Bar operations

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Bar operations

  1. 1.  It is a licensed place where drinking of alcoholic beverages is allowed . A large counter with show window containing bottles and glasses form the centre of attraction. Large stools or comfortable seating arrangements are also provided. Service is formal but the food available is DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty sometimes limited to Institute of Hotel and Tourism Management, snacks only. MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 1
  2. 2.      Mini bar: Its usually a small refrigerator with a stock of liquor, soda, water and ice. Dispense bar: Any bar situated within a F & B service area that dispenses wine, spirits, cocktails, or any other alcoholic drink which are to be served to customers consuming meal or using a lounge area. Mocktail bar: A bar which has a specialty of serving mocktails only. Swim bar: Bar usually situated at the swimming pool in a hotel. Mobile bar: A compact movable bar, but with a limited stocks of beverages on offer. 2
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  4. 4. PARTS/SECTIONS OF A BAR A bar is made up of three parts: the front bar, the back bar, and the under bar. The Front Bar. The front bar is the customer area, where drinks are ordered and served. The Back bar. The back bar has a dual function: as a decorative display area and as a hard-working storage space. It speaks volumes about a bar operation. It conveys an image of the establishment and showcases the kinds of beverages a patron can expect to be served there. It stimulates conversation, displays the wares, and can be used to post information, including prices, drink specials, the bar’s logo, funny signs, flyers etc. The under bar . It is where most of the equipment and supplies for the products being sold are arranged compactly and efficiently, to facilitate speed of service. 4
  5. 5. There are certain essentials necessary in planning of bar. These factors should be given prime consideration while planning for a bar. Siting- A major factor. The position chosen should achieve the greatest possible sales. Area- Sufficient are or space is needed to work and move about. There should be a minimum of 1 m ( 3’3”) from the back of the counter to the storage shelves and display cabinets at the rear of the bar. Layout- Careful consideration must be given in the initial planning, to the layout of the bar. Adequate storage must be provided (shelves, cupboards, racks) for all the stock required and equipment listed. Everything should be easily to hand so that the bar staff doesn’t haven to move about more than necessary to provide quick and efficient service. Plumbing and power- cold and hot running water is essential for cleaning of glassware. Power is required for cooling trays, refrigerators and ice making machines Safety and hygiene- Materials used in the make-up of bar should be hygienic and safe. Non slip flooring is one of them. Bar top should be hard wearing, easy to wipe and without sharp edges. Height of bar top should be of appropriate height (app. 1 m) and depth (app. 20”). 5
  6. 6. Main items  Cocktail shakers  Boston shakers  Mixing glass  Strainer  Bar spoon  Bar liquidiser/blender  Drink mixer 6
  7. 7.                    Assorted glasses Ice buckets and stands Wine baskets Water jugs Assorted bitters Cutting board and knife Coasters Refrigerator Cork extractor Soda syphons Sugars Sink unit Glass washing machine Spirit measures Cooling trays Bottle openers Ice crushing machine Ice pick Ice making machine •Ice making machine •Drinking straws •Cocktail sticks •Carafes •Wine and cocktail lists •Glass cloths, napkins, service cloths •Small ice buckets and tongs •Muslin and funnel •Lemon squeezing machine •Swizzle sticks •Strainer and funnel •Service salvers •Wine knife and cigar cutters •Bin 7
  8. 8.                     Olives Worcestershire sauce Salt and pepper Nutmeg Angostura bitters Caster sugar Maraschino cherries Tabasco sauce Cinnamon Cloves Cube sugar Demerara sugar Eggs Mint Orange Coconut cream Cream Cucumber Lemon Lime 8
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  10. 10.                            Highball Glass Cocktail Glass Old Fashioned Glass Collins Glass Red Wine Glass. Whiskey Sour Glass Champagne Flute Cordial Glass Irish Coffee Cup White Wine Glass Brandy Snifter Parfait Glass Shot Glass Pitcher Beer Mug Punch Bowl Mason Jar Hurricane Glass Sherry Glass Margarita-Coupette Glass Pousse Cafe Glass Coffee Mug Pint Glass Beer Pilsner Wine Goblet Champagne Tulip Champagne Saucer DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 10
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