Professional Documents
Culture Documents
INTRODUCTION :
This unit deals with the knowledge , skills and attitude required to provide general
assistance in maintaining cleanliness of bar areas and related equipment. It reflects the
role of the bar tender and/or a bar porter and may be part of the role of a bar attendant
Learning Objectives
1. Understand policies and techniques how to operate a bar
2. Perform and practice bar standards of maintenance and cleanliness.
3. Maintain bar cabinets and stockroom.
4. Identify the different parts of the bar.
5. Maintain bar stocks and display stocks.
6. Classify bar tools, equipment and glass wares.
PRE-TEST:
Identify the following. Write your best answer on the space provided for:
______________1. The person who is in-charge of preparing drinks.
______________2. He is the key person in the management of the bar.
______________3. The industry that has proven to be one of the most promising venture
to get into.
_____________4. One reason as to why an industry is unable to realize substantial profit
margin.
_____________5. These factors depend bar operation profit.
____________ 6. A place where drinks are mixed.
____________ 7. Ideal distance between the bar counter and the back
cabinet.
____________ 11. Portion of bar where bottles and glasses are displayed.
____________ 15. Type of bar that pours drink for table service only.
Learning focus:
Lesson 1. Maintenance and management of bar operations
The bar industry has proven to be one of the most promising ventures in most part
of the world, practically in our country too.
A lot of bars initially show lot of promise with high patronage and substantial
revenue. It is sad to note that many do not sustain such performance.
Those, which are able to maintain high patronage, may still be unable to realize
substantial profit margin for the following reasons:
1|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Importance of A Well Organized Bar Operation
Profitable bar business requires not only good location, elegant and attractive
physical layout and facilities but also a well-organized flow of operation and competent
bar staff. An organization system tailored to the needs of the establishment must be
designed to ensure quality service and reasonable returns of investment.
Bar operation profits depend on the economical and practical operation of the bar.
In most instances, a bar represents a substantial investment in plant, furniture and
decoration. It is imperative to protect these investments by maintaining a standard of
service and quality of beverage on par with the decor and the investment
A bar is a place (area) where drinks are mixed, served customer, and fill serve
orders.
It is a place for relaxation. It is also a control center in which record is kept of the
stock on hand, the drinks poured, and their sales value.
A cocktail bar is recognized as a rendezvous and meeting place with its high
standard of service and the ability of the bartender to provide almost any drinks or mixed
drink the guest may desire.
Cocktail bars are governed by certain legal requirements regarding space, storage
and sanitation.
1. Space Maintenance/Cleanliness
There should be sufficient room behind the bar counter for the bartender to move
about when his bar is busy. This ideal distance between the back of the bar counter and
the cupboard is 100-125 cm. or about 3-4 feet.
The space for bartender to work and move about should always be spotlessly
clean and free of clutter.
.
2. Service Area Maintenance and Cleanliness
This will vary according to the type of business that the bar is expected to attract.
It should be a firm horizontal surface for preparing drinks and cutting fruit.
This area is a busy area but its cleanliness should always be maintained. The
surfaces should be kept dry and spotless.
2|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
4. Flooring Area
The best material for flooring is one that is easily mopped and sponge dry and is as slip
resistant as possible.
A. Refrigerators/Freezer Maintenance
Refrigeration should be part of every bar. Maintenance of the fridge and freezers
is important to keep perishable stocks fresh. All items kept in the fridge should be in
sealed containers with label and date of storage. Discard all spoiled items or those beyond
their shelf life.
D. Bar Counter
The recommended height is approximately 110 cm. or about 3½ ft. and no wider
than 60 cm. or about 2 ft.
The surface should be of a material that is easy to clean and resistant to stains. A
padded front of the counter and a foot rail contribute to the comfort of customers.
3|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
B. STANDARD TYPES OF BAR AND ITS MAINTENANCE
2. Service Bar
Refers to a bar that pours drink for table service only. It does not serve
the customer directly but deals only with filling drinks orders brought by servers.
Sometimes, it is part of the dining room, but more often it is out of sight.
Though not prominent in the bar setting, it is always spotless and cleanliness
maintenance always given attention.
1. Glassware and utensils should be washed as soon as possible after use. Dirty
glasses are breeding grounds of microorganisms.
2. The water in the wash sink should be 120°F (49°C) do not let it cool below
110°F. It is also important to use the right amount of detergent.
3. The non-fat detergent you use for cleaning glasses is suitable for all others.
5. The rinse water in your middle sink should be 120°F. It should be changed often
or the faucet can run slowly and the overflow drain can take away the cloudy
water.
6. The third sink is for sanitizing. Sanitizing is the most important of the three steps.
7. It is the one that kills bacteria and makes the glasses truly clean.
8. Use the sanitizing compound specified by your local health
9. department and again follow carefully the package instructions on the right
amount per gallon of water.
10. Use too much and it may linger on the glass; use too little and it will not do the
job.
11. Water temperature should be at least 75°F but not over 120°F to produce the right
chemical reaction, again follow the package instructions. Glasses should be
submerged for 60 seconds.
12. All glasses should be air dried by inverting them unto deeply corrugated drain
board, a wire rack. These surfaces should be clean.
B. Handling of Newly Washed Equipment and Glass wares
1. Air-drying avoids recontamination by fingers and towels.
4|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
2. As part of the initial training all of the service personnel should be coached in
handling equipment and glass wares.
3. The fingers should never touch the inside of the glass nor the rim nor outside of
the glass below the rim as far as down as lips may touch it. This rule holds
whether the glasses are clean or dirty.
4. Likewise, the inside of mixing glasses and cups and plastic containers, the bowls
of spoon and the business end of any utensil should not be touched.
5. In short, anything that touches food or drink should be untouched by human hands
including food and drink and ice.
A. BAR TOOLS
1. Wine Basket
A device basket designed to fit a bottle of wine.
It is used particularly in serving red wine.
2. Wine Bucket
3. Blender /Liquidizer
Mechanical equipment that is used to blend ingredients and to make drinks
creamy, where it is required to use
only crushed ice.
4. Soda Gun
B. BAR EQUIPMENT
2. Speed Rail
Typically contains the most frequent poured liquors (pouring or house brands).
3. Glass Chiller
A top-opening refrigerator that chills glasses.
4. Sink
Equipment used for washing and usually with drain board
5. Glass Brushes
5|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
A mechanical brush to clean the inside and rim of the glass.
6. Icemaker/Ice Machine
A machine that makes ice at the bar.
7. Wine Chiller
A refrigerated storage for chilling wines particularly white wines and
champagnes.
8. Refrigerator
Typically used for chilling and keeping beers, juices, garnishes, and other
bottled drinks.
9. Ice Crusher
Used for crushing ice cubes into crushed ice.
Ice scoop
Muddler
6|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Mixing glass Electric mixer
Jigger or short
glass (2 oz.)
D. GLASSWARES
Glasswares have three characteristic features: Bowl, Base/Foot, and Stem. There
are several types of glassware according to their features.
Bowl
Base or Foot
Stem
1. Tumblers - flat glass that is basically a bowl without stem or foot.
7|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Zombie (13 oz.) Pilsner (10 0z.)
2. Footed Wares - refers to style of glass in which the bowl sit directly on a base or
foot
3. Stem Wares - include any glass having all three features - bowl, foot and stem.
8|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Champagne All purpose wine
saucer glass
4. Mugs - a tumbler with a handle or tall glass cup, usually used for serving beer.
9|P a g e MODULE 1
ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
POST TEST
A. Essay
1. How do you maintain the following areas where food/stocks are usually kept?
a. Freezers/Refrigerators
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B. Stockroom Cabinets
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c. Bar Counters
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B. Enumeration
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