Chapter 6

Bar
• Types of Bar: - There are various types of bar, known by different names but all used to serve alcoholic drinks.

1. Public bar:-
• The least expensive and basic type of hotel or pub usually called the public bar or front bar.

2. Lounge or saloon Bar:-

The Lounge saloon bars are more comfortably furnished and more expensive than the public bar.

3. Foyer Bar:
Superior residential hotels often serve drinks in the foyer. There is usually table service of drinks available even if there is no bar as such in the
hotels foyer.

4. cocktail Bar:-
Cocktail bars, found most commonly in International hotels are the most furnished and lavishly equipped. As their name implies, cocktail bar
specialize in mixed drinks and cocktails. and therefore bartenders working in them need special cocktail-mixing skills. They sometimes open
only in the evening and they usually offer tray service as well as bar service.

5. Club Bar:
• Club Bars found in some taverns and hotels are suitable for use by clubs or special interest groups and are sometimes reserved for their
meetings.

6. Night club Bar:-

Night Club Bars are found in nightclubs and discos. They serve cocktails and mix drinks as well as a range of Beers, both local and imported.
Often they offer both tray and bar service and they are open until the early hours of the morning.

7. Dispense Bar:
Another type of bar is called the dispense bar. It is bar which is used for the preparation of drinks for staff who then delivers them to
customer's elsewhere. e.g. at table in a restaurant. It is likely to be less lavishly equipped than a full scale public or cocktail bar.

8. Wine Bars:-
Wine Bar offers a wide range of wines, some of which are available by the glass. Usually a limited range of beers and spirits will be available
also. Often wine bar will be combined with a smart casual restaurant. Wine bar staff must, of course, be well informed about wine.

9. Mini Bars:-
Mini Bars are found in hotel Bedroom where arrange of miniature bottles of spirit, half bottles of wine, a few beers mixers, nuts etc are
available for the guests convenience. Items taken for the mini bar must be added to the guests accounts to be paid for when the checks out.

10. Bottle Shop:-

The bottle shape attached to a hotel is of course, not really a bar because Customer do not drink there. However hotel bar attendants are
frequently called up on to serve o the bottle shop as well as bars.
• Parts of Bar:-
• Front bar / bar counter
• Under bar / Under counter
• Back bar.

• Front Bar: The front bar is the main place used by the customer for having his drinks so it should objective the bar. The counter
must be 1 ½ ft. broad with 4-6 inches Cushioned area on the guest’s side for comfortable hand rest. The height of counter should
be 4 ½ ft. high.
For the right selection material the following point should be considered:
They should have attractive design and finish
Resistant to stain, dampness and burning marks.
Easy to clean and should be durable.

Under bar:- This is the Barman’s / Bartender’s workshop, and should therefore be designed and arranged for the maximum
convenience. The Under Counter should be 2½- 3 ft. high and the width of the counter should be 1½ ft. – 2½ ft. with fitted sink unit
and Ice Cube Machine, Bottle chiller for Beers, Dispense bottle holder for quick service, drain board cum working space, shelves for
storing the bottles in the under counter. Empty Beer crates, for empty bottles and containers, on one side Beer Syphon / Pulls /
Engine for Draught Beers according to the number of Beer sold. Cupboards for storing Cigarettes and Cigars (Humidors) and others
for storing disposable, accompaniments and other Equipments. Provision for dustbins should be there.

Back Bar: the back bar is the part of the Bar that is behind the Bartender and in full view of the customer sitting at the Front
Bar. The bottom part of the Back Bar contains refrigerators (for Beers, Soft drinks and other bottled items such as Juices, Aerated
water, Mineral water etc). Above these the selves or the Display Cabinet is there which Displays the Premium Brands of Liquors &
Liqueurs available with the Establishment or Outlet. One shelf may also be used for storing the Glassware. Equipments such as
Frozen – Drink dispenser and Glass Chiller (Froster) that cannot be stored on the Front Bar will also be kept at this Back Bar area.
• Bar Equipment:-
• Heavy /Major Equipment:-
1. Beer Panel:-
The Beer panel is the dispensing unit/point from which beer is served or pulled. It usually consist of three main components a) Taps
b) Instantaneous cooler or “Temprite” c) Drip Tray.
2. Sinks:-
There must be sink with hot running water in the bar and there should be a basin for hand washing either in the bar itself or in its
immediate vicinity. Sinks must be kept clear & clean.
3. The Post Mix:-
Post mix or multi mix machines are used to make and dispense soft drinks for which there is heavy demand. They filter water,
carbonate it if necessary and mix it with the required soft drink syrup. The drinks are then dispensed through taps or guns at the
bar.

4. The Refrigerator:-
The content of Refrigerators or refrigerated cabinets must be kept fresh. This is done by rotating the stock. You should use open
container juice and cream first. Then open new container. Refrigerator must be kept very clean any spillages must be wiped up
immediately.
5. The Ice Machine:-
Ice machine are often not kept in the bar itself but elsewhere on the premises as their motors can be noisy and generate heat. It is
important that the Ice machine should be clean regularly inside and out.
• The Espresso Coffee Machine:-
6. Coffee machines are now found in many bars, and the bar attendant must know how to use them.

7. Blenders:-
Electric blenders are essential in the modern bar for mixing cocktails and Mocktails containing fruit or when mixed drinks need to be
made in bulk.

8. Spirit Dispenser:-
There is a huge range of spirit dispenser some of which are large items of equipment. Their use depends on how frequently the spirit
is required.
9. Ice chest (ice bin):
Considered as centerpiece of any pouring station, it is usually 30 inches long with sliding or removable doors. Sometimes, it comes
with a divider; enabling two types of ice to be stored i.e. cube ice and crushed ice.

10. Bottle Rails or Speed Rails:

The front of the station consists of a 3.5 feet bottle rail (speed rail) with a shorter hang-on rail on the front. Sometimes, there is a
double rail on the hand sink as well. Speed rail contains the most frequently used (poured) liquors. Usually, well brands (brands the
house pours when a drink is ordered by type rather than by name) and popular call brands (brands customers ask for by name) are
setup within easy reach in the speed rails. Additional call brand liquors FOOD AND BEVERAGE – SEMESTER VI pg. 13 RIZVI COLLEGE
OF HOTEL MANAGEMENT are displayed on the backbar. Both, the well brands and the call brands collectively make a well - the
liquor supply at a bartender's station.
• Small Bar Equipment: -
• Peg Measurer/Jigger
• Chopping Board
• Angel wing/ Corkscrew
• Cocktail Shaker
• Bottle Opener
• Bar spoon
• Ice Scooper
• Water Jug
• Cork Extractor
• Champagne Stopper
• Cigar Cutter
• Lemon Squeezer
• Hawthorne Strainer
• Ice bucket wit tong
• Ice pick
• Peeler/Citrus zester
• Six shooters/Cobra Gun
• Glasses
• Rimmer
• Cocktail Stick
• Knives
• Straws
• Bar caddy
• Tastevin
• Wine chiller with stand
• Wine rack
• Wine Cradle
• Bar Consumable/ Garnishes:-
A bar is also equipped with consumable & Garnishes.
1. Angostura bitter 26. Strawberries
2. Bananas 27. Sugar Cubes
3. Cantaloupe (Rock Melon) 28. Sugar syrup (Gomme syrup)
4. Castor Sugar 29. Salt
5. Celery 30. Tobasco Sauce
6. Cherries 31. Worcestershire Sauce
7. Cinnamon 32. Mangoes
8. Cloves 33. Maraschino Cherries
9. Coconut cream
10. Cream
11. Eggs
12. Grapefruit Juice
13. Grenadine Syrup
14. Lemons
15. Lemon Juice
16. Lime Cordial
17. Nutmeg
18. Milk
19. Mint
20. Olives
21. Orange Juice
22. Oranges
23. Pepper
24. Pineapple
25. Pineapple Juice