FSM 6

MODULE 2

VI. PRE-TEST

1. The 3 parts of bar.

Answer: The bar set up, the front bar and the back bar.

2. Diffentiate pour and call brands.

Answer: The diffence between pour and call brands, a ‘pour’ brand (sometimes referred to
as a ‘house’ brand) is the brand of spirit (or other drink such as liqueurs or wine)
used/poured if a customer does not specify a brand name. While a ‘call’ brand is the
brand specified by or called out by the customer. Instead of just asking for a ‘Scotch’,
the customer would ask for a specific brand – perhaps a Johnnie Walker.

3. Types of bar.

Answer : Permanent bars – bars which are ‘in place’ all the time. Temporary bars – bars
which are established for short-term reasons such as parties, special events, or to cater
for especially high levels of trade. Dry till bars – see below: a bar where drinks are
served but no money changes hands.

2. List the things you must have in your station.

Answer : Ice, cubed ice, shaved ice,cracked ice ,fruit juice/ fresh juice, chopped fruit,
red wines, bar caddy, bar tools, soft fruit, and condiments .

3. Enumerate the open bar operations.

Answer :
1. Adhere to enterprise standards and requirements
2. Follow all nominated opening procedures
3. Be aware of the upcoming trading session and the requirements it is likely to
create
4. Set up for the requirements of the individual session
5. Check and re-stock alcoholic and non-alcoholic beverages as required
6. Prepare garnishes as required
 7. Check and replenish decorations as necessary
8. Ensure all items, equipment and utensils are clean
9. Check operational readiness of all equipment
10. Turn on refrigeration as required
11. Check/supply clothes, towels and other linen
12. Notify supervisor of problems or bar-related needs
13. Check and ready glassware
14. Apply all safe food handling protocols
15. Store and rotate stock correctly.

4. Enumerate the close down bar operations.

Answer :

 Turn off nominated equipment

 Turn off nominated equipment
 Conduct internal security checks
 Activate alarms as required
 Clean, clear and dismantle equipment as required
 Implement all established closing procedures
 Store garnishes and left-over bottles if/as required
 Protect and store other stock and decorations
 Set up bar for next service
 Order stock if required
 Perform handover in accordance with bar protocols.

VIII. Self-Evaluation
I. Give your insights on the following questions. Write your answers in the
space provided.

1. How would you make lemon or orange zest in a drink?

Answer :

For one gallon grab 2 cup granulated sugar, grate down nutmeg, garlic,
ginger and cinnamon sticks. Zest the lemon, zesting is just grating the
outer yellow of the lemon. The zest will add so much flavor to the drink.
Pour over the sugar.Cut the peel off and slice up lemon. Put the Lemon slices
inside the glass.Grab the orange and zest it as well, after that put the Orange
slices inside the glass . Then grab the spoon smashing the orange and lemon
until it juices, then water up the top after. Pinch of right salt, then cap on and
shake.

2. Differentiate tumbler from footed glass.

Answer :

A tumbler glass is shaped so that the base of the glass is also the
bottom of its inside. A footed glass, on the other hand, is connected
to a base by way of a stem. The length and width of the stem do
not matter.

II. Identification

1. Martini glass 13.Muddler

2. Highball glass 14.Hawthorn

Strainer

3. Old fashioned 15. Julep Strainer

glass
4. Champagne flute 16. Bar knife

5. Colada glass 17. Bar spoon

6. Manhattan glass 18. Boston Tin

7. Bandy balloon 19. Fine Strainer

8. Liqueur glass 20. Ice crusher

9. Shot glass 21. Bar Caddy

10. Red Wine Glass 22. Blender

11. White Wine 23. Glass Rimmer

Glass

12. Champagne 24.Corkscrew

Glass
XI. Post-Test

1. The 3 parts of bar.

Answer : The bar set up, the front bar and the back bar.

2. Differentiate pour and call brands.

Answer: The diffence between pour and call brands, a ‘pour’ brand (sometimes referred to
as a ‘house’ brand) is the brand of spirit (or other drink such as liqueurs or wine)
used/poured if a customer does not specify a brand name. While a ‘call’ brand is the
brand specified by or called out by the customer. Instead of just asking for a ‘Scotch’,
the customer would ask for a specific brand – perhaps a Johnnie Walker.

3. Types of bar.

Answer : Permanent bars – bars which are ‘in place’ all the time. Temporary bars – bars
which are established for short-term reasons such as parties, special events, or to cater
for especially high levels of trade. Dry till bars – see below: a bar where drinks are
served but no money changes hands.

4. List the things you must have in your station.

Answer : Ice, cubed ice, shaved ice,cracked ice ,fruit juice/ fresh juice, chopped fruit,
red wines, bar caddy, bar tools, soft fruit, and condiments .

5. Enumerate the open bar operations.

Answer :
1. Adhere to enterprise standards and requirements
2. Follow all nominated opening procedures
3. Be aware of the upcoming trading session and the requirements it is likely to
create
4. Set up for the requirements of the individual session
5. Check and re-stock alcoholic and non-alcoholic beverages as required
6. Prepare garnishes as required
7. Check and replenish decorations as necessary
8. Ensure all items, equipment and utensils are clean
9. Check operational readiness of all equipment
 10. Turn on refrigeration as required
11. Check/supply clothes, towels and other linen
12. Notify supervisor of problems or bar-related needs
13. Check and ready glassware
14. Apply all safe food handling protocols
15. Store and rotate stock correctly.

4. Enumerate the close down bar operations.

Answer :

 Turn off nominated equipment

 Turn off nominated equipment
 Conduct internal security checks
 Activate alarms as required
 Clean, clear and dismantle equipment as required
 Implement all established closing procedures
 Store garnishes and left-over bottles if/as required
 Protect and store other stock and decorations
 Set up bar for next service
 Order stock if required
 Perform handover in accordance with bar protocols.