Bartending

COLLEGE OF SCIENCES TECHNOLOGY AND COMMUNICATIONS, INC.
COMPETENCY BASED LEARNING MODULE

BARTENDING NCII
286 hrs.
BartendingNCII /lesteremardoc.cstc2011 1
Why CSTC is your choice TVET
institution?
Because CSTC is TESDA and CHED registered school and we provide
the
following programs and school activities such as:
1. Integrate, coordinate and monitor skills development program;

2. Approve skills standards and test;
3. Develop students to become a whole rounded individual to achieve
the knowledge, skills and attitude required to establish a career by
exposing to the current trends and realty of the industry;
4. Organized skills competition;
5. Manage apprenticeship program; and
6. Assist graduates for possible job placement.
What is Competency Standard
Development?
TESDA develops competency standards for middle-level skilled

workers. These are in the form of units of competency containing
descriptors for acceptable work performance. These are packaged into
qualifications corresponding to critical jobs and occupations in the
priority industry sectors. The qualifications correspond to a specific
level in the Philippine TVET Qualifications Framework (PTQF).
The competency standards and qualifications, together with

training standards and assessment arrangements comprise the
national training regulations (TR) promulgated by the TESDA Board.
The TRs serve as basis for registration and delivery of TVET programs,
competency assessment and certification and development of
curricula for the specific qualification.
Competency Standards:
BASIC COMPETENCIES
Unit of Competency
1.Participate in Workplace Communication 1
2.Work in the Team Environment (Workplace
Communication 2)
3.Career Management with Professional Ethics and Values
Education
4.Practice Occupational Health and Safety Procedure
COMMON COMPETENCIES
Unit of Competency
1.Develop and Update Industry
Knowledge(Hospitality, Hotel and Restaurant
Services)
2.Perform Computer Operations 1-2
CORE COMPETENCY
Qualification Title: Bartending NCII
Unit of Competency
1. Clean Bar Areas
2.Operate Bar
3.Prepare and mix cocktails and non-alcoholic
concoction
4. Provide Basic Wine Service
I. INTRODUCTION TO BARTENDING NCII
Course Content
COURSE TITLE: BARTENDING
NOMINAL DURATION OF THE PROGRAM : 286 hrs
QUALIFICATION LEVEL : NC II
COURSE DESCRIPTION:
This course is designed to enhance the knowledge, skills and attitude in
BARTENDING NC II in accordance with industry standards. It covers core
competencies on cleaning the bar areas, operating the bar, preparing and mixing
alcoholic and non alcoholic drinks, and providing wine service. It covers the
basic, common and core competencies.

COURSE OUTCOMES:
At the end of the course, the students should be able to:
Participate in workplace communication;

Work in a team environment;
Practice career professionalism;
Practice occupational health and safety procedures;
Develop and update industry knowledge;
Observe workplace hygiene procedures;
Perform computer operations;
Perform workplace and safety practices;
Provide effective customer service;
 Clean bar areas;
 Operate bar;
 Prepare and mix cocktails and non-alcoholic drinks; and
Provide wine service
NATIONAL COMPETENCY ASSESSMENT
National competency assessment is a process of evaluation
and certification facilitated by TESDA officials, personnel, and
accredited assessors, it primarily aim to determine the
capability of every trainees competency for a specific
qualification based on the TR (Training Regulation) principles.
As per TESDA policy a TVET (Technical and Vocational
Education and Training) institution graduates every after the
training program a trainee must undergo a mandatory
competency assessment.
Upon completion of the National Competency Assessment
procedures the accredited competency assessor shall issue the
result summary proceedings of the assessment indicating the
trainees competencies to TESDA for the processing of
certification.
II. Course Activities and Programs
-Actual Demonstration and simulation of proper sequence of food service

and room service.
-Hand’s-on training in table skirting, napkin folding, proper loading and
unloading of tray,
proper arranging and setting up a function area and good sanitation
practices.
- Seminars and workshops
- Food Service Culminating Activity
-Hotel and Restaurant Immersion
-Hotel and Restaurant Practicum ( In-house, Local and Outside CALABARZON)
-Shipping Vessel on-board training program (Apprenticeship)
-Skills competition
-And others…
TOUR GUIDING
HOTEL IMMERSION
COMPETION PARTICIPANT
TABLE SETTING
TABLE SKIRTING
TABLE NAPKIN FOLDING
SEMINAR/WORKSHOP
ON-BOARD TRAINING PROGRAM
BARTENDING COMPETITION
BOTTLE FLAIRING DRILL
CULINARY CREATIVITY
FOREIGN CUISINE EXPEDITION
CAKE DECORATING
III. Course Policies
Classroom Policy
Students must know and follow all rules as mandated by
teachers.
1. Always come to the school in complete and in proper uniform.
2. Attendance is a must, maximum of 3 consecutive absences
shall be considered dropped/failed.
3. You will sign the Attendance Signature Sheet at the beginning
of each class.
4. You may be withdrawn grades if you are absent 20% of the
class.
Rules for Classroom Behavior
•Be in your assigned seat and prepared to work when the bell rings.
•No arguing in class. Concerns and/ or appeals must be discussed with
teacher privately before/ after class or submitted to teacher in writing
after class.
•Raise your hand and wait to be recognized before speaking.
•Abstain from eating, drinking, chewing and grooming in our classroom.
•Respect the rights and property of others.
•Be courteous to your teacher and your classmates.
•At the end of the period, remain in your seat until you are dismissed.
•Heads must remain off the desks at all times.
•Do not write on the classroom desk.
•The use of cell phone and other electronic devices is strictly prohibited,
during the class hours important/emergency calls only will be allowed.
Maintain a safe, orderly, and clean environment.
Do not stand on chairs or tables, or put your feet on them; Keep all four
chair legs touching the floor; Do not block the aisles or doorway;
No horseplay; Do not throw things; Clean up any messes, and do not
litter, and Immediately report any injuries or broken materials.
Be honest and respectful of ideas, of people, and of their property
Copying from someone else's homework or class work is dishonest.
Be polite and respect individual differences. No put-downs, threats, or foul
language. Challenge politely. This room should be a safe place to explore
ideas and be who you are. Respect the privacy, property, and
responsibilities of others ; keep hands, feet, objects, etc. to yourself.

Do not disrupt the class or teacher, or waste class time
Talking, passing notes, or leaving your seat during quiet times or when the
teacher is talking is disruptive and disrespectful. Don't do it. Remain in your
assigned seat during class unless given permission to move.
IV. Grading System
Course requirements
Major examination Class standing
1st proficiency examination Recitation

Preliminary examination Quizzes and seatwork
2nd proficiency examination Team project/activity
Midterm examination Laboratory Exercises
Final examination
Class Standing (40%)
Reporting/Class Participation 30%

Assignment/Projects/RW 30%
Quizzes 30%
Attendance/Punctuality 10%
100%
Major Examination (60%)

Computation:
1st proficiency + 1st major grade= Preliminary grade
2nd proficiency + 2nd major grade= Midterm grade
Final grade (PGx30%+MGx30%+FGx40%=Final Rate)
Late submission of project/research work
Project /Research work will only be accepted for a period of a week with a penalty
of 5%
of the accumulated grade per day.
Make-up Quiz/late examination policy

Make up quiz and late examination will only be given after a week
of regular examination day scheduled, unable to accomplish make up
quiz/examination
student will be marked incomplete/failed.
DEFINE CONCEPTS
With the continuing boom of the Hospitality Industry both local
and international, the demand for qualified and competent personnel
in the food and beverage department is a major concern of the
management of hospitality business. It should also be the concern of
the schools producing students who will be future employees in
hospitality business and the students themselves if they want to have
a good career opportunity in Hospitality Industry. The school must
develop the knowledge, skills and the right attitude/behavior of the
students. The school must provide sufficient quality facilities, highly
qualified and competent instructors and sufficient instructional
methods and materials.
Using this competency based learning module, as an
instructional material for the qualification title : Bartending NCII will
surely help the student to acquire the necessary knowledge, skills and
attitude they must posses to meet the TESDA training regulations
Bartending NCII.
This module contains two parts they are:
Part I. Introductory
Beverage Service Industry
Bar Organization
Bar Parts and Equipment Lay out
Clean Bar areas
Operate Bar
Part II. Product Knowledge and Skills

Beverage
Distilled Spirits
Wines
Wine Tasting and Evaluation
Wine service
Beer
Prepare and mixed cocktails and non-alcoholic drinks (Smoothies and
Mock tails)
Basic Coffee
Tea
Personal Appearance on the Job
Your appearance on the job influences the first and, consequently,
the lasting impressions that a customer has of the restaurant. Since you
may be one of the few members of the restaurant staff a guest sees, a
customer may judge the restaurant largely by your appearance and service.
FIRST APPEARANCE
The first impression is a lasting one. This has been stressed

throughout our lives. Little things mean a lot to guests. The way the
restaurant appears to the guests will influence them in determining if the
restaurant is clean. If it is, they will feel safe, have their meals and banquets,
and spend their money at your establishment. Good sanitation begins with
the appearance of the building. Guests perceived the while the restaurant
based on the appearance of the building, parking lot, and the signage.
The Uniform
A uniform is a garment that identifies the occupation of the wearer
such that of the nurse, policeman, sailor, pilot or waiter and waitresses. The
appearance of your waiter’s and waitress’s uniform leaves and impression on the
guests. So take note of the following:
 The uniform should be clean and neat. If so, you project a sanitary image of the
restaurant.
 Uniforms that are in disrepair are as unattractive as soiled uniforms, repair torn hems
and seams and replace buttons before you wear the uniform again.
 Shoes are part of the uniform and should have attention daily. But sturdy waiter’s and
waitress’s which arch supports. Have worn heels and soles repaired and be sure shoes
are
clean and polished for work.
 Waitresses might consider support hose for comfort and pantyhose for good
appearance,
especially since the serving job requires reaching and bending.
 Wedding and engagement rings and classic watches may be worn, but decorative jewelry
such as clanking bracelets, dinner rings, and lapel pins are not appropriate as part of a
uniform. Decorative jewelry does not look professional and is not very sanitary when
you BartendingNCII /lesteremardoc.cstc2011 37
SANITATION AND APPEARANCE
Sanitation is the “development and application of sanitary
measures for public health.” This simply means that when
customers enter a restaurant to eat, the food and the conditions of
the restaurant are clean enough so they will not get sick from
patronizing the restaurant. The National Institute for food Service
Industry (NIFI) defines sanitation this way: “In the food service
situation, sanitation means wholesome food, handled in a
hygienic environment by healthy food handlers in such a way that
the food is not contaminated with disease causing or other
harmful agents.” Sanitation refers to visual as well as physical.
Guest will
perceive a restaurant to be dirty if the restrooms are dirty. Any
positive impression a customer might have about a restaurant can
be ruined by a trip to a dirty or bad smelling restroom.
Countertops and other restroom surfaces breed germs which can
be transferred to food or utensils by restaurant personnel.
If the guests are waited on by a person with dirty,
scuffed shoes, they think that the cook is not clean. To the
guests, the service person is the restaurant. The guests
may be right, or may be wrong, but their perception
determines if the restaurant is clean. They are the
customers and the customers are always right. Often, if
the front of the house (the physical area in which the
employees serve the guests) appears dirty, customers
believe the kitchen is dirty even though it is not. They are
scared to eat at the restaurant because they may get sick
as the result of a dirty kitchen. Some of the illness that
guest picks up at restaurants are not worse than getting
the flu, but others can be fatal.
Personal Hygiene and Sanitary Practices in Food Service
1.Proper Grooming
•Wear hair in a simple, stylish manner, never in high or extreme coiffure. Be sure it is
cleaned and combed.
•Bath daily because body odor is offensive to customer and to co-worker; and the skin is a
prime breeding ground for bacteria. Wash the hair daily because oily dirt is attractive to
bacteria.
• Brush teeth, use a mouth wash, and see a dentist twice a year. Use breath mints or breath
spray at work.
• The restaurant industry discourage waiters to have skin heads as it does not look
presentable to guest, same as in the case of tattoos.
•Practice frequent, thorough and correct hand washing (20-30 second) - dirty hands transmit
contaminants to food products.
•Fingernails should be trimmed and clean. Long and rugged nails harbor bacteria and very
difficult to keep sanitary. Waitress may wear a conservative color or clear nail polish.
•Exposed cuts or abrasions which are sources of bacteria should be bandaged and covered
with water proof protector.
• Have the proper amount of rest each night.
•Keep yourself in good health; report illnesses to your supervisor.
2. Proper Working Attire
•Soiled work clothes are offensive to customers and co-workers and are
repository disease organism. One contact with soiled clothing is enough
to start the contamination cycle from the clothing to the hands to the
food.
•Hair restraints serve a double purpose, one is to keep hair from
contaminating food and also to discourage running their fingers thru
their hair, scratching their scalps or otherwise
contaminating their hands by touching their hair, which is a prime
breeding ground for bacteria.
•Jewelry are not only soil collectors, and difficult to clean, but also
become
caught in the machinery or catch on sharp hot objects.
3. Prohibited Practices and Habits
• Smoking - is virtually impossible to smoke without exposing the fingers to
droplets of saliva
which contain thousands of bacteria that can contaminate anything the
finger touch.
It is essential that after smoking that person should wash his hands
thoroughly before returning to work.
• Gum chewing is a potential food contaminating action just like smoking.
• Using hand and dish towels/aprons to remove perspiration.
• Washing hands in sinks used to wash foods.
• Spitting on the floor or into the sink.
• Coughing or sneezing unguardedly in a food preparation area.
• Picking up food with bare hands.
•Tasting food with a finger, or using the same spoon for tasting repeatedly.
•Leaving foods uncovered for long period of time.
CHAPTER I.
BEVERAGE SERVICE INDUSTRY
DEFINITION
Beverage Service Industry- is an industry comprising of establishments or

business that offer primarily beverages, foods and sometimes entertainment
and other services.
Bars- are establishments or businesses that primarily offer beverages, food and
sometimes entertainment and other services to its customers.
HISTORY
According to records the beginning or the
development of Hospitality Industry in general and
the beverage service industry in particular can be
traced back to the time of the Sumerians (modern day
Iraq). Although civilization exist together with the
Sumerians in other places, Sumerians were able to
come up with a written records of their civilization.
And during their time, they were considered the
most progressive group of people.
 The earliest chemical evidence of beer is found in pottery dated back 7,000
years ago from modern day Iran. In contrast, the earliest depicted evidence of
beer occurs in a 6,000 year old Sumerian tablet that portrays people drinking
from a communal bowl through reed straws .
 Taverns- were places serving beverage particularly “ ale” and places for social
gatherings.
 The word tavern from the Latin term taberna and the Greek
oaaYnia/taverna, whose original meaning was a shed or workshop.
 Tabern keeper before was traditionally a woman but in other places and times
women could be completely excluded from tavern culture.
 Tavern existed in England as early as the 13th Century and were often kept by
women usually know as Ale-wives.
 In the mid-14th century there were only three in London. An act of 1552
allowed forty in London, eight in York, six in Bristol and many more in town
all across England.
 By the 19th century the word tavern had evolved into the current term being
public house or pub house or pub.
ALEWIVES
14th Century Tavern
 The Empire Era 3200-AD 476
Ancient Egypt
 A papyrus from ancient Egypt warns “ do not get drunk in taverns……for fear
that people repeat words which may have gone out of your mouth with you
being aware of being uttered them.”
 It is proof that tavern continue to exist. It also an indication that early people
already knows that effects of alcohol to the body and mind.
Ancient Greece 11oo BC
Establishment serving foods and beverages:
1. Lesches- serving fine food and drinks
2. Taverns- places for the poor
Greeks travel for:
1. Religion
2. Sports and Game
3. Conquest
ANCIENT EGYPT PAPYRUS
Ancient Rome 500 BC-476 AD
Romans conquered almost all parts of Europe.
Romans travel for:
1. Trade
2. Religion
3. Pleasure or relaxation
4. Political
Pompei, Rome- 118 bar or tavern were discovered.
 Decline and Revival AD 476 to AD 1300

After the fall of the Roman Empire, life in most Europe become much more
primitive.
 Travel and tourism whether for business or pleasure virtually ceased.
 Travel was primarily for religious purposes
 The church through its monasteries took over the job of feeding and housing the
travelers. The place housing the travelers were known as “xenodocheions”
which means an inn.
 Renaissance AD 1350-AD 1600
 Some degree of safety had returned to the roads of the critical element in the
development of the industry.
 Trade and travel increase.
 The introduction of the stagecoaches as means of transportation.
 Post houses were built along stagecoach routes and they serve as places for
food and drinks accommodation for the traveler. These also were tired horses
were changed for fresh horses to continue a fast travel. It is the equivalent in
today’s gasoline stations.
 The Industrial Era From 1800
 The development of rail travel
 In entire Europe taverns becomes a permanent establishment.
 In England taverns were known as public houses or pub houses or pubs, a
place for pleasure and worship.
 Other versions of tavern all through out Europe:
1. Inns- are establishments where travelers can procure food, drink, and lodging.
2. Pubs- are establishments which serve alcoholic drinks especially beer that can be
consumed on the premises, usually in a homely setting. Pubs are commonly found
in English-speaking countries, particularly in the United Kingdom, Ireland,
Canada, Australia and New Zealand.
3. Cabaret- is a restaurant or nightclub with a stage for performances and the
audience sitting around the table (often dining or drinking) watching the
performance. Today cabaret is commonly known as a show often can be seen in
the entertainment centers or areas like Las Vegas.
 American Taverns
 Taverns were brought by the British to America.
1643- the beginning of American Beverage service industry.
Coles Ordinary- the first American tavern established.
Tavern- a place serving food, drink, accommodation and entertainment.
1656 Massachusetts- a town with out a tavern was penalized; often tavern
were built near the church.
ORDINARY
The Importance of Taverns in American history:
Taverns served as a place or rendezvous for revolutionaries.
Early American Taverns:
1. Hancock Tavern- Boston Tea Party was Planned
2. Green Dragon- Boston, Paul Revere and 30 companions form committee to
watch the movements of British soldiers.
3. Raleigh Tavern- Williamsburg, meeting place of the patriots including Patrick
Henry and Thomas Jefferson.
4. Queens Head or Fraunces Tavern- this was where the New York tea Party
was held. This was where George Washington bid farewell to his fellow officer.
1850- Taverns turn into large scale inns for travelers and businesspersons and
later they became hotels. The concept of today’s hotel originated in America as
Public Places. Hotels were designed like a palace but open for public use.
1920- Prohibition Law or 18th Amendment Law was passed. This made
manufacturing, selling and importation of alcoholic beverage in America
illegal.
HANCOCK TAVERN
GREEN DRAGON TAVERN
QUEENS HEAD OR FRAUNCES
TAVERN
RALEIGH TAVERN
 Large numbers of establishments such as bars, taverns, hotels, wineries and
distilleries stop to operate. Vineyards stopped producing grapes. Lot of people
lost their jobs and the government lost a large amount of revenue from the
tax generated from those establishments. It was one of the major causes The
Great American Depression.
 Speakeasies- were places that sold illegal liquors.
 Moonshines- is the term used for illegal liquors (alcoholic beverages were
produced during night time when the moon was shining).
 Bootleggers- are the illegal supplier of illegal liquors.
 1933-21st Amendment was passed repealing the Prohibition Law.

Dramshop Law or third Party Liability Law- this law shifted the liability
for damages in the drunken driven incident from the driver who caused the
accident to the server or the place that served the drink to the driver.
 Dram means small drink
 Shop the place that serves the drinks.
Development of Beverage Industry in the Philippines
In the Philippines, we can some how associate the development of the
Beverage Service Industry to the development of one of the pioneers in
beverage industry in the Philippines, the San Miguel Corporation.
The San Miguel Corporation
 1890- Founded by Don Enrique Maria Barretto de Ycasa in the san Miguel
district in Manila, the La Fabrica de Cervesa de San Miguel, the first brewery
in South East Asia.
 1913- it became a corporation and began exporting beer in Guam, Hong Kong
and Shanghai.
 1922- the year which started producing soft drink at the Royal Soft Drink
Plant.
 1925- the year that started producing ice cream at the Magnolia Ice cream
Plant.
 1927- the year which started bottling of Coca Cola in the Philippines.
 1938- Entered the glass industry, supplying the company’s bottling needs
 1963- San Miguel Brewery was renamed San Miguel Corporation; the largest
food, beverage and packaging company in the Philippines.
TODAY’S BEVERAGE SERVICE INDUSTRY
The type of today’s beverage service
establishments:
1. Beverage-Only Bar- it serves beverage alone with no food

serves beyond snacks. This type of bar is usually located
bear bus terminals or stations. In the picture the front bar
seems inconvenient for the guest to sit down; it is for the
purpose of not allowing the guest to stay longer for
drinking.
BEVERAGE-BAR ONLY
2. Bar/entertainment Combination. This bar offers drinks and a
range of entertainment.
Types of entertainment:
Dancing: disco; ballroom
Singing: videoke
Sports
Live performances:
Live band
Stand up comedy
Fashion show
Striptease
Piano music
BAR/ENTERTAINMENT
COMBINATION
3. Food and Beverage Combination- serving food with
beverage usually with one kind of food service.
a. Bar and Restaurant- food and drink can be served at the

same time or guest can have drink before dining or diner
first before drinking.
b. Service bars- use to prepare drinks of the dining guest.
FOOD AND BEVERAGE
COMBINATION
4. Hotel beverage Operation- three or more bars in one
roof with different purpose and ambience.
• 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 also considered as the main bar.
LOBBY BAR
• Coffee shop- mostly located in the lobby or near the
lobby area were both food and drinks can be served to
the guest particularly coffee. It is also usually used by the
guest as a place for business meeting or transactions.
COFFEE SHOP
Cocktail lounge/piano bar- the place where live or
piano music is performed. Guest stay here to relax or to
unwind.
COCKTAIL LOUNGE/PIANO BAR
RESTAURANT BAR/SERVICE
BAR
DISCO BAR/NIGHT CLUB
VIDEOKE BAR
POOLSIDE BAR
POOL/SPORTS BAR
BANQUET BAR
Types of Banquet bar set up:
1. Open bar set up- the guest can order any drinks
available in the bar of the hotel. Usually the guest will be
the one to pay bill not the host of the event or function.
2. Limited bar set up- only the drinks allowed by the host
will be served the guest of the function or the event.
 Mini-bar- a bar in a guest room for guest convenience.
Alcoholic drinks in a mini bar are usually in a miniature
size bottle to ensure proper inventory of the drinks after
the guest have checked out.
AIRLINE BEVERAGE SERVICE
CRUISE AND PASSENGER SHIP
BEVERAGE SERVICE
RAIL AND BEVERAGE SERVICE

COFFEE SHOP/COFFEE
HOUSES/CAFE

TEA HOUSES/ROOMS

TAVERN

PUBLIC HOUSES/PUBS

Public houses are culturally and socially different from places such as
cafés, bars, and brewpubs. Because most guest are regular guest with social
bonding established among themselves.
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.
Many pubs are controlled or owned by breweries, so beer is often better

value than wines and spirit, whilst soft drinks can be almost as expensive.
Beer served in a pub may be in cask ale or keg beers.
Traditionally the windows of town pubs are of smoked or frosted glass so

that the clientele are obscured from the street to have some privacy.
The owner, tenant or manager of the public house is known as the

publication or landlord.
Each pub generally has a crowd of regulars, people who drink there
regularly.
The pub that people visit most

BartendingNCII often is called their local.
/lesteremardoc.cstc2011 109
BREW PUBS/MICRO
BREWERIES

13. Nightclub (or “night club” or “club”)- is a place for
drinking, dancing, and entertainment which does its
primary business after dark.
A nightclub can be distinguished from other forms of such

a bars, pubs or taverns, by the inclusion of a dance floor
and s DJ booth, where a DJ plays recorded dance and pop
music.
Some nightclubs have other forms of entertainment, like

comedians, “go-go” dancers, a floor show or strippers.

NIGHTCLUBS

INTERNET CAFÉ OR CYBERCAFÉ

BEER GARDEN

Chapter Workshop
Name:________________ Date:___________________
Qualification Title:__________________
1. Definition. Define the following:
Beverage service industry
Bars
Taverns
Beverage-only bar
Hotel beverage operation
Bar/entertainment combination
Speakeasies
Moonshines
Bootleggers
Lesches

2. Enumeration. Enumerate the following:
a. The three major empires
b. The other term or versions of taverns all through out
Europe
c. Reasons for travel during the Roman empire.
d. The types of bar in hotels(define each type)
3. Discussion. Discuss the following:
The importance of taverns in the American history and
the American concept of hotel.
The impact of prohibition law in the American beverage
service industry.
Compare and distinguish Pubs from other types of bars
such as: tavern, and bar and entertainment combination.

CHAPTER II.
BAR ORGANIZATION
BAR PERSONNEL AND THEIR RESPONSIBILITIES
1. Bar Manager- in charge of the overall operation of the bar.

2. Bar Captain/Supervisor- is in charge of monitoring the staff and the operation.
3. Bartender- in charge of preparing and pouring/serving the drinks of the guests.
4. Barista- in charge of preparing coffee beverages in a coffee shop. Barista is the Italian
term for bartender.
5. Bar back- assist the bartender in the maintenance of cleanliness and the preparations in
the bar. Also known as the bar helper, bar boy/girl.
6. Bar server is in charge of serving the drinks and foods of table guests.
7. Wine steward/Sommelier- in charge of suggesting, selling, and serving the wines to
the guests.
8. Bar Receptionist- in charge of receiving and entertaining the guests.
9. Cashier- in charge of receiving payments of the guests.

Bar Organizational Chart

REQUIREMENTS TO
BECOME A BARTENDER

THE BARTENDER
The Bartender is a person who mixes and serves
drinks to the customer at the bar and fills drink
orders to the server. The barman is a skilled
tradesman who has to have thorough knowledge of
bar management if he is to be efficient. This person
provides good spirit, with a ready smile, a friendly
word, a sympathetic ear and even a shoulder to cry
upon. It must be said the barman is the administrator
and caretaker of a fortune and manage product that
the firm guards diligently in this cellar

Job Description:
Basic Function: Responsible for the preparation and mixing
drinks according to prescribe standard.
Duties and Responsibilities:
Set-up the bar, equipping it with beverage stock, tools and
necessary equipment’s and supplies.
Prepares bar garnishes and ice supply.
Maintain cleanliness and orderliness inside the bar area
and stock room.
Checks and maintain stock levels of bar supplies, makes
requisition when necessary, obtained requisition supplies.
Take charges of storage and refrigeration of beverages
including wines.

Washes and dries dirty glasses, as well as, other bar tools
equipments.
Takes order form and serve drinks to guest in the bar
counter; present bill/receipt; accept payment and give to
cashier.
Makes report on beverage consumption, as well as of
looses and breakages of equipment; submit report to the
supervisor/manager.
Participate in inventories of bar stock and equipments
done by cost control/accounting
Takes charge in closing the bar after operating hour.
Perform such other duties related to bar service as may be
assigned.
a. Physical requirements
1.Pleasing personality
2. Physically fit
3. Height

b. Knowledge and skills
1. Mental ability
2. Practical skills
 Bartending- the art and science of mixing and serving drinks.
 Flairtending- the art of mixing and serving with showmanship or flair
 Organizing- the ability to put things in order.
 Mixology- the art and science of creating a concoction or mixed drinks.

3. Socio-emotional
Social skill . The ability to deal properly with other
people.
Emotional skill. The ability to control your temper or
emotion or the ability to handle pressure.

4. Communication Skills- the ability to deliver and
receive information or messages efficiently.

5. Behavioral skills- the ability to follow rules, policies,
command or order properly.

QUALITIES OF A GOOD BARTENDER
1. Great personality, easy going person, a people person
2. Good memory
3. Knowledge of liquors, cocktails, wines and beers.
4. Knowledge on preparing and serving beverages.
5. Team Player
6. Physically Fit
7. Able to work under pressure
8. Attentive
9. Cleanliness/good grooming
10. Good judgement
11. Service Oriented
12. Honest

Service Steps in Serving Guest(s) in the Bar
a. Greeting the guest(s) and preparing them to order
b. Offering services of the bar to the guest(s)
c. Preparing order(s) of the guest(s)
d. Complete the transaction
e. Checking back the guest in a timely manner
f. Say farewell and thank you to the guest(s) and
welcome them back

Greeting the Guest(s) and
preparing them to order:
The first thing, the bartender should do is to make
the guests feel welcome in the same way the
bartender make an old friend feel welcome at home.
Smile when guest arrive to the bar and make sure
they know you have pleasingly recognized their
presence. If possible, suggest a seat close to others
sitting at the bar. If tables are an option and there are
no reservations give them a choice . The overall focus
is to make guests feel as if they are not strangers and
should not act as such.

Offering Services of the bar to the
guest(s)
If the guest is now ready to order, smile and ask what
he or she or the group would like to order.
In this part the skill of the bartender is often put to
the test. Some of the guests will deliberately try to
test the bartender by requesting a drink that the guest
thinks the bartender don’t know yet. In this case the
best thing a bartender can do is to happily tell the
guest that the drink shall be made if he or she is glad
to instruct in its creation.

Preparing Order(s) of the Guest(s)
The bartender should prepare all drink orders as fast
as he could with focus in sanitation, precision, and
excellent presentation. If in case there is some
difficulty, the bartender should in his best
acknowledge the problem and attempt again. If the
guest is dissatisfied with the result, the bartender
should smilingly offer to prepare again the drink to
the guest’s specifications free of charge (depending
upon the policy of the establishment)

Completing Transaction
In most “cash” bars it’s a common practice that
payment is due upon delivery of service or pay as you
order. In this instance the bartender should tell the
guest the amount of the drink while presenting it and
do the transaction by accepting the cash and
establishing eye contact with the guest and making
change as fast as possible so as to reduce the amount
of time of the bartender’s attention is away from the
guests. Change should be placed at the hand of the
guest if possible while establishing again an eye
contact and declaring how much is the change.

In the instance that the guest wishes to keep a tab/list
of orders or guest will pay or settle the bill after
serving them or before they leave, There are two ways
of handling this. The first is to keep a cash tab for the
patron. Usually this is done by recording each drink
on a slip of paper by hand and asking them to sign it.
The second way is to run a guest credit card and
charge each drink separately to the electronically
stored card number.

Checking back on guest(s) in a
timely manner:
Checking on the guest is a key to bartender success.
Several guests may require more than one instance of
service and a professional bartender knows this. Most
bartender use a “rounds” approach where they keep
mental track of the order of guests they have served, and
repeat that sequence in their follow –up.
The most simple and effective technique is to simply look
at the glasses on the bar table. The guest with the least in
his or her glass will probably require service first. But the
bartender should also consider the number of drink that
guest already have before offering another drink fir its his
responsibility to make sure guests are not intoxicated.

Say farewell and thank you to the
guest(s) and welcome them back.
Farewell to the guests is one of the most part of good
bartending. Just as every guest should be acknowledged
upon departure. The guest should be acknowledge not
because they are a good tipper but its how a professional
bartender should do his job. Good or bad tipper guest
must be given the same treatment. The guest know when
to tip and how much tip to give depending about their
satisfaction of the service they get.
The most successful professional bartenders learn the
names of all their guest and are certain to use them when
said guest leave. Doing this will make the guest feel very
important.

A sincere “thank you” to the guest is required on her
or his departure along with an indication that she or
he is always welcome to come again to the bar.
Professional bartenders never display money to a well

tipping guest. Doing this is an act of
unprofessionalism.

BAR SET-UP
SETTING UP THE BAR:
Setting up the bar means organizing for operation each
Day. It is a daily routine of the bartender of setting up
and carries them with precision and care.

SANITATION
Super cleanliness is essential for two reasons: customer

appeal and customer health. At both start and end of
the day, and all day in between, sanitation is primary
concern.

LIQUOR SUPPLIES
Fist things the bartender does is to replenish the

supplies of liquor used the day before, with the
specified
quantities of each brand or par stock. Next the beverage
must be arrange for efficient use.

MIXERS
Should be checked replenished. Carbonated mixers- in

the bottle, canned, postmix. Likewise, the juices and
fruit base mixers.

BARTOOLS
Are in easy reach of your hand.

GLASSES
Should be sparkling clean, segregated according to

usage and importance. Frosted glass should be
prepared.

GARNISHES
Fresh fruits and some vegetable is one of the most

important of setting up. Fruits should be unblemished
and washed. Should prepare for the days operation.

CONDIMENTS
Like hot sauce, salt and pepper, Worcestershire sauce,

sugar, bitters, nutmegs, cinnamon, cloves.

ICE
Ice bin must be filled with fresh, crystal clean, with ice
scoop ready in the bin.

ACCESSORIES TO SERVICE
Includes straws, coasters, fruit picks, stirrers, matches,

cocktail napkins, ashtrays, tip trays and cocktail trays.

MISE EN PLACE
French term for “putting in place”. It means that the set

up is complete and everything is in position ready to go,
right down to the small things. A perfection of mise en
place brings a moment of equilibrium between
preparation and action that is important in starting the
action off right. Not only everything is ready, but the
bartenders knows it.

PROCEDURE ON BAR
PREPARATION/SETTING-UP BAR
1. Before opening the bar
a. Place beer and other bottled or canned beverages

into a cooler/chiller first then put ice immediately.
This way it becomes cold and ready to serve even
before the bar is readily prepared. Ensure that the
draft beer dispenser, and soda guns are ready for
use.

b. Place the fast moving items into speed rail otherwise
place it where it is most comfortable to reach.

c. Segregated and display liquor/spirits as to
classification or importance, i.e. fast moving stock-
closes to you; slow moving items- within easy reach;
non moving item- where it can also be seen to
merchandise the product. Make sure label is facing
front.

d. Modifiers/ mixers (soft drinks, juices, other mixers)
must be placed within easy reach.-

e. Segregate glasses properly and according to
importance and usage.

f. Arrange all tools, utensils & other implement in their
proper places. Check the bar equipments if clean and
in working condition.

g. Prepare ample of ice for the preparation.

h. Keep juices in refrigerators as well as mineral water.

i. Prepare garnishes. Only for the days operation.

j. Have enough reserve stock for all moving items, avoid
unnecessary trip to the stockroom.

2. Before closing the bar
a. Doors and shelves should be locked to prevent losses.
b. Glasses, bar tools and equipment are washed and placed in the proper place or area.
c. Restrooms/washroom areas must be cleaned.
d. Perishable items must be placed under refrigeration.
e. Dirty linens and cocktail napkins are counted by tens for every bundle place in
proper
area.
f. Bar table is thoroughly wiped and cleaned.
g. Bar sinks are drained.
h. Waste dumps/receptacles are checked for burning cigarette.
i. Lights are turned off.
j. Requisitions of supplies for the next day are prepared.
k. Turn off the air conditioning unit.
l. Final security check is made.
m. Return keys and sign the logbook for reference.

BARMANS RESPONSIBILITIES ON
SERVING ALCOHOLIC BEVERAGE
DEFINING INTOXICATION
Legal Definition of intoxication
 Blood
 Alcohol
 Concentration
Note: 0.10% equals(=) 0.10gm. Of alcohol per 100ml
blood
OR
One drop of alcohol per 100 drops of blood
BAC of 10% or more is considered intoxication
BAC of 30% or more may result to coma
BAC of 40% or more may cause death

Factors which influence a drinker’s
BAC
 Amount of alcohol consumed-
Makes a mental note of quantity and size of alcohol
consumed.
 Rate of alcohol Consumed-
How fast versus the drinks consumed.
Watch out if more than 3 is consumed within one hour.
 Weight of drinker-
A large person can take more alcohol than smaller built
person.

 Environment-
A noise environment will encourage one to drink even
more than the quieter one e.g. pub versus restaurant.
 Psychological condition of drinker
Emotional person may drink without releasing the
quantity take or may indivertibly consumed more.
 Physical health and fitness
Sick person will be “weaken” with alcohol consumption
as opposed to someone who is fit.

Barman’s Responsibility
You have the right and responsibilities to refuse
serving alcohol to any person who is:
 Under the legal drinking age
 Intoxicated
Never serve minors and always check ID’s for
identification, In the United States, a person has to be
21 years old to purchase alcoholic beverages. Selling to
a minor is a misdemeanor. In the Philippines the legal
age in serving alcoholic beverages is 18 years old.

Don’t Serve Intoxicated People/Guest
 In the US. It is illegal to serve alcohol to intoxicated
people and those known to be alcoholics. If you intoxicate
somebody and that person gets into an accident, you
could get criminal charges and you might go to jail.
In the Philippines there is no implication in serving
intoxicated or intoxicated guest. It is on the decision of
the bartender when to stop serving the guests that are
intoxicated.
 Always look at everybody that comes to your bar. Check
for signs of intoxication.

The Behavioral Warning Signs
o INHIBITIONS BY GUEST
- Suddenly becoming over friendly toward other guests
and /or employee.
- Becoming suddenly detached or sulking.
- Suddenly annoying other guest.
- Becoming loud, boisterous and making comments
about others in the operation.
- Suddenly using foul language.

o JUDGEMENT
- Complaining about the strength of a drink after already
having consumed one or more of the same kind of drink
without any such complaints.
- Changing the rate of consumption and drinking faster.
- Ordering doubles after having consumed several single-
shot drinks.
- Becoming careless with money on the bar or at the table.
- Suddenly buying rounds for total stranger.
- Making irrational or nonsensical statements.

o REACTIONS
- Loss of “train of thoughts” or concentration.
- Altered speed patterns, such as slurred speech.
- Lighting cigarette while one is already burning in the
ashtray.
- Inability to light a cigarette.

o COORDINATION
- Inability to pick up change or pull the right amount of
money from a wallet.
- Spilling drinks and the inability to find one’s mouth with
the glass.
- Swaying and/or dozing while sitting at a bar or table.
- Loss of muscle control, clumsiness.
- Change in walk pattern, stumbling.
- Difficulty in moving around objects, bumping into people
or knocking over furniture.
- Falling down.

Dealing With Minors
Ways of intervention with minors:
 Remove Alcoholic Beverage
 Be Firm But Courteous
 Avoid harsh Tones of Language
 Notify Management
 Notify Law Enforcement Authorities

Dealing With Adults
Ways of Intervention With Adults
 Spread alcohol consumption- Instead of 3 drinks over an
hour, spread it over 2 or more hours.
 Up sell premium brands-The high cost of buying may
slow down or ordering.
 Suggest food with alcohol- Food will absorb some alcohol
and hence, less is absorbed by the stomach into the blood.
 Suggest non-alcoholic or light alcoholic drinks- A change
from the alcoholic drinks will be safe.
 Serve straight drinks with water on the side- An indirect
ways of “diluting” a drink if drinker consumes both ones
he is thirsty.

 Remove alcoholic beverages- Keep it away from the guest
who is intoxicated.
 Be non-judgmental- Never “say” You’re drunk as guest will
be offended.
 Be Firm- Keep to your words and do not sway from the
guest.
 Minimize confrontation- This will help to contain the
situation. Don’t argue with guest
 Inform your superior- Especially with your supervisor.
 Keep a personal Record or Incidental Log Book- This will
help to track of what exactly happened during the incident.

Customer Relation
Your personal relation with each customer are important
than anything else you do. It is a one-on-one
relationship. You are on your own.
What ever happens, the customer is never at fault.

DON’T place the customer the blame for an incident or
screw up.
The customer may be wrong- but it’s not his fault.

Keeping your own feelings under control is a key. Look
for some way that you can accept the blame- take it
gracefully but sincerely.

There is no way we can ever meet all expectations. How
successful we are is determined in part by how many
people we are able to please. However, we must be as
ready to take a Complaint as a Compliment.

RULES BARTENDER SHOULD
CONSIDER AND APPLY:
 After serving drink, step backward or move away instead
of listening to their conversation unless directly addressed
to you. It’s very unprofessional to participate in guests
conversation unless you are asked to in a particular topic.
 Have a good memory of faces, names and tastes of your
regular guest and greet them pleasantly from the time
they arrive up to the time they leave the place.
Handle complaints courteously and do actions
immediately.
 Never hurry a guest or that you are impatient to her/him.

 If you are to answer a telephone call at the bar do so
quickly.
 Be cooperative and friendly with your co-employee.
You are not a professional bartender unless you fill the
glasses with the right amount of height, and not have a
drop of left over in your mixer.
 As soon as you finish preparing a drink, put the tools and
bottle back in their proper places no matter how busy you
are.
 Standard recipes must be followed to avoid
inconsistencies of service. If you have regular guest, learn
his likes and dislikes.

 Cocktails that are shaken must be shaken briskly but
not too long.
When serving and mixing the drink s in front of the
customers, show your tricks by putting the glass on
top of the counter or on the rail with showmanship.
 Do not serve drinks in the glass that is newly
emptied. Always use a new one.

General Instructions for
Bartenders:
A bartender should always use a jigger when pouring
and serving the drinks. It depends also on the policy
or standard practice in a particular bar. Some are
using free pouring, but bartender must be able to
master the technique on how to do pouring with out
sacrificing the quality of the drink.
He always punched the bill after serving the drinks to
ensure proper control.
 Bar counter bill must be made as soon as the drinks
has been served and faced down or hang on the
counter in front of the guest.

The guest must always be served with the brands he
likes best.
For order of the guest which brand is not specified, the
bartender should always use the pouring or well brand.
Full bottle sales should be reported with bottle slips
and forwarded to the sales control to the following day
for proper recording and inventory.
He always empties the bottle entirely to avoid any
shortage during inventory taking.
Par stock should always be maintained at all times by
the bartender.

TIPS ON BEVERAGE
MERCHANDISING
1. Be familiar with guests favorite drink and offer it
before he orders.
“May I serve you a double shot of your favorite
Remy Martin?”
2. While food sales is usually limited to one serving,
beverage sales can be pushed several times until such
time that the guest decided to leave the table. Once
the glass is half-full. Offer another round of drink.
3. Be familiar with the ingredients for mixed drinks to
be able to described the drink if ever asked.
4. Know and described the special qualities of the drink
when ask. For instance, one can describe a peach
daiquiri as “a perfect blend of light rum and cling
peaches”.
5. Offer drink that will best complement a food
ordered. Know what wines will be good
accompaniments for steaks, fish, seafood, etc.
6. Offer aperitifs before the meal, red/white/rose wine
as complement to main course and cordials/liqueurs
after the meal.

7. Use the right pronunciation when mentioning the
drink.
8. When the drink ordered is out of stock, offer an
appropriate substitute.
Example: “ I am sorry sir/madam, we run short of VSOP
but we have courvoisier which is good as Henessy.”
9. When recommending drinks, start with not very
expensive nor too cheap items.
10. When the guest is very thirsty, tall/long drinks or
beer are ideally recommended.

11. Offer dry wines/liquors to guest who are about to
take their meal.
12. Offer sweet drinks to people who just had their
meals.
13. Offer drinks with soda and bitters for guest who
have upset stomach.
14. Offer hot drinks like hot buttered rum to guests who
have colds.
15. Bloody Mary is known to be a good antidote for
hangover.

Chapter Workshop
Name:_________________________ Date:__________
Qualification title:_____________________
1. Draw the organizational structure of the bar and discuss the
basic duties and responsibilities of the bar personnel.
2. Enumerate and discuss the qualifications needed to become a
bartender.
3. Enumerate and discuss the steps of service behind the bar.
4. Enumerate and discuss the factors which influence a drinker
ABC.
5. Enumerate and discuss the behavioral warning signs of
intoxicated person.
6. Enumerate and discuss how to intervene with minors and
adults .

CHAPTER III
BAR PARTS ,TOOLS , EQUIPMENT and
GLASSWARES
What is a bar?
A bar is a place(area) where drinks are mixed and serve to
customer, and to fill server orders. A place for relaxation. It
is also control center in which record is kept of the stock on
hand, the drinks poured, and their sales value.
THE BAR ITSELF
 The elements in determining the placement, size, and
shape of the bar:
a. The element or décor
b. The element of function

TYPES OF BAR
 Permanent Bar- A bar that forms an integral part of the
interior design and decoration of the outlet. It has the
three basic parts of the bar. It serves directly to the
customer at the bar, at likewise filled drinks order brought
by the servers.
 Service Bar- Refers to a bar that pours drink for table
service ONLY, usually in conjunction of the outlet. It does
not serve the customer directly but deals only with filling
drinks orders brought by servers. Sometimes, It is part of7
the dining room, but more often it is out of sight.
 Mobile Bar/Portable Bar- Refers to a bar that is movable
can be transferred from one place to another. It is usually
provided for parties and special function such as in
banquet and catering.
PARTS OF THE BAR
a. The front bar- the customer’s area where customers
order their drinks and where orders are served.
Parts of the front bar:
1. Bar table
2. Rail
3. Bar die
4. Glass rack
5. Arm rest
6. Foot rest
7. Pick up station
FRONT BAR

HANGING GLASS RACK

b. The Back Bar
Functions:
1. For storage
2. For display

BACK BAR

c. The Under Bar- the heart of the entire beverage
operation.
Parts of the under bar:
1. Pouring station
2. Speed rail
3. Ice bin
4. Bottle wells
5. Hand sink
6. Drain board
7. Glass sink

UNDER BAR

SPEED RAIL

GLASS SINK

BAR TOOLS, EQUIPMENT
AND GLASSWARES

BACK BAR REFRIGERATOR
is used to store
perishable ingredients
and different types of
bottled and canned
beers.

BLENDER
Is use to grind, puree
and refine ingredients, it
also use to make slushy
frozen drink.

DRAIN BOARDS
Is use to air dry the
glasses.

SODA GUN

HAND SINK
Is use to wash hands
before and after
preparing.

ELECTRIC JUICER
Is use to extract juices.

WASTE DAMP
is use to store waste,
waste must be
segregated.

BAR CADDY
is use in storing bar
supplies and decoration.

CUTTING BOARD/BAR KNIFE
Bar knife- is use to pick
ingredients and in
cutting and slicing.
Cutting board- is use to
cut fruit slices and
garnishes.

BAR SPOON
is use for picking up,
measuring ingredients
and in stirring cocktails.

HAWTHORN (BAR) STRAINER
is use for straining
drinks after mixing.

COCKTAIL SHAKER
Is use for mixing
cocktails by shaking.

ICE PICKS
Used for breaking
packed ice or block of
ice.

ICE SCOOP/SHOVEL
Is used for picking up
ice in large quantity.

ICE TONG
Is use for picking ice
cube individually.

GLASS/DOUBLE SIDED JIGGERS

MIXING GLASS
Is use for mixing
cocktails by stirring.

MUDDLER
Is use to press or
muddle ingredients to
extract flavor and
aroma.

POURERS
Is use to
control/regulate the
flow of drinks during
pouring.

BOTTLE AND CAN OPENER
Are used to open bottle
and cans.

COASTER
Is use as under liner in
serving chilled drinks.

WAITER’S CORK SCREW

WING TYPE CORKSCREW

POST MIXED DISPENSER

FOLIO OR TIP TRAY
Is use to collect
payments from the
guest.

ICE BUCKET
Use in serving ice to the
guests table.

BAR TRAY
Is use to serve drinks to
table guests.

WINE BUCKET
Is use to chill and
maintaining the
coldness of the wines
serve to the guests.

WINE BASKET
Is use for holding and
carrying red wines and
for decanting tool.

COFFEE PERCOLATOR

WATER PITCHER
Is use as container for
water.

MEASURING CUPS AND GLASS

JUICE BOTTLE
Is use as container for
fruit juices.

GLASSWARES
Glass is a substance made from sand, soda-ash and
limestone. The glass is the utensil most commonly
used to hold liquid. Choosing the right glass is
important when preparing a drink, if it is to invitingly
presented and give satisfaction to a customer. Most
drinks are enhanced by being served in a fine rimmed
clear glass which should be clean and well polished.
Remember when wiping glasses to use a clean dry
glass cloth and rinse well to remove all traces of
detergent which flattens beer and sparkling wine.
Glasses should be re-polished just before use.

A. Importance of glassware in the bar operations
are:
1. It is part of the overall concept of the bar
2. Its style, sparkle and quality express the personality
of the bar.
3. It has the part in measuring drinks you serve.
4. A message carrier: that means you know what you
are doing.
5. A merchandising tool.

B. Major types of glassware
1. Tumbler- is a flat bottomed glass that is basically a
bowl with out stem.
2. Footed ware- is the style of glass which the bowl sits
directly with the base.
3. Stemware- a glasses with three main feature
4. Mug- is thick glass with ear or handle used mostly for
serving beers or some hot beverages.

CARE OF GLASSWARE:
a. Handle glassware with care.
b. Do not wash glasses mixed with plates or spoons.
c. Never use it in scooping ice.
d. Throw chipped or broken glass.
e. Do not pour hot liquid with cold glasses.
f. Never stack glasses.
g. Do not handle glass in all together.
h. Always handle glasses by the stem, foot or base.

TUMBLER TYPES:

COLLINS GLASS
10 oz/30 cl: is use to
serve collins cocktail in
particular and other
cocktails or drink.

HIGH BALL GLASS
serve juices, tea, soft
drinks and other
cocktails.

ZOMBIE GLASS
13.5 oz/40 cl: Is use to
serve zombie cocktail in
particular and other
specialty drink.

ZOMBIE/COLLINS/HIGHBALL GLASS

OLD FASHIONED GLASS
7.5 oz/23 cl- Double old
fashioned 12.5 oz/37 cl:
Is used to serve old
fashioned cocktail and
drinks on the rocks.

PILSNER GLASS
12 oz/36 cl: Is use serve
pilsner beer or beer in
can or in bottle.

WHEAT BEER GLASS
12 oz/36 cl:
Is use to serve wheat
beer.

SHOOTERS GLASS
Is use to serve shooters
drink

SHOT GLASS
Is use to serve straight
up or shot drink.

WINE DECANTER

FOOTED WARE:

BRANDY SNIFTER
9 oz/27 cl: is use to sniff
brandy.

BRANDY INHALER
inhale brandy.

WATER GOBLET
Is use to serve with
water.

FOOTED HIGHBALL GLASS
Is use to serve juices,
soft drinks, tea and
other cocktails.

FOOTED PILSNER
Is use to serve beer in
can or in bottle.

IRISH COFFEE GLASS/MUG

FOOTED BEER GOBLET
Is use to serve beer in
can or in bottle.

SLING GLASS
Is use to serve sling
drinks and other
cocktails.

POUSSE CAFÉ GLASS

ABSINTHE GLASS

SQUALL/HURRICANE GLASS

PARFAIT GLASS

CORDIAL GLASS

BANQUET GOBLET
Is use to serve water.

FOOTED ROCK GLASS
Is use to drink on the
rocks.

CHAMPAGNE SAUCER
Is use to serve
champagne and other
sparkling, for slow
drinker.

FLUTE CHAMPAGNE
Is use to serve
champagne and other
sparkling, for slow
drinking.

COUPETTE (MARGARITA)
GLASS
Is use to serve margarita
cocktail in particular
and other cocktail
drinks.

POCO GRANDE GLASS
Is use to serve pina
colada cocktail and
other specialty drink.

RED WINE GLASS
Is use to serve red wine.

WHITE(REISLING) WINE GLASS
Is use to serve white or
Riesling wines.

COCKTAIL GLASS
Is use to serve martini
cocktail in particular
and other cocktail
drinks.

SHERRY/PORT WINE GLASS
Is use to serve
Sherry/Port wines in
particular.

SHERRY WINE GLASS

SAUVIGNON GLASS

PINOT NOIR GLASS

ICE WINE GLASS

MERLOT WINE GLASS

CHAMPAGNE TULIP GLASS

CHARDONNAY WINE GLASS

SHIRAZ WINE GLASS

BEER MUG
Is use to serve draft
beers.

BEER SCHOONER

POS (POINT OF SALE)

CHAPTER WORKSHOP
Identify, classify or categorize and discuss the uses of
the following:

CHAPTER IV
BEVERAGE
Definition:
Beverage- is any potable liquid with or without
alcohol that may satisfy thirst or hunger, or may even
provides pleasure to the drinker.

CATEGORIES OF BEVERAGES
a. Non Alcoholic
Types:
1. Juices
 Fresh
 Powder
 Concentrated

2. Coffee
Plain/black: brewed or instant; caffeinated or
decaffeinated
Flavored: brewed or instant; caffeinated or
decaffeinated
3. Tea
Plain Tea: brewed
Flavored tea: brewed or instant; herbal and fruit flavor
4. Dairy Products: fresh, sterilized

5. Sparkling waters
Tonic water with quinine flavor
Soda water plain carbonated water
6. Drinking water
 Plain: mineral and distilled water
Flavored and carbonated drinking water
7. Sodas
8. Non alcoholic beer and wines
9. Mocktails or virgin cocktails

b. Alcoholic beverage- a beverage can be considered
alcoholic if it contains at least .5% alcohol volume or 1
proof.
Categories and types:
1. Fermented alcoholic beverages
 Wines
 Beers
2. Distilled alcoholic beverages
 Spirits
 Liqueurs
3. Mixed alcoholic drinks or cocktails

EARLY INGREDIENTS USED
IN MAKING ALCOHOLIC
BEVERAGES

EARLY AND PRESENT DAY USES OF
ALCOHOLIC BEVERAGES
a. Religious rite- wines were used as an offering to
gods and goddesses. Today wine is use by the
Catholics in their Holy Eucharist.
b. Victories- tribes or kingdom celebrate by drinking
after winning a battle with other tribe or kingdom.
Today showering and flashing of Champagne is
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 if you do it right and not true if you do it
wrong. Ethanol in gin provides a relaxing effect that
will somehow make you feel sleepy or relaxed after
taking it. So the tendency is you will go to sleep early.
The early sleep and the vitamin C calamansi will
somehow help your immune system to recover and to
fight back the virus in your 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 Bride and ale.
Today the Jews still uses wine as part of the wedding
ceremony. For the catholic and other faith, drinking
of wine is just part of the wedding reception
ceremony.

f. Food and drink- early Europeans make wine and
beers as part of their every day meal. Today a meal for
a French or Italian could not be complete with out a
glass of wine, the same with the Germans and
Austrians wherein a day with out a beer is incomplete
day. In the Philippines beer is consider as liquefied
food because of its nutritional content.

EARLY USERS OF ALCOHOLIC
BAVERAGES
The common denominator by the early users of
alcoholic beverage was for intellectual discussions
aside from those mentioned earlier.
a. Persians: for discussing important political matters.
b. Greeks: after dinner symposium
c. Romans: in discussing political matters “ in vino
veritas”
d. English: a cup of ale was passed around to start a
council or meeting.

HOW MIXED DRINKS ARE BEING
ORDERED AND PREPARED:
Liquor Always First
When you mentioned a mixed drink, always name the
liquor first. Example: Jack Daniels and coke, Cape
cod, Captain Morgans and coke, Gin and Tonic,
Screwdriver, etc.
 Name the Brand First
If you mentioned a mixed drink with a particular
brand, name the brand first. Example: Tanqueray
and tonic instead of Gin and Tonic.

Well Drink/Pouring Brand
A well drink is a drink made with the cheapest liquor
available at the bar. Example: If the customer orders
a Rum and Coke, you give the cheapest rum and coke.
You do not give Bacardi and Coke.
Call Drink
A call drink is a drink made with specified liquor. If
the customer call for a specific brand of liquor gives
what the customer mentioned. Example: Bacardi and
Coke, Jack and Coke, Stolichnaya and Cranberry, etc.

Careful: If the customer calls for the most expensive
liquor, the drink will become a premium drink and
not a call drink.
Note: If the customer is not sure about the drink
he/she wanted to order if it is a call drink or premium
drink, tell the customer if its call or premium drink.

 Premium Drink
A premium drink is a drink made with expensive liquor.
Example: Grey Goose and Tonic, a Cuervo shot, Johnny
Walker Blue double. Note: This is also called a top shelf
drink.
 Draught Beer (Draft Beer or Tap Beer)
Draft beer or tap beer, is beer drawn from metal barrel or
keg.
 House Wine
House wine is referred to the less expensive wine serve at
the bar or restaurant.

Chilled/Straight-Up
Chilled means cold. It is used when ordering shots of
liquor. It’s different from drinks on the rock.
Example: A chilled shot of Tequila or a chilled shot of
Whiskey.
How to chill a shot of liquor?
Pour a liquor into a shaker with ice. Shake and strain
into a shot glass.
Note: Chilling liquor adds a little bit of water to it.

Dirty
Dirty means serve with olive juice and its used in gin
martinis and vodka martinis. The juice of the olive
makes the martini looks cloudy or dirty. Example:
Dirty Dry Martini
Dry
Dry means with dry vermouth and it’s used in gin
martinis and vodka martinis. Dry in general may also
means lack of sugar and sweetness. Example: Dry
Martini

 Frozen/Blended
Frozen means blended. Example: Frozen Margarita
Careful: If customer orders a Margarita at the bar, ask if it
will be blended, with ice, on the rocks, stir or shaken
margarita.
 Neat
Neat means without ice and in an old fashioned glass. It is
used when ordering liquor by itself. Example: If
somebody order a Scotch neat, that person wants Scotch
by old fashioned glass.

 Fraffe- Drink serve over shave ice or crushed ice
 Twist- Peel of lemon or orange cut thinly without the
white part of the fruit and twisted on top of the drinks and
subsequently (normally) dropped it into the drink.
 Lemonade- General term for seven-up or sprite brand of
soft drink.
 Soda- General term for carbonated drinks.
 Virgin- Without alcohol version of a cocktail.
 Go Easy- Pour less of mixer
 Sweet & Sour mix- Mix lemon juice and simple syrup.

On the Rocks
On the rocks means drink serve with ice cubes.
Example: Whiskey on the rocks, use an old fashioned
glass. An old fashion glass is also known as a “rock
glass” because it is used to serve single liquor on the
rocks. When serving on the rocks drinks, ice first in
the glass and pour the drink directly to the ice to
immediately chill the drink.

Sweet
Sweet means with sweet vermouth and its used in gin
martinis and vodka martinis. Example: Sweet Martini
Tall
Tall means drink serve in bigger or tall glass. If you
order a tall drink you get the same amount of liquid,
but with more amount of juice or soda. Example: Tall
Screwdriver, Tall Cape Cod, Tall Jack and Coke, Tall
gin and Tonic, etc.

Which drinks can be made tall drinks?
Drinks that come in Highball glasses can be made tall
by using Collins or Zombie glasses.
Note: If the guest don’t like strong drinks, you may
tell the guest you can make her/his drink tall.
Top shelf
Top shelf means premium brands or drinks. It means
to use the best liquor available at the bar. Example:
Top Shelf Long Island Iced Tea, the use of premium
brands of base liquor.

Up
Up means chilled by shaking or stirring and strained
into a cocktail glass. Example: Stolichnaya Up,
Absolut Up, Bombay Sapphire Up. Note: ask the
guest if she/he wants martini without vermouth,
she/he must order a gin up or vodka up.

With a twist
This means to add a twist, usually a lemon twist, to
the drink adding aroma and flavor to the drink.
With Salt
This means to coat the rim of a glass with kosher or
iodized salt if kosher salt is not available.
Note: If iodized will be used make sure you don’t
place too much of it on the rim for may get the drink
taste salty.

PHYSIOLOGY OF ALCOHOL
Ethanol an alcohol present in an alcoholic beverage
and it is a form of drug known as tranquilizer.
What is considered as one drink or the
equivalent of one drink?
One drink is equals to a 12 oz. beer, 5 oz wine or 1 ½
oz 80-proof liquor (distilled spirit).
 In Metric measurement: One drink is a 360 ml or
one bottle of beer, 150 ml wine or 45 ml 80-proof
liquor (distilled spirit).

Type of drink Avg. Alcohol Calculation Amount of Pure
Content Alcohol
12 oz Beer 5% 12 oz x .05 0.6 oz
5 oz Wine 12% 5 oz x .12 0.6 oz
1 ½ oz 80-proof 40% 1.5 oz x .40 0.6 oz
Liquor
360 ml Beer 5% 360 ml x .05 18 ml
150 ml Wine 12% 150 ml x .12 18 ml
45 ml 80-proof 40% 45 ml x .40 18 ml
Liquor
They all contain 0.6 oz or 18 ml of pure alcohol
Note: If you drink a mixed drink that contains 3 oz of
liquor, that I not considered one drink; it is considered
two drinks because it contains twice the amount of
alcohol.

What do we mean by “Proof”?
Alcohol proof is the amount of alcohol in the liquor
or liqueur. It is usually twice the percentage of alcohol
by volume. Example: 80-proof means 40% alcohol by
volume, 100-proof is 50%, 151-proof is 75% or 1 proof is
equals to ,5% alcohol by volume.

Does mixing of different kinds of drinks make a
person get more drunk?
No, it doesn’t. The alcohol in the drinks makes a person
drunk not the different kinds.
Will some drinks or mix can get you drunk faster
than others?
Mixed drinks that contain carbonated beverages will get a
person drunk faster than mixed drinks that don’t have any
carbon dioxide. Example: A “Gin and Sprite” will get you
drunk faster then a “screw driver.”
Note: carbon dioxide speeds up the absorption of
alcohol into your blood stream.

Does drinking a lot of coffee or taking a very cold
shower help you sober up quickly?
No they won’t. The only thing that can help you sober
up is “TIME”. Coffee and a cold shower might help
you stay awake, but they won’t help you sober up.
Does eating a lot of food before drinking help
keep a person from getting drunk?
No, it will not. Eating before drinking slows down the
absorption of alcohol into your bloodstream. You will
get drunk, but it will take a little bit longer.

How long will alcohol stay in your system?
It will depends on how much alcohol you take and
how fast; it also depends on some factor like weight
and sex and the physical condition.
Alcohol can be deadly
Alcohol is consider as poison if taken in too much
dosage. If you drink too much and too fast, it can kill
you. Drink in moderation.

Beneficial effects of alcohol if taken in moderate
dosage.
1. Relaxing
2. Stimulates the senses and appetite
3. Heightening pleasure
4. It provides a sense of euphoria

Negative effects of alcohol of taken in too much
dosage.
1. It impairs motor ability.
2. It impairs muscular coordination.
3. It impairs eyesight.
4. It impairs night vision.
5. It delays reaction time.
6. It controls inhibitions.

HEALTH AND ALCOHOL
Sickness due to alcohol:
1. Cirrhosis- is the inflammation if the liver or liver
cancer. It impairs the ability of the liver to filter waste
in the body.
2. Gall Stone- It is the presence of uric acid crystals in
the gall bladder. It impairs the release of the bile that
help digestions.
3. Kidney stone- It is the presence of uric acid crystals
in the kidney to release waste materials from the
body.
CHAPTER WORKSHOP
Identifying the following bar tools, equipment
and glassware:
Discuss the following guidelines in ordering and
preparing mixed drinks.
Enumerate and discuss both the positive and
negative effects of alcohol.

CHAPTER V
COCKTAILS

COCKTAILS / MIXED DRINKS
HISTORY OF COCKTAIL
It is strange that the origin of the mysterious word
“cocktail” as a term for a mixed drink cannot be
previously established. The word cocktails was first
defined as a mixture of spirits, sugar, water(ice) and
bitters.
There are just more than many stories of the origin of
cocktails but some of the popular notion goes like
these.

ENGLAND
In 18th century England, a spirituous “Cock ale” was
given to a fighting cocks. Sometimes victorious birds
were toasted in a mixture containing as many
ingredients as the survivor had tail feathers, such
drinks might easily have attracted the name
“cocktail”.

FRANCE
The French influence in wine making has been
popular even till today. One suggestion in the origin
is “cocktails” derives from the traditional name of
mixed wine cup, “coquetal” of the Bordeaux region.

AMERICA
During the American War of Independence, a tavern
keeper called Betsy Flannagan, whose premises were
frequented by Washington’s officers as well as the
French one prepared a drink with the glass decorated
with the tail feather of chicken she serves as meals.
Her French customers toasted her with cries “ Vive le
cocktails”.

Cocktail first gained its popularity in the United
States. They were originally as much as pre-mixed
stimulants for taking on sports occasions and picnics
as they were bar drinks. It was during the Prohibition
period in the 1920’s in United States which change
everyone’s drinking habits. If their usual tipple was
not available, people would try to put together
acceptable concoctions from whatever they could
find- therefore the Mixed Drink.

IMPORTANT DATES TO
REMEMBER:
1803-April 28, 1803- The earliest known printed publication “
The Farmers Cabinet” was the first to use the word cocktail.
1806-May 13, 1806- The second earliest and officially
recognized known use of the word cocktail the edition of
the Balance and Columbian Repository which provide an
early definition of cocktail.
“ Cocktail is a stimulating liquor composed of spirits of any
kind, sugar, water, and bitters- it is vulgarly called a bitter
sling and is supposed to be an excellent electioneering
potion, in as much as it render the heart stout and bold, at
the same time that it fuddles the head.”

1862- Was the first publication of a bartenders guide
which include cocktail recipes. How to Mix Drinks;
or, The Bon Vivant’s Companion, by Professor Jerry
Thomas. It includes recipes of: Punches, Sours, Slings,
Cobblers, Shrubs, Toddies, Flips and 10 recipes of
mixed drinks referred to as cocktail. A key ingredients
which differentiated “cocktails” from other drinks was
the use of bitters as an ingredients, although it is not
seen in very modern cocktail recipes.

1920’s- During Prohibition the art of mixing drinks became
more and more important to mask the taste of bootlegged
alcohol. The bartenders at a speakeasy would mix it with
other ingredients, both alcoholic and non-alcoholic.
1930’s- The cocktail become popular after Prohibition in the
United States. After the repeal of prohibition, the skills
developed in illegal bars became widespread and heralded
the golden era of the cocktail, the 1930’s. One of the oldest
known cocktails, is the Cognac-based Sazerac dates from
1850’s New Orleans, as many as 70 years prior to the
Prohibition era.

SPEAKESIES-were places that sold illegal liquors.

BOOTLEGGERS- are supplier of illegal liquors

MOONSHINES- it is the term used for illegal liquors (alcoholic
beverages were produced during night time when the moon was
shining).

1970’s- Until 1970’s cocktail were made predominantly
with gin, whiskey or rum, and less commonly vodka,
From the 1970’s on, the popularity of vodka increased
dramatically.
1980’s- By the 1980’s it was predominant base for mixed
drinks. Many cocktails traditionally made from gin,
such as the gimlet, or the martini, may now be served
by default with vodka.

WHAT IS A COCKTAIL?
COCKTAIL
Is mixed drink made up of a base liquor, a modifying
ingredients as a modifier, special flavoring or
coloring agents, and garnishing for better
appearance. It is usually an aperitif taken at leisure
before a meal to whet the appetite, it also reputedly
aid digestion. A cocktail should stimulate the mind by
inducing relaxation and providing overall comfort and
enjoyment to the drinker, while pleasing to the palate
as well as to the eye. It must still have a distinct
alcoholic flavor without being over-powering.

Shooters- Shooters are short, potent drinks that are
mixed with a combination of spirits, liqueurs and
non-alcoholic mixers.
Shots- only contain ingredients that are alcoholic.

COMPOSITION OF A GOOD
COCKTAIL
BASE LIQUOR
Determines the type of alcohol base liquor of the
drink and often the potency of the cocktail. The base
should be able stand and remain prominent even if
the other ingredients are already added.
Base liquors:
a. Wine
b. Beer
c. Spirits/distilled beverages

Modifying agent or Modifier
Helps reduce the strength of the alcohol without over powering
it. It defines the texture, smell and often the body of the drink.
Modifier :
Juices
 Uses: it provides flavor, color, smell, texture to the drink
 Types: fresh, powder or concentrated
Dairy products
 milk , cream, chocolate, egg
Carbonated drinks and water
 soft drinks, tonic and soda water, flavored sparkling water.

Special Flavoring/ Coloring Agent- Often added last and
in dashes of drops, it adds another dimension to the drinks
by creating a new color, smell and appearance of the drink.
Special flavoring/Coloring Agent:
Simple syrup
Honey
Grenadine syrup
Egg
Angostura bitters
Vermouth
Nutmeg

Garnishing-Decoration
Although not given prominence as a part of the
drink, modern cocktail will not be complete without a
garnish or decoration to make the drink more
attractive and appealing. Present use of decorations as
merchandising tool has proven to be a successful.

Types of garnishing:
1. Simple- slice of fresh fruit or preserve, peel, vegetable or
herb place either on the rim or in the drink.
2. Specialized/elaborate- a combination of fruit slice fresh
or preserve, vegetable, herb and decoration place either on
the rim or in the drink.
3. Floated- whipped cream floated at the top of the drink.
4. Frosted/rimmed- salt or sugar on the rim of the glass to
add appeal to the drink and provide flavor and texture.

Fruit garnishing cuts and slices:
1. Wedge
2. Wheels
3. Half moon
4. Quarter
5. Twist
6. Peel

LEMON WEDGE

ORANGE WHEEL

ORANGE HALF MOON

LEMON TWIST

LEMON PEEL/SPIRAL

Decorations: inedible part of the drink that adds appeal to the drink.
 Animals, plastic (attached to the rim of the glass)
 Arrow
 Bead necklaces( especially common during Mardi Gras and Carnival)
 Candles
 Cocktail pick
 Cocktail sword
 Cocktail umbrellas
 Drinking straws (colorful or unusually shaped)
 Fire
 Flags
 Sparklers
 Swizzle stick

Other ingredients
 herbs and spices- mint, cinnamon and nutmeg,
seasoning-salt, pepper, hot sauce, Worcestershire and
bullion or stock.

METHODS AND TECHNIQUES IN
MIXING COCKTAIL
1. Shake- will be use if ingredients are cloudy or
opaque.
 Fill shaker with ice.
 Shake the shaker briskly with forward and backward
motion.
 Stop the shaking when the coldness of the shaker
hurts your palm or shake 5-10 seconds.
 After shaking strain the drink or pour together with
ice.

2. Stir- will be use if ingredients are clear or easy to mix
ingredients.
 Fill up mixing glass with ice and add the ingredients.

 Stir using a bar spoon or stirrer.
 Strain the drink using a bar strainer or pour together
with ice.

3. Build- ice, liquor, juices, and other ingredients.
 Fill the glass with ice
 Add ingredients liquor first, juices, and other
ingredients.
 Let the ingredients mix by themselves or let the
customer mix it by stirring using a stirrer or a straw.

4. Blend- this method will be use if ingredients are
solid, such as fruit slices.
 If you don’t have a commercial blender, you may use
crushed ice. Crushed ice is easier to blend. Place your
drink ingredients into the blender cup first. If your
using fruit for your drink, blend that first and then add
the crushed ice. Start blending at a low speed and
gradually increase to medium. Blend until smooth.
 To keep the texture of your drink for a long period of
time, use a chilled glass.

 Drink too thin: If you see a big hole in your drink
when you are blending, it means that your drink is too
thin and you need to add a little bit of ice.
 Drink too thick: If the drink is not moving during
blending, that means that the drink is too thick and you
need to add more juice.
 Perfect Blend: If the drink is moving and you see a
little hole in the drink while blending, that means that
your drink is ready.

5. Floating and layering- use in preparing rainbow or
multi layered cocktail.
 Floating is adding a layer of liquor or liqueur on top of
a drink.
 Layering is adding many liquor or liqueurs one on top
of the other without mixing them
 Considerations: alcohol content, sugar content and
the way of pouring the drink in the glass.
 To make layered drinks, to pour the heaviest (highest
density of sugar) liquors or liqueurs first, then slowly
pour the lighter ones (less in sugar or high in alcohol)
on top.

 Use the back of a bar spoon when layering and pour
slowly.
 If there is no bar spoon, use a cherry to make layers.
6. Muddling- the method of crushing to extract the
flavor and aroma in fruit slices and some herbs.
 To muddle ingredients, you need a cocktail muddler
(wooden rod).
 Place the ingredients into a glass and muddle them
(push down and twist) to release their juices.
 If you don’t have a muddler, use the handle of a big
plastic spoon.

7. Frosting and Chilling Glasses
 To frost the glass, just put it in the freezer for about an
hour.
 If there is no chiller or freezer place ice cubes in the
glass fill it up with water and let it stay for 5 to 10
seconds.
 Always handle the glass by its stem or bottom.

8. Flaming
 To flame alcohol successfully, heat it in a saucepan or in a
measuring cup or spoon over medium heat. Warm it until
you see bubbles beginning to form on the edge of the
saucepan or measuring spoon or cup.
 Ignite the liquor and then pour it into a drink.
 Flaming Brandy: First, heat the brandy snifter. Then, pour
warmed brandy into the snifter and ignite.
 You may also preheat liquor in the microwave for about 12
seconds.
 Flaming can be done also in layered drinks or in blow jobs.
 Caution: When flaming, make sure you have a standby
baking soda and a wet towel in case of an emergency.

9. Coating/Rimming the Glass
 Coating with Salt: Place Kosher/iodized salt on a plate.
Moist the outside of the rim of a glass with a lime wedge. Dip
the outside edge of the glass into the salt. Shake the glass to
remove extra salt.
 Coating with Sugar: Use the same technique as with the
salt but use an orange wedge or a lemon wedge if you are
making a lemon drop. Grenadine syrup can also be used
rimming glass with sugar.
 You may also use a glass rimmer in coating or rimming the
glass.
 Be careful not to put salt or sugar inside of the glass. It might
fall into your drink and make it salty or sugary.

COCKTAIL CATEGORIES
•PRE-DINNER/ APERITIF DRINKS- drinks that are taken before

meal. This drink needs to be dry. It contains of dry
ingredients.
E.G. dry martini, margarita, kamikaze.
•AFTER-DINNER DRINKS- drinks that are taken after meal. It
contains sweet ingredients, often with cream.
E.G. grasshopper, white Russian, blow job, 4th of July
•HIGHBALL DRINKS– containing one base and a modifier.
E.G. tequila sunrise, cuba libre.
•TALL/LONG DRINKS- containing more ingredients. Or somewhat
may w/ one base and more modifiers.
E.G. tom collins, zombie
•FROZEN DRINKS- a slushy drinks.
E.G. frozen margarita, poco grande
Considerations in creating cocktail
drinks.
1. Flavor- Flavor must be well blended/balanced to create
a unique and distinctive flavor of a cocktail.
2. Color- Bright colors usually make the drink more
attractive.
3. Appearance- The proper use of glass and the right
garnish improve the appearance of the drink.
4. Aroma- Using good aroma juices and other ingredients
such as liqueurs and flavored syrups create a good and
appetizing aroma of the drink.
5. After taste- There must be a nice and long lasting after
taste of the drink that makes the drinker crave for more
or well satisfied.
BAR SERVICE POLICIES
Always carry beverage and other bar items on a bar tray.
Always underline beverage with a coaster.
Always accompany beverage with a cocktail napkin.
Highball drink should be served with stirrer.
Serve brandy and liqueur with water on the side.
Drinks with tonic water to be served with a slice of lemon.
Serve ladies drink with straw.
Serve beverage with right hand to the right of the guest.

Dish out soiled glasses from the right.
Serve red wine & sweet sherry, as well as port wine at
room temperature; white, rose wine & champagne, as well
as, dry sherry chilled.
Hold tumblers by the base, stemmed glasses by the stem.
When glass is almost empty, offer another drink.
Keep table neat and clean by removing empty bottles and
replacing soiled dishes.
When pouring wines, bottled drinks like beer, soft drinks
and the likes, the bottle should never touch the rim of the
glass.

When serving drinks, the server/bartender should
never place his finger on the tip of the glass.
Bottled beer should be served with a fresh chilled
glass.

TIPS IN MIXING DRINKS
1. Used only ingredients of highest quality- Remember
drink is not any better than its poorest ingredients.
2. Plenty of ice is first requisite of good mixing. Should
always be placed in the mixing glass or shaker
before adding the liquor. Be sure ice is crystal clear.
3. Always measure the ingredients. This way you will
not spoil any drinks and you will be mixing
consistent tasting cocktails. Make sure the
ingredients are used in the correct proportion.

4. When it comes to mixing, some drinks are shaken
with ice with plenty of dilution, or to dissolve sugar
and other heavy ingredients like egg white. Others
are only stirred with ice. Don’t change the technique
otherwise you will spoil the drink.
5. Simple syrup. To be prepared in advance- get a
container and fill it with sugar. Remember the level of
the sugar pour boiling water until the syrup reaches
the original level of sugar while stirring it briskly.

6. Sweet and Sour Mix- it could be mixed with equal
parts of squeeze lemon (calamansi) juice and simple
syrup.
7. Mixers. Mixers such as soda, water, tonic, ginger ale
and fruit juices should be added to the liquor rather
than the other way around.
8. Always use the right glass for every drink .
Psychologically. People think that they are drinking
the wrong drink if it served in the wrong glasses.

9. Lemon or orange peel should be twisted over the
drinks, after the drink is finished. If mixed with the
drinks, it will surely taste bitter.
10. If recipe calls for an egg- either the white or the yolk
put the egg first. This way, you will not spoil good
spirit if the egg happens to be rotten.
11. When recipe calls for a dash- this means just a few
spots.
12. Prepare fruit juice just before use, as far as
practicable.

13. Add sparkling liquid last, as they retain life.
14. Don’t skimp on ice. Use cracked ice for shakers and
lots of ice cubes for highballs.
15. Never use stuffed olives for cocktails. Green olives go
with martini, pearl onions with gibson and cherries
with manhattans.
16. Always have all necessary ingredients and all bar
supplies ready.

BAR MEASUREMENT
¼ oz ¼ oz 7.39 ml 7.5 ml
½ oz ½ oz 14.79 ml 15 ml
¾ oz ¾ oz 22.18 ml 22.5 ml
1 oz 1 oz 29.57 ml 30 ml
1 ¼ oz 1 ¼ oz 36.97 ml 37.5 ml
1 ½ oz 1 ½ oz 44.36 ml 45 ml
1 ¾ oz 1 ¾ oz 51.75 ml 52 ml
2 oz 2 oz 59.15 ml 60 ml
Dash 1/32 oz 0.92 ml 1 ml

Teaspoon (tsp) 1/8 oz 3.7 ml 3.75 ml
Tablespoon (tbsp) 3/8 oz 11.09 ml 11.25 ml
Pony 1 oz 29.57 ml 30 ml
Jigger 1 ½ oz 44.36 ml 45 ml
Cup 8 oz 236.59 ml 240 ml
US pint (pt) 16 oz 437.18 ml 480 ml
US Quart (qt) 32 oz 946.35 ml 960 ml
US Gallon (gal) 128 oz 3,785.41 ml 3.84 L

EQUIVALENTS
Tablespoon (Tbsp) 3 Teaspoons
Cup 21 1/3 Tablespoons
Pint (pt) 2 cups. ½ Quart, 1/8 Gallon
Quart(qt) 4 cups, 2 pints, ¼ gallon
Gallon (gal) 16 cups, 8 pints, 4 Quarts
Liter 1000 ml, 100 cl, 10 dl
Milliliter (ml) 0.00l Liters
Centiliter (cl) 0.01 Liters
Deciliter (dl) 0.1 Liter

BASIC ABBREVIATION
Scotch - SC
Bourbon - BOUR.
Brandy - BR
Vodka - VOD.
Gin - G
Tequila - TEQ.
Johnnie Walker Black - JW BLK
Johnnie Walker Red - JW RED
Chivas Regal - CHIVAS
J & B Scotch Whisky - JB
Cutty Sark - CUTTY
Canadian Club - CC
Seagrams VO - VO
Seagrams 7 Crown - 7
Jack Daniels - JD
Beefeater - BEEF
Tanqueray - TANQ.
Red Wine - RED W

White Wine - W/W
Bloody Mary - BMARY
Daquiri - DAQ.
Martini - MT (Mart.)
Vodka Martini - VMT
(VMart)
Margarita - MARG.
Manhattan - MAN.
Screw Driver - DRIVER

Harvey Wallbanger - BANGER
Tequila Sunrise - Sunrise
Tom Collins - TOM
Black Russian - BRUS.
Grasshoper - GRASS.
Rusty Nail - R NAIL
Weng Weng - Weng2
Soda - S
Tonic - T

Ginger Ale - (DRY)
Water - H2O
On-the-rocks -
Dry - X
Extra Dry - XX
Straight Up - UP or
Double - DBL
Lime - LI
Olive - OL
Onion - ON
Twist - (TW)
Orange Juice - O.J.
Pineapple Juice - P.J.
Mango Juice - M.J.
Calamansi Juice - CAL. J.
Tomato Juice - T.J.

THREE CATEGORIES OF COCKTAIL
(MIXED) DRINKS
 PRE DINNER DRINK
A mixed drinks that are basically dry in taste and are
usually served before a meal to whet the appetite like
martinis, etc.
 AFTER DINNER DRINK
A mixed drinks that are basically sweet and/ or creamy
type. Could be well served after a meal, like Grasshopper,
etc.
 LONG DRINK
Is tall drinks which consist of liquor (liqueur) with some
mixers. It usually a refreshing drink that could be drink
anytime of the day, like Tom Collins, Singapore Sling, etc.

CHAPTER WORKSHOP
1. Enumerate and discuss the origin of cocktails.
2. Identify the following types of garnish and cuts.
3. Discuss the following methods and techniques in
mixing cocktails.

CHAPTER VI
DISTILLED SPIRITS

DEFINITION
Distilled Spirits- type of alcoholic beverages
made by distilling fermented beverages made from
fruits, plants and grains.
• Spirits- generally refers to as distilled beverages that
are low in sugars and containing at least 35% alcohol by
volume. Gin, vodka, rum, whisky, brandy, absinthe,
tequila, and traditional German schnapps are examples
of spirits.

• Liqueurs- Distilled beverages with added flavorings
and colorings that are high sugar such as Grand
Marnier, Frangelico and Kahlua.
Distillation- the process of heating the liquid to a
point where liquid turns into gas and evaporates and
then turns again into liquid as it cools down.
TYPES OF DISTILLATION
 Pot still
 Column still/patent still distillation

POT STILL DISTILLATION

COLUMN/PATENT STILL DISTL.

CLASSIFICATION
OF DISTILLED SPIRITS
According to color and alcohol content
• Low proof spirits/brown spirits
1. Whiskey/whisky
2. Rum
3. Tequila
4. Brandy
5. Liqueurs

High proof spirits/white spirits
1. Gin
2. Vodka
3. Lambanog
 According to the ingredients used
1. Fruit based
2. Grain based
3. Plant based

FRUIT BASED
BRANDY spirits distilled from fermented juice of
grapes (short for brandy wine, from a Dutch term
brandewijn which means ‘burnt wine’) is a general
term for distilled wine, it usually 40-60% ethyl
alcohol by volume.
Aside from wine, this kind of spirit can also be
made from pomace or fermented skins of the
grapes or from other fermented fruit juices. Brandy
normally consumed as an after-dinner drink.

TYPES OF BRANDY
GRAPE BRANDY:

COGNAC

COGNAC. Of all the brandies in the world, Cognac is
the most famous and prestigious. It has been called
the king of bandies, and also the brandy of kings, and
has somewhat stuffy reputation. Like Champagne you
can call it “Cognac” only if it is made in the Cognac
area of France, made up of 7 specific areas, where
chalky soil, a humid climate, and special distillation
techniques produce brandy under strict government
control. Only certain kinds of white grapes may be
used (primarily called Ugni Blanc, although
Colombard and folle Blanche are also used).

The process through second distillation in which only
the heart of the brandy is taken, the first (head) and
last (tail) runs are then redistilled before they can be
used. By French Law all must be age at least 18
months before it is bottled. Cognac is aged in special
oak cask called limousine and stored in light tight
cellar for at least 1 ½ years. Most are aged 2 to 4 years,
and some even longer. Caramel may be added for
uniform color. The next step is “coupage” or
blending. Various brandies are mixed together until
the marrying is completed. It is then bottled.

A Cognac label may carry cryptic letters, special
words, and varying numbers of stars. The stars may
mean somewhat different things for different brands.
By French law a three star Cognac must be at least 1
½ years old; most are around 4 years old. Since
Cognac are blends of various ages, no age is allowed
to appear on the label.

The cryptic letters are symbols of relative age and
quality, as follows:
V= Very
S= Superior or Special
O= Old
P= Pale
E= Extra or Special
F= Fine
X= Extra

Generally a Cognac specified VS (very superior) is
similar to a three star Cognac. A VSOP (very superior
old pale) has been aged in wood at least 4 ½ years,
and probably 7 to 10. An XO (extra old) means the
youngest spirit in the blend has been aged more than
6 years, although the average age for this type of
high-end Cognac may be 20 years. The designation
Extra, Vieille Reserve, and Napoleon may not appear
on the label unless the Cognac is at least 5 ½ years
old. Extra, XO, Napoleon, Grand Reserve, Cordon
Bleau, Liqueur are all indications very old brandies as
much as 50 years or more.

The top-of-the line designation is the term, as in
“Luxury XO.” For all the work put into the labeling
system, it is a voluntary set of guidelines, not
enforced by law. Cognac shippers can put whatever
designations they want on their labels.
A Cognac labeled Grand Champagne or Fine
Champagne has nothing to do with the bubbly
beverage. The French word champagne means field,
and the French bubbly and the Champagne Cognac
both take the name from the common word.

Cognac Appellations
 Grand Champagne: The heart of the Cognac district,
its grapes are considered best of all. Grande
Champagne on the label means that the Cognac was
made from these grapes, and about 18 percent of
Cognac production fits this description.
Petite Champagne: The “next best” grapes, coming
from the area that almost surrounds Grand
Champagne. Petite Champagnes account for about 20
percent of Cognac production.

The top Cognac houses that
produces premium-level or brands.
1. Extra by Camus- is their premium cognac beyond XO
containing their oldest cognacs from the borderies,
Grand Champagne and Petite Champagne regions in a
distinctive decanter style bottle.
2. Louis XIII by Remy Martin- is composed of more than
1,200 of the finest eaux-de-vie aged between 40 years and
a century in very old Limousine oak barrels.
3. Richard Hennessy- produced by Hennessy. ‘Richard’ is
a blend of over 100 eaux-de-vie aged up to 200 years. It is
sold in a Baccarrat crystal blackman and is named after
the founder of the company.
CAMUS EXTRA ELEGANCE

LOUIS XIII REMY MARTIN

LIMOUSINE OAK BARREL

RICHARD HENNESSY

 L’Esprit de Courvoisier- Courvoisier’s leading
cognac, presented in a hand-cut Lalique decanter,
blended from eaux-de-vie up to 200 years old, and
individually numbered.
Moyet Antiques- Moyet’s Tres Vieille Fine
Chanpagne and Tres Grand Champagne cognacs
blened from some barrels over 150 years old,
individually numbered and signed by the cellar
master.

L’ESPRIT DE COURVOISIER

MOYET’S TRES VIEILLE FINE
CHANPAGNE

Cognac should be consumed at room temperature,
served in a brandy snifter and warmed in the palm of
one’s hand.
The attempt, of course, also to erase Cognac’s image
as an old person’s drink. Cognac can also be served
with a simple lemon twist in a sugar rimmed glass.

ARMAGNAC
is another French spirit familiar to Americans, distilled
from white-grape brandy and with much the same upscale
appeal as Cognac. Armagnac comes from its own
restricted region of Southwest France ( Gascony South of
Bordeaux). There are several major differences between
Armagnac and Cognac: Armagnac makers are allowed to
use any of a dozen grape varietals; the product distilled
only once, not twice like Cognac; and Armagnac is
distilled more often in a column still than a pot still.
Armagnac is traditionally served at the end of a meal and
can be paired with fresh fruit or chocolate, although it
may be serve with some various of meats.

DOMAINE DE PAPOLLE
ARMAGNAC

OTHER GRAPE BRANDIES AROUND
THE WORLD
1. Spanish brandies- some Spanish brandies are
made using the Solera system of aging the brandy.
2. Portugal- here brandy called Arguardente
(burning) liquid.
3. Mexico- Mexican brandies are made in both
column and pot still and aged in solera system.
4. Germany- German brandies are called wienbrand,
produced in pot still, and aged for a minimum of 6
months in oak.
5. South Africa- South African grape brandies are, by
the law, made almost exactly as in Cognac.
6. Peru- Pisco is a strong brandy that originates in Peru
(Pisco is the name of the local tribe that created the
drink sweet, wild Muscat or Quebranta grapes) but
now a major product of Chile and Bolivia.
7. Greece- Metaxa is a well-known after-dinner spirit
from Greece. Made in pot stills, slightly sweetened,
and infused with herbs and spices it is technically a
liqueur but is generally thought of and marketed as
brandy.

SPANISH BRANDY

SOLERA SYSTEM

MEXICAN BRANDY

GERMAN (WEINBRAND)BRANDY

SOUTH AFRICAN BRANDY

PERU PISCO

METAXA

POMACE BRANDIES
Pomace brandy is produced from fermented grape

pulp, seeds, and stems that remain after the grapes
are pressed or crushed. Italian grappa and French
marc are example of this type of brandy.

ITALIAN GRAPPA

FRENCH MARC

FRUIT BRANDIES
- are distilled from fruits other than grapes. Apple,
plum, peach, cherry, raspberry, blackberry, and
apricot are the most commonly used fruit. Fruit
brandy is usually clear with 80 to 90 proof and usually
drunk chilled or on the rocks.

TYPES OF FRUIT BRANDIES
1. Calvados- is an apple brandy from the French
region of Normandy.
2. Cherry Brandy- is a fruit brandy made from
cherries. Example Kirschwasser is a fruit brandy
made from cherries.
3. Slivovitz- is a fruit brandy made from plums,
traditional to Serbia.
4. Slivovice- is a strong 70% vol. fruit brandy made
from plums, in Slovakia
5. Framboise and Himbeergeist- produced from
raspberry from France and Germany.
CALVADOS

KIRSHWASSER

SLIVOVITS

SLIVOVICE

FRAMBOISE(RASPBERRY)

HIMBEERGEIST

SERVING BRANDY
When it is not an ingredients in a cocktail, dessert
drink (Brandy Alexander, Stinger, American Beauty)
or coffee drink, brandy served straight as an after-
dinner drink is presented according to custom in a
large, rounded brandy glass called a snifter. The glass
is cupped in the palm of the hand, which warms the
liquid slightly, and swirled slightly to release the
brandy rich aroma, an important part of the sensual
pleasure to drink. White brandies ordered straight
should be served icy cold in a pony or liqueur glass.
Fruit-flavored brandies should be served either cold
or over ice in a chilled glass.
CHAPTER WORKSHOP
1. Discuss and differentiate the types of distillation.
2. Discuss the brandy labels.
3. Define the following brandy.

LIQUEURS,CORDIAL AND MORE
Liqueur and cordial are two terms for the same thing: a
distilled spirit flavored or redistilled with fruits, flowers,
plants, their juices or extracts, or other natural flavoring
materials, and sweetened with 2 ½ percent or more sugar.
To simplify matters we will use the word liqueur. In
addition in mixing into a wide and wild variety of cocktail,
liqueurs have two main functions: to begin and end a
meal.
The word liqueur comes from the Latin word liquifacere
which means “to dissolve”. This refers to the dissolving or
infusion of the flavoring used to make liqueur.

Liqueur are not usually aged for long periods, but they
have resting periods during their production to allow
flavors to marry or completely infused.
Cordials- The word is derived from the Latin word
Cor or cordis, meaning heart; because the earliest
cordials were used to administered the sick to
stimulate the heart and lighten the spirit.

THE MAKING OF LIQUEURS
Any liqueurs begins as a distilled spirits; it might be
brandy, whiskey, rum, neutral spirits, or others. The
distinctive flavoring may be any neutral substance,
such as fruits, seeds spices, herbs, flowers, bark. Many
of them are complex formulas containing as many as
50 ingredients. For example, Cointreau claims to use
oranges from five different countries. The flavoring
may be combined with the spirit is a different ways.
One method is steeping (soaking) the flavoring
substances in spirit; this is called maceration.

Another is pumping the spirit over and over the
flavoring substances suspended above it (as in coffee
pot) called percolation. Alternately the following
substances may be added when the spirit is redistilled.
The sugar may be any forms, including honey, maple
syrup, and corn syrup. The sugar content is the main
element that distinguishes liqueurs from all types of
spirit. It varies from 2 ½ percent to as much as 35
percent by weight from one liqueur to another. A
liqueur with 10 percent or less sugar may be labeled
dry.

Color can be added to colorless spirits, as in the case
of green Crème de Menthe and blue Curacao. Colors
must be neutral vegetable coloring agents or
approved food dyes.
A liqueur can be consumed as a shooter, served in a
shot glass and quickly hoisted and downed as part of
a celebration, or a cocktail ingredient: liqueurs are
integral parts of Cosmopolitan, Margarita, and Rusty
Nail. A liqueur can be sipped straight after dinner
drink.

ABSINTHE (AB-santh)
This 19-century French
liqueur is distillate of a
variety of herbs which in
past centuries included
aniseseed and wormwood.
Absinthe in its strongest
forms caused convulsions
and hallucination, so today
it is strictly regulated in
Europe to contain no more
than 10 parts per million of
alpha thujone, the nerve
damaging ingredients.
AMARETTO (am-ah-RET-oh)
Generic name for almond
flavored liqueur.

ANISETTE (ANN-it-set)
Generic name for a very
sweet liqueur made with
anise seed, an
ingredients that got its
start in Switzerland as a
medicinal herb.

BENEDICTINE(ben-ah-DEK-teen)
Made by Benedictine
monks in France, this
liqueur is among the
world’s most prestigious
brand, its formula is top
secret. The monastery
claims the distillation
process includes 5
separate batches of 27
botanicals.

CHAMBORD (sham-BORD)
Brand name of a black-
raspberry-flavored
liqueur from France.

CHARTREUSE (shar-TROOS)
Like Benedictine this brightly
colored herbal liqueur’s
secret recipe has been
handed down in a single
monastery since the 17th
century. The monks admit
only that every ingredients is
natural with no added
coloring. Expert agree that
the 2 formulas (Green 110
proof, and yellow, 80 proof)
taste like the heavenly
combination of honey,
flowers and fruit, and that
Chartreuse is arguably the
world’s best liqueur.
COINTREAU (KWON- troh)
Brand name of a liqueur
made of several types of
citrus fruit, including the
bitter oranges. Cointreau
is the name of the family
that first produced it in
the mid-1800s after
visiting Curacao and
discovering its orange
liqueurs.Today
Cointreau is made in
both US and Spain.
CRÈME de CACAO
(KREM dah KHO-koh)
Generic name for a
cream based, chocolate
liqueur. It may be brown
or colorless.

CURACAO (KYOOR-ah-sau)
Generic name of liqueur
made from the peel of
the bitter orange in
Curacao, Haiti and other
Caribbean islands.

DRAMBUIE (dram-BOO-ee)
Brand name of an
amber-colored liqueur
that begins as scotch,
with honey added for
sweetness.

FRANGELICO (fran-JELL-ih-koh)
Brand name of a sweet,
hazelnut-flavored herbal
liqueur made in Italy.

CRÈME DE MENTHE
(KREM dah MAW)
Generic name for the
cream-based, mint-
flavored liqueur that
may be green or
colorless. This is
important in some drink
recipes: a Grasshopper
requires green crème de
menthe, while a stinger
requires the clear type.

GALLIANO (GAL-ee-AH-noh)
Brand name of a deep
yellow, Italian-made,
herbal based liqueur.

GRAND MARNIER
(GRAN marn-YAY)
Brand name of a Cognac
and Curacao blend aged
in oak in the Cognac
district of France. A
bottle of original Grand
Marnier (from an 1880s
recipe) is sold every 2
seconds; a newer, a
upscale vintage version
(called Cuvee de Cent
Cinquantenair) retail for
$225 per bottle.
KAHLUA (kuh-LOO-ah)
Brand name of a
Mexican-made liqueur
that combines coffee
and vanilla with cane
spirit. It is often mixed
with milk or cream.

LIMONCELLO (lim-un-CHEL-loh)
Also called Lemoncello,
this lemon-flavored
liqueur is produced in
Italy by immersing fresh
lemon peel in distilled
alcohol and syrup. Can
be used as digestif or a
mixer, or over ice cream.

NOISETTE (nwah-SET)
French brand of
hazelnut-flavored
liqueur.

OUZO (OO-zoh)
Thick, clear Greek aperitif
distilled from grapes, and
flavored with aniseseed,
fennel, and herbs, along
with mastic (the raisin of
evergreen trees). The
name comes from the
inscription on crates of the
liqueur that were exported
from Greece to France in
the late 1800s-Uso di
Massalia which means “for
use in Marseilles.”
PASTIS (poss-TEESE)
Category of European
liqueurs made with
licorice or an aniseseed;
the best known pastis is
absinthe.

SABRA (SAHB-rah)
Liqueur from Israel
made with Jaffa oranges
and chocolate. Very
sweet; good in coffee or
over ice cream.

SAMBUCA (sam-BOO-kuh)
Generic name of a clear ,
plant-based liqueur with
a spicy, licorice flavor,
somewhat similar in
flavor to Ouzo.

SCHNAPPS (SHNOPS)
In Europe, an herb-
flavored dry spirit (see
Aquavit ); in the United
States today, it is sweet
liqueur , fruit or mint
flavored. Some people like
it because of its relatively
low alcohol content, which
is about 48 proof. Peach
schnapps is a prime
ingredient in the cocktail
Woo Woo and Fuzzy
Navel.
SOUTHERN COMFORT
Liqueur that begins with
American whiskey. A
secret blend of
ingredients, including
peach juice, gives it a light
sweetness and makes it a
good substitute for
Bourbon. Its market share
is growing at twice the rate
of other cordials, and
international sales
comprise 40 percent of its
sales.
TIA MARIA (TEE-ah mah-REE-ah)
Brand name of a
Jamaican coffee-flavored
liqueur. Tia Maria is
sweeter than Kahlua and
often used for mixing.

TRIPLE SEC (TRIP-ul SEK)
Generic name of white
(no color added)
Curacao.

VAN DER HUM (VAN-dur-HUM)
South African equivalent
of Curacao; a brandy-
based liqueur with a
citrus tinge from a local
tangerine-type fruit
called naartjies.

A BRIEF HISTORY OF WINE
The history of wine spans thousands of years and is
closely intertwined with the history of agriculture,
cuisine, civilization and humanity itself.
Archaeological evidence suggests that the earliest
known wine production occurred in Georgia around
8,000 BC, with other notable sites in Iran and
Armenia dated 7,000 BC and 6000 BC, respectively.
The archaeological evidence becomes clearer and
points to domestication of grapevine in Early Bronze
Age sites of the Near East, Sumer and Egypt from
around the third millennium BC.

In medieval Europe, following the decline of Rome and its
industrial-scale wine production for export, the Christian
Church became a staunch supporter of the wine necessary
for celebration of the Catholic Mass. Whereas wine was
forbidden in medieval Islamic cultures, its use in Christian
libation was widely tolerated and Geber and other Muslim
chemists pioneered its distillation for Islamic medicinal
and industrial purposes such as perfume. Wine production
gradually increased and its consumption became
popularized from the 15th century onwards, surviving the
devastating Phylloxera louse of the 1870s and eventually
establishing growing regions throughout the world.

Little is actually known of the early history of wine. It is plausible that early
foragers and farmers made alcoholic beverages from wild fruits, including wild
grapes of the species Vitis silvestris, ancestor to modern wine grapes. This would
have become easier following the development of pottery vessels in the later
Neolithic of the Near East, about 9,000 years ago. However, wild grapes are
small and sour, and relatively rare at archaeological sites. It is unlikely they
could have been the basis of a wine industry.
The oldest known winery is located in the "Areni-1" cave in the Vayots Dzor
Province of Armenia. Archaeologists announced the discovery of this winery in
January 2011, seven months after the world's oldest leather shoe, the Areni-1 shoe
was discovered in the same cave. The winery, which is over six thousand years
old, contains a wine press, fermentation vats, jars, and cups. Archaeologists also
found grape seeds and vines of the species Vitis vinifera. Patrick McGovern
commenting on the importance of the find, said, "The fact that winemaking was
already so well developed in 6000 BC suggests that the technology probably goes
back much earlier.”

Domesticated grapes were abundant in the Near East from the beginning of
the Early Bronze Age, starting in 3200 BC. There is also increasingly abundant
evidence for winemaking in Sumer and Egypt in the third millennium BC. The
ancient Chinese made wine from native wild "mountain grapes" like Vitis
thunbergii for a time, until they imported domesticated grape seeds from
Central Asia in the 2nd century. Grapes were also an important food. There is
slender evidence for earlier domestication of the grape, in the form of pips
from Chalcolithic Tell Shuna in Jordan, but this evidence remains unpublished.
Exactly where wine was first made is still unclear. It could have been anywhere
in the vast region, stretching from North Africa to Central/South Asia, where
wild grapes grow. However, the first large-scale production of wine must
have been in the region where grapes were first domesticated, Southern
Caucasus and the Near East . Wild grapes grow in Georgia, north Levant
coastal and southeastern Turkey, northern Iran or Armenia. None of these
areas
can, as yet, be definitively singled out.

BASIC WINE SERVICE
WINE CLASSIFICATION
 STILL OR NATURAL WINE
Those we sometimes refer to as table wines. They
come in three colors- red, white, and rose. They are
called Natural or Still wine because the method of
making them is mostly done by nature. Grapes are
squeezed and fermented naturally without anything
to it.

RED WINES

WHITE WINES

ROSE WINES

 AROMATIC WINES
Made the same way as the natural wines, but
during fermentation aromatics are added, These are
Vermouth, Dubbonet and Lillet , etc.

VERMOUTH

DUBONNET

LILLET

 FORTIFIED WINES
These are called fortified because these wines are
made stronger and fortified by adding brandy its
either to increase their alcohol content or to increase
their sweetness. These are Port, Sherry, Madeira,
Marsala, etc.

PORT WINE

SHERRY WINES

MADEIRA

MALAGA

 SPARKLING WINE
These are considered king of all beverages. Most
popular are the champagnes. They are made sparkling
by having a second fermentation inside the bottle or
sealed containers.

CHAMPAGNE

SPARKLING WINES

WHAT IS A WINE?
Is an alcoholic beverage made from partial and/or
complete fermentation of the juice of fresh ripe fruits,
traditionally from grapes, but if the source of the wine
is from other fruit it is indicated in the label. Ex.
Coconut wine, strawberry wine, rice wine, mango
wine, etc.

Uses of wines
It used to:
 compliment food we enjoy and appreciate
 enhance the flavor of cooking
 to welcome guest
 observe memorable occasions
 complete the connoisseur banquet
 in celebration of the holy mass
 and some serve as medicine

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COLLEGE OF SCIENCES TECHNOLOGY AND COMMUNICATIONS, INC.

COMPETENCY BASED LEARNING MODULE

1. Integrate, coordinate and monitor skills development program;

TESDA develops competency standards for middle-level skilled

The competency standards and qualifications, together with

At the end of the course, the students should be able to:

Participate in workplace communication;

-Actual Demonstration and simulation of proper sequence of food service

Major examination Class standing

1st proficiency examination Recitation

Reporting/Class Participation 30%

Major Examination (60%)

Make-up Quiz/late examination policy

Part II. Product Knowledge and Skills

The first impression is a lasting one. This has been stressed

Beverage Service Industry- is an industry comprising of establishments or

 Decline and Revival AD 476 to AD 1300

were built near the church.

 1933-21st Amendment was passed repealing the Prohibition Law.

1. Beverage-Only Bar- it serves beverage alone with no food

a. Bar and Restaurant- food and drink can be served at the

• Lobby bar- the bar located at the lobby area of the

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Many pubs are controlled or owned by breweries, so beer is often better

Beer served in a pub may be in cask ale or keg beers.

Traditionally the windows of town pubs are of smoked or frosted glass so

The owner, tenant or manager of the public house is known as the

The pub that people visit most

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A nightclub can be distinguished from other forms of such

Some nightclubs have other forms of entertainment, like

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1. Bar Manager- in charge of the overall operation of the bar.

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