Bar Operation

Jurusan Perhotelan
Semester IV

Dosen Pengasuh Mt Kuliah

KASMITA, S.Pd, M.Si

MANAJEMEN PERHOTELAN
2010
Tujuan Mata Kuliah :
Mahasiswa dapat membedakan operasional Bar berdasarkan
1.

jenis dan pelayanannya

Mahasiswa dapat membuat struktur organisasi Bar
2.

Mahasiswa dapat menerangkan Bar Equipment, Utensils,

3.

Product, Glassess dan fungsinya

Mahasiswa dapat menjelaskan prosedur pelayanan di Bar
4.

Mahasiswa dapat membuat minuman berdasarkan Mixology

5.

Mahasiswa dapat menghitung dan menetapkan Beverages Cost

6.

dan Harga Penjualan Minuman

Mahasiswa dapat membuat laporan penjualan minuman di Bar
7.
introduction
A bar (also called a pub or tavern) is a business that serves drinks,
especially alcoholic beverages such as beer, liquor, and mixed drinks,
for consumption on the premises.
Bars provide stools or chairs for the patrons along tables or raised
counters.
Some bars have entertainment on a stage, such as a live band,
comedians, go-go dancers, a floor show or strippers.
Bars that are part of hotels are sometimes called long bars or
hotel lounges.
The term "bar" is derived from the specialized counter
on which drinks are served and is a synecdoche applied to
the whole of the drinking establishment.
The "back bar" or "gantry" is a set of shelves of glasses
and bottles behind that counter.
In some bars, the gantry is elaborately decorated with
woodwork, etched glass, mirrors, and lights.
When food is served elsewhere in the establishment, it
may also be ordered and eaten at the bar.
Types of Bars
There are many types of bars,
which can be categorized
according to the types of
entertainment provided at the
bar, by their clientèle, service,
location and list of drinks
Bars categorized by the type of
entertainment or activities offered at
the bar include:
1.Topless bars, where topless female
employees serve drinks or dance;
2. sports bars, where sports fans watch
games on large-screen televisions;
3. salsa bars, where patrons dance to
Latin salsa music;
4. dance bars, which have a modest-
sized dance floor where patrons dance
to recorded music.
5. However, if a dance bar has a large
dance floor and hires well-known
professional DJs, it is usually
considered to be nightclub or
discothèque.
Bars categorized by the clientele
who come to the bar include:
1. biker bars, which are bars
frequented by motorcycle
enthusiasts, and in some regions,
motorcycle gang members;
2.gay bars, where gay men or
women dance and socialize;
3.cop bars, where off-duty law
enforcement agents gather;
4. singles bars where (mostly)
unmarried people of both genders
can socialize and meet.
Bar categorized by the service include Service Bar and
Public Bar
Bar categorized by location of the bar such as Sanken
Garden Bar, Poolside Bar, Bar in the Restaurant, Moveable
Bar
Bar categorized by list of drinks, such as Wines Bar, Snack
Bar, Milk Bar etc
 Public house

A public house, the formal name for a pub in Britain, is a

drinking establishment licensed to serve alcoholic drinks for
consumption on or off the premises in countries and regions of
British influence.[1][2] Although the terms often have different
connotations, there is little definitive difference between pubs,
bars, inns, taverns and lounges where alcohol is served
commercially. A pub that offers lodging may be called an inn or
(more recently) hotel in the UK
 A nightclub is a drinking, dancing, and
Nightclub entertainment venue which does its
primary business after dark. People
who frequent nightclubs are known as
clubbers. A nightclub is usually
distinguished from bars, pubs or
taverns, by the inclusion of a dance
floor and a DJ booth, where a DJ plays
recorded dance and pop music. Some
nightclubs have other forms of
entertainment, such as comedians,
"go-go" dancers, a floor show or
strippers . The music in nightclubs is
either live bands or, more commonly
a mix of songs played by a DJ through
a powerful PA system.
Struktur Organisasi Bar
Tergantung pada
Besar kecilnya hotel
1.

Jenis tamu
2.

Lokasi
3.

Kebijakan hotel
4.
Bar Equipment/ Bar
Facilities

Sangat berpengaruh pada Lay

Out atau penataan ruangan,
memberi pengaruh pada
dekorasi bar, nyaman untuk
tamu dan memberi ruang bagi
Bartender untuk bekerja.
Bar (counter)
A bar is the counter at which
drinks are mixed by a
bartender, mainly in hotels,
taverns, and pubs.
This term is applied as a
synecdoche to drinking
establishments called bars.
Bars may also be found in
restaurants, private homes,
offices, and cruise ships.
Back Bar,
biasanya digunakan untuk mendisplay minuman yang
biasa disebut “ CALLING BRAND “, selain itu digunakan
juga untuk mempromosikan produk lain dari hotel.
Working Bench,
bagian dari Bar Counter yang digunakan untuk
menata bahan dasar minuman campuran ( POURING
BRAND ), Bar Utensils dan sekaligus tempat bekerja
bartender dalam menyiapkan minuman
Bar Stools,
kursi putar yang disiapkan untuk tamu yang duduk di
depan Bar Counter
Shelvest,
laci atau rak yang terdapat dibagian bawah Bar
Counter atau Back bar, digunakan untuk penyimpanan
peralatan cadangan di Bar seperti Linen, glassware, stock
minuman dan lainnya.
Bar Sink and Wastafel,
tempat mencuci dan mengeringkan peralatan Bar,
Bar Furniture,
terdiri dari meja dan kursi yang digunakan untuk tamu
yang datang ke Bar.
Air Condition dan ventilasi,
untuk memberikan
kenyamanan bagi tamu dan
sekaligus untuk sirkulasi udara
Rest Room atau toilet.
Ice Machine,
mesin pembuat es ( ice
cube )
Refrigerator
untuk menyimpan bahan
minuman yang harus
didinginkan
Bar Stock atau Bar Product
You cannot make drinks out of the equipment, so
you'll probably want to buy a selection of liquors and
mixers too. It is impossible to make a list that "fits all"
without including every possible liquor in the World,
but here are a few guidelines on what to buy.
You should always choose your bar stock to suit
your guests. Young people often prefer the more
exotic drinks, so you will need various fruit juices and
flavored liqueurs instead of the darker liquors (like
whiskey) older people often prefer.
It is likely you will experience requests for drinks
you cannot make, but that happen to almost every
bar now and then. You can add new liquors to your
bar stock later, and should learn how to mix what you
have in the meantime.
A well stocked bar should have the following, but you should
consider the number and type of guests you expect before buying.
Gin (dry)
Vodka
Rye (or Canadian whiskey)
Bourbon
Scotch whiskey
Rum (light)
Vermouth (dry and sweet)
Tequila
White and red wine (dry)
Beer (lager)
Cognac (or other brandy)

Different liqueurs:

Advocaat (somewhat like brandy eggnog)

Amaretto (almond)

Anisette (anise)

Aquavit (caraway)

Benedictine (herbs)

Chambord (black-raspberry)

Chartreuse (herbs)

Contreau/Triple sec (oranges)

Crème de Cacao (cacao)

Crème de Cassis (blackcurrant)

Crème de Menthe (mint)

Crème de Violette/Crème Yvette (violets)

Curaçao (oranges)

Galliano (herbs and spices)

Godiva (chocolate)

Goldwasser (herbs and spices, flecked with gold leaf bits)

Grand Marnier (oranges)

Irish Cream (whiskey and cream)

Kahlúa (coffee)

Kümmel (caraway)

Mandarine Napoléon (tangerine)

Midori (melon)

Ouzo (anise)

Peter Heering (cherry)

Prunelle (plum)

Sabra (orange and chocolate)

Sambuca (wild elderberries)

Sloe Gin (sloe berries)

Southern Comfort (peach)

Strega (orange and spices)

Tia Maria (coffee)

In addition to the liquors, you will need different mixers, flavorings and garnishes.

Club soda

Tonic water

Ginger ale

7-Up or Sprite

Cola

Juices:

Tomato juice

Orange juice

Pineapple juice

Cranberry juice

Grapefruit juice

Bitters

Grenadine

Maraschino liqueur

Worcestershire sauce

Tabasco sauce

Milk

Coffee

Heavy cream

Cherries (maraschino)

Green olives (small)

Cocktail onions

Lemons, limes and oranges

Sugar, salt and pepper.
Setting
Basic set up a bar ( Bar Utensils )
of tools

When setting up a bar, you will need quite a lot of equipment. The following is a list of basic bar equipment you should
have in your bar to allow you to make most drinks. You may also want to take a look at the list of additional equipment
that will make life behind the bar a bit easier too.
Bottle opener
Corkscrew
Can opener
Measuring cups and spoon set
Bar spoon with long handle and muddler on the end
Juice squeezer
Electric blender
Cutting board and a sharp knife
Ice bucket with an ice tong
Mixing glass
Shaker and strainer
Bottle sealers
Towels
Boxes/jars to store garnishes in
Glassware
You will have to buy new supplies of the following equipment regularly.
Cocktail napkins and coasters
Swizzle sticks
Straws, both long and short ones
Cocktail picks
Sugar and salt (for coating rim of glasses)
Additional equipment
In addition you may wish to buy some other
equipment to make things a bit easier and to be
able to make additional drinks.
Ice crusher, preferably electric
You can crush ice manually, but an electric crusher
it a whole lot easier than using a hammer.
Wooden muddler
Ice pick or chipper
Vegetable peeler or a twist cutter for fruit peels
Ice scoop
Funnel
Nutmeg grater
Glassware

When operating a bar, whether it be in-house or a business, you need to have
certain types of glasses. The right glass can enhance the drink you are serving,
making you look even better. You really do not want to serve wine in a coffee cup, a
cocktail in a beer mug, and you definitely don't want to serve an Alabama Slammer
in a sherry glass. Get the point?
Glass accidents
When you are around any bar, home or business, you need to be concerned for
yourself and your guests. Here are a few tips about accidents and what to do:
Always use an ice scoop and not the glass itself. Tiny slivers of glass always chip off
when dipped into an ice well and your glasses become unclear after a while
If you accidentally break a glass near ice, always throw away all the ice. When glass
shatters, pieces go everywhere. You really don't want pieces of glass in your drink.
Never take a hot glass and add ice into it. This can cause the glass to shatter due to
thermal shock. Be careful about this.
Mechanical shock occurs when you clank two glass together. One of the glasses will
almost always break.
If you carry the glasses by the stem or the base you avoid fingerprints where
people drink from, and you will have more support carrying the glass.
 Normal size: 17 1/2 oz.
A Brandy snifter is often
used for:
Brandy

Beer mug Brandy snifter Cognac

Normal size: 6 oz.

The classical Cocktail glass.
A Cocktail glass is often used
for:
Martini
Any chilled "up" drink
Champagne flute Cocktail glass
 Normal size: 14 oz.
A Collins glass is often used
for:
Soft drinks
Alcoholic Juice drinks
Collins
Sours
Bloody marys Cordial glass
Collins glass

Normal size: 8 oz.

A Highball glass is often used
for:
Bourbon/ginger
White Russian

Highball glass Hurricane glass

 Normal size: 8 1/2 oz.
Also called an Irish
coffee glass. Used for
almost any hot drink

Irish coffee cup Margarita/Coupette glass

Normal size: 8 - 10 oz.

Also known as a Rocks glass
An Old-fashioned glass is often used for:
Drinks served "on the rocks"
Chilled shots containing juices
Old-fashioned glass
 Pousse cafe glass
Parfait glass

Normal size: 1.5 oz.

Other sizes are "short shot"
glasses or "pony shots" which
are 1 ounce
Shot glass
Whiskey sour glass
 bartender
serves beverages
behind a bar in a bar,
pub, tavern, or si
milar establishment. T
his usually includes
alcoholic beverages of
some kind, such as
beer (both draft and
bottled), wine, and/or
cocktails, as well as
soft drinks or oth
er non-alcoholic bever
ages
In addition to their core
beverage-serving
responsibility, bartenders
also:
take payment from
customers (and sometimes
the waiters or waitresses);
maintain the liquor,
garnishes, glassware, and
other supplies or inventory
for the bar (though some
establishments have
barbacks who help with
these dutie
 Qualifications

Bartenders may serve customers directly at the bar or

prepare drinks to be served by other staff members.
In addition to serving beer and wine, they mix
ingredients such as liquor, fruit juices, cream, coffee, soft
drinks, water, sugar and bitters in the right proportions to
prepare cocktails and other drinks.
They may also make cappuccino, espresso and other
special coffees.
Qualifications
Bartenders may train on the job under the direction of an
experienced bartender or take related training program
Bartenders must be at least 18 years of age
They must be able to measure accurately to prepare drinks
quickly and without waste, especially during busy periods, and
need a working knowledge of the characteristics of wine, beer and
spirits as well as knowledge of beverage products and cocktail
recipes and liquor laws
Be thoroughly familiar with hotel organization and Liquor
Commission policies and regulations
Have taken server intervention training such as the "It's Good
Business" course offered by the Hotel and Lodging Association
Food safety certification and food allergy training are definite
assets when looking for employment
Responsibilities
To mix and invent drinks
To serve alcohol responsibly (including refusing further service when appropriate)
To promote their establishments
To be aware of the financial goals of their establishments
Wash glassware and keep the bar area clean and orderly
Arrange displays of bar stock and glassware
Prepare garnishes
Serve snacks or food items to people seated at the bar
Keep an inventory of liquors, wines, beers, soft drinks, cream, fruits and fruit juices
Order supplies
Perhaps operate computerized point of sales systems
Collect payments for drinks and balance cash receipts
Use machines that automatically mix and dispense drinks.   
Fill unusual orders and how to do the work manually if equipment is not functioning
Up-selling to increase average guest check and or beverage to food ratio
May also have supervisory responsibilities including:
Planning, organizing and controlling the operations of a cocktail lounge or bar
Coordinating beverage requirements with other supervisory staff
Planning bar menus
Assisting with advertising and promotions
Taking inventory and tracking spillage and transfers
Personal Qualities
Be quick, efficient and able to prioritise tasks
Good judgment and a responsible attitude when serving alcohol,
combined with the ability to maintain customer satisfaction
Honesty and patience
The math skills required handling money accurately
A good memory for details
The ability to get along well with others
Bartenders must be able to perform their duties cheerfully,
courteously and efficiently. They are expected to listen to
customers sympathetically, without getting personally involved.
They also must co-operate with other food and beverage service
workers to maintain high standards of customer service