Bar Management

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UNIVERSIDAD SANTA MARÍA LA ANTIGUA

BUSINESS FACULTY

      COURSE: BAR MANAGEMENT TECHNIQUES AND PROCEDURES

Group: 5250 – DO1

PRESENTED BY:

Iridiann Bolaños 8-917-1539

Katherine Ruiz 8-923-436

Ana Laura Gonzalez G10992503

Professor: Josefa Bichili

Due date: August 31st, 2016

Components of a Bar

It's elementary for a bar that provides tourist services consider products that are essential to please the most capricious and demanding foreign customers to visit.

Equipment

• Coolers and freezers. Walk-in coolers are great for maximum storage space.
• Under bar Sinks. Every bar needs at least one under bar sink. During the height of the hustle and bustle of a busy Saturday night, glasses will need to be washed, rewashed, and used again. An under bar sink provides the easiest way to do so. Again, the amount of space you have will dictate exactly what you have room for in terms of quantity, size, and shape.
• Ice machines. Your ice machines should be conveniently located near the mixed drink area, which means two might be in order if you have a long bar.
• Necessary Accessories. There are certain items every bar needs in order to function. These can be simple things such as bar stools to sit on, or glassware to drink out of – whatever the case, the small things really do matter. Here’s a brief list of items you may find necessary when stocking your bar:

• Bar stools
• Bar smallwares
• Glass racks / speed rails
• Glassware
• Glass washing equipment
• Bar blenders

• Beverage mixer: Used to mix drinks a light and frothy form.
• Ice breaker: Used for recipes that are prepared with crushed ice.

Miscellaneous

• Ashtrays: They are placed on the bar tables or at the counter of the bar when a customer is smoking.
• Salt shakers: These are objects that are filled with salt for customer use.
• Franelas: They are used for cleaning materials and work surfaces bar.
• Serviette: Used to put napkins for customer use.
• Sticks: Used to ride in the preparation of fruit drinks and cocktails and can be made of wood or plastic.

Bar Utensils

• Cocktail shaker: There are 2 types of european shakers style consisting of a metal container and American consisting of two glasses of equal size, where the liquid is cast, then closed in the middle.
• Bottles opener: Used to uncover common bottles.
• Corkscrew: Works by air pressure.
• Squeezer: Used to juicing citrus, there are 2 Manual and electric types.
• Wire strainer (skimmer): This is placed on a shaker before serving the drink and prevents the helo pass to the cups.
• Funnel: Kitchen utensil used to fill containers with narrow necks.
• Small knife: Used to peel and cut fruit that are necessary for some kinds of cocktails.
• Jigger: Used to measure the amount of liquor that is added to a drink.
• Ice shovel: Used to put ice in the glasses and cups containing beverages and prevents the barman touch the ice with your hands.
• Straws: they are added to beverages in order to facilitate ingestion.

Type of glasses: