics such as operational strategies, financial management, and customer experience innovations. Site visits to prominent bars and hospitality venues allow students to observe best practices and network with professionals. Finally, the course incorporates reflective discussions and case studies, enabling students to apply their learnings and make strategic recommendations for business improvements.

The module focuses on developing a comprehensive business proposal, utilising relevant frameworks to guide business development. It covers financial planning, including budget projections and sources of funding, as well as marketing communication strategies and the creation of effective communication plans with metrics for analysis. Additionally, it addresses sustainability and reporting, emphasising criteria for the Corporate Sustainability Reporting Directive (CSRD) and integrating ESG factors.. Finally, the module encourages self-reflective learning, prompting students to critically evaluate their personal and professional growth throughout the process.