Sample CBLM

Issue No.
1 Page 1 of 100
ST. THERESE-MTC COLLEGES COMPETENCY BASED LEARNING MATERIAL
CLEANING BAR AREAS
Revision No: 2 Effectivity Date: Reviewed by: Approved by:
01 September 2021 QMR President
HOW TO USE THIS MODULE
Welcome to the Module “Cleaning Bar Areas”. This module contains

training materials and activities for you to complete.
The unit of competency “Clean Bar Areas” contains knowledge, skills and
attitudes required for a Bartending NC II Qualification.
You are required to go through a series of learning activities in order to

complete each of the learning outcomes of the module. In each learning outcome
there are Information Sheets, Job Sheets, Inspection Checklist, Operation
Sheets, and Activity Sheets. Follow these activities on your own and answer the
Self-Check at the end of each learning activity.
If you have questions, don’t hesitate to ask your facilitator for assistance.
Recognition of Prior Learning (RPL)
You may already have some of the knowledge and skills covered in this
module because you have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular
skill or skills, talk to him/her about having them formally recognized so you don’t
have to do the same training again. If you have a qualification or Certificate of
Competency from previous trainings show it to your trainer. If the skills you
acquired are still current and relevant to this module, they may become part of the
evidence you can present for RPL. If you are not sure about the currency of your
skills, discuss it with your trainer.
Remember to:
Work through all the information and complete the activities in each
section.
Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this
module.
Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice
on the job. Make sure you practice your new skills during regular work shift.
Issue No. 1 Page 2 of 100
CLEANING BAR AREAS
This way you will improve both your speed and memory and also your
confidence.
Use the Self-checks, Operation Sheets or Job Sheets or Task Sheets at
the end of each section to test your own progress.
After completing this module ask your trainer to assess your
competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your
own pace.
Inside this module you will find the activities for you to complete
followed by relevant information sheets for each learning outcome. Each
learning outcome may have more than one learning activity.
Prepared by: ABIGAIL S. LOPEZ, MBA, MMHM

CLEANING BAR AREAS
SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No
Unit of Competency Module Title Code
.
BASIC
1 Participate in workplace Participating in workplace

500311105
communication communication
2 Work in team Working in team

500311106
environment environment
3 Practice career Practicing career

500311107
professionalism professionalism
Practice occupational Practicing occupational

4 health and safety health and safety 500311108
procedures procedures
COMMON
1 Develop and update Developing and updating

TRS311201
industry knowledge industry knowledge
2 Observe workplace Observing workplace

TRS311202
hygiene procedures hygiene procedures
3 Perform computer Performing computer

TRS311203
operations operations
4 Perform workplace and Performing workplace and

TRS311204
safety practices safety practices
5 Provide effective customer Providing effective

TRS311205
service customer service
CLEANING BAR AREAS
CORE
1 Clean Bar Areas Cleaning Bar Areas TRS512395
2 Operate Bar Operating Bar TRS512396
Prepare and Mix Preparing and Mix

3 Cocktails and Non- Cocktails and Non- TRS512397
Alcoholic Concoctions Alcoholic Concoctions
4 Provide Basic Wine Providing Basic Wine TRS512398
Service Service
ELECTIVE
1 Prepare Espresso Preparing Espresso TRS3113100
2 Texture Milk Texturing Milk TRS3113101
3 Prepare and Serve Coffee Preparing and Serving TRS3113102

Beverages Coffee Beverages
CLEANING BAR AREAS
TABLE OF CONTENTS
HOW TO USE THIS COMPETENCY-BASED

LEARNING MATERIALS......................................................................1
LIST OF COMPETENCIES...................................................................3
TABLE OF CONTENTS....................................................................... 4
MODULE CONTENT........................................................................... 6
TECHNICAL TERMS ......................................................................... 7
LEARNING OUTCOME SUMMARY ................................................... 10
LEARNING OUTCOME # 1 Clean Bar and Equipment
LEARNING EXPERIENCES............................................................... 11
INFORMATION SHEET 1-1-1 Clean Bar Area ................................... 12
SELF CHECK 1.1-1.............................................................................24
ANSWER KEY 1.1-1............................................................................25
INFORMATION SHEET 1.1-2 Clean Bar Tools and Equipment.......... 26
SELF CHECK 1.1-2.............................................................................40
ANSWER KEY 1.1-2............................................................................42
INFORMATION SHEET 1.1-3 Opening and Closing........................... 43
SELF CHECK 1.1-3.............................................................................46
ANSWER KEY 1.1-3............................................................................47
INFORMATION SHEET 1.1-4 Bar Inventory and Reports.................. 48
SELF CHECK 1.1-4.............................................................................53
ANSWER KEY 1.1-4............................................................................54
LEARNING OUTCOME SUMMARY ................................................... 55
LEARNING OUTCOME # 2 Clean and Maintain Public Areas
LEARNING EXPERIENCES............................................................... 56
INFORMATION SHEET 1-2-1 Hygiene and Safe Work Practices........ 57
SELF CHECK 1.2-1.............................................................................69
CLEANING BAR AREAS
ANSWER KEY 1.2-1............................................................................70

INFORMATION SHEET 1.2-2 Operate Bar Equipment...................... 71
SELF CHECK 1.2-2.............................................................................89
ANSWER KEY 1.2-2............................................................................90
INFORMATION SHEET 1.2-3 The Law and Bar Operations............... 91
SELF CHECK 1.2-3.............................................................................98
ANSWER KEY 1.2-3............................................................................99
REFERENCES................................................................................. 91
CLEANING BAR AREAS
MODULE CONTENT
QUALIFICATION Bartending NC II
UNIT OF COMPETENCY Clean Bar Areas
MODULE TITLE Cleaning Bar Areas
INTRODUCTION:
This module deals with the knowledge, skills and attitude required to
provide general assistance in maintaining cleanliness of bar area and
related equipment. It reflects the role of a “bartender” and/or a bar
porter and may be part of the role of a bar attendant.
NOMINAL DURATION:
LEARNING OUTCOMES:
1. Clean Bar and Equipment
2. Clean and Maintain Public Areas
ASSESSMENT CRITERIA:
1. Bar surfaces and equipment are cleaned in accordance with

industry standard and hygiene regulations
2. Equipment is operated in accordance with manufacturer’s man-
ual and instructions
3. Condition of utensils and glassware is checked for dirt and dam-
ages
4. Broken, cracked items and other waste are safely disposed in ac-
cordance with environmental considerations
5. Reports are prepared in accordance with establishments policy
procedures
6. “Closing up” procedures of glassware and other equipment are
accomplished based on establishment standards
7. Identified public areas are promptly cleaned and maintained in
accordance with establishment standards
8. Empty and unwanted glasses are removed on a regular basis
with minimum disruption to customers
9. Tables are cleaned hygienically in accordance with establishment
requirements and standards
10. Customer service is enhanced thru courteous interaction with
customers
Prerequisite:
CLEANING BAR AREAS
TECHNICAL TERMS
 APERITIF - is any drink taken before meals, to improve your appetite

 BREWING - a stage in making beer in which worth is boiled with hops
 BUSBOY - refers to the dining room helper and runner, title given to
a Food and Beverage Service Attendant, National Certificate I
 BUSSED OUT - taking out soiled plates/dishes from the dining area to
dishwashing area
 CAPTAIN FOOD AND BEVERAGE SERVICE ATTENDANT - refers to
the supervisor of The Food and Beverage Service Attendant, also refers
to Food and Beverage Service Attendant, National Certificate Level I.
 COCKTAIL - is a well-mixed drink made up of base liquor, a modify-
ing ingredient as a modifier and special flavoring of coloring agents. It
is usually an aperitif taken at leisure before a meal to whet the ap-
petite.
 COMMIS - refers to the category according to the extent of difficulty
and complexity of skills and knowledge required for the job.
 COMMUNICATION - the transfer of ideas through verbal and non-ver-
bal communication
 CORDIAL/ LIQUEUR - a spirits that are sweetened and flavor with
natural flavor’s
 DISH OUT - food taken from the kitchen to the dining area
 DISTILLATION - a process involving continuous evaporation and con-
densation of liquid wherein higher alcohol content could be obtained
 FERMENTATION - an action of yeast upon a sugar in solution,
which breaks down the sugar into carbon dioxide and alcohol
 FLAMBE’ - flamed with spirit or liqueur
CLEANING BAR AREAS
 FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the work-

ers assigned in the service of food and beverage to the guests, also
known as waiter.
 GARNISH - an ingredient which decorates, accompanies or completes
a dish. Many dishes are identified by the name of their garnishes
 HIGHBALL DRINK - is a tall drink consisting of a shot of specified
spirit with mixers such as sodas, water, etc. serve with cube ice in a
highball glass
 LEVEL / CLASS - refers to the category according to the extent of dif-
ficulty and complexity of skills and knowledge required of the jobs.
 LONG OR TALL DRINK - is a mixed drinks that are served in tall
glasses
 MENU - a list in specific order of the dishes to be served at a given
meal
 MISE EN PLACE - French term for having all ingredients in ready to
use Preparation before service
 PRE-DINNER - short mixed drinks that are basically dry in taste and
are usually served before a meal to wet the appetite
 SPIRITS - are drinks obtained by distillation after fermentation from
vegetables, grains, fruits, plants and other substance with sugar or
starch-based
 TABLEWARE - is a term recognized as embracing all items of flatware,
cutlery, hollowware
 FLATWARE - it denotes all forms of spoons and forks
 CUTLERY – refers to knives and other cutting implements
 HOLLOWWARE – consists of any item made from silver e.g. teapots,
milk jugs, sugar, basins, oval flats
CLEANING BAR AREAS
 SILVERWARE - tableware made of solid silver, silver gilt or silver

metal. Silver plate made from single strip of plated metal
 TABLE NAPKIN - an individual piece of linen which is used to protect
the clothing or wipe the mouth during a meal
Other Terms Used:
 CAPTAIN WAITER – Chef de Etage

 CHEF – a person who prepares food as an occupation in
restaurant, private house, hotel
 DINING ROOM ATTENDANT – Commis de Rang (busboy)
 DIRECTOR OF SERVICE – Chef de Service
 HEAD WAITER – Chef de Salle
 WAITER – Chef de Rang/Demi Chef de Rang
 WINE STEWARD – Chef de Vin/Chef Sommelier
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #1 CLEAN BAR AND EQUIPMENT
CONTENTS:
1. Classification of bar surfaces and equipment
2. Care and use of bar equipment
3. Bar operations
4. Logical and efficient work flow
CLEANING BAR AREAS
5. Preparation of reports according to policy procedures

1. Bar surfaces and equipment are cleaned in accordance with indus-
try standard and hygiene regulations
2. Equipment is operated in accordance with manufacturer’s manual
and instructions
3. Condition of utensils and glassware is checked for dirt and damages
4. Broken, cracked items and other waste are safely disposed in accor-
dance with environmental considerations
5. Reports are prepared in accordance with establishments policy proce-
dures
6. “Closing up” procedures of glassware and other equipment are accom-
plished based on establishment standards
CONDITION:
Trainees must be provided with the following:
1. WORK PLACE LOCATION
Bar station
2. EQUIPMENT
Bar tray, refrigerator
3. TOOLS, ACCESSORIES AND SUPPLIES
Glassware, bar accessories, alcoholic and non-alcoholic beverages
4. TRAINING MATERIALS
Drink list, order slip, pen, bill folder
EVALUATION METHOD:
 Written and oral questioning
 Direct observation
 Practical demonstration
CLEANING BAR AREAS
Learning Experiences
Learning Outcome 1: CLEAN BAR AND EQUIPMENT
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

Read and understand the information sheet.
1. Read information sheet If you have some problem on the content of
1.1-1Clean Bar Area the information sheet don’t hesitate to
approach your facilitator.
If you are ready answer self-check to ensure
you have gained the knowledge required.
2. Answer self-check 1.1-1 Refer your answers to the answer key. You
Clean Bar Area are required to get all answers correct. If not,
read the information sheets again to answer
all questions correctly.
3. View video on Clean Bar Watch the short video on Cleaning
Area Procedures
4. Read information sheet
1.1-2 Clean Bar Tools Read and understand the information sheet
and Equipment
5. Answer self-check 1.1-2 If you are ready, answer self-check to ensure
Clean Bar Tools and you have gained the knowledge required.
Equipment Refer answers to the answer key.
6. View video on Clean Bar Watch the short video on Cleaning Bar
Tools and Equipment Surface and Equipment.
1.1-3 Opening and Clos- Read and understand the information sheet.
ing Procedures
Opening and Closing Pro- you have gained the knowledge required.
cedures Refer answers to the answer key.
1.1-4 Bar Inventory and Read and understand the information sheet.
Reports
Bar Inventory and Re- you have gained the knowledge required.
ports Refer answers to the answer key.
Congratulations on a Job well done!!! You have now successfully
completed the competency and you are now ready to proceed to the
next LO. Good luck and use what you have learned.
CLEANING BAR AREAS
INFORMATION SHEET 1.1-1
CLEAN BAR AREA
LEARNING OBJECTIVES:
At the end of the lesson, the students should be able to discuss and
demonstrate the proper way how to clean bar areas and operate cleaning
equipment correctly
INTRODUCTION:
Since cleaning and sanitizing may be the most important aspects of a

sanitation program, sufficient time should be given to outline proper
procedures and parameters. Detailed procedures must be developed for all
food-product contact surfaces (equipment, utensils, etc.) as well as for non-
product surfaces such as non-product portions of equipment, overhead
structures, shields, walls, ceilings, lighting devices, refrigeration units and
heating, ventilation and air conditioning (HVAC) systems, and anything else
which could impact food safety.
Cleaning frequency must be clearly defined for each process line (i.e.,
daily, after production runs, or more often if necessary). The type of cleaning
required must also be identified.
The objective of cleaning and sanitizing food contact surfaces is to

remove food (nutrients) that bacteria need to grow, and to kill those bacteria
that are present. It is important that the clean, sanitized equipment and
surfaces drain dry and are stored dry so as to prevent bacteria growth.
CLEANING BAR AREAS
Necessary equipment (brushes, etc.) must also be clean and stored in a

clean, sanitary manner.
Cleaning/sanitizing procedures must be evaluated for adequacy

through evaluation and inspection procedures. Adherence to prescribed
written procedures (inspection, swab testing, direct observation of
personnel) should be continuously monitored, and records maintained to
evaluate long-term compliance.
In cleaning the bar the following should be considered: what areas

needs to be cleaned, what cleaning equipment to use, how to operate
cleaning equipment and what cleaning procedure to follow. Some areas are
easier to clean than others. Some required daily cleaning while others are
done on schedule. The bar personnel must take time to finish all the tasks
to ensure that a customer walks into a clean and attractive bar.
Public Areas include the following:

 Bar area
 Restaurant area
 Function room
 Recreation area
 Comfort room or toilet
The public area cleaning service comprises of the following:

 cleaning of stairs
 sweeping of the floor
 washing of the floor
 emptying of waste bins
 removal of placards and graffiti
CLEANING BAR AREAS
 cleaning of the glass and walls

 Sweep all entrances, steps and exits
 Dust all areas- window sills, walls, chairs, tables, file cabinets, etc
 Clean elevators, floors and walls
 Remove chewing gum and other foreign material from the floor
 Disinfect public toilet
Specific areas to clean:
 bar counter and tables
 furniture
 floors and mats
 windows and mirrors
 bar tools, appliances and equipment
Cleaning Tools, Equipment and Supplies:

 floor mops
 brooms and dustpan
 vacuum cleaner
 floor polishers
 rags and dusters
 squeegee
 sponge
 detergents, sanitizers and chemicals
HOW TO OPERATE CLEANING EQUIPMENT
A. VACUUM CLEANER
Fitting the standard floor head
 Push the suction tube into the floor head and turn it clockwise or
anti-clockwise until it clicks into position.
CLEANING BAR AREAS
 To release the floor head from the suction tube, press the locking
button and pull the suction tube away from the floor head.
 The floor head can be used for all normal cleaning of carpets and
rugs. It can also be used with the brush protruding to vacuum hard
flooring. For hard flooring, such as stone and parquet, we
recommend using one of the special Miele floor brushes
The following accessories are supplied:
 Crevice nozzle – for cleaning in folds, crevices or corners.

 Dusting brush with natural bristles – for cleaning skirting boards,
ornate or carved articles, etc
 Upholstery nozzle – for cleaning upholstery, mattresses, cushions,
curtains, covers etc.
VACUUMING
 When vacuuming, pull the cleaner behind you on its wheels. You
can stand it upright for vacuuming stairs and curtains etc.
 The suction power can be regulated to suit the type of flooring. The
higher the wattage, the more powerful the suction. Reducing the
CLEANING BAR AREAS
suction power reduces the amount of effort required to manoeuvre

the floor head.
 For safety reasons when vacuuming stairs it is best to start at the
bottom of the stairs and move upwards.
UNWINDING THE CABLE
 Pull out the mains cable to the required length (max. approx. 6.5 m).
 If vacuuming for longer than 30 minutes, the mains cable must be
pulled out to its fullest extent. Otherwise there is a danger of
overheating and damage.
REWINDING THE CABLE
 Switch off at the wall socket and remove the plug.

 Press the rewind foot switch. The cable will rewind automatically.
TRANSPORTATION AND STORAGE
 Stand the vacuum cleaner upright when it is not being used and
during storage.
 Slot the floor head downwards into one of the parking attachments
on either side of the vacuum cleaner.
 Retract the telescopic tube fully. This makes the cleaner easier to
carry or store.
B. FLOOR POLISHES
Floor Polisher is a machine for cleaning, sanding, and polishing parquet,

painted, linoleum, plasticized polyvinyl chloride resin, and tile floors. Floor
polishers may be manual, mechanical, or electric.
CLEANING BAR AREAS
Mechanical floor polishers have one to four brushes, which are

stationary or are rotated by friction against the surface being polished. They
are moved by hand, using a hinged bar-shaped handle. Electric floor
polishers consist of a high-speed (15,000 rpm) AC commutator motor built
into a metal housing and also of a cover, brush holders, a handle attached
to the housing, and a set of brushes and disks. The brushes are rotated by a
friction, belt, or gear drive; the speed of rotation is 600–900 rpm. The
brushes are made from artificial and natural bristle or dry grass; the disks
are made of felt, wool, and other materials. Floor polishers weigh 4–11 kg;
they can do 80–120 sq m per hr, and their power consumption is 180–450
watts.
Some floor polishers are equipped with a device for cleaning up the
dust that forms when floors are cleaned and polished, as well as with
“floating” brushes or a tank and attachments for washing floors and
shampooing carpets (with a device to prevent liquid from splashing). They
are also manufactured with special attachments for sanding and polishing
furniture and automobile bodies and in combination with vacuum cleaners.
CLEANING BAR AREAS
INSTRUCTIONS FOR USE
 Lock the handle in an upright position, then lay the polisher back on
a hard surface.
 Install the brush and reposition the machine upright. Plug it in.
 Lower the handle to your waist and lock it in place. Balance the
machine on the brush. Turn it on.
 Start polishing the floor at the back wall and move backward toward
the center of the room.
 Lower the handle to go left and lift the handle to go right. Let go of
the handle to stop.
 Turn the machine off when finished. Unplug it. Remove and clean
the brush. Rewind the power cord and put the machine away.
CLEANING BAR AREAS
HOW TO CLEAN BAR SURFACES
A. FLOORS
 Sweep or vacuum the floor

daily. This removes loose dirt, food
crumbs and other pieces of debris
that can accumulate on tile floors.
Dirt that is allowed to sit in wet areas
can quickly turn into hard-to-remove
grime.
 You should also sweep or

vacuum the floor before
mopping or cleaning it.
 Run a dry cloth duster or dust mop over

the floors after they have been swept.
 Dry the floor. Whether you

use water or water mixed
with detergent, run a dry
mop over the floor when
you're finished mopping.
This will prevent new dirt
from quickly accumulating and staining the grout.
CLEANING BAR AREAS
 Clean up spills promptly. If you

drop a glass of juice or even
water, clean it up right away. The
longer it sits, the more time it
will have to soak into the grout.
Dried orange juice and other
sugary liquids also tend to
become annoyingly sticky.
B. FLOOR RUBBER MATS
 Large rubber mats line the floor of

the bar and become sticky and
foul-smelling from spilled beer and
cocktails. Each night, the mats are
moved outside where they are
rinsed thoroughly with a high-
pressure hose. The tile floor in the
bar is washed, scrubbed and run
over with a squeegee-broom to
push the dirty water into the drains
CLEANING BAR AREAS
built into the floor. The mats are air-dried and replaced in the
morning before the first shift begins.
C. MIRRORS
 Boil the water to release all minerals

that may be in the water that may
streak the glass surface.
 You use dish detergent to make your
water and wine glasses sparkle.
 Vinegar is an effective, natural, cheap
cleaner for glass.
 Spray water or solution into the glass
surface and spread using the squeegee
(sponge). Scrape with the rubber or use
a microfiber cloth or newspaper in
wiping off the water or solution off the
glass
D. TABLES AND BAR TOP
Each table and the entire bar top is cleaned last. All trash is tossed and the
surface wiped down with a rag soaked in a cleaning solution according to
local regulations to clean and sanitize. Condiments and sugar caddies are
also wiped down with the rag soaked in sanitizing solution. Wood along the
bar is treated with an appropriate wood cleaner while brass, stainless steel
CLEANING BAR AREAS
and other metals are cleaned with a metal cleaner. Mirrors are wiped down
with a paper towel and glass cleaner until they are streak free.
BAR COUNTER TOPS
 Wood bar counter top – clean it with a soft cloth to prevent damaging
the surface, dampen the cloth if there are stains and wipe in the
direction of the grain, finishing with a dry cloth. Wipe spills up quickly
to prevent permanent damage, and use coasters instead of placing
glasses directly on the wood to keep the surface looking its best.
 Stainless steel bar counter top – use a damp cloth and a mild
detergent for cleaning
 Marble or granite counter top – daily damp cloth wipe down, and
once a week use a stone cleaner to remove excess dirt, use a brush to
clean natural spaces in the stone surface that are hard to reach and
once a year, use a professional marble or granite sealer to help the
surface resist damage.
 Glass counter top – a glass cleaner can be used
 Laminate surface – use mild soap and a warm cloth, don't use a lot of
water because too much can seep under the surface and cause water
damage. Be careful what you place on your glass counter because
anything too heavy or sharp might cause cracks in the surface.

CLEANING BAR AREAS
E. OTHER BAR SURFACES
ITEM METHOD
Pull out fridges, sweep behind, pick up all bottle

Behind bar shelves tops, mop and scrub floor, polish exterior of
fridge
Remove everything inside, wipe shelves, throw
away any out of date promotional material,
Bar cupboards
replenish
supplies, scrub floor, put everything away tidily
Remove all bottles and wipe clean. Wipe shelves

Back of bar
with soapy water, allow to dry and polish.
shelves
Replace bottles and promotional material in
correct order
Polish mirrors using glass cleaner. Polish wood

Bar mirrors surround, pay special attention to corners and
smears
Remove all bottles from displays, wipe clean,

Displays replace carefully or rotate stock as necessary.
Make sure you leave the display as it was
Bar sinks Clean sink/s and surrounding area in the bar

area, rinse and wipe clean
Using hot, soapy water, wipe clean all glass tray

Bar skirting partitions, paying special attention to the part
where they meet the floor
Wipe clean all tills. Check till rolls, pull out and
Tills
clean behind and underneath
CLEANING BAR AREAS
Tidy and throw out all rubbish, mop floors, clean

Staff toilets sinks, disinfect toilets, scrub out showers, fill up
soap and toilet rolls
Self Check 1.1-1

Clean Bar Area
True or False: Answer True if the statement is correct and False if the
statement is wrong.
1. When vacuuming stairs, start at the bottom of the stairs going up.
2. The vacuum cleaner is used to polish floors
3. To operate polishers lower the handle to go left and lift the handle to
go right
4. Floor polishers allow changing of pads
5. Floors should be maintained and cleaned by sweeping and moping
weekly
6. Rubber mats are cleaned every day by rinsing using a high pressure
hose
7. All type of counters may be cleaned using one type of chemical
8. Mirrors are cleaned using a glass cleaner and old newspaper
9. Bar sinks are cleaned once a month
10. Clean shelves by removing displays or bottles first.
CLEANING BAR AREAS
Answer Key 1.1 - 1
1. TRUE
2. FALSE
3. TRUE
4. TRUE
5. FALSE
6. TRUE
7. FALSE
8. TRUE
9. FALSE
10. TRUE
CLEANING BAR AREAS
CLEAN BAR TOOLS AND EQUIPMENT
After reading this information sheet, you will be able to to clean different bar
equipment using appropriate cleaning tools and chemicals following
company standards
INTRODUCTION:
Every time a piece of equipment is used, the general rule is to clean it

straight away so it is ready for the next person to use. The manufacturers’
instructions should be strictly followed when maintaining and cleaning
equipment, however the following flow chart provides some general
guidelines:
CLEANING BAR AREAS
Not all pieces of equipment need emptying. To dismantle equipment will

allow proper cleaning of its parts and will help improve its effectiveness and
extend its life. After washing and sanitizing, equipment needs to be dried.
This can be done in two ways: air dry or use of a clean towel.
Every organization should have a maintenance schedule for each

equipment; it should specify when and how often it is checked for
maintenance. This schedule includes cleaning of equipment and checking
for damages. This will help ensure the organization meets its hygiene
standards.
PROCEDURE IN CLEANING EQUIPMENT AND INSTRUMENTS
a. Wash all the equipment / instruments with soap.
b. Rinse with clean water.
c. Sanitize by dipping into approved sanitizer solution.
d. Remove from the solution.
e. Allow to air dry.
PROCEDURE IN SANITIZING:
a. Prepare all the materials needed.
b. Measure a certain amount of chlorine and water.

CLEANING BAR AREAS
c. Mix and dip the equipment / instruments in the mixture.
d. Remove from the sanitizing solution.
e. Dry thoroughly.
GENERAL RULES IN THE USE OF CLEANING EQUIPMENT
1. Check electrical appliances and equipment before use. Check if there

are frayed wires, loose plugs ad connections. Never use any appliance
that is defective.
2. Handle equipment with care and make sure it does not bump on hard
surfaces.
3. Clean and store equipment in their custodial room immediately after
use.
4. Follow manufacturer’s operating instruction.
5. Schedule a regular check-up of equipment to prevent serious break-
down.
6. To avoid electric shock or short circuit, do not expose equipment to
rain or water. Store them indoors to protect them from getting wet.
Electrical equipment should never be used in wet surfaces.
A. DISHWASHER
Debris and deposits build up over time, and some of them reduce the
performance of the dishwasher. The following steps may be taken when
cleaning the dishwasher.
STEPS
1. Use your dishwasher regularly. It will help to prevent food and other
debris from building up in there, reducing the need to clean it.
2. Run the dishwasher or wait until

just after you've run it, and then
CLEANING BAR AREAS
empty the dishwasher completely. Do the other steps with the dish-
washer empty.
3. Check all the spinning arms. Look to make sure all the holes are open
so that water can run through them freely. The hole in this photo has
accumulated some debris.
4. Clear any debris out of the holes in spinning arms. Use fine pointed or
needle-nose pliers if you have some. Otherwise, try a toothpick or
something similar. Take care not to scratch anything if you're using a
tool with a metal point. If these holes are very small, bend a fine wire
with a tiny hook on one end. Thread the wire through the opening
most distal from the center of the arm. Each time you do this a small
amount of debris will come out. This is time consuming. Another op-
tion is to drill a much larger hole at the end of the arm. Run the
CLEANING BAR AREAS
washer to eject the matter, and then plug the bigger hole with a stain-
less steel screw.
5. Wipe around the

edges of the door and
around the gasket. This
space doesn't get
washed during the dish-
washer cycle. Use a
damp cloth and, if you
like, a bit of mild spray
cleaner. An old toothbrush or other soft, household brush can help
get into corners and up under the gasket.
6. Clean under the bottom

of the door. In some
dishwashers, this is a
dead spot where water
doesn't go, so it can ac-
cumulate debris. Wipe
this off.
7. Inspect the bottom of your dishwasher around the drain. There will be

a grate or grill around it, under the arm. This is where wastewater
goes. Look for debris clogging up this area. You shouldn't have to
clean this often if you're careful about what you put in your dish-
washer, but you should remove any solid matter that builds up, espe-
cially bits of paper, shards of broken dishes, gravel, etc. You may be
CLEANING BAR AREAS
able to pick up solid objects accumulated on the outside by hand. If

you think stuff has gotten down inside, you'll have to do some simple
disassembly to get at it.
 To remove accumulated
debris, unplug the dish-
washer. Look for a plug
under your sink. Make
sure to unplug the dish-
washer and not the
garbage disposal.
 Carefully remove the

screws, taking care not
to drop them. The cover
will lift off, leaving the
area exposed. As you
disassemble this sec-
tion, take care to notice
what you take off and
where. Take photos
along the way and set
the pieces someplace
safe, in the order they came off.
 Place a piece of tape on

the opening to prevent
debris from getting in it
as you clean it.
 Use a cloth or your fin-

gers to remove solid de-
CLEANING BAR AREAS
bris. Be careful of handling broken glass if that is part of what

you find here.
 Use a brush or a cloth to loosen and remove deposits.
 Screw everything back together, doing the reverse of what you

did to get it apart. Don't over-tighten the screws, especially if
they are going into soft plastic.
 Plug the dishwasher back in.
Remove hard water deposits or scale, if needed. Run one cycle of your

dishwasher empty, with a mild, food acid of your choice. Do this after you've
done the other cleaning steps here, so that it will also take care of anything
your cleaning missed or knocked loose. A "light" or short cycle is usually
sufficient. Place powders into the detergent cup. Place liquids in a right-side-
up cup or bowl in the top rack. Use whichever of the following is on hand or
inexpensive:
 Lemonade drinks mix or lemon-flavored Kool-Aid mix. Don't use

strong colors that might stain. There is no need to add the
sugar.
 Tang (powdered)
 Lemon juice
 Distilled white vinegar
 A dishwasher cleaning product
Remove mildew or mold with bleach. Run a separate cycle from any

acid cleaners you have used and never mix bleach with other cleaners or
with dishwasher detergent.
 If mold and mildew is a problem, leave the dishwasher loosely

open for a while after each cycle to allow it to dry out.
 Avoid using bleach and detergents containing bleach if your

dishwasher has a stainless steel interior or door.
CLEANING BAR AREAS
 Bleach is a very strong chemical, both on you and on your dish-

washer, so use it sparingly and only when necessary.
Tackle rust stains.
 Use a dishwasher-safe rust remover [2] for the stains them-

selves, but ask how they got there in the first place.
 If the finish is chipping or flaking off the wire baskets in your

dishwasher, try a paint-on sealant made just for dishwasher
racks. Pull out the racks and check the bottoms, too. If the
damage is severe or widespread (not just a few tines but all of
them), see if you can replace the entire rack. Online stores sell a
wide variety of appliance parts, so your replacement part may
be very easy to find.
 If your water has a lot of iron or rust in it, rust may be beyond
your control. If possible, address the problem at its source. If
the problem isn't rusty pipes, water softeners can remove a lim-
ited amount of iron from water but they mostly work by ex-
changing minerals that are hard to clean off surfaces for salts
that are relatively easy to clean. Filters do exist to remove iron
from water and might be worth looking into if your water is ex-
tremely high in iron.
Spray the front of your dish-

washer with a mild spray cleaner
of your choice and wipe it with a
sponge or soft cloth. Pay particu-
lar attention to the controls and
the handle. Also, don't miss the
little ledge between panels. It
tends to collect dirt.
Refill your dishwasher's rinse aid

dispenser about once per
month. Rinse aid helps to pre-
CLEANING BAR AREAS
vent spots on your dishes. Unscrew the round knob in the dishwasher door
and pour in rinse aid according to package directions or your dishwasher's
manual. Depending upon your specific water chemistry, you may be able to
substitute white vinegar for a "rinse aid." Experiment and see if this is right
for your dishwasher.
 Don't use rinse aid if you have a water softener.
 Solid rinse aids are available. If you forget to refill liquid rinse
aid, the solid ones are more visible, so they may help you re-
member.
 If you prefer, some dishwasher detergents now have built-in

rinse aid.
Clean the flatware basket with a

brush if there is any accumulated
debris. Liquid dish soap will help.
B. BLENDER
Clean your blender after each

use. Some blenders are self cleaning
but if not, simply remove the vessel
from the base, pour water and soap
or vinegar into the vessel and run it
on "pulse" for a few moments. The
base of the blender is an electrical
device. Under no circumstances should water be placed in this
assembly, and it should never be submerged in water.
CLEANING BAR AREAS
Unscrew the blade assembly and thoroughly clean the blender. You don't
have to do this every time you use the blender, just every few times.
After cleaning, wipe with a soft cloth, taking care not to touch the
blades. Make sure the blender has ample time to dry, and reassemble the
blender with the rubber gasket or seal on the correct side of the blade
assembly.
TROUBLESHOOT SPECIFIC PROBLEMS WITH YOUR BLENDER.
 Replace worn, bent, or dulled blades. They can't generally be sharp-

ened.
 Replace a broken or cracked pitcher. Most manufacturers offer re-

placements for sale.
 If you have difficulty selecting different speeds, refer to your manual to

make sure you are doing it right. Otherwise, service the speed control
switch or have it serviced.
 If the blades do not rotate, make sure it is plugged in and that the
outlet has power. Make sure you have correctly selected a speed and
turned the blender on. If you have checked all these things, suspect
either the switch or the motor.
 If the cutter shaft sticks, remove the jug, turn it upside down, and
spray maintenance spray over the blades.
 Check under the jug periodically to make sure that the little tabs at
the base are all intact. If one or more are broken then you will need to
replace the jug.
http://www.wikihow.com/Maintain-Your-Blender
CLEANING BAR AREAS
C. COFFEE MAKER
 Filter Basket, Carafe and Lid.

 Turn unit off and remove plug from
outlet.
 Wash filter basket, carafe and lid in
warm, soapy water and rinse
thoroughly, or clean in upper rack of
dishwasher. Dry after use.
 Wipe area under the filter basket with a damp cloth. NOTE: DO NOT
PUT ANY WATER IN THE UNIT ONCE FILTER BASKET IS REMOVED.
 To clean base, wipe with damp cloth.
 Do not use any scouring agents or harsh cleaners on any parts of the
coffeemaker. Never immerse
base of unit in water.
CLEANING BAR AREAS
DECALCIFICATION
A flashing CLEAN light indicates unit needs to be decalcified. Fill the water
reservoir to capacity with 1/3 cup of white vinegar and 2/3 cup of water.
Press the Clean button; when light comes on, turn Coffeemaker on.
Five beeps sound when Cleancycle is complete; unit will shut off.
Turn unit back on and if Clean light flashes, repeat process; if not, run a
brew cycle with water only. Unit is then ready to use
CLEAN HOT WATER SYSTEM
We recommend you decalcify your hot water system twice a year.
Dispense any water in your reservoir until the Add Water light flashes. Add
32 ounces of white vinegar. Dispense 16 ounces of vinegar and discard; this
will fill the inner tank. Let unit sit for 20 minutes, then turn to OFF and
allow hot vinegar to cool. Drain internal reservoir over sink by removing
water release tab on bottom of unit. When vinegar has completely drained,
replace tab. Refill reservoir with water and drain water as directed above.
Unit is now ready to use.
D. GLASSWARE
Glasses must be washed with great care. Use a recommended non-foaming

detergent. All detergent must be rinsed well. Running hot water in the sink
of a bar for washing and rinsing is required by the law.
Various commercial glass washing machines are available. The ones which
have a hot last rinse give the best result as they are less likely to leave the
glasses with streaks or marks. If glasses have been used for milk, cream,
advocaat, sticky liqueurs, or fruit juices, or has lipstick smudges on them,
CLEANING BAR AREAS
wash them quickly in the sink before putting them in the glass washer. Get
rid of any particles stuck to the glass by using a soft brush.
For efficient washing, sort glasses into different types and sizes before
loading into the glass washer and wash according to type.
WASHING
Though some machine-made glassware can be washed in a dishwasher,

most formal glassware pieces are delicate and should only be washed by
hand. In addition, users should be sure to wash gently, without twisting the
stem and bowl in opposite directions when scrubbing. To avoid scratches,
users should never use hard bristled scrubbers or brushes. Instead, users
should apply soft cloths or pads. To avoid cracking, users should
additionally soak glassware pieces in warm water that is neither too hot nor
too cold.
HANDLING AND STORING
 Glassware should be handled one piece at a time and should not be

carried more than two at a time to or from a table.
 Users should take care not to pour extremely hot or extremely cold
liquids directly into glassware, as this can cause breakage or cracking.
 Stemware should be held by the stem in order to avoid stress on the
bowl of a piece. In addition, hot cookware should be cushioned by
cloth before being placed on any surface.
 Glassware, especially stemware, should be stored on its base rather
than its bowl, as the bowl is not designed to hold the weight of an
CLEANING BAR AREAS
individual glass. glasses may be stored upside down in special holders

above the bar or in hanging racks.
 Glassware should also be stored in a safe place where breakage will
not occur, and it should never be placed on top of glass shelves, as
this can cause sticking.
 If a glass is chipped or cracked it must not be used, but noted and
thrown away.
E. OTHER TOOLS AND EQUIPMENT
ITEM METHOD
Remove all bottles from optic stands, remove
optics and place in cleaning solution. Remove
Optics and
speed pourers from bottles. Wipe all bottles, place
speed pourers
speed pourers in cleaning solution. Rinse in cold
water, replace optics and speed pourers ensuring
that all speed pourers are facing the same way
Televisions and Dust and wipe all televisions and speakers –
speakers fronts, sides, backs and tops
Using hot, soapy water, wipe clean all glass tray
Tray runners
runners, clearing up all bottle tops
Remove all glasses and racks. Clean inside and
out using soapy water. Refill with glasses,
Glass chillers
requesting new
glasses from stock as required
Wipe and dry all phones, wipe with air freshener
Telephones (do not spray into the phone and always wipe with
cloth)
Fridge per session. Remove all bottles, wipe
Bar fridges interior with soapy water reaching into all grooves
and corners. Clean glass, wipe seals and hinges
on doors
Empty out all ice, switch to wash, using hot soapy

Ice machine water wash inside and out of machine, rinse with
clean water, allow to drain, switch back on
Self Check 1.1-2

CLEANING BAR AREAS
Clean Bar Tools and Equipment
I. TRUE OR FALSE
Direction: Write T if the statement is correct and F if it is wrong. Write
your answer on the space provided.
1. Check electrical appliances and equipment before use.
2. Electrical equipment should be used in wet surfaces.
3. Clean and store equipment in their custodial room immediately after
use.
4. Handle equipment with care and make sure it does bump on hard
surfaces.
5. When using electrical equipment, follow manufacturer’s operating
instruction.
6. It is not necessary to dismantle equipment parts when cleaning it.
7. The base of the blender may be washed in running water
8. Glasses with milk stains may be washed directly in the glass washer
9. Pourers may be cleaned by soaking in hot water and cleaning
solution.
10. The ice machine is cleaned using hot soapy water
II. PROCEDURE
CLEANING BAR AREAS
Direction: Arrange the following steps chronologically. Write a for the first
step, b for the second, and so on. Write your answer on the
space provided.
A. Cleaning Equipment and Instruments
1. _______________. Sanitize by dipping into approved sanitizer solu-
tion.
2. _______________. Allow to air dry.
3. _______________. Remove from the solution.
4. _______________. Wash all the equipment / instruments with soap.
5. _______________. Rinse with clean water.
B. Sanitizing
6. _______________. Mix and dip the equipment / instruments in the
mixture.
7. _______________. Dry thoroughly.
8. _______________. Prepare all the materials needed.
9. _______________. Remove from the sanitizing solution.
10. _______________. Measure a certain amount of chlorine and water.

CLEANING BAR AREAS
ANSWER KEY 1.1-2
I. TRUE OR FALSE
1. T
2. F
3. T
4. F
5. T
6. F
7. F
8. F
9. T
10. T
II. PROCEDURE
1. C
2. E
3. D
4. A
5. B
6. C
7. E
8. A
9. D
10. B
CLEANING BAR AREAS
OPENING AND CLOSING
At the end of the lesson, the students should be able to discuss and perform
the tasks needed during the opening and closing of the bar.
INTRODUCTION:
First impressions are important. A successful pre-service and closing

procedure ensures that your bar or restaurant is always at it’s best when
your customers come in the door.
Managers can manage activities during this time more efficiently with the
use of a checklist. They have to make sure that all employees understand
what needs to be done. Each employee should have assigned tasks and be
accountable for performing those tasks based on his or her shift. Over time,
the opening and closing duties will become second nature.
Below are a few things not to miss when you first walk into your bar and
before you lock up at night.
OPENING
 When you arrive, take a quick walk around the outside of your building
and clear any debris from your entryways and windows
CLEANING BAR AREAS
 Open the door and note anything that immediately jumps out at you as

needing attention (odors, misplaced items, spills or things that need to be
cleaned)
 Clean floors
 Wipe down counter tops and tables
 Replace and refill any condiments and tabletop items
 Inspect all the taps for buildup and bugs. Clear the beer lines by pouring
out a few ounces of beer from the taps. Taste the beers to check for infec-
tions, line defects, and to discover new beers on tap. If you find any de-
fects try washing out the lines.
 Rinse all the drains
 Check glasses
 Check your printed menu, update and print
 Prepare garnishes
 Wash down your work space
 Check dates on open wine bottles (don’t date your wine? you should!)
 Set up clean towels so they’re easily accessible during your shift
ON SHIFT
 Wipe down the bar and prep areas

 Clean cutting boards and replace garnishes
 Change sanitizing water and cleaning rags
 Empty trash bins
 Clean glassware
 Replenish coffee and tea
 Clean large spills and sweep up debris
CLEANING BAR AREAS
CLOSING
 Call closing time and serve last orders

 Collect dirty glasses and wipe all tables
 Empty ice buckets and wash down counter
 Clean coffee pots and tea urns
 Clean all dirty glassware at bar sink and set to air dry
 Clean all soda guns and holders
 Rinse inside all the taps. Wipe down taps and spouts
 Flush beer tap drain with hot water
 Drain and clean out bar sinks
 Cover spouts with rubber protectors to keep flies out
 Wipe down all counters, speed rails and surfaces
 Dispose of garnishes
 Wash floor mats
 Sweep and mop the floor behind the bar
 Sweep and mop the front of the house (move tables, chairs and stools)
 Clean toilet
 Recycle outdated menus
 Take out the trash and recycle and rinse containers if needed
 Remove all empty bottles and boxes
 Restock all bar glasses and utensils
 Date any newly opened wine bottles
 Accomplish inventory of glasses and stock
 Report breakage and damages
 Check all equipment
 Empty trash bins
 Close down POS and credit systems
 Handle cash per established procedures
 Pay out tip share
 Lock all entrances and set alarms
CLEANING BAR AREAS
Self Check 1.1-3

Opening and Closing
Write O if the task is done during OPENING and C if the task is done during
CLOSING.
1. Restock glasses
2. Inventory of stocks
3. Report breakages
4. Refill condiments
5. Prepare garnishes
6. Report sales
7. Clean toilet
8. Clean coffee pots and soda dispensers
9. Set up clean towels
10. Check glasses
CLEANING BAR AREAS
Answer Key 1.1-3
1. C
2. C
3. C
4. O
5. O
6. C
7. C
8. C
9. O
10. O
CLEANING BAR AREAS
BAR INVENTORY AND REPORTS
At the end of the lesson, the students should be able to accomplish bar
reports and conduct inventory of bar supplies.
INTRODUCTION:
At the end of every operation, it is critical for bar managers to monitor bar
sales, stock inventory and breakages. These reports are used as basis for
managerial decisions on the quantity of stocks to purchase, marketing
activities to implement, which items to remove from the menu and so on.
To be financially successful, you need to know what inventory you have,

what you paid for it and exactly where it is at any point in time. Tracking
products throughout your operation doesn’t necessitate buying high-priced
software (although a carefully selected automated system can streamline the
process). Effective inventory control requires implementing a series of
overlapping internal systems that track every product through the inventory
cycle
PERPETUAL INVENTORY SYSTEM
The paper trail begins with the purchase order, which records the specifics
of each transaction with your distributors. When the delivery arrives, the
purchase order provides a means of verifying the legitimacy of the shipment.
CLEANING BAR AREAS
Deliveries should be scheduled for the same day of each week to best ensure
the person responsible for receiving deliveries is present.
Each product in the delivery should be physically inspected for damage and
to verify the seals are intact. Only after the delivery is determined to be
complete should the invoice be signed, thus formally accepting the
merchandise. For security reasons, the delivered products should
immediately be stocked in the liquor storeroom.
After the products have been received, the perpetual inventory system is
used to track the flow of inventory in and out of the liquor storeroom. In
many respects, it’s the lynchpin of the system. At any point in time, the
perpetual inventory system will indicate the exact quantity on-hand for
every product stocked.
The system works like the register in a checking account. Each product is
given its own page in the perpetual book. When products are purchased and
stocked on the liquor room shelves, the quantity is added to the running
total. When bottles are requisitioned to the bar and taken off the shelves,
their numbers are subtracted from the “quantity on-hand” column. The last
entry on the perpetual inventory sheet should correspond to the actual
amount of product on the liquor room shelf.
The perpetual inventory system also greatly assists in detecting theft.

Should the amount of any one product be less than the quantity shown on
the perpetual inventory, there are only a few explanations: It could be the
result of a math error, or perhaps the product went to the bar without being
entered into the perpetual book. If one of these reasons doesn’t resolve the
discrepancy, it is likely the bottle was stolen.
CLEANING BAR AREAS
Store supplies and Bar prepare

Purchase bar Receive supplies and enter quantity into Issue stocks with a and serve
supplies with a PO sign the invoice the inventory bar requisition drinks with
system order slips
The third element of the system, the requisition form, is used to record the
transfer of inventory from the storeroom to a specific bar. Bartenders use
the requisition form to record what bottles were emptied (a.k.a. breakage)
during the course of a shift. Afterward, the manager issues replacement
bottles for depleted items and makes note of each transfer in the perpetual
inventory system.
To avoid bookkeeping errors, the manager should first make the appropriate
entry in the perpetual inventory system before pulling the individual
products off the liquor room shelves. The form should allow bartenders to
identify the exact product name, size and quantity being requisitioned.
Every brand behind the bar needs to be stocked in sufficient quantity to
meet demand. The bar par form indicates how much of each product should
CLEANING BAR AREAS
be stocked — both open and as backups. Maintaining bar par levels also is
effective in preventing theft because any product missing from the shelves or
backups can be detected quickly.
Depletion allowance sheets are used to record information regarding items

depleted from inventory without a corresponding sale. There are three
legitimate ways that can happen:
 Product can be transferred to another outlet or department
 it can be spilled
 it can be given out in a complimentary drink.
It‘s important to track the cost of inventory depleted as a result of these

actions, as it affects the bar’s cost of goods sold or pour cost.
Completing the cycle is the physical inventory form, which is used at the
end of each accounting period to record the results of a physical audit. The
intent is to determine the dollar value of the inventory on-hand at that point
in time.
Physical audits are strictly a management function. No hourly personnel

should be involved. Likewise, the results of the physical audit must be as
accurate as possible. Managers must be careful not to overlook any
products or count some items twice.
Running a bar requires making a significant investment in inventory, as

these “liquid assets” can disappear at an alarming rate. In fact, inventory
levels change with every flick of the bartenders’ wrists. Protecting that
working capital and ensuring that you’re realizing the necessary return on
that investment is a function of control. NCB
CLEANING BAR AREAS
http://www.nightclub.com/bar-management/inventory-management/control-freak
BREAKAGE REPORT
"Breakage" refers to incidents where either full or partial units of product

are dropped and broken or otherwise rendered unable to be served to your
customers. The loss of the Product inside the broken unit is accounted for
as "Breakage" so as to not have it accounted for as "Usage".
SALES REPORT
A record of calls made and products sold during a particular time

frame kept by a salesperson or their management. For example,
a typical sales report might incorporate data on sales volume observed per
item or group of items, how many new and current accounts were contacted
and when, and any costs that were involved
in promoting and selling products.
http://www.businessdictionary.com/definition/sales-report.html#ixzz329cwnlbu
CLEANING BAR AREAS
Self Check 1.1-4

Bar Inventory and Reports
IDENTIFICATIN: Identify what is being asked.
1. It verifies orders during receiving

2. This is signed when goods are received
3. This is where the goods are placed right after receiving
4. This is used to records transfer of goods from the stock room to the
bar
5. This refers to the required quantity at the bar for each product
6. Type of inventory done at the end of the cycle where actual count of
goods is done
7. This records spilled items or complimentary drinks given to guests
8. Who conducts physical audit in the bar?
9. This is a report of all items dropped or broken
10. What is the policy before issuing a bottle of liquor?
CLEANING BAR AREAS
Answer Key 1.1-4
1. purchase order
2. invoice
3. stock room
4. requisition
5. par level
6. physical inventory
7. depletion allowance sheet
8. management
9. breakage
10. exchange with empty bottle
CLEANING BAR AREAS
LEARNING OUTCOME SUMMARY
LEARNING OUTCOME #2 CLEAN AND MAINTAIN PUBLIC AREAS

CONTENTS:
1. Bar cleaning procedures
2. Safe work practices and first aid regulations
3. Hygiene practices specific on bar operations
4. Health Act related to basic hygiene requirements in bar area
1. Identified public areas are promptly cleaned and maintained in ac-
cordance with establishment standards
2. Empty and unwanted glasses are removed on a regular basis with
minimum disruption to customers
3. Tables are cleaned hygienically in accordance with establishment re-
quirements and standards
4. Customer service is enhanced thru courteous interaction with cus-
tomers
CONDITION:
Trainees must be provided with the following:
1. WORK PLACE LOCATION
Bar station
2. EQUIPMENT
Bar tray, refrigerator
3. TOOLS, ACCESSORIES AND SUPPLIES
Glassware, bar accessories, alcoholic and non-alcoholic beverages
4. TRAINING MATERIALS
Drink list, order slip, pen, bill folder
EVALUATION METHOD:
 Written and oral questioning
 Direct observation
 Practical demonstration
Learning Experiences
CLEANING BAR AREAS
Learning Outcome 2: CLEAN AND MAINTAIN PUBLIC AREAS
LEARNING ACTIVITIES SPECIAL INSTRUCTIONS
Read and understand the information sheet.

If you have some problem on the content of
1.2-1 Hygiene and Safe
the information sheet don’t hesitate to
Work Practices
approach your facilitator.
If you are ready answer self-check to ensure

2. Answer self-check 1.2-1
Refer your answers to the answer key. You
Hygiene and Safe Work
are required to get all answers correct. If not,
Practices
read the information sheets again to answer
all questions correctly.

1.2-2 Operate Bar Equip- Read and understand the information sheet.
ment
If you are ready, answer self-check to ensure
4. Answer self-check 1.2-2
Operate Bar Equipment
Refer answers to the answer key.
5. View video on Operate Watch the short video on Operate Bar

Bar Equipment Equipment

1.2-3 The Law and Bar Read and understand the information sheet.
Operations
7. answer self-check 1.2-3 If you are ready, answer self-check to ensure
The Law and Bar Opera- you have gained the knowledge required.
tions Refer answers to the answer key.
Congratulations on a Job well done!!! You have now successfully
completed the first learning outcome for Provide Wine Service and is
now ready the next LO. Good luck and use what you have learned here
well!!!

CLEANING BAR AREAS
HYGIENE AND SAFE WORK PRACTICES
At the end of the lesson, the students should be able to describe the hygiene
requirements for a bartender, discuss and demonstrate the proper way how
to wash hand, enumerate how to care and use bar utensils and equipment.
INTRODUCTION:
Proper hygiene practice is an important aspect of self-care. Although

techniques are basic, there are still many people who do not practice proper
personal hygiene.
Personal hygiene practices can affect many aspects of your life

including opportunities to date, health issues and how others perceive and
treat you. With this in mind, good hygiene practices are necessary.
Proper hygiene is something that takes time and commitment. If you

want to develop a balanced set of proper hygiene practices, evaluate where
you are lacking and develop a plan to implement those practices.
Companies should establish Safe Work Practices/Safe Job Procedures

for addressing significant hazards or for dealing with circumstances that
may present other significant risks/liabilities for the company. They should
reflect your company's approach to controlling hazards.
CLEANING BAR AREAS
Some regulations require employers to have written

procedures/instructions for specific activities/conditions. The number of
practices/procedures and the degree of detail will depend on the range of
work activities your company performs. It is important that management
and supervision are involved in the development of safe work practices and
that they provide adequate training for workers likely to follow these
practices.
Safe work practices are generally written methods outlining how to

perform a task with minimum risk to people, equipment, materials,
environment, and processes.
Safe job procedures are a series of specific steps that guide a worker
through a task from start to finish in a chronological order. Safe job
procedures are designed to reduce the risk by minimizing potential
exposure.
QUALITIES OF A GOOD BARTENDER
Here are some of the qualities that you must possess in order to
become a successful 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. Physically fit
7. Able to work under pressure
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8. Attentive
9. Cleanliness/good grooming
10. Good judgment
11. Service oriented
12. Honest
BARTENDER’S PREPARATION FOR SERVICE
A. PERSONAL APPEARANCE
1. Body cleanliness – take a warm cleansing bath daily. Use body de-
odorant daily and change undergarment frequently.
2. Posture – when standing and walking, hold the body erect with
shoulders and head back, the chest up and abdomen flat.
3. Skin – a good complexion is based on good health and require
proper food, plenty if sleep and regular exercise.
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4. Hair – hair is clean, free from dandruff, odourless, and must be

glossy in appearance.
5. Hands and nails – wash hands and nails 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 with uniform except watches or wedding
rings.
12. For women only –
 Wear well fitted foundation garments for good appearance
and health posture.
 Apply cosmetics moderately and neatly.
13. Avoid bad habits –

 Fussing with face, hair, neck, and picking at skin blemishes
while on duty.
 Using handkerchief in the dining room unless necessary.
 Sneezing or coughing carefully.
 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.
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B. HAND WASHING STEPS
1. Wet hands with warm water to melt the soap.

2. Apply soap to produce lather.
3. Rub for 10-20 seconds to remove germs.
4. Rinse away germs.
5. Dry hands with paper towel or hand dryer.
6. Turn off tap or faucet with paper towel.
CARE OF GLASSWARE
1. Handle with care.

2. Do not wash glasses mixed with plates or spoons.
3. Never used it in scooping ice.
4. Throw chipped or broken glass.
5. Do not pour hot liquid with cold glasses.
6. Never stack glasses.
7. Do not handle glass in bouquet.
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8. Always handle glass by the stem.
CARE FOR BAR EQUIPMENT
1. Make sure that drip mats are always clean.

2. Always wash spirit measure after use.
3. Turn spirit measures upside down after use.
4. Watch glasses as you wash them; they are expensive.
5. Air dry glasses. Do not polish them.
6. Do not leave riders in beer cases, rider are bottles, which are
placed on top of the stipulated quantity.
7. Handle glasses with stems by the stem; tumblers by the body.
8. Use detergent specially made for glasses to prevent spots and
smudges.
9. Air-dry equipment before storing them.
10. Keep bar equipment always clean and sanitary; wash them after
every use.
SOME HINTS FOR A GOOD BARTENDER:
1. Always be clean, cheerful,

tidy and diplomatic.
2. Remember your hands
are in constant view to
pay attention to finger-
nails.
3. Make sure that cocktail
napkins, coasters, stir-
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rers are being served with every drink. Little gestures pay divi-
dends.
4. Make sure aerated water like soda, tonic, etc. and other mixes are
fresh which will give life to drink.
5. Use proper glass for each drink.
6. Keep cherries, olives, cocktail onions in their juices as to keep
fresh.
7. As a professional bartender, even though you are mixing drinks,
your eyes should be alert on the surrounding.
8. Mix drinks in front of the guest or in the guest’s sight, if forgotten,

refers to recipe file without notice of the guest.
9. Locate for a proper place for preparing mise en place; place where
you can also see if guests are coming.
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10. Mixing is an art, so follow recipes which are standardized.

11. Know the proper frosting of the glasses.
12. Always hold glasses by the stem or base not by the body.
13. Ice is essential in all cocktail bars. See that it is always clear and
clean.
14. Always keep your glasses clean and polished.
15. The displays of your bottles have to be always checked up in case
some of the bottles are not in proper place.
16. Don’t use chipped or broken glass. All broken glass kills all the fla-
vors of the cocktail or drink.
17. Remove glasses and bottles from the table as soon as empty
18. Matches are always ready in an instant as this part of the bar-
tender stock of trade.
19. Always break an egg in separate cup while preparing cocktail in
case an egg is not fresh enough to be used.
20. Always use fresh fruits or juices for cocktails if possible, for the
best result or taste.
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SAFETY MEASURES IN THE BAR INCLUDES THE FOLLOWING

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 assigning security guards or bouncers to control crowds and pre-

vent or handle problems with customers especially troublemakers
 prohibiting deadly weapons inside the bar
 assigning male workers to work during late hours
 walking closer employees to their car or providing transportation
for them
 installing security camera
 keeping direct numbers to police stations in case of emergency
FIRST AID FOR CUTS AND SCRAPES
Minor cuts and scrapes usually don't require a trip to the emergency room.
Yet proper care is essential to avoid infection or other complications. These
guidelines can help you care for simple wounds:
1. Stop the bleeding. Minor cuts and scrapes usually stop bleeding

on their own. If they don't, apply gentle pressure with a clean cloth
or bandage. Hold the pressure continuously for 20 to 30 minutes
and if possible elevate the wound. Don't keep checking to see if the
bleeding has stopped because this may damage or dislodge the clot
that's forming and cause bleeding to resume. If blood spurts or
continues flowing after continuous pressure, seek medical assis-
tance.
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2. Clean the wound. Rinse out the wound with clear water. Soap can
irritate the wound, so try to keep it out of the actual wound. If dirt
or debris remains in the wound after washing, use tweezers
cleaned with alcohol to remove the particles. If debris still remains,
see your doctor. Thorough cleaning reduces the risk of infection
and tetanus. To clean the area around the wound, use soap and a
washcloth. There's no need to use hydrogen peroxide, iodine or an
iodine-containing cleanser.
3. Apply an antibiotic. After you clean the wound, apply a thin layer

of an antibiotic cream or ointment such as Neosporin or Polysporin
to help keep the surface moist. The products don't make the wound
heal faster, but they can discourage infection and help your body's
natural healing process. Certain ingredients in some ointments can
cause a mild rash in some people. If a rash appears, stop using the
ointment.
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4. Cover the wound. Bandages can help keep the wound clean and
keep harmful bacteria out. After the wound has healed enough to
make infection unlikely, exposure to the air will speed wound heal-
ing.
5. Change the dressing. Change the dressing at least daily or when-

ever it becomes wet or dirty. If you're allergic to the adhesive used
in most bandages, switch to adhesive-free dressings or sterile
gauze held in place with paper tape, gauze roll or a loosely applied
elastic bandage. These supplies generally are available at pharma-
cies.
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6. Get stitches for deep wounds. A wound that is more than 1/4-
inch (6 millimeters) deep or is gaping or jagged edged and has fat
or muscle protruding usually requires stitches. Adhesive strips or
butterfly tape may hold a minor cut together, but if you can't easily
close the wound, see your doctor as soon as possible. Proper clo-
sure within a few hours reduces the risk of infection.
7. Watch for signs of infection. See your doctor if the wound isn't
healing or you notice any redness, increasing pain, drainage,
warmth or swelling.
8. Get a tetanus shot. Doctors recommend you get a tetanus shot

every 10 years. If your wound is deep or dirty and your last shot
was more than five years ago, your doctor may recommend a
tetanus shot booster. Get the booster as soon as possible after the
injury.
http://www.mayoclinic.org/first-aid
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Self Check 1.2-1

Hygiene and Safe Work Practices
True or False: Write T if the statement is correct and F if it is wrong. Write
your answer on the space provided.
1. _______________. A good bartender must be physically fit.

2. _______________. A good bartender must be able to work under pressure.
3. _______________. A good bartender must be knowledgeable on preparing
and serving beverages.
4. _______________. A bartender should take a bath every other day.
5. _______________. A bartender should wash their hands before leaving the
restroom.
6. _______________. A bartender could wear jewelries while on duty.
7. _______________. A bartender should brush his teeth once a day.
8. _______________. A bartender could smoke while on duty.
9. _______________. A bartender should comb his hair in the dining room,
kitchen or in the pantry.
10. _______________. A bartender should avoid counting tips or playing with
pocket coins while on duty.
11. _______________. Mixed glasses with plates and spoons when washing.
12. _______________. Glasses could be used in scooping ice.
13. _______________. Always handle glasses by the stem or base not by the
body.
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14. _______________. Do not pour hot liquid with cold glasses.

15. _______________. Always wash spirit measure after use.
16. _______________. Air dry equipment before storing them.
17. _______________. Use proper glass for each drink.
18. _______________. Mix drinks out of the sight of the guests.
19. _______________. Always be clean, cheerful, untidy and diplomatic.
20. _______________. Always use fresh fruits or juices for cocktails for the
best result or taste.
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Answer key 1.2-1
1. T
2. T
3. T
4. F
5. T
6. F
7. F
8. F
9. F
10. T
11. F
12. F
13. T
14. T
15. T
16. T
17. T
18. F
19. F
20. T
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OPERATE BAR EQUIPMENT
At the end of the lesson, the students should be able to operate correctly the
different bar equipment.
INTRODUCTION:
The high cost of operating the bar includes the purchase of bar equipment
which is necessary in preparation of drinks and storage of bar stocks.
Training employees to use equipment correctly and carefully will extend the
life of equipment and help the company save on costs.
Teaching employees to use equipment properly and to work safely can help
the company reduce expenses since accidents can be prevented and the use
of equipment is maximized.
HOW TO USE A GLASS WASHER
Operating Instructions
The operating instructions provided below are generic operating instructions

for every glass washer. Therefore, it is important to note that none of these
instructions are not exact for your machine. You should always refer to the
manufacturers handbook provided at purchase for important operations and
maintenance.
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Before Switching On the Machine Check:

 Machine is empty
 Wash tank(s) are clean
 Filters/Strainers (and curtains if applicable) are in position
 Wash arms and jets are fully located
 Rinse arms are in position
 Drain plug is located
 Detergent & Rinse Aid containers are full and without an airlock
Filling the Machine:

 Check machine is ready for filling
 Switch on at wall isolator
 Close door(s)
 Switch machine on (filling will commence)
 Wait for machine to reach operating temperature
 The machine is now ready to wash.
Washing Procedure:
 Always rack correctly
 Select the correct wash cycle
 Slide rack into washer
 Close door (if appropriate)
 Allow washing to commence
 Complete the full wash cycle without interruption
 Allow dishes to dry prior to stacking
 Always allow the machine to automatically complete the full washing
process
 Never interrupt the wash program
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 Never forcibly increase the rack throughput

Washing Glasses:
 Rack correctly
 Use provided glass rack
 Always place glasses facing down for best washing results
 Insure regular renovation of glasses
Do not overload racks, minimize the overlap of crockery. Cycle times are
short and water consumption per cycle low - so there is no advantage in
overloading racks.
Pre-Rinsing:
Pre-scraping of dishes is required by hygiene regulations. The best method

is to pre-rinse with a pre-rinse spray unit - or alternatively by scraping or
dunking in water.
 Always pre-spray to remove excess soil
 The machine is NOT a waste disposal unit
 Not pre-rinsing will lead to poor wash results
Upon Completion Of Service:

 Switch of machine and isolate
 Open doors and drain machine
 Remove filters/strainer, (strainer baskets, curtains if applicable) and
clean
 Check wash jets and clear if necessary
 Remove all food and debris from tank
 Clean the wash tank
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 Replace all removable components

 Leave door ajar to allow machine to dry
Chemical Checklist:
 Always observe safety instructions
 Never mix chemicals
 Always ensure feed tubes are correctly placed in containers
 Always ensure that there is sufficient chemical for the service period
 Always observe COSHH regulations (printed on chemical containers)
Glass Renovator Powder
Glass renovator powder is a modern low foam mildly alkaline cleaner, to be used to
remove stains for glassware caused by rinse aid residues, yeas and proteins. Glass
renovator effortlessly returns glasses to their original sparkle. As a general guide, to
renovate your glassware:
 Prepare cabinet glasswash by isolating the detergent feed and drain

the machine.
 Load the machine with the glasses and fill with clean fresh water.
 Bring the machine to operating temperature.
 Add
approximately
1oz of powder
per gallon of
water
 Run through full
cleaning cycle.
 Drain the
machine.
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 Reconnect detergent supply and run through normal cleaning

program
 With heavily stained glassware, soak glass for approximately 10
minutes in a bucket and then rinse thoroughly
http://industrial-warewashers.com/glasswasher-dishwasher-buyers-guide.html#C4
DRYING
Single tank commercial dishwashers do not have a drying cycle. However,

the machines do rinse at high temperatures which promote fast drying
particularly when drying agents are used. We recommend prompt removal of
the rack from the machine - leave the rack on the bench for 2 to 3 minutes
before emptying. This time will be reduced with correct use of drying agent
(rinse fluid) which reduces water surface tension and allows water to drain
quickly from washware.
For advice on drying agents and injectors refer to your chemical supplier.
DAILY CLEANING
It is essential that the machine is drained and cleaned at the end of each
day. Drain the machine then remove, clean and replace filters as per the
operating instructions. Regularly check the wash and rinse jets and clean
them if necessary – see below.
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REGULAR SERVICING
Regular servicing of the dishwasher is absolutely essential to keep the

machine in top working condition and obtain the best performance. Contact
Authorised Service Provider.
HOW TO USE A BLENDER
STEPS:
1. Make sure the blender is plugged

in, clean, and in working condi-
tion.
2. Put whatever you want to blend

inside of it.
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3. Close and hold the cover tightly.
4. Press the button that makes it

work. Choose an appropriate
speed setting depending on what
you are blending.
5. Wait until it's blended.

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6. Open it up, and put it in a cup
http://www.wikihow.com/Use-a-Blender
HOW TO USE A COFFEE MACHINE
Instructions
1. Read the instructions that come with your particular machine before
you begin using it as some machines differ.
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2. Thoroughly clean your machine with soap and water before using it if
it has been sitting in your cabinet for some time.
3. Fill the coffee machine with enough water to make the amount of cof-
fee you desire. You will probably want about three cups of water per
person. You can adjust this amount if you drink really large or small
cups of coffee. Fill the machine by filling the glass pot up with tap wa-
ter and pouring the water into the machine.
4. Place a coffee filter inside the plastic filter holder. Use a tablespoon to
fill the coffee filter with ground coffee beans. For strong coffee, pour 1
tbsp. per 8 ounces of water into the filter. If you like your coffee less
strong, pour 1 tbsp. of coffee for every 16 ounces cups of water in the
filter. It may take you some time figure out how much coffee to use in
order to get your desired strength out of a cup of coffee. Close the lid
to the coffee machine once you have filled the filter.
5. Turn on the coffee machine and wait as the coffee brews. The machine
should beep to indicate to you that the coffee is completed. It is impor-
tant not to try to remove the pot while the coffee is brewing because it
will not be as strong as it should be and coffee will continue to pour
out of the spout until it is completed.
Tips & Warnings

 Make sure you wait until the machine has cooled off before you at-
tempt to clean out the machine or you could burn yourself from the
hot steam. Program your coffee machine to begin brewing at a particu-
lar time in the morning to save yourself even more time in the morn-
ing.
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http://www.ehow.com/how_4880815_use-coffee-machine.html
HOW TO USE A COFFEE MAKER
Instructions
1. Remove the carafe from the coffee maker.

Your carafe will have lines to mark where
each cup is. Fill your carafe with water,
equal to as many cups of coffee as you
would like.
2. Pour the water from the carafe into the reservoir of the coffee maker,
and place the carafe back into position.
3. Place a coffee filter into the filter basket. The amount of coffee you'll
need to add depends on how strong or weak you like it. Check what
the recommendations are
for your particular blend.
Add the grounds into the
filter using a spoon.
4. Press the "On" button on

your coffee maker, and
wait for your java to brew.
Tips & Warnings

 If you are displeased with the taste, there are a number of things you
can do: change the water to coffee ratio, use different beans, use dif-
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ferent sweeteners or creams, add cinnamon, vanilla or chocolate. This

is just a way to get started.
 Remember that this won't taste like an espresso from your coffee
shop. This will be a simple cup of drip coffee.
http://www.ehow.com/how_2208506_use-coffee-maker.html
HOW TO USE A REFRIGERATOR
Instructions
1. Check that the refrigerator

is in good working order and
the temperature is set to at
least 40 degrees, which is
the recommended setting for
most items. Ensure all
shelves and spaces are
clean and the door and light are functioning before use.
2. Keep all the contents of the refrigerator in separate drawers or on dif-

ferent shelves. This will help limit the chance of things becoming con-
taminated and keep the space organized and user friendly.
3. Clear out foods every few days, discarding those with a limited shelf
life or things that are past their date. Many items in jars or cans are
only safe to use for a few days after opening so throw these out if there
is any doubt about when they were opened.
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4. Clean your refrigerator on a regular basis (at least every two weeks)
paying special attention to the bottom shelves for things that may
have dripped or fallen. Clear up spills as soon as they occur to prevent
mold and stickiness.
5. Be energy efficient by keeping the door closed as much as possible

and not allowing the temperature to rise above the recommended
amount. Always close the door firmly and check that the seals around
the door are pressed firmly together.
Tips & Warnings

 Always leave items in their original containers to know the exact use
by date.
 If sharing a refrigerator with several people divide up very perishable
items and organize a cleaning schedule to keep your fridge well main-
tained.
 Installing a thermometer in the refrigerator will let you constantly
monitor the temperature.
 Older refrigerators use a lot more energy than newer models and will
increase energy bills.
 Never leave perishable items in the refrigerator if you are going away
for more than a few days.
 Throw out anything that has a strange smell or discoloration even if it
is still in date.
http://www.ehow.com/how_2145898_use-refrigerator.html
CLEANING BAR AREAS
HOW TO USE A JUICER
Instructions
1. Set up the work space. Juic-

ing is messy business, so
proper setup is essential to
keep the counters and floors
clean. Lay out absorbent pa-
per on the counter where the
reamer will be placed. Newspapers work well for catching any stray
juice, especially if the operation will take place outside on a picnic ta-
ble or bench.
2. Cut all of the fruit in half using the small paring knife. Cut around the
center of the fruit so that the stem and the end of the fruit are on op-
posite ends. These elements make the fruit easy to hold when juicing.
3. Set up the juicing operation. Place the juicer in the center of the
counter and have the freshly washed pitcher near the operation so
that the juice may be easily transferred to the pitcher. Take half of one
fruit and push it down directly over the pointed reamer. Don't push
too hard, especially if the fruit has a thin skin, since this will break
the fruit open and make it more difficult to extract the juices. Turn the
fruit slowly and gently in one direction to continue draining the juices.
Then turn the opposite direction and continue the same process.
When all the juice has been removed, toss the fruit into a paper or
plastic bag that will serve as the trash container. When all of the fruit
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has been through the reamer, don't take the clean fruit rinds to the
trash. Use the zester to make a few curly fruit rinds to place on the
glasses as a serving garnish.
4. Strain the juice from pitcher to pitcher. Place the strainer over the
empty pitcher and pour the liquid from the full pitcher into the empty
one. This will strain any seeds or large pieces of pulp from the liquid.
Some citrus drinkers prefer their juice without any pulp and this is
easy to do with a fine wire strainer. Pour the liquid slowly and empty
the strainer if it becomes clogged with pulp.
5. Add back extra pulp. Take a bit of pulp from the strainer and stir it
into the fresh juice in the pitcher. This step is optional, but health re-
searchers at Texas A&M University found that eating pulp by itself in-
creased the antioxidants and reduced the amount of cholesterol and
plasma triacylglycerol in laboratory rats. They state the findings are a
good recommendation for the human diet. If you enjoy a bit of pulp, go
for the potential health advantage.
Tips & Warnings

 Roll the citrus on the counter to loosen the pulp inside the fruit. This
will make the process of juicing easier to accomplish. Involve the fam-
ily in the juicing process. It's easy and there is limited change for in-
jury during juicing. If children wish to try their entrepreneurial skills
at a juice stand, check out the Sunkist Corp.'s Web page with hints
for a successful lemonade stand (see resources). Fruit rinds work well
in composting.
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 Some recipes suggest putting citrus into a microwave for 10 to 15 sec-

onds before juicing. If this method is used, test the temperature of the
variously sized fruit before juicing. The interior juice can quickly heat
up and be hot to the touch as it is juiced.
http://www.ehow.com/how_5007482_use-juicer.html
HOW TO USE A BEER DISPENSER
Instructions
SETTING UP YOUR KEGERATOR
1. Gather the tools you need to assemble your kegerator. They should
be listed in the instruction manual.
2. Position the gasket over the airflow hole in the top of the refrigerator.
Line up the pre-drilled screw holes and tighten the tower in place.
3. Thread the tower beer line through the airway hole and tighten it.
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4. Install the guardrail on top of the kegerator, following the instruc-

tions in your owner's manual. Tighten it with the screws provided in
your kegerator kit.
5. Connect the air line hose to the bottom nipple of the regulator.
6. Attach the carbon dioxide tank, following the instructions provided

in your owner's manual.
7. Securely attach the air line (red) to the angled nipple on the coupler,
using an air line clamp.
8. Put the coupler inside the keg opening. Lock the coupler into place
by turning it clockwise.
9. Insert the tap into the opening at the top of the keg. Line up the
notches, and push the tap in.
10. Turn the tap clockwise until it locks, keeping the lever up. Press
down on the lever. This will open the keg up.
11. Tighten the faucet on the faucet collar, using a wrench.
12. Set the thermostat of your kegerator to between 34 and 38 degrees
Fahrenheit. Plug it into an outlet.
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FILLING UP YOUR BEER TOWER
1. Fill the central cooling tube with ice, and then pour cold water to fill
the tube to the level marked on the tube.
2. Rinse the tube of the beer tower with cold water.
3. Fill the beer tube with beer. Tilt the tube to minimize the foam build-
up.
DISPENSING THE BEER
1. Rinse the beer glass with cold water to chill it.

2. Angle the glass at 45 degrees under the tap or spout, and then pull the
tap or spout with a slow, smooth motion. Allow the foam to collect at
the bottom of the glass, and then slowly dispense the fresh beer under
the foam.
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3. Straighten the glass when it is three-quarters full, taking care not to let
the tap or spout touch the dispensed beer.
4. Skim the foam off of the bee with a beer skimmer.
http://www.ehow.com/how_7477014_use-beer-dispenser-home.html
CLEANING BAR AREAS
Self Check 1.2-2

OPERATE BAR EQUIPMENT
PROCEDURE:
Direction: Arrange the following steps chronologically. Write A for the first
step, B for the second, and so on. Write your answer on the space
provided.
A. BLENDER
1. _______________. Close and hold the cover tightly.
2. _______________. Open it up, and put it in a cup.
3. _______________. Make sure the blender is plugged in, clean, and in
working condition.
4. _______________. Wait until it's blended.
5. _______________. Put whatever you want to blend inside of it.
6. _______________. Press the button that makes it work.
B. COFFEE MAKER
7. _______________. Press the "On" button on your coffee maker, and
wait for your java to brew.
8. _______________. Place a coffee filter into the filter basket.
9. _______________. Pour the water from the carafe into the reservoir of
the coffee maker, and place the carafe back into position.
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10. _______________. Remove the carafe from the coffee maker.
Answer Key 1.2-2
A. BLENDER
1. C
2. F
3. A
4. E
5. B
6. D
B. COFFEE MAKER
7. D
8. C
9. B
10. A
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THE LAW AND BAR OPERATIONS
At the end of the lesson, the students should be able to recognize the legal
aspects of the bar operations.
INTRODUCTION:
Alcohol has been used for centuries in social, medical, cultural, and
religious settings. Most Americans believe alcohol can be used responsibly
by adults for social and religious purposes. However, alcohol can also be
used to excess resulting in health, social, legal, and other problems.
Students may receive conflicting messages about alcohol from the news
media, school, their friends, and their parents. On the one hand, they hear
that moderate alcohol use is acceptable, and in some instances may actually
be good for your health; on the other hand, they are told that alcohol is a
drug that requires abstinence until age 21. In addition, advertisements and
media images often present alcohol as a means to success and an enjoyable
life. These conflicting messages, combined with misunderstandings and
misinformation, do not help students make responsible decisions about
alcohol use.
Alcohol is a depressant that can affect people in a huge variety of ways

- some folk are pleasantly relaxed by the drug, others lose their inhibitions
CLEANING BAR AREAS
completely while for the less fortunate it can turn them into mumbling,
dribbling bores or crazed psychotic nutters.
It's important to note that even though alcohol is legal, it is still a very
powerful and addictive drug that can have a devastating effect on some
people's lives
THE LAW AND THE BAR ATTENDANT
LIQUOR LAWS
Though liquor laws vary in detail there are many points common to all
States and Territories:
 Underage drinkers
People under the age of eighteen must not be served alcoholic drinks.
 Intoxicated persons
It is an offence to serve alcohol to an intoxicated person.
 Measures
Correct measures must be given at all times.
 Smoking
The Health Regulations prohibit anyone handling food or liquor from
smoking. Your employer can fined heavily if you smoke while on duty,
and so can you.
 Glasses
A clean glass must be used for each drink, even for the same person
asking for the same drink as before. Glasses which are cracked or
chipped must never be used.
 Sale of bottles
Liquor may be bought and taken from the premises only during
ordinary licensing hours.
 Drip trays
CLEANING BAR AREAS
In most States drip trays must have dye placed in them to make sure
that beer in them cannot be re-sold.
UNDERAGE DRINKING
In all States and Territories it is against the law for bars, restaurants
and bottleshops to serve alcohol to people under the age of eighteen.
Offences can result in fines for the bar attendant as well as for the
establishment. The rule is, ‘if in doubt, keep them out’. The details of the
law vary from State to State, but usually children are allowed only in the
‘unrestricted’ parts of a hotel, and must be under the control of an adult. If
you are in doubt about a customer’s age, and you feel that there may be a
problem if you query it, get help from your supervisor. Young people may be
requested to show a proof of age card to complete and sign a formal
statement of age.
INTOXICATED PERSONS
It is against the law to serve alcohol to people who are drunk. Obviously
enough the bar attendant cannot be expected to judge whether or not
customers are intoxicated by any strictly scientific test such as analysing
their blood alcohol level, so you must rely on the obvious sign, such as:
 Slurred speech
 Clumsiness (e.g. knocking drinks over)
 Unsteadiness and loss of balance
 Carelessness with money
 Excessively loud speech
 Aggression.
CLEANING BAR AREAS
Also, if the customer has been in your bar for some time, you may know
how much he or she has had to drink.
REFUSAL OF SERVICE
If you are sure that a customer has had too much to drink you must,
by law, refuse to serve them more alcohol. This can be difficult. Before
refusing service to a customer it is wise to get the approval of your
supervisor and to inform security (if available). You do not want to cause a
public incident which will embarrass other patrons, nor do you want to
offend the intoxicated customer. So talk to the person quietly so that others
cannot hear. Show concern for them and offer them something to eat, or
offer to call a taxi for them. If that does not work, have a quiet word with
their companions, suggesting that the person who has had too much should
be put in a taxi or driven home by a friend.
In spite of your best efforts intoxicated customers may be offended

and become angry when you refuse to serve them. Keep calm, and remain
polite. Explain why you cannot serve them. Make it clear that you would be
breaking the law if you served them and that the establishment could lose
its license. But of course some people are not open to rational argument
when they are drunk. If you need help, quickly call your supervisor.
LEGAL ASPECT OF SERVING ALCOHOLIC BEVERAGES
All service of alcoholic beverages requires a license. One should check

with the local municipality to learn everything in connection with the service
of alcohol in their locality.
“City Ordinance of Metro Manila”

CLEANING BAR AREAS
Ordinance No. NC-85, S - 89
CONDITIONS FOR THE EXERCISE OF LIQUOR LICENSE
 That the licensee shall undertake and provide measures to suppress

disorderly conduct and disturbance of the place due to liquor use;
 The liquor shall be sold or served only to persons 18 years of age or
over in case of doubt, the licensee shall demand proof of age;
 That the licensee shall not allow his place of business to be haven of
hoodlums and women of ill-repute;
 That the licensee shall not violate any provisions of this Ordinance.
PROHIBITED AREAS
 Bars/cocktail lounges, pub houses, beer gardens and other amuse-

ment place within a radius of 50 meters from an academic school,
church, hospital or public building.
 Nightclubs, cabarets within a radius of 200 meters from an academic
school, church, hospital or public building.
 Manufacturers, distillers, or producers within residential area of the
City.
Prohibited, however, is that amusement establishment mentioned in item

a and b is already exiting before the erection of any academic school,
church, hospital or public building shall not be covered by the prohibition.
PROHIBITED TIME
No licensed liquor dealer shall or serve liquor before 8:00 a.m. and
past 10:00 p.m. However, special permit may be issued upon payment of
CLEANING BAR AREAS
annual permit fee of ₱ 2,000.00 to a qualified establishment to be allowed to

sell liquor past 10:00 p.m.
CLOSED HOURS: WHEN UNLAWFUL TO SELL
All saloons, bar and other drinking places shall be allowed to remain
opened to the public everyday, including Sundays except from 2:00 a.m.
until 8:00 a.m.
EVIDENCE OF ILLEGAL SALE
Drinking liquor within the premises of any store or establishment,

which is not a duly licensed liquor dealer, shall be evidence of illegal sale.
LICENSE FOR SALE OF LIQUOR IN CERTAIN PLACES PROHIBITED
No license shall be granted for the sale of intoxicating liquors in public

markets, kiosks, booths or stands in public places or plazas or to street
vendors or peddlers, or in any case, to an establishment located within a
radius of 50 meters from any academic school.
DRINKING LIQUOR IN PUBLIC PLACES, PROHIBITED
The drinking of alcoholic beverages in nay public, sidewalks, street,

avenue, thoroughfare, park or plaza at any time of the day or night is
prohibited. Provided, however, that the said prohibition should not apply to
public parks or places designated for picnics, excursions of private health
resort or parks duly licensed as such.
PENALTY
CLEANING BAR AREAS
Any violation of the provisions of this Ordinance shall be punishable

by a fine of not more than ₱ 500.00 or imprisonment at the discretion of the
court.
CONFISCATION AND FORFEITURE
In addition to the penalty imposed for the violation of any provision of

this ordinance the same shall carry with it the confiscation and forfeiture of
all beverages in favor of the City Government.
EFFECTIVITY CLAUSE
This Ordinance shall take effect upon its approval.
RENACTED FEBRUARY 9, 1989
All city or local municipality has a very strict legislation about service
of alcohol to person under 18 or those who are intoxicated. In all instances,
it is prudent to make available alcoholic beverage to those who may legally
have them but to insist that you maintain control over the service.
CLEANING BAR AREAS
Self Check 1.2-3

The Law and Bar Operations
A. True or False: Write T if the statement is correct and F if it is wrong.

Write your answer on the space provided.
1. _______________. A person who is 15 years old and above is allowed to

drink alcoholic drinks.
2. _______________. It is an offense to serve alcohol to an intoxicated per-
son.
3. _______________. Glasses which are cracked or chipped could be used
in serving drinks.
4. _______________. Liquor may be bought and taken from the premises
only during licensing hours.
5. _______________. All service of alcoholic beverages requires a license.
B. ENUMERATION.
Direction: Enumerate the following. Write your answer on the space

provided.
6 – 10. What are the signs that the person is intoxicated?
6. ____________________________________________
7. ____________________________________________
8. ____________________________________________
CLEANING BAR AREAS
9. ____________________________________________
10. ____________________________________________
Answer Key 1.2-3
A. TRUE OR FALSE
1. F
2. T
3. F
4. T
5. T
B. ENUMERATION
6. Slurred speech
7. Clumsiness (e.g. knocking drinks over)
8. Unsteadiness and loss of balance
9. Carelessness with money
10. Excessively loud speech
Aggression
Any strictly scientific test such as analysing their blood alcohol
level

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Issue No.

01 September 2021 QMR President

HOW TO USE THIS MODULE

Welcome to the Module “Cleaning Bar Areas”. This module contains

You are required to go through a series of learning activities in order to

Recognition of Prior Learning (RPL)

01 September 2021 QMR President

Prepared by: ABIGAIL S. LOPEZ, MBA, MMHM

01 September 2021 QMR President

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

1 Participate in workplace Participating in workplace

2 Work in team Working in team

3 Practice career Practicing career

Practice occupational Practicing occupational

1 Develop and update Developing and updating

2 Observe workplace Observing workplace

3 Perform computer Performing computer

4 Perform workplace and Performing workplace and

5 Provide effective customer Providing effective

01 September 2021 QMR President

1 Clean Bar Areas Cleaning Bar Areas TRS512395

2 Operate Bar Operating Bar TRS512396

Prepare and Mix Preparing and Mix

1 Prepare Espresso Preparing Espresso TRS3113100

2 Texture Milk Texturing Milk TRS3113101

3 Prepare and Serve Coffee Preparing and Serving TRS3113102

01 September 2021 QMR President

HOW TO USE THIS COMPETENCY-BASED

01 September 2021 QMR President

ANSWER KEY 1.2-1............................................................................70

01 September 2021 QMR President

1. Bar surfaces and equipment are cleaned in accordance with

01 September 2021 QMR President

 APERITIF - is any drink taken before meals, to improve your appetite

01 September 2021 QMR President

 FOOD AND BEVERAGE SERVICE ATTENDANT - refers to the work-

01 September 2021 QMR President

 SILVERWARE - tableware made of solid silver, silver gilt or silver

Other Terms Used:

 CAPTAIN WAITER – Chef de Etage

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME #1 CLEAN BAR AND EQUIPMENT

01 September 2021 QMR President

5. Preparation of reports according to policy procedures

01 September 2021 QMR President

Learning Outcome 1: CLEAN BAR AND EQUIPMENT

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

01 September 2021 QMR President

INFORMATION SHEET 1.1-1

CLEAN BAR AREA

Since cleaning and sanitizing may be the most important aspects of a

The objective of cleaning and sanitizing food contact surfaces is to

01 September 2021 QMR President

Necessary equipment (brushes, etc.) must also be clean and stored in a

Cleaning/sanitizing procedures must be evaluated for adequacy

In cleaning the bar the following should be considered: what areas

Public Areas include the following:

The public area cleaning service comprises of the following:

01 September 2021 QMR President

 cleaning of the glass and walls

Cleaning Tools, Equipment and Supplies:

HOW TO OPERATE CLEANING EQUIPMENT

01 September 2021 QMR President

The following accessories are supplied:

 Crevice nozzle – for cleaning in folds, crevices or corners.

01 September 2021 QMR President