.

UNIT 1
PLANNING AND OPERATING SPECIALITY RESTAURANT

Typical Layout of a Restaurant
Below is the analysis of the layout given above ascertaining the essential features of a restaurant:
1. A restaurant has two entry points - one for guests and the other is for service personnel in the
rear. The guest entrance has the hostesss des! so that she can receive guests. The service
entrance is a swing door with a window to ensure that the service personnel do not collide with
each other. It leads to the !itchen. "o#e restaurants #ay !eep a double swing door to prevent
!itchen noise fro# the restaurant.
$. The tables are of different si%es. There are tables for couples& for four people and large tables
to seat a group. There are circular tables to facilitate direct interaction with each other. The two
larger rectangular tables can be separated to for# four tables as the occasion de#ands. All
tables have a view of the band and the dance floor& which is the centrepiece of the restaurant.
'or those restaurants that do not have live entertain#ent& the space can be converted into
additional seating. (e can see that all tables have a provision for additional chairs& if re)uired.
*. All seating is divided into four stations +dotted lines, headed by a captain who leads a tea# of
waiters and busboys to provide personali%ed and speedy service to the station. The station is
represented by sideboards +shaded, that stoc! the service ware necessary to serve the station.
The nu#ber of stations depends on the nu#ber of seats in the restaurant.
-. Up #ar!et restaurants #ay have the option to have a service pub with a wine display cabinet
behind. They would need a license to serve li)uor in the restaurant. .thers #ay prefer to
dispense li)uor fro# the roo# service pub located in the !itchen. The triangular sections are
1
.
decorative corners for foliage or artifacts. "pace is provided for a buffet table for restaurants
offering such service. The buffet table is close to the service entrance to facilitate easy
place#ent and replenish#ent of food
OTHER CONSIDERATIONS
(hen planning a restaurant a specialist called the Facility Planner would loo! into certain aspects that
are essential for a good design. These are:
The restaurant #ust ta!e full advantage of windows and view. (indows also give natural light
into the roo#.
The restaurant #ust have least noise to facilitate guest conversation.
Te#perature is i#portant in places of e/tre#e cli#ate. 0esert areas will need good air-
conditioning while cold cli#ates will need effective heating.
'reedo# of #ove#ent is essential for safety reasons. The restaurant #ust have enough aisle
space for the service staff& trolleys and bussing carts.
Display counters: It is up to the restaurant whether to have display counters for wines& pastries&
buffets& service counters& salad pubs& etc.
Seating: .bviously& any restaurant will want to pac! in as #any seats into the restaurants as
possible. The furniture #ust be such that it could be asse#bled into various table strengths.
12ANNIN3 AN0 .145ATIN3 6.''44 "7.1

Typical Layout of a Restaurant
Now let us analyse the layout given above and ascertain the essential features of a restaurant:
1. A restaurant has two entry points - one for guests and the other is for service personnel in the
rear. The guest entrance has the hostesss des! so that she can receive guests. The service
entrance is a swing door with a window to ensure that the service personnel do not collide with
each other. It leads to the !itchen. "o#e restaurants #ay !eep a double swing door to prevent
$
.
!itchen noise fro# the restaurant. The tables are of different si%es. There are tables for couples&
for four people and large tables to seat a group. There are circular tables to facilitate direct
interaction with each other. The two larger rectangular tables can be separated to for# four
tables as the occasion de#ands.
$. All tables have a view of the band and the dance floor& which is the centrepiece of the
restaurant. 'or those restaurants that do not have live entertain#ent& the space can be converted
into additional seating. (e can see that all tables have a provision for additional chairs& if
re)uired.
*. All seating is divided into four stations +dotted lines, headed by a captain who leads a tea# of
waiters and busboys to provide personalised and speedy service to the station. The station is
represented by sideboards +shaded, that stoc! the serviceware necessary to serve the station.
The nu#ber of stations depends on the nu#ber of seats in the restaurant.
-. Up#ar!et restaurants #ay have the option to have a service pub with a wine display cabinet
behind. They would need a license to serve li)uor in the restaurant. .thers #ay prefer to
dispense li)uor fro# the roo# service pub located in the !itchen.
8. The triangular sections are decorative corners for foliage or artifacts. "pace is provided for a
buffet table for restaurants offering such service. The buffet table is close to the service
entrance to facilitate easy place#ent and replenish#ent of food.
OTHER CONSIDERATIONS
(hen planning a restaurant a specialist called the Facility Planner would loo! into certain aspects that
are essential for a good design. These are:
The restaurant #ust ta!e full advantage of windows and view. (indows also give natural light
into the roo#.
The restaurant #ust have least noise to facilitate guest conversation.
Te#perature is i#portant in places of e/tre#e cli#ate. 0esert areas will need good air-
conditioning while cold cli#ates will need effective heating.
'reedo# of #ove#ent is essential for safety reasons. The restaurant #ust have enough aisle
space for the service staff& trolleys and bussing carts.
Display counters: It is up to the restaurant whether to have display counters for wines& pastries&
buffets& service counters& salad pubs& etc.
Seating: .bviously& any restaurant will want to pac! in as #any seats into the restaurants as
possible. The furniture #ust be such that it could be asse#bled into various table strengths.
12ANNIN3 AN0 .145ATIN3 1UB
*
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PUB LAYOUT AND DESIGN
1. A pub will have display shelves to pro#ote the different bottles of li)uor in the house. The bottle
labels #ust face outwards to the guests to read and choose fro#. 5egular guests #ay be able to
recognise their li)uor by the colour and shape of the bottle.
$. The shelves could also have a reach-in refrigerated cabinet with a glass door for chilled drin!s
li!e beer& white wine and cha#pagne bottles. It would also display soft drin! cans and bottles that
need to be !ept chilled. Alternatively& a chill-bo/ can be installed beneath the counter for large
nu#ber of cans and bottles. The only disadvantage of this syste# is that it is not on display.
*. A sin! is i#portant in a pub operation. This would #ean that it needs to have a water
-. 6onnection and drainage syste#. The sin! is used for washing used glasses to !eep the
8. 3lassware in supply. It is used to wash fruits used as garnishes to coc!tails.
9. The glasses once washed are !ept on a drain board to let the glasses dry. The drain board
:. (ould lead to an effective drainage syste#.
;. An ice cube #achine is essential to a pub. The #achine is electrically operated to churn out ice
cubes so#eti#es in attractive shapes. A hand shovel is available to scoop the cubes fro# the
receiver cabinet of the #achine.
<. "ince guests seated at the pub occupy the front counter& the service to other guests in the pub
pre#ises are served by pub #aids who need a space to collect their drin! orders and return used
glasses and bottles. A side counter is provided for this purpose.
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1=. A space is provided for a cash register or co#puter #icro with a drawer to !eep tab of pub chec!s and stoc! the
#oney and charge vouchers received.
11. A pub would have a hinged flapped door to !eep the access to the inner pub area restricted to pubtenders only.
The flap provides additional pub space if re)uired as well as seals the pub pen.
1$. The pub is co#plete with beer and cola taps fed by pressurised canisters below the counter. "o#eti#es the
canisters are below the floor or in an ad>oining roo# to save i##ediate space. They are connected with pipes
that carry the drin!.
1*. A public pub has pub stools +with or without bac! rests, against a counter where guests can
directly order drin!s fro# the pub tender. The pub also has seating away fro# the pub counter for
greater interaction a#ong guests. 3uests at the counter are restricted in conversation with people
on the left or right. "o pubs provide tables and chairs or sofas along the wall for greater
conversation fle/ibility. "ervers pic!-up drin!s orders fro# the pub and serve the guests. (hen
designing pub& area occupied by the pub unit is usually $=? of the total pub area. The pub counter
height is * ft. 9 inches for convenience of service and guest co#fort. Three #ore inches #ay be
added if the pub is on an elevated platfor#. The pub width should be $ ft. 9 inches to * ft. for
convenient reach of the pubtender.
12ANNIN3 AN0 .145ATIN3 0I"6.T74@U4
DISCOTHEQUE LAYOUT AND DESIGN
1. A discothe)ue will have display shelves to pro#ote the different bottles of li)uor in the house.
The bottle labels #ust face outwards to the guests to read and choose fro#. 5egular guests #ay
be able to recognise their li)uor by the colour and shape of the bottle.
$. The shelves could also have a reach-in refrigerated cabinet with a glass door for chilled drin!s
li!e beer& white wine and cha#pagne bottles. It would also display soft drin! cans and bottles that
need to be !ept chilled. Alternatively& a chill-bo/ can be installed beneath the counter for large
nu#ber of cans and bottles. The only disadvantage of this syste# is that it is not on display.
*. A sin! is i#portant in a discothe)ue operation. This would #ean that it needs to have a water
-. 6onnection and drainage syste#. The sin! is used for washing used glasses to !eep the
8. 3lassware in supply. It is used to wash fruits used as garnishes to coc!tails.
9. The glasses once washed are !ept on a drain board to let the glasses dry. The drain board
:. (ould lead to an effective drainage syste#.
;. An ice cube #achine is essential to a discothe)ue. The #achine is electrically operated to churn
out ice cubes so#eti#es in attractive shapes. A hand shovel is available to scoop the cubes fro#
the receiver cabinet of the #achine.
<. "ince guests seated at the discothe)ue occupy the front counter& the service to other guests in the
discothe)ue pre#ises are served by discothe)ue #aids who need a space to collect their drin!
orders and return used glasses and bottles. A side counter is provided for this purpose.
1=. A space is provided for a cash register or co#puter #icro with a drawer to !eep tab of
discothe)ue chec!s and stoc! the #oney and charge vouchers received.
11. A discothe)ue would have a hinged flapped door to !eep the access to the inner discothe)ue area restricted to
8
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discothe)uetenders only. The flap provides additional discothe)ue space if re)uired as well as seals the
discothe)ue pen.
1$. The discothe)ue is co#plete with beer and cola taps fed by pressurised canisters below the counter. "o#eti#es
the canisters are below the floor or in an ad>oining roo# to save i##ediate space. They are connected with
pipes that carry the drin!.
1*. A public discothe)ue has discothe)ue stools +with or without bac! rests, against a counter where
guests can directly order drin!s fro# the discothe)uetender. The discothe)ue also has seating
away fro# the discothe)ue counter for greater interaction a#ong guests. 3uests at the counter are
restricted in conversation with people on the left or right. "o discothe)ues provide tables and
chairs or sofas along the wall for greater conversation fle/ibility. "ervers pic!-up drin!s orders
fro# the discothe)ue and serve the guests. (hen designing discothe)ue& area occupied by the
discothe)ue unit is usually $=? of the total discothe)ue area. The discothe)ue counter height is *
ft. 9 inches for convenience of service and guest co#fort. Three #ore inches #ay be added if the
discothe)ue is on an elevated platfor#. The discothe)ue width should be $ ft. 9 inches to * ft. for
convenient reach of the discothe)uetender.
"T41" IN 12ANNIN3 .' 5..A "45BI64
1. The .rder-ta!ers cabin has a full glass window that enables the order ta!er to have a co#plete
view of the roo# service area and !itchen. "he is able trac! the progress of orders& in case there
are en)uiries. This can be done in a register or in #odern ti#es on the co#puter.
$. 7eC"he has a board that gives the na#es and roo# nu#bers of BI1s in the house. .ne i#portant
9
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step for the order-ta!er is to ensure the right na#e of the caller and roo# nu#her.
*. The cabin is& therefore& fitted with a (hitney 5ac!, syste# of #aintaining roo# nu#bers with the
na#e of guests.
-. This syste# has the advantage of space as all na#es are listed on single e)uip#ent that can be
rotated. (hile this syste# has been successful for #any decades& its disadvantage is that it has to
be updated at least thrice a day with the front-office to !now the latest arrivals and departures.
Aodern hotels have co#puters lin!ed to the front-office that auto#atically updates the status of
roo#s as they occur with the front-office. Another advantage of having roo# nu#bers and na#es
is that order-ta!ers can personalise their conversation with the guest by using his or her na#e as
soon as they identify their roo# nu#ber.
8. Another feature of the roo# service is a dispense bar. The bar has to be secure and accessible to a
bartender only. Therefore the bar has its own secure cabin with a flap window to dispense li)uor.
It is this dispense bar that provides the li)uor to #ini-bars also. The purpose of #inibars in guest
roo#s is to do away with the dispense bar in roo# service. But #any hotels still retain it for
e/pediency of orders and better coordination. The dispense bar is also a useful source to provide
li)uor to in-house restaurants that do not have licensed bars in the restaurant. Dou will notice that
the 5oo# "ervice Aanager does not have an independent office. The #anager is e/pected to be
hands-on to coordinate the roo# service activities.
CALCULATING SPACE REQUIREMENTS
"tyles of service depend upon the alternative configurations of the service area and seating within the
unit. Irrespective of the style of service& there is a minimum area that a custo#er needs in order to
consu#e a #eal when seated: about =.; s)uare #etres. This does not #ean that =.; s)uare #etres is the
desirable a#ount of seated space. This average varies according to the style of service.
There are broadly two categories ofoperation: a la carte and self-serve& each of which have a range of
space allocations. The typical table for two in an a la carte operation would ta!e up a space of 1.9 #etres
by =.9 #etres co#prising a s)uare table of =.9 #etres& with space either side for two diners of =.8 #etres
each. the face-to-face depth of this tabling would be increased according to the style of service.& typical
hotel tabling has a depth of =.9:8 #etres increasing total space allocation to 1.9:8 #etres by =.9
#etres.
4thnic restaurants& using fa#ily service& re)uire tables of =.:9 #etres in depth hence a space allocation of
1.:9 #etres by =.9 #etres. In self-serve operations& the width of the table is less than that for a la carte
restaurants& i.e. =.8* #etresin cafeterias and fast-food type outlets& and down to =.8 #etres in snac! bars
or operations where space is at a pre#iu#.
"pace between tables& whilst reali%ing that this has an i#pact on consu#er satisfaction. increasing the
seating capacity of a unit #ay reduce ta!e-up& even though capacity has been increased& due to the
psychological i#pact of the seating arrange#ents. 3angways and spaces between tables vary in width
according to the style of service& flow of users and type of custo#er. A #a>or gangway needs to be 1
#etre wide. A #inor gangway needs to be =.:9 #etres wide. "pacing between tables varies according to
:
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the need for access and type of tabling used. A space of =.-8 #etres is necessary between fi/ed tables to
allow access to seats against a wall. The #ini#u# acceptable gap between tabling& is =.=8 #etres& but
this would generally only be found in self-serve operations. &
Restaurant seating
A person needs a #ini#u# of =.9 #etres to avoid touching people on either side and a table will need to
be =.: #etres deep to avoid two peoples !nees touching when seated opposite each other. Although for
four custo#ers the round table appears to re)uire less roo# than the s)uare& both ta!e up the sa#e
a#ount of floor space& whereas the rectangular effectively ta!es up only slightly less but can be arranged
in co#bination with other tables #ore effectively than either the s)uare or the round table.
Two s)uare tables of =.:8 # / =.:8# provide seating for four custo#ers when pushed together but for
si/& it would be very crowded& whereas rectangular tables of =.9 # / =.: # can be pushed together to
#a!e up a table of four using two tables and of si/ using three tables& and in the latter case& si/ are seated
co#fortably in an area only 1= per cent larger than that ta!en up by two s)uare tables of =.:8 # / =.:8
# . there is ade)uate access for custo#ers and a clear central passageway for service staff. the distance
between tables is not really wide enough for service staff to pass through with co#fort. (hether it is self-
service or waiter service& it is undesirable for custo#ers or staff to thread their way through a #a%e of
tables& especially while carrying trays of food.
STAFF REQUIREMENT AND PLANNING
The scheduling of staff ensures that the de#ands during the business hours are #et. The schedule
#ust show a hu#an face in as #uch as ta!ing into account each servers special re)uests for leave
as far as possible without effecting service. "taff #ust be rotated e)uitably through shifts and holidays.
'ood business is a :-day business and not all staff can get leave the sa#e day. (hile others are en>oying
the restaurant staff are on duty to give the guests their en>oy#ent. The off-days have to be distributed fairly
on a round-robin basis as given in the schedule below.
The schedule #ust be #ade at least three or four days before it beco#es effective to enable staff fro#
planning their personal co##it#ents to #eet their duty hours.
4very schedule is authori%ed by the #anager who is responsible for the hu#an resources and their
deploy#ent. The schedule #ust ensure opti#al deploy#ent to ensure ti at pea! hours are fully serviced
with co#petent staff. Busy restaurants li!e coffee shops that run a $-E: operation have #orning&
afternoon& evening and night shifts. "o#e !ey personnel are given split shifts to cover busy periods.
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UNIT- II
POINTS TO CONSIDER WHEN PLANNING MENU
1. Tyes !" Mea#
The different types are-Brea!fast& luncheon& dinner.
$rea%"ast
There are three types-6ontinental& 4nglish and Indian.
Continental-It is a light brea!fast co#prises brioche& bread& croissants or 'rench loaf& >a#& >elly
or #ar#alade and coffee or tea.
English-It is on a larger scale and co#prises fruit-fresh or stewed cereals& bacon and eggs to
order or fish& preserve& breads and beverages.
Indian-Popular brea!fast co#prises stuffed parathas and curd or potato bhajee and poories, or
besan cheelas and curd or dosas and chutney and pic!les& and beverages li!e tea& coffee& lassi or
#il!.
Lun&'e!n Menus
These #enus are usually shorter than for dinner with fewer courses and si#pler dishes but #ore choice
within each course. The e#phasis is on stews& roast >oints& grilled #eats& cold buffets and stea#ed
puddings. 2uncheon is a )uic! affair and dinner is ta!en #ore leisurely. A si/-course se)uence of dishes
is given:
2. Tye !" Esta(#is')ent
Aenus will vary according to the type of establish#ent:
+1, 7otels
+$, 5estaurants
+*, 7ostels
+-, 7ospitals
+8, Industrial canteens
The #enus for restaurants and hotels will be a la carte& buffet& while planning thi ban)uet& or table
dhote. The dishes will please the eye and palate and e)uipped so to bi will be deter#ined by the
custo#ers appetite and poc!et. .n the other dishes. 6are shoul hand& hostels& hospitals and canteens
will have a set pattern and will repeated otherwis- offer #eals to provide nutritionally balanced diets
with a li#ited *+ Pri&e Menu budget. As there is no choice and food is eaten daily& a variety given
Always give valu+ will #ini#ise the #onotony and food preference #ust be seen.
3. Type of Customer F
6usto#ers can affect the type of food served because of the following factors: age, gender& occupation.
The young boys will need substantial #eals& whereas the young girls would prefer dainty and s#all
portioned dishes. A group of far#ers who are used to eating well& will need a good )uantity of food and
the e#phasis will be on palatability and wholeso#e food.
<
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,+ Seas!n !" t'e Year an- Seas!na# A.ai#a(i#ity !" Ingre-ients
"eason is i#portant in the choice of food. 6ool& crisp and fresh foods 5s 1=C- e/pensi, are
ideal in su##er. 'or the cold weather& heavier& richer foods high #eals for a goo+ in calorific
value are welco#ed. Although in these days of cold storage for the price ch& foods are
available all the year round& foods in season should be included in #enus& as they are fresh&
plentiful and the colour and This is particular flavour are good. They are available at a
reasonable price. 'oods #enus& the follo selected should be easy to obtain locally.
6. Occs!o"
"pecial dishes for certain days or ti#es of the year should be considered. 'or e/a#ple& roast tur!ey
at 6hrist#as& special eggs for not real 4aster& hala for Baisa!hi sweet rice for Basant 1ancha#i
and sheer using cl !ur#a for 4id& are the seasonal and occasional e/pectations. -
7. Capabilities of it!"e# Sta$
The kitchen staf's capabilities have to be seen whether they will be able to
cope with high-class cookery, whether they are experienced and have the skill
and the knowledge. If the staf is not capable, it will be dificult to produce
good meals. !ually important is the serving staf. They should eficient in terms
of the product knowledge, communications and be "t health wise as well.
#arnished dishes should be served in a neat and presentable manner. If the
waiters are untrained, the selection of dishes should be done carefully.
$aried and sophisticated dishes can only be given if the waiter is highly
skilled.
7. Equipment of the kitchen
%hile planning the menu, it is important to see that the kitchen is well
e!uipped to be able to cope up with the preparation of various dishes.
&are should be taken to see that the method of cooking is not repeated
otherwise certain e!uipments would be overloaded.
%. P&i!e Me#'
'lways give value for money. The food cost should not exceed the
core of the selling price at an average, e.g.
if the food cost per head (s )*-, then the suggested selling price
would be
)x+,, - (s .*
/,
&ost of food x +,,
- 0elling price of dish from +,,
#ross pro"t subtracted
- food percentage
1=
.
The proposed charge per head is obviously an important factor to
consider for selecting food for any menu. If the price of the meal (s +,*-
expensive items cannot be considered. If asked to produce meals for a good price,
say over (s 1,*- per head, then good value for the price charged should be given.
(. T"e )ala#!e of Me#'s
This is particularly i#portant while co#piling #enus and special#enus& the following points should be
considered:
!a" Repetition of Ingredients: The basic ingredient on the #enushould never be repeated as it beco#es
#onotonous. 'or e e/a#ple& if the soup is of to#atoes& then the to#atoes should ir not reappear in any
other course on the sa#e #enu. (hen using classical garnish in the #enus& see that any vegetablewhich
is included in the garnish& is not repeated as a vegetable.
(b) Repetition of Colour: (herever it is possible& this should be
avoided to #a!e the #enu e/citing. If the #enu consists of
celery soup& fricassee of chic!en& turnips and crea#ed potatoes&
!c" Repetition of Words: Avoid the repetition of the sa#e word on
#a!es the #enu less interesting& e.g.
6rea# de to#ate
3rilled fillet stea!
6rea#ed potatoes
'raisse a la cre#e.
!d" Avoid Overbalance of a Menu: If #any courses are served& then
care #ust be ta!en to ensure that they are neither too light nor too heavy.
!e" Teture of the Courses: "o#e foods should be soft while others thorough chewing. Avoid #enus with
the sa#ete/ture. .ffer food with varied te/ture& e.g.
5oast chic!en sl Buttered peas& ga#e chips ei Ba!ed apple flan.
!f" !easoning: 0o not overseason the food. If strong herbs are used n in one dish& never repeat the# in
another dish in the sa#e 4 #eal.
!g" "arnishes: These #ust be correct. 3arnish attractively and
si#ply.
!h" #ood $alue: "pecial attention should be paid to the different f& re)uire#ents of different groups of
people. The #anual wor!er iF re)uires #ore substantial food than an office wor!er. Aeals
served to children& old people& invalids& adolescents& and
e/pectant #others should be nutritionally balanced.
!i" Colour: "ensible use of colour in dishes will give the# an Geye appealG. 0eep vivid
colours should be avoided. 0rab-loo!ing dishes can be i#proved by an attractive&
colourful garnish.
!j" Wording of Menus: (hen co#piling #enus& the following
points #ust be considered:
+1, "elect language which the custo#er can understand.
+$, If the #enu is in 'rench& give an 4nglish translation.
+*, Never use a #i/ture of languages for the courses of a
#enu.
+-, "pellings of the words should be correct.
11
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#$. %erc&"'!s!"( %e"us
Aenus should be planned and designed such that they reflect the policy and thin!ing of the
#anage#ent and should ensure profits.
The #enu should be suitable for the #ar!et and the ability of the e#ployees if the operation is to
succeed.
The presentation of the #enu should be ta!en care of. Aenu card should be &#ean and not dirty or
frayed as it reflects on the #anage#ent. The #enu should be easily #egi(#e and readable for the
custo#er.
The for#at of the #enu should suit the contents and different for#at should be used for different
#eals.
Aenu should be organisedH si#ilar ite#s should be written under attractive headings and dishes
grouped.
It is better not to have a long #enu as one co#petes with ones own dishes. 2anguage should be
si#ple and if possible effective descriptions should be given.
In #ass catering units& so#e of the #ain factors influencing the planning of #enus are as follows:
6ost: Aain consideration in #enu planning. The cost of the #enu should be within the budgeted
allowance for any unit to be an econo#ical variable. It is run for profit or on a no-profit no-loss
basis.
$ase !" Prearati!n/ "ince #ass catering units provide for large nu#bers& base of preparation
for any dish #ust be considered. 4laborate preparations should be avoided& as it will result in
delays in preparing and serving and an appearance of inefficiency.
Ease !" Ser.i&e/ 'or large nu#bers& the dishes should not have elaborate presentation or
garnishing. 2eftovers should be incorporated for #ass catering. .ne #eal can be incorporated
into the ne/t #eal in order to avoid wastage.
A cyclic #enu should be planned for a certain length of ti#e& e.g. a wee! or a #onth or the #enu
could be repeated all over again. .perations will be easy and the #enus could be changed
periodically& 1 #onth& * or 9 #onths and seasonal foods could be used.
P#anning/ 'or preparing )uantity food& the plan should be such that dishes show that staff have
the s!ills& !nows how to coo! and the right procedures of preparation.
Batch coo!ing #ay be necessary.
6.N"T5AINT" .' A4NU 12ANNIN3
There are ten constraints of #enu planning. They are as follows
1. Type of custo#er
$. 2ocation of establish#ent
*. 1rice range
-. Types of establish#ent
8. "taff level and capabilities
9. Iitchen si%e& facilities and e)uip#ent
:. 'ood availability and seasonality
;. (eather
<. Ti#e available
1$
.
1=. budget
#. Type of Customer F
6usto#ers can affect the type of food served because of the following factors: age, gender& occupation.
The young boys will need substantial #eals& whereas the young girls would prefer dainty and s#all
portioned dishes. A group of far#ers who are used to eating well& will need a good )uantity of food and
the e#phasis will be on palatability and wholeso#e food.
0+ L!&ati!n !" esta(#is')ent- #enu depends on at which place the establish#ent is located.
1. Pri&e range- while pricing the #enu the establish#ent should bear in #ind the price to be listed
against the dishes on the #enu card
.
2 Tyes !" Esta(#is')ent
Aenus will vary according to the type of establish#ent:
+1, 7otels
+$, 5estaurants
+*, 7ostels
+-, 7ospitals
+8, Industrial canteens
The #enus for restaurants and hotels will be a la carte& buffet& while planning thi ban)uet& or table
dhote. The dishes will please the eye and palate and e)uipped so to bi will be deter#ined by the
custo#ers appetite and poc!et. .n the other dishes. 6are should hand& hostels& hospitals and canteens
will have a set pattern and will repeated otherwis- offer #eals to provide nutritionally balanced diets with
a li#ited
*+ Pri&e Menu budget. As there is no choice and food is eaten daily& a variety given Always give
value +will #ini#ise the #onotony and food preference #ust be seen.
,+ Caa(i#ities !" 3it&'en Sta""
The !itchen staffs capabilities have to be seen whether they will be able to cope with high-class coo!ery&
whether they are e/perienced and have the s!ill and the !nowledge. If the staff is not capable& it will be
difficult to produce good #eals. 4)ually i#portant is the serving staff. If they are efficient& well ftessed.
3arnished dishes should be served in a neat and presentable #anner. If the waiters are untrained& the
selection of dishes should be done carefully. Baried and sophisticated dishes can only be given if the
waiter is highly s!illed.
4. Equipment of the kitchen
(hile planning the #enu& it is i#portant to see that the !itchen is we and e)uipped so to be able to cope
up with the preparation of various her dishes. 6are should be ta!en to see that the #ethod of coo!ing is
not repeated otherwise certain e)uip#ents would be overloaded.
9. Seas!n !" t'e Year an- Seas!na# A.ai#a(i#ity !" Ingre-ients/
1*
.
"eason is i#portant in the choice of food. 6ool& crisp and fresh foods are ideal in su##er. 'or
the cold weather& heavier& richer foods high in calorific value are welco#ed. Although in these
days of cold storage foods are available all the year round. 'oods in season should be included
in #enus& as they are fresh& plentiful and the colour and particular flavour are good. They are
available at a reasonable price.
:. $u-get- There are two types of budget- capital budget and operating budget. 6apital budget
deals with all purchasing of e)uip#ents and operating budget deals with the daily
e/penditures. "i#ilarly sales budget should also be figured so that the staff should thrive hard
to #aintain the day to day sales figure as figured in the sales budget.
12ANNIN3 .' 0J6.5& 'U5NI"7IN3.'IETU54& 'ITTIN3"
Lighting
Aodern designs tend towards a versatile syste# of lighting by which a food and beverage service area
#ay have bright lighting at lunchti#e and a #ore diffused for# of lighting in the evening. It is also an
advantage to be able to change the colour of the lights for special functions& cabarets etc. The foodservice
operator #ust find a colour and lighting sche#e that will attract and please as #any people as possible.
Basically restaurants #ay select fro# two #ain !inds of interior illu#ination: incandescent and
fluorescent lighting.
Incandescent lighting is war#er in colour but less efficient to operate than fluorescent but of the sa#e
wattage. It can be easily directed to specific spots such as a particular table or pointing. 7owever& its
war#th appeal can cause a colour proble#. It #ay #a!e the surrounding cheerful and inviting& but the
yellowish hue of its bulbs& especially when di##ed& #a!es #e and lettuce appear #uddy in colour.
(ar#er bulbs such as pin! light #a!e red #eats loo! natural but salads unappeti%ing.
The #ain virtue of fluorescent lighting is its lower operating cost& but it is often critici%ed giving a dull
and lifeless illu#ination. 'ood #ay be #ade to loo! appealing by using blue-white light fro# fluorescent
fi/tures& but the blue-white glow #ay also detract fro# a war# ro#an at#osphere.
A balance is usually needed for both war#th and good food appearance. Aany e/perts
reco##end a lighting syste# #ade up of := per cent cool or blue-white fluorescent bulbs are
*= per cent incandescent. This will give #ood and a pleasant and natural appearance for food.
The foodservice area needs #ore than proper decor lighting. 'unctional lighting is a #ust giving proper
illu#ination for chefs to prepare food& staff to serve it and custo#ers to order and eat it. 'unctional
lighting #ay a#ount to as #uch as :8 per cent of a restaurants total lighting syste#. In the dining roo#
two basic areas re)uire functional lighting: the table and the roo# as a whole. The ai# therefore is to #i/
the right blend of decor and functional lighting at the lowest possible cost.
Table lighting is #ost flattering to custo#ers when it shines down fro# the ceiling. Incandescent ceiling
lights serve the purpose well here. 6are #ust be ta!en& however& to ensure that the bulbs used do not give
off too bright a light as this will create too #uch contrast between dar! and light spots. 6lean and well-
polished silver& glassware and croc!ery on a dining table& or a well-polished reflective tabletop in the
lounge& will bounce light gently upwards& acting as a softener to overhead lights.
Table top lighting can serve a si#ilar purpose and includes& for e/a#ple& candles& gaslights and electric
1-
.
lighting. 'unctional lighting in the dining roo# #ust serve a nu#ber of purposes.
'i/tures directing light onto ceilings and walls should indicate to custo#ers the di#ensions of the
roo#& together with any special attractions& such as pictures and old oa! bea#s. 2ow wattage
incandescent bulbs are best suited for this purpose.
The lighting should pro>ect a subdued at#osphere& with contrasts between bright and da areas and
tabletops capturing #uch of the light& while ceilings and upper walls re#ain K
It #ay be necessary to feature special areas of a dining roo#& such as a buffet or self-serev salad bar.
The food and beverage service area needs to have a good #i/ of decor and functional lighting.
It is only the fast food areas that #ay successfully eli#inate decor or #ood lighting altogether.
Brighter lights appear to subconsciously tell custo#ers to eat #ore )uic!ly and leave and is therefore the
reco##ended way to illu#inate for )uic! turnover and high volu#e throughput.
Colour scheme
There is a de"nite association between colour and food that must be considered.
The following colour schemes are generally regarded as most acceptable2 pink,
peach, pale yellow, clear green, beige, blue and tur!uoise. These colours re3ect
the natural colours found in good and wellpresented foodstufs. The colour
scheme should help to re3ect the character of the restaurant. ' well-designed
colour scheme can easily be spoilt by a badly planned lighting system and
therefore the two aspects should be considered together at the design stage.
The restaurant surroundings can contribute a great deal towards the price-
!uality relationship in the minds of potential customers. %hat may be suitable
for a fast food operation would be entirely unsuitable for a restaurant operation
catering for an executive market. 4right illumination may be found in bars with
light colours on the walls, but food service areas are better with dimmer
illumination and warmly coloured walls, as these give a more relaxed and
welcoming atmosphere. &olour should also contribute to a feeling of cleanliness.
5ust as colour and light play an important role, so table accessories need careful
choice2 slip cloths, serviettes and place mats all help to make the environment
more attractive.
)U*NITU*E
&ertain principles need to be borne in mind when planning food and beverage
service areas to maximise the seating area. 6or example, when planning a
cafeteria operation care should be taken to ensure that customers waiting for a
meal from the various service points do not interrupt the 3ow of customers
around the tables, or those going out through the main entrance. The seating
arrangements will therefore depend on2
the si7e and shape of the food service area
the design of tables and chairs used
the allowance made for gangways and clearing trolleys
the type of establishment.
18
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6urniture must be chosen according to the needs of the establishment. xamples of
various dining arrangements are shown in Table ).).
Mate&ials a#* +i#is"es
By using different #aterials& designs and finishes of furniture and by their careful arrange#ent& often the
at#osphere and appearance of the service area can be changed to suit different occasions.
Barious types of wood and wood grain finishes are available& each suitable to blend with a particular
decor. (ood is strong and rigid and resists wear and stains. It is the principal #aterial used for chairs and
tables in all food and beverage service areas with the e/ception of canteens& so#e staff dining roo#s and
cafeterias.
Although wood predo#inates& #ore #etals +#ainly alu#iniu# and alu#iniu#-plated steel or brass,
are gradually being introduced into dining furniture. Alu#iniu# is lightweight& hardwearing& has a
variety of finishes& is easily cleaned and the costs are reasonable. Nowadays a wooden-topped table with
a #etal base #ay be found together with chairs with lightweight #etal fra#es and plastic finishes for the
seat and bac!.
'or#ica or plastic-coated tabletops #ay be found in #any cafeterias or staff dining roo#s. These are
easily cleaned& hardwearing and eli#inate the use of linen. The tabletops co#e in a variety of colours
and designs suitable for all situations. 1lace #ats #ay ta!e the place of linen.
1lastics and fibreglass are now being used e/tensively to produce dining-roo# chairs. These #aterials
are easily #oulded into a single-piece seat and bac! to fit the body contours& the legs usually being #ade
of #etal. The advantages are that these are durable& easily cleaned& lightweight& #ay be stac!ed& are
available in a large range of colours and designs and are relatively ine/pensive. They are #ore
fre)uently found in bars& lounges and staff dining roo#s than in the first-class hotel or restaurant.
CHAIRS
6hairs co#e in an enor#ous range of designs& #aterials and colours to suit all situations and occasions.
Because of the wide range of styles available& chairs vary in height and width& but as a guide& a chair seat
is -9 c# +1; in, fro# the ground& the height fro# the ground to the top .f the bac! is 1 # +*< in, and the
depth fro# the front edge of the seat to the bac! of the chair is -9 c# +1; in,. 3eneral points to note
when purchasing e)uip#ent are given in "ection $.1 +page *=,. (he purchasing chairs the #ain
considerations should be si%e& height& shape and even the variety oi seating re)uired& for e/a#ple&
ban)uette +fi/ed bench seating,& ar#chairs& straight-bac!ed and padded chairs& to give the custo#er a
choice. A leather or wool fabric is #uch better to sit on than 1B6 which tends to beco#e unco#fortable
around the bac! and seat.
TA$LES
Tables co#e in three #ain shapes: round& s)uare and rectangular. An establish#ent #ay have a #i/ture
19
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of shapes to give variety& or tables of all one shape depending on the shape of the roo# and the style of
service being offered. ")uare or rectangular tables will seat two or four people and two tables #ay be
pushed together to seat larger parties& or e/tensions #ay be provided in order to cope with special parties&
luncheons& dinners& weddings etc. By using these e/tensions correctly a variety of shapes #ay be
obtained& allowing full use of the roo# and enabling the #a/i#u# nu#ber of covers in the #ini#u#
space. The tabletop #ay have a plastic foa# bac! or green bai%e covering which is heat resistant and
non-slip so the tablecloth will not slide
about as it would on a polished wooden top table. This type of covering also deadens the sound of
croc!ery and tableware being laid.
As a guide tables #ay be appro/i#ately the following si%es.
SQUARE
:9 c# +$ ft 9 in, s)uare to seat two people
1 #+* ft, souare to seat four people
ROUND
1 #+* ft, in dia#eter to seat four people
1.8$ # +8 ft, in dia#eter to seat eight people
Sideboards
The style and design of a sideboard +or wor!station, varies fro# establish#ent to
establish#ent and is dependent upon:
The style of service and the food and beverages on offer
The nu#ber of service staff wor!ing fro# one sideboard the
nu#ber of tables to be served fro# one sideboard
The a#ount of e)uip#ent it is e/pected to hold.
It is essential that the sideboard is of #ini#u# si%e and portable so that it #ay be easily #oved
if necessary. If the sideboard is too large for its purpose it is ta!ing up space which could be
used to seat #ore custo#ers. "o#e establish#ents use s#aller fi/ed sideboards and also use
Ltray >ac!s when serving and clearing.
The #aterial used in the #a!e-up of the sideboard should blend with the rest of the decor. The
top of a sideboard should be of a heat resistant #aterial that can be easily washed down. After
service the sideboard is either co#pletely e#ptied out or restoc!ed for the ne/t service. Inso#e
establish#ents the waiters are responsible for their own e)uip#ent on their station. After service
they restoc! their sideboard and it is then loc!ed. (here this syste# is carried out the sideboard
also carries its own stoc! of linen. Thus& in this e/a#ple a sideboard has everything necessary to
e)uip a particular waiters station or set of tables.
.
The actual lay-up of a sideboard depends firstly on its construction M the nu#ber of
1:
.
shelves and drawers for tableware etc. - and& secondly& on the type of #enu and
service offered. Therefore the lay-up in every establish#ent will vary& each being
suited to its own needs and style of service and presentation. It is suggested&
however& that in each particular establish#ent the sideboards be laid up in the sa#e
way. If this is done the staff get used to loo!ing for a certain ite# in a certain place
and this facilitates speedy service. 4/a#ples of the ite#s that #ay be found in a
sideboard are given on pages 1<--8. These would be re)uired if the service was
a full silver service from a large table d'hote menu running in
con8unction with a limited a la carte menu. The items re!uired would be
ad8usted according to the style of service.
LINEN
There are #any )ualities of linen in present day use& fro# the finest Irish linen and cotton to synthetic
#aterials such as nylon and viscose. The type of linen used will depend on the class of establish#ent&
type of clientele and cost involved& and the style of #enu and service to be offered. The #ain ite#s of
linen nor#ally to be found are shown below:
Tablecloths
1*: c# E 1*: c# +8- in E 8- in, to fit a table :9 c# +$ ft 9 in, s)uare or a round table.
SIDE $OARD .
1;* c# E 1;* c# +:$ in E :$ in, to fit a table 1 # +* ft, s)uare.
1;* c# E $-- c# +:$ in E <9 in, to fit rectangular shaped tables.
1;* c# / 1*: c# +:$ in / 8- in, to fit rectangular shaped tables.
Slip cloths
1 # E 1 # +* ft E * ft, used to cover a slightly soiled tablecloth.
Nap6s +ser,!ettes-
-9-8= c# +1;-$= in, s)uare if linen.
*9--$ c# +1--1: in, s)uare if paper.
Buffet cloths
$ # E - #+9 ft E 1$ ft, - this is the #ini#u# si%eH longer cloths will be used for longer tables.
"ervers use these as protection against heat and to help to !eep unifor#s clean.
Tea and glass cloths
These are used for drying ite#s after washingH tea cloths should be used for croc!ery and glass cloths
for glassware. The best are #ade of linen or cotton and are lint free.
1;
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Use and control of linen
2inen should be used only for its intended purpose in the restaurant and not for cleaning purposes& as this
often results in per#anent soiling which will render the ite# unusable in the future.
2inen should be stored on paper-lined shelves& the correct si%es together& and with the inverted fold
facing outward& which facilitates counting and control. If the linen is not stored in a cupboard it should
be covered to avoid dust settling on it.
The original stoc! of clean linen is issued upon receipt of a re)uisition for# written in duplicate and
signed by a responsible person fro# the service depart#ent. The top copy of the re)uisition for# goes
to the house!eeping depart#ent or linen roo# and the duplicate copy re#ains in the re)uisition boo!
held in the food and beverage service area. A surplus linen stoc! is usually held in the food service
area in case of e#ergency.
At the end of each service the dirty linen should be noted and sent to the house!eeping depart#ent
to be e/changed for clean. Because of the high cost of laundering such linen& where a tablecloth is
perhaps only a little grubby& a slip cloth would be placed over it for the succeeding service. This is not
as e/pensive to re-launder as a tablecloth.
A range of disposable linen& including nap!ins& place #ats and tablecloths& are available in varying
colours and )ualities. There are also now reversible tablecloths with a thin polythene sheet running
through the centre that prevent any spillages fro# penetrating fro# one side to the other. Although the
e/pense of such ite#s #ay see# high& there are #any advantages and co#parable laundry charges
#ay well be higher. 'or #ore infor#ation on disposables& see "ection $.18 0isposables& page 99.
CROCER,
The croc!ery #ust blend in with the general decor of the establish#ent and also with the rest of the
ite#s on the table. An establish#ent generally uses one design and pattern of croc!ery& but when an
establish#ent has a nu#ber of different service areas it is easier& fro# the control point of view& to
have a different design in each service area. Nowadays #anufacturers produce a range of patterns and
styles and will guarantee a supply for a period of ten years in order to be able to replace brea!ages etc.
(hen purchasing croc!ery the general points previously identified in "ection $.1 +page *=, should
be borne in #ind. .ther factors to consider here are as follows:
4very ite# of earthenware should have a co#plete cover of gla%e to ensure a reasonable length of
life.
6roc!ery should have a rolled edge to give added reinforce#ent at the edge. +.ne word of caution
here is that hygiene is #ost i#portant - chipped croc!ery can harbor ger#s,.
The pattern should be under rather than on top of the gla%e. 7owever& this de#ands additional gla%e
and firing. 1atterns on top of the gla%e will wear and discolor very )uic!ly. 6roc!ery with the
pattern under the gla%e is #ore e/pensive but its life will be longer.
1<
.
6roc!ery #ust be dishwasher-proof.
"o#e #anufacturers sta#p the date& #onth and year on the base of the ite#. 'ro# this& the life of the
croc!ery can be deter#ined with so#e accuracy. 6roc!ery that is produced as being suitable for the
foodservice industry is often referred to as Lhotelware. Aanufacturers also tend to give trade na#es to
their hotelware to indicate strength or durability. "o#e e/a#ples of these na#es are:
Foodservice crockery
There are various classifications of foodservice croc!ery. Although referred to as croc!ery here +and
throughout the boo!,& all gla%ed tableware was traditionally referred to as china. Ite#s include:
flatware& for e/a#ple& plates and saucers and serving flats
cups and bowls& for e/a#ple& tea and coffee cups& soup and sweet bowls and serving dishes
hollow-ware& for e/a#ple& pots and vases.
Types of crockery
$!ne &'ina
This very fine& hard china is e/pensive. 0ecorations are only found under the gla%e. It can be #ade to
thic!er specifications& if re)uested& for hotel use. The price of bone china puts it out of reach of the
#a>ority of everyday caterers& and only a few of the top-class hotels and restaurants use it. Aetalised
bone china has been developed specially for the hospitality industry. It contains added #etallic o/ides to
#a!e it #uch stronger than bone china.
H!te# eart'en5are
Bitrified +or vitreous, earthenware is produced in the United Iingdo# in vast )uantities. It is the
cheapest but least durable hotelware although it is #uch stronger than regular do#estic earthenware.
There is a standard range of designs and patterns in varying colours. 0o#estic weight earthenware is
lighter and thinner than hotel earthenware +or vitrified hotelware,. Because of its short life& lac! of
strength and possible high brea!age rate it is not regarded as suitable for co##ercial use.
St!ne5are
This is a natural cera#ic #aterial traditionally #ade in the United Iingdo# and fired at a very high
te#perature& about 1$=N6 +$;-N',. It is shaped by traditional handcrafting techni)ues so there are a wide
variety of shapes and finishes available& fro# #att to a high-gloss gla%e. It is non-porous and e/tre#ely
durable with high ther#al and shoc! resistance. The price is slightly higher than earthenware due to its
long-life guarantee.
P!r&e#ain
This is of a different co#position with a se#i-translucent body& nor#ally crea#Cgrey& and has a high
resistance to chipping.
6roc!ery should be stored on shelves in piles of appro/i#ately two do%en. Any higher #ay result in their
toppling down or da#age to plates at the botto# of the stac! because of the weight bearing down on
the#. 6roc!ery should be stored at a convenient height for placing on and re#oving fro# the shelves
without fear of accidents occurring. If possible croc!ery should be !ept covered to prevent dust and
ger#s settling on it.
$=
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Cr!&%ery si6es
A wide range of croc!ery ite#s are available and their e/act si%es will vary according to the
#anufacturer and the design produced. As a guide& the si%es are as follows:
side plate: 18 c# +9 in, dia#eter
sweet plate: 1; c# +: in, dia#eter
fish plate: $= c# +; in, dia#eter
soup plate: $= c# +; in, dia#eter
>oint plate: $8 c# +1= in, dia#eter
sweet plate: 1* c# +8 in, dia#eter
brea!fast cup and saucer: $*-$; cl +;-1= fl o%,
teacup and saucer: 1;.<* cl +9? fl o%,
coffee cup and saucer +de#i-tasse,: <.-: cl +*D fl o%,
teapot: $;.- cl +? pint,
.ther ite#s of croc!ery re)uired include:
conso##e cup and saucer hot water >ug
soup bowlCcup coffee pot
platter +oval plate, #il! >ug
salad crescent crea# >ug
egg cup hot #il! >ug
butter dish sugar basin.
Ashtray
Although croc!ery has been the traditional #ediu# for presenting and serving food& there is now an
increasing trend to use conte#porary styles of glassware instead. 'igure $.8 gives e/a#ples of both
traditional croc!ery and also conte#porary styled glassware that can be used as alternatives to croc!ery.
Si#.er
Aanufacturers will often )uote $=-& $8- or *=-year plate. This denotes the length of life a #anufacturer
#ay clai# for their plate sub>ect to fair or nor#al usage. The length of life of silver also depends upon
the weight of silver deposited. There are three standard grades of silver plate - full standard plate& triple
plate and )uadruple plate.
6aterers in doubt about the )uality of silver plated tableware and stainless steel should refer to
British "tandard 88::. The ai# of the "tandard is to ensure that details of co#ponent #aterials are
provided and was first introduced in 1<:;.
In silver-plated tableware two grades have been specified:
$1
.
1. "tandard for general use.
$. 5estaurant thic!er grade for restaurant use and #ar!ed with an L5:
The #ini#u# thic!ness of silver plating )uoted should give a life of at least $= years&
depending on usage.
The hall#ar! on silver tells two things. The two sy#bols represent the standard of silver used
and the Assay office responsible. The two letters are the #a!ers #ar! and the date letter.
1lain cutlery is #ore popular than patterned for the si#ple reason that it is cheaper and easier
to !eep clean. The best invest#ent is !nives with handles of hard soldered silver plate& nic!el
or good stainless steel. 7andles are an i#portant factor in cutlery. 1lastic #aterials& however
are #uch cheaper and usually satisfactory.
Stai#less steel
"tainless steel tableware is available in a variety of grades. The higher priced designs usually
incorporate alloys of chro#iu# +which #a!es the #etal stainless, and nic!el +which gives a fine grain
and lustre,. 3ood British flatware and cutlery is #ade of 1;C; stainless steel. This is 1; per cent
chro#iu# and ; per cent nic!el.
"tainless steel is finished by different degrees of polishing: high polish finish& dull polish-finish& a light
grey #att& non-reflective finish.
"tainless steel resists scratching far #ore than other #etals and #ay therefore be said to be #ore
hygienic. Although it does not tarnish it can stain. There are special cleaning products for stainless steel
such as a co##ercial powder that is applied with a wet sponge or cloth and rubbed on the surface
before being rinsed off. "uch products can be used to !eep stainless steel loo!ing clean and polished.
Specialist equipment
There is an al#ost unli#ited range of flatware& cutlery and hollow-ware in use in the catering industry
today. These ite#s are those necessary to give efficient service of any for# of #eal at any ti#e of the
day. 4veryone is fa#iliar with the !nife& for!& spoon& flats& vegetable dishes and lids& entree dishes and
lids& soup tureens& teapots& hot water >ugs& sugar basins and so on that we see in every day use. .ver and
above these& however& there are a nu#ber of specialist ite#s of e)uip#ent provided for use with specific
dishes
GLASS7ARE
3lassware contributes to the appearance of the table and the overall attraction of the service area. There
are #any standard patterns available to the caterer. Aost #anufacturers now supply hotel glassware in
standard si%es for convenience of ordering& availability and )uic! delivery.
A good wine glass should be plain and clear so that the colour and brilliance of a wine can be clearly
seenH it should have a ste# for holding the wine glass so that the heat of ones hand does not affect the
wine on tastingH there should be a slight incurving lip to help hold the aro#a and it should be large
enough to hold the particular wine being tasted. Although standard goblets can be used for a range of
wines there are various glass shapes that are traditionally associated with certain wines. Aodern
drin!ing glasses ta!e #any new for#s and shapes& although all are pri#arily designed to #eet the needs
of the range of #odern drin!s being offered.
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Type and sizes of glassware
#lass is produced from sand 9silicon dioxide:, which is combined with other
substances to produce particular characteristic properties. The mixture is heated
to a very high temperature which forms a molten mass. This glass is either blown
or molded to diferent shapes and then allowed to cool and solidify. The various
types of glass used in the hospitality industry are outlined below.
G#ass Si6e
(ine goblets 1-.$=& 1;.<*& $$.:$& $; cl +8& 9?& ;& 1= fl o%,
'luteCtulip 1;-$* cl +9-; fl o%,
"aucer cha#pagne 1;-$* cl +9-; fl o%,
6oc!tail glasses --: cl +$-* fl o%,
"herry& 1ort 8 cl +1 .:.8 fl o%,
7ighball $*-$; d+<-1= fl o%,
2owball 1;-$* cl +9-; fl o%,
(orthington $ ;-* - cl +1=-1$ fl o%,
2ager glass $;-*- cl +11=-1$ fl o%,
#randy balloon $*-$; cl +;-1= fl o%,
2i)ueur glass $.8 d+=.;; fl o%,
Tu#blerC"li# Oi# $;.-= cl +? pint,
Beer $8-8= cl +?-1 pint,
$*
.
UNIT 8 III
GUERIDON SER9ICE

Gueri-!n Ser.i&e/ -
3ueridon service is also called as trolley service in 4nglish ter#inology. In
this type of service food is served on to the custo#ers plate fro# the trolley The food preparation
finishing is usually done in food front of the guest which includes carving& coo!ing& plan of preparation
salads etc. A s!illed staff should do the presentation and hygiene standard #ust be #aintained.
Genera# !ints t! (e &!nsi-ere- 5'i#e ser.ing gueri-!n ser.i&e -is'es
1, 3ueridon service is done by a chef therefore tea# wor! should e/ist between the service brigade
and the chef
$, Always the trolley +gureidon, should be push and not pull this helps to avoid accidents as one is
able to see #ove easy while pushing.
*, (hen service is finished at one table #ove the trolley to another place to the corner of the roo#
to prevent cognation of the roo#.
-, The gueridon trolley #ust be !ept in one position for the service of co#plete course and not #ore
fre)uently.
8, In gueridon service usually the #ain dish should serve fro# the trolley #ainly #eat course&
potatoes and dessert course which are flattered.
9, The co##ies should !eep the gueridon trolley clean tidy at any given ti#e.
:, "ervice fro# the trolley to the guest plate should be done using the service spoon and for!.
;, In course of corned dishes or fillets-service !nife or a special !nife should be used for deboning.
$-
.
Se:uen&e !" ser.i&e/ -
1resentation of all dishes for all courses is very i#portant as it shows the
service standards of the catering establish#ents.
A, H!rs---!eu.re !r Su(stituents/ - These are served in the nor#al way e/cept PpateQ de foie grasR
which is cut into slices acco#pani#ents are passed on to the guest table directly.
B, S!u/ - Always served fro# the gueridon the #easures will vary according to type of soup.
6, Fis'/ - 'illets are served fro# the gueridon trolley.
0, Meat &!urse/ - They are carved and served fro# trolley.
4, P!tat!es ; 9egeta(#es/ - They are served with sauces and acco#pani#ents.
', S5eet &!urse/ - Usually fla#bS or served fro# cold sweet trolley.
3, Sa.!ury/ - "erved fro# the gueridon.
Di""erent tyes !" #i:u!rs are use- in gurei-!n tr!##ey ser.i&e< 5'i&' in&#u-es/
=> Srits !" "#a)(e-+
0> F!rti"ie- 5ine t! s5eeten+
1> Sar%#ing 5ines t! &!#!ur+
2> Sti## 5ines t! (a#an&e "#a.!ur+
,> Syrus t! re)!.e e?&ess "at+
Tyes !" Gueri-!n ser.i&e
=> Tra-iti!na# gueri-!n ser.i&e
0> M!-ern tr!##ey gueri-!n ser.i&e
1> Genera# gueri-!n ser.i&e+
Tra-iti!na# gueri-!n ser.i&e/ -
0uring 1<
th
centaury in #any restaurant waiterQs used to carry his or her own gureidon
e)uip#ent in a large tray with the silver service e)uip#ent. The trays were placed on a guest table and
were catered using a s#all independent gas burner.
M!-ern tr!##ey gueri-!n ser.i&e
The #odern trolley gueridon service is a trolley consisting of a wor!ing top and shelves beneath. It
usually consisting of parties& horsdoeurve displays for carving gas cylinder& service K e)uip#ent.
Genera# gueri-!n ser.i&e/ -
$8
.
This type of general gueridon service consisting of a trolley si#ilar to #odern trolley gueridon service
along with a s#all side table that can be brought down.

Tyes !" gueri-!n ser.i&e &an a#s! &ateg!rise- (ase- u!n t'e
Dis#ay !" "!!- ite)s+
1, 1astry trolley: - consist of three tires& the top is covered by glass to #aintain hygiene standard the
second tier consists of desserts and pastries& the botto# tier consists of cutlery and croc!ery.
$, 'la#bS trolley: - Aost use in restaurant consisting of a cupboard for a gas cylinder.
*, 7ors-de-oeuvre trolley: - This trolley is si#ilar to dessert trolley e/cept the second tier consists of
partitions to hold different types of hors-doeurves.
E:ui)ent re:uire- "!r gueri-!n ser.i&e
Gueri-!n tr!##ey/ -
They can in different si%es. 3ueridon trolley is a #odified side table wheels. It should be on
the sa#e height as that of a table in a restaurant. It should have a good gas burner along with the gas
cylinder the shelves should be able stoc!. 6utlery and croc!ery the wine and li)ueurs slot should be
appropriate.
Ta(#e &!!%ing #a)s/ -
3ueridon trolley should be trifled with the butane gas la#p also called as chaffing la#p.
Usually they are ; to 1= dia#eter. The gas fla#e should be ad>ustable according to the re)uire#ents.
C'a""ing an/ -
a> Frying an/ - which can be indifferent si%es and shapes& the dia#eter usually
between <R-1$R dia#eter. It should consist of a copper outside and silver coating inside.
(> Stea% an/ - they are whole in shape and co#e in different si%es.
.ther e)uip#ent use for gueridon service include cutlery& croc!ery& carving !nife& nap!ins etc.
A-.antages !" gueri-!n ser.i&e/
1, It is a choice available to the guest for choosing a dish of his li!e.
$9
.
$, A display gives a better eye appeal to the guest rather than the e/planation or the description
given by the waiter about that food ite#.
*, The food is directly served fro# the trolley& which helps in preserving the te#perature& and the
ti#e re)uired co#pare to the traditional service.
-, A traditional style& which can i#press the guest& based upon the )uality of service.
Disa-.antages/
1, "!ill re)uire for this type of service because very few chefQs are good at preparation and
co##unication
$, "afety standard are at ris! because of the usage of butane gas in the #iddle of the restaurant and
also because of the ingredients such as sprits& wines K li)uors.
*, The ite#s that can be displayed or prepared by gueridon service are repeated because of the space
barrier.
-, All types of coo!ing cannot be done using the gueridon service especially ba!ing& grilling etc.
8, It has to be clean regularly to #aintained hygiene standards.
S%i## re:uire- "!r gueri-!n ser.i&e/
1, 3ueridon service has special type of dish preparation& which includes carving salad #a!ing.
'la#bSing etc. (hich does the guest usually praise for appearance so the person preparing the
gueridon dishes should be a chef with !nowledge of culinary arts with e/perience
$, The s!ill staff should also have a through !nowledge of on safety standards.
*, The gueridon staff should have good #anners& pleasant speech s#art appearance groo# properly
and should be clean and tidy.
-, The chef should be confident about the type of service and ingredients that go in to the gureidon
dishes.
Prearati!n !" se&ia# -is'es/
The #is-en-place to any gueridon wor! includes preparation and service for the gureidon trolley prior
to the service. Based upon the type of service or food preparation the gureidon dishes& which can be
prepared& are categori%ed as: -
1, Ite)s t! (e &ar.e-/ "harp !nife is essential& the #eat should be carved and not
$:
.
$, Ite)s t! (e "#a)(e-/ 'la#ed can be done by e/posing the #eat or dessert to sprits such as ru#s&
whis!y& brandy etc or to wines and li)ueurs fla#bed can also be done by e/posing the #eat to fat
a pan or to sugar.
*, Car.ing at t'e ta(#e/ (hen the carving the !nife should #ove freely bac!wards li!e sawing too
#uch pressure results in lots of #eat >uice. (hich should be avoided using the current #ethod
blunt !nifes result in accidentsH appropriate steps should be ta!en for deoning of chic!en K
#utton in case of fillets usually the !itchen does the #is-en-place in order to avoid last #inute
preparation.
Stea% Dine
Fi##et stea%@= n! A=,B t! =*Bg>
Pars#ey (utter- =BBg< "ine#y &'!e- !ni!n- = -essert s!!n
S#i&e- )us'r!!)s@= ser.i&e s!!n
7!r&esters'ire sau&e---1 t! 2 -as'es
$ran-y----1B )#< seas!ning---- t! taste
Met'!-/
Aelt parsley butter in a stea! pan place the fillets stea!& add seasoning. "autS in fro# both sides )uic!ly
K re#ove to a large plate and cover it with half plate to !eep it war#.
Add chopped onions to the pan K sautS the# for a while. Add #ushroo# and sautS the# add
(orcestershire sauce. 5eturn the stea! to the pan coo! for so#e ti#e.
Increase the fla#e till the butter starts bubbling& re#ove the pan fro# fla#e. The stea! serves stea! with
onion and #ushroo#s on to a hot large plate and also served green salad as acco#pani#ents.
Cree Su6ette/ -
Pan &a%es ----2 Le)!n Cui&e------= #e)!n
$utter----------,Bg 7'!#e !range---!ne
Cast!r sugar---4Bg sugar &u(es----4
Orange Cui&e----2B!6 Cura&a!------=,)#
$ran-y--------1B)#
Met'!-/ -
1lace castor sugar in the pan and allow cara#eli%ing it. Add butter and allow the cara#eli%ed sugar to get
#i/ed with butter to for# s#ooth sauce.
Add half an orange >uice& little le#on >uice and stir to for# a good sauce adding also continue and all the
sugar cubes which have been i#pregnated with orange le#on test.
$;
.
5educe the fla#e and place the panca!es one by one folding the# into triangle. 0uring coo!ing chec!
the consistency of the sauce.
Add orange >uice as and when re)uired. 5e#ove the pan fro# fire add brandy till the pan increase the
fla#e& fla#e it sprin!le little castor sugar to vary the color of the fla#e.
"erve into hot half plate two panca!es per portion and sauce e)ually divided.
Dis' C!.er A&&!)ani)ent E:ui)ent Ser.i&e
"#o!ed "al#on 'ish Inife 'ish
'or! 6old 'ish
1late
Aayonnaise "auce
6ayenne 1epper
"#o!ed "al#on
Board 6arving
Inife K'or!
"ervice "poon K
'or!
"lice "al#on
to T thic!ness
and served per
portion
1ate de 'oie
3ras
"ide Inife
0essert Inife
6old 'ish 1late
Toast 6roc!ery "ide
Inife "ervice
"poon K 'or!
1resent 0ish to
the 3uest&
1resent 'oie
3ras using an
4ntrSe dish
0ecorate with
lettuce leaves
Blue Trout 'ish Inife K
'or! 'ish 1late
7ollandaise "auce "ervice spoon K
for!& 6utlery K
croc!ery spares&
plate for debris
The dish should
co#e fro# the
!itchen& a fish
!ettle
"tea! 0iane "tea! Inife K
Ooint 'or! with
hot spoons K
for! Ooint plate
4nglish K 'rench
Austard
1an on a under
plate. "ervice
spoons Kfor!
plate for solid
cutlery
Ta!e to the
presenting to the
3uest. .r the pan
and allow with
#elt "eason the
stea! with
#ustard 3arnish
with chopped
shallots K
parsley
0ouble fillet a
"tea! +6hateau
Briant,
"tea! !nife K
Ooint for! with
hot >oint plate
4nglish K 'rench
Austard
"hape !nife& sale
plate for debrie
and cutlery
silverware for the
stea!. "ervice
spoon K for!
'illet a into two
one sirloin K
fillet a reheat K
present in the
silverware
6repes "u%ette 0essert spoon K
for!& hot dessert
plate
"erved in dessert&
with crea# sauces
containing crea#
orange >uice K
le#on >uice.
4/pose the
panca!e to the
sauces and
fla#bS the
#arinated
$<
.
'la#bS with brandy panca!e on fla#e
with brandy
Banana 'la#bS 0essert spoon K
for!& hot dessert
plate
6astor "ugar 2engthwise&
placed butter in
pan K #elt& fry
the banana& in
fat add orange
>uice and fla#bS
with ru#.
E?#ain t'e "!##!5ing ter)- DGueri-!n Ser.i&eEE
This is a service where a dish co#es partially prepared fro# the !itchen to be co#pleted in the restaurant
by the waiter or& when a co#plete #eal is coo!ed at the tableside in the restaurant. The coo!ing is done
on a gueridon trolley& which is a #obile trolley with a gas cylinder and burners. This trolley is placed
ne/t to the custo#erQs table and food is served onto plates fro# this trolley. The waiter plays a pro#inent
part& as he will do the actual coo!ing of a dish ne/t to the custo#er where he would re)uire to fillet&
carve& fla#bS and prepare the food with show#anship. The waiter has to have considerable de/terity and
s!ill.
E#e)ents !" C!)eten&y an- Per"!r)an&e Criteria
1repare and #aintain guSridon trolleys and e)uip#ent
"toc! trolleys and display the# correctly with clean i#ple#ents& utensils and linen.
1olish and clean e)uip#ent in accordance with enterprise standards and hygiene re)uire#ents.
"elect food& alcohol and other ingredients in accordance with #enu and service re)uire#ents.
4/a#ine ingredients for )uality and condition prior to display on the trolley.
1resent and display foods effectively using their colors& varieties and shapes to attract custo#ers.
Use pro#otional #aterials appropriately on trolleys.
1osition trolleys appropriately for custo#ers to view.
6lear trolleys and clean the# hygienically and at the appropriate ti#e
Re&!))en- an- se## "!!-s an- -is'es t! &ust!)ers
1 4/plain dish na#es correctly to custo#ers& using appropriate language and ter#inology& to assist the#
in the selections of foods.
$ 4/plain the nature and features of gueridon service to custo#ers in clear& si#ple language as re)uired.
*=
.
*. Na#e& e/plain and show ingredients of dishes and preparation #ethods correctly to custo#ers to assist
the# in #a!ing selections.
1repare and serve foods
1repare guSridon food dishes correctly to standard recipes in accordance with hygiene and safety
procedures.
6arve and serve #eats& fish and poultry as re)uired according to custo#er preferences.
1repare appropriate acco#pani#ents and finishing ingredients correctly.
Involve custo#ers in the preparation process and invite the# to select ingredients& choose the
finishing #ethod and deter#ine the si%e of portions
A range of food and beverage ite#s #ust be served on various food service occasions. This range will
vary according to the enterprise but #ust include service of entrees& #ain courses& acco#pani#ents&
desserts and cheeses and include all #a>or food groups.
F!!-< (e.erage an- !t'er ite)s t! (e ser.e- )ay in&#u-e/
Aeat and poultry
'ish and seafood
7ors doeuvres and appeti%ers
0esserts and sweets
6ondi#ents and acco#pani#ents
"auces
3arnishes
6heeses and dairy products
'ruits
"alads
(ines
"pirits
6offees
1etits fours.
N!n-"!!- ite)s a.ai#a(#e "!r &ust!)er &'!i&e )ay in&#u-e/
6igars.
Gueri-!n e:ui)ent )ay in&#u-e/
'latware +cutlery,
6arving boards
6utlery +coo!ing and serving,
2inen
"ervice croc!ery
'uel
*1
.
Towel for hand cleaning
2ighter
Burner
Trolleys
Bowls.
Gueri-!n tr!##eys )ay in&#u-e t'!se set u "!r/
0esserts
'la#bS
"alads
7ors doeuvres
"#o!edsal#on
.
Pr!)!ti!na# )ateria#s )ay in&#u-e/
(ine lists C Aenus or 5ecipes C Advertising cards& 'liers or brochures
UNIT - I9
RESTAURANT & LIQUOUR LICENSING
What is Liquor?
;i!uor means intoxicating ;i!uor and includes 0pirits, ;i!uor,
4eer and all li!uid consisting of, or containing alcohol, as also any
substance which the 0tate #overnments may from time to time by
noti"cation in the oficial ga7ette declare to be ;i!uor for the
purposes of the 0tate xcise 'ct.
What is IMFL?
I<6; means foreign ;i!uor made in India i.e. Indian <ade
6oreign ;i!uor.
What is a B.L.?
B2 #eans Bul! 2itre& a litre with reference to the bul! or )uantity of the contents
e)uivalent to =.$1< gallons
What is LPL?
;=; means ;ondon =roof ;itre> a liter containing ;i!uor of
strength of ;ondon =roof
What is a ot!"?
*$
.
?otel means all Tourist 4ungalows and hotels run by the
@epartment of Tourism and ?otel corporation of 0tate #overnment
and the #overnment of India including ?otel recogni7ed by the
#overnment of India as ?eritage ?otels and shall also include any
other hotel: with at least ), bedrooms which is ad8udged to be of at
least two star category by the @epartment of Tourism, #overnment of
India or any other authority, authori7ed specially for this purpose by
the #overnment of India.
What is a C"u#?
&lub means a duly registered association of persons for social
and recreational purposes or for the promotion of some common
ob8ect on 8oint expenses.
What is $!%&"usi'! (ri'i"!)! s*st!+$ or $)uara,t!! s*st!+$?
Ander the 'exclusive privilege system' adopted by the xcise
@epartment, the 0tate is divided into speci"c geographical areas
9groups:. &ontracts are awarded for each group giving the licensee
-contractor exclusive right to trade in ;i!uor in the speci"ed area.
What ar! OP a,- UP?
B= means 'Bver =roof'. 6or example, alcohol-having strength of
+C. @egree proof is commonly referred to as having strength C.
@egree =roof.
A= refers to 'Ander =roof'. 6or example, C, @egree =roof can be
denoted as /, A=.
What is O&&asio,a" Li&!,s!?
2icenses can be granted for occasional sale or possession +beyond the per#issible
li#its, of IA'2 or beer on occasions li!e #arriage& birthday& new years eve etc. There
are $ categories of such licenses:
- ;icense for consumption, for which license fee is (s. +,,,-,, per
day.
- ;icense for sale, for which license fee is (s. .,,,-,, per day.
0uch license can be obtained from @istrict xcise Bficer &oncerned.
LICENSING PROCEDURET'e In-ian g!.ern)ent issues #i:u!r )anu"a&turers an
L-=FL-=A #i&ense e.ery year !n t'e "u#"i##)ent !" s!)e &riteria+
An L-= is issue- t! an In-ian )a-e F!reign Li:u!r AIMFL>< which is given an
approval certificate on #eeting a #ini#u# sales figure target& which applies to all of
India e/cept 0elhi. It is also re)uired to undergo )uality chec!s.
**
.
An L-=A #i&ense is issue- t! &!untry #i:u!r )anu"a&turers who have to undergo
)uality chec!s that are carried out by the govern#ent laboratories. 3overn#ent retail
outlets& which have 2-$ licenses& li!e the 0elhi Touris# and Transport 0evelop#ent
6orporation +0TT06,& the 0elhi "tate Industrial 0evelop#ent 6orporation +0"I06,&
and the 0elhi "tate 6ivil "upply 6orporation +0"6"6, sell IA'2 brands& which run
various outlets.
6ountry li)uor is sold in 3overn#ent shops that are issued 2-1= licenses sell. These
shops also sell cheap IA'2& priced below 5s. <=.
T'e L-= #i&enses are gi.en t! a &!)any< s!&iety< !r )anu"a&turing "ir)/
artners'i !r r!riet!rs'i "ir) r!.i-e- t'e a#i&ant !5ns a -isti##ery. The
applications for this are invited through advertise#ents in leading newspapers. The pri#e
>ob of 2-1 license holders is to supply li)uor to other license holders.
L-1< L-, #i&enses are gi.en t! '!te#s< 5'i&' are ar!.e- (y t'e Deart)ent !"
T!uris) and are categori%ed as Budget hotels. The approval of the depart#ent of touris#
is necessary for the grant of an 2-* license. This license is for the sale of li)uor to its
residents
T'ese '!te#s &an a#s! a#y "!r an L-, #i&ense "!r ser.ing !" #i:u!r in e?&#usi.e (ars
an- in t'e restaurant in t'e '!te# re)ises. An 2-8 license is given only with an 2-*
license and the sa#e re)uire#ents apply to an 2-8 license.
These hotels can also apply for an 2-8 license for serving of li)uor in e/clusive bars and
in the restaurant in the hotel pre#ises. The following need to be sub#itted with the
application of an 2-8 license:
@ocumentary proof regarding legal status of the hotel
%hether the hotel is in legal possession of the plot.
&ompletion certi"cate in respect of the hotel building.
Trade license from the ;ocal authority 9<&@*D@<&:
;odging house license from the local authority
&erti"cate of registration of eating house license issued by the
@&=
@ocumentary proof regarding applicant being an income tax
assessee and sales tax assessee.
' layout plan of the hotel, site plan of the license outlet and the
li!uor stores.
The application is to be submitted to the &ommissioner of xcise.
'fter scrutiny of the documents, the premises are inspected by the
excise oficer as under the excise rules, particularly rule ++ of the
@elhi Intoxicants ;icense and 0ales (ule, +EFC. The premises should
*-
.
not be within F.m of any of the institutions. Bnce the hotel has been
found to be suitable, the views of the public*residents are invited on
the proposal giving F days time to "le ob8ections before the licensing
authority. If no ob8ection is received then the authorities proceed with
the approval for grant of license.
L-1 Li&ense Fee
;-1 90ervice of I<6; in a hotel to the residents in their rooms:
?otel having +, to ). rooms (s /,,,,,*-
?otel having )C to ., rooms (s C,,,,,*-
?otel having .+ to +,, rooms (s +,),,,,,*-
?otel having +,+ to ),, rooms (s +,G,,,,,*-
?otel having ),+ to 1,, rooms (s ),.,,,,,*-
?otel having 1,+ to /,, rooms (s /,,,,,,,*-
?otel having /,+ and above rooms (s /,.,,,,,*-
L-, Li&ense Fee
;-1 90ervice of ;i!uor in a bar or restaurant attached to a hotel:
's per above stated Doti"cation Do the rate of ;-. ;icense fee is as
under
. 0tar and above (s G.., ;acs =.'. per endorsement
/ 0tar (s F.,, ;acs =.'. per endorsement
1 0tar (s C.., ;acs =.'. per endorsement
) 0tar (s C.,, ;acs =.'. per endorsement
+ 0tar (s ..,, ;acs =.'. per endorsement
4udget ?otel (s /.., ;acs =.'. per endorsement
A, L./ "i&!,s! is )i'!, to a, i,-!(!,-!,t r!staura,t a((ro'!-
#* th! 0!(art+!,t o1 Touris+. The re!uirements and procedure
are the same as in the case of ;-1 and ;-. licenses.
L.23 "i&!,s!s ar! )i'!, 1or th! s!r'i&! o1 "iquor i, a &"u#
r!)ist!r!- u,-!r th! So&i!ti!s A&t 2456. The applicant is re!uired
to submit on the letterhead of the club an application along with the
following documents2
(egistration certi"cate in respect of the club
@ocumentary proof in support of legal possession of the plot of
the club.
Do ob8ection certi"cate from the area @&=
;ist of members of the club
;ist of ofice bearers of the club
*8
.
(egistration passed by the management &ommittee to start the
bar facility in the club and also to meet the liability thereof.
5est of the procedure with regard to the grant of license is the sa#e as
indicated in respect of 2-*C2-8 license.
L-=GA Li&ense
;-+E' license is granted for service of ;i!uor*4eer at a club*mess
whose membership is exclusively for #overnment 0ervants and is not
run on commercial lines. The documents*procedure re!uired for
granting ;-+E' ;icense is similar to the grant of ;+E license.
L-! License Fee
The following is the fee structure for ;-+E ;icense2 -
&lub with membership upto G,, (s .,,,,,*- pa
&lub with membership from G,+ to +.,, (s F.,,,,*- pa
&lub with membership more than +.,, (s +,.,,,,,*- pa
;i!uor, being an excisable article, cannot be stored beyond a certain
limit. ' consumer is allowed to store a maximum of ), litres. 6or
higher possession, an application to the department and the payment
of (s. ),,, would get the applicant an ;-/E license. The applicant has
to be an income tax assessee to be eligible for the permit.
UNIT - 9
$ar !erati!n
.!story of Br
Before then thousand years& ever since hu#an being settled down to the
cultivation of cereals and vines& alcohol has played a funda#ental role in society it has
served as an ob>ect of religious ritual& a focus of secular cere#onies and a lubricant of
social inter courseH it has been e#ployed as an aid to the digestion of food& a #eans if
*9
.
sla!ing thirst with out ris! of contracting diseases and source of nutrition in its own right
it has been used in the treat#ent of wounds and diseases and as both a sti#ulation and a
sedative as well as being valued for its taste. There are #any biblical references to social
drin!ing as well as it being a funda#ental ele#ent in #any 6hristian sacra#ents& with a
preference for sti#ulating drin!s rather than water. But the earliest brewers were else
where in 4gypt.
A UBA5Q is defined as the counter bCw the person that is serving the costu#er. In
the United "tates the concept of the bar as we !now it today originated for the 4nglish
1UB. 1ub is an abbreviation of P1ublic 7ouseR +a public drin! place,. A century ago bar
in the United "tates were called PTavernsR. 0uring the gold fever ti#es of the far west a
bar was the place where the people went pri#arily to drin! alcoholic beverages. Today
there are other reasons for visiting. 5ecent surveys report that a great no. of patrons
believe that the actual drin!ing should be considered secondary. The #ain purposes of
visiting bars are for social gathering and interactions with others are what #a!e the bar so
popular. 'or so#e entering a bar #eans escaping a te#porary refuge.
It was after the Nor#an 6on)uest 1=99 abbeys and #onasteries that the brewing
of ale beco#e so#ething of an industry. These abbeys and #onasteries typically
#aintained breweries that cantered to their own co##unities. The first taverns were
trade on routes such as e/isting road and waterways. .ne of the duties of the very early
abbeys and #onasteries was to proved refresh#ent and shelter for the travellers guest
house and then anne/es or inns served ale as a pri#ary refresh#ent soon in the addition
to serving the traveller& they were being used as #eeting places for local residence.
7ence the being of the bar use as a centre for the social activity and entertain#ent.
The tavern it self was a #a>or part of early A#erican life and was a foe runner of
today hotels and #otels. As A#ericans began #oving west& their eating and drin!ing
establish#ent went with the#. Those establish#ents that did not provide lodging were
generally called taverns or saloons. The #ore inns started calling the#selves hotels.
Alcoholic beverages were prohibited by a constructional a#end#ent in 1<$=.
1rohibited lasted nearly 1-years in the United "tates and forced so#e fa#ous restaurants
+such as de#oniacs in New Dor! city, and no. of grand hotels& bar roo#s and dining
roo#s to close due to lost business.
2i)uor laws in India are very stringentH there fore the growth of bar culture in
India had been fairly slow. .f course& during the British east India 6o#pany 6alcutta
and #adras had large no. of to entertain the sailors. "wadesi #o#ent couple with strong
congress philosophy of prohibition depressed the social drin!ing in public place. Instead
people developed habit of drin!ing in ho#es. A few bars were available in star hotels.
'or a long ti#e Indians were debarred fro# drin!ing on one prete/t or the other. 'or the
last ten years or so the bar culture has gone a #eteoric change scientifically spread out
bars in different places and for#ats are abundant.
Aodern bars and coc!tails lounges started in the nineteenth century with the
tre#endous growth of the hotel industry. It because an accepted part of society in the
early part of the $=
th
century. There fore we can see the develop#ent of the #odern bars
has its roots in the historical develop#ent of the hospitality industry.
TYPES OF $ARS
*:
.
Types and styles of beverage operations are classified according to a specific #ar!eting
techni)ue called Beverage Aar!et "eg#entation. In this process each operation is
classified according to the type of clientele it wishes to attract. 6urrently four #a>or
seg#ents are recogni%ed: Business& Travel& 5ecreation and 2u/ury.
Beverage Aar!et seg#entation categori%es the #a>or types of bar. 7owever to
accurately classify bar concepts can be a difficult tas!& considering that they vary so
greatly. There are piano bars& airport bars& sports bars& discothe)ue bars& s#all and
#ediu# si%e neighbour hood bars and large operations with spacious lounges that feature
a variety of entertain#ents. There are bars that offer si#ple snac!s and appeti%ers& while
others feature #ore elaborate full-length #enus. Billiards& pin balls& #achines& and
co#puter ga#es are co##only provided so#e even offer the to up-to-date arcade type
entertain#ent. Te#porary bars #ay be step up for special functions& such as a sporting
even in a stadiu#. There are also operations that focus on trendy& speciality food and C or
beverage ite#s& and are na#ed as such. Thus one can find )uiche bars& wine bars& crepe
bars or #icrobrewery bars. In the last two decades& the P!arao!eR bar has beco#e
popular particularly in neighbourhood locations.
There are various types of bar& !nown by different na#es but all used to serve alcoholic
drin!s. The possible range is al#ost endless. There #ay be bars serving alcohol in
hotels #achines& in a corporate bo/ at so#e sporting event& or in a licensed cafS and so
on. 7owever so#e of the #ost co##on na#es for bars are:
a> Pu(#i& !r Fr!nt $ars
The least e/pensive and basic type of hotel bar is usually called the public bar or front
bar.
(> L!unge !r Sa#!!n $ars
These are #ore co#fortably furnished and #ore e/pensive than the public bar.
&> F!yer $ars
"uperior residential hotels often serve drin!s in the 'oyer. There is usually table service
of drin!s available. 4ven if there is no bar as such in the hotels 'oyer.
-> C!&%tai# $ars
6oc!tail bars& found #ost co##only in international hotels& are the #ost lu/uriously
furnished and lavishly e)uipped. As their na#e i#plies& coc!tail bars specialise in #i/ed
drin!s and coc!tails and therefore bartender wor!ing in the# need special coc!tail
#i/ing s!ills. They so#eti#es open only in the evening and they usually offer tray
service as well as bar service.
-> C#u( $ars
6lub bars& found in so#e taverns and hotels& are suitable for use by clubs or special
interest groups and are so#e ti#e reserved for their #eetings. 0o not confuse a hotels
club bars with the bars in registered clubs which are a different #atter altogether. A big
club often has several different bars& for e/a#ple& a #e#bersQ bar& or sports #en bar with
pool tables.
e> Nig't C#u( $ar
Night club bars are found in night clubs and discos. They serve coc!tails and #i/ed
drin!s as well as range of beers& both local and i#ported. .ften they offer both tray and
bar service& and they are open until the early hours of the #orning.
*;
.
g> Disense $ars
Another type of bar is called the dispense bar. It is a bar which is used for the preparation
of drin!s for staff who then deliver the# to custo#ers else where& for e/a#ple at table in
a restaurant. It is li!ely to be less lavishly e)uipped than a full scale public or coc!tail
bar. In #any hotels& of course& there is no need for a dispense bar as drin!s can easily be
served to the eating areas fro# the ordinary bar.
'> Mini $ars
Aini bars are found in hotel bed roo#s where a range of #iniature bottles of spirits& half
bottle of wine& a few beers& #i/ers& nuts etc. are available for the guestsQ convenience.
Ite#s ta!en for the #inibar #ust be added to the guestQs accounts to be paid for when the
chec!out.
i> 7ine $ars
(ine Bars offer a wide range of wines& so#e of which are available by the glass. Usually
a li#ited range of beers and spirits will be available also often a wine bar will be
co#bined with a s#art casual restaurant wine bar staff #ust& of course& be well infor#ed
about the wine.
C> $!tt#e s'!s
The bottle shop attached to a hotel is& of course& not really a bar& because custo#ers do
not drin! there. 7owever hotel bar attendants are fre)uently called upon to serve at the
bottle shop as well as in bars.
In larger hotel and restaurant operations& three bar classifications are usually found.
a. The 'ront Bar&
b. The "ervice Bar& and
c. The 1ortable Bar
a> T'e Fr!nt $ar
In a front bar beverages are served directly to the patron seated on the barstool or they are
prepared by the bartender and serve by a coc!tail server to the patron seated at a table.
Usually bartenders wear standard unifor#s. The bar is #anaged here #ore for#ally than
in a service bar& due to the fact that all activities are under the direct scrutinity of the
patron. The #ost visible aspect of the front bar is li)uor display area. The li)uor display
is the centre piece. A bar without product display certainly lac!s character. (ise bar
operators long ago realised that custo#ers prefer to see the uni)ue bottle pac!aging and
often chec! the label. An attractive display can represent a significant #ar!eting and
#erchandising tool.
(> T'e Ser.i&e $ar
The #a>ority of service bars are not in direct view of the patron and are not designed to
be accessed by custo#ers. Although the basic e)uip#ent set up is the sa#e as in the front
bar& they occupy less space and their physical appearance is often infor#al. "ervice bars
serve a specific purpose. To e/pedite service and provide beverage needs for ban)uets&
dining roo#s& roo# service outlets& show roo#s& and generally& functions that re)uire a
Ubehind the sceneQ section. Bartenders who operate service bars #ay or #ay not be in
unifor#. They do not have to perfor# certain tas!s that #ay be necessary when the
patron is present. In catering operations and the li!e& they seldo# handle cash. The
beverage orders are given to the service bartender directly verbally& by tic!et& or through
the ter#inals of co#puter syste#s. "ervice bar types and sites vary.
'ree pouring is adopted #ostly in s#all operations. 2arge operations #ay adopt free-
pouring when serving pre#iu# brands& which re)uires auto#atic dispensing syste#.
*<
.
&> T'e P!rta(#e $ar
These are particularly useful in on-and-off pre#ise catering functions as well in various
!inds of pubic places such as stadiu#s and theatres. If properly set up& a typical portable
bar is sufficient to service hundreds of guests. A portable bar unit& although in s#aller
di#ensions& includes so#e of the sa#e e)uip#ent found in stationary bar such as speed
rac!& a gun syste#& an ice bin etc. A large ban)uet area #ight feature a #ultiple-
portable bar unit. Because all #a>or hotels carry various type of #obile and transportable
bar units.
$AR EQUIPMENT AND TOOLS
An attractive dScor& a practical layout and a co#fortable at#osphere are essential for the
success of the operation. 7owever& ensuring that the proper e)uip#ent is utilised& can be
>ust as crucial. The basic e)uip#ent& such as refrigeration units& ice #achines and
coc!tail #i/ing devices& has for the #ost part& re#ained unchanged in the last fifty years.
.ver the last two decades the e/pansion of bar supplies centresH which are now fairly
well distributed throughout. The bar operators today have a large selection of e)uip#ent
and wor!ing tools to choose fro# buying )uality e)uip#ent see#s to be the co##on
goal.
Bars are e)uipped with fi/ed e)uip#ent +or, #a>or e)uip#ent& s#aller e)uip#ent& tools
and utensils and consu#able #aterials.
MaC!r E:ui)ent
T'e $eer Pane#
The beer panel is the dispensing point fro# which beer is served or pulled. It usually
consists of three #ain co#ponents +1, Taps& +$, Instantaneous cooler or te#perate& +*,
0rip tray. The taps are either #ounted on the side face of the panel or they are #ounted
on fonts above the panel. The instantaneous beer cooler +IB6 Aachine, is used to bring
draught beer to the correct Uin glassQ te#perature. The drip tray is used to catch waster
beer. In #ost states a soluble oil #ust be put in drip tray so that waste beer cannot be re-
used.
Sin%s
There #ust be a sin! with hot running water in the bar and there should be a basin for
hand washing either in the bar itself or in its i##ediate vicinity sin!s #ust be !ept clear
and clean. Ieep a colander or strainer in the sin! to catch the bits and pieces fro# the
garnishes used with #i/ed drin!s.
T'e P!st Mi?
1ost Ai/ or #ulti-#i/ #achines are used to #a!e and dispense soft drin!s& especially
carbonated drin!s& for which there is heavy de#and. They filter water& carbonate it if
necessary& and #i/ it with the re)uired soft drin! syrup. The drin!s are then dispenses
through taps or UgunsQ at the bar.
T'e Re"rigerat!r
The contents of refrigerators #ust be !ept fresh. This is done by rotating the stoc! +first
in M first out, and by chec!ing to #a!e sure that you do not open new containers of
crea#& fruit >uice K si#ilar products without first #a!ing sure that there are not opened
container already inside the cabinet refrigerators #ust be !ept very clean any spillage
#ust be wiped up i##ediately.
T'e I&e Ma&'ine
-=
.
Ice Aachines are often not !ept in the bar itself but elsewhere on the pre#ises as their
#otors can be noisy and generate heat. It is i#portant that the ice #achine should be
cleaned regularly inside and out& following the #anufacturerQs instructions. (ipe the
outside of the #achine fre)uently and ensure that the air outlet is !ept clear.
Ice storage wells or bins and their lids also need regular cleaning.
T'e Esress! C!""ee Ma&'ine
6offee #achines are now found in #any bars& and the bar attendant #ust !now how to
use the#. To ensure good coffee they #ust be very carefully cleaned and #aintained as
the instruction given by the #anufacturers.
$#en-ers
4lectric blenders are essential in the #odern bar for #a!ing coc!tails and #oc! tails
containing fruit or when #i/ed drin!s need to be #ade in bul!. To withstand the pressure
of constant use they should be heavy duty co##ercial blenders with stainless steel tops.
Sirit Disensers
There is a huge range of spirits dispenses. "o#e of which are large ite#s of e)uip#ent.
Their use depends on how fre)uently the spirit in )uestion is re)uired. The si#plest spirit
dispenser is the hand-held spirit #easure& which dispenses a standard *=#l #easure
+called a NI1, or a half #easure of 18#l +a 7alf NI1,. There are also various si#ple
pourers which are fitted to bottles and dispense spirits in preset *=#l. #easures are
e/a#ples.
In very busy bars auto#atic dispensing #achines are used for the various house-spirits in
#ost de#and. They wor! on the sa#e principle as the past-#i/ #achine. Usually there
are batteries of auto#atic dispensers& each serving a different house spirit. "o#e
auto#atic have a sensor which releases a #easure of spirit auto#atically when a glass is
placed correctly under the dispenser.
These #a>or e)uip#ents such as ice #achines& wal!s-in refrigerators and auto#atic
dispensing syste#s are located in the bac! bar.
S)a##er E:ui)ent
Aost of the e)uip#ent needed by bartenders to service custo#ers is located in the under
bar. The under bar is located inside the bar counter. The e)uip#ent are as follows:
T'e G#ass Rai#
The glass rail is a narrow e/tension of the counter& usually one inch lower than the
regular counter surface. In this area drin!s are prepared before service. The glass rail is
often seen covered by a plastic or rubber #at for the purpose of containing spillage and
#aintaining a sanitary appearance.
T'e See- Ra&%
It is located below the ice bin at waist level. It is #ade of stainless steel and serves the
purpose of holding the bar products #ost co##only re)uested by the custo#er. The
e/perienced bar tender never needs to loo! at the product label when pic!ing up a bottle
out of the speed rac!. A typical se)uence is set up in the following order: 1, Bod!a& $,
Bourbon& *, "cotch& -, 3in& 8, 5u#& 9, Brandy& :, Te)uila& although each operation
establishes its own standards.
T'e 7e##s A!r> H!&%ey $!?es
-1
.
These are located on both sides of the ice bin and serve the purpose of !eeping all
supple#entary ite#s needed for proper service. The te#perature that surrounds the ice
bin helps !eep these ite#s cold. It hold ite#s such as grenadine& li#e >uice& the #ost
co##on fruit >uices +orange& to#ato& grapefruit& cranberry and pineapple, various #i/es&
sweet and dry ver#outh& #il!& whipping crea#& and so froth.
T'e I&e $ins
It is located underneath the bar provide the ice needed for the drin!s. As the ice #elts& the
perforated botto# of the bin will drain the overflow water. Ine/perienced bartenders
often develop the erroneous habit of placing on the ice ite#s such as fruit >uice
containers& bottles of wine& can of whipping crea# etc. A good sanitation principle is
that ice is a food products and should not be conta#inated.
S'a%ers
The sha!ers can be of the traditional type& which includes a #etal and a glass partH or the
continental type& which is a single unit entirely #ade of #etal& that can be separated in
various pieces.
Higgers
0evices used to assure the correct #easure when pouring. The standard >igger& also called
Pshot glassR& is #ade of thic! glass and will #easure up to three ounces. There are also
two headed >iggers or #easuring cups that offer a #ultitude of #easurers.
Measure- P!urers
0evices that release the correct a#ount of li)uid when turned upside down. These are
not reco##ended when pouring cordials& li)ueurs& or syrupy beverages as they can be
easily clogged and beco#e Pstic!yR by the action of the sugar content in the beverage.
.nce the pouring spout beco#es clogged the #easured portion will no longer be
accurate. The three #ost co##on #easurers are short pour& #ediu# pour and long pour.
The short pour consists of a portion fro# To% to Vo%H the #ediu# pour fro# :C;o%& to
1W o%H the long pour fro# 1W to $=%.
Strainers
Aetal too! with a round coiled wire. 'or straining and preventing the ice fro# being
poured fro# the sha!er& or sha!er type container into the custo#erQs glass.
Iesters
Also called strippers& are s#all tools used to cut s#all pieces of citrus s!in.
C!n-i)ent Trays
'or !eeping fruit and other garnishes necessary to dress coc!tails. They can have fro# 8
to 1= co#part#ents. The #ost co##on garnishes are: olives& le#on peels& le#on
wedges& and #araschino cherries& arrange slices& ti#e wedges& bar onions& pine apple
slices& ti#e and celery& celery stal!s.
$ar S!!ns
"#all spoons with long& twisted handlesH they are used to chill li)uids& such as those used
in the preparation of #artini or a #an hattan up. They can also be used to layer drin!s by
using a floating techni)ue over the bac! side of the spoon.
Cutting $!ar-s an- 3ni.es
-$
.
'or slicing and cutting fruit garnishes. The cutting board surface should be of non-
porous #aterial for health reasons. "errated !nives are preferred.
Mu--#ers
'or crushing fruit& such as an orange slice or a cherry used in the preparation of an P.ld
'ashionedR coc!tail. This too! is usually #ade of light wood.
S#us' Ma&'ines
Used to dispense pre#i/ed and pre-portioned ingredients particularly for PtropicalR
coc!tails such as pina colada.
.ther s#aller e)uip#ent include: custo#i%ed pour spouts& stirrers or stir stic!s& straws&
swords& parabola& ice scoops& #argarita salt trays& can openers& bottle openers& garnish
pic!s& ash trays& ice scoops etc.
.ther s#aller e)uip#ent include: custo#i%ed pour spouts& stirrers or stir stic!s& straws&
swords& parabola& ice scoops& #argarita salt trays& can openers& bottle openers& garnish
pic!s& ash trays& ice scoops etc.
CHEC3 LIST OF $AR EQUIPMENT
Ash Trays Ice buc!ets
Bar spoons Ice-crushing #achine
Beer panel Ice-#a!ing #achine
Blenders Ice pic!
Boston sha!er Ice scoop
Bottle openers Ice trough
Bro!en cor! e/tractor Inives
6arafes 2e#on-s)uee%er
6ash register 2icensed retailer
6ha#pagne cor!-e/tractor Aeasures
6ha#pagne stopper Aelon-ballers
6herry stic!s Ai/ing glass
6igar-cutter .ptics
6leaning e)uip#ent .rder boo!
6oasters 1ay-in slips
6oc!tail recipe boo!s 1eelers
6oc!tail sha!ers 1ost #i/ gun
6oc!tail stic!s 1ourer
6oc!tail list 5efrigerated cabinets
6olander 5e)uisition for#s
6or!screw "ervice cloths
6utting boards !nives "ervice trays
0ecorative novelists "erviettes
0oc!et boo!s "oda siphons
0ustpan and brush "lotted spoon
'ruit tongs K for!s "peed pourers
'ruit s)uee%er "toc! sheets
3lass-cleaning brush "trainer K funnel
3lass cooler "traws
3lasses "wi%%le stic!s
3lass washing #achine (aiterQs friend
7awthorne strainer (ater >ugs
Ice buc!ets (ine bas!ets
-*
.
(ine list Xester +for citrus fruit,
STANDARD GLASS 7ARE USED IN $ARS
There are so#e glasses used in the bars for wines& beers& spirits and etc. They are
as follows
1aris 1ilsner
5ed wine 2i)ueur
(hite wine "#all li)ueur
6oc!tailC>oc!ey 1ort
6ha#pagne flute "herry
6ha#pagne saucer 3oblet
Tu#bler 1re#iu#
7igh ball 1int #ug
"#all coc!tail 7alf pint
6oladas 1ort wine
.ld fashioned "hot glass
Brandy balloon Iso
"tandard beer glass Aartini and
1ot C Aiddy Aanhattan
STAFFING
"taffing is the recruit#ents and hiring of e#ployees. 'inding the right person to fill each
>ob is vital as is using the #ost effective training techni)ues. 1roper staffing #eans that
the people you hire will be able to grow with the organisations and support its goals and
ob>ectives. 1ositive effect of proper staffing is an i#prove#ent in service and selling
which leads to greater satisfaction.
Though bar has special set up with bar stools and counters and bar tenders behind the bar
M to serve and ta!e pay#ents M but in #ost of the bars have #ediu# to large space where
sofas& tables etc. are laid out for guests to en>oy their drin!s in #ore co#fortable style.
7owever& in order to run bar services effectively& a good nu#ber of staff are necessary.
'ollowing is a typical re)uire#ent and their organisation pattern.
--
.
E?a)#e I/
3eneral Aanager
'ood and Beverage Aanager
5estaurant C Bar Aanager
0ispense Bar "taff Bar Tenders
II+ 7ead (aiter
6ashier (ine waiter
6o##is


Trainees
III+
Bar Aanager
Aaitre 0Qhotel
7osts
6hef-0e-rang
I9+
'KB Aanager
Aaitre 0Qhotel C 6hef de rang
-8
.
6o##is 0e 5ang
Apprentices
In foreign countries bar tenders& wine waiters are #ostly fe#ale. They add grace
and #ood to the guests who asse#ble in the bar.
$AR TENDERS
3ood bar tenders are always in de#and >ob opportunities are #any and the wor! is
interesting because it draws a on a great range of s!ills and hu#an )ualities. A good bar
attendant is a s!illed technician& a sales person& an entertainer and a clever #anager of
people. Bar tending is a de#anding profession& and de#ands a special type of person.
Bar attendant in public bars #ay not re)uire all the s!ills of the fully trained and
e/perienced bartender in a coc!tail bar. Bars of different !inds also de#and different
styles of behaviour and dress fro# the bar attendants wor!ing in the#. But all good bar
attendants no #atter what !ind of bar they are wor!ing in& re)uire the sa#e positive
attitude to their wor! and to their custo#ers& and #ust possess certain basic personal
)ualities and interpersonal s!ills.
Qua#ities Re:uire-
Not every one has the necessary personal )ualities to #a!e a good bar attendant& as the
>ob de#ands an i#pressive range of characteristics.
7e need to be personable& considerate& patient K to have a sense of hu#our.
7e need to be courteous and good #annered& tactful and a good listener.
7e #ust be neat and clean& and ta!e pride in his appearance.
7e #ust be reliable& punctual& responsible and cooperative.
7e #ust be positive and energetic& able to ta!e the initiative and to cope with
stress. 7e #ust have co##on sense.
7e #ust be accurate& and able to handle #oney. 7e #ust be able to organise
yourself and be efficient and #ust be honest.
Aust be able to wor! in a tea#& helping your wor!. Aates& supervisors& and the
#anage#ent& who are of course& all part of the tea#.
And he #ust !now his >ob.
Pers!na# Presentati!n
(hat heCshe loo!s li!e& how he is dressed& how does he spea!& and good #anners are all
very i#portant. 7isCher confidence will raise if heCshe is well dressed. 7isCher clothes
#ust be neat and absolutely clean. +I#peccable,
"pea! well. 0evelop the habit of good clear speech. "lang words #ust not be used.
6usto#ers will thin! he !now no better& that he has not developed a good vocabulary.
This will put hi# at a disadvantage.
Be polite. Any one can be slac!& but good #anners will always give you the advantage.
-9
.
T'e $arten-er as Sa#es Pers!n - Se##ing Te&'ni:ues an- Strategies
0eveloping selling strategies depends to a great e/tent on anticipating your guestQs needs
and desired. Through a process of #ar!et research and analysis& #ar!et seg#entation
and related #ar!et techni)ues& you will identify a Ptarget #ar!et.R Aar!et analysis will
direct your basic selling strategies.
5e#e#ber that good service staffs ta!es the order& a good sales staf PsellsR the guest.
"tarting with positive approach& instead of starting out.
$AR TENDER HO$ DESCRIPTION
Bartender wor! behind the bars and in bac!-of-the-house areas. They prepare and sell
drin!s to coc!tail hostesses and custo#ers. They prep their wor! area with several
functions& #easure and prepare drin!s according to recipe and #a!e cash register
transactions.
Bar tenders #ust handle credit card tabs& not spills and over rings& and address the cash
register i##ediately after preparing an order. Bartenders perfor# cleanup and register
chec!out functions at the end of their shift. They also stoc! products and supplies.
They perfor# Psilent sellingR and Pup sellingR techni)ues and infor# custo#ers of club
activities and infor# custo#ers of club activities and pro#otion. They serve custo#ers
by using Pe/perience ti#eR goals and create an upbeat friendly environ#ent in their wor!
area. They #ust function as a tea# #e#ber with bar bac!s& other bartenders& and coc!tail
hostesses. They #ust learn and use alcohol #anage#ent techni)ues and advise the
#anage#ent staff of into/icated or unruly custo#ers.
The bartender #ust perfor# all duties with great e#phasis on deadlines personality&
professionalis# and service. Bartenders are strongly encouraged to wor!up individual
Pshow ti#esR.
Fun&ti!ns
1repare coc!tails per recipe and serve per specifications.
1repare& clean and stoc! wor! area before during and after shift.
Accept credit cards& cash and coupons for products.
1erfor# cash register functions and chec!out accurately.
1erfor# Psilent soloingR and Pup sellingR functions.
Aonitor custo#ers for into/ication& rowdiness or need for drin!s.
7ave Pshow ti#eR #entality.
Suer.is!rs
Bar Aanager
Aanage#ent "taff
$AR DUTIES
Prearing t'e 7!r%stati!n
4nsure that the draught beer dispensing e)uip#ent is ready for use. If it is re)uired in
your state& pour so#e e#ulsifying oil or #ethyl violet in to the drip trays.
6hec! that the other bar #achinery-post #i/& ice #achine& glass washer& blender& and
refrigerator are clean and in wor!ing order.
-:
.
1lace glasses where they are #ost convenient for )uic! service. This will vary fro# bar
to bar according to de#and. The #ost popular glasses #ust be the easiest to reach.
3lasses for spirits should be near the bottles of spirits.
6hec! the stoc!s of li)uor& in particular fresh stoc! re)uisition fro# the store on the
previous shift. 6ount the new stoc! and place it in the correct position on the shelves or
in secure cup boards.
6hec! that the cash register has been cleared and that all the #oney has been secured in
the proper drawers count the float.
Arrange all tools and utensils +#easures& coc!tail& sha!ers& !nives& ice scoops tongs& etc,
in their proper places is called the #is-en-place.
1repare garnishes& and fruit for garnishes. 1ut decorative novelties +li!e parasols and
special straws, in their proper places.
6hec! that there is plenty of fresh ice& and that you have sufficient >ugs of fresh chilled
water.
6ollect and chec! the supplies of cleaning #aterials& hand towels& swabs& tea! towels&
soaps& detergents etc.
6lean and polish bar counters and table tops. 1ut out clean bar runners and coasters.
1lace clean ash trays in convenient positions. 6hec! the supplies of straws and nuts etc.
If it is part of the bar attendantQs duty in your place of wor!& arrange tables and chairs as
re)uired. Aa!e sure that the tables are clean and properly supplied with coasters and
clean ashtrays.
0onQt forget to get yourself ready. Aa!e sure you loo! good and put your self in the right
fra#e of #ind to give your custo#ers the friendly service they #ust have. 5e#e#ber
that this is the hospitality industry. 1repare that welco#eY
Care !" t'e 7!r% Stati!n
As a bar attendant& you are responsible for the section of the bar& which is your
wor!station. In particular& you are responsible for !eeping your wor! station clean& tidy
and properly stoc!ed. 6leaning should be syste#atic to #a!e sure that everything is
regularly cleaned and nothing is forgotten.
The bar counter #ust be !ept polished and dry. "pilled drin!s should be dried up
as )uic!ly as possible with a clean cloth.
4very drin! should be served on a clean coaster& and coasters should be replaced
with each new drin! served to the sa#e custo#er if they are #ar!ed. Use only
one coaster for each drin!& not a wad of the#.
Ash trays #ust be changed or cleaned fre)uently& and #ust never be allowed
overflow. 6lean ash trays #ust be wiped dry before they are placed on bars or
tables.
0isplays of bottles and glasses on or around the wor!station #ust be !ept clean&
polished and tastefully arranged. Bottles and shelves should be wiped at least
wee!ly.
Beer panels& post #i/ #achines and refrigerators need fre)uent cleaning. The
-;
.
e/ternal parts of the beer panels #ust be wiped cleaned daily and every wee! the
front should be re#oved so that the instantaneous cooler can be wiped down and
the drip tray it stands on cleaned out. 6hec! also for lee!s in the beer lines.
All other accessories and e)uip#ent in the wor! station #ust also be properly
cleaned and cleared for by the bar attendant.
In )uiet periods re#ains standing at your station. There is always so#ething&
which can be cleaned& washed& polished& or better arranged. 0o not leave your
wor!station to chat with your other staff.
C#!sing t'e $ar
Aost of the routine duties for the end of shifts or the closing of the bar have already been
#entioned& or covered in detail elsewhere. (hat follows is a chec!list of things to
re#e#ber.
1. (or! with cellar #an to
a. 'lush and clean the beer lines.
b. Turn off the instantaneous cooler if te#prite is used to cool the bar.
c. Aeasure the waste in the drip trays +necessary for stoc! ta!ing purposes,.
$. 6lean drip traysH be scrubbed with scouring powder twice a wee!. 1ut the clean
drip trays upside down over the clean sin!s.
*. 6ount the ta!ing in the cash drawer& and restore the float& handing the# to the
supervisor.
-. 6hec! stoc! and re)uisition replace#ents fro# the store to bring bar stoc! bac! to
par.
8. (ash all used glasses and put the clean glasses in their proper places. Turn off the
glass washer and clean the filter.
9. (ipe down the post #i/ #achine and clean out its drip tray. Turn the #achine off.
5e#ove the no%%les and put the# to soa! in clean water.
:. Turn off and clean blenders and other electric e)uip#ent. 2eave the blenders
dis#antled to dry out co#pletely.
;. (ash out ice buc!ets& throwing away unused ice. (ash water >ugs.
<. (ash or clean all other utensils& and put the# away in their proper places.
1=. 6ollect all the dirty tea towels& swabs& bar runners etc. ready for laundering.
11. (ipe and clean the bar counters. And the tables and chairs in the bar roo# if that
is your >ob. 0onQt forget to wipe under the edges of the bar.
1$. Aa!e a final chec! of the bar area. 6hec! the toilets to #a!e sure no one is there.
6lose and loc! any open windows if you are the last to leave& turn out the lights
and loc! the doors.
STOC3 CONTROL
Aanage#ent needs to !now the value and a#ount of stoc! of li)uor and other
consu#able ite#s in the hotel or restaurant M both in bars and in the stores and in the
cellars. The bar attendant pays a vital role in the control of stoc! in the bar +and the bottle
shop,& and should be aware of the principles of stoc! control throughout the hotel.
Pur!se !" St!&% C!ntr!#
The purposes of stoc! control are
To #a!e sure that ade)uate stoc!s are available when needed to #eet de#and.
To ensure that two #uch stoc!& either overall or in particular stoc! lines& is not
being carried. No business can afford to have too #uch of its capital tied up in
stoc!. Also& so#e stoc! lines deteriorate if they are !ept in stoc! too long.
To #a!e sure that stoc! is rotated& with the oldest stoc! being used first.
-<
.
To analyse #ar!et trends and changing tests& by seeing which lines are selling
well and which are beco#ing less popular& so that the business can stay well
turned to its #ar!et stoc!s of increasingly popular drin!s will be built up& and
very slow #oving drin!s will be eli#inated.
To chec! against theft and stoc! loss.
To ascertain the value of stoc! sold& and the value of stoc! re#aining& for the
purposes of calculating profit and looses and value of the business.
St!&% C!ntr!# in t'e $ar
Par St!&%
All the stoc! in the bar #ust be #aintained at the levels of stoc! laid down by
#anage#ent. This is the Upar stoc!Q level. 1ar stoc!& if correctly set and #aintained&
should ensure that the bar never runs out of any particular product line and that too #uch
stoc! is not !ept in the bar. 4ach brand of each li)uor will have its set par stoc! level.
The par stoc! for Bic!ers gin& for e/a#ple: #ight be four bottles& while the part for
i#ported gardenQs #ight be one& based on the speed of use.
Re:uisiti!ning St!&%
4/act practice is a )uestion of house rules& but regularly& usually at the end of a shift&
stuc! #ust be re)uisitioned to bring bar stoc! up to par. In our e/a#ple& if at the end of
the shift there are two e#pty bottles of Bic!ers gin and two full ones re#ain& two fresh
bottles will have to be ordered& fro# the cellar. 5e)uisitioning is done using a re)uisition
for#.
St!&%-ta%ing
A count of stoc!& ta!es place regularly in all bars and beverage operations& and there is a
total stoc!& ta!e of all the stoc! in he business at the end of the financial year. (hether or
not bar attendants are involved in the actual counting& they are very #uch involved in the
process of preparation for stoc! ta!ing.
Re&!n&i#iati!n
The consu#ption of stoc! in the bar& as recorded at stoc! ta!ing& will be co#pared& with
the sales recorded by the cash register to #a!e sure that they balance. The #oney
received fro# ales #ust e)ual the value of the stoc! consu#ed. 'or this reason it is an
i#portant part of stoc! consu#ed. 'or this reason it is an i#portant part of stoc! control
that sales and other issues should be accurately recorded.
D!&%ets
Any drin!s or bottles ta!en fro# the bar other than those recorded by cash sales through
the register #ust be recorded by doc!ets. 'or e/a#ple drin!s or bottles issued fro# the
bar are changed to the roo# nu#bers or to tables in a restaurant.
$eer 5aste
There is always so#e waste when draught beer is served. (aster beer falls into the drip
trays under the beer taps. "o that beer stoc! can be reconciled with the value of sales&
waster beer in he drip trays is #easured and recorded at the end of the shift. Beer is
valuable and reducing the a#ount of waste is an i#portant of stoc! control.
$ar Tra-e Tis
A sharp !nife is used to cut fruits for garnish.
The fruit garnish is covered with a da#p cloth to #aintain their freshness and
crispness.
The bar e)uip#ents are always clean and dried after every use.
8=
.
As soon as the tin >uices are opened they are poured are out in clean glass >ars to
avoid tinning.
The ice once used is never reused. The second drin! #ight get spoiled.
"o#e lu!e war# water is sprin!led on the ice cubes. It re#oves the glossy
appearance and #a!es the# shiny.
6oc!tails #ade with >uices egg white and crea# are always sha!en.
6oc!tails #ade with ver#ouths and bitters are always stirred.
5ubber #ats are used on the floors to avoid UslippingQ peg #easure on the top of
the glasses. Any spillage goes in the glass but not out of the glass.
Always replace the lid of the bottle after each use no #atter how busy one isY
The bottle is placed bac! in its position after each use and helps in re#e#bering
as to where the particular brand or bottle is lying.
Ouices and fresh crea# are tasted before using the# for coc!tail. It helps in
#ini#i%ing wastage of li)uor.
The coc!tail sha!er and strainer are cleaned after each use so that the ne/t drin!
is no spoiled.
5e#e#ber one short bal! with the guest can help to sell one e/tra drin!.
The bottles of line >uice& s)uashes and sauces should be wiped before using.
Beer bottle needs as angle while opening. This helps avoid the beer fro# fi%%ing
out.
.ne should never open a new bottle unless the first one is finished.
PRICING
T'e R!#e !" Pri&ing in a $e.erage Oerati!n
The pricing of drin!s and beverage #enu offerings is one of the #ost effective #ar!eting
and #erchandising tools available. In costing and pricing a drin! +the ter# Pdrin!R refers
to coc!tail& #i/ed drin!s& wines& beers& cordials& and generally& and beverage ite# served
in a bar and beverage establish#ent,& the business operator often first ta!es into account
the #anage#ent perspective. It is reco##ended that the custo#erQs perspective also be
considered a priority. TodayQs A#erican bar and lounge is not only a place to drin! on
alcoholic beverage but also a place of Psocial gatheringR. Today& people visit a bar for a
variety of reasonsH to discuss ter#s of business contractsH to renew associationsH or to
celebrate a festive occasion. .r& perhaps& to te#porarily get away fro# the
responsibilities and daily stress that co#e fro# air fast paced society. 'or #any& the price
of a drin! #ay not be such a concern as it is for others& who are #ore priceCvalue
conscious.
(hen addressing profitability in the hospitality industry& the beverage sector is
generally regarded to be second only to the ga#ing sector. In a restaurant& for e/a#ple&
chefs and food #anagers are generally satisfied when reviewing a profit and loss
state#ent that reports that the food cost percentage for any given #onth is within a $;-*8
percent range. By contrast& a bar #anager would not be at all satisfied if the sa#e
percentage range ca#e out of the inco#e state#ent of hisCher depart#ent.
$ar Per&entage C!st
81
.
Aore co##only called PBar 16R& the Bar percentage cost is deter#ined by dividing the
purchase cost of beverage goods by their beverage revenue. Although the national
average is reported to be in the $;-*= percent range& the conscientious beverage #anager
sees the ideal Bar 1.6. to be in 1;-$8 percent range. If this percentage is higher there are
several areas to consider. .ne is that drin!s prices #ay be too low. If the 1.6. is
considerably less than 1; percent& drin! prices #ay be too high. This #ay please the
operator te#porarily& but it #ay also turn out in the long run& not to be a wise business
practice. 7igh prices will !eep away a certain seg#ent of clientele. This translates into a
sales potential this is not #a/i#i%ed or e/ploited to its fullest degree. In short& a s#artly
planned and well. 6alculated pricing strategy will allow the operator to #eet the
financial ob>ective and please the desired clientele at the sa#e ti#e.
Esta(#is'ing $e.erage C!sts
Before attaching a definite price to a bar offering& the #anager should accurately
calculate the Phouse cost.R The house cost for any give drin! is the purchase cost of all
the ingredients necessary to #a!e such a drin!. Aany operations prefer to separate the
various bar beverages into PgroupsR& and decide the drin! selling price according to the
desired percentage cost for each of the groups. .ne groups can include the #ost co##on
#i/ed drin!s and standards coc!tail a second group can consists of drin!s #i/ed with
#ore e/pensive li)uor brands. These are usually referred to as Ppre#iu#R brands. A
third group could include wines& a fourth could be all beer and a fifth& soft drin!s and
non-alcoholic beverage such iced tea& coffee& and fruit >uices. Today for the latest
technology& each of these groups can be easily subdivided into various categories
providing #anage#ent with detailed inventory and sales reports that are #ore easily
sub>ected to closer scrutinity and accurate controls.
In larger operations& before calculating the house count& the bar #anager establishes a
Ppre costingR procedure. 1re costing #eans categori%ing all the ingredients necessary to
prepare a coc!tail and considering the purchase cost for each of the ingredients. (ine
and beer do to re)uire pre costing but coc!tails do. Thus& the preparation of #any
coc!tails will re)uire.
4/a#ple: Aanhattan 6oc!tail
a. The #ain bar product M The Bourbon (his!ey
b. A supple#entary bar ingredient-dash of sweet ver#outh
c. A garish M The cherry
In bar operations& a #ar! up of 8 to 9 ti#es is generally considered a standard one. 'or
e/a#ple& if all the ingredients necessary to #a!e a #an hattan coc!tail a#ount to Z=.8$
and the selling price is Z*.==& the percentage cost will be 1: percent M a #ar! up of nearly
si/ ti#es. The ter# P#ar! upR is often referred to by accountants as the P#ultiplication
factorR. There are so#e beverage offerings that are so popular and in such de#and that
this allows the operator to feel co#fortable in applying a #ultiplication factor of seven to
twelve.
T! su))arise t'is e?a)#e/
6ost of beverage product Z=.8$
0esired bar percentage cost 1:? +1==:1: [ a #ar! up of 8.;,
"elling 1rice Z*.== +=.8$/8.;,
3ross 1rofit Z$.-;
8$
.
The bar and beverage operator should consider that not every drin! or beverage product
offered will give a 1: percent Bar 5.6. "o#e beverage ite#s are very cost efficient&
while others are not as profitable. 'or e/a#ple& a glass of an ordinary do#estic draft beer
would generally give a #ore favourable percentage cost than a shot of pre#iu# bourbon
or a fine cognac. "i#ilarly it would be difficult for a bar operator to attach to a glass of
house wine the sa#e #ar!-up as for a pre#iu# single #alt scotch.
At this point& it beco#es necessary to consider the volu#e sales for each group of
alcoholic beverages and the ale #i/ factor. The sales #i/ is defined as the su# total sales
of each category of bar offering. The sales #i/ average will ulti#ately decide the
operatorQs profit. Although si#ilar in #any operational aspects& bar businesses adopt
different pricing strategies according to the type of clientele and the establish#entQs
specific needs. In so#e instances& operators feature certain drin!s that do not carry a
high profit #argin. After careful planning& operators #ay even feature drin!s at prices
that brea! even or show a slight loss. In general& this is adopted as a #ar!eting tool to
attract #ore clientele. By #eans of positive sales #i/& a loss on one or two individual
ite#s ca be easily absorbed and co#pensated for by other bar #enu offerings& resulting in
better sales and overall higher profits.
A typical e/a#ple of this type of #ar!eting strategy is found in restaurant that offers
favourite daily specials such as Pstea! K lobster.R 3enerally& a stea! and lobster dinner is
not& in itself& considered a profitable ite# by chefs and food #anagers& but it #ay attract a
larger nu#ber of patrons who #ay purchase food offerings other than the stea! and
lobster. A larger clientele will result in higher beverage sales and& in the long run& a
higher chec! average. .nly then& do the high cost-low profit ite#s beco#e >ustified.
Setting u C!ntr!# Syste)s
6ontrolling is a funda#ental #anage#ent function. To e/ercise control #eans to #a!e
certain that the beverage staff adheres to the policies and procedure established by
#anage#ent. 4ssentially& the pri#ary ob>ective of controlling is to protect the
invest#ents and assets of the operator product control is control of the flow of beverage.
1roducts& fro# the ti#e they are received and stored& all the way to pouring K serving
the# to the patron. .ften this PflowR is not )uite as s#ooth as it should be. The operation
suffers when the flow e/periences proble#s. 3enerally& these are caused by failure to
follow standard procedures established by #anage#ent. "tandard and actual costs #ust
be si#ilar and should not differ by #ore than a very few deci#al points. "o#e
operations are #ore lenient and allow the standard and actual cost to vary by a few points
of a percentage but by no #ore than what I considered a PreasonableR a#ount. If the
variance is greater& so#ething is definitely wrong. Aanage#ent should pro#ptly
investigate to deter#ine the culprit area or areas of discrepancy.
6o##on areas of concern are: 4/cessively fast and casual receivingH lac! of co#parison
of the received product against invoice specifications& in accurate records of issued
products fro# the storage area to the bar& inaccurate re)uisitions& i#proper rotation of bar
products such as beer and perishable products +'I'. syste# [ first in first out.,
S!i#age
1articularly with dairy products such as #il! and crea# or perishable beverage products
and crea# or perishable beverage products such as fruit >uice& which are not handled and
refrigerated properly. Although spoilage in a beverage operation is not considered a
critical issue as it is with food& careless e#ployees can cause a significant loss of revenue.
7aste
8*
.
The cot conscious #anager never allows the e#ployee to create e/cess waste. 1erhaps
not as in food #anage#ent& this has lately beco#e a growing concern in beverage
operations.
Una&&!unte- (e.erages
This can occur in various ways +a, Bar tenders who give away sodas& beers& and drin!s to
e#ployees and do not record the a#ount or notify #anage#ent. +b, 0rin!s that are
served to patrons on a co#pli#entary basis for any reason +spillages& co#plaints& habitual
guests etc, and not recorded.
A perpetual inventory& if properly handed& will allow the #anager to prepare the beverage
order for the ne/t day without the need of counting the bottles. By technology +co#puter
software, inventory #anage#ent syste#s now have a larger selection of #eans of
effective product control.
The conscientious bar #anager always strives to #aintain an efficient par stoc! on a daily
basis. The dangers of overstoc!ing have been pointed. .ut earlier under stoc!ing will
result in disgruntled patrons and fleeing custo#ers. "#aller bar operations have an easier
tas! in #aintaining an ade)uate par stoc!. Another advantage of wor!ing with a s#aller
stoc! si%e is the ability to ta!e a daily opening and closing inventory.
1roduct control #ethods are concentrated in floor specific areas.
@uantity of products
@uality of products
6ost of products
4#ployees handling of the products
STANDARDIIED RECIPE CARD
Ingre-ients Drin%/ Martini
$ o% gin 3lass: - o% coc!tail
T o% dry ver#outh : o% roc!s
1 olive
Pr!&e-ure
"tir ginCver#outh with 1C* #i/ing glass cube ice.
"train into prechilled coc!tail glass or over cube ice in roc!s glass.
3arnish with olie.
INGREDIENTS $OTTL
E
$OTTLE COST DRIN
3
DRIN3
COST
DAT
E
DAT
E
3in
Ber#outh
.live
05INI T.TA2"
0AT4
6."T
15I64
8-
.
6."T?
IN9ENTORY FORM
.utlet: \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
0ate:\\\\\\\\\\\\\\\\\\\\ "ignature:\\\\\\\\\\\\\\\\\\\\
1roduct Bin] 2ast Inventory Unti 6ost 4/tended 6ost
Total:Z
$AR PRODUCT REQUISITION
Bar\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\ "ignature\\\\\\\\\\\\\\\\\\\\\\\
"hift\\\\\\\\\\\\\\\\\\\\\\ \\\\\\\ 0ate\\\\\\\\\\\\\\\\\\\\\\\\\\\
1roduct 1rod. "i%e Nu#ber of
4#pties
A#ount
5e)uisitioned
1ar "toc!
$E9ERAGE DEPT+ SCHEDULE
.ut let \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
88
.
0ate: \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
Na#e Aonday Tuesday (ednesday Thursday 'riday "aturday "unda
y
Barten.
1
$
*
-
8
9
Barbac!
1
$
*
-
6oc!tail
1
$
*
4/traB
"ignature: \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
6o##ents:\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
$IN IN-OUT RECORD
Ite# \\\\\\\\\\\\\\\\\\\\\\\\\ Ite# "pec.\\\\\\\\\\\\\\\\\\\
"ignature \\\\\\\\\\\\\\\\\\\\\\ 0ate\\\\\\\\\\\\\\\\\\\\\\\\
0ay-7r. AA-1A 1urchased "old 1lus or Ainus
fro# par
6o##ents \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
MONTHLY CHEC3 A9ERAGE RECORD
.utlet: \\\\\\\\\\\\\\\\\\\\\\\\\\
89
.
"tarting 0ate 5evenue Nu#ber of
6usto#ers
"erved
6hec! Average 6.A. 1revious
Aonth
(ee! 1
(ee! $
(ee! *
(ee! -
1erson
forecasting
5evenue
forecasted
Nu#ber of
custo#ers
forecasted
6hec! average
forecasted
? difference
+1lus or Ainus,
PERSONJS $AR ; LOUNGE
B54AIA34 AN0 "1I22A34 541.5T
0ay\\\\\\\\\\\\\\\\\\\ 0ate \\\\\\\\\\\\\\\\\\\\\\
+Aar! B for brea!age and " for spillage, B "
BartenderQs Na#e \\\\\\\\\\\\\\\\\\\\\\\\\\\\
Ite# \\\\\\\\\\\\\\\\\\\\\\\\\\\\
@uantity \\\\\\\\\\\\\\\\\\\\\\\\\\\\
5eason \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
+B5I4'2D 6.AA4NT (74T745 T7I" A66I04NT 6.U20 7AB4
B44N AB.I040 AN0 7.(,
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BartenderQs "ignature \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
"upervisorQs "ignature \\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\
8:
.
6.5IA34
TYPES OF $AR
=+ L!unge (ar/ a bar in the lobby of the hotel or on any floor which has seating co##on
for discussions by the hotel guests
0+ C!&%tai# (ar/ a bar or a food and beverage service outlet which serves #ainly
coc!tails and serves other alcoholic beverages.
*. "aloon bar: a s#all bar.
,+ Disense (ar/ any bar situated within the food and beverage service area that
dispenses only wine or other alcoholic drin!s to be served to a guest consu#ing a #eal.
4. F#!!r ser.i&e/ individual service in each floor serving to the guests seated in a
particular floor area and also to the roo#s.
P#anning !" t'e (ar
There are certain essentials necessary in the planning of every bar and it is as well to bear
these in #ind now. They are factors which should be given pri#e consideration when one
has to plan a bar or set up a bar for a particular function. They are as follows:
=+ Area - The bar staff #ust be given sufficient area or space in which to wor! and
#ove about. Then should be a #ini#u# of I # +* ft, fro# the bac! of the bar counter
to the storage shelves and display cabinets at the rear of the bar.
0+ Lay!ut - Bery careful consideration #ust be given& in the initial planning& to the
layout. Ade)uate storage #ust be provided& in the for# of shelves& cupboards and
rac!s& for all the stoc! re)uired and e)uip#ent listed. 4verything should be easily to
hand so that the bar staff do not have to #ove about #ore than necessary to give a
)uic! and efficient service.
1+ P#u)(ing an- !5er - It is essential to have hot and cold running water for glass
washing. 1ower is necessary to provide the effective wor!ing of cooling trays&
refrigerators and ice^#a!ing #achines.
2+ Sa"ety an- 'ygiene - 3reat care #ust be observed so that the #aterials used in the
#a!e-up of the bar are hygienic and safe. 'looring #ust be non-slip. The bar top should
be of a #aterial suited to the general decor that is hard wearing& easily wiped down and
has no sharp edges. The bar top should be of average wor!ing height - appro/i#ately 1
# +*ft, and a width of =.9 iii +$= in,.
%& Site !" t'e (ar A #a>or factor is the sitting of the bar. The position should be chosen
so that the bar achieves the greatest possible nu#ber of sales.
$AR MANAGEMENT/ INTERNAL CONTROLS
Internal controls in the bar centers on the bar #anager. 6ontrols involve three aspects:
8;
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I+ In.ent!ry: 6ontrol of inventory begins at receiving. (ritten records& in the
for# ofQ purchase orders #ust be used& These orders specify the brand&
)uantity& bottle si%e and price. The receiving cler! #atches this purchase order
with the delivery invoice delivered along with the supplies. All deliveries #ust
be physically chec!ed. 'or bro!en or #issing bottles& a credit #e#o is #ade
out.All beverages& being very e/pensive& #ust be !ept loc!ed and !ey and
access #ust be li#ited to only a few authori%ed personnel& na#ely&
store!eepers. As soon as supplies are received& they #ust be entered in the
perpetual inventory record& which is !ept up to date by the store!eeper. In the
store& all bottles #ust be syste#atically arranged by type& brand and si%e.
"i#ultaneously& an account #ust be #aintained of the li)uor behind the bar
rnaintained per stoc!s. This helps in resupplying& when e#pty bottles are
e/changed for full.At the bar itself& drin!s #ust be prepared consistently. All
bartenders #ust !now the correct a#ount to be used in drin!s& and should use
#easures without wastage and spillage. A co#puteri%ed dispenser #ay be
used for this purpose if possible.
II+ Cas': 6ash control is very necessary too. A National 6ash 5egister +N65,
#ay be used for this purpose. All postings of drin!s consu#ed #ust be #ade
at once on the basis I of properly #ade B.TQs. 5eceipts #ust be co#pared
with the #oney received& to ensure that all drin!s are paid for.
III+ E)#!yee: The establish#ent #ust hire s!illed and reliable personnel
+through >ob applications and interviews& after chec!ing references,. (ritten
rules should be established and enforced& and co##unication between the
#anage#ent and the e#ployees is essential. The bar #anager should ta!e
period inventories& and co#pare the li)uor used with the sales to evaluate the
efficiency of the establish#ent.
$ARTENDING/
1rior to service& #is-en-place in the bar involves:
1. Aa!ing a li)uor re)uisition on the basis of the par stoc! to be #aintained at the bar&
e/change e#pty bottles for full ones. Arranging bottles syste#atically and ensuring
proper inventory control.
$. Transferring popular: brands to a Uspeed rac!Q at the counter.
*. Arranging all glasses syste#atically ensuring that they are clean& and not chipped or
crac!ed.
-. All the bar tools such as bar spoon& !nife& ice scrap& others should be !ept handy.
8. 3arnishes +either freshly prepared or cut in advance, are covered or refrigerated.
9. Bins are filled with ice cubesCcrushed ice.
:. "ufficient cash is !ept ready and the N65 chec!ed for s#oothly functioning.
;. Nap!ins& ashtrays& etc. arranged.
<. 1ersonal groo#ing chec!ed.
THE IDEAL $AR LAYOUT ; THE 9ARIOUS PARTS OF A $AR
I+ $ar an- &!unter -is#ay/ No two public bars are )uite ali!e& and the !eynote of oneQs
decorative sche#e depends upon the age and character of oneQs hotel and so#eti#es
perhaps on oneQs own personality and interests. The ai# is to create the particular
at#osphere which custo#ers associate with a public house-they do not want you have the
sa#e decorative sche#e they are fa#iliar with in their own ho#es (hat one e/pects is
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co%iness& friendliness& cleanliness& and co#fort& and the feeling that they can >oin the
party by the#selves and be e)ually welco#e.
0+ Area an- si%e: Area re)uired per person is 18 s). ft. Bar 6ounter area is to $=? of the
total area of the Bar.
1+ Lega# Re:uire)ents/ The li#iting factor in the bar-layout is the i.e.: re)uire#ents of
state in which one designs to set in the bar. .ne #ay on studying the law learns that one
cannot operate in a particular state the type of place originally planned. "o& it is necessary
to secure co#plete infor#ation fro# the e/cise authorities or fro# an architect s!illed in
bar-layout.
2+ L!&ati!n/ In a hotel the bar should be at an ideal place--as close to the door as
possible. It should have an attractive e/terior. It should be cheerful and not flashy.
Aanage#ent should decide where it should be located in the hotel.
%& 7!r%ing C!n.enien&e/ .ne should !eep a supply of the #ost popular drin!s nearest
to the #ain serving ( points. The correct type of glasses where they are #ost needed. A
sufficient )uantity of clean drying cloths should always be at hand. .ptics should be
grouped at intervals in order to avoid the bar#an having to pass up and down too #uch at
pea! periods& and thus being fatigued with a conse)uent lowering of service standard.
4. A-.ertising Balue: .ne should display #ost pro#inently the drin! that one
particularly wishes to sell. 1ut up only the #ini#u# advertising #atter that is necessary
at the particular ti#e for the trade and avoid a vulgar show of cards. A price lists should
be put up in the public roo#s. It is i##easurably easier for the custo#er to visit the local
public house as a regular and pleasant social habit if that house is properly designed for
this purpose land subse)uently well-#aintained.
K+ T'e $ar C!unter/ The part of the counter facing the custo#er should have an
attractive finish& since it is the central ob>ect in the roo#. A variety of pleasant #aterials
are availableH the choice will depend upon the character of the house or its custo#. 'or
the right selection the factors to be considered are:
1. 5esistance to da#pness stains and burning #ar!s.
$. "hould have attractive design
*. 4asy to clean.
4/a#ples are: 1olished or wa/ed wood& 1lastics& Bitreous panels
A co#bination of any of the above with art #etal. Anodi%ed alu#inu#& copper etc. The
treat#ent and #aterials used for the bar-top will naturally depend upon the type of bar-front.
"everal #ode# plastics& designed specially for the purpose& give e/cellent wear. 7eavy )uality
#onochro#e& linoleu# finished with an inch and half of wood or plastic-beading to protect the
edges& #a!es for an attractive and long wearing surface. (hatever the #aterial& it #ust always
be !ept clean. The height and width of the counters are fairly standard now. A long counter& at a
height of about * ft. 9 in. to * ft. < in. fro# the floor& is desirable for )uic! service. 6usto#ers
still li!e to have so#ething to put their feet on-it should not be so far out as to be inconvenient
and a foot rail helps to prevent da#age to the base of the counter. .ther ways of preventing
da#age arc:
i. A foot plate of hard #aterial on the botto#& - inch fro# the bar.
ii.A bric! or stone foot rest
iii.An inset& *-- inches deep.
-
*+ T'e Un-er-C!unter/ This is oneQs wor!shop& and should therefore be designed and
arranged for the #a/i#u# convenience. "helving is re)uired for storing bottled drin!s in
the under-counter and in part of the cabinet. There should be bas!ets for e#pty bottles
9=
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and containers& crowns& cor!s& bottle capsules& etc. 4#pty beer crates& spirit cases& or
bottle cartons should never be left lying around in the bars& corridors& or roo#s to be seen
by the custo#ers.
G+ Lig'ting: The part that lighting plays in the creation of at#osphere can hardly be over
e#phasi%ed. The ut#ost care should be ta!en to ensure that lighting does not:
+i, Affect the color of drin!sH
+ii, 1lay tric!s with the #a!e-up of ladiesH
+iii, 1resent a bad unco#fortable light.
=B+ $ar E:ui)ent: Inowing the fact that the bar will be in constant view of the
custo#er& it needs to be e)uipped with good )uality tools and e)uip#ent. 4)uip#ent
selected should be good in appearance and easy to clean. 'or this reason preference is
given to the stainless steel variety.
$E9ERAGE CONTROLS
The syste# of beverage control is basically the sa#e as for food. The sales #i/ is easier
to deter#ine than with a regular #enu& as the nu#ber of bottles of spirit consu#ed
co#pared with gallons of beer is readily available without a special effort being #ade to
record ite#s sold.
STOC3TA3ING
It is essential that a physical alcoholic beverage stoc! be ta!en at least on a #onthly basis
and #ore if it is felt necessary. To enable a result to be achieved records need to be !ept.
GOODS RECEI9ED $OO3
All deliveries should be recorded in full detail in the goods received boo!. 4ach
delivery entry should show basically& the following:
=+Na#e and address of supplier
0+0elivery noteCinvoice nu#ber
1+ Ite# price
2+@uantity
,+Unit
4+.rder nu#ber
K+Total price
*+0iscounts if applicable
Dou #ay also record here or in a separate returnable containers boo! the a#ount
and deposit cost of all containers such as !egs& cas!s and the nu#ber of carbon
dio/ide cylinders delivered.
L ULLAGE< ALLO7ANCE< OFF-SALES $OO3
U##age - .ne #ust ensure that each sales point has a suitable boo! for recording
the a#ount of beer wasted in cleaning the pipes& bro!en bottles& #easures spilt& or
anything that needs a credit.
_ .ff-sales boo! - 4ither in the sa#e boo! or in a separate one& the off-sales boo!&
#ust be recorded the nu#ber of bottles& whether beer or spirits& sold at off-sales
prices and the difference in price. This difference will be allowed against the gross
profit.
A##!5an&e - A pre-deter#ined a#ount should be allocated per #e#ber of staff& per
day& ti#es the nu#ber of wor!ing days in the wee! to give a wee!ly beverage
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allowance cost figure for staff.
TRANSFER $OO3
(ith #ulti-bar units one #ust #ini#i%e the #ove#ent of stoc! between bars
otherwise you will end up short. If this does happen then you #ust #a!e sure a
record is !ept in a transfer boo!.
CELLAR STOC3 LEDGER
The cellar stoc! ledger is an essential part of beverage control and #ay be used as
either an e/tension of& or in place of the goods received boo!. It therefore shows
#ove#ent of all stoc! into the establish#ent and issues out to the bars or
dispensing points. All #ove#ents of stoc! in and out of the cellar are often shown
at cost and selling price.
$IN CARDS
If bin cards are to be used they #ust show the physical stoc! of each ite# held in
the cellar. Therefore the #ove#ent of all stoc! Uin and .utQ of the cellar should be
recorded on each appropriate bin card. The bin cards are often used to show what is
ter#ed the #a/i#u# stoc! and #ini#u# stoc!.
The #ini#u# stoc! deter#ines the reordering level& leaving sufficient stoc! in
hand to carryover until the new delivery arrives. The #a/i#u# stoc! indicates how
#uch to reorder and is deter#ined by such considerations as storage space
available& turnover of a particular ite#& and to so#e e/tent by the a#ount of cash
available within oneQs budget.
REQUISITION
4ach unit dispensing alcoholic beverages should use so#e for# of re)uisition to draw
ite#s fro# the cellar.
These re)uisitions #ay be controlled either by color or serial nu#ber& and are nor#ally in
duplicate or triplicate.
The copies are sent as follows.
Top copy to the cellar
0uplicate to the beverage control depart#ent
Triplicate would be used by each unit to chec! its goods received fro# the cellar
Infor#ation listed on the re)uisition would be:
Na#e of the dispensing unit
0ate
2ist of ite#s re)uired
@uantity and unit of each ite# re)uired
"ignature of the authori%ed person to both order and receive the goods
The purpose of the re)uisition is to control the #ove#ent of ite#s fro# the cellar
into the dispensing unit and to avoid too #uch stoc! being ta!en at one ti#e& thus
overstoc!ing the bar. The level of stoc! held in the bar is !nown as par stoc!. The
a#ount ordered on the re)uisition& each day& should bring your stoc! bac! up to par.
The a#ount to reorder is deter#ined si#ply by ta!ing account of the following
e)uation: opening stoc! plus additions +re)uisitionF less closing stoc! e)uals
consu#ption +the a#ount to reorder& each ite# to the nearest whole unit,.
O9ERAGE - SHORTAGE
An analysis of alcoholic beverage sales and stoc! held allows one to gain two i#portant
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pieces of infor#ation.
_ 'irstly& the gross profit and& secondly& the overage or shortage of the esti#ated #onetary
revenue and stoc! in hand. The gross profit is deter#ined by finding the difference between
revenue and the cost of the alcoholic
_ Beverage consu#ed.
$AR-EQUIPM ENT
The Bar should be si#ple& have a non-fussy shape and every drin! and piece of
e)uip#ent should have itQs regular place& to which it is returned i##ediately after use.
It #ay be tedious to be so #ethodical& but it saves undignified scra#bles in the night& as
the professional bartender will testify. "o#e of the co##on e)uip#ents used in the bar
are as follows:
=+ A Le)!n S:uee6er: No particular design can be selected as the best& since it is
a #atter of personal taste as to which can be handed #ost easily and which e/tracts the
>uice #ost efficiently. If there are to be #any guests& plenty of >uice is s)uee%ed
beforehand for #i/ed drin!s& but not so far in advance that it loses its freshness.
0+ I&e C!ntainer: It should have the capacity and efficient insulation. If white
wine or cha#pagne are to be served& ice buc!et containers in which they can be cooled
are also re)uired.
1+ T!ngs These are #ore efficient than a spoon when ice is to be put into a glass
and they do not carry any unwanted water.
2+ I&e Crus'ers: 6o#es in various designs for crushed ice +so#eti#e it is
described as being shared, re)uired for drin!s& dai)uiris and a variety of other treats.
6rushers can usually be ad>usted to produce crac!ed ice for drin!s li!e the .ld 'ashion.
.therwise& cubes are ta!en in a tea towel and crac!ed with a !itchen #allet. If drin!s are
#i/ed in an electric blender& whole ice cubes will da#age the blade& but this proble#
does not arise with #i/ers #ade especially for bars.
,+ Hugs: 5e)uired for iced water for fruit >uice and have an involutedly power to
hold bac! the cubes. These types of >ugs are also used as #i/ing glasses and do not
re)uire strainers.
4+ A S&!!: It is needed to load crushed or crac!ed ice into a drin!& #i/ing glass
or sha!es.
K+ T'e $arten-erJs Frien-: It is an device that opens cor!ed or crown-topped
bottles& and can& if handy be a bac!-up& even if a #ore elaborate cor!-screw is preferred
and a bottle opener is per#anently fi/ed to the bar.
*+ Measure: It is !nown as peg #easure to differentiate between a large peg and a
s#all peg. The large peg #easures 9= #l whereas the s#all peg #easures *= #l.
G+ $itter $!tt#es: These are fitted with caps li!e those used to pour vinegar over
salad oil. This #eans that a dash of Angostura or orange bitters can be sha!en -F without
the need for #easure#ent.
=B+ Mi?ing G#asses: These co#e in various shapes and si%es but are always big
enough for the preparation of several drin!s at once. The #i/ing glass& so#e !nown as a
bar glass& is for drin!s that are to be stirred not sha!en. These are drin!s that are intended
to be clear& not cloudy& and which would be particularly har#ed by the greater dilution
caused in sha!ing. After being stirred& the drin! is strained into a coc!tail glass straight
up& or on to fresh ice in a large glass.
==+ Mu--#ers: 6o#es in various shapes and si%es& large ones for use with a #i/ing
glass and s#all ones for the drin!erQs own a#use#ent. They have a bulbous end and are
intended for crushing sugar and pounding #int in a drin!. A si#ilar device with a paddle-
9*
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li!e end is called a swi%%le stic!. A swi%%le stic! adds decorative` value in a drin!.
=0+ Strainers: The classic strainer type that is popular& clips on to the #i/ing glass.

=1+ $ar S!!ns: These are used to stir drin!s in a #i/ing glass or after they have been
served& the wrong end can be used as a #uddler.
=2+ S'a%ers: These are used in drin!s that contain fruit >uice& syrups& very thic!.
2i)ueurs or any ingredients that de#and a through #i/. Because the ice gets !noc!ed
about in the #i/er& there #ay be considerable dilution& and a clear drin! cannot easily be
produced.
=,+ 3ni"e an- $!ar- 4asy to forget& yet obviously necessary. 7ow else could
produce with easy efficiency s!ivers and twists of le#on or cucu#ber peels& and Fices of
orange& which are crisp dean and handso#ea
RESTAURANT LAYOUT AND EQUIP MENT
Aa> P#anning: The )uestion of what constitutes the best layout for a restaurant is a
#i/ture of practicality& character and a#biance. 'ew traditional restaurant dining
roo#s are the sa#e and #ost bear the sta#p of individuality. .nce again& the style
of business done is a very decisive factor in the choice of finishingQs& fi/tures
fittings& lighting and so on. Basically however the needs are always sa#e-a table
to eat and a chair to sit on. 1lanning the seating capacity can be a very interesting
e/ercise. (hile it should be the ai# to cra# all the available space so that it is
unco#fortable both for custo#ers and staff& it is i#portant to re#e#ber that to
seating capacity is the payload. .ne should !eep in #ind that the !itchen should
be able to cope.
A(> Furniture: 'urniture #ust be chosen according to the needs of the
establish#ent. Bery often by using different #aterials& designs and finish by
careful arrange#ent one can change the at#osphere and appearance of the food
service area to suit different occasions. (ood is the #ost co##only used
#aterial in the dining roo# furniture. Although wood do#inates it #ust be noted
that #ore #etals& #ainly alu#inu# and alu#inu#-plated steel or brass are
gradually being introduced into the dining roo# furniture. "un #ica or plastic-
coated table tops are found in #any cafeterias or staff lining roo#s. 1lastic and
fibers are now being used e/tensively to produce dining roo# chairs also.
3eneral points which #ust be considered when purchasing e)uip#ent for a food
and beverage service area are as follows:
1, 'le/ibility of use
$, Type of service to be offered
*, Type of custo#ers targeted
-, 0esign
8, 6olor
9, 0urability
9-
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:, "tac!ability
;, 4ase .f #aintenance
<, 6ost and funds available
1=, Availability in the future-replace#ents
11, "torage
1$, 5ate of brea!age
1*, "hape
1-, 1sychological effect on the gi.iests
18, 0elivery ti#e
Aa> C'airs: These co#e in an enor#ous range of designs& #aterials and colors to suit
all situations and occasions. Because of the wide range and styles the chairs vary
in height and width& but it is sufficient to say that as a guide-a chair seat which is
-9 c# +1; in, fro# the ground& a #ini#u# of -9 e#s +1; in, wide& the height
fro# the ground to the top of the bac! is one #etre +*< in, and the depth fro# the
front edge of the seat to the bac! of the chair is -9 e#s +1; in, is suitable.
A(> Ta(#es: These co#e in three accepted shapes: round& s)uare and rectangular. An
establish#ent #ay have a #i/ture of shapes to give variety or tables of all one shape
according to the shape of the roo# and the style of the service to be offered. Two tables
#ay be >oined for groups& parties& or e/tensions #ay be provided in order to cope with
dinners& weddings etc. The appro/i#ate space re)uired per cover in a restaurant could be
18 s). feet. Ideal si%es of tables #ay said to be:
+i, ")uare: :9 c# +$ ft. 9R, to seat two people& 1 # +* rt., to seat four people.
+ii, 5ound: 1 # +* ft., in dia#eter to seat four people. $ ft. in dia#eter to seat eight people.
+iii, 5ectangular: 1*: e#s / :9 c#s +- ft. 9 in, / $ ft. 9 inches to seat four people.
Appro/i#ate height of the table should be *= inches.
Si-e(!ar-s/ The style and design of the sideboards would depend upon:
Ai> The style of service and ihe #enu offFred.
+ii, The nu#ber of waiters or waitresses wor!ing fro# one sideboard.
+iii, The nu#ber of tables to be served fro# one sideboard.
+iv, The a#ount of e)uip#ent it is e/pected to hold.
+c, Fa(ri&s/ 0rapes& curtains and fabrics are added after the designer variations in te/ture&
color and shape to blend or contrast with the architectural features of the restaurant.
'abrics in restaurant decor give war#th and cosines. "etting is used to control the
restaurant at#osphere and the designer should consider the appreciation of at#osphere
by appealing to the senses sight& touch& taste& s#ell and hearing
Linen/ The type of linen re)uired would depend upon the class of establish#ent& type of
clientele and cost involved as well as the style of #enu and service to be of restaurant.
+d, C'ina/ This is an i#portant aspect in the presentation of the table. The 6hina #ust blend
in with the rest of the ite#s on the table and with the general decor of type of
establish#ent. (hen purchasing 6hina the factors to be considered are as follows
Ai> 4very ite# of earthenware should have a co#plete cover of gla%e to ensure a reasonable
length of life
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+ii, 6hina should have a round edge in order to prevent chipping.
+iii, The design and pattern should be si#ple to #atch the decor of the restaurant and type of
cuisine served.
3enerally the variety of china used are Bone china& hotel earthenware& stoneware d 1orcelain.
3lassware: It also contributes to the appearance of the table and the overall tractidn of the
roo#. 7otel glassware is usually plain e/cept in certain establish#ents colored or cut
glassware #ay be used depending upon the budget. Bery proble#& involving reason and
co#putation. The space re)uired for each function and facility is dependent Upon #any
factors which are not constant for all types of operations. The factors involved includes the
nu#ber #eals to be provided for the functions and tas!s to be perfor#edH the e)uip#ent
re)uire#ent& the nu#ber of e#ployees and the corresponding wor!place re)uired If storage
#aterials and suitable space for traffic #ove#ent. As
rough guide one ay !eep in #ind the following figure while esti#ating space re)uire#ent.
4sti#ated total facility space for food service facilities
Types !" !erati!n Area er seat +s). "t+>
Table "ervice 1$ to 18
6ounter "ervice 1;-$= +Including the counter,
6afeteria "ervice . 1= to 1$
The s)uare of space allowed in the dining areas is governed by the a#ount of art desired and
the #ood and at#osphere in the restaurant.
+f, Lig'ting/ The lighting sche#e of a restaurant #ust not only #a!e a good visual
i#pression& it #ust supply enough light for the practical needs of clientele d staff. There is a
trend towards a #ore sensitive use of lighting and awareness itQs effect on #ood. It is
Ugenerally assu#ed that lighting of reduced brightness creates P#oodR and bright lights are
harsh and sti#ulating. The lights which could be used are fluorescent& tungsten and colored
lights etc. 2a#ps with built-in reflectors could also be used. The daylight variations are
considered when planning the lighting sche#e
Ag> Heating/ No two people see# to agree about te#peratures in public places. The
te#peratures desirable usually depend on the weather outside& whether it is raining or not and
the type of activities thatQ the custo#er has ta!en part in before his #eal. No one wants to
enter a restaurant after a long windy wal! in winter and feel cold in a restaurant having no
heating syste#. In defining the heating re)uired to set a good at#osphere in restaurants one
#ust consider the type of clothing generally worn by the clientele& and whether or not they
are li!ely to be conditioned to central heating.
A log fire or radiant electric heater can for# a good focal point in a decor sche#e.
A'> Air &!n-iti!ning (hen a restaurant is at peaI periods all proble#s can be overco#e by
air-conditioning Its 1 i#portance in relation to the at#osphere is obvious. It gives greater
co#fort to clientele and staff and !eeps the# happy and rela/ed without the fatigue& which
overco#es -people as soon as the roo# beco#es overheated and airless.
AI> Careting: It is now used e/tensively in specialty or popular restaurant. 0ar! carpets are
preferred as they cover dirt. The guest co#es into direct contact Pwith the carpeting& feels
#ore co#fortable and en>oys the sensation of wal!ing on a soft pliable surface.
AH> Ti#ing: Tiles are being used in restaurants to give a new range of te/ture and colors to
floors and walls. Ungla%ed tiles in earthenware colors for# ideal floors for popular or
continental restaurants where there is a busy at#osphere. Tiles are costly but they last a
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lifeti#e and the only real disadvantage is that the restaurant is co##itted to one type of floor
or wall surface for the life of the building. Tiles are easy to clean& absorb no or little water.
The tiles for# a natura' surface in the decoration of the restaurant and are practical as well
as decorative.
A%> Ta(#e-setting/ It is an i#portant aspect as the guest for#s an i#pression of the restaurant
fro# the )uality and standard of cleanliness of cutlery& tablecloths& nap!ins& tableware&
silverware& table#ats& #enus& table la#ps& ashtrays K glassware. 4very ite# that is visible on
the table or seen by the guest during the service of food #ust carry through the feeling which
the designer wants to evo!e fro# the guest.
AI> Pi&tures an- Prints: They are used to help in creating the restaurant the#e& Aurals or
photo#urals have for #any years been popular as a restaurant decor& especially where there
is no design the#e or a roo# lac!s any particular character but has long blac! walls.
A)> Musi&: Ausic has a strong and instant effect on custo#erQs #ood. Any #usic for
entertain#ent de#ands the guestQs attention and #a!es hi# react to the #ood of the
entertainer. 2ive #usic gives a sense of #o#ent& an e/perience which is direct and personal.
An> C!stu)e an- uni"!r)/ The dress of the staff can follow through the the#e of the
restaurant& add color and interest& and play a part in creating the at#osphere.
AB> E?teri!r -esign an- entran&e/ The e/terior of a restaurant will for# the second
i#pression of the pre#ises in a newco#erQs #ind. It should reflect the type of character of
the locality and relate to it but also distinguish it fro# the other buildings in the street thought
its signs& lighting& the design and the color of the shades& sun blinds& the windows& the view
inside& curtains& flowers or plants and the door which would be noticed by the custo#er on
his first visit.
+> A-.ertising an- $r!&'ures/ Brochures should be #ade in advance before opening and
enough advertising should be done in the newspaper #aga%ine& television& radio. This
re)uires advance planning.
A cor!age fee is charged by a restaurant to patrons bringing their own wines to a #eal.
The cor!age fee is usually #ini#al and is considered a convenience charge to the
restaurant for opening and serving wines fro# outside their cellar. The use of a cor!age
fee is widespread in #any parts of the United "tates& especially heavy wine producers
such as Napa 6ounty in 6alifornia. The cor!age fee is not designed to be a penalty for the
diner and should not be viewed that way.
0epending on location and so#eti#es wine& the cor!age fee can vary widely& and it is a
good idea to call ahead if you intend to bring your own wine to a restaurant. "o#e
establish#ents do not allow outside wines& while others are happy to allow the#. In so#e
states& it #ay not be legal for patrons to bring their own wines to a restaurant.
(hen calling to #a!e reservations& in)uire about the cor!age fee so that you are prepared
upon your arrival. Aany establish#ents offer scaled cor!age fees depending on the type
of wine brought in and how #any bottles there are. .thers #ay waive the cor!age fee if
9:
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custo#ers order a bottle or two fro# the restaurants wine list as well. If the wine needs
special care& such as chilling or e/tra breathing ti#e& #a!e appropriate arrange#ents.
(ine is a #a>or source of #ar!up for restaurants& and loss of wine sales can depress
earnings. 'or this reason& #ost restaurants charge a cor!age fee e)uivalent to their
cheapest bottle& to recoup at least so#e of the potential lost revenue. As a general rule&
bring in a wine that is at least as e/pensive as the restaurants cheapest offering.
5estaurants that invest a great deal of ti#e& energy& and #oney in developing a wine list
#ay be offended by patrons who eschew their wines& especially as #any chefs !eep the
wine list in #ind when developing new dishes. 4/ploring a restaurants wine list and
tal!ing with the staff about their wines is so#eti#es a wonderful way to #a!e new
discoveries.
(hen bringing in outside wines& it is considered co##on courtesy to offer the waiter&
and so##elier& if the restaurant has one& a taste. Usually& the wines that diners bring in
are special and unli!ely to be on the wine list. 1erhaps the dinner is a special event& or the
diner has an e/tensive cellar at ho#e to choose fro#. Bic!ering about the cor!age fee is
considered poor for# M accept it with grace and en>oy your #eal.
TYPES OF $AR
=+ L!unge (ar/ a bar in the lobby of the hotel or on any floor which has seating co##on
for discussions by the hotel guests
0+ C!&%tai# (ar/ a bar or a food and beverage service outlet which serves #ainly
coc!tails and serves other alcoholic beverages.
*. "aloon bar: a s#all bar.
,+ Disense (ar/ any bar situated within the food and beverage service area that
dispenses only wine or other alcoholic drin!s to be served to a guest consu#ing a #eal.
4. F#!!r ser.i&e/ individual service in each floor serving to the guests seated in a
particular floor area and also to the roo#s.
P#anning !" t'e (ar
There are certain essentials necessary in the planning of every bar and it is as well to bear
these in #ind now. They are factors which should be given pri#e consideration when one
has to plan a bar or set up a bar for a particular function. They are as follows:
=+ Area - The bar staff #ust be given sufficient area or space in which to wor! and
#ove about. Then should be a #ini#u# of I # +* ft, fro# the bac! of the bar counter
to the storage shelves and display cabinets at the rear of the bar.
0+ Lay!ut - Bery careful consideration #ust be given& in the initial planning& to the
layout. Ade)uate storage #ust be provided& in the for# of shelves& cupboards and
rac!s& for all the stoc! re)uired and e)uip#ent listed. 4verything should be easily to
hand so that the bar staff do not have to #ove about #ore than necessary to give a
)uic! and efficient service.
9;
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1+ P#u)(ing an- !5er - It is essential to have hot and cold running water for glass
washing. 1ower is necessary to provide the effective wor!ing of cooling trays&
refrigerators and ice^#a!ing #achines.
2+ Sa"ety an- 'ygiene - 3reat care #ust be observed so that the #aterials used in the
#a!e-up of the bar are hygienic and safe. 'looring #ust be non-slip. The bar top should
be of a #aterial suited to the general decor that is hard wearing& easily wiped down and
has no sharp edges. The bar top should be of average wor!ing height - appro/i#ately 1
# +*ft, and a width of =.9 iii +$= in,.
%& Site !" t'e (ar A #a>or factor is the sitting of the bar. The position should be chosen
so that the bar achieves the greatest possible nu#ber of sales.
$AR MANAGEMENT/ INTERNAL CONTROLS
Internal controls in the bar centers on the bar #anager. 6ontrols involve three aspects:
I+ In.ent!ry: 6ontrol of inventory begins at receiving. (ritten records& in the for# ofQ
purchase orders #ust be used& These orders specify the brand& )uantity& bottle si%e and
price. The receiving cler! #atches this purchase order with the delivery invoice delivered
along with the supplies. All deliveries #ust be physically chec!ed. 'or bro!en or #issing
bottles& a credit #e#o is #ade out.
All beverages& being very e/pensive& #ust be !ept loc!ed and !ey and access #ust
be li#ited to only a few authori%ed personnel& na#ely& store!eepers. As soon as supplies
are received& they #ust be entered in the perpetual inventory record& which is !ept up to
date by the store!eeper. In the store& all bottles #ust be syste#atically arranged by type&
brand and si%e. "i#ultaneously& an account #ust be #aintained of the li)uor behind the
bar rnaintained per stoc!s. This helps in resupplying& when e#pty bottles are e/changed
for full.
At the bar itself& drin!s #ust be prepared consistently. All bartenders #ust !now the
correct a#ount to be used in drin!s& and should use #easures without wastage and
spillage. A co#puteri%ed dispenser #ay be used for this purpose if possible.
0+ Cas': 6ash control is very necessary too. A National 6ash 5egister +N65, #ay be
used for this purpose. All postings of drin!s consu#ed #ust be #ade at once on the basis
I of properly #ade B.TQs. 5eceipts #ust be co#pared with the #oney received& to
ensure that all drin!s are paid for.
1+ E)#!yee: The establish#ent #ust hire s!illed and reliable personnel +through >ob
applications and interviews& after chec!ing references,. (ritten rules should be established
and enforced& and co##unication between the #anage#ent and the e#ployees is essential.
The bar #anager should ta!e period inventories& and co#pare the li)uor used with the sales
to evaluate the efficiency of the establish#ent..
$ARTENDING/
1rior to service& #is-en-place in the bar involves:
Aa!ing a li)uor re)uisition on the basis of the par stoc! to be #aintained at the bar&
e/change e#pty bottles for full ones. Arranging bottles syste#atically and
ensuring proper inventory control. Transferring popular: brands to a Uspeed rac!Q
at the counter. Arranging all glasses syste#atically ensuring that they are clean&
and not chipped or crac!ed. All the bar tools such as bar spoon& !nife& ice scrap&
others should be !ept handy. 3arnishes +either freshly prepared or cut in advance,
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are covered or refrigerated. Bins are filled with ice cubesCcrushed ice."ufficient
cash is !ept ready and the N65 chec!ed for s#oothly functioning.Nap!ins&
ashtrays& etc. arranged. 1ersonal groo#ing chec!ed.
THE IDEAL $AR LAYOUT ; THE 9ARIOUS PARTS OF A $AR
I+ $ar an- &!unter -is#ay/ No two public bars are )uite ali!e& and the !eynote of oneQs
decorative sche#e depends upon the age and character of oneQs hotel and so#eti#es
perhaps on oneQs own personality and interests. The ai# is to create the particular
at#osphere which custo#ers associate with a public house-they do not want you have the
sa#e decorative sche#e they are fa#iliar with in their own ho#es (hat one e/pects is
co%iness& friendliness& cleanliness& and co#fort& and the feeling that they can >oin the
party by the#selves and be e)ually welco#e.
0+ Area an- si%e: Area re)uired per person is 18 s). ft. Bar 6ounter area is to $=? of the
total area of the Bar.
1+ Lega# Re:uire)ents/ The li#iting factor in the bar-layout is the i.e.: re)uire#ents of
state in which one designs to set in the bar. .ne #ay on studying the law learns that one
cannot operate in a particular state the type of place originally planned. "o& it is necessary
to secure co#plete infor#ation fro# the e/cise authorities or fro# an architect s!illed in
bar-layout.
2+ L!&ati!n/ In a hotel the bar should be at an ideal place--as close to the door as
possible. It should have an attractive e/terior. It should be cheerful and not flashy.
Aanage#ent should decide where it should be located in the hotel.
%& 7!r%ing C!n.enien&e/ .ne should !eep a supply of the #ost popular drin!s nearest
to the #ain serving ( points. The correct type of glasses where they are #ost needed. A
sufficient )uantity of clean drying cloths should always be at hand. .ptics should be
grouped at intervals in order to avoid the bar#an having to pass up and down too #uch at
pea! periods& and thus being fatigued with a conse)uent lowering of service standard.
4. A-.ertising Balue: .ne should display #ost pro#inently the drin! that one
particularly wishes to sell. 1ut up only the #ini#u# advertising #atter that is necessary
at the particular ti#e for the trade and avoid a vulgar show of cards. A price lists should
be put up in the public roo#s. It is i##easurably easier for the custo#er to visit the local
public house as a regular and pleasant social habit if that house is properly designed for
this purpose land subse)uently well-#aintained.
K+ T'e $ar C!unter/ The part of the counter facing the custo#er should have an
attractive finish& since it is the central ob>ect in the roo#. A variety of pleasant #aterials
are availableH the choice will depend upon the character of the house or its custo#. 'or
the right selection the factors to be considered are:
1. 5esistance to da#pness stains and burning #ar!s.
$. "hould have attractive design
*. 4asy to clean.
4/a#ples are: 1olished or wa/ed wood& 1lastics& Bitreous panels
A co#bination of any of the above with art #etal. Anodi%ed alu#inu#& copper etc. The
treat#ent and #aterials used for the bar-top will naturally depend upon the type of bar-front.
"everal #ode# plastics& designed specially for the purpose& give e/cellent wear. 7eavy )uality
#onochro#e& linoleu# finished with an inch and half of wood or plastic-beading to protect the
edges& #a!es for an attractive and long wearing surface. (hatever the #aterial& it #ust always
be !ept clean. The height and width of the counters are fairly standard now. A long counter& at a
height of about * ft. 9 in. to * ft. < in. fro# the floor& is desirable for )uic! service. 6usto#ers
still li!e to have so#ething to put their feet on-it should not be so far out as to be inconvenient
and a foot rail helps to prevent da#age to the base of the counter. .ther ways of preventing
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da#age arc:
i. A foot plate of hard #aterial on the botto#& - inch fro# the bar.
ii.A bric! or stone foot rest
iii.An inset& *-- inches deep. -
*+ T'e Un-er-C!unter/ This is oneQs wor!shop& and should therefore be designed and
arranged for the #a/i#u# convenience. "helving is re)uired for storing bottled drin!s in
the under-counter and in part of the cabinet. There should be bas!ets for e#pty bottles
and containers& crowns& cor!s& bottle capsules& etc. 4#pty beer crates& spirit cases& or
bottle cartons should never be left lying around in the bars& corridors& or roo#s to be seen
by the custo#ers.
G+ Lig'ting: The part that lighting plays in the creation of at#osphere can hardly be over
e#phasi%ed. The ut#ost care should be ta!en to ensure that lighting does not:
+i, Affect the color of drin!sH
+ii, 1lay tric!s with the #a!e-up of ladiesH
+iii, 1resent a bad unco#fortable light.
=B+ $ar E:ui)ent: Inowing the fact that the bar will be in constant view of the
custo#er& it needs to be e)uipped with good )uality tools and e)uip#ent. 4)uip#ent
selected should be good in appearance and easy to clean. 'or this reason preference is
given to the stainless steel variety.
$E9ERAGE CONTROLS
The syste# of beverage control is basically the sa#e as for food. The sales #i/ is easier
to deter#ine than with a regular #enu& as the nu#ber of bottles of spirit consu#ed
co#pared with gallons of beer is readily available without a special effort being #ade to
record ite#s sold.
STOC3TA3ING
It is essential that a physical alcoholic beverage stoc! be ta!en at least on a #onthly basis
and #ore if it is felt necessary. To enable a result to be achieved records need to be !ept.
GOODS RECEI9ED $OO3
All deliveries should be recorded in full detail in the goods received boo!. 4ach
delivery entry should show basically& the following:
G+Na#e and address of supplier
=B+ 0elivery noteCinvoice nu#ber
==+ Ite# price
=0+ @uantity
=1+ Unit
=2+ .rder nu#ber
=,+ Total price
=4+ 0iscounts if applicable
:1
Dou #ay also record here or in a separate returnable containers boo! the a#ount
and deposit cost of all containers such as !egs& cas!s and the nu#ber of carbon
dio/ide cylinders delivered.
L ULLAGE< ALLO7ANCE< OFF-SALES $OO3
U##age - .ne #ust ensure that each sales point has a suitable boo! for recording
the a#ount of beer wasted in cleaning the pipes& bro!en bottles& #easures spilt& or
anything that needs a credit.
_ .ff-sales boo! - 4ither in the sa#e boo! or in a separate one& the off-sales boo!&
#ust be recorded the nu#ber of bottles& whether beer or spirits& sold at off-sales
prices and the difference in price. This difference will be allowed against the gross
profit.
A##!5an&e - A pre-deter#ined a#ount should be allocated per #e#ber of staff& per
day& ti#es the nu#ber of wor!ing days in the wee! to give a wee!ly beverage
allowance cost figure for staff.
TRANSFER $OO3
(ith #ulti-bar units one #ust #ini#i%e the #ove#ent of stoc! between bars
otherwise you will end up short. If this does happen then you #ust #a!e sure a
record is !ept in a transfer boo!.
CELLAR STOC3 LEDGER
The cellar stoc! ledger is an essential part of beverage control and #ay be used as
either an e/tension of& or in place of the goods received boo!. It therefore shows
#ove#ent of all stoc! into the establish#ent and issues out to the bars or
dispensing points. All #ove#ents of stoc! in and out of the cellar are often shown
at cost and selling price.
$IN CARDS
If bin cards are to be used they #ust show the physical stoc! of each ite# held in
the cellar. Therefore the #ove#ent of all stoc! Uin and .utQ of the cellar should be
recorded on each appropriate bin card. The bin cards are often used to show what is
ter#ed the #a/i#u# stoc! and #ini#u# stoc!.
The #ini#u# stoc! deter#ines the reordering level& leaving sufficient stoc! in
hand to carryover until the new delivery arrives. The #a/i#u# stoc! indicates how
#uch to reorder and is deter#ined by such considerations as storage space
available& turnover of a particular ite#& and to so#e e/tent by the a#ount of cash
available within oneQs budget.
REQUISITION
4ach unit dispensing alcoholic beverages should use so#e for# of re)uisition to
draw ite#s fro# the cellar.
These re)uisitions #ay be controlled either by color or serial nu#ber& and are
nor#ally in duplicate or triplicate.
The copies are sent as follows.
Top copy to the cellar
0uplicate to the beverage control depart#ent
Triplicate would be used by each unit to chec! its goods received fro# the cellar
Infor#ation listed on the re)uisition would be:
Na#e of the dispensing unit
0ate
2ist of ite#s re)uired
@uantity and unit of each ite# re)uired
"ignature of the authori%ed person to both order and receive the goods
The purpose of the re)uisition is to control the #ove#ent of ite#s fro# the cellar
into the dispensing unit and to avoid too #uch stoc! being ta!en at one ti#e& thus
overstoc!ing the bar. The level of stoc! held in the bar is !nown as par stoc!. The
a#ount ordered on the re)uisition& each day& should bring your stoc! bac! up to par.
The a#ount to reorder is deter#ined si#ply by ta!ing account of the following
e)uation: opening stoc! plus additions +re)uisitionF less closing stoc! e)uals
consu#ption +the a#ount to reorder& each ite# to the nearest whole unit,.
O9ERAGE - SHORTAGE
An analysis of alcoholic beverage sales and stoc! held allows one to gain two
i#portant pieces of infor#ation.
_ 'irstly& the gross profit and& secondly& the overage or shortage of the esti#ated
#onetary revenue and stoc! in hand. The gross profit is deter#ined by finding the
difference between revenue and the cost of the alcoholic
_ Beverage consu#ed.
$AR-EQUI PM ENT
The Bar should be si#ple& have a non-fussy shape and every drin! and piece of
e)uip#ent should have itQs regular place& to which it is returned i##ediately after use.
It #ay be tedious to be so #ethodical& but it saves undignified scra#bles in the night& as
the professional bartender will testify. "o#e of the co##on e)uip#ents used in the bar
are as follows:
=+ A Le)!n S:uee6er: No particular design can be selected as the best& since it is
a #atter of personal taste as to which can be handed #ost easily and which e/tracts the
>uice #ost efficiently. If there are to be #any guests& plenty of >uice is s)uee%ed
beforehand for #i/ed drin!s& but not so far in advance that it loses its freshness.
0+ I&e C!ntainer: It should have the capacity and efficient insulation. If white
wine or cha#pagne are to be served& ice buc!et containers in which they can be cooled
are also re)uired.
1+ T!ngs These are #ore efficient than a spoon when ice is to be put into a glass
and they do not carry any unwanted water.
2+ I&e Crus'ers: 6o#es in various designs for crushed ice +so#eti#e it is
described as being shared, re)uired for drin!s& dai)uiris and a variety of other treats.
6rushers can usually be ad>usted to produce crac!ed ice for drin!s li!e the .ld 'ashion.
.therwise& cubes are ta!en in a tea towel and crac!ed with a !itchen #allet. If drin!s are
#i/ed in an electric blender& whole ice cubes will da#age the blade& but this proble#
does not arise with #i/ers #ade especially for bars.
,+ Hugs: 5e)uired for iced water for fruit >uice and have an involutedly power to
hold bac! the cubes. These types of >ugs are also used as #i/ing glasses and do not
re)uire strainers.
4+ A S&!!: It is needed to load crushed or crac!ed ice into a drin!& #i/ing glass
or sha!es.
K+ T'e $arten-erJs Frien-: It is an device that opens cor!ed or crown-topped
bottles& and can& if handy be a bac!-up& even if a #ore elaborate cor!-screw is preferred
and a bottle opener is per#anently fi/ed to the bar.
*+ Measure: It is !nown as peg #easure to differentiate between a large peg and a
s#all peg. The large peg #easures 9= #l whereas the s#all peg #easures *= #l.
G+ $itter $!tt#es: These are fitted with caps li!e those used to pour vinegar over
salad oil. This #eans that a dash of Angostura or orange bitters can be sha!en -F without
the need for #easure#ent.
=B+ Mi?ing G#asses: These co#e in various shapes and si%es but are always big
enough for the preparation of several drin!s at once. The #i/ing glass& so#e !nown as a
bar glass& is for drin!s that are to be stirred not sha!en. These are drin!s that are intended
to be clear& not cloudy& and which would be particularly har#ed by the greater dilution
caused in sha!ing. After being stirred& the drin! is strained into a coc!tail glass straight
up& or on to fresh ice in a large glass.
==+ Mu--#ers: 6o#es in various shapes and si%es& large ones for use with a #i/ing
glass and s#all ones for the drin!erQs own a#use#ent. They have a bulbous end and are
intended for crushing sugar and pounding #int in a drin!. A si#ilar device with a paddle-
li!e end is called a swi%%le stic!. A swi%%le stic! adds decorative` value in a drin!.
=0+ Strainers: The classic strainer type that is popular& clips on to the #i/ing glass.
=1+ $ar S!!ns: These are used to stir drin!s in a #i/ing glass or after they have been
served& the wrong end can be used as a #uddler.
=2+ S'a%ers: These are used in drin!s that contain fruit >uice& syrups& very thic!.
2i)ueurs or any ingredients that de#and a through #i/. Because the ice gets !noc!ed
about in the #i/er& there #ay be considerable dilution& and a clear drin! cannot easily be
produced.
=,+ 3ni"e an- $!ar- 4asy to forget& yet obviously necessary. 7ow else could
produce with easy efficiency s!ivers and twists of le#on or cucu#ber peels& and Fices of
orange& which are crisp dean and handso#ea
RESTAURANT LAYOUT AND EQUIP MENT
Aa> P#anning: The )uestion of what constitutes the best layout for a restaurant is a
#i/ture of practicality& character and a#biance. 'ew traditional restaurant dining
roo#s are the sa#e and #ost bear the sta#p of individuality. .nce again& the style
of business done is a very decisive factor in the choice of finishingQs& fi/tures
fittings& lighting and so on. Basically however the needs are always sa#e-a table
to eat and a chair to sit on. 1lanning the seating capacity can be a very interesting
e/ercise. (hile it should be the ai# to cra# all the available space so that it is
unco#fortable both for custo#ers and staff& it is i#portant to re#e#ber that to
seating capacity is the payload. .ne should !eep in #ind that the !itchen should
be able to cope.
A(> Furniture: 'urniture #ust be chosen according to the needs of the
establish#ent. Bery often by using different #aterials& designs and finish by
careful arrange#ent one can change the at#osphere and appearance of the food
service area to suit different occasions. (ood is the #ost co##only used
#aterial in the dining roo# furniture. Although wood do#inates it #ust be noted
that #ore #etals& #ainly alu#inu# and alu#inu#-plated steel or brass are
gradually being introduced into the dining roo# furniture. "un #ica or plastic-
coated table tops are found in #any cafeterias or staff lining roo#s. 1lastic and
fibers are now being used e/tensively to produce dining roo# chairs also.
3eneral points which #ust be considered when purchasing e)uip#ent for a food
and beverage service area are as follows:
'le/ibility of use
Type of service to be offered
Type of custo#ers targeted
0esign
6olor
0urability
"tac!ability
4ase .f #aintenance
6ost and funds available
Availability in the future-replace#ents
"torage
5ate of brea!age
"hape
1sychological effect on the gi.iests
0elivery ti#e
Aa> C'airs: These co#e in an enor#ous range of designs& #aterials and colors to suit all
situations and occasions. Because of the wide range and styles the chairs vary in height
and width& but it is sufficient to say that as a guide-a chair seat which is -9 c# +1; in,
fro# the ground& a #ini#u# of -9 e#s +1; in, wide& the height fro# the ground to the
top of the bac! is one #etre +*< in, and the depth fro# the front edge of the seat to the
bac! of the chair is -9 e#s +1; in, is suitable.
A(> Ta(#es: These co#e in three accepted shapes: round& s)uare and rectangular. An
establish#ent #ay have a #i/ture of shapes to give variety or tables of all one shape
according to the shape of the roo# and the style of the service to be offered. Two tables
#ay be >oined for groups& parties& or e/tensions #ay be provided in order to cope with
dinners& weddings etc. The appro/i#ate space re)uired per cover in a restaurant could be
18 s). feet. Ideal si%es of tables #ay said to be:
+i, ")uare: :9 c# +$ ft. 9R, to seat two people& 1 # +* rt., to seat four people.
+ii, 5ound: 1 # +* ft., in dia#eter to seat four people. $ ft. in dia#eter to seat eight people.
+iii, 5ectangular: 1*: e#s / :9 c#s +- ft. 9 in, / $ ft. 9 inches to seat four people.
Appro/i#ate height of the table should be *= inches.
Si-e(!ar-s/ The style and design of the sideboards would depend upon:
Ai> The style of service and ihe #enu offFred.
+ii, The nu#ber of waiters or waitresses wor!ing fro# one sideboard.
+iii, The nu#ber of tables to be served fro# one sideboard.
+iv, The a#ount of e)uip#ent it is e/pected to hold.
+c, Fa(ri&s/ 0rapes& curtains and fabrics are added after the designer variations in te/ture&
color and shape to blend or contrast with the architectural features of the restaurant.
'abrics in restaurant decor give war#th and cosines. "etting is used to control the
restaurant at#osphere and the designer should consider the appreciation of at#osphere
by appealing to the senses sight& touch& taste& s#ell and hearing
Linen/ The type of linen re)uired would depend upon the class of establish#ent& type of
clientele and cost involved as well as the style of #enu and service to be of restaurant.
+d, C'ina/ This is an i#portant aspect in the presentation of the table. The 6hina #ust blend
in with the rest of the ite#s on the table and with the general decor of type of
establish#ent. (hen purchasing 6hina the factors to be considered are as follows
Ai> 4very ite# of earthenware should have a co#plete cover of gla%e to ensure a reasonable
length of life
+ii, 6hina should have a round edge in order to prevent chipping.
+iii, The design and pattern should be si#ple to #atch the decor of the restaurant and type of
cuisine served.
3enerally the variety of china used are Bone china& hotel earthenware& stoneware d 1orcelain.
3lassware: It also contributes to the appearance of the table and the overall tractidn of the
roo#. 7otel glassware is usually plain e/cept in certain establish#ents colored or cut
glassware #ay be used depending upon the budget. Bery proble#& involving reason and
co#putation. The space re)uired for each function and facility is dependent Upon #any
factors which are not constant for all types of operations. The factors involved includes the
nu#ber #eals to be provided for the functions and tas!s to be perfor#edH the e)uip#ent
re)uire#ent& the nu#ber of e#ployees and the corresponding wor!place re)uired If storage
#aterials and suitable space for traffic #ove#ent. As
rough guide one ay !eep in #ind the following figure while esti#ating space re)uire#ent.
4sti#ated total facility space for food service facilities
Types !" !erati!n Area er seat +s). "t+>
Table "ervice 1$ to 18
6ounter "ervice 1;-$= +Including the counter,
6afeteria "ervice . 1= to 1$
The s)uare of space allowed in the dining areas is governed by the a#ount of art desired and
the #ood and at#osphere in the restaurant.
+f, Lig'ting/ The lighting sche#e of a restaurant #ust not only #a!e a good visual
i#pression& it #ust supply enough light for the practical needs of clientele d staff. There is a
trend towards a #ore sensitive use of lighting and awareness itQs effect on #ood. It is
Ugenerally assu#ed that lighting of reduced brightness creates P#oodR and bright lights are
harsh and sti#ulating. The lights which could be used are fluorescent& tungsten and colored
lights etc. 2a#ps with built-in reflectors could also be used. The daylight variations are
considered when planning the lighting sche#e
Ag> Heating/ No two people see# to agree about te#peratures in public places. The
te#peratures desirable usually depend on the weather outside& whether it is raining or not and
the type of activities thatQ the custo#er has ta!en part in before his #eal. No one wants to
enter a restaurant after a long windy wal! in winter and feel cold in a restaurant having no
heating syste#. In defining the heating re)uired to set a good at#osphere in restaurants one
#ust consider the type of clothing generally worn by the clientele& and whether or not they
are li!ely to be conditioned to central heating.