1. โฃ 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 avail
sometimes limited
snacks only.
able is
to
1
2. โฃ Mini bar: Its usually a small refrigerator with a
stock of liquor, soda, water and ice.
โฃ 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
area.
โฃ Mocktail bar: A bar which has a specialty of
serving mocktails only.
โฃ Swim bar: Bar usually situated at the swimming
pool in a hotel.
โฃ Mobile bar: A compact movable bar, but with a
limited stocks of beverages on offer.
2
4. PARTS/SECTIONS OF A BAR
4
A bar is made up of three parts: the front bar, the back bar, and the
under bar.
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 barโs
logo, funny signs, ๏ฌyers 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.
5. There are certain essentials necessary in planning of bar.
These factors should be given prime consideration while
planning for a bar.
5
Siting- A major factor. The position chosen should achieve the greatest possible
sales.
Area- Sufficient are or space is needed to work and move about. There should
be a minimum of 1 m ( 3โ3โ) 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 doesnโt 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
machines
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. 20โ).
6. Main items
โฃ Cocktail shakers
โฃ Boston shakers
โฃ Mixing glass
โฃ Strainer
โฃ Bar spoon
โฃ Bar
liquidiser/blender
โฃ Drink mixer
6
7. โฃ Assorted glasses
โฃ Ice buckets and stands
โฃ Wine baskets
โฃ Water jugs
โฃ Assorted bitters
โฃ Cutting board and knife
โฃ Coasters
โฃ Refrigerator
โฃ Cork extractor
โฃ Soda syphons
โฃ Sugars
โฃ Sink unit
โฃ Glass washing machine
โฃ Spirit measures
โฃ Cooling trays
โฃ Bottle openers
โฃ Ice crushing machine
โฃ Ice pick
โฃ Ice making machine
7
โขIce making machine
โขDrinking straws
โขCocktail sticks
โขCarafes
โขWine and cocktail lists
โขGlass cloths, napkins, service cloths
โขSmall ice buckets and tongs
โขMuslin and funnel
โขLemon squeezing machine
โขSwizzle sticks
โขStrainer and funnel
โขService salvers
โขWine knife and cigar cutters
โขBin