Bartending

1. After the Pandemic Covid 19, the Lagoi area is opened back again.
In this area there are

various resort. You are invited to help Bintan Lagoon Resort to reopening their Bar. Because of
the pandemic this resort is totally shut down. This mean that you have to start everything from
the scratch. In the restaurant/bar combination, we estimate sales will reach $1,250,000 for the
coming year, and we estimate that 78 percent of the sales will be food sales. The business will be
open 350 days of the year.
a. What do you think about renovation the Bar, is it important or not? If it is important what kind
of renovation should be?
I think yes renovating is important for the bar to make customers feel new and not get bored.
renovations in a bar may be renovating the interior of the bar
b. Discuss various jobs to be filled: bartender, barback, server, wine steward, doorperson,
bouncer, beverage steward. Determine the skills, knowledge and attributes necessary to perform
each job. Create job descriptions and use them as the basis for interviewing, hiring, and training.
- Bartender
There are several job description of bartender, which are
1. Knowledge of applicable laws and regulations
2. Knowledge of mixology for traditional and creative cocktails
3. Understanding of unique and complementary flavor pairings
4. Impeccable customer service and social perceptiveness
5. Ability to evaluate customer satisfaction and responsiveness
Barback
There are several job description of barback, which are :

1. Tidy up tables, counters and other bar areas
2. Collect empty glasses and bottles
3. Restock the bar with straws, coasters and napkins
4. Prepare mixers, juices and cocktail garnishes
5. Replenish peanuts and fruits
6. Change out beer kegs and replace liquor bottles
- Server
There are several job descriptions that must be considered in order to become a
server bar, which are :
1. Serve Drinks to Customers
2. Mix Drinks and Prepare Cocktails
3. Take Beverage Orders
4. Provide Customer Service
5. Check Customer Identification and Monitor Customer Drinking
6. Make Menu Recommendations
7. Record Orders and Collect Money
8. Cut and Prepare Drink Garnishes
- Wine steward
There are several skills and knowledge that a bouncer must have, which are :
1. Greet guests and pour wines according to established wine tasting procedures
2. Describe wines, winemaking techniques and winery history
3. Creating wine lists for the restaurant

4. Knowing what wine will be best with different foods
5. Maintaining the wine
6. Ordering the wine
7. Training other employees about the basic knowledge of wines
- Doorperson
1. Greet and Assist People
2. Respond to Inquiries
3. Monitor Safety
4. Accept Packages
5. Perform Administrative Tasks
- Bouncer
1. Inspecting clients' identification to discern their legal capacity.
2.Reviewing mental fitness and outward appearances to gauge prospective clients'
eligibility.
3. Receiving event-related tickets or cash payments prior to prospective clients' entry.
4. Furnishing clients with wrist stamps, bands, or ticket stubs to denote their rightful
admission.
5. Steering clients to accessible amenities.
c. What percentage will be beverage sales, and how many dollars will that represent?
Beverage sales percentage = 100% - percentage sales of sales
= 100% - 78%
= 22%
Beverage sales dollar represent = sales x beverage sales percentage

= $ 1,250,000 x 22%
= $ 275,000
d. If this bar wants to maintain a beverage cost of 22.4 percent, how much should its owners
budget for beverage purchasing each year?
Beverage cost percentage = beverage cost / beverage sales
22% = beverage cost / $ 275,000
Beverage cost = $ 61,600 / year
2. Medan Mayor have declared that the city is using the tagline “The Kitchen of Asia”. As a
bartender you are challenged to create a special menu of drink for celebrating the new tagline.
This new menu must be a drink based on classic product or ingredients that originated from north
Sumatra. Please describe the menu using this format:
a. Name of the menu
Tropical fruit rambutan cocktail
b. Background stories
This drink is taken from the famous fruit from North Sumatra, precisely in the Binjai City area.
This rambutan fruit has become a very interesting icon because the taste of the fruit is different,
by processing it into a cocktail this will become a very tasty drink with ingredients originating
from North Sumatra.
c. Drawing or Picture or Photo of the menu concept. (Including the explanation of
Vessel and garnish

For garnishes, we can put rambutan fruit on top of the edge of the glass, which will make it look
luxurious and for the used glass is martini glass.
c. Ingredients
1. rambutan fruit
2. vodka
3. sparkling water
4. ice cube
5. fresh mint
d. Method of making
1.Chill cocktail glasses.
2.Peel and remove the pit from the rambutans
3, blender the rambutan fruit.
4. shaker add vodka, ice and mashed rambutan fruit.
5.Strain Tropical Fruit Rambutan cocktail through the strainer and into your chilled glass. Top
with a little sparkling water and give it a little stir.
e. What are marketing activity prepared to support the drinks

do promotions on social media because many people use social media and on that social media
we explain the products we have are very good and the materials are made using good quality so
that they will attract consumers to buy these products

Bartending

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1. After the Pandemic Covid 19, the Lagoi area is opened back again.

In this area there are

There are several job description of bartender, which are

1. Knowledge of applicable laws and regulations

2. Knowledge of mixology for traditional and creative cocktails

3. Understanding of unique and complementary flavor pairings

4. Impeccable customer service and social perceptiveness

5. Ability to evaluate customer satisfaction and responsiveness

There are several job description of barback, which are :

1. Serve Drinks to Customers

2. Mix Drinks and Prepare Cocktails

3. Take Beverage Orders

4. Provide Customer Service

5. Check Customer Identification and Monitor Customer Drinking

6. Make Menu Recommendations

7. Record Orders and Collect Money

8. Cut and Prepare Drink Garnishes

3. Creating wine lists for the restaurant

5. Maintaining the wine

6. Ordering the wine

7. Training other employees about the basic knowledge of wines

Beverage sales percentage = 100% - percentage sales of sales

Beverage sales dollar represent = sales x beverage sales percentage

Beverage cost percentage = beverage cost / beverage sales

22% = beverage cost / $ 275,000

Beverage cost = $ 61,600 / year

a. Name of the menu

Tropical fruit rambutan cocktail

c. Drawing or Picture or Photo of the menu concept. (Including the explanation of

Vessel and garnish

1.Chill cocktail glasses.

2.Peel and remove the pit from the rambutans

3, blender the rambutan fruit.

4. shaker add vodka, ice and mashed rambutan fruit.

e. What are marketing activity prepared to support the drinks

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