PARTS OF THE BAR:
The Front Bar
The Back Bar
The Under Bar
The Front Bar
ts the customers area where they order their drinks and where their
drinks are served. The bar is typically 16-18 inches wide with a laminated
surface. The last few inches of the Front bar rail is used by the bartender to
dispense drinks. The front as an armrest for guests.
The bar die is like a wall separating the customer from the working
area.
If it is a sit down bar, it will have stools tall enough to turn the
counter into a table.
All of the front bar – the surface, die, armrest, footrest and stools
must be planned as visual elements in the total décor.
The Back Bar
It has a double function: The decorative function of display and the
work function of storage.
Its an area where the bottle displays and the glassware are displayed.
Mirrors maybe used. It adds depth, the customers view of others at the
bar and of the action that goes on behind them.
Stemware hanging from slotted racks overhead is popular as a design element
as well as for functional glass storage.
The base is likely to be storage space or it may house special
equipments. Frozen drink and espresso machines maybe on top of the back bar.
The cash register is usually on the back bar too.
Under Bar
It’s the heart of the entire bar operations, in its space the
equipments and supplies for the products you are selling must be arranged
compactly and efficiently with speed the overriding concern.
Each barman must have an individual supply of pouring liquor, ice,
mixes, glasses, blender and garnishes all within arms reach in the pouring
station.
The supply of glasses in close proximity, The blender maybe on a
recessed shelf besides the ice bin, while the garnishes are typically on the
bar top in a condiment tray
A pickup station maybe provided for main bars
mechanical dishwasher, compartment sink, waste disposal and a hand
sink is essential.
Service Bar
Refers to a bar that pours for table service only, usually in
conjunction with food service
It does not serve customers directly but deals with only filling drink
orders brought by waiters
Sometimes a service bar is part of the restaurant, but more often it
is out of sight. Instead of a backbar display it has room for bulk supplies.
Mechanical dispensing systems are often used in preference top hand pouring to
increase speed.
BAR EQUIPMENT
The bartenders side is
referred to as behind the bar, is the are where all the equipments, tools and
supplies necessary for the preparing and dispensing of drinks are kept.
In the bars there are many tools that are essential in the preparation
of drinks The bartender should keep it within reach and:
Keep equipment clean at all items.
Keep them in good repair.
Keep them in the proper place.
Small Equipment
Corkscrews: Used
to open corked bottles
Jiggers: Measures in
ounces/ml to measure out liquor
Speed Pourers: Device
fitted into neck of a bottle to monitor the flow or measure
Mixing Glass: Drink
ingredients are stirred together with ice
Hand Shaker: Drinks
are shaken together with ice (cocktails)
Bar Strainer: It
strains ice and fruit pulp through its round wire spring when fitted in a
shaker.
Small Equipment
Barspoon: Used for
stirring in a mixing glass
Muddler: For crushing
Glass Rimmer: Used
to rim glass with salt or sugar
Garnish Tray: Has
small containers for various garnishes
Garnishes: Includes
fruits, decors, flowers
Groceries: Salt, pepper,
sugar, cloves, cinnamon stick, egg, cream etc.
Others: Straws,
Sticks, matches, ashtrays, garnish spears, napkins, coasters.
Glassware
Most delicate of all equipments
4 types: crystal, cut, blown and pressed
They are extremely important to the drinks appearance and hence should
be appropriate, clean and attractive
Never serve drinks in a cracked/chipped glass, very dangerous.
Glass cloth is used for wiping
Handled by the stem or base
Store where easily accessible
Types of Glassware
Cocktail glass - 7 to 17 cl.
Pony Tumbler / Juice glass - 4 ounce glass
High Ball Glass - 14 – 30 cl. But 24 cl is most common
A Punch Cup – Used to
serve hot punch
Whisky or short glass – Used to serve whisky without ice
Types of Glassware
Tom Collins - 36
cl. Thin and tall. Served for long drinks
Old fashioned glass - 17 cl. Used to serve
“spirits on the rocks”
Liqueur Glass - 2 – 3
cl. Available in a variety of shapes
Delmonico glass - 11 – 20 cl. Straight sided
Pilsner Glass -34 cl.
Used to serve Pilsner beers
Types of Glassware
Beer Tankard - 34
cl. Used for service of draft beer
Sherry glass - 7 cl.
Service of sherry
Vermouth glass -14 cl.
Service of Vermouth, aperitifs and martinis
Brandy Balloon. Has a short stem so that the hand can heat the glass and allow the
cognac to heat up and release its aroma.
Champagne saucer / Champagne
tulip
Types of Glassware
Port wine Glass - 7 cl. For service of Port wine
Red wine glass - 22 cl
. Served only half the glass. The tulip shape holds the aroma
White wine Glass - 17 cl. White wine is served. Has a long stem as the wine should
remain chilled.
Decanter . Used to
carry mixes, juices or as a wine
carafe.
A Martini Jug or a Mixer .Used for mixing drinks.
Supervising Bar Operations
The managers attitude towards the employees and their work
Good Communicators
Methods of maintaining standards
Teamwork
The manager keeps everything running smoothly, settling staff
problems, dealing with difficult customers and coping with emergencies.
A supervisor should:
Explain the task
Demonstrate the task
Follow up.
Common Frauds / Thefts
The Bartender
Fails to ring up sales & pockets the money
Overcharges and pockets the difference
Short charges the guest and keeps the change
Brings in own liquor and sells
Stores and sells from replacements
Short pouring and selling excess
Adulterates shortages sold
Substitutes domestic spirits for imported and pockets the difference
Smuggles out full bottles.
Common Frauds / Thefts
The Server
Loses guest check after collecting and pockets money
Re-uses a check and keeps money
Overcharges and pockets difference
Intentionally omits items from check to increase tips
Changes items and prices on check after guest pays
Gives too little change and pockets balance.
Common Frauds / Thefts
The Guest
Walks out without paying
Uses expired credit card
Send back drink after half emptying drink.
SEQUENCE OF SERVICE
Performing Opening Duties
Pick up keys
Mise en place
Set up Bar
Slice fruits ( garnish)
Squeeze fruits for juices
Refrigerate juices
Dust chairs, tables & counters
Have the floor cleaned
Mise en scene
Bar Stocks and Inventory
Requisitioning
Separate requisitions are made for drinks, grocery, materials and
supplies
Requisitions are made in triplicate & authorized by the F&B
Manager
Kitchen transfers are made for fruits & vegetables
Inter Bar Transfers are made out when transferring stock from one bar
to another.
Items requisitioned are to be collected from stores at the appointed
time and days.
SEQUENCE OF SERVICE
Performing Closing Duties
Fresh fruits: Place in refrigerators
Garbage Disposal
Equipments: Wash
Counters & Surfaces: Clean thoroughly
Dirty Linen: Return to laundry
Lock up: Lock & secure and return keys.
Bar Stocks and Inventory
Bar Stocks
Each bar should set a standard for an adequate supply, establish par
stock- and par stock can be reckoned on how much should be in store room to
back this up. This then becomes the par stock for storerooms.
Par stock can also be used to measure daily consumption
Perishable items like draught beer and some beverages should never be
overstocked.
Bar Stocks and Inventory
Inventory
There are 2 reasons for keeping a constant check on inventory. One is
to pinpoint losses quickly in order to stop them, the other reason has to do
with purchasing (replacing) lost stock.
The only way to know what is in stock is to take a physical inventory
Closing Inventory for the accounting period will be the opening inventory
for the next.
Perpetual Inventory: Based on the records by the accounting department
and determines a paper record that tells you what you are supposed to have on
hand in the storeroom (not what you really have)
Bar Cost
You can use this figure to determine the value of all the liquor used
to produce the sales for the period.
Value of Opening Inventory
+ Value of all Purchases made during period
= Value of total liquor available
- Value of Closing Inventory
= Value of total liquor used (Cost)
To figure this percentage divide cost by sale
C / S = C%
This percentage figure is often referred to simply as Bar Cost.
Staffing a Bar
Organization Chart
Staffing a Bar
The Bar Manager / Supervisor should:
Identify jobs, for which staff are to be hired
Write job descriptions
Schedule staff to meet daily needs
Recruit, interview and select appropriate staff
Develop successful training routines
Supervise staff effectively
Satisfy state / Govt. licensing laws
Bartender
Reports to: Senior Bartender
Job Summary: Responsible for day to day running of the Bar, maintain
standards of hygiene and reporting of defective machinery.
Duties: Organizing the service in the Bar area and operating in an
efficient and hygienic manner. Maintaining
the Bar stocks in order. Handing over the
operation t the next shift.
Qualities: Good appearance, Sense of responsibility, Honest &
reliable
Qualifications: Good general education, Hotel school graduate and /or
Hotel experience
Senior Bartender
Reports to: F&B Manager / Bar Manager
Job Summary: Responsible for the daily Bar operations, Standards of
hygiene & cleanliness and proper & storage of liquor, juices and other
drinks.
Duties: Maintaining and ordering adequate wet stocks
Controlling daily supplies of Bar stocks Organizing Duty
schedules for Bar staff
Maintaining
discipline within the bar and ensuring good service at all times.
Qualities: Good appearance, Organizing abilities, Honest, reliable and
sober, Bright personality
Qualification: Hotel school graduate, Bar experience of International
hotel standing. Good bevg. knowledge
Mixology
The term is typically defined as the art or skill of mixing drinks
containing alcohol. It includes the techniques of the bartender, which do
indeed require skill and sometimes art, and it also includes the knowledge that
backs up the skill. The bartender must know the drinks by name, the
ingredients, the mixing methods, and the way they are served.
The term mixed drink includes any drink in which one alcoholic
beverage is a mixed with another or others, or with one or more non-alcoholic
ingredient. This includes cocktails, highball, tall drinks, frozen drinks,
coffee drinks, and almost every other bar product except a glass of beer or
wine or a straight shot of whisky or brandy.
The common ingredients of Cocktail
An alcoholic base which gives flavor and personality
A modifying Agent: Characterizes the cocktail and may include
Aromates such as vermouths & bitters, Fruit Juices and Miscellaneous
smoothing agents that include all types of sugar syrups, creams, eggs, milk
etc.
Additional Flavoring agents: Includes all the various cordials and
liqueurs.
Ice (Crushed, Cubes or shaved)
The different ways of preparing cocktail or
types of cocktail
BUILT – UP
– COCKTAILS
In this type of preparation, the ingredients are added or poured into
the glass according to the specific gravity of the ingredients. The ingredients
are poured over the back of a spoon into a glass to form layers.
The ingredients are so chosen that they have proportionate specific
gravity.
For example Pousse café, Planter’s punch, Rusty nail, Screwdriver, Tequila
Sunrise, Black Russian, Old Fashioned etc.
STIRRED COCKTAILS
Stirred cocktails are drinks such as Martinis, Manhattans, and
Gimlets. They are stronger than highballs and typically are 4 oz. (120 mL) of
liquid.
Stirred cocktails can be served straight up, without ice; or on the
rocks, with ice. In either case, the drink is mixed with ice and then strained;
drinks on the rocks are strained into a glass with fresh ice. Stirred cocktails
should be strained into a glass with a stem so that they keep cold longer,
especially when served straight-up; a cocktail glass is exactly this.
As a rule of thumb, drinks made entirely of clear ingredients should
be stirred, while drinks containing other ingredients such as fruit juice or
egg white should be shaken.
SHAKEN / BLENDED
/ MIXED
All the ingredients are put into a cocktail shaker and vigorously
shaken and then poured through a strainer into the serving glass. These are
cocktails, which contain thick or cloudy ingredients such as - cream, eggs, fruit juices, etc.
Examples: -
All sours: Whisky sour, Gimlet, Daiquiri.
Slings: -Singapore
Cream Drinks: -Brandy Alexander, Pink Lady, Grasshopper.
https://onedrive.live.com/redir?resid=4E3FC16E22B48132!128&authkey=!AI4mnL76UOvtvvw&ithint=file%2cppt
https://onedrive.live.com/redir?resid=4E3FC16E22B48132!128&authkey=!AI4mnL76UOvtvvw&ithint=file%2cppt
No comments:
Post a Comment