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    Food & Baverage Assignment: Types of Bar

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    HARSHIT
    The document provides information on bars in hotels, including the types of bars, licenses required, area and layout of bars, equipment and supplies needed. It discusses the parts of a bar including the front bar, under bar, back bar and bar die. It also outlines the opening, serving and closing duties of bartenders as well as how to keep the bar area clean.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Food & Baverage Assignment: Types of Bar

    Uploaded by

    HARSHIT
    81 views14 pages
    The document provides information on bars in hotels, including the types of bars, licenses required, area and layout of bars, equipment and supplies needed. It discusses the parts of a bar including the front bar, under bar, back bar and bar die. It also outlines the opening, serving and closing duties of bartenders as well as how to keep the bar area clean.

    Original Title

    Harshit F&B bar

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    The document provides information on bars in hotels, including the types of bars, licenses required, area and layout of bars, equipment and supplies needed. It discusses the parts of a bar including the front bar, under bar, back bar and bar die. It also outlines the opening, serving and closing duties of bartenders as well as how to keep the bar area clean.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    81 views14 pages

    Food & Baverage Assignment: Types of Bar

    Uploaded by

    HARSHIT
    The document provides information on bars in hotels, including the types of bars, licenses required, area and layout of bars, equipment and supplies needed. It discusses the parts of a bar including the front bar, under bar, back bar and bar die. It also outlines the opening, serving and closing duties of bartenders as well as how to keep the bar area clean.

    Copyright:

    © All Rights Reserved
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    FOOD & BAVERAGE ASSIGNMENT

    BAR
    Bar is a licensed establishment serving alcoholic and non-alcoholic beverage to walk-in and
    room guests

    TYPES OF BAR
    • COCKTAIL BAR /PUBLIC BAR/AMERICAN BAR

    • DISPENSE BAR OR SERVICE BAR

    TYPES OF LICENSE
    • ON SHOP

    COCKTAIL BAR

    DISPENSE BAR

    TEMPORARY

    LICENSE (FOR

    BANQUETS)

    • OFF SHOP

    AREA OF A BAR
    • GENERALLY 15 – 20 % AREA IS ALLOCATED FOR THE BAR AND THE BAR IS ALWAYS
    LOCATED IN A CONVINIENT POSITION OF THE HOTEL .

    • 15-18 sq .ft IS REQUIRED PER PERSON .

    • ALWAYS SITUATED NEAR THE FOYER OF THE HOTEL.

    PARTS OF BAR
    • FRONT BAR

    • UNDER BAR

    • BACK BAR
    FRONT BAR CONSISTS OF
    • BAR COUNTER- FORMICA, WOOD,GRANITE AND HEAT RESISTANT GLASS IS
    USED FOR THE COUNTER TOP.

    • LEG RAIL

    • LADIES
    • HANDBA
    • GRAIL
    • ARM REST (ROUNDED OFF FOR COMFORT)

    • HEIGHT OF THE FRONT BAR IS 4 FEET.

    • WIDTH OF THE BAR COUNTER IS 16- 18 INCHES.

    • THE HEIGHT OF THE BAR STOOLS ARE RANGING FROM 2 FEET – 3 FEET.

    • COUNTER MOUNTED UNCORKING DEVICE AND SERVICE BAR RAIL CAN BE INSTALLED ON
    THE COUNTER OF THE BAR.

    UNDER BAR
    • UNDER BAR IS THE WORK STATION(WORK AREA ) OF THE BARTENDER.

    • UNDER BAR CONSISTS OF THE FOLLOWING EQUIPMENTS.

    • (SINKS,UNDERBAR AND BACK BAR REFREGERATORS,POP DOOR CHILLERS ,BEER ENGINE


    WITH DRAUGHT BEER TAP,FOUNTAIN BAR MIXERS ,COBRA FOR DISPENSING
    PREMIXERS, MECHANICAL LIQUOR DISPENSING SYSTEM,DRIP
    TRAYS,BLENDERS,ELECTRIC GLASS WASHERS,& BAR MATS

    • OTHER EQUIPMENTS –CASH REGISTER(EPOS)

    BACK BAR
    • THE AREA BETWEEN THE FRONT BAR AND BACK BAR IS 3 FEET ACCESS
    AISLE FOR THE BARTENDER .

    • THE BACK BAR LIQUOR DISPLAY CONSTITUTES THE BACK BAR .

    • OFTEN MIRRORS ARE PLACED IN THE BACK BAR COUNTER IN ORDER TO INCREASE
    THE VIRTUAL SPACE.

    • COWBOYS OFTEN USED TO SIT IN THE BAR AND SPOT THEIR ENEMIES WITH THE
    HELP OF THE MIRROR PLACED IN THE BACK BAR.

    BAR DIE
    • SEPARATES THE FRONT BAR FROM THE BACK BAR ACTS AS PARTITION.

    WELL DRINK
    • POURING BRAND OR HOUSE BRAND SERVED FROM THE WELL SITUATED AT A
    WAIST LEVEL OF THE BARTENDER FOR FAST SERVICE INSIDE A BAR.(ALSO CALLED
    WELL DRINK OR WELL BRAND)

    • CALL BRAND –ALL DELUXE AND PREMIUM IMPORTED BRANDS ON DISPLAY


    CASH BAR
    • DURING BANQUET FUNCTIONS CASH BAR IS SET UP WHERE GUESTS PAY FOR THE
    DRINK WITH CASH AND CONSUME.

    FREE POUR
    • The dispensing of alcoholic beverages without using any measuring devices .
    Generally there is pour spout attached to the mouth of the bottle & the bartender
    pours the liquor with the help of a measuring count

    • ONE SHOULD BE CAREFUL TO PREVENT WASTAGE .

    SMALL EQUIPMENTS
    Corkscrew Bottle & can opener Fruit Juicers

    Jiggers /pourers Speed Pourers Ice tongs

    Shakers Mixing Glass Garnish Tray

    Blenders Strainers Funnel

    Bar muddlers Bar spoons Ice bucket.

    Nutmeg Grater Measuring Spoon

    ACCESSORIES
    • STRAWS

    • SMALL NAPKINS

    • COASTERS

    • BAR MATCHES

    • ASH TRAY

    • COCKTAIL STICK

    • SWIZZLE STICK

    • PARASOL
    GARNISH
    • CHEERIES

    • OLIVES

    • COCKTAIL ONION

    • ORANGE

    • LIME/LEMON (SLICE, PEEL, RIND, WEDGE)

    • MINT

    • PINEAPPLE

    • APPLE

    GROCERIES
    • SALT

    • PEPPER

    • CUBBED SUGAR

    • CASTER SUGAR (WHITE / BROWN)

    • CLOVES

    • NUTMEG

    • EGGS

    • CREAM

    • COCONUT MILK

    • FRUIT JUICES

    OTHER BAR EQUIPMENTS

    • GLASS RAIL

    • SPEED RAIL

    • BOTTLE TROUGH OR BOTTLE WELL


    JOB TITLLE- BARTENDER
    REPORTS TO- SENIOR BARTENDER

    • JOB SUMMARY-
    • responsible for the day to day running of the bar :standards of hygiene &
    reporting of defective machinery.

    DUTIES-
    -organizing the service in the bar area & operating in an efficient & hygienic manner

    -maintaining the bar stocks in good order

    -handing over the operation in the next shift in a state of preparedness

    -leaving the bar secure at the end of the day

    QUALITIES
    • Good appearance

    • Sense of responsibilities

    • Honest & reliable

    QUALIFICATION
    • A good general knowledge

    • Hotel school graduate / hotel experience


    TASK ANALYSIS

    OPENING DUTIES

    STEPS KEY POINTS REASONS

    1. Keys a) Pick up keys from a) Security reasons


    reception

    2. Mise en place a) Set up Bar a) Efficient Service

    b) Slice fresh fruit b) Garniture

    c) Squeeze juice c) For service

    d) Place juice in d) Keep drink cool


    stainless steel
    containers
    3. Accompaniments a) Olives and nuts in a) convenience
    proper containers

    4. Glass ware a) In glass racks or a) From wash up area


    glass shelves

    5. Bottles a) Wipe bottles & set them a) Remove dust and dirt

    6. Refrigerators a) Check interiors a) Standards of hygiene


    STEP KEY POINTS RE
    S AS
    ON
    S
    1. Cocktail shaker a) Clean ice in to a) To cool drink TASK
    container
    2. To measure a) Use measure for a) Correct Amounts
    syrups, juices and
    liquor b) According to
    recipe
    b) Add ingredients
    c) For safety
    c) close shaker reasons

    d) Shake shortly and d) For proper


    sharply mixing
    3. Pour cocktail a) Open shaker a) For Pouring

    b) use right glass b) For correct


    procedure and
    c) Add garnish garnish
    4. Cocktails- stirred a) Clean Ice in to mixing a) For Pouring
    glass
    b) For correct
    b) Use measure/ add amount /
    ingredient procedure
    c) Pour drink into c ) Decoration and
    correct glass and garnish
    garnish

    ANALYSIS

    HOW TO SHAKE/STIR/POUR DRINKS


    TASK ANALYSIS

    HOW TO KEEP THE AREA CLEAN


    STEPS KEY POINTS REASONS

    1. Runners a) Runners to be laid a) To absorb


    across working spilt liquid
    surfaces.
    b) Hygiene.
    b) Change frequently
    2. Bottles a) Empty bottles to be a) For easy clearance
    crated till full then
    removed

    3. Refuse a) Fruit skins/ garbage to a) Hygiene


    be placed in appropriate
    containers and removed
    when full.

    4. Juices a) Acidity from spilt juice a) Safety and hygiene


    causes bacteria and precautions.
    corrosion. Care to be
    taken while cleaning
    TASK ANALYSIS

    CLOSING DUTIES

    STEPS KEY POINTS REASONS

    1. Fresh fruit a) Place in refrigerator a) For preservation

    2. Garbage disposal a) Remove from bar a) Sanitary purposes.

    3. Equipment a) Wash and dry all a) Hygiene and to prevent


    equipment corrosion

    4. Counters and surfaces a) Clean thoroughly all a) Hygiene


    surfaces

    5. Dirty linen a) Return to laundry a) For cleaning

    6. Locking up a) Check all doors/pass a) For security.


    keys to reception
    ]
    SUBMITTED TO SUSBMITTED BY
    Mr.RAKASH sir HARSHIT
    KHATRI
    BHMCT (2ND
    YEAR)
    4TH
    SEMESTER

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