BAR PARTS AND

EQUIPMENT LAYOUT

CHAPTER 3
 OBJECTIVES
• Learn the elements in placement, size and shape of bar
• Identify the different parts of the bar
• Learn the equipment and its placement or lay out in the bar
• Learn the different tools used in preparing and serving the
drinks in a bar
• Learn the different types of glassware , proper handling
and care
THE BAR ITSELF : THE ELEMENTS IN
DETERMINING THE PLACEMENT, SIZE AND
SHAPE OF A BAR
The element of décor- the bar must be aesthetically designed to
attract the guest and for the bar to portray the concept of the
establishment
The element of function- the bar must be designed properly so
that its able to function well. The size of the bar should be large
enough depending on the space available and the task to be
performed in the bar.
 PARTS OF THE BAR
A. The front bar- the customer’s area where customers order their drinks and where
orders are served.

Parts of the front bar

• Bar table
• Rail
• Bar die
• Glass rack
• Arm rest
• Foot rest
• Pick up station
B. The back Bar – the back bra has two functions:
• For storage – the lower part of the back is either
used as wet storage or dry storage.
• For display- the upper back bar is usually used
for display. In displaying liquors in the back bar
must be arranged according to price. The most
expensive brand must be on top and at the
bottom the least expensive.
C. The Under Bar – the heart of the entire beverage operation. Because
most of the tools, equipment and ingredients used for pouring and storing
drinks are place and it is where drinks are being prepared or mixed.
Parts of the under bar
• Pouring station
• Speed rail
• Ice bin
• Bottle wells
• Hand sink
• Drain board
• Glass sink
• Waste dump
 BAR EQUIPMENT

Under the bar and back bar equipment

1. Back bar refrigerator- used to store perishable
ingredients and different types of bottled and canned
beers.
2. Blender- used to grind, puree and refine ingredients
3. Bottle wells- located beside the ice bin for chilling bottle
of drinks or juices.
4. Coffee siphon- used in preparing brewed coffee.
BACK BAR REFIGERATOR BLENDER
BOTTLE WELLS COFFEE SIPHON
5. Draft beer direct dispensing line- use to dispense
draft beers
6. Drain boards- used to air dry the glasses
7. Electric mixer- used for blending and mixing solid
ingredients
8. Electronic cash register- used to record and store
cash transactions
9. Electronic dispensing system- used to dispensed
ingredients automatically, faster and efficient.
Draft beer direct Drain Boards
dispensing line

Electric Mixer
Electronic cash register Electronic dispensing system
10. Espresso machine- used for producing espresso
coffee.
11.Frozen drink dispenser- used to prepare and dispense
frozen drink
12. Glass brush- used to clean glassware particularly tall
glasses
13. Glass foster- used to chill the glasses before serving
14. Glass sink- used to wash, rinse and sanitize glasses.
15. Glass washer- a machine operated washer to clean
glasses faster and in large quantity.
Espresso machine Frozen drink
dispenser

Glass brush
Glass foster
Glass sink

Glass washer
16. Hand guns- for dispensing soft drinks and mixes
17. Hand sink- used to wash hands before and after
preparing
18. Ice bin- for storing ice.
19. Ice crusher- used for crushing ice faster and in
large volume
20. Ice flakers- used to produce ice flakes or fine
crushed ice.
Hand gun Hand sink

Ice bin
Ice crusher Ice flakers

Ice machine
21. Ice machine- A machine that freezes water to make
ice cubes. Also called ice maker.
22. Juicer- used to extract juices.
23. Keg coolers- used to store and chill keg or draft
beers.
24. Waste dump- used to store waste, waste must be
segregates
25. Wine/ liquor dispenser – use to dispense liquors in
specific quantity.
Juicer Keg Cooler
Waste Dump Wine / liquor dispenser
 BAR TOOLS ; tools for mixing, pouring and garnishing

1.Bar caddy – used in storing bar supplies and

decorations
2.Bar knife – used to pick ingredients and in cutting
and slicing
3.Bar spoon – used for picking up, measuring
ingredients and in stirring cocktails
4.Bar strainer- used for straining drinks after mixing
 BAR KNIFE
BAR CADDY

BAR
BAR SPOON STRAINER
5. Cocktail shaker –used for mixing
cocktails by shaking
6. Cutting board- used to cut fruit slices and
garnishes
7. Fruit squeezer – used for squeezing fruits
to extract the juice
8. Funnel- used to transfer contents from one
container to another.
 COCKTAIL
CUTTING BOARD
SHAKER

FUNNEL

FRUIT SQUEEZER
9. Garnishing caddy/ tray- used in storing
garnishes for easy access
10. Glass rimmer- a tool use to rim or frost the
rim of the glass with sugar or salt
11. Ice pick – used for breaking packed ice or
block of ice
12.Ice scoop/ shovel-used for picking up ice in
large quantity. 0
GARNISHING CADDY GLASS RIMMER

Ice Shovel/
ICE PICK
scoop
13. Ice tong – used for picking ice cube individually
14. Jiggers- used for measuring ingredients in
preparing and serving drinks or cocktails.
15. Liquid measuring cup- used to measure liquid
ingredients in large quantity
16. Measuring spoon – used for measuring liquid
and powdered ingredients.
FOOD TONG JIGGERS

LIQUID MEASURING
CUP
MEASURING SPOON
17. Mixing glass – used for mixing cocktails by stirring
18. Nutmeg grater- used in grating directly on top of the drink
19. muddler- used to press or muddle ingredients such as fresh fruit
slice and some herbs to extract flavor and aroma
20.Pourers- used to control/ regulate the flow of drinks during
pouring
21. Store and Pour- a container with spout used to store and pour
juices or mixers
22. Zesters–used in stripping skin of fruits for garnishing .
 NUTMEG
MIXIN GRATER
G
GLASS

MUDDLER POURER
STORE AND POUR ZESTER
-END-