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Bar Keeping Operations

Food and Beverage Operations · Level 5  ·  4 Chapters

Compiled by: Julius Mwangi

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What Bar Keeping Operations covers

Opening the bar, preparing drinks, presenting cigars and closing at night are the four outcomes of Bar Keeping Operations, a unit in Food and Beverage Operations Level 5. Opening duties include safety, hygiene and cleaning, taking opening stock, selecting and checking tools and equipment, stocking supplies and setting up the display. The beverage outcome covers classification of non-alcoholic beverages, their ingredients and quality inspection, preparation, and the order cycle from welcome to presenting the beverage list, taking orders and clearing equipment. Cigar presentation adds types, tools, service, billing and clearance. Closing covers reconciliation of sales, the sales summary sheet, cleaning, restocking and waste disposal.

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Careers after Bar Keeping Operations

A bar runs on routine from opening stock to closing sheet, and this unit trains you for that routine.

  • Bartenders and bar attendants in hotel bars in Diani - you open the bar, serve beverages, present cigars on request and close the night with reconciled sales.
  • Bar stock and sales clerks in Embu - you take opening stock, restock beverages and prepare the bar sales summary sheet.
  • Juice and soft drink bars in Kericho - you classify non-alcoholic beverages, check ingredient quality and prepare drinks to order.
  • Lounge and restaurant bar staff in Nakuru - you welcome guests, present the beverage list and take orders accurately.
  • Self-employed small bar and cafe operators in Bungoma - you set up the work area, keep surfaces and equipment clean and manage waste, restocking and the sales summary yourself.

Opening, serving and closing duties follow the same logic wherever the bar is.

Chapters

1
Perform bar opening duties
23 topics
Open chapter →
2
Prepare and serve non-alcoholic and alcoholic beverages
11 topics
Open chapter →
3
Present cigars
8 topics
Open chapter →
4
Carry out bar closing activities
7 topics
Open chapter →
What Bar Keeping Operations covers: 23 main topics in 4 chapters

1. Perform bar opening duties

  1. 1.1 Introduction to Bar
  2. 1.2 Safety Rules in the Bar
  3. 1.3 Hygiene Rules in the Bar
  4. 1.4 Conservation of Resources
  5. 1.5 Cleaning Procedures
  6. 1.6 Bar Stock Taking (Opening Stock)
  7. 1.7 Bar Tools and Equipment
  8. 1.8 Bar Supplies Stocking

2. Prepare and serve non-alcoholic and alcoholic beverages

  1. 2.1 Classification of Non-Alcoholic Beverages
  2. 2.2 Ingredients for Preparing Non-Alcoholic Beverages
  3. 2.3 Quality inspection of ingredients for non-alcoholic beverages
  4. 2.4 Prepare of Beverages

3. Present cigars

  1. 3.1 Definition of Terms
  2. 3.2 Types of Cigars
  3. 3.3 Cigar Service Tools
  4. 3.4 Presentation and Service of Cigar
  5. 3.5 Billing and Handling Payments
  6. 3.6 Clearance

4. Carry out bar closing activities

  1. 4.1 Bar Closing Procedures
  2. 4.2 Sales Reconciliation
  3. 4.3 Cleaning of Bar Equipment and Tools
  4. 4.4 Cleaning Bar Surfaces
  5. 4.5 Waste Disposal

Practise this unit

The practical 45 The assessment itself: tools, materials and the marks Step-by-step guide 45 PPE, each step, what good looks like, common mistakes

Revise this unit

Exam-style questions 56 Written to CDACC standard, with answers Test yourself 162 Multiple-choice, one at a time Practise questions 120 Quick recall — check you know the facts
3 more for this unit
Oral exam preparation 38 What the assessor asks, and how to answer out loud Worked calculations 28 Step-by-step maths with the common mistakes Quick cards 796 Myth busters, skill tips and scenarios

Beyond the syllabus

Decision simulator 4 On site, what would you do? Workplace scenarios 82 Real site situations — what would you do? Turn this into income 24 Where this skill earns — what to charge, how to find clients

Other units in Module IV