REPORT SUMMARY
FUNDAMENTALS IN FOOD SERVICE (FS) OPERATIONS
LEARNING OUTCOMES:
At the end of this lesson, you should be able to:
● DISCUSS BAR AND BEVERAGES;
● DETERMINE BAR ORGANIZATION AND PERSONNEL DUTIES, BAR
EQUIPMENT, TOOLS, SUPPLIES AND ALCOHOLIC BEVERAGES.
● EXPLAIN RESPONSIBLE ALCOHOL SERVICE AND SELLING.
BAR AND BEVERAGE
The word "BAR" refers to a place where drinks are prepared or mixed and served to customer
TYPES OF BAR
1. ENTERTAINMENT OR COCKTAIL BAR
A bar designed to provide special entertainment like a live band, a "sing along" videoke,
or live entertainment done by known singers, dancers and comedians.
2. COFFEE BAR
It is a trend nowadays, as the place that serves high quality coffee and an ideal venue for
a chat with friends and small meetings.
3. STAND-UP BAR
A simple bar counter inside a food outlet where drinks orders are prepared.
4.MOBILE OR PORTABLE BAR
It is movable and can be transferred from one place to another. Usually used for parties
& for special functions such as in banquets and catering.
BAR ORGANIZATION AND PERSONNEL DUTIES
● BAR MANAGER OR SUPERVISOR
The bar manager or supervisor plans, directs, and monitors the bar's beverage service
ensuring service standards are consistently met and oversee bar set up. They conduct
daily briefing, staff training and performance evaluation. Does prepare operational
reports, attend complaints, establish sales forecast and assists in beverage prepare staff
rosters.
● BARTENDER
A bartender prepares and mixes alcoholic and non-alcoholic beverages that are served
from the counter and adhering to proper standards. They set up and maintain the bar,
make reports on sales, attend to customer needs, and do the inventory and checks stock
availability.
● BARBOY
A barboy assists the bartender in setting up the bar whereas they act as a runner and
helper in the bar and does cleaning glassware. They also assist in preparing and storing
bar stock, may assist serving beverages to guests, and performing assigned tasks.
● BAR WAITER AND BAR ATTENDANT
The bartender and bar attendant handle beverages orders, familiarize themselves with the
bar's drink list they take and serve food orders to the guest. They address queries and
assist guests in settling bills and maintain cleanliness such as clearing soiled dishes, dirt
and trash.
● BAR RECEPTIONIST
A bar receptionist welcomes and greets guests and also leads them to their tables. They
also address guest queries, concerns, and requests. Does handle reservations and queries
over the phone, maintains cleanliness and wellness in seating guests.
BAR EQUIPMENT, TOOLS AND SUPPLIES
Bar Glassware
The professional bartender will usually prepare the cocktail in the "right" glass. A martini will
be served in a martini glass and a Bloody Mary in a highball glass.
Remember, nothing stops you from making any cocktail in any glass.As with most things in the
world of mixology, it is recommended that you experiment with various drinks in various
glasses. A general rule of thumb is, the stronger the drink, the smaller the glass. But, this is also
just a guideline!
Some various types of cocktail glasses at a bar
1. Highball glass (a.k.a. Collins glass or Slim Jim)
Typical volume of 350 to 400 ml/12.3 to 14.1 oz. Typical uses: Bloody Mary, Harvey Wallbanger
2. Lowball glass (short version of the highball)
Typical volume: 250 to 300 ml/8.8 to 10.6 oz. Typical uses: Drinks with a high proportion of
mixer to alcohol. Often, cocktails with whiskey as the base ingredient are served in lowball
glasses.
3. Wine glass Typical volume: 250 to 300 ml/8.8 to 10.6 oz. Typical uses: wine, any cocktail
4.Cocktail glass Typical volume: 250 ml/8.8 oz. Typical uses: Many cocktails are served in
cocktail glasses. Daiquiris are usually served in cocktail glasses. Some call this a "Margarita
glass",
5. Champagne flute A slim elegant glass Typical volume: 200 ml/7.0 oz. Typical uses: Anything
with champagne and bubbles. The tall shape of the glass helps prevent the drink going flat too
fast. It also lets bubbles rise slower, giving the best visual effect of the bubbles.
6. Martini glass (a.k.a martini saucer) Classic and well-known shaped glass.
Typical volume: 250 ml/8.8 oz. Typical uses: Martini, of course. Also used for margaritas. Any
drink looks good in it. It's very easy to spill your cocktail due to the glass' shape, so be careful
this is not the type of glass you want to take onto the dance floor. Some call this a "cocktail
glass".
7. Shot glass
Typical volume: 25 ml or 50 ml/0.9 to 1.8 oz. Typical uses: Shooters, designed to be hit back and
swallowed in a single gulp.
8. Champagne saucer
Often seen at weddings, this is not a widely used glass for cocktails. In fact, it is totally
unsuitable for champagne and drinks with bubbles as its shape results in the bubbles dissipating
quickly and the drink going flat. Typical volume: 300ml / 10.6 oz.
Typical uses: Not many. It can be used to make smaller versions of "big" cocktails.
9. Brandy snifter (or goblet or balloon)
Typical volume: 350 ml / 12.3 oz. Typical uses: To sip good quality brandy and cognac.
The brandy is poured to the widest part of the glass. The large surface area allows the aroma of
the contents to rise and be concentrated at the narrow mouth for maximum effect.
10. Port and sherry glasses
Typical volume: 200 ml/7.0 oz. Typical uses: These smaller versions of wine glasses are usually
used for drinking fortified wine.
11. Beer glasses and mugs
Typical volume: 400 ml up to 2000 ml / 14.1 up to 70.4 oz. (and even bigger in Germany)
Typical uses: Beer
12. Stein glass.
Typical volume: 300 ml/10 oz. Typical uses: For drinking beer and ales. It usually looks very
similar to a normal beer mug.
13. Hurricane glass
Typical volume: 300 ml/10 oz. Typical uses: Often used to serve tropical cocktails but it can
really be used for any long drink as an alternative to a highball glass.
EQUIPMENT, TOOLS AND SUPPLIES
1. The Beer Tower is a 34-inch tall, 8-inch diameter clear plastic tube that holds s liters of
beverage and detaches for easy cleaning and refilling. It can be dispensed from the bar-style
pull-down handle or push button spout, but does not include chilling accessories.
2. Bar Whip. A new look in the mixing tool. The 11- inch bar whip creates a better mix than the
typical bar spoon due to its innovative whisk extension.
3. Shaker. A bar tool used for shaking cocktails with ice.
4. Blenders and Mixers. A bar equipment used for blending or mixing a number of beverages
5. Bottle Dispensers. A bar equipment used to hold bottles for easy dispense of its contents.
6. Kegerators (movable). A bar equipment used to dispense beer which are in kegs. It has a
cooling system which is connected to a water source and uses carbon dioxide to push out the
beer.
7. Wine Opener. A bar tool used for opening wine bottles. It has a small knife for cutting the
aluminum cap, a worm that would penetrate the cork and a lever to help pull up the cork from the
bottle.
8. Pronged Strainer. A bar tool used for straining beverages from a shaker.
9. Measured Pourer. A bar tool that is placed on the mouth of beverage bottles that help control
fluid measure.
10. Muddler. A bar tool used for pounding ingredients.
11. Citrus Squeezer. A bar tool that is used to squeeze juice from lemons, oranges, limes or
citrus fruits.
12. Cutting Board. A bar tool used to support food or fruits while in the process of slicing or
cutting.
18. Lime Wedge Squeezer. A bar tool used for extracting juice from lime, lemon or orange
wedges.
14. Lemon Lime Peeler. A bar tool used for peeling the skin of fruit or vegetables.
15. Fruit Knife with Fork Tip. A bar tool used for cutting fruits, vegetables and garnishes.
16. Metal Jigger. A bar tool used to measure liquids or beverages.
17. Bar Spoon with Fork Tip. A bar tool used to scoop out syrups or fruit garnish from a bottle.
The fork tip is used to pick up the fruit or garnish.
18. Can Punch and Bottle Opener. A bar tool used to punch holes on tin or aluminum cans.
19. Ice Tongs. A bar tool used for handling ice cubes.
20. Metal Ice Scooper. A bar tool used for scooping ice.
21. Plastic Straw. A bar supply that is used for sipping beverages. It usually comes in various
lights, colors and sizes. Some varieties can be bended for the purpose.
22. Bottle Opener. A bar tool used for opening bottles.
23. Colored Cocktail Picks. A bar supply used to hold fruit garnish for a certain cocktail or
drink.
24. Liquid Pourers. Used to ease the continuous process of pouring beverages from a bottle.
25. Garnish Container. Used to hold pre-cut fruit or vegetable garnish.
26. Juice Pourer. A bar equipment used to hold beverages.
27. Glass Hanger. Attached and hung under a bar shelf or counter to hold bar glasses.
28. Bottle Cap Catcher. A detachable bar equipment used to hold bottle caps.
29. Speed Rail. Attached or placed at the side of a bar counter to hold fast-moving beverage
bottles during operations.
30. Colored Bar Mats. Placed on top of bar counters and sinks to cushion glassware and to keep
them directly away from the counter surface.
31. Bar Shelf Liner. Used to cushion glassware on bar shelves.
32. Three Tier Salt Rimmer. A bar equipment used for rimming salt on the mouth of cocktail
glasses.
33. Colored Napkin Caddy. A bar equipment used to hold cocktail napkins in a bar.
34. Ashtray. Used to contain cigarette ash and butts.
35. Aluminum Funnel Strainer. A bar equipment used for straining.
36. Coaster Caddy. A container used to hold coasters in the bar.
37. Cocktail Napkin. A bar supply used during bar operations.
38. Tray Stand. A foldable bar equipment used to support bar trays an
39. Beverage Stirrer. A bar supply used for stirring cocktails. Usually comes in various designs,
shapes and colors.
40. Beer Barrel. Used to contain and dispense beer,
41. Wine/Champagne Coolers. A container used to hold wine and champagne bottles with ice
prior to its being served.
42. Ice Bucket. A container used to hold ice cubes.
43. Bar Tray (Round). Used for carrying food or beverage items for service.
44. Tray Mat. Used as an underliner for trays.
45. Winged Corkscrew. Another bar tool used for opening wine bottles.
46. Wine Holder. Used to hold wine bottles either during table service or for the purpose of
storage and display.
47. Cherry and Olive Pitter. Used for removing seeds from cherries or olives.
48. Lemon Zesters. Used to zest skins of citrus fruits like lemons, oranges and limes.
49. Wine Bucket and Stand. Used to handle white wine or champagne bottles. With ice to keep
it cold during service.
Alcoholic Beverages including beers, wines, and spirits, are legally consumed in most countries,
with minimum age restrictions of 18 years. Alcohol is a psychoactive drug with depressant
effects and can be addictive, leading to alcoholism. The concentration of alcohol in a beverage is
typically expressed as ABV.
Beer, the world's oldest and most consumed alcoholic beverage, is produced by brewing and
fermenting starches from cereal grains like malted barley, wheat, corn, and rice. Its alcoholic
strength ranges from 4-6% by volume and comes in two main types: lager and ale.
Wine, produced from grapes and fruit, undergoes a long fermentation and aging process,
resulting in a 9%-16% alcohol content. Sparkling wines are made by adding sugar before
bottling. Wines are available in pink, rosé, white, and red varieties and serve as a complementary,
flavorful, or celebratory beverage.
DISTILLED SPIRITS. Spirits are alcoholic beverages obtained by distillation, after their
fermentation from vegetables, grains, fruits, plants and other substances which are sugar and
starch bound.
Types of spirits:
1. SCOTCH WHISKY.
It is any spirit obtained from grain, usually corn, rye or barley. Only Scotch whisky is spelled
without the "e". It has a distinct flavor which is due to several factors, namely: the smoked and
malted barley and the water used. Examples: Chivas Regal, J & B, Cutty Sark, White Horse, Old
Parr, White Label and Johnny Walker
2. BOURBON WHISKEY. The term "whiskey" usually refers to blended whiskey. It is
predominantly made of barley grain. Examples: Jack Daniels, Jim Beam, and Calvert
3. GIN. It is a grain mash distillate, re-distilled with such aromatics as barley, coriander seeds
and angelica roots. Examples: London Dry, Holand Old, Sloe Gin, Tanqueray, Beefeater, and
Gordon
4. RUM. It is produced in most tropical countries because it is distilled from sugar cane and
molasses. Like whiskeys, rum derived its name from its place of origin.
The three main types of rum are:
a. Light bodied dry-flavored rums from Puerto Rico
b. Heavy bodied sweet-flavored rums from Jamaica
c. Medium bodied rums from the Virgin Islands
Examples: Tanduay Rum, Ronrico Gold and Bacardi
5. VODKA. It is derived from the Russian word "Voda" meaning water. It is a neutral spirit
distilled from potatoes and filtered through charcoal. Examples: Smirnoff, Borzoi and
Stolichnaya
6. BRANDY. It is distilled from fermented juice of ripe grapes or other fruits. Labels must
clearly state the fruit from which it is derived. It is dry, not sweet. Examples: Fundador, Carlos
1, Soberano, Calvados, Hennesey/VSOP, Martell, Remy Martin/VSOP and Courvoseur
7. TEQUILA. It is distilled from the fermented sap of the maguey plant. It is said to resemble a
cactus plant. The spirit is mostly used in mixed drinks like margarita. Some people prefer to
drink it straight up along with salt and lemon on the side. Examples: Ole Tequila and Mariachi
LIQUEURS AND CORDIALS
It is sweetened, flavored alcoholic drinks made by the addition of fruits, herbs, seeds and other
flavoring to grain alcohol or other liquors - chiefly brandy. Also called Cordial. These are
considered "After Dinner Drinks".
Examples: MIRABELLE-made from plums.
KIRSCH-made from cherries.
CALVADOS-made from prunes and apples.
FRAMBOISE-made from apricot, peaches, pears, raspberries.
1. Liqueur refers to those made from herbs and spices.
2. Cordial refers to fruit flavored drinks.
CORDIAL FLAVORED WITH FRUITS
1. Cherry Heering... flavored with apricots, bananas, blackberries,currants, cherries.
2. Grand Marnier, Cointreau, Triple Sec and Curacao... flavored with melon and orange.
3. Sloe Gin... flavored with pineapples, peaches and sloe berries.
CORDIAL FLAVORED WITH PLANTS
1. Crème de Menthe mint flavored.
2. Kumel ginger, caraway flavored.
3. Anissette... licorice flavored.
4. Other Flavoring. Crème de Cacao... almond, chocolate.
5. Kahlua and Tia Maria... coffee, vanilla and tea.
NON-ALCOHOLIC DRINKS
A non-alcoholic beverage is a beverage that contains less than 0.5% alcohol by volume.
Sodas, juices, and sparkling cider contain no alcohol, but non-alcoholic beer and non-alcoholic
wine undergo an alcohol-removal process that may leave a small amount of alcohol.
Responsible alcohol service and selling is crucial for bars, clubs, and restaurants to
prevent accidents and potential lawsuits due to overindulgence in alcohol.
1. RESTAURANT POLICY. A restaurant manager or owner should establish an alcohol
service policy, reviewing past experiences and developing a plan to cover various
situations in the restaurant.
2. TAXI COMPANIES. A bar owner or manager may collaborate with a local taxi
company to provide transportation for intoxicated customers who may have consumed
too much alcohol.
3. CONTACT POLICE.Police consultation can help restaurants and bars handle situations
involving excessive alcohol consumption, ensuring proper handling of such situations.
4. CHECK IDENTIFICATION.Ensure employees and customers are old enough to serve
alcohol, as they may appear younger or older than their actual age.
5. TRAINING EMPLOYEES. Employee training is crucial for handling customers with
excessive alcohol consumption, as they may exhibit changes such as louder speech,
spills, or slurred words, which should be communicated to all employees.
6. DOCUMENTING SITUATIONS. Establishments should record customer handling
actions, such as refusing drinks or calling a taxi, to ensure proper handling and protect
against inquiries or lawsuits in case of excessive drinking.
Responsible alcohol sales and service are crucial for food and beverage operations, especially in
light of liability, sting operations, and underage sales crackdowns. Staff should be trained to
serve alcohol safely and avoid serving visibly intoxicated customers, as they can cause
significant business damage.
Beer service involves serving cold, not frozen mugs or pilsners. Pouring beer on glasses should
be tilted at an angle, not overfilled, and never touch the rim. Ice is served upon customer request,
and ice tongs must be available. Empty bottles should be removed from tables, and serving
should be courteous. Clean glassware and use new glasses for each glass.
Wine service involves presenting a wine bottle to the host, confirming their selection, opening it,
and serving it to the host. Wines can be aperitif, table, dessert, or sparkling, and can complement,
enhance, or celebrate significant events. Permission is always requested before removing empty
bottles or corks from the table.
Presenting the wine menu and taking wine orders. The sommelier greets guests with a smile
and eye contact, presents the wine menu, records their order, confirms the vintage year and
appellation, and collects the menu. They inform guests that the wine will be served immediately,
leave the table with a courtesy bow, and thank them for their choice
Presenting Wine and Champagne. Sommelier or wine waiter brings the bottle of wine or
champagne ordered to the guests table, chilled at the right temperature in an ice bucket, 3/4 filled
with ice and water, and places it on the wine stand, with a smile and pleasant eye contact.
To serve red wines, the sommelier or wine waiter brings the bottle to the guest's table in
an appropriate wine basket.
For white, rosé, and champagne, the waiter should approach the host from the right,
holding the bottleneck with the right hand and labeling it facing the host. After the guest
inspects the label, the waiter waits for the host's approval and acknowledges the guest.
For champagne, white, or rosé, the waiter places the bottle in a bucket or basket on the
table. To open the bottle, cut the foil capsule around the neck, insert the screw, pull the
lid, remove the cork, and wipe the bottom to avoid drips.
Opening of Champagne Bottle. To open a champagne bottle, remove it from the bucket, place
it on a wine cloth, label it, and present it to the host. Remove the lead cap and open the
champagne muzzle with your left hand's thumb, ensuring the cork exits smoothly with a "pop"
sound.
Tasting and Pouring of Wine. To pour wine at a party, hold the bottle with your right hand,
label facing guests. Hold a wine cloth with your left hand. Keep bottle height 2 cm from the rim
of the glass. Pour a little wine (1/5 of a glass) and offer the host to taste and wait for the host to
approve. Pour a small amount of wine, starting for women, then male guests, and tasters. For red
wine, pour from the right hand side, labeling always facing guests. Identify guests and pour from
the right hand side, placing the bottle back in the bucket for white and rosé wines and the wine
basket on the table.
Tasting and Pouring of Champagne. to serve champagne, offer the host to taste it with a smile
and eye contact. Pour slowly 1/3 flute, then serve the women first and the chosen guests last.
Pour up to 3/4 flute, twist bottleneck 45°, and use a folded wine cloth to catch dripping. Place the
bottle back in the bucket and refill flutes as needed.
Wine by the glass is served at the table after label presentation and tasting, with the host
contacting guests within one minute to inquire about additional glasses.
Serving a Second Bottle of Wine. To serve a second bottle of wine, place a new glass next to
the host's existing one and present it as per standard. Open the wine, pour one-fifth in a fresh
glass, refill all glasses, wipe the bucket, refresh the wine cloth, remove the empty bottle, and
place the wine basket on the table. If the second bottle is different, change the entire glassware
on the table.
………………………………………………………………………………………………………
REFERENCES
BOOKS:
FOOD & BEVERAGES SERVICE PROCEDURES
Author/s: Celia E. Carino, Christi Blandina M. Aldave, Joseph B. De Campo,
Marilou P. Pascual and Loida R. Banzuela.
FOOD SERVICE MANAGEMENT in the Philippines
Author: Grace P. Perdigon, PhD, MSFN, RND
………………………………………………………………………………………………………
