1. Revised 12/2/07
Beverage Management
Beverage Management

2. Beverage Management Types of Beverage Operations
Beverage-only establishments
Sales focus on beverage
Finger foods served
Bar/entertainment combinations
Consumer draw is entertainment

3. Beverage Management Food and Beverage Combinations
Most common form of operation
Varies in degree based on concept
Hotel Beverage Operations
F & B combination
Beverage only
Bar & entertainment combination
Room service / mini-bars
Banquets

4. Beverage Management Bar Classifications
Front Bar: Beverages are served directly to the guest.
Service Bar: Beverages served to servers who then serve the cocktail to the guest.
Portable Bar or Mobile Bar: Used for on or off-premise catering functions.
Mini Bar Or Honor Bar: available to the guest in their room with charges based on usage.

5. Revised 12/2/07
Bar Layout & Design
The physical layout of the bar operation begins with the concept.
The concept will dictate…
The type of brands and drinks to be offered.
The type of guest.
The style of service.
The function and location of the bar areas.
Beverage Management

6. Bar Layout & Design
A properly planned bar will allow for the highest productivity and therefore generate the highest profits.
A poorly planned bar will cost money in low productivity due to inefficient layout and design.

7. Bar Basics Front Bar – “The Rail” Under Bar – “Under the Rail”
Back Bar – Presentation Area – Storage.

8. Revised 12/2/07
The Underbar
Underbar: Section beneath the front bar, where most equipment and supplies are kept.
Speed Rack: Rail attached to the front of the cocktail station which holds the most frequently poured liquors.
Well-brands, call-brands and premiums.
Ice Bins and Wells: “Jockey Boxes”.
Sinks and Refrigeration: Three-compartment.
Beverage Management

9. The Back Bar
The Back Bar has two main functions, decoration and storage.
Decorative - Mirrors, shelves, lighting.
Spacing – Back bar to the under bar - 3 feet.
Storage – Glassware, call and premium name bottles and POS systems.
Flooring – Non-porous (quarry tile), non-skid and easy to clean (1/4” rubber mats).

10. Equipment for Mixing Drinks
Cocktail / Pouring Station
Ice bins - Stores ice to make drinks and houses the cold plate.
Bottle wells (“Jockey Boxes”) - Chilled areas adjacent to the ice bin used to hold juices and mixes.
Speed rails (well) - Holds house brands.
Speed rails (call) - Holds call brands.
Well brands are less expensive spirits used first tier of ordering a drink. Such as: Gin & tonic, Scotch & water.
Call brands are spirits requested by the guest such as: Bombay & tonic or Dewars & water.

11. Equipment for Mixing Drinks
Blender Station
Attached to cocktail / pouring station.
Contains a blender, dump sink, and additional speed rails.
Handgun
Post-mix system: Syrup and carbonated water mixed as they are dispensed.
Pre-mix system – Beverage is complete, bubbles are added using CO2.
Bottles – Purchased already mixed, ready to use.

12. Draft Beer Equipment
Standard/Tap – Dispenses the beer. Merchandising handles.
Insulated Lines – Connects the keg to the tap.
Types of systems:
CO2 enters and beer exits from the top of the key.
CO2 enters at the top and beer exits from the bottom of the keg.
Other refrigeration
Glass chillers, chest coolers

13. July 2010

14. Glassware
Three basic parts of glassware: Bowl – Area to hold the beverage. Stem – Attaches the bowl to the base or foot. Base or Foot – Supports the glass on a flat surface.

15. Glassware Three Types of Glassware
Tumblers: Flat-bottomed glass that is a bowl without a stem or foot (rocks, highball).
Footed Glassware: Bowl sits directly on the base or foot (brandy, beer).
Stemware: Any glassware having a bowl, foot, and a stem (wine).

16. Bar Tools and Small Equipment
For mixing and pouring…
Jiggers: Used for measuring liquors.
Pourers: Fits into the neck of the bottle to control beverage flow.
Mixing Glass: For mixing beverages with ice.
Hand Shakers: Mixing glass plus stainless steel mixing cup (mixing beverages with ice).
Bar Strainer: Round wire spring on a handle (ice and fruit pulp).

17. Bar Tools and Small Equipment
Bar Spoon: Equals one teaspoon. Used for stirring drinks.
Ice Scoops: Come in 6 – 8 oz sizes.
Muddler: A wooden tool to crush ingredients.
Fruit Squeezer: To remove the juice from fresh fruits.
Funnels: Used to transfer liquids.

18. Bar Tools and Small Equipment
Condiment Tray: Multi-compartment container which holds fresh fruit/garnish.
Cutting Board: For cutting fruit/garnish.
Bar Knife: A small paring or utility knife.
Relish Fork: Two-tong fork (onions, olives).
Zester: Special cutting tools used for making lemon twists.

19. Bar Tools and Small Equipment
For serving…
Bottle/can opener (stainless steel).
Corkscrew (stainless steel).
Serving trays, 14”-round.
Tip tray: Attaches to the serving tray. Acts as a cash bank for server.

20. Beverage Personnel Bartender: To mix and serve drinks.
Bar Back: Assists the bartender with prep, sanitation, and serving of drinks.
Cocktail Server: Beverage service to guests.
Wine Steward (Sommelier): Wine expert.
Beverage Steward: Purchasing, receiving, storing and issuing of all wines and liquors.
Beverage Director or Beverage Manager: Full responsibility for all beverage activities.

21. Free Pouring Dispensing alcohol directly from the bottle. Advantages…
Customer preferred, speed, Showmanship.
Disadvantages…
Lack of measurement, portion control.
Can be costly.

22. Measured Pouring Most commonly used – Shot glass, jigger.
Calibrated measurer fixed to the top of the bottle.
Advantages…
More control, consistency.
Disadvantages…
Slows down service.

23. Electronic Dispensing Systems
Liquor system integrated with the POS system.
Advantages…
Control aspect, does not rely on bartender to ring up sales.
Disadvantages…
Guests feel they are being cheated.
Costly.

25. Drink Components Ice: Size and shape; cubed, crushed, pillowed.
Base: Primary spirit.
Modifying Ingredient: – Soda, juice.
Accent: Optional ingredient (sugar, salt).
Garnish: Important component, adds to visual appeal and taste.

26. Mixing Methods Build: Made in the glass (highball, mixer).
Stir: Mixing glass and served up neat (martini).
Shake: Mixing glass, vigorous mixing (specialty drinks).
Blend: Ingredients that need to be puréed, blended (frozen drinks).

27. Serving and Presenting Drinks
Always use a tray for service.
Ensure proper glassware and garnish.
Place cocktail napkin with logo facing guest.
Start clockwise around the table.
Serve women first.
Pour beer with the glass on the table.
Two-minute rule applies.
Remove empties from the base or stem.

28. Opening Procedures Liquor – Replenish pars and clean bottles.
Well – Organize, as needed.
Beer – Replenish bottled and draft.
Soda – Sanitize gun.
Glassware – Check supply and cleanliness.
Equipment – Checklist and functionality.
Serving Accessories – Toothpicks, straws, napkins.