UNIT-1

INTRODUCTION TO BAR OPERATIONS

BAR: Bar is a licensed establishment serving alcoholic and non-

alcoholic beverage to walk-in and room guests
TYPES OF BARS

• Cocktail bar /Public Bar/American Bar

• Dispense bar or Service bar

TYPES OF LICENSES

• On shop

Cocktail bar

Dispense bar

• Temporary license (for banquets)

• Off shop

AREA OF A BAR

• Generally, 15 – 20 % area is allocated for the bar and the bar is always located in a
convenient position of the hotel.

• 15-18 sq. ft is required per person.

• Always situated near the foyer of the hotel.

PARTS OF BAR

• Front bar
• Under bar
• Back bar
 Front bar: The front bar is the customer area; it is the meeting point for the customers and the
bartenders where the customer’s 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.

Purpose of the front bar:

 It's the customer area

 Serves as a meeting point for customers and bartenders
 Where customers order their drinks
 Where bartenders serve the drinks

Design considerations:

 Should be functional
 Needs adequate space for: a) Pouring drinks b) Serving drinks

FRONT BAR CONSISTS OF

• Bar counter- Formica, wood, granite and heat resistant glass is used for the
counter top.

• Leg rail

• Ladies hand bag rail

• Arm rest (rounded off for comfort)

• Height of the front bar is 4 feet.

• Width of the bar counter is 16- 18 inches.

• The height of the bar stools are ranging from 2 feet – 3 feet.

• Counter mounted uncorking device and service bar rail can be installed on the
counter of the bar.

UNDER BAR

• Under bar is the work station (work area) of the bartender.

• Under bar consists of the following equipment.

 • (sinks, underbar and back bar refrigerators door chillers ,beer engine with draught
beer tap, fountain bar mixers ,cobra for dispensing pre mixers, mechanical liquor
dispensing system, drip trays, blenders, electric glass washers,& bar mats

• Other equipment’s –cash register(epos)

BACK BAR

• The area between the front bar and back bar is 3 feet access aisle for the bartender .

• The back bar liquor display constitutes the back bar.

• Often mirrors are placed in the back bar counter in order to increase the virtual
space.

• Cowboys often used to sit in the bar and spot their enemies with The Help Of The
Mirror Placed In The Back Bar.

BAR DIE

• Separates the front bar from the back bar acts as partition.

Well drink

• Pouring brand or house brand served from the well situated at a waist level of the
bartender for fast service inside a bar.(also called well drink or well brand)

• Call brand –all deluxe and premium imported brands on display.

Cash bar

• During banquet functions cash bar is set up where guests pay for the drink with
cash and consume.

FREE POUR

• The dispensing of alcoholic beverages without using any measuring devices.

Generally, there is pour spout attached to the mouth of the bottle & the bartender
pours the liquor with the help of a measuring count

• One should be careful to prevent wastage.

SMALL EQUIPMENTS

Corkscrew Bottle & can opener Fruit Juicers

Jiggers /pourers Speed Pourers Ice tongs

Shakers Mixing Glass Garnish Tray

Blenders Strainers Funnel

Bar muddlers Bar spoons Ice bucket.

Nutmeg Grater Measuring Spoon

ACCESSORIES

• Straws

• Small Napkins

• Coasters

• Bar Matches

• Ash tray

• Cocktail stick

• Swizzle stick

• Parasol

GARNISH

• Cherries

• Olives
 • Cocktail onion

• Orange

• Lime/lemon (slice, peel, rind, wedge)

• Mint

• Pineapple

• Apple

GROCERIES

• Salt

• Pepper

• Cubed sugar

• Caster sugar (white / brown)

• Cloves

• Nutmeg

• Eggs

• Cream

• Coconut milk

• Fruit juices

OTHER BAR EQUIPMENTS

• Glass rail

• Speed rail
 • Bottle trough or bottle well

JOB TITLLE- BARTENDER REPORTS

TO- SENIOR BARTENDER

• JOB SUMMARY-

• responsible for the day to day running of the bar: s t a n d a r d s of hygiene &
reporting of defective machinery.

• DUTIES-

-organizing the service in the bar area & operating in an efficient & hygienic manner

-maintaining the bar stocks in good order

-handing over the operation in the next shift in a state of preparedness

-leaving the bar secure at the end of the day

QUALITIES

• Good appearance

• Sense of responsibilities

• Honest & reliable

QUALIFICATION

• A good general knowledge

• Hotel school graduate / hotel experience

TASK ANALYSIS

OPENING DUTIES

STEPS KEY POINTS REASONS

1. Keys a) Pick up keys from a) Security reasons

reception

2. Mise en place a) Set up Bar a) Efficient Service

b) Slice fresh fruit b) Garniture

c) Squeeze juice c) For service

d) Place juice in d) Keep drink cool

stainless steel
containers

3. Accompaniments a) Olives and nuts in a) convenience

proper containers

4. Glass ware a) In glass racks or a) From wash up

glass shelves area

5. Bottles a) Wipe bottles & set a) Remove dust and

them dirt

6. Refrigerators a) Check interiors a) Standards of

hygiene
 TASK ANALYSIS

HOW TO SHAKE/STIR/POUR DRINKS

STEPS KEY POINTS REASONS

1. Cocktail shaker a) clean ice in to a) To cool drink

container

2. To measure a) Use measure for a) Correct Amounts

syrups, juices and liquor
b) According to recipe
b) Add ingredients
c) For safety reasons
c) close shaker
d) For proper mixing
d) Shake shortly and
sharply

3. Pour cocktail a) Open shaker a) For Pouring

b) use right glass b) For correct procedure
and garnish
c) Add garnish

4. Cocktails- stirred a) Clean Ice in to mixing a) For Pouring

glass
b) For correct amount /
b) Use measure/ add procedure
ingredient
c ) Decoration and garnish
c) Pour drink into correct
glass and garnish
 TASK ANALYSIS
HOW TO KEEP THE AREA CLEAN

STEPS KEY POINTS REASONS

1. Runners a) Runners to be laid a) To absorb spilt

across working liquid
surfaces.
b) Hygiene.
b) Change frequently

2. Bottles a) Empty bottles to a) For easy clearance

be crated till full
then removed

3. Refuse a) Fruit skins/ garbage a) Hygiene

to be placed in
appropriate
containers and
removed when full.

4. Juices a) Acidity from spilt a) Safety and hygiene

juice causes precautions.
bacteria and
corrosion. Care to
be taken while
cleaning
 CLOSING DUTIES

STEPS KEY POINTS REASONS

1. Fresh fruit a) Place in a) For preservation

refrigerator

2. Garbage disposal a) Remove from bar a) Sanitary purposes.

3. Equipment a) Wash and dry all a) Hygiene and to

equipment prevent corrosion

4. Counters and a) Clean thoroughly a) Hygiene

surfaces all surfaces

5. Dirty linen a) Return to laundry a) For cleaning

6. Locking up a) Check all a) For security.

doors/pass keys to
reception

TYPES OF BARS
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:
Historical context: It used to be a lady’s lounge in the past. Previous admission policy:
Only ladies or gentlemen accompanied by ladies were allowed entry.
Current admission policy: The lounge is now open to all guests. Extended hours:
Guests could drink here later than in public areas. Drink selection: The bar offers a wide
variety of drinks.
Service style: Sometimes provides table service.
Specialty drinks: Known for fancy mixed drinks and cocktails.
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.
Alternative definition: A charge for serving liquor not purchased on the premises
Factors to be consider while doing of bar layouts:
• Measure available space
• Calculate customer flow
• Plan bar components (top, back, under bar)
• Ensure easy access for staff
• Consider style and ambience
• Match design with other elements (chairs, tables)
 • Comply with safety and accessibility regulations
• Test the layout by visiting similar bars
• Soft launch with friends and family for feedback
• Observe and adjust as needed after opening
Regarding different types of bar layouts, you mentioned a few popular options:
Island Bar:
– Placed in the middle of the venue
– Promotes socialization among customers and with staff
– Allows for 360-degree access
Side Bar:
– Located on the left or right side of the venue
– Allows for more seating options on the opposite side
– Can be efficient for space utilization
Custom Layouts: Designed to fit the specific shape and size of the venue
Some additional bar layout types you might consider include:
L-Shaped Bar:
– Forms an L-shape, often in a corner
– Provides two serving areas
– Can help divide the space
U-Shaped Bar:
– Surrounds the bartenders on three sides
– Maximizes serving space
– Good for venues with a central bar focus
Straight Bar: A simple, linear design along one wall
• Efficient use of space in narrow venues
• Easy for bartenders to manage
Horseshoe Bar: Similar to U-shaped, but with rounded edges
• Creates a more intimate atmosphere
• Good for encouraging interaction
Multi-Level Bar: Incorporates different heights for various experiences
• Can include standing areas, high stools, and lower seating