CRT LEARNING MODULE

Course Code HE 05 & 06

Subject Title Bartending NC II
No. of Hours 160 hours
Module Title CLEANING BAR AREAS (CBA)

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 31
Developed by:
CRT
John Paul G. Catahan
 College for Research & Technology of Cabanatuan
HOW TO USE THIS DIGITIZED LEARNING MODULE?

Welcome to the module in Introduction to Bartending. This module contains

training materials and activities for you to complete this module.

The Unit of Competency “Cleaning Bar Areas (CBA)” covers the knowledge,
skills and attitudes required as part of the competencies to complete so as to qualify in
the National Certification in Bartending NCII.
You are required to go through a series of learning activities in order to complete
each learning outcome of the module. Each of the learning outcomes is provided with
Modules. Follow these activities on your own and answer the self-check at the end of
each learning outcome. You may remove a blank answer sheet at the end of each
module (or get the answer sheets from the online facilitator) to write the answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator for
assistance.

This module was prepared to help you achieve the required competency in
Bartending NC II. This will be the source of Information for you to acquire knowledge
and skill in this particular trade independently and at your own pace, with minimum
supervision of help from your instructor.

 Talk to your online facilitator and agree on how you will both organize the
Training of this unit. Read each through the module carefully. It is divided into
sections, which cover all the skills and knowledge you need to successfully
complete this module.
 Work through all the information and complete the activities in each section.
Read Modules and complete self-check. Suggested references are included to
supplement the materials provided in this module.
 Most probably your facilitator will be your supervisor or manager. Your online
facilitator will support and correct you.
 Your online facilitator will tell you about the important things you need to
consider when you are completing activities and it is important that you listen
and take notes.
 You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.
 Talk to more experienced workmates and ask for their guidance.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 32
Developed by:
CRT
John Paul G. Catahan
 Kindly the self-check questions at the LMS (EDMODO) to test your own progress.
 When you are ready, ask your online facilitator to watch you online via Zoom or
Google Meet to perform the activities outlined in this module.
 Ask your online facilitator work through the activities: ask for written feedback
on your progress. Your online facilitator keeps feedback/pre-assessment reports
for this reason. When you have successfully completed each element, ask the
facilitator to mark on the reports that you are ready for assessment.
 When you have completed this module, and feel confident that you have
sufficient practice, your online facilitator will arrange an appointment with
registered assessor’s to assess you. The results of your assessment will be
recorded in your competency Achievement Record.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 33
Developed by:
CRT
John Paul G. Catahan
 Bartending NC II

Contents of this Learning Module

No. Module Title Topic Code

1 CLEANING BAR Bar surfaces and Module 3 – T-1

AREAS (CBA) equipment.

Cleaning equipment, Module 3 – T-2

tools and chemicals.

Preparation of material Module 3 – T-3

inventory, breakage
report according to
policy procedures.

Hazard Analysis and Module 3 – T-4

Critical Control Points
(HACCP)/ Occupational
Safety and Health
Standards. (OSHS)

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 34
Developed by:
CRT
John Paul G. Catahan
 MODULE CONTENT

MODULE TITLE : CLEANING BAR AREAS (CBA)

MODULE DESCRIPTOR:
This module covers the knowledge, skills, and attitudes in the cleaning bar
surfaces, proper use of cleaning equipment, preparing inventory in the establishment
and Hazard Analysis and Critical Control Points (HACCP)/ Occupational Safety and
Health Standards. (OSHS) .

Number of Hours:
12 hours

LEARNING OUTCOMES:
A. Clean bar surfaces and equipment in accordance with industry standard and
hygiene regulations;
B. Identify the cleaning agents, equipment and chemicals;
C. Prepare supply inventory reports in accordance with establishment’s policy
procedures;
D. Know the Hazard Analysis and Critical Control Points (HACCP)/ Occupational
Safety and Health Standards. (OSHS).

COURSE OUTCOMES:
At the end of this module you MUST be able to:
1. Know the course bartending;
2. Clean bar, equipment, tools, and maintain public areas;
3. Prepare bar for service;
4. Identify and deals customer affected with alcohol;
5. Maintain proper bar operation control procedures;
6. Prepare and mix a range of cocktails and mix a variety of non-alcoholic concoctions;

7. Explain different types of wines to customer;

8. Prepare wine glasses and accessories for service and;

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 35
Developed by:
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John Paul G. Catahan
 9. Use, clean and maintain bar tools, equipment and machineries for mixing cocktails and
non - alcoholic concoctions;

10. Perform the institutional assessment for Bartending NC II;

11. Passed the qualification for National Certificate Qualification II for Bartending.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 36
Developed by:
CRT
John Paul G. Catahan
LEARNING OUTCOME # 1: Cleaning Bar Areas (CBA)

Contents:

1.Bar surfaces and equipment

2.Cleaning equipment, tools and chemicals
3.Material inventory, breakage report according to policy procedures.
4.Hazard Analysis and Critical Control Points (HACCP)/ Occupational Safety and
Health Standards. (OSHS)
Conditions

The students/trainees must be provided with the following:

1. Cellphone/Laptop
2. G-MAIL account
3. Paper
4. Ballpen
5.
Assessment Method:
1. Written/Online Examination
2. Demonstration
3. Observation

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 37
Developed by:
CRT
John Paul G. Catahan
 Learning Activities (Study Guide)
1. Using EDMODO app on your phone or the website on your laptop, go to the
Bartending NC II class.
2. Click on the FOLDERS section (on menu bar)
3. Click the folder MODULE 3: Cleaning Bar Areas (CBA). The digitized Modules, Task
Sheets and Job Sheets are available in this folder.
4. All the Self-Checks are contained in the folder MY ACTIVITIES.

Learning Outcome #1

1. Clean Bar Surfaces

Learning Activities Special Instructions

1. Read Module 3. Topic 1(Bar Contained in the Module 3: Cleaning Bar

surfaces and equipment) and Topic Areas (CBA) folder in EDMODO (Module 3
2 (Identification of cleaning – T-1) and (Module 3 – T-2)
equipment, tools and chemicals)
2. Answer self-check for M.3.1 The self - checks are available thru the
3. Answer self-check for M.3.2 folder SELF CHECKS. The activity is
timed (20 minutes). The results will be
immediately be available after clicking
SUBMIT and the system will run through
the items incorrectly answered (and show
the correct answer)
4. Read Module 3. Topic 3 and Contained in the Module 3: Cleaning Bar
(Preparation of material inventory, Areas (CBA) folder in EDMODO (Module 3
breakage report according to – T-3) and (Module 3 – T-4)
policy procedures) and Topic 4
(Preparation of material inventory,
breakage report according to
policy procedures).
5. Answer self-check for M.3.3 The self - checks are available thru the
6. Answer self-check for M.3.4 folder SELF CHECKS. The activity is
timed (25 minutes). The results will be
immediately be available after clicking
SUBMIT and the system will run through
the items incorrectly answered (and show
the correct answer)

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 38
Developed by:
CRT
John Paul G. Catahan
 MODULE 3

CLEANING BAR AREAS (CBA)

M.3 – T.1
Topic 1: BAR SURFACES AND EQUIPMENT

Learning Objective: After reading this MODULE, you should be able to:
1. Know the bar surfaces according to industry standard and hygiene regulation
and ;
2. Identify the bar equipment according to industry standard.

Types of Bar Surfaces

Laminate
Laminate is an affordable material that is
easy to care for and available in a wide range of
colors and styles. This is a great choice for a bar
since it’s easily cleaned with mild soap and water.
However, it is prone to scratching and with a lot of
moisture exposure, it’s possible that it can peel,
exposing the particle board inside. Laminate is not
known for being the most stylish material out
there, but there are options that mimic stone, wood, and other surfaces if it is all your
budget will allow.

Granite
If you are looking for something high-end, granite is
a great option. It is natural, durable, and comes in a host of
unique colors and patterns. It’s also pretty expensive and
requires professional installation. Granite will require
periodic sealing. Unless you get a lighter color, which would
be more likely to stain, or a very porous slab, you’re looking
at a pretty hardy stone top that will make you the envy of anyone who sets their eyes
(or a beer) on it.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 39
Developed by:
CRT
John Paul G. Catahan
Solid Surface- Corian and other solid surface
counters are a great choice for bar tops. Not only do
they come in an array of colors and styles, but they
are easy to clean and are not extremely susceptible
to staining. They are certainly more expensive than
laminate but generally aren’t as expensive as natural
stone.

Marble
We are just going to say it, marble is a bad idea for
a bar top. Despite its natural beauty and luxurious feel, it
is extremely porous and fragile. You will spend a fortune
and it will be absolutely gorgeous…as long as you don’t
use it. And who wants a bar you can’t put a drink on?

Wood
If you’re going for a traditional, classic bar top, nothing
beats wood. It’s hard to put a price on it though, as the
range is huge. As classic and stylish as a wood bar top
could be, it is vulnerable to liquid damage. Wood is also
prone to dents and scratches. Some may want a bar that
shows its history of use and others may not, depending on
your style and aesthetic. It should be pointed out that
wood is not a great choice for prep surfaces because of its
vulnerability. If you choose wood for your bar top, be sure to properly seal it for
maximum longevity.

Here are some things that need to be done several times each shift, as needed:

 Change water in the glass-washing sinks behind the bar.

 Change sanitizer water.
 Empty trash.
 Break down boxes.
 Clear dirty dishes from tables and the bar top.
 Wipe down the bar top, tables, and seats after each use.
 Wash hands.

You can have workers do these cleaning tasks on a shift-by-shift or daily basis:
Date Developed: Document No. 001-2020
July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 40
Developed by:
CRT
John Paul G. Catahan
 Sweep the walk-in and dish area.
 Wipe down bottles in the speed wells.
 Run bar mats through the dish machine.
 Empty and sanitize all ice wells.
 Mop the entire kitchen.
 Clean the fryer and filter the fryer oil.
 Send range grates to the dish machine.
 Clean and sanitize all surfaces, such as reach-in coolers, prep tables, counters on
the line, and so on.
 Sweep and mop the main bar and any other floor areas.
 Empty the steam table. Clean, sanitize, and refill the steam table with fresh
water.
 Clean employee bathroom and locker room.
 Wipe down all tabletop items, like salt and pepper shakers and table tents.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 41
Developed by:
CRT
John Paul G. Catahan
 Self-Check M.3.1

Instruction. Analyzed each statement, write TRUE if the statement is correct and write
FALSE if the statement is incorrect.

1. Breakage has been an accounting issue for a long time.

2. A traditional and classic bar top is a marble bar top.

3. Floor mop offers a great way to efficiently maintain a clean carpet, even while your
guest are still dining.

4. Acids are the most powerful type of cleaning agent.

5. Detergents are sometimes known as solvent cleaner.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 42
Developed by:
CRT
John Paul G. Catahan
 MODULE 3

CLEANING BAR AREAS (CBA)

M.3 – T.2
Topic 2: CLEANING EQUIPMENT, TOOLS AND CHEMICALS

Learning Objective: After reading this MODULE, you should be able to:

1. Familiarize the cleaning equipment, tools, and chemical in a bar;

2. Determine the use of cleaning materials in a bar and;
3. Appreciate the use of cleaning equipment, tools, and chemical in a bar.

Cleaning Supplies

A clean bar is a happy bar! Stock up on all your sanitation need right here. Everything
from detergents and cleansers to trash supplies.

Bar Cleaning Equipment

Trash Cans

Stock up on your every day behind the bar trash

needs. We are happy to feature low costing trash cans
and bags to make the
cleaning process a breeze.

Floor Sweepers

Keeping a clean, crumb free floor is vital in all food service

operations. Floor sweepers offer a great way to efficiently
maintain a clean carpet, even while your guests are still
dining.

Floor mop

It is used to soak up liquid, for cleaning floors and other

surfaces, to mop dust or for other cleaning purposes.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 43
Developed by:
CRT
John Paul G. Catahan
 Pest Control

Keep those pesky pests at bay with our selection of pest control
products. Say goodbye to fruit flies and other annoying critters...
your customers will thank you for it!

Cleaning Chemicals

Different cleaning agents are used depending on the item

to be cleaned, the cleaning method and the type of soiling found on the item. There are
four main types of cleaning agents used in commercial kitchens:

Detergents

Detergents are the most common type of cleaning agent and are used in home and
commercial kitchens. They work by breaking up dirt or soil, making it easy to wash it
away.

The detergents used in commercial kitchens are usually synthetic detergents made from
petroleum products and may be in the form of powder, liquid, gel or crystals.

Degreasers

Degreasers are sometimes known as solvent cleaners and are used to remove grease
from surfaces such as oven tops, counters and grill backsplashes.

Methylated spirits or white spirit were commonly used as degreasers in the past. Most
food businesses now try to use non-toxic, non-fuming degreasers in their operations to
prevent chemical contamination.

Abrasives

Abrasives are substances or chemicals that depend on rubbing or scrubbing action to

clean dirt from hard surfaces. In commercial kitchens, abrasives are usually used to
clean floors, pots and pans.

Abrasives should be used with care as they may scratch certain types of materials used
for kitchen equipment such as plastic or stainless steel.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 44
Developed by:
CRT
John Paul G. Catahan
Acids

Acid cleaners are the most powerful type of cleaning agent and should be used with
care. If they are not diluted correctly, acid cleaners can be very poisonous and
corrosive.

Acid cleaners are generally used to remove mineral deposits and are useful for
descaling dishwashers or removing rust from restroom facilities.

CLEANING TO BE DONE THROUGHOUT THE DAY

1. Wipe down the bar:

Good restaurateurs and bar owners put a lot of work into their bars. Whether
aged wood or gleaming granite, a bar’s surface is an important statement about the
kind of establishment, you are running.
You need to be constantly paying attention to the condition of your bar surface, wiping
it down whenever needed. Make sure that you have a clean wash rag with sanitizer
available at all time behind the bar.

2. Take out the trash regularly:

The pace of bartending can change unexpectedly -- what started as a slow day
can shift when the bar is suddenly slammed.
Taking out the trash regularly rather than letting it pile up throughout a shift is a good
way to handle an unexpected pace change. While a 3/4 full trash can may not seem like
an immediate concern, you don’t want to get caught in the middle of a rush with an
overflowing waste basket.
Similarly, make sure you are breaking down boxes and other large items whenever you
have a free moment. Again, you don’t want to wait until it needs to be done because
that need might occur in a moment when you have waiting customers who need
service.

3. Clean glass washing systems:

To keep up with the pace of drink service, bartenders have long relied on
washing systems for bars. A high-temperature glass washer, like our award-winning
solution, is an essential tool designed specifically to ensure that barware is clean and
spotless every time you serve a drink.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 45
Developed by:
CRT
John Paul G. Catahan
END OF DAY BAR CLEANING TASKS

1. Sweep behind the bar:

While you want to be doing spot cleanings as needed throughout the day, every
night you need to have the back bar thoroughly swept, making sure to get under any
appliances.

2. Empty and sanitize ice bins:

The ice bin or ice well is a crucial part of any bar set up. They allow you to
quickly serve iced drinks and sodas without having to walk away from the bar. High-
quality commercial ice chests like ours are designed to be high efficiency and low
maintenance.
However, perhaps because they are so well designed, ice wells are commonly
overlooked, yet crucial, when preparing a cleaning schedule for your bar. While you
should have food safety protocols in place to limit contamination of your ice wells, their
constant use in bar service means you also need to work hard to make sure that any
potential contamination is addressed daily.
You can only accomplish this by completely emptying your ice wells every night and
making sure that you give the inside of the well the same sanitizer treatment that you
would any other bar implement.

3. Place floor mats in the dish washer:

Your floor mats are designed to withstand high powered and high-temperature
dish washers. At the end of every shift, after the dishes have been washed, you should
run a wash cycle on your floor mats as well.
Do this after you have swept and removed any debris from your mats. This will
help to make sure that pests don’t try and invade your restaurant or back bar over
night when the place is closed.

4. Wipe down bottles in the speed wells:

While you will likely display your top shelf booze on a shelf behind the bar, most
bartenders like keeping their well liquors in a speed well where they can be quickly
added to commonly served cocktails. Because this serving space is designed for speed,
many bartenders are less careful with these bottles. Small spills and drips that might be
seen as costly when coming out of a top-shelf bottle are often ignored during busy
service of well drinks.
That means you need to wipe down the bottles at the end of the night. Sugary
liqueurs are especially prone to a sticky residue. Because customers expect that their
drinks will be served in a clean environment, you need to pay attention to the optics of
serving every drink out of a clean bottle.
If you are using replaceable drink nozzles or bottle toppers, you should also take this
time to make sure that they are clean. If you can, remove them and run them through
the dishwasher.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 46
Developed by:
CRT
John Paul G. Catahan
5. Clean the speed rails:
While you have the well bottles out, you should also take the time to clean the
well or speed rails, depending on the design. If you are using one of our basic speed
rails, this is a quick job, as the rail is designed out of stainless steel.
Although somewhat more involved, the job of cleaning a speed well is made easier if
the service station is well designed. Our all-in-one service stations are designed to be
broken down quickly and easily so that nightly cleaning is a snap.

6. Clean soda guns:

You also need to be regularly cleaning and checking your soda guns. Because
soda guns are serving many sugary drinks, they can get dirty pretty quickly.
Furthermore, a poorly cleaned soda gun nozzle can negatively influence the flavor of
the drinks you are serving.
You also want to clean the nozzle holder. Because soda guns tend to drip a little
when they’re in the holder, that sugary residue can get sticky and gross, especially if
left overnight. It’s a simple and quick job, but it can have a big impact on your work if
you neglect it.

7. Clean and empty the garnish tray:

A good garnish tray is essential for drink service. For high-end cocktails, the
presentation is important. Furthermore, if you are a bar that specializes in mixology,
customers are likely to be eager to watch your bartenders prepare their drink.
At the end of the night, make sure to either store or throw away any garnishes that
haven’t been used. Next, run your garnish tray through the dishwasher and replace it
so that it is ready for service the next day.

8. Clean any back bar food service solutions:

Not every back bar includes food service solutions. However, in some places,
deep fryers and steam tables are part of the presentation.
If you have a deep fryer, you need to check the oil nightly, either replacing it or
filtering. You also need to wash the baskets and whip down and clean the area around
the fryer. This is crucial, as oil build up becomes exponentially harder to clean if it is left
overnight.
If you have steam tables, you also need to make sure that they are drained and
cleaned. Make sure to use sanitizing solution and then replace the water so that you are
prepared for next day service.

9. Refill non-perishable disposables:

Many bars have napkins, stirrers, straws and toothpicks available for those sitting
at the bar. You want to make sure that these service trays are clean and refilled.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 47
Developed by:
CRT
John Paul G. Catahan
 Self-Check M.3.2

Instruction: Write and explain the usage of each cleaning chemicals.

1. Cleaning Chemicals

2. Detergents

3. Degreasers

4. Abrasives

5. Acids

Quiz #2

Instruction: Identify each of the following sentences.

__________ 1. This type of bar surfaces is a material that is easy to care for and
available in a wide range of colors and styles?

__________ 2. It is a type of bar surfaces is a natural, durable, and comes in a host of

unique colors and patterns?

__________ 3. This type of o bar surfaces is extremely porous and fragile?

__________ 4. It is a traditional and classic bar top.

__________ 5. A clean bar is a _____?

__________ 6. It offers a great way to efficiently maintain a clean carpet, even while
your guests are still dining.

__________ 7. It is used to soak up liquid, for cleaning floors and other surfaces, to
mop dust or for other cleaning purposes.

__________ 8. It the most common type of cleaning agent and are used in home and
commercial kitchens?

__________ 9. Sometimes known as solvent cleaners and are used to remove grease
from surfaces such as oven tops, counters and grill backsplashes?

__________ 10. It is a substances or chemicals that depend on rubbing or scrubbing

action to clean dirt from hard surfaces.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 48
Developed by:
CRT
John Paul G. Catahan
__________ 11. It is the most powerful type of cleaning agent and should be used with
care. If they are not diluted correctly, and can be very poisonous and corrosive.

__________ 12. It is the lifeblood of your bar?

__________ 13. A real-time bar inventory data can help you make decisions about sales
and future purchasing and help you to increase?

__________ 14. A better inventory management and planning reduces the need for
______and saves you from unplanned costs.

__________ 15. It is a term used to describe revenue gained by retailers through

unredeemed gift cards or other prepaid services that are never claimed.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 49
Developed by:
CRT
John Paul G. Catahan
 MODULE 3

CLEANING BAR AREAS (CBA)

M.3 – T.3
Topic 3: PREPARATION OF MATERIAL INVENTORY, BREAKAGE REPORT
ACCORDING TO POLICY PROCEDURES

Learning Objective: After reading this MODULE, you should be able to:
1. Know the preparation of material inventory, breakage report and;
2. Demonstrate the preparation of material inventory, breakage report.

The Basics: A Bar Inventory Overview

When looking at bar inventory, maintaining enough on-hand inventory to

generate sales is only the beginning. Your bar inventory also helps with the following:

 Determining how your bar is performing financially.

 Measuring shrinkage.
 Setting inventory minimums.
 Identifying beverage costs so you can price effectively.
 Pinpointing which drinks are the best selling and most profitable in your bar.
 Ultimately, your goal is to calculate your inventory usage within a certain period
so you can compare it to your sales.

What is bar inventory?

The inventory behind your bar includes the complete list of liquor and other
stocked products you use to serve your customers. This would include any juices,
sodas, or other garnishes that are served in the drinks listed on your menu.

Why is bar inventory important?

Inventory is the lifeblood of your bar and poor management can be a killer. With
too little inventory, your bar misses out on sales and tarnishes its reputation. On the
other end, too much inventory is a major cost for your bar and creates the need for
additional storage space. Excess inventory also increases the risk of waste.

How can you manage inventory at your bar?

Inventory management can be done manually, but that can bog down other
operations. Late nights in the back carefully counting stock can be tedious and take

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
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Developed by:
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John Paul G. Catahan
away time from other planning processes that aid the growth of your bar. So how can
you control your bar inventory and successfully manage your bar?

Inventory management software automates the process and frees up your very
valuable time. Look for software that integrates with your bar point of sale as that
creates a more cohesive flow in your daily operations. With a unified system, the
software can automatically track inventory when a bartender rings up a drink and you
can see stock levels in real time.

Benefits of a successful inventory management system

Here are five things an effective inventory management system can do when you first
open a bar.

Reduce drink shortages

Customers will remember when you were out of their favorite drink the next time they
are deciding where to go on Friday night. That means that running out of stock actually
results in the loss of business. With a comprehensive inventory management system,
you can better manage your bar inventory by forecasting materials needed, preventing
these shortages, and improving customer service.

Optimize alcohol order size and purchasing frequency

Instead of ordering a product when it runs out, you can strategically plan a bulk order
of materials that minimizes purchasing and shipping costs.

Avoid rush orders

When you abruptly run out of vital bar materials, it forces you to overnight products or
rush-order supplies. That can be a speedy proposition. Because of the size and weight
of alcohol cases, rush orders on liquor and wine have very high costs, which can put an
unexpected dent in your [carefully planned budget]. Better inventory management and
planning reduces the need for rush orders and saves you from unplanned costs.

Reduce waste at your bar

Bars lose a good amount of sales from theft, spilled drinks, and free drinks. Often
bartenders and servers don’t realize how much they waste. With an inventory
management system, you can showcase your bar inventory data and come up with
preventive measures.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 51
Developed by:
CRT
John Paul G. Catahan
Increase profit

Real-time bar inventory data can help you make decisions about sales and future
purchasing. When you track your inventory regularly, you can determine customer
demand and see trends that help you better predict what to order (and what not to
order). It can also help you determine how to price drinks based on their popularity.

What Is Breakage?

Breakage is a term used to describe revenue gained by retailers through unredeemed

gift cards or other prepaid services that are never claimed. In these cases, the company
pockets the money paid for these items, without actually providing the service or item
for which the customer initially paid. Although nearly all of this money is considered to
be a profit to the company, accounting uncertainty due to breakage has been a
recurring problem throughout the years.

How Breakage Works

Breakage has been an accounting issue for a long time. Some companies have been
accused of inflating their revenue figures with breakage estimates.

Sample Inventory Form (Bar Tools and Equipment)

M onth of: April
To be replace/
Quantity Quality condition
Name of Items Date replenish
Good Not Good YES NO
1 Jigger 2  adad Friday, April 12, 2019  adad
2 Shaker 2  adad Saturday, April 13, 2019  adad
3 Cork screw 2  adad Sunday, April 14, 2019  adad
4 Tables and Chairs 8  adad Monday, April 15, 2019  adad
5 Coffee maker 2  adadTuesday, April 16, 2019  adad
6
7
8
9
10

Prepared by:
(Signature over printed name)

Noted by:
(Signature over printed name)

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 52
Developed by:
CRT
John Paul G. Catahan
 Date Developed: Document No. 001-2020
July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 53
Developed by:
CRT
John Paul G. Catahan
 Self-Check M.3.3

Instruction: Answer the question below. Limit your answer in five sentences.

“What is the importance of inventory in a food/bar establishment?”

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 54
Developed by:
CRT
John Paul G. Catahan
 MODULE 3

CLEANING BAR AREAS (CBA)

M.3 – T.4
Topic 4: HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)/
OCCUPATIONAL SAFETY AND HEALTH STANDARDS (OSHS)

Learning Objective: After reading this MODULE, you should be able to:
1. Determine the Hazard Analysis and Critical Control Points (HACCP)/ Occupational
Safety and Health Standards. (OSHS) and;
2. Value the Hazard Analysis and Critical Control Points (HACCP)/ Occupational
Safety and Health Standards. (OSHS).

LESSON PROPER

Hazard Analysis Critical Control Point (HACCP)

Hazard Analysis Critical Control Point (HACCP) is an internationally accepted,

formal and documented food safety management system. It focuses on the prevention
of food safety problems before they occur and is the most effective means of
controlling food pathogens. This guide is based upon the seven HACCP principles and
the way HACCP works is very similar to other risk assessments and risk management
processes you may be familiar with, for example fire safety.

Thereare seven principles of HACCP:

 Conduct a hazard analysis
 Determine the critical control points (CCP)
 Establish critical limits
 Establish monitoring procedure to control the CCPs
 Establish corrective action when monitoring indicates the CCP is not controlled
 Put in place procedures for verification/confirm that the HACCP is working
effectively
 Retain documentation for all procedures and records
 Pre Requisite Programs (PRP)

These are systems that should be in place before HACCP is even considered. They
include:

 pest control
 cleaning routines
 maintenance
Date Developed: Document No. 001-2020
July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 55
Developed by:
CRT
John Paul G. Catahan
  personal hygiene
 supplier quality assurance
 staff training

There’s precious little point in producing a HACCP plan if the underlying basics aren’t in
place. As a registered food premises and professional operator you will have
implemented policies for each PRP so it’s clear how you manage the general hazards of
your food business. The advantage of PRPs is that they allow you to focus your
attention on the more significant hazards during HACCP.

A safety and health management system means the part of the Organization's
management system which covers:

 the health and safety work organization and policy in a company

 the planning process for accident and ill health prevention
 the line management responsibilities and
 the practices, procedures and resources for developing and implementing,
reviewing and maintaining the occupational safety and health policy.

The system should cover the entire gambit of an employer's occupational health and
safety organization. The key elements of a successful safety and health management
system are:

1. Policy and commitment

The workplace should prepare an occupational safety and health policy program as part
of the preparation of the Safety Statement required by Section 20 of the Safety, Health
and Welfare at Work Act 2005. Effective safety and health policies should set a clear
direction for the organization to follow.

2. Planning

The workplace should formulate a plan to fulfil its safety and health policy as set out in
the Safety Statement. An effective management structure and arrangements should be
put in place for delivering the policy. Safety and health objectives and targets should be
set for all managers and employees.

3. Implementation and operation

For effective implementation, organizations should develop the capabilities and support
mechanisms necessary to achieve the safety and health policy, objectives and targets.
All staff should be motivated and empowered to work safely and to protect their long-
term health, not simply to avoid accidents.
Date Developed: Document No. 001-2020
July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 56
Developed by:
CRT
John Paul G. Catahan
4. Measuring performance

The organization should measure, monitor and evaluate safety and health performance.
Performance can be measured against agreed standards to reveal when and where
improvement is needed. Active self-monitoring reveals how effectively the safety and
health management system is functioning. Self-monitoring looks at both hardware
(premises, plant and substances) and software (people, procedures and systems,
including individual behavior and performance). If controls fail, reactive monitoring
should find out why they failed, by investigating the accidents, ill health or incidents,
which could have caused harm or loss.

5. Auditing and reviewing performance

The organization should review and improve its safety and health management system
continuously, so that its overall safety and health performance improves constantly. The
organization can learn from relevant experience and apply the lessons. There should be
a systematic review of performance based on data from monitoring and from
independent audits of the whole safety and health management system. These form
the basis of complying with the organization’s responsibilities under the 2005 Act and
other statutory provisions. There should be a strong commitment to continuous
improvement involving the development of policies, systems and techniques of risk
control.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 57
Developed by:
CRT
John Paul G. Catahan
 TASK SHEET 3

Make an illustration about the proper cleaning of the bar surfaces, you can used your
table in the house as your Bar top or props.

Date Developed: Document No. 001-2020

July 1, 2020
BARTENDING NC II Date Revised:
Issued by:
July 16, 2020
Page 58
Developed by:
CRT
John Paul G. Catahan