bar management and operations book.ppsx

8/12/2019 BAR MANAGEMENT AND OPERATIONS Book.ppsx

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BAR MANAGEMENT AND OPERATIONSBOOK

ByGajanan Shirke

Author Of Various Hospitality Management Book

Visit : www.gajananshirke.com

GAJANAN SHIRKE : www.gajananshirke.com


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INDEX

1 Introduction to Bars

1.1 Types of Bars

1.2 Menu Composition

1.3 Briefing

1.3.1 Grooming and hygiene

1.3.2 Reporting ill health

1.3.3 Rules for clean conduct

1.3.4 Personal care and hygiene for waiting staff



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1.3.5 Personality related attributes of a waiter

1.3.5 Briefing and De-briefing

1.4 Bar Professionals

1.5 Bartender

1.6 Bar Staff

1.7 Bar stewards

1.8 Check List

1.9 Storage of GlassesGAJANAN SHIRKE : www.gajananshirke.com


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1.10 Taking Order Of Beverage & Style Of Service

1.11 Procedure Of Service

1.11.1 Beer

1.11.2 Wines

1.11.2.1 Wine List

1.11.2.2 Sommelier or Waiter:

1.11.2.3 Selecting Wine

1.11.2.4 Ordering Wine GAJANAN SHIRKE : www.gajananshirke.com


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1.11.2.5 Verifying the Selection

1.11.2.6 Dealing with the Cork

1.11.2.7 Tasting the Wine

1.11.2.8 Pouring the Wine

1.11.2.9 Reordering Wine

1.11.3 Champagne

1.11.4 Cocktails

1.11.5 TequilaGAJANAN SHIRKE : www.gajananshirke.com


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1.11.6 Spirits

1.11.7 On The Rocks Order

2 Fruits

2.1 Glassware

3 Bar Measurements

3.1 Essential Tools

4.00 Garnishing Fundamentals

4.1 Basic Syrups and Liquor For Cocktail



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4.2 How To Shake Cocktails

4.3 How To Stir a Cocktail

4.4 How To Cure a Hangover

5 Five Important How- Tos

5.1 How to Drink Absinthe

5.2 How to Infuse Spirits

5.3 How to Host a Spirits Tasting Party

5.4 How to Chill GlasswareGAJANAN SHIRKE : www.gajananshirke.com


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5.5 How to Rim a Glass

6 Basic Cocktail Techniques

7 Wonderful Vodka

7.1 Japanese Vodka: Shochu

8 Bracing Brandy

9 The Goodness of Gin

10 Tantalising Tequila

11 The Rum Drink GAJANAN SHIRKE : www.gajananshirke.com


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12 WhiskeyWow

13 Bubbly Beer

14 The Wonders of Wine

14.1 Choosing the Right Grapes for Fine Wine

14.2 Terms commonly used to describe wines

14.3 Wine Producing Countries

14.4 Champagne Making Process

14.5 Reading Wine LabelsGAJANAN SHIRKE : www.gajananshirke.com


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14.6 Service of Wines

14.7 Matching Wine and Food15 The Sweetness of Bitters

16 Luscious Liqueurs

16.1 What is Absinthe Liqueur?

16.2 Sours, Tropicals and Shooters

16.3 Popular Drinks Every Bartender Should Know

17 Sizzling Spirits At A Glance



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18 The Story Behind The Spirits

19 Concocting Cocktails

20 Mindblowing Mocktails

21 Cheery Cocktails

21.1 Guidelines for Cocktails

22 Smashing Shooters23 The Cigar Combination

24 Bar Operations: Legally SpeakingGAJANAN SHIRKE : www.gajananshirke.com


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25 Importance of Good Service Standards

26 Miscellaneous: Equipment



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FOR BOOK PURCHASE KINDLY VISIT

www gajananshirke com OrWrite megajanan@gajananshirke com / gajananshirke@gmail com
http://www.gajananshirke.com/mailto:[email protected]:[email protected]:[email protected]:[email protected]://www.gajananshirke.com/

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