13 The Bar

Abaris abusiness establishmentthat servesalcoholic and non alcoholic drinksbeer,wine,liquor, andcocktails,mocktails for consumption on the premises along with choices of snacks .

Bars providestoolsor chairs that are placed at tables or counters for their guests. Some bars have entertainment on a stage, such as a live band, comedians. Bars which offer entertainment or live music are often referred to as music bars or nightclubs.

Many bars have ahappy hourto encourage more guest. Bars that fill to capacity sometimes implement a cover chargeor a minimum purchase requirement during their peak hours. Such bars often feature entertainment, which may be alive bandor adisk jockeyplaying recorded music.

The term "bar" is derived from thespecialized counteron which drinks are served. Guest may sit or stand at the bar and be served by thebartender, or they may sit at tables and be served by cocktail servers.

Areas of Bar

Back Bar- The "back bar" is a set of shelves of glasses and bottles behind that counter. In some establishments, the back bar is elaborately decorated with woodwork, etched glass, mirrors, and lights.

Under Bar- Under bar is very important area of a bar so it should be designed and arranged for maximum convenience. The area under the bar counter is known as under bar. Shelving is required for storing bottled drinks . Garnishes ,ice cubes, different mixers and flavoring liquids are kept in this area . A garbage bin must be kept in this area to through to through empty bottle and canes.

Front Bar-The front bar is exactly where customers' drinks are served. The space is 16 to 18 inches wide, topped by a waterproof surface of treated wood, stone (such as marble or granite), or laminated plastic. Some bars have a 6- to 8-inch padded armrest along their the front edge. The recessed area, nearest the bartender, is known as the rail (glass rail, drip rail, or spill trough). That's exactly where the bartender mixes the drinks.

Types of Bar

Public Bar- It is located in a public area or lobby of a hotel. These are large in size and reasonable in rates. They are also termed as pub. Food is secondary product, offered in these bars.

Lounge Bar or Saloon Bar- It is small in size . it is more comfortable and having intimate atmosphere .It is expensive and meant for elites.

Cocktail Bar These are extremely furnished and well equipped . They serve various kinds of mixed drinks with flaring show by the bar tendrrs.

Club or Night club Bar- These are very expensive places. Here lots of table wines are served .

Service Bar- A bar where all drinks are made to be served to the rooms (rooms service) coffee shop and other restaurant. This is located in the back of the house.

Mini Bar- In every guest room a small cellar is added in which an assortment of soft drinks beer and some wines are stored. These cellar are known as mini bar.

BAR EQUIIPMENTS

The range of equipment found in licensed bars today will vary according to the type of bar and the products they offer. Butit is important to keep in mind that in order for equipmentto functionefficiently and provide for quality beverages,regular cleaning and maintenance is essential. The equipment found in bars today can be classified as:

I).Major-that equipment which is usually large,electricity or as powered, fixed or permanent,and subject to mechanical break-down.II.Minor- that equipment which is usually smaller, manually operated, mobile and subject to regular replacement.MAJOR BAR EQUIPMENTMINOR BAR EQUIPMENTFurnishings-bar counter- shelving- bar stools

Plumbling- sinks- taps- beer tap (manual)

Refrigeration-fridges- glass chillers- ice machine- bulk beer cooling system

Electrical- glasswashers- expresso machines- electric spirit dispensrs- cash register- beer taps (electric)-Blenders- Shakers and bar glasses- Manual spirit measures- Spirit pourers- Service trays- Glass racks- Drip trays- Cutting boards- Knives and utensils- Ice buckets- Ice crushes- Juicers- Stirrers- Ash trays- Glassware- Rubbish bins- Wine and beer bottle openers

Cocktails-Acocktailis analcoholicmixed drinkthat contains two or more ingredientsat least one of the ingredients must be aspirit.

Cocktails are originally a mixture of spirits, sugar, water, andbitters. The word has come to mean almost any mixed drink that contains alcohol. A cocktail today usually contains one or more kinds of spirit and one or moremixers, such assodaorfruit juice. Additional ingredients may besugar,honey,milk,cream, and variousherbs.

Definition:CockailCombination of liquor and mixers. Can also be non-alcoholic. This can bedone in a variety of ways (see below). Recipes are carefully created toachieve the desired end result. Careful measurements should be used forconsistency and cost controlThere are really only 5 basic methods ofpreparation(Non-Alcoholic Mixed drinks are called Mocktails)

Methods :Whilst there are literally thousands of different recipes there are really only5 basic methods of preparation (some cocktails may employ more thanone method

1. BuildAll items are added one after the other into the glass in which the cocktailis served. As a general rule ice is placed first, then spirits/liqueurs, thenany juices mixers. But always read recipe instructions first for anyvariations of this, e.g. Harvey Wallbanger.

2. LayerSimilar to 'build' in that all ingredients are placed in the serving glass oneafter the other. But no ice is used and all ingredients are carefully poured(usually over the back of a barspoon) so they will sit on top of each otherin distinct contrasting layers. They are usually served in shot glassese.g. B-52. Some can also be flamed e.g. Flaming Lamborgiru.

3. Stir& Strain

Ingredients are placed in a bar glass over ice and stirred quickly for a fewseconds only. This chills the ingredients quickly without too much watercontent from the ice diluting the drink. It is then strained into a chilledserving glass and garnished, e.g. Martini.

4. Shake Strain

Ingredients are placed in either a conventional or American cocktail shakerwith ice and shaken vigorously before being strained into a chilled glass.Showmanship is utilised here e.g. Grasshopper.

5. BlendIngredients are placed in blender or vitamiser with ice and 'pureed' at highspeed to blend all ingredients. This method is utilised where fruit and iceare integral components of the drink. The entire contents should bepoured into the serving glass, e.g. Pina Colada