Bar and Beverage Management Module 1-Compressed PDF

ISO 9001:2015 CERTIFIED
#WoWBiPSU
MODULE
in Bar and Beverage Management - HMPE 225
Module 1
BAR AND BEVERAGE
INTRODUCTION
CLAIRE FRANCES C. BARAHAN, LPT, MPM
ALJEAN GRACE C. CARREON
REYMART R.
ESCAL
Name of Student
Program, Year & Section

Bar and Beverage Management is
considered to be a pivotal role in the Food and
Beverage Industry. As defined, Bar is a public place
where the primary business of the place is to sell
alcoholic beverages to the general public, for the
consumption on the premises. For this purpose that
this module is drafted to teach and enhance the skills
and knowledge of the students with the primary
beginning on how to management and operate a bar
and beverage establishment.
Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module 1 in the course Bar and Beverages Management is
entitled Bar and Beverage Introduction.
This module will give a valuable insights on the
following:
Lesson 1: Bar Service Tools, Utensils and Equipment
This lesson will introduce you to the various tools,
utensils and equipment used in mixing cocktails and
mocktails.
Lesson 2: Different Garnishes, Procedures, and Techniques
in Bartending
This lesson will orient you to the different types of
garnishes and procedures and techniques in Bartending.
Lesson 3: Beverage Appreciation and Evaluation
This lesson will teach you how to properly appreciate
and evaluate different beverages.

This module will carry out the 4As teaching-
learning scheme (Activities-Analysis-
AbstractionApplication). The students will indulge
firstly in course works that will activate their prior
knowledge. afterwards, series of activities that will
highlight the topics that are to be expected by the
learners. Then, the learners are to build analyses on
what they have performed out from the activities.
Having their analyses on the activities, the learners
will then be able to filter wrong beliefs regarding
some concepts through a mini lecture in the
abstraction phase. After the mini lecture, the learners
will then apply what they learned through prepared
course works.

Develop recipes on the different beverage
concoctions in a bar establishment according to the
Principles of Mixology set by ASEAN standards.

The students will submit a vlogging showing the
style of mixing with their own cocktail drinks using
local ingredients.
02 03

MIX AND STYLE RUBRICS
CRITERIA EXEMPLAR PROFECIENT(10) PARTIAL INCOMPLE POIN

Y(15) PROFICI TE(5) TS
ENT
(7)
WORKMANS All Once (1) observed:Ingredie nts were not systematically Twice (2) Thrice ( 3
HIP(pr ingredient and orderly prepared, ingredients were not measured observe:In or more)
eparat s were accurately, not following the correct mixing technique, gredi ents observed:I
ion of systemati incidents of diffidence or being uncertain while mixing, were not ngredi ents
ingredient cally and improper food handling, unsafe or unhygienic practices. systematic were not
s, orderly ally and systematic
measuring prepared, orderly ally and
of the all prepared, orderly
ingredient ingredient ingredient prepared,
s, mixing s s were not ingredients
techniques/ measured measured were not
confide correctly, accurately measured
nce/showma followed , not accurately,
nship while the following not
mixing) correct the correct following
mixing mixing the correct
technique technique, mixing
at all incidents technique,
times, of incidents of
exhibited difference diffirence
outstandin or being or being
g uncertain uncertain
confidenc while while
e or mixing, mixing,
showman improper improper
ship all food food
throughou handling, handling,
t while unsafe or unsafe or
mixing, unhygieni unhygienic
demonstr c practices.
ated practices.
proper
food
handling
at all
times.

General The The The cocktail
Appearance cocktail cocktail drink was
(prese drink was drink was presented
ntation, presented presented with three
garniture) very with two (2) (3) or more
attractive or more points/area
and points/area s of
appetizingl s of improveme
y (no point improveme nt,
or area of nt, garnishes
improvem garnishes used were
ent), the used were not edible
garnishes not edible and did not
were all and did not match the
edible and match the cocktail.
matched cocktail.
with the
cocktail.
The cocktail drink

was presented
with one (1) or
more points/areas
of improvement,
garnishes used
was not edible but
match the cocktail.
Appropriat Cocktail Substitute cocktail glass was used. Totally Totally

eness of glass used incorrect/in incorrect/ina
cocktail was appr ppro priate
glass standard opriate use use of

and very of glass. glass.
appropriate
.
Originality(O Totally Own recipe but did not used a localized raw of alcohol. Have a Not own
wn recipe made similarity recipe made
and used a his/her recipe of and did not
localized raw original others and used a
of recipe by did not localized
alcohol) using used a raw of
localized localized alcohol
raw of raw of
alcohol. alcohol.
TOTAL
05
Alcoholic Beverage- any drink which contains alcohol of .5 to 75 percent. Examples of
such beverage are beer, cocktail, liquor, wine and whiskey.
Aperitif- an alcoholic drink taken as an appetizer
Beverage- any drink other than water, prepared as by flavouring, and mixing or heating
before being consumed.
Blending- use an electric blender to mix fresh fruit, liquor, juices and ice instead of using
a shaker.
Cocktail- an alcoholic beverage served before dinner made by stirring or shaking of

different flavouring and coloring agents.
Drink- is primarily a verb, meaning to ingest liquids, as a noun, it refers to the liquid thus
ingested.
Dry- a beverage having unsweetened taste.
Floating- the purpose of floating is to keep each ingredients in the drink in separate layers
that do not mix with the others.
Highball- an alcoholic liquor mixed with water or carbonated beverage served in a tall
glass with ice.
Jigger- a measurement used in cocktails which is equal to 1 ½ to 2 ounces or about 3

tablespoons.

Mixing- This is to ensure that all ingredients are properly chilled by the ice when they are
poured over the ice and by adding the liquor last you reduce the chance of dilution.
Muddling- is a simple mashing technique for grinding herbs, such as mint, smooth in the
bottom of the glass.
Non-alcoholic beverage- a kind of beverage that does not contain alcohol.
On the Rocks- refers to liquor poured over ice cubes.
Proof- pertains to the alcohol strength or content of any alcoholic beverage.
Rum- made from the cane’s molasses, rum is aged and blended.
Straight- a term used when drink is served from the bottle and poured directly into the
serving glasses.
Stirring- a drink that is stirred instead of shaken will retain its clarity and be free of ice
chips.
Straight- a term used when drink is served from the bottle and poured directly into the
serving glass.
Straight-up- a term used when drink is chilled with ice but served without ice.
Tequila- its juice, fermented and distilled, gives tequila its flavour.
Vintage- pertains to the yield of grapes or wines from a vineyard in which the activity of
fermenting is done.
Wine- a naturally fermented juice of grape or other ripe fruit containing alcohol.
06

Time Frame – 1 day
Materials Needed – Paper and Pen

Bar and Beverage Management
Directions: Have you ever seen or experience drinking with a mix drinks?
What are names of the drinks? What are your feelings or evaluation
about the drinks? Make a list about it on the table provided below.
Overall Evaluation
Name of the Drinks Ingredients Taste
of the drink
http s://images.app.goo.gl/k6DJmRaz1WsaPq6i6
Module in Bar & Beverage Management 07 by Barahan, Carreon A. & Escal

Learning Outcomes:
At the end of this lesson, you would be able to:
Distinguish the different utensils,
recipes, techniques and procedure in
cocktail and mocktail mixing.
Practice the mixing strategies and

styles for the different mix of beverage
concoctions.
L esson 1
Bar and Beverage Introduction: Bar Service
Tools, Utensils and Equipment
What Can You Learn From This Lesson?
Identify you to the various tools,

utensils and equipment used in
mixing cocktails and mocktails.
Reminder: Always remember

to wear prescribed Bartender
Uniform when performing!!!

Distinguish the different utensils, recipes, techniques and

procedure in cocktail and mocktail mixing.
Directions: Name the tools that is shown in the picture below. Write
down what is the possible use of each tools and provide your answer on
the space on the next page.
https://images.app.goo.gl/k6DJmRaz1WsaPq6i6

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 16



1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.

Answer Sheet:



Materials Needed – pen and paper
Directions: Write SME is ME if the statement is True, if it False write the

correct answer.
1. You used old fashion glass for the pina colada drinks.
________________________________________________________________
2. The ideal equipment in a bar should be a stainless steel.
________________________________________________________________
3. When you scoop an ice you used a glass.
________________________________________________________________
4. Jigger is a measurement of alcoholic beverages used in cocktails.
________________________________________________________________
5. All glassware has a foot, base, rim and bowl.
________________________________________________________________
6. Wine opener is used for opening a bottled beer.
________________________________________________________________
7. Coffee maker is used to produce espresso coffee.
________________________________________________________________
8. A blender is used to make blended drinks.
________________________________________________________________
9. Pilsner glass is used for soft drinks or juices.
________________________________________________________________
10. Highball glass is used for juices, soft drinks and spirits mixed with water, tonic,
soda and ginger-ale.
________________________________________________________________

11. There are three (3) categories of tools used in bar operations.
_________________________________________________________________
_ 12. Hold at the base of the glass when handling stemware glasses.
__________________________________________________________________
13. Always check the glasses if there’s any chips on it before you used.
__________________________________________________________________
14. Always used the right glass for every drink.
__________________________________________________________________
15. Bar chiller/refrigerator are one of the principal used in bar department.
__________________________________________________________________
16. Bottle stopper is also known as a waiter knife, looks like a pocket knife with a cork
screw on one end and a small knife at the other end.
__________________________________________________________________
17. Ice bucket is used to store ice cubes with a handle and a cover with a knob.
__________________________________________________________________
18. Keg Coolers used to store and chill keg or draft beers.
__________________________________________________________________
19. Ice machine is a machine that freezes water to make ice cubes. Also called ice
maker.
__________________________________________________________________
20. Coaster is used as underliner to the glasses without stem and bottles to protect
the surface of tables and avoid condensation marks of cold drinks.
__________________________________________________________________

Books: “Principles of Bar Service Operations” author Joseph Linford A.

Ditan
“Food Service and Bartending Handbook” author The maya kitchen
culinary arts
“Cocktail Making and Bartending” author Madelyn Wilson
Guide Questions:
1. What are the guidelines in choosing a bar tools, utensils and equipment?
2. What are the different equipment for under bar and back bar?
3. What are the different categories of tools and utensils used in Bar Operation?
Consider the following general equipment and tools guidelines. It is

very good business sense to invest in high quality equipment and tools for the
bar. This is true across the board, from the large under bar units, to the
jiggers, pourers and wine and cocktail glasses.
 Survival
 Appearance
 Function
 Ease of care
GENERAL GUIDELINES FOR CHOOSING AN TOOLS, UTENSILS

AND EQUIPMENT
1. The major pieces of underbar equipment have surface of stainless steel which
is durable, cleans easily and is unaffected by chemical cleaners needed to kill
bacteria.
2. It also looks nice and easily takes a high polish.
3. Work surfaces of underbar equipment are a standard 30 inches high, with a

depth of 16 inches to the backsplash at the rear.
4. Units from the same manufacturer fit side by side and give the appearance of
being continuous.
5. Each piece of equipment is either on legs 6 or more inches high, for access to
plumbing and ease of cleaning, or else flush with the floor.
6. The legs have bullet feet (feet tampered like bullets) for ease of cleaning. The
feet are adjustable to accommodate uneven flooring.

Underbar and Backbar Equipment List:
1. Back Bar Refrigerator – used to store perishable ingredients and different types
of bottled and canned beers.
2. Blender – is used to grind, puree and refine ingredients.
3. Bottle Wells – located beside the ice bin for chilling bottle of drinks or juices.
4. Coffee Siphon – used in prepared brewed coffee.
5. Draft Beer Direct Dispensing Line – used to dispense draft beers.
6. Drain Boards – used to air drying the glasses.
7. Electric Mixer – used for blending and mixing solid ingredients.
8. Electronic Cash Register – used to record and store cash transactions.
9. Electronic Dispensing System – used to dispense ingredients automatically,
faster and efficient.
10. Espresso Machine – used for producing espresso coffee.
11. Frozen Drink Dispenser – used to prepare and dispense frozen drink.
12. Glass Brush – used to clean glassware particularly tall glasses.
13. Glass Froster – used to chill the glasses before serving.
14. Glass Sink – used to wash, rinse and sanitize glasses.
15. Glass Washer – a machine operated washer to clean glasses faster and in
large quantity.
16. Hand Guns – for dispensing soft drinks and mixes.
17. Hand Sink – used to wash hands before and after preparing.
18. Ice Bin – for storing ice.
19. Ice Crusher – used for crushing ice faster and in large volume.
20. Ice Flakers – used to produce ice flakes or fine crushed ice.
21. Ice Machine – a machine that freezes water to make ice cubes. Also called ice
maker.
22. Juicer – used to extract juice.
23. Keg Coolers – used to store and chill keg or draft beers.
24. Waste Dump – used to store waste, waste must be segregated.
25. Wine/Liquor Dispenser – used to dispense liquors in specific quantity.
The centerpiece of any pouring station is the ice chest (ice bin), with or
without bottle wells, having a speed rail attached to the front. This piece of
equipment is variously known as a cocktail station, cocktail unit, beverage
center or colloquially, jockey box.
CATEGORIES OF TOOLS USED IN BAR OPERATIONS

1. Tools for Mixing and Pouring

2. Tools for Garnishing
3. Tools used in Serving Drinks
List of Tools for Mixing and Pouring
1. Standard Jigger – is a small cup of glass or stainless steel for measuring liquor
holding about 1 ½ oz (3 tbsp.), other jiggers hold about 1 oz. Types of Jigger
² Double-ended Stainless Steel
² Heavy Glass
2. Pourer – used to control/regulate the flow of drinks during pouring. Maybe made
up of plastics which are color-coded for sanitation purposes or made up of stainless
steel.
Three Categories of Pourer
² Slow
² Semi-fast
² Fast
3. Mixing Glass – used for mixing cocktails by stirring. The capacity is about 16-
17 oz.
4. Bar Strainer – used for straining drinks after mixing. The handle is 10”-11”
long; the scoop is about 1 tsp.
5. Bar Spoon – used for picking up, measuring ingredients and in stirring
cocktails.
6. Ice Scoop/Shovel – used for transferring ice from one container to another.
7. Ice Tongs – used to transfer ice from the bucket to the glass.
8. Muddler/Muddling Stick – used for crushing cube sugar and mixing with other
ingredients and flavorings. It is also used to mash fruits, mint leaves and other
garnishes.
9. Fruit Squeezer – used for squeezing the juice of lemons and limes and
straining the seeds.
10. Funnel – used for transferring liquid, mixed or the liquor itself, into
narrowmouthed containers.
11. Glass Rimmer – a tool used to rim or frost the rim of the glass with sugar or
salt.
Three Compartments of a Glass Rimmer
Sponge for lemon/lime
Salt
Sugar
12. Cocktail Shaker/Bar Strainer and Shaker – used for mixing cocktails by
shaking and straining the ice when pouring it to the glass.
Kinds of Cocktail Shakers

² American/Standard/3 in 1 Cocktail Shaker

² Boston Shaker
13. Liquid Measuring Cup – used to measure liquid ingredients in large quantity.
14. Measuring Spoon – used for measuring liquid and powdered ingredients.
15. Ice Pick – used for breaking packed ice or block ice.
16. Store and Pour – a container with spout used to store and pour juices or
mixers.
List of Tools for Garnishing
1. Condiment Tray/Garnishing Caddy/Tray – used in storing garnishes for easy
access.
2. Cutting Board – used to cut fruit slices and garnishes.
3. Relish Fork – is a two-tined stainless-steel fork used for onions and olives.
4. Zester/Router/Stripper – used in stripping skin of fruits for garnishing.
5. Bar Knife – preferably with National Foundation Sanitation seal. The knife is
used for slicing bar garnitures like limes, oranges and even fruit peels.
6. Nutmeg Grater – used in grating nutmeg directly on top of the drink.
7. Bar Caddy – used in storing bar supplies and decorations.
List of Tools for Serving Drinks
1. Bottle and can opener – used to open bottles and cans.
2. Coaster – used as underliner in serving chilled drinks.
3. Corkscrew – used for drawing off the cork from the bottle.
Types of Corkscrew
² Waiter’s Friend Corkscrew
² Angel’s Wing Corkscrew
² Pull Corkscrew
4. Bar Tray/Round Tray – used to served drinks to table guests. Measure 14”-
16” in diameter; must be cork-lined and rubberized.
5. Folios/Tip Tray for Guest Check – used to collect payments from the guest.
6. Wine Cooler and Stand (or Buckets) – used for chilling white wines or
sparkling wines in the dining room prior to opening before guests.
7. Cloth Napkin – used during table services such as: for wiping the mouth of
wine bottles when opened; for lining the wine basket and for catching drips when
pouring wine.
8. Paper Cocktail Napkin – used when opening wines and in presenting the cork
to the guest.
9. Wine Basket – used to carry red wine bottles from the bar to the guest’s table
to minimize disturbance of the sediments in the wine, if present.
10. Picks – used for picking garnishes to be place in the drink.
11. Stirrer/Swizzle Stick – used for stirring a drink by the guest himself.

Make a slideshow showing the different pictures and uses of

the equipment, tools and utensils.
Time Frame – 1 week
Materials Needed – cellphone/camera with microphone, bar tool,
utensils and equipment pictures, and video editing apps.
Directions: Create a slideshow presentation with voice-over of its picture and

uses of the different equipment, tools and utensils for bar operations.

Directions: Name different types of garnishes for cocktails/mocktails that

you have known. Make your list on the table provided below.
List of Garnishes


Bartending Tips
“Cocktails are Garnished

to give a Wonderful Visual
Appeal and Superb
Time Frame – 1 day Flavor.”
Name garnishes Edible Unedible Description

Directions: From your list of garnishes, check if the garnish is an edible or
unedible and describe each garnishes. Write down your answer to table
below.

Learning Outcomes:

concoctions.
L esson 2
Bar and Beverage Introduction: Different
garnishes, procedures and techniques in
Bartending

Identify you to the various
garnishes used for cocktail/mocktail
drinks and the essential techniques
of Bartending.




Directions: Answer briefly the questions below based on what you have wrap
up about garnishes and mixing techniques. Write down your answer on the
space provided
1.
Prior to salting a Margarita glass, what do you do to the rim?
________________________________________________________________
________________________________________________________________
2.
What do you think is an ideal garnish for a Mai Tai drink?
________________________________________________________________
3.
When shaking a cocktail, what ingredient will you put first? Why?
________________________________________________________________
________________________________________________________________
________________________________________________________________
4.
What do you think is an ideal garnish for Gibson drink?
________________________________________________________________
5.
Is it important to buy premium ingredients for cocktail mixing? Why?
________________________________________________________________
________________________________________________________________
6. How many seconds will you stir a drink? Why?
________________________________________________________________
________________________________________________________________
7. When do you use an unedible garnishing? Discuss your answer.
________________________________________________________________
________________________________________________________________
8. Discuss how a fruit flag is made.
________________________________________________________________
________________________________________________________________
________________________________________________________________
9. What do you think is an ideal garnish for a Brandy Alexander drink?
________________________________________________________________

10. If you have an order of a blended drink and a shake drink method, how will you
prepare the drinks in time? Discuss your procedure and answer.
________________________________________________________________
________________________________________________________________
________________________________________________________________


Ditan
“Food Service and Bartending Handbook” author The Maya
Kitchen Culinary Arts
Guide Questions:
1. What is cocktail garnish?
2. How to prepare and garnish a cocktail?
4. What are the different mixing techniques?
3. Importance of safety at work “HACCP”
Cocktail Garnish
Cocktail garnish are decorative ornaments that add character or style to a
mixed drink; most notably to cocktail drinks.
Cocktails are garnished to give them a wonderful visual appeal and
superb flavour. Many cocktails are not complete without a garnish, and a drink
may only become a specific, famous cocktail after it has been properly
garnished. There are many different kinds of cocktail garnishes, which can be
placed on the rim glass, floated on the drink, or merely placed in the drink. A
certain artistry is involved in their preparation and placement.
How to Prepare and Garnish a Cocktail
Steps in Garnish Preparation:

1. Obtain the proper garnishing tools. Most garnishes can be made with a
paring knife, but it is helpful to have a channel knife tool and grater.
2. Decide what kinds of garnishes should be used. The cocktail recipe will
usually call for a certain garnish, but this is not always the case.
3. Rim the glass. The rim of the empty glass can be coated with garnishes
such as fine sugar, salt, cocoa powder, finely gradated chocolate and finely
crushed graham crackers or cookies.
4. Prepare standard or simple garnishes. Common garnishes for cocktails

include maraschino cherries as well as citrus wedges, wheels, twists and spirals.
Olives, cocktail onions and celery stalks are also commonly used for certain
drinks.
5. Prepare more elaborate or exotic garnishes.

6. Garnish the prepared cocktail.

Example of an orange fruit garnishes:
https://www.google.com.ph/search?q=different+example+of+orange+garnishes&tbm=isch&ved=2ahUKEwjZ5-TRhfPvAhVuEqYKHQEvAlUQ2-
cCegQIABAA&oq=different+example+of+orange+garnishes&gs_lcp=CgNpbWcQAzoECAAQQzoICAAQsQMQgwE6BAgAEAM6AggAOgUIABCxAzoGCAAQChAYOgYIABAIEB46BAgAEBhQgcABWN_4AWDG-
QFoAXAAeAGAAewFiAGFK5IBDDAuMzAuNC0xLjEuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=8URxYJmrC-6kmAWB3oioBQ&bih=610&biw=1366#imgrc=NhzLUSGS1SkI9M
https://www.google.com.ph/search?q=different+example+of+orange+garnishes&tbm=isch&ved=2ahUKEwjZ5-
TRhfPvAhVuEqYKHQEvAlUQ2-
cCegQIABAA&oq=different+example+of+orange+garnishes&gs_lcp=CgNpbWcQAzoECAAQQzoICAAQsQMQgwE6BAgAEAM6AggAOgUIABCxA
zoGCAAQChAYOgYIABAIEB46BAgAEBhQgcABWN_4AWDG-
QFoAXAAeAGAAewFiAGFK5IBDDAuMzAuNC0xLjEuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=8URxYJmrC-
6kmAWB3oioBQ&bih=610&biw=1366#imgrc=NhzLUSGS1SkI9M&imgdii=S0pejAZyfc5veM

Basic Mixing Techniques:

Mixing
This is to ensure that all ingredients are properly chilled by the ice when they are
poured over the ice and by adding the liquor last you reduce the chance of dilution.
A drink that is stirred instead of shaken will retain its clarity and be free of ice
chips.
Shaking
This will mix the ingredients more than stirring, but will also result in a less clear
drink.
Blending
Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a
shaker.
Floating/Layering
The purpose of floating is to keep each ingredients in the drink in separate
layers that do not mix with the others.
Muddling
Is a simple mashing technique for grinding herbs, such as mint, smooth in the
bottom of a glass.
Frosting
To frost a glass, first dip it in water and then put it in the freezer for half an hour
or so. Also note that a metal and silver mugs and cups will frost better than glasses.
Flaming
Is a cocktail or other mixed drink that contains flammable, high-proof alcohol,
which is ignited prior to consumption.

Stirring

Importance of safety at work

The safety of bar staffs and guest correspondingly is a main concern of
the food and beverage service management. A work surrounding free from risk
that can cause accidents and a bar area in which guest are unharmed and
protected must be the objectives of all department heads.
Hazard Analysis and Critical Control Point (HACCP)
HACCP is a methodical process that makes certain foods safe through the
identification and control of any point or procedure in a specific food system in
which loss of control could result in an unsatisfactorily health risk.
Knowledge enrichment:
You can watched the following link in youtube for a deeper understanding
about the lessons:
· Types of Liqour I Bartending school --- Nightlife Bartenders
(https://youtu.be/57F7nwRoZxl)
· Glassware Familiarization I Bartending School --- Nightlife Bartenders

(https://youtu.be/IKO13PUqgHM)
· How to mix every cocktail I Method Mastery --- Epicurious

(https://youtu.be/b0luTL3Z-kk)
· Basic Bar Tools --- Ander Erikson

(https://youtu.be/_UFiGai-8RA)
· How to garnish a cocktail --- Bols Bartending Academy

(https://youtu.be/J1BkJeac2ds)
· How to shake a cocktail --- Bols bartending academy

(https://youtu.be/DCdEoj4jNrk)
· Easy cocktail garnishes --- bar basics

(https://youtu.be/640aJL2zmww)

[Name of Course]

Time Frame – 2 days
Guidelines:
1. Choose an ideal fruit for your garnish/es.
2. Take a documentation from the start to finish.
3. Each picture should have description whenompiling
c your output.
4. Write also the step by step procedure on how you perform your garnish.
5. You’ll get 20 points for this activity.
6. Save your submission as pdf or jpg.
7. Submit it to your instructor via messenger, LMS/Moodle, & email.
Example:
Title : PREPARING AN ORANGE GARNISH/ES
Cut/Slice : Orange Wedge
Equipment: Paring knife, Cutting Board and Glass
Procedure:
1. Cut off and dispose all ends of the fruit
2. Slice the fruit into 8 wedges.
3. Start by cutting the fruit in half from one cut end to the other (lengthwise
)
4. Then slice each half lengthwise (in half) to produce four wedges.
5. Make a single slice in the middle area of the meat of the wedges and halfway
through wheels (from the edge to the center) with a paring knife and stick them onto
the rim of the glass.
Note: Orange wedges can be used to mocktail drinks or any cocktail drink that have
a citrus of orange.
Pictures/Documentation:
Source: https://pngtree.com/freepng/color--notepad_3233391.html

Materials Needed – cellphone/camera, fruits, paring knife/knife,
and photo editing apps.
Directions: Make at least two (2) garnishes from an edible fruits that can add
character or style to a mixed drink, notaby to a cocktail drink.

Directions: In the table provided list down at least ten (10) or more
different beverages you’ve known on each origin.
International National Regional Local
https://image s.app.goo.gl/k6DJmRaz1WsaPq6i6

Learning Outcomes:

concoctions.
Lesson 3
Bar and Beverage Introduction: Different Types,
Categories and Mixes of Beverages

Identify you to the various
beverages used for cocktail/mocktail
drinks.




Time Frame – 2 days

Directions: Answer briefly the questions below based what you have wrap up
about alcoholic. Write down your answer on the space provided
1. What is tequila made from? Discuss your answer.

________________________________________________________________
________________________________________________________________
________________________________________________________________
2. From what raw materials is vodka made?

________________________________________________________________
3. What are the main ingredients for making beer?

________________________________________________________________
4. Describe two (2) cocktails prepare with wine?

________________________________________________________________
________________________________________________________________
________________________________________________________________
5. Describe two (2) cocktails prepare with Sparkling wine?

________________________________________________________________
________________________________________________________________
________________________________________________________________
6. What are the ingredients of making Margarita drinks?

________________________________________________________________
________________________________________________________________
7. Discuss the procedure in making a wine.

________________________________________________________________
________________________________________________________________
________________________________________________________________

________________________________________________________________
________________________________________________________________.
Ditan
“Food Service and Bartending Handbook” author The Maya
Kitchen Culinary Arts
Guide Questions:
1. What are the basic mixing rules?
2. What are the common cocktail recipe?
3. What are the standard measurements?
BASIC MIXING RULES
There are few basic fundamentals, which is followed with care will
contribute much to making pleasant palatable mixed drinks.
1. Use only ingredients of highest quality.

2. Ice should be clear, clean and fresh.
3. Use clean shakers and fill them up to ¾ full only.
4. Do not reuse ice, stirrer or garnish.
5. Always measure the ingredients accurately.
6. When it comes to mixing, some drinks are shaken with ice for plenty of dilution
7. Chill or heat glasses
8. Simple syrup is more convenient to use for sweetener in drinks.
9. Frost the rim of the glass first before putting the mixed drinks.
10. Always use the right glass for every drink
11. Lemon, orange peel should be twisted over the drink.
12. If recipes calls for an egg
13. The mixing can be done in a right glass.
14. Clear mixtures should be stirred- cloudy ones should be shaken
15. When recipes talk of dash, its a drop of liquid.
16. Prepare fruit juice before used.
17. Add sparkling liquid last so they retain life.
18. Don’t skimp on ice
19. If drinks are made of liquor as gin, vodka, dry vermouth, etc. they should
be stirred.
20. Before mixing cocktails fill glass with cracked ice to cool them
21. Carbonated drinks are not shaken or blended.
22. Never use stuffed olives for cocktails

23. Mocktails should always be served in clean, pre-chilled glasses.

24. Always have all necessary ingredients and all bar supplies ready.

Example of Common Cocktail Recipes:
Cosmopolitan
Ingredients:
1 ½ oz Vodka citron
1 oz cranberry juice
½ oz Cointreau
½ oz fresh lime juice
Preparation:
ADD all ingredients into cocktail shaker filled
with ice. Shake well and double strain into
large cocktail glass. Garnish with lime wheel.
Served: straight up; without ice
Standard Garnish: lemon slice, lemon wedge
Drinkware: cocktail/martini glass
Mojito
Ingredients:
1 juice of lime
1 tsp. granulated sugar
Small handful mint leaves, plus extra sprig to
serve
60 ml white rum
Soda water, to taste
Preparation:
1. Muddle the lime juice, sugar and mint
leaves in a small jug, crushing the mint as you
go you can use the end of a rolling pin for this.
Pour into a tall glass and add a handful of ice.
2. Pour over the rum, stirring with a long
handled spoon. Top up with soda water,
garnish with mint and serve.
Served: served with a ice
Standard Garnish: Mint leaves, lime wheel
Drinkware: Highball glass

Example of Common Cocktail Recipes:
Frozen Margarita
Ingredients:
50 ml tequila
25 ml triple sec (Cointreau )
25 ml lime juice
15 ml sugar syrup
Large handful of ice
Wedge of lime, to garnish
Preparation
1 . Put all the ingredients except the lime

wedge in a blender and blitz until smooth.
Tip into a cocktail, margarita or rock glass,
garnish and served.
Standard Garnish: wedge of lime
Drinkware: Margarita Glass
Classic Daiquiri
Ingredients:
1 ½ oz white rum
1 oz lime juice
½ oz oz simple syrup
Preparation:
Pour all ingredients into shaker with ice
cubes. Shake well. Strain in chilled
cocktail glass.
Served: straight up; without ice
Standard garnish: half a lime slice https://www.google.com.ph/search?q=daiq
uiri&sxsrf=ALeKk01lWg3DD61lCyNWnZ4px
Qsy9IFNgw:1618049046889&source=lnms&
tbm=isch&sa=X&ved=2ahUKEwiZ2Ky1tvPvA
hXwxosBHZLhALAQ_AUoAnoECAEQBA&biw
=1366&bih=610#imgrc=BTr6bS89AXLQGM
Drinkware: cocktail/martini glass

Standard Measurements:
1 part any equal part

1 dash/splash 1/32 ounce / 16 drops / 15 ml
1/8 ounce
3/8 ounce
1 pony 1 ounce / 30ml
1 jigger / bar glass 1 ½ ounces / 30ml
1 snit 3 ounces / 90 ml
1 wineglass 4 ounces / 120ml
1 split 6 ounces / 180 ml
1 cup 8 ounces / 240 ml
1 pint (pt) 16 fluid oz / 475 ml
1 quart (qt) 32 fluids oz / 0.95 l
1 gallon (gal ) 128 fluid oz / 3.8 l
Knowledge enrichment:
You can watched the following link in youtube for a deeper understanding
about the lessons:
· Types of Liqour I Bartending school --- Nightlife Bartenders
(https://youtu.be/57F7nwRoZxl)
· Glassware Familiarization I Bartending School --- Nightlife Bartenders

(https://youtu.be/IKO13PUqgHM)
· How to mix every cocktail I Method Mastery --- Epicurious

(https://youtu.be/b0luTL3Z-kk)
· Basic Bar Tools --- Ander Erikson

(https://youtu.be/_UFiGai-8RA)
· How to garnish a cocktail --- Bols Bartending Academy

(https://youtu.be/J1BkJeac2ds )
· How to shake a cocktail --- Bols bartending academy

(https://youtu.be/DCdEoj4jNrk)
· Easy cocktail garnishes --- bar basics

(https://youtu.be/640aJL2zmww)

1 teaspoon (tsp)
1 tablespoon (tbsp)

[Name of Course]

Time Frame – 1 week
Materials Needed – cellphone/camera with microphone, alcoholic
beverage pictures, and video editing apps.
Directions: Create a slideshow presentation with voice-over of at least three (3)

different alcoholic beverages originated/manufactured in the Philippines.
Guidelines:
1. Make the slideshow informative. (Ex. you may https://www.google.com.ph/search?q=video+picture&tbm=isch&chips=q:video+ picture , g_1:icon:KG7uI8FztFU%3D&hl=en&sa=X&ved=2ahUKEwjYj4eN8PLvAhWuxYsBHUIxBukQ4l
include alcohol content or the history of it, etc.)

YoAXoECAEQGw&biw=1349&bih=610#img rc=uhX0Qk8cGvIauM
2. Choose a theme on your slideshow.

Slideshow Criteria
3. Save it as mp4 format.
4. More alcoholic beverages you’ll get more points.
5. Follow the criteria and rubrics below. - Theme – 15 pts
- Slideshow Presentation – 15 pts
- Timeliness -– 15 pts
SLIDESHOW RUBRICS -Originality -– 15 pts
60 pts
CRITERIA EXEMPLARY PROFECIENT PARTIAL INCOMPLETE POINTS
(15) (10) PROFICIENT (5)
(7)
THEME(content of the Student content is Student content is Student content is Student content is
presentation) accurate, very accurate but some accurate but questionable and
informative and information is not some information poorly presented in
presented in a logical presented in a logical is not presented a logical order
order. order but easy to in a logical order. making it difficult to
follow generally. follow.
SLIDESHOW Student spoke very Student spoke Student spoke Student spoke
PRESENTATION(spe clearly and concisely, clearly and concisely, unclearly, didn’t unclearly,
ak loud, slide good grammar and grammar need to seem to know information was
creation/transitions) presentation is improved, and what he/she confusing and
extremely helpful and smooth transitions wanted to say insufficient
interesting visual. Slides are used on most and lack of transitions used.
transitions are smooth. slide. transition used.
TIMELINESS The presentation was The presentation The presentation The presentation
submitted early within was submitted a day was submitted was submitted late
given allotted time. within given allotted within given within given allotted
time. allotted time. time.
ORIGINALITY The presentation was The presentation was The presentation The presentation is
made originally especially made originally was made extremely copied
the creativity/speaker and especially the originally from the social

Source: httpresented more than 10 creativity/speaker and especially the media.

localized alcohol presented more than 7 creativity/speaker
beverages. localized alcohol and presented
ps://pngtree.com/freepnbeverages. g/color-- below 7 of
localized alcohol
notepad_323
drinks
3391 .html
TOTAL

To enrich learnings on the new trends in the Bar Service

Operations. Please scan the QR codes below to redirect you

to the article blogpost. After reading, make a word journal

summarizing all you’ve learn about the articles.

Word Journal - involves a two (2) part responses.
1. Describe your learning by using mnemonic. Each letter of your name must bear a
word that represents your learning of the articles.
2. Write one (1) to two (2) paragraphs explaining each word of your choice.
Example:
M - emory. In order to master the art of mixing memorizing the recipe of the cocktails
are essential.
A - dvance. There are new trends of techniques in creating cocktails.
R - esearch. Creating cocktails should be studied throroughly especially the
composition of the taste and flavor of the ingredients.
Y - ield. Every drop of liqour or liquid of a beverage is important in order to have
the same taste of cocktails to be served to guest. It is also essential because
every drops cost.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Multiple Choice.
Direction: Read carefully and write down the correct letter of your answer on the space
provided.
_____1. It is a practice of entertaining guests, clientele or audience with the

throwing/juggling of bar tools (shaker tins) and liquor bottles in tricky, dazzling ways. a.
Flair Bartending b. Cocktail Mixing c. Ball Juggling d. All of the above
_____2. A garnish that are created by cutting long strips of citrus peel using a channel
knife.
a. Twist and spiral b. Wheel c. Slice d. Wedge
_____3. It is an alcoholic beverage made by fermenting fruit juices particularly grape juice.
a. Wine b. Spirits c. Juices d. Sodas
_____4. An ingredient used to chill, to dilute, to fill up the glass, serves as beater.
a. Decorations b. Base Liquor c. Ice d. Dairy Products
_____5. Wine term in German.

a. Vin b. Wien c. Wein d. Vino
_____6. There are over _________ FBA members of bartender around the world.
a. 2000 b. 3000 c. 4000 d. 5000
_____7. It is where the Mecca of Flair Bartending.

a. San Francisco b. California c. New York d. Las Vegas
_____8. The most commonly used ingredients of Vodka.

a. Grapes b. Wheat c. Potato d. Grains
____9. The green label of Jack Daniel’s whiskey is a sign that the spirit has been aged for
_______.
a. Not aged b. 18 years c. 25 years d. 15-16 years

____10. An ingredient used to make the drink more appealing.

a. Juice b. Garnish c. Chocolate d. Salt

It takes time to become professional in the field of

bartending, and the lessons instilled in this module will be a
great start in your career as a hospitality student.
Any beverage concoction begins with a tried-and-true

classic. Knowing the fundamentals of bartending, such as
Individuals that are creative or innovative, such as

yourself, are future inspirations. Exploring your community
and developing new drink combinations might help create
a brand in your community that tourists would find
appealing.
By practicing more often of the skills presented from

this module we will kick-off your journey for the next two (2)
modules “Bar Flairtending Skills” & “The Bar & Beverage
Operation Management”.

the various tools, equipment, utensils, garnishes, mixing
techniques, and cocktail ingredients, will greatly benefit you
as an individual.

MIX AND STYLE RUBRICS
CRITERIA EXEMPLARY (10) PROFECIENT (8) PARTIAL INCOMPLETE (4) POINTS

PROFICIENT (6)
WORKMANSHIP All Once (1) Twice (2) Thrice ( 3 or

(prepa ingredien observed:Ingredients were not systematically and orderly prepared, observe:Ing more)
ration of ts were ingredients were not measured accurately, not following the correct redie nts observed:Ing
ingredients, systemati mixing technique, incidents of diffidence or being uncertain while were not redien ts
measuring of cally and mixing, improper food handling, unsafe or unhygienic practices. systematica were not
the ingredients, orderly lly and systematicall
mixing
prepared orderly y and orderly
techniques/
, all prepared, prepared,
confidence
ingredien ingredients ingredients
/showmanship
ts were not were not
while
measure measured measured
mixing)
d accurately, accurately,
correctly, not not following
followed following the correct
the the correct mixing
correct mixing technique,
mixing technique, incidents of
techniqu incidents of difference or
e at all difference being
times, or being uncertain
exhibited uncertain while mixing,
outstandi while improper
ng mixing, food
confidenc improper handling,
e or food unsafe or
showman handling, unhygienic
ship all unsafe or practices.
througho unhygienic
ut while practices.
mixing,
demonstr
ated
proper
food
handling
at all
times.

The
General The The cocktail cocktail drink
Appearance(pre cocktail drink was was
sentati on, drink was presented presented
garniture) presented with two with three
very (2) or more (3) or more
attractive points/area points/areas
and s of of
appetizing improveme improvemen
ly (no nt, t, garnishes
point or garnishes used were
area of used were not edible
improvem not edible and did not
ent), the and did not match the
garnishes match the cocktail.
were all cocktail.
edible and
matched
with the
cocktail.
The cocktail drink

was presented with
one (1) or more
points/areas of
improvement,
garnishes used was
not edible but match
the cocktail.

Totally
Appropriate Cocktail Substitute cocktail glass was used. Totally incorrect/inap
ness glass used incorrect/in prop riate use
of was appro priate of glass.
cockta standard use of glass.
il glassand very
appropriat
e.
Originality(Own Totally Own recipe but did not used a localized raw of alcohol. Have a Not own
recipe and made similarity recipe made
used a his/her recipe of and did not
localized raw original others and used a
of alcohol) recipe by did not localized raw
using used a of alcohol
localized localized
raw of raw of
alcohol. alcohol.
Flavor / Taste Four (4) or Three (3) taste/flavors were observed Two (2) One (1)
more taste/ taste/flavors
taste/flavo flavors were
rs were were observed
observed observed
Speed(3 Finished Finished the mixing 1 minute before the given time Finished the Was not able
minutes) the mixing to finish the
mixing within the mixing within
before given time the given
the time.
allotted
time
given.
TOTAL

Rojo, Lorenzo (2013) . Bar and
Beverage Service with Mixology .
Mindshaper's Co., Inc.
Wilson, Madelyn (2017) . Cocktail

Making and Bartending . Larsen
and Keller. 5 Pen Plaza, 19th floor,
New York, NY 10001, USA

Books:
Alex Day, Nick Fauchald & David Kaplan (2018). Cocktail Codex:
Fundamentals, Formulas & Evolution. Ten Speed Press,
United States.
Daryl Ace V. Cornell & Ephraimuel Jose L. Abellana (2015). A Concise

Guide in Food and Beverage Service Procedures 2 nd Edition.
Mindshappers Co., Inc., Intramuros, Manila, 1002, Philippines.
Dave Arnold (2014). Liquid Intelligence: The Art & Science of the
Perfect Cocktail. W.W. Norton & Company, Inc. New
York.
Lawrence Li Tan & Florenitte de Guzman (2014). Principles of Food

and Beverage. Anvil Publishing, Philippines.
James Peter Murphy (2013). Principles and Practices of Bar and

Beverage Management. Goodfellow Publishers Ltd., Woodeaton,
Oxford.
Article Links:
Kark, Taylor (2019, July 2). New mixology Trends Fuel the Cocktail
Experience . Beverage Industry.
https://www.bevindustry.com/articles/92202-new-mixology-trends-
fuel-the-cocktail-experience/
Tonon, Rafael (2018, December 5). High-Tech Mixology is Raising

The Bar. Fine Dining Lovers. https://www.posist.com/restaurant-
times/features/the-mixology-trend-spells-a-new-era-for-
restaurants-and-bars.html/

V IS IO N MIS S IO N
A state university leading in To advance the university through

research and innovation for innovative human resource,
human empowerment and responsive research, sustainable
societal development. production and demand-driven
extension services.
C O R E V A L U E S
Brilliance, Innovation, Progress, Service, Unity
ISO 9001:2015 CERTIFIED

# WoWBiPSU

Bar and Beverage Management Module 1-Compressed PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Bar and Beverage Management Module 1-Compressed PDF

Uploaded by

Copyright:

Available Formats

ISO 9001:2015 CERTIFIED

Program, Year & Section

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

CRITERIA EXEMPLAR PROFECIENT(10) PARTIAL INCOMPLE POIN

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

The cocktail drink

Appropriat Cocktail Substitute cocktail glass was used. Totally Totally

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Aperitif- an alcoholic drink taken as an appetizer

Cocktail- an alcoholic beverage served before dinner made by stirring or shaking of

Dry- a beverage having unsweetened taste.

Jigger- a measurement used in cocktails which is equal to 1 ½ to 2 ounces or about 3

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Non-alcoholic beverage- a kind of beverage that does not contain alcohol.

On the Rocks- refers to liquor poured over ice cubes.

Proof- pertains to the alcohol strength or content of any alcoholic beverage.

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management 07 by Barahan, Carreon A. & Escal

Practice the mixing strategies and

What Can You Learn From This Lesson?

Identify you to the various tools,

Reminder: Always remember

Module in Bar & Beverage Management 08 by Barahan, Carreon A. & Escal

Distinguish the different utensils, recipes, techniques and

Module in Bar & Beverage Management 09 by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 16

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 17

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 18

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 19

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 20

Distinguish the different utensils, recipes, techniques and

Time Frame – 1 day

Directions: Write SME is ME if the statement is True, if it False write the

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 21

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 22

Books: “Principles of Bar Service Operations” author Joseph Linford A.

Consider the following general equipment and tools guidelines. It is

GENERAL GUIDELINES FOR CHOOSING AN TOOLS, UTENSILS

2. It also looks nice and easily takes a high polish.

3. Work surfaces of underbar equipment are a standard 30 inches high, with a

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 23

Underbar and Backbar Equipment List:

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 24

1. Tools for Mixing and Pouring

List of Tools for Mixing and Pouring

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 25

² American/Standard/3 in 1 Cocktail Shaker

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 26

Make a slideshow showing the different pictures and uses of

Directions: Create a slideshow presentation with voice-over of its picture and

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 27

Directions: Name different types of garnishes for cocktails/mocktails that

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 28

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 29

“Cocktails are Garnished

Name garnishes Edible Unedible Description

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 30

Module in Bar & Beverage Management by Barahan, Carreon A. & Escal 31