Bar and Beverage Management

Bar and Beverage Management
(Reporting)
Topic Outline:
 Bar Facilities
 Modern Bar Design, layout and location
 Bar Tradition’s and Practice
 Bar Personnel and Functions
BAR FACILITIES
Bar Facilities area means that
where alcoholic liquor sales occur for
on-premises consumption, which
sales are not complementary to the
serving of meals.
>Bars, by definition, are the places
where people go to consume
numerous alcoholic beverages. The
primary objective of bars is to provide
you with as many different alcoholic
drinks or liquors as possible.
Basic parts of the Bar
1. The Front Bar - It is the counter area of the bar where guest orders their drinks.
2. The Back bar - It is an area where bottles of liquors and rows of sparkling glassware are displayed. It is
a good place to display all brands as a subtle form of merchandising and to display some equipment.
3. The Under Bar - it is the heart of the entire bar operation and deserves the most careful attention. In
its space is the equipment. supplies and other products for sale.
TYPES OF BAR FACILITIES
1. Permanent Bar (Stand-up Bar) - A bar that forms as an Integral Part of the interior design and
decoration of the outlet. It has the three parts of the bar. It serves directly to the guest of the bar and
likewise filled drinks order brought by the server.
2. Service bar - Refers to a bar that calls for table service only, usually in conjunction with filling drink
orders brought by the servers. Sometimes it is p. of the dining room, but more often it is out of sight.
3. Mobile Bar/Portable Bar - Refers to a bar that is movable, can be transferred from one place to
another. It is usually provided for parties and special functions such as banquet and catering.
OTHER TYPES OF BAR
 Beverage Bar
 Entertainment Bar
 Restaurant Bar
MODERN BAR DESIGN, LAYOUT AND LOCATION

 BAR DESIGN LAYOUT AND LOCATION - The restaurant bar is like the fun-loving sidekick to the more
orderly dining room. Whether guests are joining you for post-work cocktails or Sunday Night Football, you
want to provide an appealing ambiance (along with great food and drinks). Your restaurant bar design can
determine whether your customers will hang out for hours or leave after one quick drink. Regardless of
whether you prefer fancy or strictly functional style, there are a few key factors all restaurateurs must
consider when it comes to restaurant bar design layout. Your bar layout needs to work for both your staff
and your guests, and should have some level of visual flair.
> Guest Considerations - Your bar should be welcoming for guests and encourage them to stay a while.
And of course, consider accessibility for customers who may need more space or those who may use
mobility aids.
> Staff Considerations - You need to keep your team happy, too! Your restaurant bar design layout
should make it as easy as possible for bartenders and barbacks to work efficiently.
> Design Considerations - This is the fun part. There are 4 main areas to consider when it comes to
restaurant bar design:
1. Seating
2. Lighting
3. Glassware
4. Décor
Bar Locations For bar locations, it may be that you’re stuck in a certain area that isn't necessarily the
best place for a bar.
How to Find the Right Location for Your New Bar?
 Understand local demographics
 Research the local competition
 Consider the building’s bones
 Sign on the dotted line.
Bar Tradition’s and Practices

Drinking culture is the set of traditions and social behaviors that surround the consumption of alcoholic
beverages as a recreational drug and social lubricant. Multiple countries share this superstition around
the ritual of toasting, traditions and practices:
 France and Germany- believed that you should never break eye contact while sharing a toast with
others. Spain- before taking a shot of alcohol, you raise your glass up, bright it down, move it to the
center, and then take the shot.
 Korean culture- is all about striking a balance of fun and respect for others. Never pour your own
drink. Always accept the first drink you are offered.
 Australian culture- drinking custom is straightforward, but I advise not wearing your favorite pair of
sneakers if you’re going to partake in it.
 Russian culture-is where we get our cues. A chaser is necessary. After taking a shot of vodka, you
deeply inhale the aroma of bread. Italian culture -Aperitivo features drinks and light snacks enjoyed before
dinner.
BAR PERSONNEL AND FUNCTIONS
 Bartender - a person who mixes and serves drinks at a bar.

 Waitress/Waiter - A waiter is a person who "waits" on tables, often at a restaurant or cafe. A
female waiter is called a waitress. They will take orders and delivers food to customers. A good
waiter can also help the customers by recommending the best food in the restaurant or café.
 Bar back - is a bartender's assistant. Bar-backs work in nightclubs, bars, pubs, restaurants, and
catering halls, and usually receive a portion of the bartender's tips. At high-volume bars, the tips
are divided where more than one bar-back is present.
 Bouncer/Security Guard - a person employed by a nightclub or similar establishment to prevent
troublemakers from entering or to eject them from the premises.

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Bar and Beverage Management

Basic parts of the Bar

TYPES OF BAR FACILITIES

OTHER TYPES OF BAR

MODERN BAR DESIGN, LAYOUT AND LOCATION

Bar Tradition’s and Practices

BAR PERSONNEL AND FUNCTIONS

 Bartender - a person who mixes and serves drinks at a bar.

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