logging in or signing up Lect 5 Mikhail Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 340 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: December 17, 2007 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Chapter 8: Chapter 8 Setting up the barSetting up the bar: Setting up the bar Organizing it for smooth operation each day Organization is a management responsibility even though bar personnel do the setting up Routines of opening and closing the bar are equally important Sanitation is also a primary concernSetting up the bar: Setting up the bar Usually your bartender sets up the bar Schedule their shifts to give them enough time to have everything ready when you open Good organization is the way you want things done, the way you train your employeesSetting up the bar: Setting up the bar Good organization makes the day flow smoothly Very important that everything must be cleanSanitation: Sanitation Keeping the bar clean is important for 2 reasons 1. Customer appeal 2. Customer health You must meet health standards or lose your health permit The underbar should be in the same conditionSanitation: Sanitation People can see the underbar, if not directly, then in the mirror Bacterial hazards The bar is not as hazardous as the kitchen Just a few things that you serve from the bar that are potential vehicles for diseaseBacterial hazards: Bacterial hazards Alcohol kills bacteria Bacteria that cause disease in humans have two characteristics that are of peculiar importance to F&B enterprises 1. They multiply at room and body temperatures 2. They multiply very fastBacterial Hazards: Bacterial Hazards They do this by splitting in half If conditions are right, they can double themselves every 20 minutes or so A single bacterium can become 4000 bacteria in four hours They need moisture, warmth, and foodBacterial Hazards: Bacterial Hazards Very few foods at the bar make good bacterial nourishment The way to avoid problems is to keep your hot foods hot and your cold foods cold Danger zone- 45 to 140 F Keep hot foods above 140 FBacterial Hazards: Bacterial Hazards Holding temps should be from 165 to 180 F Keep cold foods at 40 FPrevention: Prevention Germs brought in by people will be transmitted to other people Health department may require each employee hired to be examined We all carry bacteria and viruses in our nose, mouth, throat, on hands, skin, and hairPrevention: Prevention Personal cleanliness is necessary Hands should be washed before beginning work, before handling supplies, and after using the bathroom Many health codes require a separate hand sink at the bar Soap and hot water and paper towelsPrevention: Prevention Employees should not come to work if they have colds or other illnesses Cuts, sores, or legions should be securely covered If you are cut on the job, bandage it immediately and wear a plastic glove Spills should be wiped up immediatelyWashing: Washing Glassware and utensils should be washed as soon as possible after use Dirty glasses are breeding grounds Wash sink water - 120 F ( do not let it get below 110 F) Rinse water - 120 F (change it often)Washing: Washing Sanitizing sink- 75 F to 120 F Most important of the three steps It kills the bacteria and makes the glasses truly clean Too much sanitizer and it will linger on the glass Glasses should be submerged for 60 sec.Washing: Washing All glasses should be inverted and air-dried Coach your service personnel in handling glasswareLiquor supplies: Liquor supplies Each bar should have a standard brand-by-brand list of liquors, beers, and wines that should be in stock at the bar to begin the working day, with specified quantities of each brand (Par Stock ) Ensures adequate working supply one day at a timeLiquor supplies: Liquor supplies Check the bottles in stock against the list and add what is needed from the storeroom Usually have a requisition slip Limit people who have access to the storeroom Arrange the beverages for efficient useLiquor supplies: Liquor supplies Arrange liquors in a standard order, with the most-used liquors in front of the ice bin Pourers should be checked daily Check the draft-beer systemMixes: Mixes Carbonated Juices Other liquids (simple syrup) Milk and cream Grenadine Bottled drinks Garnishes: Garnishes Lemon wedges, lime wedges, oranges, olives, cherries are all very important Wash all citrus fruits thoroughly before cutting Medium lemons, 165 count 165 to a caseCondiments for flavor: Condiments for flavor Applies to pungent or spicy food Tabasco Bitters Bar sugarIce: Ice Never touch ice with hands Never use a glass scoop Never put anything in the ice bin to cool Do not position condiments over ice Do not use ice scoops for anything but ice Accessories to service: Accessories to service Picks Straws (5-inch and 8-inch) Cocktail napkins Essentials: Drink trays Folios for guest checks Guest checksAccessories : Accessories Wine lists wine chillers Bottle openers Bar towels Cocktail napkins Coasters MatchesMise en place: Mise en place Everything in its place Glasses of all the necessary kinds and sizes are clean and in place in the numbers needed Bar implements clean and in place at every station supply of guest checks in place Mise en place: Mise en place Coffee made Money in cash register Behind-the-bar behavior Prompt, friendly, courteous service Bartenders should not drink while working smoking, eating, and chewing gumBar : Bar Do not get involved in conversations Discretion is an absolute must Courtesy goes beyond the initial greeting Responsible for stopping the service fo alcoholClosing the bar: Closing the bar Put away wines that are on display Put away all the perishables Throw away all the snacks Drain the frozen drink machine remove and soak all pourers Wash all of the glasses and clean the ice binClosing the bar: Closing the bar Clean the bar top Clean the sinks Sweep and mop the floor Empty the trash Ensures that the sanitary practices essential to successful operation are carried outClosing the bar: Closing the bar If anything happens to the person who opens up tomorrow, the bar is ready to go with very little effort by a substitute You do not have the permission to view this presentation. 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Lect 5 Mikhail Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 340 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: December 17, 2007 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member Presentation Transcript Chapter 8: Chapter 8 Setting up the barSetting up the bar: Setting up the bar Organizing it for smooth operation each day Organization is a management responsibility even though bar personnel do the setting up Routines of opening and closing the bar are equally important Sanitation is also a primary concernSetting up the bar: Setting up the bar Usually your bartender sets up the bar Schedule their shifts to give them enough time to have everything ready when you open Good organization is the way you want things done, the way you train your employeesSetting up the bar: Setting up the bar Good organization makes the day flow smoothly Very important that everything must be cleanSanitation: Sanitation Keeping the bar clean is important for 2 reasons 1. Customer appeal 2. Customer health You must meet health standards or lose your health permit The underbar should be in the same conditionSanitation: Sanitation People can see the underbar, if not directly, then in the mirror Bacterial hazards The bar is not as hazardous as the kitchen Just a few things that you serve from the bar that are potential vehicles for diseaseBacterial hazards: Bacterial hazards Alcohol kills bacteria Bacteria that cause disease in humans have two characteristics that are of peculiar importance to F&B enterprises 1. They multiply at room and body temperatures 2. They multiply very fastBacterial Hazards: Bacterial Hazards They do this by splitting in half If conditions are right, they can double themselves every 20 minutes or so A single bacterium can become 4000 bacteria in four hours They need moisture, warmth, and foodBacterial Hazards: Bacterial Hazards Very few foods at the bar make good bacterial nourishment The way to avoid problems is to keep your hot foods hot and your cold foods cold Danger zone- 45 to 140 F Keep hot foods above 140 FBacterial Hazards: Bacterial Hazards Holding temps should be from 165 to 180 F Keep cold foods at 40 FPrevention: Prevention Germs brought in by people will be transmitted to other people Health department may require each employee hired to be examined We all carry bacteria and viruses in our nose, mouth, throat, on hands, skin, and hairPrevention: Prevention Personal cleanliness is necessary Hands should be washed before beginning work, before handling supplies, and after using the bathroom Many health codes require a separate hand sink at the bar Soap and hot water and paper towelsPrevention: Prevention Employees should not come to work if they have colds or other illnesses Cuts, sores, or legions should be securely covered If you are cut on the job, bandage it immediately and wear a plastic glove Spills should be wiped up immediatelyWashing: Washing Glassware and utensils should be washed as soon as possible after use Dirty glasses are breeding grounds Wash sink water - 120 F ( do not let it get below 110 F) Rinse water - 120 F (change it often)Washing: Washing Sanitizing sink- 75 F to 120 F Most important of the three steps It kills the bacteria and makes the glasses truly clean Too much sanitizer and it will linger on the glass Glasses should be submerged for 60 sec.Washing: Washing All glasses should be inverted and air-dried Coach your service personnel in handling glasswareLiquor supplies: Liquor supplies Each bar should have a standard brand-by-brand list of liquors, beers, and wines that should be in stock at the bar to begin the working day, with specified quantities of each brand (Par Stock ) Ensures adequate working supply one day at a timeLiquor supplies: Liquor supplies Check the bottles in stock against the list and add what is needed from the storeroom Usually have a requisition slip Limit people who have access to the storeroom Arrange the beverages for efficient useLiquor supplies: Liquor supplies Arrange liquors in a standard order, with the most-used liquors in front of the ice bin Pourers should be checked daily Check the draft-beer systemMixes: Mixes Carbonated Juices Other liquids (simple syrup) Milk and cream Grenadine Bottled drinks Garnishes: Garnishes Lemon wedges, lime wedges, oranges, olives, cherries are all very important Wash all citrus fruits thoroughly before cutting Medium lemons, 165 count 165 to a caseCondiments for flavor: Condiments for flavor Applies to pungent or spicy food Tabasco Bitters Bar sugarIce: Ice Never touch ice with hands Never use a glass scoop Never put anything in the ice bin to cool Do not position condiments over ice Do not use ice scoops for anything but ice Accessories to service: Accessories to service Picks Straws (5-inch and 8-inch) Cocktail napkins Essentials: Drink trays Folios for guest checks Guest checksAccessories : Accessories Wine lists wine chillers Bottle openers Bar towels Cocktail napkins Coasters MatchesMise en place: Mise en place Everything in its place Glasses of all the necessary kinds and sizes are clean and in place in the numbers needed Bar implements clean and in place at every station supply of guest checks in place Mise en place: Mise en place Coffee made Money in cash register Behind-the-bar behavior Prompt, friendly, courteous service Bartenders should not drink while working smoking, eating, and chewing gumBar : Bar Do not get involved in conversations Discretion is an absolute must Courtesy goes beyond the initial greeting Responsible for stopping the service fo alcoholClosing the bar: Closing the bar Put away wines that are on display Put away all the perishables Throw away all the snacks Drain the frozen drink machine remove and soak all pourers Wash all of the glasses and clean the ice binClosing the bar: Closing the bar Clean the bar top Clean the sinks Sweep and mop the floor Empty the trash Ensures that the sanitary practices essential to successful operation are carried outClosing the bar: Closing the bar If anything happens to the person who opens up tomorrow, the bar is ready to go with very little effort by a substitute