Name:Angel P.

Sampaga Course & Section: BTVTED-FSM 2A

(MODULE 1: Bartending and its History)

Pre-Test

To test your prior knowledge, please answer the following:

1. How important is bartending in the service industry?

Answer:Bartending is important in the service industry because it is a service provided

to the customer in order to make them feel at ease and secure. They are responsible for
mixing, garnishing, and serving alcoholic and non-alcoholic drinks to guests at the bar
and in the restaurant according to company guidelines, as well as maintaining the bar
stocked and clean while giving courteous and attentive service. Serving alcoholic
beverages in accordance with company guidelines.

2. Can you describe bartending as an organization?

Answer: Yes, Because Bartending is a passion and an interest. It can be viewed in a

variety of ways. Bartending can be pursued as a long-term career or as a part-time
occupation. Before one may acquire a liking for a trade, one must first show interest in it.
And also a bartender has a BAR MANAGER who is in charge of the bar's general
operation. As the bar manager, he is responsible for ensuring that everything runs well.
The BAR CAPTAIN is in charge of keeping an eye on the crew and the operation.The
bartender is the captain of the bar. Because he serves as the bar manager's eye, he is the
most visible person in the bar. The BARTENDER is in charge of preparing, pouring, and
serving the drinks of the establishment guest. No one is authorized to make or serve
drinks during the procedure. They also have a Bar Receptionist on staff. The person in
charge of greeting and entertaining visitors. In addition, the cashier and bartender Back,
as well as Bar Boy.
Self-Evaluation

1. Draw an organizational chart for Food and Beverage Service and give a brief description
of each employee involved.
Post Test

To test your prior knowledge, please answer the following:

1. How important is bartending in the service industry?

Answer:Bartending is important in the service industry because it is a service provided

to the customer in order to make them feel at ease and secure. They are responsible for
mixing, garnishing, and serving alcoholic and non-alcoholic drinks to guests at the bar
and in the restaurant according to company guidelines, as well as maintaining the bar
stocked and clean while giving courteous and attentive service. Serving alcoholic
beverages in accordance with company guidelines.

2. Can you describe bartending as an organization?

Answer: Yes, Because Bartending is a passion and an interest. It can be viewed in a

variety of ways. Bartending can be pursued as a long-term career or as a part-time
occupation. Before one may acquire a liking for a trade, one must first show interest in it.
And also a bartender has a BAR MANAGER who is in charge of the bar's general
operation. As the bar manager, he is responsible for ensuring that everything runs well.
The BAR CAPTAIN is in charge of keeping an eye on the crew and the operation.The
bartender is the captain of the bar. Because he serves as the bar manager's eye, he is the
most visible person in the bar. The BARTENDER is in charge of preparing, pouring, and
serving the drinks of the establishment guest. No one is authorized to make or serve
drinks during the procedure. They also have a Bar Receptionist on staff. The person in
charge of greeting and entertaining visitors. In addition, the cashier and bartender Back,
as well as Bar Boy.
 (Module 2: Glass wares, Tools and other Equipment, Principles and Techniques)

I. Pre-Test To test your prior knowledge, please answer the following:

1. The 3 parts of bar.

Answer: The three parts of the bar are:
The Front Bar
The Back Bar
The Under Bar

2. Differentiate pour and call brands.

Answer: Differentiating the pour brands and Call Brands. ‘Pour Brands is (sometimes
referred to as a ‘house’ brand) its the brand of spirit (or other drink such as liqueurs
or wine) used/poured if a customer does not specify a brand name. Usually pour
brands are cheaper alternatives to recognized national brands but sometimes they
are the better known, better quality, premium brands. While A ‘call’ brand is the brand
specified by or called out by the customer. Instead of just asking for a ‘Scotch’, the
customer would ask for a specific brand – perhaps a Johnnie Walker. A specified
brand of beer, liquor, and/or wine selected by a wedding guest according to personal
preference. Usually, it is a higher quality.

3.Types of bar.
Answer: The types of bar are the following:
1. Permanent bars – bars which are ‘in place’ all the time.
2. Temporary bars – bars which are established for short-term reasons such as
parties, special events, or to cater for especially high levels of trade.
3. Dry till bars – see below: a bar where drinks are served but no money changes
hands.

4. List the things you must have in your station.

Answer: These are the things that you must have in your station:
 Ice
 Fruit juice/ fresh juice
 Color code
 Chopped fruit
 Red wines
 Bar caddy
 Bar tools
 Soft fruit
 Condiments
 Speed rail
5. Enumerate the open bar Operations.
Answer:
1. Adhere to enterprise standards and requirements
2. Follow all nominated opening procedures
3. Be aware of the upcoming trading session and the requirements it is likely to create
4. Set up for the requirements of the individual session
5. Check and re-stock alcoholic and non-alcoholic beverages as required
6. Prepare garnishes as required
7. Check and replenish decorations as necessary
8. Ensure all items, equipment and utensils are clean
9. Check operational readiness of all equipment
10. Turn on refrigeration as required
11. Check/supply clothes, towels and other linen
12. Notify supervisor of problems or bar-related needs
13. Check and ready glassware
14. Apply all safe food handling protocols
15. Store and rotate stock correctly.

6. Enumerate the close down bar operations.

Answer:
 Turn off nominated equipment
 Turn off nominated equipment
 Conduct internal security checks
 Activate alarms as required
 Clean, clear and dismantle equipment as required
 Implement all established closing procedures
 Store garnishes and left-over bottles if/as required
 Protect and store other stock and decorations
 Set up bar for next service
 Order stock if required
 Perform handover in accordance with bar

II. Self-Evaluation

Give your insights on the following questions. Write your answers in the space provided.
1. How would you make lemon or orange zest in a drink?
Answer: Cut the pulp off of the peel so that you have one long thin strip of peel. Twist
the peel into a curly-q shape. The peel should naturally hold its shape. Use lemon or
lime twists to garnish cocktails or beverages.
Another option is to,
 Remove strips of lemon or orange rind with a vegetable peeler. 
 Take care not to ingest the white pith! 
  Stack a few slices together and then slice the pieces of rind lengthwise as thinly
as possible. 
 Slicing should be done using a sharp chef's knife. 
 You've got your zest! But what about the remainder of the lemon or orange?
 The white pith of the fruit should be removed. 
 You certainly don't want this harsh pith in your fruit sections if you don't want it in
your zest.
 Cut the ends of the fruit in half widthwise. Cut about a 1/4 from each end.
 Cut away the fruit’s sections by running the blade along either side of the white
membrane that separates sections.
2. Differentiate tumbler from footed glass.
Answer: When differentiating a tumbler from footed Glass. A tumbler is a flat-
bottomed glass that is basically a bowl without stem or foot. Its sides may be
straight, flared, or curved. Various sizes and shapes of tumbler are known by the
names of the drinks they are commonly used for: old-fashioned, rock glass,
highball, collins, cooler, zombie, pilsner. Glass jiggers and shot glasses are mini-
tumblers. While, a Footed ware refers to s style of glass in which the bowl sits
directly on a base or foot. Bowl and base may have a variety of shapes. Traditional
footed glasses include the brandy snifter and certain styles of beer glass. Today
footed ware is also popular for on-the-rocks drinks and highballs. In fact, any type
of drink can be served in a footed glass of the right size.
II. Identification
Post-Test
Checking on what you have learned, please answer the following:
3. The 3 parts of bar.
Answer: The three parts of the bar are:
The Front Bar
The Back Bar
The Under Bar

4. Differentiate pour and call brands.

Answer: Differentiating the pour brands and Call Brands. ‘Pour Brands is (sometimes
referred to as a ‘house’ brand) its the brand of spirit (or other drink such as liqueurs
or wine) used/poured if a customer does not specify a brand name. Usually pour
brands are cheaper alternatives to recognized national brands but sometimes they
are the better known, better quality, premium brands. While A ‘call’ brand is the brand
specified by or called out by the customer. Instead of just asking for a ‘Scotch’, the
customer would ask for a specific brand – perhaps a Johnnie Walker. A specified
brand of beer, liquor, and/or wine selected by a wedding guest according to personal
preference. Usually, it is a higher quality.

3.Types of bar.
Answer: The types of bar are the following:
1. Permanent bars – bars which are ‘in place’ all the time.
2. Temporary bars – bars which are established for short-term reasons such as
parties, special events, or to cater for especially high levels of trade.
3. Dry till bars – see below: a bar where drinks are served but no money changes
hands.

6. List the things you must have in your station.

Answer: The things that you must have in your station are:
 Ice
 Fruit juice/ fresh juice
 Color code
 Chopped fruit
 Red wines
 Bar caddy
 Bar tools
 Soft fruit
 Condiments
 Speed rail

7. Enumerate the open bar Operations.

Answer:
1. Adhere to enterprise standards and requirements
2. Follow all nominated opening procedures
3. Be aware of the upcoming trading session and the requirements it is likely to create
4. Set up for the requirements of the individual session
5. Check and re-stock alcoholic and non-alcoholic beverages as required
6. Prepare garnishes as required
7. Check and replenish decorations as necessary
8. Ensure all items, equipment and utensils are clean
9. Check operational readiness of all equipment
10. Turn on refrigeration as required
11. Check/supply clothes, towels and other linen
12. Notify supervisor of problems or bar-related needs
13. Check and ready glassware
14. Apply all safe food handling protocols
15. Store and rotate stock correctly.

6. Enumerate the close down bar operations.

Answer:
 Turn off nominated equipment
 Turn off nominated equipment
 Conduct internal security checks
 Activate alarms as required
 Clean, clear and dismantle equipment as required
 Implement all established closing procedures
 Store garnishes and left-over bottles if/as required
 Protect and store other stock and decorations
 Set up bar for next service
 Order stock if required
 Perform handover in accordance with bar protocols.