INFORMATION SHEET

BAR PARTS

Learning Objectives:
After reading this information sheet, the students must be able to:
1. Define what is Bar;and
2. Discuss the different parts of Bar

BAR
- is a place where drinks are mixed and served to customer, and to fill server
orders
- a place for relaxation
- It is also a control center in which record is kept of the stock on hand the
drinks poured and their sales value.

Factors to consider in establishing a Bar

1. Décor
2. Function
 Service bar is normally a part of the kitchen
 Public bar provides seats for the guests; for everyone.

Layout/design of the Bar

1. L-shape
2. Long and Narrow
3. Square

PARTS OF THE BAR

1. FRONT BAR usually 42-48 inches in height, typically 16-18 inches

wide plus 8 inches if the arm rest is added. Customer’s area, where
they order their drinks and where drinks are served.

Parts of the Front Bar

a. Bar Counter
 Alcohol proof and water proof
 Laminated plastic surface
 Arm rest usually padded

b. Rail
 Also known as glass rail, spill through, drip rail.

c. Bar die
 Vertical line

d. Foot rest
Date Developed: Document No.
JULY 2016 Issued by:
FSM 312-
Bartending and Bar
Marikina Polytechnic College
Service Developed by:
1
Management
MELGIE CRUZ LENTIYAS
Revision No.
  The area where you rest your foot, about 12 inches wide.

Note: The bar should be comfortable and inviting.

2. BACK BAR- has adouble function, decorative function of display and

the work function of storage.
-area where the bottles of liquor and rows of sparkling glassware are
displayed, with mirror behind them (decorative and viwing).

I. DECORATIVE FUNCTION
 A good place to display all brands of alcoholic beverages.
 A mirror adds depth to the room.
 Gives the customer the view of what actually happen, in the
bar .
II.WORK FUNCTION
 Serves as a storage area

3. UNDER BAR- heart of the entire beverage operation

- It is where the supplies and pieces of equipment are found
- all supply should arms reach
- should have a pick up station, 3-4 compartment sink
- should have a customary distance of 3 feet with the back bar, to
accomodate bartenders movements and the opening doors to
storage cabinets.

Date Developed: Document No.

JULY 2016 Issued by:
FSM 312-
Bartending and Bar
Marikina Polytechnic College
Service Developed by:
2
Management
MELGIE CRUZ LENTIYAS
Revision No.