Constraint

Isdefined as the
limiting factor or
something that limits
the freedom to act
spontaneously.
Bar Management
 involves operating
and running an
establishment that
serves alcoholic
beverages.
In
One has to be 16
to buy beer or wine and 18
to buy distilled alcoholic
beverages.
Possession of alcoholic
beverages is not illegal for
minors in Germany.
• Is
used for category of
substances which includes
alcoholic beverages and some
drugs.
It was illegal to
manufacture, transport,
import, export or sell
alcoholic beverages in
the United States
Many Muslims countries,
such as Saudi Arabia,
continue to prohibit
alcohol for religious
reasons.
In United States there
is still communities
with a ban with
alcohol sales.
Most Countries have
laws against drug
driving with certain
concentration of
ethanol in the blood.
Most countries also
specify a legal drinking
age, below which the
consumption of alcohol
is prohibited.
In Many countries
production of alcoholic
beverages requires a
license, and alcohol
production is taxed.
Bar Service
 Is
the art of mixing wines and
distilled spirits ( liquors, liqueur),
cocktail drinks, non alcoholic
beverages (mock tails),
modifiers, special agents,
preparations, beverage service,
merchandising and quality
service
Is one who understands the
activities of sustaining the bar
(par)stocks in their best
qualities, setting of the bar
efficiently and effectively,
preparations of mis-en-scene
before the start of the function
or operation, excellent cost
analysis and control and good
product knowledge.
Needs an absolute
familiarity of alcoholic and
non alcoholic beverages,
their compositions,
procedures, tools and
equipment, and ways and
means of production.
 manages and achieves the
budgets that are determined
for the bar and beverages
department with respect to all
departmental expenses,
salaries, and manning.
To assist the Bars Manager
in the effective running of
the bar and ensuring
customer satisfaction by
maintaining an exceptional
standard of delivery and
professionalism whilst
achieving profitability in
line with budget
(also known as
a barkeep, barman, barmaid,"bar
chef" or a mixologist) is a person
who formulates and serves
alcoholic beverages behind the
bar
Bartenders also usually maintain
the supplies and inventory for the
bar
To deliver friendly,
efficient customer
service and to create a
warm and welcoming
atmosphere to all of our
customers, with the key
aim of retaining and
attracting new
customers.
•1) Cleans bar and equipment, and
replenishes bar supplies, such
as liquor, fruit, ice, and dishes:
Stocks refrigerating units with wines and
bottled beer.
•2) Replaces empty beer kegs with full
ones.
•3) Slices and pits fruit used to garnish
drinks.
•4) Washes glasses, bar, and
equipment, and polishes bar
fixtures.
•5) Mops floors.
•6) Removes empty bottles
and trash.
•7) May mix and prepare flavors for
mixed drinks