West Visayas State University 2020

Unit VI:
Bar Service

Introduction

Beverages are a very necessary aspect of a dining experience for visitors. Knowing the
beverages in detail along with the different beverage service procedures is a must for all
dining staff including servers and bartenders to provide customers with flawless service in
order to win their loyalty to the business establishment. Throughout this segment, students
will learn the bar and beverage service operations knowledge and skills that enable them to
efficiently sell drinks to customers, thereby enabling the establishment to generate more
sales.

Lesson 1: Types of Bar

Learning Outcomes
At the end of this lesson, the students must have:
Acquire
1. definedNew
bar andKnowledge
bar service;
2. identified different types of bar; and
3. differentiate the different types of bar

The word "BAR" refers to a place where drinks are made or mixed, serving
the customers. There are several styles of bars nowadays, such as:

1. An Entertainment or
Cocktail Bar – A bar designed to offer
exclusive entertainment by well-known
singers, dancers and comedians, such as a
live band, a video “sing along” or live
entertainment.

(Ex. Bar Hemingway at the Ritz, Paris, Sax n’

Art Jazz Club, Philippines)

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2. Coffee Bar- This has become a sensation

nowadays as the place not only serves high-
quality coffee but also suitable for chatting
with friends or small meetings with a few
short paper works.

(Ex. Cafe Tortoni, Buenos Aires, Starbucks)

Cafe Tortoni, Buenos Aires

3. Stand-Up Bar- Simply a bar counter inside

a food outlet where drink orders are
prepared. Drinks orders are endorsed to the
bar and then they are picked up by servers
to be served to customers’ table.

Donny’s Bar by Luchetti Krelle

4. Mobile or Portable Bar- Refers to bar that is

movable and can be transferred from one
place to another. It is usually used for
parties and for special function such as in
banquet and catering. (Ex. Chillout Mobile
Bar, Mixed Mobile Bar)

References 155
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Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second Edition,
Mindshapers Co., Inc.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City,
Philippines: AR Skills Development & Management Services, Inc.

Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

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Lesson 2: Alcoholic and Non-Alcoholic Beverages

Learning Outcomes
At the end of this lesson, the students must have:
1. defined alcoholic and non-alcoholic beverage;
2. identified different types of alcoholic and non-alcoholic
beverages; and
3. determined the classification of drinks according to the method
of preparation.

Acquire New Knowledge

Drinks can be classified as alcoholic and non-alcoholic. generally, these drinks make up a
bar (a place in a restaurant operation devoted to serving liquids).

Alcoholic Beverages

An alcohol is a volatile, colorless liquid obtained through fermentation or distillation

of a liquid containing sugar or starch base. An alcoholic beverage is known as any potable
liquid containing ethyl alcohol and have as little as ½ % by volume or as high as 95%. The
strength of alcoholic beverages is measured in proof.

1. Fermented Beverages – beverages made through the process of fermentation

alone. These Beverages are low in alcohol content.

a. Beer – made from malted barley through the process of brewing.

1. Ale – top fermented beers, darker in taste and color
2. Lagers – bottom fermented beers, lighter in taste and color

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1. Wines – an alcoholic beverage that is produced from a partial/ complete fermentation

of the juice from fermented grapes and different fruits like apples, cherries, etc.

a. Still/Natural Wine – also referred to as table wines. They are called natural
or still wine because they are produced out of natural fermentation. Still
wines are classified by their colors such as:

1. Red Wine- Cabernet, Merlot, Pinot Noir, Barbera

2. White Wine – Chardonnay, Chablis, Dry Sauvignon Blanc
3. Rose Wine – Mateus rose, Rose D’Anjou, Tavel

b. Aromatic Wine – made the same way as still wines, but during
fermentation, aromatics are added.

c. Fortified Wine – these wines are stronger or fortified by adding brandy to

increase their alcohol content. The method of making fortified wine is called
solera system, which means adding an old wine to young wine.

d. Sparkling Wine – King of All Beverages, wines that are made sparkling by
having a second fermentation inside the bottle or on sealed containers.

3. Distilled Spirits – alcoholic beverages which has high alcohol content due to the
process of distillation.

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a. Gin – spirit made from juniper berries.

b. Rum- spirit made from sugar, sugarcane, and sugar by products.

c. Vodka- spirit made from grains, specifically, potatoes.

d. Tequila- spirit made from blue agave plant from Mexico.

e. Whisky- spirit made from variety of grains.

f. Liqueurs- spirit made from fermented grapes or wine.

g. Alcopops- flavoring made from an infusion of different essences with a

spirit base.

Non-Alcoholic Beverages

1. Coffee- beverages made from the beans, either served

hot and cold.

a. Arabica-has low caffeine content. Its

beans mature slowly and have time to
develop in body and density.
b. Robusta- has high caffeine content.
Hasability to grow at lower altitudes and is
cheaper to produce.

Basic Preparations of Coffee

Espresso Served in shot or shots of espresso (1.5oz).

More flavourful than brewed coffee.
Latte An espresso mixed with steamed milk.
Cappuccino Espresso caped with milk foam.
Mocha Espresso with chocolate steamed into the milk.

2. Tea- beverages made from the leaves of the Camellia Sinensis Plant also stimulating the
brain because of caffeine.

3. Milk- a beverage and dairy product harvested from lactating mother mammals.

4. Chocolate- beverage made from the extracted beans of the Theobroma Cacao plant.

5. Juices- beverage made from the extracts of different vegetables and fruits.

6. Water- the universal solvent, the main beverage drunk from the earliest times.

7. Alcopops- soda pops infused with little amount of alcohol.

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References

Cornell, D.A. et al. (2015) A Concise Guide in Food Service Procedures. Second Edition,
Mindshapers Co., Inc.

Costas, K. et al. The Bar and Beverage Book (5th Edition), 2012, Published by John Wiley &
Sons, Inc., Hoboken, New Jersey
Roldan, A. et al. (2018) Food and Beverage Service and Customer Relations. AR Skills
Development and Management Services.

Roldan, A., & Edica, B. (2008). Food Service & Bartending. Parañaque City, Philippines: AR
Skills Development & Management Services, Inc.

TESDA Training Regulation in Bartending NC II, promulgated , 2013

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