Bar and Beverage Management Module 1-Compressed

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MODULE
in Bar and Beverage Management - HMPE 225
Module 1
BAR AND BEVERAGE INTRODUCTION
CLAIRE FRANCES C. BARAHAN, LPT, MPM
ALJEAN GRACE C. CARREON
REYMART R. ESCAL
Name of Student
Program, Year & Section

Bar and Beverage Management is
considered to be a pivotal role in the Food and
Beverage Industry. As defined, Bar is a public place
where the primary business of the place is to sell
alcoholic beverages to the general public, for the
consumption on the premises. For this purpose that
this module is drafted to teach and enhance the skills
and knowledge of the students with the primary
beginning on how to management and operate a bar
and beverage establishment.
Module 1 in the course Bar and Beverages Management is

entitled Bar and Beverage Introduction.
This module will give a valuable insights on the
following:
Lesson 1: Bar Service Tools, Utensils and Equipment
This lesson will introduce you to the various tools,
utensils and equipment used in mixing cocktails and
mocktails.
Lesson 2: Different Garnishes, Procedures, and Techniques
in Bartending
This lesson will orient you to the different types of
garnishes and procedures and techniques in Bartending.
Lesson 3: Beverage Appreciation and Evaluation
This lesson will teach you how to properly appreciate
and evaluate different beverages.
Module in Bar & Beverage Management 02 by Barahan, Carreon A. & Escal

This module will carry out the 4As teaching-
learning scheme (Activities-Analysis-Abstraction-
Application). The students will indulge firstly in
course works that will activate their prior knowledge.
afterwards, series of activities that will highlight the
topics that are to be expected by the learners. Then,
the learners are to build analyses on what they have
performed out from the activities. Having their
analyses on the activities, the learners will then be
able to filter wrong beliefs regarding some concepts
through a mini lecture in the abstraction phase. After
the mini lecture, the learners will then apply what they
learned through prepared course works.
Develop recipes on the different beverage

concoctions in a bar establishment according to the
Principles of Mixology set by ASEAN standards.
The students will submit a vlogging showing the

style of mixing with their own cocktail drinks using
local ingredients.

Time Frame – 1 week
Materials Needed – Drink ingredients, Glasswares, Prescribed Uniform,
Cellphone/camera, Video Editing Apps, or other props.
Bartending Tips
COURSE PRE-ASSESSMENT
“No Matter How Easy or Hard
a Drink is, the Trick is All in
the Hands of How it Comes
https://images.app.goo.gl/NZtrJp4y1VnbBxHP9
Out.”
MIX AND STYLE GUIDELINES:

1. Student must submit no more
than 5 minutes of video on how
to make and style a cocktail https://images.app.goo.gl/DFdKRshZ61HpH
XP5A
drinks.
2. Student will use the localized
raw ingredients of alcoholic
Mix and Style Criteria
beverage (ex. ”The Bar,
Vodka”). - Workmanship – 15 pts
3. Student will provide their - General Appearance – 15 pts
ingredients and materials to - Appropriate Glass -– 15 pts
- Originality -– 15 pts
make a drink of their choice.
60 pts
4. One cocktail per student.
5. Student voice should be loud
and clear in the video.
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Bartending Prescribed Uniform

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MIX AND STYLE RUBRICS
CRITERIA EXEMPLARY(15) PROFECIENT(10) PARTIAL INCOMPLETE(5) POINTS

PROFICIENT
(7)
WORKMANSHIP(pr All ingredients were Once (1) Twice (2) Thrice ( 3 or
eparation of systematically and observed:Ingredie observe:Ingredi more)
ingredients, orderly prepared, all nts were not ents were not observed:Ingredi
measuring of the ingredients systematically and systematically ents were not
ingredients, measured correctly, orderly prepared, and orderly systematically
mixing followed the correct ingredients were prepared, and orderly
techniques/confide mixing technique at not measured ingredients prepared,
nce/showmanship all times, exhibited accurately, not were not ingredients were
while mixing) outstanding following the measured not measured
confidence or correct mixing accurately, not accurately, not
showmanship all technique, following the following the
throughout while incidents of correct mixing correct mixing
mixing, diffidence or being technique, technique,
demonstrated uncertain while incidents of incidents of
proper food handling mixing, improper difference or diffirence or
at all times. food handling, being uncertain being uncertain
unsafe or while mixing, while mixing,
unhygienic improper food improper food
practices. handling, handling, unsafe
unsafe or or unhygienic
unhygienic practices.
practices.
General The cocktail drink The cocktail drink The cocktail The cocktail drink
Appearance(prese was presented very was presented drink was was presented
ntation, garniture) attractive and with one (1) or presented with with three (3) or
appetizingly (no more points/areas two (2) or more more
point or area of of improvement, points/areas of points/areas of
improvement), the garnishes used improvement, improvement,
garnishes were all was not edible but garnishes used garnishes used
edible and matched match the cocktail. were not edible were not edible
with the cocktail. and did not and did not
match the match the
cocktail. cocktail.
Appropriateness Cocktail glass used Substitute cocktail Totally Totally
of cocktail glass was standard and glass was used. incorrect/inappr incorrect/inappro
very appropriate. opriate use of priate use of
glass. glass.
Originality(Own Totally made his/her Own recipe but did Have a Not own recipe
recipe and used a original recipe by not used a similarity recipe made and did not
localized raw of using localized raw localized raw of of others and used a localized
alcohol) of alcohol. alcohol. did not used a raw of alcohol
localized raw of
alcohol.
TOTAL

Alcoholic Beverage- any drink which contains alcohol of .5 to 75 percent. Examples of
such beverage are beer, cocktail, liquor, wine and whiskey.
Aperitif- an alcoholic drink taken as an appetizer
Beverage- any drink other than water, prepared as by flavouring, and mixing or heating
before being consumed.
Blending- use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a
shaker.
Cocktail- an alcoholic beverage served before dinner made by stirring or shaking of
different flavouring and coloring agents.
Drink- is primarily a verb, meaning to ingest liquids, as a noun, it refers to the liquid thus
ingested.
Dry- a beverage having unsweetened taste.
Floating- the purpose of floating is to keep each ingredients in the drink in separate layers
that do not mix with the others.
Highball- an alcoholic liquor mixed with water or carbonated beverage served in a tall
glass with ice.
Jigger- a measurement used in cocktails which is equal to 1 ½ to 2 ounces or about 3
tablespoons.
Mixing- This is to ensure that all ingredients are properly chilled by the ice when they are
poured over the ice and by adding the liquor last you reduce the chance of dilution.
Muddling- is a simple mashing technique for grinding herbs, such as mint, smooth in the
bottom of the glass.
Non-alcoholic beverage- a kind of beverage that does not contain alcohol.
On the Rocks- refers to liquor poured over ice cubes.
Proof- pertains to the alcohol strength or content of any alcoholic beverage.
Rum- made from the cane’s molasses, rum is aged and blended.
Straight- a term used when drink is served from the bottle and poured directly into the
serving glasses.
Stirring- a drink that is stirred instead of shaken will retain its clarity and be free of ice
chips.
Straight- a term used when drink is served from the bottle and poured directly into the
serving glass.
Straight-up- a term used when drink is chilled with ice but served without ice.
Tequila- its juice, fermented and distilled, gives tequila its flavour.
Vintage- pertains to the yield of grapes or wines from a vineyard in which the activity of
fermenting is done.
Wine- a naturally fermented juice of grape or other ripe fruit containing alcohol.
Time Frame – 1 day
Materials Needed – Paper and Pen
Directions: Have you ever seen or experience drinking with a mix drinks?
What are names of the drinks? What are your feelings or evaluation
about the drinks? Make a list about it on the table provided below.
Overall Evaluation
Name of the Drinks Ingredients Taste
of the drink
https://images.app.goo.gl/k6DJmRaz1WsaPq6i6

Learning Outcomes:
At the end of this lesson, you would be able to:
Distinguish the different utensils,
recipes, techniques and procedure in
cocktail and mocktail mixing.
Practice the mixing strategies and

styles for the different mix of beverage
concoctions.
Lesson 1
Bar and Beverage Introduction: Bar Service
Tools, Utensils and Equipment
What Can You Learn From This Lesson?
Identify you to the various tools,

utensils and equipment used in
mixing cocktails and mocktails.
Reminder: Always remember

to wear prescribed Bartender
Uniform when performing!!!

Bar and Beverage Management
Distinguish the different utensils, recipes, techniques and

procedure in cocktail and mocktail mixing.
Directions: Name the tools that is shown in the picture below. Write
down what is the possible use of each tools and provide your answer on
the space on the next page.

Answer Sheet:
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6.
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8.
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11.
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16.
17.
18.
19.
20.


Directions: Name the glasswares that is shown in the picture below. Write
down what is the possible use of each glasswares and provide your answer on
the space on the next page.

Answer Sheet:
1.
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3.
4.
5.
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Materials Needed – pen and paper
Directions: Write SME is ME if the statement is True, if it False write the correct
answer.
1. You used old fashion glass for the pina colada drinks.
________________________________________________________________
2. The ideal equipment in a bar should be a stainless steel.
________________________________________________________________
3. When you scoop an ice you used a glass.
________________________________________________________________
4. Jigger is a measurement of alcoholic beverages used in cocktails.
________________________________________________________________
5. All glassware has a foot, base, rim and bowl.
________________________________________________________________
6. Wine opener is used for opening a bottled beer.
________________________________________________________________
7. Coffee maker is used to produce espresso coffee.
________________________________________________________________
8. A blender is used to make blended drinks.
________________________________________________________________
9. Pilsner glass is used for soft drinks or juices.
________________________________________________________________
10. Highball glass is used for juices, soft drinks and spirits mixed with water, tonic,
soda and ginger-ale.
________________________________________________________________


11. There are three (3) categories of tools used in bar operations.
__________________________________________________________________
12. Hold at the base of the glass when handling stemware glasses.
__________________________________________________________________
13. Always check the glasses if there’s any chips on it before you used.
__________________________________________________________________
14. Always used the right glass for every drink.
__________________________________________________________________
15. Bar chiller/refrigerator are one of the principal used in bar department.
__________________________________________________________________
16. Bottle stopper is also known as a waiter knife, looks like a pocket knife with a cork
screw on one end and a small knife at the other end.
__________________________________________________________________
17. Ice bucket is used to store ice cubes with a handle and a cover with a knob.
__________________________________________________________________
18. Keg Coolers used to store and chill keg or draft beers.
__________________________________________________________________

19. Ice machine is a machine that freezes water to make ice cubes. Also called ice
maker.
__________________________________________________________________
20. Coaster is used as underliner to the glasses without stem and bottles to protect the
surface of tables and avoid condensation marks of cold drinks.
__________________________________________________________________

Books: “Principles of Bar Service Operations” author Joseph Linford A.

Ditan
“Food Service and Bartending Handbook” author The maya
kitchen culinary arts
“Cocktail Making and Bartending” author Madelyn Wilson
Guide Questions:
1. What are the guidelines in choosing a bar tools, utensils and equipment?
2. What are the different equipment for under bar and back bar?
3. What are the different categories of tools and utensils used in Bar Operation?
Consider the following general equipment and tools guidelines. It is

very good business sense to invest in high quality equipment and tools for the
bar. This is true across the board, from the large under bar units, to the jiggers,
pourers and wine and cocktail glasses.
 Survival
 Appearance
 Function
 Ease of care
GENERAL GUIDELINES FOR CHOOSING AN TOOLS, UTENSILS

AND EQUIPMENT
1. The major pieces of underbar equipment have surface of stainless steel which is
durable, cleans easily and is unaffected by chemical cleaners needed to kill
bacteria.
2. It also looks nice and easily takes a high polish.
3. Work surfaces of underbar equipment are a standard 30 inches high, with a

depth of 16 inches to the backsplash at the rear.
4. Units from the same manufacturer fit side by side and give the appearance of
being continuous.
5. Each piece of equipment is either on legs 6 or more inches high, for access to
plumbing and ease of cleaning, or else flush with the floor.
6. The legs have bullet feet (feet tampered like bullets) for ease of cleaning. The
feet are adjustable to accommodate uneven flooring.

Underbar and Backbar Equipment List:
1. Back Bar Refrigerator – used to store perishable ingredients and different types
of bottled and canned beers.
2. Blender – is 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 prepared brewed coffee.
5. Draft Beer Direct Dispensing Line – used to dispense draft beers.
6. Drain Boards – used to air drying 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 dispense ingredients automatically,
faster and efficient.
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 Froster – 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.
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.
21. Ice Machine – a machine that freezes water to make ice cubes. Also called ice
maker.
22. Juicer – used to extract juice.
23. Keg Coolers – used to store and chill keg or draft beers.
24. Waste Dump – used to store waste, waste must be segregated.
25. Wine/Liquor Dispenser – used to dispense liquors in specific quantity.
The centerpiece of any pouring station is the ice chest (ice bin), with or
without bottle wells, having a speed rail attached to the front. This piece of
equipment is variously known as a cocktail station, cocktail unit, beverage
center or colloquially, jockey box.

CATEGORIES OF TOOLS USED IN BAR OPERATIONS
1. Tools for Mixing and Pouring

2. Tools for Garnishing
3. Tools used in Serving Drinks
List of Tools for Mixing and Pouring
1. Standard Jigger – is a small cup of glass or stainless steel for measuring liquor
holding about 1 ½ oz (3 tbsp.), other jiggers hold about 1 oz.
Types of Jigger
² Double-ended Stainless Steel
² Heavy Glass
2. Pourer – used to control/regulate the flow of drinks during pouring. Maybe made
up of plastics which are color-coded for sanitation purposes or made up of stainless
steel.
Three Categories of Pourer
² Slow
² Semi-fast
² Fast
3. Mixing Glass – used for mixing cocktails by stirring. The capacity is about 16-17
oz.
4. Bar Strainer – used for straining drinks after mixing. The handle is 10”-11” long;
the scoop is about 1 tsp.
5. Bar Spoon – used for picking up, measuring ingredients and in stirring cocktails.
6. Ice Scoop/Shovel – used for transferring ice from one container to another.
7. Ice Tongs – used to transfer ice from the bucket to the glass.
8. Muddler/Muddling Stick – used for crushing cube sugar and mixing with other
ingredients and flavorings. It is also used to mash fruits, mint leaves and other
garnishes.
9. Fruit Squeezer – used for squeezing the juice of lemons and limes and straining
the seeds.
10. Funnel – used for transferring liquid, mixed or the liquor itself, into narrow-
mouthed containers.
11. Glass Rimmer – a tool used to rim or frost the rim of the glass with sugar or salt.
Three Compartments of a Glass Rimmer
²Sponge for lemon/lime
²Salt
²Sugar

12. Cocktail Shaker/Bar Strainer and Shaker – used for mixing cocktails by
shaking and straining the ice when pouring it to the glass.
Kinds of Cocktail Shakers
² American/Standard/3 in 1 Cocktail Shaker
² Boston Shaker
13. Liquid Measuring Cup – used to measure liquid ingredients in large quantity.
14. Measuring Spoon – used for measuring liquid and powdered ingredients.
15. Ice Pick – used for breaking packed ice or block ice.
16. Store and Pour – a container with spout used to store and pour juices or
mixers.
List of Tools for Garnishing
1. Condiment Tray/Garnishing Caddy/Tray – used in storing garnishes for easy
access.
2. Cutting Board – used to cut fruit slices and garnishes.
3. Relish Fork – is a two-tined stainless-steel fork used for onions and olives.
4. Zester/Router/Stripper – used in stripping skin of fruits for garnishing.
5. Bar Knife – preferably with National Foundation Sanitation seal. The knife is
used for slicing bar garnitures like limes, oranges and even fruit peels.
6. Nutmeg Grater – used in grating nutmeg directly on top of the drink.
7. Bar Caddy – used in storing bar supplies and decorations.
List of Tools for Serving Drinks
1. Bottle and can opener – used to open bottles and cans.
2. Coaster – used as underliner in serving chilled drinks.
3. Corkscrew – used for drawing off the cork from the bottle.
Types of Corkscrew
² Waiter’s Friend Corkscrew
² Angel’s Wing Corkscrew
² Pull Corkscrew
4. Bar Tray/Round Tray – used to served drinks to table guests. Measure 14”-16”
in diameter; must be cork-lined and rubberized.
5. Folios/Tip Tray for Guest Check – used to collect payments from the guest.
6. Wine Cooler and Stand (or Buckets) – used for chilling white wines or sparkling
wines in the dining room prior to opening before guests.
7. Cloth Napkin – used during table services such as: for wiping the mouth of wine
bottles when opened; for lining the wine basket and for catching drips when pouring
wine.
8. Paper Cocktail Napkin – used when opening wines and in presenting the cork to
the guest.
9. Wine Basket – used to carry red wine bottles from the bar to the guest’s table to
minimize disturbance of the sediments in the wine, if present.
10. Picks – used for picking garnishes to be place in the drink.
11. Stirrer/Swizzle Stick – used for stirring a drink by the guest himself.
Make a slideshow showing the different pictures and uses

of the equipment, tools and utensils.
Materials Needed – cellphone/camera with microphone, bar
tool, utensils and equipment pictures, and video editing apps.
Directions: Create a slideshow presentation with voice-over of its picture and
uses of the different equipment, tools and utensils for bar operations.
Guidelines:
1. Choose a theme on your slideshow.
2. Save it as mp4 format. https://www.google.com.ph/search?q=video+picture&tbm=isch&chips=q:video+picture,
g_1:icon:KG7uI8FztFU%3D&hl=en&sa=X&ved=2ahUKEwjYj4eN8PLvAhWuxYsBHUIxBukQ4l
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3. Make a documentation and compile your output. Slideshow Criteria

4. You will have 60 points for this activity.
5. Follow the criteria and rubrics below
- Theme – 15 pts
- Slideshow Presentation – 15 pts
- Timeliness -– 15 pts
SLIDESHOW RUBRICS - Originality -– 15 pts
60 pts

CRITERIA EXEMPLARY (15) PROFECIENT PARTIAL INCOMPLETE POINTS
(10) PROFICIENT (5)
(7)
THEME(content of Student content is Student content is Student content is Student content is
the presentation) accurate, very accurate but some accurate but questionable and
informative and information is not some information poorly presented in
presented in a logical presented in a logical is not presented a logical order
order. order but easy to in a logical order. making it difficult to
follow generally. follow.
SLIDESHOW Student spoke very Student spoke Student spoke Student spoke
PRESENTATION(spe clearly and concisely, clearly and concisely, unclearly, didn’t unclearly,
ak loud, slide good grammar and grammar need to seem to know information was
creation/transitions) presentation is improved, and what he/she confusing and
extremely helpful and smooth transitions wanted to say insufficient
interesting visual. are used on most and lack of transitions used.
Slides transitions are slide. transition used.
smooth.
TIMELINESS The presentation was The presentation The presentation The presentation
submitted early within was submitted a day was submitted was submitted late
given allotted time. within given allotted within given within given allotted
time. allotted time. time.
ORIGINALITY The presentation was The presentation The presentation The presentation is
made originally was made originally is well creative extremely copied
especially the especially the but it was copied from the social
creativity/speaker and creativity but no from the social media.
with the references references show at media.
show at the end of the the end of the
slideshow. slideshow.
Source: https://pngtree.com/freepng/color--notepad_3233391.html TOTAL

Directions: Name different types of garnishes for cocktails/mocktails that
you have known. Make your list on the table provided below.
List of Garnishes

Bartending Tips
“Cocktails are Garnished

to give a Wonderful Visual
Appeal and Superb Flavor.”
Directions: From your list of garnishes, check if the garnish is an edible or
unedible and describe each garnishes. Write down your answer to table
below.
Name garnishes Edible Unedible Description

Learning Outcomes:

concoctions.
Lesson 2
Bar and Beverage Introduction: Different
garnishes, procedures and techniques in
Bartending

Identify you to the various
garnishes used for cocktail/mocktail
drinks and the essential techniques
of Bartending.


Directions: Below are list of cocktails/mocktails. Identify what mixing
techniques that is used for every recipe.
Cocktail/Mocktail Recipes Techniques in Mixing
1. Tequila Sunrise
2. Dry Martini
3. Long Island Iced Tea
4. Mojito
5. B-52
6. Screw Driver
7. Strawberry Daiquiri
8. White Russian
9. Cosmopolitan
10. Piñacolad
11. Margarita
12. Mimosa
13. Singapore Sling
14. Gin and Tonic
15. Sangria



Directions: Answer briefly the questions below based on what you have wrap
up about garnishes and mixing techniques. Write down your answer on the
space provided

1. Prior to salting a Margarita glass, what do you do to the rim?
________________________________________________________________
________________________________________________________________
2. What do you think is an ideal garnish for a Mai Tai drink?
________________________________________________________________
3. When shaking a cocktail, what ingredient will you put first? Why?
________________________________________________________________
________________________________________________________________
________________________________________________________________
4. What do you think is an ideal garnish for Gibson drink?
________________________________________________________________
5. Is it important to buy premium ingredients for cocktail mixing? Why?
________________________________________________________________
________________________________________________________________
6. How many seconds will you stir a drink? Why?
________________________________________________________________
________________________________________________________________
7. When do you use an unedible garnishing? Discuss your answer.
________________________________________________________________
________________________________________________________________
8. Discuss how a fruit flag is made.
________________________________________________________________
________________________________________________________________
________________________________________________________________
9. What do you think is an ideal garnish for a Brandy Alexander drink?
________________________________________________________________
10. If you have an order of a blended drink and a shake drink method, how will you
prepare the drinks in time? Discuss your procedure and answer.
________________________________________________________________
________________________________________________________________
________________________________________________________________


Ditan
“Food Service and Bartending Handbook” author The Maya
Kitchen Culinary Arts
Guide Questions:
1. What is cocktail garnish?
2. How to prepare and garnish a cocktail?
4. What are the different mixing techniques?
3. Importance of safety at work “HACCP”
Cocktail Garnish
Cocktail garnish are decorative ornaments that add character or style
to a mixed drink; most notably to cocktail drinks.
Cocktails are garnished to give them a wonderful visual appeal and
superb flavour. Many cocktails are not complete without a garnish, and a drink
may only become a specific, famous cocktail after it has been properly
garnished. There are many different kinds of cocktail garnishes, which can be
placed on the rim glass, floated on the drink, or merely placed in the drink. A
certain artistry is involved in their preparation and placement.
How to Prepare and Garnish a Cocktail
Steps in Garnish Preparation:

1. Obtain the proper garnishing tools. Most garnishes can be made with a
paring knife, but it is helpful to have a channel knife tool and grater.
2. Decide what kinds of garnishes should be used. The cocktail recipe will
usually call for a certain garnish, but this is not always the case.
3. Rim the glass. The rim of the empty glass can be coated with garnishes
such as fine sugar, salt, cocoa powder, finely gradated chocolate and finely
crushed graham crackers or cookies.
4. Prepare standard or simple garnishes. Common garnishes for cocktails

include maraschino cherries as well as citrus wedges, wheels, twists and
spirals. Olives, cocktail onions and celery stalks are also commonly used for
certain drinks.
5. Prepare more elaborate or exotic garnishes.
6. Garnish the prepared cocktail.

Example of an orange fruit garnishes:
https://www.google.com.ph/search?q=different+example+of+orange+garnishes&tbm=isch&ved=2ahUKEwjZ5-TRhfPvAhVuEqYKHQEvAlUQ2-
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QFoAXAAeAGAAewFiAGFK5IBDDAuMzAuNC0xLjEuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=8URxYJmrC-6kmAWB3oioBQ&bih=610&biw=1366#imgrc=NhzLUSGS1SkI9M
https://www.google.com.ph/search?q=different+example+of+orange+garnishes&tbm=isch&ved=2ahUKEwjZ5-
TRhfPvAhVuEqYKHQEvAlUQ2-
cCegQIABAA&oq=different+example+of+orange+garnishes&gs_lcp=CgNpbWcQAzoECAAQQzoICAAQsQMQgwE6BAgAEAM6AggAOgUIABCxA
zoGCAAQChAYOgYIABAIEB46BAgAEBhQgcABWN_4AWDG-
QFoAXAAeAGAAewFiAGFK5IBDDAuMzAuNC0xLjEuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=8URxYJmrC-
6kmAWB3oioBQ&bih=610&biw=1366#imgrc=NhzLUSGS1SkI9M&imgdii=S0pejAZyfc5veM

Basic Mixing Techniques:

Mixing
This is to ensure that all ingredients are properly chilled by the ice when they
are poured over the ice and by adding the liquor last you reduce the chance of dilution.
Stirring
A drink that is stirred instead of shaken will retain its clarity and be free of ice
chips.
Shaking
This will mix the ingredients more than stirring, but will also result in a less clear
drink.
Blending
Use an electric blender to mix fresh fruit, liquor, juices and ice instead of using a
shaker.
Floating/Layering
The purpose of floating is to keep each ingredients in the drink in separate
layers that do not mix with the others.
Muddling
Is a simple mashing technique for grinding herbs, such as mint, smooth in the
bottom of a glass.
Frosting
To frost a glass, first dip it in water and then put it in the freezer for half an hour
or so. Also note that a metal and silver mugs and cups will frost better than glasses.
Flaming
Is a cocktail or other mixed drink that contains flammable, high-proof alcohol,
which is ignited prior to consumption.

Importance of safety at work

The safety of bar staffs and guest correspondingly is a main concern of
the food and beverage service management. A work surrounding free from risk
that can cause accidents and a bar area in which guest are unharmed and
protected must be the objectives of all department heads.
Hazard Analysis and Critical Control Point (HACCP)
HACCP is a methodical process that makes certain foods safe through the
identification and control of any point or procedure in a specific food system in
which loss of control could result in an unsatisfactorily health risk.
Knowledge enrichment:
You can watched the following link in youtube for a deeper understanding
about the lessons:
· Types of Liqour I Bartending school --- Nightlife Bartenders
(https://youtu.be/57F7nwRoZxl)
· Glassware Familiarization I Bartending School --- Nightlife Bartenders

(https://youtu.be/IKO13PUqgHM)
· How to mix every cocktail I Method Mastery --- Epicurious

(https://youtu.be/b0luTL3Z-kk)
· Basic Bar Tools --- Ander Erikson

(https://youtu.be/_UFiGai-8RA)
· How to garnish a cocktail --- Bols Bartending Academy

(https://youtu.be/J1BkJeac2ds)
· How to shake a cocktail --- Bols bartending academy

(https://youtu.be/DCdEoj4jNrk)
· Easy cocktail garnishes --- bar basics

(https://youtu.be/640aJL2zmww)

[Name of Course]

Time Frame – 2 days
Materials Needed – cellphone/camera, fruits, paring
knife/knife, and photo editing apps.
Directions: Make at least two (2) garnishes from an edible fruits that can add
character or style to a mixed drink, notaby to a cocktail drink.
Guidelines:
1. Choose an ideal fruit for your garnish/es.
2. Take a documentation from the start to finish.
3. Each picture should have description when compiling your output.
4. Write also the step by step procedure on how you perform your garnish.
5. You’ll get 20 points for this activity.
6. Save your submission as pdf or jpg.
7. Submit it to your instructor via messenger, LMS/Moodle, & email.
Example:
Title : PREPARING AN ORANGE GARNISH/ES
Cut/Slice : Orange Wedge
Equipment: Paring knife, Cutting Board and Glass
Procedure:
1. Cut off and dispose all ends of the fruit
2. Slice the fruit into 8 wedges.
3. Start by cutting the fruit in half from one cut end to the other (lengthwise)
4. Then slice each half lengthwise (in half) to produce four wedges.
5. Make a single slice in the middle area of the meat of the wedges and halfway
through wheels (from the edge to the center) with a paring knife and stick them onto
the rim of the glass.
Note: Orange wedges can be used to mocktail drinks or any cocktail drink that have
a citrus of orange.
Pictures/Documentation:
Source: https://pngtree.com/freepng/color--notepad_3233391.html

Directions: In the table provided list down at least ten (10) or more
different beverages you’ve known on each origin.
International National Regional Local

Learning Outcomes:

concoctions.
Lesson 3
Bar and Beverage Introduction: Different Types,
Categories and Mixes of Beverages

Identify you to the various
beverages used for cocktail/mocktail
drinks.



Directions: Below are list of cocktails/mocktails drink. Identify what base
liquor used for every recipe.
Cocktail/Mocktail Recipes Liquor Base
1. Bloody Mary
2. Black Velvet
3. Shirley Temple
4. Lager and Lime
5. Moscow Mule
6. Blow Job
7. Gin Fizz
8. Black Russian
9. Caipirinha
10. Rob Roy
11. Irish Coffee
12. Blue Hawaiian
13. Grasshopper
14. Sex on the Beach
15. Manhattan


Time Frame – 2 days

Directions: Answer briefly the questions below based what you have wrap up
about alcoholic. Write down your answer on the space provided

1. What is tequila made from? Discuss your answer.
________________________________________________________________
________________________________________________________________
________________________________________________________________
2. From what raw materials is vodka made?

________________________________________________________________
3. What are the main ingredients for making beer?

________________________________________________________________
4. Describe two (2) cocktails prepare with wine?

________________________________________________________________
________________________________________________________________
________________________________________________________________
5. Describe two (2) cocktails prepare with Sparkling wine?

________________________________________________________________
________________________________________________________________
________________________________________________________________
6. What are the ingredients of making Margarita drinks?

________________________________________________________________
________________________________________________________________
7. Discuss the procedure in making a wine.

________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________
________________________________________________________________.


Ditan
“Food Service and Bartending Handbook” author The Maya
Kitchen Culinary Arts
Guide Questions:
1. What are the basic mixing rules?
2. What are the common cocktail recipe?
3. What are the standard measurements?
BASIC MIXING RULES
There are few basic fundamentals, which is followed with care will
contribute much to making pleasant palatable mixed drinks.
1. Use only ingredients of highest quality.

2. Ice should be clear, clean and fresh.
3. Use clean shakers and fill them up to ¾ full only.
4. Do not reuse ice, stirrer or garnish.
5. Always measure the ingredients accurately.
6. When it comes to mixing, some drinks are shaken with ice for plenty of dilution
7. Chill or heat glasses
8. Simple syrup is more convenient to use for sweetener in drinks.
9. Frost the rim of the glass first before putting the mixed drinks.
10. Always use the right glass for every drink
11. Lemon, orange peel should be twisted over the drink.
12. If recipes calls for an egg
13. The mixing can be done in a right glass.
14. Clear mixtures should be stirred- cloudy ones should be shaken
15. When recipes talk of dash, its a drop of liquid.
16. Prepare fruit juice before used.
17. Add sparkling liquid last so they retain life.
18. Don’t skimp on ice
19. If drinks are made of liquor as gin, vodka, dry vermouth, etc. they should be
stirred.
20. Before mixing cocktails fill glass with cracked ice to cool them
21. Carbonated drinks are not shaken or blended.
22. Never use stuffed olives for cocktails
23. Mocktails should always be served in clean, pre-chilled glasses.
24. Always have all necessary ingredients and all bar supplies ready.

Example of Common Cocktail Recipes:

Cosmopolitan
Ingredients:
1 ½ oz Vodka citron
1 oz cranberry juice
½ oz Cointreau
½ oz fresh lime juice
Preparation:
ADD all ingredients into cocktail shaker filled
with ice. Shake well and double strain into
large cocktail glass. Garnish with lime wheel.
Served: straight up; without ice
Standard Garnish: lemon slice, lemon wedge
Drinkware: cocktail/martini glass
Mojito
Ingredients:
1 juice of lime
1 tsp. granulated sugar
Small handful mint leaves, plus extra sprig to
serve
60ml white rum
Soda water, to taste
Preparation:
1. Muddle the lime juice, sugar and mint
leaves in a small jug, crushing the mint as you
go you can use the end of a rolling pin for this.
Pour into a tall glass and add a handful of ice.
2. Pour over the rum, stirring with a long
handled spoon. Top up with soda water,
garnish with mint and serve.
Served: served with a ice
Standard Garnish: Mint leaves, lime wheel
Drinkware: Highball glass

Example of Common Cocktail Recipes:
Frozen Margarita
Ingredients:
50ml tequila
25ml triple sec (Cointreau)
25ml lime juice
15ml sugar syrup
Large handful of ice
Wedge of lime, to garnish
Preparation
1. Put all the ingredients except the lime

wedge in a blender and blitz until smooth.
Tip into a cocktail, margarita or rock glass,
garnish and served.
Standard Garnish: wedge of lime
Drinkware: Margarita Glass
Classic Daiquiri
Ingredients:
1 ½ oz white rum
1 oz lime juice
½ oz oz simple syrup
Preparation:
Pour all ingredients into shaker with ice
cubes. Shake well. Strain in chilled
cocktail glass.
Served: straight up; without ice
Standard garnish: half a lime slice https://www.google.com.ph/search?q=daiq
uiri&sxsrf=ALeKk01lWg3DD61lCyNWnZ4px
Qsy9IFNgw:1618049046889&source=lnms&
tbm=isch&sa=X&ved=2ahUKEwiZ2Ky1tvPvA
hXwxosBHZLhALAQ_AUoAnoECAEQBA&biw
=1366&bih=610#imgrc=BTr6bS89AXLQGM
Drinkware: cocktail/martini glass

Standard Measurements:
1 part any equal part

1 dash/splash 1/32 ounce / 16 drops / 15 ml
1 teaspoon (tsp) 1/8 ounce
1 tablespoon (tbsp) 3/8 ounce
1 pony 1 ounce / 30ml
1 jigger / bar glass 1 ½ ounces / 30ml
1 snit 3 ounces / 90 ml
1 wineglass 4 ounces / 120ml
1 split 6 ounces / 180 ml
1 cup 8 ounces / 240 ml
1 pint (pt) 16 fluid oz / 475 ml
1 quart (qt) 32 fluids oz / 0.95 l
1 gallon (gal) 128 fluid oz / 3.8 l
Knowledge enrichment:
You can watched the following link in youtube for a deeper understanding
about the lessons:
· Types of Liqour I Bartending school --- Nightlife Bartenders
(https://youtu.be/57F7nwRoZxl)
· Glassware Familiarization I Bartending School --- Nightlife Bartenders

(https://youtu.be/IKO13PUqgHM)
· How to mix every cocktail I Method Mastery --- Epicurious

(https://youtu.be/b0luTL3Z-kk)
· Basic Bar Tools --- Ander Erikson

(https://youtu.be/_UFiGai-8RA)
· How to garnish a cocktail --- Bols Bartending Academy

(https://youtu.be/J1BkJeac2ds)
· How to shake a cocktail --- Bols bartending academy

(https://youtu.be/DCdEoj4jNrk)
· Easy cocktail garnishes --- bar basics

(https://youtu.be/640aJL2zmww)

[Name of Course]

Materials Needed – cellphone/camera with microphone,
alcoholic beverage pictures, and video editing apps.
Directions: Create a slideshow presentation with voice-over of at least three
(3) different alcoholic beverages originated/manufactured in the Philippines.
Guidelines:
1. Make the slideshow informative. (Ex. you may https://www.google.com.ph/search?q=video+picture&tbm=isch&chips=q:video+picture,
g_1:icon:KG7uI8FztFU%3D&hl=en&sa=X&ved=2ahUKEwjYj4eN8PLvAhWuxYsBHUIxBukQ4l
YoAXoECAEQGw&biw=1349&bih=610#imgrc=uhX0Qk8cGvIauM
include alcohol content or the history of it, etc.)

2. Choose a theme on your slideshow.
3. Save it as mp4 format. Slideshow Criteria
4. More alcoholic beverages you’ll get more points.
5. Follow the criteria and rubrics below. - Theme – 15 pts
- Slideshow Presentation – 15 pts
- Timeliness -– 15 pts
SLIDESHOW RUBRICS - Originality -– 15 pts
60 pts
CRITERIA EXEMPLARY PROFECIENT PARTIAL INCOMPLETE POINTS
(15) (10) PROFICIENT (5)
(7)
THEME(content of Student content is Student content is Student content is Student content is
the presentation) accurate, very accurate but some accurate but questionable and
informative and information is not some information poorly presented in
presented in a logical presented in a logical is not presented a logical order
order. order but easy to in a logical order. making it difficult to
follow generally. follow.
SLIDESHOW Student spoke very Student spoke Student spoke Student spoke
PRESENTATION(spe clearly and concisely, clearly and concisely, unclearly, didn’t unclearly,
ak loud, slide good grammar and grammar need to seem to know information was
creation/transitions) presentation is improved, and what he/she confusing and
extremely helpful and smooth transitions wanted to say insufficient
interesting visual. are used on most and lack of transitions used.
Slides transitions are slide. transition used.
smooth.
TIMELINESS The presentation was The presentationThe presentation The presentation
submitted early within was submitted a day
was submitted was submitted late
given allotted time. within given allotted
within given within given allotted
time. allotted time. time.
ORIGINALITY The presentation was The presentationThe presentation The presentation is
made originally was made originally
was made extremely copied
especially the especially the originally from the social
creativity/speaker and creativity/speaker
especially the media.
presented more than and presented more
creativity/speaker
10 localized alcohol than 7 localizedand presented
beverages. alcohol beverages.
below 7 of
localized alcohol
drinks
Source: https://pngtree.com/freepng/color--notepad_3233391.html
TOTAL

To enrich learnings on the new trends in the Bar Service

Operations. Please scan the QR codes below to redirect you
to the article blogpost. After reading, make a word journal
summarizing all you’ve learn about the articles.

Word Journal - involves a two (2) part responses.
1. Describe your learning by using mnemonic. Each letter of your name must bear
a word that represents your learning of the articles.
2. Write one (1) to two (2) paragraphs explaining each word of your choice.
Example:
M - emory. In order to master the art of mixing memorizing the recipe of the
cocktails are essential.
A - dvance. There are new trends of techniques in creating cocktails.
R - esearch. Creating cocktails should be studied throroughly especially the
composition of the taste and flavor of the ingredients.
Y - ield. Every drop of liqour or liquid of a beverage is important in order to have
the same taste of cocktails to be served to guest. It is also essential because
every drops cost.

________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

Multiple Choice.
Direction: Read carefully and write down the correct letter of your answer on the space
provided.
_____1. It is a practice of entertaining guests, clientele or audience with the

throwing/juggling of bar tools (shaker tins) and liquor bottles in tricky, dazzling ways.
a. Flair Bartending b. Cocktail Mixing c. Ball Juggling d. All of the above
_____2. A garnish that are created by cutting long strips of citrus peel using a channel
knife.
a. Twist and spiral b. Wheel c. Slice d. Wedge
_____3. It is an alcoholic beverage made by fermenting fruit juices particularly grape juice.
a. Wine b. Spirits c. Juices d. Sodas
_____4. An ingredient used to chill, to dilute, to fill up the glass, serves as beater.
a. Decorations b. Base Liquor c. Ice d. Dairy Products
_____5. Wine term in German.

a. Vin b. Wien c. Wein d. Vino
_____6. There are over _________ FBA members of bartender around the world.
a. 2000 b. 3000 c. 4000 d. 5000
_____7. It is where the Mecca of Flair Bartending.

a. San Francisco b. California c. New York d. Las Vegas
_____8. The most commonly used ingredients of Vodka.

a. Grapes b. Wheat c. Potato d. Grains
____9. The green label of Jack Daniel’s whiskey is a sign that the spirit has been aged for
_______.
a. Not aged b. 18 years c. 25 years d. 15-16 years
____10. An ingredient used to make the drink more appealing.

a. Juice b. Garnish c. Chocolate d. Salt

It takes time to become professional in the field of

bartending, and the lessons instilled in this module will be
a great start in your career as a hospitality student.
Any beverage concoction begins with a tried-and-true

classic. Knowing the fundamentals of bartending, such as
the various tools, equipment, utensils, garnishes, mixing
techniques, and cocktail ingredients, will greatly benefit
you as an individual.
Individuals that are creative or innovative, such as

yourself, are future inspirations. Exploring your community
and developing new drink combinations might help create
a brand in your community that tourists would find
appealing.
By practicing more often of the skills presented from

this module we will kick-off your journey for the next two (2)
modules “Bar Flairtending Skills” & “The Bar & Beverage
Operation Management”.

Materials Needed – Drink
ingredients, Glasswares,
“A good cocktail needs the right Prescribed Uniform,
combination of spirits and the correct Source:
Cellphone/camera, Video
Editing Apps, or other props.
https://pngtree.co
amount of ingredients to make it m/freepng/vector-
cartoon-boy-
studying_466256
appealing.” 4.html
Now that you’re done with the activities, then you

must be able to create a vlogging of a recipe that
MIX AND STYLE
you made from the course pre-assessment.
GUIDELINES:
Following step by step in cocktail making.
1. Student must submit
nomore than 5 minutes of Criteria for mix and style:
video how to make and Workmanship - 10 points
style a cocktail drinks.
General Appearance - 10 points
2. Student shall use the
localized raw alcoholic Appropriateness of cocktail glass - 10 points
beverage ex. ”The Bar, Originality - 10 points
Vodka”.
Flavor/Taste - 10 points
3. Student shall provide
Speed - 10 points
their ingredients and
materials to make a drink Total
60 points
of their choice.
4. One cocktail per student.
5. Student’s voice should be
loud and clear in the
video.

https://www.google.com.ph/search?q=black+shoes&tbm=isch&ved=2ahUKEwjp8aT1v
PLvAhUPCpQKHXkICBoQ2-
cCegQIABAA&oq=black+shoes&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIFCAAQsQMyAg
gAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADoECCMQJzoECAAQQzoICAAQsQMQg
wFQk19Y3Wtggm1oAHAAeACAAZMBiAHAC5IBBDAuMTGYAQCgAQGqAQtnd3Mtd2l6L
WltZ8ABAQ&sclient=img&ei=r_hwYKneM4-
Bartending Prescribed Uniform

U0AT5kKDQAQ&bih=610&biw=1366#imgrc=SmzmuGcYtUh_hM
https://www.google.com.ph/search?q=black+shoes+female+1+inch&tbm=isch&ved=2ahUKEwjDhe78vPLvAhUUDZQKHWHNAMEQ2-
cCegQIABAA&oq=black+shoes+female+1+inch&gs_lcp=CgNpbWcQAzoHCAAQsQMQQzoECAAQQzoCCAA6BggAEAUQHjoGCAAQCBAeOgQIA
BAeUMahDViHvg1gssANaABwAHgAgAGZAYgB5wySAQQwLjE0mAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=v_hwYIOqLJSa0ATh
moOIDA&bih=610&biw=1366#imgrc=i9UEF5f7hMCd-M

MIX AND STYLE RUBRICS
CRITERIA EXEMPLARY (10) PROFECIENT (8) PARTIAL INCOMPLETE (4) POINTS

PROFICIENT (6)
WORKMANSHIP(prepa All ingredients were Once (1) Twice (2) Thrice ( 3 or more)

ration of ingredients, systematically and observed:Ingredients observe:Ingredie observed:Ingredien
measuring of the orderly prepared, all were not nts were not ts were not
ingredients, mixing ingredients measured systematically and systematically systematically and
techniques/confidence correctly, followed the orderly prepared, and orderly orderly prepared,
/showmanship while correct mixing ingredients were not prepared, ingredients were
mixing) technique at all times, measured accurately, ingredients were not measured
exhibited outstanding not following the not measured accurately, not
confidence or correct mixing accurately, not following the
showmanship all technique, incidents following the correct mixing
throughout while of diffidence or being correct mixing technique,
mixing, demonstrated uncertain while technique, incidents of
proper food handling mixing, improper incidents of difference or being
at all times. food handling, difference or uncertain while
unsafe or unhygienic being uncertain mixing, improper
practices. while mixing, food handling,
improper food unsafe or
handling, unsafe unhygienic
or unhygienic practices.
practices.
General The cocktail drink was The cocktail drink The cocktail drink The cocktail drink

Appearance(presentati presented very was presented with was presented was presented with
on, garniture) attractive and one (1) or more with two (2) or three (3) or more
appetizingly (no point points/areas of more points/areas of
or area of improvement, points/areas of improvement,
improvement), the garnishes used was improvement, garnishes used
garnishes were all not edible but match garnishes used were not edible
edible and matched the cocktail. were not edible and did not match
with the cocktail. and did not the cocktail.
match the
cocktail.
Appropriateness of Cocktail glass used was Substitute cocktail Totally Totally
cocktail glass standard and very glass was used. incorrect/inappro incorrect/inapprop
appropriate. priate use of riate use of glass.
glass.
Originality(Own recipe Totally made his/her Own recipe but did Have a similarity Not own recipe
and used a localized original recipe by using not used a localized recipe of others made and did not
raw of alcohol) localized raw of raw of alcohol. and did not used used a localized
alcohol. a localized raw of raw of alcohol
alcohol.
Flavor / Taste Four (4) or more Three (3) Two (2) One (1)
taste/flavors were taste/flavors were taste/flavors taste/flavors were
observed observed were observed observed
Speed(3 minutes) Finished the mixing Finished the mixing 1 Finished the Was not able to
before the allotted minute before the mixing within the finish the mixing
time given. given time given time within the given
time.
TOTAL

Rojo, Lorenzo (2013). Bar and
Beverage Service with Mixology.
Mindshaper's Co., Inc.
Wilson, Madelyn (2017). Cocktail

Making and Bartending. Larsen
and Keller. 5 Pen Plaza, 19th floor,
New York, NY 10001, USA

Books:
Alex Day, Nick Fauchald & David Kaplan (2018). Cocktail Codex:
Fundamentals, Formulas & Evolution. Ten Speed Press,
United States.
Daryl Ace V. Cornell & Ephraimuel Jose L. Abellana (2015). A Concise

Guide in Food and Beverage Service Procedures 2nd Edition.
Mindshappers Co., Inc., Intramuros, Manila, 1002, Philippines.
Dave Arnold (2014). Liquid Intelligence: The Art & Science of the
Perfect Cocktail. W.W. Norton & Company, Inc. New
York.
Lawrence Li Tan & Florenitte de Guzman (2014). Principles of Food

and Beverage. Anvil Publishing, Philippines.
James Peter Murphy (2013). Principles and Practices of Bar and

Beverage Management. Goodfellow Publishers Ltd., Woodeaton,
Oxford.
Article Links:
Kark, Taylor (2019, July 2). New mixology Trends Fuel the Cocktail
Experience. Beverage Industry.
https://www.bevindustry.com/articles/92202-new-mixology-trends-
fuel-the-cocktail-experience/
Tonon, Rafael (2018, December 5). High-Tech Mixology is Raising

The Bar. Fine Dining Lovers. https://www.posist.com/restaurant-
times/features/the-mixology-trend-spells-a-new-era-for-
restaurants-and-bars.html/

VISION MISSION
A state university leading in To advance the university through

research and innovation for innovative human resource,
human empowerment and responsive research, sustainable
societal development. production and demand-driven
extension services.
CORE VALUES
Brilliance, Innovation, Progress, Service, Unity
ISO 9001:2015 CERTIFIED

#WoWBiPSU

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Program, Year & Section

Module 1 in the course Bar and Beverages Management is

Module in Bar & Beverage Management 02 by Barahan, Carreon A. & Escal

Develop recipes on the different beverage

The students will submit a vlogging showing the

Module in Bar & Beverage Management 03 by Barahan, Carreon A. & Escal

MIX AND STYLE GUIDELINES:

Bartending Prescribed Uniform

Module in Bar & Beverage Management 04 by Barahan, Carreon A. & Escal

CRITERIA EXEMPLARY(15) PROFECIENT(10) PARTIAL INCOMPLETE(5) POINTS

Module in Bar & Beverage Management 05 by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management 07 by Barahan, Carreon A. & Escal

Practice the mixing strategies and

What Can You Learn From This Lesson?

Identify you to the various tools,

Reminder: Always remember

Module in Bar & Beverage Management 08 by Barahan, Carreon A. & Escal

Distinguish the different utensils, recipes, techniques and

Module in Bar & Beverage Management 09 by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management 10 by Barahan, Carreon A. & Escal

Distinguish the different utensils, recipes, techniques and

Module in Bar & Beverage Management 11 by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management 12 by Barahan, Carreon A. & Escal

Distinguish the different utensils, recipes, techniques and

Time Frame – 1 day

Module in Bar & Beverage Management 13 by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management 14 by Barahan, Carreon A. & Escal

Books: “Principles of Bar Service Operations” author Joseph Linford A.

Consider the following general equipment and tools guidelines. It is

GENERAL GUIDELINES FOR CHOOSING AN TOOLS, UTENSILS

2. It also looks nice and easily takes a high polish.

3. Work surfaces of underbar equipment are a standard 30 inches high, with a

Module in Bar & Beverage Management 15 by Barahan, Carreon A. & Escal

Underbar and Backbar Equipment List:

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CATEGORIES OF TOOLS USED IN BAR OPERATIONS

1. Tools for Mixing and Pouring

List of Tools for Mixing and Pouring

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Make a slideshow showing the different pictures and uses

3. Make a documentation and compile your output. Slideshow Criteria

Module in Bar & Beverage Management 19 by Barahan, Carreon A. & Escal

Module in Bar & Beverage Management 20 by Barahan, Carreon A. & Escal

“Cocktails are Garnished

Name garnishes Edible Unedible Description

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Practice the mixing strategies and

What Can You Learn From This Lesson?

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Distinguish the different utensils, recipes, techniques and

Cocktail/Mocktail Recipes Techniques in Mixing

3. Long Island Iced Tea

13. Singapore Sling

14. Gin and Tonic

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Distinguish the different utensils, recipes, techniques and

Time Frame – 1 day

Module in Bar & Beverage Management 24 by Barahan, Carreon A. & Escal