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
