HOSPM2115-exam-reviewer.docx

HOSPM2115- Bar Beverage **Bars** -- are establishments or businesses that primarily offer beverages, food and sometimes entertainment and other services to its customers. **Beverage Service Industry** -- is an industry comprising of establishments or businesses that offer primarily beverages, food...

HOSPM2115- Bar Beverage **Bars** -- are establishments or businesses that primarily offer beverages, food and sometimes entertainment and other services to its customers. **Beverage Service Industry** -- is an industry comprising of establishments or businesses that offer primarily beverages, foods and sometimes entertainment and other services. **PAST & PRESENT** **BEVERAGE INDUSTRY** **SUMERIANS** (Ancient Sumeria/Sumer 4000 Bc) \[iraq\] **Most progressive group** Traders Farmers Craftsman Availability of potable water -\> fermented cereal grains -\> ale {beer\] -\> tavern \[bar\] **Taverns** were places serving beverages particularly "ale" and places for social gatherings. taberna \[latin\], taverna \[greek\] -\> shed/workshop Tavern keepers -\> ale --wives England \[19th\] -- tavern to public house \[pub\] **Pub**- The term used to describe drinking establishments in the UK and some other places in Europe. **The Empire Era 3200 -- AD 476** Ancient Egypt **Ancient Greece 110 BC** increase number of people who travelled places for the rich and poor existed **Lesches** -- serving fine food and drinks for the rich Taverns -- places for the poor 1\. Religion 2\. Sports or game 3\. Conquest **Ancient Rome 500 BC -- 476 AD** development of transportation \[roads & bridges\] In Pompeii, 118 bars/taverns were discovered after it was buried by the explosion of Mt. Vesuvius **Decline and Revival AD 476 to AD 1300** Life went back to its primitive way Travel purpose --primarily for religious purposes Xenodocheions --inn **Renaissance AD 1350 -- AD 1600** Travel and trade increased Ale houses reappeared along trade routes **Early Modern AD 1600 -- AD 1800** The development of road Stagecoaches and post house \[gasoline station **The Industrial Era from 1800** Steam machines were invented \[rail travel\] Taverns became a permanent establishment A place for pleasure and worship Public houses are place where people gathered for fellowship and pleasure. Each pub was identified by a sign with a picture of, a Black Horse, White Swan, or Red Lion. These early ''logos'' were used because most people could not read **Other versions of taverns all through-out Europe:** 1\. Inns are establishments where traveler can produce food, drink and lodging 2\. Pubs are an establishment which serves alcoholic drinks for consumption on the premises, usually a in homely setting. \[UK, NZ, AUS, CAN, IRE\] 3\. Cabarets are restaurants or nightclubs with a stage for performances and the audience sitting around the tables watching the performance. \[Show --Las Vegas **American Taverns** British -- American; Accommodation & Entertainment In form of gambling and prostitution Coles Ordinary -- 1st American tavern, established by a native American, Samuel Coles, serves ordinary meals 1656 Massachusetts -- a town without tavern was penalized, often were built near the church. No heaters ; discussed matters of the community Taverns served as place or rendezvous for revolutionaries before the war. It was the place where the revolutionaries started to place the uprising against the British government Hancock tavern Green dragon tavern Raleigh tavern Queens Head or Fraunces tavern **Illegal activities and suppliers :** 1\. Speakeasies \[rich\] / blind pigs \[poor\] -- were places that sold illegal liquors. ; cocktails gained its popularity 2\. Moonshines, the term used for illegal liquors 3\. Moonshining, illegal production of liquor by the light of the moon in secret hideouts Bootleggers- the illegal suppliers of illegal liquors. Bathtub Gin -- Gin made in the bathtub, because the preferred style of bottle didn\'t fit in the kitchen sink. Rumrunners -- alcohol smugglers 1933 -- 21st amendment was passed repealing the Prohibition Law Dramshop Law 0r Third Party Liability Law -\> this law shifts the liability for damages of the drunk driven incident from the driver who caused the accident to the server or the place that served the drink to the driver The term was derives from: Dram -- small drink Shop -- the place that serves the drinks First party -- is the victim Second party -- is the drunk offender Third party -- the bar and the server who serves the drink to the offender **Types of Beverage Service Establishments** 1\. BEVERAGE-ONLY BAR. It served beverage alone. 2\. BAR/ ENTERTAINMENT COMBINATION **BEVERAGE INDUSTRY** -\> bars offering drinks and a range of entertainment **Types of entertainment:** a\. Dancing: disco ; ballroom b\. Singing: videoke c\. Sports **Types of Bar / Entertainment Combination** 1\. Disco bars- Types of bars where dancing (disco) is the form of entertainment and the guest could have both food and drinks and dance 2\. Night club- Drinking, dancing and entertainment venue which do its primary business after dark. The inclusion of a dance floor and a DJ booth comedians, "go-go" dances, a floor show or strippers. 3\. Internet café or cybercafé- A place where one can use a computer with internet access for a fee. 4\. Videoke bars- A very popular form of bar and entertainment where guests are the ones singing or performing. 5\. Sports bars / pool bars- Pool or other sports and watching sports events are the main entertainment offered. 6\. Comedy bars- Stand up comedians\' performs to entertain the guest while having their drinks and foods 7\. KTV bars- Modern concept of nightclubs. Videoke and live performances of strip teasers or "go-go" dancers 8\. Gay bars- Opposite of ktv, patrons are gays and older women or widower looking for a different kind of entertainment. **Types of Beverage Service Establishments** 3\. FOOD AND BEVERAGE COMBINATION -\> It serves food with beverages usually linked with some kind of food service. **Types of food and beverage combination** 1\. Bar and Restaurant - \> this type of bar, food and drink can be served at the same time or the guest can have a drink first before dinning or dine fast before drinking. 2\. Tea Houses/ rooms- A small room or restaurant where beverages and light meals are served, often catering chiefly to women and having a sedate or subdued atmosphere. It also serves as place for business transactions. 3\. Taverns- A place of business where people gather to drink alcoholic beverages and more likely food is also served. Today, it is an outdoor type with shed or tent covering the entire place. 4\. Public house / pubs- Drinking establishments which serve alcoholic drinks especially beer that consumed on the premises. Another home away from home 5\. Brew pubs / micro/ breweries- Are pubs or restaurants that brew beer on their premises. 6\. Service Bars- These are bars in restaurants only used to prepare drinks of the dinning guests. **Types of Beverage** Service Establishments 4\. HOTEL BEVERAGE OPERATIONS -\> Three or more bars in one roof with different purpose and ambiance. Usually the types of bars that can be found inside the hotel are both bar-entertainment and food and beverage combination bars. **Types of bars in hotels** a\. Lobby bar & Coffee shop b\. Cocktail lounge / piano bar c\. Restaurant bar / service bar d\. Disco bar / night bar **Types of bars in hotels** e\. Videoke bar f\. Poolside / pool bar / pool/ sports bar g\. Mini bar h\. Banquet bar Open bar set up → the guest can order any drinks available in the bar or the main bar of the hotel. Limited bar set up → only the drinks allowed by the host will be served to the guests of the function or the event 5\. AIRLINE BEVERAGE SERVICE- Bars in commercial passenger planes serving drinks to the passenger. Usually the bar can be found in the business class section of the plane. 6\. CRUISE AND PASSENGER SHIP BEVERAGE SERVICE- A cruise types of bars are also similar to those in hotel operations since its either a floating hotel, resort. 7\. RAIL BEVERAGE SERVICE- Bars in commercial passenger rails serving drinks to the Passengers 8\. COFFEE SHOPS/ HOUSES / CAFÉ- A place specializing on coffee and serves as a meeting place particularly for transacting business **Bar Personnel** Bar Manager- In charge of the overall operation of the bar. Bartender- In charge of preparing and pouring/ serving the drinks of the guests. Bar Server- In charge of serving the drinks and foods on tables of guests. Wine Steward / Sommelier- In charge of suggesting, selling, and serving the wines to the guests. Bar Receptionist- In charge of receiving and entertaining the guests. Cashier- In charge of receiving payments of the guests. Bar Back- Assists the bartender in the maintenance of cleanliness and the preparations in the bar. Also known as bar helper, bar boy/girl. Bar Captain / Supervisor- In charge of monitoring the staff and the operation. Barista- In charge of preparing coffee beverages in a coffee shop. Barista is the Italian term for bartender. Head Bartender/ Beverage Supervisor **The responsibilities of the Head Bartender are the following:** He is responsible for the proper operation of the cocktail lounge or bar, in accordance with established company policies and government orders. \- He sees to it all beverages served from his department are prepared according to standardized recipes and served in a prescribed manner. -He is responsible for the security of all liquors, bar equipment, supplies and cash in his department as well as maintaining a high degree of sanitation. -He sees that the establishment is in keeping with the atmosphere and the mode of service it offers to customers and employees. Wine Steward (cellarmaster, winemaster, wine captain, or wine waiter) -Ordering, receiving, storing, issuing, and serving of wine. -Instructing the staff in the art of serving wine. \- Should be familiar with the American, European, and Canadian wines. \- Should have a general knowledge of the beverages to be served. \- Should have a working knowledge of the processes of wine making and all fermented and distilled beverages. He should have a good knowledge of wine, beer, liquor and other beverages (brand name, degree of quality, etc.) -He must have the desire and aptitude to serve people. \- He must have the talent of evaluating wines. \- He must be a "smooth" salesman. Sommelier \- He can appreciate the quality of wine. \- He must not smoke or eat highly seasoned food. \- Those who are true connoisseurs of wines and wine service merit the title sommelier (SUM-el-yay or SOHM-ee-yay). Bar Server -Ensures that the brand of liquor ordered is the brand served. -An efficient bar server must perform the 5 steps of bar service to satisfy the guests. 5 STEPS TO EXCELLENT SERVICE \- Greeting the guests \- Smiling/establishing eye contact with the guests \- Taking drink orders \- Customizing drinks -Up selling \- Taking payments \- Maintaining table cleanliness/ taking other orders Bar Utility/ Bar Boy/ Bar Back -He assists the bartender in the preparation of cocktails and other drinks ordered by customers -He cleans the bar, washes glasses, ashtrays, etc. \- He runs errands for the bartender \- He assists in making requisitions and inventory. **Requirements to Become a Bartender:** \- Physical requirements: \- Height \- Pleasing Personality \- Physically Fit \- Knowledge and Skills \- Mental Ability \- Practical Skills Bartending -- the art and science of mixing and serving drinks. Flairtending -- the art of mixing and serving with showmanship or flair. Organizing -- the ability to put things in order. Mixology -- the art and science of creating a concoction or mixed drink. **Requirements to Become a Bartender:** Socio-Emotional -Social Skill -- the ability to deal properly with other people. Emotional Skill -- the ability to control your temper or emotion or the ability to handle pressure. Communication Skills -- the ability to deliver and receive information or messages efficiently. Behavioral Skills -- the ability to follow rules, policies, commands, or orders properly. Bartender Should possess the following qualifications: -Sex makes no difference. -The bartender is a good host. \- The bartender is a diplomat. \- The bartender is an authority figure. -The bartender is a role model. \- The bartender knows how to mix a drink. \- The bartender pays attention to detail. \- The bartender is imaginative and fun. **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 BODY →Refers to the dissolved particles in the wine, giving it, its full-rounded taste. BOUNQUET → Refers to a wine's fragrance and aroma. BITTERS → Are spirits of varying alcohol content flavored with roots, barks, and herbs used in mixing drinks or as aperitifs, liqueur, or acid to digestion. CIDER →Refers to fermented apple juice or apple wine. CORKAGE → Is a fee paid by the customer to the food service establishment for the privilege of having his own wine/liquor, purchased elsewhere, or drunk in the premises. DECANTING → Means pouring wine from the original bottle to another container before serving to remove natural impurities. DISTILLATION →Is the process of reducing the water content of alcoholic beverages so that they will contain a greater proportion of alcohol. DRAFT → Refers to beer or cider delivered in bulk and dispensed through taps, pumps or special units. DRY → Is a word used to describe a wine as "unsweetened". FERMENTATION → Is the process by which sugar is broken down into alcohol, carbon dioxide and another by-product. FINING →Is the process of clarifying a wine by adding materials that combine with sediments in the wine and settle to the bottom to make the wine clear. An example of this is egg white. LIGHT → Means the wine is low in alcoholic content LIGHT-BODIED → Refers to wine or liquor with a relatively delicate flavor. LIQUOR →Is a drink produced by fermentation or distillation. LIQUEUR→ Is a spirit that has been sweetened, flavored, and sometimes colored to formulas, which usually remain a well--kept secret. MUST → Refers to grape juice before and during fermentation. NEAT/STRAIGHT → Refers to spirits drunk straight from the bottle and unmixed with anything else. NEUTRAL GRAIN SPIRIT → Is a practically tasteless, colorless alcohol distilled from grain but at 190 proofs or above, used in blended whiskey, gin, vodka and many other liquors. OENOLOGY/ENOLOGY →Refers to the science of the study of wine. PROOF → Is the measurement of alcoholic strength or content RICH → Is a term used to describe a full-bodied wine with generous bouquet and flavor. SEDIMENT → Refers to the natural deposit or precipitate of crystals and other solids that many wines develop as they age in bottles. SPIRIT → Is a beverage of high alcoholic content obtained by the distillation of fermented grapes or other fruits, grains, potatoes, of cane. STILL → wine means the opposite of sparkling wine. VINTAGE → indicates the year when the grapes were picked NON-VINTAGE → a blend of wine made in different years, which of consistent quality WINE → Is a beverage produced principally from fermented juice of grapes; the alcohol content ranges from less than 14% - 21%. **How drinks are served & prepared** LIQUOR ALWAYS FIRST → when you mention a mixed drink, always name the liquor first. NAME THE BRAND FIRST → if you mentioned a mixed drink with a particular brand, name the brand first. WELL DRINK → is a drink made with the cheapest liquor available at the bar. CALL DRINK → is made with specified liquor. If the customer calls for a specific brand of liquor, give what the customer mentioned PREMIUM DRINK → is made with expensive liquor This is also called a top shelf drink DRAUGHT BEER (DRAFT BEER OR TAP BEER) → is drawn from a metal barrel or keg HOUSE WINE → is referred to the less expensive wine served at the bar or restaurant CHILLED → means cold. It is used when ordering shots of liquor. Its different from drinks on the rocks DIRTY → means serve with olive juice and it's used in gin martinis and vodka martinis. The juice of the olive makes the martini looks cloudy or dirty. DRY → means with dry vermouth and it's used in gin martinis and vodka martinis. Dry in general may also mean lack of sugar or sweetness. FROZEN → means blended NEAT → means without the ice and served in an old-fashioned glass. It is used when ordering liquor by itself. ON THE ROCKS → means drink served with ice cubes. SWEET → means with sweet vermouth and it's used in gin martinis and vodka martinis. Or it also means drink with high sugar content. TALL → means drink served in bigger or tall glass. If you order a tall drink, you get the same amount of liquor, but with more juice or soda. TOP SHELF → means premium brands or drinks. It means to use the best liquors available at the bar. UP → means chilled by shaking or stirring and strained into a martini glass WITH A TWIST → This means to add a twist, usually a lemon twist, to the drink adding aroma and flavor to the drink. WITH SALT → this means to coat the rim of a glass with kosher or iodized salt if kosher is not available. AFTER-DINNER DRINKS → drinks typically served after a nice meal BOX → pour into and out of a shaker, usually only once. CALL DRINK → a liquor and mixer, of which the liquor is a defined brand ( Tanqueray and Tonic, Bacardi and Coke) CHASER→ Consumed immediately after a straight shot of liquor to create a different taste. COBBLER→ any liquor served in a Collins or highball glass with shaved or crushed ice and garnished with fresh fruit and mint sprigs **COCKTAIL TERMS** COLLINS→ a drink akin to sour which is served n a tall glass with soda water or seltzer water COOLER → a drink consisting of ginger ale, soda water and a fresh spiral or twist of citrus fruit rind CRUSTA→ a sour-type drink served in a glass that is completely lined with an orange or lemon peel cut in a continuous strip CUP→ a punch type drink that made up in quantities DAISY→ an oversize drink of the sour type, normally made with rum or gin. EGGNOG → A traditional holiday drink containing a combination of eggs beaten with cream or milk, sugar and a liquor such as brandy, rum or bourbon **BAR MEASUREMENT** SPLASH → Means a small amount. This small amount could be used to color a mixed drink or to add a little bit of taste to the drink. DASH → It means a very small amount ( smaller than splash). It could be a few drops like 5 or 6 drops. FLOAT → means a layer. It is small amount that goes on top of the mixed drink. PART → means any amount you want. It could be 1 ounce, 1⁄2 ounce, 2 ounces, 1 cup or any other amount you want. It all depends on how big you want your drink to be. **Principle and Functions Management** Management is how businesses organize and direct workflow, operations, and employees to meet company goals. The primary goal of management is to create an environment that lets employees work efficiently and productively. A solid organizational structure serves as a guide for workers and establishes the tone and focus of their work. **Principles of Management** 1\. Division of Work This is the assignment of assigned of specialized jobs to various departments and/ or positions. It has been shown in many cases that when work is specialized, people learn the task more effectively. This is the specialization which consider necessary to efficiency in the use of labor. 2\. Authority and responsibility Henry Fayol finds authority and responsibility to be related and inseparable. He sees authority as the power or the right entrusted to make the work possible 3\. Unity of command This means that employees receive one order from one superior/manager only 4\. Subordination of Individual Interest to general interest The interest of one employee or group of employee should not prevail over the interest of the business 5\. Remuneration Remuneration and method of payment should be fair and afford the maximum possible satisfaction to employees and manager. It is also called compensation. This principle is based on "equal pay for equal work". 6\. Centralization It is the extent to which authority is concentrated. It is a system of management wherein major policies are only made only by the top management. 7\. Scalar chain It is "chain of superiors" from highest to lowest ranks. This can be properly described by the used of the pyramid of organization consisting of management, middle management and lower level 8\. Stability of Tenure Employees should be given enough time and period to prove his worth to the company. 9\. "Esprit de corp" This principle explains that "in union there is strength". It emphasizes the need for teamwork and the importance of communication in obtaining it. 10\. Span of control It refers to the specific and limited number of subordinates that a manager can effectively handle and control. It is determined by the optimum level of effective supervision. 11\. Simplicity Unnecessary elements should be eliminated from all activities as well as from the process and procedures established for carrying them. 12\. Unity of Direction One boss and one plan for a group of activities having the same objective 13\. Order Ensures a place for everything. 14\. Equity Results from kindness and justice. **Management Functions** Planning This means organizational objectives by deciding who is to do what, where, when and how. Planning is rethinking and implement organizational policies and to achieve objectivities. Planning may get expert advice, depending on the project, or get the whole team involve (e.g. brainstorming sessions, quality circles and planning committees). The managers should consider the following: Scheduling This necessitates a detailed plan with timetables, programmers of activities, tasks and persons responsible Communicating These are objectives and tasks translated into words to inform those concerned through memoranda, meeting, minutes, manuals, etc.. through horizontal and vertical channels Delegating This means guiding individuals different duties and to specific departments, team or individuals and giving authority to take appropriated decisions within relevant framework. Directing This necessitates a detailed plan with timetables, programmers of activities, tasks and persons responsible. Motivating This means creating a devise amongst the employees to achieve the goals set by understanding individuals needs, appropriating good performances and encouraging effort. Coordinating This means synchronizing the activities that have been delegated for better results. This involves checking progress and harmonizing the work different individuals by avoiding conflicts, duplication, overlapping, delays and waste Reporting This means ensuring a system of timely reports sent up through vertical channels of communication Evaluating This involves checking the actual performance against the plan. Controlling This means developing standards and stablishing the rules. The six Ms should be controlled according to the policy of the organization. It also it means taking any action of a disciplinary nature. Analyzing This involves the examination of all separate elements of a operation, with a view to tracing the reasons for success or failure Reviewing This consist of periodical review of the an operation, normally with the aim of improving future performance MANAGING THE SIX M's 1\. Men 2\. Money 3\. Machinery 4\. Materials 5\. Methods 6\. Minutes