Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
2. BARTENDING
•It is the art of mixing wines and
spirits, drinks, preparation,
beverage, service and good
costumer relations.
3. THE BAR
Is one avenue for this purpose as it
provides a cozy place for relaxation
where customers can chat with friends,
enjoy a service of their favorite drinks,
listen to music or watch a live
entertainment. The word’’ BAR’’ refers
the place where drinks are prepared or
mixed and serve to the customers.
4. PARTS OF THE BAR
FRONT BAR – is where the guest sit and drink. It is
the meeting point for the customers and the bartenders
where the customer order for their drinks and are served by
the bartenders. The front bar should be functional and have
adequate space for pouring the drinks and serving them.
BACK BAR – is comprised of the shelving on top,
where premium liquors are displayed, and cabinet
underneath, where reserve liquor bottles are restored.
UNDER BAR – is the array of equipment installed on
the rear underside of the bar.
5. TYPES OF BAR
AN ENTERTAINMENT BAR OR COCKTAIL BAR – a
bar designed to provide special entertainment like a live
band, a “sing along’’ videoke, or live entertainment done
by known singers, dancers and comedians. It serves high
quality alcoholic and non-alcoholic drinks including
cocktails or mixed drinks.
COFFEE BAR – has become a phenomenon
nowadays as the place not only serve high quality but also
designed to be an ideal venue for a chat with friends for
6. STAND UP BAR – is simply a bar counter inside a
food outlet were drink orders are prepared. Drink order
are endorsed to the bar and they are picked up by
serves to be customer’s tables.
MOBILE OR PORTABLE BAR – refers to the bar is
movable and can be transferred from one place to other
.It is usually used for parties and for specials function
such as banquet and catering.
7. ALCOHOL INTOXICATION
-(Also known as drunkenness or inebriation)
Alcohol intoxication include euphoria, flushed
skin, muscle coordination (ataxia), decision-
making ability (potentially leading to violent or erratic
behavior) as well as nausea or vomiting, chemical
irritation of the gastric mucosa, and sufficiently high
levels of blood-borne alcohol will cause coma and death
from the depressive effects of alcohol upon the central
nervous system.
8. BARTENDER
Prepares/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.
9. BAR BOY
Acts as a
runner and
helper in the
bar.
BAR
WAITER
Take and serve
beverages and
other orders
according to
prescribed
15. WINES
This is an alcoholic beverage that is
produced from a partial or complete
fermentation of the juice of fresh ripe
grapes. Wines are classified as Natural
Wines, Aromatic Wines, Fortified Wines
and Sparkling Wines.
16. STILL OR NATURAL
WINES
Sometimes referred to as table wines. They are
called natural or still wine because they are
produced out of natural fermentation. Grapes are
squeezed and fermented naturally without
anything added to it.
They are classified as follows:
• Red Wine – Cabernet, Merlot, Bebera
• White Wine – Chardonnay, Chablis
17. AROMATIC WINES
Are made in the same way as the natural
wines but during fermentation, aromatics are
added.
AROMATIC WINES INCLUDE:
Vermouths
Wine Aperitif – Dubbonet
18. VERMOUTH
SThis name of wine comes from German word “Wennut”
(wormwood or Artemisia).
These are classified as:
Dry Vermouth – it has the essence of lemon dry variety
Sweet Vermouth – this is deeply aromatized wine that is
heavier in base, pungent and richly flavored. It has a sweet
after taste that is obtained by adding caramel during its
production.
Bianco – it has a bitter-sweet after taste. Its flavor enriched
19. FORTIFIED WINES
Are sparked with brandy or neutral spirits.
They last longer inasmuch as they contain
brandy which is popular stabilizing
preservatives.
The method of making fortified wine is
called solera system, which mean adding
old wine to a young wine.
20. SPARLING WINES
Considered the king of all beverages. Its quality is
perfected by a second fermentation in the bottle. It
is also called carbonated champagne were shall
be serve similar to white wines with a few
exceptions in the procedure.
21. WINE
VINTAGE
The vintage
refers to the
years where
grapes were
grown and
harvested from
the production of
the wine.
DECANTING
WINE
Decanting wines
applied to old
wines for the
purpose of
eliminating
sediments that
have accumulated
inside the bottle.
TOAST
Whenever a
person is
honored with a
toast, he never
drinks his glass
until all have
drunk.
22. SEVEN S’s OF WINE
TASTING
See
Swirl
Smell
Sip
Savor
Spit/Swallow
Score
23. THE ANATOMY OF WINE
Vintage
Year
Name of
Wine
Volume
Produc
er
Country of
Origin
Type of Wine
Descriptive
Information
Alcohol
Content
24. SPIRITS
Spirits are alcoholic beverages that are
obtained by distillation, after their
fermentation from vegetables, grains, plants
and other substances which are sugar or
starch bound.
26. WHISKY
Is a general name for liquors of not less than 80%
proof, distilled from mash grains. It is one of the
most popular.
Example:
Scotch Whisky Canadian Whisky
Japanese Whisky Bourbon Whisky
Tennesy Whisky Irish Whisky
27. RUM
Is produced in most tropical countries because it is
distilled from sugar cane and molasses, a by-product
of manufactured sugar.
Three main types of Rum
White Rum – Tanduay Rum, Ronrico White, Bacardi White
Gold Rum – Tanduay Gold, Ronrico Gold, Bacardi Gold
Dark or Black Rum – Tanduay Dark, Ronrico Dark, Bacardi
Dark
28. VODKA
Is derived from the Russian word “Voda” which means
water. This type of spirit is made from potatoes. Some
vodkas are flavored and they are classified as
compounded spirit.
Example of flavors:
Herbs
Peel Pepper
Lemon Fruits
29. BRANDY
Distilled from fermented juice of ripe grapes or other
fruits.
Labels of Brandy
(3 stars) – 18 moths, VS – 8 months
VSOP – 4 ½ years
Extra Vielle – (extra superior) 5 ½ years
XO – 25-30 years, LOUI XIII – 100 years
30. TEQUILA
Distilled from the fermented sap of the maguey
plant from mexico.
GIN
A spirit flavored with juniper berries.
31. LIQUOR/LIQUEUR
LIQUOR - Is an alcoholic beverage made of grains or
other plants which is fermented into a potent drink.
Examples: Spirit Beverages
LIQUEUR- Are sweetened spirits with various flavors, oils,
and extracts.
Examples: Baileys, Kahlua, Triple Sec, Crème de Cacao, etc.
32. BEER
Is also known as “malt beverage” and
associated with ales, malted grains (usually
barley), hops and yeast.
33. INGREDIENTS USED FOR BEER
MAKING
WATER - To make good quality beer.
MALT – Is actually barley that has been placed in water
then allowed to sprouts.
HOPS - The hops that given beer is characteristics
suggestion of bitterness are the blooms of the female half
vines.
YEAST – Causes fermentation converting sugar into
alcohol. In a bottle-conditioned beer, yeast is added just
before the beer is sealed is in the bottles, allowing it to
34. TYPES OF BEER
• Ale – a strong beer with very high alcohol content. It is high
fermented and tastes a little bitter and hoppy.
• Bitter – like ale it has high alcohol content but with the bitter-
sweet taste.
• Bock – it is dark and slightly sweet lager that is brewed from
caramelized malt.
• Ice – a beer that is brewed a cooler temperatures and then
chilled below freezing point, forming crystals. Then it is filtered to
produce smoother but strong beer with higher alcohol content.
35. • Lager – is a bottom-fermented beer stored as low
temperatures for a long period of time usually in several
months.
• Light – beer is lighter in alcohol content and with lower
calories
• Pilsner-is a light, hoppy and dry lager
• Stout-an ale produced from heavily roasted barley. It is
darker in color and has a bitter flavor.
36. NON
ALCOHOLIC
BEVERAGES
It is alcohol free and non-
alcoholic versions of
some alcoholic beverages.
This are available in bars
include water, soda and
carbonated drinks, juices,
coffee and flavors.
MOCKTAIL
It is a mixing of
beverages without
alcoholic content.
37. WATER – forms the basis for all
beverages both non-alcoholic and alcoholic.
One of the most salable water sold in bars
and food outlets is the mineral water.
SODA AND CABONATED DRINKS –
include soft drinks either in a bottle or in a
can. Locally called soft drink.
38. JUICES – are obtained from juice of
extract of fresh fruits. They contain
natural vitamins such as citric and malic
acid.
COFFEE – is a drink prepared out of
beans.
39. BASIC COFFEE PREPARATIONS
ESPRESSO – served in a shot or shots of
espresso. This is said to be more flavorful than brewed
coffee and its preparation is more complex.
LATTE – is an espresso mixed with steamed milk.
To prepare latte, extract the shot and pour them into a
coffee cup. Pour milk so that it mixes with
the espresso.
40. CAPPUCCINO – espresso capped with milk
foam. It is either classic or dry. To prepare a
cappuccino, extract the espresso and put it in a
glass. Foam the milk. Layer the foam over the
espresso.
MOCHA – espresso with chocolate steamed
into the milk. To prepare mocha, extract
a shot of espresso.
41. TYPES OF DRINKS ACCORDING TO
METHOD OF PREPARATION
STRAIGHT SHOTS – means once an ounce of
liquor served “up”.
ROCK DRINKS – is a straight liquor or combination
of liquors served with ice.
HIGHBALL DRINKS – the basic mixed drinks can be
referred to as highball drink and served in a highball
glass.
TALL DRINKS – any drink requested “tall” is served
in a highball glass.
42. STIRRED DRINKS – are prepared such that the
ingredients are first chilled by being stirred in a mixing glass
with cubed ice.
BLENDED DRINKS – in this type or preparation, the
drinks are prepared in a blender when a heavy thick mixture is
desired.
SHAKEN DRINKS – these drinks are shaken with a
cocktail shaker with ice.
BUILT IN DRINKS – applies to drinks which are altogether
poured in a glass but not allowed to blend or mix.
44. BASIC PREPARATION FOR BAR SET-UP
Check the cleanliness and condition of the
following:
Bar counter
Bar storage area
Bar tools
Check the bar station
Available stocks against the par stock list
Make a requisition to replenish stocks
Re-stock the bar station, insure that the bar are clean
and properly arranged.
45. Before opening the bar, see to it that:
Beers, juices, and other perishable items are
refrigerated.
Glasses and other equipment are clean and ready.
Fruits for garnishing are ready.
Ice in ice bins is available.
Alcoholic beverages are properly displayed.
Bar is clean and properly set-up.
46. SEQUENCE OF THE BAR SET-
UP
Open the bar
Refrigerate beer, juices
and perishable items
Clean glasses and other
equipment
Prepare fruits for
garnishing
Prepare ice in ice bins
Displays alcoholic
beverages
Clean the whole bar area
Set-up the bar counter
49. METHODS OF MIXING
BUILD – this means to pour the necessary
ingredients into a suitable glass without any premixing,
adding ingredients one at a time.
STIR – mix the necessary ingredients together by
stirring briskly with ice in glass and then straining it into
a glass.
SHAKE – pouring all ingredients into a cocktail
shaker with ice then shaking it briskly for few seconds.
BLEND – blending all necessary ingredients are
poured over an electric blender, along with crushed ice.
50. COCKTAIL
It is a type of mixed drink. Is consist of
base liquor, a modifying ingredient and a
special flavoring or coloring agent. A
mixed drink with out base liquor or
alcohol is called Mocktail.
51. COMPONENTS OF COCKTAIL
BASE LIQUOR – usually consist of spirits (gin,
vodka, tequila, rum, whisky, brandy) and some wines.
MODIFIERS – include liqueurs, syrup, juice, milk
cream, and other mixes like soda, lemonade and colas.
FLAVORING OR COLORING AGENT –
complement the modifying agents. Among these are
syrups, eggs, almond extract etc. They are usually used
in minimal amount like a dash.
52. Garnish – it enhances the presentation
of the drink. Among of the ones used are
fruits, vegetables, picks and other
accessories.
