BAR AND BEVERAGE

• 2 elements that determines the placement, size, and shape of the bar.

  1. Element of decor
  2. Element of function
• Element of decor- the bar must be aesthetically designed to attract the guest and for the bar to portray the concept of the establishment.
• Element of function- the bar must be designed properly so that it will function well. It must be large enough so that the bartender could perform his function well.
• The size and shape of the bar, its appearance, and its position in the room are typically planned by the owner, architect, or interior designer whose concerns are layout and decor.
• The working areas are planned by facilities design consultant or by an equipment dealer.
• FACTORS THAT AFFECT THE SPACE IN ASSIGNING THE BAR LOCATION

  1. drinks to be served
  2. the projected volume of business
  3. space and equipment needed to serve the drinks
• BAR IS MADE UP OF THREE PARTS

  1. FRONT BAR
  2. BACKBAR
  3. UNDERBAR
• FRONT BAR - the front bar is a customer's area where they order their and where the drinks are served.
• PARTS OF FRONT BAR

  • bar table
  • rail
  • bar die
  • glass rack
  • arm rest
  • foot rest
  • pick up station
• PARTS OF THE FRONT BAR

  • Rail - also known as glass rail, spill through and drip rail. It is where the glass placed and drink is poured and garnishing is placed before serving it to the guest/
• PARTS OF THE FRONT BAR

  
  

  BAR DIE

  • the column that supports the bar table, and it is usually vertical line.
• PARTS OF FRONT BAR

  Glass Rack

  • It is where the glasses are placed after drying and polishing for display.
• PARTS OF FRONT BAR

  Arm Rest

  • the column that supports the bar table.
• PARTS OF FRONT BAR

  Foot Rest

  • the are where you rest your foot, about 12 inches wide.
• PARTS OF FRONT BAR

  Pick up station

  • It is where the order of the guest is placed by the bartender and is picked up by the bar server.
• BACKBAR HAS A DOUBLE FUNCTION

  1. the decorative function of display
  2. the work function of storage.
• Underbar- this is the heart of the entire beverage operation and deserves the most careful attention to its design
• Parts of Underbar

  • Pouring Station
  • Speed rail
  • Ice Bin
  • Bottle wells
  • Hand sink
  • Drain Board
  • glass sink
  • waste dump
• • Pouring station- also known as bartender station, it is where the drinks are being prepared.
• Speed Rail- also known as well, it is the part where commonly used ingredients/liquors are being placed for easy access.
• Ice Bin- for storing ice.
• Bottle wells- it is located at the side of the ice bin for chilling bottled drinks
• hand sink- for hand washing of the bartender
• drain board- use for air drying of glasses and other items in the bar.
• glass sink- use for cleaning glasses and other items in the bar
• Waste dump- for dispensing trash/waste
• Consideration in selecting Bar tools and equipment.

  • Survival
  • Appearance
  • Function
  • Ease of care
• Stainless steel is the metal of choice for small equipment and utensils.
• Most of the small bar equipment is used for mixing and pouring
• A second group of utensils is used in preparing condiments to granish drinks
• A third group is involved in serving.
• IMPORTANCE OF GLASSWARE IN BAR OPERATIONS:

  • Part of the overall concept of the bar.
  • Its style, sparkle and quality express the personality of the bar
  • It has the part in measuring drinks you serve
  • A message carrier: that means you know what you are doing.
  • Mechandising tool
• Features of glassware

  • Bowl
  • Stem
  • Base/Foot
• MAJOR TYPES OF GLASSWARE

  • TUMBLERS
  • FOOTED WARES
  • STEM WARES
  • MUGS
• TUMBLER- a flat-bottomed glass that is basically a bowl without stem or foot.
• ZOMBIE GLASS SIZE : 13-14 fl.oz.
• OLD FASHIONED ROCK GLASS: 6-8 FL. OZ.
• HIGHBALL GLASS : 8-12 FL. OZ.
• COLLINS GLASS : 10-14 FL.OZ.
• TUMBLER TYPES

  • CARAFE
  • DECANTER