Bar and Beverage

Management

GENE ROY P. HERNANDEZ

generoyphernandez@gmail.com
09976018590
Summary of
Course Outline
This course familiarizes students
with various types of beverage
used in food and beverage
service industry. It also deals
with principles, practices and
policies employed in the
attainment of a profitable
beverage operation.
 Preliminary Period
 INTRODUCTION TO BAR AND BEVERAGE
MANAGEMENT
 BAR SERVICE OPERATIONS
 BAR TOOLS, WARES, EQUIPMENT, FACILITIES AND
TECHNOLOGY
 MIXOLOGY: THE ART OF MIXING ALCOHOLIC
AN NON-ALCOHOLIC BEVERAGES
 WINES, BEER AND OTHER FERMENTED
BEVERAGES
 Midterm Period

White distilled beverages

Brown distilled beverages
Cordials, Liqueurs and
bitters
MIXOLOGY
 Final Period

Non-alcoholic Beverages
and the world of Mocktail
Bartending and
Flairtending
 Outcomes-based
Activity
 Mixology (hands-on)
 Sensory Evaluation
 Simulation
 Composition of a good cocktail and
mocktail
 2-page report with proper citation of the
topic
 Recitation
 Final Requirements

Actual Bartending and Flair-

tending
Creation of Signature Cocktail
and Mocktail
Exhibition of cocktails and
mocktails
 References
 Principles of Bar Service Operations by Joseph Linford A. Ditan,
 Bar Service by Roy Hayter and T. Edica
 Bar and Beverage Service by Lorenzo G. Rojo, MBA
 The Complete Idiot’s Guide to Mixing Drinks by The Players and
Alan Axelrod
 New Standard Edition: Bar Service by Roy Hayter
 Bar Attendants Handbook 2nd Edition, by George Ellis
 The Waiters & Waitresses and waiter staff training Handbook
 The Bar Companion by Sylvia Silvestre-Ama et al
 Food Service and Bartending by Amelia S. Roldan and Benito
INTRODUCTION TO
BAR AND
BEVERAGE
MANAGEMENT
14
 15

Beverage

Frence word “beivre”

Latin word “Bibere”- more at potable

-Something you can drink or a liquid for drinking

-any potable liquid good for human consumption.
(QUENCHER)
 Beverages of the History

MEAD ~ 2000 BC
WINE ~ 3000-6000 BC
BEER (Beer originates from
the Anglo-Saxon word
“Baere” meaning barley.)
2100 BC
 17

Bartending

 The art of mixing alcoholic and non-

alcoholic beverages;
 It is the art of mixing wines and spirits,
drinks, preparation, beverage, service
and good customer relations.
 Attending and Monitoring the systems
and inventory in a Bar
 Beverage
Management
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
Beverage Management

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
 Bar
20

Bar is a specialized counter where guest can

seat and have they drinks.
Bar is a formal F&B establishments that serves
alcoholic and non-alcoholic beverages
complemented with a CHOW
Bar can be categorize into different kinds
-Pubs, Discotheque, Night Clubs, Bar and Grill,
Formal Bar etc……………
 Beverage Management

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.
 Bar Layout & Design
 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.
 Thefunction and location of the bar
areas.
 Bar Layout & Design
 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.
 Bar Basics (PARTS OF THE BAR)

 Front Bar – “The Rail”

 UnderBar – “Under
the Rail”
 BackBar –
Presentation Area –
Storage.
 The Underbar

 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.
 The Back Bar
 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).
ORGANIZATIONAL CHART OF A
BAR
BAR MANAGER

ASSITANT BAR MANAGER

OPENING CAPTAIN CLOSING CAPTAIN

BARTENDER

BAR ATTENDANT BAR ATTENDANT

BUSBOY BUSBOY
 28

Bartender

 Prepares and mixes

alcoholic and non-
alcoholic beverages
according to prescribed
standards. Bartenders also
usually maintain the
supplies and inventory and
the proper set up of the bar
BAR MANAGER
29

 Plans,direct, monitors the

set-up and delivery of
service in the bar,
insuring the service
standards are
consistently complied
with.
 30

Beverage Personnel

 BAR BOY Acts as a runner and helper

in the bar.
 BARWAITER Take and serve
beverages and other orders
according to prescribed
 BARRECEPTIONIST and greets
costumers at the entrance and escort
them to their tables.
 Beverage Personnel

 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.
 Tools and
Equipment
 Equipment for Mixing Drinks

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.
 Equipment for Mixing Drinks

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.
 Draft Beer Equipment

 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
July 2010
Glassware

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.
 Glassware

Four 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).
 Mug
 Bar Tools and Small Equipment

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).
Bar Tools and Small Equipment

 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.
Bar Tools and Small Equipment

 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.
 Bar Tools and Small Equipment

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.
 Free Pouring
 Dispensing alcohol directly from
the bottle.
 Advantages…
 Customer preferred, speed,
Showmanship.
 Disadvantages…
 Lack of measurement, portion
control.
 Can be costly.
Measured Pouring
 Most commonly used – Shot
glass, jigger.
 Calibrated measurer fixed to
the top of the bottle.
 Advantages…
 More control, consistency.
 Disadvantages…
 Slows down service.
 Electronic Dispensing Systems

 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.
 Drink Components

 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.
 Mixing Methods

 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).
Serving and Presenting Drinks
 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.
Opening Procedures

 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.
To be continued…….