Unit 7 & 8 Bar Design Layout & Bar Operation

THE BAR

Bar is a place, where beverages are prepared and served to the customer. It is a selling point and
consumption area in licensed premises to generate revenue in hospitality industry.

Parts of Bar:

A bar is made up of 4 parts:

Front bar
Back bar
Under bar
Bar floor

Front Bar:

This is the customer area, where they order their drinks and where the drinks are served. The bar
is typically 16 to 18 inches wide; with a surface that is alcohol proof and waterproof, usually of
laminated plastic. There is usually a footrest running the length of the die on the customer side,
about a foot off the ground. The height of front bar is 42-48 inches is a good working height for
the bar tender. If it is a sit down bar, it will have stools tall enough to turn the bar into a table.
Each stool is allotted a 2 feet length of bar. The stool should look attractive and feel comfortable.

Back Bar:

Back bar is the area where bottles of liquor and rows of sparking glassware are displayed, their
splendor doubled by a mirror behind them. Traditionally it has a double function, the decorative
function of display and the work function of storage. The base of back bar is likely to be storage
place or may be kept special equipment such as ice machine, mechanical dishwasher, glass
foster, refrigerator, cash register etc. The typical modern bar still follows the same tradition of
bottles, glassware and mirror because the liquor and glassware are part of the bartenders
supplies, and back bar is good place to display call brands as a subtle from merchandising. The
mirror adds depth to the room; it also gives customers a view of others at the bar and of the
action going on behind them. Whatever its uses, the back bar must be visually pleasing from top
to bottom, since customer give a look at it and it must coordinate visually with the dcor of the
room as a whole.

Under Bar:

The under bar is the heart of the entire beverage operation and deserves the most careful
attention to its design. In its space the equipment and supplies for the products arranging selling
must be arranged compactly and efficiently. Three feet is the customary distance between the
back bar and under bar to accommodate the bar tenders movement and the opening of doors of
storage cabinet. Hidden but essentials factors in under bar are the plumbing and electrical needs
for the equipment. Under bar and back bar together must provide enough storage for the days
reserve supplies as bar towels, cocktail napkins, picks, and stir sticks.
The Bar Floor:

The bar floor must have a nonporous surface, such as tile or sealed concrete, to meet acceptable.
But tile or concrete surfaces are cold, hard, and slippery when wet.
Slotted plastic panels allow spills to go down between the slits to minimize hazards of slipping.
They must be taken off for cleaning as they become stale and unsanitary, if not cleaned
periodically. Rubber and plastic mats minimize slippage and are easy to clean frequently.

Considering the bartenders comfort and safety, the bar floor should be comfortable as they are
on their feet for hours, and should look fresh and smiling.

TYPES OF BAR

1. AMERICAN BAR: Long bar counter, drink at the counter, few doubles only. Here no
coffee. Orchestra music system player at Background.

2. ESPERESSO BAR: Counter designates, coffee and minimum amount of alcoholic

beverages available.

3. PUBLIC BAR: Located just after the entrance, before the dining hall. This opens
during certain set hours and serves alcoholic beverages to hotel guests
and public, usually opens before and after dinner.

4. COCKTAIL BAR: It is usually a fairly small, well-decorated bar with seating at the bar as
well as at tables. As its name suggests, this bar specializes in cocktails
but also serves other drinks.

5. LOUNGE BAR: This used to be the ladies lounge a few years ago, ladies or gentleman
accompanied by ladies were admitted but these days the lounge is
open for all, where guest were able to drink later than the public. This
bar tends to serve a wide variety of drinks and sometimes provides
table service. Fancy mixed drinks and cocktail are often available.

6.DISPENSE BAR: The term dispense bar is recognized to mean any bar situated within a
food and beverage service area that dispense only wine or other
alcoholic drinks to be served to a guest consuming a meal. All
alcoholic drinks are served by that member of the restaurant team
known as the SOMMELIER or WINE BUTLER, unless it is the rule
for the food service waiter to serve his own guests with the drinks they
require.

7. POOL BAR: Located at the pool area, usually alcoholic and non-alcoholic
beverages are served.

8. MINI BAR: This refers to the alcoholic and non-alcoholic beverages are provided
in a guests room. This bar comprises on a very small scale of popular
drinks (50-60 ml) or half bottles of wines and champagnes, beer, soft
drinks as well as some nuts, chocolates.

9. THEME BAR: Where themed place or event has been created so that it shows a
particular historical time or way of life, or tells a well-known story.
Bar Design
Corkage Charges
A charge made, as at a restaurant, for opening and serving each bottle of wine or liquor bought
elsewhere and brought in by a patron, or, occas., for every bottle opened and served, regardless
of source .it can also be defined as a charge exacted at a restaurant for every bottle of liquor
served that was not bought on the premises.

Service Charges
An additional charge for a service for which there is already a basic fee. Also called service fee.
In another words a type of fee charged to cover services related to the primary product or service
being purchased. These fees are often levied when human interaction between a consumer and
the company is involved, with services beyond the physical good itself considered extra.

THE BAR ORGANISATION

The staff needs of bars are unique to each establishment, and there is probably no bar that has
all the positions recruited. One of the major ingredients in the atmosphere of any bar or
restaurant is the staff. Staffs members can make customers feel welcome and important, or small
and unwanted. Staff can create a feeling of fun and festivity or they can throw a wet blanket on
any party. They can please customers with their efficiency or turn them off with inattention,
carelessness, bad manners, or dishonesty. The duties and responsibilities of the job description
vary from small operation to large operations.

Hotel Beverage Service (Staff Position)

General Manager

F&B Director F&B Controller

Banquet Bar Beverage Restaurant Purchasing Agent Storeroom Personnel

Manager Manager Manager Inventory Control

Beverage
Bartenders Sommelier
Steward

Temporary Servers Servers

Bartenders

Temporary
Servers
THE BAR TASKS

1. CLEANING:
2. CLEANING BAR EQUIPMENT:
3. PREPARING BAR FOR OPERATION:
4. PREPARING BAR SERVICE AREA:
5. PLANING AND INSPECTING THE PREPARATION OF BAR:
6. SERVING DRINKS:
7. SERVING SNACKS:
8. PREPARING MIXED DRINKS:
9. CLOSING DOWN THE BAR:
10. PREPARING CONSUMPTION REPORT:
11. INVENTORY OF EQUIPMENT

1. CLEANING
Cleaning hard furniture
Cleaning soft furniture
Cleaning mirrors and glass surfaces
Cleaning curtains
Cleaning walls and ceilings
Cleaning doors
Cleaning carpets and fabric surfaces
Cleaning hard floors
Cleaning composition surfaces
Cleaning metal surfaces
Cleaning ceramic surfaces
Cleaning fittings and appliances
Cleaning litter boxes
Removing empty containers

2. CLEANING BAR EQUIPMENT

Glassware
Measures
Ice buckets and stands
Cocktail making equipment
Water jugs
Cutting boards and knives
Ice crushing machine
Ice making machine
Fruit squeezing machine
Trays
Wine serving equipment
Soda siphons
Refrigerators
Ashtrays
Condiment equipment
 Draught beer pumps and equipment
Coffee making equipment
3. PREPARING BAR FOR OPERATION
Obtaining supplies
Laying cloths
Arranging glasses according to plan
Arranging bottles according to plan
Squeezing fruit
Refilling and arranging juice and syrup bottles
Preparing cocktail decoration
Arranging cutting boards and knives
Arranging cocktail making equipment
Arranging trays and salvers
Preparing and arranging spices and bitters
Preparing and arranging mixers
Filling ice containers
Arranging drinking straws, swizzle sticks, bottle openers and cork screws
Arranging service and glass cloths
Preparing the glass washing sink
Preparing hand washing equipment
Arranging cocktail lists
Refilling the cigar and cigarette stand and arranging cigar cutting equipment and matches
Checking the draught beer containers and operating equipment
Starting the draught beer machine
Filling the coffee machine
Starting the coffee machine
Arranging for waste disposal

4. PREPARING BAR SERVICE AREA

Setting the tables according to plan
Cleaning the tables and chairs
Arranging table mats and table cloths
Placing ashtrays
Arranging the wine and cocktail lists
Placing salted sticks, nuts, etc.
Arranging chairs
Placing table numbers
Placing Decoration

5. PLANING AND INSPECTING THE PREPARATION OF BAR

Checking stock
Requisitioning supplies
Arranging equipment
Arranging bar menus and drink lists
 Giving instructions to assistant
Checking that all duties are carried out
6. SERVING DRINKS
Presenting the drink list
Taking the drink order
Obtaining drinks from the bar
Placing the drinks and accessories on the tray/salver/plate
Carrying the tray/salver/plate to the table
Serving
Keeping the tables and ashtrays clean

7. SERVING SNACKS
Presenting the snack list
Taking the order
Laying the table
Obtaining the dishes from the supply point
Carrying the food to the table
Serving
Keeping the tables and ashtrays clean

8. PREPARING MIXED DRINKS

Taking the drink order from waiter or guest
Selecting the right type of glass
Putting ice into the shaker/mixing glass
Measuring the quantities
Mixing the drink
Straining the drink into the glass
Adding ice
Adding mixer
Decorating the drink
Placing the drink on the trays/salver/plate or in front of the guest

9. CLOSING DOWN THE BAR

Storing bottles and accessories
Cleaning equipment
Securing equipment
Emptying and cleaning ice containers
Securing cigars, cigarettes and matches
Storing drink lists and menus
Switching off beverage machines
Cleaning beverage machine
Storing flowers and table decorations
Disposing of used linen
 Stacking tables and chairs
Closing windows and doors
Turning off water/steam
Switching off gas/electricity
Checking for fire hazards
Locking up
Handing over keys

10. PREPARING CONSUMPTION REPORT

Collecting BOTs
Checking BOTs transaction on the bill
Entering bill transaction on report
Adding up
Adding surcharges
Compiling consumption re

11. TAKING INVENTORY OF EQUIPMENT

Deciding dates and times
Arranging and informing
Compiling lists
Allocating duties
Recording existing stocks of equipment
Recording losses
Calculating values
Assessing losses/replacement values
Making replacement lists
BAR UTENSILS:

1. Ice Bucket 8. Dropper 15. Cork Tongue

2. Traditional shaker 9. Strainer 16. Ice tongue
3. Boston shaker 10. Bar spoon 17. Tea Spoon
4. Mixing Glass 11. Long Bar fork 18. Shell Knife
5. Dash Bottle 12. Stirrer 19. Cork Opener
6. Cocktail picker 13. Straw 20. Fruit Knife
7. Peg Measure 14. Ice Pick 21. Citrus Pare Knife
Bar Inventory Taking

Inventory for liquor is a matter of simply ensuring the remaining stock matches the invoice and
sales records. However, liquor inventory for bars and restaurants is a bit trickier, simply because
liquor is sold by the shot rather than by the bottle. Taking frequent inventory of your liquor stock
helps to ensure you're not overstocking perishable items, as well as that your bartenders aren't
over-pouring or giving drinks away for free.

Invoice

The first step in keeping a reliable inventory is to maintain an organized record of liquor
invoices. If you don't know what came in, and when, it will be impossible to track whether or not
is has been sold, spilled or given away for free. It will also be difficult to know how much of any
given liquor you need to stock. Always have a manager order inventory so that invoices remain
organized. Check the invoice sheet against the actual bottles delivered every time you restock.

Sales Figures

Keep an accurate record of how much liquor you sell each day. Doing so will enable you to
check the remaining stock of alcohols against the amount of liquor sold during the inventory
period, allowing you to guard against theft and replenish the stock. Many types of point-of-sale
software are available specifically for restaurants and bars that track drink sales.

Conducting Inventory

When you conduct inventory, break down alcohols into the three major categories of beers,
wines and liquors. Liquors should also be divided by major types. Then tally the number of
bottles of each specific brand currently on hand and check these figures against the invoice
sheets and sales records. If you have no reason to suspect theft, a weekly or biweekly inventory
should be sufficient. If theft is suspected, conduct inventory more frequently until the situation is
resolved. A small amount of alcohol will inevitably be lost due to spillage. Train employees to
report significant spillage or breakage of whole bottles.

Bar and Restaurant Inventory Software

A variety of software that tracks liquor inventory is available for bars and restaurants are
available. If accurate inventory or theft has been a significant problem for your business, it may
pay to invest in such a system. Some such programs not only track point-of-sale data but also
initiate deliveries automatically and store electronic data about the amount of alcohol poured
from each bottle in real time. Even Smartphone apps, such as Barkeep, are available, that help
bartenders track inventory and sales in real time.