HMPE204 Unit 1

West Visayas State University 2020
HMPE 204
BAR & BEVERAGE
MANAGEMENT
Ma. Flora C. Collado

Genevi F. Geroche
Ian S. Labinghisa
Edzyl Bryan B. Lensig
Suzy E. Ortizo
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MODULE FOR BAR & BEVERAGE MANAGEMENT
COPYRIGHT © 2020
by
Ma. Flora C. Collado, DBM-HM
Genevi F. Geroche, MBA-HTM
Ian S. Labinghisa, DBM-HM
Edzyl Bryan B. Lensig, MHM
Suzy E. Ortizo, MSBA-HRM
ALL RIGHTS RESERVED
NO PART OF THIS MODULE MAY BE REPRODUCED IN ANY FORM, BY

PHOTOCOPYING, MIMEOGRAPHING, OR ANY OTHER MEANS, WITHOUT THE
WRITTEN PERMISSION OF THE COPYRIGHT OWNERS AND THE PUBLISHER.
Published and exclusively distributed by:
WEST VISAYAS STATE UNIVERSITY
PUBLISHING HOUSE AND BOOKSTORE
La Paz, Iloilo City 5000
ISBN -
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Notes to the Students
This module is a part of series of Modules for flexible learning

spearheaded by the Office of the Director of Instruction and Center for
Teaching Excellence, West Visayas State University.
This is meant for the course HMPE 204-Bar and Beverage Management.
This course is designed to provide students with the knowledge, skills
and attitudes to perform bar and beverage service duties and be qualified as
a bar personnel in any bar and beverage service establishment.
Bar and Beverage Management covers the operations, principles and
practices in bar and beverage service. It discusses the history and
development of the industry, the basic knowledge in preparing, serving and
presenting beverage products including fermented, distilled, compound, other
alcoholic and non-alcoholic beverages. Students will through practical
activities in wine service, bartending and confidence in taking guest orders
and requests. In addition, learners will also be able to understand the
importance of correct communication when serving the guests in a bar and
deal with challenges that typically arise during the bar guests contact.
A field trip/tour may be conducted or to attend seminars or convention
relating to bar and beverage management and operations. Students may
undergo competency assessment of TESDA Bartending Certificate Level II.
There are seven (7) units in this module.
PART I - INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT

Unit 1- The Bar and Beverage Industry
PART II BAR PRODUCT KNOWLEDGE
Unit II. Fermented Beverages
Unit III. Distilled Beverages
Unit IV. Compound Spirits
Unit V. Other Alcoholic Beverages
Unit VI. Non-Alcoholic Beverages
PART III - BAR SKILLS
Unit VII. The Bartender, Mixology and Bartending
Procedures and Services
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The learning outcomes for HMPE 204 is revised and enhanced from
TESDA Training Methodology (TR, 2010). At the end of the course the
student must have:
1. Discussed the milestone and the development of beverage and bar

service industry.
2. Described the qualities, duties and responsibilities of a bar personnel
and applied knowledge and skills in bar and beverage management
and operations.
3. Explained the method in preparing beverage products including
fermented, distilled, compound, other alcoholic and non-alcoholic
beverages.
4. Presented international cocktails and one original cocktail recipe.
5. Demonstrated wine service, bartending and serving guest in the bar.
Before you begin learning what the module is about, please be familiar
with some icons to guide you through this instructional tool. You are right
now reading the introduction entitled Notes to the Students. This will be
followed by the Table of Contents.
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The unit will then unfold in this sequence:
Activity. In here you will do an activity that you already

know and is related to the lesson.
Analysis. You will be tested here and you will be able to

know your understanding in this lesson.
Application. In this part you will practice what you learned.
Abstraction. This is where the lesson is presented. Several

topics may be discussed as stipulated in the learning
objectives.
Assessment. will be found at the end of the module. This

will serve as the written examination.
References. List of the resources and links from which the

content of the lesson is based from. These may take in the
form of books, internet sites, blogs, videos, photographs,
animation, power point presentation, icons, etc.
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Directions are found inside each unit. That tell you how long you and
what are going to work on this module. All formative activities must be
answered and counter-checked with the attached feedback. Honesty is a
school policy and yours also. Be serious about the learning activities you are
working on. It will define who you are and what you will become in the future
that will make West Visayas State University proud of you. At the end of the
semester or as instructed otherwise, you are to submit this module to your
professor.
Inquiries on some points not fully understood will be made online via
Google Classroom on a schedule encounter. This module is self-contained
learning kit with instructions that will guide you to the end.
You are now ready to begin. Make most of the present time! Enjoy!
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Table of Contents
PART I - INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT
Unit 1- The Bar and Beverage Industry
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
PART II BAR PRODUCT KNOWLEDGE
Unit II. Fermented Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit III. Distilled Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit IV. Compound Spirits
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit V. Other Alcoholic Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
Unit VI. Non-Alcoholic Beverages
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
PART III - BAR SKILLS
Unit VII. The Bartender, Mixology and Bartending
Procedures and Services
1. Activity
2. Analysis
3. Abtraction
4. Application
5. Assesment
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PART I - Introduction to Bar

and Beverage Management
Unit 1: The Bar and Beverage
Industry
Introduction
The beverage industry is also known as the drink industry, comprising
manufactures that produces drinks and ready to drink products. It also includes
companies that trades non-alcoholic and alcoholic drinks. Throughout history,
drinking alcoholic and non-alcoholic beverage have played important role in most
cultures, tinctures, refreshment and medications. The medicinal use of alcohol was
mentioned in Sumerian, Egyptian and the Hebrew Bible recommends giving strong
drinks to the one who is dying and a wine to those who are depressed, so that they
can forget their poverty and misery (Proverbs 31:6-7). Recent scientific evidence,
health experts recommend moderate alcohol or wine consumption as part of a daily
meal and diet.
This industry contributes a great deal to the profits in the hospitality industry
and has a unique role in expanding economy. Indeed, in several countries the
production of beverages like coffee, tea and wine is a major support of the entire
economy. Together with restaurant or food service industry, these two businesses
form the world’s top largest industry which in fact they are impossible to separate
each other. Beverage service industry is an industry comprising of establishment or
business that primarily offer beverages, foods and sometimes entertainment and
other related services. While bars are establishments of businesses primarily
engaged in offering beverages, foods and sometimes entertainment and other
services to its guest or customers.
The purpose of this Unit is to present milestone, development and the
modern beverage service industry. Show the bar organization, bar parts and lay-out,
basic tools and equipment needed and the desire bar stocks and supplies. Discuss
the different types of beverage, the past and present use of alcoholic beverages and
its physiology.
Learning Outcomes
At the end of this Unit and after actively participating in the live and online
class the student should be able to:
1. discussed the beverage service industry, traced its milestone and
development and contrasted to present beverage service establishments;
2. illustrated the bar organization and discussed the basic functions of bar
personnel and their duties and responsibilities;
3. identified the elements in placement, size, shape, different parts, the tools
and equipment and its lay-out and the general stocks and supplies of the bar;
and
4. classify the different types of beverage, discussed the early and present use
of alcoholic beverages and physiology of alcohol.
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Activity
Name:________________________________ Course, Yr & Sec:__________

Teacher: ______________________________ Class Schedule: ___________
Instruction: Complete the crossword by filling in a word that fits each clue.
CROSSWORD PUZZLE
1
5 6 7
8 9
10
DOWN ACCROSS
1 -refers to the family of tall glasses 3 -Olympian god of wine and festivity
2 -pioneer beer brewery in the Philippines 4-popular form of bar and entertainment
6 -shed or workshop 5 -offering to gods and goddesses
7 -amount of alcohol in liquor 8 -main bar in hotel.
9 -bar helper 10 -known as tranquilizer
Note to Students: Detached this page and submit to your

Professor on the given due date.
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Analysis

Instruction: Answer the following questions concisely.
1. Name a bar establishment that you visited before. Describe the

ambience and its features. (30 points)
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2. List down and describe the top 5 things (tools, equipment or structures)
that you noticed or attracted you the most. (30 points)
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3. Enumerate and discuss both the positive and negative effects of alcohol
and the blood alcohol effects. (40 points)
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Abstraction
The Beginning
The ability to process alcohol likely
predates humankind with primates eating
fermented fruit. The discovery of fruit or grain
fermentation about 8,000 to 10,000 years ago
resulted to a good taste, satisfying or both.
History tells that from earliest times human beings wanted alcoholic beverages,
indeed it is proved that our nomadic ancestors settled into civilized life by raising
grain and grapes to ensure raw materials of what they looked upon as sacred
beverage.
According to the archives the development of tourism and hospitality industry
in general, and specifically the beverage service industry can be traced back to the
time of Sumerians, a generic name for the ancient inhabitants of Mesopotamia.
Although various civilization took-over, together with the Sumerians in other places
were able to come up with a written record of their civilization. They were considered
the most progressive group of people during their time.
Milestone of Beverage Industry
Ancient Sumeria (4000 BC) – Sumerians were skilled in trading, farming
and crafts. Being first known in trading they travel to great distance to trade their
produce and crafts. Along the trade routes, certain stopping points became favored
out necessity. Areas where different trading routes intersected also became favored
stopping points. These junction points often grew into trading centers. Indeed, the
need for a place to rest and stay away from home is an old as the first nomadic
traveler. At these journey segments, lodging facilities became a need and they
called it “taberna”. Taberna is a Latin term and taverna in Greek, whose original
meaning “a shed or workshop.” Taverns are places for social gatherings and
beverages are served particularly “ale”. Tavern keeper before are traditionally
women, but in other places and times women could be completely excluded from
tavern culture. Taverns existed in
England as early as 11th century and
are often keep by women usually
known as Ale-wives. By the 19th
century the word tavern evolved into
the current term being public house
or pub house or pub. Whatever they
were called, these earliest facilities
began a tradition of hospitality that
endures today.
The Empire Era (3200-AD 476)
 Ancient Egypt - Brewing begun
during the Ancient Egypt Civilization in Hierakonpolis City around 3400 BC, its
ruins encompass the remnants of the oldest brewery in the world that can
produce about 1,200 liters daily. Alcoholic beverages were very significant, in
fact beer and wine were sacred and offered to gods at that time. Osiris, the god
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of the dead, of life, of vegetable regeneration, and of wine was worshiped all
over the whole country. Alcoholic beverages also stored in tombs for ritual feast
and funerary purposes to honor the dead and for their use after-life. A papyrus
shows that Egyptians did not commonly appear to define drunkenness as a
problem, they warned “do not get drunk in taverns…for fear that people repeat
words which may have gone out your mouth without you being aware of being
uttered them.” and excessive drinking. This suggests that the taverns are still
present as an evidence that even before early people know the effects of alcohol
in body and mind.
 Ancient Greece (1100 BC) – The art of making
wine have reached Hellas, now Greece about
2000 BC. Mead is a fermented beverage made
from honey and water, it is considered as the
first alcoholic beverage and obtain its
widespread and popularity in the country.
Modesty aside, in 1700 BC wine making and
wine drinking assumed the same purpose
around the world. It became important in
hospitality, used for medicinal purposes, and
became an integral part of daily meals. Greeks
consider the consumption of alcohol beverages,
specifically wine, is very important and defining
characteristic of the Hellenic society and
culture. For them those who do not drink, they
are barbarians. In ancient Greece the lesche, which was primarily a local club,
served meals to strangers as well as to its local members. By the 5th century
BCE there were sumptuous Greek establishments called phatnai that served a
local and transient clientele of traders, envoys, and government officials. Food
and wine were served during the Greek symposium, a gathering for men of
prominent families to celebrate the introduction of young men into aristocratic
society typically ended in intoxication. Greeks and Macedonians viewed
intemperance as a sign of masculinity and well known for their drunkenness they
believe to Dionysus is the Olympian god of wine and festivity.
 Ancient Rome (500BC-476AD) – The Roman believe that wine was a daily
necessity made the drink "democratic" and ubiquitous: wine was available to
slaves, peasants, women and aristocrats alike. To ensure the steady supply of
wine to Roman soldiers and colonists, viticulture and wine production spread to
every part of the empire. The Romans diluted their wine before drinking. Wine
was also used for religious purposes, in the pouring of libations to deities.
Though beer was drunk in Ancient Rome, it was replaced in popularity by wine.
Tacitus wrote disparagingly of the beer brewed by the Germanic peoples of his
day. Thracians were also known to consume beer made from rye, even since the
5th century BC, as the ancient Greek logographer Hellanicus of Lesbos says.
Their name for beer was brutos, or brytos. The Romans called their brew
cerevisia, from the Celtic word for it. Beer was apparently enjoyed by some
Roman legionaries. For instance, among the Vindolanda tablets (from
Vindolanda in Roman Britain, dated c. 97-103 AD), the cavalry decurion
Masculus wrote a letter to prefect Flavius Cerialis inquiring about the exact
instructions for his men for the following day. This included a polite request for
beer to be sent to the garrison (which had entirely consumed its previous stock
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of beer). Bacchus, the god of wine - for the Greeks, He was also known as the
Liberator (Eleutherios), freeing one from one's normal self, by madness, ecstasy,
or wine. The divine mission of Dionysus was to mingle the music of the aulos
and to bring an end to care and worry. The Romans would hold dinner parties
where wine was served to the guest all day along with a three-course feast.
Scholars have discussed Dionysus' relationship to the "cult of the souls" and his
ability to preside over communication between the living and the dead.
Decline and Revival
(AD 476 to AD 1300) – The process of distillation spread from the Middle East
to Italy, where evidence of the distillation of alcohol appears from the School of
Salerno in the 12th century. Fractional distillation was developed by Tadeo Alderotti
in the 13th century.
In 1500, German alchemist Hieronymus Braunschweig published Liber de arte
destillandi (The Book of the Art of Distillation), the first book solely dedicated to the
subject of distillation, followed in 1512 by a much-expanded version. In 1651, John
French published The Art of Distillation the first major English compendium of
practice, though it has been claimed that much of it derives from Braunschweig's
work. This includes diagrams showing an industrial rather than bench scale of the
operation
Names like "life water" have continued to be the inspiration for the names of
several types of beverages, like Gaelic whisky, French eaux-de-vie and possibly
vodka. Also, the Scandinavian akvavit spirit gets its name from the Latin phrase aqua
vitae.
At times and places of poor public sanitation (such as Medieval Europe), the
consumption of alcoholic drinks was a way of avoiding water-borne diseases such as
cholera. Small beer and faux wine in particular, were used for this purpose. Although
alcohol kills bacteria, its low concentration in these beverages would have had only a
limited effect. More important was that the boiling of water (required for the brewing
of beer) and the growth of yeast (required for fermentation of beer and wine) would
kill dangerous microorganisms. The alcohol content of these beverages allowed them
to be stored for months or years in simple wood or clay containers without spoiling.
For this reason, they were commonly kept aboard sailing vessels as an important (or
even the sole) source of hydration for the crew, especially during the long voyages
of the early modern period.
Renaissance (AD1350-AD1600)
The consumption of alcohol during
the Renaissance could be moderate to
heavy. However, drunkenness was a sin.
Alcohol had the reputation of a saint’ People
also used wine for cooking, to preserve food,
and as a medicine mixed with herbs. It was
also often a substitute for unsafe water.
England dominated the wine trade.
“The Spanish found not one but a
multitude of drinking cultures in their
American possessions. Many of the native
types of alcoholic drink fell out of use after
the Spanish conquest. One grew in
popularity. It was pulquey, the fermented
juice of maguey.
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Brewers established commercial breweries in Switzerland. 1469 The

development of distillation was the most important development in alcohol during
the Renaisssance.
Germany’s first brewing guild formed. Henry III (1574-1589) of France
permitted wine sellers and both tavern and cabaret owners to form a guild.
Early Modern (AD1600-AD1800)
During the early modern period (1500–1800), Protestant leaders such as
Martin Luther, John Calvin, the leaders of the Anglican Church, and even the
Puritans did not differ substantially from the teachings of the Catholic Church:
alcohol was a gift of God and created to be used in moderation for pleasure,
enjoyment and health; drunkenness was viewed as a sin.
From this period through at least the beginning of the 18th century, attitudes
toward drinking were characterized by a continued recognition of the positive nature
of moderate consumption and an increased concern over the negative effects of
drunkenness. The latter, which was generally viewed as arising out of the increased
self-indulgence of the time, was seen as a threat to spiritual salvation and societal
wellbeing. Intoxication was also inconsistent with the emerging emphasis on rational
mastery of self and world and on work and efficiency.
In spite of the ideal of moderation, consumption of alcohol was often high. In
the 16th century, alcohol beverage consumption reached 100 liters per person per
year in Valladolid, Spain, and Polish peasants consumed up to three liters of beer per
day. In Coventry, England, the average amount of beer and ale consumed was about
17 pints per person per week, compared to about three pints today; nationwide,
consumption was about one pint per day per capita. Swedish beer consumption may
have been 40 times higher than in modern Sweden. English sailors received a ration
of a gallon of beer per day, while soldiers received two-thirds of a gallon. In
Denmark, the usual consumption of beer appears to have been a gallon per day for
adult laborers and sailors. It is important to note that modern beer is much stronger
than the beers of the past. While current beers are 3-5% alcohol, the beer drunk in
the historical past was generally 1% or so. This was known as 'small beer'.
However, the production and distribution of spirits spread slowly. Spirit
drinking was still largely for medicinal purposes throughout most of the 16th century.
It has been said of distilled alcohol that "the sixteenth century created it; the
seventeenth century consolidated it; the eighteenth popularized it."
A beverage that clearly made its debut during the 17th century was sparkling
champagne. The credit for that development goes primarily and erroneously to Dom
Perignon, the wine-master in a French abbey. Although the oldest recorded sparkling
wine is Blanquette de Limoux, in 1531,the English scientist and physician Christopher
Merret documented the addition of sugar to a finished wine to create a second
fermentation six years before Dom Perignon joined the Abbey of Hautvillers and
almost 40 years before it was claimed that he invented Champagne. Around 1668,
Perignon used strong bottles, invented a more efficient cork (and one that could
contain the effervescence in those strong bottles), and began developing the
technique of blending the contents. However, another century would pass before
problems, especially bursting bottles, would be solved and champagne would
become popular.
The original grain spirit, whisky (or whiskey in Hiberno-English) and its
specific origins are unknown but the distillation of whisky has been performed in
Ireland and Scotland for centuries. The first confirmed written record of whisky
comes from 1405 in Ireland, the production of whisky from malted barley is first
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mentioned in Scotland in an entry from 1494, although both countries could have
distilled grain alcohol before this date.
Distilled spirit was generally flavored with juniper berries. The resulting
beverage was known as jenever, the Dutch word for "juniper." The French changed
the name to genievre, which the English changed to "geneva" and then modified to
"gin." Originally used for medicinal purposes, the use of gin as a social drink did not
grow rapidly at first. However, in 1690, England passed "An Act for the Encouraging
of the Distillation of Brandy and Spirits from Corn" and within four years the annual
production of distilled spirits, most of which was gin, reached nearly one million
gallons. Corn in the British English of the time meant "grain" in general, while in
American English "corn" refers principally to maize.
The dawn of the 18th century saw the British Parliament pass legislation
designed to encourage the use of grain for distilling spirits. In 1685, consumption of
gin had been slightly over one-half million gallons but by 1714 it stood at two million
gallons. In 1727, a declared and taxed production reached five million gallons; six
years later the London area alone produced eleven million gallons of gin. The English
government actively promoted gin production to utilize surplus grain and to raise
revenue. Encouraged by public policy, very cheap spirits flooded the market at a time
when there was little stigma attached to drunkenness and when the growing urban
poor in London sought relief from the newfound insecurities and harsh realities of
urban life. Thus, developed the so-called Gin Epidemic.
While the negative effects of that phenomenon may have been exaggerated,
Parliament passed legislation in 1736 to discourage consumption by prohibiting the
sale of gin in quantities of less than two gallons and raising the tax on it dramatically.
However, the peak in consumption was reached seven years later, when the nation
of six and one-half million people drank over 18 million gallons of gin. And most was
consumed by the small minority of the population then living in London and other
cities; people in the countryside largely consumed beer, ale and cider.
After its peak, gin consumption rapidly declined. From eighteen million
gallons in 1743, it dropped to just over seven million gallons in 1751 and to less than
two million by 1758, and generally declined to the end of the century. A number of
factors appear to have converged to discourage consumption of gin. These include
the production of higher quality beer of lower price, rising corn prices and taxes
which eroded the price advantage of gin, a temporary ban on distilling, an increasing
criticism of drunkenness, a newer standard of behavior that criticized coarseness and
excess, increased tea and coffee consumption, an increase in piety and increasing
industrialization with a consequent emphasis on sobriety and labor efficiency.
While drunkenness was still an accepted part of life in the 18th century, the
19th century would bring a change in attitudes as a result of increasing
industrialization and the need for a reliable and punctual work force. Self-discipline
was needed in place of self-expression, and task orientation had to replace relaxed
conviviality. Drunkenness would come to be defined as a threat to industrial
efficiency and growth.
Ethanol can produce a state of general anesthesia and historically has been
used for this purpose.
Problems commonly associated with industrialization and rapid urbanization
were also attributed to alcohol. Thus, problems such as urban crime, poverty and
high infant mortality rates were blamed on alcohol, although "it is likely that gross
overcrowding and unemployment had much to do with these problems." Over time,
more and more personal, social and religious/moral problems would be blamed on
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alcohol. And not only would it be enough to prevent drunkenness; any consumption
of alcohol would come to be seen as unacceptable. Groups that began by promoting
the moderate use of alcohol instead of its abuse- would ultimately form temperance
movements and press for the complete and total prohibition of the production and
distribution of beverage alcohol. Unfortunately, this would not eliminate social
problems but would compound the situation by creating additional problems
wherever it was implemented.
The Industrial Era (1800’s) -
In 1970-1975 The minimum drinking age is
lowered in 29 states from 21 to 18, 19 or 20 following
the enactment of the 26th Amendment to the U.S.
Constitution, which lowers the legal voting age to 18.
Development of Beverage Industry in The Philippines
In the Philippines, we can somehow associate
the development of the Beverage Service Industry to
the development of the pioneers in beverage industry
in the Philippines, the San Miguel Corporation.
The San Miguel Corporation
Established in 1890, La Fabrica de Cerveza de San Miguel, Southeast Asia’s
first brewery produced and bottled what would eventually become one of the
bestselling beers in the region. Within the span of a generation, San Miguel Beer
would become an icon among beer drinkers.
By 1914, San Miguel
Beer was being exported from
its headquarters in Manila to
Shanghai, Hong Kong and Guam.
A pioneer in Asia, San Miguel
established a brewery in Hong
Kong in 1948, the first local
brewer in the crown colony.
Today, San Miguel Beer–
the Company’s flagship product–
is one of the largest selling
beers and among the top 10
beer brands in the world. While
brewing beer is the company’s heritage, San Miguel subsequently branched out into
the food and packaging businesses.
From the original cerveza that first rolled off the bottling line, San Miguel
Corporation has since expanded its portfolio to produce a wide range of popular
beverage, food and packaging products which have–for over a century–catered to
generations of consumers’ ever-changing tastes. It has also diversified into heavy
industries including power and other utilities, mining, energy, tollways and airports.
The Company’s manufacturing operations extend beyond the Philippines to
Hong Kong, China, Indonesia, Vietnam, Thailand and Malaysia. Its products are
exported to major markets around the world. Continuing a tradition of product
quality, San Miguel is capitalizing on its unique strengths in brands and distribution
to weave its products more deeply into the fabric of everyday life. Not just in the
Philippines but in the Asia-Pacific region.
San Miguel’s partnerships with major international companies have given the
Company access to the latest technologies and skills. Our marketplace experience,
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technical expertise, and innovation capabilities, while largely homegrown, also reflect
our long-term partnerships with world class players.
San Miguel’s joint venture partners include Hormel Foods Corporation,
Yamamura Glass and Fuso Machine and Mold Manufacturing of Japan. A strategic
equity investment in San Miguel by Japan’s leading brewer and global player, Kirin
Brewery Company, Ltd. has further enhanced San Miguel’s competitive position in
Asia, a region in which it is already well placed.
Source: https://www.sanmiguel.com.ph/
Type of Beverage Service Industry
Alcohol consumption remained steady and moderately unaffected by the
recession of the economy; today alcoholic consumption world-wide has increasingly
declined due to the Corona Virus Disease 2019 (CoViD-19) which restricts social
gatherings, closure of commercial establishment and prohibition of liquors during the
community quarantine. Aside from the observations of the experts that people have
change their lifestyles, which whom focus on being health conscious and
precautionary health care. People also stopped smoking; they exercise, weight
conscious and very particular in calories, carbohydrates and cholesterol intake; and
they keep away from stress during working hours. A one bottle of beer for the road,
is now a relic, replaced by a bottle of water (favored or vitamin-infused), organic
drinks (lemon grass, turmeric and ginger-based drinks) and the trending of milk-tea
drink, and on rare instance perhaps a single glass of wine.
As the time goes by and the new-normal way of living, however, it all might
have changed. Innovation on drinks
and twist will be added to old favorites.
Managing a beverage service
establishment keeping yourself to the
new trends and demands of the
market.
Below are the types of
beverage service establishment, how
they differ and what they have in
common that would be helpful to
innovate and adopt to changes of the
new-normal.
1. Beverage-Only Bar – it serves beverages alone with no food serves beyond
snacks. This type of bar is located near bus terminal or train stations. The
front bar seems inconvenient to the guest to sit down, for the purpose of
not allowing the guest to stay longer for drinking.
2. Bar/Entertainment Combination – this bar offers drinks and a range of
entertainment such as dancing (disco or ballroom), singing (videoke), sports
(billiards), live performances, live band, stand-up comedy, fashion show,
striptease and piano music.
3. Food and Beverage Combination – serving food usually with some kind of
food service.
a. Bar and Restaurant – food and drinks can be served at the same
time or guest can have drink before dining or dinner first before
drinking.
b. Service Bars – use to prepare drinks of the dining guests.
4. Hotel Beverage Combination – three or more bars in one roof with different
purpose and ambience.
18 | H M P E 2 0 4
a. Lobby bar – the bar located at the lobby area of the hotel; it is
usually used by the guest as a venue for business meetings or
transactions during night time. In some hotel, it is considered as
the main bar.
b. Coffee shop – mostly located in the lobby or near the lobby area
where both food and drinks can be served to the guest particularly
coffee. It is also usually used by the guests as a place for business
meetings or transactions.
c. Cocktail lounge or piano bar – the place where live or piano music
is performed. Guests stay here to relax or to unwind.
d. Restaurant Bar or Service bar – the bar which s use to prepare
drink to the dining guest.
e. Disco Bar/night Club – this is where dancing (disco) if the form of
entertainment. Also known as discothèque where guest could have
both food and drinks and dance.
f. Videoke bar – a very popular form of bar and entertainment where
the guests are the ones performing and popularly known in the
Philippines as KTV (karaoke and television).
g. Poolside bar – bar located at the poolside. Guests takes a drink
after or during swimming to ease the thirst and also to provide
some warmth during colder season.
h. Pool/Sports Bar – pool or other sports and watching sports events
is the main entertainment offered in this type of bar in a hotel.
i. Banquet bar – a bar being set-up during functions or events in the
banquet or meeting rooms in the hotel to provide/serve drinks to
the guest of the event or function. Below are the types of banquet
bar set-up:
j. Open bar – the guest can order any drinks available in the bar or the
main bar of the hotel. Usually the guest will be the one to pay bill
not the host of the event or function.
k.Limited bar set-up – only the drinks allowed by the host will be served
to the guests of the function or the event.
l. Mini bar – a bar in a guest room for
the convenience of the guest.
Alcoholic drinks in mini-bar are
usually miniature size bottle to
ensure proper inventory of the
drinks after the guest have
checked-out.
5. Airline Beverage Service – serving drinks on
airline passengers
6. Cruise and Passenger Ship Beverage Service – serving passengers in a cruise
or a passenger ship.
7. Rail Beverage Service – serving passengers on a rail travel.
8. Coffee Shops/Coffee Houses/Café – a place specializing on coffee and servs
as a meeting place particularly for transaction business.
9. Tea Houses/Rooms – a small room or restaurant where beverages and light
meals are served, often catering chiefly to women and a place has a sedate
or subdued atmosphere. It also serves a place for business meeting or
transaction.
19 | H M P E 2 0 4
10. Taverns – a place of

business where
people gather to drink
alcoholic beverages
and more than likely,
food is served.
11. Public houses/Pubs –
is a drinking
establishment which
served alcoholic drinks especially beer that can be consumed on the
premises, usually with a set-up like home.
a. Public houses are culturally and socially different from places such as
cafés, bars and brewpubs. Because most guests are regular guests with
social bonding established among themselves.
b. Pubs are social places based on the sale and consumption of alcoholic
beverages, and most pubs offer a range of beers, wines spirits,
alcopops, and soft drinks.
c. Many pubs are controlled or owned by breweries, so beer is often better
value than wines and spirits, whilst soft drinks can be almost as
expensive.
d. Beer served in a pub may be cask ale or keg beers.
e. Traditionally the windows of town pubs are of smoked or frosted glass
so that the clientele are obscured from the street to have privacy.
f. The owner, tenant or manager of a public house is known as the
publican or landlord.
g. Each pub generally has a crowd of regulars – people who drink there
regularly.
h. The people that visit most often called their local.
12. Brew Pubs/Micro Breweries – pubs or restaurants that brew beer in the
premises
13. Night Clubs (or night club or club) – is a place for drinking, dancing and
entertainment which does its primary
business after dark.
a. A nightclub can be distinguished
from other forms of such as bars,
pubs or taverns, by the inclusion
of a dance floor and a DJ booth,
where a disk jockey plays
recorded dance and pop music.
b. Some nightclubs have other
forms of entertainment, like
comedians, “go-go” dancer or
floor show or strippers.
14. Internet Café or Cyber Café – is a place where one can use a computer with
internet access for a free, usually per hour or few minutes; sometimes one
can have unmetered access with a pass for a day or month, etc. it may or
may not serve as a regular café with food and drink being served.
15. Beer Garden – is an open-air area where alcohol is served.
20 | H M P E 2 0 4
The Bar Organization
Bar Organizational Chart

Bar Manager
Bar Captain
Wine Bar
Bartender Bar Server Cashier
Steward/ Receptionist
Barback
Bar Personnel and their Responsibilities

1. Bar Manager – in charge of the over-all
operation of the bar.
2. Bar Captain/Supervisor – is in charge of
monitoring the staff and the operations
3. Bartender – is in charge of preparing
and pouring/serving the drinks to the
guests.
4. Barista – in-charge of preparing coffee beverages in a coffee shop. Barista is
the Italian term for bartender.
5. Barback – assists the bartender in the maintenance of cleanliness and
preparation in the bar. Also known as bar helper, barboy/girl.
6. Bar Server – is in-charge of serving the drinks and foods of guest’s table.
7. Wine Steward/Sommelier – is in-charge of suggesting, selling and serving the
wines to the guests.
8. Bar Receptionist – in-charge of receiving and entertaining the guest.
9. Cashier – in-charge of receiving payments of the guests.
The Bar
The placement, size and shape of a bar are the essential elements of function
and operation. A bar should be well plan and equip with the right quantity and
quality of equipment, tools supplies and accessories.
21 | H M P E 2 0 4
Bar Parts and Lay-out

A consultant-bartender should be
part of planning of a bar to meet the
requirements. It should suit the motif or
theme and anticipated volume of business.
Basically, the following are important
considerations:
1. The location must be strategic
so that it is accessible to the
guest yet convenient from the
backhouse (the dishwashing area, storage area, kitchen, pantry or any
preparation area depending on your menu.
2. The size and the layout of the bar must be carefully planned. The size of
the bar should be enough to accommodate all the needed
parts/equipment, display and storage provision. Everything must also be
easily accessible for the preparation of drinks to ensure speedy and
efficient service. Time and motion study of task would be worth your
while.
3. The bartender and his/her staff, if any, must have enough space to work
with so a minimum of one meter from the bar counter to the back of the
bar must be allotted.
4. Electrical and plumbing connection should always be considered. Strategic
placement of electrical sockets are vital to power all the needed electrical
appliances in their assigned location/s in the bar. Plumbing and drainage
likewise must be considered especially if washing will be done within the
bar. If so, hot and cold running water connections are needed.
5. Storage must be adequately provided to securely accommodate the
required equipment, glassware, shelves, stocks etc. if glasses and tools
are washed in the bar, an adequate drying area must also be provided.
6. Cleanliness, safety and hygiene should not be forgotten since the bar is a
preparation area is seen by the guests. The floor should not be made of
slippery material and easy to clean. The bar counter top must be heavy
duty yet easy to maintain. All corners must not have any sharp edges.
Spillage must be immediate and easily wiped or mopped away. Breakage,
if it does not occur, must be readily swept or cleared to avoid further
accidents. The right cleaning tools and materials must be accessible to
the bartender, the knowledge and implementation of their right/sanitary
use are likewise important.
22 | H M P E 2 0 4
Parts of the Bar

1. The front bar – the customer’s area where all customers order their drinks and
where orders are served. It can be rectangular, round or horseshoe shaped,
depending on the design, motif and ambience desired.
Parts of front bar:
a. Bar Table
b. Rail
c. Bar die
d. Glass rack
(Hanging)
e. Arm rest
f. Foot rest
g. Pick-up
station
23 | H M P E 2 0 4
2. The back bar – for storage and display various wine, liquor bottles glass wares
and etc.
3. The under bar – the heart
of the entire beverage
operation. The under bar
serves as a preparation are
for cocktail and other
beverages.
Parts of the under bar:
a. Pouring station
b. Speed Rail
c. Ice bin
d. Bottle wells
e. Hand sink
f. Drain board
g. Glass sink
Tools and Equipment
A quality tools and equipment should be considered in purchasing the tools
and equipment for its survival, function, appearance and ease of care. The principal
tools and equipment necessary in a bar establishment are:
UNDER BAR & BACK BAR EQUIPMENT
1. Back bar refrigerator – is
use to store perishable
ingredients and different
types of bottled and
canned beers.
2. Blender – is used to grind,
puree and refine
ingredients.
3. Bottle wells – located
beside the ice bin for
chilling bottle of drinks and
juices.
4. Coffee siphon – used in
preparing brewed coffee.
5. Draft beer direct dispensing line – used to dispense draft beers.
6. Drain board – is used to air dry
the glasses.
7. Electric mixer – is use for
blending and mixing solid
ingredients.
8. Electric cash register – is used
to store cash and record
transactions.
9. Electronic dispensing system –
use dispense ingredients
automatically faster and efficient.
10. Espresso machine – is use for
producing espresso coffee.
11. Frozen drink dispenser – is use to prepare and dispense frozen drink.
24 | H M P E 2 0 4
12. Glass brush – is use to clean

glassware particularly tall
glasses.
13. Glass froster – is use to chill the
glass before serving.
14. Glass sink – is use to wash,
rinse and sanitize glasses.
15. Glass washer – is a machine
operated washer to clean
glasses faster and in large
quantity.
16. Hand guns – is use for
dispensing soft drinks and
mixes.
17. Hand sink – is use to wash
hands before and after
preparing.
18. Ice bin – is use for storing ice.
19. Ice crusher – is use for
crushing ice faster and in
large volume.
20. Ice flakers – is use to
produce ice flakes or fine
cherished ice.
21. Ice machine – is a machine that freezes water to make ice cubes. It is
also called ice maker.
22. Juicer – is use to extract juices
23. Keg coolers – is use to store
and chill keg or graft beer.
24. Waste dump – is use to store
waste, waste must be
segregated.
25. Wine/Liquor dispenser – is use
to dispense liquors in specific
quantity.
BAR TOOLS
A. Tools for mixing
1. Bar caddy – is use in storing bar
supplies and decorations.
2. Bar knife – is use to pick ingredients
and in cutting and slicing.
3. Bar spoon – is use for picking up,
measuring ingredients and in stirring
cocktails.
4. Bar strainer – is use for straining
drinks after mixing.
5. Cocktail shaker – is use for mixing
cocktails by shaking.
6. Cutting board -I use to cut fruit slices
25 | H M P E 2 0 4
and garnishes.
7. Fruit Squeezer – is use for
squeezing fruits to extract the
juice.
8. Funnel – is use to transfer
contents from one container to
another container.
9. Garnishing caddy/tray – is use in
storing garnishes for easy
access.
10. Glass rimmer – is use to rim or
frost the rim of the glass with
sugar or salt.
11. Ice pick – use for breaking
packed ice or block of ice.
12. Ice scoop/shovel – is use for
picking up ice in large
quantity
13. Ice tong – is use for picking
ice cube individually.
14. Jiggers – is use for measuring
ingredients in preparing and
serving drinks or cocktail.
15. Liquid measuring cup – is
use to measure liquid
ingredients in large
quantity.
16. Measuring spoon – is use
for measuring liquid and
powdered ingredients.
17. Mixing glass – is use for
mixing cocktails by stirring.
18. Muddler – is use to press
or muddle ingredients to
extract favor r aroma.
19. Nutmeg grater – is use in
grating nutmeg.
20. Pourers – is use to
control/regulate the flow of
drinks during pouring.
21. Zester/router/stripper – is use in
stripping skin of fruits for
garnishing.
B. Tools for serving

1. Bottle and can opener –
are used to open bottles or
cans
2. Coaster – is use as under
liner in serving chilled
26 | H M P E 2 0 4
drinks.
3. Cork screw – is use to open
bottle of wine stoppered with
cork.
4. Folio or tip tray – is use to collect
payments for the guests.
5. Ice bucket – use in serving ice to
the table guests.
6. Picks – is use for picking
garnishes to be place in the drink.
7. Round tray – is use to serve
drinks to table guests.
8. Stirrer/swiss slick – is use for stirring drink.
9. Wine bucket – is use to chill and maintaining the coldness of the wines
serve to the guests.
GLASSWARES
A. Importance of glassware in the bar operations are:
1. It is part of the overall concept of the bar
2. Its styles, sparkle and quality express the personality of the bar.
3. It has the part in measuring drinks serve.
4. A message carrier.
5. A merchandising tool.
B. Glass term and types

 Bowl
 Base/foot
 Stem
C. Types of glassware
 Tumbler types – is a flat-bottomed glass that is basically a bowl
without a stem.
1. Collins Glass – is use to serve Collins cocktail in particular and

other cocktails or drinks.
2. Granite Glass – is use to serve specialty cocktails.
3. Highball glass – this refers to the family of tall glasses used for tall
or long drinks; it is a versatile glass with 5-12 oz capacity use to
serve juices, tea soft drinks and other cocktails.
 Delmonico – a 5 oz. glass use traditionally to serve fizzes
and rickeys that is why it is also called a Fizz or Rickey
glass.
27 | H M P E 2 0 4
 Highball – a 9 oz tall glass used to serve simple cocktails

with spirits and sparkling water.
 Collins – a tall 12-14 oz glass use for long drinks like Tom
Collins and John Collins, soft drinks and tropical juices.
 Zombie – is the tallest (14 oz) highball glass named after
the Zombie cocktail; it may be clear or frosted.
4. Juice Glass – is use to serve juices during breakfast as an
appetizer.
5. Old fashion glass – is used to serve old fashion cocktail and drinks
on the rocks.
6. Pilsner glass – is use to serve pilsner beer or beer in can or in
bottle.
7. Pint glass – is used to serve beer in large bottle or quantity.
8. Rock/Scotch Glass – is use to serve whiskey on the rocks.
9. Shooters glass – is use serve shooters drink.
10. Shot glass – is use to serve straight up or shot drinks.
11. Vodka chimney – is use to serve vodka without ice.
12. Vodka shooters – is use to serve vodka without ice or chilled
vodka.
13. Wheat beer glass – is use to serve wheat beer.
14. Wine decanter – I use to store wines before serving.
15. Yard glass – is use to serve zombie cocktail in particular and other
specialty drink.
 Footed Ware
1. Absinthe glass – is use to
serve absinthe liqueur.
2. Banquet goblet – use to
serve water
3. Brandy inhaler – is use to
inhale brandy
4. Brandy snifter – a footed
balloon shaped 12-17 oz
glass with large base/bowl
and very tapered top for
serving and sniffing brandy;
also used for
cocktails/liqueurs with or
without mixers.
5. Cordial glass – use to
serve cordials or liqueur
and rainbow cocktails.
6. Dutch brandy glass – is
use to warm brandy before
drinking.
7. Footed highball – is use to
serve juices, soft drinks,
tea, and other cocktails.
8. Footed pilsner glass – is use to serve beer in can or in bottle
9. Footed rock glass – is use to serve drinks on the rocks.
28 | H M P E 2 0 4
10. Frappe glass – is use to serve frappe.

11. Irish coffee glass/mug – is use to serve Irish coffee cocktail.
12. Parfait glass – is use to serve ice dessert.
13. Pousse café glass – is use to serve pousse café.
14. Squall/hurricane glass – is use to serve specialty cocktails
15. Wise goblet – is use to serve cocktails in large quantity.
 Stemware
1. California cocktail – is
use to serve specialty
cocktails
2. Champagne saucer –
the original champagne
glass with 4 oz capacity,
shallow, broad-bowled
and solid or hollow-
stemmed; also called
Champagne Coupe and
use to serve champagne
and the other
sparkling for fast
drinker.
3. Champagne tulip – a
6-9 oz modern
champagne glass
similar to a
champagne flute but
with tapered mouth
shape like the tulip
flower to keep the
bubbles of
champagne or
sparkling wine
longer; use to serve champagne and other sparkling for slow
drinker.
4. Chardonnay wine glass – is use to serve chardonnay wine.
5. Cocktail glass – a stemmed V-shapped 3-133 oz long-stemmed
glass for serving straight up (without ice) cocktails like Bacardi,
Daiquris, Gimlets, Manhattan, martini cocktails or other cocktail
drinks.
6. Cordial or liqueur or pony glass – a small stemmed glass with 1-2
oz capacity use in serving and sipping cordial/liqueurs and neat
liquor drinks and is also called pony
7. Flute Champagne – is use to serve champagne and other sparkling
for slow drinker.
8. Ice win glass – is use to serve ice wines.
9. Margarita glass – is use to serve margarita cocktail in particular
and other cocktail drinks.
10. Merlot wine glass – is use to serve merlot wines.
11. Pinot noir wine glass – is use to serve pinot noir wines.
29 | H M P E 2 0 4
12. Poco grande

glass – is use to
serve piña
colada cocktail
and other
specialty drinks.
13. Port or Madiera
glass – a small 2
oz rounded wine
glass use to
serve sweet
fortified wines
like Port or
Madiera.
14. Red wine glass – is use to
serve red wine.
15. Riesling glass – is use to
serve Riesling wines.
16. Sauvignon glass – is use to
serve sauvignon wine
17. Sherry copita – a tall, fancy 6
oz sherry glass which taper
at the mouth to keep
sherry’s bouquet as long as
possible.; s use to serve
cherry wines in particular.
18. Sherry wine glass – a 2-5 oz stemmed conical glass used for
serving aperitif like sherry and port
19. Shiraz wine glass – is use to serve Shiraz wines
20. Sour glass – is use to serve sur cocktails
21. White wine glass – a long stemmed 8-12 oz glass with a narrow
and slightly elongated oval tapering at the rim and use for serving
white wines, slightly smaller than a red wine glass.
 Beer mug
1. Beer schooner -use to serve
draft beer in large quantity
2. Beer mug – a flat-bottom 8 to
16 oz. glass or ceramic
container named after the
drink served in a serving beer
or hot beverages.
The best glasses are thin-lipped,

transparent and sound off in high register when pinged. The quality and style of the
glasses should suit the variety of drinks served and offer as well as conform to the
image and theme of the bar. An attractive glass would be appealing to the guest’s
eyes, optimize one’s drinking pleasure and even as a merchandising tool.
Before using any glass, check for possible cracks, chips, dull films spots and
other unsightly marks that customers may notice as the drink is emptied. To check
30 | H M P E 2 0 4
this, holding the glass up against light while polishing each glass. This also impresses
a guest watching thoroughness.
The cleanliness is the most important aspect of glassware preparation. Here
are some points how to take care of the glass wares:
1. Regardless what type of glassware, make sure it is always sparkling clean.
2. Use soap/detergent appropriate for glassware.
3. When washing glassware, always air day with the rim down on the towel
to avoid spots or water marks.
4. Wash glassware after use, if not wash up right away soak the glass in
warm, sudsy water so that drink residue will not stick. Wash them
separately, do not wash them mixed with china wares or cutleries.
5. Wipe dry with a new towel and polish it with another.
6. Do not stock glasses one on top of the other, they might stick together. If
they get stuck put or fill the bottom glass in a warmer water and fill the
top glass with the cold water. The bottom glass will expand and the top
will contract until the difference frees them up.
7. Glasses which have been stored for a long time in a storage can acquire a
dusty/musty smell. Rinse even if they look clean.
8. Do not pour hot water on a cold glass.
9. Never use in scooping ice.
10. Always handle glassware with care. Do not handle glass in all together
and always hold glass by the stem and stemless one by the base. Never
hold glass by the rim. Remember, the rim is where guest put their lips to
enjoy the drink.
11. Throw or dispose properly
chipped or broken glasses.
12. In frosting glasses:
 With Ice
a. Dip in water, shake off
excess water and place
in the freezer for an
hour. It will get a
frosted white look.
When removing from
the freezer, hold by the
handle or stem so as
not to melt the ice with
your hand. TIP: Usually, beer mugs are frosted. The beer order
sure looks so appealing.
b. Bury glass in shaved ice long enough to give the glass a white,
frosted, ice-cold look and feel.
 With sugar (for frosting the rim of the glass for Margarita or Salty
Dog) – Rub the rim of the glass with a lime, invert glass, and dip into
coarse salt on a saucer/plate.
 With salt (for frosting the rim of a glass for Margarita or Salty Dog) –
Rub the rim of the glass with a lime, invert glass, and dip into coarse
salt on a saucer/plate
 Other frosting materials – lightly beaten egg white, desiccated
coconut, instant coffee
31 | H M P E 2 0 4
13. Always chill a glass for iced drinks before using it. It also helps retain the
temperature of the drink longer. There are five possible ways
 Refrigerate a dry, clean glass at least one hour, preferably a couple of
hours before pouring a drink into it.
 If refrigerator space is not enough for pre-chilling, fill glass with ice
and cold water and let sit while preparing the concoction. Empty the
glass and shake off excess liquid and pour the prepared drink.
 Fill the glass with crushed/shaved ice and let stay for a while (a
couple of minutes) shake off contents. Pour in the prepared drink.
 Fill the glass with cracked ice and stir it around. Shake ff the contents.
Pour in the prepare drink.
 Burry the glass in shaved ice. Remove. Shake off attached ice. Use.
14. To heat the glass, fill the glass with hot or boiling water and let it stand a
minute or to then empty. Pour in hit mixture.
15. To float liquor or brandy on top of the drinks, place a spoon, bowl side up
with the tip touching the side of the glass until it touches the surface of
the drink the very slowly pour the liquor or bandy over the rounded bowl.
16. To properly and safety store glasses, it would be wise to invest in plastic-
coated wine racks special made for the basic size of the glass. Storage
stacking and transport will not be a problem. Be sure to position them
upside down so ass to prevent dust from settling on them.
Bar Stock
The ample beverages, supplies,
accessories, condiments and garnitures
would be a great help to sustain an
efficient bar operation and service
delivery. The minimum quantity of stock
that must be maintained. The quality
and quantity depend on the type of bar,
the nature of the establishment and the
taste of its guests.
Regardless of the variety and size
of bar operation, its is best to observe
par stock and First-In-First-Out (FIFO)
method of inventory. It is also advisable
to observe mise-e-place to ensure that
such items are ready every opening of
the bar.
Par stock refers to the minimum quantity of stock that must be maintained in
the service station to be able to ensure an efficient flow of service. Par Stock must
be accurately computed to sustain an efficient service delivery. This is based on the
minimum usage of the items plus allowance for washing and turnover. The maximum
usage varies depending on the frequency of use of said items. For items which are
not pre-set and less frequently used such as cocktail glasses the maximum usage is
equivalent to the maximum number of orders using the equipment being budgeted.
If the bar is just about to open and these data are not available, then assumptions
have to be made for the expected maximum order for each dish using the equipment.
If the bar is already operating, such as data can be taken from a menu analysis
report.
32 | H M P E 2 0 4
In determining Par Stock requirements for the bar service station, the
minimum par for the station is based on the maximum usage (maximum order for
drink using the item), multiplied by the average turnover rate. It is always safe to be
prepared in case of expected increase of guests on top of existing minimum orders.
For bar set-up, install bar equipment and supplies based on the maximum usage of
the bar items. Provide allowance for safety stock ranging from 25 % - 50 %
depending on the turnover
A systematic arrangement is a must to determine the aging of stocks and to
be able to implement FIFO system of issuance. Classify, arrange and store stocks in
appropriate storage areas or compartments. Classify items, segregate perishable to
non-perishable, dry form cold, dairies to non-dairy products. Arrange items such as
those purchased ahead of time shall be at the most visible position. Remove can
goods that are damaged as they may cause botulism. Perishable items should be
pre-portions, stored pre-packed, in standard weight and size in plastic bags, sealed
and labeled. Spot check of stocks must be done daily, taking note of items about to
expire, non-moving or slow moving and spoiled or damage. Movement of stocks shall
be continuously recorded in a bin card or in a computerized inventory worksheet.
Stock 750-milliliter sized bottles for both local and known brands of the
following depending on the volume and preferences of your target markets and
guests:
1. Brandy
2. Gin
3. Rum – light and dark
4. Tequila
5. Vermouth – dry and sweet
6. Vodka
7. Whisky/Whiskey – Bourbon, scotch, iris, Canadian and other American
whiskies
8. Wine - red, rose/blush, sparkling and white
9. Others – liqueurs and fortified wines
Note: A 750ml spirit/liqueur can serve 25 one-ounce portion and a 750ml
wine bottle can serve 6 persons at 4-ounce portion.
Remember to stock just enough for the operation for a given period of time
or until the next delivery. Check the expiration and practice FIFO method or use
older stock before newly delivered ones.
33 | H M P E 2 0 4
GENERAL BAR SUPPLIES

1. Cocktail coaster – usually made of hard
card board used as an under liner for
drinks served in a bar, to protect table
tops from wet rings made by the glasses,
o hold drips from gasses and as a
merchandising tool with the bar’s name
or logo, color and design. It is advisable
to plan, design and order them well
ahead of time.
2. Cocktail pick – wooden or plastic
toothpick used to secure garnishes in
place; may also be merchandising tool.
3. Stirrer – plastic rod use to stir long
drinks served with ice and blended drinks and it can be a merchandising
tool also.
4. Straw – a tube used for sipping and stirring drinks; comes in different
length and sizes; plastic, paper or steel tube and may be folding or
bending
5. Cocktail napkin – cloth or paper napkin for guest use; may be used as a
coaster (during service, position napkin so logo/bar name is facing the
guests); may also be a merchandising tool.
6. Wine Napkin – made of cloth for wine service; to catch drips when
pouring wine.
7. Drink list/wine list – for customers’ perusal to select and choose order or
orders; layout wisely to suit the image and to encourage more orders.
8. Tent card – place on top of cocktail tables; for bar
promotions/announcement for the drink of the month, latest appetizers
and featured in-house events.
9. Non-edible garnishes – mini-umbrella, mini-flags, stuffed toys, etc.
BAR ACCESSORIES
1. Ashtray – for cigarette
smokers; placing an ashtray
on a table means that
smoking allowed
2. Bar tray – use to
professionally serve drinks in a
bar; cork lined/non-slip
surface
3. Change tray/Check
holder/Leatherette bill folder –
for bills/checks/change
4. Cigar cutter – for
establishments which offers
cigar or allow smoking in the premises.
5. Garnish container – compartmentalized for storing commonly used
garnishes.
6. Rectangular tray – for items used in beverage preparation
7. Service container – formal serving trays
34 | H M P E 2 0 4
8. Straw container – to hold straw in

place
9. Tidbits container/assorted nuts bowl –
serving aid for peanuts, potato chips,
popcorns, etc.
MIXERS & GARNISHES

1. Mixers/Modifiers
a. Tonic/Quinine water – a bitter
colorless carbonated/aerated
mineral water flavored with
lemon/line or quinine
b. Soda water/Club soda/Seltzer – a colorless and unflavored
carbonated/aerated water charge under pressure with carbon dioxide
gas.
c. Ginger Ale – a sweetened carbonated water flavored with ginger and
capsicum extracts, glucose/sugar coloring. This is usually added to gin
or whisky.
d. Water – distilled, mineral, purified, drinking, sparkling and spring
e. Juices – orange, pineapple, tomato, grapefruit, cranberry, lemon, lime,
apple, grape, passion fruit or even papaya, depending on your menu
or drink list.
f. Soft drinks/colas or sodas – carbonated drinks
2. Syrup – this concentrated,
sweet flavoring is used in
cocktails. The most common
syrup are:
a. Cassis – black currant syrup
b. Citronelle – a lemon
flavored syrup
c. Falernum – a lime flavored
syrup made of sugar,
almonds, ginger and spices from Bermuda and Barbados
d. Framboise – raspberry-flavored syrup
e. Grenadine Syrup – a sweetening and a coloring agent from the
pomegranates
f. Orgeat Syrup – almond-flavored syrup
g. Simple syrup or Sugar Syrup – available commercially; or a concoction
of equal parts of sugar and water bring to boil till sugar is dissolve or
mix equal parts of sugar and a boiling water. Some bars use a
proportion of two parts of sugar and one part of water; it can be kept
in the refrigerator
h. Gomme – white sugar syrup made with beaten egg whites.
3. Sour/Bar mix – a combination of sugar syrup (sweet) and lemon juice
(sour). There are commercially available bottled or ready-to-mix
powdered bar mixes, or simply mix three parts or fresh lemon juice to on
part of simple syrup. An egg white is added for every 25 ounces of the
mix (for foamy drink). Bleed and refrigerate.
4. Fresh fruits/vegetable garnishes – orange, lemon, lim, strawberry,
pineapple, banana, dayap, calamansi, cucumber, apple, cherry or any
35 | H M P E 2 0 4
other fruit or vegetables features in a beverage list or garnishes. Canned

peaches and pineapple can substitute for fresh ones are sweeter.
5. Maraschino cherry – red cherries with o without stems, marinated in
Maraschino Liqueur.
6. Olive – green pitted (for Martini) or black
7. Cocktail/Pearl Onion – garnish for Gibson
8. Bitters – a mixer which is a spirit flavored with roots, barks, herbs and
berries, only a very small amount is needed for a drink.
9. Orange flavor water – substitute for Triple Sec
10. Water – place in container like pitcher, it would be best to buy bottled
water for individual serving or orders or five-gallon containers from a
reputable refilling stations
11. Beef bouillon – used for Bull Shots or Bloody Bulls
12. Celery Salt – used for Bloody Mary and some recipes along with beef
bouillon
13. Standard pre-mixers – commercially available and may include; Bloody
Mary Mix, Collins Mix, Piña Colada Mix, Strawberry Daiquiri/Margarita Mix,
Simple Syrup, and Sweet and Sour.
14. Toppings – ingredients used to top or garnish cocktails
a. Freshly grated whole nutmeg or commercially available nutmeg
powder to garnish cream-topped drinks.
b. Freshly ground cinnamon or
commercially packed cinnamon
powder – for cream-topped drinks
c. Grated/Shaved chocolate, chocolate
curls, or chocolate powder – for coffee
drinks
d. Instant Coffee or freshly ground beans
e. Whipped cream
15. Others
a. Refined sugar – for frosting glasses;
used to make simple/sugar syrup
b. Hot sauce – use for Bloody Mary
c. Worcestershire sauce – use for Bloody Mary
d. Salt – for frosting glasses, label the container so as not to be mistaken
as sugar.
e. Pepper – also an ingredient in Bloody Mary
f. Coconut Milk – or coconut cream commercially available in can and
tetra pack
g. Dairy products – milk, cream (light, heavy or whipped), half and half
(consist of equal part of milk and cream), ice cream
h. Celery Stalk – serve as a garnish at the same time stirrer on Bloody
Mary, some bars leave a couple of leaves at the end of the stalk.
i. Cinnamon stick – for hot mulled drinks
j. Mint Leaf – for Juleps
k. Egg – for Eggnogs
l. Coffee
m. Tea
n. Borage – a large herb with hairy stems and leaves whose young
leaves are used in fruit drinks.
36 | H M P E 2 0 4
ICE – Th ice used in the bar should be fresh and clean, free from any
flavor and contaminants. Most bars have their own ice machines that suit
their needs. It cannot be overemphasized that the source of water should
be safe. From home parties to small operations, its is best to buy from a
reputable ice dealer. Ice comes in a variety of forms or shapes; cubes,
cracked, shaved, tube and crushed.
The Beverage
A beverage is liquid suitable for drinking and any type of drink that something
you might offer a guest. Beverage has been derived from the Latin word “bever”
meaning rest from work. In science, it is a drink or any substance that can be
metabolized to give energy and build tissue. Its role is to quench thirst, provide
nutrition or refreshment. Most beverages contain water. Water restores fluids lost
through metabolism, breathing, sweating and the removal of waste. In addition to
fulfilling a basic need, drinks form part of the culture of human society. There are
varied beverages available it may with or without alcohol, fresh or natural, synthetic
or carbonated. A Beverage or drink is specially processed, it may be brewed,
fermented, distilled, compounded or mixed.
Categories of Beverage
A. Non-Alcoholic Beverages
1. Coffee
2. Chocolate/Cocoa Drink
3. Tea
4. Juice
5. Milk/Cream
6. Synthetic Drinks
a. Carbonated
b. Non-carbonated
7. Water
8. Smoothies
9. Mocktails or Virgin Cocktails
B. Alcoholic Beverages
1. Fermented Alcoholic Beverages
a. Brew/Beer (Ale, Lager and other brews)
b. Wine
2. Distilled Alcoholic Beverages
a. Brandy
b. Rum
c. Tequila
d. Vodka
e. Whiskey/Whisky
3. Compounded Alcoholic Beverages
a. Gin
b. Liqueur/Cordial
4. Other Alcoholic Beverages
a. Aquavit
b. Bitters
c. Cachaca
d. Other Spirits and Specialty or Local Wines
5. Mixed Alcoholic Drinks or Cocktails
37 | H M P E 2 0 4
Early and Present Use of Alcoholic Beverage

a. Religious Rites – wines were used
as an offering to gods and
goddesses. Today wine is used by
Catholics in their Holy Eucharist.
b. Victories – tribes or kingdom
celebrate by drinking after winning
a battle with other tribes or
kingdom. Today showering and
flashing champagne is a common
scene in the celebration of victory
in sports.
c. Medicine – distilled spirits were known before as aqua vitae in Latin and
eaux de vie in French which means “water of life.” They were use before
as medicine. Today in some local practices, a shot of gin and calamansi
will take away fever and colds. This might be true by doing it right and
not true if doing it wrong. Ethanol in gin provides a relaxing effect that
will somehow a feeling to sleep or relax after taking it and the tendency it
will make a person who drink sleep early. The early sleep and the Vitamin
C in calamansi will somehow help the immune system to recover and fight
back the virus in the body.
d. Weddings – before a cup of ale will be drunk by the bride and groom as
part of the wedding ceremony, hence the word bridal was derived from
bride and ale. Today the Jews still uses wine as part of the wedding
ceremony. For Catholics and other faith, drinking of wine is just part of
the wedding reception ceremony.
e. Food and Drink – early Europeans make wine and beers as part of their
everyday meal. Today, a meal for a French or Italian could not be
complete without a glass of wine, the same with the Germans and
Australians wherein a day without a beer is an incomplete day. For the
Germans and those people working in brewery plants here in the
Philippines beer is considered as liquefier food because of its nutritional
content.
The common denominator by the early users of alcoholic beverages was
for intellectual discussions aside from those mentioned above are the Persians for
discussing important political matters while drinking alcohol. Greeks drink wine after
dinner symposium. Romans are discussing political matters in vino veritas and
English people drink a cup of ale is pass around to start the council or meeting.
Physiology of Alcohol
People before fermented any ingredients that contains sugar, fruits that are
sour and with acid content like honey, grapes, grains, sugarcane, dates, milk, palm,
peppers, berries, sesame seeds and pomegranate. Ethanol is an alcohol present in
an alcoholic beverage and it is a form of drug known as tranquilizer. Alcohol proof is
the amount of alcohol in the liquor or liqueur. It is usually twice the percentage of
alcohol by volume. Example an 80-proof drink means 40% of alcohol is present by
volume, a 100 proof is 50%, 151-proff is 75.5% or 1 proof is equal to 0.5% alcohol
by volume.
One drink is equals to a 12 ounces beer, 5 ounces wine or 1 ½ ounces of 80-
proof liquor. In metric measurement, one drink is a 360 ml or one bottle of beer, 150
ml of wine or 45 ml of 80-proof liquor.
38 | H M P E 2 0 4
Average Alcohol Amount of

Type of Drink Calculation
Content Pure Alcohol
12 oz Beer 5% 12 oz x .5 0.6 oz
5 oz Wine 12% 5 oz x .12 0.6 oz
1 ½ oz 80-proof Liquor 40% 1.5 oz x .40 0.6 oz
360 ml Beer 5% 360 ml x .5 18 ml
150 ml wine 12% 150 ml x .12 18 ml
45 ml 80-proof Liquor 40% 45 ml x .40 18 ml
Drinking a mixed drink that contains 3 ounces of liquor, is not considered as

one drink; it is considered two drinks because it contains twice the amount of alcohol.
Mixing a different kind of drinks does not make a person get more drunk. Mixed
drinks that contain carbonated beverages will get a person drunk faster than mixed
drinks that do not have any carbon dioxide. A gin and a sprite will get you drunk
faster than a Screw Driver, carbon dioxide speeds up the absorption of alcohol into
the bloodstream.
Eating before drinking slows down the absorption of alcohol into the
bloodstreams. A person will get drunk, but will take a little bit longer. Drinking a lot
of coffee or taking a very cold shower does not help a person to sober quickly, it
makes a drunk person stay awake. The only thing than can help a drunk person
sober is time. An alcohol stays in the host system depends on the amount of alcohol
intake and also on some other factors like weight, sex and physical condition. Alcohol
is considered as poison if taken in
too much dosage, taking too much
and too fast will kill a person. Drink
in moderation!
The blood alcohol content
(BAC) is the level of alcohol in the
blood base on the body weight, sex,
number of drinks and the number
of hours and it affects brain
functions. Below are the charts to
determine the alcohol blood
content and guide to how many
drinks to intake for safety and
guidance.
Blood Alcohol Effects
0.02% Feel relaxed and might experience slow reaction time.
0.04% Vision is affected
0.08% Intoxicated, body coordination decreases and driving skills are
impaired. This is the legal drinking limit.
0.10% Speech may become slurred, loss of coordination and judgement.
0.15% Stumble when walking and may have trouble in standing up.
0.30% Might vomit and probably pass out.
0.40% May pass out (unconscious) and may go into comatose.
Over 0.40% Alcohol poisoning and death can occur, breathing might stop. This
is a lethal blood alcohol content.
DRINK RESPONSIBLY!
39 | H M P E 2 0 4
Men BAC Chart

No. of 100 120 140 160 180 200 220 240 260 280 300
Drinks lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs
1 0.04 0.03 0.03 0.02 0.02 0.02 0.02 0.02 0.01 0.01 0.01
2 0.08 0.06 0.05 0.05 0.04 0.04 0.03 0.03 0.03 0.03 0.03
3 0.11 0.09 0.08 0.07 0.06 0.06 0.05 0.05 0.04 0.04 0.04
4 0.15 0.13 0.11 0.09 0.08 0.08 0.07 0.06 0.06 0.05 0.05
5 0.19 0.13 0.13 0.12 0.10 0.09 0.09 0.08 0.07 0.07 0.06
6 0.23 0.19 0.16 0.14 0.13 0.11 0.10 0.09 0.09 0.08 0.08
7 0.26 0.22 0.22 0.17 0.15 0.13 0.12 0.11 0.10 0.09 0.09
8 0.30 0.25 0.25 0.19 0.17 0.15 0.14 0.13 0.12 0.11 0.10
9 0.34 0.28 0.28 0.21 0.19 0.17 0.15 0.14 0.13 0.12 0.11
10 0.38 0.31 0.31 0.24 0.21 0.19 0.17 0.16 0.15 0.13 0.13
For every hour of drinking subtract 0.015
Women BAC Chart

No. of 80 100 120 140 160 180 200 220 240 260 280
Drinks lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs lbs
1 0.06 0.04 0.04 0.03 0.30 0.02 0.02 0.02 0.02 0.02 0.02
2 0.11 0.09 0.07 0.06 0.06 0.05 0.04 0.04 0.04 0.03 0.03
3 0.17 0.13 0.11 0.09 0.08 0.07 0.07 0.06 0.06 0.05 0.05
4 0.22 0.18 0.15 0.13 0.11 0.10 0.09 0.08 0.07 0.07 0.06
5 0.28 0.22 0.18 0.16 0.14 0.12 0.11 0.10 0.09 0.08 0.08
6 0.33 0.26 0.22 0.19 0.17 0.15 0.13 0.12 0.11 0.10 0.09
7 0.39 0.31 0.26 0.22 0.19 0.17 0.15 0.14 0.13 0.12 0.11
8 0.44 0.35 0.29 0.25 0.22 0.20 0.18 0.16 0.15 0.14 0.13
9 0.50 0.40 0.33 0.28 0.5 0.22 0.20 0.18 0.17 0.15 0.14
10 0.55 0.44 0.37 0.31 0.28 0.24 0.22 0.20 0.18 0.17 0.16
For every hour of drinking subtract 0.015
40 | H M P E 2 0 4
Application
Instruction: Create a simple company profile for a business proposal of a bar

establishment following the format below.
1. Name and Logo

2. Location (Address, Map of the Location)
3. Rationale of the Company (history, meaning of company name and logo, the
owners, type and description of the theme/motif or ambience and target market)
4. Picture of the Façade and Lay-out
5. Organizational Structure (name of the personnel and position)
6. Job Position with basic duties and responsibilities
7. Uniform of the Bar Personnel/Employee
8. List of Bar Tools, Equipment and Supplies (refer to table below; provide pictures)
BAR TOOLS
Description/
Picture Name of Tools Quantity
Specification
BAR EQUIPMENT
Description/
Specification
BAR EQUIPMENT
Description/
Specification
9. Menu Book/Drink List (optional)

Lay-Out:
Paper Size: Letter (8.5” x 11”)
Margin: Top: 1”, Bottom: 1”, Left: 1 1/2”, Right: 1”
Orientation: Portrait
Font Style: Tahoma
Font Size: 12
Paragraph Line Spacing: 1.5
Note: Be creative and resourceful, pictures from magazines or any printed materials
are allowed. It can be submitted in softcopy or hardcopy.
Note to Students: Detached this page and submit to your Professor

on the given due date.
41 | H M P E 2 0 4
Assessment

I. TRUE OR FALSE.
Encircle T if the statement is correct and F if it is wrong.
T F 1. Drinking alcoholic and non-alcoholic beverage have played important role

in most cultures and throughout the history until today.
T F 2. A mixed drink that contains 3 ounces of liquor, is considered as one drink.
T F 3. Drinking coffee or taking a cold shower helps a drunk person to sober
quickly.
T F 4. Beverage service industry is comprising of business that offer beverages,
foods and sometimes entertainment and other related services.
T F 5. A lethal blood alcohol content is over 0.40%
II. MULTIPLE CHIOCE.

Read each item carefully and write the CAPITAL LETTER of the
best answer on the space provided before the number.
_____ 1. A bar establishment with set up like home that serves beer to be consumed on
the premises.
A. Videoke Bar C. Pubs
B. Discotheque D. Cocktail Lounge
_____ 2. It is a versatile glass with 5 to12-ounce capacity used for tall or long drink.
A. Pilsner C. Martini
B. Highball D. Cordial
_____ 3. Any liquid suitable for drinking and any type of drink that something you might
offer a guest.
A. Beverage C. Cocktail
B. Beer D. Water
_____ 4. A gathering of men of prominent Greek families to introduce young men into
aristocratic society typically ended in intoxication.
A. Vino Veritas C. Symposium
B. Religious Rites D. Eaux De Vie
_____ 5. In charge of preparing and serving the drinks to the guests.
A. Bar Receptionist C. Barista
B. Bartender D. Barback
_____ 6. How much is the alcohol content of an 80-proof drink?
A. 50% C. 30%
B. 20% D. 40%
_____ 7. A part of the bar where different wine, liquor bottles and glass wares are
stored and displayed.
A. Bar Counter C. Back Bar
B. Under Bar D. Front Bar
42 | H M P E 2 0 4
_____ 8. A bar supply usually made of hard card board used to protect table tops from
wet rings made by the glasses
A. Cocktail Coaster C. Bar Tray
B. Tent Card D. Rectangular Tray
_____ 9. A stemware use to serve piña colada cocktail and other specialty drinks.
A. Sherry Copita C. Hurricane Glass
B. Pinot Noir Glass D. Poco Grande Glass
_____ 10. Chilling or burying the glass on ice to help retain the temperature of the drink
longer.
A. Rimming C. Scooping
B. Frosting D. Mixing

References
BOOKS
Katsigris, C. & Thomas, C., The Bar and Beverage Book, 5th Edition, 2012, John
Wiley & Sons Inc., Haboken, New Jersey
Rojo, Lorenzo G., Bar and Beverage Service, 2008, Mindshapers Co., Inc. Intramuros,
Manila
Silvester-Ama, S., Jamorabo-Ruiz, A., Rivera M.N., Serraon-Claudio V., The Bar
Companion, 2011, National Book Store, Mandaluyong City
WEBSITES
http://alcohol-facts.net/Alcohol-Timeline.html
https://www.britannica.com/topic/tavern
https://www.alcoholproblemsandsolutions.org/history-of-alcohol-and-drinking-
around-world/
https://www.alcoholproblemsandsolutions.org/alcohol-during-the-renaissance/
https://www.sanmiguel.com.ph/
https://humanparts.medium.com/the-11-types-of-bar-and-how-to-navigate-them-
eb1b38f8271d?gi=sd
43 | H M P E 2 0 4

HMPE204 Unit 1

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West Visayas State University 2020

Ma. Flora C. Collado

MODULE FOR BAR & BEVERAGE MANAGEMENT

Ma. Flora C. Collado, DBM-HM

Genevi F. Geroche, MBA-HTM

Ian S. Labinghisa, DBM-HM

Edzyl Bryan B. Lensig, MHM

Suzy E. Ortizo, MSBA-HRM

ALL RIGHTS RESERVED

NO PART OF THIS MODULE MAY BE REPRODUCED IN ANY FORM, BY

Published and exclusively distributed by:

WEST VISAYAS STATE UNIVERSITY

PUBLISHING HOUSE AND BOOKSTORE

La Paz, Iloilo City 5000

Notes to the Students

This module is a part of series of Modules for flexible learning

PART I - INTRODUCTION TO BAR AND BEVERAGE MANAGEMENT

Notes to the Students

1. Discussed the milestone and the development of beverage and bar

Notes to the Students

The unit will then unfold in this sequence:

Activity. In here you will do an activity that you already

Analysis. You will be tested here and you will be able to

Application. In this part you will practice what you learned.

Abstraction. This is where the lesson is presented. Several

Assessment. will be found at the end of the module. This

References. List of the resources and links from which the

Notes to the Students

PART I - Introduction to Bar

Name:________________________________ Course, Yr & Sec:__________

Note to Students: Detached this page and submit to your

Name:________________________________ Course, Yr & Sec:__________

1. Name a bar establishment that you visited before. Describe the

Note to Students: Detached this page and submit to your

Brewers established commercial breweries in Switzerland. 1469 The

10. Taverns – a place of

The Bar Organization

Bar Organizational Chart

Bar Personnel and their Responsibilities

Bar Parts and Lay-out

Parts of the Bar

12. Glass brush – is use to clean

B. Tools for serving

B. Glass term and types

1. Collins Glass – is use to serve Collins cocktail in particular and

 Highball – a 9 oz tall glass used to serve simple cocktails

10. Frappe glass – is use to serve frappe.

12. Poco grande

The best glasses are thin-lipped,

GENERAL BAR SUPPLIES

8. Straw container – to hold straw in

MIXERS & GARNISHES

other fruit or vegetables features in a beverage list or garnishes. Canned

Early and Present Use of Alcoholic Beverage

Average Alcohol Amount of

Drinking a mixed drink that contains 3 ounces of liquor, is not considered as

Men BAC Chart

Women BAC Chart

Instruction: Create a simple company profile for a business proposal of a bar

1. Name and Logo

9. Menu Book/Drink List (optional)

Note to Students: Detached this page and submit to your Professor

Name:________________________________ Course, Yr & Sec:__________

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec:

Name:______________________ Course, Yr & Sec: