logging in or signing up 448CH06 avsar 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: 88 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: December 14, 2007 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member 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 InstituteSuggestions 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 welcomeSuggestions 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 drinkDiscourage 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 salesModifying Agents: Modifying Agents Alcoholic beverage Water Carbonated water Soft drinks Special coloringModifying Agents: Modifying Agents Foaming or flavoring agents Milk, cream, juices Eggs, vegetables Pre-mixesPurpose Of Modifying Agents: Purpose Of Modifying Agents Add distinctive taste Add distinctive texture Add distinctive colorDrink Preparation Methods: Drink Preparation Methods Stir method Build method Shake/blend methodBartender’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 methodsBartender’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 You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
448CH06 avsar 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: 88 Category: Entertainment License: All Rights Reserved Like it (0) Dislike it (0) Added: December 14, 2007 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... Premium member 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 InstituteSuggestions 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 welcomeSuggestions 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 drinkDiscourage 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 salesModifying Agents: Modifying Agents Alcoholic beverage Water Carbonated water Soft drinks Special coloringModifying Agents: Modifying Agents Foaming or flavoring agents Milk, cream, juices Eggs, vegetables Pre-mixesPurpose Of Modifying Agents: Purpose Of Modifying Agents Add distinctive taste Add distinctive texture Add distinctive colorDrink Preparation Methods: Drink Preparation Methods Stir method Build method Shake/blend methodBartender’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 methodsBartender’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