Value Added Courses

Value Added Courses

Event Management

INTRODUCTION FOR OUR EVENT MANAGEMENT PROGRAM

Event management is the process of creating and maintaining an event. This process spans from the very beginning of planning all the way to post-event strategizing. At the start, an event manager makes planning decisions, such as the time, location, and theme of their event. During an event, event managers oversee the event live and make sure things run smoothly. After an event, event managers are tasked with reviewing event data, submitting KPI and ROI findings, and staying on the ball for any post-event offerings.

All different branches of planning go into event management, including various types of sourcing, designing, regulation checks, and on-site management. In event management, you could be in the process of creating a conference, a product launch, an internal sales kick-off, or even a wedding. Really, any event that requires considerable planning and execution is event management.

BENEFITS 

  • Gain Practical Experience – our institute helps you for internships or volunteer opportunities in event planning. Practical experience is invaluable for developing skills and building a network in the industry.
  • Networking – Attend industry events, conferences, and seminars to network with professionals in the field. Building connections can lead to opportunities and insights.
  • Develop Key Skills – Hone essential skills such as organizational and communication skills, attention to detail, problem-solving, and creativity, all crucial in event management.
  • Build a Portfolio – Create a portfolio showcasing your involvement in event planning, including details about the types of events you’ve worked on and your specific contributions.
  • Stay Informed – Keep up with industry trends, emerging technologies, and best practices in event management through industry publications, blogs, and networking.
  • Join Professional Organizations – Become a member of professional organizations related to event management. This can provide access to resources, job opportunities, and a supportive community.
  • Apply for Entry-Level Positions – Look for entry-level positions or internships in event management to gain hands-on experience and further develop your skills.

SYLLABUS THEORY

UNIT CONTENT
I Event management 

  • Introduction. 
  • Public relations. 
  • Departments in event management. 
  • Event marketing. 
  • Planning the Quotation of events. 
  • Invoice and closure. 
II Celebrity management 

  • Artist booking and communication. 
  • Hospitality include in celebrity management. 
  • Logistics management. 
  • Flowchart and itinerary management. 
  • Billing and closure. 
III Hospitality management 

  • Logistics and traveling management. 
  • Welcoming desk / Registration desk.
  • Menu planning and services.
  • Entertainment and activities.
  • Wedding and corporate Gifting.
  • Licensing and legal proceedings.
IV Décor and designing in events 

  • Stage designing (formal / weddings).
  • Fabrics and detailing. 
  • Elements and artifacts. 
  • Theme designing. 
  • Banqueting and layouts.
  • Corporate structure designing.
  • Flower designing and detailing. 
V Technical Riders / Management 

  • Sound and PA(Public addressing) management 
  • Lighting solutions. 
  • Truss (aluminum structure) and different structure.
  • Visual and LED display management.
  • Backline and Greenroom management. 
VI Safety and security measures 

  • Bouncer’s management. 
  • Event coverage. 
  • CCTV surveillance. 
  • Detectors and entrance management. 
  • Fire preventing measures and guidelines.
  • VIP guest management (entrance and exits).

 

SYLLABUS PRACTICAL’S 

Sr.No Practical content
1 Introducing to different departments in live events.
2 Preparing quotation and booking.
3 Handling Invoice and closure 
4 Handle booking and communication while engaging with a celebrity.
5 Diet and menu planning for celebrities.
6 Celebrity stay, concierge, flight details, pickup and drop management.
7 Preparing a flowchart or itinerary of the events.
8 Traveling with event team and logistics management.
9 Handling food and beverage service of crew members. 
10 Managing activities during events.
11 Handling legal procedures required in a events.
12 Manage stage designing.
13 Understanding about different fabrics and detailing.
14 Learning different artifacts during live events.
15 Handling flower designing during events.
16 Layout management.
17 Handling PA (public addressing) management.
18 Handling lighting, truss, visual and LED management.
19 Managing Backline management.
20 Managing bouncers.
21 Handling CCTV surveillance.
22 Learning detectors and entrance management.
23 Handling fire safety measures during the events.
24 Handling VIP management.
25 Report writing.

Mixology & Flaring

INTRODUCTION FOR OUR MIXOLOGY & FLARING PROGRAM

Given its steep rise in popularity recently, you’d be excused for wondering, ‘what is mixology?’. It’s fast becoming a well-respected and sought-after profession within hospitality, propelling cocktail creativity to the forefront of industry minds. Discover the history, definition of mixology, plus our tips on how to become a mixologist.

During 3 months of program our experts helps you out with Mixology and flaring skill of mixing cocktails with different flavours and methods. It uses an almost-scientific approach when making unique craft cocktails. It’s an exclusive art form and only those with a deep understanding of flavours, drinks and bartending succeed in it. Expanding on this simple mixology meaning, it’s about understanding and pairing flavours and textures. Partner this with experimental pieces of equipment and it truly qualifies as ‘mixology’. It’s way more than making the classic cocktails.

BENEFITS 

  • Gain Experience: Our institute help the students find a job in a craft cocktail bar or a restaurant with a complex bar program to gain hands-on experience and refine your skills. If you are a beginner, you might have to start as a bar-back to learn the ropes of the industry and then transition into a bartender role to become a mixologist.
  • Build a Portfolio: Create a portfolio of your original cocktail creations, complete with photos and detailed recipes. Create your own website and showcase your creativity regularly on social media outlets. This attracts potential employers or clients, such as liquor brands that hire mixology consultants.
  • Network and Collaborate: Attend industry events, tastings and participate in cocktail competitions to connect with fellow mixologists and professionals in the field. Collaborating with others can open doors to exciting opportunities.

 

SYLLABUS THEORY

UNIT CONTENT
I Introduction

  • Definition of Mixology
  • History of Mixology
  • Aims and objectives of  Mixology
  • Classification
  • Weight and volumes Equivalent(conversion tables)(American-British)
  • Temperature conversion °C to°F

Mixology Organization

  • Mixology brigade-duties and Responsibilities
  • Departmental hierarchy diagram in Food & Beverage Department
  • Inter-departmental co-ordination
  • Different sections of Food & Beverage department
  • Who is Bartender
  • Role of Bartender
  • Duties and responsibilities of a Bartender
  • Qualities and attributes of Bartender
II Tools

  • Advantages and Disadvantage of Tools used in Mixology
  • Machinery
  • Equipment’s
  • Operation &Maintenance
  • Cleaning

Garnishes

  • Preparation of Garnishes: Wheels ,Moons, Chunks, Halfmoon, Flags,etc
  • Contemporary Garnishes
  • Methods of Garnishes

Use of Tools in Garnishes
III A classification of raw materials used in Mixology

  • Foundation material
  • Salt
  • Juices
  • Sugar Syrup
  • Flavored Syrups
  • Soft Drinks
  • Soda
  • Flavoring Agents
  • Coloring Agents
  • Thickening Agents
  • Modifier

Role of Ice in Mixology

  • Introduction
  • Processing of Ice
  • Preparation of Ice
  • Flavored Ice
  • Types of Ice
  • How &When to use Ice
  • Do’s & Dont’s while handling the Ice
  • Hygiene
IV Non – Alcoholic Beverages 

Classification- Stimulating, Nourishing, refreshing. 

Tea: History, Different types, Storage

Coffee: introduction,  Blending Different types, service, Storage

Hot Beverages – Types, Service 

Cold Beverages – Types, Service

Mocktails

  • Role of Ingredients
  • Selecting correct ingredient
  • Different types of mocktails
  • Mocktail presentation techniques 
  • Different methods used in mocktails
V Alcoholic Beverages 

  • Classification of Alcoholic Beverages 

BEER

• Introduction • Ingredients • Manufacture • Types •Storage and Service

WINE

  • Introduction , Classification of Wine • Ingredients • Manufacture • Types of wine • Storage and Service , 
  • Wine glasses and equipment needed for Service 
  • Reading Wine labels basic knowledge of wines.

SPIRITS

  •  Introduction to Distillation process, Methods (Pot Still and
  • Patent Still), Advantages and Disadvantage. Alcoholic content with reference to proof sprits.
  • Introduction to manufacturing of Spirits • Whisky , Rum & Tequila
  • Brand Names- Domestic and International
  •  Manufacturing of Spirits
  • • Brandy, Gin, Vodka 
  • • Brand Names- Domestic and International
VI COCKTAILS

  • Introduction, History • Mixing • Classification  
  •   Classic cocktail recipes 
  •  Service

 

SYLLABUS PRACTICAL’S 

Sr.no CONTENT
1 Restaurant and Bar Etiquettes
2 Restaurant and BarHygiene Practices 
3 Identification OF Equipments
4 Service of Water,Tea,Coffee,Mocktails, cocktails
5 Service of all distilled spirits (vodka, Gin, Rum, Tequila, brandy, Whisky)
6 Carrying Glassware
7 Cleaning of Glassware
8 Storage
9 Clearance
10 Presentation hand Grooming
11 Flair Bottle Handling
12 Understanding and Safety
13 Different Moves of Flair: Flip,Grips,Bumps,Stalls,Taps,
14 Sequential Flair Presentation
15 Flair With Objectives: Spoon, Paper Napkin, Shaker, tin, Muddler