bartending presentation

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By: marianfelixadivi (4 week(s) ago)

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By: edeglebova (35 month(s) ago)

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By: euioea (41 month(s) ago)

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By: avicharyya (55 month(s) ago)

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Presentation Transcript

Welcome to . . .BAR SERVICE AND MANAGEMENT : 

Welcome to . . .BAR SERVICE AND MANAGEMENT by: Dr. Bernardito L. Dacubor

OBJECTIVES : 

OBJECTIVES Familiarization with the bar tools and equipment and their uses. Identification of the composition of a cocktail drink. Appreciation and demonstration of the art of mixology Acquire knowledge on how to mix different cocktails and mocktail recipes. Familiarization with wine terminologies and international cocktails

Bartending, what? : 

Bartending, what? It is the art of mixing wines and spirits, drinks preparation, beverage service, merchandising and good customer relations

Professional Bartender, who? : 

Professional Bartender, who? He/She is one who does not only have the mastery of mixing drinks but also of proper bar set-up, beverage service, merchandising and customer relations. One who possesses a considerable knowledge of wines and beverages, particularly their CLASSIFICATION, COMPOSITION, and PREPARATION.

A BARTENDER’S PROFESSIONAL IMAGE : 

A BARTENDER’S PROFESSIONAL IMAGE Your appearance and personal hygiene are of paramount importance. They allow you to project a professional image. They allow your customers to judge you personality at a glance. You must SMILE, be FRIENDLY and RESPECTFUL at the same time

Slide 6: 

Posture Hair Perfume Manner Face Habits Necktie Jewelry Hands Uniform Hose/Socks Shoes

A BARTENDER’S DECALOGUE : 

A BARTENDER’S DECALOGUE Respect and honor your customers Do not take advantage of their friendships Respect their taste Honor them in their presence and in their absence Do NOT let them drink too much Do NOT bother them Leave them alone to drink in peace Give them reliable information only Let them have their own whims Do not envy their positions.

MIXOLOGY? : 

MIXOLOGY? Typically defined as the skill and knowledge of mixing drinks whether alcoholic or non alcoholic. It entails art and showmanship, along with the expertise and knowledge to back up the skill

BAR TOOLS and EQUIPMENT : 

BAR TOOLS and EQUIPMENT Jigger Hand Shaker or Cocktail Shaker Pourer Mixing glass Bar Strainer

Bar Spoon Ice Scooper : 

Bar Spoon Ice Scooper Ice Tong Muddler Fruit Squeezer Funnels Bar Knife Bottle/Can Opener

GLASSWARE : 

GLASSWARE Must be considered as a vital element of a bar’s overall décor concepts. The proper use of glassware signifies that the owner of the business is knowledgeable in his field. RIM BOWL STEM BASE or FOOT

General Types of Glasswares : 

General Types of Glasswares Tumbler Footedware Stemware Mug

COCKTAIL DRINK- Well iced mixed drink that is composed of the following : 

COCKTAIL DRINK- Well iced mixed drink that is composed of the following 1. BASE – this ingredient determines the type of cocktail which includes: GIN, TEQUILA, VODKA, RUM, BRANDY & WHISKEY.

2. Modifiers : 

2. Modifiers Composed of complementary ingredients such as JUICES, SODA, SYRUPS, CREAM, TONIC, etc. These ingredients neutralize the sharpness of the base liquor.

3. SPECIAL AGENT : 

3. SPECIAL AGENT Acts as additive to give special flavor and color to drinks. Liqueurs such as GRENADINE, TRIPLE SEC, KAHLUA, COINTREAU, DRY VERMOUTH, CRÈME DE CACAO.

4. GARNISH : 

4. GARNISH This enhances the overall presentation of the drink. It serves as a decoration.

TIPS IN DEVELOPING MIXED DRINKS : 

TIPS IN DEVELOPING MIXED DRINKS Relationships and appropriateness of ingredients, tools, and glasswares. Taste complexity. Accuracy in measurement. Visual appeal Originality & creativity

MIXING METHODS : 

MIXING METHODS BUILD STIR SHAKE BLEND FROSTED IGNITE LONG NEAT

9. Pour : 

9. Pour 11. Smooth 10.Rim 12.Straight Up

TIPS ON MIXING DRINKS : 

TIPS ON MIXING DRINKS Ingredients must be of the highest quality. Plenty of ice is first requisite of good mixing. Always measure the ingredients Follow the proper procedures, techniques, and methods in mixing drinks

Slide 21: 

5. Follow strictly the proper handling of bar tools, utensils, and equipment to avoid cross contamination 6. Mise en place of ingredients like simple syrup, ginger ale, etc. is necessary in consonance to proper bar operation 7. Always use the right glass for every drink. 8. Simple Syrup; Frosting; Chill or heat glasses

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Lemon or orange peel should be twisted over the drink. Mixers (soda, tonic, water, ginger ale, fruit juice) should be added to the liquor rather than the other way around If the recipe calls for an egg . . The mixing can be done in a large glass – a jug or a cocktail shaker Clear mixture should be stirred, cloudy ones should be shaken

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14. When recipe calls for dash – this means just a few spots Straining Prepare fruit juice before use. Add sparkling liquids last, as they retain life. Do not skimp on ice. Before mixing cocktails – fill glasses with cracked ice to cool them

Slide 24: 

Beer should always be cold and served in chilled glasses. NEVER serve beer with ice. Never use stuffed olives for cocktails. Green olives go with Martini, Pearl onions with a Gibson and cherries with Manhattan Always have all the necessary ingredients and bar supplies ready.

BAR TERMS : 

BAR TERMS Dry – unsweetened taste Shake – mixing drink using heavy or thick ingredients Stir – mixing drinks using light ingredients. The result ism clear drinks. Slice – refers to fruits for decorations. The ideal thickness is about ¼ of an inch. Twist – a peel of lemon or orange cut thinly without the white part of the fruit twisted on top of the drink.

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Straight – drink is served from the bottle and poured directly into the serving glass. Straight up – drink is chilled with ice but served without ice. Proof – alcoholic content of any alcoholic beverage; one half of the proof is the alcoholic percentage. Highball – drink with a jigger of liquor diluted with water or carbonated water and served with ice. Long drinks – drinks that served in tall glass On the Rocks – served with ice in an old fashioned glass.

HOW TO EVALUATE WINE : 

HOW TO EVALUATE WINE TASTE (sweet, tart, bitter, salty) COLOR (red, white, rose/pink) APPEARANCE (Brilliant-reflects line and sparkless)

4. Body of the Wine : 

4. Body of the Wine FULL BODIED wines are heavy, robust, and not watery. The wines come down in the glass in sheets. MEDIUM BODIED wines are less thick and more watery. The wines break into “legs” as they come down the glass. LIGHT BODIED WINES are not heavy. These wines do not cling to the sides of the glass when twirled around

CHOICE OF WINES : 

CHOICE OF WINES Two factors are important in determining your choice of wine: VINTAGE – means, years or age of the wine. ENDROIT – a French word which means region or place.

TRADE SECRETS : 

TRADE SECRETS Checking glasses Cleaning the bar back mirror Always use fresh fruit for garnishes Always wash the fruits before cutting To get the most juice out of fresh lemon and orange: prepare warm water in a container, soak unpacked fruits for a few seconds, remove and roll them back and forth on counter top or cutting board pushing lightly.

Slide 31: 

To maintain a crispy celery stalk and leaves – soak upside down in a cold water then refrigerate for a couple of days. Remember: The way to make a drink is the way the customer like it. Measure all drinks correctly. When pouring to a jigger – hold jigger over the glass. When mixing several cocktails – line up all glasses Check glasses before pouring drinks in them

Slide 32: 

Shake cocktails briskly Place bottle on the bar in front of the guest when a customer order by brand name. Do not save money on ingredients at customer’s expense. Chill all glasses for iced drinks Floating brandy or liqueur: skill required Simple syrup Frosting

TIPS IN SERVING BEVERAGE : 

TIPS IN SERVING BEVERAGE Serve and bus out all beverages such as water, coffee, tea, fruit juices and alcoholic beverage at the right side of the guest. Be attentive and responsible in refilling water. Stemmed glass does not need a coaster or a drip mat. Use bar tray in serving beverages and bussing out soiled glasses

Slide 34: 

Carbonated drinks must be served with a straw Open and pour wine, canned beer or canned carbonated drink in front of the guest. Serve ladies first.

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Red wines are served at room temperature. Follow the proper handling of glass wares. Empty bottles must be removed immediately from the guest’s table. Always twist the bottle after pouring to avoid spills. The rim of the glass and the bottle drink must not touch each when pouring the drink. Don’t forget to present the drink before serving

ALCOHOLIC BEVERAGES, THEIR MAIN CATEGORIES : 

ALCOHOLIC BEVERAGES, THEIR MAIN CATEGORIES WINES – obtained from the juice of freshly gathered grapes. Process: FERMENTATION SPIRITS – distillate of fermented liquor (wash). Common ingredients: fruits, cereals, molasses and vegetables. Process: DISTILLATION BEERS – beverages BREWED and FERMENTED from cereals and malt.

WINES: GENERAL CLASSIFICATION : 

WINES: GENERAL CLASSIFICATION NATURAL STILL WINES a. White b. Red c. Rose SPARKLING WINES a. Champagne b. Moussec

3. FORTIFIED WINES & ITS KINDS : 

3. FORTIFIED WINES & ITS KINDS a. Sherry b. Port c. Madeira 4. AROMATIC WINES Example: Vermouth

SPIRITSpotable alcoholic beverages obtained by distilling an alcoholic containing liquid. They mature as long as they are stored in porous containers, usually, wood. : 

SPIRITSpotable alcoholic beverages obtained by distilling an alcoholic containing liquid. They mature as long as they are stored in porous containers, usually, wood. GIN – distilled from grains, flavored with junifer berries and/or botanicals (cocoa, anise, calamus, licorice, coriander and caraway) Kinds. Dry gin, London dry gin, Dutch gin and Old Tom Gin

VODKA - distilled from potatoes or grains primarily corn, wheat and rye : 

VODKA - distilled from potatoes or grains primarily corn, wheat and rye Kinds Flavored Vodka b. Zubrovka

KINDS OF WHISKEY : 

KINDS OF WHISKEY AMERICAN Two Categories: 1. Straight American Whiskey Types: Bourbon, Rye, Corn & Bottled-in-Bond Whiskey 2. Blended Whiskey IRISH WHISKEY SCOTCH WHISKEY CANADIAN WHISKEY

4. RHUM or RUM : 

4. RHUM or RUM Distilled from the fermented juice of sugar cane, cane syrups and molases. Three Main Types: 1. Full-bodied, full flavored pungent rums: Jamaica, Trinidad, Demerara, Martinique & Barbados Light Bodied, delicate flavored rums: Cuba, Pueto Rico, Haiti, Mexico & Venezuela Very Aromatic Rums of the East Indies – example: Batavia Arak from India

5. BRANDY : 

5. BRANDY Distilled from a fermented mash of grapes or other fruits. KINDS: cognac, armagnac and marc TERMS USED IN IDENTIFYING THE AGE OF COGNAC: Three Stars, VS (minimum of 3 years old but in practice an average of 5 years old) VSOP, VO (minimum of 8 years) XO, Cordon Bleu, Centeur, Antique (minimum of 30 years)

6. BITTERS : 

6. BITTERS Spirits which have been infused with strongly flavored plants, roots, barks, etc. They are served as APERITIFS or used to flavor other drinks. Examples: Angostura Bitters and Campari

7. LIQEUERS or CORDIALS : 

7. LIQEUERS or CORDIALS Flavored spirits which flavor is obtained either by infusion or distillation of the flavoring agent to which is then added simple syrup for sweetness. Liqueur (EUROPE) Cordian (USA)

EXAMPLES OF CORDIALS OR LIQUEURS : 

EXAMPLES OF CORDIALS OR LIQUEURS Amaretto Bailey’s Irish Cream Benedictine Chartreuse Cointreau Cherry Herring Curacao Grand Marnier Crème de Menthe Drambuie Galliano Kahlua Tia Maria Southern Comfort

B E E R : 

B E E R Processes involved: BREWING and FERMENTATION Kinds of Beer A. Lager B. Ale : Porter and Stout C. Bock

FAMOUS BRANDS OF BEER : 

FAMOUS BRANDS OF BEER Tuborg Carlsberg Three Crowns Carta Blanca Kirin Kvass Heineken Pilsner San Miguel Denmark Denmark Sweden Mexico Japan Russia Holland Czechoslovakia Philippines

NON-ALCOHOLIC BEVERAGES : 

NON-ALCOHOLIC BEVERAGES Minerals Juices Syrups Cordials Milk Tea Coffee Chocolate Drinks

WAYS IN WHICH COFFEE MAY BE MADE AND SERVED : 

WAYS IN WHICH COFFEE MAY BE MADE AND SERVED Instant Percolated Espresso Decaffeinated Iced Irish (with Irish Whiskey) Royal Coffee (with Cognac) Gaelic Coffee (with Drambuie) Captain’s Coffee (with Tia Maria) Café Barenfangen (with Vodka)

Slide 51: 

In Matthew 6 Jesus uses the lily as a symbol of beauty. He says that not even Solomon, with all his entire kingly splendor can ever compare to the beauty of this flower. You may think, why choose a lily and not a rose or an orchid? The Lily has a special place in God’s eyes that even his Son is called “Lily of the Valley.”

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Later on I discovered that all flowers need a very suitable environment for them to survive. All. Except the Lily. Right in the heart of a foul smelling river, the lily grows in her beauty and splendor.

My friend, you may be that Lily who is so special in God’s Eyes. : 

My friend, you may be that Lily who is so special in God’s Eyes. He has given you so much talent that you may soar high. Use all the skills you have learned today to make a difference in this world. It may seem vain beautifying yourself, but you will realize that it takes a lot of discipline and self sacrifice to serve others thru the way you look and the way you present yourself. May I encourage you to this unto GOD, Who has given you talent and the ability to look your best. May God bless you always.

Slide 54: 

Thank you.