Republic of the Philippines

BALETE COMMUNITY COLLEGE

Balete, Aklan
Republic of the Philippines
Region VI- Western Visayas
Municipality of Balete
BALETE COMMUNITY COLLEGE
Balete, Aklan
Tel No. 036-2723860
Fax No. 036-2723811
E-mail Address: BalCom@yahoo.com

LEARNING MODULE
IN
HMPE 4

BAR AND BARTENDING OPERATIONS WITH

LABORATORY

PREPARED BY:

MARY JOY S. QUIRINO

INSTRUCTOR

TABLE OF CONTENTS
Part 1 INTRODUCTORY
Chapter 1 Beverage Service Industry
Chapter 2 Bar Organization
Chapter 3 Bar Parts and Equipment Lay out

Part II PRODUCT KNOWLEDGE AND SKILLS

Chapter 4 Beverage
Chapter 5 Basics of Coffee
Chapter 6 Tea
Chapter 7 Smoothies and Mocktails
Chapter 8 Wines
Chapter 9 Wine Tasting and Evaluation
Chapter 10 Wine Service
Chapter 11 Beer
Chapter 12 Cocktails
Chapter 13 Distilled Spirits
Chapter 14 Beverage Costing and Pricing

APPENDICES

Smoothies Recipes
Mocktails Recipes
International Cocktails Recipes
Liquor/ Liqueur Gravity Chart
Common Terms and Metric Equivalent
Wine Glossary

MODULE 1
 BEVERAGE SERVICE INDUSTRY

OBJECTIVES: After discussing this chapter, the students should be able to:
 Define what beverage service industry is;
 Trace the development of beverage service industry from the taverns to today’s beverage service establishments;
 Compare and contrast the types of today’s beverage service establishments.

DEFINITION
Beverage Service Industry- is an industry comprising of establishments or businesses that offer primarily
beverages, foods and sometimes entertainment and other services.
Bars- are establishments or businesses that primarily offer beverages, food and sometimes entertainment and
other services to its customers.

HISTORY
According to records the beginning or the development of Hospitality Industry in general and the Beverage
Service Industry in particular can be traced back to the time of the Sumerians. Although some civilization exists together
with the Sumerians in other places, Sumerians were able to come up with a written record of their civilization. And during
their time, they were considered the most progressive group of people.

Ancient Sumeria/ Sumeria 4000 BC

Some part of Sumer is the present day Iraq.

Sumerians were skilled:

1. Traders 2. Farmers 3. Craftsmen

Sumerian Legacy

 Invention of the wheel

 Sumerians cuneiform writing system
 Sumerians were among the first astronomers
 They invented and developed arithmetic using several different number systems including a Mixed radix system
with an alternating base 10 and base 6
 They may have invented military formations and introduced the basic divisions between infantry, cavalry and
archers
 The first true city states arose in Sumeria
 Sumerians ushered in the age of intensive agriculture and irrigation.

Taverns- were places serving beverage particularly “ale” and places for social gatherings.

 The word tavern was derived from the Latin term taberna and the greek tavern, whose original meaning was a
shed or workshop.
 Tavern keeper before was traditionally a woman but in other places and times women could be completely
excluded from tavern culture.
 Taverns existed in England as early as the 13th century and were often kept by women usually known as Ale-
wives.
 In the mid-14th century there were only three in London. An act of 1552 allowed forty in London, eight in York, six
in Bristol and many more.
 By the 19th century the word tavern had evolved into the current term being public house or pub house or pub.

The Empire Era-AD 476

Ancient Egypt
 A papyrus from ancient Egypt warns ”do not get drunk in taverns for fear that people repeat words which may
have gone out of your mouth without you being aware of being uttered them.”
 It is a proof that tavern continue to exist. It is also an indication that early people already knows the effects of
alcohol to the body and mind.

Ancient Greece 1100 B

Establishments serving foods and beverages:
 1. Leshes- serving fine food and drinks.
2. Taverns- places for the poor.
Greeks travel for:
1. Religion
2. Sports or game
3. Conquest
Ancient Rome 500 BC-476 AD
Romans conquered almost all parts of Europe.
Romans travel for:
1. Trade
2. Religion
3. Pleasure or relaxation
4. Political
Pompei, Rome- 118 bar or taverns were discovered.

Decline and Revival 476 AD to 1300 AD

After the fall of the Roman Empire, life in most of Europe became much more primitive.
 Travel and tourism whether for business or pleasure virtually ceased.
 Travel was primarily for religious purposes.
 The church through its monasteries took over the job of feeding and housing the travelers. The place housing the
travelers were known as “xenodocheions” which means an inn.

Renaissance AD 1350- AD 1600

 Some degree of safety had returned to the roads one of the critical element in the development of the industry.
 Trade and travel increase
 The rise of the middle class in the economic life of Europe.
 Ale house or taverns reappeared along trade routes.

Early Modern AD 1600- AD 1800

 The development of roads was one of the critical element in the development of the industry. As more people
travel more needs food and beverage and accommodation.
 The introduction of the stagecoaches as means of transportation.
 Post houses were built along stagecoach routes and they serve as places for food and drinks accommodation for
the traveller. These also were tired horses were changed for fresh horses to continue a fast travel. It is the
equivalent in today’s gasoline stations.

The Industrial Era from 1800

 The development of rail travel
 In entire Europe taverns becomes a permanent establishments
 In England taverns were known as public houses or pub houses or pubs, a place for pleasure and worship.
 Other versions of tavern all throughout Europe:

1. INNS - are establishments where travelers can procure food, drink, and lodging.
2. PUBS – are establishments which serve alcoholic drinks especially beer that can be consumed on the premises,
usually in a homely setting. Pubs are commonly found in English- speaking countries, particularly in the United Kingdom,
Ireland, Canada, Australia and New Zealand.
3. CABARET – is a restaurant or nightclub with a stage for performances and the audience sitting around the tables
(often dining or drinking) watching the performance. Today cabaret is commonly known as a show often can be seen in
entertainment centers or areas like Las Vegas.

American Taverns
 Taverns were brought by the British to America
1643 – the beginning of American Beverage service industry.
Coles Ordinary – the first American tavern established
Tavern – a place serving food, drink, accommodation and entertainment
1656 Massachusettes – a town without a tavern was penalized; often taverns were built near the church.
The importance of taverns in American History:
Tanverns served as a place or rendezvous for revolutionaries.

EARLY AMERICAN TAVERNS

1. HANCOCK TAVERN – Boston Tea Party was planned.

 2. GREEN DRAGON – Boston, Paul Revere and 30 companions form a committee to watch the movement of
British soldiers.
3. RALEIGH TAVERN – Williamsburg, meeting place of the patriots including Patrick Henry and Thomas
Jefferson.
4. QUEENS HEAD or FRAUNCES TAVERN – this was where the New York Tea Party was held. This was where
George Washington bid farewell to his fellow officers.

1850 – Taverns turn into large scale inns for travelers and business persons and later they became hotels. The concept of
today’s hotel originated in America as Public Palaces. Hotels were designed like a palace but open for public use.

1920 – Prohibition Law or 18th Amendment Law was passed. This made manufacturing, selling and importation of
alcoholic beverage in American illegal.

 Large numbers of establishments such as bars/ taverns, hotels, wineries and distilleries stopped to operate.
Vineyards stopped producing grapes. Lot of people lost their jobs and the government lost a large amount of
revenue from the taxes generated from those establishments. It was one of the major causes The Great American
Depression.
 Speakeasies – were places that sold illegal liquors.
 Moonshines – is the term used for illegal liquors
 Bootleggers – are the illegal supplier of illegal liquors.

1933 – 21st Amendment was passed repealing the Prohibition Law.

Dram shop Law or third Party Liability Law – this law shifted the liability for damages in the drunken driven incident
from the driver who caused the accident to the server or the place that served the drink to the driver.
 DRAM means small drink
 SHOP the place that serves the drinks.
DEVELOPMENT OF BEVERAGE INDUSTRY IN THE PHILIPPINES
In the Philippines, we can somehow associate the development of the Beverage Service Industry to the
development of one of the pioneers in beverage industry in the Philippines, the San Miguel Corporation.

THE SAN MIGUEL CORPORATION

 1890 – Founded by Don Enrique Maria Barretto de Ycaza in the San Miguel district in Manila, the La Fabrica de
Cerveza de San Miguel, the first brewery in South East Asia.
 1913 – it became a corporation and began exporting beer in Guam, Hong Kong, and Shanghai.
 1922 – the year which started producing soft drinks at the Royal Soft Drinks Plant.
 1925 – the year that started producing ice cream at the Magnolia Ice Cream Plant.
 1927 – the which started bottling of Coca Cola in the Philippines.
 1938 – entered the glass industry, supplying the company’s bottling needs.
 1963 – San Miguel Brewery was renamed San Miguel Corporation; the largest food, beverage and packaging
company in the Philippines.
TODAY’S BEVERAGE SERVICE INDUSTRY
The type of today’s beverage service establishments
1. BEVERAGE- ONLY BAR - it serves beverage alone with no food serves beyond snacks. This type of bar is usually
located near bus terminals or stations. The front bar seems inconvenient for the guest to sit down; it is for the purpose of
not allowing the guest to stay longer for drinking.
2. BAR/ ENTERTAINMENT COMBINATION – this bar offers drinks and a range of entertainment.

TYPES OF ENTERTAINMENT
 Dancing : disco; ballroom
 Singing: videoke
 Sports
 Live performances
 Live Band
 Stand up comedy
 Fashion show
 Striptease
 Piano music
3. FOOD AND BEVERAGE COMBINATION – serving food with beverage usually with some kind of food service.
a. Bar and Restaurant – food and drink can be served at the same time or guest can have drink before dining
first before drinking.
 b. Service Bars – use to prepare drinks of the dining guest.
4. HOTEL BEVERAGE OPERATION – three or more bars in one roof with different purpose and ambience.

LOBBY BAR – the bar located at the lobby area of the hotel; it is usually used by the guest as a venue for
business meetings or transactions during night time. In some hotel, it is also considered as the main bar.
COFFEE SHOP – mostly located in the lobby or near the lobby area were both food and drinks can be served to
the guest particularly coffee. It is also usually used by the guest as a place for business meetings or transactions.
COCKTAIL LOUNGE/ PIANO BAR - the place where live or piano music is performed. Guests stay here to relax
or to unwind.
RESTAURANT BAR/ SERVICE BAR – the bar which is used to prepare drinks of the dining guest.
DISCO BAR/ NIGHT CLUB – this is where dancing (disco) is the form of entertainment. Or the guest could have
both food and drinks and dance.
VIDEOKE BAR – a very popular form of bar and entertainment where the guests are the ones performing.
POOLSIDE BAR – bar located at the poolside. Guest takes a drink after or during swimming to ease the thirst
and also to provide some warmth during colder season.
POOL/ SPORTS BAR - pool or other sports and watching sports events is the main entertainment offered in this
type of bar in a hotel.
BANQUET BAR - a bar being set up during functions or events in the banquet or meeting rooms in the hotel to
provide/ serve drinks to the guest of the event or function.

TYPES OF BANQUET BAR SET UP

1. OPEN BAR SET UP – the guest can order any drinks available in the bar or the main bar of the hotel.
Usually the guest will be the one to pay bill not the host of the event or function.
2. LIMITED BAR SET UP – only the drinks allowed by the host will be served the guest of the function or the
event.

5. AIRLINE BEVERAGE SERVICE – serving drinks on airline passengers

6. CRUISE AND PASSENGER SHIP BEVERAGE SERVICE – serving passenger in a cruise and passenger ship.
7. RAIL BEVERAGE SERVICE - serving passengers on a rail travel.
8. COFFEE SHOPS/ COFFEE HOUSES/ CAFE – a place specializing on coffee and serves as a meeting place
particularly for transacting business.
9. TEA HOUSES / ROOMS HOUSES/ ROOMS – a small room or restaurant where beverages and light meals are served
, often catering chiefly to women and the place has a sedate or subdued atmosphere. It also serves as a place for
business meetings or transactions.
10. TAVERNS – a place of business where people gather to drink alcoholic beverages and more than likely food is
served.
11. PUBLIC HOUSES/ PUBS – is a drinking establishment which served alcoholic drinks especially beer that can be
consumed on the premises, usually with a set up like home.
12. BREW PUBS/ MICRO BREWERIES - pubs or restaurants that brew beer in the premises.
13. NIGHT CLUB OR (“NIGHT CLUB” OR “CLUB” – is a place for drinking, dancing, and entertainment which does its
primarily business after dark.
14. INTERNET CAFE OR CYBERCAFE - is a place where one can use a computer with internet access for a fee,
usually per hour or few minutes; sometimes one can have unmetered access with a pass for a day or month. It may or
may not serve as a regular cafe with food and drinks being served.
15. BEER GARDEN – is an open- air area where alcohol is legally served.

CHAPTER WORKSHOP

NAME: _____________________________________________________________________________________
COURSE : ______________________________________ DATE: _______________________________________
DEFINITION : Define the following.

1. BEVERAGE SERVICE
INDUSTRY________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________

2. BARS__________________________________________________________________________________________
_________________________________________________________________________________________________

3. TAVERNS
________________________________________________________________________________________
_________________________________________________________________________________________________

4. BEVERAGE- ONLY BAR

______________________________________________________________________________
_________________________________________________________________________________________________

5. HOTEL BEVERAGE OPERATION

_______________________________________________________________________
_________________________________________________________________________________________________

6. BAR/ ENTERTAINMENT COMBINATION

________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
7.
SPEAKEASIES____________________________________________________________________________________
_________________________________________________________________________________________________

8. MOONSHINES
____________________________________________________________________________________
_________________________________________________________________________________________________

9. BOOTLEGGERS
____________________________________________________________________________________
_________________________________________________________________________________________________

10. LESCHES
________________________________________________________________________________________
_________________________________________________________________________________________________

ENUMERATION: Enumerate the following;

THE THREE MAJOR EMPIRES

THE OTHER TERMS OR VERSIONS OF TAVERNS ALL THROUGH OUT EUROPE

REASONS FOR TRAVEL DURING THE ROMAN EMPIRE

THE TYPES OF BARS IN HOTELS (define each type)

DISCUSSION: Discuss the following.

1. The importance of taverns in the American history and the American concept of hotel.
2. The impact of prohibition law in the American beverage service industry.
3. Compare and distinguish pubs from the other types of bars such as tavern, and bar and entertainment combination.

MODULE 2
BAR ORGANIZATION
OBJECTIVES: After discussing this chapter, the student should be able to:
 Enumerate and identify bar personnel;
 Discuss the basic functions of the bar personnel
 Enumerate and discuss the qualities needed for a bartender;
 Enumerate duties and responsibilities of a bartender.

BAR PERSONNEL AND THEIR RESPONSIBILITIES

1. BAR MANAGER – in charge of the overall operation of the bar.

2. BAR CAPTAIN/SUPERVISOR – is in charge of monitoring the staff and the operation.
3. BARTENDER – in charge of preparing and pouring/ serving the drinks of the guests.
4. BARISTA – in charge of preparing coffee beverages in a coffee shop.
Barista- is the Italian term for bartender.
5. BAR BACK – assists the bartender in the maintenance of cleanliness and the preparation in
the bar. Also known as bar helper, bar boy/ girl.
6. BAR SERVER – is in charge of serving the drinks and foods of table guests.
7. WINE STEWARD/ SOMMELIER – in charge of suggesting , selling, and serving the wine to
the guest.
8. BAR RECEPTIONIST – in charge of receiving and entertaining the guests.
9. CASHIER – in charge of receiving payments of the guests.

BAR ORGANIZATIONAL CHART

BAR MANAGER

BAR CAPTAIN

BARTENDER BAR SERVER WINE BAR CASHIER

STEWARD/ RECEPTIONIST
SOMELIER
BACK BAR

REQUIREMENTS TO BECOME A BARTENDER

a. Physical requirements
  Height
 Pleasing Personality
 Physically fit
b. Knowledge and skills
1. Mental ability
2. Practical skills
 Bartending - the art and science of mixing and serving drinks.
 Flairtending - the art of mixing and serving with showmanship flair.
 Organizing – the ability to put things in order.
 Moxology – the art and science of creating a concoction mixed drink.
3. Socio- emotional
 Social skill. The ability to deal properly with other people.
 Emotional skill. The ability to control your temper or emotion and the ability to
handle pressure.
4. Communication skills – the ability to deliver and receive information or message
efficiently.
5. Behavioral skills – the ability to follow rules, policies, command order properly.
QUALITIES OF A GOOD BARTENDER
1. Great personality, easy going person, a people person
2. Good memory
3. Knowledge of liquors, cocktails, wines and beers
4. Knowledge on preparing and serving beverages
5. Team player
6. Able to work under pressure
7. Physically fit
8. Attentive
9. Cleanliness/ good grooming
10. Good judgement
11. Service oriented
12. Honest
SERVICE STEPS IN SERVING GUEST(S) IN THE BAR
a. Greeting the guest(s) and preparing them to order
b. Offering services of the bar to the guest(s)
c. Preparing orders of the guest
d. Complete the transaction
e. Checking back the guest in a timely manner
f. Say farewell and thank you to the guest and welcome them back
BARTENDER JOB DESCRIPTION
a. Before opening a bar
1. Get the keys and sign the logbook for reference later on if there is something wrong that
happened.
2. Clean bar counter, tables, and chairs and service area in spotless condition.
3. Clean ash trays, and spaced properly on counters and tables with tent card beside.
4. Bar tools are cleaned and placed in proper areas.
5. Ice bins are cleaned and filled up, the same with bar sinks.
6. Be sure a bottles displayed on the mirror at the back of the bar are wiped clean.
7. Empty bottles are removed from the under bar.
8. Waste receptacles are emptied and cleaned, contents are disposed properly.
9. Juice containers are cleaned and filled.
10. Supply of linens or cocktails napkins, coasters, and matches or stirrers is in proper
display area.
 11. Fruits and garnishes are prepared for the day for fast service.
12. Bulbs are checked and extra must be on hand to change defective ones.
13. During daytime lights must be adjusted.
14. Ten to fifteen minutes prior to the opening, everything must be ready and in proper
place.
15. To insure nothing is left unattended. General inspection should be done.
b. Work Flow
1. Greet the guest when they approach the bar and use their name if you know it. Place a
beverage napkin/ coaster on the counter in preparation for serving the drink of the
guest. Always acknowledge the guest regardless of how busy you are. If you are busy,
say something like,” I’ll be with you in just a moment sir/ mam.”
2. Take guest’s drink orders.
3. Prepare drinks of the guest.
4. Input/ encode drink orders in the system.
5. Charge the amount due.
6. Give their change. Note: try giving them some small bills, so they could leave you a tip
afterwards.
7. Prepare drinks for bar servers.
8. Collect empty glasses from the bar.
9. Wipe the bar table constantly.
10. Wash glassware.
11. Restock anything that you need to avoid delay in the preparing and serving the drinks of
the guests.
c. Before closing the bar
1. Doors and shelves should be locked to prevent losses.
2. Glasses, bar tools and equipment are washed and placed in the proper place or area.
3. Restrooms/ washroom areas must be cleaned.
4. Perishable items must be placed under refrigeration.
5. Dirty linens and cocktail napkins are counted by tens for every bundle place in proper
area.
6. Bar table is thoroughly wiped and cleaned.
7. Bar sinks are drained.
8. Waste dumps/ receptacles are checked for burning cigarettes.
9. Lights are turned off.
10. Requisitions of supplies for the next day are prepared.
11. Turn off the air conditioning unit.
12. Final security check is made.
13. Return keys and sign the logbook for reference.
BARTENDER’S RESPONSIBILITIES
a. Check Identification of the Guest
 If a person looks below 30 years old, you should check his/ her ID for proper
identification.
 When checking an ID, ask the person to hand it to you. Some people show their ID
in their wallet; ask them to take it out. You have to touch the ID to find out its
authentication.
 Make sure it is a valid ID. It should be a state ID or a driver’s license, a passport or a
military ID not students ID.
 Make sure you look at everything on the ID. Look for picture, date of birth, height,
weight, sex, hair and expiration date.
Use the F. E. A. R Method
 F-eel the identification for evidence of tampering.
  E-xamine the information, such as picture, date of birth, height, expiration date, etc.
 A-sk questions, such as birth date, zip code, address, etc.
 R- eturn the identification card
b. Never serve Minors
Never serve minors and always checked. In the United States, a person has to be 21
years old to purchase alcoholic beverages. Selling to a minor is a misdemeanor. In the
Philippines the legal age in serving alcoholic beverage is 18 years old.
c. What to look for?
Physical Signs
 Lack of beard growth or underarm hair (boys)
 High or changing pitch in voice (boys)
 Lack of pelvic or breast development (girls)
 “Baby Fat” not consistent with obesity (both)
Look at their Clothing
 Clothes or/ and accessories favoured by young people
 Grooming styles favoured by young people.
Behavioral Clues
 Gathering in groups
 Pre occupation with how they appear to others
 Easily embarrassed or humiliated
d. Don’t Serve Intoxicated People/ Guests
 In the US. It is illegal to serve alcohol to intoxicated people and to those known to be
alcoholics. If you intoxicate somebody and that person gets into an accident, you
could get criminal charges and you might go to jail.
 In the Philippines there is no illegal implication in serving intoxicated or intoxicating
guest. It is on the decision of the bartender when to stop serving the guests that are
intoxicate
 Always look at everybody that comes to your bar. Check for signs of intoxication like
loss of coordination, slurred or irregular speech, violent or difficult behaviour and
disorientation.
e. Prevent Intoxication
 Preventing intoxication is a bartender’s responsibility.
f. Slowing Down Someone’s Drinking
 Remove empty glasses before replacing them with fresh drinks
 Serve water
 Avoid serving pitchers
 Do not pass the tables as often to avoid guest making orders
 Do not bring a drink for one person at another’s request
 Divert attention away from drinking to dancing, pool, watching the TV screens. Etc.
 Serve food high in protein and fat. They slow the absorption on alcohol
 Don’t serve high salt content foods. They increase thirst and customers desire for
more drinks.
g. Refuse Service to Intoxicated People
 If an intoxicated person comes to your bar and wants a drink, don’t serve him/her.
You have the right to refuse service to any intoxicated person.
 Be non- judgemental and non- threatening. Say something like “I’m sorry. I’ve served
you as much as I’m allowed.” or “ I’m sorry but if I serve you another drink, I could
lose my job.”
 Inform other bartenders not to serve that person.
 Never change your mind when you cut somebody off.
BARTENDER’S PREPARATION FOR SERVICE
 a. Personal Appearance
1. Body Cleanliness - take a warm cleansing bath daily. Use body deodorant daily
and change under garment frequently.
2. Pasture – when standing and walking, hold the body erect with shoulders and head
back, chest up and abdomen flat.
3. Skin – a good complexion is based on good health and require proper food, plenty
of sleep and regular exercise.
4. Hair – hair is clean, free from dandruff, odourless, and must be glossy in
appearance.
5. Hands and Nails – wash hands and nails frequently and always before leaving the
restroom or before and after preparation.
6. Teeth – brush teeth carefully at least twice a day, in the morning and in the evening.
7. Feet – keep the feet clean and toenails trimmed.
8. Shoes – shoes are attractive, carefully fitted, have plenty of toe room to take the foot
in motion.
9. Socks and stockings – wear clean socks and stockings daily.
10. Uniform – uniform must be well fit, not too loose or too tight, clean and well pressed.
11. Jewelry – don’t wear jewelry with uniform except, watch or wedding ring.
12. For women only
 Wear well fit garments for good appearance and health posture.
 Apply cosmetics moderately and neatly.
13. Avoid bad habits
 Fusing with face, hair, neck, and pricing at skin blemishes while on duty.
 Using handkerchief in the dining room unless necessary.
 Sneezing or coughing carelessly.
 Chewing gum or eating candy.
 Combing in the dining room, kitchen or in the pantry.
 Smoking while on duty.
 Carrying a service cloth under your arm.
 Counting tips or playing with pocket coins.
HAND WASHING STEPS
 Wet hands with warm water to melt the soap.
 Apply soap to produce lather.
 Rub for 10-20 seconds to remove 80% of germs.
 Rinse away germs.
 Dry hands with paper towel.
 Turn off tap with paper towel.
RULES BARTENDERS SHOULD CONSIDER AND APPLY
 Apply serving drink, step backward or move away instead of listening to their
conversation unless directly addressed to you. It’s very unprofessional to participate in
guest’s conversation unless you are asked to in a particular topic.
 Have a good memory for the faces, names and tastes of your regular guests and greet
them pleasantly from the time they arrive up the time they leave the place.
 Handle complaints courteously and do actions immediately.
 Never hurry a guest or that you are impatient to her/ him.
 If you are to answer to a telephone call at the bar do so quickly.
 Be cooperative and friendly with your co- employee.
 You are not a professional bartender unless you fill the glasses with the right amount or
weight, and not have a drop of left over in your mixer.
 As soon as you finish preparing a drink, put the tools and bottle back in their proper
places no matter busy you are.
  Standard recipes must be followed to avoid inconsistencies of service. If have regular
guest, learn his likes and dislikes.
 Cocktails that are shaken must be shaken briskly but not too long.
 When serving and mixing the drinks in front of the customers, show your tricks by
putting the glass on the top of the counter or on the rail with showmanship.
 Do not serve drinks in the glass that is newly emptied. Always use a new alone.
GENERAL INSTRUCTIONS FOR BARTENDERS
 A bartender should always use a jigger when pouring and serving the drinks. It depends
also on the policy or standard practice in a particular bar. Some are using free pouring
without sacrificing the quality of the drink.
 He always punched the bill after serving the drinks to ensure proper control.
 Bar counter bill must be made as soon as the drink has been served.
 The guest must always be served with the brands he likes best.
 For order of the guest which brand is not specified, the bartender should always use the
pouring or well brands.
 Full bottle sales should be reported with bottle slips and forwarded to the sales control
to the following day for proper recording and inventory.
 He always empties the bottle entirely to avoid any shortage during inventory taking.
 Par stock should always be maintained at all times by the bartender.

CHAPTER WORKSHOP
NAME: ____________________________________________________________________
COURSE: __________________________________________________________________

1. Draw the organizational structure of the bar and discuss the basic duties and responsibilities of
the bar personnel.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Enumerate and discuss the qualifications needed to become a bartender.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. Enumerate and discuss the steps of service behind the bar.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
 MODULE 3
BAR PARTS AND EQUIPMENT LAY OUT

OBJECTIVES:
 Learn the elements in placement, size and shape of a bar;
 Identify the different parts of the bar;
 Learn the equipment and its placement or lay out in the bar;
 Learn the different tools used in preparing and serving the drinks in a bar;
 Learn the different types of glassware, proper handling and care.

THE BAR ITSELF

The elements in determining the placement, size, and shape of a bar:
a. The element of décor
b. The element of function
PARTS OF THE BAR
a. The Front Bar – the customer’s area where customers order their drinks and where orders
are served.
Parts of the front bar:
1. Bar table
2. Rail
3. Bar die
4. Glass rack
5. Arm rest
6. Foot rest
7. Pick up station

Front bar Hanging glass rack

 Glass rail Pick up station
b. The back bar
Functions:
1. For storage
2. For display
c. The under bar- the heart of the entire beverage operation.
Parts of the under bar:
1. Pouring station
2. Speed rail
3. Ice bin
4. Bottle wells
5. Hand sink
6. Drain board
7. Glass sink

Under bar Pouring station

 Hand sink Glass sink

EQUIPMENT
Under bar and back bar equipment
1. Back bar refrigerator – is use to store perishable ingredients and different types of bottled
and canned beers.
2. Blender – is use to grind, puree and refine ingredients.
3. Bottle wells – located beside the ice bin for chilling bottle of drinks and juices.
4. Coffee siphon – used in preparing brewed coffee.
5.
6. Draft beer direct dispensing line – is used to dispense draft beers.
7. Drain boards – is use to air dry the glasses.
8. Electric mixer – is use to blending and mixing solid ingredients.
9. Electronic cash register – is to record and store cash transactions.
10. Electronic dispensing system – use dispense ingredients automatically faster and efficient.
11. Espresso machine – is use for producing espresso coffee.
12. Frozen drink dispenser – is use to prepare and dispense frozen drink.
13. Glass brush – is use to clean glassware particularly tall glasses.
14. Glass froster – is use to chill the glasses before serving.
15. Glass sink – is use to wash, rinse and sanitize glasses.
16. Glass washer- is a machine operated washer to clean glasses faster and in large quantity.
17. Hand guns – is use for dispensing soft drinks and mixes.
18. Hand sink – is use to wash hands before and after preparing.
19. Ice bin – is use for storing ice.
20. Ice crusher – is use for crushing ice faster and in large volume.
21. Ice flakers – is use to produce ice flakes or fine crushed ice.
22. Ice machine – is a machine that freezes water to make ice cubes. It is also called ice maker.
23. Juicer – is use to extract juices.
24. Keg coolers – is use to store and chill keg or draft beers.
25. Waste dump – is use to store waste, waste must be segregated.
26. Wine/ liquor dispenser – is use to dispense liquors in specific quantity.
Considerations in purchasing equipment
Look for quality:
a. Survival
b. Function
c. Appearance
d. Ease of car
BAR TOOLS
A. Tools for mixing, pouring and garnishing drinks
1. Bar Caddy – is use in storing bar supplies and decorations.
2. Bar Knife – is use to pick ingredients and in cutting and slicing.
3. Bar Spoon – is use for picking up, measuring ingredients and in stirring cocktails.
4. Bar Strainer – is use for straining drinks after mixing.
5. Cocktail Shaker – is use for mixing cocktails by shaking.
6. Cutting Board – is use to cut fruit slices and garnishes.
7. Fruit Squeezer – is use for squeezing fruits to extract the juice.
8. Funnel – is use to transfer contents from one container to another container.
9. Garnishing caddy/ tray – is use in storing garnishes for easy access.
10. Glass Rimmer – is use to rim od frost the rim of the glass with sugar or salt.
11. Ice Pick – use for breaking packed ice or block of ice.
12. Ice Scoop/ shovel – is used for picking up ice in large quantity.
13. Ice tong – is use for picking ice cube individually.
14. Jiggers – is use for measuring ingredients in preparing and serving drinks or cocktails.
15. Liquid measuring cup – is use to measure liquid ingredients in large quantity.
16. Measuring Spoon – is use for measuring liquid and powdered ingredients.
17. Mixing Glass – is use for mixing cocktails by stirring.
18. Muddler – is use to press or muddle ingredients to extract flavour and aroma.
19. Nutmeg Grater – is use in grating nutmeg.
20. Pourers – is use to control/ regulate the flow of drinks during pouring.
21. Zester/ router/ stripper – is use in stripping skin of fruits for garnishing.
B. TOOLS FOR SERVING DRINKS
1. Bottle and can opener- are used to open bottle or cans.
2. Coaster – is use as under liner in serving chilled drinks.
3. Cork screw- is use to open bottle of wine stoppered with cork.
4. Folio or tip tray – is use to collect payments from the guest.
5. Ice bucket – use in serving ice to the table of guests.
6. Picks – is use for picking garnishes to be place in the drink.
7. Round tray – is use to serve drinks to table guests.
8. Stirrer/ swizzle stick – is use for stirring drink.
9. Wine bucket – is use to chill and maintaining the coldness of the wines serve to the guests.
GLASSWARE
A. Importance of glassware in the bar operations are:
1. It is part of the overall concept of the bar.
2. Its style, sparkle and quality express the personality of the bar.
3. It has the part in measuring drinks you serve.
4. A message carrier: that means you know what you are doing.
5. A merchandising tool.
B. Glass term and types
Features of glassware
1. Bowl
2. Base/Foot
3. Stem
C. Major types of glassware
1. Tumbler- is a flat bottomed glass that is basically a bowl with a stem.
2. Footed ware- is the style of glass which the bowl sits directly with the base.
3. Stemware- a glasses with three main features.
4. Mug – is thick glass with ear or handle used mostly for serving beers or some hot beverages.
 Tumbler types:
1. Collin glass – is use to serve Collins cocktails in particular and other cocktails or drinks.
2. Granite glass – is use to serve specialty cocktails.
3. High ball glass- is use to serve juices, tea, soft drinks and other cocktails.
4. Juice glass – is use to serve juices during breakfast as an appetizer.
5. Old fashioned glass – is used to serve old fashioned cocktail and drinks on the rocks.
6. Pilsner glass – is use to serve pilsner beer or in can or in bottle.
7. Pint glass – is use to serve beer in large bottle or quantity.
8. Rock/ scotch glass – is use to serve whisky on the rocks.
9. Shooter glass – is use to serve shooter drink.
10. Shot glass – is use to serve straight up or shot drinks.
11. Vodka chimney- is use to serve vodka without ice.
12. Vodka shooters – is use to serve vodka without ice or chilled vodka.
13. Wheat beer glass – is use to serve wheat beer.
14. Wine decanter – is use to store wines before serving.
15. Yard glass – is use to serve beer in large quantity.
16. Zombie glass – is use to serve zombie cocktail in particular and other specialty drink.
Footed ware:
1. Absinthe glass – is use to serve absinthe liqueur.
2. Banquet goblet – is use to serve water.
3. Brandy inhaler – is use to inhale brandy.
4. Brandy snifter – is use to sniff brandy.
5. Cordial glass – is use to serve cordials or liqueurs and rainbow cocktails.
6. Dutch brandy glass – is use to warm brandy before drinking.
7. Footed high ball – is use to serve juices, soft drinks, tea and other cocktails.
8. Footer pilsner glass – is use to serve beer in can or in bottle.
9. Footed rock glass – is use to drinks on the rocks.
10. Frappe glass – is use to serve frappe.
11. Irish coffee glass/ mug – is use to serve irish coffee cocktail.
12. Parfait glass – is use to serve ice dessert.
13. Pousse café glass – is use to serve pousse café.
14. Squall/ hurricane glass – is use to serve specialty cocktails.
15. Wise goblet – is use to serve cocktails in large quantity.
Stemware:
1. California cocktail – is use to serve specialty cocktails.
2. Champagne saucer- is use to serve champagne and other sparkling, for fast drinker.
3. Champagne tulip – is use to serve champagne and other sparkling, for slow drinker.
4. Chardonnay wine glass – is use to serve chardonnay wine.
5. Cocktail glass – is use to serve martini cocktails or other cocktail drinks.
6. Flute Champagne – is use to serve champagne and other sparkling, for slow drinker.
7. Ice wine glass – is use to serve merlot wines.
8. Margarita glass – is use to serve margarita cocktail in particular and other cocktail
drinks.
9. Merlot wine glass – is use to serve merlot wines.
10. Pinot noir wine glass – is use to serve pinot noir wines.
11. Poco grande glass- is use to serve pina colada cocktail and other specialty drinks.
12. Red wine glass – is use to serve red wines.
13. Riesling glass – is use to serve riesling wines.
14. Sauvignon glass – is use to serve sauvignon wine.
15. Sherry copita – is use to serve sherry wines in particular.
 16. Sherry wine glass – is use to serve sherry wines in particular.
17. Sherry/ port wine glass – is used to serve sherry or port wine or a fortified wines.
18. Shiraz wine glass – is use to serve shiraz wines.
19. Sour glass – is use to serve sour cocktails.
20. White wine glass – is use to serve white wines.
Beer Mug:
1. Beer schooner – is use to serve draft beers in large quantity.
2. Beer Mug – is use to serve draft beers.
CARE OF GLASSWARE
a. Handle glass wares with care.
b. Do not wash glasses mixed with plates or spoons.
c. Never used it in scooping ice.
d. Throw chipped or broken glass.
e. Do not pour hot liquid with cold glasses.
f. Never stock glasses.
g. Do not handle glass in all together.
h. Always handle glass by the stem

IMAGES OF BAR TOOLS, EQUIPMENT AND GLASSES

NAME: _________________________________________________________________________
COURSE/YEAR:_________________________________________________________________

ACTIVITY
Identify, classify or categorize and discuss the uses of the following.
1.

2.
3.

4.

5.

6.
7.

8.

MODULE 4
BEVERAGE
Objectives: After discussing this chapter, the students should be able to:
 Define what is beverage;
 Classify the categories of beverage;
 Classify and differentiate the types of non- alcoholic and alcoholic beverages;
 Learn the early ingredients used in making alcoholic beverages;
 Learn the early uses of alcoholic beverages;
 Learn the physiology of alcohol and its effects to the body.

DEFINITION
BEVERAGE- is any potable liquid with or without alcohol that may satisfy thirst or hunger, or
may even provides pleasure to the drinker.

CATEGORIES OF BEVERAGES
A. Non- Alcoholic
Types:
1. JUICES
 Fresh
 Powder
 Concentrate
2. COFFEE
 Plain/Black: brewed or instant; caffeinated, decaffeinated
 Flavoured: brewed or instant; caffeinated or instant
3. TEA
 Plain tea: brewed
 Flavoured tea: brewed or instant; herbal and fruit flavoured
4. Dairy product: fresh, sterilized
5. Sparkling waters
 Tonic water with quinine flavouring
 Soda water plain carbonated water
6. Drinking water
 Plain: mineral and distilled water
 Flavoured and carbonated drinking water
7. Sodas
8. Non- alcoholic beer and wines
9. Mocktails or virgin cocktails
B. ALCOHOLIC BEVERAGES - a beverage can be considered alcoholic contains at least .5%
alcohol volume or 1 proof.
Categories and Types:
1. Fermented Alcoholic beverages
 Wines
 Beers
2. Distilled Alcoholic Beverages
 Spirits
 Liqueurs
3. Mixed Alcoholic Drinks or Cocktails
 Wine
 Beer: Ale beer
 Spirits: Vodka
 Liqueurs: Grand Marnier
  Cocktail
EARLY INGREDIENTS USED IN MAKING ALCOHOLIC BEVERAGES
People before fermented any ingredients that contains sugar.
a. Honey
b. Grapes
c. Grains
d. Sugar cane
e. Dates
f. Milk
g. Palm
h. Peppers
i. Berries
j. Sesame seeds
k. Pomegranate
EARLY AND PRESENT DAY USES OF ALCOHOLIC BEVERAGE
a. Religious rite- wines were used as an offering to gods and goddess. Today wine is use by
the Catholics in their Holy Eucharist.
b. Victories- tribes or kingdom celebrates by drinking after winning a battle with other tribe or
kingdom. Today showering and flashing of champagne is common scene in the celebration
of victory in sports.
c. Medicine- distilled spirits were known before as Aqua Vitae in Latin and Eaux de Vie in
French which means water of life. They were use before as medicine. Today in some local
practices “ a shot of gin and calamansi will take away your fever and colds”. This might be
true if you do it right and not true if you do it wrong. Ethanol in gin provide a relaxing effect
that will somehow make you feel sleepy or relaxed after taking it. So the tendency is you
will go to sleep early. The early sleep and the vitamin c in calamansi will somehow help
your immune system to recover and to fight back the virus in your body.
d. Weddings – before a cup of ale will be dunk by the bride and groom and part of the
wedding ceremony, hence the word bridal was derived from bride and ale. Today the Jews
still uses wine as part of the wedding ceremony. For the Catholics and other faith, drinking
of wine is just part of the wedding reception ceremony.
e. Food and Drink- early Europeans make wine and beers as part of their everyday meal.
Today a meal for a French or Italian could not be complete without a glass of wine, the
same with the Germans and Austrians wherein a day without a beer is an incomplete day.
For the Germans and those people working in brewery plants here in the Philippines beer is
consider as liquefied food because of its nutritional content.
EARLY USERS OF ALCOHOLIC BEVERAGES
The common denominator by the early users of alcoholic beverage was for intellectual
discussions aside from those mentioned earlier.
a. Persians: for discussing important political matters.
b. Greeks: after dinner symposium
c. Romans: in discussing political matters” in vino veritas”
d. English: a cup of ale was passed around to start a council or meeting
DISTILLED SPIRITS THAT ORIGINATED FROM EUROPE
a. Whisky/Whiskey: Scotland and Ireland
b. Brady: France
c. Gin: Netherlands
d. Vodka: Russia and Poland
HOW MIXED DRINKS ARE BEING ORDERED AND PREPARED
 Liquor Always First
When you mention a mixed drink, always name the liquor first.
 Example: Jack Daniels and Coke, Cape Cod, Captain Morgans and Coke, Gin and Tonic,
Screwdriver and etc.
 Name the Brand First
If you mention a mixed drink with a particular brand, name the brand first.
Example: Tanqueray and Tonic instead of Gin and Tonic
 Well Drink
A well drink is a drink made with the cheapest liquor available at the bar.
Example: If customer orders a Rum and Coke, you give the cheapest rum and coke. You do
not give Bacardi and Coke.
 Call Drink
A call drink is a drink made with specified liquor. If the customer call for a specific brand
of liquor gives what the customer mentioned.
Example: Bacardi and Coke, Jack and Coke, Stolichnaya and Cranberry, Tanqueray and Tonic,
etc.
Careful: If the customer calls for the most expensive liquor, the drink will become a premium
drink and not a call drink.
Note: If the customer is not sure about the drink he/ she wanted to order if it is a call drink or
premium drink, tell the customer if its call or premium drink.
 Premium Drink
A premium drink is a drink made with expensive liquor.
Example: Grey Goose and Tonic, a Cuervo shot, Johnny Walker Blue double.
Note: This is also called a top shelf drink.
 Draught Beer ( Draft Beer or Tap Beer)
Draft beer or tap beer, is beer drawn from a metal barrel or keg.
Note: The most common name is draft beer or tap beer.
 House Wine
House wine is referred to the less expensive wine serve at the bar or restaurant.
 Chilled
Chilled means cold. It is used when ordering shots of liquor. It’s different from drinks on
the rocks.
Example: A chilled shot of tequila or a chilled shot of whiskey.
How to chill a shot of liquor?
Pour the liquor into a shaker with a ice. Shake and strain into a shot glass.
Note: Chilling liquor adds a little bit of water to it.
 Dirty
Dirty means serve with olive juice and its used in gin martinis and vodka martinis. The
juice of the olive makes the martini looks cloudy or dirty.
Example: Dry Martini
 Frozen/ Blended
Frozen means blended
Example: Frozen Margarita
Careful: If customer orders a Margarita at the bar, ask if it will be blended, with ice, on the
rocks, stir or shaken margarita.
 Neat
Neat means without the ice and in an old-fashioned glass. It is used when ordering
liquor by itself.
Example: If somebody order a Scotch neat, that person wants Scotch by old- fashioned glass.
Another Name: Some people say. “ STRAIGHT UP” when they want liquor by itself. This could
be an old- fashioned glass or in a shot glass.
Note: If somebody ask for “NEAT” do not pour the liquor into a shot glass. It has to be poured
into an old-fashioned glass so it could be drank by little sips.
  On the Rocks
On the rocks means drink serve with ice cubes.
Example: Whiskey on the rocks, Margarita on the rocks are example
Note: If you pour liquor on the rocks, use an old- fashioned glass. An old- fashioned glass is
also known as “ROCK GLASS” because it is used serve single liquors on the rocks. When serving in
the rocks drinks, ice fill in the glass and pour the drink directly to the ice to immediately drink.
 Sweet
Sweet means with sweet vermouth and its used in gin martinis and vodka martinis.
Example: Sweet Martini
 Tall
Tall means drink serve in bigger or tall glass. If you order a tall drink, you get the same
amount of liquor, but with more juice or soda.
Example: Tall Screwdriver, tall Cape Cod, Tall Jack and Coke, Tall Gin and Tonic, etc.
Careful: Not all the drinks can be made into tall drinks.
Which drinks can be made tall drinks?
Drinks that come in Highball glasses can be made tall by using Collin or Zombie
glasses.
Note: If guest don’t like strong drinks, you may tell the guest you can make her/ his drink tall.
 Top Shelf
Top shelf means premium brands or drinks. It means to use the liquors available at the
bar.
Example: Top shelf long island iced tea, the use of premium brands as base liquor.
 Up
Up means chilled by shaking or stirring and strained into a martini glass.
Example: Stolichnaya Up, Absolut Up, Bombay Sapphire Up
Note: ask the guest if she/ he wants martini without vermouth, she must order a gin up or
vodka up.
 With a Twist
This means to add a twist, usually a lemon twist, to the drink adding aroma and flavour
to the drink.
 With Salt
This means to coat the rim of a glass with kosher or iodized salt if kosher salt is not
available.
Note: If iodized will be used make sure you don’t place too much on the rim for may get the
drink taste salty.
PHYSIOLOGY OF ALCOHOL
ETHANOL an alcohol present in an alcoholic beverage and it is a form of drug know as
tranquilizer.
WHAT IS CONSIDERED AS ONE OR THE EQUIVALENT OF ONE DRINK?
One drink is equal to a 12oz beer, 5oz wine or 1 ½oz 80- proof liquor (distilled spirit)

TYPE OF DRINK AVERAGE ALCOHOL CALCULATION AMOUNT OF PURE

CONTENT ALCOHOL
12oz beer 5% 12oz x .05 0.6oz
5oz wine 12 % 5oz x. 12 0.6oz
1 ½oz 80- proof liquor 40 % 1.5oz x .05 0.6oz
360 ml beer 5% 360 ml x .05 18 ml
150ml wine 12 % 150 ml x .12 18 ml
45 ml 80- proof liquor 40 % 45 ml x .40 18 ml
They all contain 0.6oz or 18ml of pure alcohol
Note: If you drink a mixed drink that contains 3oz of liquor, that is not considered one drink; it is
considered two drinks because it contain twice the amount of alcohol.

WHAT DO YOU MEAN BY PROOF?

Alcohol proof is the amount of alcohol in the liquor or liqueur. It is usually twice the percentage
alcohol by volume. Example: 80- proof means 40% alcohol by volume, 100- proof is 50%, 151-proof
is 75. 5% or 1 proof is equals to .5% alcohol by volume.
DOES MIXING OF DIFFERENT KINDS OF DRINKS MAKE A PERSON GET MORE DRUNK?
No, it doesn’t. The alcohol in the drinks makes a person drunk not the different kinds.
WILL SOME DRINKS OR MIX CAN GET YOU DRUNK FASTER THAN OTHERS?
Mixed drinks that contain carbonated beverages will get a person drunk faster than mixed
drinks that don’t have any carbon dioxide. Example: A “Gin and Sprite” will get you drunk faster than a
“screw driver”.
Note: Carbon dioxide speeds up the absorption of alcohol into your bloodstream.
DOES DRINKING A LOT OF COFFEE OR TAKING A VERY COLD SHOWER HELP YOU SOBER
QUICKLY?
No, they won’t. The only thing that can help you sober up is, ”TIME”. Coffee and a cold shower might
help you stay awake, but they won’t help you sober up.
DOES EATING A LOT OF FOOD BEFORE DRINKING HELP KEEP A PERSON FROM GETTING DRUNK?
No, it will not. Eating before drinking slows down the absorption of alcohol in your blood stream. You will
get drunk, but it will take a little bit longer.
HOW LONG WILL ALCOHOL STAY IN YOUR SYSTEM?
It will depends on how much alcohol you take and how fast; it also depend on some other factors like
weight and sex and the physical condition.
ALCOHOL CAN BE DEADLY?
Alcohol is consider as poison it taken in too much dosage. If you drink too much and too fast, it can kill
you. Drink in moderation!
THINGS TO KEEP IN MIND IF YOU ARE GOING TO HAVE DRINKING SESSION.
1. Eat something before you start drinking. If you drink beer at least hour full of your stomach and if
sprits at least more than half full for your somehow enjoy the drinking.
2. One drink is a 120z beer, 5oz wine or 1 ½oz 80- proof liquor(distilled spirit)
3. Don’t drink too much and fast.
4. Carbonated mixed drinks get you drunk faster than non- carbonated.
5. Mixing different kinds of drinks doesn’t get you more drunk. The amount of alcohol does.
6. Coffee and a cold shower don’t help you to sober up.
7. The only thing that can help you sober up is “time”.
8. Do not drink and drive.
PARTS OF THE BODY WHERE ALCOHOL GOES AFTER DRINKING
1. BRAIN
2. HEART
3. LUNGS
4. LIVER
5. KIDNEY
FOOD THAT DELAYS THE TRANSFER OF ALCOHOL TO THE DIFFERENT PARTS OF THE BODY
Foods that is rich in protein and fats
1. Meat
2. Cheese
3. Egg
BENEFICIAL EFFECTS OF ALCOHOL IF TAKEN IN MODERATE DOSAGE
1. Relaxing
2. Stimulates the senses and appetite
3. Heightening pleasure
4. It provides a sense of euphoria
NEGATIVE EFFECTS OF ALCOHOL IF TAKEN IN TOO MUCH DOSAGE
1. It impairs motor ability
 2. It impairs muscular coordination
3. It impairs eyesight
4. It impairs night vision
5. It delays reaction time
6. It controls inhibitions
HEALTH AND ALCOHOL
Sickness due to Alcohol:
1. CIRRHOSIS – is the inflammation of the liver or liver cancer. It impairs the ability of the liver
to filter waste materials in the body.
2. GALL STONE – it is the presence of uric acid crystals in the gall bladder. It impairs the
release of the bile that help digestions.
3. KIDNEY STONE – it is the presence of uric acid crystals in the kidney. It impairs the ability
of the kidney to release waste materials from the body.
BLOOD ALCOHOL CONTENT
The level of alcohol in the blood base on the body weight, gender, number of drinks and the number of
hours and how does it affects brain functions. Here some charts that might help you determine your alcohol
blood content so you will have a guide how many drink for your own safety.

BLOOD ALCOHOL EFFECTS

0.02% You may feel relaxed and might experience slow reaction time.
0.04% Your vision is affected.
0.08% Your coordination decreases and your driving skills are impaired. This is the legal drinking limit.
You are legally intoxicated and is illegal to driven in the U.S.
0.10% Your speech may become slurred. Lost of coordination and judgment.
0.15% You may stumble when walking and may have trouble standing up.
0.30% You might vomit and probably pass out.
0.40% You may pass out (unconscious) and may go into a coma.
Over 0.40% Alcohol poisoning and death can occur. Your breathing might stop. This is the lethal blood
alcohol level.
DRINK RESPONSIBLY!

MEN BAC CHART

# of 100 120 140 160 180 200 220 240 260 280 300
drinks lbs lbs lbs lbs lbs Lbs lbs lbs lbs lbs lbs

1 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.01 0.01 0.01
2 0.08 0.06 0.05 0.05 0.04 0.04 0.03 0.03 0.03 0.03 0.03
3 0.11 0.09 0.08 0.07 0.06 0.06 0.05 0.05 0.04 0.04 0.04
4 0.15 0.13 0.11 0.09 0.08 0.08 0.07 0.06 0.06 0.05 0.05
5 0.19 0.16 0.13 0.12 0.10 0.09 0.09 0.08 0.07 0.07 0.06
6 0.23 0.19 0.16 0.14 0.13 0.11 0.10 0.09 0.09 0.08 0.08
7 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09 0.09
8 0.30 0.25 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11 0.10
9 0.34 0.28 0.24 0.21 0.19 0.17 0.15 0.14 0.13 0.12 0.11
10 0.38 0.31 0.27 0.24 0.21 0.19 0.17 0.16 0.15 0.13 0.13
For every hour of drinking subtract 0.015

WOMEN BAC CHART

# of 80 100 120 140 160 180 200 220 240 260 280
drinks lbs lbs lbs lbs lbs Lbs lbs lbs lbs lbs lbs

1 0.06 0.04 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.02
2 0.11 0.09 0.07 0.06 0.06 0.05 0.04 0.04 0.04 0.03 0.03
3 0.17 0.13 0.11 0.09 0.08 0.07 0.07 0.06 0.06 0.05 0.05
4 0.22 0.18 0.15 0.13 0.11 0.10 0.09 0.08 0.07 0.07 0.06
5 0.28 0.22 0.18 0.16 0.14 0.12 0.11 0.10 0.09 0.08 0.08
6 0.33 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09
7 0.39 0.31 0.26 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11
8 0.44 0.35 0.29 0.25 0.22 0.20 0.18 0.16 0.15 0.14 0.13
9 0.50 0.40 0.33 0.28 0.25 0.22 0.20 0.18 0.17 0.15 0.14
10 0.55 0.44 0.37 0.31 0.28 0.24 0.22 0.20 0.18 0.17 0.16
For every hour of drinking subtract 0.015

ACTIVITY 1.1

NAME: _____________________________________________________________________________
COURSE/ YEAR: ___________________________________________________________________

1. Discuss the following guidelines in ordering and preparing mixed drinks.

a. Liquor Always First
b. Name the Brand First
c. Well Drink
d. Premium Drink
e. Dirty
f. Neat
g. On the Rocks
h. Tall
i. Up
j. Frozen/ Blended
2. Enumerate and discuss both the positive and negative effects of alcohol and the blood alcohol effects.

ACTIVITY 1.2
Indicate your Blood Alcohol Content (BAC) base on your current weight for 4,5, and 6 drinks for 2
hours.
 MEN BAC CHART
# of 100 120 140 160 180 200 220 240 260 280 300
drinks lbs lbs lbs lbs lbs Lbs lbs lbs lbs lbs lbs

1 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.01 0.01 0.01
2 0.08 0.06 0.05 0.05 0.04 0.04 0.03 0.03 0.03 0.03 0.03
3 0.11 0.09 0.08 0.07 0.06 0.06 0.05 0.05 0.04 0.04 0.04
4 0.15 0.13 0.11 0.09 0.08 0.08 0.07 0.06 0.06 0.05 0.05
5 0.19 0.16 0.13 0.12 0.10 0.09 0.09 0.08 0.07 0.07 0.06
6 0.23 0.19 0.16 0.14 0.13 0.11 0.10 0.09 0.09 0.08 0.08
7 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09 0.09
8 0.30 0.25 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11 0.10
9 0.34 0.28 0.24 0.21 0.19 0.17 0.15 0.14 0.13 0.12 0.11
10 0.38 0.31 0.27 0.24 0.21 0.19 0.17 0.16 0.15 0.13 0.13
For every hour of drinking subtract 0.015

WOMEN BAC CHART

# of 80 100 120 140 160 180 200 220 240 260 280
drinks lbs lbs lbs lbs lbs Lbs lbs lbs lbs lbs lbs

1 0.06 0.04 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.02
2 0.11 0.09 0.07 0.06 0.06 0.05 0.04 0.04 0.04 0.03 0.03
3 0.17 0.13 0.11 0.09 0.08 0.07 0.07 0.06 0.06 0.05 0.05
4 0.22 0.18 0.15 0.13 0.11 0.10 0.09 0.08 0.07 0.07 0.06
5 0.28 0.22 0.18 0.16 0.14 0.12 0.11 0.10 0.09 0.08 0.08
6 0.33 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09
7 0.39 0.31 0.26 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11
8 0.44 0.35 0.29 0.25 0.22 0.20 0.18 0.16 0.15 0.14 0.13
9 0.50 0.40 0.33 0.28 0.25 0.22 0.20 0.18 0.17 0.15 0.14
10 0.55 0.44 0.37 0.31 0.28 0.24 0.22 0.20 0.18 0.17 0.16
For every hour of drinking subtract 0.015

MODULE 5
BASICS OF COFFEE

OBJECTIVES: After discussing this chapter, the students should be able to:
  Define what coffee is;
 Identify different varieties of coffee;
 Discuss different methods of coffee production;
 Operate coffee machine;
 Prepare coffee recipes.

DEFINITION
COFFEE- is a widely consumed non- alcoholic beverage prepared from the roasted seeds
commonly called the beans of the coffee plant.
HISTORY
 The history of the coffee can be traced to at least as early as the 9 th century, when it appeared
in the highlands of Ethiopia.
 ( Circa A.D. 800) Goats will eat anything. Discovery of coffee was credited to Kaldi the
legendary Ethiopian goathered. Kaldi noticed his herd dancing from one coffee shrub to
another, grazing on the cherry- red berries containing the beans. He copped a few for himself
and was soon frolicking with his flock.
 Witnessing Kaldi’s goatly gambol, a monk plucked berries for his brother. That night they were
uncannily alert to divine inspiration.
 History tell us other Africans of the same era fuelled up on protein-coffee- and animal- fat balls-
primitive power bars- and unwound wine made from coffee-berry pulp.
 From Ethiopia, it spread to Egypt and Yemen, and by the fifteen century had reached Persia,
Turkey, and northern Africa.
 ESCAPE FROM ARABIA
(Circa 1000 to1600) Coffee as we know it, kicked off in Arabia, when roasted beans were first
brewed around A.D. 1000.
 Arab traders brought coffee back to their homeland and cultivated the plant for the first time on
plantations. They also began to boil the beans, creating a drink they called “qahwa” (literally
that which prevents sleep).
 By the 13th century Muslims were drinking coffee religiously. The “beans broth” drove
dervishes into orbit, kept worshippers awake, and splashed over into secular life. And
wherever Islam went, coffee went too: North A, the eastern Mediterranean, and India.
 1453: Coffee was introduced to Constantinople by Ottoman Turks. The world’s first coffee
shop, Kiva Han, open there in 1475.
 1511: Khair Beg, the corrupt governor of Mecca, tried to ban coffee for feat that its influence
might foster opposition to his rule.
 Arabia made export beans infertile by parching or boiling, and it is said that no coffee seed
sprouted outside Africa or Arabia until the 1600s- until Baba Budan. As tradition has it, this
Indian pilgrim-cum- smuggled left Mecca with fertile seeds strapped to his belly. Baba’s beans
bore fruit and initiated an agricultural expansion that would soon reached Europe’s colonies.
 1600- 1607: Captain John Smith helped to find the colony of Virginia at Jamestown. It’s
believed that he introduced coffee to North America.
 From the Muslim world, coffee spread to Italy, according to historical sources.
EUROPE CATCHES THE BUZZ (1615 TO 1700)
 The thriving trade between Venice and the Muslims of North Africa, Egypt, and the Middle East
brought many African goods, including coffee, to this port, Merchants introduced coffee to the
wealthy in Venice, charging them heavily for it, and introducing it to Europe.
 Coffee became more widely accepted after it was deemed an acceptable Christian beverage
by Pope Clement VIII in 1600 despite appeals to ban the Muslim drink.
 1642: The first European coffee house opened in Italy.
 1652: First coffee house opened in England.
 It was introduced in France in 1657, and in Austria and Poland following the Battle of Vienna,
when coffee was captured from supplies of the defeated Turks.
 1668: Coffee replaced beer as New York’s City’s favourite breakfast drink.
 1690: The Dutch were the first to import it large- scale into Europe, and eventually smuggled
seedlings into Europe in 1690, defying the Arab prohibition on exporting the plants or
unroasted seeds.
 The Dutch later grew the crop in Java and Ceylon. Through the efforts of the British East India
Company, it became popular in England as well.
COFFEE BLOOMS IN BRAZIL (Circa 1727 to 1800)
 1727: Brazil’s government wanted a cut of the coffee market; but first, they needed an agent to
smuggle seeds from a coffee country. Enter Lt. Col. Francisco de Melo Palheta, the James
Bond of Beans. Colonel Palheta was dispatched to French Guiana, ostensibly to mediate a
border dispute. Eschewing the fortless like coffee farms, suave Palheta choose a path of less
resistance- the governor’s wife. The plan paid off. At a state farewell dinner she presented him
a sly token of affection: a bouquet spiked with seedlings. From these scant shoots sprouted
the world’s greatest coffee empire. By 1800’s Brazil’s monster harvests would turn coffee from
an elite indulgence to an everyday elixir, a drink for the people.
 1732: Johann Sevastian Bach composed his Kaffee- Kantate. Partly ode to coffee and partly a
stab at the movement in Germany to prevent women from drinking coffee (it was thought to
make them sterile),the cantata included the aria, “Ah! How sweet coffee taste! Lovelier that a
thousand kisses, sweeter far than muscatel wine! I must have my coffee.
 1773: The Boston Tea Party maked drinking coffee a patriotic duty in America.
 1775: Prussia’s Frederick the Great tried to block imports of green coffee as Prussia’s wealth
was drained. Public outcry changed his mind.
 1812: After the War of 1812, in which Britain had temporarily cut in access to tea imports, the
American’s taste of coffee grew during the early nineteenth century, and it was highly
demanded during the American Civil War together with the advancements of brewing
technology secured the position of coffee as an everyday commodity in the United States.
 1886: Former wholesale grocer Joel Cheek named his popular coffee blend “Maxwell House”,
after the hotel in Nashville, TN where it’s served.
 Early 1990’s: In Germany, afternoon coffee became a standard occasion. The derogatory term
“KaffeeKlatsch” was coined to describe women’s gossip at these affairs, since it a meant
relaxed conversation in general.
 1900: Hills Bros. begin packing roast coffee in vacuum tins, spelling the end of the ubiquitous
local roasting shops and coffee mills.
 1901: The first soluble “instant” coffee was invented by Japanese American chemist Satori
Kato of Chicago.
 1907: In less than a century Brazil accounted for 97% of the world’s harvest.
 1920: Prohibition went into effect in United States. Coffee sales boomed.
 1938: Having been asked by Brazil to help find a solution to their coffee surpluses, Nestle
company invented freeze- dried coffee. Nestle develops Nescafe and introduced it in
Switzerland.
 1940: The US imported 70 percent of the world coffee crop.
 1942: During W.W.II, American soldiers were issued instant Maxwell House coffee in their
ration kits. Back home, widespread hoarding led coffee rationing.
 1946: In Italy, Achilles Gaggia perfected his espresso machine Cappuccino was named for the
resemblance of its color the robes of the monks of the Capuchin order.
 1969: One week before Woodstock the Manson Family murdered coffee heiress Abigail Folger
as she visited with friend Sharon Tate in the home of film maker Roman Polanski.
 1971: Starbucks opened its first store in Seattle’s Pike Place public market creating a frenzy
over fresh- roasted whole bean coffee.
 1979: Mr Cappuccino opened for business
Today, coffee is one of the most popular beverages world- wide, its volume amounting to about
a third of that of tap water in North America and Europe.
COFFEE COUNTRIES
 BEAN BELT: From humble origins in Africa, coffee cultivation wandered east and west,
eventually forming a belt roughly bounded by the Tropics of Cancer and Capricorn.
 Growing regions typically offer moderate sunshine and rain, steady temperatures around 70 ‫ﹾ‬F
(20 ‫ﹾ‬C), and rich, porous soil. In return the delicate tree yields beans that are an economic
mainstay for dozens of countries and about 25 million people- and, among natural
commodities, have a monetary value surpassed only by oil. Of the two main coffee trees,
arabicas beget the better beans- and about 70 percent of the harvest. The harsher beans of
the hardier robusta tree account for about 30 percent.

TOP TEN COFFEE- PRODUCING COUNTRIES

(based on the number of 132 pound [60 kilogram] bags produced during the 1997-98 crop year,
according to the U.S National Coffee Association)

1. BRAZIL
Today Brazil is responsible for about a third of all coffee production, making it by far the
heavyweight champion of the coffee- producing world. Notable Beans; Bahia, Bourbon Santos.
2. COLOMBIA
Colombia’s coffee grows in the moist, temperature foothills of the Andes, where the
combination of high altitude and moist climate makes for an especially mild cup. Notable Beans:
Medellin, Supremo, Bogata.
3. INDONESIA
Top- grade arabicas are still produced in Java as well as in Sumatra, Sulawesi, and Flores, but the
Indonesian archipelago is most notable as the world’s largest producer of Robusta beans. Notable
Beans: Java, Sumatra, Sulawesi(Celebes).
4. VIETNAM
Notable Beans: Vietnam specializes in Robusta production.
5. MEXICO
Mexico is the largest source of U.S coffee imports. Notable Beans: Altura, Liquidambar MS,
Pluma Coixtepec.
6. ETHIOPIA
The natural home of the Arabica tree and the setting for most of coffee’s origin legends. Ethiopia is
Africa’s top Arabica exporter and leads the continent in domestic consumption. About 12 million
Ethiopians make their living from coffee, whose name is said to became derivation of “Kaffa”, the
name of an Ethiopian province. Notable Beans: Harrar, Sidamo, Yirgacheffe.
7. INDIA
According to legend, India is the birthplace of coffee cultivation east of Arabia. Notable Beans:
Mysore, Monsooned Malabar.
8. GUATEMALA
Today the country’s high- grown beans, particularly those grown on the southern volcanic
slopes, are among the world’s best. Notable Beans: Atitlan, Huehuetenango
9. COTE d’ IVOIRE Notable Beans: Cote d’ Ivoire specializes in robust production
10. UGANDA Notable Beans: Bugisu

COFFEE VARIETALS
COFFEA ARABICA
Arabica coffee is considered to have a better flavor then robusta. For this reason, about three
fourths of coffee cultivated worldwide is of the Arabica variety.
 Most Arabica coffee beans originate from either Latin America, East Africa/Arabia, or
Asia/Pacific.
COFFEE ROBUSTA – compared to Arabica, tends to be bitter and has less flavor.
 However, robusta coffee is less susceptible to disease than Arabica and can be cultivated in
environments where Arabica will no thrive.
 Robusta also contains about 40-50% more caffeine than arabico. For this reason it is used as
an inexpensive substitute for arabico in many commercial coffee blends.
 Good quality robustas are used in some espresso blends to provide a better foam head, and to
lower the ingredient cost.
COFFEA LIBERICA – in the Philippines it is the variety used for Kapeng Barako
COFFEA ESLIACA – believed to be indigenous to Liberia and southern Sudan respectively.

ARABICA VARIETALS
COLOMBIAN – today Maragogype, Caturra, Typica and Bourbon cultivars are grown. When
Colombian coffee is freshly roasted it has bright acidity, is heavy in body and is intensely aromatic.
Colombia accounts for about 12% of the coffee market (by value) in the world, second only to Brazil.
COLOMBIAN MILDS – includes coffees from Colombia, Kenya, and Tanzania, all of which are
washed arabicas.
COSTA RICAN TARRAZU – from the San Marcos de Tarrazu valley in the highlands outside of san
Jose.
ETHIOPIAN HARAR - from the region of Harar, Ethiopia. Known for its complex, fruity flavour that
resembles a dry red wine.
ETHIOPIAN SIDAMO – from the Sidamo (now Oromia) region of Ethiopia as well. All three are
trademarked names with the rights owned by Ethiopia.
ETHIOPIAN YIRGACHEFFE – from the area of the town of Yirga Cheffe in the Sidamo (now Oromia)
region of Ethiopia as well. All three are trademarked names with the rights owned by Ethiopia.
GUATEMALA HUEHUETENANGO - grown at over 5000 feet in the northern region, one of the most
remote growing regions in Guatemala.
HAWAIIAN KONA - grown on the slopes of Hualalai in the Kona District on the Big Island of Hawaii.
Coffee was first introduced to the Islands by Chief Boki, the Governor of Oahu, in 1825.
SUMATRA MANDHELING AND SUMATRA LINTONG – Mandheling is named after the similarly
spelt Mandailing Batak ethnic group located in North Sumatra, Indonesia. The name is the result of a
misunderstanding by the first foreign purchaser of the variety, and no coffee is actually produced in
the “Mandailing region”. Lintong on the other hand, is named after the Lintong district, also located in
North Sumatra.
SULAWESI TORAJA, KALOSSI – grown at high altitudes on the island of Sulawesi (formerly
Celebes) in the middle of the Malay archipelago in Indonesia. Celebes exhibits a rich, full body, well-
balanced acidity(slightly more than Sumatra) and is multi- dimensional in character. It has dark
chocolate and ripe fruits understones. It is an excellent coffee for darker roasting. Because of its
semi- dry processing, it may roast a bit unevenly.
TANZANIA PEABERRY – grown on Mount Kilimanjaro in Tanzannia “Peaberry” means that the
beans come one to a cherry (coffee fruit) instead of the usual two. Pea berries are naturally occurring
and account for approximately 10% of any crop.
UGANDA – although it mostly produces robusta coffee, there is a quality Arabica blend grown there
known as Bigushi.
ROBUSTA VARIETALS
 Whilst not separate varieties of bean, unusual and very expensive robustas are the Indonesian
Kopi Luwak and the Philippine Kape Alamid. The beans are collected from the droppings of the
Common Palm Civet, whose digestive processed give it a distinctive flavour.

THE DIFFERENT COFFEE BEAN ROASTS

  Dark Roasts (14 minutes)
 The darkest roasts such as Italian Roast are also known as “Heavy Roast”, with beans roasted
nearly to jet black giving a smoky well roasted taste which masks the natural flavors of the
coffee bean.
 Other name:
Cinnamon Roast
Half City
New England
 Roaster Watch: After about seven minutes the beans” pop” and double in size, and light
roasting is achieved. American mass market roasters typically stop here.
 Surface: Dry
 Flavor: Light- bodied and somewhat sour, grassy, and snappy.
 Medium Dark Roasts (12 to 13 minutes)
 Medium dark roast is when the beans are roasted for a long time at a high temperature enough
to bring the natural oil of the coffee to the surface.
 Some examples of medium dark roasts are:
French Roast – which is also known as “Dark Roast”. French roast beans are often used to
make espresso.
Continental Roast- which is slightly lighter than French Roast but with spicy body.
Viennese Roast- which is roasted a little longer than regular American roast and has rich
chocolaty body.
Full City Roast- which is even darker than City roast.
 Medium Roasts (9 to 11 minutes)
 Medium roasts balance body with flavour.
Some examples of medium roasts are:
 Breakfast Roast – which is a bit sweeter than a light roast.
 American Roast- which is not as dark as any of the European roasts but has a good aroma.
 City Roast- which is darker than the standard American roast.
 Light Roast (7 minutes)
 A light roast gives a very subtle light bodied flavour
Some examples of light roasts are:
 New England roast
 Half City Roast
 Cinnamon Roast when the surface of the bean is dried with no oils present and flavour is light-
bodied.
IMPORTANT FACTORS IN BREWING COFFEE
Here are some of the factors to be considered in order to produce the right coffee brew.
1. The Coffee Beans- to produce good quality brewed coffee we need good quality freshly
roasted coffee beans.
2. The Right Grind of Coffee – using the right grind or coarseness of coffee base on a particular
coffee maker to be used will produce the right quality coffee brew.
3. The Roast- using the right roast of coffee for a particular type of drink and preference.
4. Right Amount of Coffee – two level tablespoon of ground coffee per 6 ounce cup.
5. Equipment- use clean and properly maintained and well- functioning equipment.
6. Water- use fresh water or treated water, don’t used distilled water it will produce coffee that
tastes flat.
7. The Right Temperature of Brewing the Coffee- coffee should be brewed 195 to 205 degrees
Fahrenheit or below the boiling point. Water should not be in boiling point for it may affect the
quality or taste of coffee. It cannot be drunk immediately it start to loss some of its flavour while
waiting to cool it down.
8. Coffee Must be Served Fresh- brewed coffee starts to evaporate immediately and start to
loss some of its flavour after brewing and a noticeable loss of flavour after 20 minutes in hot
plate.