Tools commonly used in the Bartending School industry for day-to-day tasks and operations.

• Cocktail shaker
• Jigger
• Muddler
• Strainer
• Bar spoon
• Citrus press
• Ice bucket
• Blender
• Glassware (e.g. martini glass, highball glass, shot glass)
• Bottle opener

Common products and services typical of NAICS Code 611519-30, illustrating the main business activities and contributions to the market.

• Mixology training
• Bartender certification
• Cocktail classes
• Alcohol service training
• Beverage management courses
• Flair bartending instruction
• Hospitality training
• Bar management courses
• Wine and spirits education
• Bartending workshops

The specific certifications, permits, licenses, and regulatory compliance requirements within the United States for this industry.

• TIPS (Training for Intervention Procedures): TIPS is a skills-based training program that is designed to prevent intoxication, drunk driving, and underage drinking by enhancing the fundamental "people skills" of servers, sellers, and consumers of alcohol. TIPS is provided by Health Communications, Inc. (HCI).
• Servsafe Alcohol: ServSafe Alcohol is a training program that prepares bartenders, servers, hosts, bussers, valets, and all front-of-house staff to effectively and safely handle difficult situations in your operation. ServSafe Alcohol is provided by the National Restaurant Association.
• Responsible Serving Of Alcohol (RSA): RSA is a certification program that teaches bartenders and servers how to serve alcohol responsibly and how to handle difficult situations. RSA is provided by the Learn2Serve division of 360training.
• Alcohol Server Education: Alcohol Server Education is a certification program that teaches bartenders and servers how to serve alcohol responsibly and how to handle difficult situations. Alcohol Server Education is provided by the National Hospitality Institute.
• Beverage Alcohol Sellers and Servers Education and Training (BASSET): BASSET is a certification program that teaches bartenders and servers how to serve alcohol responsibly and how to handle difficult situations. BASSET is provided by the Illinois Liquor Control Commission.

A concise historical narrative of NAICS Code 611519-30 covering global milestones and recent developments within the United States.

• The history of bartending schools dates back to the early 20th century when the first bartending school was established in the United States. The school was founded by James Guifoyle in 1893 in New York City. The school was designed to teach bartenders the art of mixing drinks and the proper way to serve them. In the 1930s, bartending schools became more popular as the demand for skilled bartenders increased. During this time, bartending schools began to offer courses in mixology, bar management, and customer service. In recent years, bartending schools have adapted to the changing needs of the industry by offering courses in craft cocktails, molecular mixology, and flair bartending. In the United States, the bartending school industry has seen significant growth in recent years. This growth can be attributed to the increasing demand for skilled bartenders in the hospitality industry. Bartending schools have adapted to the changing needs of the industry by offering courses in mixology, bar management, and customer service. In addition, bartending schools have begun to offer courses in craft cocktails, molecular mixology, and flair bartending to meet the demands of the growing craft cocktail movement. The industry has also seen an increase in online bartending schools, which offer courses that can be completed from anywhere in the world. Despite the growth of online bartending schools, traditional brick-and-mortar bartending schools continue to thrive due to the hands-on training they provide.

The anticipated future trajectory of the NAICS 611519-30 industry in the USA, offering insights into potential trends, innovations, and challenges expected to shape its landscape.

• Growth Prediction: Growing

  The bartending school industry in the USA is expected to grow in the coming years due to the increasing demand for skilled bartenders in the hospitality industry. The industry is expected to benefit from the growth of the hospitality industry, which is projected to grow due to the increasing number of tourists and business travelers. Additionally, the increasing popularity of craft cocktails and mixology is expected to drive demand for bartending schools. However, the industry may face challenges due to the increasing availability of online bartending courses and the high cost of attending bartending schools. Overall, the industry is expected to experience moderate growth in the coming years.

Recent groundbreaking advancements and milestones in the Bartending School industry, reflecting notable innovations that have reshaped its landscape.

• Virtual Bartending Classes: Bartending schools have started offering virtual classes to cater to the needs of students who cannot attend in-person classes due to the COVID-19 pandemic. These virtual classes allow students to learn bartending skills from the comfort of their homes.
• Mixology Courses: Bartending schools have started offering mixology courses to cater to the increasing demand for craft cocktails. These courses teach students how to create unique and innovative cocktails using different ingredients and techniques.
• Online Courses: Some bartending schools have started offering online courses to cater to the needs of students who cannot attend in-person classes. These online courses allow students to learn bartending skills at their own pace and convenience.
• Job Placement Services: Bartending schools have started offering job placement services to their students to help them find employment after completing their courses. These services include resume building, interview preparation, and job search assistance.
• Advanced Courses: Bartending schools have started offering advanced courses to cater to the needs of experienced bartenders who want to enhance their skills. These courses teach advanced techniques such as molecular mixology, barrel aging, and cocktail pairing.