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    Bar Operations

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    akshay chauhan
    The document discusses bars and bartending. It defines different types of bars like cocktail bars and dispense bars. It also outlines the types of licenses needed to operate a bar. The key areas and equipment of a bar are described, including the front bar, under bar, back bar, and various tools. Proper bartending techniques like shaking and stirring drinks are explained. Maintaining cleanliness in the bar area and closing duties are also summarized.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bar Operations

    Uploaded by

    akshay chauhan
    263 views11 pages
    The document discusses bars and bartending. It defines different types of bars like cocktail bars and dispense bars. It also outlines the types of licenses needed to operate a bar. The key areas and equipment of a bar are described, including the front bar, under bar, back bar, and various tools. Proper bartending techniques like shaking and stirring drinks are explained. Maintaining cleanliness in the bar area and closing duties are also summarized.

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    The document discusses bars and bartending. It defines different types of bars like cocktail bars and dispense bars. It also outlines the types of licenses needed to operate a bar. The key areas and equipment of a bar are described, including the front bar, under bar, back bar, and various tools. Proper bartending techniques like shaking and stirring drinks are explained. Maintaining cleanliness in the bar area and closing duties are also summarized.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    263 views11 pages

    Bar Operations

    Uploaded by

    akshay chauhan
    The document discusses bars and bartending. It defines different types of bars like cocktail bars and dispense bars. It also outlines the types of licenses needed to operate a bar. The key areas and equipment of a bar are described, including the front bar, under bar, back bar, and various tools. Proper bartending techniques like shaking and stirring drinks are explained. Maintaining cleanliness in the bar area and closing duties are also summarized.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 11
    At a glance
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    The key takeaways are the different types of bars, parts of a bar like the front bar, under bar and back bar, and duties of a bartender like maintaining cleanliness and hygiene.

    The different types of bars mentioned are cocktail bar/public bar/American bar and dispense bar.

    The main parts of a bar are the front bar, under bar, and back bar.

    BAR

    Bar is a licensed establishment serving alcoholic and non alcoholic beverage to walk-in and room guests

    TYPES OF BAR

    • COCKTAIL BAR /PUBLIC BAR/AMERICAN BAR

    • DISPENSE BAR OR SERVICE BAR

    TYPES OF LICENSE

    • ON SHOP

    COCKTAIL BAR

    DISPENSE BAR

    TEMPORARY LICENSE

    (FOR BANQUETS)

    • OFF SHOP

    AREA OF A BAR

    • GENERALLY 15 – 20 % AREA IS ALLOCATED FOR THE BAR AND THE BAR IS ALWAYS LOCATED IN A
    CONVINIENT POSITION OF THE HOTEL .

    • 15-18 sq .ft IS REQUIRED PER PERSON .

    • ALWAYS SITUATED NEAR THE FOYER OF THE HOTEL.

    PARTS OF BAR

    • FRONT BAR

    • UNDER BAR

    • BACK BAR

    FRONT BAR CONSISTS OF

    • BAR COUNTER- FORMICA , WOOD,GRANITE AND HEAT RESISTANT GLASS IS USED FOR THE
    COUNTER TOP.

    • LEG RAIL

    • LADIES HAND BAG RAIL


    • ARM REST (ROUNDED OFF FOR COMFORT)

    • HEIGHT OF THE FRONT BAR IS 4 FEET.

    • WIDTH OF THE BAR COUNTER IS 16- 18 INCHES.

    • THE HEIGHT OF THE BAR STOOLS ARE RANGING FROM 2 FEET – 3 FEET.

    • COUNTER MOUNTED UNCORKING DEVICE AND SERVICE BAR RAIL CAN BE INSTALLED ON THE
    COUNTER OF THE BAR.

    UNDER BAR

    • UNDER BAR IS THE WORK STATION(WORK AREA ) OF THE BARTENDER.

    • UNDER BAR CONSISTS OF THE FOLLOWING EQUIPMENTS.

    • (SINKS,UNDERBAR AND BACK BAR REFREGERATORS,POP DOOR CHILLERS ,BEER ENGINE WITH
    DRAUGHT BEER TAP,FOUNTAIN BAR MIXERS ,COBRA FOR DISPENSING PREMIXERS,
    MECHANICAL LIQUOR DISPENSING SYSTEM,DRIP TRAYS,BLENDERS,ELECTRIC GLASS WASHERS,&
    BAR MATS

    • OTHER EQUIPMENTS –CASH REGISTER(EPOS)

    BACK BAR

    • THE AREA BETWEEN THE FRONT BAR AND BACK BAR IS 3 FEET ACCESS AISLE FOR THE
    BARTENDER .

    • THE BACK BAR LIQUOR DISPLAY CONSTITUTES THE BACK BAR .

    • OFTEN MIRRORS ARE PLACED IN THE BACK BAR COUNTER IN ORDER TO INCREASE THE VIRTUAL
    SPACE.

    • COWBOYS OFTEN USED TO SIT IN THE BAR AND SPOT THEIR ENEMIES WITH THE HELP OF THE
    MIRROR PLACED IN THE BACK BAR.

    BAR DIE

    • SEPARATES THE FRONT BAR FROM THE BACK BAR ACTS AS PARTITION.

    WELL DRINK

    • POURING BRAND OR HOUSE BRAND SERVED FROM THE WELL SITUATED AT A WAIST LEVEL OF
    THE BARTENDER FOR FAST SERVICE INSIDE A BAR.(ALSO CALLED WELL DRINK OR WELL BRAND)

    • CALL BRAND –ALL DELUXE AND PREMIUM IMPORTED BRANDS ON DISPLAY.


    CASH BAR

    • DURING BANQUET FUNCTIONS CASH BAR IS SET UP WHERE GUESTS PAY FOR THE DRINK WITH
    CASH AND CONSUME.

    FREE POUR

    • The dispensing of alcoholic beverages without using any measuring devices . Generally there is
    pour spout attached to the mouth of the bottle & the bartender pours the liquor with the help
    of a measuring count

    • ONE SHOULD BE CAREFUL TO PREVENT WASTAGE .

    SMALL EQUIPMENTS

    Corkscrew Bottle & can opener Fruit Juicers

    Jiggers /pourers Speed Pourers Ice tongs

    Shakers Mixing Glass Garnish Tray

    Blenders Strainers Funnel

    Bar muddlers Bar spoons Ice bucket.

    Nutmeg Grater Measuring Spoon

    ACCESSORIES

    • STRAWS

    • SMALL NAPKINS

    • COASTERS

    • BAR MATCHES

    • ASH TRAY

    • COCKTAIL STICK

    • SWIZZLE STICK

    • PARASOL
    GARNISH

    • CHEERIES

    • OLIVES

    • COCKTAIL ONION

    • ORANGE

    • LIME/LEMON (SLICE, PEEL, RIND, WEDGE)

    • MINT

    • PINEAPPLE

    • APPLE

    GROCERIES

    • SALT

    • PEPPER

    • CUBBED SUGAR

    • CASTER SUGAR (WHITE / BROWN)

    • CLOVES

    • NUTMEG

    • EGGS

    • CREAM

    • COCONUT MILK

    • FRUIT JUICES

    OTHER BAR EQUIPMENTS

    • GLASS RAIL

    • SPEED RAIL

    • BOTTLE TROUGH OR BOTTLE WELL


    JOB TITLLE- BARTENDER
    REPORTS TO- SENIOR BARTENDER

    • JOB SUMMARY-

    • responsible for the day to day running of the bar :standards of hygiene & reporting of defective
    machinery.

    • DUTIES-

    -organizing the service in the bar area & operating in an efficient & hygienic manner

    -maintaining the bar stocks in good order

    -handing over the operation in the next shift in a state of preparedness

    -leaving the bar secure at the end of the day

    QUALITIES

    • Good appearance

    • Sense of responsibilities

    • Honest & reliable

    QUALIFICATION

    • A good general knowledge

    • Hotel school graduate / hotel experience


    TASK ANALYSIS

    OPENING DUTIES

    STEPS KEY POINTS REASONS

    1. Keys a) Pick up keys from a) Security reasons


    reception

    2. Mise en place a) Set up Bar a) Efficient Service

    b) Slice fresh fruit b) Garniture

    c) Squeeze juice c) For service

    d) Place juice in stainless d) Keep drink cool


    steel containers

    3. Accompaniments a) Olives and nuts in proper a) convenience


    containers

    4. Glass ware a) In glass racks or glass a) From wash up area


    shelves

    5. Bottles a) Wipe bottles & set them a) Remove dust and dirt

    6. Refrigerators a) Check interiors a) Standards of hygiene


    TASK ANALYSIS

    HOW TO SHAKE/STIR/POUR DRINKS

    STEPS KEY POINTS REASONS

    1. Cocktail shaker a) Clean ice in to container a) To cool drink

    2. To measure a) Use measure for syrups, juices a) Correct Amounts


    and liquor
    b) According to recipe
    b) Add ingredients
    c) For safety reasons
    c)close shaker
    d) For proper mixing
    d) Shake shortly and sharply

    3. Pour cocktail a) Open shaker a) For Pouring

    b) use right glass b) For correct procedure and


    garnish
    c) Add garnish

    4. Cocktails- stirred a) Clean Ice in to mixing glass a) For Pouring

    b) Use measure/ add ingredient b) For correct amount /


    procedure
    c) Pour drink into correct glass
    and garnish c ) Decoration and garnish
    TASK ANALYSIS

    HOW TO KEEP THE AREA CLEAN

    STEPS KEY POINTS REASONS

    1. Runners a) Runners to be laid across a) To absorb spilt


    working surfaces. liquid

    b) Change frequently b) Hygiene.

    2. Bottles a) Empty bottles to be a) For easy clearance


    crated till full then
    removed

    3. Refuse a) Fruit skins/ garbage to a) Hygiene


    be placed in appropriate
    containers and removed
    when full.

    4. Juices a) Acidity from spilt juice a) Safety and hygiene


    causes bacteria and precautions.
    corrosion. Care to be
    taken while cleaning
    TASK ANALYSIS

    CLOSING DUTIES

    STEPS KEY POINTS REASONS

    1. Fresh fruit a) Place in refrigerator a) For preservation

    2. Garbage disposal a) Remove from bar a) Sanitary purposes.

    3. Equipment a) Wash and dry all a) Hygiene and to prevent


    equipment corrosion

    4. Counters and surfaces a) Clean thoroughly all a) Hygiene


    surfaces

    5. Dirty linen a) Return to laundry a) For cleaning

    6. Locking up a) Check all doors/pass a) For security.


    keys to reception
    ]

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