1. DESINGED BY Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com

2. THE BAR BUSINESS
• A Brief Introduction
To Alcohol
• An Eye Towards The
• Future

3. A Brief Introduction To Alcohol
• Alcohol- defined as a volatile, flammable,
colorless liquid
• Basic Source: sugar--> carbohydrate
• Alcoholic Beverages: any beverage in
potable form having 0.5% to 75.5% of
C2H5OH(ethyl alcohol) by volume is known
as alcoholic beverage

4. •Alcoholic Strength:
OIML (European)
Sikes Scale(U.K. Old Scale)
American Scale

5. An Eye Towards The Future…
• Higher Consumption Allover the World
• Shift of Liquor Trends
• More licenses turnover

6. Types Of Ownership Of A Bar
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Sole Ownership
Partnership
Corporation
Franchisee

7. Types Of Bars
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Public or Front Bar
Lounge or Saloon Bars
Foyer Bars
Cocktail Bars
Club Bars
Night Club Bars
Dispense Bars
Wine Bars
Mini Bars
Bottle Shops
Types of Spirit Bars

8. PLANNING A BAR
• FRONT BAR:
 Area
 Layout
 Plumbing & Power
 Safety & Hygiene
 Location
 Refrigerated Cabinets
 Storage
 Flooring
• SERVICE BAR:
 If Out of Public Sign:
no back workspace
required
 Working Space
Between the service
bar & the back wall
line—at least 10 feet
 Provision For Extra
Space

9. Checklist For Setting Up a Bar
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Target Clientele
Service To Be Offered
Overall Theme/Concept
Other Hotel Bars With Which to Compete
Projected Volume of Business
Size & Shape of Bar Arrangement
Activities in the Bar Area
Relationship of bar section with restaurants & other
service area
• Décor, equipments, furniture & fittings should be
considered
• Licensing Regulations & Budget Limit

10. Bar Clientele
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What are customers?
What customers expect?
What loses customers?
Reading the customers
New arrivals
Regular Customers
Overseas visitors

11. Designing The Bar Environment
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Atmosphere
Layout
Seating
Working with local building, health, & fire
department

12. Equipments In A Bar
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Introduction
Major Equipments:The Beer Panel
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Sinks
The Post Mix
The Refrigerator
Ice machines
Glassware
Espresso Coffee Machine
The Cash Register
Blenders
Spirit Dispensers
Bar Utensils
Checklist for Bar Equipment

13. Consumable Supplies
• What are the consumables in a bar?
• Checklist for consumable supplies

14. Glassware
• The Right Glass
• Types of Glasses:
 Beer Glasses
 Wine Glasses
 Champagne Glasses
 Sherry Glasses
 Cocktail Glasses
• Other Glasses
 Brandy glasses
 Liquor Glasses

15. Storing & Handling Glasses
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Care of Glasses– How?
Washing Glasses
Drying Glasses
Chilling Glasses
Polishing Glasses

16. Stock Control
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What is it?
Why is it essential?
Objectives of Stock Control
Types of Inventory:
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ABC Technique
Perpetual Inventory
Monthly Stock Taking
Inventory Turnover
• Method of Stock Taking:
• Bin Cards and Computers
• Bar Code System

17. Purchasing of Liquor
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Standard purchasing procedure
Requirement of beverage
Call Brands
Pouring Brands
Beverage Receiving & its objectives

18. Beverage Storing
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Introduction
Important Instructions in Storing
Serving Temperatures
Types of Storing
Cellars
Refrigeration Systems--refrigerated cabinets, cool room
refrigeration, refrigerants
Cooling Systems
Chilled water systems
Ice bank Systems

19. Bar Personnel
 Job description
 The Bar tender as a sales person
 Selling Techniques
 Pointers for effective selling
 Guidelines for bar attendants
 Conversations, telephone calls, accidents,
complaints

20. The Laws & The Bar Attendants
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The Liquor Laws
Underage drinkers
Intoxicated persons
Measures
Smoking
Glasses
Sales of bottles
Drip trays
Refusal Service—Do’s & Don’ts
The Standard Drink
Rules of the house

21. Hygiene & Health Associated with
Bars
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Personal Hygiene
Other Rules for personal hygiene
Equipment & Cross Contamination
Aids—It’s spread & precaution

22. Operating Bulk Beverage Dispensing
Systems
• The Beer Reticulation System:
 Tapping Kegs
 Party Kegs
• Setting Up The System:
 Procedure for Integrated spear kegs
 Replacing empty kegs
 Flushing the system– end of trading, cool roof,
& cold cellars

23. Entertainment
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Games
T.V. & Videos
Sound & Video System
DJ Systems– Hiring & Working
Lighting System
Live Entertainment

24. OPERATIONS
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The Cash & Carry System
Credit Cards
Computer Systems
Personal & Traveller’s Cheque
Daily Operations

25. FOOD SERVICE
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Packaged Snacks
Light Bites
Catered Food
The Raw Seafood
The Baked & Grilled Items

26. BAR FRAUDS
• Definition
• Various kinds of frauds
DESINGED
• Prevention of frauds BY Sunil Kumar Faculty
Research Scholar/ Food Production
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com , balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com