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Catering and Accommodation Management
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Module III
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Bar Keeping Operations
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Ch 1: Carry out bar-opening operations.
Catering and Accommodation Management · Level 6
Bar Keeping Operations
Chapter 1: Carry out bar-opening operations.
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1.1 Introduction to bar.
1.2 Bar opening duties
1.3 Safety rules in the bar.
1.4 Hygiene rules in the workshop
1.5 Conservation of bar resources
1.6 Cleaning bar surfaces
1.7 Bar stock taking (opening stock)
1.8 Number of drinks
1.9 Bin number
1.10 Opening stock
1.11 Received stock
1.12 Total stock
1.13 Consumption
1.14 Price per visit.
1.15 Bar tools and equipment
1.16 Bar supplies stocking.
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