Lesson 1: INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT

BAR is a retail business establishment that serves alcoholic and non-alcoholic beverages. It
often sell snack food for the consumption of customers on the premises. The term "bar" also
refers to the countertop and area where drinks are served.
BAR MANAGEMENT- It means operating and running an establishment that serves
alcoholic beverages. The bar oversees a variety of staff members. Bar is potential
entertainment option which may include sports games and live events.

HISTORY OF BAR
> Retail establishments that serve alcohol date back to Ancient Greece, where men would
gather in the evenings for food, drinks, and music or theatrical amusement.
> In England, up through the 11th
for centuries, public houses became places to hold personal or business meetings. The
British loved their pubs SO much that laws were enacted during the 1600s making it illegal to
not have a bar in town.
> In the Colonial days of America, taverns were often built before churches. By the 19th
century, bars were popping up across the Western frontier to offer lodging as well as food
and drink to settlers.
> These saloons became so prevalent that Prohibition was enacted in the early 20th century
to curb America's perceived drinking problem.
> In todays modern age, bars no longer offer lodging, but they have become highly
diverse and specialized. There are dive bars. Tiki bars, wine bars, comedy bars, karaoke
bars, etc.
> Mixologists go beyond bartending to offer craft cocktails with specialty ingredients and
beer flights designed to delight. Indeed the bar experience has truly been elevated in today's
modern age.

6 SAFETY TIPS FOR BAR OPERATIONS

1. Keep floor and routes clear
2. Consider appointing a safety monitor
3. Clean up any spills
4. Provide noise protection
5. Step up security
6. Train and retrain your team on safety measures

BARTENDING NCH
The BARTENDING NC II Qualification consists of competencies that a person must achieve
to operate a bar, prepare and mix cocktails and non-alcoholic concoctions and provide basic
wine service to guests in all food and beverage service providers except for "Specialty
Coffee Shops"

Lesson 2: ETHICS, LEGAL AND SOCIETAL CONCERN

Bartender- He/she responsible for formulating alcoholic and non-alcoholic beverages

behind the bar. He / she also keeps track and maintains the inventory of the bar.
ESSENTIAL SKILLS FOR A BARTENDER
1. Memory
2. Mixology and preparation
3. Communication
4. Flexibility
5. Teamwork
6. Friendliness
7. Efficiency and consistency
8. People skills
9. Cash management
10. Stamina

BARTENDER HYGIENE AND SAFETY

1. Always be clean, tidy, and diplomatic
2. Don't smoke or drink while working in the bar
3. Always wash your hands frequently.
4. Always wash/rinse bar equipment
inside the bar like cocktail shakers after use.
5. Never fill a glass to the brim.
6. Wear clean, spotless, and appropriate uniform.
7. Observe proper haircut and clean- cut beard for male bartenders.
8. Make sure to trim your fingernails before handling beverages
9. Do not wear excessive jewelries inside the bar.
10. Brush your teeth and cover your nose/mouth when sneezing or coughing.

ORGANIZATIONAL CHART

Lesson 3:
BEVERAGE It is a liquid intended for human consumption. In addition to their basic function
of satisfying thirst, drinks play important roles in human culture.
BEVERAGE PRODUCTION
The preparation can include several different steps, some prior to
transport, others immediately prior to consumption.
1. Purification
2. Pasteurization
3. Juicing
4. Percolation
5. Carbonation
6. Fermentation
7. Distillation
8 Mixing

TYPES OF BEVERAGES
Beverages can be categorized by different
types such as the following:
1. Non-alcoholic drinks- water, milk, fruit and plant juice, night caps and carbonated drinks
2. Alcoholic drinks- beer, wines, cider and spirits,
3. Hot drinks - coffee, hot chocolate, tea and herbal tea

PHYSIOLOGY OF ALCOHOL
In terms of measuring alcohol in our body, we should consider the following:
1. Blood Alcohol Concentration (BAC) describes the amount of alcohol in a
person's blood.
2. BAC is expressed as the weight of alcohol per unit of volume of blood
3. 0.05% is the legal limit for driving while intoxicated in the Philippines (for non-
professional drivers) and 0.01% (for professional drivers)
4. BAC can be measured accurately by testing the content in one's breath.

BLOOD ALCOHOL CONTENT

Increasing your BAC also increases your risk of being involved in many negative health and
safety related issues.
1. Falls
2. Assaults
3. Motor vehicle crashes
4. Brain and Liver Damage
5. STD and HIV

EFFECTS OF ALCOHOL IN THE BODY

1. Impairment begins with the first drink.
2. BACs vary from person to person due to factors such as weight and stomach
contents.
3. Individuals can be substantially impaired after two drinks.
4. The same amount of alcohol will result in different BACs for men and women
because alcohol is processed differently by men and women.
5. Binge drinking - five drinks by men; four drinks by women in a short period of
time.
6. High consumption increases the risk of negative consequences.
7.Binge drinking may cause alcohol poisoning.
Lesson 4: PREMISES OF BAR AND BEVERAGES IN ESTABLISHMENT
BAR AREA- A licensed establishment primarily devoted to serving alcoholic beverages and
within which the service of food is only incidental to the consumption of such beverages. It is
literally a giant flat surface in front of the bartenders.

TYPES OF BARS
Public bar- It is a bar in a public house usually serving drinks at a cheaper price than in the
saloon bar.
Cocktail bar- A drinking establishment that specialises in cocktails.
Service bar- The bartenders do not serve the public directly but pour drinks that are picked
up by servers and delivered to customers at different locations like the questroom,a table in
the restaurant or a poolside deck chair.

AREA OF THE BAR

1. Generally, 15-20% area is allocated for the bar
2. 15-18 sq ft is required per person
3. The bar area is equipped with non-slip mat / flooring.
4. Parts of the bar
• Front bar
• Under bar
• Back bar

FRONT BAR
-It is the meeting point for the customers and the bartenders where the customer order for
their drinks and are served by the bartenders
-The front bar should be functional and have adequate space for pouring the drinks and
serving them.
-The height of the bar is normally 42-48 inches.
UNDER BAR
-It refers to the top surface of the bar or counter serving drinks.
BACK BAR
• The back bar consists of a display rack set over the storage cabinets. The back bar holds
all kinds of liquor bottles and sparkling- assorted glassware in an attractive manner which
enhances the appearance of the bar.

BAR TERMINOLOGIES
• Bar die - separates the front bar from the back bar acts as partition.
• Well drink Pouring brand or house brand - served from the well situated at a waist level
of the bartender for fast service inside a bar.
• Call brand - all deluxe and premium imported brands on display.
• Cash bar - During banquet functions cash bar is set up where guests pay for the drink with
cash and consume.
• Free pour - The dispensing of alcoholic beverages without using any measuring devices.
Generally, there is pour spout attached to the mouth of the bottle & the bartender pours the
liquor with the help of a measuring count.
BAR TOOLS AND EQUIPMENT
1. The Cobbler shaker- is an all-in-one solution consisting of 3 parts:a metal tin, cap, and
built-in strainer.
2. Boston Shaker - is a two-piece cocktail shaker, consisting of a glass and a metal tin.
3. The Hawthorne strainer - is used for straining cocktails. More specifically it is used for
fine straining shaken cocktails which will have large chunks of ice in them.
4.Jiggers are the basic hourglass-shaped stainless-steel measuring device.
5. Channel knife - is a used to cut a twist from a citrus fruit. The cut of zest fruit is usually
expressed over a drink, rubbed along the rim of the glass, or dropped in as a garnish.
6. A cocktail muddler - is a tool like a pestle that releases the essence from
fresh ingredients, adding dimension to your drinks and infusing them with the right balance
of flavors.
7. A bar spoon - is a long-handled spoon used for mixing and layering spirits.
8. Absinthe spoon - is a perforated or slotted spoon is used to dissolve a sugar cube in a
glass of absinthe, usually to sweeten the drinks and counteract its middle bitterness

Lesson 5: BASICS OF COFFEE

COFFEE-It is the most popular drink in the world. It is a drink prepared from
roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating
effect on humans, primarily due to its caffeine content.
HISTORY OF COFFEE-The Arabic word qahwa was traditionally held to refer to a type of
wine whose etymology is given by Arab lexicographers as deriving from the verb gahiya,"to
lack hunger', in reference to the drink's reputation as an appetite suppressant.
• The earliest credible evidence of coffee-drinking or knowledge of the coffee tree appears in
the middle of the 15th century in the accounts of Ahmed al- Ghaffar in
Yemen.
• Coffee was used by Sufi circles to stay awake for their religious rituals. By the 16th century,
coffee had reached the rest of the Middle East, Persia, Turkey, and North Africa. The first
coffee seeds were smuggled out of the Middle East by Sufi Baba Budan from Yemen to the
Indian subcontinent during the time.
• Leonard Rauwolf, a German physician, describe coffee as a beverage as black as ink,
useful against numerous illnesses, particularly those of the stomach.

TYPES OF COFFEE.
1. Arabica Coffee- the most common type of coffee bean.
2. Robusta coffee- second on the list and the most popular in Europe, Middle East and
Africa. Known for its strong and often harsh flavor profile
3. Liberica coffee - It is considered a rare treat. The aroma to fruit and flowers and
describe the flavor as having a somewhat "woody" taste.
4. Excelsa coffee - It is grown primarily in Southeast Asia and represents only a small
fraction of the world's coffee production.

COFFEE ROASTING
Roasting is a heating process that transforms green coffee beans into the
brown, aromatic beans we love to smell when brewing our favorite
morning cup of coffee.
Coffee bean roasts are categorized by levels of:
1. White roast
2. light- Light roast coffee beans are roasted the least amount of time
compared to other roasts. The lightest roast would be white coffee beans.
The coffee isn't oily on the surface and is lighter brown in color.
3. medium- It is medium brown in color with more of a balance of acidity,
flavor and aroma, medium roasted coffee has a richer consistency then light
roast. It will bring out the nutty, chocolaty flavor notes of the beans.
4. medium-dark- these coffee beans are roasted the longest of all the bean roast until they
are the color of dark chocolate or even black.
5. dark

COFFEE PRODUCTION
It has been attributed to the fact that coffee has a higher caffeine content than
most naturally produced beverages, such as tea and cocoa.
1. Planting - Coffee beans are seeds. It's only after they have been dried, roasted and
ground that they can be used to brew the humble zip. If unprocessed coffee seeds are
planted, they can germinate and grow into coffee plants.
2. Harvesting - It takes approximately 3-4 years for newly planted coffee bushes to bear
fruit. Cherries ripen faster under lower altitudes and temperatures.
3. Processing - After harvesting, cherries are processed as soon as possible to avoid
spoilage. Depending on available resources and location. one of thefollowing two methods is
used.
1. Dry method
2. Wet method
4. Polishing - is an optional step that is skipped by some millers. It involves getting rid of
any sliver skin that mayhave found its way through hulling, Polished beans are of a higher
quality than unpolished ones.
5. Tasting- The packed coffee is repeatedly tasted to additionally check and define its taste
and quality. The process is called capping.
6. Roasting - It is called pyrolysis and is the heart of roasting. It gives coffee the aroma and
flavor that you witness every time you drink this magical drink.
7. Grinding - The primary goal of a grind is to produce the most flavor in a cup of coffee.
The type of coffee brewer used determines how fine or coarse the coffee should be ground.
8. Packaging - It is very important, as any exposure to air could turn the coffee into a lump.