HM ELEC 5/5.1 BAR AND BEVERAGE MANAGEMENT MODULE PDF
Document Details
Uploaded by Deleted User
Tags
Related
- Vision & Mission Statement-NEW PDF
- History Of The Beverage Industry PDF
- Bachelor of Science in Hospitality Management Bar and Beverage Management with Laboratory PDF
- Bar Lab Discussion PDF
- Central Luzon State University Hospitality Management Bar and Beverage Management PDF
- Week 8 Midterm - Code 099 Bar and Beverage Management PDF
Summary
This document is a module on bar and beverage management. It covers various topics like the different types of bars, bar service, preparing and serving drinks, and a section on the use of various equipment. It includes discussion for customer service and avoiding negative habits when working at the bar.
Full Transcript
**HM ELEC 5/5.1:** **BAR AND BEVERAGE MANAGEMENT** **Table of Contents** **TOPIC 1 :Clean Bar Areas** ---------------------------- **THREE MAJOR TYPES OF THE BAR** 1. 2. 3. **BAR SERVICE** - - - 1. 2. 3. 1. 2. 3. 4. - - - - - - - - - - - - -...
**HM ELEC 5/5.1:** **BAR AND BEVERAGE MANAGEMENT** **Table of Contents** **TOPIC 1 :Clean Bar Areas** ---------------------------- **THREE MAJOR TYPES OF THE BAR** 1. 2. 3. **BAR SERVICE** - - - 1. 2. 3. 1. 2. 3. 4. - - - - - - - - - - - - - **TOPIC 2: OPERATE THE BAR** ---------------------------- 1. 2. 3. 4. 5. 6. 7. 8. 9. - - - - - - - - - - - - - - - **Getting Customer and Services Areas Ready You may need to:** - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - b. - c. - - - - d. - - - e. Preventing intoxication is a bartenders responsibility F. - - - - - - - - G. - - - - 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. **Hand washing steps:** 1. 2. 3. 4. 5. 6. **Rules Bartenders should consider and apply:** - - - - - - - - - - - - - - - - - - **Checking and signing for Deliveries** - - - - - - - 1. 2. 3. 4. 5. **Preparing drink accompaniment** - - - - - - **1. Receiving guest** **2. Taking Orders** - - - - - **3. Writing Orders on the guest check** - - 4. - - 5. - - - - - - - - - - - 6. - - - - - 7. - - - 8. - - - 9. **Habits to be avoided while in the service area/ bar counter.** - - - - - - - - - - - - - - - - - - **GROUP VII: Plant and Fruit Distillates (Rum, Calvado,Tequila)** - **Special Promotion**: DRINK OF THE MONTH 1. 2. 3. 4. 5. 6. 7. 8. 9. **TOPIC 3 : Prepare and Mix Cocktails and Non- Alcoholic Drinks** ----------------------------------------------------------------- - - A. 1. 2. 3. 4. 5. 6. 7. B. 8. 9. C. 10. 11. 12. 13. 14. 15. 16. **Under bar and back bar equipment** 1. 2. 3. 4. 5. 6. 7. 8. 9. 1. 2. 3. 4. **A. Tools for mixing, pouring and garnishing drinks** 1. 2. 3. 4. 5. - - 6. 7. 8. 9. 1. 2. 3. 4. 5. 6. 7. 8. 9. 1. 2. 3. 4. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 1. 2. 3. 4. 5. 6. 7. 8. 9. 1. 2. - - - - - - - - - - - - - - - - - - - - - - - - - - - - -  - - - - - - - 1. 2. 3. - - 1. **Five (5) types of Non Alcoholic Beverages- Broader and more widely consumed.** - - - - - 2. **Three (3) types of Alcoholic Beverages consists of three kinds of alcoholic beverages** - - - 1. 2. 1. - - 2. - - 3\. Mixed alcoholic drinks or cocktails - **Beer Making Process** 1. a. b. c. 2. 3. 4. 5. 6. - - **TYPES OF FERMENTATION PROCESS:** 1. 2. 3. 4. 5. 6. **Beer INGREDIENTS (Basic Ingredients)** 1. 2. 3. 4. 5. a. b. c. d. e. a. b. 1. 2. 3. 4. 5. - - - - - - - - **COCKTAILS** 1. 2. - a. b. c. 3. - - 4. - 5. - 6. - 7. - a. b. c. d. 8. 9. 1. - - - 2. - - - - 3. - - - 4. - - - 5. - - - - - 6. - - - 7. - - 8. - - - - - 9. - - 1. 2. 3. 4. 1. 2. - - a. b. c. d. 1. 2. 3. 4. 1. 2. 3. - - - a. - - - - - b. c. - - - **Types of Gin** - - - - - - 1. 2. 3. 4. 5. 6. 7. 8. **5. GRAIN BASED**: **VODKA** - - **TYPES :** 1. 2. - - - - - - - - - **6. Plant Based: Tequila** 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 6. **Low --alcohol and alcohol-free drinks** - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A. - B. - - - - - - - - - - - - - - - - - - - - - - 1. 2. 3. 4. 5. 6. 7. 8. **Foods that delays the transfer of alcohol to the different parts of the body:** **Foods that is rich in protein and fats** 1. 2. 3. ### Basics of Coffee - - - - - - - - 2. 3. 4. 1. 2. 3. 4. 5. 6. 7. 8. **USING AN ESPRESSO MACHINE** - - - - - - - - - - **After 20-25 seconds you must able to have:** 1 ½ 0z espresso - - - - - 1. 2. 3. 4. 5. 6. ### Tea - - - - - 2. - - - 3. 4. - - - - - - - - - - - - - - - - - - - - - - - - - ### Smoothies and Mocktails **Ingredients For Smoothies: Pure/ perfect/ Healthy Smoothies** 1. a. b. c. d. e. 2. 3. 4. 1. a. b. 2. c. d. 3. 4. - - - - - - - - - - - - - - - - - ### ### ### ### ### TOPIC 5 : Provide Wine Service - - - - 1. a. b. c. d. 2. b. c. - - - - - - 1. 2. 3. - - 4. 5. 6. - - - 7. - - - **Wine Tasting Process 5 basic steps:** 1. 2. 3. 4. 5. - - - - - - - - - - - - - 1. 2. 3. 4. 5. 1. 2. 3. 4. 5. 6. 7. 8. 9. a. b. c. d. e. f. g. h. 1. 2. 3. 4. 5. A. B. 1. 2. 3. 4. 5. 6. 7. 8. 9. **Table Set Up** 1. 2. 3. 4. 5. **Wine presentation** 1. 2. 3. **Opening a Bottle of Wine** 1. 2. 3. 4. 5. 6. 1. 2. 3. 4. 5. 6. **Pouring and Serving the Wine** 1. 2. 3. 4. 5. 6. 7. 8. 9. **SEQUENCE OF SERVING WINES WITH FOOD** 1. 2. 3. 4. 5. 6. 7. 8. 9. a. b. -THE END-
