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Lesson 3 Bar and Service Equipment

Lesson 3 Bar and Service Equipment. Sourcing, maintenance and operations. Lesson 3: Bar and Service Equipment Lesson Overview. 3.1 Introduction 3.2 Bar area – large equipment 3.3 Bar area - small equipment and utensils 3.4 Glassware 3.5 Food service equipment Conclusion

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Lesson 3 Bar and Service Equipment

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  1. Lesson 3Bar and Service Equipment Sourcing, maintenance and operations

  2. Lesson 3: Bar and Service EquipmentLesson Overview • 3.1 Introduction • 3.2 Bar area – large equipment • 3.3 Bar area - small equipment and utensils • 3.4 Glassware • 3.5 Food service equipment Conclusion References

  3. Lesson 3: Bar and Service EquipmentAims and Learning Outcomes of the Lesson On completion of this lesson the learner will be expected to be able to; • Describe the various types of large and small equipment within the bar area • Explain the use and maintenance of bar equipment • Identify the major glassware types available within the bar area • identify food service equipment and broadly explain their relevant use in the food service area.

  4. Lesson 3: Bar and Service Equipment 3.1 Introduction • The storage, preparation and service of food and beverages in the bar and food service areas involves understanding how to source, maintain and operate various pieces of small and large food and beverage equipment • This is crucial to the practice of good service and to delivering food and drink products to the highest standards in the bar. • This equipment can differ depending on the food and drinks to be prepared and served • The equipment can also depend on the particular type of bar and dining areas involved for example if the bar and food service areas are located within a hotel, restaurant, cruise liner, night club or cinema.

  5. Lesson 3: Bar and Service Equipment3.2 Bar Area – Large Equipment • Glass washing machines: best practices (chapter 3 – pp. 33-34). • Ice making machines and ice purity: best practices (chapter 3 – pp. 34-36), functions, types of ice, food safety and ice, • Fridges, cabinet coolers: best practices (chapter 3 – pp. 36-37), environment awareness. • Hot drinks and coffee making machines: best practices (chapter 3 – pp. 37-38). • Cleaning coffee machines and training: best practices (chapter 3 – pp. 38). Fig 3.1: double group handle barista coffee machine

  6. Lesson 3: Bar and Service Equipment3.3 Bar Area - Small Equipment and Utensils Small equipment and utensils used in the bar - practice procedures (chapter 3 – pp. 39-46) • Bar spoons: • Bar condiment units: • Boston cocktail shaker (2 cones): • Canelle knife: • Chopping boards – colour coded: • Classic hawthorn strainer: • Dash and bitter bottles: • Electric blender and liquidizers: • Electric drinks mixer: • Ice tongs and ice shuffles: • Ice crushers • Electric Juice Extractors: • Manual citrus fruit squeeze or juice extractor • Mixing glass set: • Muddlers: • Nutmeg grater • Save-or Serve (juice containers): • Standard cocktail shaker (cobbler shaker) • Hand Held Spirit measures • Spirit pourer • Stacking rimming trays: • Paring knife • Speed bottle rails • Spirit optic brackets • Waiter’s friend: • Zester:

  7. Lesson 3: Bar and Service Equipment3.4Glassware • One of the most important elements which directly contributes to the overall enjoyment of all drinks, • Shapes, sizes and colours add a certain theatre to the drinking and dining experience. • Most of the glasses, used in the bar, are known as pressware (slow cooling to stabilize and strengthen the glass, removing stress points). Figure 3.19 Glassware selection

  8. Lesson 3: Bar and Service Equipment3.4 Glassware(Continued) • Glassware selection: best practices (chapter 3 – p. 46). • Handling glassware (care and attention): best practices (chapter 3 – p. 47-48). Standard Bar Glass types / Styles Range of Sizes Brandy balloon (snifter) 5oz - 7oz (15cl - 20cl). Bottle & draught Beer (pilsner, lido, conical, nonic, tulip) 6oz – 20oz (18cl – 60cl). Champagne flute 7 ½ oz -1/2oz (21cl). Goblet or Poco 8oz – 12oz (24cl - 36cl). Highball (slim Jim / tumbler / sling) 10, 12, 14, oz (30, 36, 42cl). Irish Coffee (heat resistant) 8oz (24cl). Old-Fashioned 7oz - 12oz (21cl – 36cl). Rocks / Granity 8oz – 12oz (24cl – 36cl). Martini 3, 5,7oz - (10cl,15cl, 21cl). Shot (gin tumbler, granity, heavy, islande, carvella) 1 ¼ oz – 2oz (3.5cl - 6cl). Systems used for cleaning glassware • Best practices (chapter 3 – p. 47) • Washing glasses by hand (chapter 3 – p. 48) • Evaluating bacterial build up on glassware (the water break test) (chapter 3 – p. 49)

  9. Lesson 3: Bar and Service Equipment3.5 Food Service Equipment • Basic and special (cutlery) items / relevant usage:(chapter 3 – pp. 49-53). • Basic and special tableware (crockery) items / relevant: (chapter 3 – pp. 49-53)

  10. Lesson 3: Bar and Service Equipment Conclusion • To deliver food and drinks with excellence and quality, management and staff members must understand how to identify and operate a large variety of large and medium sized food and beverage equipment. • This equipment can retain bacteria and eventually become contaminated which can lead to customers becoming ill. • Local government agencies are charged with the responsibility to inspect bars and licensed premises to ensure that all equipment is spotless and in good working order. • The variety and functionality of this equipment depends on the products sold and can differ from bar to bar, • Staff members must master the best practice procedures and maintenance of all food and beverage equipment and understand their importance to effective food and beverage service for customers

  11. Lesson 3: Bar and Service Equipment References • Agar Hotel Shop. (2012) available http://agarwalhotelshopee.com/crockery.html#crockery [accessed 12/3/12]. • Brown, G. Hepner, K. and Deegan, A. (1994) Introduction to Food and Beverage Service, Pearson Education Ltd: England. • Cousins, J. and Lillicrap, D. (2010) Essential Food and Beverage Service, London: Hodder Education. • Murphy, J. (2006) ‘Glassware Management’, Licensing World, June, Jemma Publications Ltd: Dublin. • Murphy, J. (2013) Principles and Practices of Bar and Beverage Management, Goodfellow Publishing Ltd, Oxford: England. • Murphy, J. (2013) Principles and Practices of Bar and Beverage Management – The Drinks Handbook, Goodfellow Publishing Ltd, Oxford: England. Web resources • www.aDexref.com Refrigeration Company. • www.ipbartenders.com Bar equipment and portable bars (Cantilever). • www.kiscocktailbar.com Automatic Cocktail Bar. • www.scea.com Specialty Coffee Association of Europe (SCEA). • http://www.artofdrink.com/2007/02/is-glassware-a-barrier-to-cocktail-accep.php Glassware and cocktails. • http://www.safework.sa.gov.au/uploaded_files/hospJobDict2Restaurants.pdf Analysis of regular tasks and body movements in the bar, restaurant and hospitality industry.

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