Bar and Service Equipments

Lesson 3
Bar and Service Equipment
Sourcing, maintenance
and operations
Lesson 3: Bar and Service Equipment
Lesson Overview
3.1
3.2
3.3
3.4
3.5
Introduction
Bar area large equipment
Bar area - small equipment and utensils
Glassware
Food service equipment
Conclusion
References
Aims and Learning Outcomes of the Lesson
On completion of this lesson the learner will be expected to be

able to;
Describe the various types of large and small equipment within the bar
area
Explain the use and maintenance of bar equipment
Identify the major glassware types available within the bar area
identify food service equipment and broadly explain their relevant use in
the food service area.
3.1 Introduction
The storage, preparation and service of food and beverages in

the bar and food service areas involves understanding how to
source, maintain and operate various pieces of small and large
food and beverage equipment
This is crucial to the practice of good service and to delivering
food and drink products to the highest standards in the bar.
This equipment can differ depending on the food and drinks to
be prepared and served
The equipment can also depend on the particular type of bar
and dining areas involved for example if the bar and food
service areas are located within a hotel, restaurant, cruise liner,
night club or cinema.
3.2 Bar Area Large Equipment
Glass washing machines: best practices (chapter 3 pp. 33-34).

Ice making machines and ice purity: best practices (chapter 3 pp. 3436), functions, types of ice, food safety and ice,
Fridges, cabinet coolers: best practices (chapter 3 pp. 36-37),
environment awareness.
Hot drinks and coffee making machines: best practices (chapter 3
pp. 37-38).
Cleaning coffee machines and training: best practices (chapter 3 pp.

38).
Fig 3.1: double group handle barista coffee machine
3.3 Bar Area - Small Equipment and Utensils
Small equipment and utensils used in the bar - practice procedures (chapter 3 pp. 39-46)
Bar spoons:
Bar condiment units:
Boston cocktail shaker (2 cones):
Canelle knife:
Chopping boards colour coded:
Classic hawthorn strainer:
Dash and bitter bottles:
Electric blender and liquidizers:
Electric drinks mixer:
Ice tongs and ice shuffles:
Ice crushers
Electric Juice Extractors:
Manual citrus fruit squeeze or juice extractor
Mixing glass set:
Muddlers:
Nutmeg grater
Save-or Serve (juice containers):
Standard cocktail shaker (cobbler shaker)
Hand Held Spirit measures
Spirit pourer
Stacking rimming trays:
Paring knife
Speed bottle rails
Spirit optic brackets
Waiters friend:
Zester:
3.4 Glassware
One of the most important elements which directly contributes to the overall enjoyment of all drinks,
Shapes, sizes and colours add a certain theatre to the drinking and dining experience.
Most of the glasses, used in the bar, are known as pressware (slow cooling to stabilize and strengthen the glass,
removing stress points).
Figure 3.19 Glassware selection
3.4 Glassware
(Continued)
Glassware selection: best practices (chapter 3 p. 46).

Handling glassware (care and attention): best practices (chapter 3 p. 47-48).
Standard Bar Glass types / Styles

Brandy balloon (snifter)
Bottle & draught Beer (pilsner, lido, conical, nonic, tulip)
Champagne flute
Goblet or Poco
Highball (slim Jim / tumbler / sling)
Irish Coffee (heat resistant)
Old-Fashioned
Rocks / Granity
Martini
Range of Sizes
5oz - 7oz (15cl - 20cl).
6oz 20oz (18cl 60cl).
7 oz -1/2oz (21cl).
8oz 12oz (24cl - 36cl).
10, 12, 14, oz (30, 36, 42cl).
8oz (24cl).
7oz - 12oz (21cl 36cl).
8oz 12oz (24cl 36cl).
3, 5,7oz - (10cl,15cl, 21cl).
Shot (gin tumbler, granity, heavy, islande, carvella)
1 oz 2oz (3.5cl - 6cl).
Systems used for cleaning glassware
Best practices (chapter 3 p. 47)

Washing glasses by hand (chapter 3 p. 48)
Evaluating bacterial build up on glassware (the water break test)
(chapter 3 p. 49)
3.5
Food Service Equipment
Basic and special (cutlery) items / relevant usage: (chapter 3 pp. 49-53).
Basic and special tableware (crockery) items / relevant: (chapter 3 pp. 49-53)
Conclusion
To deliver food and drinks with excellence and quality,

management and staff members must understand how to
identify and operate a large variety of large and medium sized
food and beverage equipment.
This equipment can retain bacteria and eventually become
contaminated which can lead to customers becoming ill.
Local government agencies are charged with the responsibility
to inspect bars and licensed premises to ensure that all
equipment is spotless and in good working order.
The variety and functionality of this equipment depends on the
products sold and can differ from bar to bar,
Staff members must master the best practice procedures and
maintenance of all food and beverage equipment and
understand their importance to effective food and beverage
service for customers
References
Agar Hotel Shop. (2012) available http://agarwalhotelshopee.com/crockery.html#crockery [accessed 12/3/12].

Brown, G. Hepner, K. and Deegan, A. (1994) Introduction to Food and Beverage Service, Pearson Education Ltd:
England.
Cousins, J. and Lillicrap, D. (2010) Essential Food and Beverage Service, London: Hodder Education.
Murphy, J. (2006) Glassware Management, Licensing World, June, Jemma Publications Ltd: Dublin.
Murphy, J. (2013) Principles and Practices of Bar and Beverage Management, Goodfellow Publishing Ltd,
Oxford: England.
Murphy, J. (2013) Principles and Practices of Bar and Beverage Management The Drinks Handbook,
Goodfellow Publishing Ltd, Oxford: England.
Web resources
www.aDexref.com
Refrigeration Company.
www.ipbartenders.com
Bar equipment and portable bars (Cantilever).
www.kiscocktailbar.com
Automatic Cocktail Bar.
www.scea.com
Specialty Coffee Association of Europe (SCEA).
http://www.artofdrink.com/2007/02/is-glassware-a-barrier-to-cocktail-accep.php Glassware and cocktails.
http://www.safework.sa.gov.au/uploaded_files/hospJobDict2Restaurants.pdf Analysis of regular tasks and

body movements in the bar, restaurant and hospitality industry.

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Lesson 3

Bar and Service Equipment

Lesson 3: Bar and Service Equipment

Lesson 3: Bar and Service Equipment

Aims and Learning Outcomes of the Lesson

On completion of this lesson the learner will be expected to be

Explain the use and maintenance of bar equipment

Lesson 3: Bar and Service Equipment

The storage, preparation and service of food and beverages in

Lesson 3: Bar and Service Equipment

3.2 Bar Area Large Equipment

Glass washing machines: best practices (chapter 3 pp. 33-34).

Cleaning coffee machines and training: best practices (chapter 3 pp.

Lesson 3: Bar and Service Equipment

3.3 Bar Area - Small Equipment and Utensils

Lesson 3: Bar and Service Equipment

Lesson 3: Bar and Service Equipment

Glassware selection: best practices (chapter 3 p. 46).

Standard Bar Glass types / Styles

Shot (gin tumbler, granity, heavy, islande, carvella)

1 oz 2oz (3.5cl - 6cl).

Systems used for cleaning glassware

Best practices (chapter 3 p. 47)

Lesson 3: Bar and Service Equipment

Food Service Equipment

Lesson 3: Bar and Service Equipment

To deliver food and drinks with excellence and quality,

Lesson 3: Bar and Service Equipment

Agar Hotel Shop. (2012) available http://agarwalhotelshopee.com/crockery.html#crockery [accessed 12/3/12].

http://www.artofdrink.com/2007/02/is-glassware-a-barrier-to-cocktail-accep.php Glassware and cocktails.

http://www.safework.sa.gov.au/uploaded_files/hospJobDict2Restaurants.pdf Analysis of regular tasks and

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