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    Bartending Ncii Reviewe1

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    Mark Bryan Cervantes
    This document provides an overview of bartending and bar service. It discusses the different departments in a bar service, including the bar manager, bartender, barista, and barback. It outlines the organization of a bar and the roles of various staff members. It also describes how to properly present and serve wine to customers, including identifying the brand, vintage, alcohol content, and volume. The document concludes with a series of questions about bar operations, cleaning and sanitization procedures, drink recipes, and responsible alcohol service practices.

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    Bartending Ncii Reviewe1

    Uploaded by

    Mark Bryan Cervantes
    52 views3 pages
    This document provides an overview of bartending and bar service. It discusses the different departments in a bar service, including the bar manager, bartender, barista, and barback. It outlines the organization of a bar and the roles of various staff members. It also describes how to properly present and serve wine to customers, including identifying the brand, vintage, alcohol content, and volume. The document concludes with a series of questions about bar operations, cleaning and sanitization procedures, drink recipes, and responsible alcohol service practices.

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    This document provides an overview of bartending and bar service. It discusses the different departments in a bar service, including the bar manager, bartender, barista, and barback. It outlines the organization of a bar and the roles of various staff members. It also describes how to properly present and serve wine to customers, including identifying the brand, vintage, alcohol content, and volume. The document concludes with a series of questions about bar operations, cleaning and sanitization procedures, drink recipes, and responsible alcohol service practices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    52 views3 pages

    Bartending Ncii Reviewe1

    Uploaded by

    Mark Bryan Cervantes
    This document provides an overview of bartending and bar service. It discusses the different departments in a bar service, including the bar manager, bartender, barista, and barback. It outlines the organization of a bar and the roles of various staff members. It also describes how to properly present and serve wine to customers, including identifying the brand, vintage, alcohol content, and volume. The document concludes with a series of questions about bar operations, cleaning and sanitization procedures, drink recipes, and responsible alcohol service practices.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    BARTENDING NCII REVIEWER

    BAR SERVICE
    – is an industry comprising of establishment or business that offers primarily beverages, food and
    sometimes entertainment or other services.

    BAR SERVICE DEPARTMENT


    –is the art of presenting wines, mixing distilled spirits (liquor & liqueur), cocktail drink, non-alcoholic
    beverages(mocktail), merchandising and quality service.

    BAR ORGANIZATION:
    1. BAR MANAGER– in-charge in all preparation of the staff and the operation.
    2. BAR CAPTAIN/SUPERVISOR–in charge in monitoring of he staff and the operation.
    3. BARTENDER/DRESS–in charge in preparing and pouring, serving the drinks of customer.
    4. BARISTA–in charge in preparing coffee concoction
    5. BAR RECEPTIONIST–in charge in receiving and entertaining costumer
    6. BAR SERVER–the one who serves the prepared drinks
    7. BAR BACK/BARBOY–assistant of bartender or serves a runner.
    8. WINE STEWARD/SOMMELIER–responsible for presenting and serving wine.

    IN PRESENTING WINE:
    a. BRANDWINE
    b. VINTAGE/YEAR FERMENTED
    c. ALCOHOL CONTENT/PROOF
    d. VOLUME CONTENT
    e. TYPES OF WINE

    EXAMPLE OF WINE SERVING


    Good morning! I’m __________ your wine sommelier for today, you’ve ordered a (Brand of Wine)
    ________ Red wine, it was fermented
    since ________ (year), ________ (volume content), and it has ______(alcoholic proof).
    Bataan Maritime Institute
    Cupang Pro

    QUESTIONARES:
    1. How do you clean the bar? CLEAN AS YOU GO
    2. When is the best time to dust bar stool? BEFORE OPENNING OPERATION
    3. In order to maintain the cleanliness of cabinet storage, you should?
    CLEAN AND DRY STORAGE AREA EVERYTIME (at all time)
    4. An area where you can keep your stock in order to maintain sanitary conditions and practices. BAR
    STORAGE
    5. How to maintain bar tools shiny? WASH & DRY
    – WASH THEM WITHAPPROPRIATE CLEANING AGENT AND WIPE WITH DRY CLOTHE
    6. What cleaning materials used to dry the floor? MOP
    7. What is the receptacle for waste materials? TRASH CAN/WASTE DUMP
    8. This is a small essential tool use to drain or dry glasses? DRAINBOARD
    9. What appropriate cleaning agent for washing glasses? UNSCENTEDLIQUID SOAP
    10. How do you put the glasses according to sanitary hygiene and practice? UPSIDE DOWN POSITION
    11. When setting up a alcoholic drink, the appropriate area to place fast moving items is in the? SPEED
    RAIL
    12. If you want to merchandise your premium brand of liquor where is the appropriate part of the bar?
    BACK BAR
    13. What are the things to prepare if the customer ordered a bottle of wine? WINE GLASS, CORK
    SCREW, ICE BUCKET, TABLE NAPKIN
    14. An electrical bin that can maintain the solidity of ice? ICE BIN
    15. If a customer ordered a scotch without specifying any brand, you will serve what? POURING
    BRAND CHEAPEST SCOTCH THAT IS ALREADY OPENNED
    16. If the customer ordered a martini cocktail with a twist of lemon, the twist of lemon is called?
    GARBAGE/GARNISH
    17. what is the 1st thing to do if the customer wants to pay his bill? PRESENT THE CHECK/RECEIPT
    18. How to take order effectively with the group of customer? So you would not overlook/forget their
    order? WRITING DOWN AND REPEAT ORDERS
    19. To serve the customer to a readily mix drink, the drink is served in a highball glass it should be served
    with what? STRAW
    20. If a customer ordered a Crème de Menthe frappe, the crème dementhe should be served with?
    SERVED OVER THE CRUSHED ICE
    21. Four types of cocktails; 1. BLENDED; 2. STIR; 3. SHAKEN 4. BUILD
    22. This is one factor that influenced the behavioural intoxication. RATE OF ALCOHOL
    CONSUMPTION
    23. What are the best ways to deal with costumer drinking alcohol beverage to slow down the alcohol
    content?
    a. SUGGESTING FOODS WHEN DRINKING ALCOHOL BEVERAGES
    b. UPSELLING PREMIUM BRAND
    c. SELLING A STRAIGHT DRINK WITH WATER ON THE SIDE note: FOOD & WATER can dilute
    alcohol
    24. How will you handle an intoxicated customer who is annoying other customer? REPORT TO THE
    SUPERVISOR
    25. Enclosing the bar operation, all mechanical equipment are turn off except?
    REFRIGERATOR/CHILLER
    26. To count the available stock and record its consumption at the end of the operation the bartender
    should do what?
    27. In order to replenish consumed stock during the operation upon closing the bar operation, the
    bartender should? PREPARE AREQUISITION FORM/SLIP
    28. What is the proper way of cleaning a pourer or stopper to avoid odor accumulation after using it?
    POURER/STOPPER
    29. What is the liquor In Cuba Libre? RHUM
    30. Liquor used in rusty nail? WHISKEY BOURBON
    31. it is used to produce a liqueur in pouring> STOPPER/ POURER
    32. Tool used in open a wine bottle. CORK SCREW

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