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It is a licensed place where
drinking of alcoholic
beverages is allowed . A
large counter with show
window containing bottles
and glasses form the centre
of attraction. Large stools
or comfortable seating
arrangements are also
provided. Service is formal
but the food available is
DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
sometimes limited to
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: firstname.lastname@example.org , email@example.com
Mini bar: Its usually a small refrigerator with a
stock of liquor, soda, water and ice.
Dispense bar: Any bar situated within a F & B
service area that dispenses wine, spirits, cocktails,
or any other alcoholic drink which are to be served
to customers consuming meal or using a lounge
Mocktail bar: A bar which has a specialty of
serving mocktails only.
Swim bar: Bar usually situated at the swimming
pool in a hotel.
Mobile bar: A compact movable bar, but with a
limited stocks of beverages on offer.
PARTS/SECTIONS OF A BAR
A bar is made up of three parts: the front bar, the back bar, and the
The Front Bar. The front bar is the customer area, where drinks are
ordered and served.
The Back bar. The back bar has a dual function: as a decorative
display area and as a hard-working storage space. It speaks volumes
about a bar operation. It conveys an image of the establishment and
showcases the kinds of beverages a patron can expect to be served
there. It stimulates conversation, displays the wares, and can be used
to post information, including prices, drink specials, the bar’s
logo, funny signs, ﬂyers etc.
The under bar . It is where most of the equipment and supplies for
the products being sold are arranged compactly and efficiently, to
facilitate speed of service.
There are certain essentials necessary in planning of bar.
These factors should be given prime consideration while
planning for a bar.
Siting- A major factor. The position chosen should achieve the greatest possible
Area- Sufficient are or space is needed to work and move about. There should
be a minimum of 1 m ( 3’3”) from the back of the counter to the storage
shelves and display cabinets at the rear of the bar.
Layout- Careful consideration must be given in the initial planning, to the
layout of the bar. Adequate storage must be provided (shelves, cupboards,
racks) for all the stock required and equipment listed. Everything should be
easily to hand so that the bar staff doesn’t haven to move about more than
necessary to provide quick and efficient service.
Plumbing and power- cold and hot running water is essential for cleaning of
glassware. Power is required for cooling trays, refrigerators and ice making
Safety and hygiene- Materials used in the make-up of bar should be hygienic
and safe. Non slip flooring is one of them. Bar top should be hard wearing,
easy to wipe and without sharp edges. Height of bar top should be of
appropriate height (app. 1 m) and depth (app. 20”).
Ice buckets and stands
Cutting board and knife
Glass washing machine
Ice crushing machine
Ice making machine
•Ice making machine
•Wine and cocktail lists
•Glass cloths, napkins, service cloths
•Small ice buckets and tongs
•Muslin and funnel
•Lemon squeezing machine
•Strainer and funnel
•Wine knife and cigar cutters