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Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
Beverage Management
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Beverage Management

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  • Revised 12/2/07 Beverage Management
  • Revised 12/2/07 Beverage Management
  • Revised 12/2/07 Beverage Management
  • Transcript

    • 1. 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
    • 2. Food and Beverage Combinations Most common form of operation Varies in degree based on conceptHotel Beverage Operations F & B combination Beverage only Bar & entertainment combination Room service / mini-bars Banquets
    • 3. 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.
    • 4.  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.
    • 5.  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.
    • 6.  Front Bar – “The Rail” Under Bar – “Under the Rail” Back Bar – Presentation Area – Storage.
    • 7.  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.
    • 8.  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).
    • 9. 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.
    • 10. 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.
    • 11.  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
    • 12. July 2010
    • 13. Three basic parts ofglassware:Bowl – Area to hold thebeverage.Stem – Attaches thebowl to the base or foot.Base or Foot – Supportsthe glass on a flatsurface.
    • 14. 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).
    • 15. 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).
    • 16.  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.
    • 17.  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.
    • 18. 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.
    • 19.  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.
    • 20.  Dispensing alcohol directly from the bottle. Advantages…  Customer preferred, speed, Showmanship. Disadvantages…  Lack of measurement, portion control.  Can be costly.
    • 21.  Most commonly used – Shot glass, jigger. Calibrated measurer fixed to the top of the bottle. Advantages…  More control, consistency. Disadvantages…  Slows down service.
    • 22.  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.
    • 23.  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.
    • 24.  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).
    • 25.  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.
    • 26.  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.

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