LEARNING MODULES IN TLE 10 THIRD QUARTER SY 2022 - 2023

Technological Livelihood Education – Bartending

Module 1:
INTRODUCTION CLEANING BAR AREAS

This module deals with the knowledge, skills and attitude required Learning Competency
to provide general assistance in maintaining the cleanliness of bar areas, - Clean bar, equipment and
related equipment, and tools. It reflects the role of a “bartender” and/or a tools and maintain public
bar utility/ back and may be part of the role of a bar attendant. areas;
This module will help you to read and practice the lesson with the help of Date Accomplished:
your instructors. _____________________

PRE-ASSESSMENT

A. DIRECTION: Arrange the sequence for bar set-up. Write numbers from 1-8.
_____ Display alcoholic beverages.
_____ Set-up the bar counter.
_____ Prepared ice in ice bins.
_____ Open the bar.
_____ Clean the whole bar area.
_____ Refrigerated beer, juices and other perishable items.
_____ Prepare fruits for garnishing.
_____ Clean glasses and other equipment.

Now let us read and learn!

READING CORNER

* Bartending is usually done in a bar which is a portion of a hotel or restaurant where different
bartending tools and equipment are found and an array of several kinds of wines, spirits, liquors and
other mixers are arranged.

Bar management means operating and running an establishment that serves alcoholic and non-alcoholic
beverages. The in-charge of a bar has to oversee a variety of staff members such as bouncers,
bartenders and servers. Entertainment options include sports games and live events. If a bar serves food,
a bar manager also might have to make menu selections and supervise the bar’s kitchen.

Importance of Bartending
1. It attracts customers who are accustomed to having drinks with their meals even without meals.
2. It increases the sales volume of the restaurant or hotel.

Types of bar
1. An Entertainment or Cocktail bar – a bar designed to provide special entertainment like a live band, a
sing a long” videoke, or live entertainment done by known singers, dancers and comedians. It serves
high quality alcoholic and non-alcoholic drinks including cocktails or mixed drinks.
2. Coffee Bar – has become a phenomenon nowadays as the place not only serves high quality coffee but
also designed to be an ideal venue for chat with friends or for holding small meetings.

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3. Stand-up Bar – is simply a bar counter inside a food outlet where drink orders are prepared. Drink
orders are endorsed to the bar and they are picked up to servers to be served to customer’s table.
4. Mobile or Portable Bar – refers to bar that is movable and can be transferred from one place to
another. It is usually used for parties and for special function such as in banquet and catering.

Can bartending increases sales volume in a restaurant or hotel? Why?

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Among the large hotels or establishments maintaining several bar outlets, there is a designated Bar
Manager who plans, directs, overseas, and controls bar operations and service in all bar outlets.

A bar outlet is supervised by a bar captain or bar supervisor who reports directly to the bar manager. His
service crew include a bartender and a bar boy, bar waiters or food attendants, receptionist and a
cashier.

Sample Organizational Chart of a Small bar Establishment

Prepares/ mixes Bar Manager/ Supervisor

alcoholic and non- Plans, directs, monitors the
alcoholic beverages set-up and delivery of the
according to prescribed Bartender service in the bar, ensuring
standards of service that service standards are
consistently complied with.
Barboy

Acts as a runner and Take and serve beverage

helper in the bar
Welcomes and greet
customers at the
entrance and escorts
them to their table
Bar waiter and Bar Attendant
and other orders
according to prescribed
standards of service.
Bar Receptionist
Settle bills according to
Cashier prescribed standard

1. If you will be given the opportunity to become one of the bar personnel, which among them do you
want to be? Why?
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2. What are the things you wanted to share to become a good service personnel?
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* BAR STOCKS, TOOLS, EQUIPMENT

Setting up your own bar is actually quite easy to do. There are however, a few things that good
bartenders need to know to run a bar efficiently. In order for a bar to succeed, you’ll need to have the
basic wines, liquors, and spirits – along with the right equipment. Although these things are essential,
bartenders also need the proper technique for mixing drinks and cocktails as well.

Bar services should be executed in accordance with prescribed standards and with graciousness to
insure customer satisfaction. For a faster and more efficient bar service, mis-en-place requirements – bar
stocks, tools, equipment, etc. must be ready before the start of operations.

BAR SUPPLIES AND FOOD STOCKS

Food and Beverage Stocks General supplies Accessories

Orange juice Canned soft drinks Drinks list Ash trays
Pineapple juice Gin Wine list Check folder
Tomato juice Rum Cocktail list Tidbits containers
Grapefruit Vodka Stirrers Bar trays
Mango juice White wine Matches Change trays
Fresh orange juice Red wine Cocktail picks Tent cards
Lemon Champagne Drinking straws Promo card/display
Calamansi Brandies flower
Fresh pineapple Whiskies
Red cherries Canned beer
Green olives Grenadine syrup
Cocktail onion Liqueurs
Refined sugar Bottled soft drinks
Other spirits and
beverages as needed

* Setting Up and Closing the Bar

I. Basic Preparation for Bar Set-up
1. Check the cleanliness and condition of the following:
 Bar counter
 Bar storage area
 Bar tools
2. Before opening the bar, see to it that:
 Beers, juices and other perishable items are refrigerated.
 Glasses and other equipment are clean and ready.
 Fruits for garnishing are ready.
 Ice in ice bins are available.
 Alcoholic beverages are properly displayed.
 Bar is clean and properly set-up.
II. Sequence of Bar Set-Up
1. Open the bar.
2. Refrigerate beer, juices and other perishable items.
3. Clean glasses and other equipment.
4. Prepare fruits for garnishing
5. Prepare ice in ice bins.
6. Display alcoholic beverages.

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 7. Clean the whole bar area.
8. Set-up the bar counter.
III. Closing the Bar
A. Bar Check-up checklist
a. Perishables are refrigerated and covered with a damp cloth.
b. Operating equipment and tools are arranged and covered.
*Knife *Cutting board *Mixing glass
*Bar spoon *Jiggers *Ice pick
*Ice tong *Ice bucket *Salt & pepper shaker
*Bar trays *Wine bucket *Ice scooper
*Ash tray *Blender *other glasses and supplies
c. Bar counter is clean and polished.
d. Requisition forms and other documents are placed inside shelves.
e. Glasses are clean, dried and transferred to the racks.
f. The bar floor area is vacuumed/cleaned.

EXPLORING CORNER

Activity 1.1 True or False.

Direction: Write the word TRUE if the statement is correct, and if it is not, then write the word FALSE.
_____1. Coffee bar can be a venue for chat with friends.
_____2. Bartending offers alcoholic beverages only.
_____3. Live band is part of entertainment bar.
_____4. Portable bar can be transferred from one place to another.
_____5. A bar is a place for drinking only.
_____6. Stand-up bar are found inside the restaurant.
_____7. Bar management attracts customers.
_____8. Coffee bar can be used for parties and special functions.
_____9. Bartending is an art.
_____10. Bar manager may supervise kitchen activities.
_____11. Bar storage area should be check before opening bar.
_____12. Perishable items are refrigerated.
_____13. Bar counter should not be polished.
_____14. Requisition of supplies is necessary before opening bar.

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_____15. First step in setting up bar is to open the bar.

Activity 1.2
Direction: Write the basic function of each bar personnel. Avoid erasures.
Bar Personnel Basic function
1. Bar Manager/ Supervisor
2. Bartender
3. Barboy
4. Bar waiter and bar
attendant
5. Bar receptionist
6. Cashier

CHECKPOINT CORNER

Assessment:
Topic: Date Submitted:
Name: Grade level & Section:

1. Make a sample structure of a small bar establishment. Consisting of Manager, 1 supervisor, 2

bartenders, 1 bar attendant/waiter, 1 receptionist and 1 cashier.
2. List down some of their specific duties and responsibilities.

Guide Questions:
1. If you are a bartender, what are the things you need to avoid delays of service during operation?
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2. How will you know if you have enough stocks in a bar? What will you do if you find out that there
are stocks not available?
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Performance Task
Direction: Visit one bar establishment and observe the set-up. Tell something about how they are
operating in order to have smooth operation.

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