DESINGED BY Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 

THE BAR BUSINESS

• A Brief Introduction To Alcohol

• An Eye Towards The • Future

A Brief Introduction To Alcohol

• Alcohol- defined as a volatile, flammable, colorless liquid

• Basic Source: sugar--> carbohydrate

• Alcoholic Beverages: any beverage in potable form having 0.5% to 75.5% of C2H5OH(ethyl alcohol) by volume is known as alcoholic beverage

•Alcoholic Strength:OIML (European)

Sikes Scale(U.K. Old Scale)

American Scale

An Eye Towards The Future…

• Higher Consumption Allover the World

• Shift of Liquor Trends

• More licenses turnover

Types Of Ownership Of A Bar

• Sole Ownership

• Partnership

• Corporation

• Franchisee

Types Of Bars• Public or Front Bar• Lounge or Saloon Bars• Foyer Bars• Cocktail Bars• Club Bars• Night Club Bars• Dispense Bars• Wine Bars• Mini Bars• Bottle Shops• Types of Spirit Bars

PLANNING A BAR

• FRONT BAR:AreaLayoutPlumbing & PowerSafety & HygieneLocationRefrigerated CabinetsStorageFlooring

• SERVICE BAR:If Out of Public Sign:

no back workspace required

Working Space Between the service bar & the back wall line—at least 10 feet

Provision For Extra Space

Checklist For Setting Up a Bar• Target Clientele• Service To Be Offered• Overall Theme/Concept• Other Hotel Bars With Which to Compete• Projected Volume of Business• Size & Shape of Bar Arrangement• Activities in the Bar Area• Relationship of bar section with restaurants & other

service area• Décor, equipments, furniture & fittings should be

considered• Licensing Regulations & Budget Limit

Bar Clientele

• What are customers?

• What customers expect?

• What loses customers?

• Reading the customers

• New arrivals

• Regular Customers

• Overseas visitors

Designing The Bar Environment

• Atmosphere

• Layout

• Seating

• Working with local building, health, & fire department

Equipments In A Bar• Introduction• Major Equipments:The Beer Panel

Sinks The Post Mix The Refrigerator Ice machines Glassware Espresso Coffee Machine The Cash Register Blenders Spirit Dispensers Bar Utensils

• Checklist for Bar Equipment

Consumable Supplies

• What are the consumables in a bar?

• Checklist for consumable supplies

Glassware

• The Right Glass

• Types of Glasses: Beer Glasses Wine Glasses Champagne Glasses Sherry Glasses Cocktail Glasses

• Other Glasses Brandy glasses Liquor Glasses

Storing & Handling Glasses

• Care of Glasses– How?

• Washing Glasses

• Drying Glasses

• Chilling Glasses

• Polishing Glasses

Stock Control

• What is it?

• Why is it essential?

• Objectives of Stock Control

• Types of Inventory:• ABC Technique

• Perpetual Inventory

• Monthly Stock Taking

• Inventory Turnover

• Method of Stock Taking:• Bin Cards and Computers

• Bar Code System

Purchasing of Liquor

• Standard purchasing procedure

• Requirement of beverage

• Call Brands

• Pouring Brands

• Beverage Receiving & its objectives

Beverage Storing

• Introduction• Important Instructions in Storing• Serving Temperatures• Types of Storing

CellarsRefrigeration Systems--refrigerated cabinets, cool room

refrigeration, refrigerantsCooling SystemsChilled water systemsIce bank Systems

Bar Personnel

Job descriptionThe Bar tender as a sales personSelling TechniquesPointers for effective sellingGuidelines for bar attendantsConversations, telephone calls, accidents,

complaints

The Laws & The Bar Attendants

The Liquor Laws Underage drinkers Intoxicated persons Measures Smoking Glasses Sales of bottles Drip trays Refusal Service—Do’s & Don’ts The Standard Drink Rules of the house

Hygiene & Health Associated with Bars

• Personal Hygiene

• Other Rules for personal hygiene

• Equipment & Cross Contamination

• Aids—It’s spread & precaution

Operating Bulk Beverage Dispensing Systems

• The Beer Reticulation System: Tapping Kegs Party Kegs

• Setting Up The System: Procedure for Integrated spear kegs Replacing empty kegs Flushing the system– end of trading, cool roof,

& cold cellars

Entertainment

• Games

• T.V. & Videos

• Sound & Video System

• DJ Systems– Hiring & Working

• Lighting System

• Live Entertainment

OPERATIONS

• The Cash & Carry System

• Credit Cards

• Computer Systems

• Personal & Traveller’s Cheque

• Daily Operations

FOOD SERVICE

• Packaged Snacks

• Light Bites

• Catered Food

• The Raw Seafood

• The Baked & Grilled Items

BAR FRAUDS

• Definition

• Various kinds of frauds

• Prevention of fraudsDESINGED BY Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com