Departments › Catering and Accommodation Management › Module III › Bar Keeping Operations

Bar Keeping Operations

Catering and Accommodation Management · Level 6  ·  6 Chapters

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Chapters

1
Carry out bar-opening operations.
91 topics
No Notes Yet
2
Prepare and serve non-alcoholic and alcoholic beverages.
62 topics
No Notes Yet
3
Prepare cocktails and mock tails beverages.
77 topics
No Notes Yet
4
Carry out cigar service
36 topics
No Notes Yet
5
Carry out bar closing operations
21 topics
No Notes Yet
310
Outcome 310 (not in the summary table)
6 topics
No Notes Yet
What Bar Keeping Operations covers: 64 main topics in 6 chapters

1. Carry out bar-opening operations.

  1. 1.1 Introduction to bar.
  2. 1.2 Bar opening duties
  3. 1.3 Safety rules in the bar.
  4. 1.4 Hygiene rules in the workshop
  5. 1.5 Conservation of bar resources
  6. 1.6 Cleaning bar surfaces
  7. 1.7 Bar stock taking (opening stock)
  8. 1.8 Number of drinks
  9. 1.9 Bin number
  10. 1.10 Opening stock
  11. 1.11 Received stock
  12. 1.12 Total stock
  13. 1.13 Consumption
  14. 1.14 Price per visit.
  15. 1.15 Bar tools and equipment
  16. 1.16 Bar supplies stocking.

2. Prepare and serve non-alcoholic and alcoholic beverages.

  1. 2.1 Wine and drink list
  2. 2.2 Selection of ingredients
  3. 2.3 Check damaged &leaking seals
  4. 2.4 Preparation of non-alcoholic beverages
  5. 2.5 Classification of beverages.
  6. 2.6 Billing and handling payments
  7. 2.7 Methods of payments
  8. 2.8 Final clearance
  9. 2.9 Waste disposal
  10. 2.10 Bio-degradable

3. Prepare cocktails and mock tails beverages.

  1. 3.1 Tools and equipments for making cocktails and mock tails.
  2. 3.2 Wine and drink list
  3. 3.3 Prepare and design cocktail and mock tail menu
  4. 3.4 Prepare and design Liquor list
  5. 3.5 Selection of ingredients for making cocktails and mock tails.
  6. 3.6 Checking freshness and quality
  7. 3.7 Types of cocktails
  8. 3.8 Garnishes
  9. 3.9 Points to note in making cocktails and mock tails.
  10. 3.10 Billing methods
  11. 3.11 Methods of payments
  12. 3.12 Final clearance
  13. 3.13 Waste disposal
  14. 3.14 Bio-degradable

4. Carry out cigar service

  1. 4.1 Definition of terms
  2. 4.2 Methods of taking orders
  3. 4.3 Cigar service tools
  4. 4.4 Types of cigars
  5. 4.5 Presentation and service of cigar
  6. 4.6 Billing and handling payments
  7. 4.7 Final clearance
  8. 4.8 Waste disposal

5. Carry out bar closing operations

  1. 5.2 Bar closing procedures
  2. 5.3 Number of drinks
  3. 5.4 Bin number
  4. 5.5 Closing stock
  5. 5.6 Received stock
  6. 5.7 Total stock
  7. 5.8 Consumption
  8. 5.9 Price per visit.
  9. 5.10 Bar closing duties
  10. 5.11 Waste disposal

310. Outcome 310 (not in the summary table)

  1. 310.1 Separate bill,
  2. 310.2 Pre-paid,
  3. 310.3 Voucher,
  4. 310.4 Bill as check,
  5. 310.5 No charge,
  6. 310.6 Deferred account

Revise this unit

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

Beyond the syllabus

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

Other units in Module III