MODULE 01: THE BAR AND BEVERAGE

INDUSTRY
WEEK 03 - LECTURE
 REVIEW

1. Bartending • 2. History of Bartending

 Social Atmosphere  Ancient Times

 Creative Profession  Middle Ages
 It’s Fun  New World
 Modern Times
 CHAPTER OBJECTIVE

By the end of this chapter, the

students should be able to:

• Discuss and explain the beverage

service industry through the
understanding of the different
businesses that belong in the bar
and beverage sector
MODULE 01: THE BAR AND BEVERAGE
INDUSTRY
WEEK 03: THE BEVERAGE SERVICE INDUSTRY
THE BEVERAGE SERVICE INDUSTRY
 INDUSTRY

• An industry is a group of
What is an companies that are related

Industry? based on their primary

business activities
 THE BEVERAGE SERVICE INDUSTRY

• Comprises of
establishments or
businesses that offer
beverages.
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
THE BEVERAGE SERVICE INDUSTRY

BEVERAGE
SERVICE
INDUSTRY
 THE BEVERAGE SERVICE INDUSTRY

Give examples of
businesses under
the beverage
service industry.
 THE BEVERAGE SERVICE INDUSTRY

• Comprises of
establishments or
businesses that offer
beverages.
LEARNING TASK 2
 REMINDER

Deadline of Module 1 activities will be on

Saturday - September 4, 2021

 Learning Task 1
 Learning Task 2
 Lab Activity 1
 Lab Activity 2
 Evaluation
MODULE 01: THE BAR AND BEVERAGE
INDUSTRY
WEEK 03: THE BAR
 THE BAR

 Bar counter or bar is a

counter for serving drinks.
 A place where you can
buy and drink beverages.
 A bar is considered as the
workplace of a bartender.
 THE PARTS OF A BAR

A bar consists of the

following three parts:

• The Front Bar

• The Back Bar
• The Under Bar
 THE FRONT BAR

• It is the meeting point for the

customers and the bartenders
where the customer order for their
drinks and are served by the
bartenders.
 THE FRONT BAR

The parts of a front bar includes:

• Bar Top • Arm rest
• Bar Table • Drip edge
• Rail • Foot Rest
• Bar die • Pickup Station
• Glass rack
 BAR TOP

• This is the main slab where

drinks, food, and your guests’
arms rest. It can be made of
wood, granite, or any other
solid, non-porous surface.
 BAR TABLE

• They are used to encourage

casual conversation as the
height of the corresponding
bar height stools cause those
seated to remain very close to
eye level with those standing.
 BAR RAIL

• A bar rail is the decorative

hardwood edging that borders the
bar top on the front of your bar.
Your customers or guests can lean
up against it, and installing a bar rail
gives your bar a polished, finished
look that can rival any
professionally built bar.
 BAR DIE

• Usually used to place or hide

things like bottles,glasses and
other materials, also like
electricals that may not look
attractive for the ambiance of
a place.
 GLASS RACK

• A glass rack is popular choice

for bars, pubs and restaurants,
providing attractive as well as
functional solution to the
storage of wine and beer
glasses.
 ARM REST

• An arm rest along the front

edge, often padded adds
another 8 inch to its width. The
padded armrest will allow
customers to rest their arm
comfortably while waiting for
their drink.
 DRIP EDGE

• A drip edge attaches

perpendicularly to the back
edge of the glass rail. It is
meant to catch spills and
crumbs from the bar top and
glass rail so they don’t fall
onto the floor.
 FOOT REST

• A footrest runs the length of

the counter on the customer
side from the floor of about 9-
12 inches.
 PICK UP STATION

• Pick up station is where

servers pick up drinks for their
tables and also where serving
personnel turn in, receive
orders and return empty
glasses.
 THE FRONT BAR

The parts of a front bar includes:

• Bar Top • Arm rest
• Bar Table • Drip edge
• Rail • Foot Rest
• Bar die • Pickup Station
• Glass rack
 THE BACK BAR

• It is located at the back of the

front counter. The back bar
consists of display rack set
over the storage cabinet.
 THE BACK BAR

Back bar functions:

• For Storage
• For Display
 THE UNDER BAR

• The heart of the entire beverage

operation. It refers to the area
under the front bar of the
bartender’s side.
 THE UNDER BAR

The parts of an under bar includes:

• Pouring Station

• Speed Rail

• Ice Bin

• Glass Sink

• Drain Board

• Waste Dump
 POURING STATION

• The central point of the under

bar, where you'll find the
automatic dispensing system
for carbonated beverages and
juices. Also in the pouring
station are bottle wells and a
speed rail- both places to store
the most frequently used
liquors and mixers.
 SPEED RAIL

• Speed rails keep your well

liquors and popular liquors
handy for fast and
organized service. Also
known as speed rack or
bottle well.
 ICE BIN

• An ice bin is an insulated

bin that holds ice and is
used to store ice during
the bar operation.
 GLASS SINK

• A bar must have at least

one glass sink or washing
station. Splash guards
must be used if the space
available is inadequate to
allow for separation.
 DRAIN BOARD

• Drainboards provide an
extremely flexible solution for
draining recently washed
glassware and for storing
soiled glasses. It help
bartenders and servers prep
bar drinks and other
beverages more efficiently.
 WASTE DUMP

• The waste dump is usually

can be found below the
bar counter near the sink
for faster and accessible
waste disposal
 THE UNDER BAR

The parts of an under bar includes:

• Pouring Station

• Speed Rail

• Ice Bin

• Glass Sink

• Drain Board

• Waste Dump
 SUMMARY

1. The Beverage Service

Industry
2. The Bar
• Front Bar
• Back Bar
• Under Bar
 NEXT MEETING

The Bartender
• The work activities and
duties and responsibilities
of a bartender
MODULE 01: THE BAR AND BEVERAGE
INDUSTRY
WEEK 03 - LABORATORY
 REVIEW

The Different Bar

Glasswares

1. The anatomy of the glass

2. The major classification of
glasswares
 Tumbler
 Footedwares
 Stemwares
 CHAPTER OBJECTIVE

By the end of this chapter, the

students should be able to:

Identify and discuss the different bar

tools and equipment used in the bar
and beverage service industry.
MODULE 01: THE BAR AND BEVERAGE
INDUSTRY
WEEK 03 - BAR TOOLS AND EQUIPMENT
BAR TOOLS AND EQUIPMENT
 SHAKER

• A cocktail shaker is a device used

to mix beverages by shaking.

• A cocktail shaker is a special tool

designed to do three things:

 it thoroughly mixes cold beverages

 it will chill a drink super fast

 it helps to quickly dilute the drink

 DIFFERENT TYPES OF SHAKERS
• Boston Shaker
• Cobbler
• French Or Parisian
Shaker
BOSTON SHAKER
COBBLER SHAKER
FRENCH OR PARISIAN SHAKER
SHAKER
 JIGGER

• Is an hourglass-shaped
measuring device used by
bartenders to ensure that
they pour accurate amounts
of alcohol into every drink.
 TYPES OF JIGGERS

Single Jigger
Double Jigger

Japanese Jigger
JIGGER
 BAR MAT

• Bartenders can prepare drinks

on bar mats, which can
prevent spills and protect the
surface of the bar from wet
glasses.
MUDDLER

• A good muddler will bring out the

aromatics of herbs, spices, and
fruits so that their flavors are
released and infused into the
drink.
MUDDLER
CUTTING BOARD

• To cut garnishes for cocktails,

your bar will need at least one
cutting board.
 POURERS

• A tool used to regulate the flow

of liquid inside the bottle.
Pourers are placed on top of
bottles to pour out consistent
and even shots of liquor and
mixes.
 TYPES OF POURERS

Stainless Pourers

Plastic Pourers Regulated Pourers

POURERS
BARSPOON

• Stirring is one way to mix a cocktail,

such as a gin or whiskey cocktail, gently
mixing the distilled spirit to maintain a
balance of flavor.

TYPES OF BAR SPOONS

• American Bar Spoon

• European Bar Spoon
• Japanese Bar Spoon
BARSPOON
 MIXING GLASS

• A glass or metal container used to

quickly chill cocktail drinks, primarily
by stirring with ice using a spoon and
straining with a strainer.
• The other name of the mixing glass is
“Yarai Glass”
MIXING GLASS
BAR STRAINER

• A tool used to separate solid

ingredients from liquid ingredients

TYPES OF BAR STRAINERS

• Hawthorne Strainer
• Fine Mesh Strainer
• Julep Strainer
BAR STRAINER
 CITRUS SQUEEZER

• A tool used to extract fruit juices from

citrus fruits
GLASS RIMMER

• A rimmer lets bartenders quickly

create the perfect rim of salt or sugar.
 JUICE JUG

• A tool used to pour and store juices

CORKSCREW

• Also known as “Waiter’s friend” Used

when opening wine bottles
 BAR CADDY

• Used to hold bar items like

tissue, straws, picks, and
coasters.
ICE BUCKET

• A tool used to hold ice. The

ice bucket is also used to chill
wines.
 ICE SCOOP

• A tool used in scooping ice.

ICE TONGS

• A tool used in picking up ice

individually.
 BAR BLADE

• A tool used to open beer bottles.

BAR BLADE
WINE STOPPER

• A wine stopper is an essential wine accessory to

close leftover wine bottles before refrigerating
them.
 PEELER

• For those cocktails that are

embellished with a peel garnish you’ll
need a sharp and sturdy peeler.
BAR TRAY

• A rubber matted tray used to

carry beverages.
 SUMMARY
• SHAKER • JUICE JUG
• JIGGER • CORKSCREW
• BAR MAT • BAR CADDY
• MUDDLER • ICE BUCKET
• CUTTING BOARD • ICE SCOOP
• POURERS • ICE TONGS
• BARSPOON • BAR BLADE
• MIXING GLASS • WINE STOPPER
• BAR STRAINER • PEELER
• CITRUS SQUEEZER • BAR TRAY
• GLASS RIMMER
LABORATORY ACTIVITY
 NEXT MEETING

FLAIR BARTENDING
• Flairbartending as a
profession
• Types of flair bartending
• The basics of flair
bartending