Learning Module in

Bar and Beverage Management HMELEC 4

MIDTERM

MARK ALVIN R. MALAYA

BAR & BEVERAGE MANAGEMENT

 MODULE OVERVIEW

In the field of food and beverage operation, service of alcoholic and non alcoholic
beverages plays an important role. Generally, it is perceived that there are many
places which are involved in the sale or consumption of alcoholic beverages like
serving to the guests for their consumption inside the premises, or like occasions
which do not include any commercial trade or shops like liquor stores which permits
the consumers to take away the liquour for consumption at some other place. From
the above, it is suggested that the places offering beverages for in-premises
consumption are more frequented by consumers and are more or less associated with
the hospitality industry being their primary, secondary or tertiary business activity. It is
a fact that the hospitality industry all across the world considers bars as an integral
part of the complete guest experience.

CONTENT OF THE LESSON

2.1 Introduction
2.2 Objectives
2.3 Large Equipments Used in Bar
2.4 Small Equipment & Utensils
2.5 Glassware
2.6 Food Service Equipment
2.7 Techniques of Mixology

UNIT: 02 -BAR AND SERVICE EQUIPMENT

A. LEARNING OBJECTIVES

After reading this chapter, the students will be able to:

Understand the requirement and usage of large equipment required in bar.

Usage and handling of small equipment, other tools and utensils required.

Usage and upkeep of glassware required while serving different beverages.

Various techniques involved in mixology

B. INSTRUCTIONS

The course’s learning goals and objectives for each chapter are stated at the beginning

of each module. The lecture notes, quizzes, class exercises, and assignments assess your

attainment of those learning objectives.

BAR & BEVERAGE MANAGEMENT

 Let’s Begin….

Bar Management
- Preparation, garnish and service of various classical and contemporary cocktails.

LARGE EQUIPMENTS USED IN BAR

Any bar cannot be functional without the installation of few heavy equipments or large
equipment in the bar. While placing these equipments, utmost care should be taken so
as to ensure the maximum utilization of the available space and the convenience and
movement space for staff and guests should also be calculated before finalizing the size
of the equipment. Also, selection of these equipments shall purely be based on the
menu offered and the type of clientele visiting the bar. Few of the major large
equipments are enlisted below in Table.

BAR & BEVERAGE MANAGEMENT

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SMALL EQUIPMENT AND UTENSILS

Bar staff must use a wide range of equipment items that help them to mix each guests
drink efficiently, expertly and seemingly effortlessly. It is crucial to have right utensils
and equipment's in bar which meet the requirements and expectations of the guests, as
well as applicable operation in the bar counter. Some of the major small equipments
and utensils are enlisted in Table.

BAR & BEVERAGE MANAGEMENT

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GLASSWARE

The design of glassware is comparable to the business card of any company. It is the
first visible impact of the delivered product and should be aligned with the business
concept. The ―right― glassware can promote a drink or product by its presentation to
customers, and can be very useful in upselling more consumptions. Additionally, using
the right glassware for products can bring more stylishness and appeal to the customers
who want to be associated with what is in vogue through its color, shape, style and
texture. It can highlight current trends, fulfill the expectations of the customers even
more, and attract a more sophisticated crowd that appreciates the art of mixology.
Mixologists pay a lot of attention in choosing the right ingredients for their creations to
make them delicious. At the same time, they give great importance to using the right

BAR & BEVERAGE MANAGEMENT

glass to make the drink something that is luxurious, elegant, and trend-setting upon
presentation. Sometimes a creation becomes exclusive to an establishment…a
signature drink for which the bar becomes known and sought out by customers. Some of
the most commonly used glasses in bar operations are enlisted below in Table 2.3.

BAR & BEVERAGE MANAGEMENT

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FOOD SERVICE EQUIPMENT

The main foodservice equipments along with their uses are as follows:

BAR & BEVERAGE MANAGEMENT

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LEARNING ACTIVITY:
Enhance your creativity and design skills by creating a visually appealing scrap
notebook cover relevant to your field of study. This activity aims to combine
aesthetics with functionality, providing you with a personalized and inspiring tool
for note-taking. Provide the required information listed below. (insert a picture)

1. List the large equipments used in bar

2. List the major small equipments used in bar.
3. What are various glasses used in bar?
4. List the different food service equipments used in F & B Service department.

BAR & BEVERAGE MANAGEMENT