Module in Bar and Beverage Management with Laboratory

Module I Introduction to Bar Management

 Origin
 History
 Fermented
 Beverages
 Distilled Beverages
 Duties and Responsibilities of a Bar Manager
 Duties and Responsibilities of a Bartender
 Overview of the Bar Service Organizational Chart
Module II Managing Bar Operations 
Management Functions a. Planning
b. Organizing
c. Controlling  Managing the Six M’s
 Job title and Job Description
 Menu Format
 Serving Policy
 Equipment Stock
Module III Glassware
 Four basic styles of glassware
 Glassware terminologies
 Beverage/Bar equipment
 Basic Drink Mixing Procedures

Module IV Beverages
 Definitions of beverage
 Types of beverages
1. Non – Alcoholic 2.
Alcoholic
a. Beers
b. Wines
c. Liquors
d. Other Spirits 3. Bar Laboratory
a. 40 International Alcoholic Cocktails
b. Wine and Beverage Service Procedures/
Techniques
Module V Cocktails and Non-Alcoholic Beverages
 Overview of about cocktails and Non-Alcoholic beverages
 Etymology
 Fundamentals of Mixed Drinks
1. Methods of Preparation
2. Recipes
 3. Glassware
 Basic Mixing Rules
 Compositions of a Good Cocktail
1. Base
2. Modifiers or Aromatized
3. Additives / Coloring Agent
4. Garnish – Decorations
 Trade Secrets
 Bar Terms (definition of terms)
 Different types of liquor in a bar should stock
 Bartender
 Standard Garnish Presentation
Module VI Safety and Sanitation in Bar Services
 Importance of Safety at work
 Hazard Analysis and Critical Control Points (HACCP)
 Sanitation Standards in Handling Service Equipment
Module VII Flair Bartending Techniques
 Basic Flair bartending Techniques
 Flair Bartending
 Importance of Showmanship
 Bartending: Alcohol and its effect
 Mixed drinks order
 Definition of terms
Module VIII Bartending NC II Assessment
 Clean bar areas
 Operate bar
 Prepare non-alcoholic and alcoholic drinks
 Provide wine service

Legend: List of References

R1: Ditan, Joseph Linford A. (2016). Bar Service Management.
R2: Trinidad, Ma. Cristina Q., Dr. Corazon – Reyes. Beverage Knowledge: An Introduction
to Bar Operation (2017).
R3: Regan, Mardee Haidin (2015). The Bartender’s Best Friend.
R4: Costas Katsigris, Mary Porter, Chris Thomas (2016). The Bar and Beverage Book.
R5: TESDA Bartending NC II Training Regulation Reviewer
R6: http//www. Youtube.com//flairtending techniques videos

IV. Policies
1. General. Observe health protocol such as wearing of face mask and face shield, social
distancing, washing of hands, etc. always.
2. Deadlines. Submission of evaluation sheet and other requirements two to three weeks
before upon received the modules. Those whose age is below 21, parents or any member of
the family are allowed to get the module in the school.
 3. Plagiarism. Each piece of assessable work must be demonstrably the student/s’ own.
In this class, the copying, borrowing or the unacknowledged use of another person’s ideas or
written language as one’s own whether published or unpublished will be penalized. Any
piece of work that is plagiarized in whole or in part will not be assessed.
4. The Student Handbook will serve as a guide for all. Additional guidelines may be
issued by individual faculty to respective classes.
IV. Consultations:
Consultation may be done through facebook, messenger, or through phone calls and texts
for inquiries and verification. The students are encouraged to regularly seek the advice of
their course facilitators. You may also email directly to request for appointment.

Chapter 1 Introduction to Bar Management

Introduction
The present-day modern concept of the hotel is not just a place to provide accommodation
and food and beverage but offering to its guest every possible facility, service and
convenience. Negi, (1992) opined that the important activities of a hotel include Reception,
Restaurant, Bar, Banquet hall, Entertainment and Recreation, Sightseeing, Transport
facilities, Swimming pool, Lounge facilities, Shopping facilities, Valet and Laundry
services, Tennis court, Golf and Squash, Health club, Business center etc.
Apart from these beverage services is a major component and has remained an
important part of hospitality industry today. The beverage services are provided by various
outlets of food and beverage department in the hotel. These outlets are bars, room service,
banquet, restaurant, 24 hours coffee shop, lounges, etc. which serves alcoholic as well as
non-alcoholic beverages. Out of these above outlets our main focus of this study is on the bar
& beverage operations of the hotel. In the food & beverage operation, the alcoholic and
nonalcoholic beverage plays the pivotal role.
According to Gonzalez-Gomez & Morini, (2006) alcoholic beverages demand,
particularly wine is changing & growing now days. According to Arora (2009), bar operation
is defined as “a public place where the primary business of the place is to sell alcoholic
beverages to the general public, for consumption on the premises”. This definition suggests
that bars are primarily involved in the sale of alcoholic beverages to the general public for
consumption on the premises. Hence, these definitions exclude occasions or events such as
social parties, where there is no commercial trade involved.
Additionally, these definitions explicitly mention the location of consumption of
alcoholic beverages at the premises of sale and consequently exclude liquor stores, which
provide alcoholic beverages for consumption on alternative premises (Allen & Albala, 2007).
Based on the definitions of bars presented above, it is evident that the term ‘bar’
seems to primarily focus on the selling of alcoholic beverages to the public for consumption
at the premises of sale. Hence, the term ‘bar’ is seen to relate to hospitality organizations,
which are primarily concerned with the sale of alcoholic beverages (George, 2008).
There are bar and beverage operations that provide social activities, entertainment and
even include a range of dining services. Bar and Beverage operation is a high revenue
generating outlet in a hotel that’s why national and international hospitality companies alike
are working hard to ensure that professional and responsible behavior is maintained by their
bar personnel or bartenders (Kotschever and Tanke, 1996). It is a fact that while the
hospitality industry in the rest of the world considers bars as an integral part of the complete
guest experience; in India, the focus on bars has been limited.
 According to MDEO (2009), commercial food service establishments and
restaurants are the highest energy users’ sectors that’s why going green is important for
sustainability and for the profitability considerations.
According to Beverage Information Group’s Handbook Advance 2013, distilled
spirits increased for the 15th consecutive year, growing slightly faster than in 2012. New
products and the modernization of spirits are helpful in growth as since 2008, 3.6% is the
largest increase. Further the report revealed that the consumption of wine is also increased as
domestic wine consumption increased by 3.0%, surpassing imported brands but the fortified
and aromatized wine category is declined if compare to sparkling wines or champagne.

Courtesy: https://ph.images.search.yahoo.com/search/images;_ylt=AwrwJUhfGUdfLzoAfWW1Rwx.

General Objectives
Discuss the introduction to bar management
At the end of this unit, the students must have:
1. Discuss the origin and history of beverages.
2. Discuss the F&B personnel and its function.
3. Explain the bar service department.

Definition
Bar Management – It is involves operating and running an establishment that serves
alcoholic beverages. If you're in charge of managing a bar, you'll need to oversee a variety of
staff members, such as bouncers, bartenders and servers. Entertainment is an important part
of bar management as well. Potential entertainment options include televised sports games
and live events featuring bands and comedians. If a bar serves food, a bar manager also might
have to make menu selections and supervise the bar's kitchen.

Bars – are the establishments or businesses that primarily after beverages, food and
sometimes entertainment and other services to its customers.

History
According to records the development of hospitality industry in general and the bar service
industry in particular can be traced back to the time of the Sumerians. Although some
civilization exists together with the Sumerians in other places, Sumerians were able to come
up with a written record of their civilization. And during their time, they were considered the
most progressive group of people.
  Ancient Samaria in 4000 BC
Some part of Sumer is the present-day Iraq.

Sumerians were skilled:

1. Traders
2. Farmers
3. Craftsman

Sumerian Legacy
1. Invention of the wheel.
2. Sumerians’ cuneiform writing system.
3. Sumerians were among the first astronomers.
4. They invented and developed arithmetic using several different number systems
including a mixed radix system with an alternating base 10 and base 6.
5. They may have invented military formations and introduced the basic divisions.
between infantry, cavalry, and archers.
6. The first true city states arose in Samaria.
7. Sumerians ushered in the age of intensive agriculture and irrigation.

Taverns – were places serving beverage particularly “ale” and places for social gatherings.

- The word tavern was derived from the Latin term “taberna” who’s originally
meaning was a shed or workshop.
- Tavern keeper before was traditionally a woman but in other places and times women
could be completely excluded from tavern culture.
- Taverns existed in England as early as the 13th century and were often kept by women
usually known as Ale-wives.
- In the mid-14th century there were only three in London. An act of 1552 allowed forty
in London, eight in York, six in Bristol and many more in towns all across England.
- By the 19th century the word tavern had evolved into the current term being public
house or pub house.

 The Empire Era 3200 – AD 476

Ancient Egypt
- A papyrus from ancient Egypt warns “do not get drunk in taverns…. for fear that
people repeat words which may have gone out of your mouth without you being
aware of being uttered them.”
- It is a proof that tavern continue to exist. It is also an indication that early people
already know the effects of alcohol to the body and mind.
An Egyptian Papyrus A Papyrus Plant

Ancient Greece 1100 B

Establishments serving foods and beverages

1. Lesches – serving fine food and drinks.
2. Taverns – places for the poor.
Greeks travel for:
a. Religion
b. Sports or game
c. Conquest

Ancient Rome 500BC – 476 AD

Romans conquered almost all parts of Europe.

Romans travel for:

a. Trade
b. Religion
c. Pleasure or relaxation
d. Political
Pompei, Rome – 118 bar or taverns were discovered.

 Decline and Revival AD 476 to AD 1300

After the fall of the Roman Empire, life in most of Europe became much more primitive.
- Travel and tourism whether for business or pleasure virtually ceased.
- Travel was primarily for religious purposes.
- The church through its monasteries took over the job of feeding and housing the
travelers. The place housing the travelers were known as “Xenodocheions” which
means an inn.

 Renaissance, 1350 AD – 1600 AD

- Some degree of safety had returned to the roads one of the critical elements in the
development of the industry.
- Trade and travel increase.
- The rise of the middle class in the economic life of Europe.
- Ale house or taverns reappeared along trade routes.
 Early Modern, 1600 AD – 1800 AD
- The development of roads was one of the critical elements in the development of the
industry. As more people travel more needs food & beverage and accommodation.
- The introduction of the stagecoaches as means of transportation.
- Post houses were built along stagecoach routes and they serve as places for food and
drinks accommodation for the traveler. These also were tired horses were changed for
fresh horses to continue a fast travel. It is the equivalent in today’s gasoline stations.

A Stagecoach and a Post house

 The Industrial Era from 1800 -

The development of rail travel.
- In entire Europe taverns becomes a permanent establishment.
- In England taverns were known as public houses or pub houses or pubs, a place for
pleasure and worship.

A Steam Locomotive Today’s English Pub

 Other versions of tavern all throughout Europe

1. Inns – are establishments where travelers can procure food, drink, and lodging.
2. Pubs – are establishments which serve alcoholic drinks especially beer that can be
consumed on the premises, usually in a homely setting. Pubs are commonly found in
English-speaking countries, particularly in the United Kingdom, Ireland, Canada,
Australia and New Zealand.
3. Cabaret – Is a restaurant or nightclub with a stage for performances and the audience
sitting around the tables (often dining or drinking) watching the performance. Today
cabaret is commonly known as a show often can be seen in entertainment centers or
areas like Las Vegas.
A Cabaret Pub
 American Taverns
- Taverns were brought by the British to America.
1643 – the beginning of American Beverage service industry.
Coles Ordinary – the first American tavern established.
Tavern – a place serving food, drink, accommodation and entertainment.
1656 Massachesetts – a town without a tavern was penalized; often taverns were
built near the church.

 The importance of taverns in American history

Taverns served as a place or rendezvous for revolutionaries.

Early American taverns:

1. Hancock Tavern – Boston tea party was planned
2. Green Dragon – Boston, Paul Revere and 30 companions form a committee to watch
the movements of British soldiers.
3. Raleign Tavern – Williamsburg, meeting place of the patriots including Patrick
Henry and Thomas Jefferson.
4. Queens Head or Fraunces Tavern – this was where the New York tea party was
held. This was where George Washington bid farewell to his fellow officers.

Hancock Tavern the Early Green Dragon Tavern

Today’s Green Dragon Tavern Early Raleigh Tavern

Today’s Raleigh Tavern Today’s Fraunces tavern

 1850 – Taverns turn into large scale inns for travelers and business persons and later
they became hotels which its concept of today’s hotel originated in America as Public
Palace. Hotels were designed like a palace but open for public use.

 1920 – Prohibition Law or 18th Amendment Law was passed

This made manufacturing, selling, and importation of alcoholic beverage in America
illegal.
- Large numbers of establishments such as bars/taverns, hotels, wineries, and distilleries
stopped to operate. Vineyards stopped producing grapes. Lot of people lost their jobs
and the government lost a large amount of revenue from the taxes generated from
those establishments. It was one of the majors causes The Great American
Depression
- Speakeasies were places that sold illegal liquors.
- Moonshines is the term used for illegal liquors (alcoholic beverages were produced
during night time when the moon was shining).
- Bootleggers are the illegal supplier of liquors.
Confiscated Alcoholic Beverages Moonshining in Kentucky

Present day Moonshining Bootleggers and Moonshiners

1933 – 21st Amendment was passed repealing the Prohibition Law.

Dramshop Law or Third-Party Liability Law – this law shifted the liability for damages in
the drunken driven incident from the driver who caused the accident to the server or the place
that served the drink to the driver.
- Dram means small drink
- Shop the place that serves the drinks.

Development of Beverage Industry in the Philippines

In the Philippine, we can somehow associate the development of the Beverage Service
Industry to the development of one of the pioneers in beverage industry in the Philippines,
the San Miguel Corporation.

The San Miguel Corporation

- 1890 Founded by Don Enrique Maria Barretto de Ycaza in the San Miguel district in
Manila, the La Fabrica de Cerveza de San Miguel, the first brewery in South East
Asia.
- 1913 it became a corporation and began exporting beer in Guam, Hongkong, and
Shanghai.
- 1922 the year which started producing soft drinks at the Royal Soft Drink Plant.
- 1925 the year that started producing ice cream at the Magnolia Ice Cream Plant.
- 1927 the year which started bottling of Coca Cola in the Philippines.
- 1938 Entered the glass industry, supplying the company’s bottling needs.
- 1963 san Miguel Brewery was renamed to San Miguel Corporation; the largest food,
beverage, and packaging company in the Philippines.
Today’s Beverage Service Industry
The type of today’s beverage service establishments
1. Beverage-Only Bar – it serves beverage alone with no food serves beyond snacks.
This type of bar is usually located near bus terminal or stations. In the picture the front
bar seems inconvenient for the guest to sit down; it is for the purpose of not allowing
the guest to stay longer for drinking.

Beverage-only bar
2. Bar/entertainment combination – this bar offers drinks and a range of
entertainment.
Types of entertainment
- Dancing: disco; ballroom
- Singing: videoke
- Sports
- Live performances
- Live band
- Stand-up comedy
- Fashion show
- Striptease
- Piano music

Disco Videoke
 Piano music

3. Food and Beverage Combination – serving food with beverage usually with some
kind of food service.
a. Bar and restaurant – food and drink can be served at the same time or guest can
have drink before dining or diner first before drinking.
b. Service bars – use to prepare drinks of the dining guest.

Food and Beverage Combination F&B Combination: Japanese Izakaya Bar

4. Hotel Beverage Operation – three or more bars in one roof with different purpose
and ambience.
- Lobby bar – the bar located at the lobby area of the hotel; it is usually used by the
guest as a venue for business meetings or transactions during night time. In some
hotel, it is also considered as the main bar.
- Coffee shop – mostly located in the lobby or near the lobby area were both food and
drinks can be served to the guest particularly coffee. It is also usually used by the
guest as a place for business meeting or transactions.
- Cocktail lounge/piano bar – the place where live or piano music is performed.
Guests stay here to relax or to unwind.
- Restaurant bar/service bar – the bar which is used to prepare drinks of the dining
guest.
- Disco bar/night club this is where dancing (disco) is the form of entertainment which
the guest could have both food and drinks can served.
- Videoke bar – a very popular form of bar and entertainment where the guests are the
ones performing.
- Poolside bar – bar located at the poolside. Guest takes a drink after or during
swimming to ease the thirst and also to provide some warmth during colder season.
- Pool/sports bar – pool or other sports and watching sports events is the main
entertainment offered in this type of bar in a hotel.
- Banquet bar – a bar being set up during functions or events in the banquet or meeting
rooms in the hotel to provide/serve drinks to the guest of the event or function.
 Types of Banquet bar set up
1. Open bar set up – the guest can order any drinks available in the main bar or bar
of the hotel. Usually the guest will be the one to pay bill not the host of the event
and function.
2. Limited bar set up – only the drinks allowed by the host will be served the guest
of the event and function.

- Mini – bar – a bar in a guest room for guest convenience. Alcoholic drinks in minibar
are usually in a miniature size bottle to ensure proper inventory of the drinks upon
checked out of the guest.

Lobby Bar Piano Bar

Poolside Bar Sports Bar

Banquet Bar Mini Bar

5. Airline beverage service – serving drinks on airline passengers.

 Commercial Passenger Plane Bar in a passenger plane

6. Cruise and passenger ship beverage service – serving passenger in a cruise and
passenger ship.

A Cruise Ship A Cruise Ship Bar

A Music Lounge (Orient Pearl of the Sea) Banquet Bar (Caribbean Cruise)

The Wine Shop (Caribbean Cruise) Flairtending (Caribbean Cruise)

 7. Rail beverage service – serving passengers on a rail travel.

Rail Transport (Singapore Star Express) Dining Car

Lounge (Orient Pearl of the Sea) Rail Bar (Orient Pearl of the Sea)

8. Coffee shops/Coffee houses/Café – a place specializing on coffee and serves as a

meeting place particularly for transacting business.
 Coffee Shop Starbucks Coffee Shop

9. Tea Houses/Rooms Houses/Rooms – a small room or restaurant where beverages

and light meals are served, often catering chiefly to women and the place has a sedate
or subdued atmosphere. It also serves a place for business meeting.

Tea House Tea Room

10. Taverns – a place of business where people gather to drink alcoholic beverages and,
more than likely, food is served.

Present Day Tavern Cruise Tavern (Pearl of the Pacific)

11. Public Houses/Pubs – is a drinking establishment which served alcoholic drinks

especially beer that can be consumed on the premises, usually with a set up like home.
- Public houses are culturally and socially different from places such as cafes, bars, and
brewpubs. Because most guests are regular guests with social bonding established
among them.
- Pubs are social places based on the sale and consumption of alcoholic beverages, and
most pubs offer a range of beers, wines, spirits, Alco pops, and soft drinks.
- Many pubs are controlled or owned by breweries, so beer is often better value than
wines and spirits, whilst soft drinks can be almost as expensive.
- Beer served in a pub may be cask ale or keg beers.
 - Traditionally the windows of town pubs are of smoked or frosted glass so that the
clientele are obscured from the street to have some privacy.
- The owner, tenant or manager of a public house is known as the publican or landlord.
- Each pub generally has a crowd of regulars, people who drink there regularly. - The
pub that people visit most often is called their local.

Present Day Pub House A Pub House Interior

12. Brew Pubs/Micro Breweries – pubs or restaurants that brew beer within the
premises.

Brew Pub Brew Pub

13. Nightclub (night club or club) – is a place for drinking, dancing, and entertainment
which does its primary business after dark.
- A nightclub can be distinguished from other forms of such as bars, pubs or taverns by
the inclusion of a dance floor and a DJ booth, where a disk jockey “DJ” plays
recorded dance and pop music.
- Some nightclubs have other forms of entertainment like comedians, “go-go” dancers,
a floor show or strippers.
 Nightclub
14. Internet café or cybercafé – is a place where one can use a computer with internet
access for a fee, usually per hour or minutes; sometimes one can have unmetered
access with a pass for a day or month, etc. It may or may not serve as a regular café
with food and drinks being served.

Internet café or cybercafé

15. Beer garden – is an open – air area where alcohol is legally served.

Beer garden

Beverages

Beverage is any liquid consumed by humans for quenching thirst, or merely for
pleasure. Beverages come in various types −

Non-Alcoholic Beverages
Hot Beverages
These are served hot. Hot beverages typically include tea, masala tea (spiced tea), milk, hot
chocolate, and variants of coffee such as expresso, latte, and cappuccino.

Cold Beverages
These are served and consumed while chilled. Cold beverages include juices,
mocktails, coolers, cold versions of tea and coffee, milkshakes, carbonated drinks, mocktails,
and sherbets. The following beverages are famous in countries like India − Buttermilk with a
dash of powdered cumin seeds and salt. Aam Panna, a sweet and sour raw mango juice with
a dash of cardamom in it. Tender coconut water locally called Nariyal-Pani. Sol Kadhi, thin
coconut milk flavored with Kokum and ginger-garlic-chili paste. There are a few cold
beverages which come as cocktails and are prepared using alcohol.

Alcoholic Beverages
These are served cold. Alcoholic beverages are intoxicating and contain ethanol,
commonly known as alcohol. Such beverages need to undergo fermentation and distillation to
generate alcohol contents. The percentage of alcohol varies in the range of 0.5% to 95%
depending upon the methods of fermentation and distillation. Wine, Cider, Perry, and
Champaign are fermented alcohols. Beer, ale, and lager are fermented and brewed alcohols.
Gin, Vodka, Whisky, Rum, Brandy, and Tequila are distilled alcohols.

If a beverage contains at least 20% Alcohol by Volume (ABV), it is

called spirit. Liquors are similar to spirits. The only difference is that liquors come with
added sweetness and flavoring. Liquors and spirits, both are strong alcoholic beverages. The
following are a few most popular alcoholic beverages −
Alcohol by
Beverage Process/ Raw Material Origin Volume
(ABV in %)

Beer is obtained by fermenting liquid Throughout the

Beer mixture of cereals such as corn, rye, wheat, world. 5 – 10
barley and yeast.
Brandy is obtained by distilling the
Brandy 40 – 50
fermented fruit juices.

Gin is obtained by distilling the fermented Holland

Gin 40 – 50
juice of Juniper berries with water.

Rum is obtained by fermenting Sugarcane Central/South

Rum 40 – 55
juice or Molasses for at least three years. America

Tequila is obtained by distilling fermented Mexico

Tequila 40 - 50
juices of Blue Agave plants.

Vodka is prepared by distilling starch or Russia

Vodka 35 - 50
sugar-rich plant matter.

Whisky is prepared by distilling fermented Scotland

Whisky 40 - 55
juice of cereal grains.

Wines are obtained from fruits such as France/ South

grapes, peaches, plums, apricots, Africa/India
Wines 5 - 20
pomegranate. The fruits are crushed and
fermented in large containers.

Due to the unwanted side effects of alcohol on consumer and the society, it is the
responsibility of food and beverage service staff to verify the young customer’s age before
serving alcoholic beverages.

Beverages play an important role in accompanying food. Beverages also enhance

flavor of main dish and help to cleanse the taste buds in between bites, and complement the
dish.
Hot beverages such as hot tea or coffee, and hot chocolate are prepared in the kitchen
and generally served from the kitchen pantry. Cold beverages such as mocktails and alcoholic
beverages such as spirits, liquors, and cocktails come to the guests’ tables from bars.

Types of Bars
A bar is a place where non-alcoholic and alcoholic beverages are served. It is
equipped with a back bar with necessary equipment such as bar tools, and glassware to serve
the beverages. The customers sit on tall push-down chairs around the counter. The barmen
or barmaids commonly known as bartenders prepare drinks and serve them to the customers.

There are some typical types of bars

Public − It is a bar in a public house which is open for public and not exclusive.
Service Bar − It is for the staff.
Portable − They are compact bars easy to set up for off-premise catering.
Mini − It is a private bar located in VIP rooms, suites, or penthouses of the hotel.

Bar Service Personnel and Their Responsibilities

1. Bar Manager – in charge of the overall operation of the bar.
2. Bar Captain/Supervisor – is in charge of monitoring the staff and the operation.
3. Bartender – in charge of preparing and pouring/serving the drinks of the guests.
4. Barista – in charge of preparing coffee beverages in a coffee shop. Barista is the
Italian term for bartender.
5. Bar back assists the bartender in the maintenance of cleanliness and the preparations
in the bar. Also known as bar helper, bar boy/girl.
6. Bar server – is in charge of serving the drinks and foods of table guests.
7. Wine steward/Sommelier – in charge of suggesting, selling, and serving the wines to
the guests.
8. Bar Receptionist – in charge of receiving and entertaining the guests.
9. Cashier – in charge of receiving payments of the guests.

Duties and Responsibilities of Bar Manager

Plan, direct and oversee all bar operations including managing staff, ensuring product and
service standards are met and implementing and maintaining procedures for maximum operating
efficiency.

Main Job Duties and Responsibilities

• set objectives and targets for beverage unit/bar

• determine staff needs and recruit staff
• performance manage staff
• assess development needs and train and coach staff
• delegate duties and tasks to staff to meet objectives and maximize resources
• set and monitor quality and service standards for staff
• communicate company policy, standards and procedures to staff
• direct and manage staff members to meet standards and objectives
• ensure staff operate within company policies
• organize and adjust staff rotas and schedules in accordance with available resources and labor
regulations
 • oversee the preparation and presentation of beverages to meet set standards
• resolve customer complaints promptly
• monitor cleanliness and hygiene of bar area
• promote and practice compliance with fire, health, safety and hygiene standards and
regulations
• oversee accurate cash-up procedures and ensure necessary paperwork is complete
• ensure adherence to cash management procedures
• ensure adherence to stock control procedures
• monitor and order supplies
• liaise with suppliers and sales representatives
• confirm that procurement of supplies is on the best possible terms
• make certain all deliveries are checked in correctly and documentation is correct
• check stock is correctly rotated and stored to reduce wastage
• oversee the bar display to maximize functionality and attractiveness
• set, monitor and control budget for the beverage unit/bar
• plan and implement cost control measures
• plan and implement systems to maximize sales and revenue
• organize promotional activities
• generate and present financial reports
• implement improvements for products and service
• maintain regular communication with staff and management through meetings and
discussions
• stay current with relevant legislation regarding service of alcohol, sale of tobacco and
licensing
Skills and Experience

• High School Diploma

• tertiary qualification preferred
• experience in the management of a bar or beverage service operation
• complete working knowledge of alcoholic and non-alcoholic beverages
• knowledge of business management principles and practices
• knowledge of basic accounting procedures
• knowledge of cost control procedures
• knowledge of human resource management practices
• knowledge of administrative procedures
• knowledge of relevant computer applications
Key Competencies

• judgment
• decision-making
• problem-solving
• organizing and planning
• resource allocation and management
• delegation
• communication
• attention to detail
• coaching
• stress tolerance
• team member

Bar Service Organizational Chart

Bar Manager

Bar Captain

Wine Bar Cashier

Bartender Receptionist
Steward/Sommelier
Barback
Requirements to become a bartender

a. Physical requirements
1. Height
2. Pleasing personality
3. Physically fit
b. Knowledge and skills
1. Mental ability
2. Practical skills
• Bartending – the art and science of mixing and serving drinks.
• Flairtending – the art of mixing and serving with showmanship or flair.
• Organizing – the ability to put things in order.
• Moxology – the art and science of creating a concoction or mixed drinks.
3. Socio-emotional
• Social skill – the ability to deal properly with other people.
 • Emotional skill – the ability to control temper or emotion or the ability to
handle pressure.
4. Communication skills – the ability to deliver and receive information or
messages efficiently.
5. Behavioral skills – the ability to follow rules, policies, command or order
properly.

Qualities of a good 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
8. Attentive
9. Cleanliness/good grooming
10. Good judgment
11. Service oriented
12. Honest

Service Steps in Serving Guests in the Bar

a. Greeting the guests and preparing them to order.
b. Offering services of the bar to the guests.
c. Preparing orders of the guests.
d. Complete the transaction.
e. Checking back the guest in a timely manner.
f. Say farewell and thank you to the guests and welcome them back.

Greeting the Guests and preparing them to order

- The first ting, the bartender should do is to make the guests feel welcome in the same
way the bartender make an old friend feel welcome at home. Smile when guests arrive
to the bar and make sure they know you have pleasingly recognized their presence. If
possible, suggest a seat close to others sitting at the bar. If tables are an option and
there are no reservations give them a choice. The overall focus is to make guests feel
as if they are not strangers and should not act as such.

Offering Services of the bar to the guests

- If guest is ready to order, smile and ask what he or she or the group would like to
order.
- In this part the skill of the bartender is often put to the test. Some of the guests will
deliberately try to test the bartender by requesting a drink that the guest thinks the
bartender don’t know yet. In this case the best thing a bartender can do is to happily
tell the guest that the drink shall be made if he or she is glad to instruct in its creation.

Preparing Orders of the Guests

 - The bartender should prepare all drink orders as fast as he could with focus on
sanitation, precision, and excellent presentation. If in case there is some difficulty, the
bartender should in his best acknowledge the problem and attempt again. If the guest
is dissatisfied with the result, the bartender should smilingly offer to prepare again the
drink to the guest’s specifications free of charge (depending upon the policy of the
establishment).

Completing Transaction
- In most “cash” bars it’s a common practice that payments is due upon delivery of
service or pay as you order. In this instance the bartender should tell the guest the
amount of the drink while presenting it and do the transaction by accepting the cash
and establishing eye contact with the guest and making change as fast as possible so
as to reduce the amount of time the bartender’s attention is away from the guests.
Change should be placed at the hand of the guest if possible while establishing again
an eye contact and declaring how much is the change.
- In the instance that a guest wishes to keep a tab/list of orders or guest will pay or settle
the bill after serving them or before they leave. There are two ways of handling this.
The first is to keep a cash tab for the by hand and asking guest to sign it.
- The second way is to run a guest’s credit card and change each drink separately to the
electronically stored card number.

Checking back on guests in a timely manner

- Checking on the guest is a key to bartender success. Several guests may require more
than one instance of service and a professional bartender knows this. Most bartenders
use a “rounds” approach where they keep mental track of the order of guests they have
served, and repeat that sequence in their follow – up.
- The most simple and effective technique is to simply look at the glasses on the bar
table. The guest with the least in his or her glass will probably require service first.
But the bartender should also consider the number of drinks that guest already have
before offering another drink for its his responsibility to make sure guests are not
intoxicated.

Say Farewell and thank you to the guests and welcome them back
- Farewell to the guests is one of the most important ways of good bartending. Just as
every guest should be acknowledged upon their arrival, they should also be well
acknowledged upon departure. The guest should be acknowledge not because they are
good tipper but its how a professional bartender should do his job. Good or bad tipper
guest must be given the same treatment. The guests know when to tip and how much
tip to give depending upon their satisfaction of the service they get.
- The most successful professional bartenders learn the names of all of their guests and
are certain to use them when said guest leave. Doing this will make the guest feel very
important.
- A sincere “thank you” to the guest is required on her or his departure along with an
indication that she or he is always welcome to come again to the bar.
- Professional bartenders never display money to a well-tipping guest. Doing this is an
act of unprofessionalism.
Bartender Job Description
a. Before opening a bar
1. Get the keys and sign the logbook for reference later on if there is something wrong
that happened.
2. Clean Bar counter, tables, and chairs and service area in spotless condition.
3. Clean ashtrays, and spaced properly on counters and tables with tent card beside.
4. Bar tools are cleaned and placed in proper areas.
5. Ice bins are cleaned and filled up, the same with bar sinks.
6. Be sure a bottle displayed on the mirror at the back of the bar are wiped clean.
7. Empty bottles are removed from the under bar.
8. Waste receptacles are emptied and cleaned, contents are disposed properly.
9. Juice containers are cleaned and filled.
10. Supply of linens or cocktail napkins, coasters, and matches or stirrers is in proper
display area.
11. Fruits and garnishes are prepared for the day for fast service.
12. Bulbs are checked and spare must be on hand to change defective ones.
13. During daytime lights must be adjusted.
14. Ten to fifteen minutes prior to the opening, everything must be ready and in proper
place.
15. To ensure nothing is left unattended. General inspection should be done.

b. Work Flow
1. Greet the guest when they approach the bar and use their name if you know it. Place a
beverage napkin/coaster on the counter in preparation for serving the drink of the
guest. Always acknowledge guest regardless of how busy you are. If you are busy,
say something like, “I will be with you in just a moment sir/ma’am”.
2. Take guest’s drink orders.
3. Prepare drinks of the guest.
4. Input/encode drink orders in the system.
5. Charge the amount due.
6. Give their change. Note: try giving them some small bills, so they could leave you a
tip afterwards.
7. Prepare drinks for bar servers.
8. Collect empty glasses from the bar.
9. Wipe the bar table constantly.
10. Wash glassware.
11. Restock anything that you need to avoid delay in the preparing and serving the drinks
of the guests.

c. Before closing the bar

1. Doors and shelves should be locked to prevent losses.
2. Glasses, bar tools and equipment are washed and placed in their proper place or area.
 3. Restrooms/washroom areas must be cleaned.
4. Perishable items must be placed under refrigeration.
5. Dirty linens and cocktail napkins are counted by tens for every bundle place in proper
area.
6. Bar table is thoroughly wiped and cleaned.
7. Bar sinks are drained.
8. Waste dumps/receptacles are checked for burning cigarettes.
9. Lights are turned off.
10. Requisitions of supplies for the next day are prepared.
11. Turn off the air conditioning unit.
12. Final security check is made.
13. Return keys and sign the logbook for reference.

Bartender’s Responsibilities
a. Check Identification of the Guest
• If a person looks below 21 years old, you should check his/her ID for
proper identification.
• When checking an ID, ask the person to hand it to you. Some people show
their ID in their wallet; ask them to take it out. You have to touch the ID to
find out its authentication.
• Make sure it is a valid ID. It should be a State ID or a Driver’s License, a
Passport or a Military ID not student’s ID.
• Make sure you look at everything on the ID. Look for picture, date of
birth, height, weight, sex, hair, and expiration date.

b. Never Serve Minors

Never serve minors and always check ID’s for identification. In the United States, a
person has to be 21 years old to purchase alcoholic beverages. Selling to a minor is a
misdemeanor. In other countries, a person’s have their “Beverage ID’s” in order to purchased
alcoholic beverages especially in Middle East. In the Philippines, the legal age in serving
alcoholic beverage is 18 years old.

c. What to look for?

Physical Signs
- Lack of beard growth or underarm hair in Male.
- High or changing pitch in voice in Male.
- Lack of pelvic or breast development in Female.
- “Baby Fat” not consistent with obesity both in Female and Male.
Look at their Clothing
- Clothes or/and accessories favored by young people.
- Grooming styles favored by young people.
Behavioral Clues
- Gathering in groups
- Preoccupation with how they appear to others.
- Easily embarrassed or humiliated.
 d. Don’t Serve Intoxicated People/Guests
- In the US. It is illegal to serve alcohol to intoxicated people and to those known to be
alcoholics. If you intoxicate somebody and that person gets into an accident, you
could get criminal charges and you might go to jail.
- In the Philippines there is no legal implication in serving intoxicated or intoxicating
guest. It is on the decision of the bartender when to stop serving the guests that are
intoxicated.
- Always look at everybody that comes to your bar. Check for signs of intoxication like
loss of coordination, slurred or irregular speech, violent or difficult behavior and
disorientation.

e. Prevent Intoxication
- Preventing intoxication is a bartender’s responsibility.

f. Slowing Down Someone’s Drinking

- Remove empty glasses before replacing them with fresh drinks. - Serve water.
- Avoid serving pitchers.
- Do not pass the tables as often to avoid guest making orders.
- Do not bring a drink for one person at another’s request.
- Divert attention away from drinking to dancing, pool, watching the TV screens, etc.
- Serve food high in protein and fat. They slow the absorption of alcohol.
- Don’t serve high salt content foods. They increase thirst and customers desire for
more drinks.

g. Refuse Service to Intoxicated People

- If an intoxicated person comes to a bar and wants a drink, don’t serve him/her. You
have the right to refuse service to any intoxicated person.
- Be non-judgmental and non-threatening. Say something like, “I’m sorry. I’ve served
you as much as I’m allowed. ”or” I’m sorry, but if I serve you another drink, I could
lose my job.
- Inform other bartenders not to serve that person.
- Never change the mind when you cut somebody off.

Bartender’s Preparation for service

a. Personal Appearance
1. Body cleanliness – take a warm cleansing bath daily. Use body deodorant daily and
change under garment frequently.
2. Posture – when standing and walking, hold the bodies erect with shoulders and head
back, chest up and abdomen flat.
3. Skin – a good complexion is based on good health and requires proper food, plenty of
sleep and regular exercise.
4. Hair – hair is clean, free from dandruff, odorless, and must be glossy in appearance.
5. Hands and nails – wash hands and nails frequently and always before leaving the
restroom or before and after preparation.
6. Teeth – brush teeth carefully at least three times a day.
 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 jewelry with uniform except, watch or wedding ring.
12. For Women Only
- Wear well fit garments for good appearance and health posture. -
Apply cosmetics moderately and neatly.
13. Avoid bad habits
- Fusing with face, hair, neck, and picking at skin blemishes while on duty.
- Using handkerchief in the dining room unless necessary.
- Sneezing or coughing carelessly.
- Chewing gum or eating candy.
- Combing in the dining room, kitchen or in the pantry.
- Smoking while on duty
- Carrying a service cloth under the arm.
- Counting tips or playing with pocket coins.

Hand washing steps

a. Wet hands with warm water to melt the soap.
b. Apply soap to produce lather.
c. Rub for 10-20 seconds to remove 80% of germs.
d. Rinse away germs.
e. Dry hands with paper towel.
f. Turn off tap with paper towel.

Module Workshop

Name: _______________________________________ Date: __________

I. Definition. Define the following:

Bar Management _____________________________________________________

Bars ________________________________________________________________
Taverns ______________________________________________________________
Beverage-only bar _____________________________________________________
Hotel beverage operation ________________________________________________
Bar/entertainment combination ___________________________________________
Speakeasies ___________________________________________________________
Moonshines __________________________________________________________
Bootleggers ___________________________________________________________
Lesches ______________________________________________________________
 II. Enumeration. Enumerate the following:

a. The three major empires

b. The other terms or versions of taverns all throughout Europe
c. Reasons for travel during the Roman empires
d. The types of bars in hotels (define each type)

III. Discussion. Discuss the following:

 The importance of taverns in the American history and the American concept of hotel.
________________________________________________________________________
________________________________________________________________________
 The impact of prohibition law in the American beverage service industry.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
 Compare and distinguish Pubs from other types of bars such as: taverns, bar, and
entertainment combination.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Rubrics for Assessing Discussion/Essay

Content Indicators
5 81 to 100% of the task required is correctly answered with
supporting evidences and explanations.
4 61 to 81% of the required is correctly answered with supporting
evidences and explanations.
3 41 to 60% of the required is correctly answered with supporting
evidences and explanations.
2 21 to 40 of the required is correctly answered with supporting
evidences and explanations.
1 1 to 20% of the required is correctly answered with supporting
evidences and explanations.
0 No correct answer or no task was accomplished

Name: ______________________________________________ Date: ______________

1. Draw the organizational structure of the bar and discuss the basic duties and
responsibilities of the bar personnel.
________________________________________________________________________
________________________________________________________________________
2. Enumerate and discuss the qualifications needed to become a bartender.
________________________________________________________________________
 ________________________________________________________________________
3. Enumerate and discuss the qualifications needed to become a bar manager.
________________________________________________________________________
________________________________________________________________________
4. Enumerate and discuss the steps of service behind the bar.
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
Name: _________________________________________ Date: ______________

Fill in what best describe in the table below.

Alcohol by
Beverage Process/ Raw Material Origin Volume
(ABV in %)

Beer

Brandy

Gin

Rum

Tequila

Vodka

Whisky

Wines

1. Enumerate the following:

a. Types of Beverages
b. Types of Alcoholic Beverages
c. Types of Non-Alcoholic Beverages

Note: These evaluations are intended for underpinning knowledge of your learning’s
that covers on this module. Avoid erasures and submit it on time. You will be given two
to three weeks upon receiving the module through email and messenger.