Beverage Management

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

    1. 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. 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. 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. 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. 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. 6.  Front Bar – “The Rail” Under Bar – “Under the Rail” Back Bar – Presentation Area – Storage.
    7. 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. 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. 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. 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. 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. 12. July 2010
    13. 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. 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. 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. 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. 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. 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. 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. 20.  Dispensing alcohol directly from the bottle. Advantages…  Customer preferred, speed, Showmanship. Disadvantages…  Lack of measurement, portion control.  Can be costly.
    21. 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. 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. 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. 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. 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. 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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