Bar operatioon

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Bar operatioon

  1. 1. 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
  2. 2. THE BAR BUSINESS • A Brief Introduction To Alcohol • An Eye Towards The • Future
  3. 3. A Brief Introduction To Alcohol • Alcohol- defined as a volatile, flammable, colorless liquid • Basic Source: sugar--> carbohydrate • Alcoholic Beverages: any beverage in potable form having 0.5% to 75.5% of C2H5OH(ethyl alcohol) by volume is known as alcoholic beverage
  4. 4. •Alcoholic Strength: OIML (European) Sikes Scale(U.K. Old Scale) American Scale
  5. 5. An Eye Towards The Future… • Higher Consumption Allover the World • Shift of Liquor Trends • More licenses turnover
  6. 6. Types Of Ownership Of A Bar • • • • Sole Ownership Partnership Corporation Franchisee
  7. 7. Types Of Bars • • • • • • • • • • • Public or Front Bar Lounge or Saloon Bars Foyer Bars Cocktail Bars Club Bars Night Club Bars Dispense Bars Wine Bars Mini Bars Bottle Shops Types of Spirit Bars
  8. 8. PLANNING A BAR • FRONT BAR:  Area  Layout  Plumbing & Power  Safety & Hygiene  Location  Refrigerated Cabinets  Storage  Flooring • SERVICE BAR:  If Out of Public Sign: no back workspace required  Working Space Between the service bar & the back wall line—at least 10 feet  Provision For Extra Space
  9. 9. Checklist For Setting Up a Bar • • • • • • • • Target Clientele Service To Be Offered Overall Theme/Concept Other Hotel Bars With Which to Compete Projected Volume of Business Size & Shape of Bar Arrangement Activities in the Bar Area Relationship of bar section with restaurants & other service area • Décor, equipments, furniture & fittings should be considered • Licensing Regulations & Budget Limit
  10. 10. Bar Clientele • • • • • • • What are customers? What customers expect? What loses customers? Reading the customers New arrivals Regular Customers Overseas visitors
  11. 11. Designing The Bar Environment • • • • Atmosphere Layout Seating Working with local building, health, & fire department
  12. 12. Equipments In A Bar • • Introduction Major Equipments:The Beer Panel           • Sinks The Post Mix The Refrigerator Ice machines Glassware Espresso Coffee Machine The Cash Register Blenders Spirit Dispensers Bar Utensils Checklist for Bar Equipment
  13. 13. Consumable Supplies • What are the consumables in a bar? • Checklist for consumable supplies
  14. 14. Glassware • The Right Glass • Types of Glasses:  Beer Glasses  Wine Glasses  Champagne Glasses  Sherry Glasses  Cocktail Glasses • Other Glasses  Brandy glasses  Liquor Glasses
  15. 15. Storing & Handling Glasses • • • • • Care of Glasses– How? Washing Glasses Drying Glasses Chilling Glasses Polishing Glasses
  16. 16. Stock Control • • • • What is it? Why is it essential? Objectives of Stock Control Types of Inventory: • • • • ABC Technique Perpetual Inventory Monthly Stock Taking Inventory Turnover • Method of Stock Taking: • Bin Cards and Computers • Bar Code System
  17. 17. Purchasing of Liquor • • • • • Standard purchasing procedure Requirement of beverage Call Brands Pouring Brands Beverage Receiving & its objectives
  18. 18. Beverage Storing • • • • Introduction Important Instructions in Storing Serving Temperatures Types of Storing Cellars Refrigeration Systems--refrigerated cabinets, cool room refrigeration, refrigerants Cooling Systems Chilled water systems Ice bank Systems
  19. 19. Bar Personnel  Job description  The Bar tender as a sales person  Selling Techniques  Pointers for effective selling  Guidelines for bar attendants  Conversations, telephone calls, accidents, complaints
  20. 20. The Laws & The Bar Attendants            The Liquor Laws Underage drinkers Intoxicated persons Measures Smoking Glasses Sales of bottles Drip trays Refusal Service—Do’s & Don’ts The Standard Drink Rules of the house
  21. 21. Hygiene & Health Associated with Bars • • • • Personal Hygiene Other Rules for personal hygiene Equipment & Cross Contamination Aids—It’s spread & precaution
  22. 22. Operating Bulk Beverage Dispensing Systems • The Beer Reticulation System:  Tapping Kegs  Party Kegs • Setting Up The System:  Procedure for Integrated spear kegs  Replacing empty kegs  Flushing the system– end of trading, cool roof, & cold cellars
  23. 23. Entertainment • • • • • • Games T.V. & Videos Sound & Video System DJ Systems– Hiring & Working Lighting System Live Entertainment
  24. 24. OPERATIONS • • • • • The Cash & Carry System Credit Cards Computer Systems Personal & Traveller’s Cheque Daily Operations
  25. 25. FOOD SERVICE • • • • • Packaged Snacks Light Bites Catered Food The Raw Seafood The Baked & Grilled Items
  26. 26. BAR FRAUDS • Definition • Various kinds of frauds DESINGED • Prevention of frauds BY Sunil Kumar Faculty Research Scholar/ Food Production 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

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