"Here are the key tasks for bar prep: - Replenish liquor, beer, and soda supplies - Organize and clean the well area - Check and sanitize glassware and equipment"

2. 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

3. Food and Beverage Combinations
 Most common form of operation
 Varies in degree based on
concept
Hotel Beverage Operations
 F & B combination
 Beverage only
 Bar & entertainment combination
 Room service / mini-bars
 Banquets

4. 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.

5.  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.

6.  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.

7.  Front Bar – “The Rail”
 Under Bar – “Under the
Rail”
 Back Bar – Presentation
Area – Storage.

8.  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.

9.  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).

10. 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.

11. 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.

12.  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

13. July 2010

14. Three basic parts of
glassware:
Bowl – Area to hold the
beverage.
Stem – Attaches the
bowl to the base or foot.
Base or Foot – Supports
the glass on a flat
surface.

15. 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).

16. 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).

17.  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.

18.  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.

19. 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.

20.  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.

21.  Dispensing alcohol directly from the
bottle.
 Advantages…
 Customer preferred, speed,
Showmanship.
 Disadvantages…
 Lack of measurement, portion
control.
 Can be costly.

22.  Most commonly used – Shot
glass, jigger.
 Calibrated measurer fixed to
the top of the bottle.
 Advantages…
 More control, consistency.
 Disadvantages…
 Slows down service.

23.  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.

25.  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.

26.  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).

27.  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.

28.  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.