The website has the complete lesson note for all the subjects in secondary school but this piece showcases the SS2 Catering Craft Practices Lesson Note on Beverages. You can use the website search button to filter out the subject of interest to you.
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TOPIC: Beverages- the bar, types of alcoholic and non alcoholic drinks, cocktails and drinking glasses used in the food and beverage service.
THE BAR (services of beverages)
A bar is a place where you can buy and drink both alcohol and non-alcohol drinks.
TYPES OF BAR
Ordinary bar: situated outside the hotel or within the hotel, but it is outside the food and beverage area.
It is described as a public bar and must be licensed to operate. The bar man or sommelier should have adequate knowledge of alcoholic drinks, non-alcoholic drinks, cocktails and licensing laws.
Dispense bar: found within the food and beverage service area. The bar man serves drinks to customers in the restaurant or in a lounge area.
EQUIPMENT FOR THE BAR.
The bar should be equipped for making cocktails, decanting and serving wine correctly. Equipment used in the bar are:-
- Strainers
- Mixing glass
- Bar spoon
- Drink mixers
- Blenders
- Cocktail shakers
- Boston shaker
- Napkins and service cloth.
- Wine measures and spirit measure
- Ice crushing machine and ice making machine
- Cock extractor
- Cocktail stick
- Basket
- Ice bucket
- Assorted glasses
- Bottle opener
- Water jug
- Sink units
- Glass clothes
- Assorted bitters etc.
FUNCTIONS OF THE BAR
- For service of alcoholic and non alcoholic drinks.
- For service of cocktails.
- Cigar authorized establishment sell cigars in the bar.
- Tea and coffee are serve in the bar.
- Service of simple snacks including peanuts and cashew nuts.
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