THE BAR

SHRIM - HM / BARMGM 1
Ms. Junefel Ramos, MSc

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Objectives

• Identify the basic bar lay-out & design

• Classify the basic parts of the bar

• Explain the needs for architectural planning &

construction viewpoints

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Bar

• The term “bar” is derived from the

specialized counter on which drinks
are served.

• An area where drinks are mixed

and served to guests and also to fill
waiters’ orders.

• A place where the bartender

provide almost any drink the guest
may desire. Image by: Q.U.I
Retrieved From: [Link]

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Bar

• Control center in which

record is kept of the
stock on hand.

• A place for
entertainment and
relaxation for guests to
enjoy beverages.

Image by: Patrick Tomaso @impatrickt

Retrieved from: [Link]

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Cocktail Bar

A cocktail bar is
recognized as
rendezvous meeting
place for business of
relaxation with the
bar attendants to
serve standard,
quality drinks
provided by the
bartender
Image by: Dongancan Ozturan @dongancanozturan
Retrieved from: [Link]

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Beverage Department

Is a branch of the
food and beverage
department whose
primary function is to
provide both alcoholic
and non alcoholic
drinks to guest in a
systematic, standard
and efficient bar
service
Image by: Luca Bravo
Retrieved from: [Link]

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Beverage Department

It shows substantial
profit margins with
easy high patronage

Image by: Michael Discenza

Retrieved from: [Link]
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 Relationship With Other Departments

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Store Room Department

Supplies will be
requisitioned daily
with appropriate
forms

Retrieved from: [Link]

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Banquet Department

Often special parties

are given in banquet
rooms or in reserved
cocktail lounges
require beverage

Image by: chuttersnap

Retrieved from: [Link]

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Room Service

Guest in hotel rooms

often order drinks
which are prepared in
the bar area (service
bar) and served by the
room service staff.
The room service
department often
sells whole bottles
and stock is usually
replenish daily by
requisitioning through
the beverage
department
Image by: Alev Takil
Retrieved from: [Link]

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Cost Control

• This department will

usually take a
regular physical
inventory.

• This is taken every

month (or period)
according to the
accounting system
of the establishment
Retrieved from: [Link]

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Legal Requirements

Basic Standard MUST ALWAYS BE

APPLIED.
• Hazard Analysis Critical Control
Point (HACCP)
• Fire Safety

Vary according to size and

Location
• Layout standards aren’t always Retrieved from: [Link]

applied
• Doors may vary in number but
it must always swing outward.
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 Three Types of Bars

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1. Permanent or Stand up Bar

• A bar that forms an integral

part of the interior design and
decoration of the outlet

• Has the three basic parts of the

bar
Photo by: Alexander Popov
Retrieved from: [Link]

• Serves directly to the

customers at the bar and
likewise filled drinks order
brought by the server
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2. Service Bar

Pours drinks for table service ONLY

Usually in conjunction of the outlet

Does not serve the customers

directly but deals only with filling
Retrieved from: [Link]
drink orders brought by servers

Sometimes it is part of the dining

room but more often it is out of
sight
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3. Mobile Bar / Portable Bar

• Can be transferred from one place

to another

• Provided for parties, special

functions, and Banquet Catering
Retrieved from: [Link]

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

 Basic Parts of the bar

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Front Bar

• This is the counter area where

Guest Order their drinks

Retrieved from: [Link]

Image by: Patrick Tomaso @impatrickt

Retrieved from: [Link]

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

Back bar

• Area where bottle of Liquors and

rows of sparkling glassware are
displayed.

Image by: Q.U.I

Retrieved From: [Link]

• A good place to display call brands

as suitable forms of merchandising
and for some display equipment
Retrieved from: [Link]

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The Underbar

• Heart of the entire bar operation

• Deserves the most careful

attention (prep area; should
be most sanitized)

• Mixers and equipment are

stored, away from guests’
Retrieved From: [Link]

visibility
Speed Rail
It is a part of the under bar where pouring
brands of fast moving – Liquor are placed.
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 Essentials in Bar Design

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Essentials in Bar Design

1. Space
2. Service area
3. Plumbing
4. Refrigeration
5. Storage
6. Electricity
7. Bar Counter
8. Flooring
Retrieved From: [Link]

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 Architectural and interior design

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Four View Points

Owner
• Must be profitable,
marketable, With in the
Budget of the Owner, and
Theme / Concept
Operational
• Usability, or how long will the
Retrieved from: [Link]

building last, normally

buildings last for 50 years but
it still depends on the
construction.

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Four View Points

Architectural
• Safety standards must be
met, fire safety and materials
used
Builder
• Is the design Feasible, within
the time frame, and is the
Retrieved from: [Link]

materials for the construction

readily available, man power
of the construction. With in
the budget of the owner

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Important Consideration in design

1. Overall color scheme

2. Décor
3. Paint Specifications for
different surfaces
4. Flooring Types (Functional &
Aesthetic Retrieved from: [Link]

5. Chairs & tables

6. Placement & Stationary
7. Free – Standing and
movable equipment

Retrieved from: [Link]

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The Case Of Ozone Disco

Copyright © 2020 De La Salle-College of Saint Benilde. All rights reserved.

 REFERENCES:

The Bar
Cichy, R., & Hickey, P. (2017). Managing service in food and beverage operations
(Fifth ed.) (J. Purvis, Ed.). Lansing, Michigan: American Hotel & Lodging
Educational Institute. TX 911.3 M27 C47 2017

The Case of Ozone Disco:

ABS – CBN News Channel YouTube: Retrieved From:

[Link]

Images:

Google search engine

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