"Here are the key tasks for bar prep:
- Replenish liquor, beer, and soda supplies
- Organize and clean the well area
- Check and sanitize glassware and equipment"
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Beverage Management
1.
2. Types of Beverage Operations
Beverage-only establishments
Sales focus on beverage
Finger foods served
Bar/entertainment
combinations
Consumer draw is entertainment
Sales focus on beverage
Finger foods served
3. Food and Beverage Combinations
Most common form of operation
Varies in degree based on
concept
Hotel Beverage Operations
F & B combination
Beverage only
Bar & entertainment combination
Room service / mini-bars
Banquets
4. Bar Classifications
Front Bar: Beverages are served directly to
the guest.
Service Bar: Beverages served to servers
who then serve the cocktail to the guest.
Portable Bar or Mobile Bar: Used for on or
off-premise catering functions.
Mini Bar Or Honor Bar: available to the
guest in their room with charges based on
usage.
5. The physical layout of the bar operation
begins with the concept.
The concept will dictate…
The type of brands and drinks to be offered.
The type of guest.
The style of service.
The function and location of the bar areas.
6. A properly planned bar will allow for the highest
productivity and therefore generate the highest profits.
A poorly planned bar will cost money in low productivity
due to inefficient layout and design.
7. Front Bar – “The Rail”
Under Bar – “Under the
Rail”
Back Bar – Presentation
Area – Storage.
8. Underbar: Section beneath the
front bar, where most
equipment and supplies are
kept.
Speed Rack: Rail attached to
the front of the cocktail station
which holds the most
frequently poured liquors.
Well-brands, call-brands
and premiums.
Ice Bins and Wells: “Jockey
Boxes”.
Sinks and Refrigeration:
Three-compartment.
9. The Back Bar has two main
functions, decoration and storage.
Decorative - Mirrors, shelves,
lighting.
Spacing – Back bar to the under
bar - 3 feet.
Storage – Glassware, call and
premium name bottles and POS
systems.
Flooring – Non-porous (quarry
tile), non-skid and easy to clean
(1/4” rubber mats).
10. Cocktail / Pouring Station
Ice bins - Stores ice to make drinks and houses the cold
plate.
Bottle wells (“Jockey Boxes”) - Chilled areas adjacent to
the ice bin used to hold juices and mixes.
Speed rails (well) - Holds house brands.
Speed rails (call) - Holds call brands.
Well brands are less expensive spirits used first tier of
ordering a drink. Such as: Gin & tonic, Scotch & water.
Call brands are spirits requested by the guest such as:
Bombay & tonic or Dewars & water.
11. Blender Station
Attached to cocktail / pouring
station.
Contains a blender, dump sink, and
additional speed rails.
Handgun
Post-mix system: Syrup and
carbonated water mixed as they are
dispensed.
Pre-mix system – Beverage is
complete, bubbles are added using
CO2.
Bottles – Purchased already mixed,
ready to use.
12. Standard/Tap – Dispenses the
beer. Merchandising handles.
Insulated Lines – Connects the
keg to the tap.
Types of systems:
CO2 enters and beer exits from
the top of the key.
CO2 enters at the top and beer
exits from the bottom of the
keg.
Other refrigeration
Glass chillers, chest coolers
14. Three basic parts of
glassware:
Bowl – Area to hold the
beverage.
Stem – Attaches the
bowl to the base or foot.
Base or Foot – Supports
the glass on a flat
surface.
15. Three Types of Glassware
Tumblers: Flat-bottomed glass
that is a bowl without a stem or
foot (rocks, highball).
Footed Glassware: Bowl sits
directly on the base or foot
(brandy, beer).
Stemware: Any glassware
having a bowl, foot, and a stem
(wine).
16. For mixing and pouring…
Jiggers: Used for measuring liquors.
Pourers: Fits into the neck of the
bottle to control beverage flow.
Mixing Glass: For mixing beverages
with ice.
Hand Shakers: Mixing glass plus
stainless steel mixing cup (mixing
beverages with ice).
Bar Strainer: Round wire spring on a
handle (ice and fruit pulp).
17. Bar Spoon: Equals one teaspoon.
Used for stirring drinks.
Ice Scoops: Come in 6 – 8 oz sizes.
Muddler: A wooden tool to crush
ingredients.
Fruit Squeezer: To remove the
juice from fresh fruits.
Funnels: Used to transfer liquids.
18. Condiment Tray: Multi-
compartment container which
holds fresh fruit/garnish.
Cutting Board: For cutting
fruit/garnish.
Bar Knife: A small paring or utility
knife.
Relish Fork: Two-tong fork
(onions, olives).
Zester: Special cutting tools used
for making lemon twists.
19. For serving…
Bottle/can opener (stainless
steel).
Corkscrew (stainless steel).
Serving trays, 14”-round.
Tip tray: Attaches to the serving
tray. Acts as a cash bank for
server.
20. Bartender: To mix and serve drinks.
Bar Back: Assists the bartender with
prep, sanitation, and serving of
drinks.
Cocktail Server: Beverage service to
guests.
Wine Steward (Sommelier): Wine
expert.
Beverage Steward: Purchasing,
receiving, storing and issuing of all
wines and liquors.
Beverage Director or Beverage
Manager: Full responsibility for all
beverage activities.
21. Dispensing alcohol directly from the
bottle.
Advantages…
Customer preferred, speed,
Showmanship.
Disadvantages…
Lack of measurement, portion
control.
Can be costly.
22. Most commonly used – Shot
glass, jigger.
Calibrated measurer fixed to
the top of the bottle.
Advantages…
More control, consistency.
Disadvantages…
Slows down service.
23. Liquor system integrated
with the POS system.
Advantages…
Control aspect, does not
rely on bartender to ring
up sales.
Disadvantages…
Guests feel they are being
cheated.
Costly.
24.
25. Ice: Size and shape; cubed, crushed, pillowed.
Base: Primary spirit.
Modifying Ingredient: – Soda, juice.
Accent: Optional ingredient (sugar, salt).
Garnish: Important component, adds to visual
appeal and taste.
26. Build: Made in the glass
(highball, mixer).
Stir: Mixing glass and served
up neat (martini).
Shake: Mixing glass, vigorous
mixing (specialty drinks).
Blend: Ingredients that need
to be puréed, blended (frozen
drinks).
27. Always use a tray for service.
Ensure proper glassware and
garnish.
Place cocktail napkin with logo
facing guest.
Start clockwise around the table.
Serve women first.
Pour beer with the glass on the
table.
Two-minute rule applies.
Remove empties from the base or
stem.
28. Liquor – Replenish pars and clean bottles.
Well – Organize, as needed.
Beer – Replenish bottled and draft.
Soda – Sanitize gun.
Glassware – Check supply and cleanliness.
Equipment – Checklist and functionality.
Serving Accessories – Toothpicks, straws,
napkins.