BAR LAB DISCUSSION.pptx

CENTRAL LUZON STATE HOSPM 2115: Bar and UNIVERSITY Beverage Management COLLEGE OF HOME SCIENCE & INDUSTRY Bar Parts, Tools, & Equipment DEPARTMENT OF HOSPITALITY Prepared by: AND TOU...

CENTRAL LUZON STATE HOSPM 2115: Bar and UNIVERSITY Beverage Management COLLEGE OF HOME SCIENCE & INDUSTRY Bar Parts, Tools, & Equipment DEPARTMENT OF HOSPITALITY Prepared by: AND TOURISM MANAGEMENT Jomerick F. Domingo LPT, MSHTM Asst. Professor I CENTRAL LUZON STATE HOSPM 2115: Bar and UNIVERSITY Beverage Management COLLEGE OF HOME SCIENCE & INDUSTRY Mission and Vision Statement Prepared by: DEPARTMENT OF HOSPITALITY Jomerick F. Domingo LPT, AND TOURISM MANAGEMENT CHP, MSHTM Assistant Professor I Objectives After discussion, you should be able to: 1. Explain mission and vision statements and distinguish each from another. 2. Discuss the importance of mission and vision statements. 3. Discuss and explain business Philosophy and value statement 4. Write the vision, mission, business philosophy, and values statement for the proposed business. Vision Statement A vision statement should answer the basic question, “What do we want to become?” A clear vision provides the foundation for developing a comprehensive mission statement. Many organizations have both a vision and mission statement, but the vision statement should be established first and foremost. The vision statement should be short, preferably one sentence, and as many managers as possible should have input into developing the statement Mission Statement “What is our business?” is synonymous with asking the question “What is our mission?” An enduring statement of purpose that distinguishes one organization from other similar enterprises, the mission statement is a declaration of an organization’s “reason for being.” It answers the pivotal question “What is our business?” A clear mission statement is essential for effectively establishing objectives and formulating strategies. Mission Sometimes called a creed statement, a statement of purpose, a statement of philosophy, a statement of beliefs, a statement of business principles, or a statement “defining our business,” Mission Statement Components Mission statements can and do vary in length, content, format, and specificity. 1. Customers—Who are the firm’s customers? 2. Products or services—What are the firm’s major products or services? 3. Markets—Geographically, where does the firm compete? 4. Technology—Is the firm technologically current? 5. Concern for survival, growth, and profitability—Is the firm committed to growth and financial soundness? 6. Philosophy—What are the basic beliefs, values, aspirations, and ethical priorities of the firm? 7. Self-concept—What is the firm’s distinctive competence or major competitive advantage? 8. Concern for public image—Is the firm responsive to social, community, and environmental concerns? 9. Concern for employees—Are employees a valuable asset of the firm? A business philosophy is a set of guiding principles that a company strives toward to achieve its ultimate goal. It encompasses the company’s values, grounding it through ups and downs. Essentially, a business philosophy should align with the brand’s personality, mission, and vision. It serves as a blueprint for how the company operates and makes decisions. Some companies refer to their philosophy as a mission statement, values statement, code of conduct, or code of ethics.  Values A Statement value statement is a brief declaration that outlines a company’s priorities and core values. It serves as a guide for making important internal decisions and informing both employees and customers about the principles that matter most to the business. These values shape workplace culture, guide interactions, and provide a shared purpose for team members. When done effectively, they can increase retention, boost productivity, and foster better teamwork. Vision Statement Development Involving Management: The process of creating a vision statement should involve input from as many managers as possible to ensure a comprehensive and inclusive perspective. Clarity and Conciseness: A vision statement should be clear, concise, and inspiring, providing a compelling image of the organization's future. Alignment with Mission: The vision statement should align with the organization's mission and reflect its core values and aspirations. Crafting Mission Statement Distinctive Purpose: Crafting a mission statement involves defining the organization's reason for being and its distinctive competence or major competitive advantage. Components and Considerations: Mission statements can vary in length, content, format, and specificity, addressing key components such as customers, products or services, markets, technology, survival, growth, profitability, philosophy, self-concept, public image, and concern for employees. Enduring Guidance: A well-crafted mission statement provides enduring guidance for the organization's objectives and strategies. Value Statement Formulation Priorities and Core Values: Formulating a value statement involves identifying and articulating the company's priorities and core values that shape its workplace culture and interactions. Internal Decision-Making: The value statement serves as a guide for making important internal decisions and informs both employees and customers about the principles that matter most to the business. Impact on Workplace Culture: Effective value statements contribute to increased retention, productivity, and teamwork within the organization. Business Application Strategic Direction-direction and purpose Operational Framework- translation of objectives in work structure and provide a basis for assessing and controlling Organizational Identity-Contribute to the identity and success of a business. Thank you and God Bless! Keep Safe Always! -JFDomingo Objectives After discussion, you should be able to: 1. Learn the elements in placement, size and shape of the bar. 2. Identify the different parts of the bar; 3. Learn the equipment and its placement or lay out in the bar 4. Learn the different tools used in preparing and serving drinks in the bar 5.Learn the different glassware. 6. Learn the terminologies used in Bar. Parts of a Bar Front Bar-The customer’s area where customers order their drinks and where orders are served. Back bar- for storage and display Under bar-Considered as the heart of the entire beverage operation  Parts of Under Bar Pouring Station- also known as bartender station, it is where the drinks are being poured. Speed Rail-it is also known as well, it is the part where commonly used ingredients are being placed for easy access. Ice bin- for storing ice Bottle wells- it is located at the side for chilling bottle drinks Hand sink-for handwashing of the bartender Drain board- used for air drying of glasses before polishing Glass sink-use for cleaning glasses and other items in the bar Waste Dump-for Dispensing trash/waste A complete cocktail station. Courtesy of Glastender, Inc., Saginaw, Michigan. Handguns for a soda system. Courtesy of Wunder-Bar Automatic, Controls, Inc., Vacaville, California Speed rails Glass froster MIXERS AND BLENDERS Shake Mixer or Spindle Blender The mixer has a shaft coming down from the top that agitates the contents of its cup. It is used for cocktails made with fruit juices, eggs, sugar, cream, or any other ingredient that does not blend readily with spirits. Substitutes for the hand shaker. can make up to five drinks at once; A water source and/or drain will be necessary if you are using a multiple-head spindle blender. Bar Sinks and Glass washers A three- or four-compartment sink (I) Drainboards (J) Special glass-washing brushes (K) A hand sink (G) with a towel rack (attached to blender station) A waste dump (L) Bar Sinks and Glass washers A three-compartment sink with drainboards. Courtesy of Glastender, Inc., Saginaw, Michigan. Bar Sinks and Glass washers Glass brushes stand up to the soapy water of the wash sink. The bartender places a glass over the center brush and presses a button to make the bristles spin. With hand models the bartender twists the glass around and between the brushes to clean the inside and the rim. rinse sink,  sanitizing solution,  motorized model, drainboard, upside down, to air-dry. which is highly recommended if glasses are washed by hand. Bar Sinks and Glass washers This machine is a type of small dishwasher that fits neatly under the underbar or backbar. It washes and rinses glasses with tap water, provides a final high- temperature rinse to sanitize them, and blow-dries them. Wash temperatures range from 150F to 212F for quick drying. A full cycle of washing, rinsing, and drying takes about 20 minutes and A rotary glasswasher. uses about 3 gallons of water for each fill, at a water pressure of 20 pounds per square inch (psi). Small ware for Mixing and Pouring The indispensable tools for mixing and pouring by hand are: Jiggers Ice tongs Pourers Muddler Mixing glass Fruit squeezer Funnel Hand shaker Glass rimmer Bar strainer Barspoon Ice scoop Jiggers is a small container that measures ounces or fractions of ounces of liquors used for cocktails, highballs, and other mixed drinks. 1 ½ oz (3tbsp.) other jiggers hold about 1 oz. Types of Jigger Double – ended stainless steel Heavy glass  Pourers A device that fits into the neck of a beverage bottle and is constructed to reduce the rate of flow to a predictable, controllable amount. A pourer is used on every opened liquor bottle at the bar. There are three categories: slow, semi-fast, and fast. Available in either stainless steel or plastic. The plastic pourers come in different colors and can be used to color-code different types of liquor. The stainless-steel pourers are better looking and last longer, with the exception of corks that fit into the bottlenecks; these wear out and must be replaced from time to time. Mixing glass A heavy glass container in which drink ingredients are stirred together with ice. A typical mixing glass has a capacity of 16 to 17 ounces. It is used to make Martinis, Manhattans, and other drinks whose ingredients blend together readily. It is rinsed after each use. Mixing glasses should be heat- treated and chip-proof. Hand Shaker / Cocktail Shaker It is a combination of a mixing glass and a stainless-steel container that fits on top of it, in which drink ingredients are shaken together with ice. The stainless-steel container is known variously as a mixing cup, mixing steel, or mix can. Boston shaker Bar Strainer A round wire coil on a handle, which fits over the top of a shaker or mixing glass; it has ‘‘ears’’ that fit over the rim to keep it in position. The strainer keeps ice and fruit pulp from going into the glass when the drink is poured. Barspoon is a shallow spoon with a long handle, often with a bead on the end. The spoon and handle are stainless steel, typically 10 or 11 inches long. The bowl equals one teaspoon. used for stirring drinks, either in a drink glass or in a mixing glass or cup. Ice Scoop As its name implies, an implement for scooping ice from an ice bin. It usually has a 6- or 8-ounce capacity. A standard size makes it easy to get just the right amount of ice with a single scoop  Ice tongs are designed to handle one cube of ice at a time. One of the less popular bar tools, tongs are a relic from the days when all cube ice were large. Muddler / muddling stick is making a comeback with the renewed popularity of classic drinks, such as the Old-Fashioned. A muddler is a wooden tool that looks like a little baseball bat. One end is flat for muddling (crushing) one substance into another, such as sugar into bitters in an Old-Fashioned. The other end is rounded and can be used to crack ice. Fruit squeezer is a hand-powered gadget that squeezes half a lemon or lime for a single drink, straining pits and pulp. Funnels are needed in several sizes for pouring from large containers into small ones, such as transferring special mixes from bulk containers into plastic bottles for bar use. Some funnels have a screen at the wide end to strain pulp. Glass Rimmer is a handy gadget used to rim a glass with salt or sugar. It is made up of three trays. One tray contains a sponge that is saturated with lemon or lime juice, the second contains a layer of salt, and the third a layer of sugar. The glass rim is pressed on the sponge, then dipped in salt (for a Margarita or a Bloody Mary) or sugar (for a Side Car) Tools and Equipment of Serving 1. BOTTLE AND CAN OPENER It refers to a bar tool used to open bottles and cans. 2. POCKET CORKSCREW/WAITER’S FRIEND It refers to a specially designed corkscrew that opens all kinds of wines at the tableside of the guest. It is like a pocket knife. Tools and Equipment of Serving 3. ROUND SERVING TRAYS/BAR TRAYS These come in two sizes, 14-inch and 16-inch. Bar trays should have cork surfaces to keep the glasses from slipping. 4. PAPER COCKTAIL NAPKIN is used when opening wines and in presenting the cork to the guest. 5. CLOTH NAPKIN- is used during table services such as: Wiping the mouth of wine bottles when opened Lining the wine basket Catching drips when pouring wine 6. WINE BASKET – is used to carry red wine bottles from the bar to the guest’s table to minimize disturbance of the sediments in the wine, if present. 1. ZESTER, ROUTER AND STRIPPER- It refers to special cutting tools used in making a lemon twist for some drinks. 2. BAR KNIFE- It refers to a bar tool used to cut all ingredients and garnish in the bar. 3. CUTTING BOARD- It refers to a surface material where all bar ingredients needed to be cut are placed. 4. RELISHED FORK- It refers to a bar tool used for reaching into narrow-necked bottles for onions and olives. 5. CONDIMENT TRAY- It refers to a plastic tray where fruits and other foods used in garnishing a drink are placed GLASSWARES Glassware is a container used to hold liquid. This is usually made of lead, ash, crystals, etc. Below are some factors to consider in choosing glassware, especially in an all-purpose glass: It should be stemmed to keep heat from transferring to the glass thereby interfering with the proper serving temperature and aroma. It should be clear to show the wine’s true color and clarity. It should be tulip- shaped to concentrate the bouquet under the nose. It should be adequately sized so that the average four (4) oz serving portion fills the glass, leaving space above the liquid so that bouquet can be enjoyed. GLASSWARES Glasses have three characteristic features: the bowl, the base or foot, and the stem A glass may have one, two, or all three of these features. The three major types of glassware tumblers, footed ware, and stemware  TUMBLERS A tumbler is a flat-bottomed, cylindrical glass that is basically a bowl without a stem or foot. Its sides may be straight, flared, or curved. Tumblers are used for shorter drinks, drinks served on the rocks, and generally for drinks that are stirred rather than shaken. The typical tumbler is an 8-ounce glass. Glass jiggers and shot glasses are miniature versions of tumblers. (a) (b) (c) (d) (e) (f) Tumblers: (a) Collins, (b) Highball glasses, (c ) Double Old Fashioned, (d ) Old-Fashioned, (e ) Rocks, and (f ) Shot glasses. FOOTED WARE refers to a style of glass whose bowl sits directly on a base or foot. Today footed ware is also popular for on-the-rocks drinks and highballs. In fact any type of drink can be served in a footed glass of the right size. (a) (b) (c) (d) (e) Footed ware: (a) Brandy snifter, (b) Iced-tea glass, (c ) Highball glass, (d ) Beer glass, and (e )Irish coffee mug. Stemware includes any glass having all three features: a bowl, foot, and stem. Stemware, too, comes in a variety of shapes. Wine is always served in a stemmed glass, as is a straight-up cocktail or a straight liqueur, the latter in tiny, 2- or 3-ounce glasses. the type of glass most easily broken,  (a) (b) (c) (d) (e) Stemware: (a) Wine taster, (b) Wineglass, (c ) Burgundy wineglass, (d ) Tall flute, (e ) Tulip flute, (f) (g) (h) (i) (j) Stemware: (f)Tall wineglass, (g) Liqueur glass, (h) Spirit glass, (i ) Martini glass, and ( j ) Margarita glass.  MUG You can think of a mug as a tumbler with a handle or as a tall glass cup. The most common size (16 ounces) is usually used for serving beer, and smaller specialty mugs are used for coffee drinks. When used to serve beer, mugs are sometimes called steins. Mugs are appropriate for serving ales, but the lighter-style pilsner beers require a different type of glass, which is called a pilsner glass. This is a tall, footed glass designed to preserve beer’s natural effervescence. BAR TERMINOLOGIES ALCOHOL  Is a colorless, volatile liquid, which is the common ingredient of all liquors. Ethyl alcohol is the only alcohol used in alcoholic beverages; those distilled from grains, grapes, fruits and cane are the most common. ALCOHOLIC BEVERAGES  Refer to any potable liquid containing any amount of alcohol (.05% - 90% and up) APERITIF  Is a drink served before a meal to whet the appetite. APPELATION CONTROLEE  Is a French guarantee that wine comes from and meet the standards of the vineyard’s/village, district or region stated on the label, i.e., it meets the requirement as the quality, area or origin and specific grapes used. Thank you and God Bless! Keep Safe Always! -JFDomingo CENTRAL LUZON STATE HOSPM 2115: Bar and UNIVERSITY Beverage Management COLLEGE OF HOME SCIENCE & INDUSTRY Design and Layout Prepared by: DEPARTMENT OF HOSPITALITY Jomerick F. Domingo LPT, AND TOURISM MANAGEMENT CHP, MSHTM Asst. Professor I Objectives After discussion, you should be able to: 1. Discuss the importance of décor 2. Explain the basic elements of layout and design 3. Create lay out and conceptualize design for the proposed bar business The elements in determining the placement, size, and shape of a bar The element of décor- The bar must be aesthetically designed to attract guest and for the bar to portray the concept of the establishment The element of function- the bar must be designed properly so that its able to function depending on the space available and the task to be performed in the bar. It must be large enough so that the bartender could perform his function as well.. Décor Requirements Décor create the first impression, set the stage, and strike the keynote The kind of decor you choose for your facility will be the visual expression of its mood Soft colors and rounded shapes are restful; bright colors and bold patterns are stimulating. Mind the soundscape as well. Carpets, drapes, upholstered chairs, and fabric covered walls can mute noise of all sorts, but it bounces off and might be amplified or distorted by tile and concrete floors, plaster walls and ceilings, and glass. low ceilings make a room seem smaller and more intimate. Ceilings that are too low and rooms that are too small can make guests feel claustrophobic. Soft lights and candlelight send messages of intimacy, romance, and intrigue. Bright and/or flashing lights are appropriate to noise, crowds, action, and excitement. Firelight is restful, dreamy, romantic, but be aware that fireplaces must meet stringent local fire codes and might have special insurance-company requirements, too The kind of décor for the facility will be the visual expression of its mood. Décor includes the furniture and its placement; the wall coverings and artwork; floor, ceiling, lighting, and window treatment; plants and other accessories; special displays; and the front and back of the bar itself. Each element should be planned in relation to the total concept. In effect it is the packaging of the concept; not only does it help to create mood, but it merchandises the product. Luxury can be conveyed by the use of: Expensive fabrics, furniture, and accessories Museum pieces and art objects Dramatic effects, such as waterfalls, magnificent views, and murals by accomplished artists Gleaming silver and crystal Fresh flower arrangements Ice sculptures  An elaborate wine list  Tuxedoed waiters Expensive food and drinks Valet parking  Attentive and highly professional servers Layout and Design 4 Critical Factors Customers Services Atmosphere Efficiency Design of the bar should provide employees with a functional space in which to work quickly and accurately. Practical, daily bartending concerns include the ability to take orders, mix and garnish drinks, wash and dry glasses, handle cash, and restock supplies with limited effort and maximum productivity, all the while ensuring that the bar space is clean and attractive, makes customers feel comfortable, fits in with the rest of the decor, and stimulates beverage sales. Basic Elements of Layout square footage- This will set an outside limit on the number of customers you can serve at a time. It may also determine whether to have seating at the bar or at tables, lounge style. shape of the room- It is critical to the arrangement of the furniture and fixtures. The shape of the room also affects the number and arrangement of tables, the position of the bar itself for the best visual and psychological impact, and the bar’s size and shape. It also influences the traffic flow for entry and exit and for service. And it certainly affects how space can be shared with such activities like dining or dancing. Basic Elements of Layout Entry and exit – This require special attention because the relationship between the entrance and the bar will influence the movement of customers into the room and the way the room fills up. Sharing space – This requires careful planning. The amount of space each element (the bar, the activities, the furniture and fixtures) requires must be considered. Measure everything and plot it to scale on a floor plan. Basic Elements of Layout Activities and Traffic Patterns – Consider the movement in the room as well as the reasons for their motions. Coming and going of bar patrons themselves must be factored in entry and exit Visit to rest room Coat room; or Just milling around For efficient layout, the space and direction of each activity must be accounted for including the doors, furnitures and fixtures that should have been place for maximum efficiency Furniture Choose all furniture, and lay it out in relation to the total bar concept. Barstools and lounge chairs should look inviting and be comfortable. Chair designers say they can control the rate of customer turnover simply by the degree of comfort of the seat cushion, and the claim certainly makes sense Utilities, Codes, and Licensing Restrictions. When it comes to positioning the bar, plumbing is an important factor. Supply pipes and drains should not travel long distances because they are expensive to install. Also, the longer and more elaborate the plumbing connections, the more that can go wrong. If the space will include a kitchen, it is most efficient to coordinate plumbing for both