WELCOME HOSPITALITY MANAGEMENT

STUDENTS!
BAR SERVICE OPERATIONS
AND MANAGEMENT
(BARTENDING)
INSTRUCTOR: MS. KATHERINE M. BALBIDO
PERFORMANCE TASK in
BARTENDING NC II
• WRITTEN EXAM
• WINE PRESENTATION
• PREPARED ALCOHOLIC AND NON ACOHOLIC
DRINKS
• ORAL QUESTIONING
TOOLS EQUIPMENT AND MATERIALS NEEDE FOR
FACE TO FACE TRAINING PROGRAM IN BARTENDING
NC II
• JUICER • ICE SCOOPER
• BAR SPOON
• SHOT GLASS
• BAR KNIFE • MARGARITA GLASS
• ICE BUCKET
• CHOPPING • HIGH BALL GLASS • ICE TONG
BOARD • COLLINS GLASS • DRAINING
• BRANDY SIFTER
• JIGGER • PILSNER GLASS BOARD
• SHAKER • OLD FASHION GLASS • BAR SERVICE
• PITCHER TRAY
• GARNISH • BAR CADDY
• WINE STOPPER • BLENDER
EXAMPLES OF LIQOURS/SPIRITS
• GIN • GALLANO
• GRENADINE SYRUP
• KHALUA
• VODKA
• BLUE CARACIO
• TEQUILA • CREAM DE BANANES
• WHISKY • CRÈME DE MENTHE
• TRIPLE SEC
• RUM • CAMPARI BITTERS
• BRANDY • ANGOSTURA BTTERS
• DRY VERMOUTH
“LIQOUR AND LIQUEUR”
INTRODUCTION TO BARTENDING
CONCEPT OF BARTENDING
It is the art of mixing alcohol, spirits and wine, drink
preparation, beverage services, merchandising and good
customer relationship.
It is consider as one of the most interesting profession
because:

It entails accuracy in the measurement of various wines and

spirits; It provides a through knowledge regarding bar
personnel management;

Prepares bartender to produce the best expected drink served

or requested by the guest.
INTRODUCTION TO BARTENDING
MIXOLOGY
Is the art of following a
recipe or formula to
produce a standard and
consistent drink according
to specification
 HISTORY OF BARTENDING
Bartending is an ancient practice that can trace
its roots back to the Greek and Roman eras.
When you hire a bartender to serve at your
next party, he or she will rely on centuries of
traditions in order to craft the perfect cocktails
for your guests. The history of bartending can
shed some light on the important role that
bartenders play in our society. Here is a quick
look back at some of the highlights in the
history of bartending throughout the ages.
Bartending during the Prohibition Era

After the rise of the cocktail in the early 20th

century, Americans were faced with prohibition
laws from the Federal government. However,
bartending culture remained alive throughout
prohibition. Working in underground
speakeasies, bartenders continued to provide
their patrons with delicious cocktails. In fact,
familiar cocktails, such as the gin and tonic,
were invented during the Prohibition Era.
Bartending in Modern Times

Bartending remains a notable profession to this

very day. After prohibition was overturned,
many bars and cocktail lounges opened up
across the United States. Bartending schools
were opened so that bartenders were able to
produce consistently delicious beverages.
When you hire a bartender for your next party,
you can rest assured that you will receive
delicious drinks from a highly trained and
experienced professional.
Work Responsibility

Bartending isWhen
providing
Always acknowledge a guest if you
excellent A good
service to bartender greets the
providing service to a patron the
guest that enters the bar.are
A busy
good with
customer
bartender
bartender should always maintain a is another
with order
respect or
and smile.
one who is always ready
cheerful andguest.
to greet
kind Let them
a guest,
Accomodates
attitude, beingknow,
able to
to"you'll
their be
needs and
accommodate to their needs and serve them
quickly
with respect and takeright with
a guest's
professionalism.
them.
tries
order, Therethethem
toprepare
make should happy
be with
no empty
order and complete good
the bottles/glasses a etc. leftcan also
service.inBartender
transaction
timing manner
on that's
tablesprecise.
get Approach
orquick
counters for money
and big an by
the guest asextended
they enter the entry to your
impressing their dishes
period. Wash as good
guest with
establishment and greet with a smile.
you go, do not let them
techniques stack up as
and jiggles.
it looks dirty and unorganized.
There are few steps a bartender should follow so as to maintain a good environment in the hotel and bar.

1. Greet your guest with a smile

2. Prepare them to order
3. Offer service with a smile
4. Prepare orders
5. Complete transaction
6. Check back on customer in timely
manner
7. Say farewell to customer
 CAREER OPPORTUNITIES
Hard work, Successful bartenders must be able
to establish instant It’s notwith
rapport an easy job nor a
responsibility, multiple customers,consistently
memorize well-paying
creativity, and recipes for hundreds of cocktails and
one, but it can open the
even dream up new creations of
personality— doorthe bar to
their own—all while keeping other
bartending involves opportunities
area clean, organized and stocked for if you’re
a lot more than just business.
willing to put in the time.
serving drinks to
patrons.
 Consider these five jobs you’re likely qualified for after spending a
few years as a bartender.
If you have an entrepreneurial spirit and want
to start your own business, you might consider
1 Brand Sales Representative establishing yourself as a cocktail caterer. Much
like food caterers, these professionals are hired
to work during corporate events, weddings, and
other special occasions. Depending on the
client, they may provide a simple beer and
wine bar, a fully stocked cocktail bar, or craft
signature creations specifically for the event.
Some cocktail caterers branch out into full-
service cocktail party catering and event design
as well.
 Consider these five jobs you’re likely qualified for after spending a
few years as a bartender.
Brand sales representatives work directly
with liquor producers—from breweries and
2 Cocktail Caterer distilleries to wineries. These professionals are
generally responsible for working with the
company’s distributors to ensure orders are
received and filled correctly as well as helping
to develop the company’s presence at
restaurants, bars and liquor stores. This
includes working with wholesaler
representatives, communicating promotions,
and conducting wait staff/bartender education
events and beer tastings
 Consider these five jobs you’re likely qualified for after spending a
few years as a bartender.
After you’ve learned everything you can as a
bartender—both out front and behind the
3 General Manager scenes—you may find yourself qualified to
become a bar or restaurant general manager.
General managers direct and oversee all bar
and/or restaurant operations including hiring
staff, managing staff, setting product and
service standards, maintaining operating
efficiency and more.
 Consider these five jobs you’re likely qualified for after spending a
few years as a bartender.
Liquor sales representatives work for liquor
distributors whose client portfolios include
4 Liquor Sales Representative breweries, distilleries and wineries. These
professionals are generally assigned a
geographical territory and expected to sell
products from the company’s portfolio to bars,
restaurants, liquor stores and other retailers
within it. Their duties may include meeting
sales goals, completing sales-related reports,
making sales presentations, analyzing sales
trends, and investigating customer concerns
and complaints.
 Consider these five jobs you’re likely qualified for after spending a
few years as a bartender.
Merchandisers generally work for liquor
distributors. They are responsible for visiting
5 Wine and Spirits Merchandiser retail accounts to ensure the distributor’s
products are displayed effectively, inventory
levels are adequate, and the brands are
represented positively. These professionals may
build displays and stock shelves and coolers
after deliveries are made as well as check
product dates and rotate it as necessary. No
formal education is required for most
merchandiser positions
 “Blood Alcohol Concentration of
customer & hygiene procedure and
risk”
Here are 4 of the strongest liquors in the
world.

1. Polmos Spirytus
Rektyfikowany Vodka
Proof: 192
(96% alcohol by
volume)
Made In: Poland
Here are 4 of the strongest liquors in the
world.

2. Proof: 190 (95%

alcohol by volume)
Made In: United
States
Here are 4 of the strongest liquors in the
world.

3.Hapsburg Absinthe
XC
Proof: 179 (89.9%
alcohol by volume)
Made In: Italy
Here are 4 of the strongest liquors in the
world.

4. Balkan 176
Vodka
Proof: 176 (88%
alcohol by volume)
Made In: Serbia
Factors affecting the BAC

The more a person drinks,person

A smaller the will havewith
A person a an empty
higher their BAC,higher
however,
BAC two than
stomacha larger
will reach a higher
people who drink the samefor
person amount
theBAC samesooner
amountthan someone
of alcohol mightof register quite
alcohol consumed,
who has because
just eaten a meal,
different BACs. This
the is due is
alcohol to concentrated
a
because foodinin the stomach
variety of factorsa smaller
including
bodybodymass.
slows the rate at which alcohol
size, whether or not they have passes into the bloodstream.
eaten recently, percentage of body However, eating before
fat, whether they are male or drinking does not prevent
female and whether or not they intoxication.
have drunk before.
“HYGIENE AND SANITATION”
OBSERVING WORKPLACE HYGIENE
PROCEDURES The responsibility of management and staff
to protect the public from food borne illness is
Sanitation fundamental. A food borne illness is simply a
disease that is carried, or transmitted, to a
human by food. Throughout your training you
will receive information on proper
temperatures of food storage and serving, as
well as cleanliness standards, proper use of
chemical cleaning and disinfectant products. It
is our aim to rum the bar to the highest
standards of cleanliness and sanitation for the
benefit of our customers and employees.
 OBSERVING WORKPLACE HYGIENE
PROCEDURES In addition to a clean and sanitary
environment a Bar should provides a safe
Safety environment. One of our goals here at the bar
is to operate an accident free zone. A safe bar
takes teamwork and effort on everyone’s part.
Everyone who works with cleaning chemicals
will receive training on the use of those
products. You will also be taught the correct
use of any electrical equipment
Here is a list of guidelines to follow for safety and sanitation.
•Keep hot foods hot and cold foods cold.
•Handle frozen foods quickly during delivery, and put
refrigerated and frozen food away as fast as possible.
Major Cause Of Food Borne Illness •Sloppy personal hygiene standards will not be tolerated.
• Do not prepare food a day or more before serving.
• Do not serve food that is not completely cooked.

• Thaw food in refrigerator, microwave or under running

water for not more than 2 hours, followed by
immediately cooking.
• Avoid preparing food in advance, unless absolutely
necessary.
• Inspect food thoroughly for freshness and
wholesomeness upon receipt, cooking and serving.
• Only use sanitized tables and work surfaces.
Always Wash Your Hands When

•Smoke, eat, use there restroom; touch money, raw

foods or your face, hair or skin; cough, sneeze or blow
your nose. (Including Vape)
•Comb your hair, handle anything dirty
•Before and after your break.
Keep Insects And Animals Out By

•Keeping doors closed

•Taking garbage out frequently and keeping garbage
areas clean.
• Report any holes where an animal can enter.
• Do not provide a free meal for animals.
Handle Ice And Tableware Properly

• Use clean scoop or tongs to pick up ice; do not

use hands or glass
• Store tongs or ice scoop in a clean container
•Do not store any food or beverage in the main
ice well
Avoid Cross Contamination From one Food Item To Another

•Keep separate cutting board for raw and cooked

foods.
• Never mix leftovers with fresh food.
• Store raw meats, poultry and fish on the lower racks.
• Sanitize thermometer after each use
What Are the Hygiene Risks in The Bar?

• For many, the bar is a safe zone. Free from risks

of bacterial contamination and general food
safety. Unfortunately, this is simply not the case.
Although limited and to a lesser degree than the
kitchen. The risks in the bar is much the same as
the kitchen.
What are the risks in the bar?

• The bar handles dairy in the form of milk and cream. Water in the
form of ice and the bar is also popular for cocktails
• In itself, the mix that goes into making cocktails have a high sugar
content and obviously alcohol. These, through the manufacturing
process, are not high-risk items and very rarely show bacterial
contamination
• However, the percentage of alcohol as well as the sugar content is not
high enough to kill bacteria that have resulted from cross-
contamination.
 We all realize that the bar does
Cleaning
need to be cleaned, mostly to
prevent and minimize stale alcohol
odors. However, there are high-risk
equipment in the bar.
Equipment such Cleaning • Blenders
• Milkshake mixers
• Juice dispensers
• Draught taps
• Ice scoops and basins
 As mentioned, although bar staff are not
Personal Hygiene exposed to dangerous bacteria in the
normal course of their job. There is a need
for clean hands. Exposure to the refuse bin,
dirty cloths and countertops are areas that
encourage the growth of germs. At the
very least, a hand sanitizer is needed in the
bar for staff to sterilize their hands during
service.
 In general, we find that milk, cream and
Storage juices are often left uncovered in the fridge
and therefore exposed to the open
environment. This means that these
beverages expire a lot faster, and allow the
opportunity for cross-contamination. There
are also a number of syrups are often left
out after opening, and as per the supplier
labels actually need to be refrigerated.
 Fridge temperature also plays a part in the
Temperature Control hygiene of the bar, and keeping fridges
running optimally is not just important for
beer temperatures. Milk and creams are
also left out due to the busy conditions of
the bar. And as mentioned above,
milkshake and cocktail syrups are also
incorrectly left out.
.
 The idea of lemons and other fresh fruits that are
Food Handling increasingly being added to beverages being risk-free
is also a concern. The bar is usually responsible for
preparing and storing these items, usually with a knife
and cutting board that is never submitted for cleaning
in the kitchen, and if so, usually at the end of a shift or
every other day. This creates a dangerous
environment for germs to grow. Needless to say,
lemons are not able to kill bacteria, despite their
natural anti-microbial properties. All foods are prone
to contamination.
Let’s Review 