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Bar Keeping Operations

Food And Beverage Service (Waiter) · Level 4  ·  4 Chapters

Compiled by: Lucy Macharia

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What Bar Keeping Operations covers

Bar Keeping Operations adds the bar to Food And Beverage Service (Waiter) Level 4 and takes you through a bar shift from opening duties to closing. Opening begins with the bar, safety and hygiene rules, conservation of resources, cleaning, taking the opening stock, bar tools and equipment, and stocking supplies. You then prepare and serve beverages, starting with the classification of non-alcoholic beverages, their ingredients, quality inspection and preparation. Cigars follow: types, service tools, presentation, billing and handling payments, and clearance. Closing covers bar closing procedures, sales reconciliation, cleaning equipment, tools and bar surfaces, and waste disposal.

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Careers after Bar Keeping Operations

A bar is a counter, a stock and a till, and this unit prepares you to open it, serve from it and close it correctly.

  • Hotel bars - take the opening stock, set up the display, prepare and serve beverages at a hotel in Naivasha, working for a wage.
  • Lounge and club bars - present the beverage list, take orders, present cigars where offered and bill guests at a venue in Kakamega.
  • Juice and soft drink counters - classify ingredients, inspect their quality and prepare non-alcoholic beverages at a counter in Kitale.
  • Bar stock and closing teams - reconcile sales, restock beverages and clean bar surfaces and equipment for a restaurant in Embu.
  • A beverage outlet you own - stock supplies, serve guests and keep the sales summary sheet for your own outlet in Meru, earning from sales.

Opening stock and the sales summary sheet are the two records that tie every shift together.

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 II