BAR
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 HAND BAG RAIL
• 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
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Bottle & can opener
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Fruit Juicers
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Jiggers /pourers
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Speed Pourers
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Ice tongs
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Shakers
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Mixing Glass
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Garnish Tray
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Blenders
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Strainers
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Funnel
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Bar muddlers
Nutmeg Grater
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Bar spoons
Measuring Spoon
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Ice bucket.
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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
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
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KEY POINTS
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REASONS
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1. Keys
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a) Pick up keys from reception
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a) Security reasons
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2. Mise en place
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a) Set up Bar
b) Slice fresh fruit
c) Squeeze juice
d) Place juice in stainless steel containers
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a) Efficient Service
b) Garniture
c) For service
d) Keep drink cool
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3. Accompaniments
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a) Olives and nuts in proper containers
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a) convenience
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4. Glass ware
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a) In glass racks or glass shelves
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a) From wash up area
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5. Bottles
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a) Wipe bottles & set them
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a) Remove dust and dirt
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6. Refrigerators
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a) Check interiors
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a) Standards of hygiene
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TASK ANALYSIS
HOW TO SHAKE/STIR/POUR DRINKS
STEPS
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KEY POINTS
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REASONS
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1. Cocktail shaker
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a) Clean ice in to container
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a) To cool drink
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2. To measure
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a) Use measure for syrups, juices and liquor
b) Add ingredients
c)close shaker
d) Shake shortly and sharply
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a) Correct Amounts
b) According to recipe
c) For safety reasons
d) For proper mixing
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3. Pour cocktail
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a) Open shaker
b) use right glass
c) Add garnish
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a) For Pouring
b) For correct procedure and garnish
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4. Cocktails- stirred
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a) Clean Ice in to mixing glass
b) Use measure/ add ingredient
c) Pour drink into correct glass and garnish
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a) For Pouring
b) For correct amount / procedure
c ) Decoration and garnish
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TASK ANALYSIS
HOW TO KEEP THE AREA CLEAN
STEPS
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KEY POINTS
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REASONS
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1. Runners
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a) Runners to be laid across working surfaces.
b) Change frequently
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a) To absorb spilt liquid
b) Hygiene.
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2. Bottles
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a) Empty bottles to be crated till full then removed
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a) For easy clearance
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3. Refuse
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a) Fruit skins/ garbage to be placed in appropriate containers and removed when full.
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a) Hygiene
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4. Juices
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a) Acidity from spilt juice causes bacteria and corrosion. Care to be taken while cleaning
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a) Safety and hygiene precautions.
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TASK ANALYSIS
CLOSING DUTIES
STEPS
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KEY POINTS
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REASONS
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1. Fresh fruit
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a) Place in refrigerator
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a) For preservation
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2. Garbage disposal
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a) Remove from bar
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a) Sanitary purposes.
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3. Equipment
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a) Wash and dry all equipment
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a) Hygiene and to prevent corrosion
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4. Counters and surfaces
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a) Clean thoroughly all surfaces
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a) Hygiene
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5. Dirty linen
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a) Return to laundry
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a) For cleaning
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6. Locking up
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a) Check all doors/pass keys to reception
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a) For security.
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