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BAR DESIGN & LAYOUT

LESSON - 22

HEMANT JALUTHRIA 1

BY HEMANT JALUTHRIA
AIMS & OBJECTIVE

AT THE END OF THIS LESSON, STUDENTS SHOULD


BE ABLE TO DEMONSTRATE APPROPRIATE
SKILLS, AND SHOW AN UNDERSTANDING OF THE
FOLLOWING-

► BAR & THEIR TYPES


► PLANNING AN EFFECTIVE BAR OUTLET
► BAR EQUIPMENT / MACHINERY
► BAR GLASSWARE.

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INTRODUCTION
The goal of a food service establishment is to turn
guests into loyal repeat guests and spreads a mouth
publicity. A bar experience consists of not only beverage
service facility’s but also the décor, design, ambience
etc. The ambience must be in accordance with the
theme and cuisine. Today the service establishments
are viewed as works of art where everything like flow of
people, space, equipment, furniture, show pieces,
sound, lighting, colours etc in a outlet reflects the
overall image of a establishment. All these things are
based on type of clientele and their choices,
preferences.
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BAR
A bar is a place that serves drinks specially alcoholic
beverages on the premises.
The term “bar” is derived from the specialized counter
on which drinks are served. The back bar or gantry is a
set of shelves of glasses and bottles behind that
counter.

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TYPES OF BAR

1. COCKTAIL BAR – Hardest to define as there is a


great variance for them from country to country. Still
they normally stock a vast range of various brands
and vast range of beverages. Offers a full range of
drinks including cocktails and mixed drinks. Also offer
varieties of beer and provide standard services.
These bar are expensive, so the prices are bit higher.

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2. DISPENSE BAR – Customer is served through a
waiter or waitress in these type of bars. These are
generally out of public sight, so decorations would not
need to be of such a high standard like bars. Most
dispense bars serve a full range of drinks including
wines. They are an extension of the cellar operation.
Normally no cash is handled in a dispensing operation
bar, business being controlled by a docket system.

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3. FUNCTION BAR :- This type of bar are non-
permanent or temporary bar meant for different types
of functions or occasions. It offers a fast flexible style
of service for short but busy periods. It can normally
be quickly set up and just as quickly taken down. can
be prepared in any shape and sizes as per the
requirement. As these bar are restricted to limited
drinks, so many establishments have a fixed function
bar which can be fully fitted and plumbed and can
stock in it a larger selection of brands and can
therefore offer a better selection of drinks. another
alternative is the mobile bar which have wheels for
mobility.

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4. WINE BAR:- Wine & wine related products are served
in this type of bar, still some also offer beers.
Spirits, liqueurs, cocktails are not offered here. This is
also run as a restaurant/ snack bar and offers a range
of hot & cold foods depending on the volume of
business. Fixed bar counter with fixed machinery and
plumbing is normally found in wine bars.

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5. RESTAURANT BAR:- Restaurant bar would be a
cocktail bar in a good standard restaurant, only
difference being that it does not serve drinks to public
members, it serves drinks to the people who are
using restaurant facility. At some establishment these
also operates as a dispense bar where no cash
transaction is involved. These are permanent bar with
plumbing and machinery. Normally sighted with in the
entrance.

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6. BEACH BAR:- Most of the poolside bars are called
beach bar. They offer simple snack services to the
guests at the site.

7. PIYANO BAR:- Any bar which provides piyano


entertainment are termed as “piyano bar”. These bar
may have one or more singers and even in some
cases with the clients being encouraged to participate
in a sing-along style.

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PLANNING AN EFFECTIVE BAR OUTLET
Planning a bar constitutes a mixture of practicality, style
and ambience. Bar requires an organized planning
process to ensure that:-

 Guest needs and expectations are considered


foremost.
Bar areas are flexible, to allow changes as guest
needs and expectations evolve.
Bar area have proper appeal and ambience.
A maximum return on the investment in space is
realized.
Bar areas are energy-efficient and ecologically sound.
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CONTD….
A practical layout ensures an efficient flow of staff
members and guests within bar areas.

Bar areas provide safe work space for staff members


and safe public space for guests.

Bar area follows the organizations set sanitation


standards.

Are designed to support the service staff and efficient


operations.

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SPACE REQUIREMENT
Deciding on space needs for a bar is always challenging
as many factors which needs to be considered are
unique to each organization like covers planned, tasks
the staff members must perform, equipments required
and space for easy movement for both guest and staff
and space for storing purpose.
When estimating the size, numbers of covers, income
and profit levels are considered by the planners.

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COLOUR
Colour is an important aspect in planning as this affects
the complete atmosphere of area . Cool colours like
violets, blue, light greens make guest feel relaxed and
warm colours such as red, yellows and orange are fast
stimulating, encouraging. Therefore it is wise to involve
professional interior decorator in the design of bar areas
as they are professional and will input best ideas
regarding colour co-ordination and other related
features.

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DECORATION
Decorations used should be in accordance with the
room size like small decorative pieces in small room
and vice versa. These decorations should also be bar
theme/ design based. For example- a nautical (sea
sailors related) theme might include anchors, fishing
nets, seashells, ship models and so on.

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LIGHTING
Lighting in a bar must make good visual impressions
and should provide enough/ adequate lighting for
practical needs. This adequate light provide a safe
working atmosphere for staff.
Light also affect the mood. Reduced brightness light
creates a mood and bright light are harsh and
stimulating. So today to adjust the light brightness and
to provide the required lighting atmosphere dimmer
switches are being used by many establishments.

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FURNITURE
Furniture must be chosen according to the needs of the
establishment. Furniture comes in various materials,
designs and finishes and they create a atmosphere and
appearance of the bar.
Bar counter planning and design is very important. This
is the place where drinks are made and mixed.
Table, chairs should provide comfort to guests.
Points to be considered in purchasing are flexibility of
use, stack ability, service style and standard, type of
clientele, durability, ease of maintenance, market
availability of future, rate of breakage and costs and
funds available.
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FLOOR COVERING
Finish material applied over a floor structure to provide
a walking surface is called “ floor covering”. Many types
of floor covering are available like marble, carper, rugs,
ceramic tiles, terrazzo, various stones etc.
These are chosen as per establishment standard and
services offered. Points to be considered in choosing
floor covering are endurance, cost, noise insulation,
maintenance, cleaning, life etc.

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BAR EQUIPMENT / MACHINERY
These vary from bar to bar as per their profile. High
standard bar will require a lot of equipment and others
may require simple and limited equipments and
machinery.

Please find the following list of equipments and their


uses:-

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COCKTAIL SHAKER
There are two basic styles of cocktail shaker-

BOSTON SHAKER is made in


two cone shaped parts. one part
or both parts can be made of
either metal or glass. Most
bartenders prefer these shakers
as these shakers cools and
mixes the ingredients quicker. It
is necessary to use a strainer
with this in order to strain the
liquid from the ice.

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STANDARD SHAKER is
made from metal only and is
constructed in three parts
with the centre part
containing a built in strainer.
If used with the built in
strainer tends to have a
slower pour and for this
reason many bartenders
remove the top two parts
together and use the cone
part with a separate strainer.

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MIXING GLASS :- These are made in many shapes and
sizes. the main types used by bartenders are either
straight sided with a pouring lip or with a narrower
bottom and also with a pouring lip. These are used to
prepare drinks that don’t contain fruit juices and / or
dairy products and are easier to mix.

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STRAINER :- This is used with both the cocktail shaker
and the mixing glass. it keeps the ice in the mixing glass
and allows the liquid to be strained into the glass
without the ice.

BAR SPOON :- This is a long handled spoon usually


with a spiral stem. used for stirring the ingredients or for
mixing ingredients. it usually has a flat disc on the
opposite end from the spoon and this is used as a
muddler for crushing mint or sugar required for some
recipes.

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ELECTRIC DRINK MIXER :-This is mainly used for
preparing milk shakes and similar styles of drink.
crushed ice should be used in this as cubed ice will
damage the paddles.

ELECTRIC BLENDER :- It is similar to food blender but


with extra hardened steel blades to cope with ice. The
base of the blender contains a high powered electric
motor as well as on / off switch usually a speed adjuster.
Still it is advisable to use crushed ice rather than cubed
ice

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LIQUEUR MEASURES :-Made from a variety of
materials, usually metal or glass. There are hand
measures and there are optic measures which fit into
the bottle neck.
Sizes depend on each country’s legal requirement.

ICE CRUSHER :- Comes in many shapes and sizes.


manually (hand) operated for small requirement and
large electric model for volume requirement

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GLASS WASHERS :- are an easy and efficient way to
wash and clean bar glassware. Glass brushes are
made of sturdy plastic base with rubber suction to firmly
hold to the bottom of the sink.

FIXED MACHINERY :- include icemakers, refrigerators,


cold shelves, cold cabinets, glasswashers, coffee
machines etc.the range of equipment that is available
around the world is extensive.

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GLASSWARE

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