Bar Core 1

COMPETENCY BASED LEARNING MATERIALS
Sector: Tourism Qualification: Bartending NC II Unit of Competency: Clean Bar Areas Module Title: Cleaning Bar Areas
HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL Welcome! The unit of competency, Clean Bar Areas", is one of the competencies of Bartending NC II, a course which comprises the knowledge, skills and attitudes required for a learner to possess. The module, Cleaning Bar Areas, contains training materials and activities related to planning and preparing for installation, installing equipment/device/system and conducting test for you to complete. In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome are Information Sheets, Self-Checks, Operation Sheets and Task/Job Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your facilitator. Remember to: Work through all the information and complete the activities in each section. Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module. Your instructor is there to support you and show you the correct way to do things. You will be given plenty of opportunities to ask questions and practice on the job. Make sure you practice your new skills during the regular class. This way, you will improve your speed, memory and your confidence. Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each section to test your own progress. Use the Performance Criteria Checklist or Procedural Checklist located after the sheet to check your own performance. When you feel confident that you have had sufficient practice, ask your instructor to evaluate you. The results of your assessment will be recorded in your Achievement Chart and Progress Chart.
BARTENDING NC II
Date Developed: October 2012
Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02
Cleaning Bar Areas
Developed By: Joenel L. Torremoro
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SUMMARY OF COMPETENCIES COMPETENCY-BASED LEARNING MATERIALS
NO 1
Unit of Competency Clean bar areas
Module Title Cleaning bar areas
CODE ELC724318
Operate bar
Operating bar
ELC724320
Prepare and mix cocktails and non-alcoholic drinks
Preparing and mix cocktails and nonalcoholic drinks
ELC724321
Provide wine service
Provide wine service
ELC724319
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MODULE CONTENT Unit of Competency Module Title Module Descriptor : Clean Bar Areas : Cleaning Bar Areas : This module deals with the knowledge & skills required in cleaning bar and equipment, cleaning and maintaining public areas. : 50 hrs.
Nominal Duration
LEARNING OUTCOMES: Upon completion of this module the students/trainees will be able to: LO1. Clean bar and equipment LO2. Clean and maintain public areas
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ASSESSMENT CRITERIA: Bar surfaces and equipment were cleaned in accordance with industry standard and hygiene regulations Equipment was operated in accordance with manufacturers manual and instructions Conditions of utensils and glassware are checked for dirt and damages Broken, cracked items, and other waste were safely disposed in accordance with environmental considerations Reports were prepared in accordance with establishments policy procedures Closing up procedures of glassware and other equipment is accomplished based on establishment standards Identified public areas were promptly and maintained in accordance with establishment standards Empty and unwanted glasses were removed on a regular basis with minimum disruption to customers Customer service was enhanced thru courteous interaction with customers
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LEARNING OUTCOME NO. 1 : CONTENTS: 1. 2. 3. 4. 5.
Clean bar and equipment
Classification of bar surfaces and equipment Care and use of bar equipment Bar operations Logical and efficient work flow Preparation of reports according to policy procedures
ASSESSMENT CRITERIA: Bar surfaces and equipment were cleaned in accordance with industry standard and hygiene regulations Equipment was operated in accordance with manufacturers manual and instructions Conditions of utensils and glassware are checked for dirt and damages Broken, cracked items, and other waste were safely disposed in accordance with environmental considerations Reports were prepared in accordance with establishments policy procedures Closing up procedures of glassware and other equipment is accomplished based on establishment standards
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CONDITION: The trainees/students must be provided with the following: Mop Cleaning towels Disinfectant Pail Cleaning brushes Soft broom/sweeper Hand gloves Mask Powder detergents Liquid detergents Stain removers Insecticide spray Chemical solution Duster Vacuum cleaner Floor polisher Service counters Service stations Backbar mirrors Display counter/shelves Flooring Beverage storage Post mix service points Refrigeration equipment Ice maker Ice bin Blenders Coffee machines Utensils and tools glass washers Glassware Food containers for garnishes, chips Reference materials: Manuals Brochures Company policy procedures
ASSESSMENT METHOD 1. Written Test 2. Practical Demonstration
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LEARNING EXPERIENCES LEARNING OUTCOME 1: Clean bar and equipment Learning Activities 1. Read information sheet on Classification of Bar Surfaces and Equipment 2. Answer Self-Check Special Instructions After reading, the learner is encouraged to answer the self-check.
Compare answers with Answer Key 1.1-1. You are required to get 80% of the total correct answers. If not, read the information sheets again to get the required percentage of the correct answers. After Reading, the learner is encouraged to answer self check. Compare answers with Answer Key 1.1-2. You are required to get 80% of the total correct answers. If not, read the information sheets again to get the required percentage of the correct answers. After reading, the learner is encouraged to answer the self-check. Compare answers with Answer Key 1.1-3. You are required to get 80% of the total correct answers. If not, read the information sheets again to get the required percentage of the correct answers.
3. Read information sheet on Logical and Efficient Work Flow 4. Answer Self-Check
5. Read information sheet on Bar Operations 6. Answer Self-Check
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INFORMATION SHEET 1.1-1 Classification of Bar Surfaces and Equipment Learning Objectives: After reading this information sheet, you will be aware on the different bar surfaces and equipment.
Brandy Warmer Some guests will request their brandy or Cognac to be warmed. Select bars carry brandy warmers that hold a tea light, however dont fret if yours doesnt because you can make one with items found around most bars. All you need is a rocks glass and hot water. Preheat the brandy snifter by filling it 1/4 of the way with hot water (the kind at a coffee station) then fill a rocks glass half with hot water as well. Dump out the hot water in the snifter and pour in the Cognac and set the bowl angled in the rocks glass. Its also nice to present it on a saucer. You may have to experiment with the glassware at your bar to test which glass the snifter fits in best.
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POS The point where the sale is made. In a bar, the POS Systems are the computers used to make those transactions. The point of sale for a drug dealer is the exchange in the street. He does have a point of sale just not a POS system to do the sale on. Most POS systems are kept on the back bar so they are out of public reach. Most sophisticated POS systems work basically the same. Youre given a # when you first get hired. The POS system only knows you by that #. The system will take you through different screens and menus prompting you along the way. Usually, the first buttons you hit on the screen are your # to sign in. Next it may ask a table #, then how many guests, and then it will open up a menu/screen. From this point you have several squares to choose from. Good programs will have all the most popular items on the first screen. Meaning that the tap beers, specialty drinks, wines, and sodas are right in front of you. Or they will have buttons for wine, beer, specialty drinks, etc. then when you push the beer button, for example, it will show you all the beers you have. Its really just a matter of repetition. Theres always a delete button or back button if you make a mistake. Some POS systems have been programmed to where only a manager can delete items. Dont sweat too much over the system and know that its perfectly acceptable to not know how a new system works. Just write down the steps and soon it will be old hat. Know that some POS systems have credit card swipe built on the unit. Some credit card machines are separate entities. But they both work the same way. They are hooked up to the bars phone line because when you swipe a credit card its calling and verifying if the card is good or not. Fast paced/high volume nightclubs will have simple cash registers that can be bought at a local office supply store. Basically, you just need to know the price of the drinks and add them up. Some have a few programmable buttons. These will always have a separate credit card machine.
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A cash drawer is just the insert that you put into one of the machines. Banquet bars will just use the insert.
Vacuum pump and wine stoppers If you work in a bar that sells a lot of wines by the glass then more than likely you will have to insert a rubber wine stopper into each bottle then place the vacuum over it and pump until all the air has been pumped out. This preserves the wine longer.
Well Your well is where you make drinks. It contains your ice, ice well, speed rail filled with the most common bottles you pick up, juices, soda gun, bar mats, shakers, strainers, jigger, rimmer, and anything else you need to make drinks. Most of everything you need should be no more than one step away from the well.
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Keg System A keg is a large stainless steel container that holds beer and a CO2 (carbon dioxide) tank is a tall heavy cylinder-shaped thick metal canister with two gauges attached to it. The CO2 gives the beer carbonation. Together, these make up the keg system. The two most important things with a keg system is the temperature of the beer and psi pressure (pound per square inch) of the tank. These two work together and if one is off then you will get foamy or flat beer Every system is a little different so you have to adjust them to figure out the best temperature and psi you need that works for your bar. Managers and beer distributors often handle this, but its always good for a bartender to know how their equipment works. In most cases, the CO2 lines for a beer keg need to be pressured between 12 & 14 psi Over 14 psi and the beer will be too foamy and below 12 psi the beer will be flat. And the beer keg temperature needs to be between 36 & 38 degrees F; below the beer will be flat and above and it will be foamy. To change the keg and CO2 tank is pretty easy. The keg has a coupler that just twists on and off and also has a locking mechanism/handle. To change a keg, just pull out on the handle (this unlocks it) then lift the handle up while still pulling out. Now its unlocked and all you have to do is twist it a half turn lefty loosey and it will come off. To reattach it to a full keg just do the steps backwards. Whatever you do, when putting the tap on a full keg, dont push down or you will get sprayed with beer. All you do is find the groove/thread where it will twist half turn righty tightly. Youll see 2 hose lines hooked up to the handle. One is from the CO2 tank (in) and the other line going to your tap (out). The CO2 tank will last a long time. It has two gauges; one is the tanks pressure and the other is the output pressure. When changing the tank, always make sure its empty first by looking at the gauges. To be on the safe side turn off the valve that sits on top. Theres always a wrench near the tank so find it and unscrew the nut hose connection then disconnect, but dont lose the washer. Reconnect a new tank by following these steps backwards.
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Gun 99% of the time your gun refers to the soda gun. The soda gun will have buttons with letters on the buttons. Generally, S = soda water, C = cola, W = water, L = sprite or 7 up (L stands for lemon-lime soda), Q or T = tonic water (Q stands for quinine of which is in tonic water), and D = diet cola. Know that some of the sodas can be on buttons that dont make sense, but you just remember what that bar uses and go with it. Soda guns are either use a post-mix or a pre-mix system. Post-mix has bags of syrup housed in boxes that mix with a water line and CO2 line. When you press a button on the soda gun, all three mix together and come out of the gun. Most modern bars use a post-mix system because the boxes are very easy to deal with. You know its time to go change the box when your cola, for example, comes out clear (carbonated water). To change the box is simple. Unscrew it and screw it to another bag-in-abox. The pre-mix system has the water all ready pre-mixed in a canister. You see these canisters at a lot of portable outdoor venue bars. There are also juice guns and liquor guns. The juice guns are connected to the nastiest flavored sugary crap on the planet. The buttons are normally color coded as well as lettered. For example, O = orange juice. Liquor guns usually dispense the well liquors; vodka, gin, rum, tequila, bourbon, whiskey, and scotch. The lines are run to a back room that house half gallon bottles turned upside down into the lines. The gun will have V for vodka, G for gin and so on. The gun only lets a shot come out and then to get other sized amounts like a half shot you have to hit certain buttons first. Theyre a pain, but are put there by owners trying to control the inventory.
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Beer Tap Handle Beer tap handles are normally supplied by the beer distributor. They are pricey and dont like it when you lose them. To operate just pull them towards you. Some bars make you unscrew them and lock them up. When a keg blows (runs out of beer) quickly stick a glass (plastic is best) on top of the handle or remove the handle. This means that youre temporarily out of this beer.
Insulated Thermos Carafe Sometimes when bars dont have their own coffee maker and the kitchen is too far, a great solution is to use an insulated thermos carafe. You can have one for regular coffee, decaf and hot water.
Juice Containers Juice containers are plastic containers that hold juice kept in your well for easy access. Some people call them Store-n-Pours, but thats just a brand name. They come in quart, half gallon and gallon sizes and necks and spouts come in different colors to easily tell what juice is inside.
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For example, cranberry juice would be put in the red one. There are a couple different types. The first one is a spout neck pourer. These have three pieces to them; the container, the neck (screws on the container) and a spout (pops on the neck). To make the juice flow out faster, experienced bartenders know to stick a straw in the spout. Juice container designers got hip to the extra little straw trick bartenders have to do so now you can find containers advertised as having an air vent. The second kind only has two pieces; a container and a neck that screws on and are usually called EZ pourers. These are the best ones to have.
Knife and cutting board Youll need a good sharp knife to cut fruit and garnishes. A serrated (little edges not a clean edge) one is preferred. Clean edged knives have to be sharpened too much. The Cutting board that meat is cut on as well. Bar cutting boards are smallish so they can be cleaned easily in a bar sink. To keep it slip-free always lay a wet bar towel under it.
Blender There are many types of commercial or home blenders with various speeds. Always put liquid in first when making a drink. This will save your blade. Some blenders (but not all) can be used to make crushed ice. Check with the manufacturer or buy an ice crusher.
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Ice bucket Pick one that's large enough to hold at least three trays of ice.
Ice Crusher These are usually found in high end bars, tropical bars, pool and beach bars and at home bars. Of all the things behind a bar, crushed ice is a favorite of ours.
Champagne/Wine Bucket A Champagne bucket holds and keeps the Champagne or wine cold. Its best to use them with a stand. They also make great make-shift tip buckets.
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Beer Bucket Some bars sell buckets of beer. They are normally galvanized metal buckets with handles that you fill with ice and insert beer bottles. They are great for large groups.
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SELF CHECK 1.1-1
Direction: Identify the following equipment:
1.
2.
3.
4.
5.
7.
8.
9.
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12.
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ANSWER KEY 1.1-1 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. Beer tap handle Soda gun Kegs system Well Vacuum pump and wine stopper Cash drawer Brandy warmer Knife and cutting board Wine bucket Ice Crusher Blender Ice bucket
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INFORMATION SHEET 1.1-2 Cleaning Restaurant and Bar Areas Procedures Restaurants and Bars should be cleaned at least once a day or before or after each service. These areas should also be cleaned before service starts to avoid inconveniencing guests. Following are typical procedures for cleaning restaurant and bar areas:
General cleaning Guidelines It is recommended you read the list of approved and banned materials first. For computers and associated equipment, please let the cleanroom manager know you plan to bring these items in and if you require LAN access from within the cleanroom. Before entering any part of the cleanroom, pre-clean the items with IPA and fibre free wipes. Detailed cleaning instructions will follow this general guideline. For equipment such as computers, keyboards etc, vacuum clean using a general purpose vacuum cleaner. Particular attention should be paid to the ventilation ports. This pre clean should be done external to the cleanroom and anteroom and items should be covered with clean bagging material, but not of cleanroom quality. As a guide, notebook computers are preferred to desktop computers (although this is not always practical) not only due to size but also from a cleanliness aspect. Clean all equipment at an external location to the cleanroom. This equipment can then be bagged to minimise contamination. Small metallic items (screws, nuts, washers) and non-metallic items that are safe to use with solvents must be cleaned using the ultra-sonic cleaner located in the chemical lab. Upon entering the cleanroom anteroom remove from packaging and visually inspect for any obvious signs of contamination that may have been missed and re-clean if necessary. The best way to visually inspect any item is to view the item surface at a five degree angle with good background lighting
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When cleaning items using wipes provided in the anteroom do the following: Fold the wiper in half and then fold in half again. Now apply IPA to the folded wiper The maximum number of wiping actions per fold should be no more than four times. Wipe the surface in a single direction Once four wiping actions have been done, use the other folds to continue cleaning as above procedure.
If the person who performs the cleaning operation then goes into the cleanroom, a new pair of cleanroom gloves must be fitted. The clean item can then be taken into the cleanroom and any necessary final clean-up can be done within the cleanroom as described above using wipers and IPA provided.
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SELF CHECK 1.1-2
1. What is the General Procedure in cleaning the bar. 2. What are the steps in when cleaning items using wipes provided in the anteroom?
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ANSWER KEY 1.1-2 1. Restaurants and Bars should be cleaned at least once a day or before or after each service. These areas should also be cleaned before service starts to avoid inconveniencing guests. 2. When cleaning items using wipes provided in the anteroom do the following: Fold the wiper in half and then fold in half again. Now apply IPA to the folded wiper The maximum number of wiping actions per fold should be no more than four times. Wipe the surface in a single direction Once four wiping actions have been done, use the other folds to continue cleaning as above procedure.
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INFORMATION SHEET 1.1-3 Bar Operations Service Bar When working the service bar itself or the service end of another bar, you have special responsibilities. The servers come to you to fulfill the requests of our most important asset, the customer. Prompt, courteous attention to all beverage orders is the trademark of a professional. Additionally, as an experienced bartender, you have a responsibility to reinforce proper use of glassware, ice, garnish and correct pricing. All drinks must be properly rung on a guest check. Rip the check when you have served the items. Any consistent problems with correct procedures must be discussed with the manager on duty. During training and at periodic times during your employment, you will be tested on the accuracy of your liquor pours. Accuracy is a condition of continued employment. The manager will assign the format and times of these tests. Periodically, you will be required to assist in bar clean up. Clean up involves work that cannot be done during normal schedules such as stripping coolers, cleaning under backups and shelving, etc. The manager assigns the staff and will provide information. Tools of the Trade To effectively perform your job function you are expected to have the following with you at all times: 1. 2. 3. 4. 5. 6. Three black or blue ballpoint pens Proper name tag Wine key Note pad A knowledge of on-going specials and promotions A smile and a kind word
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Logical and Efficient Work Flow in the Bar General Policies 1. There is no drinking of any alcoholic beverages allowed behind the bar. If a guest offers to buy you a drink, thank them politely, but explain to them that it is against house policy. 2. No smoking is allowed while you are on the clock. In some situations, it is allowed in designated areas only. Sanitation regulations require you wash your hands after smoking and before returning to work. 3. Chewing gum and eating are not permitted behind the bar. 4. Always use an ice scoop to fill a glass with ice. Always use a fresh glass for reorders. 5. If you break a glass in the ice bin, empty all the ice and wash the bin thoroughly. Wipe dry, looking for any glass slivers. Never use the ice from a bin where a glass was broken. 6. Know the well liquors and how they are arranged in the speed rail. Know the back bar liquors and also where they are located on the back bar. 7. Know your equipment. Be able to change a syrup box, a beer keg, and a CO2 tank. 8. Try not to turn your back on a guest until you have served him or her. 9. No free drinks will be given away unless approved by a manager. All comped drinks should be rung up and immediately initialled by a manager. It is your responsibility to see that this is done. 10. Carry a lighter at all times to light your guests cigarettes whenever possible. 11. Ring up all drinks immediately after making them. DO NOT run tabs in your head or with hash marks. 12. Always be sure to wash your hands after going to the restroom. 13. Off duty employees in the bar area will conduct themselves as, and be treated as, any other guest in the bar. However, non-employees will always be served first. 14. Always check identification of anyone who appears to be under 30. 15. Constantly clean ashtrays, two-butt maximum. 16. Keep the bar area clean. 17. Always return bottles to their proper area, your fellow bartender should never lose time trying to find a bottle. 18. Always replace a bottle when you empty it. 19. Keep glassware clean, check rims for lipstick and never touch the rim of either a clean or dirty glass.
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Things Bartenders Should Never Do Never leave a dirty blender. Never leave the ice cream scoop in the ice cream container. Never scoop ice with glassware. Never drink while on duty. Never overfill a glass with mix as it weakens the drink. Never come to work with a wrinkled uniform or dirty shoes. Never smoke behind the bar. Never go to back of house unless on duty. Never serve an intoxicated person; remember you could be responsible for what happens to them.
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SELF CHECK 1.1-3
1 What are tools of the trade? 2 What are the things that bartender should never do? Never leave a dirty blender. Never leave the ice cream scoop in the ice cream container. Never scoop ice with glassware. Never drink while on duty. Never overfill a glass with mix as it weakens the drink. Never come to work with a wrinkled uniform or dirty shoes. Never smoke behind the bar. Never go to back of house unless on duty. Never serve an intoxicated person; remember you could be responsible for what happens to them.
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ANSWER KEY 1.1-3 1. What are tools of the trade? Three black or blue ballpoint pens Proper name tag Wine key Note pad A knowledge of on-going specials and promotions A smile and a kind word
2. What are the things that bartender should never do?
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LEARNING OUTCOME NO. 1 : CONTENTS:
Clean and Maintain Public Areas
1. Bar cleaning procedures 2. Safe work practices and first aid regulations 3. Hygiene practices specific on bar operations
ASSESSMENT CRITERIA: Identified public areas were promptly and maintained in accordance with establishment standards Empty and unwanted glasses were removed on a regular basis with minimum disruption to customers Customer service was enhanced thru courteous interaction with customers
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CONDITION: The trainees/students must be provided with the following: Mop Cleaning towels Disinfectant Pail Cleaning brushes Soft broom/sweeper Hand gloves Mask Powder detergents Liquid detergents Stain removers Insecticide spray Chemical solution Duster Vacuum cleaner Floor polisher Service counters Service stations Backbar mirrors Display counter/shelves Flooring Beverage storage Post mix service points Refrigeration equipment Ice maker Ice bin Blenders Coffee machines Utensils and tools glass washers Glassware Food containers for garnishes, chips Reference materials: Manuals Brochures Company policy procedures
ASSESSMENT METHOD 1. Written Test 2. Practical Demonstration
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LEARNING EXPERIENCES LEARNING OUTCOME 1: Clean bar and equipment Learning Activities 1. Read information sheet on Bar Cleaning Procedures 2. Do Job sheet 1.2-1 Special Instructions After reading, the learner is encouraged to job sheet. The student may approach his/her instructor to evaluate his work. After Reading, the learner is encouraged to answer self check. Compare answers with Answer Key 1.2-2. You are required to get 80% of the total correct answers. If not, read the information sheets again to get the required percentage of the correct answers. After reading, the learner is encouraged to answer the self-check.
3. Read information sheet on Safe Work Practices 4. Answer Self-Check
5. Read information sheet on Hygiene practices specific on bar operations 6. Answer Self-Check
Compare answers with Answer Key 1.2-3. You are required to get 80% of the total correct answers. If not, read the information sheets again to get the required percentage of the correct answers.
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INFORMATION SHEET 1.2-1 Bar Cleaning Procedures
Step 1
Action Clean glass surfaces (windows, mirrors) as well as brass or chrome surfaces using the appropriate polish or cleaning material. Check the surfaces to ensure that no removable marks remain and that the polish that was applied has not left a residue. Clean and polish the glass and frame of pictures. Dust and wipe all light fittings and shades. Make sure that all of the lights are in good working condition. Ceiling lights and fittings are usually cleaned less frequently. Pick up any rubbish lying around and place it your rubbish bag. Empty and clean any ashtrays ensuring that all nicotine stains are removed.
3 4
5 6 7
Clean chairs in the following manner: - Remove the cushions. - Wipe the grooves and the back of the chair with a dry cloth. - Vacuum in the grooves to remove any remaining dirt. - Fluff out the cushions and replace them.
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Clean tiled or hard floor surfaces in the following manner: - Put up the appropriate hazard signs. - Sweep the area with a broom to remove any loose dirt. - Wash the floor using the appropriate cleaning equipment and materials. - Polish / buff the floor until the correct shine is achieved, using the appropriate equipment for the surface. - Move the furniture where possible to sweep / wash / polish / buff the floor area underneath it. Replace the furniture in its original position when you have finished. Vacuum the carpets (floor coverings), moving the furniture where possible to clean underneath it. Replace the furniture in its original position when you have finished.
9 10 11
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JOB SHEET 1.2-1 Title: Bar Cleaning Procedure. Performance Objective: Given the different materials, tools and equipment, you should be able to follow correct procedures in . Supplies/Materials : TR and CBC Equipment : Mop Cleaning towels Disinfectant Pail Cleaning brushes Soft broom/sweeper Hand gloves Mask Powder detergents Liquid detergents Stain removers Insecticide spray Chemical solution Duster Vacuum cleaner Floor polisher Service counters Service stations Backbar mirrors Display counter/shelves Flooring Beverage storage Post mix service points Refrigeration equipment Ice maker Ice bin Blenders Coffee machines Utensils and tools glass washers Glassware Food containers for garnishes, chips Reference materials: Manuals Brochures Company policy procedures
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Steps/Procedure: 1. Clean and check glass surfaces 2. Clean bar chairs 3. Clean tiled or hard floor surfaces 4. Put up the appropriate hazard signs. 5. Sweep the area with a broom to remove any loose dirt. 6. Wash the floor using the appropriate cleaning equipment and materials. 7. Replace the furniture in its original position when you have finished. 8. Vacuum the carpets (floor coverings), moving the furniture where possible to clean underneath it. 9. Replace the furniture in its original position when you have finished.
Assessment Method: Performance Criteria Checklist
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PERFORMANCE CRITERIA CHECKLIST Name of Trainee:_______________________________Date:________________
CRITERIA The leaner was able to: 1. Clean glass surfaces (windows, mirrors) as well as brass or chrome surfaces using the appropriate polish or cleaning material. Check the surfaces to ensure that no removable marks remain and that the polish that was applied has not left a residue. Clean and polish the glass and frame of pictures. Dust and wipe all light fittings and shades. Make sure that all of the lights are in good working condition. Ceiling lights and fittings are usually cleaned less frequently. Pick up any rubbish lying around and place it your rubbish bag. Empty and clean any ashtrays ensuring that all nicotine stains are removed. Clean chairs in the following manner: Remove the cushions. Wipe the grooves and the back of the chair with a dry cloth. Vacuum in the grooves to remove any remaining dirt. Fluff out the cushions and replace them.
YES
NO
2.
3. 4. 5. 6. 7. 8. 9.
10. Clean tiled or hard floor surfaces in the following manner: Put up the appropriate hazard signs. Sweep the area with a broom to remove any loose dirt. Wash the floor using the appropriate cleaning
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equipment and materials. Polish / buff the floor until the correct shine is achieved, using the appropriate equipment for the surface. Move the furniture where possible to sweep / wash / polish / buff the floor area underneath it.
11. Replace the furniture in its original position when you have finished. 12. Vacuum the carpets (floor coverings), moving the furniture where possible to clean underneath it. 13. Replace the furniture in its original position when you have finished. Comments:
_________________ Trainers Name
______________ Date
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INFORMATION SHEET 1.2-2 Safety Work Practices Occupational safety and health Occupational health and safety is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment. The goal of all occupational health and safety programs is to foster a safe work environment. As a secondary effect, it may also protect co-workers, family members, employers, customers, suppliers, nearby communities, and other members of the public who are impacted by the workplace environment. It may involve interactions among many subject areas, including occupational medicine, occupational (or industrial) hygiene, public health, safety engineering, chemistry, health physics, ergonomics, toxicology, epidemiology, environmental health, industrial relations, public policy, industrial sociology, medical sociology, social law, labour law and occupational health psychology. Definition Since 1950, the International Labour Organization (ILO) and the World Health Organization (WHO) have shared a common definition of occupational health. It was adopted by the Joint ILO/WHO Committee on Occupational Health at its first session in 1950 and revised at its twelfth session in 1995. The definition reads: Occupational health should aim at: the promotion and maintenance of the highest degree of physical, mental and social well-being of workers in all occupations; the prevention amongst workers of departures from health caused by their working conditions; the protection of workers in their employment from risks resulting from factors adverse to health; the placing and maintenance of the worker in an occupational environment adapted to his physiological and psychological capabilities; and, to summarize, the adaptation of work to man and of each man to his job.
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Reasons for Occupational health and safety The reasons for establishing good occupational health and safety standards are frequently identified as: Moral An employee should not have to risk injury or death at work, nor should others associated with the work environment. Economic many governments realize that poor occupational health and safety performance results in cost to the State (e.g. through social security payments to the incapacitated, costs for medical treatment, and the loss of the employability of the worker). Employing organizations also sustain costs in the event of an incident at work (such as legal fees, fines, compensatory damages, investigation time, lost production, lost goodwill from the workforce, from customers and from the wider community). Legal Occupational requirements may be reinforced in civil law and/or criminal law; it is accepted that without the extra encouragement of potential regulatory action or litigation, many rganizations would not act upon their implied moral obligations.
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INFORMATION SHEET 1.2-3 Hygiene Practices Specific on Bar Operations Bartending positions are not easy to get these days. Everyone is applying for the same position while most have no idea what they're doing. Separating yourself from the pack can be as simple and having a better understanding of what it really takes to be a bartender. Here are a couple of rules to remember in regards to hygiene and safety measures in a professional bar. It is easy to forget that these standards are also laws in many states which is why we cannot stress the importance of them for your safety, your friends and the bar's customers! In fact, your managers expect you to know these standards before you even apply for the position. Keep your bar clean by constantly glancing around and picking up any trash such as napkins, straws, and garnishes as well as used glasses. Bar equipment should be washed thoroughly and shined like bar spoons and cocktail strainers each time they are used - even between drinks. Wash your hands often - in particular after any contact with raw citrus fruit. This will prevent scaling of the hands and infection. Make sure you are well-groomed, in particular focus on your hands especially your fingernails because they receive the most abuse on the job. 1. Always be sure to use soap when you wash your hands as the oils from garnishes need the extra scrub to remove them. 2. Keep your nails short. 3. Don't use bright nail polish colors if you paint your nails, so the focus is on you and your drinks instead of your bright fingernails. 4. Leave a little room at the top of the drink so the customer can carry it. 5. It causes wet puddles across the bar and will have your bar smelling much worse by the end of the night. 6. You also want to avoid having customers spill on themselves and others. Make it a point to be proactive with regard to your bar's sanitation. The significance can't be stressed enough. Honestly, your workplace and your customers will definitely appreciate your time and effort made. And you can prevent yourself from losing your job over something as simple as cleanliness and hygiene.
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SELF CHECK SHEET 1.2-3 1. What are the six most important things to remember in practicing proper hygiene on bar operations?
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ANSWER KEY 1.2-3 1. What are the six most important things to remember in practicing proper hygiene on bar operations? Always be sure to use soap when you wash your hands as the oils from garnishes need the extra scrub to remove them. Keep your nails short. Don't use bright nail polish colors if you paint your nails, so the focus is on you and your drinks instead of your bright fingernails. Leave a little room at the top of the drink so the customer can carry it. It causes wet puddles across the bar and will have your bar smelling much worse by the end of the night. You also want to avoid having customers spill on themselves and others.
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Bar Core 1

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COMPETENCY BASED LEARNING MATERIALS

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

SUMMARY OF COMPETENCIES COMPETENCY-BASED LEARNING MATERIALS

Unit of Competency Clean bar areas

Module Title Cleaning bar areas

Prepare and mix cocktails and non-alcoholic drinks

Preparing and mix cocktails and nonalcoholic drinks

Provide wine service

Provide wine service

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

LEARNING OUTCOME NO. 1 : CONTENTS: 1. 2. 3. 4. 5.

Clean bar and equipment

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

ASSESSMENT METHOD 1. Written Test 2. Practical Demonstration

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

5. Read information sheet on Bar Operations 6. Answer Self-Check

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02

Cleaning Bar Areas

Developed By: Joenel L. Torremoro

Date Developed: October 2012

Document No.: ABCCA-BAR- TRS512312 Issued By: ABCCA Revision# 02