Presentation Transcript
Chapter 6 Service Procedures and Selling Techniques: Chapter 6 Service Procedures and Selling Techniques Bar and Beverage Management
or
Managing Bar and Beverage Operations (448)
© 1998, Educational Institute
Suggestions For Bartenders: Suggestions For Bartenders Make each guest feel important
Keep a check on own attitude
Be friendly but avoid involvement
Be sincere
Help new guests feel welcome
Suggestions For Bartenders: Suggestions For Bartenders Handle complaints courteously
Never interrupt a guest
Be discreet
Know when to ask guests if they wish to order another drink
Discourage Over— Consumption: Discourage Over— Consumption Discourage doubles
No backup drinks
Serve snacks
Serve water on the side
Look for subtle signs of intoxication
Offer no incentive for drink sales
Modifying Agents: Modifying Agents Alcoholic beverage
Water
Carbonated water
Soft drinks
Special coloring
Modifying Agents: Modifying Agents Foaming or flavoring agents
Milk, cream, juices
Eggs, vegetables
Pre-mixes
Purpose Of Modifying Agents: Purpose Of Modifying Agents Add distinctive taste
Add distinctive texture
Add distinctive color
Drink Preparation Methods: Drink Preparation Methods Stir method
Build method
Shake/blend method
Bartender’s Manual: Bartender’s Manual Job description and specifications
Philosophy of service statement
Inspection sheet
Rules of conduct
Alcohol awareness statement
Station setup procedures
Drink preparation methods
Bartender’s Manual: Bartender’s Manual Measurements and portioning
Glassware, garnishes, and bar mixes
Pricing structure
Cleanup and sanitation
Stocking procedures/responsibilities
Scheduling policy
Standard recipes