Bar & Beverage Pertemuan: 9 Matakuliah: V Operasional Tata Hidang 1 Tahun:

BAR & BEVERAGE

BEVERAGES Beverages account for 25%– 30% of total sales. –A ratio higher than this will attract the Department of Alcoholic Beverage Control. The cost of beverage production is less than in the kitchen: –Consequently, the margins are greater!!! Beverages account for 25%– 30% of total sales. –A ratio higher than this will attract the Department of Alcoholic Beverage Control. The cost of beverage production is less than in the kitchen: –Consequently, the margins are greater!!!

TYPES OF LICENSES On-sale general. Authorizes the sale of all types of alcoholic beverages—namely, beer, wine & distilled spirits—for consumption on the premises. Off-sale general. Authorizes the sale of all types of alcoholic beverages for consumption off the premises in original, sealed containers. On-sale beer & wine. Authorizes the sale on the premises of all types of beer, wine & malt liquor. Off-sale beer & wine. Authorizes the sale of all types of beer, wine & malt beverages for consumption off the premises in original containers. On-sale beer. Authorizes the sale on the licensed premises of beer & other malt beverages with an alcoholic content of 4% or less by weight.

APPLYING FOR A LICENSE The application process can be lengthy. States have jurisdiction over the sale of alcohol. State regulations must be met to be granted a license. Notices stating that a license has been applied for must be placed in the newspaper & posted in the window of the restaurant for a minimum of 30 days. There are 2 types of alcoholic beverage licenses: –General liquor license. –Beer & wine license.

BAR LAYOUT & DESIGN FACTORS The overall design & layout of the restaurant. The intended prominence of the bar. The number of bartenders required to operate the bar & beverage service. The volume of business expected. The degree of self-sufficiency of the bar. The electric & water supply. The construction costs of providing electric & water supply. The distance to the storeroom & the dispensing system. The location of the beer kegs & cooling equipment. The type of restaurant.

PLACEMENT OF A BAR WITHIN THE RESTAURANT The bar should be in a location that has easy access. If you want the bar to be a highlight of the restaurant, place it near the entrance in prominent lighting. Some bars provide comfortable seating so the customers can relax. Seats placed close together encourage conversation.

THE SPEED GUN Used in bars as a pouring device that conveniently lets the bartender mix routine drinks. The average gun contains two sodas, a juice, soda water, ginger ale & tonic. A speed gun is located at each drink-making station.

GLASS WASHING Glasses may be washed by a machine, which is normally housed under the bar counter, or in a three-compartment sink. The reason for the three- compartment sink is sanitation: –The first sink has a brush, is filled with hot water, & has a special cleansing agent for bar glassware. –The middle sink has a clear, hot rinse. –The third sink has a sanitizing germicide agent. –A space with a rubber mat is provided for glasses to drain on.

BARTENDERS ARE RESPONSIBLE FOR: Welcoming the guest, taking & preparing the drink & food orders in a friendly manner. Making sure that the drink is rung up & paid for. Keeping the bar & bar area clean, including glassware. Prepping enough fruit, juices, liquor & other stock for the shift. Replacing any used stock for the next shift. Cutting off or refusing to serve anyone who appears intoxicated, then making arrangements for the person to get home safely. Providing the guests with entertaining conversation. Making drinks for the servers & providing them with change. Taking inventory of all beer & liquor bottles at the end of shift. Remembering everyone's name!

BASIC BAR INVENTORY The selection of a basic bar inventory depends on the type of restaurant. –For example, a trendy upscale restaurant will carry several premium brands that a neighborhood Italian restaurant will not.

Service Rules 1.General service rules 2.Service rules when preparing and serving beverages on the bar counter 3.Service rules when serving beverages on the guest’s tables

General Service Rules  Always greet the customers  Remember the favorite brand or mixes of the regular customers and how they like their drinks  Be a good listener and if needed, provide necessary conversation  Do not join in on a conversation between customers and never give the impression of listening in on conversation  Do not keep customer waiting while you finish a conversation with another  Know all the drinks listed, be familiar with the stock and brand shortages (if any)  Try to remember the customer’s name  Serves the lady first  Do not get into arguments with guest, report immediately to head bartender or beverage manager  Invite a customer to return when he leaves. Thank him for his visit

 Keep the garnishes fresh and clean  Use an utensil to pick up fruits and ice cube  Keep fruit covered with a cheesecloth  Before removing a half empty glass from the counter, be sure the guest is not coming back  Never stir a drink made with carbonated water vigorously. It releases the carbonic acid gas and results in a drink that falls flat  Use a measure when preparing the drinks  Use the proper glass for each drink served  Do not make liquor or liqueur substitutions, inform the guest of another brand comparable to his request General Service Rules

Rules for serving on guest’s table  All drinks and other beverages should be served from the trays  Arrange the tray so tall glasses and heavier drinks are centered on the tray or carried closest to the body for best balance  Handle the glasses well below the rims  Serve all drinks on coasters or napkins  Always try to get back to the table just as the guests finish their drinks and suggest another around  Empty ashtrays whenever possible

Service rules when preparing and serving beverages on bar counter  Be mindful of the order, but try to serve the “first comer first”  Serve a cocktail napkin and stir stick with every drink  Make sure the label on the bottle can be seen by the patron whilst pouring

Bar products mainly consist of 1.Alcoholic beverages 2.Non alcoholic beverages 3.Mixed drinks

Alcoholic Beverages 1. Liquor A distilled beverage, liquor, or spirit is a drinkable liquid containing ethanol that is produced by means of distilled fermented grain, fruit, or vegetables 2. Liqueurs A liqueur is an alcoholic beverage that has been flavored with fruit, herbs, nuts, spices, flowers or cream and bottled with added sugar. Liqueurs are typically quite sweet; they are usually not aged for long but may have resting periods during their production to allow flavors to marry. 3. Beer Beer is the world's oldest and most widely consumed alcoholic beverage and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains—the most common of which is malted barley, although wheat, maize (corn), and rice are widely used. Most beer is flavored with hops, which add bitterness and act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included. 4.Wine Wine is an alcoholic beverage often made of fermented juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients Source:

liquor liqueurs Wine Beer

Non Alcoholic Beverages 1.Stimulating  Tea and coffee 2.Refreshing  Natural mineral water, artificial mineral water, syrup, squash, crush 3.Nourishing  Juice, milk, cream, cocoa or cacao, chocolate

Natural Mineral Water It is originated from mineral springs Should be served cold, in a tumbler (12oz) or in a Collins glass or water goblet Some famous brands:  Evian  Perrier  Aqua (drink water)

Artificial Mineral Water Should be served chilled in a tumbler or in a Collins glass Some sample:  Tonic water, soda water, ginger ale, cola, etc Combination with  Water  Gas  Sugar  Artificial essence

Syrup Syrup is the sweetening beverage for other drinks. Served in a tall glass tumbler or Collins glass There are two kinds of syrup:  Simple syrup: obtain from pure sugar  Grenadine syrup: a red color syrup obtained from pomegranate

Squash This is a concentrate of fruit essence sweetened with concentrated sugar syrup. Served in a tumbler or Collins glass Some example: –Lemon squash –Orange squash –Lime squash –Marquisa squash

Crush It is squash which has been diluted with water. Served cold in a tall glass, a tumbler or Collins glass

Juices Juices are obtained from squeezed fresh fruits with a preservative and sweetener added Juices should be served cold in a juice glass or tumbler 6 oz Some examples: –Orange juice –Grape-fruit juice –Apple juice

Milk Chocolate milk –Served in the same manner as hot milk added with chocolate powder Milk shake –Served in a tall glass with a straw and a coaster Cold milk –Served in a tall glass with a saucer and a long spoon Hot milk –Served in ceramic or plastic glass

Cream Cream is served mostly as an accompaniments to other drinks

Cocoa/Cacao Cocoa should be stored in a sealed container in a dry place Served in identical to hot service Cocoa is the dried and fully fermented fatty seed of the cacao tree, from which chocolate is made. (The word "cocoa" is simply a derivative of "cacao".) "Cocoa" can often also refer to the drink commonly known as hot chocolate; [1] to cocoa powder, the dry powder made by grinding cocoa seeds and removing the cocoa butter from the dark, bitter cocoa solids; or to a mixture of cocoa powder and cocoa butter. [ (wikipedia)cacao treechocolatehot chocolate [1]cocoa powdercocoa butter [

Chocolate It is a mixture of cocoa mass that contains 50% cocoa butter fat It is often served as chocolate milk

WINES Wine is the fermented juice of freshly gathered grapes. Wine is produced in many temperate parts of the world. The soil, climate & cultivation all have a significant impact on the wines character. Too much or too little of one essential element will mean a poor tasting wine. Wine is first categorized by color: red, white or rose, then are further classified as light beverage wines, still, sparkling, fortified, & aromatic.

WINE MAKING Wine is made in six steps: 1.Crushing 2.Fermenting 3.Racking 4.Maturing 5.Filtering 6.Bottling

WINES After maturing, the wine is filtered to help stabilize it & remove any solid particles still in the wine. –This process is called fining. The wine is then clarified by adding either egg white or bentonite, which removes impurities as it sinks to the bottom of the vat. Fine vintage wines are kept for a few years to further mature in the bottle & are consumed at their peak– several years later. White wines mature quicker than red & are often consumed within a few months of bottling.

SPARKLING WINES Champagne, sparkling white wines & sparkling rose wine are known as the sparkling wines. The sparkling part comes from the addition of carbon dioxide, which can be either naturally produced or infused into the wine. Champagne owes its unique sparkling quality to a second fermentation in the bottle, a process called method champenoise.

FORTIFIED WINES Sherries, Ports, Madeira’s & Marsala’s are fortified wines, meaning they have had brandy or wine alcohol added to them. Brandy or wine alcohol gives a unique taste & increases the alcohol content of the wine to about 20%. Each of the fortified wines is sweeter than regular wine & each has several sub- groups with a range of aromas & tastes. They can be enjoyed anytime & are also used in cooking.

AROMATIC WINES Aromatized wines are fortified & flavored with herbs, roots, flowers, & barks. These wines can be sweet or dry. Aromatic wines are better known as aperitifs, which are normally enjoyed before a meal to stimulate the digestive juices.

HOW TO SELECT A WINE LIST The wine selection offered should be appropriate for the restaurant. –Naturally, an Italian restaurant will feature wines from Italy. Consider the varietals type of grape and most important, what’s on the menu. –Pairing food with wine is critical to the enjoyment of the meal, as wines can either complement or detract from a dish.

WINES WITH FOOD Wines are best described by flavor & texture. Richness & body are important qualities when choosing the appropriate wine. Flavors are food & wine elements perceived by the olfactory nerves as fruity, minty, herbal, nutty, cheesy, smoky, flowery, earthy and so on. Light food & light wine is a good combination.

RESPONSIBLE ALCOHOLIC BEVERAGE SERVICE: 1. Write a responsible alcohol-serving mission statement outlining your position on drinking & safety. Once the mission is written down, the operator has a basis from which to complete the policy & plan. 2. Review local & state liquor laws. 3. Assess the operation’s clientele. 4. Make a plan for developing & maintaining relationships with law enforcement officials & transportation organizations. 5. Establish a comprehensive program of ongoing staff training. 6. Create a schedule of management audits of policy & practice. 7. Create a system of actions that demonstrate support for responsible & enjoyable drinking.

ALCOHOLIC BEVERAGE SERVICE A trained person at the door to check ID’s, to discourage patrons from leaving with alcohol. Encourage “designated driver” program. Post taxi numbers next to pay phone. Encourage food consumption.

THIRD PARTY LIABILITY Owners, managers, bartenders servers are liable if they serve alcohol to minors or to persons who are intoxicated. Dram Shop Legislation governs the sale of alcoholic beverages. To combat underage drinking, a major brewery distributed a booklet showing the authentic design & layout of each state’s driver’s license to licensed establishments. Trade associations have produced a number of preventive measures & programs aimed at responsible alcohol beverage service.

CONTROLS Liquor inventory that is not properly controlled can seriously affect the restaurant. It is safe to assume that given chance, liquor will be stolen. Institute a weekly or biweekly audit. –This may be done by an outside auditor, which is recommended for larger & higher-volume restaurants, or internally, with the correct equipment.

CONTROLLING LOSES Limit bar access to bartenders & make them accountable for the pouring cost results. Give incentive bonuses for good results. Require drink orders to be rung into the register before the drinks are made. Use a remote system. Install a video system & alarm on the back door. Do not allow bags in the bar area.

CONTROLLING LOSES Provide lockers in another area. If mistakes are made have them written off & signed for by management. Cushion bar floors to reduce breakage. Set up a system that allows employees to anonymously report incidents. Be careful in hiring employees for the beverage operation; check references & do background checks.

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