1 / 74

Chapter 3 BAR PARTS AND EQUIPMENT LAYOUT

Chapter 3 BAR PARTS AND EQUIPMENT LAYOUT. Bar & Beverage Service with Mixology By: Lorenzo G. Rojo. The elements in determining the placement, size, and shape of the bar:. The element of décor, The element of function.

barney
Télécharger la présentation

Chapter 3 BAR PARTS AND EQUIPMENT LAYOUT

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Chapter 3BAR PARTS AND EQUIPMENT LAYOUT Bar & Beverage Service with Mixology By: Lorenzo G. Rojo

  2. The elements in determining the placement, size, and shape of the bar: • The element of décor, • The element of function

  3. The size and shape of the bar, its appearance, and its position in the room are typically planned by the owner, architect, or interior designer whose primary concerns are layout and décor. The working areas, where the drinks are poured are planned by facilities design consultant or by an equipment dealer

  4. Factors that affect the space in assigning the bar location: • Drinks to be served • Projected volume of business • Space and equipment needed to serve the drinks

  5. Parts of the Bar

  6. A bar is made up of three parts:1. Front Bar2. Backbar3. Underbar

  7. Front Bar The front bar is a customers’ area, where they order their drinks and where the drinks are served.

  8. Parts of the Front Bar: • Bar table • Rail • Bar die • Glass rack • Arm rest • Foot rest • Pick up station

  9. Backbar

  10. The Backbar has a double function:1. the decorative function of display and;2. the work function of storage.

  11. Underbar The underbar is the heart of the entire beverage operation and deserves the most careful attention to its design.

  12. Parts of the Underbar: • Pouring station • Speed rail • Ice bin • Bottle wells • Hand sink • Drain board • Glass sink • Waste dump

  13. Considerations in Purchasing Equipment

  14. Some General Considerations in Selecting Bar Tools and Equipment: Survival Appearance Function Ease of care

  15. Look for Quality !!! It makes very good business sense to invest in high quality equipment for your bar.

  16. Survival Quality equipment will last longer and will withstand better the wear and tear of a high-speed operation. Heavy-gauge surfaces will resist dent, scratches, and warp. Heavy-duty blenders will better survive the demands of mixing frozen drinks. Quality glasses will break less easily than thin brittle ones.

  17. Appearance Quality products are usually more pleasing to the eye, and are likely to maintain their good looks longer. Cheap glassware becomes scratched and losses its gleam. Cheap blender containers get dingy-looking. So do work surfaces. Since much of your equipment is seen by your customers, it is important to have it project an image of quality, cleanliness, and care.

  18. Function High-quality products are less likely to break down. Breakdowns of any kind hamper service and give a poor impression of your operation. If your pourer sticks, you’ve got to stop and change it. If your corkscrew bends, you may crumble the cork and loose your cool as you present the wine and the customer may refuse it. If your ice maker quits, you are in real trouble. Repairs or replacements can be frustrating, time-consuming and costly. Quality products, moreover, usually come with guarantees.

  19. Ease of Care High-quality equipment is likely to be better designed as well as better made. This means smooth corners, no dirt-catching crevices, and dent-free surfaces that clean easily. It all makes for better sanitation and better appearance.

  20. Like everything else in life, quality cannot always be judged by price. For equipment quality, look at weights or gauges of metals (the lower the gauge, the thicker the metal); at energy requirements, horsepower of generators, insulation of ice bins and refrigerated storage, manufacturer’s warranties and services.

  21. Consider the design features of each item in relation to its function and sizes and shapes and capacities in relation to needs.

  22. Underbar and Backbar Equipment The major pieces of underbar equipment have surface of stainless steel which is durable, cleans easily and is unaffected by chemical cleaners needed to kill bacteria. It also looks nice and easily takes a high polish.

  23. Work surfaces of underbar equipment are a standard 30 inches high, with a depth of 16 inches to the backsplash at the rear. Units from the same manufacturer fit side by side and give the appearance of being continuous.

  24. Each piece of equipment is either on legs 6 or more inches high, for access to plumbing and ease of cleaning, or else flush with the floor. The legs have bullet feet (feet tampered like bullets) for ease of cleaning. The feet are adjustable to accommodate uneven flooring.

  25. Underbar and Backbar Equipment

  26. Backbar refrigerator • Blender • Bottle wells • Coffee siphon • Draft beer direct dispensing machine • Drain boards • Electric mixer • Electronic cash register • Electronic dispensing machine • Espresso machine • Frozen drink dispenser • Glass brush • Glass froster • Glass sink • Glass washer • Hand guns • Hand sink • Ice bin • Ice crusher • Ice flakers • Ice machine • Juicer • Keg coolers • Waste dump • Wine/liquor dispenser

  27. Bottle Wells Back bar Refrigerator Coffee Siphon Drain Boards

  28. Direct Beer Draft Dispenser

  29. Espresso Machine Wine Dispenser Frozen Drink Dispenser

  30. Glass Brushes Soda Gun Glass Washer

  31. Ice Maker Machine Ice Crusher Machine Electric Cocktail Shaker

  32. Blenders Electric Cocktail Mixer Electronic Juicer

  33. The centerpiece of any pouring station is the ice chest (ice bin), with or without bottle wells, having a speed rail attached to the front. This piece of equipment is variously known as a cocktail station, cocktail unit, beverage center or colloquially, jockey box.

  34. Cocktail Station

  35. Bar Tools

  36. Stainless steel is the metal of choice for small equipment and utensils. Most of the small bar equipment is used for mixing and pouring. A second group of utensils is used in preparing condiments to garnish drinks. A third group is involved in serving.

  37. Bar caddy • Bar knife • Bar spoon • Bar strainer • Cocktail shaker • Cutting board • Fruit squeezer • Funnel • Garnishing caddy/tray • Glass rimmer • Ice pick • Ice scoop/shovel • Ice tong • Jiggers • Liquid measuring cup • Measuring spoon • Mixing glass • Muddler • Nutmeg grater • Pourers • Store and pour • Zester/router/stripper

  38. Bar Spoon (with relish fork) Bar Spoon (with muddler) Bar Caddy Bar Spoon Bar Knife

  39. Hawthorne Strainer Bar Fine Strainer Julep Strainer Fruit (Citrus) Squeezer Cutting Board

  40. Standard (3-piece) Cocktail Shaker Ice Pick Boston Shaker Double-ended Stainless Steel Jiggers (Standard Jiggers) Funnel

  41. Garnish Caddy / Garnish Tray Glass Rimmer Ice Tong Ice Scooper Liquid Measuring Cup Measuring Spoon

  42. Nutmeg Grater Mixing Glass Stainless Steel Pourer Muddler Automatic Pourers Plastic Pourers

  43. Zester Master Pourer (Store and Pour)

  44. Tools for Serving Drinks

  45. Bottle and can opener • Coaster • Cork screw • Folio or tip (bill) tray • Ice bucket • Picks • Round tray • Stirrer/swizzle stick • Wine bucket

  46. Bottle Opener Can Opener Coaster Bill Tray

  47. Waiter’s Friend Corkscrew Pull Corkscrew Angel’s Wing Corkscrew Ice Bucket

  48. Wine Bucket with Stand Round Tray Wine Bucket Swizzle Sticks Cocktail Picks

  49. Glassware

More Related