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BAR OPERATIONS
® www.indianchefrecipe.com ®
What do you understand about
BAR?
® www.indianchefrecipe.com ®
® www.indianchefrecipe.com ®
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.
® www.indianchefrecipe.com ®
Types of bar
• PUB
• LOUNGE BAR
® www.indianchefrecipe.com ®
• WINE BAR
• COCKTAIL BAR
® www.indianchefrecipe.com ®
• BANQUET BAR
• DISPENCE BAR
® www.indianchefrecipe.com ®
Steps involve in bar operation
® www.indianchefrecipe.com ®
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.
® www.indianchefrecipe.com ®
• 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.
® www.indianchefrecipe.com ®
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.
® www.indianchefrecipe.com ®
• 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.
® www.indianchefrecipe.com ®
Layout of a bar
® www.indianchefrecipe.com ®
Layout of a bar
® www.indianchefrecipe.com ®
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.
® www.indianchefrecipe.com ®
• Front bar
• Under bar
• Back bar
® www.indianchefrecipe.com ®
Bar Stock
® www.indianchefrecipe.com ®
• Olives
• Angostura biter
• Worcestershire sauce
• Salt & pepper
• Caster sugar
• Maraschino cherries
• Tabasco sauce
• Cinnamon
• Clove
• Cube sugar
• Demerara sugar
• Eggs Mint
• Orange
• Coconut cream
• Cream
• Cucumber
• Lemon lime
® www.indianchefrecipe.com ®
Alcoholic Beverages
• Spirits
• Wines
• Beer
• Liqueur
• Cocktails
Non Alcoholic beverages
• Carbonated drinks
• Fruit & vegetable juice
• Coffee
• Tea
• Milk
• Fruit based drinks
• Artificial mineral water
• Aromatic/ stimulating water
• Healthy / supplement drinks.
• Syrup
• Natural mineral water
• Punch
• Mocktails
® www.indianchefrecipe.com ®
BAR EQUIPMENT
® www.indianchefrecipe.com ®
Small equipments
• Corkscrews:
• Jigger/Peg measure:
• Speed Pourer:
• Mixing Glass:
• Hand Shaker:
• Bar Strainer:
• Barspoon:
• Muddler:
• Glass Rimmer:
• Garnish Tray:
• Groceries:
• Others:
® www.indianchefrecipe.com ®
® www.indianchefrecipe.com ®
Types of glasses used
• High glass
• Cocktail
• Old fashion
• Collin
• White wine
• Red wine
• Martini
• Margarita
• Pilsner
• Shot
• Champagne flute
• Cordial
• Irish coffee
• Brandy snifter
• Parfait
• Pitcher
• Beer goblet
• Champagne saucer
• Champagne tulip
• Snifter
• Sherry
• Coffee mug
• Pint glass
• Hurricane
• Wine goblet
® www.indianchefrecipe.com ®
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
® www.indianchefrecipe.com ®
• 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.
® www.indianchefrecipe.com ®
® www.indianchefrecipe.com ®
Questions?
• What is bar? Explain the function of
various parts of the bar.
• Steps involved in bar operations.
• List down types of bar.
® www.indianchefrecipe.com ®
® www.indianchefrecipe.com ®

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Bar operation by indianchefrecipe @ www.indianchefrecipe.com

  • 2. What do you understand about BAR? ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 5. Types of bar • PUB • LOUNGE BAR ® www.indianchefrecipe.com ®
  • 6. • WINE BAR • COCKTAIL BAR ® www.indianchefrecipe.com ®
  • 7. • BANQUET BAR • DISPENCE BAR ® www.indianchefrecipe.com ®
  • 8. Steps involve in bar operation ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 13. Layout of a bar ® www.indianchefrecipe.com ®
  • 14. Layout of a bar ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 16. • Front bar • Under bar • Back bar ® www.indianchefrecipe.com ®
  • 18. • Olives • Angostura biter • Worcestershire sauce • Salt & pepper • Caster sugar • Maraschino cherries • Tabasco sauce • Cinnamon • Clove • Cube sugar • Demerara sugar • Eggs Mint • Orange • Coconut cream • Cream • Cucumber • Lemon lime ® www.indianchefrecipe.com ®
  • 19. Alcoholic Beverages • Spirits • Wines • Beer • Liqueur • Cocktails Non Alcoholic beverages • Carbonated drinks • Fruit & vegetable juice • Coffee • Tea • Milk • Fruit based drinks • Artificial mineral water • Aromatic/ stimulating water • Healthy / supplement drinks. • Syrup • Natural mineral water • Punch • Mocktails ® www.indianchefrecipe.com ®
  • 21. Small equipments • Corkscrews: • Jigger/Peg measure: • Speed Pourer: • Mixing Glass: • Hand Shaker: • Bar Strainer: • Barspoon: • Muddler: • Glass Rimmer: • Garnish Tray: • Groceries: • Others: ® www.indianchefrecipe.com ®
  • 23. Types of glasses used • High glass • Cocktail • Old fashion • Collin • White wine • Red wine • Martini • Margarita • Pilsner • Shot • Champagne flute • Cordial • Irish coffee • Brandy snifter • Parfait • Pitcher • Beer goblet • Champagne saucer • Champagne tulip • Snifter • Sherry • Coffee mug • Pint glass • Hurricane • Wine goblet ® www.indianchefrecipe.com ®
  • 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 ® www.indianchefrecipe.com ®
  • 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. ® www.indianchefrecipe.com ®
  • 27. Questions? • What is bar? Explain the function of various parts of the bar. • Steps involved in bar operations. • List down types of bar. ® www.indianchefrecipe.com ®