Operate A Bar

LG - THHFAB0082A OPERATE A BAR
LEARNER’S GUIDE
OPERATE A BAR
Published by
HEART TRUST/NATIONAL TRAINING AGENCY
Produced by
Learning Management Services Department

Gordon Town Road
Kingston 7
Jamaica W.I.
This material is protected by copyright. Copying this material or any part of it by any means,
including digital or in any form is prohibited unless prior written permission is obtained from
the HEART Trust/NTA
*** 2003***
Version 1 LRDU – MAY. 03

TABLE OF CONTENTS
PAGE
Introduction.......................................................................................................................... 1
Welcome ................................................................................................................... 1
This Competency Unit.................................................................................................... 1
Before You Start ............................................................................................................. 2
Planning Your Learning Programme ............................................................................. 2
Self-Assessment Checklist ............................................................................................. 3
How To Use This Learner’s Guide ................................................................................ 7
Using the Computer and Other Resources..................................................................... 9
Method of Assessment.................................................................................................... 9
Element 1: Prepare bar for service ..................................................................................... 10
Self-Assessment Checklist ........................................................................................... 19
Element 2: Take drink orders.............................................................................................. 20
Element 3: Prepare and serve drinks................................................................................. 27
Element 4: Close down bar operations .............................................................................. 40
Version 1 LRDU – MAY. 03

LG – THHFAB0082A
OPERATE A BAR
INTRODUCTION
Welcome
Welcome to the Learner’s Guide for Unit of Competency “Operate A Bar”. This is just
one of a number of Learner’s Guides produced for the Commercial Food Preparation
Skills stream of the Tourism and Hospitality Industry, and it is designed to guide you, the
learner, through a series of learning processes and activities that will enable you to
achieve the specified learning outcomes for the competency unit.
The content of this guide was developed from the Competency Standard
THHFAB0082A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your
Learner’s Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQ-J certification.
You are also advised to consult the Competency Standard and Assessment Instrument for
a better understanding of what is required to master the competency.
This Competency Unit
“Operate a bar” addresses the knowledge and skills required for effectively operating a
bar. The competency unit is comprised of the following elements:
Element 1: Prepare bar for service
Element 2: Take drink orders
Element 3: Prepare and serve drinks
Element 4: Close down bar operations
As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for operating a bar.
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Before you start
Before you start this Learner’s Guide, you need to:
a. Obtain a Learner’s Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.
b. Ensure that you have access to the facilities and equipment necessary for learning.
c. Ensure that your learning resources are available.
d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.
e. Plan your learning programme (see below)
f. Understand how to use this Learner’s Guide (see below)
Planning your learning programme
The following self-assessment checklist will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist will be able to find
out what elements you have already mastered which ones you will need to pay more
attention to as you go through the learning process.
To complete the checklists simply read the statements and tick the ‘Yes’ or ‘No’ box.
4
Self-Assessment Checklist
- Operate a bar
Element 1 Prepare bar for service Yes No
1. I can set up bar display and work area in accordance with

enterprise requirements ( ) ( )
2. I can check and restock bar products and materials where

necessary using correct documentation ( ) ( )
3. I can store all items in the correct place at the correct

temperature ( ) ( )
4. I can prepare and stock a suitable range of decorations,

coasters and edible and non-edible garnishes in accordance
with enterprise requirements ( ) ( )
Element 2 Take drink orders Yes No
1. I can take orders and either note or memorise correctly ( ) ( )
2. I can check products and brand preference with customers

in a courteous manner ( ) ( )
3. I can give clear and helpful recommendations or advice to

customers on selection of drinks ( ) ( )
Element 3 Prepare and serve drinks Yes No
1. I can serve drinks promptly and courteously in accordance

with customers preferences ( ) ( )
5
Element 3 Cont’d Yes No
2. I can prepare drinks in accordance with enterprise

standards, using the correct equipment, ingredients and
measures ( ) ( )
3. I can prepare and serve as appropriate coffee and tea ( ) ( )
4. I can handle and use industry standard glassware and

garnishes correctly ( ) ( )
5. I can minimise wastage and spillage ( ) ( )
6. I can check beverage quality during service and corrective

action taken when required ( ) ( )
7. I can promptly report beverage quality issues to the

appropriate person promptly where necessary ( ) ( )
8. I can provide tray service in accordance with enterprise

standards ( ) ( )
9. I can attend promptly and safely to any accidents during

service ( ) ( )
Element 4 Close down bar operations Yes No
1. I can shut down when appropriate in accordance with

enterprise safety procedures and manufacturer’s
instructions ( ) ( )
2. I can clear, clean or dismantle bar areas in accordance with

enterprise procedures ( ) ( )
3. I can store, left over garnish suitable for storage

hygienically and at the correct temperature ( ) ( )
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Element 4 Cont’d Yes No
4. I can check stock and re-order in accordance with

5. I can set up bar for next service correctly ( ) ( )
6 I can handover to incoming bar staff and share relevant

information where appropriate ( ) ( )
If you ticked all or most of the ‘Yes’ boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should.
If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.
Plan your learning based on your answers. Be sure to involve your learning facilitator
in the planning process.
How to use this Learner’s Guide
This Learner’s Guide is designed to assist you in working and learning at your own pace.
We suggest that you:
Go through the sections/elements as they are presented (starting at Section 1)
• Check your progress at each checkpoint to ensure that you have understood the
material
• Observe the icons and special graphics used throughout this guide to remind you
of what you have to do to enhance your learning. The icons and their meanings
are as follows:
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Complete Assessment Exercise

This exercise requires you to think about the knowledge
and skills that you have or will develop in this
competency unit.
Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.
Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.
Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.
Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.
• Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources
• Stop and complete each activity as you come to it. If the activity requires you to
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make any arrangements
• Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity
• Read the summary and complete the self-assessment checklist at the end of each
section or element.
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When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every ‘Yes’ box, you are ready
for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.
Using the Computer and Other Resources
Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.
If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.
Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.
Method of Assessment
Competency will be assessed while you are actually performing the tasks and related to
this competency, this may be in a real work place or a simulated situation that accurately
relates to the work situation. You are advised to consult the associated competency
standard and assessment instrument for further details relating to the assessment
strategies.
You may now start your learning. Have fun while you work!
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ELEMENT 1: PREPARE BAR FOR SERVICE
LEARNING OUTCOMES
As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitude to prepare bar for service. Your instructor is there to assist
you through the different activities, so on completion you should be able to:
1. Set up bar display and work area in accordance with enterprise

requirements
2. Check and restock bar products and materials where necessary using the
correct documentation.
3. Store items in the correct place and at the correct temperature
4. Prepare and stock a suitable range of decorations, coasters, edible and
non-edible garnishes in accordance with enterprise requirements
BAR DISPLAY AND WORK AREA
An attractive and interesting bar display will elicit favourable comments and entice
customers to linger or try a new drink. Your bar should also be set up so that the
bartender is able to provide efficient and fast service. His/her equipment should be
arranged so that they are within a hand’s length. Some points to consider for your bar
display:
• You may have glassware hanging from the ceiling (overhead glass rail) or
shelves.
• On the top of the bar you may have an assortment of equipment,
marketing/advertising posters or bottles varying in shape, colour and contents of
beverages on offer.
• Suggest a theme, according to the time of the year e.g. Christmas, carnival,
Independence Day, or it may be sport, historical and international accents.
• Lighting must be adequate and it may be used to offer change in atmosphere, for
example candles in coloured glass containers.
• Mirrors adds depth to your bar and is a visual aid to the bartender
The right equipment can make bartending much easier and faster. The work area must be
clean, and free of unnecessary clutter.
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CHECKPOINT:
Explain what a theme party/bar means
ACTIVITY:
Your learning facilitator having arranged for you to visit a number

bars within your locality, describe 2 that impressed you favourably
and explain your reasons for your selections.
Typical bar equipment
Aside from the necessary glassware, which we will discuss later, you will need the
following equipment for your bar:
• Bar spoons- assorted sizes

• Beer can openers
• Bottle openers, cap lifters
• Cocktail picks
• Corkscrews- automatic and waiter’s type
• Cocktail shakers- used for cocktails made with juice and syrup that need good
mixing.
• Cutting board
• Electric blender
• Electric drink mixer
• Electric juice extractor
• Fruit knives and tongs
• Ice crusher, picks, tongs, and scoops
• Lemon and lime squeezers
• Mixing glasses-large and small
• Muddlers- wooden: a long stick with a bulbous end, which is used for crushing sugar
or mint leaves
• Nutmeg graters or shakers
• Pitchers
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• Saltshakers
• Swizzle sticks
• Sugar bowls
• Speed pourers
• Strainers
• Towels
ACTIVITY:
Select 6 pieces of equipment (2 of which must be electric) from list.

Describe each one and say how they may be used.
Types of bars
There are many different types of bars operating in the industry, one of which you may
wish to add to your operation. We will now discuss wine, spirit, snack and sports bars.
Wine bars
Many customers prefer to have a glass of wine instead of a cocktail and the desire to
know what wine was being poured and if possible to have a selection from which to
choose became important and led to the birth of wine bars.
In the wine bar, a selection of wines is offered by the glass each day. The customer gets
to taste or compare many different wines without having to buy a whole bottle. Some
wine bars offer half portions or tasting portions so that a patron does not have to pay for a
whole glass of wine before deciding what to have.
New equipment using nitrogen to blanket the wine in the bottle, thus keeping oxygen
away from the wine, has allowed wine bar owners to serve a wide variety of expensive
wines.
A simple food menu may be offered in wine bars.
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Spirit bars
There are two types of spirit bars the front or stand-up bar, where drinks are served in
front of the customer and the service bar or sometimes called back bar, that is never seen
by the customer and from which drinks are dispensed.
Snack bars
Snack bars usually provide beverage, sandwiches, salads, fruit pastries and pies, which
are suitable for persons requiring something quickly and or something light. Seating is
provided at the service counter or in the room.
Sports Bar
This may be regarded as a theme bar, where the bar is decorated with spots
paraphernalia. Television, gaming machines, skittles, pool and billiards tables may be
sort of the equipment in place to attract customers. Food is usually served.
CHECKPOINT:
Name 4 types of bars operating in Jamaica

What types of bars are common to your locality?
Regulations in relation to service of alcohol
You will find the regulation governing the service of alcohol in Jamaica documented in
Spirit Licence Act- February 1928. Several amendments have been made over the years.
Among the topics addressed are licences, licensing authority, application for licences,
hours of opening and closing licensed premises.
ACTIVITY:
Your learning facilitator will obtain a copy of the Spirit License Act.
You will be required to read the Act and become familiar with the
regulations, conditions and procedures necessary to operate a bar in
Jamaica. Your learning facilitator will arrange for you to attend a
sitting of the Licensing Authority
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Ask for clarification where necessary
Drink Manufacturers
Listed below are some major manufacturers of wines, spirits and beers, local and
international that you may find useful:
• Denoes and Geddes Ltd- Jamaica

• Johnny Walker & Sons –Scotland
• Heublein Ltd- U.S.A.
• Edwin Charley Company Ltd- Jamaica
• J. Wray & Nephew Ltd- Jamaica
• David Campari- Milano, Spain
• O’Riley’s Ltd- Jamaica
CHECKPOINT:
Do further readings and find out some other manufacturers of wine.
CHECK AND RESTOCK BAR PRODUCTS AND MATERIALS
Unless you put in the necessary checks and balances in the managing of bar stock you are
likely to have unaccounted for shortages and theft. You should:
Parstock list: used to
• Count and perform quality assurance checks on bar
maintain a safe level of bar
materials and products at predetermined periods
stock.
and remove undesirables and dispose of in
accordance with enterprise practices
Replacements for restocking can then be ordered when necessary or restock from on-
hand inventory. Prepare and use a bar parstock list. Parstock levels are usually one and a
half times the greatest amount used of any bottle on the busiest day.
Document process using specified forms, charts etc. One of the best methods for issuing
stock from the storeroom is using a requisition and a bottle for bottle exchange system
then assign responsibility to specific individuals throughout the ordering and receiving
process
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CHECKPOINT:
What is your enterprise policy on checking and restocking of the bar?

Is this process supervised?
ACTIVITY:
Your learning facilitator will arrange for your class to observe the
procedures for issuing, checking and receiving bar stock in your
organisation. Write a report highlighting any strengths and/or
weaknesses of the procedures you have observed and make
suggestions for improving the system. You may work in groups of
three or more and your learning facilitator will discuss and grade
your reports.
Ensure that your drinks are not adulterated

Fill out requisitions
COMPARE REVENUE TAKEN IN WITH ACTUAL CONSUMPTION
STORE ITEMS
Items are stored in according to manufacturer’s recommendations. Aquaint your self

with the recommendations for the frequently used items:
• Beer – There are three forms of packaging beers, kegs or barrels, bottles and cans.
Beers cannot be stored in direct contact with wood, as it will take on an
unpleasant woody flavour, so barrels made form wood were previously lined with
pitch. Today metal kegs of aluminium or stainless steel are used almost
exclusively. These metal containers are safe against any additional pressure as a
result of fermentation, therefore beer thus packaged is not pasteurised but kept
refrigerated.
15
Beers in cans or bottles is likely to remain in the package longer and are therefore
pasteurised making it commercially sterile and killing any yeast that might still be
active. Cans or bottles containing unpasteurised beer could burst from the build-
up of carbon dioxide gas. The shelf life of pasteurised canned beer is four months
and bottled beer is six months. With the advent of micro-porous material for
filters that screen out yeast cells, unpasteurised beer may be canned or bottled.
Beers should not be re-chilled once it has been removed from the refrigerator.
Draught beers must not be exposed to warm temperatures but should be kept in
equipment that will maintain the temperature of the beer in the barrel between 4° -
7°C
• Wines, in general are stored at temperatures between 13° and 16° C. The main
precaution is to avoid subjecting them to abrupt changes in temperatures.
Store natural and sparkling wine on the sides so that the liquid keeps the cork wet.
White wines, either still or sparkling may be stored for months in a refrigerator,
where they will be properly chilled and immediately available for serving
Humidity – if the air is too damp, moulds are encouraged to grow and the labels,
foils and corks may deteriorate.
Light- Wines are injured by light, which is why most wine bottles are made of
coloured glass. All bright light is bad and a wine cellar or storage area should be
as dark as possible
Fortified wines and liquors should be stored upright as the alcohol, which is at a
higher strength than table wine, has an adverse effect on the cork, resulting in
seepage. Wines and spirits stored with metal or plastic stoppers or screw tops
may be stored in any position.
Incorrect storage of items may result in accidents, off flavours and illness.
Proper hygiene when handling and storing items is a must.
CHECKPOINT:
What is the purpose of pasteurisation in canned and bottled beer?

Name some factors that influence the storage of beers.
What are the ideal temperatures for storing (a) wines (b) beers?
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PREPARE AND STOCK DECORATIONS, COASTERS, EDIBLE AND NON-EDIBLE

GARNISHES
Have on hand a suitable range of decorations, coasters and garnishes as befits the theme
of the bar or your clients’ tastes:
• Garnishes-citrus fruit, particularly lemons are

Maraschino cherry - cherry widely used, but other fruits such as strawberries,
that has been preserved in pineapples and the popular maraschino cherry are
maraschino liqueur. also cocktail favourites. Maraschino cherry makes
great garnishes for tropical drinks, sours and the
standard Manhattan. Grated nutmeg and
chocolate adorn egg-nogs and flips.
Here is how you would cut lemon or lime wedges:

Cut off the ends of the fruit and discard, slice the fruit lengthwise, then slice each half
lengthwise as well. Cut the sections crosswise so as to produce wedges.
• Decorations for your bar should be in keeping with the theme.

Decorations for your beverages such as paper umbrellas, straws, fireworks, swizzle
sticks may be purchased and personal touches added such as logos, if desired.
Counter top decorations may be advertising motifs. Candles and lamps should be
odourless and smokeless. None of your decorations should be so large that they
obstruct the customer’s view
• Coaster/ napkins-iced drinks or glasses containing ice should be served with coasters
or napkins. They may be printed with advertisements for your bar products.
Nowadays it is more popular to serve drinks with napkins than coasters.
Store your decorations carefully to avoid breakages and misuse

Pay attention to personal hygiene and safety.
CHECKPOINT:
Why is it important to plan and prepare your bar ahead of its
opening?
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ACTIVITY:
• Select a theme party where you will be operating a bar. Make

a list of the materials and products you would have on hand.
Indicate how these items could be stored and restocked.
• Describe how you would decorate your bar and the displays
you would use. Use illustrations/sketches to assist with you in
presenting your ideas.
Ask your learning facilitator to give you some guidelines
Refer to: Robyn M. Feller (1990). The Complete Bartender(1990) by.

Produced The Philip Lief Group Inc. Published by The Berkley Publishing
Group, New York U.S.A.
Harold J. Grossman (1983). Grossman’s Guide to Wines, Beers & Spirits, revised
by Harriet Lembeck, seventh revised edition Publishers- Charles Scribner’s Sons,
New York.
(1928). The Spirit Licence Act, (1928), gazetted and printed by the Government
of Jamaica
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READY TO PROVE YOUR COMPETENCY?
Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:
Checklist 1 Yes No
1. I understand how to set up bar display and work area in

accordance with enterprise requirements ( ) ( )
2. I can check and restock bar products and materials

using the correct documentation ( ) ( )
3. I know how to store all items in the correct places and

at the correct temperatures ( ) ( )
4. I can prepare and stock a suitable range of decorations,

coasters, edible and non-edible garnishes in accordance
with enterprise requirements ( ) ( )
Checklist 2 Yes No
1. Bar display and work area are set up in accordance with

enterprise requirements ( ) ( )
2. Bar products and materials are checked and restocked

Where necessary using correct documentation ( ) ( )
3. All items are stored in the correct place and at the

correct temperature ( ) ( )
4. Decorations, coasters, edible and non-edible garnishes

are prepared according to enterprise requirements ( ) ( )
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ELEMENT 2: TAKE DRINK ORDERS
LEARNING OUTCOMES
knowledge, skills and attitudes to take drink orders. Your learning facilitator is there to
assist you through the different activities, so on completion you should be able to:
1. Take customers’ orders and note or memorise them accurately

2. Check products and brand preferences with customer in a courteous manner.
3. Give clear and helpful recommendations or advice to customers on selection
of drinks.
TAKE DRINK ORDERS
You should take special care in getting the customers’ orders accurately. It is very
irksome to the customer who is asked to repeat his order or who receives the wrong
order. It is also costly to the establishment if the error is realised after the customer has
tasted the drink or you have added an accompaniment. Follow these guidelines to help
you provide good service:
• Pay attention; take notes if (a) the order is too long to memorise (b) you are taking
several orders from a group(c) the bar is very busy.
• .
• Check that all the drinks and their accompaniments have been included
• If a drink or cocktail is ordered with which you are unfamiliar, check your bar list
or consult you supervisor.
• Repeat the orders so that the customers may confirm them before moving away
• Always address the customers courteously.
CHECKPOINT:
How you would approach a customer for his order and what you
would do to make sure he receives the correct order?
Seek out and practice ways that will enhance/ stimulate your memory, as this is the
preferred way for taking your customer’s orders.
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CHECK PRODUCTS AND BRAND PREFERENCES WITH CUSTOMERS
Brand Preferences - Choices made

favouring a particular manufacturer
or label.
A brand - is a name, term, symbol or design (or a combination of these) that identifies
the product of one seller or a group of sellers and distinguishes them from those of the
competition. Branding usually includes all that is printed on the label.
Satisfying your customer’s needs includes providing him with his preferred brands of
drinks, and this often means stocking similar products of different brands.
Preferences - may not only be for a particular product brand but also for a specific year
of manufacture such as in ordering wines and brandies
Ask your customer if he has any product or brand preferences before filling the order:
• An order for a rum drink may specify:

“Appleton” instead of.” Gold label” or red instead of white rum.
CHECKPOINT:
List some brands of locally manufactured drinks.

What is the preferred brand of beer consumed by customers (18 to 24
years old) in your community?
RECOMMEND SELECTION OF DRINKS
Before you can make suitable recommendations to your customers, you should know
exactly what wines and spirits your restaurant has to offer. You should know which of the
wines are red and which are white: which are table wines such as claret, Sauternes,
Burgundy, Rhine, and Moselle; which are sparkling and which are fortified wines such as
sherry, port, and Madeira; which wines to chill and which should be served at room
temperature. It is also important to know what wines to suggest for the various dishes on
the menu.
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Occasions when it may be helpful to suggest a selection of drink/s to your customer:
• Customer is unfamiliar with the bar offerings

• Introducing the bar speciality. This may require you describing the product briefly,
especially if the product is new.
• The customer asks for advice/ recommendation on a selection of drinks
• To complement the food ordered
Aperitif- dry sherry, dry vermouth
Hors d’ oeuvre- dry sherry or white wine
Entrées- clarets, rosés, dry white wine
You may be required to recommend substitutes or alternatives
Substitute - an item that is similar to the item ordered. If your customer ordered Gold
Label rum and you do not have in stock, you may suggest Appleton rum.
Alternative - an item that is different from the item ordered, but serves the same purpose.
For example your customer has ordered white port, which you do not stock, so you
suggest an alternative such as dry sherry or a glass of chilled white wine.
CHECKPOINT:
What drink would you recommend to a male, aged 25 yrs., non-

alcoholic drinker? Give recipe.
ACTIVITY:
A potential customer enters the bar. Indicate how you would

welcome him/her and introduce the bar speciality to him/her. Your
learning facilitator will decide on the format, that is , written or in
role-play form.
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Alcoholic Beverages
In order to be a successful bartender it is necessary that you have an understanding of the

major alcoholic beverages. Alcoholic beverages
Alcohol - a volatile, colourless may be defined as any potable liquid containing
liquid with an ethereal odour ½n to 80% ethyl alcohol by volume. However the
obtained through fermentation of definition changes and varies according to
a liquid containing sugar. governments’ taxation policies.
Wines
This is naturally fermented juice of ripe grapes, but the term is used more broadly to
include the fermented juice of other fruits. There are only two colours in wine- red and
white. Any white containing the slightest tinge of red is a red wine. A rosé wine is
therefore considered a red wine. White wines range from the palest straw to deep, dark
brown. White wines vary in sweetness from extremely dry to rich, sweet and luscious.
Red wines are generally dry, exception being Porto and port-type wines, sweetened
kosher wines and some specialities from various countries. Rosé wines can be very dry,
but more often are somewhat sweet. Dry means ‘lacking in sugar’ and is used in the wine
trade to describe the opposite of sweet. There are four main classifications of wines:
• Table (still wines) White and red wines (including rosé) from all wine producing
countries, most of which have more than one important wine region. For example
Bordeaux, Burgundy from France; Rhine, Moselle from Germany; Chianti,
Veronese from Italy, etc. Alcohol content is usually less than 14%.
• Sparkling- Champagne, Asti Spumante, Sekt, etc. Alcohol content 14% or less.
• Fortified-Porto, Sherry, Madeira, Marsala, etc. Alcohol content more than 14%
but not more than 24%.
• Aromatised- Vermouth (Italian and French types) quinined wines, etc. Alcohol
content 15.5 to 20 %
Beers
A beer is an alcoholic beverage fermented from cereals and malt and flavoured with
hops. Beer is also the generic term for all malt beverages. The classification of malt
beverages is:
• Beers – light coloured brews commonly called lager. Alcoholic strength about 4%
by weight.
• Ales- darker and bitterer brews. Alcoholic strength about 4.5% by weight.
• Porter and Stout- very full-bodied, rich malt brews. Alcoholic strength about 6%
by weight
• Saké- a specially treated and fermented brew made from rice, produced in Japan
and Hawaii. Alcoholic strength 14 to 16% by volume.
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Congeners - flavour compounds

which may be separated from the
liquid during distillation, and from
which spirits derive their distinctive
characteristics.
Spirits
A spirit is a potable alcoholic beverage obtained from distillation of a liquid containing

alcohol. Applying the principle of distillation, nearly all the alcohol will be separated
from the liquid. Flavour compounds (congeners) may also be carried along with the
alcohol. Below is the classification of spirits:
Brandy – often aged in wood and is obtained by distilling wine or a fermented mash of
fruit. Examples are Cognac and Armagnac from France and grape brandies from the
United States, Mexico, Spain Greece and Israel. Fruit brandies include Kirsch from
cherries, Applejack from apples and Slivovitz, Mirabelle from plums.
Whisky- suitably aged in wood, usually oak, obtained from the distillation of fermented
mash of grain. Scotch, Irish, Canadian, Rye, and Bourbon are examples of whiskies.
Rum- a potable spirit, usually aged in wood, obtained from the distillation of a fermented
mash of sugarcane juice or molasses. Some examples are Jamaican, Demeraran, Cuban,
Puerto Rican, Haitian and Philippine rums.
Gin- a flavoured beverage obtained by redistilling a high roof neutral spirit in the
presence of juniper berries and other flavouring agents.
Vodka – distilled neutral spirit is passed over charcoal or other material, so as to be
without distinctive character, aroma, taste or colour.
Liqueurs and Cordials - flavoured beverages whose flavour is obtained either by
infusion or by distillation of the flavouring agent, to which is then added simple syrup for
sweetening. Examples are amaretto, apricot liqueur, Bénédictine, blackberry liqueur, and
crème de cacao.
Cocktail -a fairly short drink made by mixing liquor and/or wine with fruit juices, eggs,
and/or bitters, by either stirring or shaking in a bar glass
CHECKPOINT:
What are the main classifications for (a) wines (b) malt beverages (c)
spirits?
24
ACTIVITY:
Your learning facilitator will arrange for you to check the stock in
your bar, and you will be required to identify the alcoholic beverages
that are termed spirits and those that are liqueurs.
You should be should be guided by the customer preferences and what is available
whenever you make a recommendation.
Never attempt to pass off a substitute or alternative as the brand or drink that the
customer ordered.
Refer to: Robyn M. Feller, (1990). The Complete Bartender Produced by

The Philip Lief Group Inc. Published by The Berkley Publishing Group, New
York U.S.A.
Robyn M. Feller (1983). Grossman’s Guide to Wines, Beers & Spirits- Harold J.
Grossman, revised by Harriet Lembeck, seventh revised edition Publishers
Charles Scribner’s Sons, New York.
http://cocktails.about.com
Pre-requisite
LG - THHFAB0142A Provide Responsible service of alcohol
Curriculum document-Food and beverage service, Level 2
Ask your learning facilitator how to access
25
Checklist 1 Yes No
1. I understand how to take customers’ orders and note or

memorise them accurately ( ) ( )
2. I know how give to customers clear and helpful

recommendations or advice on selection of drinks ( ) ( )
Checklist 2 Yes No
1. Orders are taken and noted/memorised accurately ( ) ( )
2. Products and brand preferences are checked with the

customer, in a courteous manner ( ) ( )
3. Clear and helpful recommendations or advice is given

to customers on selection of drinks ( ) ( )
26
ELEMENT 3: PREPARE AND SERVE DRINKS
LEARNING OUTCOMES
knowledge, skills and attitude to prepare and serve drinks. Your learning facilitator is
there to assist you through the different activities, so on completion you should be able
to:
1. Serve drinks promptly and courteously in accordance with customer

preferences
2. Prepare drinks in accordance with enterprise standards, using the correct
equipment, ingredients and measures
3. Prepare and serve coffee and tea appropriately
4. Identify industry standard glassware and garnishes and handle and use them
correctly.
5. Minimise wastage and spillage
6. Perform quality checks on beverages during service and take corrective action
when required.
7. Report beverage quality issues promptly, where appropriate, to the appropriate
person.
8. Provide tray service, where appropriate, in accordance with enterprise
standards.
9. Attend to any accidents promptly and safely.
SERVE DRINKS PROMPTLY AND COURTEOUSLY
Keeping your customer happy is the motto of any well-run bar. Therefore be sure to
provide the very best service. Orders must be taken quickly and correctly and served
promptly in a courteous manner. This will ensure a satisfied customer and repeated
business.
Serving wine
The ideal wineglass should be clear, large enough that the wine can be swirled and
sniffed and is a convenient shape for drinking. Today’s all-purpose glass is tulip shaped
and holds about 8 ounces. Serve white, sparkling wines, Champagnes and dry Sherries
chilled about 13°C.
27
Serving draught and bottled beers
You should pour draught and bottled beers at the bar before serving at the table. They
may be served in tankards or glasses. When you are serving cold or chilled beers they
should be served on a coaster, as condensate forms outside the glass and runs to the base
of the glass. You should also select a glass that will hold a larger amount than the bottle
capacity to allow space for the head. Ales are served chilled at 12-15.5°C; larger beers at
7-10°C; highly chilled beers such as Budweiser at 4-6°C.
Serving spirits
Spirits are often served with mixers or minerals, ice and other accompaniments. You may
add the mixer either at the bar or the table. A Paris goblet, slim Jim, shot, or Collins glass
may be used. You must be guide by your establishment procedures. Ask your customer
whether they would like you to pour the mixer for them and if they agree pour the mixer
steadily until the tell you to stop. For brandy, which is generally served in a brandy
balloon, the customer may request that the glass be warmed. Use hot water to heat the
glass and always name the brandy to your customer when serving it.
PREPARE STANDARD DRINKS
Your drinks should be prepared according to standard recipes and/or in accordance with
enterprise standards. One of the most important aspects of good bar management is
uniformity of drinks. Uniformity ensures that your drinks taste the same each time they
are ordered and that the proper beverage cost is maintained. Drink production controls
have three components: standard recipes, standard serving-glass size, and standard
measures.
28
Standard recipes that provide for the same ingredients and amounts to be used are
essential if cocktails are to taste and cost the same each time they are made.
The appearance of a drink should have great eye appeal, since eye appeal is a factor in
your guest’s enjoyment as well as in merchandising. The professional touch is given to
your drink when it is well garnished with fruit.
Assemble the equipment that you will need, select glassware and prepare your garnishes
before opening for service. Following a simple and popular drink that you may prepare.
Fill Collins glass with ice and add light rum, sugar, syrup and limejuice. Stir well and
then fill the glass with club soda. Garnish your drink with a slice of lime
CHECKPOINT:
What do you understand by a “standard drink”?

How does the selection and use of garnishes contribute to the
presentation of your drinks?
ACTIVITY:
Select a drink from your bar offering or using a recipe of a drink,

which is approved by your learning facilitator, prepare and present it
your class. Your learning facilitator will arrange the time and grade
your efforts.
29
Use standard bar measures.
Improve your efficiency and knowledge of drink preparation by frequent practice and
experimentation. Practice proper personal hygiene and sanitary procedures
COFFEE AND TEA
Tea
Tea is the name given to young leaves and leaf buds of the tea plant after they have been
Black tea - made by fermentation of specially treated and dried. Fruit and herb
leaves. teas are very popular as they do not
contain caffeine and are available in a
Green tea - made by steaming and dying wide variety of flavours namely,
leaves while fresh. camomile, hibiscus, peppermint, lemon
grass, lemon, strawberry, apple, peach etc.
Oolong tea - made by partial You should always store tea in clean, air
tight and dry containers in a well-
fermentation of leaves.
ventilated area.
Here’s how you may make a pot of hot
tea:
• Have all equipment perfectly clean and measure water and tea with standard
equipment. Use freshly drawn water.
• Boil water vigorously, add tea leaves at once and remove from heat. Steep tea for
desired length of time and then you pour into hot teapot
• Do not use tea leaves more than once
CHECKPOINT:
How should you store tea?

Give reasons for the increased use of fruit flavoured teas
30
Coffee
Coffee is produced from the beans of the coffee tree and is exported by 14 countries
including Jamaica. The varieties of coffee are named after the areas they are grown, such
as Jamaica Blue Mountain, Kenya, Brazil, and Java etc. coffee beans are sold unroasted,
roasted and ground-medium to fine. There are many different pure blended and instant
(soluble) coffees, which can be brewed, in wide selection of different coffee makers and
by various special brewing methods.
Coffee is mainly used as a beverage, which may be served with milk or cream.
Some of the methods you may use prepare coffee are– drip, vacuum, and percolator
Percolator method
Measure water into percolator adjust basket and then you add measure of coffee into it.
Cover and place on heat (or plug into electrical
Percolate - to pass liquid though
outlet if of electric type) until water begins to
pores or perforations as per
percolate. Percolate for seven to ten minutes,
sieve/basket of coffee pot.
and then remove from heat take out basket and
serve.
Automatic drip machine method
These machines are very popular and when properly used make an excellent cup of
coffee. They require a special disposable filter paper, which can be thrown away with
grounds after brewing. To use you usually add a measured quantity of fresh, cold water,
as per the manufacturer’s instructions, then you place finely ground coffee into the filter
and once you’ve switched on the machine will brew the coffee and keep it hot for
serving.
31
Instant Coffee
This is an easy and convenient method that you may use to make coffee. It is convenient
because you can simply add water to the coffee in individual cups and stir
Other methods of brewing and serving coffee are expresso, Turkish, Greek, Irish, iced
and as shakes.
There are many ways of serving coffee:
• Silver service -you place the cups, saucers and spoons on the table for each
customer with the cup handle to the right and the spoon underneath.
• You take cups of coffee directly to the table
• You place jugs of coffee cream or hot/cold milk on the table for the customer to
help themselves
• Service of milk or cream and coffee from pots are held in either of your hands.
The sugar is placed on the table.
Tea and coffee are prepared according to standard practices and the customer
preferences. They may be brewed or instant, natural or flavoured and served hot or cold.
CHECKPOINT:
What are the popular methods of brewing coffee?

What is the name of Jamaica’s most famous brand of coffee?
ACTIVITY:
Your learning facilitator will guide you in the proper methods of

brewing and serving teas. Working in groups you will be required to
prepare coffee using the drip and expresso methods. Prepare also a
pitcher of iced tea.
Keep all coffee making equipment scrupulously clean

Follow manufacturer’s instructions for all equipment
32
GLASSWARE AND GARNISHES
There are various types of glasses used in the industry. Today, as you probably have
noticed, the trend is towards multipurpose glassware such as large wine glasses, rock
glasses and highball glasses. Some drinks/cocktails are only served in speciality glasses,
i.e. a martini
• Martini glass: wide conical bowl on a tall stem

• Collins: tallest of the tumblers, narrow with perfectly straight sides, used for tall
drinks
• Highball: medium sized tumbler and the most used. Holds approximately 8 fl.oz
• White wine: long- stemmed, medium- sized glass that keeps warm hands away
from the chilled wine/cocktail.
Standard glassware for restaurant or hotel bar and wine service
For fine hotel and restaurant services you will need to stock the following glassware. The
quantity and sizes will be determined by the needs of your operation.
Shot glass- ¾ to 2 ounces, lined
Delmonico- 5 ounces
Old-fashioned or on the rocks –18 to 12ounces
Highball-8 to 10 ounces
Tom Collins-12 ounces
Cocktail-4 to 4½ounces, with a 3 or 3½- ounce line
Whisky sour- 3 to 6 ounces
Champagne- 5 ounces
Port- 3 to 4 ounces
Sherry- 3 to 4 ounces
Liqueur- 3 ounces with a 1-ounce line
Pony brandy- 2 ounces with a1-ounce line
Brandy snifter-6 to 12 ounces, with a 2- ounce line
Beer- 8 to 12 ounces
Punch bowl CHECKPOINT:
Wine cooler Where necessary do your conversion from
imperial to metric
Garnishes
Garnishes can add flavour or flair to any drink. You should prepare your garnishes just
before opening time so that they will be as fresh as possible. Your garnishes may be
prepare from oranges, limes, pineapples, olives, cherries, cocktail onions, any special
items that are frequently ordered or that is unique to your bar.
• Citrus fruits particularly lemons are widely used.
33
They are used in the form of slices, wedges, peels and twists. Slices should be kept
together as much as possible until used to preserve their freshness. Lime wedges should
be cut large enough to be grasp and squeeze the juice into the drink:
• Fresh pineapples should be used for punches and special drinks. Cut into strips 3
inches long
• Olives and cherries should be place in handy containers so that they may be
reached easily. Only small, pitted olives prepared for cocktails should be used.
Maraschino cherries that are pitted, but the stems left on are best for cocktails.
• Straws, swizzle sticks, paper umbrellas add final decorative touches
CHECKPOINT:
What is the purpose of garnishes and decorations? What are the

garnishes used most often with alcoholic beverages?
ACTIVITY:
Prepare and present a Frozen Strawberry Daiquiri using the correct

glassware and suitable garnishing. Your learning facilitator will
provide you with a standard recipe and grade your presentations. If
strawberries are not available use other suitable fruit substitute.
WASTAGE AND SPILLAGE
You should strive to keep wastage and spillage to a minimum, as they could be costly:
• Use the proper equipment i.e. standard measures, correct size glassware etc
• Store products and materials correctly – in the correct place and at the proper
storage temperatures.
• Clean up spillages immediately using damp cloth if necessary.
• Replace any split drink with freshly made ones
• Handle and dispose of all waste according to the establishment’s procedures
• Apologise to your customer for any inconveniences
34
ACTIVITY:
Describe how you would deal with a spillage of drinks, in which your
customer’s clothes was damaged.
BEVERAGE QUALITY
Beverage quality may be checked during service for appearance, mouth-feel, flavour and
aroma. Corrective actions that you may take include:
• re-blending,
• preparing a new drink,
• changing an ingredient, or adjusting the quantity used
• adding ice
Flavour
Subtle- flavour is present but slightly

Light- flavour is present and can be tasted. Also called light bodied
Full/full-bodied- flavour is easily noticed
Sweet
Very sweet- similar to syrup

Sweet- similar to sugar water
Dry- lacking sweetness
Very dry- totally lacking in sweetness
CHECKPOINT:
What are the quality factors that you need to assess while preparing a
cocktail?
35
ACTIVITY:
Your learning facilitator will prepare a number of drinks and have

you assess them for appearance, flavour, mouth-feel and aroma.
QUALITY ISSUES
Quality issues, when they arise, are promptly reported to the appropriate person in
accordance with enterprise requirements. Although you may give an oral report, you
should follow up with a written one.
Quality standards should be established by management and circulated to all bartenders
and their assistants.
CHECKPOINT:
What are the quality standards and quality control procedures

established for your bar?
How is the quality of a drink assured?
ACTIVITY:
Ask your learning facilitator to arrange a visit to a successful bar

operation in a hotel or restaurant where you may observe and learn
how quality standards may be developed and the control measures
employed.
36
TRAY SERVICE
Tray service may be appropriate in situations where:
• the customer is seated away from the bar counter

• or at cocktail or reception parties.
Drinks should be carried to or from a table on a service salver or plate with a napkin or
serviette under the glass. Covering your salver/tray with a cloth or paper prevents glasses
from slipping and absorbs spillages.
It is important that you know how to carry and load your salver correctly:
• The tray is balanced on your palm and outspread fingers of your left hand,
because drinks are normally served and cleared from the right hand side of your
customer.
• Do not load the all the bottles and glasses on one side of the tray or it will be
difficult to balance
CHECKPOINT:
• What is tray service?

• How is your tray prepared?
ACTIVITY:
Describe how you would carry and load your salver correctly?
Your learning facilitator will ask you to demonstrate the proper
stance and balancing techniques.
37
ACCIDENTS
Accidents are caused by neglect, insufficient knowledge, inadequate precautions, bad

working habits, and poor equipment or lack of maintenance.
Accidents during service are attended to promptly and safely with minimal discomfort to
the customer. In some cases an apology or other compensation may be offered to the
customer.
Be careful when pouring drinks and moving around with loaded trays.
ACTIVITY:
Have your learning facilitator choose several beverages for you to

prepare and then asses for quality. Demonstrate how you would serve
these beverages.
Students may do the quality assessment on their classmates’
beverages.
Refer to: Robyn M. Feller (1990). The Complete Bartender, Produced by The
Philip Lief Group Inc. Published by The Berkley Publishing Group, New York
U.S.A.
Valerie Ferguson (2001). Classic Cocktails edited by. Published by Southwater,
London England
Dennis R. Lillicrap John A. Cousins (1990). Food and Beverage Service, 3rd
Edition Published by Hodder and Stoughton – London, England.
Harold J. Grossman Harriet Lembeck (1983). Grossman’s Guide to Wines, Beers
& Spirits revised edition Publishers- Charles Scribner’s Sons, New York
Ronald Kinton, Victor Ceserani and David Fosket (1995).The Theory of Catering
8th edition Holder & Stoughton, Great Britain
Pre-requisite
LG - THHFAB0071A Clean and Tidy Bar Areas
Ask your learning facilitator how to access.
http://houseandhome.msn/food/wineguide0.aspx
http://www.the.bartender.com
Heart Trust/NTA Food and Beverage Curriculum. L2 M3 pp1-25
38
Checklist 1 Yes No
1. I know how to prepare drinks in accordance with

enterprise standards, using the correct equipment,
ingredients, and measures ( ) ( )
2. I understand how to identify, use and handle correctly

industry standard glassware and garnishes ( ) ( )
3. I can check beverage quality during service and take

corrective action when required ( ) ( )
Checklist 2 Yes No
1. Drinks are served promptly and courteously and in

accordance with customers’ preferences ( ) ( )
2. Coffee and tea are prepared and served appropriately ( ) ( )
3. Wastage and spillage are minimised ( ) ( )
4. Beverage quality issues are promptly reported to the

appropriate person ( ) ( )
5. Tray service is provided in accordance with enterprise

standards ( ) ( )
6. Accidents during service are attended to promptly and

safely ( ) ( )
39
ELEMENT 4: CLOSE DOWN BAR OPERATIONS
LEARNING OUTCOMES
knowledge, skills and attitude to close down bar operations. Your instructor is there to
assist you through the different activities, so on completion you should be able to:
1. Shut down equipment, when appropriate in accordance with enterprise safety

procedures and manufacturer’s instructions.
2. Clear, clean or dismantle bar areas in accordance with enterprise procedures.
3. Store leftover garnishes hygienically and at the correct temperatures.
4. Check stock and reorder in accordance with enterprise procedures.
5. Set up bar correctly for next service
6. Hand over to and share relevant information with incoming bar staff, where
appropriate.
SHUT DOWN EQUIPMENT
Your bar should have written procedures for shutting down.:
Unplug blenders, electric juice extractors. Never clean or dismantle equipment

without ensuring that the machine is switched off or disconnected from the power
supply then remove any solid matter, rinse, clean with detergent, rinse again, drain
and dry and remove equipment to designated place for overnight (short) storage.
Always be informed of the correct procedure for shutting down the equipment before
usage
CHECKPOINT:
Demonstrate the proper procedure for shutting down the equipment

in your bar.
40
CLEAN AND DISMANTLE BAR AREAS
The following activities are preformed in the closing of the bar. You should ensure that
the closing procedures are carried out satisfactorily and according to your company’s
standards:
Remove small items (spoons, bottle openers, knives) into drawers and cabinets then
put all bottles in there proper places and stow liquor in designated areas (return to
stores if necessary) then lock the liquor cabinet if required.
You should then clean or dismantle blenders, juicers and mixers and
wash all dirty glassware making sure they are sparkling clean. Air dry glassware with
rims on towels to avoid spotting and drain and wipe off sinks and drain boards
You can then wipe down the bar and clean your station thoroughly, including the
outside of ice bins, beer boxes etc. then mop floors and turn out the lights and lock up
after making sure that all tables have been cleaned off and wiped down by the person
responsible.
CHECKPOINT:
List the steps you take, when you clean, dismantle and shut down you
bar
STORE LEFTOVER GARNISHES
It is best to make your garnishes just before serving and to estimate as closely as possible
the quantities and types you will need to prepare based on your expected clientele.
Garnishes made from fresh fruits, if not handled and stored properly deteriorate quickly,
due to oxidation and enzymic action.
41
Some garnishes such as carved vegetables may be prepared before hand and covered with
cold water.
Store your garnishes as you would store food. If made from dried food, do not refrigerate,
but wrap and store at room temperature. If made from with ingredients that are normally
refrigerated, seal by wrapping in plastic wrap, placing in an airtight container or plastic
bag and refrigerate.
CHECKPOINT:
Why is it advisable to prepare your garnishes just before serving and

to minimise excesses?
ACTIVITY:
You are assigned to carryout closing procedures of your bar. Your

learning facilitator will assess your competence to include how you
handle and store leftover garnishes
Practice good sanitation procedures

Wear protective clothing
CHECK AND REORDER STOCK
Stock control is one of the essential management tools. Unless you can keep track of your
inventory/stock you will not be able to monitor costs effectively. Stock control is
important in bar operations and that is why you may have implemented control measures
such as bar parstock or bottle for bottle exchange:
You should count your stock at pre-determined periods (before or after service)
and check your stock against the bar receipts and parstock if used then
order items needed for re-stocking. Replenish bar parstock and use proper
documentation e.g. requisitions
Use an assistant to help you in the stock counting for verification purposes.
42
CHECKPOINT:
Prepare a checklist to be used when you are checking or re-ordering

stock.
ACTIVITY:
Describe the stocktaking procedures of your institution’s bar. Your

learning facilitator will arrange for your class to visit some retail bars
where you may observe their wide range of bar stock and learn about
their stock control measures.
Note documentation used

Pay attention to safety practices employed
SET UP BAR FOR NEXT SERVICE
The bar should be inspected to see that it is spotlessly clean, the floors, walls, windows
and furniture are in perfect condition and that the room
Shaker - used in temperature is right and there are no offensive odour.
preparing cocktails made Your supplies of wines and liquors should be carefully
with juice and syrups that checked so that the stock is up to par for the next server.
need good mixing. You should check equipment – blenders, shakers, juicers
and make sure they are in good working order then check
draft beer system, if used. You should then check
decorations and garnishes. Do you have an adequate amount of prepared garnishes?
Ensure that you check your liquors, wines and mixers. Place bottles of liquor in their
proper places on the shelves, then place glassware in areas designated. You should
have on hand small bar tools and items, swizzle sticks, napkins, towel, bottle openers,
measures etc. and salt/sugars for frosting glasses then fill ice boxes
43
CHECKPOINT:
What are some of the activities you would oversee or do in setting up

a bar for service?
HANDOVER TO INCOMING STAFF
Procedures for handover to incoming staff must be according to enterprise requirements:
You should go over your bar stock with incoming staff and share any deficiencies you
may have noted to ensure that incoming staff signs stock list and
update your replacement on the conditions prevailing in the bar, clients and any
outstanding orders to be filled.
Complete all the necessary documentation
CHECKPOINT
What items are likely to need restocking at the end of a shift at a
beach bar in one of our local hotels?
ACTIVITY:
Make up a standard list of equipment and glassware you will need for
a bar that serves alcoholic and non- alcoholic drinks. Which drinks is
your typical customer likely to order most? Make your observations
after studying a nearby bar.
Ask your learning facilitator to assist in making the arrangements for
your study.
Refer to: Valerie Fergus (2001). Classic Cocktails Published by Southwater,

London England
44
Harold J. Grossman (1983). Grossman’s Guide to Wines, Beers & Spirits-,

revised by Harriet Lembeck, seventh revised edition Publishers- Charles
Scribner’s Sons, New York
Ronald Kinton, Victor Ceserani and David Fosket (1995). The Theory of
Catering-, 8th edition Holder & Stoughton, Great Britain
Pre-requisite
LG - THHFAB0071A Clean and tidy bar areas
LG - THHGFA0042A Process Financial Transactions
Ask your learning facilitator how to access these.
http://www.epicurious.com
http://www.barkeep.com
http://bartender.com
45
Checklist 1 Yes No
1. I understand how to shut down equipment, when

appropriate in accordance with enterprise safety
procedures and manufacturer’s instructions ( ) ( )
2. I understand how to clear, clean or dismantle bar areas

in accordance with enterprise procedures ( ) ( )
3. I know how to store leftover garnishes hygienically and

at the correct temperatures ( ) ( )
4. I understand how to check, stock and re-order in

accordance with enterprise procedures ( ) ( )
5. I know how to set up bar correctly for next service ( ) ( )
6. I understand how to hand over to and share relevant

information with incoming bar staff where appropriate ( ) ( )
Checklist 2 Yes No
1. Bar areas are cleared, cleaned or dismantled in

accordance with enterprise procedures ( ) ( )
2. Leftover garnishes are stored hygienically at the correct

temperatures ( ) ( )
3. Bar is set up correctly for next service ( ) ( )
4. Stock is checked and reordered in accordance with

5. Handover is made to incoming staff and relevant

information is shared ( ) ( )
46

Operate A Bar

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Operate A Bar

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LG - THHFAB0082A OPERATE A BAR

HEART TRUST/NATIONAL TRAINING AGENCY

Learning Management Services Department

Version 1 LRDU – MAY. 03

Element 1: Prepare bar for service ..................................................................................... 10

Self-Assessment Checklist ........................................................................................... 19

Element 2: Take drink orders.............................................................................................. 20

Self-Assessment Checklist ........................................................................................... 26

Element 3: Prepare and serve drinks................................................................................. 27

Self-Assessment Checklist ........................................................................................... 29

Element 4: Close down bar operations .............................................................................. 40

Self-Assessment Checklist ........................................................................................... 46

Version 1 LRDU – MAY. 03

This Competency Unit

Element 1: Prepare bar for service

Element 2: Take drink orders

Element 3: Prepare and serve drinks

Element 4: Close down bar operations

Before you start

Before you start this Learner’s Guide, you need to:

c. Ensure that your learning resources are available.

e. Plan your learning programme (see below)

f. Understand how to use this Learner’s Guide (see below)

Planning your learning programme

Element 1 Prepare bar for service Yes No

1. I can set up bar display and work area in accordance with

2. I can check and restock bar products and materials where

3. I can store all items in the correct place at the correct

4. I can prepare and stock a suitable range of decorations,

Element 2 Take drink orders Yes No

1. I can take orders and either note or memorise correctly ( ) ( )

2. I can check products and brand preference with customers

3. I can give clear and helpful recommendations or advice to

Element 3 Prepare and serve drinks Yes No

1. I can serve drinks promptly and courteously in accordance

Element 3 Cont’d Yes No

2. I can prepare drinks in accordance with enterprise

3. I can prepare and serve as appropriate coffee and tea ( ) ( )

4. I can handle and use industry standard glassware and

5. I can minimise wastage and spillage ( ) ( )

6. I can check beverage quality during service and corrective

7. I can promptly report beverage quality issues to the

8. I can provide tray service in accordance with enterprise

9. I can attend promptly and safely to any accidents during

Element 4 Close down bar operations Yes No

1. I can shut down when appropriate in accordance with

2. I can clear, clean or dismantle bar areas in accordance with

3. I can store, left over garnish suitable for storage

Element 4 Cont’d Yes No

4. I can check stock and re-order in accordance with

5. I can set up bar for next service correctly ( ) ( )

6 I can handover to incoming bar staff and share relevant

How to use this Learner’s Guide

We suggest that you:

Go through the sections/elements as they are presented (starting at Section 1)

Complete Assessment Exercise

Using the Computer and Other Resources

ELEMENT 1: PREPARE BAR FOR SERVICE

1. Set up bar display and work area in accordance with enterprise

BAR DISPLAY AND WORK AREA

Explain what a theme party/bar means

Your learning facilitator having arranged for you to visit a number

Typical bar equipment