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Bartending Presentation

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Bartending Presentation

  1. 1. ar Service Management and Control Preparedby: AbeKing C. DelaCruz
  2. 2. BARTENDING •It is the art of mixing wines and spirits, drinks, preparation, beverage, service and good costumer relations.
  3. 3. THE BAR Is one avenue for this purpose as it provides a cozy place for relaxation where customers can chat with friends, enjoy a service of their favorite drinks, listen to music or watch a live entertainment. The word’’ BAR’’ refers the place where drinks are prepared or mixed and serve to the customers.
  4. 4. PARTS OF THE BAR FRONT BAR – is where the guest sit and drink. It is the meeting point for the customers and the bartenders where the customer order for their drinks and are served by the bartenders. The front bar should be functional and have adequate space for pouring the drinks and serving them. BACK BAR – is comprised of the shelving on top, where premium liquors are displayed, and cabinet underneath, where reserve liquor bottles are restored. UNDER BAR – is the array of equipment installed on the rear underside of the bar.
  5. 5. TYPES OF BAR AN ENTERTAINMENT BAR OR COCKTAIL BAR – a bar designed to provide special entertainment like a live band, a “sing along’’ videoke, or live entertainment done by known singers, dancers and comedians. It serves high quality alcoholic and non-alcoholic drinks including cocktails or mixed drinks. COFFEE BAR – has become a phenomenon nowadays as the place not only serve high quality but also designed to be an ideal venue for a chat with friends for
  6. 6. STAND UP BAR – is simply a bar counter inside a food outlet were drink orders are prepared. Drink order are endorsed to the bar and they are picked up by serves to be customer’s tables. MOBILE OR PORTABLE BAR – refers to the bar is movable and can be transferred from one place to other .It is usually used for parties and for specials function such as banquet and catering.
  7. 7. ALCOHOL INTOXICATION -(Also known as drunkenness or inebriation) Alcohol intoxication include euphoria, flushed skin, muscle coordination (ataxia), decision- making ability (potentially leading to violent or erratic behavior) as well as nausea or vomiting, chemical irritation of the gastric mucosa, and sufficiently high levels of blood-borne alcohol will cause coma and death from the depressive effects of alcohol upon the central nervous system.
  8. 8. BARTENDER Prepares/mixes alcoholic and non- alcoholic beverages according to prescribed standards. Bartenders also usually maintain the supplies and inventory and the proper set up of the bar.
  9. 9. BAR BOY Acts as a runner and helper in the bar. BAR WAITER Take and serve beverages and other orders according to prescribed
  10. 10. BAR RECEPTIONIST and greets costumers at the entrance and escort them to their tables.
  11. 11. BAR MANAGER Plans, direct, monitors the set-up and delivery of service in the bar, insuring the service standards are consistently complied with.
  12. 12. LCOHOLC AND NON ALCOHOLICBEVERAGES
  13. 13. ALCOHOLIC BEVERAGE Is any potable (drinkable) liquid containing ethyl alcohol. It is a mixing of beverage with alcoholic content.
  14. 14. Alcoholic beverage s consist of: Wines Spirits Liquor Beer
  15. 15. WINES This is an alcoholic beverage that is produced from a partial or complete fermentation of the juice of fresh ripe grapes. Wines are classified as Natural Wines, Aromatic Wines, Fortified Wines and Sparkling Wines.
  16. 16. STILL OR NATURAL WINES Sometimes referred to as table wines. They are called natural or still wine because they are produced out of natural fermentation. Grapes are squeezed and fermented naturally without anything added to it. They are classified as follows: • Red Wine – Cabernet, Merlot, Bebera • White Wine – Chardonnay, Chablis
  17. 17. AROMATIC WINES Are made in the same way as the natural wines but during fermentation, aromatics are added. AROMATIC WINES INCLUDE: Vermouths Wine Aperitif – Dubbonet
  18. 18. VERMOUTH SThis name of wine comes from German word “Wennut” (wormwood or Artemisia). These are classified as: Dry Vermouth – it has the essence of lemon dry variety Sweet Vermouth – this is deeply aromatized wine that is heavier in base, pungent and richly flavored. It has a sweet after taste that is obtained by adding caramel during its production. Bianco – it has a bitter-sweet after taste. Its flavor enriched
  19. 19. FORTIFIED WINES Are sparked with brandy or neutral spirits. They last longer inasmuch as they contain brandy which is popular stabilizing preservatives. The method of making fortified wine is called solera system, which mean adding old wine to a young wine.
  20. 20. SPARLING WINES Considered the king of all beverages. Its quality is perfected by a second fermentation in the bottle. It is also called carbonated champagne were shall be serve similar to white wines with a few exceptions in the procedure.
  21. 21. WINE VINTAGE The vintage refers to the years where grapes were grown and harvested from the production of the wine. DECANTING WINE Decanting wines applied to old wines for the purpose of eliminating sediments that have accumulated inside the bottle. TOAST Whenever a person is honored with a toast, he never drinks his glass until all have drunk.
  22. 22. SEVEN S’s OF WINE TASTING See Swirl Smell Sip Savor Spit/Swallow Score
  23. 23. THE ANATOMY OF WINE Vintage Year Name of Wine Volume Produc er Country of Origin Type of Wine Descriptive Information Alcohol Content
  24. 24. SPIRITS Spirits are alcoholic beverages that are obtained by distillation, after their fermentation from vegetables, grains, plants and other substances which are sugar or starch bound.
  25. 25. Types of Spirits Whisky Rum Vodka Brandy Tequila Gin
  26. 26. WHISKY Is a general name for liquors of not less than 80% proof, distilled from mash grains. It is one of the most popular. Example: Scotch Whisky Canadian Whisky Japanese Whisky Bourbon Whisky Tennesy Whisky Irish Whisky
  27. 27. RUM Is produced in most tropical countries because it is distilled from sugar cane and molasses, a by-product of manufactured sugar. Three main types of Rum White Rum – Tanduay Rum, Ronrico White, Bacardi White Gold Rum – Tanduay Gold, Ronrico Gold, Bacardi Gold Dark or Black Rum – Tanduay Dark, Ronrico Dark, Bacardi Dark
  28. 28. VODKA Is derived from the Russian word “Voda” which means water. This type of spirit is made from potatoes. Some vodkas are flavored and they are classified as compounded spirit. Example of flavors: Herbs Peel Pepper Lemon Fruits
  29. 29. BRANDY Distilled from fermented juice of ripe grapes or other fruits. Labels of Brandy (3 stars) – 18 moths, VS – 8 months VSOP – 4 ½ years Extra Vielle – (extra superior) 5 ½ years XO – 25-30 years, LOUI XIII – 100 years
  30. 30. TEQUILA Distilled from the fermented sap of the maguey plant from mexico. GIN A spirit flavored with juniper berries.
  31. 31. LIQUOR/LIQUEUR LIQUOR - Is an alcoholic beverage made of grains or other plants which is fermented into a potent drink. Examples: Spirit Beverages LIQUEUR- Are sweetened spirits with various flavors, oils, and extracts. Examples: Baileys, Kahlua, Triple Sec, Crème de Cacao, etc.
  32. 32. BEER Is also known as “malt beverage” and associated with ales, malted grains (usually barley), hops and yeast.
  33. 33. INGREDIENTS USED FOR BEER MAKING WATER - To make good quality beer. MALT – Is actually barley that has been placed in water then allowed to sprouts. HOPS - The hops that given beer is characteristics suggestion of bitterness are the blooms of the female half vines. YEAST – Causes fermentation converting sugar into alcohol. In a bottle-conditioned beer, yeast is added just before the beer is sealed is in the bottles, allowing it to
  34. 34. TYPES OF BEER • Ale – a strong beer with very high alcohol content. It is high fermented and tastes a little bitter and hoppy. • Bitter – like ale it has high alcohol content but with the bitter- sweet taste. • Bock – it is dark and slightly sweet lager that is brewed from caramelized malt. • Ice – a beer that is brewed a cooler temperatures and then chilled below freezing point, forming crystals. Then it is filtered to produce smoother but strong beer with higher alcohol content.
  35. 35. • Lager – is a bottom-fermented beer stored as low temperatures for a long period of time usually in several months. • Light – beer is lighter in alcohol content and with lower calories • Pilsner-is a light, hoppy and dry lager • Stout-an ale produced from heavily roasted barley. It is darker in color and has a bitter flavor.
  36. 36. NON ALCOHOLIC BEVERAGES It is alcohol free and non- alcoholic versions of some alcoholic beverages. This are available in bars include water, soda and carbonated drinks, juices, coffee and flavors. MOCKTAIL It is a mixing of beverages without alcoholic content.
  37. 37. WATER – forms the basis for all beverages both non-alcoholic and alcoholic. One of the most salable water sold in bars and food outlets is the mineral water. SODA AND CABONATED DRINKS – include soft drinks either in a bottle or in a can. Locally called soft drink.
  38. 38. JUICES – are obtained from juice of extract of fresh fruits. They contain natural vitamins such as citric and malic acid. COFFEE – is a drink prepared out of beans.
  39. 39. BASIC COFFEE PREPARATIONS ESPRESSO – served in a shot or shots of espresso. This is said to be more flavorful than brewed coffee and its preparation is more complex. LATTE – is an espresso mixed with steamed milk. To prepare latte, extract the shot and pour them into a coffee cup. Pour milk so that it mixes with the espresso.
  40. 40. CAPPUCCINO – espresso capped with milk foam. It is either classic or dry. To prepare a cappuccino, extract the espresso and put it in a glass. Foam the milk. Layer the foam over the espresso. MOCHA – espresso with chocolate steamed into the milk. To prepare mocha, extract a shot of espresso.
  41. 41. TYPES OF DRINKS ACCORDING TO METHOD OF PREPARATION STRAIGHT SHOTS – means once an ounce of liquor served “up”. ROCK DRINKS – is a straight liquor or combination of liquors served with ice. HIGHBALL DRINKS – the basic mixed drinks can be referred to as highball drink and served in a highball glass. TALL DRINKS – any drink requested “tall” is served in a highball glass.
  42. 42. STIRRED DRINKS – are prepared such that the ingredients are first chilled by being stirred in a mixing glass with cubed ice. BLENDED DRINKS – in this type or preparation, the drinks are prepared in a blender when a heavy thick mixture is desired. SHAKEN DRINKS – these drinks are shaken with a cocktail shaker with ice. BUILT IN DRINKS – applies to drinks which are altogether poured in a glass but not allowed to blend or mix.
  43. 43. AR SET UP AND SERVICE
  44. 44. BASIC PREPARATION FOR BAR SET-UP Check the cleanliness and condition of the following: Bar counter Bar storage area Bar tools Check the bar station Available stocks against the par stock list Make a requisition to replenish stocks Re-stock the bar station, insure that the bar are clean and properly arranged.
  45. 45. Before opening the bar, see to it that: Beers, juices, and other perishable items are refrigerated. Glasses and other equipment are clean and ready. Fruits for garnishing are ready. Ice in ice bins is available. Alcoholic beverages are properly displayed. Bar is clean and properly set-up.
  46. 46. SEQUENCE OF THE BAR SET- UP Open the bar Refrigerate beer, juices and perishable items Clean glasses and other equipment Prepare fruits for garnishing Prepare ice in ice bins Displays alcoholic beverages Clean the whole bar area Set-up the bar counter
  47. 47. THEART OF MIXING DRINKS
  48. 48. MIXOLOGY It is the art or skill in preparing mixed drinks.
  49. 49. METHODS OF MIXING BUILD – this means to pour the necessary ingredients into a suitable glass without any premixing, adding ingredients one at a time. STIR – mix the necessary ingredients together by stirring briskly with ice in glass and then straining it into a glass. SHAKE – pouring all ingredients into a cocktail shaker with ice then shaking it briskly for few seconds. BLEND – blending all necessary ingredients are poured over an electric blender, along with crushed ice.
  50. 50. COCKTAIL It is a type of mixed drink. Is consist of base liquor, a modifying ingredient and a special flavoring or coloring agent. A mixed drink with out base liquor or alcohol is called Mocktail.
  51. 51. COMPONENTS OF COCKTAIL BASE LIQUOR – usually consist of spirits (gin, vodka, tequila, rum, whisky, brandy) and some wines. MODIFIERS – include liqueurs, syrup, juice, milk cream, and other mixes like soda, lemonade and colas. FLAVORING OR COLORING AGENT – complement the modifying agents. Among these are syrups, eggs, almond extract etc. They are usually used in minimal amount like a dash.
  52. 52. Garnish – it enhances the presentation of the drink. Among of the ones used are fruits, vegetables, picks and other accessories.

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