Bar operations

1. 1. It is a licensed place where drinking of alcoholic beverages is allowed . A large

counter with show window containing bottles and glasses form the centre of attraction.
Large stools or comfortable seating arrangements are also provided. Service is formal but
the food available is DESINGED BY Sunil Kumar Research Scholar/ Food Production
Faculty sometimes limited to Institute of Hotel and Tourism Management, snacks only.
MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No.
09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com 1
2. 2. Mini bar: Its usually a small refrigerator with a stock of liquor, soda, water
and ice. Dispense bar: Any bar situated within a F & B service area that dispenses wine,
spirits, cocktails, or any other alcoholic drink which are to be served to customers
consuming meal or using a lounge area. Mocktail bar: A bar which has a specialty of
serving mocktails only. Swim bar: Bar usually situated at the swimming pool in a hotel.
Mobile bar: A compact movable bar, but with a limited stocks of beverages on offer. 2
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4. 4. PARTS/SECTIONS OF A BAR A bar is made up of three parts: the front bar, the back
bar, and the under bar. The Front Bar. The front bar is the customer area, where drinks are
ordered and served. The Back bar. The back bar has a dual function: as a decorative
display area and as a hard-working storage space. It speaks volumes about a bar
operation. It conveys an image of the establishment and showcases the kinds of beverages
a patron can expect to be served there. It stimulates conversation, displays the wares, and
can be used to post information, including prices, drink specials, the bars logo, funny
signs, yers etc. The under bar . It is where most of the equipment and supplies for the
products being sold are arranged compactly and efficiently, to facilitate speed of service.
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5. 5. There are certain essentials necessary in planning of bar. These factors should be given
prime consideration while planning for a bar. Siting- A major factor. The position chosen
should achieve the greatest possible sales. Area- Sufficient are or space is needed to work
and move about. There should be a minimum of 1 m ( 33) from the back of the counter
to the storage shelves and display cabinets at the rear of the bar. Layout- Careful
consideration must be given in the initial planning, to the layout of the bar. Adequate
storage must be provided (shelves, cupboards, racks) for all the stock required and
equipment listed. Everything should be easily to hand so that the bar staff doesnt haven
to move about more than necessary to provide quick and efficient service. Plumbing and
power- cold and hot running water is essential for cleaning of glassware. Power is
required for cooling trays, refrigerators and ice making machines Safety and hygieneMaterials used in the make-up of bar should be hygienic and safe. Non slip flooring is

one of them. Bar top should be hard wearing, easy to wipe and without sharp edges.
Height of bar top should be of appropriate height (app. 1 m) and depth (app. 20). 5
6. 6. Main items Cocktail shakers Boston shakers Mixing glass Strainer Bar
spoon Bar liquidiser/blender Drink mixer 6
7. 7. Assorted glasses Ice buckets and stands
Wine baskets Water jugs Assorted bitters Cutting board and knife Coasters Refrigerator
Cork extractor Soda syphons Sugars Sink unit Glass washing machine Spirit measures
Cooling trays Bottle openers Ice crushing machine Ice pick Ice making machine Ice
making machine Drinking straws Cocktail sticks Carafes Wine and cocktail lists
Glass cloths, napkins, service cloths Small ice buckets and tongs Muslin and funnel
Lemon squeezing machine Swizzle sticks Strainer and funnel Service salvers Wine
knife and cigar cutters Bin 7
8. 8. Olives Worcestershire sauce Salt and
pepper Nutmeg Angostura bitters Caster sugar Maraschino cherries Tabasco sauce
Cinnamon Cloves Cube sugar Demerara sugar Eggs Mint Orange Coconut cream Cream
Cucumber Lemon Lime 8
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10. 10. Highball Glass
Cocktail Glass Old Fashioned Glass Collins Glass Red Wine Glass. Whiskey Sour Glass
Champagne Flute Cordial Glass Irish Coffee Cup White Wine Glass Brandy Snifter
Parfait Glass Shot Glass Pitcher Beer Mug Punch Bowl Mason Jar Hurricane Glass
Sherry Glass Margarita-Coupette Glass Pousse Cafe Glass Coffee Mug Pint Glass Beer
Pilsner Wine Goblet Champagne Tulip Champagne Saucer DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No.
09996000499 email: skihm86@yahoo.com , balhara86@gmail.com linkedin:in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com 10
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