Bachelor of Science in Hospitality Management Bar and Beverage Management with Laboratory PDF

3 Bachelor of Science in Hospitality Management Bar and Beverage Management with Laboratory This instructional material was collaboratively developed and reviewed by Mindanao Polytechnic College Academic Council. We encourage teachers and other ed...

3 Bachelor of Science in Hospitality Management Bar and Beverage Management with Laboratory This instructional material was collaboratively developed and reviewed by Mindanao Polytechnic College Academic Council. We encourage teachers and other education stakeholders to email their feedback, comments and recommendation to [email protected] This module is issued to :____________________ MINDANAO POLYTECHNIC COLLEGE Bar and Beverage Management with Laboratory Self-Learning Module (SLM) First Edition, 2020 Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Printed and Distributed at Mindanao Polytechnic College Office Address: Makar Junction, Labangal, General Santos City, Philippines, 9500 Contact No: 554-0626/09081693834 E-mail Address: [email protected] Introductory Message For the facilitator: Welcome to the Bar and Beverage Management with Laboratory Self-Learning Module (SLM)! This module was collaboratively designed, developed and reviewed by the academic council of the institution to assist you, the teacher or facilitator in helping the learners meet the standards set by the prescribed CHED PSG’s while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Furthermore, you are expected to encourage and assist the learners as they do the tasks included in the module. For the learner: Welcome to the Bar and Beverage Management with Laboratory Self-Learning Module (SLM) The hand is one of the most symbolized part of the human body. It is often used to depict skill, action and purpose. Through our hands we may learn, create and accomplish. Hence, the hand in this learning resource signifies that you as a learner is capable and empowered to successfully achieve the relevant competencies and skills at your own pace and time. Your academic success lies in your own hands! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning resource while being an active learner. This module has the following parts and corresponding icons: What I Need to Know This will give you an idea of the skills or competencies you are expected to learn in the module. What I Know This part includes an activity that aims to check what you already know about the lesson to take. If you get all the answers correct (100%), you may decide to skip this module. What’s New In this portion, the new lesson will be introduced to you. It provides a brief discussion of the lesson. This aims to help you discover and understand new concepts and skills What I Have Learned This includes questions or blank sentence/paragraph to be filled in to process what you learned from the lesson. Assessment This is a task which aims to evaluate your level of mastery in achieving the learning competency. Answer Key This contains answers to all activities in the module. At the end of this module you will also find: References This is a list of all sources used in developing this module. The following are some reminders in using this module: 1. Use the module with care. Do not put unnecessary mark/s on any part of the module. Use a separate sheet of paper in answering the exercises. 2. Don’t forget to answer What I Know before moving on to the other activities included in the module. 3. Read the instruction carefully before doing each task. 4. Observe honesty and integrity in doing the tasks and checking your answers. 5. Finish the task at hand before proceeding to the next. 6. Return this module to your teacher/facilitator once you are through with it. If you encounter any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Always bear in mind that you are not alone. We hope that through this material, you will experience meaningful learning and gain deep understanding of the relevant competencies. You can do it!  COURSE GUIDE Course HMPE 3 Course Bar and Beverage Credit 3 Code Title Management with Unit/s Laboratory Lecture 2 Laboratory 3 Pre- None Co- none Hours Hours requisite requisite Course Description COURSE OUTCOMES Course Outcome By the end of the course, the BSHM students should be able to: Overview: Part Learning Outcome Topic: Equipment Assessme Indic /Materials nt ative Hour s 1 At the end of this Orientation to the course. Self learning chapter, you should Classroom Policies module be able to: 1. Define what Chapter 1 : Beverage beverage Service Industry industry is; a. Definition 2. Trace the b. History development c. Development of of beverage Beverage Industry service from in the Philippines the taverns to d. Today’s beverage the to today’s Service Industry beverage service establishment ; and 3. Compare and contrast the types of today’s beverage service establishment. 1. Enumerate and identify Chapter 2: Bar bar Unpublished Organization personnel; 2. Discuss the a. Bar Personnel and Materials basic their functions of Responsibilities Internet the bar b. Requirements to connection personnel; become a Computer 3. Enumerate bartender and discuss c. Qualities of a Journals the qualities good bartender needed for a d. Steps of Service Worksheet bartender; in Serving s and Guest(s) in the 4. Enumerate Bar duties and e. Bartender Job responsibilitie Description s of a f. Bartender’s bartender. Responsibilities g. Some Hints for a Good Bartender h. Bartender’s Preparation for Service i. Rules Bartender Should Consider and Apply j. General Instructions for Bartenders 1. Learn the Chapter 3 : Bar Parts and elements in Layout placement; a. The bar Itself 2. Identify the b. Parts of the Bar different parts c. Equipment of the bar; d. Bar Tools 3. Learn the e. Glassware equipment and its placement or lay out in the bar; 4. Learn the different tools used in preparing and serving the drinks in the bar; and5 5. Learn the different types of glass wares, proper handling and care. LIST OF FIGURES Fig Title Page 1 2 3 4 5 6 7 LIST OF TABLES Table Title Page 1 2 3 4 5 6 7  What I Need to Know This module was designed and written with you in mind. It is here to help you master the course A Macro Perspective on Tourism and Hospitality. The scope of this module permits it to be used in many different learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. But the order in which you read them can be changed to correspond with the textbook you are now using. This self-learning is divided into three parts, namely:  Part 1 – Prelim Topics  Part 2 – Midterm Topics  Part 3 – Final Topics After going through this materials, you are expected to: Students should be able to: 1. Define what beverage industry is; 2. Trace the development of beverage service from the taverns to the to today’s beverage service establishment; and 3. Compare and contrast the types of today’s beverage service establishment; 4. Enumerate and identify bar personnel; 5. Discuss the basic functions of the bar personnel; 6. Enumerate and discuss the qualities needed for a bartender; and 7. Enumerate duties and responsibilities of a bartender. 8. Learn the elements in placement; 9. Identify the different parts of the bar; 10. Learn the equipment and its placement or lay out in the bar; 11. Learn the different tools used in preparing and serving the drinks in the bar; and 12. Learn the different types of glass wares, proper handling and care. 2  What I Know I. Identify the following. _____ 1. The temporary movement of people to destinations outside the places where they normally live and work, and their activities during their stay at those destinations. _____ 2. Movement of people across international boundaries. _____ 3. A geographical unit where the tourists visit and stays. _____4. It consists of what the tourists buy. _____ 5. Another term for package tour. _____ 6. An attraction in which the destination itself has appeal. _____ 7. The manufacturer of the tourist product. _____ 8. The forerunners of the present gasoline stations. _____ 9. The inventors of money. _____ 10. Travel to the cultural centers of Europe. _____ 11. The first and the most famous travel organizer. _____ 12. The term given to medicinal baths. _____ 13. The illegal use of vehicles for public use. _____ 14. A soup vendor in Paris who established the first restaurant. _____ 15. The Hebrew word from which the word “tourism” was derived. _____ 16. It imposes taxes on imported goods which can be produced locally. _____ 17. A ratio obtained by dividing the benefits with the costs. _____ 18. Goods bought from foreign countries. _____ 19. Refers to the underground and surface construction of a region. _____ 20. An international organization that regulates air navigation. _____21. A regional organization that promotes and facilitates travel in the Pacific Area. _____22. The national tourism office of the Philippines. _____23. An organization of travel agencies in the Philippines. _____ 24. The sum of all the income in a country. _____ 25. The accounting of the flow of goods, services, and funds in and out of the country in the given period. 3  Part 1 Prelim Topics What’s New CHAPTER 1 : BEVERAGE SERVICE INDUSTRY Definition Beverage service Industry is composed of establishments or businesses that offer primarily beverages, foods, and sometimes with entertainment and other services. Bars are places where alcoholic and non-alcoholic drinks are served. These are establishments that offers different varieties of drinks to customers. History According to Rojo (2012), the beginning of beverage industry can be traced during the time of the Sumerians. They have come out with a written record of their civilization. As the development of civilization in different places took place, the development of beverage service industry went with it. A. Ancient Sumeria / Sumer 4000 BC Sumerians are considered the most progressive group of people because they were skilled traders, farmers, and craftsmen. They also made a great contribution to the development of the civilization such as the invention of potter’s wheels and Sumerian’s cuneiform writing skills. They also invented and developed arithmetic using different number system including a mixed radix system with an alternating base 10 and base 6. In the Middle East, one of their major problems is the availability of potable water. In order to solve this, they tried to come up with alternatives particularly a drink derived from fermented cereal grains called “ale”, today commonly called beer. Sumerian produce ale not for themselves only, but also for others which led to the establishment of the forerunner of today’s bar, the tavern. Taverns are places for social gatherings were beverage, particularly ale, is served. The word tavern was derived from the Latin word ”taberna” and the Greek word “taverna”, whose original meaning was a shed or workshop. Before, tavern keepers were traditionally women but in other places and times, women were completely 4  excluded from tavern culture. In England, taverns existed in the 13 th century and were often kept by women, usually known as Ale-wives. In the 14th century, taverns in London were only limited to three, but, an act of 1552 allowed the establishments of forty on London, eight in New York and six in Bristol and other town across England. In the 19th century in England, the word “tavern” has evolved to “public house” (pub). B. The Empire Era 3200 – AD 476 As a proof that taverns continued to exist after the time of the Sumerians, a papyrus was discovered from Ancient Egypt which contained some warnings that says “ do not get drunk in taverns…. For fear that people repeat words which may have gone out of my mouth without you being aware of you uttering them.” As time pass by, taverns continued to exist because of the increasing number of travelers in the times of the Ancient Greece ( 1100 BC). Greeks travel because of different reasons. It may be because of pilgrimage and sports or game. It may be for conquest like when Alexander the Great led his army in conquering different countries and continent for the purpose of uniting people under one continent. Also, during these times, there are separate places built to serve food, lesches and taverns. Lesches serves fine food and drinks for the rich, and taverns for poor. During the time of Ancient Rome ( 500 BC – 476 AD), Romans conquered almost all parts of Europe. During these times, because of the development of transportation, there was an increased reasons for travel. As more people travelled, the number of places serving food and drinks also increased. As a proof in Pompei, Rome’s 118 bars or taverns were discovered after it was buried by the explosion of Mt. Vesuvius ( Rojo, 2012). C. Decline and Revival AD 476 – AD 1300 After the fall of the Roman Empire, in Europe, life went back to its primitive way. Travel and tourism whether for business or pleasure virtually ceased.travel was primarily for religious purposes. The church through its monasteries took over the job of feeding and housing the travelers. The place housing the travelers were known as “xenodochies” meaning an inn. D. Renaissance AD 1350 – AD 1600 Some degree of safety had returned to the roads, one of the critical element in the development of the industry. Trade and travel increased. The middle class became a dominant force in the economic life of Europe. Ale house or taverns reappeared along trade routes. 5 E. Early Modern AD 1600 – AD 1800 The development of roads was one of the critical elements in the development of the beverage service industry. At this time, stage coaches were introduced as means of transportation. Post houses were built along stagecoach routes and it served as places for foods and drinks accommodation for the traveler. It was also where tired horses changed for fresh horses to continue a fast travel. Post houses are the equivalent of today’s gasoline stations. Figure 1 : Stagecoach Figure 2 : Post house 6 F. The Industrial Era from 1800 The industrial revolution started in England around 1800, it was the time when machines were invented. These machines were ran by steam and used for production and transportation. The development of rail travel which made the great impact in travel has been developed during these times. In the entire Europe, taverns became a permanent establishment. In England, taverns are known as public houses or pub houses. These places are used as place for worship and pleasure. Other versions of taverns all trough out Europe.  Inns are establishments where travelers can produce food, drink and lodging.  Pubs are establishment which serves alcoholic beverages especially beer for consumption on the premises, usually in a homely setting. Pubs are commonly found in English speaking countries particularly in United Kingdom, Ireland, Canada, Australia and New Zealand.  Cabarets are restaurants or nightclubs with a stage for performances and the audience sitting around the tables (often dining or drinking) watching the performances. Today, cabarets are commonly known as a show, often can be seen in entertainment centers or areas like Las Vegas. Figure 3 : A Cabaret Pub G. American Tavers Tavers in America were introduced by the British. The distinction between the British and the American taverns was the inclusion of accommodation and entertainment. The entertainment in American taverns were in the forms of gambling and prostitution. The Philippine bars are patterned to American bars or taverns. In 1643, American beverage industry started. The first American tavern was established by a native American named Samuel Coles. The said tavern was named “Coles Ordinary”. During these times, these ordinaries were places which served ordinary meals. Thus, the name Coles Ordinary. In1656, Massachusetts, a town without a tavern was penalized; often taverns were built near he church. The reason why taverns were built near the church because during this time there were still no heaters in building that could minimize the temperature during winter. So after the worship service people went to the 7 taverns to warm their body by drinking alcoholic beverages at the same time the leaders of the community discussed matters after the worship while drinking. Also, another reason is to warm their bodies. The Importance of Taverns in American History : Taverns served as a place or rendezvous for revolutionaries before the war. It was the place where revolutionaries started to plan the uprising against the British government. Early American Taverns: 1. Hancock Tavern – The Boston Tea party was planned 2. Green Dragon – Boston, Paul Revere and 30 companions formed a committee to watch the movements of British soldiers. 3. Raleigh Tavern – Williamsburg, meeting place of the patriots including Patrick Henry and Thomas Jefferson. 4. Queens Head or Fraunces Tavern. This was where the New York Tea Party was held and where George Washington bid farewell to his fellow officers. Hancock Tavern The Early Green Dragon Tavern Early Raleigh Tavern Fraunces Tavern 8  In 1850, taverns tuned into large scale inns for travelers and business persons, and later it became hotels. The concept of today’s hotel originated in America as Public Palaces. Today, most hotels were designed like a palace but open for public use. In 1920, Prohibition Law or 18th Amendment Las was passed. This made manufacturing, selling, and importation of alcoholic beverages in America illegal. Large number of establishments such as bars/ taverns, hotels, wineries and distilleries stop to operate. Vineyards stopped producing grapes. Lot of people lost their jobs and the government lost a large amount of revenue from the taxes generated from those establishments. It was one of the major causes of the Great American Depression. Although alcoholic beverage is prohibited, still it was supplied and sold illegally during this time. The places, alcoholic beverage, the activities and the suppliers were known as:  Speakeasies / blind pigs were places that sell illegal liquors during the prohibition. It was here when cocktails gained its popularity since alcoholic beverages were sold in poor quality.  Moonshines, the term used for illegal liquors sold during the prohibition (alcoholic beverages were commonly produced during night time when the moon was shining).  Moonshining was the term used to describe the illegal production of alcoholic beverages during the prohibition year. Today, here in the Philippines, places like Laguna and Quezon, those locals who produced Lambanog, (our local version of vodka) without a permit from the local government are also considered moonshiners.  Bootleggers, the illegal supplier of illegal liquors. They were known as bootlegger because they started to smuggle illegal alcoholic beverage in flask by concealing it in their boots. Moonlight Bootlegger 9  In 1933, 21st Amendment was passed repealing the Prohibition Law. In order to protect the American citizens, from incidents caused by drunk drivers, the American Congress passed a law known as the Dramshop Law. Dramshop Law or Third Party Liability law is a law that shifts 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 derived from dram, which means “small drinks, and shop, meaning the place where that serves the drink. Third party liability law in the sense that there are three parties involved in a drunk driven or drunk related incident: first party is the victim, second party is the drunk offender, and the third party is the bar and the server who served the drink to the offender. Development of Beverage Industry in the Philippines In the Philippines, we can somehow associate the development of the Beverage Service Industry with the development of the pioneer in beverage industry in the country, San Miguel Corporation. The logic is, there will be no drinking establishment that will sell alcoholic and non alcoholic beverage if there are no company or business that will produce such products. The San Miguel Corporation In 1890 is the birth of La Fabrica de Cerveza de San Miguel. Founded by Don Enrique Maria Barretto de Ycaza in the San Miguel District in Manila, it is the first brewery in Southeast Asia. It became a corporation and began exporting beer in Guam, Hong Kong, and Shanghai in 1913. In 1922, it began producing soft drinks at the Royal Soft Drinks Plant. Ice cream was then produced in the year 1925 at the Magnolia Ice Cream Plant. It became the Philippines bottler of Coca Cola in 1927. In 1938, the corporation entered the glass industry, supplying the company’s bottling needs. And in 1963, San Miguel Brewery was renamed as San Miguel Corporation; the largest food, beverage and packaging company in the Philippines. La Fabrica de Cerveza de San Miguel 10 Today’s Beverage Service Industry The term bar is the most common term used in the US and in the Philippines indicating a beverage service a beverage service establishment. The term bar is derived from the French term barre which means “a counter”. Bar was first used around 1592 and bars were used before in railway stations as a counter used to dispense the food faster to passengers. The first bar that served alcoholic beverages was The Great Western Hotel on Paddingson Station, London. The Types of Today’s Beverage Service Establishments 1. Beverage –Only bar. It serves beverage alone. No food served beyond snacks. This type of bar was usually located near terminals or stations. In the picture, the bar the front bar seems inconvenient for the guest to sit down; it is for the purpose of not allowing the guests to stay longer for drinking. Beverage-only Bar 2. Bar / Entertainment Combination. Bars offering drinks and a range of entertainment. Types of Bar/Entertainment Combination: a. Disco bars are types of bars where dancing is the form of entertainment and the guest could have both food and drinks, and dance. b. Nightclubs are drinking, dancing, and entertainment venue which do its primary business after dark. Nightclubs have an inclusion of a dance floor and a DJ booth where a DJ plays recorder dance and pop music. c. Internet café/ cyber café is a place where one can use a computer with internet access for fee, usually per hour or minute charge. d. Videoke bars are very popular form of bar and entertainment where guests are the ones singing. e. Sports bar/pool bar or other sports and watching sports events are the main entertainment offered in this type of bar. f. Comedy bar is a type of entertainment bar where stand up comedians performs to entertain the guests while having their drinks and foods. 11  g. KTV bars are modern concept of night clubs entertainment is in the form of videoke and live performances of strip teasers or gogo dancers. h. Gay bars is the opposite of KTV bars but this time patrons are gays and older women or widower looking for a different of entertainment. 3. Food and Beverage Combination. It serves food with beverage usually linked with some kind of food service. a. 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 dining or dine first before drinking. b. Tea houses/rooms is a small room or restaurant where beverages and light meals are served, often catering chiefly to women and having a sedate atmosphere. It also serves as place for business transactions. c. Tavern is a place of business where people gather to drink alcoholic beverages and, more likely, food is also served. Today, it is an outdoor type of with shed or tent covering the entire place. d. Public houses/pub are drinking establishments which serve alcoholic drinks specially beer that can be consumed in the premises, usually with a set up like home. e. Brew pubs/ micro breweries are pubs or restaurants that brew beer on their premises. f. Service bars are bars in restaurants only used to prepare drinks of the dining guests. 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. a. Lobby bar. The bar located at the lobby area of the hotel, it is usually used by the guest as a venue for business meetings or transactions during night time. In some hotels it is also considered as the main bar. b. Coffee shop. Mostly located in the lobby or near the lobby area where both food and drinks can be served to the guest, particularly coffee. It is usually used by the guest as a place for business meeting or transactions. c. Cocktail lounge/piano bar. This is where live and piano music is performed. Guests stay here to relax or to unwind. d. Restaurant bar/service bar. The bar is used to prepare drinks of the dining guest. e. Disco bar/night club. Where dancing (disco) is the form of entertainment. Or the guest could have both food and drinks and dance. f. Videoke bar. A very popular form of bar and entertainment where the guests are the one performing. g. Poolside bar. Bar located at the poolside. Guests take a drink after or during swimming to ease the thirst. h. Sports bar. Other sports and watching sports events is the main entertainment offered in this type of bar in a hotel. i. Banquet bar. A bar being set up during functions or events in the banquet or meeting rooms in a hotel to provide drinks to the guests of the event or function. 12 Lobby bar Piano bar Poolside bar Sports bar Banquet bar Mini bar 13 5. Airline Beverage Service. Bars in commercial passenger planes serving drinks to the passengers. Usually the bar can be found in the business class section of the plane. For those passengers in the economy class, if they ordered a drink it is usually served in miniature size bottle together with the glass where the drink will be served. For mixed drink, it is served mixed already. 6. Cruise and Passenger Ship Beverage Service. Serving passengers in a cruise and pasenger ship. bars in cruise are almost similar to bars found in hotel sine cruise amd passenger shipa are considered as floating hotels. Malcom Oliver’s Waterworld The Sky Bar Oasis if the Seas, Royal Caribbean Cruise 14 7. Rail Beverage Service. Bars in commercial passenger rails serving drinks to the passengers. Shown are bars, dining and lounges in passenger rail. 8. Coffee shops/Coffee Houses. A place specializing on coffee and serves as a meeting place particularly for transacting business. 9. Beer garden. Is an open-air public area where alcohol is legally served. In Germany, beer garden is commonplace particularly during the famous October Fest. 15  What I Have Learned Chapter Exercise 1 Satisfy the following items briefly and concisely. 1. Beverage-only bar 2. Hotel Beverage Operations 3. Bar-entertainment Operations 4. Airline Beverage Service 5. Rail Beverage Service 6. The three major empires 7. The other terms or versions of tavern all throughout Europe 8. Reasons for travel during the Roman Empire 16  CHAPTER 2 Bar Organization Bar Personnel and their Responsibilities Enumerated below are the personnel responsible in the operation of the bar. These are the personnel in the medium bar operation. It could be either part of a food and beverage operation of a bar or a stand alone or independent bar operation. 1. Bar Manager. In charge of the overall operation of the bar. It means that anything that happened in the operation is the responsibility of the bar manager. He has to make sure that guests meet and exceed their expectations. He also has to make sure that the staff are well motivated to perform their specific duties efficiently. Lastly, the bar manager should make sure that the bar generates profit. 2. Bar Captain. Sometimes called Bar Supervisor; he is in charge of monitoring the staff and the operation. The bar captain is the most visible person in the bar because he serves as the eyes of the bar manager. 3. Bartender. He is in charge of preparing and serving the drinks of the guests. Bartender should not leave the counter unattended. 4. Bar Back. Assists the bartender in the maintenance of cleanliness and the preparations in the bar. Also known as the bar helper or bar boy/bar girl. For those who wants to become a bartender but without experience yet, this position could be a good starting point. 5. Bar Server. In charge or serving the drinks and foods to the guests. Bar server should be knowledgeable of the beverages in the bar. 6. Wine steward. Also called sommelier, he I in charge of suggesting, selling, and serving the wines to the guests. Wine server and sommelier are different in terms of expertise about wines. A wine server is just knowledgeable about the wines being served in the bar, while the sommelier is an expert of wines being served not only in the bar, but in general. 7. Bar Receptionist. In charge of receiving and entertaining the guests. 8. Cashier. In charge of receiving payments of the guests. In some international brands of bar and restaurants, the bartender is at the same time the cashier. 17  Bar Organizational Chart Bar Manager Bar Captain Bartender Wine Steward / Bar Cashier Bar server sommelier Receptionist Bar back Requirements to Become a Bartender To those who want to become a bartender, you should possess these requirements: a. Physical Requirements  Height  Pleasing personality  Physically fit b. Knowledge and skills 1. Mental ability and product knowledge 18  A bartender must have great memorization ability. He must memorize all the recipes of mixed drinks in the bar. This will help him work faster in preparing the drinks ordered by guests. Also, he must be able to memorize guest’ names and faces and the drinks they usually order when they are in the bar. 2. Skills  Bartending is the art and science of mixing and serving drinks or also commonly known today as classic bartending.  Flair tending is the art of mixing and serving with showmanship or flair. Here, bartender shows some tricks by flipping, tossing bottles, shaker cup and other tools before poring and mixing the drinks. Types of flair performed by flairtender: a. Working flair In working flair, the bartender do some basic flair moves and routines before preparing and pouring the drinks. Here, ingredients are in the actual or original containers. For bottled liquors, free pourers are placed in the bottle so it can be directly poured in the glass or in the mixers. Free pouring is one of the important skill a bartender should master. Free pouring is the ability to pour ingredients directly to the glass or mixers without using a standard measuring device like jigger. The mastery of free poring can be achieved by constant practice and focus. b. Show flair In show flair, the bartender now performs or execute difficult and complicated moves and routines. Show flair is usually part of the entertainment provided in the bar. It is done in a scheduled basis only.  Organizing is the ability to put things in order. Bartender must keep his bar properly organized so that he is able to perform his task efficiently and effectively.  Mixology is the art and science of creating a concoction or mixed drink. Bartender / flair tender must be knowledgeable in concocting a drink. In a bar specialty, drink is a must to provide added attraction to the guest. Creating these specialty drinks is the task of the bartender. Today, another trend is developing, the Molecular Mixology. 3. Socio-emotional  Social / interpersonal skills is the ability to deal properly with other people. Bartender must deal properly with the guests, with his/her superiors and co-workers.  Emotional skill is the ability to control your temper or emotion or the ability to handle pressure. A bartender should maintain his calm composure in 19  time of pressure and difficulty so that he would still be able to perform his/her job effectively and efficiently 4. Communication Skills is the ability to deliver and receive information or messages efficiently. A bartender must be a good speaker and listener at the same time. In a crowded and noisy environment, a bartender should get orders of bar guests and should avoid asking guests to repeat their orders. A bartender must pay great attention to the guests while communicating with them. 5. Behavioral Skills is the ability to follow rules, policies, commands or orders properly. Bartenders must have the right attitude. Right attitude means doing the right thing. Qualities of a Good Bartender Here are the qualities that you must posses in order to become a successful bartender. 1. Great personality, easy going person, a people person 2. Good memory 3. Knowledge of liquors, cocktails, wines and beers 4. Knowledge on preparing and serving beverages 5. Team player 6. Physically fit 7. Able to work under pressure 8. Attentive 9. Cleanliness / good grooming 10. Good judgement 11. Service oriented 12. Honest Steps of Service in Serving Guests in the Bar 1. Greet and welcome your guest/s and prepare them to order 2. Offer / suggest services/ drinks of the bar 3. Prepare and serve order/s of the guest/s 4. Complete the transactions 5. Check back on guest in a timely manner. 6. Say farewell to the guest. 20 Bartender Job Description a. Before Opening the Bar 1. Get keys and sign the logbook for reference later or if something wrong happened 2. Bar counters, tables, and chairs and service area must be spotless. 3. Clean ash trays and spaced properly on counters and tables with tent card beside it. 4. Bar tools are cleaned and placed in proper areas. 5. Ice bins are cleaned and filled up, the same with bar sinks. 6. Bottles displayed on the mirror at the back of the bar are wiped clean. 7. Empty bottles are removed from the under bar. 8. Waste receptacles are emptied and cleaned; contents are disposed properly. 9. Juice containers are cleaned and filled. 10. Supply of linens or cocktail napkins, coasters, and matches or stirrers are in proper display area. 11. Fruits and garnishes for the day are prepared for fast service. 12. Bulbs are checked as extra must be on hand to change defective ones. 13. During the daytime, lights must be adjusted. 14. Ten minutes prior to the opening, everything must be ready and in its proper place. 15. General inspection should be done in whole outlet appearance to ensure nothing is left unattended. b. Work Flow 1. Say hello to guests when they approach the bar and place a beverage napkin on the counter in preparation for serving the drink of the guest. Always acknowledge guests regardless of how busy you are. 2. Take guest’ orders. 3. Prepare drinks of the guest. 4. Encode drink orders in the system. 5. Charge the amount due. 6. Give their change. (Note: Try to give them small bills so they could leave you a tip afterwards.) 7. Prepare drinks for bar servers. 8. Collect empty glasses from the bar. 9. Wipe the bar table constantly. 10. Wash glassware. 11. Restock anything that you need to avoid delay in the preparing and serving the drinks of the guests. 21  c. Before closing the bar 1. Door and shelves should be locked to prevent losses. 2. Glasses, bar tools and equipment are washed and placed in their proper place or area. 3. Restrooms/washrooms areas must be cleaned. 4. Perishable items must be placed under refrigeration. 5. Dirty linens and cocktail napkins are counted by tens for every bundle placed in proper area. 6. Bar table is thoroughly wiped and cleaned. 7. Bar sinks are drained. 8. Waste dumps/ receptacles are checked for burning cigarettes. 9. Lights are turned off. 10. Requisitions of supplies for the next day are prepared. 11. Call engineering to turn off the air conditioning unit. 12. Final security check is made. 13. Return keys and sign the logbook for reference. Bartender Responsibilities In the United States, the Dramshop Law is strictly implemented by bar establishments since any drunk related incident will cause series of penalties to the bar and bartenders involved. So bartenders in the US are also vigilant with regards to guests condition. In the Philippines, our Dramshop law is not rigid as compared to US law, so the responsibility of making sure that guests will be home safely after drinking in the bar relies much on the bartender. Here are guidelines in making sure bartenders would not violate any provisions in the Dramshop Law. a. Check identification of the guest 1. If the person looks below 30 years old, check his identification. 2. When checking an ID, ask the person to hand it to you. 3. Make sure it is a valid ID. 4. Make sure you look at everything. Valid ID has picture. No student ID allowed. Use FEAR method: Feel the identification for evidence of tampering. Examine the information such as picture, date of birth, and expiration date. Ask questions, such as birthdate, etc. Return the identification. 22  b. Never serve alcoholic beverages to minors Never serve alcoholic beverages to minors and always check ID for identification. In the Unites States, a person has to be 21 years old to purchase alcoholic beverages. Selling to minors is a misdemeanor. In the Philippine, the legal age is 18. c. Slowing down someone’s drinking Remove empty glasses before replacing them with fresh drinks. Serve water. Avoid serving pitchers. Do not pass the tables as often to avoid guests making orders. d. Refuse service to intoxicated people. Some Hints for a Good Bartender : 1. Always be clean, cheerful, tidy and diplomatic. 2. Remember your hands are in constant view so pay attention to fingernails. 3. Make sure the cocktail napkins, coasters, stirrers are being served with every drink. Little gestures pay dividends. 4. Make sure aerated water like soda, tonic etc and other mixes are fresh which will give life to drink. 5. Use proper glass for each drink. 6. Keep cherries, olives, cocktail onions in their juices as to keep fresh. 7. As a professional bartender, even though you are mixing drinks, your eyes should be alert on the surroundings. 8. Mix drinks in front of the guests or in the guests sight. 9. Locate for a proper place for preparing mise en place; place where you can also see guests coming. 10. Mixing is an art, so follow recipes which are standardized. 11. Know the proper frosting of the glasses. 12. Always hold glasses by the stem or base not by the body. 13. Ice is essential in all cocktail bars. See that it is always clean and clear. 14. Always keep your glasses clean and polished. 15. The displays of your bottles have to be always checked up in case some of the bottles are not in proper place. 16. Don’t use chipped or broken glass. 17. Matches are always ready in an instant as this part of the bartender stock of trade. 18. Always break an egg in separate cup while preparing cocktail in case an egg is not fresh enough to be used. 19. Always use fresh fruits or juices for cocktails if possible, for the best result or taste. 23 Bartender’s Preparation for Service A. Personal Appearance 1. Body cleanliness. Take a warm cleansing bath daily. Use body deodorant daily and change undergarment frequently. 2. Posture. When standing and walking, hold the body erect with shoulders and head back, the chest up and abdomen flat. 3. Skin. A good complexion is based on good health and require proper food, plenty of sleep and regular exercise. 4. Hair. Hai is clean, free from dandruff, odorless, and must be glossy in appearance. 5. Hand and nails. Wash hands and nails always before leaving the restroom or before and after preparation. 6. Teeth. Brush teeth carefully at least twice a day. 7. Feet. Keep the feet clean and toenails trimmed. 8. Shoes. Shoes are attractive, carefully fitted, have plenty of toe room to take the foot in motion. 9. Socks and stockings. Wear clean socks and stockings daily. 10. Uniform. Uniform must be well fit, not too loose or not too tight, clean and well pressed. 11. Jewelry. Don’t wear jewelry with uniform except watches or wedding rings. 12. For women only, wear well fitted foundation garments for good appearance and health posture. 13. Avoid bad habits such as : a. fussing with face, hair, neck, and picking at skin blemishes while on duty.; b. using handkerchief in the dining room unless necessary. c. Sneezing or coughing d. Chewing gum or eating candy e. Combing in the dining room, kitchen or in the pantry f. Smoking while on duty g. Carrying a service cloth under your arm h. Counting tips or playing with pocket coins. General Instructions for Bartenders : 1. A bartender should always use a jigger when pouring drinks. It depends also on the policy or standard practice in a particular bar. 2. Always punch the bill after serving the drinks to ensure proper control. 3. Bar counter bills must be made as soon as the drink has been served and faced down or hang on the counter in front of the guest. 4. The guest must always be served with the brands he likes best. 5. If guest failed to specify the brand of his drink, the bartender should always use the pouring or well brands. 24 6. Full bottle sales should be reported with bottle slips and forwarded to the sales control the following day for proper recording and inventory. 7. Always empty the bottle entirely to avoid any shortage during the inventory. 8. Par stock should always be maintained at all times to avoid delay of service. What I Have Learned CHAPTER 2 EXERCISE 1. Draw the organizational structure of the bar and indicate the basic duties and responsibilities of the bar personnel. 2. Enumerate and discuss the qualifications needed to become a bartender. 25 Chapter 3 : Bar Parts and Equipment Layout The Bar Itself The elements in determining the placement, size, and shape of a bar : 1. The element of décor. The bar must be aesthetically designed to attract the guest and for the bar to portray the concept of the establishment. 2. The element of functions. The bar must be designed properly so that it will able to function well. It means the size of the bar should be large enough 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 well. Parts of the Bar a. The front bar - the customer’s area where customers order their drinks and where orders are served. 1. Bar table – the flat surface where drinks and foods of the guest are placed and consumed by the guest. 2. Rail - also known as glass rail, spill trough and rail drip. It is where the glass is placed and drink is poured and garnishing is placed before serving it to the guest. It serves as the check for the bartender’s personal hygiene and sanitation. 3. Bar die – the column that supports the bar table 26  4. Glass rack – it is where the glasses are placed after drying and polishing and for display. 5. Am rest – where the guest can lean on the bar for comfort 6. Foot rest – also for guest comfort while in the bar 7. Pickup station – it is where the order of table guest is placed by the bartender and is picked up by the bar server The Front Bar Hanging Glass Rack b. The back bar – Functions : 1. For storage – the lower part of the back is either used as wet storage or dry storage. If it is for wet storage, usually the lower back storage is a refrigerator or also called the lower back refrigerator. If it is for dry storage, then it is just a covered shelves either made of wood or stainless steel metal. 2. For display – the upper back bar is usually used for display. In displaying liquors in back bar, it must be arranged according to price. The most expensive brand must be on top, and at the bottom the least expensive brands. c. The under bar – the heart of the entire beverage station because most of the tools, equipment and ingredients used for pouring and storing drinks are placed and it is where drinks are placed, prepared and mixed. Parts of the under bar : 27  1. Pouring station – also known as bartender station, it is where the drinks re being prepared 2. Speed rail – also known as the well, it is in this part where commonly used ingredients are being placed for easy access 3. Ice bin – for storing ice 4. Bottle wells – it is located at the side of the ice bins for chilling bottled drinks 5. Hand sink – for handwashing of the bartender 6. Drain board – use for air drying of glasses and other items in the bar 7. Waste dump – for dispensing trash or waste Equipment 1. Back bar refrigerator – used to store perishable ingredients and different types of bottled and canned goods 2. Blender – used to grind, puree and refine ingredients 3. Bottle wells – located beside the ice bin used for chilling bottles drinks 4. Coffee siphon – used in preparing brewed coffee 5. Draft beer direct dispensing line – used to dispense draft beer 6. Drain boards- used to air dry the glasses 7. Electric mixer – used for blending and mixing solid ingredients 8. Electronic cash register – used to record and store cash transactions 9. Electronic dispensing system – used to dispense ingredients automatically, faster and efficient. 10. Espresso machine – used for producing espresso coffee 11. Frozen drink dispenser – used to prepare and dispense frozen drinks 12. Glass brush – used to clean glassware, particularly tall glasses 13. Glass froster – used to chill the glasses before serving 14. Glass sink – used to wash, rinse, and sanitize glasses 15. Glass washer – a machine operated washer to clean glasses faster and in large quantity 16. Hand guns – for dispensing softdrinks and mixes 17. Hand sink – used to wash hands before and after preparing 18. Ice bin – used for storing ice 19. Ice crusher – used for crushing ice faster and in large volume 20. Ice flakers – used to produce ice flakes or fine crushed ice 21. Ice machine – a machine that freezes water to make ice cubes; also called ice maker 22. Juicer – used to extract juices 23. Keg coolers – used to store and chill keg or draft beers 24. Waste dump – used to store waste 25. Wine dispenser – used to dispense liquors or wines in specific quantity 28 Bar Tools a. Tools for mixing, poring and garnishing drinks 1. Bar caddy – used in storing bar supplies 2. Bar knife – used to pick ingredients, cutting and slicing 3. Bar spoon – used for picking up, measuring ingredients and in stirring cocktails 4. Bar strainer – used for straining drinks after mixing 5. Cocktail shaker – used for mixing cocktails by shaking 6. Cutting board – used to cut fruit slices and garnishes 7. Fruit squeezer – used for squeezing fruits to extract the juice 8. Funnel – used to transfer the contents from one container to another 9. Garnishing caddy / tray – used in storing garnishes for easy access 10. Glass rimmer – a tool used to rim of the glass with sugar or salt 11. Ice pick – used for breaking packed ice 12. Ice scoop/ shovel – used for picking up ice in large quantity 13. Ice tong – used for picking up ice individually 14. Jiggers – used for measuring ingredients in preparing and serving drinks or cocktails 15. Liquid measuring cup – used to measure liquid ingredients in large quantity 16. Measuring spoon – used for measuring liquid and powdered ingredients 17. Mixing glass – used for mixing cocktails by stirring 18. Muddler – used to press or muddle ingredients such as fresh fruit slice an some herbs to extract flavor and aroma 19. Nutmeg grater – used in grating nutmeg directly on top of the drink 20. Pourers – used to control or regulate the flow of drinks during pouring 21. Store and pour – a container with spout used to store and pour juices or mixers 22. Zester/router/stripper – used in stripping skin of fruits for garnishing b. Tools for serving drinks 1. Bottle and can opener – used to open bottles or cans 2. Coaster – used as under liner in serving chilled drinks 3. Cork screw – used to open bottles of wine stoppered with cork 4. Folio or tip tray – used to collect payments from the guests 5. Ice bucket – used in serving ice to the guests 6. Picks – used for picking garnishes to be placed in the drink 7. Round tray – used to serve drinks to table of the guests 8. Stirrer – used for stirring a drink by the guest himself 29  9. Wine bucket – used to chill and maintain the coldness of the wines swerved to the guests Glassware Features of glassware 1. Bowl 2. Base/foot 3. Stem Major types of glassware 1. Tumbler. Flat bottomed glass that is basically a bowl without a stem 2. Footed ware. A type of glass which the bowl sits directly with the base 3. Stem ware. Glasses with three main features 4. Mug. Thick glass with ear or handle used mostly for serving beers or some hot beverages Tumbler types 1. Carafe 2. Collins glass 3. Decanter 4. Granite glass 5. High ball glass 6. Juice glass 7. Old fashioned glass 8. Pilsner glass 9. Pint glass 10. Pint glass 11. Shooters glass 12. Shot glass 13. Vodka chimney 14. Vodka shooters 30  15. Wheat beer glass 16. Yard glass 17. Zombie glass Footed ware 1. Absinthe glass 2. Banquet goblet 3. Brandy inhaler 4. Brandy snifter 5. Dutch brandy glass 6. Cordial glass 7. Footed high ball 8. Footed pilsner glass 9. Footed rock glass 10. Irish coffee glass/mug 11. Frappe glass 12. Parfait glass 13. Pousse café glass 14. Squall / hurricane glass 15. Wise goblet Stem ware 1. California cocktail 2. Champagne saucer 3. Champagne tulip 4. Chardonnay wine glass 5. Cocktail glass 6. Flute champagne 7. Ice wine glass 8. Margarita glass 9. Merlot wine glass 10. Pinot noir wine glass 11. Poco grande glass 12. Red wine glass 13. Riesling glass 14. Sauvignon glass 15. Sherry copita 16. Sherry wine glass 17. Sherry/ port wine glass 18. Shiraz wine glass 19. Sour glass 20. White wine glass 31 Beer mug: 1. Beer schooner 2. Beer mug Care of Glassware 1. Handle with care 2. Do not wash glasses mixed with plates or spoons 3. Never use it in scooping ice 4. Throw chipped or broken glass 5. Do not pour hot liquid with cold glasses 6. Never stack glasses 7. Do not handle glass in bouquet 8. Always handle glass by the stem 32  Table 1 Equipment glass washer glass brush Ice bin Ice maker Ice crusher Electric shaker Blender Back bar ref Liquor dispenser Bottle wells Keg cooler Coffee siphon 33 34  Assessment 1. Explain the relationship of tourism and hospitality. ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ___________________________________________________________________ 2. Describe the components of the tourism and hospitality network. ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ _________________________________________________________________ 3. Differentiate tourism from recreation and migration. ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 4. Describe the four elements of travel. ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ ____________________________________________________________________ 5. Discuss the importance of tourism and hospitality. __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ __________________________________________________________________________________ ______________________________________________________________________________ 35  Answer Key (sample) Assessment What's More What I Know 1. A 1. A 1. A 2. B 2. B 2. B 3. C 3. C 3. C 4. D 4. D 4. D 5. A 5. A 5. A 36 References 1. R1. Mindshapers Co., Inc, Intramuros Manila A Macro Perspective on Tourism and Hospitality (2019), Romeo D. Lim, DBA 2. R2. Rex Book Store, Inc., Manila, Philippines Macro Perspective of Tourism and Hospitality (2019), Zenaida Lansangan – Cruz, PhD 37 Part 2 Midterm Topics 38 Part 3 Final Topics 39 For inquiries or feedback, please write or call: Mindanao Polytechnic College-Maritime Department Makar Junction, Labangal, General Santos City Telefax No. ________________________________ Email Address: ______________________________