UNIT: 01

BAR AND BAR OPERATIONS

Structure
Introduction
Objectives
Bar
History of Bars
History of Alcoholic Beverages
Neolithic Period
The Egyptians
The Babylonians
The Chinese
The Greeks
The Hebrews
The Persians
The Romans
The Middle Age
Monastic Influences
Viticulture
Distillation
Modern Period
Sixteenth Century
Seventeenth and Eighteenth Century
Nineteenth Century
Twentieth Century
Modern Bar Design, Location & Layout
The Bar Counter
The Front Bar
The Back Bar
The Under Bar
The Bar Floor
Types Of Bar
Hotel Bar
Live Music Joints
Nostalgia Bar
Plastic Bar
Speciality Bar
Sports Bar
The College Bar
The Cocktail Bar
The High Concept Bar
The Irish Pub
The Neighbourhood Dive
The Pub
The Vertically Challenged Bar
Ownership Types – Pubs and Bars
Tenancy
Leaseholds
Franchises
 Freeholds
Tied House
Legal Aspects Affecting Beverage Business in India
Legal Age for Alcohol consumption in Different States
Drunk- Driving Law
Public Drinking
Dry Days
Dry States
Intervention of Supreme Court
Liquor License
Why Is Liquor License Required?
Types of Liquor
Types of Liquor License
Grant of L-1 License: For Wholesale Supply of Indian Liquor
Grant of L-6 License: For Retail Vendors
Grant of L-3/L-5 Licences: For Hotels
Grant of L-19 License: For Clubs
Grant of L-49a License: Marriages, Parties Etc
Role of Bartender
Duties and Responsibilities Of Bartender
Summary
Glossary
Reference / Bibliography
Suggested Readings
Terminal Questions

INTRODUCTION
In the field of food and beverage operation, service of alcoholic and non alcoholic
beverages plays an important role. Generally, it is perceived that there are many
places which are involved in the sale or consumption of alcoholic beverages like
serving to the guests for their consumption inside the premises, or like occasions
which do not include any commercial trade or shops like liquor stores which permits
the consumers to take away the liquour for consumption at some other place. From the
above, it is suggested that the places offering beverages for in-premises consumption
are more frequented by consumers and are more or less associated with the hospitality
industry being their primary, secondary or tertiary business activity. It is a fact that the
hospitality industry all across the world considers bars as an integral part of the
complete guest experience.

OBJECTIVES
After reading this chapter learner will be able to:
 Understand about the history of bar and alcoholic beverages.
 Have knowledge about modern bar design, layouts and location.
 Classify various types of bars.
 Identify the legal aspects affecting beverage businesses.
 Understand the roles and responsibilities of a Bartender.

BAR
The Cambridge dictionary defines bar as ―a place where drinks, especially alcoholic
drinks, are sold and drunk, or the area in such a place where the person serving the
 drinks stands‖. Collins put it other way and defines bar as ―A bar is a room in a pub or
hotel where alcoholic drinks are served‖. Oxford defines bar as ―An
establishment where alcohol and sometimes other refreshments are served‖. So if we
see, it is to be observed that bars are generally the places which are primarily involved
in sale of alcoholic beverages apart from some other associated activities or viz-a-viz.
Hence, bar can officially be defined as ―a licensed retail business establishment
that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other non
alcoholic beverages along with snacks or full restaurant menu for consumption on
premises‖.

1.3.1 History of Bars

Throughout history, there have been many names for establishments where people
gather to drink alcoholic beverages. Bars or pubs, bierkellers, brewpubs, which were
formally known as public houses or alehouses, are drinking establishments all of
which have always been central to the national culture of a great number of countries
around the world. In many areas globally and particularly in rural locations, the bar
has always been the focal point and communications hub of the community. The
evolution of the bar is closely linked with the evolution of alcoholic drinks and the
introduction of hospitality. The consumption of alcohol lowers inhibitions, can
facilitate relaxation and increase the enjoyment of dining, and has contributed towards
a more sociable and convivial atmosphere between locals, invited guests and travellers
for many centuries around the world.

HISTORY OF ALOHOLIC BEVERAGES

Alcohol has provided a variety of functions for people throughout all history. From
the earliest times to the present, alcohol has played an important role in religion and
worship. Historically, alcoholic beverages have served as sources of needed nutrients.
They have been widely used for their medicinal, antiseptic, and analgesic properties.
The role of such beverages as thirst quenchers is obvious. They also play an important
role in enhancing the enjoyment of life.

Neolithic Period
No one knows when beverage alcohol was first made. However, it was presumably
the result of a fortuitous accident that occurred at least tens of thousands of years ago.
Late Stone Age beer jugs prove that beer was made at least as early as the Neolithic
period. Anthropologists have suggested that beer may have preceded bread as a
staple.

The Egyptians
Brewing dates from the beginning of civilization
in ancient Egypt and alcoholic beverages were
very important in that country. Although many
gods were local or familial, Osiris, the god of
wine, was worshiped throughout the entire
country. The Egyptians believed that this
important god also invented beer. The beverage
was considered a necessity of life and brewed
daily in the home. The ancient Egyptians made
at least seventeen varieties of beer and at least 24 varieties of wine. Alcoholic
beverages were used for pleasure, nutrition, medicine, ritual, remuneration and
funerary purposes. The latter involved storing the beverages in tombs of the dead for
their use in the after-life.
 The Babylonians
Beer was the major beverage among the
Babylonians. In addition, as early as 2,700 B.C., they
worshiped a wine goddess and other wine
deities. Babylonians regularly used both beer and
wine as offerings to their gods. Around 1,750 B.C.,
the famous Code of Hammurabi devoted attention to
alcohol. However, there were no penalties for
drunkenness. In fact, it was not even mentioned. The
concern was fair commerce in alcohol.
The Chinese
Variety of alcoholic beverages have been used in
China since prehistoric times. Alcohol was considered
a spiritual (mental) food rather than a material
(physical) food. Many documents show the important
role it played in their religious life. In ancient times
people always drank when holding a memorial
ceremony, offering sacrifices to gods or their
ancestors, pledging resolution before going into battle,
celebrating victory, before feuding and official
executions, for taking an oath of allegiance, while
attending the ceremonies of birth, marriage, reunions,
departures, death, and festival banquets. A Chinese
imperial edict of about 1,116 B.C. asserted that drinking alcohol in moderation was
prescribed by heaven. Whether or not it was prescribed by heaven, it was clearly
beneficial to the treasury. Alcohol was one of the treasury‘s biggest sources of
income.

The Greeks
The art of wine making reached the Hellenic
peninsula by about 2,000 B.C. But the first
alcoholic beverage to obtain widespread popularity
in what is now Greece was mead. It‘s a fermented
beverage made from honey and water. However,
by 1,700 B.C., wine making was commonplace.
During the next thousand years wine drinking
assumed the same function so commonly found
around the world. It was incorporated into
religious rituals, became important in hospitality, was used medicinally, and became a
part of daily meals. As a beverage, it was drunk in many ways. It could be warm or
chilled, pure or mixed with water, plain or spiced.

The Hebrews
The Hebrews were reportedly introduced to
wine during their captivity in Egypt. Moses led
them to Canaan (Palestine) around 1,200 B.C.
At that time they expressed regret leaving
behind the wines of Egypt. However, they found
vineyards to be plentiful in their new land. In 586 B.C., the Hebrews were conquered
 by the Babylonians and deported to Babylon. However, in 539 B.C., the Persians
captured the city and released the Hebrews from their Exile. Following the Exile, the
Hebrews developed Judaism as it is now known. At that point they became Jews.
During the next 200 years, sobriety increased and pockets of antagonism to wine
disappeared. It became a common beverage for all classes and ages, including the very
young. Wine was many things, An important source of nourishment, A prominent part
in the festivities of the people, An essential provision for any fortress; and an
important commodity, A widely appreciated medicine. In short, wine came to be seen
as a necessary element in the life of the Hebrews.

The Persians
King Cyrus of Persia frequently praised the
virtue of the moderate consumption of alcohol
(cir. 525 B.C.). However, ritual intoxication
appears to have been used as an adjunct to
decision making. After the death of Cyrus,
drunkenness was not uncommon.

The Romans
Historians agree that the Romans practiced great
moderation in drinking between the founding of
Rome and the third century B.C. The Roman
conquered the Italian peninsula and the rest of
the Mediterranean basin between 509 and 133
B.C. After that, the traditional Roman values of
temperance, frugality and simplicity declined.
They were gradually replaced by heavy drinking,
ambition, degeneracy and corruption.

The Middle Age

The Middle Ages lasted about one thousand
years. It existed between the fall of Rome and
the beginning of the High Renaissance (cir. 1500). It saw numerous developments in
life in general and in drinking in particular. In the early Middle Ages, mead, rustic
beers, and wild fruit wines became increasingly popular. This was especially among
Celts, Anglo-Saxons, Germans, and Scandinavians. However, wines remained the
beverage of preference in the Romance countries (what is now Italy, Spain and
France).

Monastic Influences
With the collapse of the Roman Empire, monasteries became the repositories of the
brewing and winemaking techniques. Production of rustic beers continued in homes.
But the art of brewing essentially became the province of monks, who carefully
guarded their knowledge. Monks brewed virtually all beer of good quality until the
twelfth century. Around the thirteenth century, hops (which both flavors and
preserves) became a common ingredient in some beers. This was especially the casein
northern Europe. Ale, often a thick and nutritious soupy beverage, soured quickly and
was made for local consumption.
 Viticulture
Not surprisingly, the monasteries also maintained viticulture. Importantly, they had
the resources, security, and stability in that often-turbulent time. This enabled them to
improve the quality of their vines slowly over time. The monks also had the education
and time necessary to enhance their viticultural skills. Throughout the Middle Ages,
the best vineyards were owned and tended by the monasteries.

Distillation
The most important development regarding alcohol throughout the Middle Ages was
probably that of distillation. Interestingly, considerable disagreement exists
concerning who discovered distillation and when the discovery was made. However, it
was Albertus Magnus (1193-1280) who first clearly described the process. Knowledge
of the process began to spread slowly among monks, physicians and alchemists. They
were largely interested in distilled alcohol as a cure for ailments. At that time it was
called aqua vitae, ―water of life,‖ but was later known as brandy. The latter term was
derived from the Dutch brandewijn, meaning burnt (or distilled) wine.

Modern Period
The study of modern period is divided in to following subheading for proper
understanding:
 16th Century
 17th and 18th Century
 19th Century
 20th Century
16th Century
As the end of the middle ages approached, the popularity of beer spread to England,
France and Scotland and beer brewers were recognized officially as a guild in
England. In the sixteenth century, alcohol beverage consumption reached 100 liters
per person per year in Spain. Polish peasants consumed up to three liters of beer per
day. In England, the average person had about 17 pints of beer and ale per week.
Swedish beer consumption was 40 times higher than in modern Sweden. English
sailors received a ration of a gallon of beer per day, while soldiers received two-thirds
of a gallon. In Denmark, the usual consumption of beer was a gallon per day for adult
laborers and sailors. However, the production and distribution of spirits spread slowly.
Spirit drinking was still largely for medicinal purposes throughout most of the
sixteenth century. It has been said of distilled alcohol that ―the sixteenth
century created it; the seventeenth century consolidated it; the eighteenth popularized
it.‖

17th and 18th Century

The Virginia colonists continued their traditional beliefs about alcoholic beverages.
They considered them natural foods and good when used in moderation.
In fact, beer arrived with the first colonists, who considered it essential to their well
being. It also saw the advent of sparkling wine and champagne. Other distilled spirits
like Gin and Rum also gained popularity and established their market. On the other
hand scotch was also preferred by many in present day Scotland and other
neighboring countries.

19th Century
Throughout Europe during the Industrial Revolution, beer, wine, and distilled liquor
became important products. Businesses and industries sold their products to countries
around the world. As a new middle class emerged with more time and money to
spend, drinking became a valued leisure activity. For many it provided a release from
the strict atmosphere of the workplace. Liquor remained an important part of medicine
for certain purposes and many medicines were formulated using herbs steeped in
alcohol. In fact, alcohol was the base of most patent medicines marketed for every
possible ill imaginable. Even babies were the target of these medicines, which were
used to soothe colicky infants. Certain public drinking establishments conveyed social
status or importance by serving only people of a particular economic class.
 20th Century
The twentieth century brought many significant changes to daily life. Some of these
innovations, such as pasteurization, mass production, commercial canning and
bottling, and rapid transport, improved the conditions for producing and selling
alcohol.

Figure 1.2 – Alcoholic Consumption Pattern,

MODERN BAR DESIGN, LOCATION & LAYOUT

There are various types of bars operated by the hotels or other organizations which can be inside the
premises or outside the premises. These can be stand alone or may be part of a chain or group of hotels
or restaurants or any other type of organization. The bar s can be of various types depending upon their
mode or type of operations. Other than operations, there are many other factors also involved in the
design and setup of bars. These factors can be categorized and changed according to the different
variables like types of bar, owner and designer preference, climate, types of customers etc. With the
advent of new technologies and continuous change in the demand of the consumers in terms of aesthetic
quality of the environment, various new designs are being introduced in the segment so as to satisfy the
consumer needs. The increasing number of people opting to dine out, looking for new architecture or
ambience rich environs are forcing the promoters and designers to come up with something new and
different at frequent intervals. Ambience, design and standards of service gives a psychological
advantage to the visitor which eventually helps in higher guest satisfaction. Generally the final layout
plan of any bar is made by keeping in mind about the smooth flow of work, uninterrupted traffic
movement and free space in and around the service area. It follows the fundamental principle of
movement of goods and raw materials which clearly earmarks different areas for different activities right
from receiving of raw material to production to delivery of finished product to the guest and then
clearance and storage in the back area. These areas include receiving, kitchen, bar, services, cashier area,
staff space, office, restroom, storage and employee restroom. Each one of these areas are essential and
need to be considered and designed well. Receiving area is generally located at the back of the house
with the access from the main street it is also located close to the kitchen and bar and it is the first point
that the alcoholic beverage and supplies are taken into the bar. Therefore, it should be designed
carefully. The receiving area must be protected from the snow, rain, heat and other excessive
temperature and at the same time should not be visible to the customers but should have visual
accessibility from the managers' office. It is proper to say for serving varieties of drinks/alcoholic
beverages it is necessary to design high quality bars. Office is another part in bar design, which is
necessary for the bar manager and head bartender. The managers' office needs to be secured and located
in a closet door properly demarcated from the back area. Restroom needs to have direct access, but not
visual access to bar area. Restroom should have opening like window to provide fresh air for guest.
 Figure 1.3 – Sample Bar Layout

Factors like Lighting design, colour design, sound and acoustic design, heating
cooling and ventilation design, material selection, exterior space design and bar layout
design. It is believed that light and shade can render and give characteristic to the
space, light also can change the human moods, brightness can make people feel happy
and absence of light can cause sadness. The architect and designers should choose
proper colour to create pleasant atmosphere and satisfy both restaurant customers and
owners. Before choosing the colours, designer should choose the mood that wants to
express in the space. Generally, bright colours and colourful tones are mostly
dedicated to the fast foods and quick service restaurant which could be recognizable
and attract people from proximity, while full service restaurant offer more muted
tones. Most of the bars seem to be the noisy place, out of that night clubs,
discotheques, sports bar are in top of this list lounge bar and public bar has less noise
compared to them. It is realistic to say everything that happening in beverage outlet
are making a noise, from cutting, washing and preparing drinks to chair moving, guest
traffic, food delivering, drinking, eating, dancing and talking, and more over there is
background music and entertainment that increasing the noise. Controlling all these
sounds is impossible, unless using acoustic and sound absorbance material in bar
design. Heating and air-cooling system have begun to taken for granted over the years
in most of the beverage service outlets. Having an air conditioning system ‗A/C and
HAVAC‘ in place would make the environment more user friendly. Floor can work as
a directional signal; elegancy, comfort ability; work as sofa and either reflect or
absorb sound. It is essential to choose appropriate cover for floor, aside from being
easy to clean it should not get dirty fast as well, also it should not be slippery but be
smooth at same time, and it is better to be sound absorbance and does not cause much
sound while chairs are moving and people are walking in top of it. In every
establishment, windows and doors are important parts of wall For controlling the
sound and noise which comes from outside it is possible to use double glazing
window or there are materials such as curtain, blinds, screens, draperies, shutter and
roller shade.

THE BAR COUNTER

The term ‗bar‘ is derived from the specialized counter on which drinks are mixed and
served. Patrons may sit or stand at the bar and be served by the bartender. Depending
on the size of a bar and its approach, alcohol may be served at the bar by bartenders, at
 tables by servers, or by a combination of the two. A bar is made up of three parts: the
front bar, the back bar and the underbar. Each section has special functions.

The Front Bar

Customer‘s order their drinks and these drinks are served at the Front Bar. Thus, front
bar is also called the Customers' area. The front bar is exactly what it sounds like –
The front of the bar. This is the area where guests sit and sip their drinks. Of all the
areas of bar, this is the one where design and guest comfort should be foremost and
have adequate space for their comfort. It is typically 16 to 18 inches wide with an
alcohol-proof and waterproof top surface, usually made of laminated plastic. An often
padded armrest runs along the front edge. It is usually 13 inches wide. Thus, the total
width of front bar is 24-26 inches, The last few inches of the back edge of the front
bar are usually recessed, and the bartender pours the drinks here, to demonstrate liquor
(well or call) brand and pouring skill. This recessed area is known by various names
like rail, glass rail, drip rail, or spill trough. The vertical structure supporting the front bar is known as
the bar die, It is like a wall separating the customer from the working area. It forms a 'T' with the bar,
making a kind of table on the customer side, with the other side shielding the underbar from public view.
There is usually a footrest running the length of the die on the customer side, about a foot off the ground.
This footrest is made of brass rail, which has brass spittoons every few feet. The height of the front bar,
usually 42 to 48 inches, is a good working height for the bartender. It also makes the front bar just right
for leaning against, with one foot on the footrest. All underbar equipments are designed to fit under this
42-inch high front bar. If it is a sit-down bar, it will have stools tall enough (usually seat rung 30" high)
to turn the front-bar into a table. Each stool is allotted a 2-feet length of bar. The stools should look &
feel comfortable and should have upholstered backs and seats. Since the seats are high off the ground,
the stools have rungs for footrests, or else the footrest of the bar is within easy reach, Even numbers of
stools make it convenient for couples. Where drinks are served from tile main public bar for table
service, the front bar must always have a pickup station-set off from the customers' bar area with the
help of a railing, where serving personnel turn in, receive orders and return empty glasses.
 Figure 1.4 – Different Sections of Bar Counter

The Back Bar

The back bar has a dual function: as a decorative display area and as a hard-working storage space. It is
located at the back of the front counter leaving sufficient space for the bartenders to do their work. The
back bar consists of 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. Often the back bar is lined with mirror at the back which reflects the bottles stored in the rack. It
also acts as a merchandising device by displaying the bottles. The mirror adds depth to the room, helps
the bartenders to observe the customers discretely, and the customers to view others in the room. Many
bars include pictures, posters, tainted glass, plants, antiques, etc. to make the back bar more attractive
and to break the monotony. In most bars, the overhead slotted racks are fitted to store the stemware
which makes the bar very attractive. The base of the back bar functions as a storage. The base of the
back bar functions as a storage space and the part of it may be a refrigerated cabinet. The extra stock,
such as drinking straws, napkins, cocktail umbrellas, salvers, jugs, condiments, sugar, etc. are stored.
The base of the bar may accommodate special equipment, such as bottle cooler, glass froster, espresso
machine, non-alcoholic beverage dispenser, cash register, etc. The base bar is wider than the display
rack. The design of the back bar must be functional and at the same time very pleasant to look at from
the top to the bottom as it is the center of attraction in any bar and is in constant view of the customers.
The design must blend with overall decor of the bar. However, it must be visually pleasing from top to
bottom, since customers look at it and it must coordinate visually with the décor of the room.

The Under Bar

This area is usually the last section of the bar to be designed, after the front of the bar
has been created. It refers to the area under the front bar of the bartender's side. The
under bar should be designed keeping in mind the kind of drinks to be made,
equipment required, and mixes needed for the drinks. In other words, work flow must
be considered while designing the under bar. It is the main centre for the entire bar
operations as the bartenders will be facing the guests while preparing their drinks. The
under bar may be divided into many workstations according to the volume of the
business and the length of the counter. Each station will have its own supply of fast
moving liquor, mixes, ice, glasses, blender, sink, garnishes, etc. within reach. The
liquors in each station are grouped into well brands' and 'call brands'. Well brands are
house brands that are served to the guest who do not specify a particular brand of
liquor. They may just ask for scotch, bourbon, rye, gin, etc. Hotels will be serving the
brand that is kept in stock. Call brands are the brands requested by the guest by name.
If blender is required for most of the drinks then the blender may be provided in each
section; otherwise kept separately at the back bar. Most busy bars will have automatic
dispensing system for mixes in each station. If draught beer is served, beer dispensing
unit must also be provided. Clean glasses should be grouped according to the type and
stored in the glass shelves near the station, on the back bar or in the overhead racks,
and the prepared glasses for the drinks should be kept ready in the glass rail or near
the ice box. Storage area should be provided for storing reserve stock of spirits, wines,
liqueurs, beers, and kitchen supplies. Under bar should have provisions for waste
disposal and hand wash. Some restaurants may not have dispense bar attached to it;
so, the waiters or sommeliers will be collecting the drinks from the main bar. In that
case, one or two sections must be completely devoted to catering to the needs of the
restaurant guests. The bartender should have adequate area to collect the BOT
(bar/beverage order ticket), prepare the drinks, issue to the concerned waiters/
 sommeliers, receive empty glasses, empty bottles, prepare the bill, etc. If separate
section is not set aside, the restaurant staff will be forced to collect the drinks from the
stations moving through the customers' station. This will result in accidents and
confusion. All the three parts of the bar—front bar, back bar, and under bar—must be
functional keeping the requirements of the guests and the bar staff in mind. The
minimum space from the back of the back bar to the front of the front bar is 8 feet for
a comfortable operations.

The Bar Floor

The bar floor should be hard and non-porous e.g. tiles, for the comfort of the feet, but spills and
breakages are higher. Bartenders are on their feet for hours. Carpets and woods are not recommended.
Rubber and plastic mats used to minimize slippage but must be cleaned regularly. There are ways to
improve floor comfort and safety. Slotted plastic panels allow spills to go down between the slats, to
minimize hazards of slipping. But these panels must be taken up for cleaning, which is a nuisance.

TYPES OF BAR
Bars have been an integral part of the human lifestyle since ages and can be traced back to thousands of
years. Alcohol and wines were mainly consumed for their medicinal values. The first recorded joints
were ale houses which used to offer beer to its patrons. In ancient Greece and Rome, taverns served
alcohol, food, games, and other entertainment. During the Anglo-Saxon period, public houses emerged
as a popular gathering place for businessmen and social meetings. The New Englanders brought these
public houses or taverns to the New World.

Hotel Bar
Hotel bars are one of the most popular types of bars as they get visitors from all
around the world. In most of the cases, there is no specific theme attached to them and
in fact, they create their own designs. Normally, they serve snacks along with the
alcoholic drinks inside the bar itself and can serve food in the restaurant. In some
cases, they have restaurants attached with the main bar or vice-versa. Such types of
bars maintain huge inventories in order to cater to the needs of varied clientele.
Because of the hospitality involved in these types of bars, many of the locals also
prefer to have a quite drink at such places. Inside the hotel, there can be sub categories
of bar like Dispense Bar, Banquet Bar, Lounge Bar, etc.

Live Music Joints

The major attraction of these kinds of bar is the live music. Such types of joints are
highly crowded and are mainly frequented by the youngsters because of the noise
level inside the bars. Customers looking out for calm environment will never
patronize live music bars. Often, it is observed that they have a limited inventory to
offer.

Nostalgia Bar
Literally, nostalgia means ‗old‘. The theme, design and décor, all three, are of
yesteryears. The furniture and fixtures along with the lighting around makes the
ambience perfect for a nostalgic feel. Such places serves the basic wines, beers and
straight drinks and age old or few of the classic drinks.

Plastic Bar
These are very basic bars which are without any life. They are often called yuppie bars
or fern bars, and if there is a frozen daiquiri machine in the establishment, it can be
 called a plastic bar. These bars are basically designed for such people who want only a
place to sit and drink and they do not bother about the environment and surroundings
of the place. The style of service is also very basic and the owners are interested in the
amount of beverage sales only.

Speciality Bar
These are one of the most popular types of bars which specialize in a particular drink
or any other USP e.g. Hookah bars or Cocktail Bars. Nowadays, most of the public
places around are putting a restriction on smoking around and hence a new concept of
Cigarette Bars or Cigar Bars is gaining popularity. Such bars do offer drinks to their
customers which becomes an added attraction to the crowd. In addition, bar-owners
are continuously coming up with newer and better ideas for their facilities, and hence
new types of specialty bars are coming into the market.

Sports Bar
Sports bars are generally equipped with large screen televisions or at times, projectors
which telecast the popular sport of the country or any other specific sporting event all
around the year. These joints are designed for people who would like to go for a drink
while watching their favourite sport amongst group of people which gives them a feel
of the sports arena or stadium. These testosterone boosting events increases the sales
of the outlets and are often open till late nights or till the time match is over. They
often have menus shaped like sports equipment and food items named after local
teams or even ballparks or stadiums, and the best part is that the newer ones have a
very different ambiance than the sports bars of long ago.

The College Bar

These are designed for the young generation and full of colours also offering games
and other activities like live bands, cheerleading squads. These places are dedicated
for the youngsters and full of energy. The offerings are huge in terms of alcohol but
fewer in terms of food items and snacks. Also, the pricing is comparatively on the
lower side.

The Cocktail Bar

These types of bars are fully dedicated towards serving cocktails. Normally, these
places are wonderful to sit, eat drink and relax but at the same time are very
expensive. The trained bartenders ensure that they serve authentic cocktails by
following the standard recipes of the drinks. They are quite a good place to sit and
relax as the patrons are mainly the outsiders who can afford the expensive drinks.

The High Concept Bar

The metropolitan cities are usually the place where the high concept bars can be
found. These bars are often visited by tourists who have plenty of money to spend,
and are known for being the leaders in terms of latest styles and fashion. They are
known to be very expensive but always be found involved in doing something
different or creating something new to woo the consumers to its place. Generally
based on a theme, the patrons chiefly include the rich segment of the society.

The Irish Pub

Although an Irish pub usually only serves green beer on St. Patrick‘s Day, they
usually have a wide variety of whiskey and beer that comes straight from Ireland.
They have great ambiance and a great overall feel that stresses fun and relaxation.
There is also the possibility of some great music to enjoy while you‘re there, which
can include musical instruments such as guitar, fiddle, and some of the instruments made with pipes,
such as uilleann or bodhran pipes. These bars go to great lengths to make sure that the alcohol, the
decorations, the music, and the overall ambiance is just right.

The Neighbourhood Dive

Neighborhood dives are usually filled with locals and are usually no-frills bars which are open seven
days a week until late night. These bars tend not to keep up with the times, and the fact that they look a
little old and outdated is what adds to their charm. They may or may not serve snacks or food, but if they
do, it is likely not the highest quality cuisine in the city. These dives usually have dartboards and
jukeboxes in them, and they rarely have a theme or concept attached. Their patrons are usually locals
and regulars, and, in fact, often these are the only people who know that the bar exists. They serve
inexpensive drinks and are usually located in a convenient spot near where a lot of these people live.

The Pub
Pubs are larger and cleaner than neighborhood dives, and their food is usually better
as well. They serve both locals and tourists and are very cozy and a great place for
people to relax. Pubs have affordably priced food and drinks, including the greasy
cheeseburgers that everyone loves, and you can either sit at the bar and flirt with the
bartender or sit at a table and order your food and drinks.

The Vertically Challenged Bar

These are the bars which specialize in playing a certain recording artist‘s songs 24
hours a day, seven days a week, but the people who visit these bars never seem to get
tired of the songs. These bars are sometimes difficult to find, and, in fact, many times
only the locals know about them. This doesn‘t mean that they aren‘t crowded,
however, because on any given night they tend to be booked solid with wall-to-wall
customers.

OWNERSHIP TYPES – PUBS AND BARS

There are following types of ownership:
 Tenancy
 Leaseholds
 Franchhises
 Freeholds
 Tied House

Tenancy
The owners of the pubs rent out their premises to a third party on an agreed upon rent
on agreement basis for fixed period which gives a liberty to the owner to increase the
rent after the time frame or may be, ask the tenant to vacate the premises. During the
tenancy period, all legal requirements are to be fulfilled by the tenant. The agreement
can be terminated in between by the tenant also by giving a notice. At the end of the
tenancy period, the incoming party /owner shall pay for the stock, furniture and
fixture.

Leaseholds
Lease can be purchased from an outgoing lease holder or as a first time lease.
Generally, the lease period is for long time, may be for 10 – 20 years and has got a fix
‗Lock In‘ period during which the premises can neither be vacated nor the lease can
be sold to anyone else. In case, the lease owner wants to sub lease or wants to sell the
 lease to a third party, then the consent of the owner has to be obtained.

Franchises
Franchise system of ownership is very popular in pub business where independent bar
owners go into short term agreements with an established market brand / leader
against payment of premium amount or may be with a share in the revenue on
monthly basis. Normally, the agreement period is in between 3 – 5 years. During this
period, the franchisor sends their own auditors to cross check the sales and other
mechanisms so that they do not loose out on financial parts.

Freeholds
Freeholds are the independent properties which work and manage on their own. They
are responsible for all operational and financial aspects of their own place.

Tied House
These establishments have an association with liquor companies and are generally
financed by breweries. Such setups are bound to promote the specific products only.
Some breweries appoint ‗salaried managers‘ to run their bars.
LEGAL ASPECTS AFFECTING BEVERAGE BUSINESS IN INDIA
The alcohol law is included in Seventh Schedule of the constitution of India and comes under the state
list. Therefore, the state can modify the alcohol laws according to their own wish. In India, the sale and
consumption of alcohol usually take place in bar, restaurants, pubs, clubs, discos, etc. The state laws for
consumption and sale of alcohol do not only mentions the age of drinking but where all places the
liquor should be sold. In few states, even groceries and departmental stores also sell liquor as their state
laws permit the same. As being the subject of the state list, the law varies from state to state. Therefore,
the legal drinking age differs from state to state in India. There is a difference between consumption age
and purchasing age. Consumption age is the age when any individual can legally consume the liquor
while the purchasing age is the one when an individual can purchase liquor from the license holder.

Legal Age for Alcohol consumption in Different States

 In the state of Uttar Pradesh, Sikkim, Karnataka, Goa, Himachal Pradesh and
Pondicherry the legal age of drinking is 18.
 The state of Andhra Pradesh, Assam, Chhattisgarh, Maharashtra (only beer),
Rajasthan, Uttarakhand, Arunachal Pradesh, Bihar, Jammu and Kashmir,
Jharkhand, Kerala, Orissa, Tamil Nadu has 21 years
 In Punjab, Meghalaya, Haryana, Maharashtra (hard liquor), Chandigarh and
Delhi, the minimum age specified is 25.
 The consumption of alcohol is illegal in Gujarat, Manipur, Nagaland and
Lakshadweep.

Drunk- Driving Law

The drunken drinking law in India is governed by Motor Vehicles Act, 1988. Section 185 of the Act
states that if a person while driving a motor vehicle, has a Blood Alcohol Level (BAL) more than 30 mg
in terms of 100 ml of blood, the said person shall be for the first time of the offence, be imprisoned for
six months, or with fine which may be extend to two thousands, or both. If, the same person commits the
offence for the second time within the period of 3 years for the commission of the first offence, the level
of punishment increases. The punishment for the same will be imprisonment of two years or with a fine
which may extend to three thousand rupees or both.

Public Drinking
Drinking in public places is prohibited as keeping in mind the society in which we live in. but people
used to drink in public at a particular concern and secretly have liquor. But when, if caught, has to pay
Rs 5000 and if, any nuisance is created by an individual in a drunk mode, then the fine increases to Rs
10,000 with a jail term of three months.

Dry Days
There are some specific days during every calendar year when the sale of liquor is
prohibited and if sold on that particular day, the license of the seller can be cancelled.
Republic day (26 January), Independence Day (15 August) and Gandhi Jayanti (2
October) are considered to be the fixed days when the sale of liquor is prohibited
throughout India as they are considered as the national holidays. Therefore, these days
are considered as Dry day. There are few other days which are to be considered as dry
day, according to the state laws for alcohol. These days also vary from state to state.
Dry States
All those states where the sale of liquor is illegal are known as Dry State. In these
states, the sale of liquor is totally banned. These states are also called as liquor-less
state and there are separate laws governing them.
Gujarat: Bombay Prohibition (Gujarat Amendment Bill), 2009 was passed by the
governor of Gujarat.
Manipur: Manipur Liquor Prohibition Act, 1991, totally banned the sale and
consumption of liquor.
Nagaland: Sale and consumption of Alcohol was banned by passing Nagaland Liquor
Total Prohibition Act (NLTP), 1989
Bihar: The ban on sale and consumption is governed by Bihar Excise (Amendment)
Bill, 2016

Intervention of Supreme Court

In the month of December 2016, the apex court of India took an intuitive to control
the crimes for drunk driving. Supreme Court bans the sale of liquor on all national
and state highways from 1st April 2017. The court further directed that no shop for the
sale of liquor shall be visible from a national or state highway, shall not be situated
within the distance of 500 meters from the edge of the highway, all the advertisement
for the availability of liquor shall be prohibited.

Liquor License
A liquor license is a permit given by the state excise department to those who wish to
sell alcoholic beverages at a certain place.
This license is issued only after close scrutiny to all the details of the license holder
because selling liquor without a license is an offence under various state laws.

Why is liquor license required?

The phenomenon of the consumption of alcohol is not only among the rich class of the
society, but even the middle class and the poor youth consume it more at a higher
extent. The factors which trigger them are the easy availability, weak implementation
of laws etc. To ostensibly mitigate the wrongful sale of liquor licenses provide for a
checking a mechanism.
It is unlawful for any person to manufacture, distribute or selling, toxicating liquor
without a state license issued by the state supervisor of the division alcohol and
tobacco control.
Therefore, to maintain the health and the state of peace & order in the country, there is
a requirement to regulate the selling of liquor and hence a liquor license is necessary.
 Types of Liquor
There are two types of liquor available in the Indian market.
Indian Made Foreign Liquor (IMFL): It refers to ‗Hard Liquor‘ manufactured in the
country.
Imported Foreign Liquor (IFL): This refers to the liquors which are produced outside
of India and later on imported to India. IFL is usually expensive than the IMFL.

Types of Liquor License

Different types of licenses are issued by each state government. An individual or
company can seek the grant of following licenses:
G rant of L-1 License: For Wholesale Supply of Indian Liquor
The government every year formulates policies for grant of this license in pursuance of which it is
granted to the wholesale supply of Indian liquor. It is granted to Company or a society or a
partnership firm or proprietorship firm having licensed manufacturing units (distillery / brewery
/winery/bottling plant).
Procedure for application of this licenseThe govt. invites applications by issuing a public notice in a leading
newspaper and on the official website of the government.
The prime job of L-1 Licensee is to supply liquor to the holders of Licenses of L-6, L- 7, L-9, L-10, L-
12, L-13, L-14, L-15, L-16, L-17, L-18, L-19, L-20, L-21, L-28, L-29 nd other liquor licenses in the
National Capital Territory of Delhi.
The holder of L-1 license has to comply with all the terms and conditions mentioned in the license
contract.

Grant of L-6 License: For Retail Vendors

L-6 License is issued to the retail vendors of Indian liquor/beer which is granted to selected undertakings
of Delhi government.
In regard to premises for such liquor shop, proposals are invited by selected and approved corporations.
The grant of this license by the excise commissioner is given only after looking into the suitability of
such premises.

Grant of L-3/L-5 Licences: For Hotels

The govt. grants these licenses to hotels which are holding star classification and also the approval from
Tourism Department of Govt. of India which is considered necessary for grant of License in form L-3.
L-3 license empowers the hotel for service of foreign liquor to the residents in their rooms.
These hotels can also seek separate License in form L-5 for serving the liquor in exclusive bars and the
restaurants in the hotel premises.

Grant of L-19 License: For Clubs

L-19 license is granted to a club registered with the Registrar of Firms/Registrar of Cooperative
Societies for service of foreign liquor to its members. It is subject to the provisions of Punjab Excise
Act, 1914 as extended to the National Capital Territory of Delhi.

Grant of L-49a License: Marriages, Parties Etc

This license can be obtained on payment of Rs. 3,000/- for service of liquor in any party, function,
marriage etc. at a specific premises anywhere excluding public parks subject to the following conditions:
-
 The area should be away from public view.
 Liquor should be served to adults as per the age specified by the state.
 Liquor should be procured from authorized source.
ROLE OF BARTENDER
Bartender‘s primary role is to prepare and serve drinks to customers. He should be
able to mix and match ingredients in order to create classic and innovative beverages
in accordance to customers‘ needs and expectations. The purpose of this position is to
interact with guests and to ensure that they have a great experience. Bartenders should
maintain positive guest interactions while accurately mixing and serving beverages to
guests in a friendly and efficient manner.
 DUTIES AND RESPONSIBILITIES OF BARTENDER
 Interact with customers; take orders for drinks and snacks.
 Plan and present bar menu.
 Serve snacks and drinks to the customer.
 Check identification of the guest to make sure they meet age requirements for
purchase of alcohol and tobacco products.
 Mix ingredients to prepare cocktails and other drinks.
 Mix drinks, cocktails and other bar beverages as ordered and in compliance
with hotel standard drink recipes.
 Prepare and serve alcoholic and non-alcoholic beverages.
 Arrange bottles and glasses to make attractive displays.
 Assess customers‘ needs and preferences and make recommendations.
 Ability to Sell or influence others for up selling and suggestive selling.
 Provide recommendations and suggestions to guest for choosing Drinks and
Snacks.
 Serve customers in a friendly and helpful manner.
 Keep the bar counter and work area neat and clean at all times.
 Determine when a customer has had too much alcohol and if required refusing
any further serving on a polite way.
 Handle and move objects, such as glasses and bottles, using hands and arms.
 Clean up after customers and clean work area.
 Clear ashtrays as and when required.
 Wash glassware and utensils after each use.
 Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of
glass doors and windows, etc. if required.
 Perform physical activities such as lifting and stooping.
 Maintain liquor inventory and consumption.
 Collect payment for drinks served and balance all receipts.
 Handle an assigned house bank and follow all cash handling procedures as per
hotel standard.
 Prepare inventory or purchase requisitions as needed to replenish supplies.
 Ensure that the assigned bar area is fully equipped with tools and products
needed for mixing beverages and serving guests.
 Stay guest focused and nurture an excellent guest experience.
 Comply with all food and beverage regulations.

CHECK YOUR PROGRESS-III

1. What are the legal aspects affecting beverage business in India?.

 2. List the duties and responsibilities of a bar tender.

SUMMARY
After studying this unit, the alcohol has been around the humans since thousands of
years and consumption of alcohol was primarily for medicinal purposes. The old age
taverns slowly got converted into modern day bars and pubs. All different types of
bars have a specially designed bar counter which is normally based on the related
requirements. Further, there are different types of ownerships involved in the beverage
business. All business establishments are supposed to follow the legal framework
outlined for doing this type of business. The bartender of the organization plays a
pivotal role in doing the business for the organization.

GLOSSARY
Back bar: it is located behind the front bar leaving adequate space for the bar tenders
to work. It holds all kinds of alcoholic beverages in an attractive manner. Few
equipments like storage cabinets, bottle cooler, etc are located in the back bar.

Bar: a licensed retail business establishment that serves alcoholic beverages, such as
beer, wine, liquor, cocktails, and other non alcoholic beverages along with snacks or
full restaurant menu for consumption on premises.

Bar die: It is the vertical structure supporting the top of the front bar which separates
the customer‘s side from the bartender‘s work area.

BOT: Bar Order Ticket

Front bar: This is the portion of the bar where the customers place their order and
receive it. This is actually the interaction point of a customer and the bar tender.

Glass Rail: It is a 3 inch width rail running along the bar tender‘s side for keeping the
prepared drink glasses.

Under Bar: This is the area inside the bar counter, under the front bar, which holds
the essential equipments and liquor supplies required for making drinks.
REFERENCE / BIBLIOGRAPHY
 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition,
Hodder Education, London, 2010.
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management;
Third Edition, Elsevier, New Delhi, 2008.
 Bhatnagar, S., K.; Managing Food & Beverage Operations, First Edition,
Frank Brothers & Co., New Delhi, 2009.
 Bagchi, S., N. and Sharma, A.; Text Book of Food & Beverage Service, Third
Edition, Aman Publications, New Delhi, 2012.

SUGGESTED READINGS
 Singaravelavan, R.; Food and Beverage Service, First Edition, Oxford
University Press, New Delhi, 2012.
 Dhawan, V.; Food & Beverage Service; Second Edition, Frank Brothers &
Co., New Delhi, 2009.
 George, B.; Food & Beverage Service and Management; First Edition, Jaico
Publications, New Delhi, 2008.
 https://india.businessesforsale.com/indian/search/pubs-for-
sale/articles/tenancies-leaseholds-and-other-routes-into-pub-ownership
 https://setupmyhotel.com/job-description-for-hotels/food-and-beverage-
service-job-description/362-bartender.html

TERMINAL QUESTIONS
1. What are the various types of alcoholic beverages?
2. Write a brief note on the history of alcohol.
3. Write an explanatory note on the modern bar designs.
4. What are the various types of ownerships involved in bars and pubs?
5. Explain in detail about various types of bars.
6. Write a self explanatory note on the legal aspects involved in doing beverage
business.
7. Enlist the various duties and responsibilities of a Bartender.
 UNIT: 02
BAR AND SERVICE EQUIPMENT
Structure
Introduction
Objectives
Large Equipments Used in Bar
Small Equipment & Utensils
Glassware
Food Service Equipment
Techniques of Mixology
Shaking
Straining
Stirring
Muddling
Blending
Building
Layering
Flaming
Garnishes
Few Classic Cocktails
Few Contemporary Cocktails
Measurements
Summary
Glossary
Reference / Bibliography
Suggestive Readings
Terminal Questions

2.1 INTRODUCTION
The success of any bar is entirely dependent on the professionalism it brings in. To
meet out this expectation of the guests, the bar has to be equipped with all the
necessary equipment – large & small apart from other tools, utensils and glassware.
These kits help the standards of the service to go up and eventually attract more
numbers of customers. The techniques involved in mixology of beverages, the
garnishing and presentation of the drinks adds a feather in the cap of the organization.
All bartenders are expected to be perfect in preparing and presenting a good number
of classic and contemporary cocktails and other mixed beverages.

2.2. OBJECTIVES
After reading this chapter, you will be able to:
 Understand the requirement and usage of large equipment required in bar.
 Usage and handling of small equipment, other tools and utensils required.
 Usage and upkeep of glassware required while serving different beverages.
 Various techniques involved in mixology.
  Preparation, garnish and service of various classical and contemporary
cocktails.

LARGE EQUIPMENTS USED IN BAR

Any bar cannot be functional without the installation of few heavy equipments or
large equipment in the bar. While placing these equipments, utmost care should be
taken so as to ensure the maximum utilization of the available space and the
convenience and movement space for staff and guests should also be calculated before
finalizing the size of the equipment. Also, selection of these equipments shall purely
be based on the menu offered and the type of clientele visiting the bar. Few of the
major large equipments are enlisted below in Table 2.1.

Name of the
S.No. Shape Description
Equipment

Used to contain various

Back Bar bottles not required for
1
Fridge immediate consumption.
Placed in back bar

The dictionary meaning of

a dispenser is as follows: ―a
Beverage device that automatically
2
Dispenser dispenses a single item or
multiple items in a
measured quantity‖

Used for blending and

mixing various ingredients
3 Blender
during cocktail
preparations.
 Display Used for display of
4
Centers highlighted product.

Display Used for display of various

5
Shelves varieties /brands of liquor.

Concealed containers used

6 Ice Bin
for storing ice cubes.

Ice Cube Used for making ice cubes

7
maker instantly.

Refrigerators designed to
8 Kegerators store and dispense kegs or
draft beer.

Designed to specifically
Liquor pour a pre configured
9
dispensers amount in a glass, no more,
no less.
 Chilling units used for
10 Mug Chillers
frosting the glasses / mugs.

Under Bar Used for Washing of

11
Sink glasses during busy times.

Small refrigerators used for

Under Counter
12 storing small cans, juices
Units
etc.

Used for chilling wine

bottles
13 Wine Chiller

Table 2.1 – Major large equipment used in bar

SMALL EQUIPMENT AND UTENSILS

Bar staff must use a wide range of equipment items that help them to mix each guests
drink efficiently, expertly and seemingly effortlessly. It is crucial to have right utensils
and equipment's in bar which meet the requirements and expectations of the guests, as
well as applicable operation in the bar counter. Some of the major small equipments
and utensils are enlisted in Table 2.2.
 Name of the
S.No. Shap Description
Equipment
e
Used for Holding Cocktail
1 Bar Caddies Napkin, Straws, Stirrer and
Coasters.
For keeping all cut fruits and
Bar Condiment garnish which are used for
2
Caddies making cocktails and
mocktails.
Floor mats are put on the bar
floor for hygienic reason and
3 Bar Floor Mat also to reducing breakage
from accidental dropping of
glassware.

Used for Mixing cocktail or

4 Bar Spoon
mixer.

To hold ice shavings to

5 Bottle Cooler
keep bottles chilled.

A bottle opener is used to

6 Bottle Opener remove the metal caps from
bottles.

Used for keeping the opened

Champagne
7 champagne longer by sealing
Bottle Stopper
it with the bottle stopper.
Used for cutting fruits at Bar
counter, Pairing Knife used
Chopping Board, mainly for cutting skin from
8 Paring Knife and fruit and vegetables and
Channel Knife Channel knife used for
peeling off fruit skins to
make twist shape garnish.
Used as s pair of stainless steel
Cocktail Shaker shaker, and also for all stirred
9 and Glass cocktails and muddled
fruits, can measure volume of
juice / mixer as well.
Use as a pair with cocktail
10 Cocktail Strainer shaker, to strain ice, foam or
other substance from the
drinks.
 Used for serving ice on guest
11 Ice Bucket table, served along with a ice
tong.

Use in Ice Bin or Ice

12 Ice Scoop
machine.

Fill with water and put in

Ice Shot Glass freezer to make Ice Shot
13
Mold Glass for special cocktails
and mocktails.

Used to Measure spirits /

14 Jigger
liqueur or other mixer.

Keep fruit juice sorted by

different color, easy for
storage, clarify different juice
15 Juice Container
by bottle color and
convenience while preparing
drinks at bar.

Kept on the side of bar work

Liqueur Speed
16 table for holding frequent
Rail
using spirits and liqueurs.

3 separate layers for

Lime/Lemon juice, salt and
17 Margarita Tray
sugar, use for applying salt or
sugar on the glass edge.
A muddler is a bartender's
tool used for muddling fruits,
18 Muddler herbs or spices in order to get
the juice or crumb and also to
release their flavour.

Pour spouts help bartenders

portion every shot to the
amount management wants
the customers to receive, This
19 Pour Spouts also helps to reduce the
inflated size bartenders tend
to pour for guests.
 Sundae spoons are
characterized by a very long
handle. These spoons are
designed for stirring long
Sundae Spoon /
20 drinks, cocktails and any
Parfait Spoon
drink served in a tall glass.
The tapered shape of the
spoon allows it to reach the
bottom of any glass.
Stopper to use as a cap,
vacuum pump to pump out
Vacuum wine
21 the air from bottle, in order to
saver
keep the wine longer and
lasting.
To hold water during the
22 Water Jug meal period and to serve
water in the glass.

Wine Bottle Stopper is use to store opened

23
Stopper wines bottles.

To hold wine bottles on the

24 Wine Cooler
table.

Used for Opening Red and

25 Wine Opener
White wine

Work Table
26 Rubber or Plastic Placed on bar work table
Mat

Table 2.2 – Major small equipment and utensils used in bar

CHECK YOUR PROGRESS-I

1. List the large equipments used in bar.

2. List the major small equipments used in bar.

GLASSWARE
The design of glassware is comparable to the business card of any company. It is the
first visible impact of the delivered product and should be aligned with the business
concept. The ―right― glassware can promote a drink or product by its presentation to
customers, and can be very useful in upselling more consumptions. Additionally,
using the right glassware for products can bring more stylishness and appeal to the
customers who want to be associated with what is in vogue through its color, shape,
style and texture. It can highlight current trends, fulfill the expectations of the
customers even more, and attract a more sophisticated crowd that appreciates the art
of mixology. Mixologists pay a lot of attention in choosing the right ingredients for
their creations to make them delicious. At the same time, they give great importance
to using the right glass to make the drink something that is luxurious, elegant, and
trend-setting upon presentation. Sometimes a creation becomes exclusive to an
establishment…a signature drink for which the bar becomes known and sought out by
customers. Some of the most commonly used glasses in bar operations are enlisted
below in Table 2.3.
Table 2.3 – Various glassware used in bar
Name of the Capacity
S.No. Shape Description
Glass (in ml)
Ideal for drinking both red and
All purpose white and wines. With not an ideal
1 240 - 270
wine glass pairing for either, it can enhance
red both reds and whites.
For light bodied red wines with
fewer tannins and more subtle
2 Red Balloon 240 - 270 flavor, a large bowl and wide
mouth allow the wine to breathe,
enhancing delicate flavours.

These glasses are used for serving

3 Beer Goblet 350
of ales and lagers.
 Very large and durable, mugs are
ideal for proper serving of
4 Beer Mugs 350
Oktoberfest and other dark
German lagers.
Perfect for serving classic pilsners
and other pale lagers, Pilsner
glasses showcase a beer‘s color,
clarity and carbonation. The
5 Beer Pilsner 350 - 400
conical shape helps maintain the
beer‘s head, while the narrow
design allows the aromas to reach
your nose.
A large glass used for serving
beers. The narrow base helps in
easy holding and also allowing the
6 Beer Stout 500 - 550
temperature to be maintained. Also
the narrow top reduces the loss of
effervescence.
Ideal for presenting lambic and
Beer Tulip saison, the tulip shape also is very
7 500 - 550
Stems well-suited for specialty fruit
beers.
Belgian Beer glasses allows for
subtle warming of the beer via heat
Belgian Beer transfer from the hand, while the
8 350 - 400
Glass inward tapering top captures
aromas, enhancing the tasting
experience.
A wide bowl creates surface area
to help evaporate the liquor and
enhance flavor. The narrow top
9 Brandy Snifter 250 - 300 concentrates aromas, and the
rounded bottom is ideal for
cupping with your hand to warm
the brandy.
A tall, narrow glass maintains
Champagne flavor concentration and displays
10 200 - 250
Flute effervescence, enhancing
presentation.
The bottom ridges allow for a
comfortable grip and help release
11 Cider Glass 150 - 175 aromas that are concentrated and
intensified by the apple shaped
bowl for multi sensory tasting.
These are actually not glasses used
for taking drinks but are used for
emptying the beverages from
12 Decanter 1 ltr bottles. The narrow neck reduces
loss of fizz and these elegant
looking things can be placed directly
on tables instead of putting bottles.
 A smaller glass enables proper
portioning of these higher alcohol
Dessert Wine
13 180 - 200 dessert wines. A rounded bowl
Glass
directs the wine to the back of the
mouth, perfecting the sweetness.
This type of glass is used to serve
digestive wines. The small bowl
14 Digestif 180 - 200 and long stems makes it easier for
holding the digestives at right
temperatures.
Pub glasses offer the perfect
presentation of classic ales, such as
IPA, pale ale, brown ale or stout. A
English Pub
15 350 - 400 wide mouth supports the frothy
Glass
head, Pub glasses offer a
traditional yet brilliant beer
presentation.
Giant Beer glasses have a tall
stature, providing an exceptionally
pleasing presentation for wheat
Giant Beer
16 500 - 550 ales and pale lagers. Designed for
Glass
draft beer service, these glasses
feature a rounded top that holds a
generous head of foam.
These glass is used to serve
cocktails is made with a base spirit
Highball or 250 - and a non-alcoholic carbonated
17
Collins 300. mixer which is served with ice,
requiring a tall glass for proper
proportioning of ingredients.
This glass is normally used to
250 - serve iced tea. The big bowl allows
18 Iced Tea
300. ice to get properly mixed with
other ingredients.
This small glass is used to serve
juices and welcome drinks to the
19 Juice 180 - 200
guests. Can also be used to serve
liqueurs.
The small capacity (1-3 oz.) and
conical shape is made for serving
20 Liqueur 75 - 90 small amounts of sweet distilled
spirits flavored with fruit, herbs,
flowers, nuts or spices.
A Mexican cocktail made from
tequila, orange liqueur and lime
juice, margaritas are often rimmed
21 Margarita 250 - 300 with salt. The stem helps prevent
warming the drink, and the very
wide top enables an optimal salt-
to-drink ratio.
 A very wide bowl allows for
maximum aromatics (especially
the juniper and botanicals in a gin
22 Martini 250 - 300 martini). The glass can be held by
the stem to prevent warming, and
the cone shape keeps ingredients
from separating.
A rounded bowl with heavy base is
meant for swirling ―neat‖ drinks –
unmixed spirits served at room
Neat Spirit
23 180 - 200 temperature – to open up the
Glass
flavors. The glass narrows at the
top to concentrate and enhance the
complex aromas.
The heavy weight and wide top are
Old Fashioned perfect for serving the finest spirits
24 300 - 350
Glass on the rocks, the large capacity
allowing ample room for ice.
For full and medium bodied red
wines as these wines have the
highest tannins resulting in complex
25 Red Wine 240 - 270
flavours. A tall bowl directs the
wine to the back of the palate for a
richer tasting experience.
This small glass is used for taking
straight shots of drinks like tequila.
26 Shot 30 - 60
The glass holds in between 30 – 60
ml of drinks at a time.
This large glass is generally used
to serve mixed drinks with lots of
ice and fizz. The narrow shape
27 Tom Collins 350 - 400
helps in retaining the fizz and
gives a beautiful look to the
drinks.
This stem glass is used to serve
water in high end restaurants
28 Water Goblet 270 - 300 giving a more appeal and class in
the service style and increases
décor of the outlet.
For light and medium bodied white
wines and are perfect for light and
delicate wines with less alcohol. A
29 White Wine 270 - 300 smaller bowl concentrates subtle
aromas and directs the wine to the
tip of the tongue for better
appreciation of sweeter flavours.
For heavier white wines with a
fuller body, a wide bowl enhances
White Wine
30 270 - 300 complex aromas while directing
(Full Body)
the wine to the back of the tongue,
heightening flavor intensity.
 FOOD SERVICE EQUIPMENT
The main foodservice equipments along with their uses are as follows:
Name of
S.
the Shape Size Description
No.
equipment

250 Bowls used for portioning and serving

1 Side Bowl
ml dishes from the main portion.

Coffee 100
2 For coffee served after lunch or dinner.
Cup ml

Also called as Full plate, Large Plate,

Dinner
3 10" Joint plate or Meat plate. Used for
Plate
serving main course.
Also called as Fish Plate, Sweet Plate
and Dessert Plate. Used for serving
4 Half Plate 8"
fish, meats and vegetable when not
served as main course.
A deep plate used for generally serving
5 Pasta Plate 8"
pastas and curry preparations.
Also called as B&B plate, Side plate,
Quarter Cheese plate and Under plate. Used for
6 6"
Plate serving breads and cheese and also
under liner for bowls.
A plate with three partitions. It is used
Relish to serve savoury condiments or
7 --
Plate appetizers such as chutney, pickles or
olives.
Salad 300 A bowl used for serving salads with
8
Bowl ml dressings.

Sauce 200 A bowl used for serving thin sauces

9
Bowl ml along with main course.
A tray or plate with partition, generally
Sauce used to serve thick sauces or with
10 --
Tray preparations where there are more than
one sauces.
Meant for serving thick and thin soups
Soup 250
11 but is also utilized for serving breakfast
Bowl ml
cereals.

250 Also called as consomme cup but is

12 Soup Cup
ml used for serving all kinds of thin soups.

Normally used for serving thick soups

13 Soup Plate 8"
and breakfast cereals.
 200 For Tea and coffee served during the
14 Tea Cup
ml day but except after lunch and dinner.

Vegetable 400 It is a large bowl used for serving

15
Bowl ml vegetables and other dishes with sauce.
Baby Spoons are small-sized spoons.
This type of spoon is larger than the
Coffee Spoon and Tea Spoon, and is
Baby 5.5" - designed for use at breakfast time, for
16
Spoon 6.0" yogurt or any other drinks or foods that
require a slightly larger spoon cup.
Due to its special shape, this spoon is
ideal for use by infants and toddlers.

Butter 5.0" - The tip of the blade is rounded and

17
Knife 6.0" some are slightly wider at the tip.

Cheese spoons are designed for grated

Cheese 6.5" - cheese. These spoons go together with
18
Spoon 7.0" cheese graters. The cups of these
spoons are finely decorated.

This is a small spoon designed for

stirring Italian-style "Espresso" coffee
Coffee 4.5" - prepared with a Moka machine, the
19
Spoon 5.0" Neapolitan coffee maker or coffee-
shop machine. Its small size serves for
small coffee cups and glasses.

Cream spoon has a rounded cup that is

Cream 4.5" -
20 perfect for serving sauces or cream
Spoon 5.0"
onto other food.

Dessert Forks are smaller than Table

Forks and even smaller than Fruit
Dessert 7.0" -
21 Forks. Dessert Forks have three tines
Fork 7.5"
and are used for different dessert
dishes and sweets.
The dessert knife features a narrow
blade and a rounded or pointed tip. The
Dessert 8.0" -
22 rounded tip is used to section soft
Knife 8.5"
desserts, and the tip to cut hard
desserts.
 This spoon is specifically designed for
Dessert 8.0" - having desserts. It has got an oval bowl
23
Spoon 8.5" and is almost double the size of a tea
spoon.

The dinner knife is the longest knife in

Dinner 9.0" - a set of flatware. It is used to cut and
24
Knife 10.0" push food and is laid on the table at all
meals, formal and informal.

Fish Forks are designed for dishes

7.0" - based on fish. Together with a fish
25 Fish Fork
8.0" knife, Fish Forks simplify cleaning of
the fish and makes it easier to eat.

The fish knife features a wide blade

with a dull edge and a tip made with a
8.0" -
26 Fish Knife notched point used to separate the
9.0"
skeleton from the body and lift the
bones onto a plate.

Fruit fork are smaller than Table Forks

5.5" - and are designed, together with the
27 Fruit Fork
6.0" Fruit Knife and the Fruit Spoon, for
use with fruit dishes and appetizers.

The fruit knife is used to cut and peel

fresh fruit at the table in formal and
Fruit 6.0" -
28 informal dining. The fruit knife
Knife 7.0"
features a pointed tip and a narrow
blade that is straight or slightly curved.
These are smaller than Table Spoons
Fruit 5.5" - and are used together with Fruit Knives
29
Spoon 6.0" and Fruit Forks, for use with fruit
dishes and appetizers.

Ham Forks have two tines designed for

7.0" -
30 Ham Fork picking up slices of prosciutto and very
8.0"
thinly-sliced deli meats.

These spoons have a wide-cup that is

Icecream 6.0" - typically square in shape for picking up
31
Spoon 6.5" just the right amount of ice cream from
the bowl.

36
 Olive spoon is used to serve olives and
other appetizers preserved in liquids.
Olive 6.0" -
32 The spoon's cup has holes for the
Spoon 6.5"
liquid to drain through, making it
easier to serve the food.
This is a large spoon designed for
serving rice dishes and other side
Rice 10.0" -
33 dishes at the table. The cup of this
Spoon 11.0"
spoon is very large and can hold a
larger amount of food.
Roast Forks are the largest of the many
different types of forks. Roast Forks
Roast 10.0" -
34 have two points designed for stabbing
Fork 11.0"
meat during the carving phase and
turning it during cooking.
Salad spoons goes together with Salad
Salad Forks and have an elongated shape that
8.5" -
35 Spoon & helps with mixing salad or vegetables
9.0"
Fork while dressing and makes it easier to
serve.
Serving spoon goes together with the
Serving Fork. The Serving Spoon is
Serving
10.0" - bigger than the Table Spoon and is
36 Spoon &
11.0" designed for serving different side
Fork
dishes. The large cup allows it to hold
a larger amount of food.

Snail Forks are small forks used for

Snail 4.5" - aperitifs, for skewering olives, snails,
37
Forks 5.0" canapes and other tidbits and
appetizers.

Soup spoon features a wide cup

Soup 7.0" -
38 designed for holding a large amount of
Spoon 7.5"
the product.

Steak Knife has a sharp tip and a

serrated edge to cut thick portions of
Steak 8.0" - meat. At a formal meal, a steak knife is
39
Knife 9.0" not provided if meat is served roasted,
which is easily cut with a regular
dinner knife.
Sugar spoons have a long, narrow cup
Sugar 5.5" - with slightly raised edges. This special
40
Spoon 6.0" cup helps for pouring the sugar into
small-sized cups without spilling it.
 Sundae spoons are characterized by a
very long handle. These spoons are
Sundae
designed for stirring long drinks,
Spoon / 9.0" -
41 cocktails and any drink served in a tall
Parfait 10.0"
glass. The tapered shape of the spoon
Spoon
allows it to reach the bottom of any
glass.
Table fork are what we use every day
for our main dishes. They can be used
Table 8.0" - for pasta, rice dishes, meat or
42
Fork 8.5" vegetables. These forks are designed
for use with a wide variety of different
dishes.
Table knives are what we use every
day for our main dishes. They can be
Table 8.0" -
43 used for meat or vegetables. These
Knife 8.5"
knives are designed for use with a wide
variety of different dishes.
These are what we use every day for
our main dishes. They can be used for
Table 8.0" -
44 soups and rice dishes. The cup of these
Spoon 8.5"
spoons are designed for picking up just
the right amount of food
These are small-sized spoons. This
type of spoon is larger than the Moka
Spoon and is designed for stirring tea,
5.0" -
45 Tea Spoon American-style or European-style
5.5"
coffee, cappuccinos, herb tea, ginseng
coffee and any other drink served in
larger-sized coffee cups.
The pastry fork looks similar to a salad
Pastry 5.0" - fork, but it is narrower and slightly
46
Fork 5.5" shorter to provide leverage in cutting,
the left tine is often notched.

The oyster fork is a small utensil made

with three short wide curved tines. The
Oyster 4.0" -
47 left tine is extra wide to assist in
Fork 4.5"
cutting the membrane that connects the
oyster to the shell.
Table 2.4 – Different food service equipments used in the department

CHECK YOUR PROGRESS-II

1. What are various glasses used in bar?

38
 2. List the different food service equipments used in F & B Service department.

TECHNIQUES OF MIXOLOGY
Mixology can be defined as the study of skill of inventing, preparing and serving
mixed drinks or cocktails. All mixologists are bar tenders but all bar tenders are not
mixologists. A mixologists is someone who has a passion for the art of drink making
and therefore, strives to learn not just how each individual cocktail or mocktails made,
but also why it is made in that way, garnished with this particular commodity, and
mixed using this technique rather than another. Different methods involved in
Mixology are as follows:
 Shaking
 Straining
 Stirring
 Muddling
 Blending
 Building
 Layering
 Flaming

2.7.1. SHAKING
When a drink contains eggs, fruit juices or cream, it is necessary to shake the
ingredients. Shaking is the method by which ingredients are mixed together and
chilled simultaneously. The object is to almost freeze the drink whilst breaking down
and combining the ingredients. Normally this is done with ice cubes three-quarters of
the way full.

STRAINING
Most cocktail shakers are sold with a build-in strainer or hawthorn strainer. When a
drink calls for straining, ensure that ice cubes are used, as crushed ice tends to clog the
strainer of a standard shaker. If indeed a drink is required shaken with crushed ice, (ie.
Shirley Temple), it is to be served unstrained.
 STIRRING
Cocktails can be stirred effectively with a metal or glass rod in a mixing glass. If ice is
to be used, ice cubes should be used to prevent dilution, and contents should be
strained into a glass when the surface of the mixing glass begins to collect
condensation.

MUDDLING
To extract the most flavor from certain fresh ingredients such as fruit or mint
garnishes, the ingredient should be crushed with the muddler on the back end of bar
spoon, or with a pestle.

BLENDING
An electric blender is needed for recipes containing fruit or other ingredients which do
not break down by shaking. Blending is an appropriate way of combining these
ingredients with others, creating a smooth ready to serve mixture. Some recipes will
call for ice to be placed in the blender, in which case suitable amount of crushed ice
should be used.

BUILDING
When building a cocktail, the ingredients are poured into the glass in which the
cocktail will be served. Usually, the ingredients are floated on top of each other, but
occasionally, a swizzle stick is put in the glass, allowing the ingredients to be mixed.

LAYERING
To layer or float an ingredient (ie. cream, liqueurs) on top of another, the rounded or
back part of a spoon is used and it is rested against the inside of a glass. The
ingredient should be slowly poured down into the glass. The ingredient should run
down the inside of the glass and remain seperated from the ingredient below it.
Approximate weight and density of should be well known as lighter ingredients can
then be layered on top of heavier ones.

FLAMING
Flaming is the method by which a cocktail or liquor is set alight, normally to enhance
the flavor of a drink. Some liquors will ignite quite easily if their proof is high.
Heating a small amount of the liquor in a spoon will cause the alcohol to collect at the
top, which can then be easily lit. This can be poured over the prepared ingredients.
Always extinguish a flaming drink before consuming it.

2.8. GARNISHES
A cocktail garnish is an ornamental item that adds appeal to a cocktail. Garnish are
used by bar tender for decorating cocktails and mocktails. They need to be properly
stored to maintain freshness and to be in good condition. In case of fruit wedges,
slices, or twists, the garnish actually imbues a bit of juice or citrus oil to the drink.
Likewise, an olive or onion in a Martini or Gibson lends a whisper of savory flavor to
those drinks. And of course, there's the bright red (or green) cherries common to
drinks such as the Manhattan. These add sweetness and color to an otherwise drab-
looking brown drink. Other common edible garnishes include gratings of nutmeg or
cinnamon, sprigs of mint or other herbs, and the smorgasbord of salty or pickled items

40
(often added to a Bloody Mary). Not all garnishes, of course, are food items.
Umbrellas, plastic animals, fancy straws, and plastic swords are among the incredible
inedible that serve as garnishes.

GARNISH USES

Maraschino Cherries are used for many mixed drinks and for non-
alcoholic drinks having grenadine, in some green drinks like Sour
Cherries
Apple Martini and Midori Sour, Collins Mix, in mixed drinks
using Sweet and Sour Mix and in Manhattans.
Olives Olives are used with Gin Martinis or Vodka Martinis (Not Fruity
Martinis).
Wedges and Wheels can be used in drinks having lemon-lime
Limes soda, tonic water and sometimes soda water, in drinks that contain
lime juice like Cosmopolitan, and in some drinks that contain
sweet and sour mix like Margaritas.
Lemon Wedges, Wheels, Twist and Oil are used on teas like Long
Lemons Island Iced Tea and Long Beach Iced Tea. There are also used
in Lemon Drop Martinis, lemonades and other drinks that contain
lemon.
Orange Wedges, Slices and Spirals are used any time if collins
Oranges mix is used. There are also used in drinks that contain orange. The
orange spirals are used in drinks like coolers.
Whipped Whipped cream is used for many hot drinks specially coffee
Cream drinks. It is also used with some frozen drinks like a Strawberry
Daiquiri or a Mudslide.
Apple Apple Slices are used in Apple Martinis

Banana Banana Slices could be used in many drinks that contain banana
liqueur.
It could be raspberries, blueberries, blackberries or other berries
Berries
and are used by inserting a cocktail stick into the berries and by
place it on top of the drink.
Candy is a great garnish. Wide variety of candy like Candy canes,
Candy gummy worms or bears, mini candy bars, gum, etc. can be used as
garnishes.
Celery Celery is used for Bloody Marries and Bloody Marias.

Chocolate A piece of chocolate or shaved chocolate may be used for garish.

Coffee Coffee beans are used only during the service of Sambuca. Only
Beans three coffee beans are used which represent: Health, Wealth and
Happiness.
Mint Leaves Mint leaves are used in drinks that have mint in them.
Example: Mojitos and Mint Juleps.
Onions
Cocktail onions are very small onions (about the size of a marble)
(Cocktail Onion) and are used as garnish for Gin Gibsons or Vodka Gibsons
 Pineapple Pineapple Wedges are used in many tropical mixed drinks.
Salt (Kosher
Kosher salt is used to coat the rim of a glass used for
Salt) Margaritas, Bloody Marries and Salty Dogs.
Strawberries are used for mixed drinks that have berries or
Strawberries strawberry liqueur like Strawberry Margaritas and Strawberry
Daiquiris.

Table 2.5 – Various edible garnishes used in cocktails

FEW CLASSIC COCKTAILS

Preparatio Drinking
Name Ingredients Steps to be followed Glass
n Style Style

• Add the first four

ingredients to a shaker
60 ml Gin and dry-shake (without
30 ml Fresh ice) for about 10
lemon juice seconds.
Fizz or
Gin Fizz 22 ml Simple • Add 3 or 4 ice cubes Shaken Neat / Up
Collins
syrup and shake very well.
1 Egg white • Double-strain into a
30 ml Club soda chilled fizz glass and
top with club soda.

22 ml Scotch • Add all the ingredients

whisky into a shaker with ice
22 ml Sweet and shake.
vermouth • Strain into a chilled
Blood & 22 ml cherry coupe or cocktail glass. Coupe or
Shaken Neat / Up
Sand liqueur • Garnish with an orange Cocktail
22 ml Fresh peel
Orange
juice

• Add the ingredients

into a mixing glass with
ice and stir.
• Strain into a chilled
75 ml Gin or cocktail glass.
vodka • Garnish with a cocktail
Gibson Cocktail Stirred Neat / Up
15 ml Dry onion.
vermouth

60 ml Bourbon or • Add all the ingredients

rye to a shaker and fill with
whiskey ice.
30 ml Dry • Shake, and strain into a
vermouth chilled cocktail glass.
7.5 ml Lemon
Scofflaw Cocktail Shaken Neat / Up
juice
15 ml Grenadine
2 dash Orange
bitters

42
 60 ml Vodka • Add Vodka and tomato
120 ml Tomato juice, both to a pint
juice glass.
7.5 ml Fresh • Add the remaining
lemon juice ingredients.
3 dash Worcestershire • Fill with ice and stir to
sauce combine.
2 dash Tabasco • Garnish with a lemon
Bloody
Sauce wedge, celery rib or Pint Stirred Neat / Up
Mary
.25 tsp Horseradish pickled green bean .
2 dash Celery
bitters or
celery salt
Salt and
pepper

• Add all the ingredients

into a mixing glass with
ice and stir until very
75 ml Gin
cold.
15 ml Dry
Dry • Strain into a chilled
vermouth Cocktail Stirred Neat / Up
Martini cocktail glass.
1 dash Orange
• Garnish with a lemon
bitters
twist.

• Add all the ingredients

into a shaker with ice,
60 ml Light rum and shake until well-
22 ml Fresh lime chilled.
juice • Strain into a chilled
Daiquiri Coupe Shaken Neat / Up
22 ml Demerara coupe.
sugar • Garnish with a lime
syrup twist.

• Add all the ingredients

to a mixing glass.
60 ml Tennessee
• Muddle to break down
Whisky
1 the sugar and stir
⁄2 tsp White
briefly.
sugar
• Fill with ice, stir again
3 dash Angostura
and strain into a rocks Muddled /
Old bitters On the
glass filled with fresh Rocks Stirred /
Fashioned 1 dash Orange Rocks
ice. Strained
Bitters
• Twist slices of lemon
7.5 ml Cold water
and orange peel over
1 Brown
the drink and drop them
sugar cube
in.

 Add the ingredients

30 ml Drambuie into a rocks glass with
On the
Rusty Nail 30 ml Scotch ice and stir. Rocks Stirred
Rocks

 Add all the ingredients

into a shaker with ice
and shake.
 Strain into a chilled
75 ml Gin
cocktail glass or an Old
15 ml Fresh lime Cocktail /
Fashioned glass filled
Gimlet juice Old Shaken Neat / Up
with fresh ice.
15 ml Simple Fashioned
syrup  Garnish with a lime
wheel.
  In a shaker, lightly
muddle the mint.
3 Mint leaves  Add the rum, simple
15 ml Simple syrup and lime juice,
syrup fill with ice and strain.
22 ml Fresh lime  Pour into a highball On the
Mojito High Ball Shaken
juice glass. Rocks
60 ml White rum  Top with the club soda.
Soda, to top  Garnish with a mint
sprig.

 Add all the ingredients

60 ml Bourbon or into a mixing glass with
rye ice, and stir until well-
30 ml Sweet chilled.
vermouth  Strain into a chilled
Manhattan coupe. Coupe Stirred Neat / Up
2 dash Angostura
bitters  Garnish with a brandied
1 dash Orange cherry.
bitters

60 ml Gin  Add all the ingredients

15 ml Maraschino to a shaker and fill with
liqueur ice.
7.5 ml Crème de  Shake, and strain into a
Aviation violette or cocktail glass. Cocktail Shaken Neat / Up
Crème  Garnish with a brandied
Yvette cherry.
22 ml Fresh lime
juice
 To make the Piña
Colada add all the
ingredients to a shaker
45 ml Light or gold and fill with ice.
rum  Shake, and strain into a
60 ml Coconut Hurricane glass filled
Pina with fresh ice.
milk Hurricane Shaken Frozen
Colada
60 ml Fresh  (You may also blend all
pineapple the ingredients with
juice crushed ice instead.)
Garnish with a cherry
and a pineapple wedge.

FEW CONTEMPORARY COCKTAILS

Preparation Drinking
Name Ingredients Steps to be followed Glass
Style Style

 Add all the

ingredients into a
45 ml The Botanist gin
shaker with ice and
15 ml cava brut
Beauty shake well. Coupe Shaken Neat /Up
22 ml strawberry purée
Elixir  Strain into a coupe
15 ml Cucumber water
glass.
7.5 ml Fresh lemon juice
22 ml Simple syrup  Garnish with a lime
chip.

44
  Add all the
ingredients into a
shaker with ice and
shake.
30 ml Aged cachaça  Spray a mist of the
15 ml Aged white rum absinthe into a
15 ml Black rum chilled coupe.
Pera de 15 ml Matcha syrup*  Strain the mixture
Coupe Shaken Neat / Up
Madeira 15 ml Fresh lemon juice into the glass.
15 ml Pear juice  Garnish with
to mist Pernod absinthe skewered pear slices
formed into a rose
around a Luxardo
maraschino cherry.

 Fill a small bowl or

plate with crushed
ice.
 Place a large holiday
ornament in the
middle of the ice and
remove the top.
 Add 2 pine sprigs
60 ml Pine-infused
and 8 fresh
vodka, chilled
Jingle cranberries. High
120 ml Soda water, Poured Neat / Up
Ball  Pour the chilled pine- ball
chilled
infused vodka into
7.5 ml Cranberry juice
the ornament.
 Top with the chilled
soda water.
 Finish with the
cranberry juice.
 Serve with a straw.

 Add all the

ingredients into a
45 ml Angostura bitters shaker with ice and
Trinidad 30 ml Orgeat shake for 30 seconds.
Cocktail Shaken Neat / Up
Sour 22 ml Fresh lemon juice  Strain into a chilled
15 ml Rye whiskey cocktail glass.

22 ml Fernet-Branca  Add all the

15 ml Tempus Fugit ingredients except
crème de cacao the wine into a rocks
30 ml Gragnano vino glass.
(sparkling red wine  Add one large ice
similar to lambrusco) cube and stir to chill.
Bitter
30 ml Cold-brew  3. Float the wine Large Ice
Temptat Rocks Stirred
coffee over top. Cubes
ion
22 ml Vanilla syrup
  Add all the
ingredients into a
shaker with ice and
shake for 30 seconds.
60 ml Bourbon
 Strain into a chilled
30 ml Honey syrup (equal
Gold rocks glass with one Large
parts honey and Rocks Shaken
Rush large ice cube. Icecubes
water)
22 ml Fresh lemon juice  3. Garnish with a
lemon peel.

 In a pint glass, add

the tequila, lime juice
and syrup with ice
and shake until well-
45 ml Blanco tequila chilled.
Devil‘s
30 ml Fresh lime juice  Strain into a cocktail
Margarit Cocktail Shaken Neat / Up
22 ml Simple syrup glass.
a
15 ml Red wine  Float the red wine
over the glass.
 4. Garnish with a
lime wheel.

 Add all the

55 ml Casa Dragones ingredients into
blanco tequila shaker and dry-shake
Dragone 7.5 ml Yellow Chartreuse (no ice).
Coupe Shaken Neat / Up
s Sunset 15 ml Carrot juice  Add ice and shake.
15 ml Orange juice  3. Fine-strain into a
1 Egg white chilled coupe.

45 ml The King‘s  Add the first four

ginger liqueur ingredients into a
15 ml BarSol Puro shaker with ice and
Quebranta pisco shake.
Always 22 ml Fresh lemon  Strain into a chilled Coupe Shaken Neat / Up
Sunny juice coupe.
15 ml Turmeric simple  3. Top with a splash
syrup of the prosecco.
1 splash Mionetto prosecco

 Add all the

ingredients into
45 ml Clairin Vaval mixing glass with ice
rum and shake well.
22 ml Fresh Key lime  Pour into a rocks
Clairin juice (or lemon glass over ice.
 3. Express the oil On the
Regal juice) Rocks Shaken
from a grapefruit Rocks
Sour 22 ml Raw honey syrup
1 pinch Sea salt peel and drop in the
2 dash Scrappy's grapefruit peel to garnish.
bitters

46
  Add all the
ingredients into a
30 ml White corn whiskey mixing glass with ice
15 ml Rye whiskey and stir.
15 ml Brandy  Strain into a chilled
White 7.5 ml Italicus aperitivo rocks glass.
Summer 7.5 ml Simple syrup  Garnish with an Rocks Stirred Neat / Up
Sazerac 6 dash Fennel bitters edible flower.
3 dash Celery bitters
1 pinch Celery salt
6 spritze Absinthe

60 ml Azuñia añejo tequila  Add all the

22 ml Lillet rouge apéritif ingredients into a
15 ml Mesquite honey shaker with ice and
Raise to syrup (2:1 honey to shake.
On the
the water)  Strain into a Collins Collins Shaken
Rocks
Fraise 22 ml Fresh lemon glass over ice.
juice  3. Garnish with a
1 Strawberry, muddled mint sprig and
1 dash Angostura bitters strawberry slice.

CHECK YOUR PROGRESS-III

1. What is cocktail?

2. List the ten types of cocktails.

 MEASUREMENTS
Unfortunately, there is no single unit of measures in use worldwide. This
measurement conversion table was made to help you determine measurements in
different units. Using definite measures in recipes make them more difficult to create
by someone who uses different measures, therefore a good bartender should always
use relative measures in their recipes. If proportional units are used, the drink creator
can rest assured that where ever the drink is mixed, it tastes the same, and that should
be the ultimate goal for everyone who creates mixed drinks. Some of the units
followed worldwide are as follows:

Standard Units Wine and champagne

Ml ounces (oz) ounces
litres
(oz)
dash 0.9 1/32
split (1/4 btl) 0.177 6
teaspoon 3.7 1/8
"pint" (1/2 btl) 0.3752 12
tablespoon 11.1 3/8
"Quart" (1 btl) 0.739 25
pony 29.5 1
magnum (2 btls) 1.478 52
shot 29.5 1
jeroboam (4 btls) 2.956 104
splash 3.7 1/8
tappit-hen 3.788 128
measure (msr) 26.5 0.9
rehoboam (6 btls) 4.434
mickey 384 13
methuselah (8 btls) 5.912
jigger 44.5 1 1/2
salmanazar (12
wine glass 119 4 8.868
btls)
split 177 6
balthazar (16 btls) 11.824
Cup 257 8
nebuchadnezzar (20
14.780
miniature (nip) 59.2 2 btls)
half pint (US) 257 8 demijohn (4.9
18.66
gallons)
half pint (UK) 284 9.6
Metric Measurements
tenth 378.88 12.8
metric system is based on tens, thus:
pint (US) 472 16
ml cl dl
pint (UK) 568 19.3
ml 1 0.1 0.01
fifth 755.2 25.6
cl 10 1 0.1
quart 944 32
dl 100 10 1
Imperial quart 1137 38.4 ml = millilitre, cl = centilitre, dl =
half gallon (US) 1894 64 decilitre
gallon (US) 3789 128

Table 2.6 Measurement Units

48
 SUMMARY
The most common drinking establishment type worldwide must be sure to equip it's
bartenders well for a variety of reasons. Generic bars must be prepared to meet
demands of seasonal events as well as economize in times of little business to be
successful. These bar setups can vary depending on the time of day, week and month
of the year. With the emphasis being primarily on alcohol, bars offer a wider variety
of beverages to the public which in turn may require a wider variety of glassware. Ice
Wells are imperative in bars and pubs today as approximately 50% of their available
beverages are served with ice. With an infinite list of possible combinations of
ingredients in most cocktail bars, there is a requirement for much more advanced
equipment to either fulfill or complete a recipe. Shakers, Strainers, Bar Spoons, Bar
Knives, Muddlers and Juicers are all examples of additional equipment used in these
establishments. Each new cocktail could require a new glass or a new piece of
equipment not before used in the establishment and thus bartending staff must be
adequately trained prior to their debut.

GLOSSARY
ABV – alcohol by volume; a measure of how much alcohol is in an alcoholic
beverage

Advocaat – a Dutch emulsion liqueur made with egg yolks, sugar and brandy.

Ale – a dark, malted beverage

Amaretto – an Italian liqueur with a sweet almond flavor

Angostura bitters – the most popular bitters, made in Trinidad and produced with a
secret blend of aromatic spices

Aquavit – a spirit from Scandinavia flavored with herbs and spices

Aperitifs – drinks served before a meal that are intended to stimulate the appetite.

Aperol – an Italian bitter aperitif flavored with oranges

Beer – an alcoholic beverage made from yeast-fermented cereal grains

Bitters – herb and root extracts or liqueurs flavored with herb and root extracts,
traditionally thought to help stimulate the appetite and aid in digestion.

Bourbon – an American whiskey distilled from corn mash, malt, and rye.

Brut – the lowest level of sweetness of sparking wines

Cachaça – a Brazilian spirit made from fermented sugarcane

Calvados – an apple brandy produced in Normandy in France and aged in oak or

chestnut barrels

Campari – an Italian bitters with a distinctive red color

Can Punch – A can punch is used to punch holes in cans of fruit juice, mixers, etc. so
the liquid can be poured from the can. The other end of the punch is a bottle opener.

Cassis – a dark red black current Liqueur

Cava – Spanish sparkling wine

Champagne – sparkling wine from the Champagne region of France

Chaser – a drink that follows a shot of alcohol

Cointreau – a citrus liqueur made with Seville oranges and lemons

Creme De Cacao – a cocoa liqueur flavored with roasted cocoa beans and vanilla

Creme De Methe – a creamy peppermint flavored liqueur

Crusta – a sugared rim on a glass

Curacao – liqueurs produced from the bitter peel of the Seville orange. It comes in
many colors, although blue is very common

Dash – the smallest ingredient amount measured

Digestive – a drink consumed after a meal to aid in digestion

Drambuie – a Scottish whisky and honey liqueur

Dry – a term applied to drinks and spirits that are differentiated by degree of
sweetness, such as sparkling wines and gin. ―Medium dry‖ is sweeter than
―dry‖, while ―extra dry‖ is less sweet than ―dry‖

Eau De Vie – colorless fruit brandy

Float – an ingredient carefully poured so that it floats on top of a drink.

Frangelico – an Italian liqueur made from hazelnuts

Galliano – a gold-colored Italian liqueur flavored with herbs

Genever – juniper-flavored spirit from Holland, the precursor to gin

Grand Marnier – an orange liqueur

Grappa – clear Italian brandy distilled from the remains of grapes used in wine
production

Grenadine – a sweet pomegranate syrup used to add color and flavor to drinks.

Hard Cider – an alcoholic drink made from fermented cider

50
Ice Wine – a dessert wine pressed from grapes that have been frozen on the vine

Jägermeister – a German herbal liqueur

Kirsch – a brandy distilled from fermented cherry juice

Lager – a beer that is light in color and body

Liqueur – a sweetened spirit that has flavor, aroma and/or color added

Mixed Drink – a drink where alcohol is combined with a mixer

Mixer – juices, sodas and other non-alcoholic liquids mixed with spirits

Moonshine – a high proof spirit, often illicitly distilled

Muddler – a tool with a flat end for crushing herbs, fruits, sugar cubes and other
ingredients into drinks.

Neat – straight liquor, with no mixer, water or ice

Pastis – a French anise flavored liqueur served as an aperitif

Pisco – a clear Chilean brandy

Pony-Jigger – a bar measure made of stainless steel with two cups for measuring
ingredients. The jigger is larger and measures 1 1/2 to 2 oz. The pony measures 1 oz

Pousse-Cafes – layered drinks consisting of liqueurs of various weights

Proof – a measure of how much alcohol (ethanol) is contained in an alcoholic

beverage. The alcoholic proof is defined as twice the percentage of alcohol by volume
(ABV)

Quinine – a bitter compound which flavors tonic water; a malaria preventative

Rocks, On The – a drink served over ice cubes

Sambuca – an Italian liqueur flavored with anise and elderberries

Sloe Gin – a liqueur made by macerating crushed sloes, a small tart fruit related to the
plum, in gin

Soda Water – carbonated water used as a mixer or to finish drinks

Soju – a clear Korean grain alcohol

Southern Comfort – a whisky liqueur from New Orleans with an orange-peach flavor

Spirit – A Distilled Alcohol

Tequila – a spirit distilled from blue agave cactus

Tonic Water – a slightly bitter, carbonated beverage flavored with quinine that is
used in mixed drinks

Twist – a small piece of citrus peel squeezed over a cocktail to flavor it

Vermouth – a fortified wine flavored with aromatic herbs and roots

Virgin – a nonalcoholic version of a drink that typically contains alcohol

Well Drink – a mixed drink made with unspecified brands of spirits

Wine – an alcoholic beverage made from fermented grapes

Zester – a tool for removing the flavorful zest of citrus fruits

REFERENCE / BIBLIOGRAPHY
 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth
Edition, Hodder Education, London, 2010.
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management;
Third Edition, Elsevier, New Delhi, 2008.
 Bhatnagar, S., K.; Managing Food & Beverage Operations, First
Edition, Frank Brothers & Co., New Delhi, 2009.
 https://www.goodcocktails.com/bartending/garnishes.php
 https://www.liquor.com/recipes/

SUGGESTED READINGS
 Singaravelavan, R.; Food and Beverage Service, First Edition,
Oxford University Press, New Delhi, 2012.
 Dhawan, V.; Food & Beverage Service; Second Edition, Frank Brothers &
Co., New Delhi, 2009.
 Axler, B., H. and Litrides, C., A,; Food & Beverage Service; Wiley, 1990.
 George, B.; Food & Beverage Service and Management; First Edition,
Jaico Publications, New Delhi, 2008.
 Bamunuge, H.; Food & Beverage Service; First Edition, Pearson Oxford
Heinemann, 2010. http://barmansjournal.com/category/drinks/
TERMINAL QUESTIONS

1. Enlist and explain the various large equipments used in bar.

2. Enlist and explain the various small equipments used in bar.
3. Enlist and explain the various cutlery, crockery, hollowware and glassware
used in bar.
4. Define mixology and explain the various methods used for mixing the drinks
in bar.
5. Write an explanatory note on the garnishes used in making cocktails.
6. Write the recipe for Pina Colada and Bloody Marry.
7. Write the recipes of any two contemporary cocktails.

52
 UNIT: 03
SERVING ALCOHOLIC AND
NON-ALCOHOLIC BEVERAGES
Structure
Introduction
Objectives
Service of Beverages
Service of Alcoholic Beverages
Service of Wine
The Procedure of Serving White Wine
The Procedure of Serving Red Wine
The Procedure of Serving Champagne / Sparkling Wine
The Procedure of Serving Spirits
The Procedure of Serving Liqueurs
The Procedure of Serving Beer
Procedure of Serving Non Alcoholic Beverages
Service of Water
Service of Aerated Water
Service of Squashes
Service of Juices
Service of Syrups
Service of Coffee
Service of Tea
Responsible Service of Alcohol
Adopting a House Policy
Beverage Service and the Law
The Principles and Practices of Bar and Beverage Management
Purchasing
Inventories
Controlling Inventories
Calculating Pour Costs
Calculating Drink Prices
Monitoring Variance
Management Responsibilities in Beverage Staff Training
Strategies to Prevent Intoxication
Encourage Low Alcohol Drinks
Actively Market and Promote Food
Develop A Range of Attractive Non-Alcoholic Beverages
Recognizing Signs 0f Intoxication
Verbal Techniques for Refusing Service
Time-Stalling Techniques
Strategies to Prevent Drink Driving
Strategies to Prevent Underage Drinking
Alcoholic and Non Alcoholic Bar Provisions
Alcoholic Bar Provision
Non Alcoholic Bar Provisions
Glossary
Reference / Bibliography
Suggested Readings
Terminal Questions
 INTRODUCTION
Service of beverages is one of the most crucial task to be carried out in a hotel as it
requires perfection in all concerned activities right from measuring to pouring and
serving. While the organizations serve alcohol to its patrons to make profit in the
business, it has to be done responsibly. The management and the bar tender should be
well aware of the laws related to beverage service in the licensed area. Also, the
principles and practices important for the bar operations should be brought into
practice including the staff training.

OBJECTIVES
After reading this chapter, the student shall be able to:
 Practice the service procedures involved in alcoholic & non alcoholic
beverages.
 Understand the importance of responsible service of alcohol.
 Analyze and implement the basic principles involved in bar management.
 Identify various methods involved in preventing over consumption,
intoxication and drunk driving.
 Identify the various stock levels to be maintained in the bar.

SERVICE OF BEVERAGES
A wide range of beverages are served in the licensed areas of a hotel like bar, room,
lounge, banquets and restaurants. Guests consume the beverages either before the
meal, during the meal or at the end of the meal. All the drinks are expected to be
served in the correct glassware, at the correct temperature and in the right quantity.

As discussed earlier, the beverages can broadly be classified into:

1. Alcoholic Beverages
a. Fermented Drink - Wine, Cider & Perry
b. Brewed & Fermented -Beer & Sake
c. Distilled -Spirits, Liqueurs & Eaux-de-vie
2. Non Alcoholic Beverages
a. Beverages made in the Still Room -Coffee, Tea & Milk based drinks
b. Beverages dispensed from the bar -Mineral water, Juices, Squashes,
Aerated Water, Syrups

Service of Alcoholic Beverages

Service of alcoholic drinks involves a sequence of tasks and the staff involved in the
service of alcoholic beverages should be able to serve the drinks correctly.

Service of Wine
The person associated with wine service is called as Sommelier. While serving wines,
he is expected to take care of:
 Right Glassware
 Right Temperature
 Proper handling of bottle.
 Right Quantity

54
THE PROCEDURE OF SERVING WHITE WINE
Ordering of wine – The wine waiter should present the wine list to the host, so that he
can order for the wine. The wine waiter should write a BOT in triplicate. The top copy
goes to the dispense bar in order to obtain the bottle, duplicate copy goes to the
cashier for bill and third copy is retained in the book itself for the future reference.

Placing the wine glass – Wine glass is placed just near the water goblet depending
upon the policy of the establishment, whether to place the glass at the top or below,
the water goblet. Place the wine glass which should be chilled.

Present the bottle of wine to the guest – With your hand cupped under the bottle‘s
―punt‖, or base, and the neck resting in your forearm with label facing out, present the
bottle to the ―host,‖ or customer who ordered the bottle. Announce the vintage, name,
and varietal of the wine to the host and table at this time.

Open the bottle of wine – Open bottle with a corkscrew and offer the cork to the
guest. It is an old tradition which allows the customer to examine the cork or sniff the
cork, to ensure the wine has not been damaged in any way. Some customers will
decline, so simply set the cork on the edge of the table.

Pour wine for tasting - The host is poured a small amount to ―taste‖ and, when the
host has approved the wine, the guests at the table are served the wine first and then
the Host‘s glass is filled last.

Serve the wine - In a clockwise pattern, move around the table pouring for ladies first,
as always. Then move around the table again pouring for the men. To properly pour
the wine, hold the bottle by the punt and gently tip the neck down to the glass. Do not
overfill glasses: 2/3rd for white wine is an acceptable industry average.

Place white wine in an ice bucket near the table. When the bottle is empty, the Host is
asked if they wish another bottle of the same wine or if they wish to see the wine list.
Don‘t forget to top up and refill guest‘s glasses as required.

Serving
Type of Wine Glassware Quantity
Temperature
Young Whites 10-12 °C (50-54 °F)
Dry White Wines 07-10 °C (45-50 °F)
Heavier White Wines 10-12 °C (50-54 °F)
2/3rd of the
White Wine Glass
Sweet White Wines 4.5-10 °C (40-50 °F)
glass
Mature Whites 12-14 °C (54-57 °F)
Young And Light Rosé Flute or medium 10-13 °C (50-55 °F) 2/3rd of the
Mature And Bodied Rosé sized wine glass 12-14 °C (54-57 °F) glass
Light Fruity Red Wine 10-13 °C (50-55 °F)
Light Bodied Red 16-17 °C (60-63 °F)
Medium Bodied Red 16-18 °C (60-65 °F)
1/2 of the
Full Bodied Red Red Wine Glass 17-18 °C (63-65 °F)
glass
Sweet Red Wines 07-10 °C (45-50 °F)
07-10 °C (45-50 °F)
Sparkling Red Wines
 Dry Fortified Wines 09-11 °C (48-52 °F)
Medium Bodied Fortified Copita, Elgin or 10-12 °C (50-54 °F) 2/3rd of the
Sweet Fortified Wines Port Glass 16-18 °C (60-65 °F) glass
Tannic Sparkling Wines 12-14 °C (54-57 °F)
Champagne Flute,
Dry Sparkling Wines 08-10 °C (46-50 °F)
Champagne Tulip, 2/3rd of the
Champagne 07-10 °C (45-50 °F)
Vintage Sparkling Wines Champagne 10-12 °C (50-54 °F) glass
Non Vintage Sparkling Wines Saucer 04-06 °C (39-43 °F)
Table 3.1 – Wine Type, Glassware, Temperature and Quantity

THE PROCEDURE OF SERVING RED WINE

Ordering of wine – The wine waiter should present the wine list to the host, so that he
can order for the wine. The wine waiter should write a BOT in triplicate. The top copy
goes to the dispense bar in order to obtain the bottle, duplicate copy goes to the
cashier for bill and third copy is retained in the book itself for the future reference.

Placing the wine glass – Wine glass is placed just near the water goblet depending
upon the policy of the establishment, whether to place the glass at the top or below,
the water goblet. Place the wine glass in which red wine is to be served. The glass in
which red wine is served should be at room temperature and not chilled. Generally red
wine glass wine is kept below the white wine glass.

Taking wine to the table – The wine bottle is brought to the table in a wine cradle or
basket or in a bare hand.

Presenting the wine bottle – The wine waiter should present the wine bottle to the
host from right at a suitable angle, showing the label. The wine waiter should also
mention the name of the wine and vintage wine.

Opening wine bottle – Due to the crust in old bottle certain varieties of wine have to
be decanted before they are served. It is a very delicate process and need a very steady
hand. The proper method suggest, standing of bottle at least 24 hours before
decanting.

Tasting the wine – The wine waiter should pour a little sip into the host‘s glass for
tasting and approval. The host should acknowledge that the wine is in good condition
and suitable to be consumed.

Sequence of service – When the host has approved the wine, change his glass with a
fresh one and proceed to serve the other guests from the right hand side, ladies first
and then the gentlemen, lastly the host.

Leave red wine on the table with the label facing outwards towards the dining room.
When the bottle is empty, the Host is asked if they wish another bottle of the same
wine or if they wish to see the wine list. Don‘t forget to top up and refill guests glasses
as required.

THE PROCEDURE OF SERVING CHAMPAGNE / SPARKLING WINE

Ordering of wine – The wine waiter should present the wine list to the host, so that he
can order for the wine. The wine waiter should write a BOT in triplicate. The top copy

56
goes to the dispense bar in order to obtain the bottle, duplicate copy goes to the
cashier for bill and third copy is retained in the book itself for the future reference.

Placing the wine glass – Wine glass is placed just near the water goblet depending
upon the policy of the establishment, whether to place the glass at the top or below,
the water goblet. Place the wine glass (Champagne Tulip, Champagne Flute and
Champagne Saucer) in which sparkling wine is to be served.

Taking wine to the table – Champagne is to be served chilled. So remember to wrap it

with a napkin and then cover it with another one (called as Baby Wrap). The wine
bottle is brought to the table in a champagne bucket in a stand with ice. Place it on the
right of the host.

Presenting the wine bottle – The wine waiter should present the wine bottle to the
host from right at a suitable angle, showing the label. The wine waiter should also
mention the name of the wine and vintage wine.

Opening wine bottle – After presentation, keep the bottle in the wine cooler. The neck
of the bottle should be kept pointed towards the roof so that if cork is accidentally
released, then no one gets hurt. To open the bottle correctly, first cut and remove the
foil cover and tourniquet. Then place your thumb on the cork and at the same time
remove the cork, harness and hood by twisting the bottle to loosen the cork. This is the
best possible way to avoid the bottle pressure growing. Keep the angle of the bottle at
45 degrees and must be pointed towards ceiling.

Sequence of service – After opening, proceed to serve the guests clockwise. Serve
ladies first, then to others and at last to the host. Pour 1/3rd of the glass and refill the
glasses periodically.

After pouring sufficient amount of champagne, re-cork with a temporary bottle

stopper and place in the ice bucket or chiller with a napkin wrapped on it.

THE PROCEDURE OF SERVING SPIRITS

Spirits are generally served as per the request of the customer in the following
patterns:
 Neat: It means that nothing should be added to the drink.
 On the Rocks: It means that the drink should be served on the ice.
 With Mixes: It means some mixers should be added to the drinks such as
lemonade, tonic water, dry ginger ale etc.

The standard serve of spirits is 30 ml or 60 ml in India. Light spirits (Gin, Vodka,

Tequila etc) are usually garnished with a slice of lemon; whereas dark spirits (Brandy,
Whiskey, Dark Rum etc) are not usually garnished. Neat and on the rocks are served
in the Old Fashioned glass or Rock glass (Gin, Whisky, Rum and Vodka) while
Brandy or Cognac are served neat in Brandy Balloon or Brandy Snifter. Spirits with
the mixes is served in Highball or Collins. The drinks may either be served over the
bar counter or at the table in the bar, restaurant or lounge and should be carried on a
tray and placed on a drip mat on the right hand side of the guest. If the drink is to be
served with mixes, it should be taken in a carafe and poured over the spirit in front of
the customer.
 THE PROCEDURE OF SERVING LIQUEURS
Liqueurs are served in several different ways:
 neat
 with cream
 as a Frappé
 in a Pousse Café

Liqueur served neat - Straight liqueurs are served in small glasses of between 20 to
30 ml capacity with 30 ml being the ‗normal‘ amount served. These glasses are filled
to the brim, but as liqueurs have a high sugar content their viscosity is high and they
don‘t easily spill over the side of the glass. Examples are Bénédictine, Cherry Brandy,
Amaretto, etc.

Liqueur served with cream - These liqueurs, usually coffee or chocolate based, are
served in a liqueur glass and topped with fresh cream (unwhipped). The cream is
poured onto the liqueur and floats. Examples include Tia Maria and cream, Kahlúa
and cream, Crème de Menthe and cream, etc.

Frappé - A frappé is a drink (usually a liqueur) served on crushed ice. It may be

served in a cocktail glass and is accompanied by two straws and an appropriate
garnish. Examples are Crème de Menthe Frappé, Baileys Frappé, Cointreau Frappé,
etc.

Pousse café / shooters - A Pousse Café/Shooter comprises of different liqueurs that

are layered on top of each other in the order of the recipe. This ensures that the
heaviest items are poured in turn to provide a base for the next ingredient.

THE PROCEDURE OF SERVING BEER

Beer Glasses: Beer must be served in the right glasses irrespective of its type, at the
correct temperature, and be poured using the correct technique. Beer glasses must be
clean and preferably cold. The slightest residue the previous drink can destroy the
head that should be part of every beer. The washed beer glasses should not be dried
with a tea–towel as the lint may cause the beer to appear flat but should be taken from
the glass washer to drip-dry in the refrigerator. The beer glass should be washed after
each use and must not be refilled. Normally, the serving temperature of beer is 13º –
15º C. Bottled / Canned beer is normally served in Beer Mugs or Beer Goblets
whereas Draught Beer is served in Tankards. Lager glasses are generally used for
Lager Beer.

Beer Presentation: The presentation of a glass of beer is very important to beer

drinkers. The beer should form a head of approximately 1 cm. The head should last as
long as possible and as such should be composed of fine, small bubbles. As it is
drunk the head should leave a fine ‗lace‘ on the side of the glass.

Pouring Bottled / Canned Beer: In case of customer willing to be served bottled or

canned beer in a glass, then the procedure should include:
 Hold the glass by the stem or by the base. Do not touch the rim of the glass.
 Tilt the glass and pour the beer slowly onto the side of the glass.
 Straighten the glass, continue pouring until approximately a 1cm head forms,
but do not overfill.

58
  If leaving the can or bottle with the customer, place the can/bottle with the
label facing the customer, next to the glass.

Pouring Draught Beer: Pouring procedure of draught beer is as under:

 Hold the glass by the stem or by the base. Do not touch the rim of the glass.
 Hold the glass at a slight angle, with the tap near the inside of the glass.
 Turn the tap to ‗full on‘ in one quick action.
 After approximately 30 ml of beer has hit the bottom of the glass, the glass
should be straightened and the remainder filled, creating approximately a 1cm
head on the beer.
 Turn the tap quickly to ‗full off‘ when the glass is full.

Important note:
 If the tap is half open, or turned on or off slowly, beer will squirt out, making
it frothy.
 If the beer is pouring flat, it may be necessary to lower the glass away from the
tap to create the desired head. Alternatively if the beer is pouring heady, keep
the side of the glass as close to the tap as possible to minimise the head.
 If the beer pours excessively heady, do not continue pouring and overflow the
glass. Instead, stop pouring, leave the glass to allow the head to settle, then fill
the remainder.
 Always pour beer drinks last when serving a mixed round of drinks.

Pouring Stout: Stout is a very ‗heady‘ beer, and for this reason draught stout is
dispensed using a mix of nitrogen and carbon dioxide (as opposed to carbon dioxide
as used for ‗normal‘ beers). Nitrogen forms smaller bubbles and helps to prevent the
stout from being too heady. Draught stout is poured in a similar way to draught beer
except that only approximately ¾ of the glass is filled, then the stout is allowed to
settle. The fine bubbles rise to the top of the stout forming a creamy head. Once the
stout has settled, the remainder of the glass is filled.

PROCEDURE OF SERVING NON ALCOHOLIC BEVERAGES

Many different types of non-alcoholic beverages are sold in licensed premises. The
service of non-alcoholic beverages, both as mixers and as drinks on their own, is as
important as any beverage in the bar. The main types of non-alcoholic beverages are:
 Plain Water - Regular
 Natural spring waters / mineral waters (Bottled)
 Aerated Waters (also called ―Carbonated‖ waters)
 Squashes / cordials
 Juices
 Syrups
 Tea
 Coffee
 Hot chocolate

SERVICE OF WATER
Regular Water: This is normal water which is provided by the hotel to its guests. The
water thus provided is treated and filtered through various techniques before serving it
to the customers. But nowadays, most of the guests wish to consume mineral / bottled
water due to various health factors involved.
Service of Regular water
1. Take the water jug to the guests‘ table on a neatly folded waiter‘s cloth.
2. Pour the water in the glass till an inch below the rim of the glass.
3. Take the jug back to the sideboard

Mineral Water / Natural Spring Water: Natural mineral waters and spring waters
have become very popular. These waters occur naturally under the ground and many
contain salts and minerals considered beneficial to health. Natural Waters or Spring
Waters are available as sparkling or still and are available as two main types:
 Plain, no flavouring
 Flavoured, eg: lemon, orange, tropical etc.

Some sparkling brands include: Bisleri, San Pellegrino, Perrier, Vichy

Some still brands include: Pine Springs, Panna, Evian, Highland Springs

Service of bottled water

1. The order of the bottled water is taken from the guest according to the choices
available
2. Take the sealed bottle in a properly folded waiter‘s cloth
3. The bottle should be presented to the guest with the label of the bottle facing
the guest to confirm the brand that he has ordered for.
4. After confirming, the seal must be opened in front of the guest.
5. Pour the water in the glass till an inch below the rim of the glass.
6. Place the bottle on the guests‘ table if not empty

GUIDELINES TO BE FOLLOWED WHILE SERVING WATER

 Water is served as soon as the guest is seated
 Turn the glass right side up if placed upside down.
 Do not pour the water till the rim as it can spill on the table or on the guest
 While serving water, the posture of the service staff should be such that his
right foot is in front to avoid showing back to the guest.
 After pouring the water in the glass, wait for the last drop to fall in glass or
wipe off the last drop with the help of waiter‘s cloth from the spout of jug or
mouth of bottle.

SERVICE OF AERATED WATER

They are normally consumed chilled anytime during the day. They are served in a
Highball or Tom Collins along with a straw holder.

SERVICE OF SQUASHES
Squashes and cordials are concentrated and sweet and are designed to be diluted with
water, soda or lemonade. They are not drunk on their own but used in several ways.
While taking order, preference of the guests should be taken for mixes. Squashes or
cordials are generally served in Beer Goblet / Highball / Tom Collins. The measured
quality of squash is taken to the table in the glass along with ice bucket, decanter with
preferred mix, coaster and a straw.

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 SERVICE OF JUICES
Fruit juices are commonly served in all bars. They are served as mixers or as straight
drinks. Being fresh products, juices have a limited life and tend to separate when left
to stand. Therefore it must be shaked or stirred to ensure the correct appearance and
flavour. Juices can be served with ice or without ice in a Paris Goblet / High Ball /
Tom Collins. The prepared glass is brought from the still room to the table and placed
at the coaster on the right hand side of the guest. Straw holder may also be placed.

SERVICE OF SYRUPS
Syrups are fruit flavored concentrated sweet liquids which are used in the preparation
of cocktails, milk shakes and long drinks. They can also be mixed with soda water and
served. Prepared drinks are normally served in High Ball / Tom Collins along with a
straw.

SERVICE OF COFFEE
1. Make sure coffee is fresh. Brewed within the last 30 minutes.
2. Fill coffee cup with hot in order to warm and after 30 seconds empty the cup.
3. Place coffee cup on tray.
4. Place saucer on tray and place demitasse spoon on saucer.
5. Fill creamer cup and place all on tray.
6. Present coffee to guest by placing cup on saucer, then place both at the same
time on table.
7. Make sure handle is facing toward the guest.
8. Place creamer and sugar next to coffee. (If applicable.)
9. Pour coffee into cup.

SERVICE OF TEA
1. Fill cup with hot water to warm up. After 30 seconds, empty water out of cup.
2. Place flavor of tea on tea trivet. Fill tea pot with hot water.
3. Place demitasse spoon on saucer.
4. Cut lemon wedge and place on saucer with demitasse spoon.
5. Place tea pot, tea, cup and saucer on tray.
6. Add honey or milk, in appropriate container, to tray.
7. Place honey or milk to the right of guest.
8. Present tea to guest by placing cup and saucer on the table to the right of guest,
with handle facing toward guest.

CHECK YOUR PROGRESS-I

1. Classify beverages?
2. Explain the step-by-step procedure of service of sparkling wine.

RESPONSIBLE SERVICE OF ALCOHOL

Today‘s leaders in hospitality realise that their premises are more attractive,
commercially viable and profitable if they avoid problems caused by intoxicated
patrons. Possible problems that could be created in a hospitality establishment with
intoxicated patrons are:
 violence to other patrons or staff
 property damage
 affects on other adult patrons
 affects on family patrons
 affects on functions being held at establishment
 disputes with gaming pay-outs.

3.4.1 ADOPTING A HOUSE POLICY

Responsible service of alcohol begins with a house policy or strategy to prevent
and/or manage intoxication. The house policy creates a framework within which the
business operates. As with any other policy, written or unwritten, it influences every
aspect of our behaviour and service. The House Policy sets as the foundation upon
which the manager/owner and you, base your actions. The establishment may adopt
policies, procedure and training programs concerning some or all of the following:
 Strategies to help avoid patrons becoming intoxicated.
 Skills for refusing service.
 Skills for preventing drink driving.
 Strategies to prevent underage drinking.
 Skills for dealing with or managing the intoxicated patron.
 Skill to manage difficult or abusive patrons.
It is also important to inform patrons of the house policy in a simple, clear and
professional manner, just as you would outline the dress code or legal drinking age.
‗House Policy‘ posters or framed signage should always be plainly visible and hung
up in main areas such as bars, restaurants or poolside areas. As policy is a ‗house
rule‘ it must be complied with as a condition of patronising the establishment.

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 BEVERAGE SERVICE AND THE LAW
When you work in the hospitality industry, many skills are required. A major one is
the responsible managing and serving of alcohol to patrons. This demands a
combination of skills, sound judgement and maturity often not required in other
occupations. The changing views of society reflect that the abuse of alcohol is a very
serious issue. However, it is not sufficient just to increase the number of laws and
police the roads. As hospitality workers we all should have a sense of responsibility
when it comes to the excessive drinking of alcohol. The hospitality industry realises
that the image their establishment portrays is all important in remaining competitive.
Responsible service of alcohol can create a safer environment for people to drink, eat,
socialise, celebrate and most importantly, to work in.

LEGAL REQUIREMENTS
Staffs involved in the sale of liquor are subject to licensing laws which apply to all
licensed premises. There are penalties for:
 selling or supplying liquor to a minor
 selling or supplying liquor whilst being a minor
 selling or supplying liquor without a licence
 selling out of hours
 conducting business in such a way as to entice minors
 selling or supplying liquor to intoxicated persons.
 This is only a small list of laws affecting staff.

THE PRINCIPLES AND PRACTICES OF BAR MANAGEMENT

The term beverage management covers all the activities starting from procurement to
sale and cash including after sales activities.

PURCHASING
Purchasing can be defined as a function which involves, search, selection and
procurement of the raw materials for further sales through various point of sales
(POS). The most important point to be always kept in mind is that operations part
should always be well separated from the controls part. The function of purchasing
requires a lot of attention as the number of vendors supplying beverages (either
alcoholic or non-alcoholic) is limited and thus, we should try to procure the material
from the better. On the other hand, the person responsible for procurement of
beverages should be very well versed with the ingredients and their quality. Again
from the management point of view, the purchaser should be different from the user,
so as to have better control over the system. The aims of purchasing are:
 Achieve right amount of stock
 Right quality
 Right price
 Continuity of supply
 Availability of wines matching the menu

Factors to Be Considered While Purchasing Beverages: The following factors

should always be kept in mind while doing the purchasing for the beverages:
 Type and size of the establishment
 Availability of storage facilities
  Purchasing capacity
 Supplier availability
 Cost of the commodity
 Quality of commodity
 Shelf life of the commodity
 Established stock levels
How Much Quantity to Be Purchased: Before zeroing in on the quantity to be
purchased, following points should also be considered in addition to the points
mentioned above:
 Consumption rate of the specific brand /drink
 Future requirements

INVENTORIES
Stock of the commodities available is called as Inventory. Stocking a bar with the
right alcohol may be the first step in running a bar, but it isn‘t enough. Proper
inventory practices are important for identifying:
 What if the financial performance of the bar?
 What is the product variance and where the shrinkages are coming from?
 What should be the ideal par for each product?
 What should be the pour cost for each product?
 Which products sell and which don‘t?

The ultimate goal is to determine inventory usage for a specific period. Many factors
play a part in this process. One should know:
 How much stock was available at the start of your inventory period?
 How much stock is available at the end of this period?
 How much stock was received during this period?

Once these numbers are obtained, the following formula may be used to determine the
inventory usage:

Usage = Opening Stock + Stock Received – Closing Stock

While taking inventories, following points should always be taken into consideration:
 It should be the same way every time; if counting from left to right, then it
should always be from left to right.
 The inventory periods should be consistent i.e. weekly, bi-weekly, or monthly.
This is important for keeping the numbers consistent.
 Have one person calling out the names of liquor, while another replies with the
count.
 Inventory should always be taken while the bar is closed so that product
doesn‘t slip in or out during the count.
 Employees should be properly trained in inventory management procedures.
This includes things like keeping an eye out for theft, accurate counting
procedures, and recording significant spillage or breakage of whole bottles.

CONTROLLING INVENTORIES
Properly counting and controlling inventory is the critical first step to understand the
financial performance of the bar. It helps in calculating the usage of each product
individually and also allows calculating the profit during a particular period of time. It
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has to be calculated by finding out the usage by category (spirits, wine, beer), item
type (tequila, vodka, whiskey), and brand (Absolut, Smirnoff, etc) which helps in
explaining overall performance of the bar.

In the next step, the results thus found should be used to identify variance, calculate
profit margins, make better purchasing decisions, and determine which products are
and are not doing well. Bar‘s inventory process should be examined on a regular basis
and the staff involved should be trained regularly with the following points in mind:
 Estimating, or ―tenthing‖ the amount of liquid in each bottle
 Adhering to specific inventory practices
 Properly recording all counts — differentiating between bottles, kegs and case
 Identifying issues like spillage, theft, or breakage of whole bottles
 Understanding the consequences of incorrectly counted or entered inventory

Even though, inventory taking is a treacherous task and involves huge patience and
proper mindset, but it helps in betterment of the organization. It also helps in setting
up important performance parameters like establishment of pars which is always
beneficial because of:
 Pars are a great way to speed up inventory total calculations, saving time.
 Pars help manage and set limits for ordering inventory.

Creating a bar profitability matrix, which involves ranking each product by pour cost
and sales volume, is an easy way to identify which products should and should not be
on that order. Observing fluctuating liquor prices and identifying the products that
work are big parts of smart ordering. Some of the important factors while ordering
are:
 Finalize and re-finalize the order. Take a second to scrutinize every item.
 Go through the purchase and spending history. It helps in creating better orders
for next time.
 Purchase should be made in such a way that it reduces ―Held Up‖.
 Understand which products sell well and which don‘t.

The sales reports should be used to identify the item price, revenue, profit percentage,
and sales volume for all products and also assist in identification of profitability and
popularity categorization. The ones with a low pour cost (high profitability) and high
sales volume are the winners, and the ones with a high pour cost and low sales volume
are the drinks one should get rid off at the earliest.

CALCULATING POUR COSTS

The pour cost is an essential benchmark for bar‘s profitability. Monitoring and
controlling a bar‘s pour cost—which means keeping it as low as possible—is the
difference between a profitable bar and a failing one. A drink‘s pour cost is calculated
by taking the cost of the product used and dividing it by the cost of the product sold.
Or, more simply,
Pour Cost = Inventory Usage / Sales

Pour costs can be broken down into three factors:

 The cost of the ingredients
 The price of a drink.
 Product loss.
 CALCULATING DRINK PRICES
Pricing a drink menu is a complex thing and considerable care should be taken in
developing an innovative and balanced menu. The simple points of consideration are:
 Product variation—across all categories, brands, and drink types
 Catering to clientele and neighborhood
 The latest industry beverage trends
 The labor involved in making each drink
 Pour cost across the menu
 Price range across the menu

A successful menu is built from well-priced drinks. It is crucial to calculate every

single aspect of each drink, down to the garnish. To price a drink, the bottle cost
should be divided by quantity in the bottle. This gives the cost per unit, and the drinks
can be developed from there—by adding up each ingredient. The value thus obtained
should be taken into consideration for determining the final drink‘s price.

MONITORING VARIANCE
Variance, otherwise known as shrinkage or lost product, is one of the biggest
detractors from a bar‘s profitability. Variance is calculated by comparing the
difference in product between the amount sold during a given period and the amount
used during this period. Industry average variance rate is around 20%. Variance can
never be completely eliminated from a bar but it can be reduced by implementing
certain processes or procedures like:
 Purchasing to reduce the amount of ―Held Up‖ in stock at all times.
 Avoiding impulse purchases based on quantity discounts.
 Properly training staff in waste management, breakage, over-pouring, and
theft.
 Closely monitoring all figures.

CHECK YOUR PROGRESS-II

1. Write a note on ―Responsible Service of Alcohol‖.

66
 2. How one can calculate pour cost?

MANAGEMENT RESPONSIBILITIES IN BEVERAGE STAFF TRAINING

Any hotel, club or facility that serves food or drinks has to adhere to a variety of
special standards from food and beverage service in hotel restaurants to serving drinks
at a bar for which training programs for all staff is important. Properly trained
employees are more confident in their work, and that confidence extends to the
customer in an increased level of service. Knowing how to handle food, drinks, and
related consumables properly extend beyond the kitchen. Servers gain a better
understanding of how to effectively handle plates of food and glasses of drinks, and,
with increased awareness of proper procedures, every staff member becomes more
vigilant and responsible for the products served to guests. Plus, with the self-assurance
that their kitchen and bar areas are handling food and drink properly, all members of
the staff can take pride in what they‘re doing. Without sufficient training, not only is
there a danger posed to the guests, but questionable or unsafe practices when handling
food and drink create a work environment which can lead to lying, hiding, and making
excuses to guests who may question behind the scenes practices. Given the challenges
with keeping staff well informed, following methods may be adopted to help staff
learn more, eventually resulting in higher guest satisfaction and higher profits for the
company:
1. Teach them the basics.
2. Develop ownership qualities.
3. Provide On Job training
4. Develop a mentoring programme
5. Make them practice.
6. Make them perfect in billing and cash handling.
7. Maintain five star standards.
8. Develop interactive skills.
9. Teach them Customer Relationship Management
10. Develop habit of suggestive selling.
11. Give them Food and Wine pairing lessons.
12. Train for health and safety.
13. Organize tasting sessions for them.
14. Organize motivational sessions.
 STRATEGIES TO PREVENT INTOXICATION

Strategies to prevent intoxication include:

 encouraging the purchase of low alcohol drinks
 actively market and promote food
 develop a range of attractive non-alcoholic beverages.

Encourage Low Alcohol Drinks

Low/lower alcohol drinks include:

 light beers
 mid-strength beers
 alcohol alternatives (non-alcoholic ciders and beers)
 lower alcoholic drinks such as aperitifs, less than 20% alc/vol
 wine and beer instead of spirits and liqueurs
 soft drinks instead of serving alcohol.

It is often profitable to sell low alcohol drinks as a person can drink more low alcohol
drinks before becoming intoxicated, resulting in a higher turnover for the
establishment. As an example, a 70 kg man who intends to spend 3 hours drinking and
wants to drive home without exceeding the legal BAC limit for driving, could
reasonably drink 4 x 285 ml of regular strength beer or up to 8 x 285 ml low alcohol
beer (2.5% alcohol/volume).

Actively Market and Promote Food

It‘s a good idea to serve food because it slows the absorption of alcohol into the
bloodstream and can extend the time between rounds of drinks. Food should be
available, especially in the late afternoon and early evening when many people are on
their way home. Attractive, well priced and well marketed food, are better than salty
snacks that can increase thirst.

Develop A Range of Attractive Non-Alcoholic Beverages

Selling non-alcoholic drinks as spacers between rounds of alcoholic drinks can reduce
the amount of alcohol consumed and help prevent patrons from becoming impaired or
intoxicated prior to driving. One can prepare good quality non-alcoholic drinks that
look great and have a reasonable profit margin. The success of range of non-alcoholic
drinks will rely to a large extent on how well it is marketed. For example they could
be listed:

As Blackboard Specials: Promote non-alcoholic drinks by creative chalk-work or

descriptions.

On Tent Cards: Tent Cards (the small stands on each table), can be used in a similar
way.

In Wine Lists: When presenting a wine list to patrons, explain the variety of non-
alcoholic drinks available.

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 Recognising Signs of Intoxication
An intoxicated person displays behavioural changes such as the following:
 a notable change in behaviour (eg antisocial or inappropriate, verbal or
physically aggressive, uninhibited behaviour)
 slurred speech
 clumsiness such as knocking things over (like a drink or ashtray) or fumbling
with change
 a significant loss of co-ordination when walking such as staggering or swaying
 red or bloodshot eyes
 sleepiness, indicated by tired heavy eyes.

Verbal Techniques for Refusing Service

Some examples of how you could handle a refusal of service are:
 ―I‘m sorry but it‘s against the law for me to serve you any more alcohol. If
I did I could get fined.‖
 ―We can lose our license if I serve you any more alcohol.‖
 ―Because of Management concern over drink driving accidents, we have to
be more cautious in serving patrons.‖

Time-Stalling Techniques
Time stalling can be done as follows:
 Suggest a non-alcoholic beverage such as:
 soft drink
 mocktail
 coffee
 Suggest some of the food items that are available.

Whatever the choice by the patron one should remain tactful and firm allowing the
customer to make up his/her mind on a choice.

Strategies to Prevent Drink Driving

Strategies to help prevent drink driving include:
 Publicise the House Policy which encourage drinking patrons not to drive
 Mention/suggest alternative transport for those under influence of alcohol.
Staff could also phone a friend or relative of the patron before he/she tries to
drive. Staff/management could offer to call a taxi.

Strategies to Prevent Underage Drinking

Recognise Signs of Immaturity: In most cases common sense will help identifying
underage patrons. The following may help identify patrons as possibly being
underage.
 Patron appears younger than 18 years. For example the patron:
o has an immature physical build
o uses makeup in an attempt to look older
o has an adolescent style of dress.
 Patron has an immature manner. For example the patron:
o appears unduly nervous
o is unsure about appropriate drink to order
 o overacts the level of maturity he/she is trying to portray.
 Patron has immature conversation. For example the patron:
o talks about topics related to school, teachers or gaining a driver‘s
license
o uses adolescent slang terms to an excessive amount.

ALCOHOLIC BAR PROVISIONS

The bar provisions are grouped into following categories:
 Alcoholic bar provisions
 Non-alcoholic bar provisions

Alcoholic Bar Provision

Beer
Draught Beer – 4 Kegs for full selection
 Light Lager / Pilsner
 Amber Ale / Pale Ale
 India Pale Ale / Double IPA
 Porter / Stout
 Bottled Beer / Canned Beer – 4 to 6 brands with different
alcoholic strengths.

Whiskey
4 varieties and each with 4 popular brands
 Bourbon
 Rye
 Irish
 Scotch

Rum
2 to 3 varieties and each with 4 popular brands
 Light
 Amber / Dark
 Spiced

Gin
2 to 3 bottles of each category
o Well
o Call
o Premium

Brandy
2 to 3 varieties and each with 4 popular brands
o Cognac
o Armagnac
o Other Brandies
Vodka
2 to 3 bottles of each category
o Well
o Call

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 o Premium
Wines
o White Wine – 2 to 3 options of each
 Light Bodied
 Full Bodied

o Red Wine – 2 to 3 options of each

 Light Bodied
 Full Bodied

o Sparkling Wine – 2 to 3 options of each

 Champagne
 Other Sparkling Wines

Non Alcoholic Bar Provisions

A non-alcoholic bar provision includes:
 Coke
 Diet Coke
 Ginger Ale
 Ginger Beer
 Soda Water
 Tonic Water
 Tomato Juice
 Cranberry Juice
 Pineapple Juice
 Grenadine
 Kosher Salt
 White Sugar
 Raw Sugar
 Olives
 Cherries
 Lemons (whole, for fresh juice and garnish)
 Limes (whole, for fresh juice and garnish)
 Oranges (whole, for fresh juice and garnish)
 Grapefruit (whole, for fresh juice and garnish)
 Mint Leaves

CHECK YOUR PROGRESS-III

1. Write a note on ‗Strategies to prevent intoxication‘.

2. Write a note on ‗Alcoholic and Non-alcoholic bar provisions‘.

SUMMARY

The bartender and other staff responsible for serving various types of beverages in the
licensed premises have to be perfect in their job as the guests visiting the bar expects a
high level of service with absolute perfection. Minute details like serving temperature,
usage of correct glassware and garnishes used makes the difference. At the same time,
the laws related to sales of alcoholic beverages should be kept in mind so as to abide
by them. Alcohol should be served responsibly so as to prevent guests from over
consumption, intoxication and drunk driving. A good barman should always stock his
bar with various varieties of drinks which can largely suffice the broad requirements
of its guests.

GLOSSARY
Call: Spirits used when patrons do name— or ―call‖—a specific spirit brand in a drink
order. (Example: Tanqueray and tonic.) ‗Call‘ bottles tend to be your more popular
brands, but are generally not the most expensive.

House Brand: A brand of liquor a restaurant uses when guests orders cocktails
without specifying the use of any particular brand.

Pour Cost: Pour cost is calculated by simply adding up the cost of the product used
and dividing it by the cost of the product sold.

Premium: Also known as top-shelf, these items are usually the most expensive and
carry a more refined reputation. These bottles are often on display on your back bar or
in display cases to pique customers‘ interest.

Suggestive Selling: A sales technique used by servers to increase guest satisfaction

and sales by encouraging guests to order extras like appetizers, cocktails, mocktails,
desserts etc.

72
 Well: Spirits used when patrons don‘t name a spirit brand in a drink order. (Example:
Gin and tonic). Your well bottles are often the best deal for both the bar and the
customer.

REFERENCE / BIBLIOGRAPHY
 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition,
Hodder Education, London, 2010.
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management;
Third Edition, Elsevier, New Delhi, 2008.
 Bhatnagar, S., K.; Managing Food & Beverage Operations, First Edition,
Frank Brothers & Co., New Delhi, 2009.
 Bagchi, S., N. and Sharma, A.; Text Book of Food & Beverage Service, Third
Edition, Aman Publications, New Delhi, 2012.
 Singaravelavan, R.; Food and Beverage Service; First Edition, Oxford
University Press, New Delhi, 2012.

SUGGESTED READINGS
 George, B.; Food & Beverage Service and Management; First Edition, Jaico
Publications, New Delhi, 2008.
 Coltman, M.M.; Cost control for the Hospitality Industry; CBI Publishing Inc,
Boston, USA, 1980.
 Cousins, J. and Andrew D.; The Beverage Book, Hodder and Stouton, London,
UK, 1999.
 Julyan, B. K.; Sales and Service for the Wine Professional; Second Edition,
Continuum; London, UK, 2003.
 United Kingdom Bartender‘s Guild, The International Guide to Drinks;
Vermilion, London, UK, 1994.

TERMINAL QUESTIONS
1. Write the detailed procedure of serving various types of wines.
2. Draw a neat chart explaining the type of beverages and their corresponding
serving temperature, glassware and quantity.
3. Write the procedure for serving different types of spirits.
4. What is the process of serving Stout beer?
5. Write a self explanatory note on the basic principles of bar and beverage
management.
6. What is the importance of staff training in relation to bar operations and
management?
7. Write the factors to be considered while doing purchase for bar?
 UNIT: 04
CUSTOMER CARE AND PAYMENT
Structure
Introduction
Objectives
Customer Care
Be Different From Others
Creating First Impressions
Face to Face Interaction
First Interaction over Phone
Improving on First Impressions
Sample Audit Checklist for Customer Service In Bar
Modes of Payment in Bars
Payment Systems Used In Bars
Electronic Cash Registers
Electronic Point of Sales Machines
Procedures and Controls for Receiving Payments In Bar
Cash
Credit Card
Debit Cards
Traveler‘s Cheque
Personal Cheques
Procedures to Be Followed By Cashiers While Closing Shifts
Deposit of Daily Receipts
Cashier Drop Record
Cash Variances
Due-Back Slips
Credit Card / Debit Card Sales
Gift Certificates
Petty Cash Receipts
Travel Vouchers
Cash Handling Controls
How to Countdown A Cash Register and Float
Fraudulent and Dishonest Activities
Common Frauds and Thefts
Common Tricks and Techniques
Theft Reduction Policies & Procedures
Summary
Glossary
Reference / Bibliography
Suggested Readings
Terminal Questions

INTRODUCTION
To many bar & restaurant owners, service is the primary asset of their brand. To
others, service is no longer the main priority, quality; value, speed and accuracy are

74
the most important parts of the transaction. For anyone who is serious about making
their business successful, it‘s imperative to realize the importance of customer service.
The bar industry is one of the last remaining industries where the predominant method
of payment is still by cash. Although in recent years we have noticed the rise of credit
and debit cards as the new methods of payments, cash still remains the preferred
method of payment. The control and management of all forms and methods of
payments bring with them their own challenges to managers, bartenders and owners.

OBJECTIVES
After reading this unit learner will be able to:
 Understand the importance of customer care.
 Handle cash and other forms of payments in bars.
 Adopt procedures involved in cash control.
 Understand working methodology involved in floats and cash drawers.
 Identify and restrict fraudulent and dishonest activities in bar operations.

CUSTOMER CARE
Customer service is the ability to satisfy your customers‘ needs and wants. It isn‘t just
important, it‘s everything! In bars, great customer service is more than just handing
your patrons the drinks or food they order with a smile and a ―thank you.‖ That‘s the
minimum. The minimum expectations have to be exceeded so that the guests keep
coming back. Bars are inherently social spaces, and customers usually frequent bars to
have a fun night out or casually meet new people. Customer service skills are
important to facilitate a friendly and lively environment in which all customers can
feel welcome. Bartenders are often expected to make cordial small talk with patrons
and, especially if the bar is smaller or local, to get to know regular customers and
memorize their typical orders. Additionally, because many different kinds of people
go to bars, bartenders need to be able to get along with anyone — even when that
requires mitigating difficult or unruly customers without offending or upsetting them
further. Exceptional customer service for bartenders means being adaptable to distinct
personalities and situations.

4.3.1 Be Different From Others

There is a common saying in the beverage industry that states ―People will come for
food and drinks, but what makes them come back again is the service!‖ While the
menu, value, décor and cleanliness all play a part, it‘s customer service and hospitality
that makes that memory positive and drives loyalty and repeat business. Some of the
important points which can make an establishment different from others are:

Build Trust: People will only be loyal to a bar or restaurant if they have a very good
reason. Otherwise, there are so many other options available. By providing the best in
customer service, one can increase trust, and that could mean the difference between
customer loyalty and customers who will never come back again.

Strengthen Brand: Excellent customer service will ensure that the reputation is
protected and it will add tremendous value to the brand. Word of mouth is the most
powerful asset that one can have on his side and if one person believes in the specific
brand, others will follow soon.
Make the guests feel important: Always listen to the customers patiently and then act
accordingly. Be hospitable and let the regular guests sit or stand in VIP areas. Always
do things that will make the normal guests feel like rock-stars.

Repeat Business: Existing customers are far easier to attract than new customers as
they have a positive experience which helps them to make a quick decision.

Commitment: Be committed to the standards and level of service. Most of the guests
trust the organization for the quality and quantity of beverage to be served to them and
hence, the bartender should live up to the expectations of the guest and be 100 percent
committed to the business and guests.

Ability to connect: A good bartender must have the quality of good memory power be
it the names of the guests, their professions, their interests and hobbies, their
workplace or their favourite drinks or brands. This ability helps in getting connected
to the guests on a personal level thereby bringing in the difference.

CREATING FIRST IMPRESSIONS

There is very common and popular saying, "The first impression is the last
impression." While it may be a cliché, it is true. A positive first impression is an
important start to building a relationship with customers. Whether the interaction is
over the phone or in-person, the initial impression can set the tone for the entire
customer experience.

Face To Face Interaction

The customer will make early decisions about you - and how much time they'll give
you - based on your appearance, your body language and mannerisms, your tone of
voice and facial expressions, your words, and your demeanour. Here are some useful
first-impression tips:
 Make eye contact.
 Give a nice, warm smile.
 Open with a sincere, friendly greeting.
 Pay attention to the customer.
 Greet the customer and ask a useful opening question.
 Never ignore the customer.
 Show the customer that they have your willing, undivided attention.
 If regular, try to welcome them by their names.
 Be sure your posture is straight, confident and relaxed.
 Don't distract customer with personal fidgeting and adjustments while
talking to them.
 Dress to impress.
 Make sure that hair and nails are well-groomed.
 Positive Attitude.

First Interaction over Phone

 Promptly answer the phone with standard phrases as per establishment‘s
policies.
 Use a greeting that will make a difference. This gesture may lead to customers
making up their mind that they called the right place.

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  Voice should be clear, crisp and audible.
 The tone or pitch should be perfect. When communicating over the phone, 86
percent of the impact is in tone, and 14 percent of the impact is based on
words.
 During conversation, the caller should not be put on hold for long.
 Always sound to the guest that you are engaged, focused, concerned and happy
to serve them.
 End the call on a positive note.

Improving On First Impressions

 Exercise confidentiality and don‘t involve in gossips.
 Provide freebies to the guests.
 Always say ‗thanks for waiting‘ to every customer when it‘s busy.
 Personal contact should be made at the beginning and more importantly at the
end.
 Maintain a strict ‗no backs to customers‘ rule.
 Under-promise and over-deliver.
 Try and create the ‗wow‘ factor in any and every aspect as people feel positive
emotions when they say ‗wow‘. Pay attention to detail, and make it obvious
that you care about the little things. Do something extraordinary.
 Give ‗personal recommendation‘ to guests.
 Pay attention to the customer‘s demands and try to fulfill the demands, if
possible.
 Equal treatment to be given to all guests.

SAMPLE AUDIT CHECKLIST FOR CUSTOMER SERVICE IN BAR

 Guest was acknowledged within 15 seconds at bar counter, 2 minutes at table
with a smile and eye contact.
 Bartender was the first one to speak and extended a warm greeting.
 Was knowledgeable and able to explain special drink promotions, menu items,
including all ingredients and preparation.
 Bartender/Server knowledgeable of menu items and was able to suggest menu
items.
 Special requests were met with an everything is possible attitude.
 Bartender/Server was able to answer basic questions about the hotel.
 Beverages delivered to tables within 3 minutes of order, 2 minutes at bar
counter (unless a speciality beverage).
 Staff remained alert during service, anticipated guest needs, was courteous and
articulate.
 The speed of service adapted to the environment and the needs of the guest.
 Bartender/Server was the last one to speak (kind comment, invitation to return,
etc.) and guest was thanked.
 Staff did not congregate or engage in personal conversation with other staff, no
horseplay.

MODES OF PAYMENT IN BARS

There are various modes of payment used in a bar. Few of the guests would like to
settle their bills in cash whereas few of them would like to go for electronic methods
of payments. But whatever it may be, correct handling of the cash or other payment
methods is important and has to be strictly monitored. Various modes of payments
made by the guests may include Cash, Credit Card, Debit Card, Personal Cheque,
Traveler‘s Cheque, Gift Cards, etc.

PAYMENT SYSTEMS USED IN BARS

There are following two types of payment systems used in bars:
 Electronic Cash Registers
 Electronic Point Of Sales Machines

Electronic Cash Registers

A cash register is a mechanical or electronic device for registering along with
calculating transactions. It is almost always attached to any drawer for storing cash
and also other valuables. The cash register comes with a printer, that may print out
invoices and other reports for record keeping purposes. Cash register is definitely an
electronic tool utilized to calculate and file the sales transactions within a store. A
cash register's drawer can only be opened by an instruction from the cash register
except when using special keys, generally held by the owner and some employees
(e.g. manager). This reduces the amount of contact most employees have with cash
and other valuables. It also reduces risks of an employee taking money from the
drawer without a record and the owner's consent, such as when a customer does not
expressly ask for a receipt but still has to be given change (cash is more easily
checked against recorded sales than inventory). A cash drawer is usually a
compartment underneath a cash register in which the cash from transactions is kept.

Figure 4.1 – Electronic Cash Register

Courtesy- CNN Collection

Electronic Point Of Sales Machines

The electronic point of sale (or EPOS) uses a software as well as hardware, and this
may include a manual or electronic cash register, scanners, weighing scales, touch
screen terminals, and a wide variety of other software or hardware. These streamline
the sales process, as well as allowing the merchant to collect valuable sales data. A
basic POS system might be nothing more than one cash register and the software
necessary to collect sales data. These can be expanded and improved upon by adding
more hardware, such as barcode scanners and card readers, or additional software

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modules. Depending on the software being used, merchants are able to track not only
sales, but also inventory levels, gross revenues, profit margins, sales patterns and a
host of other data points. This data can then be analyzed to increase profitability and
pinpoint areas of weakness within the sales or inventory process. Sophisticated
software can even automate ordering and restocking, as well as helping to tailor
marketing based on consumer behaviour.

Figure 4.2 – Electronic Point of Sale System

Courtesy- Retail Tech Inc.
Some of the advantages of EPOS:
 Fast mode of settlement.
 Quick and accurate billing.
 Reduces the chances of human error, data duplication and data entry mistakes.
 Able to generate mix of reports at any given point of time.

CHECK YOUR PROGRESS-I

1. What is Electronic Cash Register?

2. What is Electronic Point of Sale System?

PROCEDURES AND CONTROLS FOR RECEIVING PAYMENTS IN BAR The

procedures and controls for receiving payments in bar is discussed in following
heads:
 Cash
 Credit Card
 Debit Cards
 Traveler‘s Cheque
 Personal Cheques

Cash
This is the most preferred mode of payment by regular guests or walk-in guests. One
should be quite careful in handling currency and always pass the currency notes
through the UV Pens or UV Machines so as to identify the fake currency notes.

How to Spot Fake Indian Currency

 There are a number of signs that indicate currency is fake. These include:
 Watermarks that look thick. Counterfeiting gangs commonly apply oil, grease
or wax to give the picture a translucent feel.
 Imitation security threads that have been drawn or printed on, instead of being
incorporated through the currency at the time of manufacture.
 Figures that are out of alignment. Smaller or bigger number, inadequate gaps,
and different alignments in numbers should be regarded with suspicion.
 Printed lines that are broken and ink smudges.
 Lettering used for the "Reserve Bank of India" that's thicker than usual.

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 Figure 4.3 How to identify fake INR 2000 currency Note
Courtesy: Businessline

Credit Card
It is amongst the other most favored modes of account settlement. While processing a
payment through credit card the cashier follows the following procedure:
 Checks the card holder‘s name on the card
 Checks the expiry date on the card
 Checks if the card is a stolen card
 Checks the credit limit of the card.
 Swipes the card for verification and authorization from the issuer of the card.
Receives transaction slip.
 Asks the guest to sign on the transaction slip
 Verifies the guest signature with the signature on the signature panel on the
reverse of the card
 Returns the credit card and a copy of the transaction slip to the guest
There are many international card companies but out of them, the most popular
companies in India are VISA, MASTER, JCB, AMERICAN EXPRESS and DINERS.
 Figure 4.4 Different types of Credit Cards

Debit Cards
A debit card is a plastic card that allows customers to access their funds immediately,
electronically. It is a safe mode of account settlement as the amount is instantly
transferred to the establishment‘s account.

Figure 4.5 How Debit Card Works

image courtesy – slideshare.net

Traveler’s Cheque
It is an internationally accepted cheque for a sum in a specific currency that can be
exchanged elsewhere for local currency or goods. It is issued by a financial institution
and functions as cash but is protected against loss or theft. While accepting a
traveler‘s cheque from a guest the cashier should proceed as follows:
 Ensure that the second signature is put in front of him
 Check the guests passport to establish identity
 Write the passport number behind the traveler‘s cheque

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  Calculate the correct exchange value as per the daily rate, if the traveller‘s
cheque is in foreign currency
 Return the balance to the guest in local currency

Figure 4.6 Traveller’s Cheque

Image Courtesy – www.liveauctioneers.com

Personal Cheques
These may be accepted by the hotel from known guests who have already established
their credentials with the hotel. Proper identification like driving license, passport, etc
is required. This type of payment has to be pre-authorized by the manger.

Figure 4.7 Personal Cheque

Image Courtesy – www.quora.com

PROCEDURES TO BE FOLLOWED BY CASHIERS WHILE CLOSING SHIFTS

The procedures to be followed by cashiers while closing shifts is as under:
 Deposit of Daily Receipts
 Cashier Drop Record
 Cash Variances
 Due-Back Slips
 Credit Card / Debit Card Sales
 Gift Certificates
 Petty Cash Receipts
  Travel Vouchers

Deposit Of Daily Receipts

Deposits of the day‘s transactions are to be made daily at the end of each employee‘s
shift. Work should be handled and completed in a designated cash-out area in each
department, and the appropriate monies should be ―dropped‖ before the
employee leaves the premises. Drops are deposits that are placed in the company safe.
These include deposit orders, due backs, money that is reimbursed to the
employee‘s bank, or any transaction affecting the amount in imprest. The person
making the drop is accountable for the balance and content of his or her drop
envelope. All drops should be made in the drop safe in a designated area and must be
properly witnessed and logged prior to the drop. Failure to make a drop of the day‘s
receipts should be subject to disciplinary action.

Cashier Drop Record

It is the responsibility of the employee who is making the drop to properly fill out a
cashier drop record, which includes his or her name, his or her department, the date
and time, and the amount of all forms of payment contained in the envelope. All drops
must be witnessed. The witness should verify that the amount written on the envelope
matches the amount on the drop record. The employee then places the completed and
sealed envelope in the drop safe and turns the handle until the deposit drops into the
safe. The witness must visually verify this step and then sign the drop record to
acknowledge that the drop has been made. The witness serves to verify only that the
drop has been made. This is not a verification of the amount actually in the envelope.
It is the responsibility of the cashier to locate a witness who has a moment to verify
the drop and to ask for assistance in a professional and pleasant manner. Whenever the
accounting department cannot account for an envelope, the witness who verified the
drop should be issued a written warning. The employee responsible for making the
drop, whether witnessed or not, may be held accountable for the amount of the drop.

Cash Variances
All cash variances (overages and shortages) must be deposited at the end of each shift.
Cash over or short should be reported to the manager to serve as a tracking tool for
such variances. When disciplinary action is necessary, a discrepancy report will also
be submitted to managers. It is the responsibility of managers to work with the human
resources department when handling counselling and disciplinary action. All cash
discrepancies should result in disciplinary actions. The server can be disciplined,
penalized, or even terminated for improper cash handling procedures.

Due-Back Slips
Due-back slips are necessary when the total amount of cash and/or checks in a drop
exceeds the amount due. The server should print his or her first and last name, the
date, his or her vault or safety deposit box number, and the amount due back on the
slip. The server should place the first copy in his or her drop envelope and record the
amount due back in brackets (that is, [ ]) on the front of the envelope. He or she
should also record the amount in brackets on the drop record. The server should then
place the second copy in his or her bank so that all money and due-back slips, when
totaled, will equal the issued amount.

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 Credit Card / Debit Card Sales
All credit card / debit card sales must have an approval code, a signature, and an
imprint of the credit card. All transaction slips must bear the signature of the card
holder. The Merchant Copy of the approval should be kept carefully as all such slips
are to be collected for accounting purposes.

Gift Certificates
Gift certificates are coupons purchased by customers to use in the place of cash at a
later date. Many times these certificates are hard plastic gift cards. They can be a good
source of revenue, but they require special handling. A gift certificate sold but not yet
redeemed is treated as a liability in the general ledger account. The controls are
similar to cash, but care must be taken to maintain adequate record-keeping of all
transactions, from printing to storing to issuing.

Petty Cash Receipts

When the outlet needs something in a hurry, an amount of petty cash is issued. This is
a common practice to handle impromptu needs for cash in many establishments. In a
busy restaurant environment, however, these monies might not be returned. Therefore,
strict controls should be established to ensure that the petty cash privilege is not
abused.

Travel Vouchers
Travel vouchers from guests are treated as cash. Lost vouchers should be considered
as shortage and should be treated the same as cash variances—with disciplinary
action.

CHECK YOUR PROGRESS-II

1. What are the procedures for receiving payments in bar using credit card?

2. Discuss the procedures to be followed by cashiers while closing shifts.

 CASH HANDLING CONTROLS
The development and implementation of cash handling control procedures stems from
two types of income collection systems: server banking and cashier banking. Both
concepts originated from the establishment of company policies and procedures of
accounting for imprest funds. An imprest is the amount of money given to a cashier or
server for the purpose of giving out change to customers. The controller should see
that this amount is balanced to the company‘s general ledger.

IMPRESTS: Imprests may be obtained by placing a request at least one to three days
prior to the date that the amount is needed. This request should include the amount,
outlet and staff member information, and the signature of the person responsible for
the account. All imprests should be approved by the person performing accounting
functions or by the manager. Imprests should be subject to the cash handling
measures. A numbered cash vault and key, often using a safety deposit box, should be
assigned with each imprest account. The employee is solely responsible for the
safekeeping of the key. If the key is lost, stolen, or broken, it should be reported to the
manager immediately so that the money may be removed to prevent further loss.
Furthermore, all imprests must be locked securely in the assigned vault when not in
use. When stored, all imprests must contain a signed and dated count sheet that shows
the total amount in the account. Currency should be arranged face up, and loose coins
should be placed in individual bags by denomination. No personal money or items
should ever be stored in the imprest bag or the safety deposit box. Failure to follow
these guidelines might get considered as negligence. At the end of each shift, imprests
must be counted and balanced to the original issued amount. All checks and traveler‘s
checks must be deposited daily. An imprest should consist only of currency, coin, and
due-back slips totaling the amount of funds issued. All overages and shortages should
result in disciplinary action, as should any violation of the cash handling
acknowledgment.

FLOATING IMPREST: Another commonly used control method is called a floating

imprest. This procedure enables a shift manager to audit a server at the end of one
shift and then pass the bank to an incoming server. While all control procedures
mentioned above apply, variances must be reconciled immediately in order to
maintain both a consistent bank amount and the accountability of shift personnel.

SERVER BANKING: Server banking is a system whereby servers or bartenders are

issued a imprest to collect payment and to give out change to guests. They keep these
banks until they check out at the end of the shift. The server or bartender actually
closes or settles the checks, and he or she is held accountable for each transaction. The
server or bartender in this case will fill out a check control summary, as discussed
above, which states what amount is due to the company. As previously mentioned,
computerized POS systems provide a faster and more efficient manner of conducting
these transactions. Each server‘s POS report will indicate how much is owed and by
which method of payment—cash, credit card, gift certificate, or room or promotional
charge. It will also list the server‘s table numbers, outstanding or open checks, voids,
taxes, tips, and cover information.

CASHIER BANKING: Cashier banking is similar to server banking, except that a

cashier actually settles each check by one or more payment methods. The cashier in
this case is responsible for each transaction, as well as for the deposit at the end of the
shift. The guest may pay the cashier directly, depending on the restaurant setup, or

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may pay the server or bartender, who then pays the cashier. The bartender may, in
some cases, be the cashier. Ultimately, it is the responsibility of the outlet manager to
oversee all banking functions with either server or cashier banking systems.

HOW TO COUNTDOWN A CASH REGISTER AND FLOAT

The day is always opened with the imprest or float which is a set amount issued to the
cashier for tendering change to the guests. At the end of the day, counting down the
same lets the cashier determine quickly how much money is there in the cash register
and whether it reconciles with the recorded sales. The step by step process involves
the following points:

1. To begin with, print out of the statement should be taken before closing out the
cash register. This provides an accurate statement to compare the amount of
money in the drawer.
2. Count off the float amount from the drawer first, keeping the same balance in
small denominations and change required to begin the next day.
3. A typical start-up amount ranges between ₹ 3000 to ₹ 5000. Set that start-up
amount aside.
4. Create a list containing bill denominations so you can record the amounts as
you count them off. At the top of the list, add in the start-up amount.
5. Count off bigger denominations first and work the way down to smaller
denominations and change. Record each denomination as you count it off. For
example if the largest currency notes in your cash drawer were three ₹ 2000
notes, you'd write down 3 X 2000, and a total of ₹ 6000. Repeat that process
for each smaller size of currency notes, then for the change.
6. Close out the shift's transactions on your credit card machine and ensure it
balances, then write down and total your day's checks. If your cash register
doesn't give you separate totals for each payment method, subtract your credit
card and check receipts from the total. What's left is the amount of cash that
should be present in the register.
7. Add the total bills and coins you've written down. It's easiest if you make neat
columns, or use a pre-printed form. Compare your total to the amount of cash
you're supposed to have.

FRAUDULENT AND DISHONEST ACTIVITIES

The hospitality industry is an increasingly competitive market place and as a result
many organizations have undertaken structural and management reforms in recent
years. One of such measure is bar and beverage control which undoubtedly is more
accurate and successful than food control but still, bar thefts and frauds cannot be
avoided completely. There are many instances of common scams in most of the
organizations whereas few of these fraudulent activities are situation based. Some of
them are bar billing frauds while others are frauds by manipulating the liquor being
served. There are several frauds that can be perpetrated with cash registers in a bar.
Certain bar thefts and frauds may be unearthed by tight control and exercising routine
and surprise checks while others may come to light by observing trends and presence
of mind along with computerized billing and inventory software which plays a major
role in restricting such activities. It is also evident that these techniques and activities
cannot be started and implemented overnight. All this requires a lot of planning and
the execution starts at a very small level. If the management has got a strict vigil and
is able to analyze certain early warning signs, then the situation can be controlled
early and in a much better way. Following are few of the early warning signs which
should be looked upon while keeping a track on employees:
 sudden change of lifestyle
 noticeable personality changes
 having unexplained wealth or living beyond their apparent means
 refusing promotion
 reluctant in taking leave
 choosing areas away from hustle bustle
 frequent cigarette breaks or toilet breaks
 frequent contact with external parties
 showing stress without having a high workload
 having cosy relationships with suppliers/ contractors or customers

Common Frauds and Thefts

Theft is generally understood to mean taking something that rightfully 'belongs' to
another person or organisation - for example, the theft of liquor from bar stocks. Fraud
is a broader and more indirect act, although it may have a similar result as theft in the
end. Fraud involves a person, by any deception or dishonestly, obtaining the property
of another with the intent of permanently depriving that person or organisation of the
property. Because fraud is a hidden cost, it can be very hard for business owners and
managers to identify it and stop the losses occurring. Instances of fraud can occur in
all areas regardless of its size. Areas of fraud risk include (but are not limited to):
 Finance and administration - for example, diversion of payments, false
invoicing, falsified accounting records;
 Assets - for example, theft of cash (from points of sale or registers/safes), stock
or equipment; and
 Corruption and misconduct - for example, kickbacks from suppliers in
exchange for continued business

Common Tricks and Techniques

PRODUCT TRICKS
 Under pouring drinks, keeping track of the difference and stealing the sales
difference.
 Bringing their own bottle in bar and keeping the money from selling its
contents.
 Substituting lower quality liquor for call brands, charging the guest the higher
amount and keeping the difference.
 Watering down the liquor content and stealing the sales
difference. CASHIER TRICKS
 Applying discounts or coupons to non discounted cheques where cash is paid,
and keeping the difference.
 Using the ‗training keys‘ on cash register which don‘t add up in actual sales
and then pocketing the amount generated through training cheques.
 Real or false register breakdown which allows a manual control on the cash
coming in.
 Overcharging guests.
 Not entering the sales, fully or partially, but charging the guest for full bill and
keeping the difference. Option of ‗No Sale‘ may be hit to open the cash
register.

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  ‗Bunched Sale‘ to charge the guest for full bill but instead enter less amount in
register.
 Mixing sales and tips and keeping the entire amount in the tip box.
 Using fraudulent entries in the software / POS and generating bills through
someone else‘s login and then keeping the difference.
 ‗Borrowing‘ from the cash register.
 Misrepresenting sales as spills, complimentary or returned and then keeping
the revenue.
OTHER TRICKS
 Running a completion report from a POS before the shift is over and only
submitting the sales from a second report.
 Reusing a guest cheque to charge a second guest without entering the sales.
 Giving free food or beverage to guests in anticipation of higher tips.
 Putting an incorrect amount on the credit cards.
 Giving free food or drinks to the fellow employees.
 Claiming that a guest left without paying after collecting their cash.
 Food items which don‘t go through the kitchen are not billed and the
difference is pocketed.
 Splitting vendor ‗bonuses‘ with chef or purchaser.
 Kickbacks for purchasing with a certain vendor.
 Making up their own false invoices and submitting them to accounts section
for payments.

THEFT REDUCTION POLICIES & PROCEDURES

It is important to understand that management policies and procedures by themselves
will not stop bartenders from stealing. On the contrary, policies and procedures are
only effective if they are strictly enforced. In addition, they must be consistently and
uniformly applied to all members of the bartending staff. Presuming that the
bartenders are operating in strict compliance with the establishment‘s set directives
invites larceny and financial strangulation. Following are few of the examples of
controls and procedures run in the bar operations:

 Bartenders prohibited from checking-out their cash drawers - By taking this

responsibility away from the employees, management will effectively make it
more difficult and riskier for bartenders to withdraw stolen proceeds from the
cash register or POS.

 Employees not allowed to drink at the bar – It prevents the bartenders from
over pouring, undercharging, or simply giving away free drinks to their co-
workers. In addition, it eliminates the possibility of the establishment‘s
personnel becoming intoxicated at their place of employment.

 Bartenders not allowed to participate in the physical inventory process - The

process of taking the bar‘s physical inventory is solely a management function
and should therefore be conducted only by management.

 Bartenders not involved in ordering, receiving or issuing of liquor - The

ordering, receiving, issuing, and storage of the establishment‘s liquor
inventory should remain the sole responsibility of management.
 Locked and secure inventory - All of the operation‘s liquor, beer and wine
inventory should be stored in a locked and secure area. It is a sound policy to
limit access to the liquor room to management only.

 Perpetual inventory system - The perpetual inventory system tracks the

changes in the liquor rooms inventory. You can continually monitor against
internal theft by comparing the last entry on a product‘s perpetual inventory
sheet with the actual number of bottles on-hand in the liquor room.

 Bartenders required to take post-shift par readings - The operation‘s bar par
sheets will detail precisely how many bottles of each product in the liquor
inventory should be behind the bar at any one point in time. The bartending
staff should be required to take a bar par reading at the end of the shift. The
closing bar par must take into account the bottles emptied during the course of
the shift.

 ―Comp‖ sheet entries require managerial approval - Bartenders should

receive management approval prior to preparing the customer‘s complimentary
drink.

 Tip box procedures - The bartenders‘ tip box should be situated well away
from the operation‘s cash register or POS. If the tip box is located right next to
the register, it is far too easy for bartenders to divert stolen funds away from
the register and into the tip box.

 Strictly enforced ―no sale‖ policy - The best preventative measure against
this type of theft is to restrict the use of the ―no sale‖ key.

 Cash drawer count verification - Bartenders should be required to verify the

amount of money used to comprise the bar register‘s opening bank. This
practice will prevent the bartenders from claiming that their opening bank was
either over or under the prescribed amount to explain a cash shortage or
overage in the register.

 POS or cash register procedures - The cash drawer should always remain
closed between transactions. While bartenders should have access to the key
that turns the register on, they should not have access to the keys that activate
the ―x‖ or ―z‖ reading function.

 Safeguard all POS passwords - Ensure that all management passwords are
kept safe and secure from the bartenders. This will prevent bartenders from
being able to open reports and learn what their shift sales are.

 Cash handling procedures - Requiring bartenders to ―fan‖ out a patron‘s

change will make it much more difficult for them to short change customers.

 Take an immediate ―Z‖ reading after ―last call‖ - At the conclusion of ―last
call‖ the manager-on-duty should immediately take the ―z‖ reading of
the register or run a sales report of the POS and pull the cash drawer out of the
machine.

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  Bartenders not allowed to ―tail‖ measurements - ―Tailing‖ is the practice of
letting a bottle continue to pour after the true measure has been reached.
Tailing is often used deliberately over pour the liquor portion used in a drink
and should be prohibited.

 No over pouring or under pouring liquor portions allowed - Bartenders

should be expressly forbidden from purposely over pouring or under pouring
the liquor portion in a customer‘s drink. Likewise, bartenders should be
directed not to ―top-pour‖ liquor or ―ghost‖ the alcoholic portion in a blended
drink.

 Standardized drink recipes - Provide the bartending staff with a

comprehensive set of standardized drink recipes. It is absolutely fundamental
in the pursuit of consistency of product and controlling the beverage
operation‘s liquor costs.

 Mid-shift ―Z‖ readings — If a bartender is suspected of stealing and using

the POS or register‘s cash drawer as a place for stolen funds, the manager on
duty can either confirm or deny those suspicions by taking a mid-shift ―z‖
reading. At some point in the shift, the manager should clear the register by
taking a ―z‖ reading or run a sales report on the POS and replace the cash
drawer with a new bank. If the bartender has deposited unaccounted for funds
into the register for safe keeping, the cash drawer count will be ―over‖ when
compared to the cash register‘s sales totals.

 Video cameras — An effective preventive measure is to install remote video

cameras to monitor the activities behind the bar. Tremendous technological
advancements have made these video surveillance systems both more cost-
effective and more effective.

 Spotting services — Another option available to management is to enlist the

services of a spotting service to scrutinize the operation. Spotters are
essentially detectives who, armed with the operation‘s prices, policies and
procedures, will sit at the bar observing the legitimacy of the bartenders‘
activities.

CHECK YOUR PROGRESS-III

1. List the fraudulent and dishonest activities may happen in bar.

2. Discuss the ‗theft reduction policies & procedures in bar.

SUMMARY

After studying this unit it is clear that modern day businesses can successfully be run
only if true professionalism is brought in by the means of customer care. Almost, all
business houses around, follow the same processes technically but their success
largely relates to their acceptance amongst their patrons. The organizations have to
install new techniques related to billing systems which are designed to ease out the
pressure of managing cash related procedures. Also, these devices help in keeping a
better control on the operational, inventory and cash related controls. But still, a strict
vigilance should be maintained in the premises to control various types of thefts and
frauds.

GLOSSARY
Cashier Banking: A system where a cashier settles each check and is responsible for
the transaction.

Customer Service: Customer service is the ability to satisfy your customers‘ needs
and wants.

ECR: Electronic Cash Register. Also called as ‗Till‘

Imprest: The amount of money given to a cashier or server for the purpose of giving
out change to customers.

POS: Point of Sale

Server Banking: A system wherein the server or bartender also carries out the
responsibilities of a cashier.

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 REFERENCE / BIBLIOGRAPHY
 Murphy, J; Responsible sale and service of alcohol for the tourism, hospitality
and retail industries, Goodfellow Publishing Ltd, Oxford, England; 2015.
 Murphy, J.; Principles and Practices of Bar and Beverage Management,
Goodfellow Publishing Ltd, Oxford, England; 2013.
 Murphy, J.; Principles and Practices of Bar and Beverage Management – The
Drinks Handbook, Goodfellow Publishing Ltd, Oxford, England; 2013.
 Murphy, J.; ‗Overcoming Fraud and Dishonesty‘, pp. 34-36, December Issue,
Licensing World, Jemma Publications Ltd, Dublin; 2008.
 Ojugo C.; Practical Food & Beverage Cost Control; 2nd Edition;
Cengage,United Kingdom,2010.

SUGGESTED READINGS
 Singaravelavan, R.; Food and Beverage Service, First Edition, Oxford
University Press, New Delhi, 2012.
 Dhawan, V.; Food & Beverage Service; Second Edition, Frank Brothers &
Co., New Delhi, 2009.
 George, B.; Food & Beverage Service and Management; First Edition, Jaico
Publications, New Delhi, 2008.
 Lilicrap, D. and Cousins, J.; Food and Beverage Service; Eighth Edition,
Hodder Education, London, 2010.
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management;
Third Edition, Elsevier, New Delhi, 2008.

TERMINAL QUESTIONS
1. Enlist some of the important points which can make the customer care of an
establishment different from others.
2. Enlist the points which are important in making a first impression as ‗positive
impression‘ in front of a guest.
3. Design an audit checklist for customer service in bar.
4. What are the advantages of POS Machines over ECR?
5. Write the procedure for processing the sales through credit cards.
6. Write the procedures to be followed by cashiers while closing their shifts.
7. Write the process of counting down a cash register and float.
8. Enlist the various measures which can be taken to prevent thefts and frauds
from the bars.
 UNIT: 05
BEVERAGE CONTROL SYSTEMS
Structure

Introduction
Objectives
Beverage Control
Objectives of Food & Beverage Control
Ground Rules of F&B Control
Authenticity of Control
Managing Costs and Revenue to Make Profits
Policies for Pricing
Stock Control
Receiving, Checking, Storing And Issuing Controls
Receiving & Checking Controls
Storing Controls
Issuing Controls
System Of Bar Books
Cellar Management
Designing a Cellar
Storing Wines
Control of Possible Losses in Bar
Controls for Beverage Production
Summary
Glossary
Reference / Bibliography
Suggested Readings
Terminal Questions

INTRODUCTION
A beverage control system is a means of computerising best practice within an outlet.
It gives managers a better idea of the flow of liquor through the bar, enabling them to
plan cash flow and stock control more effectively. At the sharp end, it provides
managers with a more structured way of planning sales forecasting and future events
taking into account financial considerations. Beverage control essentially means
controlling the behavior of the people and the processes responsible for the expenses.
Control is a process by which a manager attempts to direct, regulate and restrain the
action of people to achieve the desired goal.

OBJECTIVES
After reading this chapter, you will be able to:
 Choose the correct procedures of managing costs and increased profits
 Compile the clear policies for pricing, Stock control, Receiving, checking,
storing and issuing controls.
 Design the system of bar books.
 Formulate the procedures for cellar management.

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  Derive various methods of controls involved in bar production, possible losses
and POS systems for stock and beverage control.

BEVERAGE CONTROL
Beverage control may be defined as the guidance and regulation of the costs and
revenue of operating the activity in a beverage establishment. A holistic beverage
control module is crucial for any type of beverage operation regardless of its size. The
cost of beverage can range from 25% to up to 50% depending on the type of
operation. In case of standalone bars, food and beverage can be the only source of
revenue. The amount of control is related to the size of the operation. A large group
operation would require much more precise, detailed, up-to-date information, than a
small operation. Additionally a larger operation will be able to support the control
with a computerized system when a smaller operation may not be able to afford it. In
both instances the type and volume of data required needs to be selectively determined
if control is to be meaningful and effective. However, any control system has got its
own limitations viz.
1. A control system can only identify problem areas and trends in the business.
2. The system cannot automatically correct such problem areas.
3. A control system will require constant management supervision to ensure that
it functions efficiently.
4. A control system will need management action to evaluate the information
produced and to act upon it.

Objectives of Food & Beverage Control

The objectives of a food and beverage control system are broadly summarized as
follows:
1. Income and Expenditure Analysis: This analysis is based on the income and
expenditure related to food and beverage operations as a whole where as the
analysis of revenue is done separately by each outlet individually under the
heads of sales mix, the average spending power (ASP) of customers at various
times of the day, and the number of customers served. The analysis of costs
includes departmental food and beverage costs, portion costs and labour costs.
The performance of each outlet can then be expressed in terms of the gross
profit and the net profit.

2. Establishment and Maintenance of Standards: The basis for the operation of

any food and beverage outlet is the establishment of a set of standards which
would be particular to an operation. In the absence of set guidelines, the
employees will not be clear on the vision and mission and hence will not be
able to deliver to the fullest always. So, preparing and following set rules is
compulsory for a successful organization which can be achieved through
Standard Operating Procedures (SOP). These set measures or guidelines can
be effectively monitored and measured by management.

3. Pricing: One of the most important aspects of controls is to determine the

menu pricing or we can say the selling price of the items. There are many
factors to be considered while fixing up the menu price.

4. Prevention of Waste: the controls cannot be effective until and unless the
wastage is minimized as it includes the costs and reduces the profit margins.
 Failure to adhere to the standard recipes, over production and poor yields are
few of the main reasons of higher production costs or generation of excess
waste.

5. Prevention of Fraud: Any control system cannot assure for a fool proof
system but a strict system in place can assure of a better control. The fraud can
be done by anyone, may be the guest as well as the staff. If the staff follows
the system, then the possibility of a guest walking out without paying is
reduced or the claim that drink was not as expected after consumption is taken
care off apart from disputes arisen on the number of drinks served. Typical
areas of fraud by staff are overcharging or undercharging for items served and
stealing of food, drink or cash.

6. Management Information: The designed control system is expected to

provide an updated and detailed report to the management on daily basis which
will help them to analyze the situations clearly with the help of accurate
figures.

Figure 5.1: Holistic Food & Beverage Control System

Image Source: David, B. et al (2008)

Ground Rules of F&B Control

Effective control systems and procedures consist of three broad phases: planning,
operational and management control after the operation has taken place.

THE PLANNING PHASE

It is difficult to run an effective system without having firstly defined the basic
policies. In a large organization the policies should be written down and periodically
reviewed in relation to the current business and future trends. There are three basic
policies which need to be considered:

1. The financial policy will determine the level of profitability from the business.
This involves the setting of targets for the business.

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 2. The marketing policy will identify the broad market the operation is intended
to serve and the particular segment(s) of the market upon which it intends to
concentrate. It should also identify the immediate and future consumer
requirements on a continuous basis in order to maintain and improve its
business performance.

3. The business policy, which is normally evolved from the financial and
marketing policies, will define the main objectives of operating the beverage
facility and describe the methods by which such objectives are to be achieved.
It will usually include type of customer, type of menu, beverage provision,
quality standards, method of buying, type and quality of service, degree of
comfort and décor, and hours of operation.

THE OPERATIONAL PHASE

Having defined the policies, it is then necessary to outline how they are to be
interpreted into the day-to-day control activities of the operation. The operational
control has got following five main stages:

 Purchasing - Product testing, Yield testing, Purchase specifications, Method

of buying, and Clerical procedures.
 Receiving: Quantity inspection, Quality inspection and Clerical procedures
 Storing and Issuing: Stock records, Pricing of items, Stocktaking, and Clerical
procedures.
 Preparing: Volume forecasting, Pre-costing, and Clerical procedures.
 Selling: A checking system, control of cash, and Clerical procedures.

THE POST OPERATION PHASE

This final phase of food and beverage control is in three main stages of cost reporting,
report analysis and remedial correction, if any.

Authenticity of Control
The effectiveness of any control system cannot be 100% due to the following
uncontrollable factors:
 Yield of the product.
 Efficiency of staff.
 Equipment in use.
 Customer‘s choice

CHECK YOUR PROGRESS-I

1. What is beverage control?

2. What are the primary objectives of beverage control?

MANAGING COSTS AND REVENUE TO MAKE PROFITS

The cost of any beverage unit can broadly be analysed under the following three
heads:
1. Material Costs – Cost of beverage consumed and the cost of additional items
such as garnishes. The beverage cost can be calculated as:

Opening Stock (+) Cost of Purchases Material Cost (–) Closing Stock

2. Labour Costs – Wages and salaries paid to all employees, plus any employer
contribution to government taxes, bonuses, staff meals, pension fund, etc.

3. Overhead Costs – All costs other than material and labour costs, for example
rent, rates, insurance, depreciation, repairs, printing and stationery, china and
glassware, and capital equipment.

It is necessary to examine costs not only by their nature (material, labour, overheads)
but also by their behaviour in relation to changes in the volume of sales. Using this
criteria, costs may be identified as being of four kinds:

1. Fixed Costs: These are costs which remain fixed irrespective of the volume of
sales, for example rent, rates, insurance, the management element of labour
costs.

2. Semi-Fixed Costs: These are costs which move in sympathy with, but not in
direct proportion to the volume of sales, for example fuel costs, telephone and
laundry.

3. Variable Costs: These are costs which vary in proportion to the volume of
sales, for example food and beverage.

4. Total Costs: This is the sum of the fixed costs, semi-fixed costs and variable
costs involved.

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REVENUE CONTROL
To control the revenue of a unit, particular attention must be paid to the major factors
which can have an influence on the profitability. Therefore it is essential to control the
main factors which can affect the revenue of a business, such as the menu–beverage
list, the total volume of food and beverage sales, the sales mix, the average spend of
customers in each selling outlet at different times of the day, the number of covers
served and the gross profit margins. The payment for food and beverage may be made
in many forms such as cash, foreign currency, credit cards, cheques, travelers‘
cheques, luncheon type vouchers and signed bills. All staff handling cash should be
adequately trained. There are two basic approaches to recording and controlling food
and beverage sales.
1. A manual system – which is commonly used in small units.
2. An automated system – which is commonly used in with a very high volume
of business

PROFITS
Three main kinds of profit are:

1 Gross profit = total sales – cost of materials

2 After-wage profit = total sales – (material (+) labour costs)
3 Net profit = total sales – total costs (material + labour +
overhead costs)

All of the above are normally used as measures of performance against past results
and budgeted targets.

POLICIES FOR PRICING

Choosing bar drink prices is a tricky line to toe. Prices too high can drive away the
guests and prices too cheap will not allow being in business for much longer. One of
the most important aspects of a bar, is to create a profitable and manageable price list.
Few of the general points to be considered in pricing strategies are as follows:

1. ESTABLISH ALCOHOL COSTS

When taking into consideration how many different types and brands of liquors are
used, it can seem quite overwhelming to begin setting a standard for pricing. It can be
done by two ways:

a. The Traditional Method: There are 5 steps to follow in the traditional (or
manual) method for calculating beverage prices:
 Start with intended percentage of alcohol cost (typically 20-25%),
excluding mixers. Remember that pour cost can vary; bars in
high-end markets may choose a lower percentage while pour cost
may rise during promo events like Happy Hours.
 Determine the cost per measure. This can be done by dividing the
cost of the bottle by how many measures it holds.
 Multiply the cost per measure by your pour size (usually 30 ml).
This will establish liquor cost per drink.
 Multiply liquor cost per drink by 4 or 5 to cover all the other
variables.
  Round the price to the nearest quarter.
b. Four-Tier Approach
Some bar and restaurant owners choose to simplify the traditional method by
creating pricing categories based on the quality of the liquor. These are usually
lumped into four tiers, and priced accordingly:

 Well: These are the cheapest ―house‖ liquors that are

always mixed with something else. They sit in the well behind
the bar (thus the name), and consist of local brands.

 Call: These are familiar liquors that patrons will ―call‖ by name.
Think ―Bacardi and Coke.‖

 Premium: Most bottles reflect the highest quality for a certain

brand. Examples of premium liquor include: Bombay Sapphire
Gin, Absolut, and Crown Royal.

 Super-Premium: These are the highest quality bottles in the

house, and are usually aged and distilled with purity. Examples of
super-premium brands include: Grey Goose, Johnny Walker, and
single malt scotches.

2. MARKET POSITIONING
It‘s always a good idea to look at the neighbors when setting a pricing structure.
Market positioning usually boils down to a ―meet or beat‖ methodology. Some
bar owners choose to ―meet‖ their competition by featuring the same products and
pricing them similarly. Other operators choose to ―beat‖ their competition
by pricing comparable products for less, or offering higher quality products for the
same price. No matter which method is opted, it is important to at least consider what
the competition is doing, and how it is working for them.

3. CUSTOMER DEMOGRAPHICS
Customer characteristics like age, gender, or occupation are critical to evaluate when
pricing the menu. An affluent clientele is likely to accept paying more for drinks and
to visit establishments that charge above-market prices, whereas a blue-collar market
may appreciate a more affordable menu with bundled items. Consider that pricing can
affect customer volume and balance things out, as higher-priced establishments may
be more exclusive and lower-priced bars might draw more customers.

4. CREATE STANDARD RECIPES

Establishing standard recipes for each drink is important to ensure consistency and
quality. If each bartender makes cocktails a different way, customers will not only
receive different types of margaritas, but the effort to price the beverage will
essentially become useless. When standardizing recipes it's also important to stress the
necessity of avoiding over-pouring. Over-pouring can be prevented by
adding measured pourers behind the bar.

STOCK CONTROL
The primary objectives of stock control are:
1. To eliminate over-stocking, resulting in too-great a tie up of capital losses due
to obsolescence, depreciation and increased storage costs.
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 2. To eliminate under-stocking, with its consequent, adverse effect on service and
in this connection to afford an adequate follow-up on delivery promises.

3. To ensure that each item delivered from stock is properly accounted for and
that pilferage and wastage, if they exist, are discovered at an early stage.

4. To ascertain the quantity of any item in stock and its price at any time.

5. To give easy reference to the prices previously paid for items, so that orders
may be placed as advantageously as possible.

INTRODUCTION TO STOCK-TAKING
In order to find out whether any organization is making a profit or a loss, it is always
advised to draw up Trading and Profit and Loss accounts periodically. The basic
motto behind drawing up these accounts is to find out the value of all goods in hand.
This process of evaluation of goodsin hand is called as stock-taking. Although stock
records are kept, it is still necessary to do stock-taking, that is the physical checking of
all stocks on hand. Stock-taking involves the listing of every single item of stock with
the quantities held, after which the items have be to individually priced and valued.
There are three main kinds of stock-taking:
 Annual Stock-taking
 Perpetual inventory
 Periodic stock-taking

IMPORTANCE OF STOCK-TAKING
Whichever method of stock-taking is used, there are several reasons for its
importance.
1. It serves as a check on the book figures shown in the books of account.
2. It can assist in the detection of pilferage and shrinkage.
3. It will show up slow moving lines.

STOCK TAKING PROCEDURES

The procedure for stock-taking will vary with the size of the premises but a typical
procedure might be as follows:
1. Two of the staff who can be taken as responsible work together.
2. One calls out the description, quantity and any remarks about the goods. The
other does the recording.
3. Care must be taken in recording the quantities, such as dozens, etc.
4. Special attention must be given to slow selling lines.
5. Spot checks can be made to ensure that accuracy has been obtained.
6. The total stock figure arrived at is entered in the stock book and the stock
sheets are filed.
7. If there are any mistakes, a re-checking of some sections may be necessary.

COMMON CAUSES OF MISTAKES

1. Fixtures missed while taking stock
2. Mistaken quantities on sizes e.g. 1,500ml bottles, 750ml bottles etc.
3. Faulty calculators
4. Wrong entries in the stock sheets
5. Mistakes in counting
ROTATION OF STOCK
1. Commodities sold in licensed premises are perishable and have a shelf-
life/best before date. If allowed to remain in stock for any length of time
beyond the recommended shelf-life or best before date then they may
deteriorate. This is particularly true in the case of beer both bottled and
draught.
2. When selling all commodities the principle of F.I.F.O. (first in first out) is
advocated. This entire means is that all commodities be sold in the order in
which they are received from the supplier. Though this is a simple concept to
understand and practise unless certain precautions are taken it can easily be
overlooked in a licensed premises.
3. When goods are received into the cellar, whoever is checking in the goods
should not allow new stock to be stacked up in front of or on top of existing
stock.
4. If this is done the new stock will be sent to the bar and sold before the old
stock.
5. If this practice is allowed to continue the old stock will remain in the cellar
indefinitely. Eventually it may reach the bar after it has been in the cellar so
long that it is out of condition and out of date. Each customer served with a
bottle of beer whose condition has deteriorated is a potential ex-customer.
6. When receiving goods in a cellar all existing stock should be placed in front of
or on top of incoming new stock.
7. When stock is requisitioned from the cellar by the bartender, the same
principle applies.
8. On the shelves in the bar new stock should be placed at the back of existing
stock ensuring sales of the latter first.

Figure 5.2: Sample Stock Taking Form

STOCK CONTROL METHODS (MANAGEMENT TOOLS)

1. Set Par Levels - Inventory management should be made easier by setting ―par
levels‖ for each product. Par levels are the minimum amount of product that

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 must be on hand at all times. Whenever the inventory stock dips below the
predetermined levels, a purchase order should be placed for immediate
replenishment of the stock.

2. First-In First-Out (FIFO) - ―First-in, first-out‖ is an important principle

of inventory management. It means that the oldest stock (first-in) gets sold first
(first-out), not the newest stock. This is particularly important for perishable
products so that it doesn‘t end up with unsellable spoilage.

3. Manage Relationships – It is important to have a good relationship with

suppliers. That way they‘ll be more willing to work to solve problems. A good
relationship isn‘t just about being friendly. It‘s also about good
communication.

4. Contingency Planning - A lot of issues can pop up related to inventory

management. These types of problems can cripple unprepared businesses. A
successful entrepreneur should always figure out the risk areas and also
prepare their contingency plans.

5. Regular Auditing - Regular reconciliation is vital. In most cases, it is done

with the help of physical inventory, spot checking and cycle counting.

6. Prioritize With ABC - Some products need more attention than others.
Separate out products that require a lot of attention from those that don‘t and
categorize them as follows:
 A - high-value products with a low frequency of sales
 B - moderate value products with a moderate frequency of sales
 C - low-value products with a high frequency of sales

7. Accurate Forecasting - A huge part of good inventory management comes

down to accurately predicting demand.

8. Consider Drop shipping – It is the scenario in which instead of having to carry

inventory and ship products internally or through third-party logistics, the
manufacturer or wholesaler takes care of it.

RECEIVING, CHECKING, STORING AND ISSUING CONTROLS

The control procedure is discussed separately under following headings:

 Receiving & Checking Controls
 Storing Controls
 Issuing Controls

Receiving & Checking Controls

ESTABLISHING STANDARDS: The primary goal of receiving control is to ensure
that deliveries received conform exactly to orders placed. In practice, this means that
beverage deliveries must be compared with beverage orders in regard to quantity,
quality, and price. The standards established for receiving are quite simple.
 1. The quantity of an item delivered must equal the quantity ordered. Verifying
this normally requires examining bottles, to be sure they have been filled and
sealed, and then simply counting bottles or cases. It can also involve weighing
kegs of beer to confirm the standard of fill or examining containers to confirm
that those received conform to the order.

2. The quality of an item delivered must the same as the quality ordered. For all
spirits, wines, and beers, one would check to be certain that the brand
delivered was the same as the brand ordered. For wines, verification may also
require checking vintages or the bottling dates of wines that are best when
young. For beers, it may require checking bottling or canning dates to ascertain
freshness.

3. The price on the invoice for each item delivered should be the same as the
price quoted or listed when the order was placed.

Because the basic standards for the job are rather clear and simple, any honest
individual of suitable intelligence and ability can be trained to receive beverages
correctly.

ESTABLISHING PROCEDURES: Standard procedures must always be established

to ensure that standards will be met. The steps identified in the following list are
generally considered those that make up a basic standard procedure for receiving
beverages.

1. Maintain an up-to-date file of all beverage orders placed. Depending on the

operation,
these orders
may be
formal,
informal, or a
combination
of the two.
Major hotels,
for example,
commonly use
formal
purchase
order systems.
In contrast,
the only
record of an
order placed Figure 5.3: Sample Purchase Order Form
by a small

neighborhood
restaurant may be some notes taken during a telephone conversation between
the owner and a salesperson. Regardless of the size of the establishment, there
can be no effective receiving procedure without written records of the orders
placed, and the individual responsible for receiving must have these records
available.

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2. Remove the record of the order from the file when a delivery arrives and
compare it with the invoice presented by the delivery driver to verify that
quantities, qualities, and prices on the invoice conform to the order.

3. Complete the following before the delivery driver leaves the premises.
 Check brands, dates, or both, as appropriate, to verify that the quality
of beverages delivered conforms to the invoice.
 Count or weigh goods delivered to verify that the quantity received
also conforms to the invoice.

4. Compare the invoice with the order to verify that goods received conform to
the order placed.

5. Call to the attention of both management and the delivery driver:

 Any broken or leaking containers
 Any bottles with broken seals or missing labels

6. Note all discrepancies between delivered goods and the invoice on the invoice
itself. Call any discrepancy between an order and the delivery to
management‘s attention immediately. Any such discrepancy may require a
decision from management as to whether to accept delivery of the questionable
items.

Figure 5.4: Sample Beverage Invoice

7. Sign the original invoice to acknowledge receipt of the goods, and return the
signed copy to the driver. Retain the duplicate copy for internal record
keeping.

8. Record the invoice on the beverage receiving report.

 9. Notify the person responsible for storing beverages that a delivery has been
received.
In many establishments, a form known as a beverage receiving report is filled
out daily by the individual responsible for receiving beverages.

Figure 5.5: Sample Beverage Receiving Report

Storing Controls
ESTABLISHING STANDARDS: Storing control is established in beverage
operations to achieve three important objectives:

1. To prevent pilferage, it is clearly necessary to make all beverage storage areas

secure. To establish the proper degree of security, access to storage areas must
be restricted to authorized individuals, and steps must be taken to guard
against unauthorized use of beverages by those who are permitted access to the
storage areas. Alcoholic beverages are among the items in hotels and
restaurants that are most prone to theft by those who are inclined to steal.
Unless appropriate steps are taken, beverage products will disappear. There are
many reasons for this, including the dollar value of the products, addiction to
alcohol, and irresponsible, impulsive behavior, among others.

2. To ensure accessibility of products when needed, the storage facility must be

organized so that each individual brand and product can be found quickly. In
practice, this means assigning a specific storage location (shelf or bin number)
to each item in the beverage inventory.

3. To maintain product quality, each item in the beverage inventory must be

stored appropriately, under conditions that will maximize its shelf life. This
requires taking into account such important elements as temperature, humidity,
and the manner in which items are stored. Although the quality of spirits will
not be adversely affected in storage under most conditions, wines and beers are
subject to rapid deterioration if improperly stored.

ESTABLISHING PROCEDURES: Once beverages are received and checked they

must be secured appropriately. Ideally, the received beverages are separated and
stored into their respective areas. The merchandise is unpacked in the cellar and stored
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 correctly (table wines with an alcohol content of less than 16% by volume are stored
on their sides, bottles of fortified wine, spirits and vintage ports are stored upright) on
shelves or racks in the same order as on the standard bottle code/bin list. The objective
for preparing a standard bottle code/bin list is to eliminate the confusion of bottle
sizes, spelling of names and different brands, and to establish an appropriate starting
point for the control of beverages. Each product is coded into the sales system
identifying unit of measure/s available and the price/s charged. This can be linked to a
stock control system that informs management of current stock level at any given
time. This can then be physically checked as required.

Issuing Controls
Issuing control is established in hotel and restaurant beverage operations to achieve
two important objectives:

1. To ensure the timely release of beverages from inventory in the needed

quantities.

2. To prevent the misuse of alcoholic beverages between release from inventory

and delivery to the bar

It is important for managers to control the quantities of alcoholic beverages issued and
to take all necessary steps to ensure that quantities issued reach their intended
destinations. To achieve these objectives, managers must establish two essential
standards for issuing beverages:

1. Issue quantities must be carefully set.

2. Beverages must be issued only to authorized persons.

―Authorized persons‖ means those who have been assigned responsibility for
the security of the issued beverages and will be held accountable for their disposition.
Issuing of beverages generally takes place at set times during the day and may require
a requisition note signed by an authorized person. When stock is transferred from
storage to sales point it may be entered onto the sales database depending on the
system in use. The importance of recording the transfer of liquor stock only becomes
necessary when either the person responsible for the stock changes or additional
people have access to stock (i.e. bar staff). In these cases a duplicate copy of the
transfer may be used, one for each party concerned. The pricing of issues for
beverages is different from that for food in that two prices are usually recorded, the
cost price and the selling price. The cost price is recorded to credit the cellar account
and for trading account and balance sheet purposes. The selling price is recorded for
control purposes to measure the sales potential of a selling outlet using the basic
formula:

opening stock + purchases - closing = total beverage consumed = beverage revenue

It should be noted that the above formula might be calculated for the value of stock
and purchases either:

1. At cost price in order to compare the usage with the actual sales and to
ascertain the profit margin and beverage gross profit.
 2. At sales price in order to compare potential sales with the actual recorded
sales.

CHECK YOUR PROGRESS-II

1. What is the authenticity of any beverage control system?

2. What are the different types of costs?

SYSTEM OF BAR BOOKS

BEVERAGE REQUISITION: Different types of bars operating under one roof or

control system are supposed to collect the required alcoholic beverages from the cellar
against the beverage requisition signed by the authorized person. The cellar man
collects the top copy of the requisition and issues the stock requested against the
signature of the person receiving it and the empty bottles.

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 ABC HOTELS LIMITED

Bar Requisition No. 00108

Outlet Name: Hell Freezes Over (HFO)
BEVERAGE REQUISITION
Date: 01/01/2019

Cost Price Selling Price

Bin No.

Quantity
Item Unit Unit Unit
Total Total
Price Price
70
5 Absolut Citron 6 Bottle (750 ml) 2167 13002 4375 26250
61 Chivas Regal
0 (18yrs) 5 Bottle (750 ml) 1759 8795 3500 17500
62 Glenfiddich (21 yr
0 Single Malt) 4 Bottle (700 ml) 8431 33724 16800 67200
63 Johnie Walker
0 Blue Label 3 Bottle (750 ml) 4961 14883 9900 29700
50 2
1 Heineken Lager 4 Bottle (650 ml) 258 6192 500 12000
75
8 Hendriks Gin 6 Bottle (700 ml) 972 5832 1900 11400
TOTAL 164050

Received By
Requisitined By

Figure 5.6: Sample Beverage Requisition Slip

CELLAR INWARDS BOOK: This provides accurate reference to all beverages

coming into the cellar, and posting data for the cellar man‘s bin cards. Whenever
necessary it is a useful check against the perpetual beverage inventory ledger held in
the food and beverage control or accounts office.

ABC HOTELS LIMITED

CELLAR INWARDS BOOK

Date:

Date Beverage Delivery / Invoice Number Bin No. Bottle Halves Other Sizes

Figure 5.7: Sample Cellar Inwards Book

CELLAR CONTROL BOOK: This provides a record of all daily deliveries to the
cellar and the daily issues of each beverage from the cellar to the various bars and
should cross-check with the entries on the bin cards and the various EPOS sales and
inventory control system.

Figure 5.8: Sample Cellar Control Book

BIN CARDS: These are provided for each individual type of beverage held in stock
and record all deliveries and issues made, the cards being fixed on the shelves or racks
against each beverage, the bin card numbers referring to the same bin numbers as the
wine list and originating from the standard bottle code list.

HOTEL ABC LIMITED

BIN CARD
BIN Number: Type: Size:

Issued
Date Received Balance Signature
Outlet 1 Outlet 2 Outlet 3

Figure.5.9: Sample Bin Card

ULLAGES AND BREAKAGES

It is necessary for any ullages and breakages to be recorded, together with an
explanation, and countersigned by a member of the food and beverage management
department. The frequency of the recording of any ullages and breakages would
determine the necessity for management to take corrective action. The term ‗ ullage ‘

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is used to cover all substandard beverages such as bottles of weeping wines, bottles of
wine with faulty corks, unfit barrels of beer, etc. which, whenever possible, would be
returned to the supplier for replacement. Breakages of bottled beverages usually occur
by mishandling by cellar and bar staff.

ABC HOTELS LIMITED

ULLAGES AND BREAKAGES
Date: _

Breakages Ullages
Drink Bin No. Quantity Value Quantity Value Reason Sign

Figure 5.10: Sample Ullages and Breakages Report

RETURNS BOOK
Sometimes, the goods received are returned to the suppliers when the quality is bad or
the bottles are damaged. The bottles returned to the suppliers are recorded in the
returns book which is also known as Purchase Returns Book.

HOTEL ABC LIMITED

RETURNS RECORD
Date Item Bin Number Quantity Unit Price Value Signature

Figure 5.11: Sample Returns Record

EMPTIES
Many of the containers of beverages such as crates, kegs, beer bottles, soda siphons,
etc. are charged for by the supplier against a delivery. It is therefore necessary that
control be maintained on these charged items to ensure that they are returned to the
supplier and the correct credit obtained.

HOSPITALITY BOOK
This is necessary to record the issue of drinks to the kitchen and other grades of staff
as laid down by the company policy.

CELLAR MANAGEMENT

Cellar is a centralized storage area for all kinds of alcoholic beverages in the hotel. It
protects the valuable stock from theft, maintains the quality of stock by storing them
at appropriate temperature, and monitors the movement of the stock. It is managed by
a cellar man who is responsible for all the stock under his control. The cellar is
basically divided into following five areas:
 1. The main storage area for spirits and red wine held at a dry and draught-free
temperature of 55°F–60°F (13°C–16°C). This area is also used for the general
collection and preparation of orders for the various bars and the storage of keg
beers when there is a reasonable turnover.

2. A refrigerated area of 50°F (10°C) for the storage of white and sparkling
wines.

3. A further refrigerated area of 43°–47°F (6°C–8°C). This is really necessary

only when the turnover of kegs is slow as otherwise they may be stored at
55°F–60°F (13°C–16°C).

4. An area held at a temperature of 55°F (13°C) for the storage of bottle beers
and soft drinks.

5. A totally separate area, from those above, for the storage of empty bottles,
kegs and crates. This area needs to be as tightly controlled as the beverage
storage area, not only because of the returnable value of the crates and bottles,
etc. but to prevent free access by bar staff when an ‗empty for full ‘ bottle
method of issuing is in operation.

Designing a Cellar

1. LOCATION: A wine cellar should be placed in the coolest and most humid
place of the hotel. The ambient temperature of the place should be around 55-58
degree (F) with 55-75% humidity as this will help in placing a smaller cooling
unit, thus reducing the costs. If the surrounding environment has an average
yearly temperature of 85 degrees (F) compared to an average temperature of 65
degrees (F), then a larger cooling unit will be required in order to maintain
proper conditions. A dry environment will also require a more frequent
introduction of humidity.

2. INSTALLING INSULATIONS: The designated area should be well insulated

with the help of chemicals, sprays or any other materials as this is an essential
requirement for a healthy cellar.

3. REFRIGERATION: The proposed system of refrigeration should be chosen in

the beginning itself as this will eliminate the possibility of leaving behind any
cracks during the finishing stages. It can be a ducted Air Handler or ductless
Split or a self contained Cooling Unit.

4. VAPOUR BARRIER: A good quality vapour barrier should be installed in a

cellar as this helps in maintaining the desired humidity and temperature inside
the cellar and also assists in better insulation.

5. ELECTRIFICATION: The cellar should be properly electrified as many

machines or equipment used in cellar work on electricity. Also, the
electrification boards and lighting systems should be placed at places in between
the racks or in the corners. So before doing the electrification, there should be a
proper plan for rack positioning.
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 6. WALL COVERINGS: Any material which is water resistant and resistant to
high humidity can be installed for wall coverings. Any other material which
does meet out the criteria, will fail to work in the given environment. The wall
should then be painted with primer first followed by a good quality water based
exterior paint.

7. FLOORINGS: When installing flooring in a wine cellar it should be ensured

that the flooring should withstand the high humidity environment. Therefore,
carpeting is avoided for many reasons, including, the possibility of getting rot.
Also, usage of vinyl flooring should be avoided as the mastic under it will
remain moist and the flooring will have the tendency to move and buckle. It is
always suggested to have a bare concrete floor, or more decorative option, like
porcelain tiles, cork, or hardwood flooring.

8. CEILING: In addition to utilizing tongue and groove paneling for ceiling, a

raised panel ceiling and/or soffit can also be installed. This does not provide any
substantial difference to insulation value, but it does make a dramatic difference
in the aesthetic look of cellar. Raised panel ceilings can be made to any room
configuration whether it is a square, rectangle, octagon, or circle.

9. INSTALLING A DOOR: An exterior grade door sealed on three sides with

weather-stripping and the bottom with a threshold and door sweep can be
installed in the cellar. If a glass door is utilized, then it will need to be
thermopaned to allow for insulation properties and to ensure it does not
condense on the glass due to the temperature differential. Solid wooden doors
can also be utilized in the cellars.

10. LIGHTING: There are very few limitations when it comes to lighting options
for a wine cellar. If can lighting is to be utilized in a wine cellar, then thermally
fused can lights should be used, also referred to as IC rated cans. There are also
some concerns about the harmful effects of UV lights on long-term storage.
There is no scientific evidence currently available that confirms that either way,
but some in the industry would recommend to be clear of UV lighting.

Storing Wines
The following points should be kept in mind while storing wines in the cellar:
1. Keep it in the dark.
2. Store corked wine bottles on their side.
3. Keep the temperature constant.
4. Don‘t move the wine.
5. Avoid vibrations.
6. Control humidity.
7. Isolate the wine from strong odours.
8. Store for appropriate amount of time.
9. Proper ventilation should be done.
10. Avoid strong lights.
 CONTROL OF POSSIBLE LOSSES IN BAR
The following is a list which may lead to Stock Losses, and emphasises the
importance of Stock Control and Stock Taking.
1. Wastage or "shrinkage" include unavoidable elements like spillages and
breakages, but are dwarf in front of the major problem which can be
categorised much more concisely as plain theft. A number of factors make
drink an attractive target for the pilferer.
2. Waste - This refers to beer overflow. This should be kept to a minimum. The
use of Fob Detectors and regular cleaning of beer lines will help to eliminate
this problem. The storage of beer is also an important factor here.
3. Goods taken out of stock by the proprietor and not recorded. There should
always be a record kept of where stocks have gone, if cash has not been taken
for them.
4. Understatement of cash register receipts.
5. Free drinks given by the owner or staff and not recorded.
6. If opening stock is overstated.
7. If closing stock is understated.
8. Bar food sales should be kept separate from drink sales.
9. Error in the pricing of purchases. Any changes in prices should be noted.
10. Breakages should be recorded.
11. Not using the requisition book properly when transferring goods from the
cellar or storeroom to the bar or lounge(s). No goods should be allowed leave
the cellar without a properly filled out requisition form.
12. Much attention should be paid to returns as purchases and a copy of the returns
should be entered as a credit in the Cellar Goods Inwards. It should always be
remembered that empty coopers and bottles are money.
13. Credit Notes and Allowances should be checked by the person responsible for
the book keeping.
14. Injudicious use of the spirit measure.
15. Over buying.
16. Too much stock on hand can lead to pilferage as well as storage.
17. Inaccurate mixed drinks pricing.
18. Failure to have stock-taking carried out by a responsible person.
19. Cigarette sales should be kept separate from drink sales.
20. Look for proper references when employing staff.
21. Importance of staff training and particularly new employees.
22. Incoming goods should be checked by a responsible person who realises the
implications of mistakes.
23. Space should be reserved for incoming goods.
24. Goods should be checked against delivery docket.
25. A copy should be retained and checked against the invoice and statement.
26. Goods should be placed in stock so that they will be issued to the selling points
in the order in which they are received.
27. Any discrepancies from the original order should be noted.
28. No unauthorised persons should be allowed into the cellar.

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 29. A keg weighing scales should be used during stock-taking. Kegs being
returned to the brewery should be weighed and checked by one member of the
staff. The contents and number of the keg should be noted and this should be
checked when the credit note is received.
30. Check invoices for proper discounts.
31. If only one person is responsible for stocks, there should be spot checks
occasionally. Any discrepancies should be investigated. The above items give
an idea where stock losses occur and how they may occur if there is not a
proper system of checking and recording.
32. Flow meters are in use in some pubs to reconcile the keg with the cash
register. They can monitor the number of pints sold, thus measuring
wastage/shrinkage.
33. These records can help to:
a. Check accuracy of contents of kegs received.
b. provide the publican with more information
c. It is evidence during a revenue audit.

CONTROLS FOR BEVERAGE PRODUCTION

Control over beverage production is established to achieve two primary objectives:
a. To ensure that all drinks are prepared according to management‘s
specifications
b. To guard against excessive costs that can develop in the production process

Specifications for drink production must take into account both the tastes of expected
customers and management‘s desire to prepare drinks of appropriate quality and size.
After all, customers who order drinks commonly have preconceived ideas of how the
drinks will taste. A customer ordering a daiquiri, for example, may remember the
enjoyable taste sensations provided in the past by the subtle blending of lime juice,
sugar, and rum by skillful bartenders. A customer who is served a cocktail that does
not meet expectations may be dissatisfied and complain or simply not return.
Therefore, any establishment selling drinks to the public must recognize and accept
certain standards of customer expectation and drink preparation and should establish
procedures to ensure that these standards will be met.

Standards must be established for the quantities of ingredients used in drink

preparation, as well as for the proportions of ingredients in a drink. In addition, drink
sizes must be standardized.

When standards are set for ingredients, proportions, and drink sizes, customers can
have some reasonable assurance that a drink will meet expectations each time it is
ordered. Once these standards have been established and procedures have been
developed for training employees to follow them, they can be adhered to even in the
face of a high rate of employee turnover.

By establishing and maintaining these standards, managers also establish a means for
controlling costs. When drinks are prepared by formula and served in standard portion
sizes, one portion of any drink prepared (a daiquiri, for example) should cost the same
as every other portion of that same drink. In addition, because the sales prices for
drinks are fixed, the cost-to-sales ratio for one portion of any drink should be the same
as the cost-to-sales ratio for every other portion of that drink. Simply stated, once

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standards and standard procedures for beverage production have been established, it
becomes possible to develop a standard cost percent for operation with which the
actual cost percent can be compared.

The quantities used by the bartender must be controlled. To do so, one must determine
in advance the specific quantities to be used for the production of drinks and then
provide the bartender with a means of measuring those quantities. Devices like shot
glass, jigger, pourer, automated dispenser, other glassware and free pour are used in
controlling quantities. To establish quality guarantee, options like Standard recipes are
utilized whereas standardization is also done in the form for fixing costs for straight
drinks and mixed drinks which finally helps in determining standard sales prices.

CHECK YOUR PROGRESS-III

1. Name the different areas of a cellar?

2. What is the ideal storage temperature and humidity level in a cellar?

SUMMARY
After studying this unit it is clearly understood that effective stock and beverage
control can make a significant difference to the efficiency and the profitability of
business. Stock and beverage control can be useful in limiting losses to the bar
through theft, fraud or poor working methods which can result in high levels of waste
especially in perishable goods or breakages. It can also identify fast and slow moving
stock. It is crucial that bar adopts a comprehensive system for the receiving, checking,
storing and issuing of stocks, this system should be supported by an internal system of
bar books to control all the products, services and functions of bar.

GLOSSARY
Beverage Cost: It refers to the cost of beverages sold.

Bin Card: It is a storeroom card for each drink with bin number showing stock in
hand, maximum stock level, minimum stock level and reorder level of the stock.

Cellar: It is a storage space for alcoholic drinks.

Standard Cost: This is the cost of a product worked out for a standard portion.

Ullage: It is the space between the cork and the top of the wine. It is also referred as
weeping wine.

REFERENCE / BIBLIOGRAPHY
 Murphy, J; Responsible sale and service of alcohol for the tourism, hospitality
and retail industries, Goodfellow Publishing Ltd, Oxford, England; 2015.
 Murphy, J.; Principles and Practices of Bar and Beverage Management,
Goodfellow Publishing Ltd, Oxford, England; 2013.
 Murphy, J.; Principles and Practices of Bar and Beverage Management – The
Drinks Handbook, Goodfellow Publishing Ltd, Oxford, England; 2013.
 Ojugo C.; Practical Food & Beverage Cost Control; 2nd Edition;
Cengage,United Kingdom,2010.

SUGGESTED READINGS
 Singaravelavan, R.; Food and Beverage Service, First Edition, Oxford
University Press, New Delhi, 2012.
 https://www.bevspot.com/2016/04/27/11-tips-control-beverage-cost/
 https://www.thecaterer.com/articles/300749/food-and-beverage-control-
systems
 https://www.irishpubsglobal.com/wp-
content/uploads/2012/06/TrainingManualStock Management.doc
 Davis, B., Lockwood, A. and Stone, S.; Food and Beverage Management;
Third Edition, Elsevier, New Delhi, 2008

TERMINAL QUESTIONS
1. How can stock control improve profitability?
2. What are the limitations of beverage control?
3. Write the ground rules for F&B Control.
4. What points are to be considered while doing the pricing?
5. Write the procedure involved in receiving controls.
6. Write the procedures to be followed during issuing of beverage.
7. Write the points to be considered while designing a cellar.
8. Enlist the various measures used in control of possible losses in the bar.

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