Professional Documents
Culture Documents
The Bar
The Bar
SHRIM - HM / BARMGM 1
Ms. Junefel Ramos, MSc
• A place for
entertainment and
relaxation for guests to
enjoy beverages.
A cocktail bar is
recognized as
rendezvous meeting
place for business of
relaxation with the
bar attendants to
serve standard,
quality drinks
provided by the
bartender
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Is a branch of the
food and beverage
department whose
primary function is to
provide both alcoholic
and non alcoholic
drinks to guest in a
systematic, standard
and efficient bar
service
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It shows substantial
profit margins with
easy high patronage
Supplies will be
requisitioned daily
with appropriate
forms
applied
• Doors may vary in number but
it must always swing outward.
Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.
Three Types of Bars
visibility
Speed Rail
It is a part of the under bar where pouring
brands of fast moving – Liquor are placed.
Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.
Essentials in Bar Design
1. Space
2. Service area
3. Plumbing
4. Refrigeration
5. Storage
6. Electricity
7. Bar Counter
8. Flooring
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Owner
• Must be profitable,
marketable, With in the
Budget of the Owner, and
Theme / Concept
Operational
• Usability, or how long will the
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Architectural
• Safety standards must be
met, fire safety and materials
used
Builder
• Is the design Feasible, within
the time frame, and is the
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The Bar
Cichy, R., & Hickey, P. (2017). Managing service in food and beverage operations
(Fifth ed.) (J. Purvis, Ed.). Lansing, Michigan: American Hotel & Lodging
Educational Institute. TX 911.3 M27 C47 2017
https://www.youtube.com/watch?v=PDB9PHDoNPs&t=211s
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