Documente Academic
Documente Profesional
Documente Cultură
Introduction
Types of bar
Bar equipments
Types of glasswares
Organization chart
Bar procedures
Types of license
Beverage controlling
Bar operation
Purchasing of beverages
Bar terms
Bar frauds
Conclusion
Introduction
and a catering policy defining the main objectives of operating the food
and beverage facilities and the methods by which such objectives are to
management.
purpose of their tasks, the responsibilities of the individuals, who they are
undertaking common tasks to form into groups so that a 'team spirit' may
more basic level to see that full training is given so that job anxieties are
the problem area and rectify it, and to take whatever steps are possible to
that they should use all the tools of management available to them. An
organization chart should "be produced showing the position of the food
structure.
In larger units, departmentalization becomes more apparent. In this
example, the food and beverage manager has one assistant plus three
section heads. Together they are responsible for some sixty to seventy
Some units are, of course, too small to adopt anything like this type
is often the owner who is 'manager' of all departments. In this instance the
and time requirements for their duties! Tasks are broken down into a
specific area, but spread all over town and more concentrated in some
the exception of some high-end clubs which ask entry fees of up to 600
baht. Usually, this will include one or two free drinks. Most places are
fairly relaxed and impose no strict dress codes. Some of the posher
establishments don't like to see flip flops or shorts, and require ID, so
Angels
young, cool Thais - yet beware. The music is mostly acid jazz and
assorted chilled-out sounds. Take a shot and meet new friends, go to
Angels at Nana.
feel. Lounge, relax and have dinner in the Supperclub, or get grooving in
the club. Different DJ every night. Cover entry includes free drink.
Bombay Bar
If you'd like to see how locals like to party and have fun, Bombay
Bar is the place to check out. One of the top clubs for Thais, Bombay Bar
covers a fairly big across spread over two floors. It's usually frequented
20's. Drinks are nothing special and prices are average. Mainstream
music is played until a certain time and then a rock band takes over;
Want to retreat from the Heat? Here's the right place, though a bit
pricey comparing to other bars around the area. Well, if you don't mind,
it's a good spot to escape the heat for a cool drink. A sports bar type
place, Bully's Bar features several TV screens and four pool tables. Their
menu offers a good range of meals too, including both popular western
and Thai dishes. There are a few pool hostesses floating around but they'll
leave you alone unless you are up for a game. Unlike many other places
in the area, it's closed up and they have the air-con on all the time. The
walls and in their shops, some educational materials encourage the use of
condoms. After your meal, you get condoms instead of mints. Thai
suggests, drinks here are pretty cheap! Consisting of just a counter and a
hangout. Small and out on the street, this place is quite different from
other bars in the area and definitely worth a visit just for its odd character.
DoubleO-Bangkok
Same old is now brand new!! Double O brings joy from Singapore
with a super trendy interior attracting a very diverse the crowd. Enjoy
Love Sick
Open: 6pm-2am
dumped. Only sad music is played here!! People can rent a cage and have
a photo of their 'ex' projected on the wall of the cage. One then is armed
with glass bottles to hurl at the wall. Lovely....!!! A whole new approach
Q Bar
Resident DJs spin house, hip hop, chill out lounge and soulful jazz.
Mystique
surprises. The main room on the ground floor features a huge aquarium
filled with sharks. The purple room and its decor will remind you
of Dracula's castle. Escape from the madness below and chill out in the
this famous little Soi, you will find restaurants, bars and some of the city's
coolest clubs. Though dominated by a gay scene, women and couples will
feel comfortable in this area, which also attracts a lot of Bangkok's 'in'
crowd. Soi 4 is a narrow lane located opposite Convent Road. The nearest
BTS station is Sala Daeng. Several more bars and clubs can be found
Barbican,The
city bar. The ground floor is dominated by a huge bar and juke box,
whilst upstairs there is a great restaurant with good European pub food
and sporting events constantly being shown on the television. DJs play a
Hour 5-7pm.
for boys in a place called The Boys. Clearly a go-go boy bar, the
procedure is very straight forward: you walk in, pick up a boy and take
him home. A stretch also known as "Heaven of the boys" features a club
called The Boys, nestled in between "girly bars", but clearly a go-go
"boy bar". The procedure is very easy; just go in and pick up a boy and
take him home. Not all the boys are gay, though; some are straight,
Home
Home is another famed hip-hop bar spread over three loors, yet
place is a good find. However, if you go there too often, you may find
come here are typically in their 20's. Comfy seats downstairs as well as
on the third floor. Or take a seat outside, where tables make a good spot
LucifersDisko
cave like setting is Lucifer. Inside is a big, two-level club where red-eyed
demon masks glare down onto a packed and varied crowd dancing away
Staff clad in orange uniforms and Satan's horns serve a large variety of
the place, there is no cover charge. Lucifer is the prime raving spot in the
from 7pm onwards. Spend your time reading or relax with a cool drink
as you escape from heat of Bangkok in the afternoons. A two-storey pub
with comfy seats surrounded by vast glass windows, it is the perfect spot
themes, events and styles. A genuine variety of venues in the city can
Bar Rumba
Ministry of Sound
Perhaps the most famous club in London-its reputation stretches
across The Channel-the Ministry is a hue place where you can experience
every aspect of house music. Never mind the bouncers, long queues and
Types of bar
Dispense bar
Cocktail bar
Floating bar
Lounge bar
LAYOUT OF THE SAMPLE BAR
Client:
Location:
Event Name:
Date:
Time:
cleanliness, and comfort, and the feeling that they can join
with the past in the older type of house; and its mirror-
reflect one another and the lights and the drinks. They are a
public bars can hope to afford such riches, and indeed, they
would be out of place in some houses. But much can be
Area and size: Area required per person is 15 sq. ft. Bar
set in the bar. One may on studying the law learn that one
skilled in bar-layout.
Location: In a hotel the bar should be at an ideal place-as
Advertising Value:
depend upon the character of the house or its custom. For the right
3. Easy to clean.
Examples are:
Plastics
Vitreous panels
The treatment and materials used for the bar-top will naturally
surface.
Whatever the material, it must always be kept clean.
The height and width of the counters are fairly standard now. A
long counter, at a height of about 3 ft. 6 in. to 3 ft. 9 in. from the floor, is
desirable for quick service. This height is low enough to allow the resting
The front paneis should slope slightly inwards from top to bottom.
If they are so made, there should be a foot rail. Customers still like to
have something to put their feet on-it should not be so far out as to be
inconvenient and a foot rail helps to prevent damage to the base of the
counter.
1. A foot plate of hard material on the bottom, 4 inch from the bar.
of draught beer sold. For example, in the house selling one mild
Ale, one vitter and one Burton, the beer engines in a small public
bar would probably be one group of four, one for each beer, and a
Ale, the most popular beer, and the order would be arranged so
that mild Ale was available on the pulls at each end of the group,
leaving Bitter and Burton on the inner two engines. A very long
handed back. The best (and most hygienic) are made of stainless
steel.Cash registers are best situated near the beer pulls, to avoid
irregular shapes. These provide a physical basis for the atmosphere which
cases reflections from the walls and ceilings give a soft, subdued, and
customers or staff. For these purposes incandescent lamps are by far the
most suitable; they are smaller than fluorescent strips, and therefore more
flexible in use. The quality of their light is both easier on the eye and
more flattering to the appearance of the customer and of the bar. Although
fluorescent lighting is in the long run more economical in use, it's all
placed where they can be knocked over or handled or where the petals
and leaves can fall into customer's glasses. One vase of well-arranged
Flowers are not a scheme of decoration in themselves they are only the
final touch. .
Bar Equipment: Knowing the fact that the bar will be in constant
1. Large mixing glass for stirring clear drinks such as Martini and
Manhattan.
shaking.
6. A Hawthorne Strainer, its coiled spring edge ensures a snug fit
9. Muddler sticks.
19. Corkscrews.
25. Sinks.
pearl onions cherries, fresh egg, creams, crispies, cheese straw Nutmeg,
bar on slightly higher level than that of the room,1 ½ “-2 is ideal.
The raised floor allows the staff the authority of height, and of,
depends entirely on the number of staff in the bar and the type of
trade. In a small bar with two people serving 3 ½ " from the sub
BAR EQUIPMENTS
The Bar should be simple, have a non-fussy shape and every drink
easily and which extracts the juice most efficiently. If there are to be
many guests, plenty of juice is squeezed beforehand for mixed drinks, but
put into a glass and they do not carry any unwanted water.
cracked ice for drinks like the Old Fashion. Otherwise, cubes are taken in
a tea towel and cracked with a kitchen mallet. If drinks are mixed in an
electric blender, whole ice cubes will damage the blade, but this problem
5. Jugs: Required for iced water for fruit juice and have an
involuted power to hold back the cubes. These types of jugs are also used
large peg and a small peg. The large peg measures 60ml whereas the
9. Bitter Bottles: These are fitted with caps like those used to pour
vinegar over salad oil. This means that a dash of Angostura or orange
10. Mixing Glasses: These come in various shapes and sizes but
are always big enough for the preparation of several drinks at once. The
mixing glass, sometimes, known as a bar glass, is for drinks that are to be
stirred not shaken. These are drinks that are intended to be clear, not
caused in shaking. After being stirred, the drink is strained into a cocktail
11. Muddlers: Comes in various shapes and sizes, large ones for
use with a mixing glass and small ones for the drinker's own amusement.
They have a bulbous end and are intended for crushing sugar and
13. Bar Spoons: These are used to stir drinks in a mixing glass or
after they have been served, the wrong end can be used as a muddler.
14. Shakers: These are used in drinks that contain fruit juice,
mix. Because the ice gets knocked about in the mixer, there may be
How else could one produce with easy efficiency skivers and twists of
lemon or cucumber peels, and slices of orange, which are crisp clean and
handsome?
EQUIP MENTS AND INGREDIENTS
prefer bars which dispense all types of drinks from a good glass of beer to
One large and one medium-sized mixing glass or Bar Glasses with
a lip for pouring. These glasses are used for preparing mixed drinks such
Bar Spoons : For use with mixing glasses. They are long-
Cocktails. They are silver containers with a lid and in-built strainer. An
cocktails. Ideally suited for a very busy bar and for preparing well-
silver or stainless steel glasses (cups) which fit into each other. These
are used for shaking flips, noggs etc. for large amount of ingredients for
long enough to project the small conical bowl from tl1e warmth of the
Old Fashioned: It is used for any cocktail, served on the rocks that
also doubles for whisky. The typically old fashioned glass is less
attractive for that purpose than the cut-crystal and faintly tampered
Capacity 10 oz.
Collins: For long drinks, the taller the better. Always narrow often
but is not long. A similar glass is sometimes used for a fizz. Has a
Sherry: Those tall schooners are stilted and lumpy and do not hold
better to have a small glass which can be refilled from a cooled bottle.
palm of the hand with a short stem. The rim turns in to hold the powerful
bouquet.
cocktail better than the narrow tulip glass, which is preferable because it
drink. A tall narrow bowl to retain the cold. A fine line for a delicate
wine.
Claret with a short stem and rounded bowl to be embraced warmly. The
Toddy: Fire-proof glasses with handles are useful for hot drinks.
according to the type of bar and the products they offer. But it is
maintenance is essential.
be classified as:
break-down.
WINE GLASSES
Drinking wine out of the wrong glass isn't like spearing your salad
with the wrong fork. It's worse. Because as any connoisseur will tell you,
Using a narrow glass for a rich Burgundy, for example, won't give
you enough room to swirl it around and bring out its bouquet. You'll also
need a glass that tapers properly toward the top, so that it captures the
bouquet yet still allows for sipping. And in general, the glass's stem
should be long enough to keep your hands from touching the bowl and
Sauvignon, Merlot, or Petit Verdot grapes, and are often a blend of two or
more of these. The shape of the Bordeaux glass is designed to capture the
wines' Medium-tofull-bodiedbouquet.
Champagne
France, the word is now used by many U.S. vintners to describe their
champenoise, the Italian spumante and the German Sekt. Unlike the once-
popular wide and shallow champagne glasses, narrow flutes reduce the
say that people order it mostly because the name is easy to pronounce).
of flavors and accent notes. The medium width of the glass at left is ideal
While often used as a general term for inexpensive red table wine,
goes into some of the standout wines from the area. The wide bowl of the
bouquet.
In order to enjoy wine fully, proper glassware is required. There
are many styles of glassware-some colored, some ornate, and some that
are regional in nature in the sense that the glasses were designed to show
off Rhine region have colored stems, as do those from ALSACE. Such
glasses are designed to reflect the color of the stem into the pale,
crystalline wines of these areas. There are distinct sizes and shapes of
However, it's difficult and unnecessary for most wine lovers to have a
plethora of different glasses to suit the myriad types of available wines.
Most needs can be met with just a few sets of glasses. For TABLE
should be clear and thin in order to display the wine's color without
should have a long enough stem so that one's hand doesn't touch the
bowl. The bowl's shape should narrow toward the rim so that the
BOUQUET will be captured and not evaporate, but the opening shouldn't
be so narrow that it's difficult to drink from. The bowl should be big
enough for the wine to be swirled (in order to enhance the bouquet)
without spilling, and the bowl's rim should be thin so that the thickness of
the glass isn't off-putting while drinking the wine. The recommended size
ounces of wine should be poured, leaving plenty of room for swirling the
wine. A slightly smaller glass is fine (just serve slightly less wine), and
larger bowls are quite good as long as their shape and balance are
wineglasses that hold 28 to 30 ounces. Both red and white table wines
can be served in the same style glass. If you have one set of glasses that's
smaller than another, however, it's customary to serve white wine in the
smaller glasses. Dessert and/or fortified wines can also be served in the
holds about 71/4 ounces for professional WINE TASTINGS, but then the
ISO glass is ideal for tasting any type of STILL WINE. SPARKLING
WINES are the only wines that should not be served in an all-purpose
less surface from which the bubbles can escape. Flutes retain a sparkling
Brandy snifter
Brandy
Cognac
Typical Brandy snifter
Champagne flute
Cocktail glass
Martini
Soft drinks
Sours
Bloody marys
Cordial glass
Highball glass
Normal size: 8 oz.
Bourbon/ginger
Hurricane glass
cup
Margarita/Coupette glass
Parfait glass
Punch bowl
Wine
Champagne
Sherry glass
Liqueur
Layered shooter
Typical Sherry glass
Port
Shot glass
Tropical drink
Mimosa
Daquiri
Margarita
Tia Maria
60ml
1/2 Cream
Banana Ice
30ml Kahlua Build over Ice Old Fashion Cherry
30 ml Vodka
Black Russian
2 dropsTabassco
5 ml Worcestershire
1 Sugar Cube
4 drops Bitters
Cocktail Name Ingredients Method Glass Garnish
30ml White Rum Blend Coloda Apporopriate fruit
45 ml Cream
Ice
30 ml Lemon Juice
Japanese Slipper
Ice
Liquid Ecstacy 30ml Midori Melon Build Over Ice Highball Melon and lemon
60 ml Pineapple Juice
Vermouth
Manhattan
4 drops Bitters
10 ml Dry Vermouth
Martini-Dry
Ice
1 slice
30ml Frangelico Shake and Strain Standard Freshly grated
de Cacao
Tobleronie
15ml Kahlua
45ml Cream
Ice
30ml Gin Build Highball Lemon slice
Soda
Ice
30 ml Lemon Juice
White Lady
ORGANISATION CHART
Bar manager
Senior captain
Captain
Senior waiter
Waiter(sommelier)
Trainee
BAR PROCEDURES
In both cases the prices paid for the particular house brand' would
suspected.
6 Check that beverage price lists are displayed and freely available
to customers.
each bar.
TYPES OF LICENSE
below
Full on-licence
This allows the licensee to sell all types of intoxicating liquor for
Restricted on – Licenses
persons residing on the premises or to their private friends who are being
license,
Club licences
Off-licence
Note: The definition. For licences quoted here apply to England and
for a specific time. e.g. a Licensee may be able to set up a bar for a local
Occasional permission
These licences are not liquor licences but are required for public
music and lancing. The licences are granted by local councils and lhe law
varies from
and recorded ,usic are used or where there are no more than two Ih.e
Christmas Day
Within these pemlitted hours the licensee can choose when and for
consumption only.
The first 30 minutes after the end of permitted hours for those
Residents and their guests may ie (but do not have to be) set\ed at
particular trade or calling is going on, e.g. market day or foOd markets
which already hold a supper hours certificate and provide some form of
hour, to premises which are licensed, hold a music and dancing license
Young persons
From January 1995, the holder of an on-licence may apply to the local
is also 30
licensed premises
Under
No No No' No Yes2
14
Under
No No Yes No Yes 2
16
Under
No No Yes Yes3 Yes
18
Note: Tobacco should not be sold to persons under 16.
during l' hours, The main requirements are that there must be 'an
that a1 and soft drinks must be available at the times when children are
allowed.
consumption table meals and where the drink is ancillary to the meal.
Person’s years may also serve alcoholic drinks as long as the drink orders
BAR-TRADE TIPS
3. The bar equipments are always clean and dried after every use.
4. As soon as the tin juices are opened they are poured are out in
5. The ice once used is never reused. The second drink might get
shaken.
10. The drink is always in the peg measure holding the peg
measure on top of the glazes. Any spillage goes in the glass but not
11. Always replace the lid of the bottle after each use no matter
12. The bottle is placed back in its position after each use and helps
13. Ice scoop is used to put ice cubes. One should never try to use a
glass for this purpose because if the glass breaks one would
14. Juices and fresh cream are tasted before using them for
15. The cocktail shaker and strainer are cleaned after each use so
16. After polishing glasses they are stocked the upside down so
19. Ice cubes are always put in the glass first, then the drink poured
20. Seeds are removed from the fruit garnishes before using them.
21. Remember one short talk with the guest can help one sell one
extra drink.
22. The bottles of lime juice, squashes and sauces should be wiped
before using.
23. Behind the counter it is ensured that the empty bottles and juice
tins are thrown in the dustbin and not be placed on the floor as they
cause in convenience.
24. Beer bottle needs an a angle while opening. This helps avoid
25. One should never open a new bottle unless the first one is
finished.
BEVERAGE CONTROLLING
Introduction
control. In simple terms it is to determine and report on the actual and the
potential sales and costs for each beverage outlet and to take corrective
qualities.
2 It is easier for bar staff to steal money than it for food staff.
terms.
4. Potential beverage cost (or sales). The beverage cost (or sales)
in financial terms.
There are many different methods in use today, to control costs, the
could be classified under one of the following six basic types of beverage
unless the previous steps of control had been efficiently implemented and
enforced, that is, the control of purchasing, receiving, storing and issuing;
examples issues to and from the bar and the stock take of each bar have
been at cost price. The report does not include the opening and closing
stock take of the individual bars, it assumes that any beverage issued is
for sale that day. The sample report is time-consuming but may be
deemed necessary when the desired gross profit is not being achieved and
particularly useful for the smaller type operation where there are few
establish for each beverage the number of bottles required for a busy day
plus a small safety factor. This number is determined to be the stock level
to be held in the bar at the beginning of the service each day. To simplify
the system only full bottles are counted, partial bottles are not counted. .
2. The number and type of empty bottles are noted each day, this
Notes:
is not done.
between the potential and actual sales figures gives cause for
investigation.
The particular advantages of this system are its simplicity and ease
of operation. The system assumes that over a short period the level of
the sales value of today's issues should equal yesterday's revenue. This
would be unlikely, however, but over a short period the sales value of
value system
stock. The revenue value of each bottle is based on the standard size of
the drink, the contents of the bottle and the selling price for each drink
The sales value of each drink is called the potential (or standard) sales
standards for a bottle code UInber system, drink recipes, drink sizes,
glassware and par stocks. Whenever the bottle size, drink size or recipe
change a new calculation mllst be made and recorded, as this can affect
spirits, de. which at times may be sold over a bar is equal to the
selling a full bottle. Its price will usually be lower than when sold by the
individual glass,
2 Spirits etc. sold by the glass. The sales value for a bottle of spirit
example.
Size of bottle 70 cl
of one bottle)
Soft drink and mineral water sales. The potential sales value of soft
(a) A fixed price when sold on its own or when with another drink,
dry ginger may cost £0.45; as a mixed drink whisky and dry ginger may
be priced at £1.50 and not £1.95 as would be the case in (a) above.
(c) The cost of soft drinks is included in the price when selling
spirits.
sales value. When drinks are sold as cocktails containing two or more
allowances for the various mixed drinks. It is only when the actual money
taken in the bars differs from the potential sales value by say more than 2
per cent that detailed analysis of sales and allowances needs to be done.
ever, a complicated and difficult system to operate ate for large units with
system requires:
drink based on the daily physical stock take, giving opening and closing
stock levels of bars, plus any issuces, and minus any transfers out to other
bars. All drinks sold are converted back to the number of ounces of each
type and brand of drink sold using the standard beverage recipes. The
total consumption of each kind of drink per sales bill has then to be
1. The time required to analyse sales and to take stock levels daily.
selling outlet.
are sold and if drinks of different sizes are sold in each selling outlet.
Should the banquet department have its own storage and bar areas
it can operate and be controlled in the same way as any other bar. If, how-
ever, a bar has to be set up for each separate banquet or function, it will
the main cellar and then immediately at the dose of the event to return all
unsold beverages. Bottles issued would be the quantity issued from the
cellar for that function. Bottles returned are the bottles and part bottles
number of bottles and part bottles used. The actual cost is the purchase
price paid per bottle, or half or split. The potential sales per bottle would
be the selling price per drink multiplied by the standard number of drinks
per bottle.
It would be normal practice for the bar staff at a function not to be paid
until the actual and potential sales calculations had been made and found
to be satisfactory.
the installation and its suitability for some types of operation may
Control checklist
examination of what took place in the various outlets and the comparison
of these results with the various standards set by management and the
summarized as follows:
with the income and expenditure related to food and beverage operations.
the volume of food and beverage sales, the sales mix, the average
spending power of customers at various times of the day, and the number
and beverage costs, portion costs and labour costs. The performance of
each outlet can then be expressed in terms of the gross profit and the net
margin (i.e., gross profit minus wages) and the net profit (i.e., gross profit
minus wages and all overhead expenses such as rent, rates, insurance,
etc.).
unit would have the set standards laid down in manuals often known as
to all staff for reference. Having set the standards, a difficult problem
provide a sound basis for menu pricing including quotations for special
establishment, targets are set for revenue, cost levels and profit margins.
failure to use standard recipes, etc. This can only be done with an effi-
cient method of control, which covers the complete cycle of food and
least restrict the possible areas of fraud by customers and staff. Typical
without paying; unjustifiably claiming that the food or drink that they had
partly or totally consumed was unpalatable and indicating that they will
not pay for it; disputing the number of drinks served; making payments
drink or cash.
6. Management information. A system of control has an important task to
would not require the same level of control and written management
which may be of little use or value and which may well cloud the
action to take place very much quicker than when all the information has
controlling all the activities of the unit every day. The proprietor would
not only have a 'feel' for all aspects of the business but would also be
Beverage control
in the goods received book. Each delivery entry should show, basically,
the following:
supplier
delivery note/invoice
number
order number
list of items delivered
item price
quantity
unit
total price
date of delivery
discounts if applicable
The amount and deposit cost of all containers such as kegs, casks
and the number of CO2 cylinders delivered can also be recorded in this
suitable book for recording the amount of beer wasted in cleaning the
sales prices and the difference in price. This difference will be allowed
Cellar stock ledger The cellar stock ledger may be used as either'
Objective
control.
(i) Level of par stock to be established for each beverage. To simplify the
system, only full bottles are counted, partial bottles are not counted.
(ii) Number of empty bottles are noted each day, this being the amount
(iii) Potential sales are based on the quantities issued at potential sales
The sale value of each drink is called the potential sales value
(i) Fixed price when sold on it's own or when sold with another drink e.g.
(iii) The inclusion of the cost of soft drinks in the price when selling
spirits.
be dispensed for a stipulated price (fixed price). The five out and six out
A reputed quart contains 26 2/6 oz. fluid and the standard measures
are based ort' an imperial fill i.e. 1 ¼ oz. fluid. Hence four out measure is
Wines: The normal wines served in a bar are the fortified wines i.e.
Port, Sherry, 1 Madeira, and consequently obtain their best flavour when
be served cold. The bottle normally contains 26 2/3 oz. fluid. These wines
are usually served in a 2 ½ oz. steam glass serving 2 oz. per persons. '!
any fortified wine it is poured directly into the glass preferably in front of
the customer.
35 oz. fluid. The normal quantity served per person is 2 oz. They
orange or a lemon and a cube of ice. As a long drink they are sometimes
of foodstuffs, has the aim to purchase the very best quality of items, at the
the food and beverage manager, the head cellar man and the head wine
and as they require consider ably fewer staff to process them into a
3. That free advice and assistance with purchasing are given by the wine
4. That quality factors are difficult to evaluate and require special training
several
times a year.
5. There are far fewer standard purchasing units than for food.
6 There is an established standard of product.
Many items like minerals, spirits, etc., will have a standard that will not
vary over the years and items such as a well-known wine from an
food items there may be several grades and a wide range of ungraded
acceptable quality to members of the selection team, but also to the type
for' purchasing over a long enough period and at a price that is com
There are some five main sources of supply that can be used for
would use at least two of them. The methods used for purchasing would
customer; the type, size and location of the establishment; the storage
These are firms that purchase wine in the Country of origin and
concerned with the wine from a particular region only. This means that
the range of products that they arc to sell is limited. Further to this
problem, shippers are unlikely to want to deal with customers other than
wine shippers are usually bought from a wine and spirit whole saler.
Wholesalers
a regular delivery service to the caterer. In addition they can assist the
caterer with promotional literature for both bar and restaurant sales. As
the beverage supply industry is highly competitive whole salers will also
1 Suspended debt. Suppliers would invoice caterers for their initial cellar
purchases, the first purchase invoice being 'suspended' until the account is
closed with the supplier. This has the advantage for caterers of a free IQ
an to- their business, but the,drawback that they would be required to
above. The supplier will stock the caterers' cellar to an agreed level, for a
specific period of time, free of charge, the opening stock levels being
parties at the end of the agreed period and all items used are then charged
for. The supplier then makes a delivery to replenish the stock to the levels
first agreed upon. The drawback to this method for the caterer is the tying
of purchases to this one supplier, while the advantage is that the caterer
only has to pay for what has been sold to customers and then only some
several weeks after, during which time the caterer will have been able to
Beverage manufacturers
main spirits, minerals and beers. The advantage to the caterer is the lower
Germany
After a fairly bleak period for German wine growers who really
care about the quality of their wine, there is a revival in interest for top
estates. The reason is, quite simply, that Riesling is an instrument which,
in skilled hands, can create wines as great as any in the world. From the
delicate, slaty elegance of the Saar and Mosel, to the richer, spicy styles
the most scintillating aperitifs you will ever find. The Pinot Blanc from
Baden has another role, as the sort of balanced food wine that the
Germans have been trying for so long to perfect, and are just beginning to
achieve.
NIERSTEINER GUTES DOMTHAL, RHEINHESSEN, 1994
grapes. Mildly medium-dry, this is the sort of wine which will appeal to
almost any guest, and is ideal for serving at parties and receptions.
crisp acidity and the finesse that only a pure Riesling can offer, here is the
How many wines have you drunk from the Hessische Bergstrasse region,
jusI North of Heidelberg? Very few actually leave the area, but we are
delighted that this one got away, because it displays the Riesling's
notes all find their place, enhanced by a creamy texture and fresh acidity.
Green tinged, with a classic, slaty Riesling nose. Delicately balanced with
becoming one of the Mosel's top estates and, with prices in this village
more modest than those of its neighbours. Bemcastel and Wehlen, the
it is surprising that the cooler German climate does nol produce more
delicious examples such as this one. Tasting of the grape itself, rather
than of Iychees or Turkish Delight, in Ihis wine the fresh acidity produces
a creamy, apricot character. Why not try it in a mixed case? price that
wines, beers, etc. at very keen prices, but no other service. They are
Auctions
is only for the sale of wines. It can be a useful way of buying 'end of bin'..
thoroughly this can be useful source for wines for a special occasion. It
would be unlikely that the quantity offered would justify this method of
beverages are sold and purchased by the brand name label of the product,
each having a consistent quality and quantity standard of content for each
selling unit, e.g. barrels, kegs, bottles, splits, etc. As the specification is
quantity are virtually guaranteed the price to be paid for the product is
very important as it is the one factor that is not constant. It is for this
of special discounts.
RECEIVING OF BEVERAGES
and the ensuing profits from the sale of beverages are high, it is important
against the purchase order and the delivery. Bl note. Items would be in
specific size. Crates and cases should be opened to check for such things
methodical approach.
It involves such things as checking the brand name and label on each
item, the alcohol proof, the vintage and shipper, against the delivery note
3 The prices stated on the delivery note are in accordance with the
4 When the quantity or quality (or both) of the beverage delivered is not
cellaman.
of the delivery.
returned.
afternoon, when receiving and cellar staff are normally not so busy and
Storing
the cellar and a tight level of control maintained at all times. The storage
1 The main storage area for spirits and red wine held at a dry and
for the general collection and preparation of orders for the various bars
refrigerated area of 50°F OO°C) for the storage of white and sparkling
wines.
when the turnover of kegs is slow as otherwise they may be stored at 55°-
60°F .
4 An area held at a temperature of 55°F for the storage of bottle beers and
soft drinks.
5 A totally separate area, from those above, for the storage of empty
the beverage storage area, not only because of' the returnable Value of
the crates and bottles, etc., but to prevent free access by bar staff when an
wines With an alcohol content of less than 16 per cent by volume are
storedon their SIdes, bottles of fortified wine, spirits and vintage parts are
stored Upright) on shelves ()r racks in the same order as on the standard
Cellar records
cellar, and posting data for the cellar man's bin cards. Whenever
stock and record all deliveries and issues made, the cards being fixed on
the shelves or racks against each beverage, the bin card numbers referring
to the same bin numbers as the wine list and originating from the standard
This provides a record of all daily deliveries to the cellar and the daily
issues of each beverage from the cellar to the various bars and should
cross check with the entries on the bin cards and the perpetual inventory
the separate types of beverages and of the quantities issued from the
inventory balance for each item. The information is obtained from the
and the daily beverage requisition notes from the different bars. When the
physical stocktaking of the cellar is undertaken, the physical stock take
bottles of weeping wines, bottles of wine with faulty corks, unfit barrels
bottles, soda syphons, etc. are charged for by the supplier against a
charged items to ensure that they are returned to the supplier and the
Hospitality book
Issuing of beverages should take place at set times during the day
example head barman, banqueting head waiter, etc. Ideally when the
items are required to allow the cellar staff plenty of time to assemble the
order together. Requisition notes are usually made in duplicate, one copy
being retained by the cellarman so that entries can be made to the cellar
records and then it is passed to the control or accounts office, while the
second copy is retained by {fie person who originated the requisition and
The pricing of issues for beverages is different from that for food
in that two prices are recorded, the cost price and the selling price. The
cost price is recorded to credit the cellar –account and for trading account
and balance sheet purposes. The selling price is recorded for control
purposes to measure the sales potential of a selling outlet using the basic
formula.
consumed
It should be noted that the above formula may be calculated for the
recorded sales,
drinks being sold or full bottle sales being made over the counter of a bar
STOCKTAKING OF BEVERAGES
1. To determine the total value of all beverages held in stock. This will
indicate if too much is held in stock and if it is in line with the financial
specific time with the book value of the stock which will have been
The value and volume of the closing stock are also checked against the
information from the perpetual inventory ledger cards for each beverage.
The stock take should highlight any differences and indicate the
The rate of stock turnover for beverages will vary from unit to unit
depending on such things as the size and type of the unit and its storage
An acceptable rate of turnover for a year is six, that is, the average stock
held is equal to two months' supply. When the desired rate of turnover is
turnover for the varying broad groups of beverages held (for example, red
wine, white wine, sparkling wine, spirits, liqueurs, beers and minerals), to
stock levels based on usage, estimated demand, case sizes, and delivery
times.
that this be done at the end of every trading period and before, if possible,
the beginning of the next period. This requires staff to work late at night
deliveries.
6. All deliveries entered on to the goods received report and credit notes
10 Cellar ledger and any other records kept to be up to date and accurate.
12 Check that all bottles are stamped with the establishment stamp and
are correct bottles for the particular bar. Check bottle disposal area
You should always choose your bar stock to suit your guests.
Young people often prefer the more exotic drinks, so you will need
various fruit juices and flavored liqueurs instead of the darker liquors
make, but that happen to almost every bar now and then. You can add
new liquors to your bar stock later, and should learn how to mix what you
A well stocked bar should have the following, but you should
consider the number and type of guests you expect before buying.
Gin (dry)
Vodka
Bourbon
Scotch whiskey
Rum (light)
Tequila
Beer (lager)
Cognac (or other brandy)
Different liqueurs:
Amaretto (almond)
Anisette (anise)
Benedictine (herbs)
Chambord (black-raspberry)
Chartreuse (herbs)
Curaçao (oranges)
Godiva (chocolate)
bits)
Kahlúa (coffee)
Kümmel (caraway)
Midori (melon)
Ouzo (anise)
Prunelle (plum)
and garnishes.
Club soda
Tonic water
Ginger ale
7-Up or Sprite
Cola
Juices:
Tomato juice
Orange juice
Pineapple juice
Cranberry juice
Grapefruit juice
Bitters
Grenadine
Maraschino liqueur
Worcestershire sauce
Tabasco sauce
Milk
Coffee
Heavy cream
Cherries (maraschino)
Cocktail onions
Objective
sold identify factors which affect the compilation of wine and drinks lists
factors for the purchasing, storage and control of wine and drinks The
These licenses govern the type of liquor which can be sold, the extent of
the market which can be served and the times of opening (or permitted
for infringement are applied, not only to the licensee or their staff, but
that brewer for the purchase of beer and possibly other drinlts. Managed
particular brewery.
who holds the licence is known as the licensee. Recently there has been
there has been the trial of a new National Licences’s Certificate and it is
likely that the local licensing committers, where the trials. Is likely to
brewery companies, pups chains and lesuire operation who have already
programmes.
the lists identify for the customer what is on offer the price of the item
occur scheme are in the keeping touch the style of operation. Ensuring
that the size and shape of he most mask considering design and legibility
of the lists which may include illustrations or a contents page. if the list is
spirits
liqueurs
beers including draught and packaged beers and reduced alcohol beers
cocktails
aperitifs
cups
spirits
wines
liqueurs
Wines are often listed by area, the white wines of one region first
followed by the red wines of that region. A more modem trend is to list
aD the white wines available area by area followed by the red wines
arranged in a similar way. This type of layout is often more useful to the
customer. However, in all wine lists sparkling wines. and therefore the
percentage, of the cost price to the cost of the drink in order to achieve a
predetermined percentage gross profit (gross profit =sales less the cost of
Rate of return here, the total costs of the business are determined
for a given business level and from this the percentage or the price
both what the customer is likely to pay as well as what others in similar
other than wine, it is usual to find that similar products will have the same
prices. This makes it easier for staff to remember prices and avoids each
between various items. This is to ensure that the selling prices are in line
with what the customer is likely to expect. Thus, lower-cost items such as
minerals tend to have a higher percentage of, the cost price added to them
For wines, the simple cost plus approach tends to be used as well
cost plus. This takes tile cost price of the wine, doubles it and then adds a
fixed amount. The difficulty with both the cost plus and formula
disproportionately higher selling price on the wine list and this does not
recognize that the gross profit cash contribution derives from the total
number of sales of an item multiplied by the cash profit that the item
provides. Thus, the most profitable item is the one that gives the highest
potential profit irrespective of the cost price of the wine. Prices in this
some cases a banding system is used where the fixed amount is increased
slightly the higher the cost price of the wine. With this approach, the
encourages sales.
BAR TERMS
Mixing
Always put the ice in the shaker first, and the liquor last. This is to ensure
that all ingredients are properly chilled by the ice when they are poured
over the ice, and by adding the liquor last you reduce the chance of
dilution.
Stirring
A drink that is stirred instead of shaken will retain its clarity and be
free of ice chips. Drinks based on clear liquors, like a Martini, should
always be stirred and not shaken (don't listen to James Bond when he
When stirring a cocktail you should stir it enough to mix the ingredients,
but not stir it too much. If you stir too much the ice will begin to dilute
the liquor. A general rule is that 10-15 stirs will be sufficient for proper
mixing.
Shaking
Instead of stirring, you can shake the drink. This will mix the
ingredients more than stirring, but will also result in a less clear drink.
Drinks that contain ingredients that are hard to mix, such as cream, fruit
Blending
Use an electric blender to mix fresh fruit, liquor, juices and ice
instead of using a shaker. Not too popular everywhere, but perfect for
impossible to mix.
Floating
separate layers that do not mix with the others. This will create a drink
layering.
demitasse spoon, holding it over or in the glass and slowly trickle the
as mint, smooth in the bottom of a glass. You can use a wooden muddler
that you buy in a bar supply store or buy a bar spoon with a muddler on
the end. It crushes the herbs, much as the back of a soup spoon might,
Frosting
To frost a glass, first dip it in water and then put it in the freezer for
half an hour or so. Also note that metal and silver mugs and cups will
Bar Measurements
English
Metric
Fifth = 4/5 Quart = 1/5 Gal. = 25.6 oz => 750 ml = 25.5 oz
Pint (pt) = 1/2 Quart = 16.0 oz => 500 ml = 17.0 oz
Half-Pint = 8.0 oz => 200 ml = 6.8 oz
Half-Gallon = 64.0 oz => 1750 ml = 59.7 oz
Quart = 32.0 oz => 1000 ml = 34.1 oz
A "shot glass" is usually 1.5 ounces, but sometimes 2 ounces with
a measuring line at 1.5 ounces. You can also buy (in US) "short shot"
glasses or "pony shots" which are 1 ounce. Pony shots are usually used
BAR FRAUDS
1. Short Ring - Under-ring the correct price of item and pocket the
difference.
2. Phantom Register - Extra register put in bar and items not rung
in on main register.
changes.
4. Claim a phooey walk-out. Keep money received from
customer.
6. Short Pour - Pour less than shot to cover "give away" liquor
costs.
pocketed.
14. Adding water (diluting) liquor to get more shots out of it.
15. Using lower priced liquor and charging for call brands.
20. Ringing food items on liquor key in order to cover high liquor
cost percentage.
costs.
28. Hitting "no sale" key to open register. Pulling money out later.
without suspicion.
34. Pouring wine by the glass and ringing in a bottle sale. (the sum
35. Not ringing in cocktail server sales and splitting the money.
any overages.
39. Using jiggers brought in from home that all smaller than
48. Carrying full bottles of liquor and beer to the dumpster with
the empties.
49. Free drinks to the cooks in exchange for food that is sold and
CONCLUSION
management starting from the layout of the bar, bar equipments, bar
I hope that this project would a useful guide for bar designers and
Namakkal.
S.GOPINATH
ACKNOWLEDGEMENT
Websites
1.