mgt 4,5.doc.docx · web viewthere is a small group of cocktail still regularly used and these...

DIPLOMA PAPER - BAR MANAGEMENT 2012

STUDY MATERIAL

Course : III B.Sc. (CS&HM)Semester : VI semester Unit : IVSubject : Bar ManagementHandled By : M.srinivasan

UNIT-IVBar tending- how to operate a successful bar- bar sales-how to increase bar sales- Bar customer requirements- bar control procedures

CHECKLIST FOR SETTING UP THE BAR

Liquor : bring stock up to bar. Turn in empties.Well check supplies : set up reservesWell check pourers : line up bottlesBottled drinks : replenish and rotate beers, wine, wine coolers, Mixers, bottled water in cooler. Check cooler temperature (4`c) Draft beer : check supplies. Drain off excess foam, taste beer. Check pressure. Check beer box temperature (2-3` c). Soda system : clean the cobra head gun. Check soda supplies check carbon dioxide pressure.Glasses : wash used glasses . check supplies . arrange in order Implement : check up and setup blenders , mixers, mixing glasses, shakers, jiggers, bar spoons, stirrers, squeezers, openers, scoops, longs.Juice and mixes : taste leftover for acceptability prepare fresh juices, mixes; refrigerate. Prepare frozen drink mix ; start machine , check and replenish bottles mix supplies make simple syrup.Ice : check and clean bins. Fill with ice . be sure there is a clean .scoop in each binGarnishes : prepare and setup lemon wheel , wedges, twists , lime wheels, orange wheels, flags, cherries, olives , onions, cucumber sticks, celery sticks, special garnish.Condiments : setup salt and sugar for rimming, bar and cube sugar, bitters, Tabasco, Worcestershire, pepper, nutmeg cinnamon, celery salt.Serving accessories : setup picks, straws, stir sticks, sip sticks, cocktail napkins, bar towels, coasters, bottle openers, wine carafes, and chillers, ashtrays, matches, serving trays, folios.Cash register : count bank and setup registers. Check register tape check, credit card forms, payout vouchers, pencils, pens, paper clips, rubber bands, stapler, and staplesCoffee : make fresh setout sugar and cream and stirrers.Snacks : set out in clean containersATTRIBUTES OF BARTENDER :

Department of Hotel Management


Bartender is the key person who conveys the images of your enterprise special requirement in personality ,dress, and behaviour should be emphasized

Prompt, friendly and courteous service is main requirement . greeting a new person immediately conveys a sense of welcome and belonging . remembering loyal customer favorite drink makes that person feel appreciated. A genuine smile for everyone is a great sale asset.

Dress should be appropriate to the general atmosphere . white shirt, black pants and conservatives tie all safe dress. Clothes should be as neat and clean.

Bartender should not drink while working . smoking, eating and chewing gums should also prohibited during the work hours.

Don’t transfer your own stress to your customers. Don’t underestimate the economic power of fun. A bartender can positively affect how

people enjoy themselves. Smile when you are not sure what to do or how to respond a comment.] Sufficient supplies of chilled wine and bell No empty bottles still displayed Glaring deficiency of popular brands on the bar



The wine list states any new wine or listed wines unavailable. The outgoing bartender will have to give a situation report to the next shift bartender arriving

MIX LOGY:The most commonly requested drinks on a bar these days are not cocktail .they are wine, beer

and spirits with various mixers. There is a small group of cocktail still regularly used and these recipes must be known . there is a further group of cocktail that are requested from time to time that a bartender should know. Most drinks containing spirits are not really cocktail and require no mixing expertise. Scotch and vodka are often drunk or ‘straight’ on the rocks, with twists of lemon or wedges of lime or lemon scotch on the rocks with a splash of water or scotch and soda , gin or vodka and tonic water . These tall drinks are called ‘high balls’ the 8 ounce glass in which such drinks are served is called a highball glass. Presbyterian – this means a mixture of soda water and ginger ale in equal parts. e.g: scotch or vodka Presbyterian the most requested cocktail are :

Vodka martinis Martinis ( made with gin) Vodka or gin gibsons

All the above all dry martinis, made with white , dry vermouth. Manhattans Rob roys

These can be derived chilled but ‘up’ or on the rocksTHE EFFICIENT BARTENDER:

The very important talent in the bartender is speed; especially at peak periods. The secret of bartender speed is due to:

1. good job knowledge 2. Correct setting up of bar with all supplies and equipments in place.

Server must know how to group their drinks. First the cocktail that requires mixing, and then the straight pours then the beers.

A cocktail that requires blending can be done while the bartender attend to other drinks The term ‘86’ is applied to anything that is not currently not available A ‘walk-out’ is a customer who walked out without paying. A ‘stiff’ is one who didn’t tip Bottles empties should be immediately replaced from the back up cupboard when a bottle is

replaced ,the pourer should be checked and replaced Mixing glasses, trainers, and openers must be returned to the designed station promptly When the drinks are finished, the glasses often contain some residual ice, squeezed wedges

of the lime or cherry or olive and the straw. This debris must be disposed off carefully When you wash your glasses on the bar, or send them to the dish washing area, the debris

must be removed before washing starts. Ashtrays should be emptied and wiped with a special cloth or paper napkin. When a new customer arrives, they should be greeted and served . as soon as the last

person has got his drink then you need to do an immediate check of other customers. They will not have stopped drinking just because you got busy



Bar manager should constantly review the working system of the bar and be alert for areas that can be improved. The best Way to do the work a shift once in a while

Maintaining prepare register in the bar Put the “house” first never forget that the bar is a business. Run on honest. Work smart not hard learn how to do things in the least possible numbers of steps with

least amount of motion Drink making is an art . every drink that you serve should reflect your artistry and pride of

workmanship.Treat everyone as a guest and remember that repeated business is important.

BAR SALES: HOW TO INCREASE BAR SALES: Bar manager must be look out for ways by increasing profit. They should be alert for ‘post offs’ special prices from their liquor dealers Wine should be approached with great care. a regular exception to this is end of line sales, where the wine is no longer being made or for some other reason is not going to be catalogued and the warehouse needs the space . but it it wise to taste first. Linen furniture and glass ware should be attractive as is feasible. Ensure suggestion for this to be effective the bar tenders, must be able to talk about them A running competition with a small cash prize for the waiter who sells the most wines will work sometimes well. Regular customers are getting the drinks promptly. Wine scale can be increased by suggestion for this to be effective the bartenders must be able to talk about them ensure regular customer are getting the drinks promptly. Wine sale can be increased by Featured waters and non alcoholic drinks should de displayed if space permits the benefits of the happy hours to be carefully utilized if you reduce the price of the drink between 5 and 7 pm you will sell more than double the amount you might expect to sell at the ordinary priceThe more they sell the more they make. It is almost like being a salespersonBAR CUSTOMER REQUIREMENT: BAR CUSTOMER The majority of the bar customer are middle aged men. All other age groups pf legal age and both sexes are well represented a large proportion of the people who go to bars regularly are single. BAR PROTOCOL When a bartender opens the establishment in the morning there is time to check the whole inventory of the bar this should be done anyway because the opening bartender is also responsible for setting up the bar for the evening view. The day person is responsible for bringing up the liquor loading the sinks with ice, cutting the fruit.

.Department of Hotel Management


STUDY MATERIAL

Course : III B.Sc (CS&HM)Semester : VI semester

Unit : vSubject : Bar ManagementHandled By : Sudeesh.A.C

SYLLABUSCOCKTAILCocktail: Meaning- Types of cocktails, preparation methods. Mock tails: meaning, making methods, types of mock tails. Speciality coffees (Irish,Scandinavian,calypso,Jamaican etc)MeaningIt is a delicate combination of ingredients with a spirit base,to which a single beverage such as sauces, bitters and cocktails are mixed . A cocktail is normally a short drink of 3 ½-4 fluid ouncesIt is said that Betsy Flanagan a barmaid in a tavern in New York State served a quest a mixed drink decorated with the tail feather of a rooster. The drink was named as cocktail.

How to make a presentable cocktail:A cocktail can be made of the following method.a. Shaken-Cocktail shakes or Boston shakes with haw thrown strainer.B.Stirred-Bar mixing glass, bar spoon with muddle haw thrown strainer.c.Blendedd.Built



Cocktail shaker consist of 3 parts.a. Base to hold the ingredientsB.The strainerc.CoverThe origin of cocktail is claimed by England, Mexico, American and France. There are many stores but no one knows the authenticity .It is in US gain popularityCocktail is a mixture of 3 things:A.Base-spirits, liqueursB.Body-All juices+Aerated water+syrup+bitters etcC.Garnish-Cherry+fruit+vegetable.SHORT AND LONG DRINKS:

1. SHORT DRINKS:These are served in glass which varying in size from 90-120 ml

Eg: Crustas, fixes, daises, frappes, smashes, sours, straights etc.2. LONG DRINKS:



Are served in glass varying from 20-330 ml. composed of sprits or liqueurs mixed with soda, tonic fruit-juice, beers, wines etc.Types of cocktails:a. Blended drinks-using liquidizer champagne cocktail.

Points to be observed while making cocktail:1. Use the best brand of spirit.2. Ice should be always clear and clean.3. Make sure that the cocktail shakes is clean.4. Use only the crushed ice. Do not use the same ice again.5. Do not overfill the cocktail shakes.6. Effervescent type drinks should never be shaken.7. To avoid spillage do not overfill the glass.8. Shake the cocktail shakes vigorously.9. Chill the cocktail glass before serving.10. Serve immediately after shaking or mixing.11. When egg yolk or egg white is used, always break the egg into separate containers.12. Always place ice in the shakes or mixing glass first, followed by non-alcoholic beverages.13. As a general rule mixing glass is used for those cocktails based on liquors and wines.



14. The shakes are used for cocktails those containing fruit juices, clean, sugar and the similar ingredients.15. When egg white or yolk is an ingredient then the Boston shakes should always be used.16. Always add the garnish after the cocktail has been made, add it to the glass.17. Always measure out ingredients in accurate amounts spoils the balance of the blend and taste.18. Always use the best quality lives, cherries and fresh or canned fruits as garnish.

SIX METHODS OF MIXING COCKTAILS:1. Shaken method: To shake a cocktail ,is to mix it in a cocktail shakes by hand, making sure to fill the shakes three quarters filled with ice first. Pour the ingredients on the top of the ice.Cocktails that include ingredients such as egg dilutes, fresh juices cream should be shaken for about 10 seconds, then strained into a cocktail glass.2. Stirred cocktails:They are mixed by stirring with ice in a mixing glass until cold and are then strained into a cocktail glass.3. Blended cocktails;They are mixed using an electric blender. Fresh fruits or fresh juices and alcohol are mixed well using this method. Add crushed ice last, if recipe requires.4. Built up method;Building a cocktail refers to mixing the ingredients in the glass, which they will be served in. the ingredients are floated on the top of each other and swizzle sticks can be placed in the glass to allow the ingredients to be mixed5. Layered cocktail: The ingredients are poured over the back of a spoon into a glass to form layers according to the specific gravity of the ingredients. E.g. rainbow cocktail (pousse cafe).



6. Floated cocktail:

One of the ingredients is poured over the back of a spoon on to the top of the cocktail.



Service of cocktails:

Equipment used for making cocktails:a. Cocktail shaker: This utensil is used for mixing ingredients; it is a three part utensil. The base to hold the ingredients The cover The strainer



B.boston shaker: This consist of 2 cones, one of which overlap the other to seal in the mix. It is made of stainless steel, glass or plated silver. The mix is strained by using a hawthorn strainer



c. Mixing glass:

This looks like a glass jug without a handle.



D .Strainer:

The most popular strainers are the hawthorn strainer. This is flat, spoon shaped utensil with a spring coiled round its edge.E.Bar spoon: It is used with the mixing glass, when stirring cocktails. The flat ‘Muddler’ end is used for crushing sugar and mint in certain drinks.

F.bar liquidizer or blender: Used for making drinks that requires purified fruit.



G.Other equipments: This includes Ice trays, buckets, ice tongs and ice crusher. Corkscrew & opener Sharp knife and cutting board Measure/jigger Glasses



Cocktail decoration:



List of ingredients which can be used in a creative manner to complement the basic flavor of the drink.

1. Mint2. Cucumber3. Celery stick4. Fresh fruit- orange, lemon, lime, pineapple, mango, banana, peach, maraschino cherry.5. Green olives stuffed with pimento.6. Pearl onions7. Cinnamon & nutmeg.8. Caster sugar or fine salt (for frosting glasses)

Frosting glasses: It is a process of dipping the rim of the glass into a saucer of egg white, and then quickly into a saucer of caster sugar. The frosting must be allowed to dry before using the glass. Instead of using the egg white, cut an orange or lemon in half and wipe it over the glass rim then dip into sugar. Frosting can also be done with salt also.



Glassware: Choosing the right glassware is a vital element when preparing a drink. Well designed glassware combines elegance, strength and stability.

The major glassware used are:

Highball glass Champagne plate Cocktail / Martine glass Old fashioned Tumbler Shot Margarita Brandy balloon Red wine White wine Sherry / port

Types of cocktail: 1. Cobblers: Tall drinks served in tall glass ware with ice, decorated with berries, fresh fruit and a sprig of mint. Served with a straw.



2. Collins: They are tall drinks eg: tom & john. Any basic liquor with juice of lemon or lime over ice cubes in a frosted 120 high ball glass. Sugar and soda water is added. Garnished with lime slice and a cherry.3. Coolers: A tall drink made with different types of liquors, carbonated beverages and fruit rinds.4. Cordial: Liquor or a liqueur made by mixing neutral spirits. Fruits, flowers, herbs, seeds, roots, plants or juices are used and a sweetening is added.5. Creme: A cordial with very high sugar content. Its crème like consistency give the name crème. Eg: crème de menthe from mint.

6. Cups: These are cocktails made with brandy and triple sec, together with sweet wine, dry champagne7. Daisies: Large cocktail made of liquor, grenadine with lemon or lime juice are shaken with ice and served in a stem glass or old fashioned glass over ice cubes, decorated with a fruit.8. Fixes: These are cocktail mixed in serving glass.9. Fizzes: These are cocktail made from spirits / liquors, citrus juices and sugar. Shaken with ice and strained into small highball glass. Soda water is then added on the top. Any carbonated beverages or even champagne can be used for topping.10. Flips: An egg nogg and fizz combination is known as flips. Made with spirit, egg, and sugar and shaken well with crushed ice. Strained into short stemmed glasses for serving. Sprinkled with nutmeg.11. Frappes: These are short drinks, poured over crushed ice.12. Highball: Any drink served made with spirit, soda, plain water, ginger ale other carbonated beverages.13. Juleps: These are cocktail made with Kentucky bourbon and fresh mint leaves (which are muddled or crushed). Served with crushed ice in an ice frosted glass with a mint garnish and a straw.14. Punches:



Citrus juices with two or more liquor or wines. Served cold. Hot punches use milk, egg and cream.

15. Sangarees: These are cocktail made with whiskey, gin, rum, or brandy with port wine, porter or stout floated on the top with a sprinkle of nutmeg.16. Slings: Made like sangarees with the addition of lemon juice and a twist of lemon ped.served in old fashioned glass.17. Smashes: They are small juleps served in old fashioned glass. Garnished with sprigs of mint and fruits18. Sours: These are cocktails made with lemon juice, ice, sugar and any base spirit. Decorated with cherry.19. Toddies: They are made with spirit, a teaspoon of sugar dissolved in a little hot water served with ice and garnished with clove, nutmeg, cinnamon or lemon peel.20. Swizzles: The drinks got the name from the stick used to stir the drink. Swizzling creates a frost on the outside of the glass.21. Egg nog: The liquor used will be rum and brandy. It is basically a combination of egg, milk and liquor / spirit

Mock tail

Non Alcoholic Drinks also known as Mock tails or Virgin Drinks are non-intoxicating beverages. The word ‘Mock tail’ is a derivative of two words – ‘mock’ meaning a copy or imitation of something and the word ‘cocktail’ meaning a mixed drink. A mock tail, or a Virgin cocktail, is a beverage which does not contain any intoxicating alcohol. A non alcoholic drink, or mock tail, is made of one or more kinds of beverages such as fruit juices or mixers. It is usually shaken or stirred before serving.Non Alcoholic Tropical Drinks (Mock tails)Non Alcoholic tropical drinks are made of fruit juices or soft mixers. The name reflects the exotic perception of “tropical islands” or “tropical fruits”. Smoothies are another kind of non alcoholic drinks – mock tails or Virgin cocktails. These are cold, thick, smooth drinks usually consisting of fresh pureed fruit with ice cream or yoghurt or milk based products. Prepared in a blender the ingredients can also include crushed ice. Various types of Berries, peaches, melons, orange juice, pineapples, mangos, and kiwi fruits are all popular ingredients in non alcoholic



drinks like mock tails or virgin cocktails, so they are often high in vitamins, fiber, and antioxidants. Read the rest of this entry » Mock tail, mock tails, non alcoholic drinks, virgin drinks

Blueberry-Orange-Vanilla SmoothieIngredients * •1 1/2 cups Silk Vanilla Soymilk * •1 banana, sliced into 1-inch pieces and frozen * •1 cup frozen blueberries * •1/4 cup frozen orange juice concentrate * •1 tablespoon honey (orange blossom if available)Preparation 1. In blender, combine all ingredients. Blend until smooth and creamy.

Sober SundayINGREDIENT:1 measure grenadine1 measure fresh lemon or lime juiceIce Lemonade, to top upSlices of lemon and lime, to decorateMETHOD:1. Pour the grenadine and fruit juice into an ice-filled highball glass.2. Top up with lemonade and finish with slices of lemon and lime.Raspberry LemonadeINGREDIENT:1 lemon100g/4 oz caster sugar100g/4 oz fresh raspberriesFew drops vanilla essenceCrushed iceSparkling water, iced, to top upSprigs of lemon balm, to decorateMETHOD:1. Trim the ends off the lemons, scoop out and chop the flesh and place in a blender with the sugar, raspberries, vanilla and ice.2. Blend for 2-3 minutes or until there are no lumps.3. Strain into tall glass and top up with ice cubes and water. Finish with sprigs of lemon balm.

Mint and Cucumber RefresherINGREDIENT:Few sprigs mint1 tsp caster sugar



Juice 1 lime1in/2cm piece cucumber, thinly slicedYour favorite sparkling water, chilled, to taste

METHOD:1. Chop a few mint leaves and mix with sugar.2. Rub a little lime juice round the rim of a pretty glass and dip in the minted sugar. Leave to dry.3. Mix the rest of the lime juice, cucumber and mint – some chopped and some whole – in a jug and chill.4. To serve, pour lime and cucumber into the prepared glass and top up with chilled water to taste.Juicy JulepINGREDIENT:1 measure orange juice1 measure pineapple juice1 measure lime juice½ measure raspberry syrup4 crushed fresh mint leavesCracked ice cubesGinger ale, top upFresh sprig of mint, to decorateMETHOD:1. Shake the orange juice, pineapple juice, lime juice and raspberry syrup with the mint leaves vigorously over ice until well frosted.2. Strain into a chilled Collin glass, top up with ginger ale and stir gently.3. Dress with a sprig of mint.

Citrus FizzINGREDIENT:2 measures fresh orange juice, chilledCaster sugarFew drops Angostura bittersSqueeze lime juice2-3 measures sparkling mineral water, chilled, to tasteMETHOD:1. Rub the rim of a flute with orange juice or lime juice and dip into caster sugar.2. Stir the rest of the juices together with the bitters and then pour into the glass.3. Top up with sparkling water to taste.Apple sourINGREDIENT:4 measures pure apple juiceJuice of 1 lemon and



1 measure sugar syrup or clear honeyCrushed ice4-5 raspberriesLong strip apple peel, to decorateMETHOD:1. Whizz all the ingredients, except the fruit and peel, in a blender until very frothy and partly frozen.2. Put three raspberries in the base of an iced tall glass, crush with a wooden spoon and then pour in the fruit slush.3. Dress with the raspberries and a strip of peel.Little PrinceINGREDIENT:4-6 cracked ice cubes1 measure apricot juice1 measure lemon juice2 measures sparkling apple juiceTwist of lemon peel, to decorateMETHOD:1. Put the cracked ice cubes into the mixing glass.2. Pour the apricot juice, lemon juice and apple juice over the ice and stir well.3. Strain into a highball glass and decorate with the lemon twist.

Cherry KissINGREDIENT:8 ice cubes, crushed2 tbsp cherry syrup500ml/17 fl oz sparkling water2-3 splashes fresh lime juiceMaraschino cherries on cocktail sticks, to decorateMETHOD:1. Divide the crushed ice between two glasses and pour the syrup over.2. Add the lime juice and top up with sparkling water.3. Decorate with maraschino cherries on cocktail sticks and serve.Baby LoveINGREDIENT:300ml/10 fl oz cold milk12-14 strawberries, washed and hulled½ ripe AvocadoMETHOD:

1. Place all the ingredients (save two strawberries) in a blender and whizz for 15-20 seconds until smooth.



2. Pour into iced tall glasses and top with a whole strawberry.

SPECIALITY COFFEES:1. IRISH COFFEE:

EQUIPMENTS REQUIRED:1. Salver with salver mat.2. Serviette3. Paris goblet (608) with an under liner4. Teaspoon 5. Jug of double cream 6. Peg measurer7. Coffee pot8. Sugar basin with sugar tongs9. Bottle of Irish whiskey.ORDER OF INGREDIENTS:1. Sugar2. Black coffee3. Spirit4. Double creamMETHOD:

1. Warm the Paris goblet glass.2. Add the sugar as required by the guest3. Place a teaspoon in the goblet4. Pour the hot coffee decoction over the teaspoon into the glass. The teaspoon is placed

to conduct the heat and avoid cracking the goblets as the piping hot, strong black coffee is poured in.

5. The coffee should be stirred well to dissolve the sugar6. Add one measure of whisky.7. Blend the mixture thoroughly with the teaspoon. The liquid should be 1 inch below the

rim of the goblet.8. Double cream should be poured slowly over the back of a teaspoon into the surface of

the coffee until it is 3/4inch thick.



9. The coffee must not be stirred. The best flavour is obtained by drinking the whisky flavoured coffee through the cream.

10. The goblet should be put on a doily on a side plate, and teaspoon and placed in front of the guestOTHER EXAMPLES SPIRIT/ LIQUEUR COFFEES

MONKS coffee : BenedictineRussian coffee : vodkaJamaican coffee : rumCalypso coffee : Tia MariaHighland coffee : DrambuieCafé royale : brandyCaribbean coffee : rumJamaican coffee : rumGerman : kirschScandinavian : aquavitDutch : kummel

The method of preparation is the same as Irish coffee.


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