Overview

Regardless of whether a bar has a casual or informal style or is high end luxury, customers expect a bar which is welcoming, clean and well stocked. This module identifies the best practice standards that would apply to any bar and develops the understanding behind why it is important to achieve a professional standard.

The module explores 5 key areas: preparing key equipment such as fridges, shelves and changing optics; prepare garnishes covers which board to use and safe cutting, along with the cut fruit standards; stocking up considers the term par stock, how stock rotation is managed, shelf presentation and handling broken glass; other general preparation includes key manual handling techniques, waste disposal, customer areas and security; the steps in closing a bar down offers a checklist of what might need to be carried out.

Audience

This module is part of our Professional Bar Service programme, designed for all operational F&B team members working in any style of bar or restaurant business particularly those new to the role. The module will contribute to the off job training hours for team members undertaking a Level 2 Hospitality Team member apprenticeship.

Objectives

• Prepare general bar equipment
• Prepare garnishes for drinks service
• Identify how stock is prepared
• State key closing down procedures
• Identify health, safety & hygiene standards