7 graduate from bartending course at Carnegie

−Urged to utilise their skills to develop the Tourism industry

DPI, Guyana, Wednesday, December 4, 2019

Bartending is much more than just a job; today’s bartender has become an artist with the need for skilled drink makers to create recipes and train staff, career horizons are expanding

Taking the plunge into the arena seven Guyana Defence Force (GDF) officers received their certificates after completing a seven-day bartending course at Carnegie School of Home of Economics (CSHE).

The officers were exposed to theory and practical sessions in mixology, food safety and health and hygiene, inventories and stock, the responsibility of a bartender and attitude and skills, and to satisfy customers. The practical sessions were conducted at Base Camp Ayanganna.

Speaking at the graduation ceremony today at the CSHE, Principal, Myrna Lee noted the importance of staff development and training to add value to the organisation and provide opportunities for personnel.

“Carnegie believes that staff development is vital and important for any establishment…we congratulate the Guyana Defense Force for seeing the importance of training to make the agency greater,” Lee emphasised.

She added that institute also offers a variety of other short courses for interest groups related to industries that are critical for job growth and the development of any establishment.

In his charge to the graduates, Director of the Tourism and Hospitality Association of Guyana (THAG), Mitra Ramkumar said that bartending is a skill that must be discharged with extreme professionalism since it is a very important aspect of the tourism industry. He reminded that bartending is a requirement if one is to hold the position of manager in Hotel, and therefore, the graduates must not limit themselves to just being a ‘bartender.’

“If you were to hold the position of General Manager of a hotel, whether it be Marriott, Pegasus, Grand Coastal or the Duke, one of the requirements is that you must serve in the capacity as a bartender, housekeep, kitchen assistance, a chef, you must work in every department…So, see this as stepping stone for you to move on to managing establishments.”

Base Commander, Major Earl Edghill explained that the GDF saw the need to improve not just its bar, but the individuals that served in the bar and as such, he is happy to be associated with such a move.

To the officers, he advised, “continue to exercise your minds so that you remain ready and relevant because the industry is fast-paced. If you prepare yourself now, it will be easy to transition.”

The training programme was facilitated through a collaboration with the GDF and Carnegie.

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