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Bar operation by indianchefrecipe @ www.indianchefrecipe.com
- 2. What do you understand about BAR? ® www.indianchefrecipe.com ®
- 4. BAR INTRODUCTION • A licensed place selling all kind of beverages to the customers. • One key revenue generating areas of the F&B departments of the hotel industry. • Serve the alcoholic drinks in the appropriate glassware according to the customers preferences. • Acts both as service and storage area for all these items mentioned. ® www.indianchefrecipe.com ®
- 5. Types of bar • PUB • LOUNGE BAR ® www.indianchefrecipe.com ®
- 6. • WINE BAR • COCKTAIL BAR ® www.indianchefrecipe.com ®
- 7. • BANQUET BAR • DISPENCE BAR ® www.indianchefrecipe.com ®
- 8. Steps involve in bar operation ® www.indianchefrecipe.com ®
- 9. Bar operation • To success & Control bar operation the following steps must be taken: • Establish the drink size for straight drinks. • Standardize the recipes. • Size and shape of the ice to be used. • Standardize the glassware in which the drinks are to be served. • Finalized the method of pouring. • Finalize the mixes & juices to be stocked in the bar. ® www.indianchefrecipe.com ®
- 10. • Standardize the complementary snacks to be offered. • Calculate the selling price per drinks. • Establish control system. • Follow the standards of operating system. • Ensure quality of product and service • Compare and analyses the Potential & actual cost. • Assist in training the staff. • Fight against the internal & external malpractice. ® www.indianchefrecipe.com ®
- 11. Checklist of basics Prior to setting up a bar operation • Target clientele (Domestic / foreign, young or not so young) • Services to be offered (will food / snacks also be offered) • Overall concept (theme) • Other hotels with which one has to compete. • Projected volume of business. • Types of beverages to be served. ® www.indianchefrecipe.com ®
- 12. • Size and shape of the bar area. • Activities within the bar area. • Entry / exit and relationship of bar to restaurants and service areas • Décor, equipment, furniture and fittings. • Budget limits. ® www.indianchefrecipe.com ®
- 13. Layout of a bar ® www.indianchefrecipe.com ®
- 14. Layout of a bar ® www.indianchefrecipe.com ®
- 15. PARTS OF THE BAR • The Front Bar: The front bar is the costumer area, where the drinks are order and served. • The Back Bar: The back has the duel function as a decorative display area & as a hardworking storage space. • The Under Bar: It is where most of the equipments and supplies for the products being sold are arranged compactly & efficiently to facilitates the speed of the service. ® www.indianchefrecipe.com ®
- 16. • Front bar • Under bar • Back bar ® www.indianchefrecipe.com ®
- 18. • Olives • Angostura biter • Worcestershire sauce • Salt & pepper • Caster sugar • Maraschino cherries • Tabasco sauce • Cinnamon • Clove • Cube sugar • Demerara sugar • Eggs Mint • Orange • Coconut cream • Cream • Cucumber • Lemon lime ® www.indianchefrecipe.com ®
- 19. Alcoholic Beverages • Spirits • Wines • Beer • Liqueur • Cocktails Non Alcoholic beverages • Carbonated drinks • Fruit & vegetable juice • Coffee • Tea • Milk • Fruit based drinks • Artificial mineral water • Aromatic/ stimulating water • Healthy / supplement drinks. • Syrup • Natural mineral water • Punch • Mocktails ® www.indianchefrecipe.com ®
- 21. Small equipments • Corkscrews: • Jigger/Peg measure: • Speed Pourer: • Mixing Glass: • Hand Shaker: • Bar Strainer: • Barspoon: • Muddler: • Glass Rimmer: • Garnish Tray: • Groceries: • Others: ® www.indianchefrecipe.com ®
- 23. Types of glasses used • High glass • Cocktail • Old fashion • Collin • White wine • Red wine • Martini • Margarita • Pilsner • Shot • Champagne flute • Cordial • Irish coffee • Brandy snifter • Parfait • Pitcher • Beer goblet • Champagne saucer • Champagne tulip • Snifter • Sherry • Coffee mug • Pint glass • Hurricane • Wine goblet ® www.indianchefrecipe.com ®
- 24. LETS HAVE LOOKS TO THE GLASSESS WITH THEIR SIZES • Beer Tankard - 34 cl. Used for service of draft beer • Sherry glass - 7 cl. Service of sherry • Vermouth glass -14 cl. Service of Vermouth, aperitifs and martinis • Brandy Balloon. Has a short stem so that the hand can heat the glass and allow the cognac to heat up and release its aroma. • Champagne saucer / Champagne tulip ® www.indianchefrecipe.com ®
- 25. • Port wine Glass - 7 cl. For service of Port wine • Red wine glass - 22 cl . Served only half the glass. The tulip shape holds the aroma • White wine Glass - 17 cl. White wine is served. Has a long stem as the wine should remain chilled. • Decanter . Used to carry mixes, juices or as a wine carafe. • A Martini Jug or a Mixer .Used for mixing drinks. ® www.indianchefrecipe.com ®
- 27. Questions? • What is bar? Explain the function of various parts of the bar. • Steps involved in bar operations. • List down types of bar. ® www.indianchefrecipe.com ®