2. The BAR
• Is a place where drinks are mixed and served to
customers, it is a place for revelation.
• It is also a control center in which records are
kept of the stock on hand the drinks consumed
and their sales value.
• A cocktail bar us recognized as a rendezvous
and meeting place with its high standard of
service and the ability of the bartender to
provide almost any drink or cocktails the guest
may desire.
3. BAR DESIGN
• Cocktails are governed by certain
legal requirements regarding space
storage and hygiene. Bars vary
widely needing to their
location, size and function, so not
all these amenities can be regarded
as standard.
4. BASIC PARTS OF THE BAR
1. The Front Bar
Is the counter area of the bar where guest order their
drinks.
2. The Back bar
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 are the
equipment, supplies and other products for sale.
5. TYPES OF A BAR
1. Permanent Bar (Stand-up Bar)
A bar that forms as 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 part of the dining room, but more
often it is out of sight.
3. Mobile Bar/Portable Bar
Refers to bar that is movable, can be transferred from one
place to another. It is usually provided for parties and
especial functions such as bouquet and catering.
6. OTHER TYPES OF BAR
1. Beverage Bar
2. Entertainment Bar
3. Restaurant Bar
4. Hotel Beverage Operation
• Lobby Bar
• Coffee Shop
• Cocktail Lounge/ Piano Bar
• Restaurant / Service Bar
• Disco Bar
• Videoke Bar
• Poolside Bar
• Sports Bar
• Banquet Bar
a. Open Bar Set- up
b. Limited Bar Set- up
• Mini Bar
7. OTHER TYPES OF BAR
5. Airline Bar
6. Cruise/ Passenger Ship Bar
7. Rail Bar
8. Coffee Shops/ Houses
9. Tea Shops/ Houses
10. Taverns
11. Public Houses/ Pubs
12. Brew Pubs
13. Night Clubs
14. Internet Café/ Cyber Café
15. Beer Garden
8. CLASSIFICATIONS OF BAR
• Full Bar Set-up
Premium brands should be set-up clearly
and visible to guest, side by side with the
standard brands.
• Standard Bar Set-Up
Only standard brands should be set-up
including juices and other soda.
9. TYPES OF BANQUET
BEVERAGE ARRANGEMENT
1. Charge on Per Consumption Basis (CPCB)
All orders will be charged to the organizer; in
most cases drinks are limited to soft drinks,
juices and other non-alcoholic beverages.
2. Individual Cash Basis (ICB)
All orders shall be on the personal assessment
of the guest.
3. Open bar (OB)
Guest may order any drink charged to the
organizer, guest may order anything they may
prefer, in most cases the host assigns someone
to tabulate guest’s order to make sure that bill
is accurate.
10. BAR ORGANIZATION
Bar Manager- in- charge to the overall
operation of the bar.
Bar Captain/ Supervisor- in- charge of
monitoring the staff and the operation.
Bartender- in- charge of preparing
and serving the drinks to the guests.
Barista- in- charge of preparing
coffee beverages in the bar.
The Italian term for Bartender.
11. BAR ORGANIZATION
Back bar- assist the bartender in the
maintenance of cleanliness and the preparations
in the bar. Also known as the bar helper or the bar
boy/ girl.
Bar server- in- charge of serving food and
drinks to the guests on the table.
Wine steward/ Sommelier- in- charge of suggesting,
selling and serving wines to the guests
Bar receptionist- in- charge of receiving or
welcoming and entertaining the guests.
Cashier in- charge of processing the
bills and receiving payments from the guests.
