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Lesson 1: Bar Parts and Equipment: Unit I: Cleaning Bar Areas

This document defines bartending and classifies bar parts and equipment. It begins by defining bartending as the art of mixing and serving alcoholic beverages and providing good customer service. It then classifies the main parts of a bar - the front bar where customers order drinks, the back bar used for storage and display, and the under bar which contains equipment for drink preparation and is the "heart" of bar operations. The document lists the key components of each bar area, such as the bar table, rail, and glass rack for the front bar, and the pouring station, speed rail, and ice bin under the bar.

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407 views30 pages

Lesson 1: Bar Parts and Equipment: Unit I: Cleaning Bar Areas

This document defines bartending and classifies bar parts and equipment. It begins by defining bartending as the art of mixing and serving alcoholic beverages and providing good customer service. It then classifies the main parts of a bar - the front bar where customers order drinks, the back bar used for storage and display, and the under bar which contains equipment for drink preparation and is the "heart" of bar operations. The document lists the key components of each bar area, such as the bar table, rail, and glass rack for the front bar, and the pouring station, speed rail, and ice bin under the bar.

Uploaded by

Ave Mariae
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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UNIT I: CLEANING BAR AREAS

Lesson 1:
BAR PARTS AND EQUIPMENT
LEARNING OBJECTIVES:

AT THE END OF THIS LESSON YOU ARE


EXPECTED TO:
1. DEFINE BARTENDING
2. CLASSIFY THE BAR SURFACES AND
EQUIPMENT.
What is
Bartending?
Bartending
Is an ancient practice that can trace its roots back to
the Greek and Roman eras.
It is the art of mixing wines and spirits, drinks,
preparation, beverage, service and good customer
relations.
Definition of Terms
• Bar is a commercial establishment or area within an
establishment where beverages, generally alcoholic are
sold
• Back Bar is the part of the bar wherein it serves as the
display area and storage area. and served to the guests
• Bar Die is the part of the bar that separates the bartender
and the guests have direct contact.
• Service Bar is considered as the main bar; it is where all
the stocks are located.
• Under Bar is considered as the heart of the bar operation.
The elements in determining the placement,
size, and shape of the bar:

1. The element of décor,


2. The element of function
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
primary concerns are layout and décor.

The working areas, where the drinks are poured 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. Projected volume of business.
3. Space and equipment needed to serve the
drinks.
Parts of the Bar
A 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 drinks and where the drinks are
served.
Parts of the front bar:
• Bar table
• Rail
• Bar die
• Glass rack
• Arm rest
• Foot rest
• Pick up station
BACK BAR

Functions:
• For storage
• For display
UNDER BAR

Considered as the heart of the entire


beverage operation.
Parts of the under bar:
• Pouring station
• Speed rail
• Ice bin
• Bottle wells
• Handk sink
• Drainboard
• Glass sink
Thank you!
CREDITS: This presentation template was created by Slidesgo, including icons by Flaticon,
and infographics & images by Freepik

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