BAR LAYOUT

BAR & COUNTER

The part of the counter facing the
customer should have an attractive
finish. For the right selection the factor
to be considered are:
*Resistance to dampness, stains and
burning marks.
*Should have an attractive design,
*Easy to clean- ex: plastics, vitreous
panels
 TOTAL SIZE AND AREA REQUIREMENTS

TOTAL SIZE :-The bar counter size require per parson

is 15 sq ft
AREA REQUIREMENTS :- Bar counter area is15 to 20%of the total area
Of the bar.

Legal Requirements:-The limiting factor in the bar-layout are the Legal

Requirements of state in which one in tends to set in the bar. so, it is
necessary to secure complete information for the excise authorities or from
an architect skilled in bar layout.

Location:-In a hotel, the bar should be at an ideal place-as close to the

door as possible. it should have an attractive exterior. The management
should decide where it should be located in the holel.
 WORKING CONVENIENCE

One should keep a supply of the most popular drinks nearest to the main
serving point. The correct type of glasses where they are most needed. A
sufficient quantity off clean drying cloth should always be at hand.

Advertising value:- One should display the most prominently that drink
that one particularly wishes to sell. Put up only the minimum advertising
matter that is necessary at the particular time for the trade and avoid a
vulgar show of cards.

THE BAR COUNTERS

The part of the counter facing the customer should have an attractive
finish, since it is the central object in the room. A variety of pleasant
materials are available.
For the right selection the factors to be considered are-
1)Resistance to dampness, stains and burning marks.
2)Should have an attractive design.
3)Easy to clean.
 THE UNDER COUNTER

LIGHTING
A part lighting plays in the creation of the atmosphere can hardly be
over-emphaised. The utmost care should be taken to ensure that
lighting does not:
1) Affect the colors of drinks;
2) Play tricks with the make up of ladies;
3) Present a bad uncomfortable light;
 BAR EQUIPMENT
The bar will be in constant view of the customer, it need to be equipped
with good quality tools and equipment. Equipment selected should be
good in appearance and easy to clean.

LIST OF EQUIPMENT
1)Large mixing glasses for stirring clear drinks such as martini and
manhattan.
2)12 oz bare mixing glasses.
3)Cocktail shake for ordinary cockails.
4)A cocktail electronic mixer,
5)Batter bottles with sprinkler tops.
6)Ice scoops
7)Ice picks
8)Bottle openers
 10)Small funnels
11)Spoon,forks
12)Glasses washing machine

The serving space

1)It is a most important to have the floor of the bar on slightly higher
level then that of the room feet is ideal.
2)In a small bar with two people serving 31/2 feet from the sub
counter to the back fitting is ample.
3)In bigger bars with staff of 6 or more a width of 5 feet.s
 BAR OPERATIONS
To understand the importance of the bar as a food &beverage outlet. and one
need to understand throughly the special nature of bar operations.

CELLAR CONTROL:
In any catering establishment where a large
percentage of the income received is through
the sale of drink, a system of cellar control
must be put into operation. Some or all of the
book listed below may be necessary depending
upon the requirement of the management.
 GOOD CELLAR MANAGEMENT
1)Stock requirements should be related to sales volume.
2)A register should be kept for the outward empties.
3)The discount should be considered carefully.
4)Items should be issued only against requisition.

CELLAR LOCATION AND TEMPERATURE CONTROL

1)The ideal storage place for wine, spirits and beer is an

underground cellar.
2)It is kept well away from the vibration caused by heavy traffic.
 BIN
Bin is room or establishment where alcoholic
beverage or drink are served over a counter.
 SPILLAGE REPORT
DATE NAME OF ITEM ACTION
THE DETAILS TAKEN
SUPPILER
 CELLAR CONTROL
In any catering establishment where a large
percentage of the income received is through the
sale of drink, a system of cellar control must be
put into operation. Some or all of the book listed
below may be necessary depending upon the
requirement of the management.
1 Order Book
2 Good Inward Book
3 Bin Card
4 Cellar ledger
5 Good Returned Book
6 Stock Book
7 Departmental Requisition Book
8 Daily Consumption Sheet
 DAILY CONSUMPTION
Name Bin Mon. Tues. SHEET
Wed. Thurs Fri. Sat. Sun. Total
of no. .
Drink
 STOCK BOOK
What is stock book?
Stock book is book there are storage books used by stamp
collection for storage of all postage stamp in there.

Name of Bin no Opening Received Total Issued Closing Price Per

the drink Stock Stock Unit