COMPETENCY BASED LEARNING MATERIALS

Sector : TOURISM

Qualification Title : BARTENDING NC II

Unit of Competency: Clean Bar Areas

Module Title : Cleaning Bar Areas

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 1 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
HOW TO USE THIS LEARNER’S GUIDE

Welcome to the learner’s guide for the module: “Cleaning Bar Areas”
This learner’s guide contains training materials and activities for you to
complete.
The unit of competency “Clean Bar Areas” contains the knowledge,
skills and attitudes required for a BARTENDER. It is one of the CORE
Modules of National Certificate Level (NC II).
You are required to go through a series of learning activities in order
to complete each learning outcomes of the whole module. In each learning
outcomes there are Information Sheets, Self-Checks, Operation Sheets
and Task/Job Sheets. Follow and perform these activities on your own. If
you have questions, please don’t hesitate to ask for assistance from your
Instructor/Trainer.

Recognition of Prior Learning (RPL)

You may have some or most of the knowledge and skills (RPL) covered
in this learner’s guide because you have:
Been working for sometime.
Already completed training in this area.
If you can demonstrate to your trainer that you are competent in
particular skill, you don’t have to do the same training again.
If you feel you have some of the skills, talk to your trainer about
having them formally recognized. If you have qualification or Certificate of
Competency from previous training, show it to your trainer. If the skill you
required is still relevant to the module, they may become the part of the
evidence you present for RPL.
At the end of this learning material is a learner’s Diary. Use this diary
to record important dates, jobs undertaken and to other workplace events
that will assist you further details to your trainers or assessors. A Record
of Achievement is also provided for your trainer to complete once you
complete this module
This module was prepared to help you achieve the required
competency in Clean Bar Areas. This will be the source of information for
you to acquire knowledge and skills in this particular trade, with minimum
supervision or help from your instructor. With the aid of this material you
will acquire the competency independently and at your own pace.
Talk to your trainer and agree on how you will both organize the
Training of this unit. Read through the learning guide carefully. It is divided

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 2 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
into sections which cover all the skills and knowledge you need to
successfully complete in this module.
Work through all the information and complete the activities in each
section. Read information sheets and complete the self-check. Suggested
references are included to supplement the materials provided in this module
Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do thing.
Ask for help.
Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you
listen and take notes.
You will be given plenty of opportunity ask questions and practice on
the job. Make sure you practice your new skills during regular work shifts.
This way you will improve both your speed and memory and also your
confidence.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your
own progress.
When you are ready, ask your trainer to watch you perform the
activities outlined in the learning guide.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have successfully completed each element, ask your
trainer to mark on the reports that you are ready for assessment.
When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 3 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 LEARNING OUTCOME SUMMARY

CLEAN BAR AREAS

CONTENTS:
 Cleaning and Sanitizing
 Methods of Cleaning for Different Bar Surfaces
 Cleaning Tools and Agents
 Trade Theories and Safety Practices in cleaning the bar
 Operating and Cleaning of Bar Tools and Equipment
 Checking of the Conditions of Equipment, Utensils and Glass
wares
 Maintenance Reports
- Materials inventory
- Breakage report
- Damage report
 Checking of the Conditions of Equipment, Utensils and Glass
wares
 Closing up procedures of glass wares and other equipment

ASSESSMENT CRITERIA:

 Bar surfaces, equipment and tools are cleaned in accordance with

industry standard and hygiene regulations
 Working condition of equipment is checked in accordance with
manufacturer’s manual and instructions
 Condition of utensils and glassware is checked for dirt anddamages
 Broken, cracked items and other waste are safely disposed in
accordance with environmental considerations
 Reports are prepared in accordance with establishments policy
procedures
 “Closing up” procedures of glassware and other equipment are
accomplished based on enterprise standards

Condition: The trainees/ students must be provided with the following:

 Workplace location
 Equipment
 Vacuum cleaner
 coffee machines
 blenders

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 4 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
  ice makers
 refrigerator
 Floor polisher
 Service counters
 Service stations
 Display counter/shelves
 Flooring
 Beverage storage
 Post mix service points
 Refrigeration equipment
 ice crusher
 Ice bin
 Blenders
 Coffee maker
 Chiller
 glass washers
 Backbar mirrors
 Tools
 Pail
 Utensils and tools
 Glassware
 Food containers for garnishes
 Cleaning supplies and materials:
 Cleaning brushes
 Hand gloves
 Mask
 Duster
 Rugs
 Brooms
 Mop
 Cleaning towels
 Soft broom/sweeper
 Disinfectant
 Detergent soap/powder
 Unscented detergent
 Insecticide spray
 Chemical solution
 Training Materials:
 CBLM
 Training Regulation in Bartending
 Reference materials

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 5 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Methodology:
 Modular self-paced
 Lecture/Discussion
 Demonstration

ASSESSMENT METHOD:
 Written test
 Practical Test
 Oral questioning

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 6 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 LEARNING EXPERIENCES

Learning Outcome 1

CLEANING BAR AND EQUIPMENT

LEARNING ACTIVITIES SPECIAL INSTRUCTION

Read Info. Sheet # 1.1-1 on
Cleaning and Sanitizing

Answer Self Check 1.1-1 Compare your answers to the

answers keys
Read Info. Sheet # 1.1-2 on
Methods of Cleaning for Different
Bar Surfaces
Answer Self-Check 1.1-2

Read Info Sheet # 1.1-3 on

Cleaning Tools and Agents

Answer Self Check 1.1-3

Read Info Sheet # 1.1-4 Trade

Theories and Safety Practices in
cleaning the bar

Answer Self Check 1.1-4

Compare your answer to the
Read Information Sheet 1.1-5 on
answer key
Operating and Cleaning of Bar
Tools and Equipment

Answer Self Check 1.1-5

Perform Task Sheet 1.1-5a on Check your performance using
Three Bucket Method the Performance Criteria
Checklist
Perform Operation Sheet 1.1-5a
on Operate Blender

Perform Task Sheet 1.1-5b on

Clean Blender
Perform Task Sheet 1.1-5c on
Clean Refrigerator
Perform Operation Sheet 1.1-5b

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 7 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 on Operate Coffee Maker

Perform Task Sheet 1.1-5d on

Clean Coffee Maker
Perform Operation Sheet 1.1-5c
on Operate Fruit Juicer
Perform Task Sheet 1.1-5e on
Clean Fruit Juicer
Perform Operation Sheet 1.1-5d
on Operate Ice Shaver
Perform Task Sheet 1.1-5f on
Clean Ice Shaver
Perform Task Sheet 1.1-5f on
Clean Ice Bin
Compare your answers to Answer
Read Info Sheet 1.1-6 on
Keys
Maintenance Reports
Answer Self Check # 1.1-6 on Check your performance using
Maintenance Reports Performance Criteria Checklist
Perform Work sheet 1.1-6a on
Prepare Inventory
Perform Work Sheet 1.1-6b on
Prepare Breakage and Damage
Report
Perform Work Sheet 1.1-6c on
Prepare Equipment Maintenance
Record
Read Info Sheet 1.1-7 on Compare your answer to the
Checking of the Conditions of answer key 1.1-4
Equipment, Utensils and Glass
wares
Read Info Sheet # 1.1-8 on Compare your answer to the
Closing up procedures of glass answer key
wares and other equipment

Answer Self Check # 1.1-8 on

Closing up procedures of glass
wares and other equipment

Perform Job Sheet 1.1-1 on Clean Check your Performance using

bar, equipment and tools. the Performance Criteria
Checklist.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 8 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEET 1.1-1

Cleaning and Sanitizing

Learning Objectives: After reading this Information Sheet, you should be

able to:

1. Differentiate cleaning from sanitizing.

2. Know the different cleaning and sanitizing practices.

Introduction:

Cleaning and sanitizing procedures must be part of the standard

operating procedures that make up food safety program in every hotel,
restaurants and bar. Improperly cleaned and sanitized surfaces allow
harmful microorganisms to be transferred from one food to other foods and
from the food handler to the guests.

Cleaning

Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances. The right
cleaning agent must be selected because not all cleaning agents can be used
on food-contact surfaces. (A food-contact surface is the surface of equipment
or utensil that food normally comes into contact.)

For example, glass cleaners, some metal cleaners, and most bathroom
cleaners cannot be used because they might leave an unsafe residue on the
food contact surface. The label should indicate if the product can be used on
a food-contact surface. The right cleaning agent must also be selected to
make cleaning easy.

Four Categories of Cleaning Agents:

• Detergents – Use detergents to routinely wash tableware, surfaces, and

equipment. Detergents can penetrate soil quickly and soften it. Examples
include dishwashing detergent and automatic dishwasher detergents such
as joy and action as unscented detergents.

• Solvent cleaners – Use periodically on surfaces where grease has burned

on. Solvent cleaners are often called degreasers oil removers.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 9 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
• Acid cleaners -- Use periodically on mineral deposits and other soils that
detergents cannot remove. These cleaners are often used to remove scale in
ware washing machines and steam tables.
• Abrasive cleaners -- Use these cleaners to remove heavy accumulations of
soil that are difficult to remove with detergents. Some abrasive cleaners also
disinfect. Clean food-contact surfaces that are used to prepare potentially
hazardous foods as needed throughout the day but no less than every four
hours. If they are not properly cleaned, food that comes into contact with
these surfaces could become contaminated.

Methods of cleaning:

1. Soaking- small equipment, equipment parts and utensils may be

immersed in cleaning solutions in a sink. By soaking equipment or
utensils for a few minutes before scrubbing, you will increase the
effectiveness of manual and mechanical dishwashing.
2. Spray Methods- Spray cleaning solutions on equipment surfaces can use
either fixed or portable spray units that use hot water or steam.
These methods are extensively used in meat departments of grocery
stores and in food processing plants.
3. Clean-in-Place (CIP) Systems- the clean-in-place method is an automated
cleaning system generally used in conjunction with permanent-welded
pipeline systems. The strength and velocity of the cleaning solution
moving through the pipes are chiefly responsible for soil removal in
clean-in-place operations.
4. Abrasive Cleaning- abrasive type powders and pastes are used to remove
soil that is firmly attached to a surface. Always rinse these cleaners
completely and avoid scratching the surface of equipment and
utensils. Abrasive type cleaners are not recommended for use on
stainless steel surfaces. Never use metal or abrasive scouring pads on
food-contact surfaces because small metal pieces from the pads may
promote corrosion or may be picked up in food to become a physical
hazard.

Sanitizing

Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals

are commonly used as a method for sanitizing in a restaurant; radiation
rarely is. The item to be sanitized must first be washed properly before it can
be properly sanitized. Some chemical sanitizers, such as chlorine and
iodine, react with food and soil and so will be less effective on a surface that
has not been properly cleaned.

Sanitizing Methods

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 10 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
• Heat Sanitizing.
There are three methods of using heat to sanitize surfaces – steam, hot
water, and hot air. Hot water is the most common method used in
restaurants. If hot water is used in the third compartment of a three-
compartment sink, it must be at least 171o F (77o C). If a high-temperature
warewashing machine is used to sanitize cleaned dishes, the final sanitizing
rinse must be at least 180o F (82o C). For stationary rack, single
temperature machines, it must be at least 165o F (74o C). Cleaned items
must be exposed to these temperatures for at least 30 seconds.

• Chemical Sanitizing.
Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Chemical Sanitizers Different factors influence the effectiveness
of chemical sanitizers.

The three factors that must be considered are:

• Concentration -- The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be toxic.
• Temperature -- Generally chemical sanitizers work best in water that is
between 55o F (13o C) and 120o F (49o C).
• Contact time -- In order for the sanitizer to kill harmful microorganisms,
the cleaned item must be in contact with the sanitizer (either heat or
approved chemical) for the recommended length of time.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 11 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self-Check 1.1-1

Instructions: Identify the following. Write your answers on a separate

sheet.

1. It is done using heat, radiation, or chemicals.

2. It is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
3. This type of sanitizing uses steam, hot water, and hot air.
4. This method of cleaning means immersing of small equipment,
equipment parts and utensils in cleaning solutions in a sink. This is
done before scrubbing, so you can increase the effectiveness of
manual and mechanical dishwashing.
5. This type of cleaning agent is used to routinely wash tableware,
surfaces, and equipment. This can penetrate soil quickly and soften it.
6. The water temperature for three-compartment sink.
7. A cleaning method which is an automated cleaning system generally
used in conjunction with permanent-welded pipeline systems.
8. These cleaners are used to remove heavy accumulations of soil that
are difficult to remove with detergents.
9. Examples of these sanitizers are chlorine, iodine, and quaternary
ammonium.
10. Right Temperature of water in using chemical sanitizers. that is

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 12 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Answer Key 1.1-1
1. Sanitizing
2. Cleaning
3. Heat Sanitizing
4. Soaking
5. Detergent
6. 171o F (77o C).
7. Clean-in-Place (CIP) Systems
8. Abrasive cleaners
9. Chemical Sanitizers
10. Between 55o F (13o C) and 120o F (49o C)

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 13 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEET 1.1-2

Methods of Cleaning for Different Bar Surfaces

Learning Objectives: After reading this Information Sheet, you should be

able to:

1. Identify the different bar surfaces.

2. Know the different methods of cleaning applicable to the surfaces.

Introduction:

In the previous information sheet, cleaning and sanitation were

differentiated from each other. In this information sheet you will be able to
know the applicable method of cleaning depending on the types of bar
surfaces.

Cleaning of different Bar Surfaces:

Bar surfaces Description Method of Cleaning

1. Service counters - Where the guest take If made up of Granite
order and Marble,
polish with a soft white
cloth and a neutral
cleaner or stone soap
for best results.

If made up of solid
Veneer lumbers, polish
with a soft white cloth
and wood polish
If made up of tiles,
polish with damp soft
white cloth with all
purpose cleaners.
2. Service stations - Where the bartender
prepares and mixes
drinks
3. Display counter / - Storage for bottles of If made up of solid
shelves beverages and as a Veneer lumbers, polish
subtle way of with a soft white cloth
merchandising. and wood polish
4. Back bar mirrors - Mirrors in the back If made up of glass, use
bar usually used to squeegee and glass
display glasses. cleaner and microfiber

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 14 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 cloth.
5. Flooring - Areas where the In marble and
guests dance and cemented floors, wet
roam around. mop, sweep and polish
daily, damp mop or
push brush as needed.

For vinyl/ resilient

floors (plastic thick
linoleum, ), sweep daily,
damp mop as needed,
spray buff and polish as
needed and vacuum the
corners daily.

For wood and parquet

floors, sweep and dust
daily, damp mop as
needed, spray buff and
polish as needed and
vacuum the corners
daily.

Methods of Cleaning According to Surfaces:

1. Sweeping- Done to bar floors to remove dust streaks and other visible
dirt left on corners, behind floors, under carpets or furniture.
2. Mopping- Cleaning, rinsing and quick drying of bar floor using water,
floor mop and cleaning solutions.
3. Dusting- Removing of dust using duster.
4. Window Cleaning- Polishing of damp cloth to remove smudges or
water marks and dust.
5. Ceiling Cleaning- Removing of Cobwebs and dirt. Dusting of ceiling
fan and fluorescent lamps.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 15 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self-Check 1.1-2
A. Multiple Choice: Put the letter of the information needed in numbers
1-5. Choose your answer from the box below.

B. Service counters
C. Service stations
D. Display counter / shelves
E. Back bar mirrors
F. Flooring
G. Windows
H. Door

1. Circulation areas where the guests dance and roam around.

2. Where the guest take order
3. Mirrors in the back bar usually used to display glasses.
4. Where the bartender prepares and mixes drinks
5. Storage for bottles of beverages and as a subtle way of merchandising.

B. Write the method of cleaning for the following surfaces.

1. Marble and cemented floor:

____________________________________________________________

2. Shelves made up of veneer lumbers:

____________________________________________________________

3. Back bar made up of mirror or glass:

____________________________________________________________

4. Vinyl flooring
_____________________________________________________________

5. Tiled service station

_____________________________________________________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 16 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Answer Key 1.1-2
A.
1. F
2. B
3. E
4. B
5. D

B.
1. Wet mop, sweep and polish daily, damp mop or push brush as needed.
2. Polish with a soft white cloth and wood polish.
3. Use squeegee and glass cleaner and microfiber cloth.
4. Sweep daily, damp mop as needed, spray buff and polish as needed
and vacuum the corners daily.
5. If made up of tiles, polish with damp soft white cloth with all-purpose
cleaners.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 17 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEET 1.1-3

Cleaning Tools and Supplies

Learning Objectives: After reading this Information Sheet, you should be

able to identify the tools and supplies needed in cleaning bar equipment,
tools and public areas.

Introduction:

In the previous information sheet, the methods and the different bar
surfaces to be cleaned were discussed. In this information sheet you will be
able to know the appropriate cleaning tools and supplies needed in cleaning.

Cleaning tools and materials

1. Cleaning cloths - used for drying surfaces

2. Scouring pads/scrubbers- for scrubbing purposes
3. Dish sponge – for cleaning fine surfaces, utensils and tools
4. Rubber gloves- personal protective equipment to protect hands from
chemical or hot water
5. Mop with mop handle- for manual floor mopping
6. Buckets- used with mops for cleaning floors, walls, and other bar
areas
7. brushes
8. dusters
9. garbage receptacles
10. brooms
11. vacuum cleaners
12. polishers

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 18 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 CLEANING SUPPLIES/ CLEANING AGENTS

PRODUCT FUNCTIONS EX. BRAND BENEFITS DISADVANTAGES

1.All-purpose Used for almost Domex, Lyzol Less inventory Must be diluted
cleaner all dirt in most needed differently for each
surfaces housemen need surface.
fewer supplies
3. Degreasers Degreasers are Axion, Joy Heavy alkali Highly irritating to
specialty dishwashing content, cut skin
products that unscented grease quickly
remove grease detergent,
and greasy or oily Surf
soil. Surfactants,
their basic
ingredients,
penetrate and
break up the
grease and oil.
Degreasers are
designed more for
hard surfaces
than for fabrics.

4. Deodorizer Used to remove Lysol Effective where Leave film, residue

bad odor on Glade lingering, and odor unless used
shelves, cabinet unpleasant correctly
and other smell cannot be
surfaces removed even
after cleaning
5.Dishwasher Unscented Axion, Joy Specific Require careful
detergents used dishwashing formulas measuring and
to clean food unscented available to suit following of
contact surfaces detergent, water condition instructions or may
such as cutleries Surf at each leave dishes with
and plates institution film, and spots or
grease.
6.Disinfectant Used to disinfect Zonrox Long residual Do not control TB.
s toilet bowls, Containing bacteriostatic Effectiveness
urinals, sink and Chlorine effects, odorless, depends on hardness
other areas that Lysol and non-toxic of water may not
are most combine with
vulnerable to detergents.
bacterial
contamination

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 19 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
7.Drain Used to expedite Liquid Sosa Provide fast May contaminated
Cleaners/ draining of clogs. actions in foods, irritating to
Decloggers emergency, with skin, may damage
no plumber is plumbing or make
available repairs difficult
9.Insecticides Used in Baygon Maybe applied Residue may
fumigation and Lysol to affective area contaminate foods.
to eliminate quickly, insects Insects builds-up
insects and react immunity.
pests. immediately
10.Metal Used for Metal Polish Removed Leave white film
Cleaners polishing brush discoloration unless used
copper and and oily easily if correctly.
metal surfaces. used regularly

Note: One should read labels of the cleaning agents before using for more
efficient cleaning.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 20 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 SELF CHECK 1.1-3
1. Enumerate 10 tools and materials used in cleaning bar areas.
_______________________
_______________________
__________________________
__________________________
__________________________
_______________________
_______________________
__________________________
__________________________
__________________________
2. Give 5 cleaning agents and their functions.
3.

A. Cleaning Agents B. Functions

1.

2.

3.

4.

5.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 21 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 ANSWERS KEY 1.1-3

1.
1.1 Cleaning cloths - used for drying surfaces
1.2 Scouring pads/scrubbers- for scrubbing purposes
1.3 Dish sponge – for cleaning fine surfaces, utensils and tools
1.4 Rubber gloves- personal protective equipment to protect hands
from chemical or hot water
1.5 Mop with mop handle- for manual floor mopping
1.6 Buckets- used with mops for cleaning floors, walls, and other
bar areas
1.7 Brushes
1.8 Dusters
1.9 garbage receptacles
1.10 brooms
1.11 vacuum cleaners
1.12 polishers

2.
Cleaning Agents Functions
1.All-purpose cleaner Used for almost all dirt in most surfaces
3. Degreasers Degreasers are specialty products that remove
grease and greasy or oily soil. Surfactants, their
basic ingredients, penetrate and break up the grease
and oil. Degreasers are designed more for hard
surfaces than for fabrics.

4. Deodorizer Used to remove bad odor on shelves, cabinet

and other surfaces
5.Dishwasher Unscented detergents used to clean food
contact surfaces such as cutleries and plates
6.Disinfectants Used to disinfect toilet bowls, urinals, sink and
other areas that are most vulnerable to
bacterial contamination
7.Drain Cleaners/ Used to expedite draining of clogs.
Decloggers
9.Insecticides Used in fumigation and to eliminate insects and
pests.
10.Metal Cleaners Used for polishing brush copper and metal
surfaces.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 22 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEET 1.1-4
Trade theories and safety practices in cleaning the bar

Learning Objectives: After reading this Information Sheet, you should be

able to know the Trade theories and safety practices in cleaning the bar.

 Specific requirements for cleaning food areas

While ‘beverages’ are regarded as food, there are nonetheless special requirements
you need to be aware of when cleaning in food
areas:
 Obtain workplace training in cleaning – to
identify:
 In-house cleaning requirements to be
followed, SOPs
 Cleaning agents and items used
 Frequency of cleaning
 Relevant safety requirements
 Cover exposed food when cleaning to prevent contamination by chemicals.
 Wash hands after handling chemicals or performing chemicals before handling
food or food service equipment or utensils.
 Make sure all food contact surfaces are cleaned at least every four hours.
 Use only disposable towels for wiping hands or cleaning up spills and
immediately discard after use – do not use clothing (such as fronts of jackets,
aprons, clothing) or cloth tea towels or swabs
 After crockery and cutlery have been cleaned they must be stored to protect
them for re-contamination – from flies, dust, airborne contamination
 Clean low risk areas and equipment before cleaning high risk areas when the
same cleaning items and equipment have to be used
 Never use food containers to measure out, or hold, chemicals and cleaning
agents
 All cleaning agents must be stored away from food
 Spills are cleaned up immediately
 Do not wash single-use items – they are intended to be used only once and not
to be cleaned and then re-used
 The requirements of any Food Safety Plan must be implemented at all times –
without exception. These requirements will relate to:
 The items and areas to be cleaned

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 23 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
  How they are to be cleaned
 When they are to be cleaned.

 Safe use, storage and disposal of cleaning chemicals

When using and storing cleaning chemicals the Occupational Health and
Safety Act and Environmental requirements must be followed precisely as
these chemicals are potentially harmful to humans.

The following steps are a basic outline of how to handle chemicals:

 Carefully follow manufacturer’s instructions, recommendations and

guidelines.
 Store chemicals in a locked cupboard in original packaging.
 Follow dilution instructions recommended on packaging.
 When necessary wear protective clothing and wipe up spills and drips
straight away.
 If injury or illness occurs, follow first aid procedures quickly and
efficiently.
 Unless manufacturers’ instructions state otherwise, dispose of
chemicals in clean sealed containers into a garbage receptacle.
Chemicals should never be poured down the sink.

Protective clothing

When using potentially harmful cleaning chemicals it is essential that

appropriate protective clothing is worn.

Items that could be worn as protective clothing include:

 aprons
 overalls
 breathing apparatus or masks
 non slip waterproof and leather shoes
 gloves

Equipment cleaning and maintenance

Food can become physically contaminated by dirty equipment and poorly

maintained equipment. Cleaning and maintenance schedules help to
prevent contamination.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 24 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self-Check # 1.1-4
Direction: Put / if the following statements are correct and X if not:

1. Spills are cleaned up when the guest left the premises.

2. If injury or illness occurs, follow first aid procedures quickly
and efficiently.

3. All food contact surfaces are cleaned at least every eight

hours
4. After crockery and cutlery have been cleaned they must be stored
to protect them for re-contamination – from flies, dust, airborne
contamination
5. Store chemicals in a locked cupboard in original packaging.

6. Clean high risk areas and equipment before cleaning low risk
areas when the same cleaning items and equipment have to be
used.

7. Never use food containers to measure out, or hold, chemicals and

cleaning agents.
8. Cleaning and maintenance schedules help to prevent
contamination.
9. Carefully follow manufacturer’s instructions,
recommendations and guidelines.

10. All cleaning agents must be stored near food areas.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 25 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Answer Key # 1.1-4

1. X
2. /
3. X
4. /
5. /
6. X
7. /
8. /
9. /
10. X

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 26 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEET # 1.1-5
Operating and Cleaning of Bar Equipment and Tools

Learning Objectives:
After reading this information sheet, you should be able to:
1. Identify, clean and operate bar equipment and tools.

Classification of bar Equipment and their Uses:

EQUIPMENT USES ILLUSTRATION

Over For hanging bar glasses
head rack (not advisable for outdoor
dining)

Mechanical equipment
that is used to blend
Blender ingredients and to make
drinks creamy. When
blending use crushed ice.

Ice bin is used for stocking

ice. Chiller has a speed rail
attached to the front, with
Ice bin and chiller or without bottle wheels/
use for chilling juices,
garnishes and other mixes.
Speed rail Typically contains the
most frequent poured
liquors (pouring or house
brand)

A typical equipment used

Refrigerator for chilling and storing
beers, juices, garnishes
and other bottled drinks.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 27 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 A machine used for
Mechanical glass washing glasses. It delivers
washer water that is hot enough to
kill bacteria.

Use for crushing ice cubes

into finer pieces.
Ice crusher

Equipment used for

Sink washing and usually with
drain board.

A refrigerated storage for

Wine chiller chilling wines particularly
white wines and
champagne

A top opening refrigerator

that chills glasses. It
provides the client with
Glass chiller ‘round the clock’ chilled
glasses for a perfectly cold
beverage every time.

An equipment used for

Coffee brewer brewing coffee

Used to brew coffee

without having to boil
water in a separate
container. This is also
Coffee maker called automatic drip-brew

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 28 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 For frosting the rim of the
glass. One compartment is
for frosting salt, another
Glass rimmer for sugar and one for lime
juice.

Fruit juicer Used for extracting fruit

juice

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 29 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Cleaning of bar utensils should embrace the following:
 Ice buckets – should be clean inside and out after
every use
 Jugs and glasses – there must be no cracks, chips
or marks of any kind on any jugs or glassware.
 Commonly it is difficult to remove lipstick, orange juice and dairy
products (milk or cream) from glasses so extra care must be paid when
you notice these are present.
 Cocktail shakers – should be clean inside and out, and cleaned after
each use except where another cocktail of the same type as the previous
one is being made immediately
 Hawthorne strainers – used to remove fruit and other ‘debris’ from
cocktails and must be thoroughly cleaned after each use: it may be
necessary to remove the coil and soak before scrubbing and cleaning
 Cutting boards – must be scrubbed after use, and are commonly cleaned
with detergent at the end of trade and left to soak overnight in a
sanitising solution, and then rinsed before use
 Ice scoops – clean as required: never use a glass to scoop ice into drinks
– the glass can break and you can easily, inadvertently, put glass into the
drink along with the ice
 Bar spoons, knives and tongs – clean regularly: keep in mind these
utensils handle food and therefore need to be treated or washed the same
as any other food handling implement
 Food containers for garnishes, chips and nuts – they must be washed
using hot water and detergent: they must be stored so as to be protected
from flies, dust and other contamination, and should be washed and
sanitised between uses.

Note: Three Bucket Method (Wash – Rinse and Sanitize) is used to clean food
contact surfaces including glasses, bar tools, flat wares and cutleries.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 30 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self-Check 1.1-5

Instructions: Read the questions carefully. Write the letter of the correct
answer in a separate sheet.

1. Equipment used for brewing coffee.

A. Blender
B. Coffee Brewer
C. Fruit Juicer
D. Glass chiller

2. Use for crushing ice cubes into finer pieces.

A. Coffee Brewer
B. Ice crusher
C. Overhead rack
D. Speed rail

3. A mechanical equipment that is used to blend ingredients and to

and to make drinks creamy.
A. Mechanical glass washer
B. Glass rimmer
C. Fruit Juicer
D. Blender

4. A refrigerated storage for chilling wines particularly white wines and

champagne.

A. Refrigerator
B. Wine chiller
C. Glass chiller
D. Blender

5. Typically contains the most frequent poured liquors (pouring or

house brand).

A. Speed rail
B. Glass rimmer
C. Coffee brewer
D. All of the above

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 31 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Answer Key 1.1-5

1. B

2. B

3. D

4. B

5. A

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 32 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Task Sheet 1.1-5a

Title: WASH, RINSE AND SANITIZE

Performance Objective: Given with the necessary tools and supplies, the trainee
should be able to perform the proper washing, rinsing
and sanitizing procedures in twenty minutes (20
minutes).

Supplies :dish washing soap, hot water, basin, polishing cloth

Tools and Equipment : water source or faucet, draining board, tools and
glasses

Steps/Procedure:

1. Clean sink before using.

2. Remove visible food debris – for example, scrape the plates
3. Rinse with warm water – to remove loose dirt
4. Wash with a detergent – diluted according to manufacturer’s
instructions
5. Rinse again – to remove the detergent and debris
6. Apply a sanitiser – sanitisers are chemicals designed to kill bacteria
7. Rinse – to remove the sanitizer
8. Allow to air dry.
9. Clean and dry sink after using.
Note: Air drying is the preferred option as it eliminates using a cloth to dry
surfaces, which may inadvertently introduce bacteria to the surface that has just
been cleaned and sanitised.
The procedure for washing eating utensils and dishes by machine is as follows:
 Scrape and rinse items prior to stacking in trays – use the right trays or racks
for the right items
 Wash for a minimum of 60 seconds at a temperature between 66°C and 71°C
 Rinse for a minimum of 10 seconds at a temperature of at least 77°C.
 In the absence of sanitizers, water with proper temperature can be used.
Assessment Method:

Performance Criteria Checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 33 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1.5a
Wash Rinse and Sanitize
(Three Bucket Method)

Trainee’s Name: __________________________________ Date: ________________

Criteria Yes No
Did You:
1. Clean sink before using?
2. Remove visible food debris – for example, scrape the
plates?
3. Rinse with warm water – to remove loose dirt?

4. Wash with a detergent – diluted according to

manufacturer’s instructions?
5. Rinse again – to remove the detergent and debris?
6. Apply a sanitiser?
7. Rinse – to remove the sanitizer?
8. Allow to air dry?
9. Clean and dry sink after using?

Comments/ Suggestions:

Trainer’s Signature

________________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 34 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Operation Sheet 1.1-5a

Title: Operate Blender

Performance Objective: Given 1 unit of blender, you should be able to operate
the blender following industry standards and
procedures.
Supplies/Materials : Fresh fruits, chopped/ shaved ice, milk
Equipment : Blender
Steps/Procedure :

1. Choose a flat, dry surface on which to operate your blender.

2. Put the blender together. Place the blades in the retaining ring, then set
the gasket over the blades and inside the ring.
3. Screw the retaining ring firmly to the bottom of the pitcher. Be sure the
retaining ring is seated correctly or you will have a leak.
4. Set the pitcher onto the base and plug the blender in.
5. Put the recipe ingredients in the pitcher. Put lid on firmly.
6. Use the Ice or Chop setting to make milkshakes, smoothies or frozen
drinks.
7. Use the control buttons to regulate the pulse.
8. After blending, slowly pour the blended drinks into appropriate glass.

Tips & Warnings

 Use a food processor if you need to blend more than four cups of food.
 For longer life, hand-wash the blade assembly and gasket, as well as
plastic pitchers.
 Put your hand on top of the lid when blending to insure that the
pitcher stays seated on the motor.
 Never stick a spoon, spatula or hand in the blender while the blades
are moving.
 Be careful when adding hot food to your blender. Glass pitchers in
particular are prone to cracking.
 Don't lift the pitcher off the blender until the motor has stopped.
 Always add liquid when crushing ice. If you crush ice dry, you can
damage the container and blades.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 35 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1-5a

USE BLENDER

Trainee’s Name: _______________________ Date: ________________

Criteria Yes No
Did you…
1. Choose a flat, dry surface on which to operate your
blender?

2. Put the blender together. Place the blades in the

retaining ring, then set the gasket over the blades and
inside the ring?

3. Screw the retaining ring firmly to the bottom of the

pitcher. Be sure the retaining ring is seated correctly or
you will have a leak?

4. Set the pitcher onto the base and plug the blender?

5. Put the recipe ingredients in the pitcher. Put lid on

firmly?

6. Use the Ice or Chop setting to make milkshakes,

smoothies or frozen drinks?

7. Use the control buttons to regulate the pulse?

8. After blending, slowly pour the blended drinks into

appropriate glass?

Comments/ Suggestions:

Trainer’s Signature

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 36 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
_________________________

Task Sheet 1.1-5b

Title: CLEAN BLENDER

Performance Objective: Given 1 unit of blender the trainee should be able

to clean a blender following correct procedure in fifteen minutes (15).

Supplies & Materials: detergent soap, potable water, polishing cloth/paper

towel, vinegar, lemon rind/ baking soda

Equipment: 1 unit of blender

1. Sit and fix the blender properly in the base.
2. Fill it with warm water(Only half of the jug)
3. Add two drops of dishwashing liquid and a half piece of lemon.
4. Plug in the blender and place the lid.
5. Switch on and press the low blend button. In some blenders, there is
also an easy clean button to serve the same purpose.
6. Let the whole mixture in the jug clean the jar thoroughly for 20 to 30
seconds. The lemon rind will absorb all odors and clean any inside
stains that exist.
7. Drain the liquid and wash in running plain water.
8. Separate the rings and blade from the jar.
9. Turn the jar upside down on a towel to dry. Also, leave the blade and
rings to dry.
10. To clean the exterior, make sure the machine is unplugged from
the power point and the switch is in off mode.
11. Take a paper towel and soak in very little vinegar.
12. Wipe clean the exterior and the base where the jar is placed.
Assessment Method:

Performance criteria checklist

Tips & Warnings

 Do not immerse the head of the blender in the water.

 Instead of lemon, you could use vinegar but lemon rind is more
effective
 Careful attention should be given to when dismantling the blade.
 We use our blenders and generally wash it with plain water before
placing it in the dishwasher. But, sometimes the blender still smells.
Also, some are not dishwasher safe and cleaning those blenders and

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 37 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 blades becomes a headache. Well, not anymore. You could clean a
blender easily without hurting your blades and fingers. Here is how
you can do it.

Performance Criteria Checklist 1.1.3b

CLEAN BLENDER

Trainee’s Name: _______________________________ Date: _______________

Criteria Yes No
Did you…
1. Sit and fix the blender properly in the base?

2. Fill it with warm water(Only half of the jug)?

3. Add two drops of dishwashing liquid and a half piece of
lemon?
4. Plug in the blender and place the lid?
5. Switch on and press the low blend button?
6. Let the whole mixture in the jug clean the jar
thoroughly for 20 to 30 seconds?
7. Drain the liquid and wash in running plain water?
8. Separate the rings and blade from the jar?
9. Turn the jar upside down on a towel to dry?
10. Leave the blade and rings to dry?
11. Make sure the machine is unplugged from the power
point and the switch is in off to clean the exterior part?
12. Take a paper towel/ polishing cloth and soak in very
little vinegar?
13. Wipe clean the exterior and the base where the jar is
placed?

Comments/ Suggestions:

Trainer’s Signature

_____________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 38 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TASK SHEET 1.1-1c

Title: CLEAN THE REFRIGERATOR

Performance Objective: Given 1 unit of refrigerator the trainee should be

able to clean the refrigerator following correct procedure in thirty minutes
(30 minutes).

Supplies & Materials: detergent soap/ unscented detergent/ baking soda ,

potable water, polishing cloth

Equipment: 1 unit refrigerator

Steps/ Procedure:

1. Unplug the refrigerator.

2. Defrost the refrigerator.
3. Take out all foods.
4. Throw away foods that are unusable.
5. Wash outside and inside walls and shelves with unscented detergent
or baking soda diluted in one liter of water.
6. Rinse or wipe with clean cloth then dry.
Assessment Method:

Performance criteria checklist

Tips & Warnings

1. No leftover food should be used up within two days, unless the food has
been quick – frozen follow principle first in- first out.
2. Do not use scouring pads. Select the cleaning powder that will not
scratch the finish of the refrigerator

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 39 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Date Developed: Document No.
Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 40 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1-1c

CLEAN REFRIGERATOR

Trainee’s Name: ______________________________ Date: ________________

Criteria Yes No

Did you…
1. Unplug the refrigerator?
2. Defrost the refrigerator?
3. Take out all foods?
4. Throw away foods that are unusable?
5. Wash outside and inside walls and shelves with
unscented detergent or baking soda diluted in one liter
of water?
6. Rinse or wipe with clean cloth then dry?

Comments/Suggestions:

Trainer’s Signature

__________________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 41 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Date Developed: Document No.
Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 42 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 OPERATIONAL SHEET 1.1-5b
Title: Operate Coffee Maker
Performance Objective: Given 1 unit of a coffee brewer, you should be able to
operate following industry standards and
procedures in thirty minutes (30 minutes).
Supplies/Materials : coffee grounds
Equipment : Coffee brewer
Steps/Procedure :

1. Put a coffee filter in the filter basket. It does not matter if the filter is
bleached or natural. Try to go with a better filter as cheap generic filters
are more likely to clog.
2. Measure out the coffee grounds. The standard is 2 Tbsp for every 6
ounces you plan to brew. Remember to check to make sure that you are
using a tablespoon. Most coffee makers come with a scoop. Read the
instructions to see how many scoops. Experiment until you are
satisfied. Do not use too little coffee as over extraction of the grounds
can lead to bitter coffee you nee d.
3. Measure water, according to the amount of coffee grounds you
used, using the lines on the coffee pot. Pour the water into the coffee
maker. Put the coffee pot back on the warming plate.
4. Make sure the coffee is completely brewed. If you "sneak a cup" early
it will be fairly strong. If you remove the coffee grounds too late, your pot
will be too bitter due to flavors released later during the brewing
process.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 43 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1-3d

OPERATE COFFEE MAKER

Trainee’s Name: ______________________________ Date: ________________

Criteria Yes No
Did you…

1. Put a coffee filter in the filter basket?

2. Measure out the coffee grounds?

3. Measure water, according to the amount of coffee

grounds you used, using the lines on the coffee
pot?

4. Make sure the coffee is completely brewed?

Comments/ Suggestions:

Trainer’s signature:

________________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 44 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TASK SHEET 1.1-5D

Title: CLEAN THE COFFEE MAKER

Performance Objective: Given 1 unit of coffee maker the trainee should be able
to clean a coffee maker following correct procedure in thirty minutes (30
minutes).

Supplies & Materials: detergent soap, potable water, polishing cloth, vinegar

Equipment: 1 unit of coffee maker

1. Unplug the Kitchen Aid coffee maker and allow it to cool before cleaning
2. Fill a basin with water and 1 tbsp. of liquid dish soap. Place the carafe and
the brew basket into the soapy water and clean with a soft dishrag or
sponge. If the coffee maker comes with a permanent filter, empty the
grounds from the filter and add the filter to the sink to wash. Do not use a
scouring pad on the coffee maker pieces.
3. Rinse the carafe, brew basket and permanent filter in water, and dry with a
dish towel
4. Clean the outside of the coffee maker with the dishrag, and dry with a dish
towel
Removing Scale
1. Remove the filter from the brew basket. Fill the carafe halfway with water
and the rest of the way with white vinegar. Pour the mixture into the water
tank of the coffee maker. Set the carafe onto the burner and turn on the
coffee maker. Allow the vinegar solution to run through the cycle. Pour the
vinegar solution back into the water tank after it has run completely into
the carafe. Repeat this procedure two to three times.
2. Discard the vinegar solution and fill the carafe with water only. Run the water
through one to two cycles to rinse and remove the vinegar.
3. Wash the carafe and brewing basket, then rinse and dry with a soft cloth

Assessment Method

Performance criteria checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 45 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1.3f

CLEAN COFFEE MAKER

Trainee’s Name: ______________________________ Date: ________________

Criteria Yes No
Did You:
1. Unplug the Kitchen Aid coffee maker and allow it to
cool before cleaning
2. Fill a sink with warm water and 1 tbsp. liquid dish
soap.
3. Place the carafe and the brew basket into the soapy
water and clean with a soft dishrag
4. Empty the grounds from the filter and add the filter to
the sink to wash, if the coffee maker comes with a
permanent filter.
5. Not use a scouring pad on the coffee maker pieces?
6. Rinse the carafe, brew basket and permanent filter in
water, and dry with a dish towel?
7. Clean the outside of the coffee maker with the dishrag,
and dry with a dish towel?
8. Remove the filter from the brew basket?
9. Fill the carafe halfway with water and the rest of the
way with white vinegar?
10. Pour the mixture into the water tank of the coffee
maker
11. Set the carafe into the burner and turn on the coffee
maker?
12. Allow the vinegar solution to run through the cycle?
13. Pour the vinegar solution back into the water tank after
it has run completely into the carafe?
14. Repeat this procedure two to three times?
15. Discard the vinegar solution and fill the carafe with
water only. Run the water through one to two cycles to
rinse and remove the vinegar.
16. Wash the carafe and brewing basket, then rinse and
dry with a soft cloth?

Comments/Suggestions:

Trainer’s signature _____________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 46 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 OPERATION SHEET 1.1-5c

Title: OPERATE FRUIT JUICER

Performance Objective: Given 1 unit of a fruit juicer, the trainee should be able
to operate it following correct procedure in fifteen minutes (15 min).

Supplies & Materials: fruits or vegetables

Equipment: 1 unit of fruit juicer

1. Turn off the switch before plugging in.
2. Wash and cut the fruits or vegetables into pieces and remove the seeds.
3. Put the fruits or vegetables on the chute.
4. Turn on the switch. Push down using the food pusher. Do not push the
food pusher forcibly as it may damage the unit.
5. After the juicing, switch off the unit and allow the drippings to stop before
removing the juice container.
6. Turn off and unplug the unit.

Assessment Method:

Performance criteria checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 47 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1-5c

OPERATE FRUIT JUICER

Trainee’s Name: ______________________________ Date: ________________

Criteria Yes No
Did You:
1. Turn off the switch before plugging in?
2. Wash and cut the fruits or vegetables into pieces and
remove the seeds?
3. Put the fruits or vegetables on the chute?
4. Turn on the switch. Push down using the food pusher.
Do not push the food pusher forcibly as it may damage
the unit?
5. After the juicing, switch off the unit and allow the
drippings to stop before removing the juice container.?
6. Turn off and unplug the unit?

Comments/Suggestions:

Trainer’s signature

____________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 48 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TASK SHEET 1.1-5e

Title: CLEAN FRUIT JUICER

Performance Objective: Given 1 unit of fruit juicer, the trainee should be able to
clean a fruit juicer following correct procedure in ten minutes (10 minutes).

Supplies & Materials: detergent soap, potable water, polishing cloth, small
brushes

Equipment: 1 unit of fruit juicer

1. Begin by unplugging the juicer.
2. Disassemble the juicer completely.
3. Dump the bin or container that catches the pulp and scrape it out
with a spatula.
4. Rinse each piece under running water.
5. Use the small brushes to clean the small areas, there are small
brushes available such as nail brushes that can be used to clean
the nooks and crannies.
6. For more thorough cleanings, fill the sink with water and add dish
soap.
7. Soak each piece for a few minutes and then wash with a brush or
soft cloth.
8. Pay special attention to the mesh strainer as this can quickly build
up with pulp and juice debris. Do not allow the juice particles to dry
in this fine screen or they will be difficult to remove.
9. Use a soft cloth or sponge moistened with water to wipe down the
machine itself. Although the juice is designed to go through a
certain route in the juicer, juice and pulp will end up everywhere.
10. Allow all of the pieces to dry completely. It is fine to set them on a
towel or drying rack.
11. Reassemble the juicer.

Comment:

Trainer’s Signature
___________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 49 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1-5c

CLEAN FRUIT JUICER

Trainee’s Name: ______________________________ Date: ________________

Criteria Yes No
Did You:
1. Begin by unplugging the juicer?

2. Disassemble the juicer completely?

3. Dump the bin or container that catches the pulp

and scrape it out with a spatula?

4. Rinse each piece under running water?

5. Use the small brushes to clean the small areas,

there are small brushes available such as nail
brushes that can be used to clean the nooks and
crannies?
6. Turn off and unplug the unit?

7. Soak each piece for a few minutes and then wash

with a brush or soft cloth?
8. Use a soft cloth or sponge moistened with water
to wipe down the machine itself?

9. Use a soft cloth or sponge moistened with water

to wipe down the machine itself?

10. Allow all of the pieces to dry completely. It

is fine to set them on a towel or drying rack?

11. Reassemble the juicer?

Comments/Suggestions:

Trainer’s signature
_________________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 50 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Date Developed: Document No.
Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 51 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 OPERATION SHEET 1.1-5d

Title: OPERATE ICE SHAVER

Performance Objective: Given 1 unit of ice shaver the trainee should be able to
operate it following correct procedure in five (5) minutes.

Supplies & Materials: ice, polishing cloth

Equipment: 1 unit of ice shaver

1. Plug in the ice shaver.
2. Put cube or crushed ice in the ice shaver.
3. Close it with the handle.
4. Switch it on.
5. Press the handle to immediately shave the ice into pieces.
6. Catch the ice and transfer to the ice bucket or bin.
7. Immediately polish the body of the shaver with soft cloth.

Assessment Method:

Performance criteria checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 52 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1.5e

OPERATE ICE SHAVER

Trainee’s Name: ___________________________________ Date: ________________

Criteria Yes No

Did You:
1. Plug in the ice shaver?

2. Put cube or crushed ice in the ice shaver?

3. Close it with the handle?

4. Switch it on?
5. Press the handle to immediately shave the ice into pieces?
6. Catch the ice and transfer to the ice bucket or bin?

7. Immediately polish the body og the shaver with soft cloth?

Comments/ Suggestions:

Trainer’s signature
_______________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 53 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Title: CLEAN ICE BIN

Performance Objective: Given 1 unit of ice bin the trainee should be able to
clean it following correct procedure in five (5) minutes.

Supplies & Materials: ice bin, hot water, polishing cloth

Equipment: 1 unit of ice bin

1. Put hot water in the ice bin with accumulated ice.
2. Wait until the ice completely melts.
3. Dry the ice bin with polishing cloth.
4. You may use unscented detergent if there is unpleasant odor, then proceed
to rinsing and drying.

Assessment Method:

Performance criteria checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 54 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.1.5e

Trainee’s Name: ___________________________________ Date: ________________

Criteria Yes No

Did You:
1. Put hot water in the ice bin with accumulated ice?

2. Wait until the ice completely melts?

3. Dry the ice bin with polishing cloth?

4. Use unscented detergent if there is unpleasant odor,

and then proceed to rinsing and drying?

Comments/ Suggestions:

Trainer’s signature
_______________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 55 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Info Sheet # 1.1-6
Maintenance Report

Learning Objectives:
After reading this information sheet, you should be able to:
1. Prepare Maintenance report.

It is important to learn the different procedures and practices in the

proper cleaning and maintenance of bar tools and equipment in order to
keep them in good working condition.

In case of malfunctioning or defects of equipment, these should be reported

to:
 Your supervisor
 The manager
 The owner
 The Maintenance Department.
If the venue has a Maintenance department it is
generally their responsibility to check and fix
the item.
Some faults may have to be repaired off-site – which may involve returning
the item to the supplier or forwarding it to an accredited repairer: in extreme
cases, a new item may have to be purchased.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 56 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Maintenance Reports to be accomplished are the following:
1. Materials Inventory- checking of available supplies, tools and
equipment with inspection whether all the parts are still functional or
supplies have not yet expired.

2. Breakage/ Damage Report- This is a written report which

indicates the broken or damaged tools and supplies in the bar.
3. Maintenance Report- Written report to be accomplished in
order to ensure the regular checkup of equipment in the bar.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 57 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TPSAT BAR
REPORT OF THE PHYSICAL COUNT OF INVENTORY

Actual
Item Article Description Unit of Count Remarks
July 15,
No. Measurement 2016
Equipmen
t
1 Blender Standard SJB-320 Unit 2
2 Blender Standard SJB-320 Unit 2 not functional
Fruit
3 Juicer Imarflex unit 1
4 Ice Shaver Nikko NK-8500 Pc 2 damaged
5 Ice Shaver new Unit 1

Prepared by: Approved by:

Elyzah Vienne F. De Luna Ernest John R. Rosales

Bartender Bar Supervisor

TPSAT BAR
Inventory of Supplies and Materials

Ite Actual
m Article Description Unit of Count Remarks
Measuremen July 15,
No. t 2016
Consumable
s
Don Simon Spanish Redwine
1 750 ml Bottle 2 Maderized
Novellino Italian Redwine 750
2 ml Bottle 2 Chipped
Carlo Rossi
3 White wine 750 ml Bottle 1 Complete
Listel Merlot French Redwine 750
4 ml Bottle 2 Complete
Donya Elena Spanish White wine
5 750 ml Bottle 1 Complete

Prepared by: Approved by:

Elyzah Vienne F. De Luna Ernest John R. Rosales

Bartender Bar Supervisor

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 58 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TPSAT BAR
BREAKAGE AND DAMAGE REPORT

Place of Storage: Bar Date: July 15, 2016

ITEMS FOR DISPOSAL

QT
ITEM Y UNIT DESCRIPTION RECORD OF SALES
O.R. No. Amount
TOOLS
Bar strainer 1 pcs Damaged 09342 98.00
Sherry glass 1 pcs Broken 89453 110.00
Martini glass 1 pcs Broken 01234 120.00
Water Goblet 1 pcs Broken 02431 80.00
Collin glass 1 pcs Broken 16453 45.00
Boston shaker 1 set Broken 66433 800.00
Juice jag 2 pcs Broken 87432 115.00
SUPPLIES
Cranberry Juice
500ml 1 pack Expired 65574 120.00
SMB light 3 bottle Broken 86755 40.00
Alaska Evap milk 5 can Rusted 34522 55.00

Prepared by: Approved for disposal by:

Erick F. San Jose

Nicko S. Samson Supervisor
Bartender

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 59 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TPSAT BAR
Poctoy, Torrijos,, Marinduque

EQUIPMENT MAINTENANCE RECORD

EQUIPMENT: Refrigerator Assigned to: Code No. Ref 002

Edmund P. Rosales
Model: Condura Serial No. Date Cost of Equipment: P30,000.00
Purchased:
May 12,
2014
Date Work Cause/ Serviced Cost of Materials/Parts Remarks
Description Analysis by: Repair Replacement
7/7/16 Cleaning Dirty Alona Rey None None Accomplished

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 60 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 WORK SHEET 1.1-6a
Directions: Go to the storage area and prepare an inventory using the form
below. Ask your trainer to check your work.
TPSAT BAR
REPORT OF THE PHYSICAL COUNT OF INVENTORY

Actual
Item Article Description Unit of Count Remarks
Measur July 15,
No. e 2016
Equipment
1
2
3
4
5

Prepared by: Approved by:

_______________________ ________________________
Bartender Bar Supervisor

TPSAT BAR
Inventory of Supplies and Materials

Ite Actual
m Article Description Unit of Count Remarks
Measuremen July 15,
No. t 2016
Consumables
1
2
3

4
5

Prepared by: Approved by:

______________________ ________________________
Bartender Bar Supervisor

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 61 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 WORK SHEET 1.1-6b
Directions: Go to the storage area. Check for damaged equipment, tools or
supplies. Look for five items and report them by accomplishing the Breakage
and Damage Report. Use the form below. Ask your trainer to check your
work.

TPSAT BAR
BREAKAGE AND DAMAGE REPORT

Place of Storage: Bar Date: July 15, 2016

ITEMS FOR DISPOSAL

ITEM QTY UNIT DESCRIPTION RECORD OF SALES
O.R. No. Amount
TOOLS

SUPPLIES

Prepared by: Approved for disposal by:

_________________
__________________ Supervisor
Bartender

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 62 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 WORK SHEET 1.1-6c
Directions: Look for one equipment in the bar. Prepare an Equipment
Maintenance Schedule using the form below. Ask your trainer to check your
work.

TPSAT BAR
Poctoy, Torrijos,, Marinduque

EQUIPMENT MAINTENANCE RECORD

EQUIPMENT: Assigned to: Code No. ______

_____________________ _________________

Model: Serial No. Date Cost of Equipment:

__________________________ _______ Purchased: __________________
__________

Date Work Cause/ Serviced Cost of Materials/Parts Remarks

Description Analysis by: Repair Replacement
Accomplished

Prepared by: Noted by:

_________________ _______________________
Bartender Supervisor

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 63 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEETS 1.1-7

Checking of the Conditions of Equipment, Utensils, Glass wares and Bar

Areas
Learning Objectives: After reading this Information Sheet, you should be
able to:

1. Check the Conditions of Equipment, Utensils and Glass wares prior to

bar service

Standard Conditions of Tools and Equipment:

 Ice buckets – should be clean inside and out after
every use
 Jugs and glasses – there must be no cracks, chips
or marks of any kind on any jugs or glassware.
 Commonly it is difficult to remove lipstick, orange
juice and dairy products (milk or cream) from glasses so extra care must
be paid when you notice these are present.
 Cocktail shakers – should be clean inside and out, and cleaned after each
use except where another cocktail of the same type as the previous one is
being made immediately
 Hawthorne strainers – used to remove fruit and other ‘debris’ from
cocktails and must be thoroughly cleaned after each use: it may be
necessary to remove the coil and soak before scrubbing and cleaning
 Cutting boards – must be scrubbed after use, and are commonly cleaned
with detergent at the end of trade and left to soak overnight in a
sanitising solution, and then rinsed before use.
 Ice scoops – clean as required: never use a glass to scoop ice into drinks
– the glass can break and you can easily, inadvertently, put glass into the
drink along with the ice
 Bar spoons, knives and tongs – clean regularly: keep in mind these
utensils handle food and therefore need to be treated or washed the same
as any other food handling implement
 Food containers for garnishes, chips and nuts – they must be washed
using hot water and detergent: they must be stored so as to be protected
from flies, dust and other contamination, and should be washed and
sanitised between uses.
Note: Glassware, stainless tools and equipment must be dry, shiny free
from dust, finger and water marks.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 64 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Cleanliness and Sanitation of the Bar Area

1. Bar should be inspected regularly: see to it is spotless before starting

to work (areas like counters, walls, bar back, etc)
2. Room temperature should be alright.
3. Counter must be clean and shiny; woodworks and bar back should
be dusted/clean.
4. Surroundings should not be littered; mops and brooms must be
hidden
5. Sink must be maintained and shiny.
6. Freezers and chillers must be kept clean. Special items, such as
garnishes, affect the tastes of wines and drinks.
7. Maintain dispensing areas clean and dry.
8. Display areas and cabinets must be clean and ready for use.
9. Liquors and spirit bottles should be dust free.
10. Bar utensils should be clean and shiny.
11. Chopping boards should always be clean, wiped with calamansi
/lemon rinds.
12. Ashtrays cleaned from time to time
13. Ice should be crystal clear
14. Empty cases should be kept out of sight
15. Always cover trash bin
16. Never use pail for garbage purpose
17. Avoid soiled glasses on counter tops, Wash them immediately
18. Avoid lavatory or drainage clogging , use a strainer

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 65 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self Check 1.1-7

Directions: Write True or False.

________1. Food containers for garnishes, chips and nuts – they must be
washed using hot water and detergent.
_________2. Cocktail shakers can be re used in making another cocktail of the
same type.
________3. You should not clean the inner part of the ice buckets.
________4. Cutting boards must be scrubbed after use, and are commonly
cleaned with detergent at the end of trade and left to soak overnight in a
sanitising solution, and then rinsed before use.
________5. Ice scooper made up of glass can be used in bar service.
________6. Ashtrays should be cleaned when it is full of cigarette butts.
________7. Counter must be clean and shiny; woodworks and bar back should be
dusted/clean.
__________8. Chopping boards should always be clean, wiped with calamansi
/lemon
_________9. Mops and brooms should be visible.
_________10. Sink must be maintained and shiny.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 66 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self Check 1.1-7

1. True
2. True
3. False
4. True
5. False
6. False
7. True
8. True
9. False
10. True

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 67 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Info Sheet # 1.1-8
Closing up procedures of glassware and other equipment

Learning Objectives:

After reading this information sheet, the trainee should be able to:
1. Know the standard procedures of cleaning and storing of glassware
prior to closing the bar.

Cleaning Glass Wares

Sparkling, clean glasses add to the enjoyment of the drink. They tell
customer that hygiene standards are high and that the bar staff take pride
in their work.

A good quality glass shows the colors of a drink to best advantage. A

thin rim is more pleasant against the lips than is a thick one. For drinks like
wine and brandy, a narrowing top concentrates the bouquet so that the
aromas of the drink can be better appreciated.

But these advantages come at a price. The finer the glass, the more
delicate its shape, the more expensive it is to buy and easier it is to break.
These types of glasses are usually hand washed and has a high percentage
of breakage.

 Pour drink and ice which customers have left in the sink or plastic
bucket
 Remove cocktail sticks, lemon pieces, cigarette butts or other rubbish
and rinse out remaining debris from the glass before you wash it or
placing in a dish washer
 Wipe off or wash lipstick stain before placing in a glass washer

By hand:

1. Use a double sink or two wash basins- one for washing and the other
for rinsing- and a large draining board or nearby work surface so that
glasses can be left to air dry. If left over drink has been poured down
the sink or has been used for washing ashtray, clean the sink and
draining board before starting with the glasses. Rubber gloves also
protect your hands against hot water.
2. Wear rubber gloves to avoid drying of skin which may aggravate small
cuts and sores and can cause Dermatitis that would stop you from
doing bar works or handling food.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 68 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 3. Let the water from the hot tap run hot before you fill the rinsing
basin- it should be 80°C. This means the glasses will dry quickly and
helps kill any bacteria.
4. Use the detergent provided, and if available, a dispenser to measure
the quantity accurately. Too much detergent is wasteful and likely to
remain after rinsing, so spoiling the drink. Too little will not clean the
glass. Change washing and rinsing water frequently.
5. Wash and rinse glasses one at a time. Never stack the basin with
glasses as this will knock each other causing damage and breakage.
6. If the rinsing water is the right temperature, the glasses will dry
quickly when left upside down on the draining board. Before using or
putting them away, check and if necessary give them a polish with a
dry, clean cloth.
7. When you are done with the glasses, clean the sink and its
surroundings and wipe all the surfaces to leave them dry and shiny.

Using a Cabinet Glass Washing Machine:

1. Turn the machine on a little in advance, to give it time to get the

washing and rinsing water up to temperature. A light will show when
it is ready for use.
2. Check and if necessary replace the containers of detergent and rinse
aid. Wear gloves and follow your workplace rules for hazardous
substances.
3. Put the glasses upside down into the basket and spaced slightly apart.
If you are washing glasses of similar size, it is easier to use a glass
rack
4. When you lift the tray of glasses in or out of the machine, plan your
movement so that the weight is evenly balanced between both hands
and so as to avoid twisting and bending at the same time. This
reduces the strain on your back.
5. Shut the cabinet door before you turn the machine on. Remove the
glasses when the light shows that the wash/rinse cycle is complete.
6. Follow instructions for cleaning and draining the machine at the end
of the session. The filters at the bottom of the machine, where any
debris left in the glasses is trapped, need to be cleaned regularly.

Using glass washer safely:

 Wait until the cycle light goes out before opening the door
 Load racks carefully to prevent glasses knocking against each other
and cause breakage
 When cleaning, watch for broken glass in the bottom of the machine
 Always use the correct detergent at the recommended dilution

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 69 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Handling glassware safely:

 Mechanical impact
 Never expose cold glasses over hot temperature in the glass washer or
hot washing liquid (Thermal shock)
 Avoid handling glasses in bouquets
 Never stack glasses
 Do not overload trays
 Glasses should never be used to scoop ice or to store steel cutlery
 Never dump glasses in the sink. Put them on glass rack
 Never pick broken glasses with your hands. Use a dustpan and brush
to clean up breakages

Handling glass wares hygienically:

 Keep your fingers away from the rims of the glasses which have
contact with customers’ lips. Also keep your fingers away from the
inside of the glasses which have contact with the drink. Hold glasses
at the base, by the stem or the handle
 Wash ashtrays separately from the glasses, cutlery or china wares to
prevent a very strong smell of nicotine from spreading. Dry with paper
towel or leave to air dry

STORING GLASS WARES and EQUIPMENT

Glasses and equipment should be checked before storing:

 Polish them so they will not look dull or have smears

 Return and wash those that are not clean
 Put aside any cracked or chipped glasses
 Store all glasses upright. The rim is the most delicate part of any glass
and is most vulnerable to chipping.
 Store dry and clean equipment in a dry cabinet with locks.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 70 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self-Check 1.1-8

1. Give ways on how to properly store glasswares and other equipment.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 71 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Answer Key 1.1-8

1. Give ways on how to properly store glasswares and other equipment.

Glasses and equipment should be checked before storing:

 Polish them so they will not look dull or have smears

 Return and wash those that are not clean
 Put aside any cracked or chipped glasses
 Store all glasses upright. The rim is the most delicate part of any glass
and is most vulnerable to chipping.
 Store dry and clean equipment in a dry cabinet with locks.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 72 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 LEARNING OUTCOME SUMMARY

Learning Outcome 2

CLEAN AND MAINTAIN PUBLIC AREAS

LEARNING OUTCOME 2 CLEAN AND MAINTAIN PUBLIC

AREAS
CONTENTS:
 Public Areas
 Enterprise standards in Cleaning Public Areas
ASSESSMENT CRITERIA:

 Identified public areas are promptly cleaned and maintained in

accordance with industry and/or enterprise standards
 Empty and unwanted glasses are removed on a regular basis with
minimum disruption to customers
 Tables and service counter are cleaned hygienically in accordance with
enterprise requirements and standards
 Adherence to customer service is maintained in accordance with
industry and/or enterprise standards

Condition: The trainees/ students must be provided with the following:

 Workplace location
 Equipment
 Vacuum cleaner
 coffee machines
 blenders
 ice makers
 refrigerator
 Floor polisher
 Service counters
 Service stations
 Display counter/shelves
 Flooring
 glass washers
 Tools:
 Pail
 Backbar mirrors
 Utensils and tools
 Glassware
 Food containers for garnishes, chips

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 73 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
  Cleaning supplies and materials:
 Cleaning brushes
 Hand gloves
 Mask
 Duster
 Rugs
 Brooms
 Mop
 Cleaning towels
 Soft broom/sweeper
 Disinfectant
 Detergent soap/powder
 Unscented detergent
 Insecticide spray
 Chemical solution
 Training Materials:
 Learning package
 Bond paper
 Ball pens
 Whiteboard marker
 Manual
 Training Regulation in Bartending
 Reference materials
 Food Service and Bartending
By: Emelia Samson Roldan
Benito Tangonan Edica
 Food service and bartending handbook
Methodology:
1. Lecture
2. Actual demonstration
3. Self-pace instruction
4. Modular

ASSESSMENT METHOD:
 Written
 Oral questioning
 Actual demonstration

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 74 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 LEARNING EXPERIENCES

Learning Outcome 2

CLEAN AND MAINTAIN PUBLIC AREAS

LEARNING ACTIVITIES SPECIAL INSTRUCTION

Read Info sheet 1.2-1 on Public Areas

Answer Self Check 1.2-1 Compare your answer to the

answers keys
Read Info sheet 1.2-2 on Enterprise
standards in Cleaning Public Areas

Answer self-check #1.2-2

Perform Task Sheet #1.2-2a on Clean Check your performance using

Restaurant Areas (Public Areas) Performance Criteria Checklists

Perform Task Sheet #1.2-2b on Clean

Toilet and Urinals (Public Areas)

Perform Job Sheet # 1.2.1 on Clean the

whole Bar Areas

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 75 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFORMATION SHEET 2.1-1

Public Areas

Learning Objectives: After reading this Information Sheet, you should be

able to:

1. Know the different public areas in food and beverage service areas.

 bar areas - public and private; behind the bar and the
customers’ side of the bar
 Restaurant areas/Eating areas – such as dining rooms, food courts,
restaurants, bistros, cafes, take-away shops and QSR outlets
 Function areas- – these may include conference rooms, and other MICE
areas within a venue where large numbers of people meet for a specific
reason/function over a limited time
 Gaming areas - within casinos or other properties where local laws allow
gaming to occur. May include the gaming floor as well as specialised F &
B outlets within the facility
 Entertainments areas within a property – these may include games
rooms, reading rooms, libraries, theatres
 Back-of house areas – which include stores, kitchens, bars, delivery
areas
 Front-of-house areas ancillary to F & B areas – such as walkways,
lobbies, rest rooms, seating areas
 Outside areas – including footpaths, car parks, gardens, sporting areas
and pool areas.

Other Areas:

 Lobby
 Comfort Rooms
 Corridors
 Grounds

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 76 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Self Check 2.1-1
Directions: Identify the following. Choose your answer from the box below.
Write your answer on the space provided before each number.

A. bar areas
B. Outside areas
C. Restaurant areas/Eating areas
D. Function areas
E. Front-of-house areas ancillary to F & B areas
F. Outside areas
G. Gaming areas
H. Comfort Rooms

______ 1. Refer to casinos or other properties where local laws allow gaming
to occur. May include the gaming floor as well as specialised F & B
outlets within the facility.
________2. Public and private can be behind the bar and the customers’ side
of the bar
________3. These may include conference rooms, and other MICE areas
within a venue where large numbers of people meet for a specific
reason/function over a limited time.
________4. Places such as dining rooms, food courts, restaurants, bistros,
cafes, take-away shops and QSR outlets.
_______5. Areas including footpaths, car parks, gardens, sporting areas and
pool areas.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 77 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Answer Key 2.1-1

1. G.
2. A
3. D
4. C
5. F

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 78 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 INFO SHEET 1.2-2
Enterprise standards in Cleaning Public Areas

Learning Objectives:

After reading this information sheet, the trainee will be able to:
1. Clean and maintain Public areas in accordance with industry and/or
enterprise standards.
2. Empty and unwanted glasses are removed on a regular basis with
minimum disruption to customers.
3. Clean tables and service counters
4. Maintain adherence to customer service.

Cleaning is a job intended to enhance the guest experience, not interfere

with it.
This means all cleaning activities must be undertaken with reference to
minimising disruption to what guests are doing.
While the standard timing of many cleaning duties will normally factor this
in (that is, most cleaning is undertaken when an area is closed to the public)
there will always be occasions when you need to clean while guests are
present.
 Keys to minimising disruption to guests when cleaning are:
 Always use common sense to determine whether or
not cleaning needs to be done – just because
cleaning is scheduled does not necessarily mean it
has to be done.
 Guests must be asked if cleaning can take place –
as opposed to imposing cleaning on them and the
area they are in.
 Apologise for the interruption and inconvenience.
 Work quickly – this may mean only performing the
basics rather than a ‘full’ clean of the area.
 Be prepared to return and clean the area when guests are no longer
present.
 Work as quietly as possible.
 Ensure cleaning items do not get in the way of guests.

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 79 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
  Clearing of tables – this is the removal of items from guest tables. Items
requiring removal can include:
 Items no longer required as part of the table setting – because (for example)
guests select not to use items which have been laid as part of the cover, or
because a setting needs to be removed because an expected guest has not
arrived
 Items which have been dropped on the floor
 Crockery and cutlery which has been used by guests when they have
finished eating a meal
 Removal of table accoutrements items at certain points of a meal (such as
after the main course has been completed, and after dessert has been
finished). This can include, for example, removal of the condiments (salt and
pepper, mustards, sauces), the table number and tent cards. It is standard
practice in many dining rooms for items removed from a table to be placed
onto a clothed plate
 Cleaning tables – this may include:
 Crumbing down of the table cloth after
main course has been completed – to
remove general food debris and refresh
the cloth prior to the service of desserts
 Taking table cloths off tables – and re-
laying with clean cloths
 Wiping down tables and applying a
sanitizer
 Emptying ash trays – this is the removal of used ash trays from guest
tables and their replacement with a clean ash tray. Points to note include:
 Do not wait for the ash tray to become full before replacing it
 Cover the used ash tray with a clean ash tray when removing it – to cover
the sight of the ash tray and to help stop ash drifting onto plates and food

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 80 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 TASK SHEET 1.2-2a

Title: Clean Restaurant areas/Eating areas (Public Area)

Performance Objective: Given with a public area, you should be able
to clean and clear restaurant areas following
industry standards in two hour (2 hour).
Supplies/Materials : cleaning tools, supplies and materials

Equipment :

Steps/Procedure:
1. Wipe down equipment, tables and chairs.
2. Check under tabletops and chair seats for anything sticky. It may
be your job to sweep up rubbish, vacuum or mop floors
3. After removing food and food containers, switch off equipment, as
instructed. Leave heated units to reach room temperature before
cleaning. Rinse and dry surface.
4. Remove grease and food from corners and the runners of sliding
doors. Use a nylon brush or pod to remove stubborn deposits,
never use anything that will scratch the surface. Special solutions
are required to avoid damaging or discoloring some surfaces.
5. Collect food containers, serving utensils, trays, cutlery, crockery
and similar items, and take to the wash-up. Empty ashtrays into
a fire-proof container. Wash and separate from the other service
items to prevent contamination.
6. Remove rubbish from floors, tables and elsewhere, when empty
rubbish bins or removing waste bags, watch out for dripping
liquid.
Assessment Method:

Demonstration with Questioning, Performance Criteria Checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 81 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.2-2a

Trainee’s Name: _________________________ Date: ________________

Criteria Yes No

Did you…
1. Wipe down equipment, tables and chairs?
2. Check under tabletops and chair seats for anything
sticky?
3. Switch off equipment after removing food and food
containers?
4. Remove grease and food from corners and the runners
of sliding doors?
5. Use a nylon brush or pod to remove stubborn deposits?
6. Use special solutions that are required to avoid
damaging or discoloring in some surfaces?
7. Collect food containers, serving utensils, trays, cutlery,
crockery and similar items, and take to the wash-up?
8. Empty ashtrays into the a fire-proof container?
9. Wash and separate utensils and equipment from the
other service items to prevent contamination?
10. Remove rubbish from floors, tables and
elsewhere, when empty rubbish bins or removing waste
bags, watch out for dripping liquid?

Comments/ Suggestions:

Trainer’s Signature

__________________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 82 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Performance Criteria Checklist 1.2-2b
TASK SHEET 1.2-2b
Title: Clean Toilet and Urinal (Public Area)
Performance Objective: Given with a comfort room, you should be able to clean
Toilet and Urinal following industry standards in 20 minutes (20 minutes).
Supplies/Materials : floor mop, caution sign, cleaning tools supplies and materials,
mask, toilet caddy, safety gloves, hairnet
Equipment : None

Steps/Procedure:
1. Prepare equipment & materials
1.1 All purpose cleaner (domex, lysol)
1.2 Disinfectant (zonrox bleach)
2. Prepare the area.
2.1 Put caution sign in the main entry door.
2.2 Put on safety gloves and mask (PPE).
2.3 Pick up loose rubbish. (used tissues, wrappers etc)
2.4 Empty bins – fit new bin liners.
2.5 Replace toilet paper and soap.
2.6 Sweep the floor.
3. Clean the toilet and urinal
3.1 Flush toilets and urinals.
3.2 Apply undiluted toilet bowl cleaner/ (Disinfectant (zonrox bleach) directly
into toilet bowl and urinal - leave to soak.
3.3 Use spray bottle of toilet bowl cleaner to spray seat, hinges and hardware
of toilet, fittings and urinal fittings.
3.4 Use designated toilet brush and bowl mop to clean urinal and toilet bowl –
clean splashback, return areas, under flushing rim.
3.5 Clean exterior of bowls and top and bottom of seat – rinse.
3.6 Flush.
3.7 Apply disinfectant to bowls and urinals and allow to stand.
3.8 Check for damage.
3.9 Spot clean walls.
3.10 Mop floors.
3.11 Flush toilets and urinals.
3.12 Dry mop and allow to air dry.
Assessment Method: Demonstration with Questioning, Performance Criteria Checklist

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 83 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Trainee’s Name: _________________________ Date: ________________

Criteria Yes No
Did you…
1. Prepare equipment & materials:
1.1 All purpose cleaner (domex, lysol)?
1.2 Disinfectant (zonrox bleach)?
2. Prepare the area.
2.1 Put caution sign in the main entry door.
2.2 Put on safety gloves and mask (PPE).
2.3 Pick up loose rubbish. (used tissues, wrappers etc)
2.4 Empty bins – fit new bin liners.
2.5 Replace toilet paper and soap.
2.6 Sweep the floor.
3. Clean the toilet and urinal
3.1 Flush toilets and urinals.
3.2 Apply undiluted toilet bowl cleaner/ (Disinfectant
(zonrox bleach) directly into toilet bowl and urinal -
leave to soak.
3.3 Use spray bottle of toilet bowl cleaner to spray seat,
hinges and hardware of toilet, fittings and urinal
fittings.
3.4 Use designated toilet brush and bowl mop to clean
urinal and toilet bowl – clean splashback, return areas,
under flushing rim.
3.5 Clean exterior of bowls and top and bottom of seat –
rinse.
3.6 Flush.
3.7 Apply disinfectant to bowls and urinals and allow to
stand.
3.8 Check for damage.
3.9 Spot clean walls.
3.10 Mop floors.
Comments/ Suggestions:

Trainer’s Signature: _______________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 84 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
Performance Test

Title : Clean the whole bar area

Instructions: Given the supplies and materials, you should be able to

clean the whole bar areas in one (1) hour according to industry standards.

Supplies/ Materials : Bar tools

Bar products and materials
Ice
Empty cases/bottles

Equipment : Chiller
Blender
Coffee Maker
Ice shaver
Refrigerator
Bar Areas
Steps and Procedure:
1. Empty the counter. Put and wash all the soiled glasses and cutleries
in sink using the 3- bucket method. (wash-rinse-sanitize). Air dry
them in the draining board.
2. Clean out the ice bin. Use warm water to immediately melt the ice.
Polish with clean dry cloth.
3. Wash or polish the equipment. Check them if they are working
properly. Polish and check glasses for cracks and chips.
4. Clean the bar tops, back bar and the service bar using appropriate
cleaning tools and agents.
5. Empty and clean the ashtrays.
6. Empty and scour dry the sink.
7. Sweep and mop the bar floor.
8. Empty the trash can. Wash and dry the trash can and replace the
garbage bag.

Assessment Method :
Demonstration with Oral Questioning
Written Test

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 85 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 JOB SHEET

Title : Clean the whole bar area

Instructions: Given the supplies and materials, you should be able to clean
the whole bar areas in one (1) hour according to industry standards.

Steps and Procedure:

Did the trainee: YES NO

1. Empty the counter. Put and wash all the soiled
glasses and cutleries in sink using the 3- bucket
method. (wash-rinse-sanitize). Air dry them in
the draining board?

2. Clean out the ice bin. Use warm water to

immediately melt the ice. Polish with clean dry
cloth?

3. Wash or polish the equipment. Check them if

they are working properly. Polish and check
glasses for cracks and chips?

4. Clean the bar tops, back bar and the service bar
using appropriate cleaning tools and agents?

5. Empty and clean the ashtrays?

6. Empty and scour dry the sink?

7. Sweep and mop the bar floor?

8. Empty the trash can. Wash and dry the trash

can and replace the garbage bag?
Comments/Suggestions:

Trainer’s Signature: _______________

Date Developed: Document No.

Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 86 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna
 Date Developed: Document No.
Torrijos Poblacion Bartending NCII May 2016 Issued by:
School ofArts and CLEAN BAR Developed by: Page 87 of 86
Trades AREAS Ma. Jhenevie F. De Revision # 2
Luna