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6th Sem F & B Operations Notes

Area of the Bar

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Last updated: 20 July 2023

AREA OF A BAR

• Generally 15 – 20 % Area Is Allocated For The Bar And The Bar Is Always Located In a Convenient Position Of The Hotel.
• 15-18 Sq .ft Is Required Per Person .
• Always Situated Near The Foyer Of The Hotel.

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Syllabus BHM352 (T)

01 Food & Beverage Staff Organisation

  1. Categories of staff
  2. Hierarchy
  3. Job description and specification
  4. Duty roaster

02 Managing Food & Beverage Outlet

  1. Supervisory skills
  2. Developing efficiency
  3. Standard Operating Procedure

03 Bar Operations

  1. Types of Bar: Cocktail & Dispense
  2. Area of Bar
  3. Front Bar
  4. Back Bar
  5. Under Bar (Speed Rack, Garnish Container, Ice well, etc.)
  6. Bar Stock
  7. Bar Control
  8. Bar Staffing
  9. Opening and closing duties

04 Cocktails & Mixed Drinks

  1. Definition and History
  2. Classification
  3. Recipe, Preparation and Service of Popular Cocktails
    1. Martini – Dry & Sweet
    2. Manhattan – Dry & Sweet
    3. Dubonnet
    4. Rob-Roy
    5. Bronx
    6. White Lady
    7. Pink Lady
    8. SideCar
    9. Bacardi
    10. Alexandra
    11. John Collins
    12. Tom Collins
    13. Gin FIZZ
    14. Pimm’s Cup – no. 1,2,3,4,5
    15. Flips
    16. Noggs
    17. Champagne Cocktail
    18. Between the Sheets
    19. Daiquiri
    20. Bloody Mary
    21. Screw Driver
    22. Tequila Sunrise
    23. Gin-Sling
    24. Planters Punch
    25. Singapore Sling
    26. Pinacolada
    27. Rusty Nail
    28. B&B
    29. Black Russian
    30. Margarita
    31. Gimlet – Dry & Sweet
    32. Cuba Libre
    33. Whisky Sour
    34. Blue Lagoon
    35. Harvey Wall Banger
    36. Bombay Cocktail