Republic of the Philippines

CAVITE STATE UNIVERSITY NAIC

(Formerly CAVITE COLLEGE OF FISHERIES)
Bucana Malaki, Naic, Cavite
www.cvsu-naic.edu.ph

Management Department
Bachelor of Science in Hospitality Management
BSHM26: Bar and Beverages Management

Module 1:
Types of Bar and Beverages Service

Prepared by:

RON CLEOYD A. PASION

Instructor I

Reviewed by:

PETER DANIEL Z. DIAZ

Management Department Chair

Noted by:

DIONITO F. MANGAO JR.

Director for Curriculum and Instruction
 Module 1

Types of Bar and Beverages Service

OBJECTIVE:

 Define bar/tavern and beverages

 Discuss the history of bar in the Philippines
 Describe the different types of bar and beverages

Historical View of the Bar

1.Tavern – referred to by the Babylonians during the ancient time as alehouses and high

price watered-down beer. The Greeks and Romans established tavern that served food,

as well as drink sometimes had lodging house for the night; some had gambling and

other amusements.

After the fall of the Roman Empire, life in most of Europe became much premature. When the

next taverns reappeared they were alehouses along the trade routes with stable for horses. In

England the 2.Public house, or pub, develop during Saxon times as a place where people

gathered for fellowship and pleasure.

As time went on, the tavern became a permanent institution all over Europe. There were many

versions: inn, pub, cabaret, a place of refreshment with entertainment and music and dancing; a

meeting place. Whatever its form, the tavern was a place to enjoy life, to socialize, to exchange

ideas, to be stimulated.

When Europeans immigrated to America they brought in the taverns with them. It was

essential to town welfare to have a place providing drink, lodging and food. As town grew into

cities and roads were built connecting them, taverns follow the roads. It was in the taverns that

the spirit of revolution was born, planned, and translated into action. Tavern was the rendezvous

of the rebels. Here the sons of the Liberty were formed and held their meeting. By the middle of
1800’s the American tavern was turning into large scale, inn for the travelers and businessman

of a nation on the move. At the same time drinking places without lodging were appearing.

These kept the name tavern, while the more elaborate inn adopted the name hotel but the

hotel kept its bar room. It was open a showplace, with a handsome mahogany bar well-

dressed bartender.

By the turn of the Century the successors of the early taverns had taken many forms.

There were glittering hotel that served the rich in the world’s cities. The fashionable

cabarets were rich and famous men meet, music hall private clubs, Café’s and ranging

from elegant to seedy, big city saloon or lounge, and the corner saloons of working class

districts where many an unhappy man drowned his sorrows in drink.

As regards the word bar, it is commonly accepted that it comes from the “barrier” or

protective rail on the counter of the traditional American saloon. This barrier was made

for the clients to rest their arms on, then the word “bar” began to design the place where

drinks were served and later on the whole premises.

OVERVIEW OF THE BAR SERVICE DEPARTMENT

Bar service is the art of mixing wines and distilled spirits ( liquors and liqueurs), cocktail drinks,

non-alcoholic beverages (mock tails), modifiers, special agents, preparations, beverage service,

merchandising and quality service. It is one of the most interesting jobs because the profession

involves accuracy to measurements of wines, beers, and spirits and intense understanding of

several kinds of alcoholic beverage products and garnish accompaniments to produce the best

concoction requested by the guest.

A skilled barman is one who understands the activities of sustaining the bar (par) stocks in their

best qualities, setting up the bar efficiently and effectively, preparations of mis en place before

the start of the function or operation, excellent cost analysis and control and good product

knowledge. This aspect is not only important in the dining room service in beverage service and

merchandising.
An effectual bar service staff needs an absolute familiarity of alcoholic and non alcoholic

beverages, their compositions, procedures, tools and equipment and ways and means of

production. Being capable to differentiate on product to another will not only create an impact

towards learning and improved service procedures. It will also impart intimacy and develop

professionalism on the part of the bartender.

WHAT IS BEVERAGE?

Any liquid that can quench the thirst are called beverage. Beverage is any kind of liquid.

We are always taking water, Water is a beverage item. Water, tea, coffee, milk, juice, beer and

any kind of drinks item are listed in beverage items. Actually, beverage means any kind of

Liquid item.

The word Beverage is a noun. Beverage can be hot and cold or an alcohol item and the

beverage can be used for everything that you can drink but sometimes it’s define gone to style.

The word Beverage is used as a replacement for the word of drink in the restaurant, bars or in

shops, if some want to get nonalcoholic beverage then he/she will get cold or hot beverage and

if someone want to get alcoholic beverage then he/ she will get wine, spirit or beer etc. In many

countries in the word drink is used as the word beverage.

HISTORY AND DEVELOPMENT OF BAR INDUSTRY IN THE PHILIPPINES

There is a rousing energy presently felt in the Philippine bar scene. The Philippines has been

turning heads in the international bartending competitions for a few years now. Some of the best

bartenders in the world come from the Philippines. This may come as a surprise to you, dear

imbibers, but not to passionate personalities in our growing and exciting industry. After all, we

have a long, rich history connected to alcohol. From the Spanish, we were taught how to make

cerveza or beer. Also, we can’t deny the great influence Americans have had in our culture.

They brought the cocktail culture here  (in army bases they had officers’ bars) and most likely

taught Filipinos how to make cocktails the way they do. They passed on the skills and

knowledge to Pinoy bartenders.

Fast forward to the present, the past few years have seen some major developments in the bar

and cocktail culture. Now is the dawn of a new era. New and exciting bars and restaurants are

opening left and right, offering varied yet polished drinks to suit every mood. Bartenders are the

new chefs (liquid chefs), the new superstars in the F&B world; they are the rock stars,

celebrities in my eyes. Today, Filipinos need not hide while preparing a cocktail. Now, we are

present at front, the stage is now set! The Philippines has sent representatives to international

competitions and are making quite an impressive dent in the bartending realm. One of the rising

talented Filipino bartenders who is making a name in the field is Kenneth Bandivas of ABV Bar.

He is the Philippines’ representative to the 2015 Diageo Reserve World Class Bartender of the

Year Finals in Cape Town, South Africa.

T Y P E S O F B A R:

1. PERMANENT BAR (STAND-UP BAR) - A bar that forms an integral part of the interior

design and decoration of the outlet. It has the three basic parts of the bar. It serves

directly customer at the bar, and likewise filled drinks order brought by the servers.
2. SERVICE BAR- Refers to a bar that pours drink for table service ONLY, usually in

conjunction of the outlet. It does not serve the customer directly but deals only with filling

drinks orders brought by servers. Sometimes, it is part of the dining room, but more often

it is out of sight.

3. MOBILE BAR/ PORTABLE BAR- Refers to a bar that is movable can be transferred

from one place to another. It is usually provided for parties and special function such as

in banquet and catering.

 ACTIVITY 1

Name:________________________________________

Year and Section:____________

Date:___________

I. Research or give at least 3 example brand of alcoholic beverages and

write the history or any facts of each brand.