Bartending involves mixing alcoholic and non-alcoholic beverages and providing good customer service. The document discusses different types of bars, alcoholic and non-alcoholic beverages, and methods of mixing drinks. It provides details on parts of the bar, types of alcoholic beverages including wines, spirits, beer, and cocktails. It also discusses non-alcoholic beverages and coffee drinks. The document outlines the setup and service of the bar area.
A bartender serves alcoholic and non-alcoholic beverages behind a bar. Bartending involves properly mixing drinks, maintaining the atmosphere of the bar, and providing good customer service. The art of flair bartending involves stylishly mixing and manipulating bar tools and ingredients. Good flair requires practice, discipline, and entertaining guests without compromising drink quality or slowing service.
This document provides information on different types of glassware used in bar operations. It discusses the importance of glassware and describes various categories including tumblers, stemware, footed ware, and mugs. For each type of glassware, specific examples are given with descriptions of their common uses, sizes, and distinguishing features. The document aims to educate on proper glassware selection and use in bars and restaurants.
Here are the key duties and responsibilities of a bartender:
- Prepare and serve alcoholic beverages to customers in a professional and timely manner. This includes mixing drinks, opening containers, and operating equipment.
- Maintain adequate stock levels of alcoholic and non-alcoholic beverages, garnishes, and bar supplies. Perform regular inventory counts.
- Operate point-of-sale systems to process customer payments accurately and efficiently.
- Provide excellent customer service. Greet customers, take orders, answer questions about menu items.
- Ensure customer safety by following responsible beverage service guidelines like checking IDs and not overserving intoxicated patrons.
- Keep bar areas clean and organized. Wash and sanitize
This document provides information on identifying and handling intoxicated patrons as a bartender. It defines blood alcohol content (BAC) and signs of intoxication like slurred speech or stumbling. Examples of less obvious signs are increased smoking, spending, or leaning. The document outlines how to monitor patrons, offer water, notify managers if needed, and remove unruly customers. It also discusses diverting intoxicated patrons to lighter drinks and scenarios for determining when a patron has had too much to drink.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides instructions for 10 different ways to fold cloth napkins for the dinner table. It explains each folding technique in multiple steps with diagrams. Some folds, like the pyramid, arrow, and bird of paradise folds require a stiffer napkin material or light starching. The techniques range from simple folds that take under a minute, to more complex designs that create decorative standing shapes on the plate. An iron is recommended to more easily create precise folds for some of the styles.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
This document discusses food service equipment used in dining rooms. It covers cutlery, tableware, large equipment, glassware and linen. Specific pieces are defined, including forks, knives, spoons, plates, bowls, pots, trolleys and cloths. The intended learning outcomes are to understand the appearance and use of cutlery, types of crockery and equipment for food preparation in dining rooms.
A bartender serves alcoholic and non-alcoholic beverages behind a bar. Bartending involves properly mixing drinks, maintaining the atmosphere of the bar, and providing good customer service. The art of flair bartending involves stylishly mixing and manipulating bar tools and ingredients. Good flair requires practice, discipline, and entertaining guests without compromising drink quality or slowing service.
This document provides information on different types of glassware used in bar operations. It discusses the importance of glassware and describes various categories including tumblers, stemware, footed ware, and mugs. For each type of glassware, specific examples are given with descriptions of their common uses, sizes, and distinguishing features. The document aims to educate on proper glassware selection and use in bars and restaurants.
Here are the key duties and responsibilities of a bartender:
- Prepare and serve alcoholic beverages to customers in a professional and timely manner. This includes mixing drinks, opening containers, and operating equipment.
- Maintain adequate stock levels of alcoholic and non-alcoholic beverages, garnishes, and bar supplies. Perform regular inventory counts.
- Operate point-of-sale systems to process customer payments accurately and efficiently.
- Provide excellent customer service. Greet customers, take orders, answer questions about menu items.
- Ensure customer safety by following responsible beverage service guidelines like checking IDs and not overserving intoxicated patrons.
- Keep bar areas clean and organized. Wash and sanitize
This document provides information on identifying and handling intoxicated patrons as a bartender. It defines blood alcohol content (BAC) and signs of intoxication like slurred speech or stumbling. Examples of less obvious signs are increased smoking, spending, or leaning. The document outlines how to monitor patrons, offer water, notify managers if needed, and remove unruly customers. It also discusses diverting intoxicated patrons to lighter drinks and scenarios for determining when a patron has had too much to drink.
The document outlines the sequence of service and key responsibilities for servers. It details the steps servers should take from welcoming guests, seating them and taking their order, to serving the food, checking on satisfaction, presenting the bill and bidding farewell. The sequence emphasizes good customer service, including greeting guests with a smile, being attentive to their needs and preferences at each stage, and thanking them for their visit.
The document provides instructions for 10 different ways to fold cloth napkins for the dinner table. It explains each folding technique in multiple steps with diagrams. Some folds, like the pyramid, arrow, and bird of paradise folds require a stiffer napkin material or light starching. The techniques range from simple folds that take under a minute, to more complex designs that create decorative standing shapes on the plate. An iron is recommended to more easily create precise folds for some of the styles.
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
This document discusses food service equipment used in dining rooms. It covers cutlery, tableware, large equipment, glassware and linen. Specific pieces are defined, including forks, knives, spoons, plates, bowls, pots, trolleys and cloths. The intended learning outcomes are to understand the appearance and use of cutlery, types of crockery and equipment for food preparation in dining rooms.
The document discusses different types of equipment and supplies used in food and beverage service, including linen, glassware, crockery, and silverware. It describes linen as being made from flax and used throughout the department. Glassware is discussed as being manufactured through pressing, blowing, or molding in plain or crystal styles. Crockery, or chinaware, is specified as being made from silica, soda ash, and china clay, and commonly used in white to reflect hygiene standards.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The document outlines standards for table setup in restaurants. It states that fine dining usually requires pre-setting tables before service with all needed utensils, dishes, glasses and equipment. There must be even spacing between items and cutlery, with clean and presentable setup that is balanced, orderly and appealing to customers. Setup must also be completed in a timely manner before service begins.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
This document provides instructions for table skirting. It begins by outlining an activity where students will be divided into groups and given pictures to observe and describe differences in table skirtings. It then defines what table skirting is and discusses different styles like gathered, pleated, plastic, and fringe skirts. The document outlines basic steps for table skirting like preparing materials, laying a base cloth, and fastening the skirt. It evaluates ordering the basic steps correctly and ends by outlining an application activity where students will skirt a table according to a task sheet.
This document provides an overview of various baking tools, including their names, purposes, and functions. It describes dry and liquid measuring cups and spoons for precise ingredient measurement. Mixing bowls, wooden spoons, scrapers, and spatulas are outlined for mixing and preparing ingredients. Rolling pins, baking pans like cake pans and muffin tins, and cooling racks are covered for shaping and baking goods. The document also mentions knives, shears, graters, electric mixers, scales, cutters, and other tools for preparing ingredients and baking. It concludes with assigning students to search for a cake recipe to demonstrate next time.
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
This document discusses different styles of food service. It categorizes service methods into 5 types: table service, assisted service, self service, single point service, and specialized service. It provides details on each type, including American/plate service, Russian service, French service, English service, and gueridon service under table service. It also discusses buffet service under assisted service and cafeteria service under self service. Room service and banquet service are discussed as examples of specialized service. The key aspects of taking and fulfilling room service orders as well as different styles of banquet service are outlined.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
The document discusses the benefits of investing in high-quality equipment for bars. It recommends durable, functional, and aesthetically pleasing equipment that is easy to clean. High-quality equipment lasts longer, is less prone to breakdowns, maintains its appearance, and projects an image of quality to customers. A list of example bar equipment and tools is also provided.
The French food and beverage service style originated from the elegant courts of France. It is characterized by food preparation on a guéridon cart at the tableside and service from the right side. Key roles include the chef de rang as the primary server, commis de rang as assistants, and a sommelier who manages wine service. Dishes are placed directly on the guest table. Flatware and glasses are typically set on the right side with extras as needed. Food is cooked using tools on the guéridon cart, and service follows procedures like serving alcohol from the right and presenting finger bowls after the meal.
Bartending has existed for thousands of years, dating back to ancient Roman, Greek, and Asian societies where public drinking houses served as places for socializing. In the 15th century, most bartenders were female innkeepers who produced their own liquor. Jeremiah "Jerry" Thomas was an influential American bartender in the 1800s known as the "Father of American Mixology." Today, bartending involves customer service, drink preparation, security, and sometimes acting as a counselor while maintaining organization and efficiency.
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
The document discusses different types of equipment and supplies used in food and beverage service, including linen, glassware, crockery, and silverware. It describes linen as being made from flax and used throughout the department. Glassware is discussed as being manufactured through pressing, blowing, or molding in plain or crystal styles. Crockery, or chinaware, is specified as being made from silica, soda ash, and china clay, and commonly used in white to reflect hygiene standards.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
A bar is a business that serves alcoholic drinks like beer, wine, and liquor to be consumed on premises. Bar management involves overseeing staff like bartenders and servers, as well as entertainment options. Proper bar service requires cleanliness, using the correct glassware and tools, accurate drink preparation, and customer service standards. Being a good bar manager requires training staff, preventing theft, organizing equipment and supplies, and maintaining cleanliness and relationships with suppliers.
This document lists and describes the principal parts, equipment, tools, and glassware used in bars. It discusses over 50 bar parts including the bar counter, display racks, refrigerators, sinks, boards, and machines. It also outlines over 40 tools such as scoops, spoons, towels, openers, strainers, shakers, and jiggers. Finally, it provides details on various types of glassware including wine glasses, flutes, tumblers, and mugs.
The document outlines standards for table setup in restaurants. It states that fine dining usually requires pre-setting tables before service with all needed utensils, dishes, glasses and equipment. There must be even spacing between items and cutlery, with clean and presentable setup that is balanced, orderly and appealing to customers. Setup must also be completed in a timely manner before service begins.
The document provides an introduction to the food and beverage industry, outlining key sectors such as restaurants, takeaways, and hotels. It discusses customer types, ownership models, and food production methods. The document also describes various roles in the kitchen brigade and front-of-house restaurant team.
This document provides information on different types of wines including table wines, sparkling wines, dessert wines, and fortified wines. It discusses generic and varietal wines under table wines. It also describes common white and red varietal wines and their characteristics. The document outlines how to read wine labels, present the wine list to guests, match wines with foods, take wine orders, describe wines using common terms, and correctly serve still and sparkling wines using the proper glassware and equipment.
This document lists and describes various types of glassware and flatware used for serving food and drink. It discusses different styles of beer mugs, wine glasses, forks, spoons, and knives, including cocktail forks, gravy spoons, carving knives, dessert spoons, fish knives, soup ladles, and steak knives. The purpose is to identify the proper name for each type based on its description and intended use.
This document provides instructions for table skirting. It begins by outlining an activity where students will be divided into groups and given pictures to observe and describe differences in table skirtings. It then defines what table skirting is and discusses different styles like gathered, pleated, plastic, and fringe skirts. The document outlines basic steps for table skirting like preparing materials, laying a base cloth, and fastening the skirt. It evaluates ordering the basic steps correctly and ends by outlining an application activity where students will skirt a table according to a task sheet.
This document provides an overview of various baking tools, including their names, purposes, and functions. It describes dry and liquid measuring cups and spoons for precise ingredient measurement. Mixing bowls, wooden spoons, scrapers, and spatulas are outlined for mixing and preparing ingredients. Rolling pins, baking pans like cake pans and muffin tins, and cooling racks are covered for shaping and baking goods. The document also mentions knives, shears, graters, electric mixers, scales, cutters, and other tools for preparing ingredients and baking. It concludes with assigning students to search for a cake recipe to demonstrate next time.
Alcohol/bars have been a part of human civilization as far back as ancient Babylon, with records of high priced watered down beer like beverages served in alehouses. Originally alcohol, specifically wine, was primarily used as a medicinal agent, but has expanded overtime. In the United States, over the past century, alcohol has gone from an illegal enterprise during Prohibition to one of the most glamorous and profitable businesses today
The document discusses different types of cocktail garnishes. It states that garnishes are important for mixed drinks as they make drinks more presentable and add flavor. It lists six main garnishes - maraschino cherries, stuffed olives, lime wedges, lemon wedges, orange slices, and whipped cream. It then provides instructions and photos for less common garnishes using various fruits and vegetables like apples, bananas, berries, pineapple, and strawberries.
This document discusses different styles of food service. It categorizes service methods into 5 types: table service, assisted service, self service, single point service, and specialized service. It provides details on each type, including American/plate service, Russian service, French service, English service, and gueridon service under table service. It also discusses buffet service under assisted service and cafeteria service under self service. Room service and banquet service are discussed as examples of specialized service. The key aspects of taking and fulfilling room service orders as well as different styles of banquet service are outlined.
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
This document provides information about various bar equipment items including:
- An ice machine produces ice on either a small or large scale for home or commercial use.
- A bar blender is used to mix, puree, or emulsify ingredients. It has a motor in the base that rotates a blade at the bottom of a jar.
- A cocktail shaker is used to mix alcoholic drinks by shaking. There are different types including the Boston shaker, cobbler shaker, and French shaker.
- Other bar tools described are a Hawthorne strainer, bar spoon, peg measures, ice bucket and tongs, bottle stoppers, bottle pourers, muddlers, salt
The document discusses the benefits of investing in high-quality equipment for bars. It recommends durable, functional, and aesthetically pleasing equipment that is easy to clean. High-quality equipment lasts longer, is less prone to breakdowns, maintains its appearance, and projects an image of quality to customers. A list of example bar equipment and tools is also provided.
The French food and beverage service style originated from the elegant courts of France. It is characterized by food preparation on a guéridon cart at the tableside and service from the right side. Key roles include the chef de rang as the primary server, commis de rang as assistants, and a sommelier who manages wine service. Dishes are placed directly on the guest table. Flatware and glasses are typically set on the right side with extras as needed. Food is cooked using tools on the guéridon cart, and service follows procedures like serving alcohol from the right and presenting finger bowls after the meal.
Bartending has existed for thousands of years, dating back to ancient Roman, Greek, and Asian societies where public drinking houses served as places for socializing. In the 15th century, most bartenders were female innkeepers who produced their own liquor. Jeremiah "Jerry" Thomas was an influential American bartender in the 1800s known as the "Father of American Mixology." Today, bartending involves customer service, drink preparation, security, and sometimes acting as a counselor while maintaining organization and efficiency.
The document discusses various tools used by bartenders. It describes the functions of a bar spoon including using the twisted handle to layer drinks and the stem for stirring. Blenders are used to make frozen drinks and smoothies. Boston shakers and cobblers have different pieces used for mixing drinks. Jiggers help ensure precise measuring of liquids. Flair bottles are used for flairing. Citrus reamers extract juice from fruits. Cutting boards and knives are used to prepare garnishes.
This document discusses employee training and development. It covers the importance of training employees, who should conduct the training, how employees learn best, developing training programs, retraining, orientation, and overcoming obstacles to learning. The key points are that training employees is important for standardized performance, reduced costs and turnover, and improved morale; the logical person to conduct training is the supervisor; employees learn best when actively involved, the training is relevant and practical, and they receive feedback; developing effective training programs involves establishing standards, objectives, procedures, and evaluation.
To be a mixologist, one must have an expert knowledge of spirits, flavors, and how to properly measure and mix ingredients. Bartenders use specific techniques like counting poured ounces and understanding ratios to create perfectly balanced cocktails. Drink pricing involves calculating costs per ounce of liquor and marking up the final price 4-5 times the liquor costs to determine price points. Different categories of cocktails require different ingredient combinations and proportions based on their type, such as sours using fruit juices as the primary liquid.
O documento descreve um curso de bartender de 50 horas, abordando tópicos como introdução à profissão, postura profissional, preparação e serviço de bebidas, organização do ambiente de trabalho, segurança e atendimento ao cliente. O documento fornece detalhes sobre as responsabilidades de um bartender e dicas para desempenhar a função de forma eficiente e segura.
Lack of Knowledge is the leading cause of failure in the Bar Business. However, Bar's don't fail. Owners fail. Owners fail to educate themselves and train their bartenders.
This document provides information about cocktails and mocktails. It defines cocktails as mixed alcoholic drinks containing a spirit base and flavorings, while mocktails are non-alcoholic drinks that mimic the appearance of cocktails. It discusses the common ingredients and methods used to make cocktails, including base liquors, modifiers, and mixers. It also covers cocktail classification, equipment, different types of glasses, examples of popular cocktails and mocktails, and garnishing techniques.
Cocktail garnishing provides decorative elements that enhance mixed drinks. Common garnishes include fruit slices and citrus twists, with rum drinks often featuring tropical fruits and tequila featuring limes. Proper tools and preparation are required to make various garnishes like wheels, wedges, spirals and rimming the glass. More elaborate garnishes combine fruits on toothpicks or use chocolate-dipped strawberries. The garnish should complement the drink flavors and can be prepared before or sprinkled on after mixing the cocktail.
The document provides information on various cocktails categorized by their base spirit. It defines cocktails and describes common methods of preparation like building, stirring, shaking and blending. It then lists the main classifications of cocktails such as whiskey, gin, rum, vodka, brandy and tequila based cocktails. For each category, it provides the recipes for 6-7 classic cocktails including ingredients, measurements, glassware and garnish. The recipes include well known cocktails like Old Fashioned, Mojito, Martini, Daiquiri, Moscow Mule and Margarita among others.
This document provides recipes for 14 cocktails. The cocktails use various spirits, wines, juices, and other ingredients. They are prepared using techniques like muddling, shaking, layering and include garnishes. The recipes aim to showcase unique and innovative cocktail preparations and presentations.
The document defines and categorizes different types of beverages. It explains that beverages are liquids for human consumption. Alcoholic beverages contain at least 0.5% alcohol, and are fermented, distilled, or compounded. Fermented beverages undergo yeast-based fermentation, distilled beverages are separated through distillation, and compounded beverages combine fermented/distilled liquids with flavors. Common alcoholic beverages are described like wine from grapes, beer from grains, and liquors that are distilled. Non-alcoholic beverages do not contain alcohol. The document provides details on production processes and examples of different beverage types.
There are two main processes for making alcoholic beverages: fermentation and distillation. Fermentation involves yeast converting sugars into alcohol, and is used to make beers, wines and sake. Distillation involves heating fermented materials to evaporate and then collect the alcohol vapors, producing spirits like whiskey, vodka and rum that have a higher alcohol content between 40-50%. Many beverages are also aged in wooden casks to acquire color and flavor profiles.
Liqueurs are sweetened, flavored spirits made by infusing or distilling herbs, fruits, seeds or nuts into alcohol. They are typically lower in alcohol than other spirits. The document defines liqueurs and describes their key constituents and production process. It provides examples of different types of liqueurs including fruit, cream, herb and botanical mixtures. Popular liqueurs discussed include Benedictine, Drambuie, Galliano and Sambuca.
This document provides information about conducting basic sensory evaluation of beverages. It discusses the human senses involved in sensory analysis - sight, smell, taste, touch. It describes evaluating attributes like color, aroma, and taste for different types of beverages like wine, beer, spirits, and cocktails. The document also provides tips on planning a tasting session and factors that can influence sensory perception. Overall, the document is a guide for using human senses to assess and describe the qualities of various alcoholic and non-alcoholic beverages.
This document discusses different types of beverages. It defines beverages as liquid drinks other than water, including both alcoholic and non-alcoholic drinks. Alcoholic beverages are fermented drinks like beer, wine, and distilled drinks like whiskey and rum. Non-alcoholic beverages include coffee, tea, juices, and soft drinks. The document provides details on the production processes and common types of various alcoholic and non-alcoholic beverages.
This document provides information about cocktails, including their components and classifications. It discusses the three main elements of cocktails - the base liquor, modifier, and mixer. It also classifies cocktails into categories like international, tropical, classic, shooters, and mocktails. The document further describes various types of cocktails like ades, bucks, collins, coolers, daisies, and flips. It also covers alcoholic and non-alcoholic ingredients used in cocktails, along with common garnishes and how to prepare them.
This document defines various bar and drink terminology used in the alcohol industry. It provides concise definitions for over 100 common terms including types of alcohol like beer, wine and spirits as well as processes like aging, distillation and fermentation. Descriptions are also given for drink ingredients, glassware, measurements, garnishes and more. The comprehensive list of definitions serves as a useful reference for bartenders and those interested in learning about alcohol and mixology.
This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,
This course provides training on beer, spirits, Port and Madeira wines, and cocktails. It aims to enhance participants' knowledge of fermentation processes, major beer and spirit varieties, and 25 classical cocktails. The goals are to improve ability to discuss beverages knowledgeably with guests and foster continued interest in bars and beverages. The 801 Chophouse Bar displays fine spirits and emphasizes knowledgeable, enthusiastic staff and an excellent appearance with clean, well-stocked and organized shelves and coolers. Beer is produced through mashing, washing, boiling, and fermentation processes. Important beer styles include ales, lagers, and hybrids which vary by ingredients and brewing methods.
This document provides information on types of beverages, including non-alcoholic and alcoholic beverages. It discusses various categories of beverages such as tea, coffee, aerated waters, juices, wines, beers, spirits and cocktails. For each category, it lists examples and provides brief descriptions. It also outlines procedures for serving both non-alcoholic beverages like juices and teas, and alcoholic beverages like wines.
Cocktail garnishes add visual appeal and flavor to drinks. Common garnishes include fruit slices, cherries, and olives. Rum drinks often use tropical garnishes while tequila favors citrus. Gin and vodka drinks usually have simple garnishes unless fruity. Whiskey drinks tend to be unadorned. Proper garnish preparation involves clean knives and storage under refrigeration. Making orange garnishes includes slicing, twisting, and zesting techniques. Flamed zest releases aromatic oils.
This document provides information on cocktails and bartending. It defines a cocktail as a mixed drink made with a base liquor, modifier, and mixer. It describes the three elements of cocktails and provides examples. It also classifies cocktails into categories such as international, tropical, classic, shooters, and mocktails. The document outlines different types of cocktails like pre-dinner drinks, after dinner drinks, long drinks, and fancy drinks. It discusses alcoholic and non-alcoholic ingredients and substitutes. Finally, it provides procedures for making common garnishes like oranges, pineapples, apples, limes, and cherries.
This document summarizes different types of alcoholic beverages. It discusses the fermentation and distillation processes used to produce alcoholic drinks like beer, wine, spirits, whiskey, brandy, rum, and vodka. It provides details on the ingredients and production methods for each type of alcoholic beverage.
This document provides an overview of various alcoholic beverages. It begins by defining alcoholic beverages as potable liquids containing at least 0.5% ethanol obtained through fermentation. It then discusses various types of wines including red, white, rose, sparkling and dessert wines. It also covers beer styles like ales and lagers, as well as other beverages like champagne, brandy, whiskey, rum, and vodka. For each category, it provides details on production methods, common types, and serving procedures.
The document discusses non-alcoholic and alcoholic beverages. It provides details on the discovery of tea in China, how to make tea, and how it is served. It also discusses the manufacturing process for rum, including fermentation, distillation, aging, blending, and different grades/styles of rum. Specific rum brands are listed and glassware for serving rum is mentioned.
This document defines and classifies different types of beverages. It discusses how beverages are classified as either alcoholic or non-alcoholic. Alcoholic beverages are further broken down into fermented and distilled categories. Fermented alcoholic beverages include wine and beer, which are made through fermentation of grapes/fruits and grains, respectively. Distilled alcoholic beverages like whiskey, vodka, gin, rum, tequila and brandy are produced through distillation. Non-alcoholic beverages include refreshments like soft drinks, juices and water as well as nourishing drinks like tea and coffee.
Liqueurs are alcoholic beverages made by combining spirits with fruits, herbs, or other flavorings containing over 2.5% sugar. They originated as medicines to aid digestion, but were sweetened to make them more palatable. Liqueurs are classified based on their base spirit, flavors, and method of production, with brandy and rum being common base spirits. They are produced through infusion, percolation, or distillation and used in cocktails, desserts, and after dinner. Bitters are similar but made bitter for use as digestifs or in cocktails. Popular varieties include Campari, Fernet Branca, and Angostura bitters.
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2. BARTENDING
•It is the art of mixing wines and
spirits, drinks, preparation,
beverage, service and good
costumer relations.
3. THE BAR
Is one avenue for this purpose as it
provides a cozy place for relaxation
where customers can chat with friends,
enjoy a service of their favorite drinks,
listen to music or watch a live
entertainment. The word’’ BAR’’ refers
the place where drinks are prepared or
mixed and serve to the customers.
4. PARTS OF THE BAR
FRONT BAR – is where the guest sit and drink. 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.
BACK BAR – is comprised of the shelving on top,
where premium liquors are displayed, and cabinet
underneath, where reserve liquor bottles are restored.
UNDER BAR – is the array of equipment installed on
the rear underside of the bar.
5. TYPES OF BAR
AN ENTERTAINMENT BAR OR COCKTAIL BAR – a
bar designed to provide special entertainment like a live
band, a “sing along’’ videoke, or live entertainment done
by known singers, dancers and comedians. It serves high
quality alcoholic and non-alcoholic drinks including
cocktails or mixed drinks.
COFFEE BAR – has become a phenomenon
nowadays as the place not only serve high quality but also
designed to be an ideal venue for a chat with friends for
6. STAND UP BAR – is simply a bar counter inside a
food outlet were drink orders are prepared. Drink order
are endorsed to the bar and they are picked up by
serves to be customer’s tables.
MOBILE OR PORTABLE BAR – refers to the bar is
movable and can be transferred from one place to other
.It is usually used for parties and for specials function
such as banquet and catering.
7. ALCOHOL INTOXICATION
-(Also known as drunkenness or inebriation)
Alcohol intoxication include euphoria, flushed
skin, muscle coordination (ataxia), decision-
making ability (potentially leading to violent or erratic
behavior) as well as nausea or vomiting, chemical
irritation of the gastric mucosa, and sufficiently high
levels of blood-borne alcohol will cause coma and death
from the depressive effects of alcohol upon the central
nervous system.
8. BARTENDER
Prepares/mixes alcoholic and non-
alcoholic beverages according to prescribed
standards. Bartenders also usually maintain
the supplies and inventory and the proper
set up of the bar.
9. BAR BOY
Acts as a
runner and
helper in the
bar.
BAR
WAITER
Take and serve
beverages and
other orders
according to
prescribed
15. WINES
This is an alcoholic beverage that is
produced from a partial or complete
fermentation of the juice of fresh ripe
grapes. Wines are classified as Natural
Wines, Aromatic Wines, Fortified Wines
and Sparkling Wines.
16. STILL OR NATURAL
WINES
Sometimes referred to as table wines. They are
called natural or still wine because they are
produced out of natural fermentation. Grapes are
squeezed and fermented naturally without
anything added to it.
They are classified as follows:
• Red Wine – Cabernet, Merlot, Bebera
• White Wine – Chardonnay, Chablis
17. AROMATIC WINES
Are made in the same way as the natural
wines but during fermentation, aromatics are
added.
AROMATIC WINES INCLUDE:
Vermouths
Wine Aperitif – Dubbonet
18. VERMOUTH
SThis name of wine comes from German word “Wennut”
(wormwood or Artemisia).
These are classified as:
Dry Vermouth – it has the essence of lemon dry variety
Sweet Vermouth – this is deeply aromatized wine that is
heavier in base, pungent and richly flavored. It has a sweet
after taste that is obtained by adding caramel during its
production.
Bianco – it has a bitter-sweet after taste. Its flavor enriched
19. FORTIFIED WINES
Are sparked with brandy or neutral spirits.
They last longer inasmuch as they contain
brandy which is popular stabilizing
preservatives.
The method of making fortified wine is
called solera system, which mean adding
old wine to a young wine.
20. SPARLING WINES
Considered the king of all beverages. Its quality is
perfected by a second fermentation in the bottle. It
is also called carbonated champagne were shall
be serve similar to white wines with a few
exceptions in the procedure.
21. WINE
VINTAGE
The vintage
refers to the
years where
grapes were
grown and
harvested from
the production of
the wine.
DECANTING
WINE
Decanting wines
applied to old
wines for the
purpose of
eliminating
sediments that
have accumulated
inside the bottle.
TOAST
Whenever a
person is
honored with a
toast, he never
drinks his glass
until all have
drunk.
22. SEVEN S’s OF WINE
TASTING
See
Swirl
Smell
Sip
Savor
Spit/Swallow
Score
23. THE ANATOMY OF WINE
Vintage
Year
Name of
Wine
Volume
Produc
er
Country of
Origin
Type of Wine
Descriptive
Information
Alcohol
Content
24. SPIRITS
Spirits are alcoholic beverages that are
obtained by distillation, after their
fermentation from vegetables, grains, plants
and other substances which are sugar or
starch bound.
26. WHISKY
Is a general name for liquors of not less than 80%
proof, distilled from mash grains. It is one of the
most popular.
Example:
Scotch Whisky Canadian Whisky
Japanese Whisky Bourbon Whisky
Tennesy Whisky Irish Whisky
27. RUM
Is produced in most tropical countries because it is
distilled from sugar cane and molasses, a by-product
of manufactured sugar.
Three main types of Rum
White Rum – Tanduay Rum, Ronrico White, Bacardi White
Gold Rum – Tanduay Gold, Ronrico Gold, Bacardi Gold
Dark or Black Rum – Tanduay Dark, Ronrico Dark, Bacardi
Dark
28. VODKA
Is derived from the Russian word “Voda” which means
water. This type of spirit is made from potatoes. Some
vodkas are flavored and they are classified as
compounded spirit.
Example of flavors:
Herbs
Peel Pepper
Lemon Fruits
29. BRANDY
Distilled from fermented juice of ripe grapes or other
fruits.
Labels of Brandy
(3 stars) – 18 moths, VS – 8 months
VSOP – 4 ½ years
Extra Vielle – (extra superior) 5 ½ years
XO – 25-30 years, LOUI XIII – 100 years
30. TEQUILA
Distilled from the fermented sap of the maguey
plant from mexico.
GIN
A spirit flavored with juniper berries.
31. LIQUOR/LIQUEUR
LIQUOR - Is an alcoholic beverage made of grains or
other plants which is fermented into a potent drink.
Examples: Spirit Beverages
LIQUEUR- Are sweetened spirits with various flavors, oils,
and extracts.
Examples: Baileys, Kahlua, Triple Sec, Crème de Cacao, etc.
32. BEER
Is also known as “malt beverage” and
associated with ales, malted grains (usually
barley), hops and yeast.
33. INGREDIENTS USED FOR BEER
MAKING
WATER - To make good quality beer.
MALT – Is actually barley that has been placed in water
then allowed to sprouts.
HOPS - The hops that given beer is characteristics
suggestion of bitterness are the blooms of the female half
vines.
YEAST – Causes fermentation converting sugar into
alcohol. In a bottle-conditioned beer, yeast is added just
before the beer is sealed is in the bottles, allowing it to
34. TYPES OF BEER
• Ale – a strong beer with very high alcohol content. It is high
fermented and tastes a little bitter and hoppy.
• Bitter – like ale it has high alcohol content but with the bitter-
sweet taste.
• Bock – it is dark and slightly sweet lager that is brewed from
caramelized malt.
• Ice – a beer that is brewed a cooler temperatures and then
chilled below freezing point, forming crystals. Then it is filtered to
produce smoother but strong beer with higher alcohol content.
35. • Lager – is a bottom-fermented beer stored as low
temperatures for a long period of time usually in several
months.
• Light – beer is lighter in alcohol content and with lower
calories
• Pilsner-is a light, hoppy and dry lager
• Stout-an ale produced from heavily roasted barley. It is
darker in color and has a bitter flavor.
36. NON
ALCOHOLIC
BEVERAGES
It is alcohol free and non-
alcoholic versions of
some alcoholic beverages.
This are available in bars
include water, soda and
carbonated drinks, juices,
coffee and flavors.
MOCKTAIL
It is a mixing of
beverages without
alcoholic content.
37. WATER – forms the basis for all
beverages both non-alcoholic and alcoholic.
One of the most salable water sold in bars
and food outlets is the mineral water.
SODA AND CABONATED DRINKS –
include soft drinks either in a bottle or in a
can. Locally called soft drink.
38. JUICES – are obtained from juice of
extract of fresh fruits. They contain
natural vitamins such as citric and malic
acid.
COFFEE – is a drink prepared out of
beans.
39. BASIC COFFEE PREPARATIONS
ESPRESSO – served in a shot or shots of
espresso. This is said to be more flavorful than brewed
coffee and its preparation is more complex.
LATTE – is an espresso mixed with steamed milk.
To prepare latte, extract the shot and pour them into a
coffee cup. Pour milk so that it mixes with
the espresso.
40. CAPPUCCINO – espresso capped with milk
foam. It is either classic or dry. To prepare a
cappuccino, extract the espresso and put it in a
glass. Foam the milk. Layer the foam over the
espresso.
MOCHA – espresso with chocolate steamed
into the milk. To prepare mocha, extract
a shot of espresso.
41. TYPES OF DRINKS ACCORDING TO
METHOD OF PREPARATION
STRAIGHT SHOTS – means once an ounce of
liquor served “up”.
ROCK DRINKS – is a straight liquor or combination
of liquors served with ice.
HIGHBALL DRINKS – the basic mixed drinks can be
referred to as highball drink and served in a highball
glass.
TALL DRINKS – any drink requested “tall” is served
in a highball glass.
42. STIRRED DRINKS – are prepared such that the
ingredients are first chilled by being stirred in a mixing glass
with cubed ice.
BLENDED DRINKS – in this type or preparation, the
drinks are prepared in a blender when a heavy thick mixture is
desired.
SHAKEN DRINKS – these drinks are shaken with a
cocktail shaker with ice.
BUILT IN DRINKS – applies to drinks which are altogether
poured in a glass but not allowed to blend or mix.
44. BASIC PREPARATION FOR BAR SET-UP
Check the cleanliness and condition of the
following:
Bar counter
Bar storage area
Bar tools
Check the bar station
Available stocks against the par stock list
Make a requisition to replenish stocks
Re-stock the bar station, insure that the bar are clean
and properly arranged.
45. Before opening the bar, see to it that:
Beers, juices, and other perishable items are
refrigerated.
Glasses and other equipment are clean and ready.
Fruits for garnishing are ready.
Ice in ice bins is available.
Alcoholic beverages are properly displayed.
Bar is clean and properly set-up.
46. SEQUENCE OF THE BAR SET-
UP
Open the bar
Refrigerate beer, juices
and perishable items
Clean glasses and other
equipment
Prepare fruits for
garnishing
Prepare ice in ice bins
Displays alcoholic
beverages
Clean the whole bar area
Set-up the bar counter
49. METHODS OF MIXING
BUILD – this means to pour the necessary
ingredients into a suitable glass without any premixing,
adding ingredients one at a time.
STIR – mix the necessary ingredients together by
stirring briskly with ice in glass and then straining it into
a glass.
SHAKE – pouring all ingredients into a cocktail
shaker with ice then shaking it briskly for few seconds.
BLEND – blending all necessary ingredients are
poured over an electric blender, along with crushed ice.
50. COCKTAIL
It is a type of mixed drink. Is consist of
base liquor, a modifying ingredient and a
special flavoring or coloring agent. A
mixed drink with out base liquor or
alcohol is called Mocktail.
51. COMPONENTS OF COCKTAIL
BASE LIQUOR – usually consist of spirits (gin,
vodka, tequila, rum, whisky, brandy) and some wines.
MODIFIERS – include liqueurs, syrup, juice, milk
cream, and other mixes like soda, lemonade and colas.
FLAVORING OR COLORING AGENT –
complement the modifying agents. Among these are
syrups, eggs, almond extract etc. They are usually used
in minimal amount like a dash.
52. Garnish – it enhances the presentation
of the drink. Among of the ones used are
fruits, vegetables, picks and other
accessories.
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