INT-MIX-2-4.2.1

Mise en Place at Scale, Hygiene and HACCP

INT-MIX-2-4 · Bar Leadership and Operations at Scale · INT-MIX-2-4.2 Service at Scale, Hygiene and Responsible Service

Batching, pre-chilling, ice planning and bar-line design for a large event; briefing non-bartender helpers; and the HACCP controls — labelling, dating, refrigeration, shelf life — plus knife, glass and ice safety.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 15; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.