The document discusses factors to consider when designing a bar area. It notes that the bar design and equipment available impact bartender productivity and performance of serving guests. Some key factors to consider in planning a bar include the budget, area available, point of service layout, shape and size of the bar counter, and maximizing seat turnover. Additional considerations are operating hours, location within the property, decor and colors, and style of drink service.

1. BAR DESIGN

2. INTRODUCTION
BAR
 A bar (also known as a saloon or a tavern or sometimes as a pub or club) is a retail business
establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and
other beverages such as mineral water and soft drinks.
 Bars often also sell snack foods such as potato chips (also known as crisps) or peanuts, for
consumption on their premises . Some types of bars, such as pubs, may also serve food from
a restaurant menu. The term "bar" also refers to the countertop and area where drinks are
served.

3. BAR DESIGN
 The design of the bar area is very important . A professional bartender and
server know that the bar design and available equipment play a significant
role in their productivity and performance, which in turn affect their
service to a guest.

4. POINTS TO BE CONSIDERED WHILE
PLANNING A BAR
 Like a restaurant , a bar is also an important revenue generation facility of
a hotel property . The following factors need to be considered while
planning and designing a good bar:
1. Budget
2. Area
3. Point of service
4. Shape and size of bar counter
5. Seat turnover

5. CONTD…..
8.Timings
9.Location and site
10.Décor , ambience , and colours
11.Style of service