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APROJECT REPORT
ON
“BAR MANAGEMENT ANDIT’S OPERATIONS IN HOTELS”
Presented ByNarottam Chaudhary
3rd YEAR 2008 - 2011
Under Guidance of Mr. Niranjan kumar kar
(Project Co-ordinator) As part of the partial fulfillment of
3 years Bachelor’s Degree in Tourism & Hospitality Services 2008-2011
SATWIK INSTITUTE OF PROFESSTIONAL STUDIES, BHUBANESWAR
CERTIFICATE
This is to certify that this piece of dissertation work
entitled “BAR MANAGEMENT AND ITS OPERATION IN
HOTELS” was conducted by NAROTTAM CHAUDHARY
under the guidance and supervision of MR. NIRANJAN
KUMAR KAR as a partial fulfillment of THREE YEARS
BACHELORS DEGREE IN TOURISM & HOSPITALITY
SERVICES.
MR Niranjan Kumar kar PROJECT CO-ORDINATOR
Examiners :
1)
2)
DECLARATION
I Narottam Chaudhary of B.D.T.H.S. of 3rd year
pursuing my degree at Satwik Institute of Professional
Studies, I hereby declare that this piece of dissertation
submitted by me to Mr. Niranjan kumar kar Faculty in-
charge, This Project is my own and that has not been
submitted in any other university or published at any
time before.
NAROTTAM CHAUDHARYFinal Year STUDENT
BDTHS BHUBANESWAR
ACKNOWLEDGEMENT
“I owe a great many thanks to a great many people who helped and supported me during this project. My deepest thanks to our director Mr. Niranjan kar the guide of the project for guiding and correcting, Various mistakes of mine with attention and care.
He has taken pain to go through the project and make necessary corrections as and when needed. I express my thanks to Mr. Jyoti Mekap the vice principle, SIPS, Bhubaneswar
for extending his support. Thanks and appreciation to the helpful people at SIPS for their support. I would also thank my institution and my faculty members without whom this project would have been a distant reality. I also extend my heartfelt thanks to my colleagues and well wishers.”
CONTENT
CHAPTER – 1
Introduction Purpose of the Study Scope of the Study Objective of the Study Hypothesis Research Methodology &
Method of Data Collection
CHAPTER – 2
Theoretical frame work
CHAPTER – 3
Data analysis & Interpretation
CHAPTER – 4
Conclusion Questionnaire Bibliography
INTRODUCTION
BAR (also called a pub, tavern, saloon, beer garden or taproom) is an establishment that serves drinks, especially alcoholic beverages such as beer, liquor, and cocktails, for consumption on the premises.[1]
Bars provide stools or chairs for their patrons along tables or raised counters. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, a floor show or strippers (see strip club). Bars that are part of hotels are sometimes called long bars or hotel lounges.
The term "bar" is derived from the specialized counter on which drinks are served and is a synecdoche applied to the whole of the drinking establishment. The "back bar" or "gantry" is a set of shelves of glasses and bottles behind that counter. In some bars, the gantry is elaborately decorated with woodwork, etched glass, mirrors, and lights. When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar.
History
A Depression-era bar in Melrose, Louisiana.
There have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different name, such as "tavern," the area of the establishment where the bartender serves the alcoholic beverage is normally called "the bar."
There were prohibitions in first half of the 20th century to alcoholic beverages at various times in countries including Finland, Iceland, Norway, and the United States, where the illegal bars during prohibition period were often called speakeasies.
Origin
The word bar has its origin in the Greek word βάρος (baros), meaning weight. Its official symbol is "bar"; the earlier "b" is now deprecated, but still often seen especially in "mb" rather than the proper "mbar" for millibars.
The bar and millibar were introduced by Sir Napier Shaw in 1909 and internationally adopted in 1929.
Types
There are many types of bars, which can be categorized according to the types of entertainment provided at the bar and by their clientèle.
Bars categorized by the type of entertainment or activities offered at the bar include: Topless bars, where topless female employees serve drinks or dance; sports bars, where sports fans watch games on large-screen televisions; salsa bars, where patrons dance to Latin salsa music; and dance bars, which have a modest-sized dance floor where patrons dance to recorded music. However, if a dance bar has a large dance floor and hires well-known professional DJs, it is considered to be nightclub or discothèque.
Bars categorized by the clientele who come to the bar include: biker bars, which are bars frequented by
motorcycle enthusiasts, and in some regions, motorcycle gang members; gay bars, where gay men or women dance and socialize; cop bars, where off-duty law enforcement agents gather; and singles bars where (mostly) unmarried people of both genders can socialize and meet.
PURPOSE OF THE STUDY
This project is based upon an intense research and
hence this project will be beneficial to the hotelier
through my suggestion. This project helps us to get the
procedure running in the bar which in interesting.
This research on project will help to expand my
knowledge regarding the bar & their working procedures
which a very important aspect in the food and beverage
sector of hospitality industry. Hence it will help me when I
will join this department, with my knowledge to help hotel
in effective marketing and selling of alcoholic beverages.
SCOPE OF THE STUDY
I SURYANARAYAN PRAHARAJ got the opportunity to do the project on the BAR MANAGEMENT AND ITS OPERATION IN HOTELS. For this project I have tried to do the survey and have presented my research project. I have a very limited scope for the study. I have had less accessibility in the leading bars of Delhi, and have a survey in the local bars. All the information is based on the talk that has been done in the different hotels for the purpose of the research project.
The scope of study was very limited because the bar people were very co- operative but at times accessibility became difficult.
What ever information that has been collected during my interaction has been truly stated in the project. About the knowing of the drinks the information has been collected with the help of the books and data also have collected through internet.
OBJECTIVES OF THE STUDY
Up-selling of a bar.
How to run a bar effectively & efficiently.
To know the working procedure of bars
To satisfy the customers
To have a concept of management of bars
To acquire knowledge about the bar.
To know the working procedure of bar.
HYPOTHESIS
1) For more consumption awareness is
essential.
2) Working procedure needs to be predefined
before operation.
3) A good knowledge is an always an
advantage.
4) Management is more important than the
operation.
5) Customer care and skills technique should
match together.
RESEARCH METHODOLOGY
The aim of the project is to find out the information
about bar operation in order to satisfy the same a proper
research technique and methodology has to be adopted
and followed.
The research methodology is followed by collective
study which includes both theoretical a practical
approach the theoretical approach is done by referring
some hotel bars and books by famous authors. A part
from the theoretical part project also includes some data
approach photographs and graphs.
The details include the bar area location events
activities etc. The project also includes information about
bar service area and bar control area.
METHOD OF DATA COLLECTION
The data which are taken to complete the project work depends on the research work done by visiting to different hotels and interviews some other data which gives the practical knowledge are collected from books and different hotel bars.
Type of collected data:-
1) Primary data: collection of the primary data is field work person will have to be connected either individually or in group they may be observed to talked and seeking responses.
a) To questionsb) Hypothetical situation
2) Secondary data: the records as were in publications, trade information etc. this is called secondary data.
Collection of primary data
1) Primary source of data collection through a questionnaire given to the guests
2) Interview of bartender and bar staff for research.
Collection of secondary data:-
1) Collection of secondary data from books, magazines and newspapers.
2) Internet websites.
3) Consulting with college faculties.
CHAPTER-2
THEORETICAL FRAMEWORK
Bar Management and Operations
To effectively manage your bar you need to handle numerous issues that come your way. Ignore or handle some these issues the wrong way and you'll find yourself bogged down fixing preventable problems or find yourself leaving money (and profits) on the table.
Fortunately you're not alone - these are issues that every bar deals with. We can give you solutions to help bring your pour costs under control, keep your overhead costs to a necessary minimum, manage your cash procedures, and provide advice on day-to-day bar operations.
The key to managing your bar is to have proven systems in place that allow you to have a streamlined operation. We'll share with your tactics and strategies other bar owners use to operate their bars and nightclubs.
In this department you'll find a wide range of management and operation issues covered, from setting up a cleaning schedule to how to prevent glass breakage.
Most importantly, you'll find proven and tested management tactics and strategies that you can implement right away.
BAR:
Bar is a licensed establishment in which people to purchase
and consume alcoholic beverages. This license is granted by state
government without which you cannot operate. Bars in India are
always in hotels and restaurants .In Western countries bar , pubs,
cocktail bar, wine bar etc are part of the normal city life .Mostly all
sell food in one from or another but this is not essential.
Types of bar in the hotels
1. PUBLIC BAR: The outlets from which alcoholic drink are
directly dispensed to public over the bar counter. However in
many establishments of constraints of planning and layout, wine
& other alcoholic beverage for consumption with the meal
sometime dispense from the bar accessible to general public,
more profitable, major of cash sales.
2. DISPENSE BAR: This is the bar which is situated in the
premises of the hotels which only dispense wine & other drinks to
be served to any guest consuming a meal in any of the f & b
outlets . The dispense bar is usually only accessible to the f & b
staff & not to the general public. Sometimes as restaurant have to
serve wine at different temperature at short notice, immediate
issue from the main wine caller is not possible. Hence the need
for dispense bar to have larger area to stock enough wine and
beverages required by the restaurant. A dispense bar does not
require full scale cocktail requirement. Hence the red wine is kept
at constant room temperature while rose wine are kept in the
cooling bins. Each wine should be racked with label upper not &
an external bin cards showing the wine list number .All wine in
the wine list must be real labeled from dispensed. Hardly any
cash transaction takes places, more profitable.
3. Cocktail bar: The name cocktail bar is totally disconcerted.
Cocktail is in this bar is rarely served although it is the most
interesting task for the bartender and most appealing for the
guests. However for some old reason or other usually one cater
on to the sophisticated are called cocktail bar weather they serve
cocktail or not. Usually when referring to the cocktail bar in the
hotel one automatically thinks of a lavishly furnished room
designed to cerate a certain atmosphere
THE DESIGN AND LAYOUT OF THE BAR
The working arrangement of the bar is almost important. This is too often overlooked when plans are laid for installation & man could do the work behind the bar area. When the bar areas are designed those responsible should consider the sequence of activities to prepare drinks, properly locate equipment required for those task, design work station so that employees can save expensive and prove ample space for that spaced for drink that are ready to be picked up . There are certain essential necessary in the planning of every bar. Factors to be given prime consideration are:
a) Area: bar staff must be given sufficient area in which to work and move about. There should be minimum of 1 meter from back of the bar counter to storage and display cabinet at the rare of the bar.
b) Layout: Very careful consideration must be given in initial planning to the layout. Everything should be easy at hand so that the bar staff do not have to move about than necessary to give a quick and efficient service.
c) Plumbing and power: Essential to have hot and cold running water for glass washing. Power necessary for working of cooling trays, refrigerator, etc.
d) Safety and hygiene: Material used in the making up of the bar should be hygienic & safe, flooring must be nonslippery, preferably wooden. The bar top should be of material suited to the décor, hard rubber top. The bar top should be of a width of 0.6 meter and height 42 inch.
e) Sight of the bar: Major factor is the sighting of the bar, the position should be such that the bar has the maximum possible number of the sales.
LICENSING LAW FOR THE BAR
The sale of alcoholic drink is tightly controlled by law. To sell alcohol, your pub or bar must have license. This is issued to the person or people who manage the bar – it is specific to the premises and to the public.For a new pub, bar, hotel or restaurant, the suitability of the premises will also be considered, and the likely effect on the local community of the sale of alcohol from the proposed outlet. People living in the area, other licensed premises, other businesses, and the application. If there are objection, the license may be refused.Licenses have to be renewed, usually every year. Adverse reports on how the business has been conducted, in particular from the police, can lead to refusal to renew. This means that the pub can longer sell alcohol. Some rule which are followed while issuing the license:1) Type of license i.e. on license, public house license2) Drink you bar is licensed to sell.3) Timing control like opening time, extended time for particular
occasion.4) The age limit person allowed in the bar.5) Whether the food are allowed in the bar etc.
Bar operation and its control :
Bar operation can be divided in two parts. Bar is having two faces.
One which is seen by the guest means front story. Second the
back story. So these two parts are:
1) Bar area
2) Food & beverage control department.
BAR AREA PREPARATION:
BEFORE OPENING THE BAR:
1) Preparation customer and service areas: Customers say cleanliness and comfort along with the friendliness of the bar staff are their main reasons for liking a particular pub. To help your bar create the right impression the impression that brings customers back be ready to make that extra effort.Train yourself to notice what customers notice to see things their eyes. The attention to chairs neatly arranged, ashtrays where they should be and clean, curtain hanging tidily, pictures straights, etc should be given.
2) Stocking up: The stock is kept behind the bar, on the shelves and in the drink cabinets, to help you serve orders quickly. IT also tells customers what is available. A neatly arranged displays, making good use of colour and shape, looks good .It is also a way of promoting particular drink.
GENERAL PROCEDURE FOR STOCKING UP:a) Check the date marks on the stock.b) Place new stock at the rear of shelves and move
old stock to the front.c)Position bottles and cans in neat rows , with the product
label facing towards customersd) Check with your manager what should be done
with nearly empty bottles of sprits, cordials and wine is served by the glass.
e) Put away empty cases, boxes and cartoon. 3) Preparing drink accompaniments :This falls into three groups, these are:
a) Customers expect to be offeredb) Customers expected to be available if requested c)From part the presentation of the cocktail and other
drinksCheck that you have adequate stock of the items that do not spoil sugar, jars buff cherries, fresh lemons, paper umbrellas, etc.
4) Promotional displays and signs : It makes good marketing sense to tell customers what is available. Ways to do this include drinks lists, menus, boards for
describing guest beer, new cocktail, dishes of the days, etc. and promotional materials supplied by the brewery, distillery, wine producer, etc.
Plan these tasks into your pre service routine, so that nothing is overlooked and you have enough time to check all the details, including spelling. Customers gets a poor impression when they find yesterday dish of the day in the menu folder or the menu cards torn and strained.
AT CLOSING TIME
a) CLEARING CUSTOMER AND SERVICE AREASCustomer may not be anxious to go at closing time. The aim is to leave the bar safe and secure responsible tide and clean. Certain tasks may be the responsibilities of managers such as locking the bar, turning off heating and etc, are secure and that there is no one left on the premises.
b) DRINK STOCK AND DRINK ACCOMPANIMENTS:Sometimes cold dishes, chilling cabinets and refrigerator are restocked at the end of the service, so that bottles and cans have plenty of time to get the right temperature. Move the stock that is already there to the front so it will be first.Check that the tops are firmly on jars of the cherries and containers of pre sliced lemon etc. Cover with clean wrap and in the refrigerator sliced fresh fruits and similar garnishes for drinks which keep, otherwise discard them.
c) CLEANING AND STORING SERVICE EQUIPMENT: Wash and put away glasses and ashtrays. Empty and clean ice buckets and water jug. Wash thimble measures, chopping boards and knives and put in place, ready for use. Clean all drip trays and service trays. Collect drip mats, glass cloths and other items ready to go for laundering.
d) TIDYING CUSTOMER AND SERVICE AREAS1) Clear glasses, ashtrays, empty bottles, crisp packets etc from
the tables. Checks that smoldering cigarette ends are not trooped in the join of upholstered furniture or behind cushions.
2) Place empty bottles in the correct skip or container, returnable in their own container. Waste left in the wrong place is a safety, hygiene and fire hazard.
3) Return tables and chairs to their usual positions, or back into strong.
4) Wipe clean the bar counter, worktops and shelves. Toughly wash cleaning cloths and brushes and leave to dry. Rinse out the sink and wipe down the draining board.
BEVRAGE CONTROL AREA
Beverage control set of procedures to measures the steps towards pre determined goals to detect any duration and to take appropriate and necessary steps to correct it. Beverage control can be defined by this cycle:Purchasing Receiving Storing Issuing Preparation of sale control Purchasing
a) BEVERAGE PURCHASINGThe primary object of establishing beverage control is to ensure that an appropritate supply of ingredient for producing beverage, all alcoholic beverage are competitively expensive to purchase so it is necessary to know the guest taste .If the operation is new, a market survey will be usefull to collect data about the types of the demand of different products. Alcoholic beverages used by a bar may be divided in to two categories:-1)Call brands :- It is one that is used only if specifically requested by the guest.2)Pouring brands:- It is one that is used whenever the guest doesnot request a call brand. PUCHASING PROCEDURE1) Written purchase order from the bartender or the person in
charge maintaining beverage inventory. Two copies of the
puchase order are prepared one remains in the book ane second one forwarded to the beverage controller.
2) Than beverage controller prepares the purchase order form.Which has four copies
1st copy To the firm 2nd copy To the bartender
3rd copy To the receving clerk 4th copy To the purchase clerk
FORMAT OF PURCHASE REQUEST FORMHOTEL XYZ
PURCHASE REQUEST FROM
QUANTITY
ITEMS UNIT SIZE
SUPPLIER
UNIT PRICE
TOTAL PRICE
REQUESTED BY ………………..
APPROVED BY……………..
(BARTENDER) (F & B MANAGER)
FORMAT OF PURCHASE ORDER FORMPURCHASE ORDER FORM
HOTEL XYZTO……………………………………………………………
Please supply the following beverage before 25.10.05QUANTITY
UNIT ITEM UNIT PRICE
TOTAL PRICE
ORDERED BY: …………………DATE: …………………
BEVERAGE RECEIVING
One useful technique in establishment control over
beverage receiving is to ensure that the beverages are
delivered by the supplier at times when receiving clerk
can deal exclusively with them. The receiving clerk then
check the invoice against the purchase order to see that
they agree as to quality, quantity, brand level and price.
Any exception should be noted and attended as the
manner establishment by the management. The invoice
is the bill and the establishment will be held accountable
for payment of the amount indicated on it.
Once delivery has been received and checked, each
invoice is written upon a receiving report .The receiving
report will be sent to the account department for the
purpose of important control procedure before it reaches
the accounts department to the beverage controller.
a) The beverage controller can compare the supplies
received against the beverage order.
b) The information can be easily transformed can be
easily transferred to the inventory records by the
stewards or purchase in charge of beverage store.
FORMAT OF BEVERAGE RECEIVING REPORT
BEVERAGE RECEIVING REPORT
HOTEL XYZ
NO…….. DATE…………….
SUPPLIER ITEMS UNIT CASES UNIT COST TOTAL COST
RECEIVED BY …………
Beverage storing:
Once the beverage are received there should be moved
immediately to the cellar .The merchandise is unpacked
in cellar and store correctly on shelves / racks in the
same order as on the standard bottle code bin .The
objective of the preparing of the standard code bin list is
to eliminate the confusion of bottle sizes , spelling of
names & different brands . It also helps to establish an
appropriate starting point for the control of the
beverage .All requisition inventories wine list etc. being
related to the code list.
CELLAR INWARD BOOK:
This provides accurate preference to all beverages
coming into the cellar & posting data for the cellar man
bin cards .Whenever necessary it is a useful check
against the perpetual beverage inventory ledger help in
the f & b control office.
CELLAR IN WARD BOOK
DATE …………
DATE BEVERAGE DELIVERY NOTE NO. BOTTLE HOTEL BEVERAGES
OTHER BEVERAGES
BIN CARDS:
These are provided for each individual type beverage
held in stock & records all the deliveries & issues made .
The cards being fixed on shelves & racks against each
beverage .The bin card no. referring to the same bin no.
as the wine list and originate from the standard bottle
code/ bin list.
BIN CARD
Bin no. ……. Type………. Size…………
max. stock Reordering level………… unit size………..
MIN STOCK…………….
DATE IN out BAL
BAR RES. POOL BAN.
BEVERAGE ISSUING:
The entire beverages should be issued without a
written requisition signed by an authorized person &
authorized by the bar tender.
The bartender is an authentic individual who
determine the quantity needed and signs the requisition
requesting appropriate items with quantities .The filled
requisition is sent to the beverage store .The requisition
will have three copies.
1st copy To the beverage store
2nd copy In the bartender book
3rd copy To the beverage controller
After issuing requested beverage the wine store
incharge will sign the requisition .The person who
receives on behalf of the bar will sign on the
requistion .The requisition is made after checking the
stock position of each item. A par stock level is
maintained in the bar and any items falling below the
par stock level will be requested are preparedfor
each bar so thateach stock positionn may be
controlled separately.It is also necessary to write
brand name and the code no. , the bottle size and
the quantity required . It is obvious that the par stock
will vary from bar to bar also vary if there is acharge
in the guest demand. It is normally desirable to
adjust to par stock and review paaar stock level so
that the par stock will be sufficent to meet the guest
demand without being over stock with any particular
BEVERAGE REQUISITION
BAR………. DATE…………
BIN NO. QUANTITY UNIT ITEM COST PRICE SELLING PRICE TOTAL VALUE
TOTAL; ……………………………………………………
RECEIVED BY…………… REQUISITION BY……………. AUTHORIZED BY……………….
BEVERAGE INVENTORY CONTROL
For control purpose it is important that records of the
beverage Stock maintained by someone other than the
wine storage in charge. These records should be
maintained on an on going basis &n should reflect both
addition to stores as issues to operating bars .This on
going record is kept by the Beverage Controller is called
the perpetual inventory .This is an indispensable feature
of the Beverage Control system.
Perpetual inventory control can be kept on cards or
books. One card or one page should be maintained for
each item in stock. Each item in the stock is allocated
with a code no.
At the end of each month the standard accounting
practice is to take physical inventory of the stock at the
wine store. The no. of bottles of the perpetual inventory
record the no. of bottles is multiplied with the valued will
help to determine the value of total inventory
When bin cards are maintained separately by two
separate responsible people. If there are difference still
exist it is assumed some bottles has been stolen
beverage store in charge is held accountable for that.
PERPETUAL INVENTORY LEDGER
BIN NO…………. TYPE…………….. SIZE…………….
DATE RECEIVED ISSUED BALANCE
1 2 3
BEVERAGE SALES CONTROL:
Control must be established over quantities of
ingredients & the drink size must be standardized. When
standard of ingredients , portion & drink size are set .The
guest has reasonable assurance that the drink will meet
expectation by establishing & maintaining these
standards .The simplest & most widely used method of
tenderizing qty. is by using standardized peg measures. It
is used for measuring straight drinks and while using
ingredients for cocktails.
The beverage check is controller with the number
issued by the beverage controller. The beverage check
has four copies.
1st copy To the guest
2nd copy To the bar against which the drinks are
dispensed
3rd copy To cashier for billing
4th copy In turn goes to beverage controller
Thus the bar in the hotel is controlled . In the hotel
the guest are coming for drinking or enjoing purpose but
they don’t know that for serving one drink we are having
so many procedure and than we are able to serve the
guest .
ITC WELCOME HOTEL SONAR BANGLA
SHERATON & TOWERS
(lobby bar)
As it is situated in the ITC WELCOME HOTEL SONAR
BANGLA SHERATON & TOWERS it resembles the name of
the Bengal tradition. The name of the bar means the area
where you can drink alcoholic beverages in the modern
time.
The location of the bar in the hotel is in the lobby. It
is not only the bar but it also use as the coffee shop
during the off time of the restaurants.
The clientele of the bar is very nice. As considering
the new tradition the bar counter is made out of white
marble .The display counter also made out of the marble
in the three shelves cupboard. For sitting arrangement
there are SOFAS and STOOL with fine upholstery.
The tables are not plane wooden tables they are marble
tables with short height. The carpet is sky blue color with
some white color patches. The bar is situated in the lobby
so the area is separated by short height wall which are
covered with white marbles. This arrangement is from
two sides. Rest two sides are covered with the glass
windows. From one side of the glass window we can see
the poetry on the marble TAJ MAHAL which gives a
wonderful feeling to the guest. For entertainment of the
guests bar has flat screen TV.
About drinks that are served in the bar, they have a
fine collection of the alcoholic beverages. The bar offers a
good range of cocktails. There are some cocktails which
are decided by ITC but still as per the guest choice they
prepare some other cocktails. They offer the mock tails
also in which the SHERRY TEMPLE is very famous. As it is
lobby bar so children are also allowed in the bar but they
can consume only fruit juices and mock tails. One of the
main specialties of bar is that they offer HUKKAS which
reflect the ARAB CULTURE. While giving hukkas they are
given fine tobacco which is flavored like saffron, peach,
guava etc.
BAR HIERARCHY
FOOD AND BEVERAGE MANAGER
ASST. FOOD AND BEVERAGE MANAGER
MAITRE D, HOTEL
ASSISTANT MAITRE D, HOTEL
BAR TENDER
BAR CAPTAIN
SENIOR BAR STEWARD
JUNIOR BAR STEWARD
TRAINEE
STAFF ORGANIZATION OF THE FOOD AND BEVERAGE
CONTROL DEPARTMENT:-
PURCHASE MANAGER PURCHASE ASST.
RECEIVING ASST. STORING ASST. ISSUING ASST.
INVENTORY CONTROLLER CHECK CONTROLLER
Bar mise-en-place:-
1) Morning shift
2) Evening shift
PREPARATION OF BAR FOR OPERATION:-
a) Obtaining supplies
b) Laying cloths
c) Arranging the bottles according to the plan
d) Arranging the glasses according to the plan
e) Refilling and arranging juice and the syrup bowl
f) Preparing cocktail garnishes
g) Arranging cutting board and knives
h) Arranging cocktail making equipment
i) Check the ice machine
j) Arrange the menu cards
k) Refilling cigarettes and cigar stand
l) Arrange for waste disposal
At the time of closing the dirty linen are kept in the
right place, keep the garnishes nicely if it is reusable.
Keep all the bottles in the cupboard. After performing the
entire job, now ready for the inventory. The inventory
controller came with the daily consumption list and
inventory register. Know he check the every thing
according to the consumption, check inter transfer
kitchen receipt, and balance the inventory register. The
Indian alcoholic drink, foreign drink and beer are count
separately. Sometimes they can do the physical
inventory.
BAR EQUIPMENT:-
1) Corkscrew opener
2) Ice scooper
3) Cigar cutter
4) Ice picks
5) Ice bucket and tongs
6) Cocktail shaker
7) Mixer
8) Bar spoon
9) Decanter with stopper
10) Hawthorn strainer
11) Peg measure
12) Juice extractor
13) Wine cooler
14) Coaster
15) Bottle opener
16) Ashtray
17) Doily paper
18) Ice cube machine
19) COCKTAIL /SWIZZLE STICK
20) Muddler
21) Fine grater
22) Strainer
23) Tray cloth
24) Dry day display plate
25) Bar card / wine list
26) Bar order ticket
27) Bill book
28) Sale summary list
29) Transfer slips etc
CHAPTER - 3
DATA ANALYSIS & INTERPRETATION
DATA ANALYSIS & INTERPRETATION
This data analysis is based upon the questionnaire I have
distributed 25 copies of questionnaire of maikhana bar
and know their views about the bar .
OPTIONA B C D E F
Q 1 8 10 2 5U 2 6 3 10 4 2E 3 12 3 10S 4 15 2 3 5T 5 8 5 2 2 8I 6 3 2 1 0 0 2O 7 1 0 1 0 0N 8 2 2 1 1
9 4 3 1
11 10 3 6 612 3 1 2 013 8 5 10 214 7 6 10 2
QUESTIONNIAR ANALYSIS
024
68
1012
1416
A B C D E F
OPTION
QU
ES
TIO
N1
2
3
4
5
6
7
8
9
11
12
13
14
BAR SERVICE AREA
The bar service area includes the bar stools and the
standing area immediately behind the stools. Typically,
for each 18 inches of bar length, one stool can be added.
In a 20 foot long bar, eleven guests can be comfortably
seated at stools. Of course, seating is important at a bar,
but the real profits come from the guests who are
standing behind the bar stools. Typically, the standing
area holds enough guests to triple the total clientele at a
bar. When a large number of standees is expected
additional work stations may be needed . the profitability
of the bar is adversely affected if the standees or for that
matter any bar customer – must wait while bartenders
mix drinks for other guests.
If standees are expected at a bar, drink rails should
be installed to separate standees from guests seated at
cocktail tables or dinner tables, without this separation,
dinner guests end up being bumped again while dining.
Hard, smooth- surfaced floors should be installed under
bar stools and in standing areas. The smooth surfaces
make entering and exiting from the bar stools easier.
They are not easily damaged even when smokers snuff of
their cigarettes on the floor. Ventilation is very important
in bar areas. As people light up cigarettes more
frequently here then in the dining room. Illumination sets
the mood of the space just as it does in the dining areas
and in recent years the typical bar atmosphere gone from
dim to bright. Bar lighting has played an important role in
transforming the dark hideaway into the animated
meeting place. Similarly, hard materials such as wood,
brass, and tile are typically specified in the bar areas.
These materials are generally easy to maintain, and their
sounder- effecting qualities are an asset if operators want
to create a high –energy bar area.
I recommend that a bartender or a planner should go
through this project report or books mentioned in the
bibliography before planning for a bar to create a “bar
experience”.
While compiling this project I tried to look at the bar
in the view of a customer and management, both. I
personally feel that the designer must have both point of
views, in mind, while designing a bar. Above all, as most
of the bar are planned by the people who never worked in
them. I recommend that a proper co-ordination between
the proprietor, the bar manager, chef and bar designer is
a must, while planning a successful bar.
1990`s showed a trend of proprietor’s not intending
to invest much in bar planning and designing due to
compulsions of rapid changes in customer’s taste and
excessive competition. Hence , I suggested young
designers specializing bar planning and designing to
think of such designs whose base is same but can be
changed into all new design after each two or three years
to satisfy the need of whole new “bar experience “ of
customers.
CHAPTER-4
CONCLUSION
QUESTIONNAIRE
BIBLIOGRAPHY
CONCLUSION
After the collection of data of various hotels, bars
and on the analysis of data, it is found that this report has
two objectives – Bar planning and bar managing. This was
accomplished by reference of books and by presenting
questionnaires to various hotels.
These objectives have been taken into consideration
according to the architectural point of view. I have made
some efforts to solve these problems in this project.
In this project I have considered some operational
plans and all the equipment which is needed in the bar
before formulating a building and how to manage the
operation and control of the bar item .
QUESTIONNAIRE
These are the question which are asked to the guest in
the BAR. On the bases of these I prepared the charts for
each question. First the question were:
1) Are you a regular guest of the bar?
a) Yes b) No
c) Occationally d) Others
2) What are the special events which attracts you to
visit here?
a) Price c) Convenient
c) Ambiance d) Facilities
3) Are you Satisfied with the facilities provided here?
a) Yes b) No
c) Accepted
4) What are the new facilities you expect from the
management of this bar?
a) Happy hour.
b) Provide various sports and social activities.
c) Provide different discount rates to the different
type of guest.
d) Arrange different exertion to promote different
type of drinks.
5) What type of drinks do you generally order?
a) Sprit b) Wine
c) Cocktail d) Soft drink e) Beer
6) What type of spirits do you generally preferred?
a) Whiskey b) Rum c) Vodka
d) Tequila e) Brandy f) Gin
7) What type of cocktails do you preferred?
a) Whiskey based b) Rum based
c) Vodka based d) Gin based
8) What do you expect about the service of the wine?
a) Serve bottle wise b) Glass wise
c) Serve in mini bottles d) Others
9) What type of beer do you usually prefer?
a) Strong b) Lager
c) Ale d) Other
10) What type of ambiance do you want to prefer?
a) Quite with some soft background music
b) Live music
c) Crowed & hard music
d) TV
11) Do you prefer any game in the bar?
a) Dart b) Pool
c) Cards d) Others
12) What types of bar set up do you prefer?
a) Pool side b) Open air
c) With a dance floor d) Others
BIBLIOGRAPHY
1) Various books have been referred.
a) Food and beverage management
b) Bar service.
2) Through Internet websites.
a) ehotelier.com
b) foodandbeverageservice.com
3) Various hotel executives and faculty members.