Bar

If looked up in an English dictionary, the word ' Bar' would have in excess of 16 meanings but only 2 meanings
are applicable and pertinent to our discussion. The first explains the term bar in a general manner as a counter
service where goods and services of a specified kind are sold and provided- more specifically food or beverages
in the context of hospitality business. The second meaning is an establishment or room containing such a
counter- more relatively the F&B point of sales (outlet) itself in the hotel and catering trade. This means that we
can have food bars as well as beverage bars. True! We do have food bars too such as oysters bar, salad bars,
snack bars, sandwiches bar, etc. In the F&B business the term bar is invariably taken to mean the beverages bar
as we too shall do so throughout these notes.
How the term 'bar' came to be connoted as a counter for dispensing goods and service can be traced to the
original, simplest and most basic meaning of the word as “ a relatively long, straight, rigid piece of any solid
material used as a support or barrier”- which is not surprisingly very descriptive of the physical appearance of
what a bar counter is. By extension the room in which such bar was present also came to be known as a bar.
Finally, let us define a bar as “ an establishment licensed by the state excise authorities for the sale and
consumption of liquor on its own premises with valid permits”

There are various types of bars, known by different names but all used to serve alcoholic drinks. The possible
range is almost endless. There may be bars serving alcohol in the hotel's garden by the pool(even in the pool), in
room full of poker machines, in a corporate box at some sporting event or in a licensed cafe and so on. Students
must understand that a certain kind of bar may fit under more than one classification.

Classification of Bars:

Classification according to their functions:

 Front bars
 Service bars
 Special function bars
 Mini bars

Front Bars: Also called public bar, here, the bartenders serve the public face to face and afford maximum
customer interaction. Some guest may be seated and served at the bar counter itself, others may purchase drink
at the bar counter from the barman anfd consume them standing or carry them to the bar table provided. Tray
service at table may be provided as well. A front bar is a basic type of front house hotel (or pub) bar
characterized by the barman-guest contact. It can get more upmarket, stylish, more lavish, focussed(specialized)
and more expensive as it evelves into lounge bars and cocktail bars. Front bar may or may not provided
entertainment. At the basic level, it offers adequacy in respect of bar skills, beverage lists, comfort, décor and
ambience.

Service bars: Also called dispense bar. It refers to bar that pours drinks (against guest orders) which servers pick
up and deliver to customers elsewhere, for example, the guestroom, a table in the restaurant or poolside dech
chair. It does not service customers directly but deal only with filling drink orders brought by waiters and
waitresses. Guest has no access to service bars and there is absence of barman-guest interaction. Usually a
simple station is enough to handle the volume, except in very large restaurants and if handling multiple outlets,
more serving stations are required. In its basics, however, a service bar is like any other bar. It has the same
function, uses the same kinds of equipment and performs the same tasks or recording and controlling the pouring
and selling of drink. It needs the same forethought in its planning as any other bar.

 Back-of-the-house service bar: Such service bars are more usual especially in hotels and are hidden out of
guest view. Dispense bars as part of the overall F&B plan is an particularly successful concept when there
are several POS at which drink required in various guest service areas. In such cases, the service bar should
be centrally located with respect to the outlets it serves. It does away with the problem of having seperate
bars at all these point of service and maximizes the service area of the outlet as well. Back of the house
 service bars are smaller and simpler in design. Instead of back bar display, it has room for bulk supplies of
beer, mixes, liquor stock, and there is no need to camouflage or hide ugly and noisy equipment. Mechanical
dispensing system are often used here in preference to hand pouring, to increase speed and reduce liquor
loss, whereas at a public bar, there may be some resistance.
 Front-of-the-house service bars: These service bars are less usual and are in view of the guest but used only
dispensing against beverage server's orders. These are generally found in conjunction with food service and
are a part of the dining room. Since they are in guest view, adequate consideration must be given to its
general layout and décor and such bar must harmonise with overall ambience.

Service bars are designed for efficiency and economy of service. The emphasis is clearly on functional ambience
and definitely not on decorative ambience.

Special Function Bars- Crash Bars and Portable Bars: These are bars that are designed for maximum
flexibilty and can be used for beverage sales and service associated with guest activities any where in the hotel
or on its grounds. Flexibility is shown in the ability of these bars to be used in recreational area(like the golf
course and tennis courts) and other open areas like gardens and pool side often venues for hotels events and
banqueting functions. Portable bars take the form of mobile trolleys (oncastors or wheels) built to specifications.
Crash bars are portable bars, which are stocked and equipped and this is done before the event, and are cleared
after such an event. The mobile bars are parked in suitable areas when not in use, while the crash bars are merely
dismantled and the tables are stacked away. The use of the trestle tables are to create a bar, which is even more
versatlile, as it can be arranged into almost any shape or size required and be made to harmonize with the décor
and ambience of the function. A bar built into the architectural plan of a banqueting suite or hall would be a
waste of space on occasion when liquor is not served. Crash and portable bars solve this problem by being
brought in as and when the need arises.

Mini Bars: Also referred to as in-house bars and less often as honor bars are a relatively new concept in bars and
as a POS. It is a refrigerated cabinet placed inside a guest room for the consumption of the occupant of the room.
Miniature single serving bottle of liquor, pint of beer and cans of soft drink are generally favored for stocking
due to space constraints. The exact contents of mini bar is to make experience more complete. The guest's
account is charged based on consumption. Charging may be done manually or electronically(a hand held POS
keypad or an electronic weight sensor pad that registers the charge directly in the guest folio with the front office
cashier). The mini bar menu cum rate list must be available in the guestroom for the guest's reference. Usually
priced low to encourage guest usage. Refilling and consumption billing is usually done once a day for a stay-
over guest and on check-out for a departing guest. The responsibility of these mini bars(refilling, charging and
inventory) lie with a team of F&B service personnel who either constitute a department by themselves or are
appended to the room service department. They are scheduled for a 24 hour coverage.

Classification based on architectural concepts, themes, interiors and ambience:

 Cocktail Longe
 Sunken Bars
 Tiki Bars

Cocktail Lounge: have a more luxurious ambience and are more comfortably furnished and are more expensive
than a public bar. In a hotel, it is common for a guest to use the lounge in the evening times for a 'sundowner' or
an aperitif before proceeding to an in-house restaurant for dinner. A cocktail lounge would be furnished with
comfortable chairs with armrest or sofas (or couches) for seating and coffee tables relatively spaciously laid out.
The ambience of a lounge bar is intended to be relatively relaxing with an enhanced degree of elegance and
style. There may be some form of entertainment in light music. An overcrowded outlet, stand up consumption
and very high turnovers are not encountered in lounge bars. These bars have a comprehensive beverage list and
serve complementary light snacks to accompany the drinks. Cocktail lounges may be described as an enhanced
product in front bars.
Sometimes on a hotel's priveleged room floor(or floors) like the Executive floor, there may be a cocktail lounge
for the executive use of guests staying on these floors.
Sunken Bar: A novel architectural concept in which a bar counter is built into the middle of a swimming pool.
In other words, it is sunken(immersed) and surrounded by water on all sides. Guest swim upto the bar, to get
their drink which they may drink seated at an immersed bar stool or sip it relaxing on air floats. This luxury is
usually found in resort hotels where guest spend plenty of time in and around the pool. The Retreat in Mumbai
boasts about such a bar.

Tiki Bars: Bars themed on Tiki culture, which refers to south seas- inspired pop culture movement in the U.S.,
currently enjoying a revival across the country through Tiki-themed bars, drinks and art. Tiki culture was at its
best in the 1950s and 60s.

A Pub(Public house): is pretty much a local place on the corner either in either a metropolitan or regional area
that serves alcohol. Run of the mill, basic, nothing fantastic or special. Draught beer, standard spirits, standard
wine. Most pubs in Europe serve their special brew made locally. Pubs are where you'd look for an easy, casual
drinking session, where you can see local live bands or listen to a jukebox play or indulge in some form of
entertainment like pool or darts. Americans may refer to this type of bar as neighbourhood bar.

A bar isn't a specific place, per se, but people use it to refer to a 'more classier' pub with respect to interiors and
the range offered on the beverages list. Would offer a more varied selection of spirits and wine, often
specializing in one area, for e.g. Cocktail or wine, hence”cocktail bar” or “wine bar”.
Music through a DJ and dancing may be offered at a bar. May require a dress code(unlike a pub)

PUBS: This term is chiefly British in usage. It is contracted form of 'Public House'. In earlier days a pub was
literally a house, whose 'front room' was open to the public. It is not surprising that the licensee or publican is
often called the host. A pub is thus a public placeans is an inherent part of British culture. A pub is a licensed
public house for the sale and consumption of alcoholic drinks on or off the premises. In Britain, units serving
alcohol, under license, to the common persons are in popular parlance called pubs and are stand alone outlets or
found at less fashionable inns and taverns, while their more upmarket counterparts in hotels were termed as
American bars or just 'Bars', the latter just being distinguished by their brash décor, wide range of drinks, higher
rates, more posh clientele and the skill and showmanship of the cocktail bartender. Thus an upscale hotel might
have a saloon bar, lounge bar, etc but not a pub. Pubs traditionally sold beer, but increasingly, sale of other
alcohol and soft drinks have assumed more importance. Pubs may feature some kind of entertainment like
amusement machines, jukebox, pool table, live feature-loud(and the latest) music appeal to the youth while the
more traditional pubs are more popular with the older clientele.
Classification based on patronosing clients:
 Meet bars
 Gay bars
 Ladies Bartenders

Meet Bars: also called 'single bars'. This is a bar frequented by individuals looking for a new friend of the
opposite sex-anything from a date or whole new relationship. They go as singles to these bars that are attractive
to other seekers like themselves. They stay long enough to meet someone they'd like to spend the evening with,
and the two of them move on to a place where the food or the entertainment is suitable for a leisurely together.

Ladies Bar: This is a bar usually patronised only by the members of the female sex. Men are barred from entry.
To a large extent, these bars find popularity owing to a sense of insecurity, they feel patronising a regular male
dominated unisex bar. Bars that restrict entry only to ladies, tend to psychology make it safer for the members of
the fairer sex. The bar must be fine tuned to the taste of ladies who are generally known to favor cocktails, gin,
vodka, wines. Too many bars of this kind are not likely to succeed in a single area. Whilw mny bars do have a
ladies night, few attempt to have an all female clientele permanently.

Classiffication based on the key beverage product served:

 Wine bars
 Beer bars
 Cocktail bars
 Tequila bars
 Bloody Mary bars

Wine Bars: Thse bars offer a wide range of wines and wine based mixed drinks. Which guest may order by the
glass, carafe or bottle. Such bars lay great importance in planning the wine list to accommodate a wide variety of
wines to suit different tastes and budget beginning from the inexpensive house wines and going up in quality and
price as far as the entrepreneur cares to go.

Beer Bars: These bars stock and serve only(or atleast predominantly) beer and beer mixed drinks. They would
have to carry a variety of different styles(stout, pilsner, ale, draught, etc) and brand of beer to cater successfully
to their clientele who may order by the glass, pitcher, pint, can or bottle. Often, such bars are owned or
franchised by brewery companies as part of their vertical marketing integration strategy.

Cocktail Bars: The term cocktail bar has been used to describe a full-service bar serving an entire range of
alcoholic beverages built specializing in cocktails and mixed drinks. They offer a wide range of cocktail on the
bar list- both classical and innovative along with a complete product range of other beverages-alcoholic and non-
alcoholic. The focus is oin the range of cocktails featured on its menu and the skills and proficiency of the
bartender are a principal element in the set up of a cocktail bar. Cocktail bars are the most luxuriously furnished
and lavishly equipped. Cocktail bars carry a complete range of liquors, garnish, glassware and equipment in
order to prepare and serve wide range of cocktails offered in addition to other drinks. The décor may be done up
around a theme. They sometimes open only in the evening and offer professional and elegant service, which may
take the form of tray service as well as bar service. Being a high class and refined bar, one is unlikely to find
standing crowds and congested layouts.

Classification based on location of bars in hotels and other establishments:

 Foyer Bars
 Nightclub and Discotheque Bars
 Airport Bars
 Casino Bars

Foyer Bars: Superior residential hotels often serve drinks in the foyer(lobby area). There is usually table service
of drinks available even if there is no bar(counter) in the hotel's foyer.

Nightclub and Discotheque Bars: These bars are as their name suggests, found in nightclubs and discotheques.
They serve cocktail and mixed drinks as well as a range, both local and imported, of other alcoholic beverages.
Often they offer both tray and bar service, and they are open until the early hours of the morning.

Classification based on the basis of payment of drinks consumed:

 Host Bar
 Cash Bars
 Open Bars

Host Bars: A host bar is one in which the guests invited to the event may consume beverages of any type(from
what is available) and in any quantity from the function bar set-up for the event, and the total consumption of
beverages at the function is charged to and paid for by the host at the end of the event. The beverages consumed
may be recorded and charged for on a drink count basis, bottle count or per hour basis. Host bars are also called
sponsored bars. Another form of the host bar is the captain's bar, which is a self-service or make your own drink
bar, not attended by a barman, which has been stacked by full bottle of liquor and mixes needed to make all the
basic bar drinks. The host and a banquet supervisor inventory the bar before and after the party, and the
consumption is determined for charging. (sometime called open bars by certain authors but its been explained
open bars as conceptually different with respect to payment options)
Cash Bars: Also called no-host bars, COD(cash on delivery) bars or a la carte bars. Under certain circumstances
(particualrly with service clubs, some convention functions and meetings) each person attending the function
must pay for beverages he or she wishes to consume. While the host may pay for the food and venue, the
individual participant would pay for drinks consumed. For e.g., a hotel has a gala New Year Eve, the guest may
buy drinks and pay for them in on the spot. Payment may be effected by cash collection or for better control an
equivalent number of coupons may be issued against cash received. (Allowing a guest to run up a tab in a high
guest volume banquet function is a bit risky and may result in a high percaentage of walkouts)
(2)
Open Bars: The set-up of an open bar is such that a guest is able to get any type of drink desired and any
number of such drinks at the bar(limited only by brand and type of merchandise carried). Further, the guest
neither makes a spot payment for what he consumes nor is there any actual host paying for the amount of liquor
that will be consumed- instead the guest has already prepaid for them in the form of ticket or pass purchased for
the event that may include food and entertainment as well as unlimited use of the bar.

Classification based on the in-situ entertainment offered:

 Jazz Bars
 Sports Bars
 Piano Bars

Other Types of bars:

 Stand-up bars
 Wet bars

Stand-up bars: This refers to a bar in which no seating is provided. Customers collect and pay for their drinks
from the bar counter and consume them while circulating in the room. Stand-up bars promote social interaction
and are characterized by a high level of informality. Such bars are found where the turnover is high and the
profile of clientele consists of people who would like to have a quick drink after a hard day's work before
heading home. A temporary stand-up bar environment may be found at banquet functions.

Wet Bars: A wet bar is one that has wash up facilities built into its structure. Public bars are wet bars and as
they have sinks built into the underbar that provide running water facility for wash up. On the other hand, a crash
bar or mini bar would not be entitled to be called wet bars due to the absence of the in built wash up facilities.

BAR PREPARATION

Bar Opening duties include:

 Completing the requisition for the bar stocks for the day's trading.
 Carrying out Housekeeping duties
 Cleaning one area of the bar shelves thoroughly on each day of the week, so that over the 7 day period, every
part of the bar receives attention
 Requisitioning food items which are required from the stores
 Wiping and polishing bar and table tops where appropriate
 Collecting clean linen before service
 Restocking the shelves in the bar behind the bottles which are already there; labels should always face the
customer with each bottle wiped clean as it is put inplace; old stock is put in front of the new stock
 Checking that an adequate supply of ice is available
 Checking the cash float
 Laying out cocktail equipment where needed
 Checking that optics are in working order
 Attending to the beer casks in the cellar and turning on the beer taps; a small sample of each ber should be
tasted
 Polishing the glassware

Bar closing duties:

 Checking and clearing the tills

 Completing bar summary sheet
 removing empty bottles from the bar
 attending to the beer casks in the cellar and turn off the beer taps
 collecting all ashtrays and glasses from the bar tables
 brushing out the ashtrays into a mteal bin with a 2 ½ -3 inch paintbrush
 making the bar ready for early cleaning the next morning by placing the chairs on the tables
 starting a requisition list of known items of stock which will be required the next day; the list will be
completed by the next day's opening team
 washing all glassware
 returning usable fruit to the fridge
 disconnecting electrical equipment, except for refrigeration and cooling cabinets, by removing the plugs
from the sockets
 pulling down and securing all grills, hatches and windows

BAR STAFFING

The number and type (positions) of beverage staff needed varies from one establishment to another. Also, the
duties and responsibilities (tasks) of these positions depend on the size and organization of the operation. At one
end of the spectrum is a small owner-operated bar, where a single individual- the owner, handles almost all the
functions and at the other end is the beverage service of a large hotel/restaurant chain where beverage managers
and other positions are found.

The organization charts of the 2 different beverage service operations and duties and responsibilities of various
positions involved are as follows:

CHART

Beverage Servers: Servers are a group of waiters/waiteresses handling beverage service at tables in various
types of bars/dining room.
Their duties and resp include recording customers' drinks orders; transmitting them to the bartender; picking up
the drinks; serving the customer in an efficient manner; presenting the checks; collecting payments; returning
empty glasses to the bar thus helping to keep the service area clean; and performing a number of opening and
closing tasks. Sometimes, they help bartenders in preparing drinks by putting ice in glasses and adding
garnishes. They may also ring up their own checks in the cash register and carry out quick, accurate and honest
check routines at specific intervals.
Ideal servers should possess a pleasant personality, a neat and attractive appearance, good communication skills,
poise, mind for detail, alert and observant, and good basic knowledge about drink and liquor. They should not
only know to identify underage guests and refuse them service, but also monitor alcohol consumption and 'cut
off' guests who are in danger of becoming intoxicated. Thay should also be good salespeople and should know
the art of suggestive selling techniques. In some restuarants, servers serve both food and drinks including wine
and thus they should be able to open wine bottles and carry out rituals of wine service.

Bartender: The bartender is the central figure in any beverage service operation. He is an amalgam of
salesperson, entertainer, mixologist and psychologist. The bartender's primary function is to mix and serve
drinks for patrons seated at the bar and/or pour drinks for table customers served by servers. Thus, he must know
of all the drinks the house serves and the techniques of mixing them. Other responsibilities include recording
each drink sale, washing glassware and utensils, maintaining a clean and orderly bar, stocking the bar before
opening, and closing the bar. In many operations, the bartender also acts as a cashier. He is a host and a promoter
whose combination of skill and style build public relations, goodwill and good business. He may invent new
drinks or think of new ways to market traditional ones.
The bartender is a person with patience, good attitude and adaptability. His wit, wisdom, and approachability
make him or her the center of conversation and the advisor of drink concoctions. He should have a pleasing
personality, pleasant appearance and should be honest. In a speed bar, the bartender's ability to work quickly and
under pressure is essential.

Beverage Manager: A beverage manager is responsible for beverage service in the entire hotel or large
restaurant operation. He or she generally reports to the F&B Director (in hotels) or to the GM in large
organizations. In small operations, the Bms tasks might be performed by a head bartender.
When functioning as a department head, the beverage manager is involved in selecting, orienting, training,
supervising, scheduling, and evaluating staff members. Sometimes, the BM plan beverage service in the banquet
and functions.
His duties involve day-to-day management activities like purchasing, controlling inventory, standardizing
recipes, and designing and constantly improving income control systems. In conjunction with the F&B controller
or F&B Director, the BM determines standard beverage costs, develops departmental operating budget and
supervises and controls the production and service of beverages. He is also responsible for maintaining quality
standards and required profit margins.

Barbacks: One or more helpers to the bartenders generally found in large beverage serviec operations are called
as barbacks. They are often trainee bartenders, whose job is to assist the bartender. They act as runners or 'gofers'
to the bartender also. A barback relieves the bartender of all chores except pouring drinks, handling customers
and cash register. Sometimes, they may serve beer or simple mixed drinks under bartender's supervision.
General duties include setting up the bar, preparing garnishes and special mixed syrups; filling ice bins; washing
glassware and utensils; maintaining supplies of towels, napkins, picks, straws, stir sticks, matches; keeping bar
surfaces and ashtrays clean; washing fixtures; mopping floors, and running for liquours, beer, wine, and other
supplies needed by the bartender.

The Wine Steward or Sommelier: Wine steward, also called as winemaster, cellarmaster or wine waiter is an
employee who takes orders and serves wines in fine restaurants. He presents the wine list to the guests, makes
recommendations, discusses wines, and takes care of serving the wines, thus making the experience pleasurable.
Wine stewards who are true connoisseurs of wines and wine service are called sommelier. They are usually
found in upscale restaurants featuring expensive wines, extensive wine lists, and cellars containing thousands of
bottles.
A tasting cup called tastevin always hanging from the neck, a cellar key, and sometimes a leather apron are
symbols of the sommelier. A well-qualified wine steward helps in:
 Creating a wine list that fits the atmosphere and menu
 Dealing with suppliers and importers and doing the wine ordering
 Negotiating 'exclusive' deals to carry certain wines that no one else in the market has
 Controlling and keeping inventory of the cellar or wine storage area
 Making purchase decisions to maximize profits
 Training the servers and other staff members about wine appreciation
 Orchestrating and helping publicize tasting, wine dinners, seminars and other wine-related events for the
business

Security persons: Certain bars and nightspots need need security persons for crowd control. These are in the
form of a doorman/door person and bouncers.

Doorman/door person: The doorman performs small but significant courteous acts like opening doors for
customers, walking unescorted female patrons to their vehicles, calling for taxis, and keeping the lobby area tidy.
They are also required to keep order in case there are long lines to get in; ask for customer's identification; firmly
and politely enforce a dress code; refuse admission to underage people; collecting a cover charge at the front
door; keeping an overall headcount of incoming patrons and filing untoward incident reports.
Bouncers: These are fit and tough-looking men who protect bar patrons as well as employees from unruly
behavior and provide a sense of safety and order. They work according to the house policies, taking care of
disruptive customers by asking them to quiet down or to leave and sometimes physically ejecting them from the
bar when required. They also take care of fighting guests, diffuse tense situations and call for police when
required.

BAR CONTROL:

The major function of the bar is dispensing drinks. However, it also functions as a control centre. It is where the
records are kept of the stock on hand, the drinks poured and their sales value. After each serving period, the sales
record is checked against money received, to verify that one equals to the other.
This is done with the help of cash register. It is the core of the system of controls by which management assures
that its liquor is sold to the customer with little or no 'evaporation' en route. The bartender uses the cash register
in some operations, while in others there is a seperate cashier for the same.
In a large and busy bar, each bartender may have a seperate register or bartenders may share a register that has a
seperate drawer for each one. In any case, a register must be close to each pouring station and the pickup station
so that a minimum of time in motion is lost.

Methods of Beverage Control: There are many different methods in use today to control costs, the various
methods depening on the size of the operation, the volume of business, owner or managed operation, etc., and
the level of sophistication of control required. Each of the different methods in use could be classified under one
of the following six basic types of beverage control system. Whatever method is adopted, it would be of little
value unless the previous steps of control had been efficiently implemented and enforced, i.e. The control of
purchasing, receiving, storing and issuing; production planning; the establishment of standard yields, standard
recipes, standard portion sizes and inventory.

Bar Cost System: This system may be produced for each bar seperately or for all of the beverage operations.
The reader will notice that in both examples issues to and from the bar and the stock take of each bar has been at
cost price. The report does not include the opening and closing stock take of the individual bars, it assumes that
any beverage issued is for sale that day. The report is time-consuming but may be deemed necessary when the
desired gross profit is not being achieved and when wanting to check in some detail on the performance of
individual bars in a unit.
Par Stock or Bottle Control System: This is a simple yet effective method of beverage control and it is
particularly useful for the smaller type operation where there are few full-time control staff. The following points
should be noticed:
 The level of par stock is established for each bar, i.e. To establish for each beverage the number of bottles
required for a busy day plus a small safety factor. This number is determined to be stock level to be held in
the bar at the beginning of the service each day. To simplify the system only full bottles are counted, partial
bottles are not counted.
 The number and types of empty bottles are noted each day, this being the amount and type to be
requisitioned for the day.

Potential (or standard) Sales Value System: This system is designed to control beverage sales and therefore
beverage costs by setting a sales value on each bottle item carried in stock. The revenue value of each bottle is
based on the standard size of the drink, the contents of the bottle and the selling price for each drink. The sales
value of each drink is called the potential (or standard) sales value. The system requires as a basis for its
operation, established standards for a bottle code number system, drink recipes, drink sizes, glassware and par
stocks. Whenever the bottle size, drink size or recipe change, a new calculation must be made and recorded, as
this can affect the price of a drink and require the price to be reviewed.

The Inventory or 'Ounce' System: This method is recognized as the most accurate (non-automatic) method of
determining the amount of beverage sold. It is used at times when investigating the cause of an unacceptable
difference recorded between the actual and the potential results in a beverage report. It is, however, a
complicated and difficult system to operate for large units with a full range of beverage services unless aided by
a mini-computer. The system requires (a) An accurate and detailed analysis of all sales by type and brand of
drink sold, for each selling outlet;(b) The calculation of the actual consumption of each type and brand of drink
based on the daily physical stock take, giving opening and closing stock levels of bars, plusany issues, and minus
any transfers out to other bars. All drinks sold are converted back to the number of ounces of each type and
brand of drink sold using the standard beverage recipes. The total consumption of each kind of drink per sales
bill has then to be compared with the actual consumption determined from the physical inventory and any
adjustments.

Banqueting and Function Bar System: Should the banquet department have its own storage and bar areas, it
can be operated and controlled in the same way as any other bar. If, however, a bar has to be set up for each
seperate banquet or function, it will be necessary for an authorized person to requisition for each event from the
main cellar and then immediately at the close of the event to return all unsold beverages. Bottles returned are the
bottles and part bottles unused and returned to the cellar. The number of bottles issued minus bottles returned is
equal to the number of bottles used. Actual cost is the purchase price paid per bottle.

Automated Beverage Dispensing System: There are many types of mechanical and automated beverage
dispensing machines available, all designed to assist management in controlling beverage costs. The question of
the cost of the installation and its suitability for some types of operation may preclude it from being considered.

Control Checklist: There are 2 kinds of control of which we are concerned:

a) Operational Control:- that is the day-to-day control procedures of purchasing, receiving, storage, issuing,
production and selling;
b) Post-operational Control (or control after the event):- this is the examination of what took place in the various
outlets and the comparison of these results with the various standards set by the management and the
determination of what corrective action must be taken if necessary.

As with food control, a beverage control checklist, can be produced to act as an aide-memoire to help identify
the reason(s) for variances in standards.

Purchasing, Receiving, Storing and Issuing Procedures:

 Purchase specification prepared for all main items
 Purchase orders completed in detail for every purchase made
 Purchases made from nominated or approved suppliers only
 Deliveries timetabled for a slack period so that quantity and quality inspection may be efficiently carried out
 Copy of purchase order sent to delivery point for checking against deliveries
 All deliveries entered on to the goods received report and credit notes obtained for any variance between
goods and delivery note
 Credit note obtained for all returned empties and ullages
 All deliveries to be entered on to bin cards, etc on day of delivery
 Issues of beverages to br against authorized signed requisition only
 Cellar ledger and any other records kept to be up to date and accurate
 Access to cellar restricted
 Check that all bottles are stamped with the establishment stamp and are correct bottles for the particular bar.
Check bottle disposal area contains no 'foreign bottles'.

Bar Procedures: (opening and closing procedures):

 Bar stock to be replenished by written and authorized requisitions, or by using a 'full for empty, bottle
system
 Bars to use standard recipes, standard drink sizes and glassware
 Bars to sell 'house brands' for all drinks unless specifically requested by the customer, as they will normally
 give a higher gross profit
 Check that all bar sales are properly recorded
 Periodically check proof of liquor if tampering is suspected
 Check that beverage price lists are displayed and freely available to customers
 Check frequency of “breakagaes” recorded
 Check 'shortages' or 'overs' recorded by accounts department for each bar
Beverage Control Procedures

 Check and marry up delivery notes, credit notes, invoices and goods received report
 Check arithmetic to all paperwork
 Check correct discounts are being allowed
 Check delivery notes, etc to cellar inwards book
 Maintain beverages perpetual inventory book
 At set periods complete a full inventory of cellar and compare to beverages perpetual inventory book
 Prepare a stocktaking report of value and types of goods, rate of stock turnover, etc

Dimensions of the Bar

Determining the Size, shape and placement of bar is a 2 fold problem involving the décor and function of bar, its
appearance, its position in the room, which are typically planned by the owner, architect, interior designer whose
primary concern is layout and décor. The working area where the drinks are mixed and poured are planned by
design consultant or by equipment dealer. Sometimes, these professionals work together from the beginning or
called in after the bar has been positioned and its dimensions set within the allocated space.

While selecting a bar, avoid straight line, rectangular model if possible, in favor of one with corners and angles.
This automatically prompts the guest to sit opposite each other instead of staring straight ahead at the backbar.
Imagination may be unlimited, but in practice, the layout possibilities are limited by available space and budget.
Today's possibilities include modular bar designs, which may cost more to purchase, but have some built-in
advantages. They are already outfitted for plumbing and electrical needs and they are easy to maintain, remodel,
or upgrade if necessary. The companies that design these ready-made bar units will also provide design and
installation assistance.
A common mistake in bar design is to assign space for it without factoring in the projected volume of drinks that
will be served and how much space and equipment will be needed to meet that volume. Only after money has
been spent building the bar and buying the equipment does the owner discover its inadequacies. A poorly
thought-out bar can cost more initially, limit profits, and cause daily frustration to those who work it.
Parts of the Bar:
3 Parts: FRONT BAR, BACKBAR and UNDERBAR

Front Bar: is the customer area, where they order their drinks and where the drinks are served. The bar is
typically 16 to 18 inches wide; with a surface that is alcohol proof, usually of laminated plastic. An armrest
along the front edge, often padded, adds another 8 inches to its width. The last few inches of the back edge are
usually recessed, and it is here that the bartender pours the drinks, to demonstrate liquor brand and pouring skill.
This part of the bar is known as the RAIL, Glass Rail, Drip Rail or Spill Trough.
The vertical structure supporting the front bar, known as the BAR DIE, is like a wall that separates the customer
from the working area. It forms a 'T' with the bar, making a kind of table on the customer side, with the other
side shielding the underbar from public view. There is usually a footrest running the length of the die on the
customer side, a bout a foot off the ground.
The height of the front bar is 42 to 48 inches, which is a good working height for the bartender. All underbar
equipment is designed to fit under the 42 inch bar.
All parts of the frontbar-the counter surface, die; armrest, footrest and stools- must be planned as visual elements
in the total décor. At an appropriate point of the counter there is a bar flap- a hinged drop door that extends the
running length of the front bar counter when it is raised. It facilitates the entry and exit of the barman into the
operation area behind the counter.

Note: The term front bar may be construed in 2 different ways- one as a part of bartending area and two as a type
of bar which may be accessed by the public.

Backbar: has a double function; the decorative function of display and the work function of storage.
Traditionally, it’s an area where bottles of liquor and rows of sparkling glassware are displayed and their
splendor is doubled by a mirror behind them. Functional reasons such as a good place to display call brands as a
form of merchandising; mirror adds depth to the room and also gives customers seated at bar stools a view of
happenings behind them; and sometimes used by bartenders to observe customers without being noticed.
Base of the backbar is likely to be storage for bar stocks- refrigerated or dry in the form of cupboards and
shelves. It may also house special equipment such as glass froster, an ice machine, or a draught beer cabinet. If
specialty drinks are featured, the frozen drink or espresso machine will probably on top of the backbar. The cash
register is usually on the backbar too, in a recessed space.
Overall the backbar must be visually pleasing from top to bottom, since customer sit at it, and it must co-ordinate
visually with the décor of the room.

Tips for maintaining a perfect backbar:

Keep the labels on your bottles facing out at all times

Replace any bottles with torn or crooked labels
Group your spirits by category: scotch with scotch, bourbon with bourbon, etc. Mixing up your
inventory makes it more difficult for patrons to see what you offer, and makes bartenders less
productive
Check your inventory on a regular basis. Spirits that are not selling do not belong in your back bar
If you have space, highlight special selection i.e. a collection of single malt, for example
To create impact use multiple facing of premium spirits wherever possible
Use lighting on glass shelves at your backbar
Be sure that any promotional material on your backbar fits with décor and image of your establishment
Keep clean; wipe bottles and the equipment at least once a week, if not daily. If you keep open bottles
in your back bar, make sure the pourers are clean as well as giving a consistent look.

Underbar: standing at height of 30 inches is the heart of the entire beverage operation and deserves the most
careful attention to its design. In its space the equipment and supplies for the products you are selling must be
arranged compactly and efficiently, with speed the overriding concern.
The task of preparing a variety of drinks in a short time requires careful thought about the placement of all
necessary equipment. A primary reason why bartenders are slow or fast is the way that the facility hinders/ helps
their work performance.
 Bartender should be able to perform related activities in one place
 Have ample space for producing drinks
 Sequence of activities for each task the bartender must performance
 If possible, have individual work stations.

The area where individual bartender works is called pouring station This must have individual supply of
liquor, ice, mixer, glasses, blends and garnishes, all within arms reach. Each section also has an ice bin and
one or more bottle racks for most usual liquor and mixes. A supply of glasses may be placed down on a glass
rail, grouped according to the type and size. The blender and mixer may be placed besides the ice bin. Most
operations use an Automatic Dispensing System for carbonated beverages. Such a system has lines running
from bulk supply to Dispensing Head. The lines and head together is called as COBRA GUN. It is needed at
each pouring station. If the bar has automated liquor dispensing system, the set up is similar.
 Dispensing systems will vary depending upon the situation. The number of pouring station at your bar will
depend on the volume and the flow of business. The bar should be designed with enough stations to handle
the peak stages. There might be different stations to serve different areas e.g. coffee shop, dining room, etc.
Where the drinks are served from the main bar to table service, the bar must always have a pick up station-
i.e. a section of front bar near the control station where service personnel turn in and receive order and return
empty glasses. The pick up station must be separated somehow from the customer seat otherwise, the servers
must find their way through the customers resulting in spillage and reducing your profits.
Pick up station should be nearing a pouring station and cash register. Another area of the underbar contains
glass washing equipment. A 3 or 4 compartments sinks with drain board on both sides, in some cases, a
mechanical dish washer. An underbar must also have provision for waste disposer and a hand sink. These are
typical health department requirements.
Together the underbar and back bar must provide enough storage for a daily supply of mixers, liquors,
wines, ice, garnishes, etc. and non beverage supply like bar towels, cocktail napkins, stirrer (swizzle)sticks,
etc. All these must be arranged so that access to them requires minimum movement. 3 feet is the customary
difference between backbar and underbar to accommodate bartender’s movement and opening of storage
cabinet doors. The doors must not be so wide that they block the passage when they are opened.
There are 3 ways to order underbar equipment. You can choose stock design from the supplier’s catalogue or
get them custom made as per your requirements or you can use the configurations of both methods.

Overbar: Not all bars feature an overbar. It’s a fixture or a fitting that one may find above the front bar.
Stemware hanging from slots in the overbar is a popular design element and provides for elegant and functional
storage of glasses for use during operation. Its height and position must be adequate so as not to impede
efficiency. Overbar should not block the customers’ view of the back fitting. Like everything else, an overbar
must blend into the overall plan of things. The overbar may feature a cupboard type arrangement that provides
additional storage for surplus bar supplies and equipment that may be accessed in non-operational hours.

The Bar Floor: Think about the bartenders comfort and safety in planning the bar floor. They are on their feet
for hours and you want them to look fresh and smiling. The floor under their feet must have a non porous surface
such as tiles or sealed concrete, to met sanitary code requirements. Wood and carpeting are not acceptable. A tile
or concrete surface is cold, hard and slippery when wet. As the evening wears on, ice cubes, beer foam, soapy
water, debris from empty glasses and broken glass may accumulate.
There are ways to improve comfort and safety-none of them very ideal. Slotted plastic panels, bar mats, etc
allow spills to go down between the slats, to minimize hazards of slipping. They must be taken up for cleaning,
however, which is a nuisance, and if it doesn’t done often, they become stale and unsanitary.

Size, Shape and Position in the Room:

From the front of the bar to the back of the bar, the overall depth should usually be about 8 ft.
The minimum length of the bar should be determined from the inside according to the equipment needs.
The inside factors are determined mainly by the kinds of drinks served and the number of stations needed to
meet peak volume. The outside factors have to do with your total concept, your clientele, your décor and
available space.
Unfortunately, the last consideration that is space available is what is leftover after everything else has been
planned. Many times, an inadequate bar space will limit what you can serve and how much, thereby decreasing
your profits. Or it might require expensive and complicated equipment solutions to problems that would be
simple to solve in a larger space.
The best way to proceed is to plan the drink menu first, with your clientele in mind. Figure carefully the volume
you can expect at peak periods.
Bars can be in many different shapes- straight, curved, angled, horseshoe, round, square or freeform. Shape
involves many factors such as room size and shape, mood, décor, function, etc. Unusual shapes are tricky. Most
underbar equipment is factory made in standard sizes that may not fit an irregular shape. Custom work increases
cost and does not work as well in action. It can also cause problems of maintenance and repair.
Usually a bar has its back to the wall, but in a large room it may be the centerpiece or focal point, a free standing
square, round, oval or irregular island, with stations facing in several directions and a backbar in the middle.
Obviously, an ISLAND BAR will have special design considerations. The backbar will be smaller and the front
bar larger and the underbar will be visible to the patrons. There may be special plumbing and electrical
problems.

Layout and Design: Whether starting from scratch or remodeling, you’ll want to think through your layout
carefully with your basics- customers, services, atmosphere- in mind. To this add a fourth element, i.e.
efficiency.
Basic elements of layout are space available, activities going on in that space, number of covers, size of the bar
counter and the relationship of the bar area to the other aspects of a larger facility such as restaurant, hotel or
club. Other layout needs come into play: plumbing, refrigeration, lighting and other electrical requirements,
ventilation, heating and air conditioning, health and fire regulations, local codes, and state laws and regulations
such as separate smoking areas and restroom facilities for the handicapped. Last but not the least comes profit—
the most profitable use of the space available.

Available Space: Available space as an element of layout includes not only square footage, but also the
shape of the area, the position of entry and exit, and the sharing of space with other activities such as
dining, dancing, or live entertainment.
Square footage will set an outer limit on the number of customers you can serve at a time and also
determine whether you can have a stand-up bar or a seating bar
Shape is critical for arrangement of furniture and fixtures
Entry and exit deserve special thought. The relationship between entrance and bar will influence the
movement of customers into the room and the way the room fills up
Sharing space with other activities takes careful planning. Consider the amount of space each element
requires- the bar, activities(like dance floor, live entertainment, etc) and furniture and fixtures.

Activities and Traffic Patterns: Consider the movement of people into the room. For an efficient layout,
the space and directional needs of each activity( e.g. entry, exit, movement of service personnel, guest
going to rest rooms, etc) must be defined and located and the doors, furniture and fixtures so placed
that these activities move efficiently.

Furniture: Should be chosen and laid out in relation to the total bar concept. Bar stools and lounge
should look inviting and feel comfortable. The size and shapes of tables and chairs are important
elements in the layout.

Influence of Utilities, Codes and Licensing Restrictions:

In plumbing, supply pipes and drains should not travel long distances, as the cost of installation
increases and more can go wrong. Considering electrical requirements, in addition to lighting designed
for mood, décor and performing tasks, there are all special electrical needs of the underbar and backbar
equipment. If you have live entertainment, you have to plan an electical supply for electronic gear and
a public address system.
Heating/ air conditioning ducts and vents, exhaust, air circulators, etc can also affect layout by their
output, space they occupy and their visual effect.
Some state and local requirements can affect layout. In some places an open bar is not allowed. In other
places, food must be served in the same room if liquor is to be served.
(Note: Many bars have a back room in which they store surplus stock under locked storage, misc
supplies including stationery and Excise records.)
DISPENSING BEVERAGES:

At each station of the bar is the COBRA GUN that dispenses the carbonated mixes. Nicknamed the
HANDGUN or SIX SHOOTER, this instrument consists of a head with a nozzle and pushbuttons that
deliver plain water and carbonated mixes(one per button) such as club soda, tonic water, soft drinks,
etc. Behind the scenes are bulk supplies of concentrated syrups and a tank of CO2 under pressure.
Syrup lines run from each syrup supply to the underbar and through an ice cold plate on the bottom of
each ice chest, made especially to quick chill them. The CO2 line goes to a motor driven carbonator
under the ice chest where the co2 is mixed with filtered water. A carbonated water line then runs from
the carbonator to the cold plate , as does a line with plain filtered water. Finally, all the syrup and water
lines run through a flexible metal hose (flexihose) to the head of the gun. There the syrup mixes with
carbonated water in a 5:1 ratio at the touch of a proper button; or, plain chilled , filtered water is
dispensed. All this together is known as Postmix dispensing system because the soda is mixed at the
time of service.
There are also premix systems, in which the complete beverage is supplied in bulk containers that have
already been mixed at the manufacturing plant. In a premix system, a separate supply of co2 is needed
to propel the product from the container to the dispensing head. The premix lines from the bulk
supplies are run through ice or a cold plate to cool the product. A good postmix or premix drink should
be cooled to between 37 deg to 42 Deg Fahrenheit in order for it to maintain good carbonation. Premix
systems are seldom used in today's bars, except for portable bars for special occasion use. Postmix
systems are far cheaper per drink ( about 2/5th the cost) and are much more compact ( about 1/5th the
size), hence are preferred.
To establish and maintain high-quality standard for carbonated beverages, a dispensing machine
serviceable to your establishment should be used. Higher temperatures accelerate or increase the aging
process in the carbonated drinks, syrups or mixes. This is also affected by improper storage of CO2
cantainers which can increase the loss of effervescence.

Automated Pouring Systems:

In bars today, most pouring is automated i.e. not just for sodas, soft drinks, etc but also for beer, wines,
juices, liquors, etc. A number of electric dispensing systems are now available to that pour preset
amount and also account for a drink dispense. Different systems measure and pour at least 6 different
brands from one machine. Though this system is not suitable for high graded restaurants, it can be used
for high volume operation, up to a certain level.
Automatic liquor dispensing system have a very high investment and not everybody reacts favorably.
Some bartenders are also unhappy with the mechanical process of pouring drinks as customers may
also suspect that the liquor is of inferior brand as it is out of sight. Another common problem is blocked
lines. Still another is that liquors that are not ordered frequently sit in the lines for long periods of time
and may acquire an 'off' taste.
On the plus side, automatic systems cut pouring costs in several ways. There is the savings that comes
from using large sized bottles; savings of speed; the savings of getting that last ounce out of the bottle;
savings in labor. One great advantage is consistency of the served drink. The gun also makes for a
smooth, swift operation, with less handling of glasses.
A major selling point is that it provides tighter controls. Although one cannot eliminate losses
automatically- there are still spills, mistakes and pilferage in any bar operation. Drinks are measured
and counted, but the count must still be checked daily against sales and inventory. It is far easier to spot
any discrepancy with automated systems, but the cause should be removed.
Each enterprise must weigh these and other savings against the cost of the equipment in relation to the
volume of business being done. In a small operation, an automatic system might not be worth its high
price tag. In a high volume bar, it may be the thing that makes that volume possible and pays for itself
in a couple of years or less.

Small bar equipments for Mixing and Pouring:

The indispensable tools for mixing and pouring are:

Jiggers
Pourers
Mixing glass
Hand blender/whisk
Bar strainer
Bar spoon
Ice scoop
Ice Tongs
Muddler
Fruit Squeezer
Funnel
Glass rimmer
( Students to write a brief description of all these items on their own)

Tools and Equipment for Garnishing:

Multi compartment condiment tray

Cutting board
Bar knife
Relish fork
Peelers: Zester, Router, Stripper

(Students to write a brief description of all these items on their own)

Tools and Equipments for Serving:

Bottle/ can openers

Cork screws
Round serving trays ( Beverage Rounds)
Folios
(Students to write a brief description of all these items on their own)
(Appropriate pictures to be collected and pasted in the Journal for appropriate topics)