BARS- ACTIVITY & ORGANISATION

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
BARS ACTIVITY & ORGANISATION
do you know ?

How would you explain the term chamber ?

What are the basic rules of making cocktails?
A freshwater fish can be served with a medium sweet
wine?
How would you define the term flair?
Name 3 types of bars operating in Romania?

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
 The role of The Bar in a Hotel

Offers the guests an opportunity to socialize for business or

pleasure.
Is an important revenue source for F&B department

the profit percentage on all beverages is higher than on food

items
unlike restaurant meals, bar beverages can be held over if not
sold

-bar efficiency is measured by the pour/cost percentage

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
Bar Organization and Management

An efficient bar is always supervised by a bar manager:

-supervising the ordering process and storage of wines

-preparing a wine list
-overseeing the staff
-maintaining cost control
-assisting guest with their wine selection
-proper service of wine
-knowledge of beers and liqueurs and their service

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
Control over the bar through actual
beverage cost.

1.Rewing the inventory and complete the bar par

=restocking
2.Preparing drinks, consuming the bar stock through
selling
3.At the end of the shift calculate the number of bottles
emptied and sum up the cost (each open bottle is
considered half full no need for complete accuracy)
4. Review the electronic cash register revenue data so
called z report.
5. The beverage cost percentage =beverage cost per
shift/beverage revenue*100 (16%-24%)
Control over the bar through actual
beverage cost

Pilferage
Mysteryshoppers
Automatic system dispense
Types of bars in a hotel

Lobby bar
Restaurant bar
Service bar
Catering and banquets bar
Pool bars
Mini bars
Night clubs
Sports bars
The menu or so called Wine & Drinks List

Aperitifs (which alongside can include sparkling & still wines,

aromatized wines, fortified wines and natural spring and mineral
waters)
Cocktails: traditional or fashionable
Spirits and associated mixers
Wines sparkling and still
Beer
Digestives which alongside can include liquors, brandies, malt
whiskies, ports & fortified wines, sweet table wines
Specialty coffee and cigars

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
About wines

of the worlds wine is produced in Europe. Italy and France are the main
producers, followed by the East European countries, Argentina, Spain, USA
and Germany
The word, chambre, translated means "room" In wine drinking terms, it
means the wine should be served at room temperature. It can also mean
that wine is served at the ambient temperature.
Important things when reading a wine label:
-the country of origin
-alcoholic strength
-content on liters, cl or ml
-supplier
-vintage = the year when grapes where harvested
-quality control:, table wine, DOC- denominazione de origine controllata, DOCG
denominatione de origine controlata e garantia

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
About wines
The usual classification of wines:
1. Still wine:
red fermented in contact with grape skins from which the wine gets its color and
tannin. Usually dry wines
white usually obtained from the grape without the skins. Normally dry to very
sweet
Rose made in 3 ways: black grapes fermented on skins for up to 48 ours, mixing
or pressing
2. Sparkling wine (from very dry-brut to sweet-doux)
Champagne
Effervescent

3. Fortified wines- Sherry 15-18%, Port 18-22%, Madeira 18%, strengthened by an

addition of alcohol
4. Aromatized wines - flavored & fortified: Vermouth (Cinzano, Martini), Dubonett,
Lillet
About Cocktails

Where do you think the cocktails origin from?

a. England
b. Mexico
c. America
d. France

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
About Cocktails

A cocktails is normally a short drink of up to about 10 cl. Anything larger

being a mixed drink or long drink.

A true cocktail is made of two methods: shaking (if it contains a fruit juice) or
stirring (with wine based ingredients and clear ones)

Points to note when making cocktails:

Ice should always be clear and clean
Serve cocktails in chilled glasses
Always place in the shaker or mixing glass first the ice, than the
non-alcoholic drink, and than the alcoholic beverages

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
About cocktails: the stories behind some of the most
famous ones

Martini: Some claim that its simply a dryer version of

an older cocktail called the Martinez; Martinez,
California, the birthplace of this cocktail, thus stakes
its claim to the title of birthplace of the martini. Others
postulate that the drinks name simply comes from
Martini & Rossi, an Italian company thats been
exporting its vermouths to the U.S. since the 19th
century

The venerable Manhattan, a blend of whiskey, sweet

vermouth, and bitters may date back to the New York
bar scene of the 1860s, but there are also some more
intriguing tales about its origins. According to one of
these legends, Jennie Churchill threw a party at the
Manhattan Club in 1874 to celebrate Samuel J.
Tildens victory in New Yorks gubernatorial election.

Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES
About cocktails: the stories behind when the most
known cocktails entered a glass for the first time

The Black Russian

Surprisingly, containing vodka is the only thing this
cocktail has to do with Russia. Bartender Gustave Tops
created the drink in 1949 or 1950 while working at the
Hotel Metropole in Brussels. Tops supposedly first
mixed the combination of Kahlua and vodka for
American socialite Perle Mesta, who was serving as
the ambassador to Luxembourg at the time.

Long Island Iced Tea

It might not actually contain tea, but at least the Long
Island part of the name is accurate. This spring break
favorite is fairly young as cocktails go; its only been
around for about 32 years. Rosebud Butt, a bartender
at the Oak Beach Inn in Hampton Bays, invented the
drink in 1976, so if you ever need to find a patron saint
of terrible hangovers and nights spent falling off of
barstools, Rosebud may be your man.