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Showing posts from June, 2012

duty roaster and key terms for bar

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DUTY ROSTER AND PROCEDURES In order to ensure the smooth operation, the manager is responsible for scheduling employees on a weekly basis.  This schedule has to be prepared one week before implementation to ensure employees have time to make their plans
While making the schedule a manager should take the following things into account
1.Forecast for the outlet
2.Hotel occupancy
3.Employees on vacation
4.Employee requests
5.Reservations in hand
6.Special occasions and functions
7.Government holidays
8.Diversity holidays

It is recommended that each outlet have it’s own request book for the staff where they can write in their schedule requests for the upcoming weeks.
All schedules have to be given to the Executive Assistant Manager-FOOD  AND BEVERAGE for final approval before being posted


Key termsBack bar It Is located behind the front bar leaving adequate space for the bar tenders to work. It holds all kind of alcoholic drinks attractively. Storage cabinets, bottle cooler, etc are loca…

function bar control

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Function Bar Control The banquet department that is responsible for function catering may extend alcohol beverage service to the guests depending on the requirements of the guest. The following three situations will occur.
Cash bar Temporary bar having adequate supply of drinks, mixes, glassware, and ice is set up to serve the guests. The banquet head waiter or the authorized person must collect the drinks required for the function against the requisition from the cellar and return them as soon the function is over. Strict control of stock and cash is essential during the function catering.
The drinks cannot be poured using automated dispensing system and they are always poured by; free hand pouring method. The portion size of the drink and the number of servings per bottle is normally predetermined by the management. Since it is free pouring, some amount of spillage allowance will be given. For example, in 1 litre bottle, 33 oz is taken leaving approximately 10 ml allowance per bott…

control system for bar

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Establish control system Bar is one of the major revenue-generating areas fetching greater margin of profits. It tempts the dishonest staff to indulge in malpractices. If proper control system is not established, there will be huge pilferage of revenue and drinks. The objective of the control system is to monitor the actual and potential sales and costs for the bar or each bar if the establishment operates more than one and to take corrective action if the actual is deviating from the standards set. Control is a continuous process calling for close monitoring.
LOG BOOK SYSTEMS Each Food & Beverage department will have its own Log Book.
The Log Book is an overnight communication tool from the previous day/evening events to the Senior Management Team.
Procedure
A Log Book will be assigned to each manager and each individual department of the Food and Beverage Division.  It will have a different page for each day of the year.
The outlet manager must fill in daily the highlights of th…

bar operations procedures

BAR OPERATIONS PROCEDURES Bar operations involve careful handling; of all kinds of alcoholic drinks and converting their contents into revenue. Standard operating procedures (SOP) set by the establishment must be strictly followed during the service. The bar staff is completely responsible for the drinks received from the cellar and must maintain the record of bottles received, returned, quantity of drinks sold, revenue generated, breakages, spillage, beverage cost percentage, etc. and also for the guests' satisfaction.

Steps involved in Bar Operations To make the bar operations successful and to control the cost effectively, the following initial steps must be taken.
•Establish the drink size for straight drink.
•Standardize the recipes for all cocktails and other mixed drinks.
•Standardize the size and shape of the ice to be used.
•Standardize the glassware in which the drinks are to be served.
•Finalize the method of pouring the drink—freehand pour/automatic pourer/electronic …

service sequence in bar

SERVICE SEQUENCE
1. Guests arrive at the bar entrance.
2. Server approaches, welcomes and greets the guests.
3. Server helps them to seat.
4. Server confirms if they are comfortable with allocation of the table.
5. Server approaches the table, introduces himself.
6.Server fetches the beverage list and presents it to the guests.
7. Server places the complimentary bargratis on the table.
8. Server gives the guest sufficient time to read the beverage list.
9. Server suggests the popular cocktails and the bartender special of the day.
10. Server takes the order of the drinks and suggests the snacks.
11. Server notes down the order on the pad, with proper cover numbers, table number, number of guests and time.
12. Server repeats the order to the guests and removes the beverage list.
13. Server feeds the order in the micros.
14. Bartender prepares the drinks according to the order.
15. Server picks up the drinks from the bar counter.
16. Server announces the drinks and serves to the guests…

cashiering and dry day procedure at bar

CASHIERING PROCEDURES
System used-Micros for billing
        -P.O.S. for credit card transactions
a) Recording the order 
The orders from the guests are directly written down on the order taking pads with the date, time, number of pax and the servers initials.
b) Feeding the order in the micros 
The orders are punched in the micros workstation immediately after the order is taken.  Mentioning the special instructions, the cooking point, the break between the courses etc. All the orders are saved in the micros, the bill will be printed only when the guest requests for the bill. (refer to page no.---- for the procedure of operating the micros)
c) Order printing
The order automatically prints in the respective area, the kitchen or the bar.
d) Firing the pick up / hold
Food pick up / hold is fired from the workstation, anticipating guest need or as per the guest request.
e) Reference
The hand written order slip is kept in the appropriate slot of the table on the side station for reference.
f) C…

bar opening and closing policies

BAR OPENING AND CLOSING POLICY
1. All outlets must have a set of opening and closing procedures.
2. The outlet supervisor assigns one person that is in charge of the opening and closing of the outlet.
3. This policy must be updated when changes in operation are implemented.

The following opening and closing procedures will insure that all necessary tasks will be executed in time.
BAR Opening Set-up 1. Catering Executive draws the keys in uniform of the bar,.
2. The catering executive assigns opening duties.
3. Area of work is divided accordingly.
4. The tables and chairs are aligned and checked for wobbling.
5. Bar need to be cleaned thoroughly.
6. Check all the electrical equipments in any fault called engineering.
7. The garnishes are cut and lemon juice is extracted.
8. Menus are wiped.
9. The telephone and micros screen is cleaned with a disinfectant (Dettol)
10. Store to be picked up stacked
11. Back area is set up for operation.
12. All the glassware to be stacked properly &…

parts of bar

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Parts of Bar
A bar consists of the following three parts:
• The front bar• the back bar• the under bar
Each of the above has its own functions.
The front bar
It is the meeting point for the customers and the bartenders where the customer order for their drinks and are served by the bartenders. The front bar should be functional and have adequate space for pouring the drinks and serving them. The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with the surface of water proof and alcohol proof material and should be easy to clean. Most bar surfaces are laminated plastic or made up of high quality granite. It may or may not have armrest running from one end to the other. If provided, around 8-inch space must be added up to the width of the bar and the armrest should be padded for comfort.
The waiters pour the drinks along with the mixers, such as soda; water etc. into the appropriate glass arranged in the glass rail (drip rail) which is recessed for abou…

perfect bar

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BAR
Bar is a licensed place selling all kinds of alcoholic beverages to the customers. Bars are found in hotels, resorts, clubs, casinos, and many such establishments and they can also be operated as independent units. Bar is one of the key revenue generating areas of the food and beverage (F&B) department of the hotel industry. The main function of the bar is to serve the alcoholic drinks in the appropriate glassware according to the customers preferences. Most customers like their drinks with ice, some without ice, some like to add mixers such as tonic water, soda, lemonade, ginger ale, flavoured effervescence drinks, etc., and some prefer their drink with nothing added, or 'neat' Complimentary snacks, finalized by the management, are served along with the drinks. Some like to settle down for cocktails and some only for juices and mocktails. To carry out its operations efficiently, the bar must have adequate supply of all kinds of alcoholic drinks, ice, water, mixes, ki…

types of buffet

Types of buffet •Sit down buffet
•Fork buffet
•Finger buffet
•Cold buffet (buffet froid)
•Smorgasbord
•Display buffet
Sit down buffet
•Space requirement is more.
•Dishes are displayed and guest help themselves or assisted service is there.
•Common for both informal and formal function.
•Popular for wedding reception.
Standing buffet
•Where space is minimum this type of buffet is ideal.
•People stand and consume their meal
               Popular in case of dealers meet etc.
Fork buffet
•Simply where flat ware is used .
•When people stand and eat , it is not convenient to use knife , hence fork is convenient to use.
Finger buffet
•No cutlery is required
•Ideal for Indian food and finger buffet is popular for wedding reception
•Popular in smaller establishment and outdoor catering.
Cold buffet
•Display of cold cuts  and cold hors’ d oeuvre are served .
•Popular in the western world.
What is smorgsbord
•It is a Swedish word which refers to the type of Scandinavian buffet style in Swedish cuisi…

coffee

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coffee It is naturally grown in many countries of the tropical and sub-tropical belt in South and Central America and Asia. It grows in different altitude in different climate and in different soil and is looked upon as an international drink consumed throughout the world.
Brazil is the largest producer of coffee in the world, Columbia is second, The Ivory Coast third and Indonesia fourth.
History of coffee
There is evidence to suggest that coffee trees were cultivated about 1000 years ago in Yemen. The first commercial cultivation of coffee is thought to have been Yemen district of Arabia in the 15thcentury.The first coffee house was opened in England in Oxford in 1650.
Coffee plant
The coffee trees are the genus coffea which belongs to the Rubiacea family. The coffee plant is an evergreen plant or a bush which is grown commercially in tropical climate throughout the world. It requires not only a hot climate but also a high rainfall, a rich soil and a relatively high altitude. The cof…