A 5-day course covering the knowledge, skills and techniques that are required by a licensed retailer in today’s competitive market place and leading to the following qualifications:

B.I.I.A.B  National Certificate in Licensed Retail
B.I.I.A.B  National Certificate for Personal Licence Holders
B.I.I.A.B  Introduction to Licensed Retail Operations
C.I.E.H  Level 2 Certificate in Food Safety in Catering
U.K.A.I  Beer Quality & Cellar Management plus techniques and systems unique to our course

What do our students say?
"The entire course was useful, enjoyable, brilliantly presented and a lot of fun"   James Hegarty
"I found everything of use and interestingly presented at a perfect pace. Excellent!   Richard Homan May

SYLLABUS
DAY 1
Assemble/Coffee/Administration
UNIT 1 - Law and the Social Responsibilities of a Licensed Retailer
The Licensing Act 2003 – Personal Licence – Premises Licence – Temporary Events Notices – Variations – Reviews - Drugs – Violence - Drink & drive
BIIAB ‘National Certificate for Personal Licence Holders’ Examination (Part 1 of National Certificate in Licensed Retail)
UNIT 1 Cont. - Weights & Measures, Trade descriptions,Gambling on licensed premises
UNIT 2 - Product Knowledge and Quality Management
The production of Beers and Lagers - Cellar Management – Consistent quality in ‘Real Ales’

DAY 2
UNIT 3 - Food Hygiene, Health and Safety
Bacteriology -Contamination of food - Personal hygiene - Storage and temperature control - Design and construction of food premises - Cleaning and disinfection - Pest control - Legislation Health & Safety at Work legislation - C.O.S.H.H. - Hazard analysis and critical control points Fire prevention - Emergency procedures - Manual Handling Legislation - Safe lifting
IEHO ‘Foundation Certificate in Food Hygiene’ Examination
UNIT 4 - Pub Catering
Feasibility study - Profit from catering - Costings
Evening - Complete market research project
UNIT 2A – Wine in Pubs
Wine production - Why wines differ - Selecting Wines - Pricing wines

DAY 3
UNIT 5 - Practical marketing for the licensed retail trade.
This is a step-by-step approach to this important factor in the success of the business.
Defining your Market - Market analysis - Identifying the opportunities - Defining the 'product'
Retail Marketing - Targeting - Pricing policy - Advertising - Promotions - Selling skills
Customer Care - Meeting the customers’ needs - Handling complaints.

DAY 4
UNIT 6 - Accounting and Finance.
Getting to grips with the paperwork and understanding the calculations and techniques needed to maximise the profit from your business.
Stock Control - Essential Records - Value Added Tax - Book Keeping - Staff Wages - Cash Flow and Profit Forecasting
UNIT 8 Intro - Recruitment and Training
Interview technique - One-to-one craft training skills - Retaining staff -  Motivation

DAY 5
UNIT 7 - Bar Management
The duties of a licensee from dawn to dusk.
Presenting your pub to its best advantage - Check lists for control and daily tasks - ‘Fiddles’ perpetrated by staff and customers - Fraud and counterfeits
UNIT 8 - Staff Management
Getting the best from your team.
Recruitment & Selection - Staff training - Motivation - Discipline
Employment legislation - Terms of Employment - Working time regulations - Holiday entitlement -Maternity Pay - Disciplinary Procedure - Unfair Dismissal - Transfer of Undertakings
BIIAB. ‘Introduction to Licensed Retail Operations’ Examination (Part 2 of National Certificate in Licensed Retail)

You can contact the BIIAB by telephone on 01 276 684 449