BAR AND BEVERAGE

MANAGEMENT
BENJO MANZANO QUIDULIT
Course Instructor
 INTRODUCTION IN BAR AND
BEVERAGE MANAGEMENT
MODULE 1
This module covers the knowledge, skills, and
attitudes in the concept of bartending
relevances in industry, and the career
opportunities in real world and the Blood
alcohol concentration.

At the end of this module, you MUST be able to:

1. Explain the basic concepts of bartending;
2. Discuss the relevance of the course;
3. Explore opportunities for Bartending as a career and;
4. To enlighten the bartender students, on what is
Blood Alcoholic Concentration (BAC).
 BASIC CONCEPTS AND HISTORY OF BARTENDING
Learning Objective:
After reading this topic, you should be able to:
1. Know the concept of bartending in modern times.
2. Determine the history of bartending at different times.
3. Appreciate the importance of bartending.
4. Discuss the types of Bar Establishment
CONCEPT OF BARTENDING
a. It is the art of mixing alcohol, spirits, and wine, drink preparation,
beverage services, merchandising, and good customer relationship.

b. It is considered as one of the most interesting professions because

- It entails accuracy in the measurement of various wines and spirits;
- It provides a thorough knowledge regarding bar personnel
management;
- Prepares bartender to produce the best-expected drink served or
requested by the guest.
MIXOLOGY
Is the art of following a recipe or formula to produce a standard and
consistent drink according to specification.

BeveragesServiceIndustry
Comprises establishment or related businesses that offer primarily
beverages, food, and other services such as entertainment.
Bar
An establishment or business that
primarily offers beverages. It also
often serves light meals (snacks)
to pair with drinks.
 HISTORY OF BARTENDING
Bartending in Early History
The first bartenders can be found in the
ancient era, when Greek and Roman
revelers relied on expert craftsman to
pour their favorite drinks. Throughout
the decades and centuries, bartenders
continued to master their craft. By the
15th century, bartenders throughout
Europe were primarily known as
innkeepers, and these professionals
typically produced their own spirits and
ales.
Bartending during the Prohibition Era
After the rise of the cocktail in the early 20th century, Americans were
faced with prohibition laws from the Federal government. However,
bartending culture remained alive throughout prohibition. Working in
underground speakeasies, bartenders continued to provide their
patrons with delicious cocktails. Familiar cocktails, such as the gin and
tonic, were invented during the Prohibition Era.
Bartending in Modern Times
Bartending remains a notable profession to this very day. After
prohibition was overturned, many bars and cocktail lounges opened up
across the United States. Bartending schools were opened so that
bartenders were able to produce consistently delicious beverages.
When you hire a bartender for your next party, you can rest assured
that you will receive delicious drinks from a highly trained and
experienced professional.
 HISTORY OF BARTENDING

• Mid14th century, London opened but limited number of taverns

within the region.
• 19th century, England changed the tavern’s name into a public
ANCIENT SUMERIA (Sumer 4000 BC) house (pub) and it was the term used across Europe.
• In the middle east, one of the problems is the availability of potable
“TAVERN” is a place serving beverages water. To solve this problem, they tried alternative beverages
particularly ale and social gatherings of particularly derived from fermented cereal grains. Ale (a type of
Sumerians. beer)was discovered.

Latin term (taberna), Greek term

(taverna) – meaning shed or workshop.
 HISTORY OF BARTENDING

• During the time of the Greeks, taverns continue to

THE EMPIRE ERA (Ancient develop. The number of people traveling to
Greece)(1100 BC
Greece is significantly increased because of the
following:
Food and Beverages Industry
▪ Pilgrimage
• Lesches – food and beverage ▪ Olympic Games
establishments for rich people.
▪ Alexander the Great
• Tavern –food and beverages
establishment for poor people.
 TYPES OF BEVERAGES SERVICE ESTABLISHMENT

BEVERAGE-ONLY BAR
It serves beverages alone. This type of bar was usually located
near stopovers or stations. It is inconvenient for the guest to sit
down; it is for not allowing the customers to stay for a longer time.
This type of bar was usually located near terminals or stations

BAR/ENTERTAINMENT COMBINATION
Bar offering drinks and a range of entertainment.
Type of Entertainment: Type of Entertainment/ Bar Combination:
a) Disco or Ballroom a) Disco Bar
b) Videoke b) Night Club
c) Sports c) Videoke Bar
d) Live Performance d) Sports Bar / Pool Bar
e) Comedy Bar
 TYPES OF BEVERAGES SERVICE ESTABLISHMENT

FOOD AND BEVERAGE COMBINATION

It serves food and beverages usually linked with a menu variety of
food and snacks.
a) Bar & Restaurant b) Tea Houses
c) Brew Pubs d) Service Bar

HOTEL BEVERAGE SERVICE

Usually, the bars that can be found inside the hotel are both bar -
entertainment and food & and beverage combination bars.
a) Lobby Bar b) Coffee Shop
c) Cocktail Lounge d) Poolside
e) Banquet Bar f) Mini Ba
 TYPES OF BEVERAGES SERVICE ESTABLISHMENT

AIRLINE BEVERAGES SERVICE

Bar services in commercial planes serving drinks to passenger.

CRUISESHIP
Cruise ship bar that can be found also similar to hotel operation .

RAIL BEVERAGE SERVICE

Serving passengers on a rail travel. Coffee shops/ Coffee
Houses/ Cafes. A place specializing in coffee and serves as
a meeting place, particularly for transacting business.
 CAREER OPPORTUNITIES

Learning Objective:
After reading this topic, you should be able to:
• Identify the career opportunities for bartenders.
• Appreciate the career opportunities for a bartender.
• Discuss the organizational chart.
Career Opportunities

Hard work, responsibility, creativity,

and personality—bartending involves a
lot more than just serving drinks to
patrons.

Successful bartenders must be able to

establish instant rapport with multiple
customers, memorize recipes for
hundreds of cocktails and even dream
up new creations of their own—all
while keeping the bar area clean,
organized and stocked for business.
 Career Opportunities

Brand Sales Representative

Brand sales representatives work directly with liquor
producers—from breweries and distilleries to wineries. These
professionals are generally responsible for working with the
company’s distributors to ensure orders are received and
filled correctly as well as helping to develop the company’s
presence at restaurants, bars and liquor stores.

Cocktail Caterer

If you have an entrepreneurial spirit and want to start your

own business, you might consider establishing yourself as a
cocktail caterer. Much like food caterers, these professionals
are hired to work during corporate events, weddings, and
other special occasions.
 Career Opportunities

General Manager
General managers direct and oversee all bar and/or
restaurant operations including hiring staff, managing staff,
setting product and service standards, maintaining operating
efficiency and more. Successful general managers are
passionate about hospitality, excellent communicators,
proactive problem solvers and effective mentors.

Liquor Sales Representative

Liquor sales representatives work for liquor distributors

whose client portfolios include breweries, distilleries and
wineries. These professionals are generally assigned a
geographical territory and expected to sell products from the
company’s portfolio to bars, restaurants, liquor stores and
other retailers within it.
 Career Opportunities

Bartender
The bartender is the central figure in any beverage service
operation. He is an amalgam of salesperson, entertainer,
mixologist and psychologist. The bartender's primary
function is to mix and serve dunks for patrons seated at the
bar and/or pour drinks for table customers served by servers.
Thus, he must know of all the drinks the house serves and
the techniques of mixing them.

Wine Steward and Sommelier

Wine steward also called as wine master, cellar master or

wine waiter is an employee who takes orders and serves
wines in fine restaurants. He presents the wine list to the
guests, makes recommendations, discusses wines, and takes
care of serving the wines, thus making the experience
pleasurable.
Sample Organizational Chart
 BLOOD ALCOHOLIC CONCENTRATION (B.A.C.)

Learning Objective:
After reading this topic, you should be able to:
• Identify the percentage of blood alcohol concentration.
• Determine the factors Affecting the Blood alcohol
concentration (BAC)
Blood Alcohol
Concentration
Refers to the percent of alcohol (ethyl
alcohol or ethanol) in a person's blood
stream. A BAC of 0.05% means that
there is 0.05 grams of alcohol in every
100 milliliters of blood.
 Effects of alcohol at various
1 Blood Alcohol Concentration levels
BAR- Blood Alcohol Rate Physical and Mental Effects

.01 - .03 No apparent effects. Slight mood

elevation. In California, you will test as
legally impaired at .01% BAC if you are
under 21. It is illegal to drive or bike at
this level.

.04 - .06 Feeling of relaxation. Sensation of

warmth. Minor impairment of reasoning
and memory.
 Effects of alcohol at various
1 Blood Alcohol Concentration levels
BAR- Blood Alcohol Rate Physical and Mental Effects

.07 - .09 Mild impairment of balance, speech,

vision and control. In California, you will
test as legally impaired at .08% BAC if
you are over 21. It is illegal to drive or
bike at this level.

.10 - .12 Significant impairment of motor

coordination and loss of judgment.
Speech may be slurred.
 Effects of alcohol at various
1 Blood Alcohol Concentration levels
BAR- Blood Alcohol Rate Physical and Mental Effects

.13 - .15 Gross impairment of motor control.

Blurred vision and major loss of
balance. Onset of dysphoria (anxiety,
restlessness).

.16 - .20 Dysphoria predominates. Nausea may

appear. Drinker has the appearance of
“sloppy drunk.”
 Effects of alcohol at various
1 Blood Alcohol Concentration levels
BAR- Blood Alcohol Rate Physical and Mental Effects

.35 - .40 Loss of consciousness. Brink of coma.

.40 and up Onset of coma. Likelihood of death due

to respiratory failure.
Factors that determine BAC
a. Number of standard drinks
b. Amount of time in which drinks
are consumed
c. Body weight
d. Biological Sex Medications
e. Food (to a lesser extent)
 MICRO-PERSPECTIVE IN TOURISM AND HOSPITALITY

Agyaman!
Thank you once again for your time and attention.
I look forward to continued collaboration and the
exciting possibilities that lie ahead.

BENJO MANZANO QUIDULIT, MBA