bar operations is a one of the key revenue generating area of the f and b departments of the hotel industry and alcoholic drinks in the appropriate glassware according to the customers preferences.
4. BAR INTRODUCTION
• A licensed place selling all kind of beverages to the
customers.
• One key revenue generating areas of the F&B
departments of the hotel industry.
• Serve the alcoholic drinks in the appropriate glassware
according to the customers preferences.
• Acts both as service and storage area for all these items
mentioned.
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5. Types of bar
• PUB
• LOUNGE BAR
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6. • WINE BAR
• COCKTAIL BAR
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9. Bar operation
• To success & Control bar operation the
following steps must be taken:
• Establish the drink size for straight drinks.
• Standardize the recipes.
• Size and shape of the ice to be used.
• Standardize the glassware in which the drinks are
to be served.
• Finalized the method of pouring.
• Finalize the mixes & juices to be stocked in the
bar.
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10. • Standardize the complementary snacks to be offered.
• Calculate the selling price per drinks.
• Establish control system.
• Follow the standards of operating system.
• Ensure quality of product and service
• Compare and analyses the Potential & actual cost.
• Assist in training the staff.
• Fight against the internal & external malpractice.
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11. Checklist of basics
Prior to setting up a bar operation
• Target clientele (Domestic / foreign, young or not so
young)
• Services to be offered (will food / snacks also be
offered)
• Overall concept (theme)
• Other hotels with which one has to compete.
• Projected volume of business.
• Types of beverages to be served.
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12. • Size and shape of the bar area.
• Activities within the bar area.
• Entry / exit and relationship of bar to
restaurants and service areas
• Décor, equipment, furniture and
fittings.
• Budget limits.
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15. PARTS OF THE BAR
• The Front Bar: The front bar is the costumer area, where
the drinks are order and served.
• The Back Bar: The back has the duel function as a
decorative display area & as a hardworking storage space.
• The Under Bar: It is where most of the equipments and
supplies for the products being sold are arranged compactly
& efficiently to facilitates the speed of the service.
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16. • Front bar
• Under bar
• Back bar
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24. LETS HAVE LOOKS TO THE GLASSESS WITH
THEIR SIZES
• Beer Tankard - 34 cl. Used for service of
draft beer
• Sherry glass - 7 cl. Service of sherry
• Vermouth glass -14 cl. Service of
Vermouth, aperitifs and martinis
• Brandy Balloon. Has a short stem so that
the hand can heat the glass and allow the
cognac to heat up and release its aroma.
• Champagne saucer / Champagne tulip
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25. • Port wine Glass - 7 cl. For service of Port
wine
• Red wine glass - 22 cl . Served only half the
glass. The tulip shape holds the aroma
• White wine Glass - 17 cl. White wine is
served. Has a long stem as the wine should
remain chilled.
• Decanter . Used to carry mixes, juices or
as a wine carafe.
• A Martini Jug or a Mixer .Used for mixing
drinks.
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27. Questions?
• What is bar? Explain the function of
various parts of the bar.
• Steps involved in bar operations.
• List down types of bar.
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