INTRODUCTION BAR AND BEVERAGE

MANAGEMENT
 ORIGIN
 We can trace the traditional concepts of bars
back to ancient Greece and Rome. Throughout
cities and the countryside, taverns began serving
alcoholic beverages with food to travelers.
 As time passed and more people gathered there,
these taverns began to expand their businesses to
include gaming as well as other entertainment.
 However, with the fall of the Roman Empire, the
number of these taverns began to decrease and
only offer food, lodging and stables for travelers.
 ORIGIN
 In Saxon times, “public houses” came into existence
in England, and became popular gathering places for
business and personal meetings.
 When New Englanders began moving to the New
World, “public houses” were such a large part of
everyday life, that in many new colonies the town
began building these (called taverns) before churches.
 In many towns, as far back as the 1650s it was illegal
to not have a tavern offering a place for food, drink and
lodging. Taverns are very integral in the fabric of this
country, and it is said that the spirit of revolution that
freed the new world from England’s rule was sparked
in taverns.
 ORIGIN

 The source of beverage service dates

back to 12,000 years, and it started
with the first evidence of wine making.
It has been traced to the year 2,000 BC in
the Mesopotamia and Nile valley.
Egyptians show the main stages of wine
making in wall paintings.
 Wine was consumed in Classical Greece
at breakfast and was part of Roman diet
in the 1st century BC.
 ORIGIN

 Fermented alcoholic beverages have

been known since pre-historical times.
 Beer was certainly known in
Mesopotamia before 4000BC as attested
to by recipes found on clay tablets and
art that shows individuals using straw to
drink from large vats
ORIGIN
 In Europe during the Middle Ages, beer
was consumed by the whole family
through a triple fermentation process –
men had the strongest, then women and
children
 After the collapse of the Roman Empire,
wine production in Europe appears to have
sustained chiefly by monasteries.
 The medicinal use of alcoholic beverages
was mentioned in Sumerian. The Hebrew
bible recommends giving alcoholic drinks
to the dying and depressed so they can
forget their misery
 BAR SERVICE

 A bar is one venue where many people seek relaxation and where customers
can chat with friends, enjoy a service of their favorite drinks, listen to music or
watch live entertainment

 The word “BAR” refers to a place where drinks are prepared or mixed and
served to customers.

 A bar (also called saloon or tavern) is a retail business that serves alcoholic
beverages such as beer, wine, liquor and other beverages such as mineral water and
sodas and often sells snack such as crisps and snack for consumption on premises.
TYPES OF BAR

1. ENTERTAINMENT OR COCKTAIL
BAR – a bar designed to provide special
entertainment like a live band, a “sing
along” 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
TYPES OF BAR

2. COFFEE BAR – has become a

phenomenon nowadays as the place not
only serves high quality coffee but is also
designed to be an ideal venue for a chat
with friends or holding small meetings
TYPES OF BAR

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 then they are
picked up by servers to be served to
customer’s tables
TYPES OF BAR

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
PARTS OF A BAR

A. FRONT BAR
- Is where the guests sits and drink. It is
the meeting point of the customers and the
bartender where the customers order
drinks and are served. The front bar
should be functional and have adequate
space for pouring drinks and serving them.
PARTS OF A BAR

B. UNDER BAR
- Is the array of equipment installed on the
rear underside of the bar
PARTS OF A BAR

C. BACK BAR
- Is comprised of the shelving on top,
where premium liquors are displayed
and cabinet underneath, where reserve
liquor bottles are restored
 THE BAR SERVICE BRIGADE

 Among large hotel or establishments maintaining several bar outlets, there is a

designated Bar Manager who plans, directs, oversees and control bar operations
and service in all bar outlets

 A Bar Outlet is supervised by a bar captain or a bar supervisor who reports

directly to the bar manager. His service crew includes a bartender and a bar boy,
bar waiters or food attendants, receptionist and a cashier
THE BAR SERVICE BRIGADE
A. BAR MANAGER / SUPERVISOR
Basic Function: Plans, directs, monitors the set-
up and delivery of service in the bar, insuring that
service standards are consistently complied with
• In consultation with superior, establishes sales forecast and sale
strategies or “gimmicks”
• Assist in the design and preparation of drink of the month and
other special items
• Prepares staff work schedule and assignment
• Checks availability of par stock
• Monitors the delivery of bar service and the preparation of drinks
• Review and sign bar requisition that is prepared by the bartender
• Supervises daily stock inventory and submits inventory report to
superior
• Prepares and submits reports and documents required by
management
• Attends to guest complaints and requests
• Ensure guest satisfaction and solicit feedback
• Conduct corrective interviews among erring personnel and prepare
misconduct report as need
• Train and coach staff
THE BAR SERVICE BRIGADE
• Prepares or mixes drinks following standards recipes
B. BARTENDER • Sets up the bar

Basic Function: Prepares/mixes alcoholic and
non-alcoholic beverage according to prescribed
standards
• Takes charge of storage of beverage and bar supplies
• Makes report on beverage sales and spoilage
• Takes inventory of beverage consumption as well losses
• Sees to it that the bar is properly stocked, clean and well
maintained
• Attends to customer needs, requests and complaints at the
counter
• Pushes the sale of wines and other beverage items
• Checks availability of bar stocks and makes requisition if
needed
• Serves drinks from the bar counter
• Performs other duties as assigned by supervisor
THE BAR SERVICE BRIGADE
• Assists the bartender in mis-en-place preparation and
C. BAR BOY
bar set-up
Basic Function: Acts as runner and helper • Looks after the upkeep of the bar area
in the bar • Assists in clearing soiled glasses, empty bottles,
other bar items
• May assist in serving drinks to guests
• Assists in the storage and safekeeping of bar stocks
and supplies
• Performs errand functions for the bar
• Performs other duties as maybe assigned by superior
THE BAR SERVICE BRIGADE

D. BAR ATTENDANTS
• Looks after the necessary preparations before the start of
Basic Function: Take and serve beverage operation:
and other orders according to prescribed a. Wipes/prepares the necessary containers, glasses, napkins,
standards of service trays and other supplies
b. Refills shakers and other condiments
c. Checks and re-stocks the service station and sees to it that
the par stock is maintained
d. Sets up tables
• Studies the drink list and familiarizes himself with the
drink of the month, outlet’s specialties as well as out-of-
stock items and undertake suggestive selling
• Takes and serves beverage and food orders
THE BAR SERVICE BRIGADE
E. BAR RECEPTIONIST
Basic Function: Welcomes and greets customers at
the entrance them and escorts them to their tables
• Receives guests, welcomes and greets them and escorts
them to their assigned or chosen tables
• Attends to reservations and inquiries over the phone
and places reservation signs on the assigned tables
• Maintains and fills logbook/reservation book with the
necessary information and keeps all reservations signs
in place
• Assist in maintaining order and cleanliness in the bar
• Monitors movement in the outlet and reports to captain
any unusual incident or suspicious persons noted
• Attends to guest’s inquiries, requests and complaints
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
1. Receiving Guest Service starts as the guests approach the outlet’s entrance.
With a genuine smile, we should say “Good evening Sir/Ma’am, may I
suggest a chair or a seat for you (bar counter).
Once the guest sits, do not leave the guest, ask “Will this place be
alright, Sir/Ma’am?

2. Taking Orders In taking order, the following pointers should always be observed
a. Pen and pad should always be ready
b. Ladies have a priority
c. Stand close enough to the customer to be able to hear him
d. Repeat the order to the guest/s
e. Before leaving the counter say, “Will this be all Sir/Ma’am
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
3. Writing Orders on the Guest Check a. Do not forget to write down your code number, date, counter seat no.,
number of persons on the corresponding blank on the guest check or
order slip
b. Write down the name of the items and the quantity

4. Placing Orders a. Give the guest check to cashier for validation of order slip and to the
bartender.
b. Original copy to guest with the word “paid”, second copy to cashier
and third copy to the bartender
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
5. Service Orders a. Smile when serving and talking to the guest
b. Serve ladies first
c. Always mention name of drinks served
d. Always underline bottle of beer, glasses with coasters
e. Always carry and serve drinks in the bar tray
f. All drinks with tonic water, soda should be served with a slice of lemon
g. Brandy, cognac, and liqueur should be served with iced water on the
side
h. Never serve beer with ice
i. Serve white wine chilled and red wine at room temperature
j. Serve drinks in tall glasses with straw
k. Always remember to put garnish to all drinks
l. Cocktail napkins to be provided for every guests
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
6. Clearing / Cleaning Counter a. Empty glasses, bottles should be taken away from the counter immediately
b. Soiled ashtrays, coaster should be changed with clean ones
c. Used straws, empty cigarette package, and other items should be taken
away from the counter
d. Once a second drink is served, take pout the first glass. If the glass is not
yet empty, wait for the guest to finish it
e. If there is spillage on the table, be sure to try to wipe it with a clean rug

7. Presenting the Guest Check a. Ensure the guest check is the right one for the counter seat
b. Ensure that all orders reflected on the guest check are items served to the
guest
c. Ensures that the prices are correct
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
8. Settlement of the Guest Check a. All checks are to be settled in cash unless the guest is a credit cardholder
b. Credit cards accepted are :commercial cards. Membership cards, silver
cards, gold cards and smart cards
c. Guest, House guests, Managers with authorization are allowed to sign for
their checks

9. Bidding Goodbye Clients expect a warm goodbye. With a smile, we should say “Thank you
Sir/Ma’am, please do visit again, hope you enjoyed the evening with us”
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
10. Service Procedures a. Beverage Preparation
1. Ensure that ice is crystal clear and clean
2. Place ice in the glass/shaker before pouring in other ingredients
3. Follow the standard glassware for every drink
4. Always use the ice scooper when placing ice in a glass or shaker
5. Stir drinks with light ingredients/shake those with thick ingredients
and blend with fresh fruit ingredients
6. Always use a jigger in measuring the ingredients
7. Garnish drinks that needs to be garnished
8. Never use beer with split-neck bottles
9. Never use chipped or cracked glassware and defective operating
equipment
10. Adhere to the prescribed recipes of drinks
SERVING POLICY
STEPS DUTIES/RESPONSIBILITIES
10. Service Procedures b. Habits to be avoided while in the service area / bar counter
1. Combing hair
2. Chewing or eating something
3. Sneezing, coughing and yawning carelessly
4. Fussing with face, hair, neck and picking at skin blemishes
5. Banging of glassware, equipment
6. Putting hands inside the pocket
7. Horse-playing
8. Day-dreaming
9. Grouping together
10. Use of sign language
11. Using of index finger when pointing at something
12. Listening and indulging in the conversation of guests
13. Mentioning physical handicap of customers
14. Leaning on the counter, walls, chillers etc.
15. Counting tips in front or in view of the customers
16. Shouting, dancing, or playing withthe music
RESPONSIBLE SERVICE OF ALCOHOL
INTOXICATION

 Intoxication can have a dramatic effect on a person’s behavior, and

bartenders have a responsibility to be proactive in the prevention of
persons becoming unduly intoxicated and to ensure the safety of all
customers.
 In some countries, it is illegal to knowingly sell alcohol to a person who
is drunk or who appears drunk
INTOXICATION

 Common signs of intoxication are the following:

1. Slurring and mispronunciation
2. Staggering, swaying or clumsiness
3. Looking sleepy (eyes rolling back)
4. A significant change in behavior
5. Speaking loudly and the inability to hear properly
DRUNK DRIVING

 Bartenders should always have their client’s safety in mind when selling
or serving drinks
 If you are aware that your client is driving, always be in a position to
offer an alternative non-alcoholic beverage
UNDER-AGE DRINKING

 In some countries serving alcohol to minors is illegal and bartenders can

face personal fines and criminal charges.
 Ensure to check the local licensing laws and regulations.
 Always check and ask proof of age nicely.
WHAT HAPPENS TO ALCOHOL IN YOUR BODY?

 The alcoholic drink is absorbed into your body through the stomach and
small intestine
 Food slows down the rate of absorption – that’s why alcohol effects you
more quickly on an empty stomach
 The alcohol is then distributed throughout your body, reaching your heart,
brain, muscles and tissues quickly.
 Body cannot absorb alcohol and is excreted through urine, sweat and breath
ALCOHOL AND UNIT MEASUREMENT

 BAC – Blood Alcohol Concentration

 The amount of alcohol that gets into the bloodstream and how quickly depends on
quantity, gender, build and ingested food.
 Other factors affecting BAC:
 Volume – The amount of alcohol consumed and the strength
 Size and weight
 Sex – women can’t drink as much as men
 Water Level – if you are dehydrated, alcohol will have greater effect on your body
 Ingested food