Steps in

1
closing the Bar
Area
Steps in closing the bar area
STEPS
1. Store all perishable items in chillers
2. Clean all equipment and utensils
3. Arrange all utensils and supplies and store
them in their proper cabinets or shelves
4. Remove ice from ice chest or bins (except
ice machines), rinse, and sanitize with hot
water
5. Clean the bar area
2
PROCEDURES
• Refrigerate all halo-halo ingredients and
kakanin.
• Make sure that all raw materials are properly
sealed or covered
• Do not store opened and canned items. Transfer
it in sanitize food keeper with cover
• Wipe chillers
• Wash and sanitize utensils to dry before storing
• All non-food items should be arranged and
organized in their respective storage areas or in
waiter station cabinet/drawer
• Wash, rinse, and sanitize ice chest ; it should
be free of dirt build up, molds and stains
• Wipe all surfaces down with a towel and warm
water
• Dry wooden surfaces immediately with a clean
dry cloth
• Clean bar floors, it should be dry at all times
Steps in closing the bar area
3

Inventory of equipment (weekly) and consumables (daily)

 Do physical counting of all equipments and consumables (e.g. toothpicks,

napkins etc.); ensure completeness for proper monitoring
 Record inventory in the inventory logbook
 Manager/Supervisor will regularly check inventory to monitor variances
as well as in proper forecasting of supplies of the bar section

Ending inventory of all bartending perishables

 Prepare bar inventory form

 Count all left over bar groceries (e.g. coffeemate, dalandan, lipton tea,
green tea, nescafe sachet etc.) when the store close
 Follow the standard procedure in filling out the form