BARTENDING- Grade 12

Supplementary Learning Resource (SLR)

Quarter 1- CLEANING BAR AREAS
First Edition, 2020

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Published by DepEd Region: 3

Nicolas T. Capulong, PhD.CESOV

Ranila Al K Firmo. PhD. CESOV
Librada M. Rubio, PhD
Development Team of the SLR
Writer Sharon Rose T. Suba
Illustration & Layout Victoria P. Dela Cruz
Language Reviewer Benjamin L. Raymundo
Content Editor Benjamin L. Raymundo
Management Team:
Nicolas Capulong PhD, CESOV
Librada M. Rubio, PhD
Ma. Editha R. Caparas. EdD
Norma P. Esteban EdD CESOV
Fatima M. Punongbayan
Amelia R. Trajano, PhD
Salvador B. Lozano
Rima B. Villacanas PSDS District 9

Department of Education - Region III Learning Resource Management Section (LRMS)

Office Address: Diosdado Macapagal Government Center
Maimpis, City of San Fernando (P)

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 BARTENDING

Quarter 1

Module 1

CLEANING BAR AREAS

(CBA)
The instructional was collaboratively developed by the writers and
graphic designers, reviewed and edited by the Regional Quality
Assurance Team of DepEd Region III
We encouraged teachers and other education stakeholders to email
their feedback and comments and recommendations to the
department of education at sanfernando.city3@deped.gov.ph
We value your feedback and recommendations.

Schools Division of City of Malolos

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INTRODUCTORY MESSAGE
For the facilitator:

As a parent or guardian, it is our utmost concern to guide and aide our learner in
learning the best possible way we can. This module aims to help you in doing that. This
module is created to help the learner attain learning competencies even if we are faced
in this new normal of education. This

Supplementary Learning Resource provides lessons and activities and exercises that
will meet the educational needs of our learners. Answers are written at the back of this
module.

There will be challenges and obstacles with regards to our leaners, but as a facilitator
we are here to guide them and to supervise them. Most importantly, we are to inculcate
the virtue of honesty while answering this module. Remember you play a big role in
your child’s learning!

Thank you and God Bless!

Notes to the Teacher

This contains helpful tips or strategies

that will help you in guiding the learners.

For the learner:

This module is written to inspire you and to motivate you that nothing can stop you
from learning! LEARNING does not only take place within the four walls of the
classroom and within the confines of the traditional school day. Learning is anywhere
and everywhere! In a changing world like ours, we must adapt and find other ways of
learning. Modules are one way of delivering lessons that will help you understand
about a specific topic at your own pace and your own time.

This Supplementary Learning Resource can be used by anyone in Grade 12 level. It is all
about cleaning bar areas. This can help you possess the knowledge and skills including
the right attitude to understand and perform all the hands-on competencies prescribed
in this area , while at the same t time qualify them to a National Certificate II granted by
technical Education and Skills Development Authority (TESDA). As you go through the
lessons, may you attain the learning competency needed and be able to apply it in real
life. Best of luck and God Bless!

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This module has the following parts and corresponding icons:

What I need to know

This will give you an idea of the skills or competencies you
are expected to learn in the module.

What I Know
This part includes an activity that aims to check what you
already know about the lesson to take. If you get all the
answers correct (100%), you may decide to skip this module.

What’s In
This is a brief drill or review to help you link the current
lesson with the previous one.

What’s New
In this portion, the new lesson will be introduced to you in
various ways such as a story, a song, a poem, a problem
opener, an activity or a situation.

What is It
This section provides a brief discussion of the lesson. This
aims to help you discover and understand new concepts and
skills.

What’s More
This comprises activities for independent practice to solidify
your understanding and skills of the topic. You may check
the answers to the exercises using the Answer Key at the end
of the module.

What I Have Learned

This includes questions or blank sentence/paragraph to be
filled in to process what you learned from the lesson.

What I Can Do
This section provides an activity which will help you
transfer your new knowledge or skill into real life situations
or concerns.

Assessment
This is a task which aims to evaluate your level of mastery in
achieving the learning competency.

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 Additional Activities
In this portion, another activity will be given to you to
enrich your knowledge or skill of the lesson learned.
This also tends retention of learned concepts.

Answer Key
This contains answers to all activities in the module.

WHAT I NEED TO KNOW?

This module deals with the knowledge, skills, and attitude required to provide general
assistance in maintaining the cleanliness of bar areas, related equipment, and tools. It
reflects the role of a “bartender” and/or a bar utility/back and may be part of the role of a
bar attendant.
This module will help you to read and practice the lesson with the help of you instructors
It contains two learning outcomes:
1. Clean bar and equipment and tools
2. Clean and maintain public areas

WHAT I KNOW?

Answer the word search that contain terms that you might encounter and help you
understand the topic on Cleaning Bar Areas. Encircle the word that you will find inside
the box. Use pencil only.

Congrats, you are doing great!

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Now Let us read and learn!

WHAT IS IT?

Bartending is the art of mixing is termed as bartending. Bartending is usually done in a

bar which is a portion of a hotel or restaurant where different bartending tools and
equipment are found and an array of several kinds of wines, spirits, liquors, and other
mixers are arranged.
Bar management means operating and running an establishment that serves alcoholic
beverages. The in-charge of a bar has to oversee a variety of staff members such as
bouncers, bartenders, servers. Entertainment is an important part of bar management
as well. Potential entertainment options include sports games and live events. If a bar
serves food, a bar manager also might have to make menu selections and supervise
the bar’s kitchen
Importance of Bartending
1. It attracts customers who are accustomed to having drinks with their meals even
without meals.
2. It increases the sales volume of the restaurant or hotel
The word “BAR” refers to a place where drinks are prepared or mixed and served to
customers.

WHAT’S NEW?

Types of Bar
1.An Entertainment or Cocktail Bar – a bar designed to provide special entertainment
like a live band, a sing a long” videoke , or live entertainment done by known singers,
dancers and comedians. It serves high quality alcoholic and non- alcoholic drinks
including cocktails or mixed drinks.
2.Coffee bar – has become a phenomenon nowadays as the place not only serves high
quality coffee but is also designed to be an ideal venue for a chat with friends or for
holding small meetings.
3.Stand-up Bar – is simply a bar counter inside a food outlet where drink orders are
prepared. Drink orders are endorsed to the bar and then they are picked up to servers
to be served to customer’s table.
4.Mobile or Portable Bar- refers to bar that is movable and can be transferred from one
place to another. It is usually used for parties and for special function such as in
banquet and catering.

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 WHAT’S MORE?

Can bartending increase sales volume in a restaurant or hotel? Why?

______________________________________________________________________
______________________________________________________________________

WHAT I HAVE LEARNED?

True or False. Write the word TRUE if the statement is correct, and if it is not, then write
the word FALSE.
___________ 1. Coffee bar can be a venue for chat with friends.
___________ 2. Bartending offers alcoholic beverages only.
___________ 3. Live band is part of entertainment bar.
___________ 4. Portable bar can be transferred from one place to another.
___________ 5. A bar is a place for drinking only.
___________ 6. Stand up bar are found inside the restaurant.
___________ 7. Bar management attracts customers.
___________ 8. Coffee bar can be used for parties and special functions.
___________ 9. Bartending is an art.
___________ 10. Bar manager may supervise kitchen activities.

ADDITIONAL ACTIVITY

Have you seen a bar? Can you list down some of your observation regarding the
activities that took place during the operation? After naming them share your
observation to your classmate things that you see inside the establishment.
1. _______________________________
2. _______________________________
3. _______________________________
4. _______________________________
5. _______________________________
6. _______________________________
7. _______________________________
8. _______________________________
9. _______________________________
10. _______________________________

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 WHAT I KNOW?
Answer the crossword puzzle.

WHAT IS IT?

Among the large hotels or establishments maintaining several bar outlets, there is a
designated Bar Manager who plans, directs, oversees, and controls bar operations and
service in all bar outlets.
A bar outlet is supervised by a bar captain or bar supervisor who reports directly to the
bar manager. His service crew include a bartender and a barboy, bar waiters or food
attendants, receptionist and a cashier.

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 Sample Organizational Chart of a Small bar
Establisment

Bar Manager/Supervisor Plans, directs, monitors

Prepares / mixes the set-up and delivery of
alcoholic and non- service in the bar, insuring
alcoholic beverages Bartender that service standards are
according to consistently complied
prescribed with.
standards.

acts as a runner Take and serve beverage

and helper in the and other orders
bar according to prescribed
standards of service.

Welcomes and Settle bills according to

greets customers at Cashier prescribed standard
the entrance and
escorts them to their
tables.

WHAT I HAVE LEARNED?

Write the basic function of each bar personnel. Avoid erasures.

Bar Manager/Supervisor

Bartender

Cashier

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 WHAT I CAN DO?

1. If you will be given the opportunity to become one of the bar personnel, which among
them do you want to be? Why?
______________________________________________________________________
______________________________________________________________________
2. What are the things that you wanted to share to become a good service personnel?
______________________________________________________________________
______________________________________________________________________

WHAT I KNOW?

Tell whether the following items are nedded in a bar. Put √ if it is needed, if it is nit then
just put X.

__ __ __ __ ___ ___ __ __ __ __

WHAT’S IS IT?
BAR STOCKS, TOOLS, EQUIPMENT

Setting up your own bar is actually quite easy to do. There are however, a few things
that good bartenders need to know to run a bar efficiently. In order for a bar to succeed,
you'll need to have the basic wines, liquors, and spirits - along with the right equipment.
Although these things are essential, bartenders also need the proper technique for
mixing drinks and cocktails as well.
Bar services should be executed in accordance with prescribed standards and with
graciousness to insure customer satisfaction. For a faster and more efficient bar
service, mis-en-place requirements – bar stocks, tools, equipment, etc. must be ready
before the start of operations.

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BAR SUPPLIES AND FOOD STOCKS
Food and Beverage Stocks General supplies Accessories
Orange juice Canned soft drinks Drink list Ash trays
Pine apple juice Gin Wine list Check folder
Tomato juice Rum Cocktail napkins Tidbits
containers
Grapefruit juice Vodka Stirrers Bar trays
Mango juice White wine Matches Change trays
Fresh orange juice Red wine Cocktail picks Tent cards
Lemon Champagne Drinking straws Promo
card/display
Calamansi Brandies flowers
Fresh orange fruit Whiskies
Fresh pine apple Canned beer
Red cherries Grenadine syrup
Green Olives Liqueurs
Cocktail onion Bottled softdrinks
Refined sugar Other spirits and
beverages as
needed

WHAT I KNOW?

Arrange the sequence for bar set-up. Write numbers from 1-8.
____ Display alcoholic beverages.
____ Set-up the bar counter.
____ Prepare ice in ice bins.
____ Open the bar.
____ Clean the whole bar area.
____ Refrigerate beer, juices and other perishable items.
____ Prepare fruits for garnishing
____ Clean glasses and other equipment.

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 WHAT’S NEW?

Setting Up and Closing the Bar

I. Basic Preparations for Bar Set-Up
1. Check the cleanliness and condition of the following:
 Bar counter
 Bar storage area
 Bar stools
2. Before opening the bar, see to it that:
 Beers, juices and other perishable items are refrigerated.
 Glasses and other equipment are clean and ready.
 Fruits for garnishing are ready.
 Ice in ice bins are available.
 Alcoholic beverages are properly displayed.
 Bar is clean and properly set-up
II. Sequence of Bar Set-Up
1. Open the bar.
2. Refrigerate beer, juices and other perishable items.
3. Clean glasses and other equipment.
4. Prepare fruits for garnishing
5. Prepare ice in ice bins.
6. Display alcoholic beverages.
7. Clean the whole bar area.
8. Set-up the bar counter.
III. Closing the Bar
A. Bar Check-up checklist
a. Perishables are refrigerated and covered with a damp cloth.
b. Operating equipment and tools are arranged and covered:
*Knife *Cutting board *Mixing glass
*Bar spoon *Jiggers *Ice pick
*Ice tong *Ice bucket *Salt and pepper shaker
*Bar trays *Wine bucket *Ice scooper
*Ash trays *Blender *Other glasses and supplies
c. Bar counter is clean and polished.
d. Requisition forms and other documents are placed inside shelves.
e. Glasses are clean, dried and transferred to the racks.
f. The bar floor area is vacuumed/cleaned

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 WHAT I HAVE LEARNED?

TRUE OR FALSE. Write the word TRUE if the statement is correct, if it is not, then write
the word FALSE.
_______ 1. Bar storage are should be check before opening bar.
_______ 2. Perishable items are refrigerated.
_______ 3, Bar counter should not be polished.
_______ 4. Requisition of supplies is necessary before opening bar.
_______ 5. First step in setting up bar it to open the bar.
_______ 6. Beers are not perishable.
_______ 7. Juices are perishable items.
_______ 8. Bar operating equipment and tools are arranged and covered.
_______ 9. Ice and ice bins should be available in a bar.
_______ 10. Bar glasses should be clean and in good condition.

WHAT’S MORE?

1. If you are the bartender, what are the things you need to to avoid delays of
service during the operation?
___________________________________________________________________
___________________________________________________________________
2. How will you know if you have enough stocks in a bar? What will you do if you
find out that there are stocks not available?
___________________________________________________________________
___________________________________________________________________

Additional Activity

1. Visit one bar establishment and observe the set-up. Tell something about how
they are operating them in order to have a smooth operation.
2. What can you say about the layout? Be ready to share it to your class on next
discussion.

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 WHAT I CAN DO?

1. Make a sample structure of a small bar establishment. Consisting of Manager, 1

supervisor, 2 bartenders, 1 bar boy, 2 bar attendant/ waiter, 1 receptionist, 1
cashier.
2. List down some of their specific duties and responsibilities.
3. Present the structure and discuss it in the class.

4. Present the structure and discuss it in the class.

REFLECTION
It is important to be familiar with the bar set-up because
______________________________________________________________________
______________________________________________________________________
______________________________

Congratulations! You did a great job! Rest and relax a while then move on to the next
module. Good luck!
If you have questions, do not hesitate to ask your teacher for assistance.

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ANSWER KEY

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REFERENCES:
Daryl Ace V. Cornell. Food and Beverage Service Procedures, (2017) For Senior High
School, A comprehensive Approach, MINDSHAPERS Co., Inc.
Amelia S. Roldan. Food Service and Bartending,( 2018) Revised Edition, AR Skill
Development & Management Services, Inc.
https://www.tesda.gov.ph/Download/Training_Regulations?Searchcat=Training%20Reg
ulations
https://commons.wikimedia.org/w/index.php?search=white+wine+glass&title=Special%3
ASearch&go=Go&ns0=1&ns6=1&ns12=1&ns14=1&ns100=1&ns106=1
https://www.streetdirectory.com/travel_guide/24790/food_and_drink/an_introduction_to_
bartending.html
https://www.google.com/search?q=bartender+training+manual+pdf&sa=X&ved=2ahUK
EwiWr_TJlO_qAhWDIqYKHcJcDUwQ1QIoB3oECAsQCA
https://www.tesda.gov.ph/Downloadables/Bartending%20NC%20II.doc

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