Module 2 VI semester

Bar operations
A.    Types of Bar
Cocktail
Dispense
B.    Area of Bar
C.    Front bar
D.    Back bar
E.    Under bar (speed rail, garnish container, Ice well etc.)
F.    Bar stock
G.    Bar control
H.    Bar staffing
I.    Opening and closing duties
 

Q.1 Sketch and label the parts of bar. Mention five equipment each used in the various parts of bar.
Q.2 List the points to be consider while setting up the bar.
Q.3 Explain the following terms
•    Bar die
•    POS
•    Wine bar
•    Speed rail
•    Corkage
•    Frappe
•    Optic dispenser
•    Rimmer
•    Bar licences
•    Jigger
•    Neat
•    Slit
•    Hawthrone strainer
•    Garnish
•    Mocktails
•    SPS for beverage purchasing
•    Bar flair
•    Stirrer stick
•    Swizzle stick
Q.4 List the types of bar generally found in five star hotels.
Q.5 Explain the various parts of the bar with the help of a neat diagram.
Q.6 What are the various malpractices which can happen in a Bar? As a Bar manager how will you control them.
Q.7 Define Bar frauds and its various types.
Q.8 Enlist the closing and opening duties of a bartender.
Q.9 Draw and explain briefly any ten items frequently used in a good bar.
Q.10 List ten equipment each under the head heavy, electric, manual used in a bar.
Q.11 Differentiate between Dispense bar and cocktail bar.
Q.12 Explain under bar with diagram. What is par stock of a bar.