ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT

SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
MODULE 1: CLEAN BAR TOOLS AND EQUIPMENT

INTRODUCTION :
This unit deals with the knowledge , skills and attitude required to provide general
assistance in maintaining cleanliness of bar areas and related equipment. It reflects the
role of the bar tender and/or a bar porter and may be part of the role of a bar attendant

Learning Objectives
1. Understand policies and techniques how to operate a bar
2. Perform and practice bar standards of maintenance and cleanliness.
3. Maintain bar cabinets and stockroom.
4. Identify the different parts of the bar.
5. Maintain bar stocks and display stocks.
6. Classify bar tools, equipment and glass wares.
PRE-TEST:
Identify the following. Write your best answer on the space provided for:
______________1. The person who is in-charge of preparing drinks.
______________2. He is the key person in the management of the bar.
______________3. The industry that has proven to be one of the most promising venture
to get into.
_____________4. One reason as to why an industry is unable to realize substantial profit
margin.
_____________5. These factors depend bar operation profit.
____________ 6. A place where drinks are mixed.

____________ 7. Ideal distance between the bar counter and the back
cabinet.

____________ 8 & 9. Two types of sinks essential in bar operations.

____________ 10. Ideal height of bar counter.

____________ 11. Portion of bar where bottles and glasses are displayed.

____________ 12. Heart of entire bar operation.

____________ 13. Person who do the disposing of drinks.

____________ 14. Key person in managing bar operations.

____________ 15. Type of bar that pours drink for table service only.

Learning focus:
Lesson 1. Maintenance and management of bar operations

The bar industry has proven to be one of the most promising ventures in most part
of the world, practically in our country too.
A lot of bars initially show lot of promise with high patronage and substantial
revenue. It is sad to note that many do not sustain such performance.
Those, which are able to maintain high patronage, may still be unable to realize
substantial profit margin for the following reasons:

􀂙Poor system of cost control.

􀂙Mismanagement of operation and people.

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Importance of A Well Organized Bar Operation

Profitable bar business requires not only good location, elegant and attractive
physical layout and facilities but also a well-organized flow of operation and competent
bar staff. An organization system tailored to the needs of the establishment must be
designed to ensure quality service and reasonable returns of investment.
Bar operation profits depend on the economical and practical operation of the bar.
In most instances, a bar represents a substantial investment in plant, furniture and
decoration. It is imperative to protect these investments by maintaining a standard of
service and quality of beverage on par with the decor and the investment

The Role of the Bar/Beverage Manager

The bar/beverage manager is the key person whose management style

determines in large measure the success of the business. His effectiveness in managing
bar operations depends on his knowledge and skills in performing his functions and
responsibilities.
Likewise, the success or failure of the beverage business falls squarely in the
hands of those person responsible for the operation and those who do the dispensing - the
bartender.

Lesson 2: Bar standards of maintenance and cleanliness

A bar is a place (area) where drinks are mixed, served customer, and fill serve
orders.

It is a place for relaxation. It is also a control center in which record is kept of the
stock on hand, the drinks poured, and their sales value.

A cocktail bar is recognized as a rendezvous and meeting place with its high
standard of service and the ability of the bartender to provide almost any drinks or mixed
drink the guest may desire.

Cocktail bars are governed by certain legal requirements regarding space, storage
and sanitation.

1. Space Maintenance/Cleanliness
There should be sufficient room behind the bar counter for the bartender to move
about when his bar is busy. This ideal distance between the back of the bar counter and
the cupboard is 100-125 cm. or about 3-4 feet.
The space for bartender to work and move about should always be spotlessly
clean and free of clutter.
.
2. Service Area Maintenance and Cleanliness
This will vary according to the type of business that the bar is expected to attract.
It should be a firm horizontal surface for preparing drinks and cutting fruit.
This area is a busy area but its cleanliness should always be maintained. The
surfaces should be kept dry and spotless.

3. Washing Area Maintenance and Cleanliness

All bars should have at least two sinks, the wash sink and ice sink. Proper
plumbing must be ensured to facilitate the drainage system of these sinks.
All sinks should be of stainless steel to be made more durable.

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
4. Flooring Area
The best material for flooring is one that is easily mopped and sponge dry and is as slip
resistant as possible.

Lesson 3: Maintenance of cabinets and stockrooms

A. Refrigerators/Freezer Maintenance
Refrigeration should be part of every bar. Maintenance of the fridge and freezers
is important to keep perishable stocks fresh. All items kept in the fridge should be in
sealed containers with label and date of storage. Discard all spoiled items or those beyond
their shelf life.

B. Storage Cabinets and Stockroom Shelves

The storage cabinets and shelves in the storeroom, contain ample reserve stock.
They are located adjacent to the bar. It is important that sufficient store space is available
to house the stock required for daily business.
Maintenance of the cleanliness of this storage is very important. These should be
free from insects, rodents and dust.

C. Electrical Appliances and Connections

Since many electric machines, such as electric blender and mixers, are now used
in cocktail bars, a plentiful supply of power points connections is essential. Avoid
extension cords. One can easily trip over these or worse, may cause fire.
Power sources are best suited in the area above the working surfaces and below the bar
counter, but well away from the water.

D. Bar Counter
The recommended height is approximately 110 cm. or about 3½ ft. and no wider
than 60 cm. or about 2 ft.

The surface should be of a material that is easy to clean and resistant to stains. A
padded front of the counter and a foot rail contribute to the comfort of customers.

Lesson 4: Maintenance of bar stock and displayed stocks

A. BASIC PARTS OF A BAR

1. The Front Bar

It is the counter area of the bar, where customers order their drinks. This
area, where liquor or mixed drinks are poured and displayed must be spotless, free
of dust, dry and pleasant smelling at all times.

2. The Back Bar

It is an area where the bottles of liquors and rows of sparkling glassware
are displayed. It is a good place to display call brands as a suitable form of
merchandising and for some display equipment.
The displayed stocks are regularly maintained. No specks of dust,
cobwebs or any other dirt should be seen in this area.

3. The Under Bar

It is the heart of the entire bar operation and deserves the most careful
attention. In its space are the equipment and supplies of the products you are
selling.
Immaculate maintenance of this area is the responsibility of the bartender.

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
B. STANDARD TYPES OF BAR AND ITS MAINTENANCE

1. Permanent Bar (Stand-Up Bar)

It has the three basic parts of the bar. It serves directly to the customer at
the bar. It also filled drinks order brought by the servers. Maintenance of the
aesthetic and non-cluttered appearance of the bar is essential.

2. Service Bar
Refers to a bar that pours drink for table service only. It does not serve
the customer directly but deals only with filling drinks orders brought by servers.
Sometimes, it is part of the dining room, but more often it is out of sight.
Though not prominent in the bar setting, it is always spotless and cleanliness
maintenance always given attention.

3. Mobile Bar/Portable Bar

Refers to a bar that is movable, can be transferred from one place to
another. It is usually provided for parties and special functions such as banquets
and catering. The tray cart is kept orderly and clean at all times.

Lesson 5: CLEANING BAR TOOLS, EQUIPMENT AND GLASSWARE

A. Tips in Cleaning Bar Tools and Equipment

1. Glassware and utensils should be washed as soon as possible after use. Dirty
glasses are breeding grounds of microorganisms.

2. The water in the wash sink should be 120°F (49°C) do not let it cool below
110°F. It is also important to use the right amount of detergent.

3. The non-fat detergent you use for cleaning glasses is suitable for all others.

4. Brushing the glass thoroughly is particularly important with special attention to

the rim for traces of lipstick as well as the invisible residues of use.

5. The rinse water in your middle sink should be 120°F. It should be changed often
or the faucet can run slowly and the overflow drain can take away the cloudy
water.

6. The third sink is for sanitizing. Sanitizing is the most important of the three steps.
7. It is the one that kills bacteria and makes the glasses truly clean.
8. Use the sanitizing compound specified by your local health
9. department and again follow carefully the package instructions on the right
amount per gallon of water.

10. Use too much and it may linger on the glass; use too little and it will not do the
job.

11. Water temperature should be at least 75°F but not over 120°F to produce the right
chemical reaction, again follow the package instructions. Glasses should be
submerged for 60 seconds.

12. All glasses should be air dried by inverting them unto deeply corrugated drain
board, a wire rack. These surfaces should be clean.
B. Handling of Newly Washed Equipment and Glass wares
1. Air-drying avoids recontamination by fingers and towels.

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
2. As part of the initial training all of the service personnel should be coached in
handling equipment and glass wares.

3. The fingers should never touch the inside of the glass nor the rim nor outside of
the glass below the rim as far as down as lips may touch it. This rule holds
whether the glasses are clean or dirty.

4. Likewise, the inside of mixing glasses and cups and plastic containers, the bowls
of spoon and the business end of any utensil should not be touched.

5. In short, anything that touches food or drink should be untouched by human hands
including food and drink and ice.

Lesson 6: Classifying bar tools, equipment and glass wares

A. BAR TOOLS

1. Wine Basket
A device basket designed to fit a bottle of wine.
It is used particularly in serving red wine.

2. Wine Bucket

A device for cooling wine before service. It is usually made of

stainless-steel or silver plated.

3. Blender /Liquidizer
Mechanical equipment that is used to blend ingredients and to make drinks
creamy, where it is required to use
only crushed ice.

4. Soda Gun

A small bar equipment that dispenses carbonated mixes. This

instrument consists of a head having a nozzle and seven or more
push buttons that deliver the drinks in just pressing the button.

B. BAR EQUIPMENT

1. Ice Bins/Ice Chest

Equipment used for stocking ice. It is the centerpiece of any pouring station.
It usually has a speed rail attached to the front, with or without bottle wheels.

2. Speed Rail
Typically contains the most frequent poured liquors (pouring or house brands).

3. Glass Chiller
A top-opening refrigerator that chills glasses.

4. Sink
Equipment used for washing and usually with drain board

5. Glass Brushes

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
A mechanical brush to clean the inside and rim of the glass.

6. Icemaker/Ice Machine
A machine that makes ice at the bar.

7. Wine Chiller
A refrigerated storage for chilling wines particularly white wines and
champagnes.

8. Refrigerator
Typically used for chilling and keeping beers, juices, garnishes, and other
bottled drinks.

9. Ice Crusher
Used for crushing ice cubes into crushed ice.

10. Waste Dump

Used for keeping the trash.

11. Mechanical Glass Washer

A machine used for washing glasses and delivers water not enough to kill
bacteria.

C. SMALL BAR TOOLS AND EQUIPMENT

Strainer Bar spoon

Ice scoop
Muddler

Citrus squeezer funnel

Ice tong Boston shaker

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Mixing glass Electric mixer

Cork Screw Cutting Board and

Knife

Jigger or short
glass (2 oz.)

D. GLASSWARES
Glasswares have three characteristic features: Bowl, Base/Foot, and Stem. There
are several types of glassware according to their features.
 Bowl
 Base or Foot
 Stem
1. Tumblers - flat glass that is basically a bowl without stem or foot.

Old fashioned or Highball (9 oz.)

rock glass (7 1/4
oz.)

Collins (12 oz.) Cooler (16 1/2 oz.)

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Zombie (13 oz.) Pilsner (10 0z.)

2. Footed Wares - refers to style of glass in which the bowl sit directly on a base or
foot

Rocks (7 oz.) Beer (10 oz.)

Brandy Snifter (12 Huricane (22 oz.)

0z.)

3. Stem Wares - include any glass having all three features - bowl, foot and stem.

Cocktail (5 1/2 Sour (5 1/2 oz.)

oz.)

Margarita (5 oz.) Tulip

Champagne (6
oz.)

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
Champagne All purpose wine
saucer glass

4. Mugs - a tumbler with a handle or tall glass cup, usually used for serving beer.

E. GLASSWARES AND ITS USES

1. Juice Glass - for juices at breakfast buffet.

2. Old Fashioned Glass - for “on the rocks” drinks, straight-up spirits i.e. gin,
vodka, rum, scotch (Black Russian).
3. Double Old Fashioned - for triple or more orders of straight-up or “on the rocks”
liquors or spirits (Maitai).
4. Highball Glass - for juices, soft drinks and spirits mixed with water, tonic, soda,
ginger ale or juice (Screwdriver, Cuba libre, Harvey’s Wallbanger).
5. Collins Glass - for long cool drinks, fizzes and fresh fruit juices (fruit punch,
Tom Collins, Weng-weng, Singapore Sling, Pina Colada, Tequila Sunrise)
6. Zombie Glass - for zombie in particular
7. Irish Coffee Glass - for orders pf Irish Coffee, also Ruedesheimer Coffee
8. Banquet Goblet - for serving ice water.
9. Wheat Beer Glass - exclusively for serving wheat beer.
10. Pilsner Glass - for Pilsner beer.
11. Stemmed Beer Goblet - mostly used for Lagers and Pilsner.
12. Beer Mug - for export beer.
13. Sweet Wine Glass - for sweet dessert wines.
14. White Wineglass - for serving white wines in general.
15. Hock Glass - for Rhein and Moselle wine specifically.
16. All-Purpose Glass - for serving white or red wines.
17. Red Wineglass - also Burgundy glass. For serving red wines in general and
Burgundy in particular.
18. Bordeaux Glass - also Claret glass, for serving specifically Bordeaux wines.
19. Jigger Glass - for measuring straight drinks.
20. Liqueur/Cordial Glass - for cordials straight-up (Rainbow cocktail angel kiss,
Mexican flag, liqueur and Angel’s delight).
21. Sherry Glass - for serving port or sherry.
22. Whisky Sour Glass - for whisky sour drinks, rum or brandy sours.
23. Brandy Snifter - for brandy, cognac and armagnac, fine champagne like
Hennessy, XO and Remy Martin XO.
24. Brandy Inhaler - for mixing cocktail drinks of more than one order. For special
promo or tropical drinks good for two persons i.e. “Love Birds Cocktail.”
25. Coupette Glass - for champagne cocktail, Margaritas, Vermouths.
26. Martini Glass - Martini, Manhattan, Rob Roy, Grasshopper, Pink Gin, Kir, Gin
Sling, Rusty Nail, Gobson, Side Car, Negroni, Princess Pride.
27. Poco Grande - for special house receptions and other fancy drinks (Poco Grande,
Squall, Tulip Champagne, Tall Gourmet).
28. Champagne Saucer - for serving champagnes (Gin or Vodka Gimlet, Brandy
Alexander, Delquiris, Pink Ladiy, Crimson Kiss, Million Dollar).

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ALDERSGATE COLLEGE BAR AND BEVERAGE MANAGEMENT
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
INSTRUCTOR BENJAMIN G. AGGASID JR. MBA.,MPA.
POST TEST
A. Essay
1. How do you maintain the following areas where food/stocks are usually kept?

a. Freezers/Refrigerators
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

B. Stockroom Cabinets
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

c. Bar Counters
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

B. Enumeration

A. What are the basic display parts of the Bar?

1. _________________________________
2. _________________________________
3. _________________________________

B. What are the standard types of Bars?

1. _________________________________
2. _________________________________
3. _________________________________

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