12

TVL-H.E.-BARTENDING
Quarter 1 – Module 2:

CLEAN AND MAINTAIN PUBLIC AREAS

TVL – Grade 12
Alternative Delivery Mode
Quarter 1 – Module 2: CLEAN AND MAINTAIN PUBLIC AREAS
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of such
work for profit. Such agency or office may, among other things, impose as a condition
the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective copyright
holders. Every effort has been exerted to locate and seek permission to use these
materials from their respective copyright owners. The publisher and authors do not
represent nor claim ownership over them.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Rechel B. Limbaga
Editors: Jonathan L. Bayaton & Jesusa D. Paladar
Reviewer: Jesusa D. Paladar
Typesetter: Rhea Q. Diaz
Layout Artist: Rhea Q. Diaz
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D., TM Elmar L. Cabrera
Nilita L. Ragay, Ed.D.
Antonio B. Baguio, Jr., Ed.D.

Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 12
TVL-H.E.-
BARTENDING
Quarter 1 – Module 2:
CLEAN AND MAINTAIN PUBLIC
AREAS
Introductory Message
For the facilitator:

Welcome to the TVL -12 Bartending Alternative Delivery Mode (ADM) Module
on Clean and Maintain Public Areas!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

ii
For the learner:

Welcome to the TVL-12 Bartending Alternative Delivery Mode (ADM) Module

on Clean and Maintain Public Areas!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

iii
 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

iv
 What I Need to Know

This unit deals with the knowledge, skills and attitude required to
provide general assistance in maintaining cleanliness of bar area, related
equipment and tools. It reflects the role of a “bartender” and/or a bar
utility/back and may be part of the role of a bar attendant.

The module is divided into four lessons, namely:

• Bar cleaning procedures
• Safe work practices and first aid regulations
• Hygiene practices specific on bar operations
• Health Act related to basic hygiene requirements in bar area

After going through this module, you are expected to:

1. identified public areas were promptly and maintained in accordance
with establishment standards;
2. empty and unwanted glasses were removed on a regular basis with
minimum disruption to customers; and
3. customer service was enhanced thru courteous interaction with
customers

1
 What I Know

A. Direction: Identify the following pattern. Write FRONT BAR, BACK BAR and
UNDER BAR on your notebook.

1.___________ what area of the bar where your guests sit and sip their drinks.
2.___________ what area of the bar is considered as the decorative function of
display and the work function of storage.
3.___________ what area of the bar consider as the heart of the entire beverage
operation and deserves the most careful attention to its design.
4.___________ what area in the bar the main slab where drinks, food, and your
guests’ arms rest.
5_____________ The bar wall is the vertical piece that supports the bar top and
separates the front bar from the back bar.
6._____________ Bar rails are concave moldings placed at the edge of the bar top for
a place for guests to rest their arms, to keep glasses and other
objects on the bar top, and to give your bar a polished look.

2
 Lesson CLEAN AND MAINTAIN PUBLIC
2 AREAS

The BAR is one avenue for this purpose as it provides a cozy place for
relaxation where customers can chat with friends, enjoy a service of their favorite
drinks, listen to music or watch a live entertainment. The word’’ BAR’’ refers the place
where drinks are prepared or mixed and serve to the customers. The cleanliness of
your bar—even your customers’ perception of the cleanliness of your bar—has a huge
impact on your business.

What’s In

Direction: Answer the following questions on your notebook.

• Why cleaning in the bar is very important?

• What is the procedure in cleaning the bar according to the establishment
standard?

Notes to the Teacher

This contains helpful tips or strategies that will help you in guiding
the learners.
This module also contains information that would lead to the
activities and assessment. Some activities may need your own
discretion upon checking or you may use a rubric if provided.
Please review the activities and answer keys and amend if
necessary.

3
 What’s New

Bartenders are always in the public eye, which is why it's important to look
professional. Customers love to see your skills on display and will often sit and chat
while you work.

Cleaning a bar may not be the most glamorous part of your job, but it’s a
crucial aspect – not just for the sake of your customers who don’t want to see you
making their drinks in a dirty environment, but because keeping a tidy bar will also
help you perform better.

What is It

Basic parts of a typical bar:

FRONT BAR

The front bar is exactly what it

sounds like – The front of the bar.
This is the area where your guests
will sit and sip their drinks. Of all
the areas of your home bar, this is
the one where design and guest
comfort should be foremost in
your mind. You want to make
sure your guests have adequate
space for their comfort. We
recommend 42” for your total bar
height – to accommodate 12” of space between the standard 30” tall bar stool and
the bottom of the bar top.

4
There are several basic parts of the front bar:

Bar Top
This is the main slab where drinks, food, and your
guests’ arms rest. It can be made of wood, granite, or
any other solid, non-porous surface. Most bar tops are
16-18” wide to provide ample room for serving and
holding drinks and other items.

Bar Wall

The bar wall is the vertical piece that supports the

bar top and separates the front bar from the back
bar. It usually is made of wood, but can be made of
concrete, stone, or other solid surface depending on
the look desired.

Bar Rail

Bar rails are concave moldings placed at the edge of

the bar top for a place for guests to rest their arms,
to keep glasses and other objects on the bar top, and
to give your bar a polished look. Our bar rails come
in a variety of profiles and wood species, and can be
made to fit any length of bar.

Foot Rail

Made from wood or metal, the foot rail is placed near

the floor to give your guests an additional level of
comfort. It typically is placed 5-8” off the floor.

5
Back Bar

The back bar is the business area of your bar. It’s

where drinks are mixed and poured, and all your
liquor, glassware, and other supplies are kept. You
need enough room in the back bar to
accommodate all the storage you need and to allow
you ample space to move around. Ultimately, the
back bar is about function over form. There are a
few optional features you can add to your back bar
for some additional style and functionality:

Glass Rail

The glass rail is a flat piece of wood attached to the back of the bar top, meant to
hold glasses as you mix drinks. Our glass rails come in a variety of wood species and
can be made to fit any length of bar.

Drip Edge

A drip edge attaches perpendicularly to the back

edge of the glass rail. It is meant to catch spills and
crumbs from the bar top and glass rail so they
don’t fall onto the floor.

Under Bar

With the under bar, it is all about function. This

is the area underneath your bar, in the back-bar
area, where you can install sinks, drink
refrigerators, kegs, or even microwaves for those
tasty bar snacks. Much of your basic glassware
and mixers also will be stored under here, so
typical under bars feature shelving.

6
Restaurant areas

In Western countries, most mid-to high-range

restaurants serve alcoholic beverages such as
beer and wine. Some restaurants serve all the
major meals, such as breakfast, lunch, and
dinner (e.g., major fast food chains, diners, hotel
restaurants, and airport restaurants). Other
restaurants may serve only a single meal (for
example, a pancake house may only serve
breakfast) or they may serve two meals (e.g.,
lunch and dinner).

Function areas

A function hall, reception hall, or banquet hall

is a room or building for the purpose of hosting
a party, banquet, wedding or other reception, or
other social event. Function halls are often
found within pubs, clubs, hotels, or
restaurants. ... The first recorded mention of
"function rooms" is in 1922.

Gaming areas

All types of games are making their way into the

restaurant and bar scene, adding a new
dimension to the dining experience and keeping
guests in their seats longer (so they end up
spending more!). Games are not only fun
attractions and promotional opportunities, but
they can also build a bond between staff and
guests, and help occasional patrons become
regulars. That’s why this restaurant industry
trend might be a good one for you to try
incorporating into your establishment.

7
 BAR OPENING CLEANING CHECKLIST

1. Clean shelves and refrigerators.

2. Stock shelves, fridges and wells.
3. Put dishes away.
4. Wipe down the bar top and stools with sanitizer.
5. Set up service bars with straws, picks, bar mats
and other items.
6. Cut and display garnishes, including limes, lemons,
cherries and olives.

Back Bar Cleaning Checklist:

EVERYTHING YOU NEED TO KNOW

1. Wipe down the bar: ...

2. Take out the trash regularly: ...
3. Clean glass washing systems: ...
4. Sweep behind the bar: ...
5. Empty and sanitize ice bins: ...
6. Place floor mats in the dish washer: ...
7. Wipe down bottles in the speed wells: ...
8. Clean the speed rails:

Weekly Rotating Deep Cleaning Schedule

Most bars have a porter that comes in and cleans every morning before the
bar opens. Even still, these porters don’t necessarily deep-clean the bar. That’s why
it’s important to agree on a weekly deep cleaning schedule.
On a rotational basis, one bartender and barback should dedicate a few hours
to cleaning the bar. This means diving into the refrigerator and cleaning out any old,
expired products, washing underneath the bar mats where the glasses sit, washing
underneath the liquor bottles, deep cleaning around the bar sink and underneath it
etc.
Depending on how many other bartenders work at your venue, this might
mean doing a deep cleaning shift every few weeks, or every few months.

Treat Your Bar Like a Distant Relative’s House

You know how when you go to a distant relative’s house you take your shoes
off before entering, put away everything you touch and always clean up after
yourself?

8
 If you can take that same mentality and apply it to your bar you’ll be able to
create and maintain a clean, inviting space for all of your customers and co-workers.
This means whenever possible (obviously there will be exceptions when the bar is
slammed) always put things back after you’re done using them, clean up after your
customers as soon as they leave, wash and restock dishes frequently and keep things
organized.
By honoring your workspace, you’ll attract customers who want to stay longer
and earn the respect of your manager and fellow co-workers.
Maintaining a clean and organized workspace will ensure you’re never wasting time
searching for items you need, restocking last minute during rush times, or frantically
trying to wash glasses, make change etc. Also, it will show your customers you take
pride in your job and are a true professional in this industry

What’s More

Direction: Write your answer on your activity notebook.

1. List the procedure how are you going to clean:

a. Kitchen
b. Dining area
c. Bed room area
d. Comfort room area
2. How is it connected in cleaning the Bar?
3. What are the tools, disinfectant, cleaning agent did you use?
4. How often did you clean your kitchen, dining area bedroom area and also
your comfort room area?

What I Have Learned

Direction: Write your personal reflection about your insights and learning on this
lesson.

I have learned that

__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
I have realized that
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

9
I will apply
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

What I Can Do

1. Perform Back Bar Cleaning.

Let any member of the family to check your performance. Or you may take
video if gadget is available as proof that you have performed the task. The said family
member must check/monitor your performance and accomplish the Scoring Rubrics
provided below after the activity.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures and performs the skill very satisfactorily
40 without supervision and with initiative and adaptability to problem
situations.
Follows correctly the procedures and performs the skill satisfactorily
30
without assistance or supervision.
Follows correctly the procedures with minor errors and performs the skill
20
less satisfactorily with some assistance and/or supervision.
Was not able to follow the procedures and performs the skill
10
unsatisfactorily.

2. Written and oral questioning to assess knowledge of:

o different types of cleaning agents and chemicals
o cleaning sanitizing and disinfecting methods
o disposal methods for waste and hazardous substance

Assessment

Let’s perform a simulation.

Imagine that:

• your DINNING AREA is your RESTAURANT

• Your LIVING AREA is your FUNCTION
• And your BALCONY is GAMING

10
Observation of the candidate cleaning and maintaining bar area and public area.

Let any member of the family to check your performance. Or you may take video
if gadget is available as proof that you have performed the task. The said family
member must check/monitor your performance and accomplish the Scoring Rubrics
provided below after the activity.

Poor fair Satisfactor Very

Good
Public areas (1 (2points y satisfactory Score
(3points)
point) ) (4points) (5points)
RESTAURAN Food Food, Limited No food or All tables
T and glasses, area with trash on are cleaned
trash still on some the floor floor are
on the the trash or immaculate
floor tables food on ly clean
the floor
FUNCTION Food Food or Limited No food All of
and trash is area with trash on function
trash is on the some the floor floor
on the floor trash or mopped
floor food on including:
the floor hallway,
stage,
corridor
Changing
Room

GAMING Food Trash is Limited No food , All Gaming

and still on area with trash on area are
trash is the some the floor clean
still on tables , trash on
the floors the floor,
floor, gaming tables,
corrido areas. corridors
r , hallway
In all
area
Score:

Additional Activities

Direction: Write a summary of your learning in this lesson on your notebook.

11
References
https://abarabove.com/bar-cleaning-maintenance/

https://www.rcampus.com/rubricshowc.cfm?code=RBW5C2&sp=yes&

https://www.coursehero.com/file/p555l0de/Clean-bar-areas-Cleaning-bar-areas-
TRS512312-2-Operate-bar-Operating-bar/

https://www.google.com/search?q=cleaning+bar+areas&sour

https://www.bing.com/search?q=cleaning+bar+areas+module

https://gaming.nv.gov/modules/showdocument.aspx?documentid=16730

12
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net