A

PROJECT WORK

ON

“Latest Trends of Bars in India”

INTRODUCTION

BAR (also called a pub, tavern, saloon, beer garden or taproom) is an establishment that serves drinks, especially alcoholic beverages such as beer, liquor, and cocktails, for consumption on the premises.[1]

Bars provide stools or chairs for their patrons along tables or raised counters. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, a floor show or strippers (see strip club). Bars that are part of hotels are sometimes called long bars or hotel lounges.

The term "bar" is derived from the specialized counter on which drinks are served and is a synecdoche applied to the whole of the drinking establishment. The "back bar" or "gantry" is a set of shelves of glasses and bottles behind that counter. In some bars, the gantry is elaborately decorated with woodwork, etched glass, mirrors, and lights. When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar.

HistoryThere have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different name, such as "tavern," the area of the establishment where the bartender serves the alcoholic beverage is normally called "the bar."

There were prohibitions in first half of the 20th century to alcoholic beverages at various times in countries including Finland, Iceland, Norway, and the United States, where the illegal bars during prohibition period were often called speakeasies.

Origin

The word bar has its origin in the Greek word βάρος (baros), meaning weight. Its official symbol is "bar"; the earlier "b" is now deprecated, but still often seen especially in "mb" rather than the proper "mbar" for millibars.

The bar and millibar were introduced by Sir Napier Shaw in 1909 and internationally adopted in 1929.

Types

There are many types of bars, which can be categorized according to the types of entertainment provided at the bar and by their clientèle.

Bars categorized by the type of entertainment or activities offered at the bar include: Topless bars, where topless female employees serve drinks or dance; sports bars, where sports fans watch games on large-screen televisions; salsa bars, where patrons dance to Latin salsa music; and dance bars, which have a modest-sized dance floor where patrons dance to recorded music. However, if a dance bar has a large dance floor and hires well-known professional DJs, it is considered to be nightclub or discothèque.

Bars categorized by the clientele who come to the bar include: biker bars, which are bars frequented by motorcycle enthusiasts, and in some regions, motorcycle gang members; gay bars, where gay men or women dance and socialize; cop bars, where off-duty law enforcement agents gather; and singles bars where (mostly) unmarried people of both genders can socialize and meet.

PURPOSE OF THE STUDY

This project is based upon an intense research and hence this

project will be beneficial to the hotelier through my suggestion. This

project helps us to get the procedure running in the bar which in

interesting.

This research on project will help to expand my knowledge regarding

the bar & their working procedures which a very important aspect in the

food and beverage sector of hospitality industry. Hence it will help me

when I will join this department, with my knowledge to help hotel in

effective marketing and selling of alcoholic beverages.

SCOPE OF THE STUDY

I got the opportunity to do the project on the RECENTS TRENDS IN BARS. For this project I have tried to do the survey and have presented my research project. I have a very limited scope for the study. I have had less accessibility in the leading bars of Delhi, and have a survey in the local bars. All the information is based on the talk that has been done in the different hotels for the purpose of the research project.

The scope of study was very limited because the bar people were very co- operative but at times accessibility became difficult.

What ever information that has been collected during my interaction has been truly stated in the project. About the knowing of the drinks the information has been collected with the help of the books and data also have collected through internet.

OBJECTIVES OF THE STUDY

Up-selling of a bar.

How to run a bar effectively & efficiently.

To know the working procedure of bars

To satisfy the customers

To have a concept of management of bars

To acquire knowledge about the bar.

To know the working procedure of bar.

HYPOTHESIS

1) For more consumption awareness is essential.

2) Working procedure needs to be predefined before operation.

3) A good knowledge is an always an advantage.

4) Management is more important than the operation.

5) Customer care and skills technique should match together.

RESEARCH METHODOLOGY

The aim of the project is to find out the information about bar

operation in order to satisfy the same a proper research technique and

methodology has to be adopted and followed.

The research methodology is followed by collective study which

includes both theoretical a practical approach the theoretical approach is

done by referring some hotel bars and books by famous authors. A part

from the theoretical part project also includes some data approach

photographs and graphs.

The details include the bar area location events activities etc. The

project also includes information about bar service area and bar control

area.

METHOD OF DATA COLLECTION

The data which are taken to complete the project work depends on the research work done by visiting to different hotels and interviews some other data which gives the practical knowledge are collected from books and different hotel bars.

Type of collected data:-

1) Primary data: collection of the primary data is field work person will have to be connected either individually or in group they may be observed to talked and seeking responses.

a) To questionsb) Hypothetical situation

2) Secondary data: the records as were in publications, trade information etc. this is called secondary data.

Collection of primary data

1) Primary source of data collection through a questionnaire given to the guests

2) Interview of bartender and bar staff for research.

Collection of secondary data:-

1) Collection of secondary data from books, magazines and newspapers.

2) Internet websites.

3) Consulting with college faculties.

THEORETICAL FRAMEWORK

Bar Management and Operations

To effectively manage your bar you need to handle numerous issues that come your way. Ignore or handle some these issues the wrong way and you'll find yourself bogged down fixing preventable problems or find yourself leaving money (and profits) on the table.

Fortunately you're not alone - these are issues that every bar deals with. We can give you solutions to help bring your pour costs under control, keep your overhead costs to a necessary minimum, manage your cash procedures, and provide advice on day-to-day bar operations.

The key to managing your bar is to have proven systems in place that allow you to have a streamlined operation. We'll share with your tactics and strategies other bar owners use to operate their bars and nightclubs.

In this department you'll find a wide range of management and operation issues covered, from setting up a cleaning schedule to how to prevent glass breakage.

Most importantly, you'll find proven and tested management tactics and strategies that you can implement right away.

BAR:

Bar is a licensed establishment in which people to purchase and consume

alcoholic beverages. This license is granted by state government without which

you cannot operate. Bars in India are always in hotels and restaurants .In Western

countries bar , pubs, cocktail bar, wine bar etc are part of the normal city

life .Mostly all sell food in one from or another but this is not essential.

Types of bar in the hotels

1. PUBLIC BAR: The outlets from which alcoholic drink are directly dispensed

to public over the bar counter. However in many establishments of constraints of

planning and layout, wine & other alcoholic beverage for consumption with the

meal sometime dispense from the bar accessible to general public, more profitable,

major of cash sales.

2. DISPENSE BAR: This is the bar which is situated in the premises of the hotels

which only dispense wine & other drinks to be served to any guest consuming a

meal in any of the f & b outlets . The dispense bar is usually only accessible to the

f & b staff & not to the general public. Sometimes as restaurant have to serve wine

at different temperature at short notice, immediate issue from the main wine caller

is not possible. Hence the need for dispense bar to have larger area to stock enough

wine and beverages required by the restaurant. A dispense bar does not require full

scale cocktail requirement. Hence the red wine is kept at constant room

temperature while rose wine are kept in the cooling bins. Each wine should be

racked with label upper not & an external bin cards showing the wine list

number .All wine in the wine list must be real labeled from dispensed. Hardly any

cash transaction takes places, more profitable.

3. Cocktail bar: The name cocktail bar is totally disconcerted. Cocktail is in this

bar is rarely served although it is the most interesting task for the bartender and

most appealing for the guests. However for some old reason or other usually one

cater on to the sophisticated are called cocktail bar weather they serve cocktail or

not. Usually when referring to the cocktail bar in the hotel one automatically thinks

of a lavishly furnished room designed to cerate a certain atmosphere

THE DESIGN AND LAYOUT OF THE BAR

The working arrangement of the bar is almost important. This is too often overlooked when plans are laid for installation & man could do the work behind the bar area. When the bar areas are designed those responsible should consider the sequence of activities to prepare drinks, properly locate equipment required for those task, design work station so that employees can save expensive and prove ample space for that spaced for drink that are ready to be picked up . There are certain essential necessary in the planning of every bar. Factors to be given prime consideration are:

a) Area: bar staff must be given sufficient area in which to work and move about. There should be minimum of 1 meter from back of the bar counter to storage and display cabinet at the rare of the bar.

b) Layout: Very careful consideration must be given in initial planning to the layout. Everything should be easy at hand so that the bar staff do not have to move about than necessary to give a quick and efficient service.

c) Plumbing and power: Essential to have hot and cold running water for glass washing. Power necessary for working of cooling trays, refrigerator, etc.

d) Safety and hygiene: Material used in the making up of the bar should be hygienic & safe, flooring must be nonslippery, preferably wooden. The bar top should be of material suited to the décor, hard rubber top. The bar top should be of a width of 0.6 meter and height 42 inch.

e) Sight of the bar: Major factor is the sighting of the bar, the position should be such that the bar has the maximum possible number of the sales.

LICENSING LAW FOR THE BAR

The sale of alcoholic drink is tightly controlled by law. To sell alcohol, your pub or bar must have license. This is issued to the person or people who manage the bar – it is specific to the premises and to the public.For a new pub, bar, hotel or restaurant, the suitability of the premises will also be considered, and the likely effect on the local community of the sale of alcohol from the proposed outlet. People living in the area, other licensed premises, other businesses, and the application. If there are objection, the license may be refused.Licenses have to be renewed, usually every year. Adverse reports on how the business has been conducted, in particular from the police, can lead to refusal to renew. This means that the pub can longer sell alcohol. Some rule which are followed while issuing the license:1) Type of license i.e. on license, public house license2) Drink you bar is licensed to sell.3) Timing control like opening time, extended time for particular occasion.4) The age limit person allowed in the bar.5) Whether the food are allowed in the bar etc.

Bar operation and its control :

Bar operation can be divided in two parts. Bar is having two faces. One which is

seen by the guest means front story. Second the back story. So these two parts are:

1) Bar area

2) Food & beverage control department.

BAR AREA PREPARATION:

BEFORE OPENING THE BAR:1) Preparation customer and service areas: Customers say cleanliness and comfort along with the friendliness of the bar staff are their main reasons for liking a particular pub. To help your bar create the right impression the impression that brings customers back be ready to make that extra effort.Train yourself to notice what customers notice to see things their eyes. The attention to chairs neatly arranged, ashtrays where they should be and clean, curtain hanging tidily, pictures straights, etc should be given.

2) Stocking up: The stock is kept behind the bar, on the shelves and in the drink cabinets, to help you serve orders quickly. IT also tells customers what is available. A neatly arranged displays, making good use of colour and shape, looks good .It is also a way of promoting particular drink.

GENERAL PROCEDURE FOR STOCKING UP:a) Check the date marks on the stock.b) Place new stock at the rear of shelves and move old stock to the front.c) Position bottles and cans in neat rows , with the product label facing

towards customersd) Check with your manager what should be done with nearly empty

bottles of sprits, cordials and wine is served by the glass.e) Put away empty cases, boxes and cartoon.

3) Preparing drink accompaniments :This falls into three groups, these are:

a) Customers expect to be offeredb) Customers expected to be available if requested c) From part the presentation of the cocktail and other drinks

Check that you have adequate stock of the items that do not spoil sugar, jars buff cherries, fresh lemons, paper umbrellas, etc.

4) Promotional displays and signs : It makes good marketing sense to tell customers what is available. Ways to do this include drinks lists, menus, boards for describing guest beer, new cocktail, dishes of the days, etc. and promotional materials supplied by the brewery, distillery, wine producer, etc.

Plan these tasks into your pre service routine, so that nothing is overlooked and you have enough time to check all the details, including spelling. Customers gets a poor impression when they find yesterday dish of the day in the menu folder or the menu cards torn and strained.

AT CLOSING TIME

a) CLEARING CUSTOMER AND SERVICE AREASCustomer may not be anxious to go at closing time. The aim is to leave the bar safe and secure responsible tide and clean. Certain tasks may be the responsibilities of managers such as locking the bar, turning off heating and etc, are secure and that there is no one left on the premises.

b) DRINK STOCK AND DRINK ACCOMPANIMENTS:Sometimes cold dishes, chilling cabinets and refrigerator are restocked at the end of the service, so that bottles and cans have plenty of time to get the right temperature. Move the stock that is already there to the front so it will be first.Check that the tops are firmly on jars of the cherries and containers of pre sliced lemon etc. Cover with clean wrap and in the refrigerator sliced fresh fruits and similar garnishes for drinks which keep, otherwise discard them.

c) CLEANING AND STORING SERVICE EQUIPMENT: Wash and put away glasses and ashtrays. Empty and clean ice buckets and water jug. Wash thimble measures, chopping boards and knives and put in place, ready for use. Clean all drip trays and service trays. Collect drip mats, glass cloths and other items ready to go for laundering.d) TIDYING CUSTOMER AND SERVICE AREAS1) Clear glasses, ashtrays, empty bottles, crisp packets etc from the tables.

Checks that smoldering cigarette ends are not trooped in the join of upholstered furniture or behind cushions.

2) Place empty bottles in the correct skip or container, returnable in their own container. Waste left in the wrong place is a safety, hygiene and fire hazard.

3) Return tables and chairs to their usual positions, or back into strong.

4) Wipe clean the bar counter, worktops and shelves. Toughly wash cleaning cloths and brushes and leave to dry. Rinse out the sink and wipe down the draining board.

BEVRAGE CONTROL AREA

Beverage control set of procedures to measures the steps towards pre determined goals to detect any duration and to take appropriate and necessary steps to correct it. Beverage control can be defined by this cycle:Purchasing Receiving Storing Issuing Preparation of sale control Purchasing

a) BEVERAGE PURCHASINGThe primary object of establishing beverage control is to ensure that an appropritate supply of ingredient for producing beverage, all alcoholic beverage are competitively expensive to purchase so it is necessary to know the guest taste .If the operation is new, a market survey will be usefull to collect data about the types of the demand of different products. Alcoholic beverages used by a bar may be divided in to two categories:-1)Call brands :- It is one that is used only if specifically requested by the guest.2)Pouring brands:- It is one that is used whenever the guest doesnot request a call brand. PUCHASING PROCEDURE1) Written purchase order from the bartender or the person in charge

maintaining beverage inventory. Two copies of the puchase order are prepared one remains in the book ane second one forwarded to the beverage controller.

2) Than beverage controller prepares the purchase order form.Which has four copies

1st copy To the firm 2nd copy To the bartender

3rd copy To the receving clerk 4th copy To the purchase clerk

FORMAT OF PURCHASE REQUEST FORM

HOTEL XYZ

PURCHASE REQUEST FROM

QUANTITY

ITEMS UNIT SIZE

SUPPLIER UNIT PRICE

TOTAL PRICE

REQUESTED BY ………………..

APPROVED BY……………..

(BARTENDER) (F & B MANAGER)

FORMAT OF PURCHASE ORDER FORM

PURCHASE ORDER FORM

HOTEL XYZ

TO

………………………

………………

……………………

Please supply the following beverage before 25.10.05

QUANTITY

UNIT ITEM UNIT PRICE

TOTAL PRICE

ORDERED BY: …………………

DATE: …………………

BEVERAGE RECEIVING

One useful technique in establishment control over beverage

receiving is to ensure that the beverages are delivered by the supplier at

times when receiving clerk can deal exclusively with them. The

receiving clerk then check the invoice against the purchase order to see

that they agree as to quality, quantity, brand level and price. Any

exception should be noted and attended as the manner establishment by

the management. The invoice is the bill and the establishment will be

held accountable for payment of the amount indicated on it.

Once delivery has been received and checked, each invoice is written

upon a receiving report .The receiving report will be sent to the account

department for the purpose of important control procedure before it

reaches the accounts department to the beverage controller.

a) The beverage controller can compare the supplies received against

the beverage order.

b) The information can be easily transformed can be easily transferred

to the inventory records by the stewards or purchase in charge of

beverage store.

FORMAT OF BEVERAGE RECEIVING REPORT

BEVERAGE RECEIVING REPORT

HOTEL XYZ

NO…….. DATE…………….

SUPPLIER ITEMS UNIT CASES UNIT COST TOTAL COST

RECEIVED BY …………

Beverage storing:

Once the beverage are received there should be moved immediately to

the cellar .The merchandise is unpacked in cellar and store correctly on

shelves / racks in the same order as on the standard bottle code bin .The

objective of the preparing of the standard code bin list is to eliminate the

confusion of bottle sizes , spelling of names & different brands . It also

helps to establish an appropriate starting point for the control of the

beverage .All requisition inventories wine list etc. being related to the

code list.

CELLAR INWARD BOOK:

This provides accurate preference to all beverages coming into the cellar

& posting data for the cellar man bin cards .Whenever necessary it is a

useful check against the perpetual beverage inventory ledger help in the

f & b control office.

CELLAR IN WARD BOOK

DATE …………

DATE BEVERAGE DELIVERY NOTE NO.

BOTTLE HOTEL BEVERAGES

OTHER BEVERAGES

BIN CARDS:

These are provided for each individual type beverage held in stock &

records all the deliveries & issues made . The cards being fixed on

shelves & racks against each beverage .The bin card no. referring to the

same bin no. as the wine list and originate from the standard bottle code/

bin list.

BIN CARD

Bin no. ……. Type………. Size…………

max. stock Reordering level………… unit size………..

MIN STOCK…………….

DATE IN out BAL

BAR RES. POOL BAN.

BEVERAGE ISSUING:

The entire beverages should be issued without a written requisition

signed by an authorized person & authorized by the bar tender.

The bartender is an authentic individual who determine the

quantity needed and signs the requisition requesting appropriate items

with quantities .The filled requisition is sent to the beverage store .The

requisition will have three copies.

1st copy To the beverage store

2nd copy In the bartender book

3rd copy To the beverage controller

After issuing requested beverage the wine store incharge will

sign the requisition .The person who receives on behalf of the bar

will sign on the requistion .The requisition is made after checking

the stock position of each item. A par stock level is maintained in

the bar and any items falling below the par stock level will be

requested are preparedfor each bar so thateach stock positionn may

be controlled separately.It is also necessary to write brand name

and the code no. , the bottle size and the quantity required . It is

obvious that the par stock will vary from bar to bar also vary if

there is acharge in the guest demand. It is normally desirable to

adjust to par stock and review paaar stock level so that the par

stock will be sufficent to meet the guest demand without being

over stock with any particular

BEVERAGE REQUISITION

BAR………. DATE…………

BIN NO. QUANTITY UNIT ITEM COST PRICE SELLING PRICE TOTAL VALUE

TOTAL; ……………………………………………………

RECEIVED BY…………… REQUISITION BY……………. AUTHORIZED BY……………….

BEVERAGE INVENTORY CONTROL

For control purpose it is important that records of the beverage

Stock maintained by someone other than the wine storage in charge.

These records should be maintained on an on going basis &n should

reflect both addition to stores as issues to operating bars .This on going

record is kept by the Beverage Controller is called the perpetual

inventory .This is an indispensable feature of the Beverage Control

system.

Perpetual inventory control can be kept on cards or books. One card or

one page should be maintained for each item in stock. Each item in the

stock is allocated with a code no.

At the end of each month the standard accounting practice is to take

physical inventory of the stock at the wine store. The no. of bottles of

the perpetual inventory record the no. of bottles is multiplied with the

valued will help to determine the value of total inventory

When bin cards are maintained separately by two separate responsible

people. If there are difference still exist it is assumed some bottles has

been stolen beverage store in charge is held accountable for that.

PERPETUAL INVENTORY LEDGER

BIN NO…………. TYPE…………….. SIZE…………….

DATE RECEIVED ISSUED BALANCE

1 2 3

BEVERAGE SALES CONTROL:

Control must be established over quantities of ingredients & the

drink size must be standardized. When standard of ingredients , portion

& drink size are set .The guest has reasonable assurance that the drink

will meet expectation by establishing & maintaining these

standards .The simplest & most widely used method of tenderizing qty.

is by using standardized peg measures. It is used for measuring straight

drinks and while using ingredients for cocktails.

The beverage check is controller with the number issued by the

beverage controller. The beverage check has four copies.

1st copy To the guest

2nd copy To the bar against which the drinks are dispensed

3rd copy To cashier for billing

4th copy In turn goes to beverage controller

Thus the bar in the hotel is controlled . In the hotel the guest are

coming for drinking or enjoing purpose but they don’t know that for

serving one drink we are having so many procedure and than we are

able to serve the guest .

BAR HIERARCHY

FOOD AND BEVERAGE MANAGER

ASST. FOOD AND BEVERAGE MANAGER

MAITRE D, HOTEL

ASSISTANT MAITRE D, HOTEL

BAR TENDER

BAR CAPTAIN

SENIOR BAR STEWARD

JUNIOR BAR STEWARD

TRAINEE

STAFF ORGANIZATION OF THE FOOD AND BEVERAGE CONTROL

DEPARTMENT:-

PURCHASE MANAGER PURCHASE ASST.

RECEIVING ASST. STORING ASST. ISSUING ASST.

INVENTORY CONTROLLER CHECK CONTROLLER

Bar mise-en-place:-

1) Morning shift

2) Evening shift

PREPARATION OF BAR FOR OPERATION:-

a) Obtaining supplies

b) Laying cloths

c) Arranging the bottles according to the plan

d) Arranging the glasses according to the plan

e) Refilling and arranging juice and the syrup bowl

f) Preparing cocktail garnishes

g) Arranging cutting board and knives

h) Arranging cocktail making equipment

i) Check the ice machine

j) Arrange the menu cards

k) Refilling cigarettes and cigar stand

l) Arrange for waste disposal

At the time of closing the dirty linen are kept in the right place,

keep the garnishes nicely if it is reusable. Keep all the bottles in the

cupboard. After performing the entire job, now ready for the inventory.

The inventory controller came with the daily consumption list and

inventory register. Know he check the every thing according to the

consumption, check inter transfer kitchen receipt, and balance the

inventory register. The Indian alcoholic drink, foreign drink and beer are

count separately. Sometimes they can do the physical inventory.

BAR EQUIPMENT:-

1) Corkscrew opener

2) Ice scooper

3) Cigar cutter

4) Ice picks

5) Ice bucket and tongs

6) Cocktail shaker

7) Mixer

8) Bar spoon

9) Decanter with stopper

10) Hawthorn strainer

11) Peg measure

12) Juice extractor

13) Wine cooler

14) Coaster

15) Bottle opener

16) Ashtray

17) Doily paper

18) Ice cube machine

19) COCKTAIL /SWIZZLE STICK

20) Muddler

21) Fine grater

22) Strainer

23) Tray cloth

24) Dry day display plate

25) Bar card / wine list

26) Bar order ticket

27) Bill book

28) Sale summary list

29) Transfer slips etc

Indian hotel industry – current and emerging trends

The constant transformation has made the Indian hotel industry more functional

and practical and has gained a level of acceptance world over. The standards of

facilities and services offered have evolved over the last decade towards the

extensive use of technology, environment friendly services, pricing, market

segmentation, regional preferences, etc. The Indian hotel industry has seen a

significant growth in room inventory across categories from upscale luxury to

limited services and, boutique and budget hotels. The occupancy and the room

rates have seen continued gains both from the domestic and the international

traveller in both the business and leisure segment.

With the continued growth in India's GDP, improvement in the per capita income,

and increased aspirational spending, the Indian hospitality sector is expected to

grow faster than most countries around the world. According to the Consolidated

FDI Policy, released by DIPP, ministry of Commerce and Industry, government of

India, the government has allowed 100 per cent foreign investment under the

automatic route in the hotel and tourism related industry. The inherent strength of

the Indian economy has led to increased international visits to India. For

foreigners, the travel time has increased to three-five days for business travel and

from five days to seven-10 days for leisure travel. The government of India has

announced a scheme of granting tourist visa on arrival (T-VoA) for the citizens of

Finland, Japan, Luxembourg, New Zealand and Singapore.

The government has stepped up various reforms to accelerate the industry growth

with liberalisation in the regulatory framework, investment friendly schemes,

extensive support for creating a world class infrastructure, initiating better air and

land connectivity, incentivising regional set-up in tier III and IV cities, exploring

the untapped geographical resources. Currently 29 mega tourism projects are being

initiated across 22 states. The government is focusing on the PPP and is looking

beyond the traditional tourism avenues and on to new initiatives – medical tourism,

sports and adventure tourism, religious circuit, wildlife safaris, rural tourism, eco

tourism, cruise tourism and wellness tourism. But, still more concrete measures

such as uniformity of state and municipal taxes, single window clearances,

improvising lower bureaucracy in effective planning and execution, and safe and

secure environment will be critical to the industry’s growth. According to World

Travel & Tourism Council, by 2020, travel and tourism investment is estimated to

should reach US$ 109.3 billion or 7.7 per cent of total investment. The future of

the Indian markets and their ability to mature into destinations relies on concerted

efforts, both by the relevant government bodies and the private sector players.

Federation of Hotel and Restaurant Associations of India states that India currently

has over 200,000 hotel rooms spread across hotel categories and guest-houses and

is still facing a shortfall of over 100,000 rooms. Leading hotel brands have pepped

up their investments and are in various stages of commencement of new proprieties

in India, both in metro and non- metro cities. Cities such as Hyderabad, Pune,

Jaipur and Chandigarh have emerged as growth markets. The emergence of these

secondary and tertiary cities has led to an aggressive increase in hotel development

activity, which was previously dependent in just five main cities. Another trend

that has now emerged in the various major markets is the growth of micro-markets,

especially in the larger cities like Delhi, Mumbai, Chennai, etc, where travel time

has increased. For example, Taj Group, while it was feasible to build two luxury

hotels in Delhi, the presence of independent micro-markets has lead them to open

business hotels in other parts of National Capital Region. Vivanta by Taj at

Dwarka, Delhi and Gurgaon are the underconstruction Taj projects.

The Indian hotel industry is seeing huge spurt of foreign investment and

international brands entering the foray. Most major international hotel brands such

as Starwood, Hilton, Marriott, Hyatt and Accor already have a growing presence in

India and they have an even stronger pipeline. Marriott International operates 11

properties across the country and plans to expand its network to 100 hotels over the

next five-years. ITC Hotels also have projected its plan to open 25 new hotels

under the Fortune brand over the course of next 12-18 months. The emergence of

branded budget and economy segment hotels present tremendous opportunities.

Keys Hotels, a brand of Berggruen Hotels, is setting up a leading chain of mid

market hotels, resorts and service apartments across India and plans to open and

manage 40 hotels over the next five years. So does, Ginger Hotel also plans to

open 60 to 70 budget hotels in 23 locations across the country.

Tech trends

This relationship between technology and hospitality will only grow stronger in the

years ahead. Technology is used almost in every department and function to

increase efficiency and standardise operations. Today, handheld devices having a

display screen with touch input and a miniature keyboard is used for KOT (kitchen

order ticket) generation in restaurants. The hotels are becoming increasingly

conscious for the security of its guest. Keys Hotels launched women only floors in

India with video phones in each room to ensure that the women travellers feel

secured and enjoy the hospitality and amenities without any apprehension. Many

international chains have added various amenities such as special hair dryers and

toiletries and operate women-only lounges on the dedicated floor. The usage of

electronic key card by the residential guest has not only enhanced the security

measure but has also become a facilitator in access to guest floors, elevators and

recreational facilities. The easy kiosks for check-in, 24x7 vending machine for

snacks, beverages and other facilities have left the transient traveller more

contented and happy. Besides, direct hotel reservations, the central reservation

systems (CRS) and global distribution systems (GDS) serve as the primary

channels of sales for hotel room nights. The hotels maintaining huge facility have

now shifted their focus from revenue management to yield management by

maximising occupancy and protecting rates variations to optimize the RevPAR.

The growth of the internet has played a key role in truly globalising the sales

efforts as well as the marketing opportunities for the hotel industry. The advent of

third party travel websites such as Hotels.com, Expedia.com and Travelocity.com

as well as a few home grown websites like MakeMyTrip and Yatra.com has also

been witnessed in recent years. Additionally, independent hospitality review and

opinion websites like Tripadvisor.com are also very popular with the travelling

population of today. The pressure on consistent delivery of brand promises is

further maintained by online customer feedback which impacts the attraction

quotient of the product for other prospective customers.

Another trend that is emerging is the MICE segment that has immense potential

and provides tremendous growth opportunity in India for the sale of several

hundred room nights as opposed to few by the transient travellers. India's growing

strength in the information technology, bio-technology, pharmaceutical and

manufacturing sectors has prompted a few prominent international bodies to host

trade shows and conventions in the country and similar prominence is also

expected in the coming years. The Hyderabad International Convention Centre

(HICC) by Accor is India's only branded large scale convention facility.

Similarly F&B offerings in India have evolved and are fast making a mark for

themselves. Of late, standalone restaurants like Indigo, Olive, Hakkasan, Trishna,

Zest, Smoke House Grill, to name a few have raised the bar for the F&B offerings

across major metros. Quick Service Restaurant (QSR) brands like Domino’s, Pizza

Hut, KFC, McDonald’s have huge expansion plans in the next five years.

The key challenges that the industry faces today are infrastructure, regulatory,

availability of product bouquet, rising inflation, intercultural differences and the

biggest amongst them the shortage of skilled manpower. With the addition of new

hospitality products and attrition to other service industries such as retail, banking,

insurance, travel, the demand gap is only widening. The challenge further

aggravates with the industry looking for trained manpower as opposed to the

untrained manpower. The demand is so high that each student passing out of a

quality hotel management institute is offered a job by five-six hotel companies

besides other service sectors looking for the similar trained manpower. The payroll

and compensation are increasing for such trained manpower. The major reason for

such a shortfall is due to the shortage of quality hotel education institutions in

India.

India, known the world over as the land of hospitality – is today in the defining

stages of the business of hospitality and with unlimited tourism and untapped

business prospects. In the coming years Indian hospitality will only see green

pastures of growth.

Insight:

When you think of food trends it is easy to look to New York, London and Sydney,

but the latest buzz word in food and beverage has embedded roots in the sub

continent foodie culture. Great food starts with great fresh ingredients. The

diversity and demand for cuisine in India means the ingredients have to be

harvested overnight, purchased from the markets in the morning and prepared on

menus that day.

Procure Locally

Visiting the fresh produce markets in India is not a trendy thing to do it is a way of

life. No chef worth his salt would be caught not knowing what is in season and

what it tastes best today. That is why creating menu experiences at the Courtyard

by Marriott, Gurgaon are so much fun. It is amazing what innovation and

inspiration is drawn from walking among a thousand vendors selling every

imaginable herb, spice, legume and vegetables. The exciting thing is how this trend

is developing.

Organic, organic, organic. We currently a vendor growing fruits, vegetables and

meat products organically only for our menus. As a devout foodie, you can

imagine my pride to say that you have never tasted a tomato like this and literally

mean it. Locally grown food with a story is a real trend. Knowing where the food

is grown and how it is being handled after harvesting is not just a trend but

minimum requirement of a discerning dinner.

In many countries, the concept of fresh juice and boosted beverages and smoothies

are booming. What better way to showcase all these fresh organic products than

having a live juice blending station over breakfast where you can create your own

taste sensation. If you have never had an orange, apple, carrot, celery and beetroot

juice blended fresh during breakfast at MoMo café, you do not know what you are

missing. It certainly beats pre-packed orange juice! Add a shot of guarana and you

will be energized all day.

Destination Restaurants / Bars

While standalone restaurants are doing incredible things, hotels have the resources

to constantly push the envelope of innovation and reinvention. The trend of

creating destination restaurants and bars in hotels rather than a standard restaurant

is a norm rather than a trend in Marriott. Each hotel and city has its own identity

and each restaurant and bar does as well. Local food has to be authentic and who

will be better to prepare the concept than a local.  Eating, when staying in a hotel,

becomes a part of the experience and not just part of the process. People visiting

will drive an extra half an hour to ensure great food, incredible service and an

experiential meal.

The latest trend in beverage is very exciting. Gone are the days of mixed beverages

and cocktails being passé. The classics are back! Martinis, cosmopolitans and Mai

Tai’s are some of the beverages of choice. The latest twist to the trend is not to use

standard pouring brands to mix these cocktails but instead signature spirits to mix

your own personalized favorite. Varun at Bar Zen at the Courtyard by Marriott,

Gurgaon makes the best Grey Goose Martini you have ever tasted and when he

makes a Ciroc Bloody Mary with freshly muddled organic tomatoes it is to die for.

Varun is not a barman, he is a mixologist. The flavor infusions of spirits are is very

popular. Tea in vodkas, chili infused white rums being produced and presented

over the bar are really adding a dynamic change to something that has been around

a long time.

One of the latest trends being talked of in health food circles internationally is trans

fats, artificial fat also called trans fats is added to processed foods to give them

texture- but increases the risk of coronary heart diseases. Unlike other fats, Trans

fats are neither required nor beneficial for health. For these reasons, health

authorities worldwide recommend that consumption of Trans fat be reduced to

trace amounts.

ARTICLES

Difficult Regulatory Environment in India

Shailesh Fulsunge, Head – Projects , JMJ Group

2 Comments

There are various difficulties regarding the regulatory environment while

embarking on a new hotel project in India. In my article, I attempt to give a brief

outlook of the whole process to get licenses and meet regulations. I will also

highlight the major challenges to do the same.

Land Acquisitions stage

The first stage while developing a hotel project is land acquisition stage. While

looking at acquisitions of plots for hotel projects in India there are mixed

difficulties in various states. There is a big flaw in our judiciary system and it is not

the same across the country. Since hotels are built for commercial use (status) it is

not legally permissible for companies to buy agriculture land as the regulations say

that only farmers can buy agriculture land, and usually big plots of land have

agricultural use.

However in a state like Goa, the law is complete opposite, there is no such rule.

Companies are allowed to buy agriculture land in the state. In Himachal Pradesh

no outsider has the right to purchase land parcels, as according to law only state

residents have the right to purchase land.

The Coastal Regulation Zone (CRZ) rules also vary from state to state and some of

them are not very practical. For example, in the GR’s that has been passed for a 10

meter road for beach properties - one will find that if there are 2 hotels then

according to the rule, both the hotels have to leave 10 meter excess road which

makes it 20 meters. Holistically, that makes it a 60 meter wide road for beach

excess!

I feel that the entire GR and Notifications require a thorough revamp.

In some locations, acquisitions never happen because of the level of corruption

involved in the process. There is an extremely high level of corruption in Village

Panchayat, Town & Country Planning, CRZ authorities and local police stations.

The demands of these statutory authorities are unreasonable which forces the

buyers to abandon the project completely. In few states the village panchayats have

been given lot of powers and the other departments never move ahead unless the

NOC is obtained from panchayats. The members of panchayat (Panch Members)

form a majority and the Sarpanch has to pass the resolution and then orders. These

members are highly corrupt and extract a lot of money especially from Hotel

developers.

Getting Approvals and NOC’s

This stage is most critical and one only finds bottle necks while dealing with the

statutory authorities. In this stage, the hotelier has to go to various departments for

Approvals and NOC’s. There are more than 100 licenses and approvals that one

needs to get during this time. One of the biggest hurdles to do the same are -

Our Indian Judiciary system still comprises of very archaic laws.  Also there is no

limit for Red tape that’s involved, so one can never really predict where a file

might get blocked or a project getting stalled. This leads to losing a lot of time,

and losing time means losing money.

One of the most stringent and difficult bodies to take NOC’s and approvals from

are Pollution Board, Environment,  Forest & Agriculture Ministry, CRZ

authorities, Air Ports Authority, T&C Planning, Direct & Indirect Taxes, Local

Municipal Authorities & Village Panchayat, Police Regulations, Broadcasts, and

Foreign Trade Policy. Last but not the least the CFO’s NOC to comply with fire

norms has become very important for hotel developers.

Important licenses & NOC’s

The process for acquiring permissions is similar in each case. There are about 7 to

10 desks sanctioning then right from application clerk to the chief executive officer

of respective sections.

Personal Experience

I have dealt with almost all the above statutory departments - one common thing

that I have experienced is that there are 2 ways to get things done.

Bottom to Top Method

Top to Bottom Method

It has been my observation that the latter method is best workable because things

move faster. The only trouble is that its more expensive method, however the work

is sure shot done in much lesser time. On the other hand the prior option is slow

and one is not sure whether the work will be done or not as it’s the top guy who

has to ultimately sign the final document.

My personal experience is that 95% of such departments welcome this move and

they are happier to deal directly with parties than to have consultants in between,

however it is not necessary in all cases.

10 COCKTAIL TRENDS FOR THE SUMMER OF 2012

GREG MORAGO AT 7:16 AM ON AUGUST 8, 2012

A table littered with cocktails at Tales of the Cocktail in New Orleans.: Alex

Gregg photo

It’s billed as the world’s premier cocktail festival. But it’s not just boozy drinks

that draw spirits aficionados to Tales of the Cocktail, which recently marked its

10th anniversary in New Orleans. It’s learning about new trends, tasting new

distillations and rubbing shoulders with the world’s top bartenders, spirits

professionals and brand ambassadors that makes this five-day festival a spirits

realm must.

That’s not to say there’s not a lot of drinking going on. All day and night, hundreds

of tasting rooms, sampling panels and parties offer festival-goers the chance to

feast on the world’s best and brightest hooch. Spirits purveyors break out the best

of their portfolio and mixologists bust plenty of new cocktail moves.

Innovation is everywhere, even in the most benign-looking sipping cups.

Here’s some of what we learned — trends, flavors and spirits categories — at

Tales of the Cocktail:

BRINGING THE A GAME

In its quest to be hip, the craft cocktail movement occasionally lets bar service

suffer. Instead of engaging the customer, bartenders with waxed mustaches and an

abundance of tats spent too many minutes focused on the process of making a

drink.

“People are getting sick of mixology. They’re getting sick of our focus on

ourselves. They want good service,” said Tobin Ellis, a hospitality and bartending

consultant. “It’s about how you treat people and take care of them.”

Ellis said that the modern craft cocktail movement may have brought us better

drinks, but it has not necessarily brought us better service.

Bartending guru Tony Abou-Ganim couldn’t agree more. He said that bar service

is critical to the success of any restaurant or hotel.

“The bar isn’t a waiting room — it’s the beginning of your dining experience. It’s

the first course. It sets the tone.”

In other words, bartenders need to start making eye contact and establishing

rapport with customers.

In San

Francisco, Jasper's Tap Rooms Kevin Diedrich replaces a cocktail

barrel.: Lance Iversen photo

THE BIG BATCH

If you’re making one you might as well make 100. That’s the thinking behind the

trend of cocktails on tap — large batches of cocktails stored in keg-like systems for

high-volume consumption.

“We all appreciate the effort that bartenders put into the art of cocktails. But most

people just want to have a good drink — they don’t care about what’s happening

behind the bar. So why shouldn’t they get a cocktail fast?” said Scott Huth,

bartender at Tavernita in Chicago.

Kevin Diedrich pours a Negronis

cocktail that is stored in a barrel.:Lance Iversen photo

Think of tap drinks as “keg” or “bulk” cocktails. They’re stored in a system that

preserves big batches of cocktails, such as the Negroni, under a carbonation system

that keeps them good for weeks. This method allows craft cocktails to be dispensed

quickly and at a higher profit margin for the bar.

Kevin Diedrich of Jasper’s Corner Tap in San Francisco said that proponents are

not looking to undo the good work of the craft cocktail movement; just simply

looking for a faster way to serve quality drinks.

“If you want to wait 15 minutes to get a cocktail, fine,” said Matt Seiter, bar

manager of Sanctuaria in St. Louis. “If not, come to us.”

EVERYTHING OLD IS NEW AGAIN

“People are always looking for the new trend. How about we just start using thing

that taste good and have been around for a long time?” said Houston bartending

wiz and Anvil Bar & Refuge owner Bobby Heugel. An advocate for heritage

spirits, Heugel spoke at a panel on the joys of all-American apple and peach

brandy (in vogue before American bourbon got its legs), as well as European eau-

de-vie.

“We’ve neglected these spirits in the U.S. and the roll they played in cocktails.

When you use these products, you’re really getting down to the details.” And isn’t

it all in the details? Heugel and his fellow panelists argued that cocktails using the

“fruit of the still” (aged fruit spirits) should be applauded for their creativity and

flavor depth and dimension.

The Green Beast: 1 ounce Pernod Absinthe, 1 ounce lime juice, 1 ounce simple

syrup, 4 ounces water. Garnish with cucumber.: Courtesy photo

GREEN DAY

Even after a full day of pouring cocktails, many bartenders attending Tales of the

Cocktail repaired to a rather nondescript bar called the Old Absinthe House which

offers a great selection of scotch, and makes a good Ramos Gin Fizz. Oh, and it

also pours absinthe.

The ritual of drinking this potent anise-flavored spirit is growing, said Anne-

Louise Marquis, brand ambassador for Pernod Absinthe. Outlawed for nearly 100

years, the U.S. ban on absinthe was lifted in 2007, ushering in a new era of

absinthe appreciation.

“It was misunderstood. It doesn’t make you hallucinate or cut your ear off,”

Marquis said, referring to the suggestion that Vincent van Gogh cut off part of his

ear under the influence of absinthe.

An acquired taste for sure, absinthe is a social drink, meant to be consumed slowly

and with attendant ceremony. It also happens to play a role in tiki drinks as well as

the classic New Orleans staple, the Sazerac.

GLOBAL OUTREACH

India is one of the world’s largest liquor markets but you don’t hear much about

Indian spirits. That’s because they’re not available here, a situation that Delhi-

based spirits consultant Rohan Jelkie hopes will be corrected soon so that

Americans will be able to appreciate fenny (or feni), a clear spirit made from

coconut palm sap or cashew apples.

Mixed with juices or soda, fenny makes for a unique if pungent cocktail. Like

Brazilian cachaca or Peruvian pisco, Indian fenny could be a comer. So too could

baijiu, a complex Chinese spirit distilled from sorghum that is the third most

popular spirit in the world.

At a lunch sponsored by Moutai, renowned spirits professionals such as Dale

DeGroff and David Wondrich extolled the pleasures of Kweichow Moutai’s baijiu,

named the official spirit of China. Consumed in tiny glasses or ceramic cups, baijiu

is meant to be drunk throughout a meal and often as part of a toast. It’s something

that should appeal to spirits adventurers.

“Asian spirits are the dark side of the moon; we know next to nothing about them,”

said Wondrich, referencing Chinese baijiu, Japanese shochu and Krean soju.

“They’re challenging flavors — pungent and strong. I think it will be discovered,

like tequila in the 1940s. It’s over-the-horizon stuff.”

Dry Sharona: 2 ounces of Brugal Extra Dry Rum, 1/2 ounce lemon juice, 1/2

ounce agave syrup, 4 muddled raspberries and Ginger Beer.: Courtesy photo

SUGARCANE JUICE

F. Paul Pacult doesn’t want to take anything away from our love affair with vodka,

tequila and small-batch whiskey. But he can’t figure out why American drinkers

aren’t swooning over rum. No other spirit is more versatile and flavorful than rum,

said Pacult, publisher/editor of F. Paul Pacult’s Spirit Journal.

Offering the broadest palate in all of the spirits categories and sporting a

tremendous pedigree, rum is poised to grow beyond its common appeal (tiki

drinks, Cuba Libres and often maligned daiquiris) to be the next major player in

the spirits world, Pacult said.

“Producers are bringing out all their best stuff,” he said. “The collective drinking

public is demanding it. They want greater complexity and greater challenge from

their rums. A white rum isn’t enough anymore.”

LIQUOR, LITE

Maybe global warming has something to do with it, but we’re all looking for

cooling quenchers in a hot world. For cocktail enthusiasts, this has given rise to the

low-alcohol drinks or cocktails with more juices or sodas.

Food and spirits professional and James Beard Award winner Jennifer English said

to look for the resurgence in the highball and cocktail coolers made with only one

ounce of alcohol and plenty of mixers.

“The influence of tea is also going to be significant,” English said. “Tea adds

layers of flavor and plenty of quenchability.” We’re not talking about tea-flavored

spirits (although products like sweet tea vodka are gaining ground) but using

brewed tea as a mixer cocktails. And it’s not just mixing plenty of tea into spirits,

she added.

Tea syrups as a cocktail ingredient also are a trend.

LIST OF BAR AND PUBS IN INDIA

Onyx, Restaurant

Whitefield

Onyx (Sarovar Premiere)

43/3,

Whitefield main road,

Bangalore

Sutra (The Lalit Ashok)

Race Course Road

The Grand Ashok Kumara Krupa Road, Kumarakrupa Grounds, Bangalore.

DON'T TELL MAMA (The Elite Royale) HSR Layout

The EliteRoyale #14, 9th Main, 13th Cross, 6th Sector, HSR Layout, Bangalore

Hint

Residency Road

Address: 47/48, 5th Floor, Residency Road, Bangalore- 560025

Phone: (080) 33910796

hintbangalore2010@gmail.com

Fuga

Richmond Town

#1, Nagarjuna Building, Wood Street, (Castle Street Entrance) Ashok Nagar, Bangalore

Le Rock Cafe PubBrigade Road,

Brigade Road,DJ

"Le Rock Pub: For the beer guzzler the 'tube'..

Bar & Pub

Brigade GardenBrigade Road,

Bar & Pub, Restaurant Brigade Road,Bangalore

Shangrila Bar And RestaurantBrigade Road,

Restaurant, Bar & Pub Brigade Road,Bangalore

RR RestaurantBrigade Road,

Restaurant, Bar & Pub Church Street,Bangalore

Guzzlers Inn PubBrigade Road,

Bar & Pub Brigade Road,Bangalore

Vaayu Sky LoungeBrigade Road,

Bar & Pub Brigade Road,Bangalore Cover, Dance Floor,DJ, Hookah, Valet

Pecos PubBrigade Road,

Bar & Pub Brigade Road,Bangalore

Oxygen PubBrigade Road,

Bar & Pub Brigade Road,Bangalore Cover, Dance Floor,DJ

Fusion LoungeBrigade Road,

Bar & Pub, Restaurant

Brigade FuelBrigade Road,

Bar & Pub

Ze19us Sports BarBrigade Road,

Bar & Pub

MojosResidency Road

Bar & Pub

,Bangalore Dance Floor,DJ

Purple HazeResidency Road

Bar & Pub

,Bangalore DJ

Zero GResidency Road

Bar & Pub

,Bangalore Cover, Dance Floor,DJ, Covered

Downtown PubResidency Road

Bangalore

DJ,

The Pub WorldResidency Road

Bar & Pub

Fashion BarResidency Road

Bar & Pub

Golden Rose Bar And RestaurantBrigade Road,

Bar & Pub

Madhumathi Wines

Residency Road

Bar & Pub

The Pub By GeistBrigade Road,

Bar & Pub brigade road,Bangalore dance floor, live band, dj, valet

RR RestaurantChurch Street,

Restaurant, Bar & Pub Church Street,Bangalore

Shangrila Bar And RestaurantBrigade Road,

Restaurant, Bar & Pub Brigade Road,Bangalore

Hyderabad Mahal RestaurantBrigade Road,

Restaurant, Bar & Pub Church Street,Bangalore

Brigade Garden Bar & RestaurantBrigade Road,

Restaurant, Bar & Pub Brigade Road,Bangalore

Hint LoungeResidency Road

Bar & Pub, Nightclub ,Bangalore Cover,Members Only, Dance Floor,DJ, Hookah,

080 33910796

27

Nasa PubChurch Street

Bar & Pub,Bangalore DJ

Alibi PubChurch Street,

Bar & Pub, Restaurant BangaloreNon-Veg, Chinese, Continental, Indian, DJ

The Sports Bar

Church Street,

Bar & Pub

,Bangalore DJ

ZappResidency Road

Bar & Pub DJ

Baywatch PubResidency Road

Bar & Pub

77 Degree EastResidency Road

Bar & Pub DJ

Lotus PavilionResidency Road

Bar & Pub

Highland NectarResidency Road

Bar & Pub

Jimi's Beer CafeResidency Road

Bar & Pub DJ

Lobby Lounge BarResidency Road

Bar & Pub

Bull & Bush

Magrath Road

Cover,Free, DJ, Covered,Onsite,Paid

"Bull & Bush: Located at Garuda Mall, Bul

INDI

Magrath Road

Cover,Free, DJ, Covered,Onsite

Med 9

Lavelle Road

Dance Floor, Valet Dance Floor, Valet

Cloud BarLavelle Road

Dance Floor,DJ

Bar & Pub

The Lounge

Lavelle Road

Bar & Pub

13th FloorM.G Road,

Cover, DJ, Valet

Bangalore

Bar & Pub

Ice BarM.G Road

,Bangalore

DJ, Covered,Free,Onsite,Valet

Bar & Pub

Styx PubM.G Road,

Bangalore

Cover,Free, DJ

Bar & Pub

The IceM.G Road,

Bangalore

DJ, Covered,Free,Onsite,Valet

Bar & Pub

I-BarM.G Road

,Bangalore

Cover,Free, DJ, Covered,Valet

Bar & Pub

Maya Lounge Bar M.G Road

,Bangalore

DJ, Covered

Bar & Pub

The New Night Watchman

m.g road

Bangalore

cover, dj

Bar & Pub

Polo ClubM.G Road

Bangalore

Fee, DJ, Covered,Free,Onsite,Valet

Bar & Pub

Cocktail LoungeM.G Road

Bangalore

Bar & Pub

Scottish PubSt. Marks Road

,Bangalore

Bar & Pub

Anil Bar&Pubst. marks road,

Bangalore

members only, fee, dance floor, live band, dj

Bar & Pub

Club NeroSt. Marks Road

Bangalore

Cover, Dance Floor,DJ, Valet

Bar & Pub

BacchusSt. Marks Road

Bangalore

DJ, Valet

Bar & Pub

City BarVittal Mallya Road

Bangalore

Bar & Pub, Restaurant

PhoenixSt. Marks Road,

Bangalore

Valet

Bar & Pub

Tavern At The InnMuseum Road

Bangalore

DJ, Valet

Bar & Pub

HypnosInfantry Road,

Bangalore

Non-Veg, Greek, Lebanese, Mediterranean, Spanish

Bar & Pub, Restaurant

Aqua BarCentral Street

Bangalore

DJ, Covered,Free,Onsite,Valet

Bar & Pub

The Tapas LoungeDickenson Road

,Bangalore

Bar & Pub

Prince Bar and RestaurantRichmond Road

Bangalore

Bar & Pub

Moons Bar & RestaurantAne Palya

Bangalore

Bar & Pub

Mezz 9K.H Road

Bangalore

Valet

DJ, Vale

Bar & Pub

Sabharwal Inn Bar and RestaruntsK.H Road

Bangalore

Bar & Pub

Sarasam Lounge BarIndira Nagar

Bangalore

Valet

080 33910453

Bar & Pub

Windsor PubVasanth Nagar,

Bangalore

DJ

Bar & Pub

The BarCunningham Road

Bangalore

Valet

Bar & Pub

Liquid BarUlsoor,

Bangalore

Covered,Free,Onsite,Valet

Bar & Pub

Brindavan Bar And RestaurantKalasipalyam

Bangalore

Bar & Pub

The Blue BarRace Course Road

Bangalore

Fee, Dance Floor,DJ, Valet

Bar & Pub

Sherlock Homes Pub & RestaurantFrazer Town

Bangalore

Dance Floor,DJ

Bar & Pub

FrostWilson Garden

Bangalore

Fee, Dance Floor,DJ, Valet

Bar & Pub

Cabinet BarGolf Course Road,

Bangalore

Cover, Dance Floor, Valet

Bar & Pub

SutraKumara Krupa,

Bangalore

Cover, Covered,Free,Onsite,Valet

Bar & Pub

The DublinGolf Course Road

Bangalore

DJ, Valet

Bar & Pub

Strawberry MoonCrescent Road

Bangalore

DJ, Valet

Bar & Pub

Dolphins Restaurant And PubCox Town

Bangalore

Bar & Pub, Restaurant

H3ODomlur

,Bangalore

Dance Floor

Bar & Pub, Restaurant

MoleculesDomlur

Bangalore

Bar & Pub

Legends Of RockKoramangala 6th Block,

Bangalore

Cover,Free, DJ

Bar & Pub

Banana Beach Bar

Koramangala 6th Block

Bangalore

Fee, Dance Floor,DJ,bv Hookah,Live Band, Covered

Bar & Pub

Jimi's Beer CafeKoramangala 6th Block,

Bangalore

DJ, Onsite

Bar & Pub

Jimi's Beer CafeIndira Nagar 2nd Stage

Bangalore

DJ, Onsite

Bar & Pub

Maha Bar And RestaurantIndira Nagar 2nd Stage

Bangalore

Free,Members Only

Bar & Pub

Xtreme Sports BarIndira Nagar

Bangalore

DJ, Valet

Bar & Pub

Luminiere Resto Loungeindira nagar,

Bangalore

dance floor, dj

Bar & Pub

SangriaIndira Nagar

Bangalore

Bar & Pub

Nandhana ParadiseIndira Nagar,

Bangalore Valet

Bar & Pub

B Flat BarIndira Nagar

Bangalore

Fee, DJ, Valet

Bar & Pub

The Beer JointIndira Nagar

Bangalore

Bar & Pub

Harry's pubHAL 2nd Stage

Bangalore

Dance Floor,DJ

Bar & Pub

Just Another PubKoramangala 7th Block

Bangalore

DJ

Bar & Pub

Bikers And Guzzlers PubKoramangala 7th Block

Bangalore

Fee, Dance Floor,D

Bar & Pub

Fuel Pub

Koramangala 7th Block

Bangalore

DJ, Onsite

Bar & Pub

Purple HazeKoramangala 5th Block

Bangalore

DJ

Bar & Pub

CHAPTER - 3

DATA ANALYSIS & INTERPRETATION

DATA ANALYSIS & INTERPRETATION

This data analysis is based upon the questionnaire I have distributed 25

copies of questionnaire of maikhana bar and know their views about the

bar .

QUESTIONNIAR ANALYSIS

024

681012

1416

A B C D E F

OPTION

QU

ES

TIO

N1

2

3

4

5

6

7

8

9

11

12

13

14

BAR SERVICE AREA

The bar service area includes the bar stools and the standing area

immediately behind the stools. Typically, for each 18 inches of bar

length, one stool can be added. In a 20 foot long bar, eleven guests can

be comfortably seated at stools. Of course, seating is important at a bar,

but the real profits come from the guests who are standing behind the bar

stools. Typically, the standing area holds enough guests to triple the total

clientele at a bar. When a large number of standees is expected

additional work stations may be needed . the profitability of the bar is

adversely affected if the standees or for that matter any bar customer –

must wait while bartenders mix drinks for other guests.

If standees are expected at a bar, drink rails should be installed to

separate standees from guests seated at cocktail tables or dinner tables,

without this separation, dinner guests end up being bumped again while

dining.

Hard, smooth- surfaced floors should be installed under bar stools and

in standing areas. The smooth surfaces make entering and exiting from

the bar stools easier. They are not easily damaged even when smokers

snuff of their cigarettes on the floor. Ventilation is very important in bar

areas. As people light up cigarettes more frequently here then in the

dining room. Illumination sets the mood of the space just as it does in

the dining areas and in recent years the typical bar atmosphere gone

from dim to bright. Bar lighting has played an important role in

transforming the dark hideaway into the animated meeting place.

Similarly, hard materials such as wood, brass, and tile are typically

specified in the bar areas. These materials are generally easy to maintain,

and their sounder- effecting qualities are an asset if operators want to

create a high –energy bar area.

I recommend that a bartender or a planner should go through this

project report or books mentioned in the bibliography before planning

for a bar to create a “bar experience”.

While compiling this project I tried to look at the bar in the view of

a customer and management, both. I personally feel that the designer

must have both point of views, in mind, while designing a bar. Above

all, as most of the bar are planned by the people who never worked in

them. I recommend that a proper co-ordination between the proprietor,

the bar manager, chef and bar designer is a must, while planning a

successful bar.

1990`s showed a trend of proprietor’s not intending to invest much

in bar planning and designing due to compulsions of rapid changes in

customer’s taste and excessive competition. Hence , I suggested young

designers specializing bar planning and designing to think of such

designs whose base is same but can be changed into all new design after

each two or three years to satisfy the need of whole new “bar experience

“ of customers.

CONCLUSION

After the collection of data of various hotels, bars and on the

analysis of data, it is found that this report has two objectives – Bar

planning and bar managing. This was accomplished by reference of

books and by presenting questionnaires to various hotels.

These objectives have been taken into consideration according to

the architectural point of view. I have made some efforts to solve these

problems in this project.

In this project I have considered some operational plans and all the

equipment which is needed in the bar before formulating a building and

how to manage the operation and control of the bar item .

QUESTIONNAIRE

These are the question which are asked to the guest in the BAR. On the

bases of these I prepared the charts for each question. First the question

were:

1) Are you a regular guest of the bar?

a) Yes b) No

c) Occationally d) Others

2) What are the special events which attracts you to visit here?

a) Price c) Convenient

c) Ambiance d) Facilities

3) Are you Satisfied with the facilities provided here?

a) Yes b) No

c) Accepted

4) What are the new facilities you expect from the

management of this bar?

a) Happy hour.

b) Provide various sports and social activities.

c) Provide different discount rates to the different type of guest.

d) Arrange different exertion to promote different type of

drinks.

5) What type of drinks do you generally order?

a) Sprit b) Wine

c) Cocktail d) Soft drink e) Beer

6) What type of spirits do you generally preferred?

a) Whiskey b) Rum c) Vodka

d) Tequila e) Brandy f) Gin

7) What type of cocktails do you preferred?

a) Whiskey based b) Rum based

c) Vodka based d) Gin based

8) What do you expect about the service of the wine?

a) Serve bottle wise b) Glass wise

c) Serve in mini bottles d) Others

9) What type of beer do you usually prefer?

a) Strong b) Lager

c) Ale d) Other

10) What type of ambiance do you want to prefer?

a) Quite with some soft background music

b) Live music

c) Crowed & hard music

d) TV

11) Do you prefer any game in the bar?

a) Dart b) Pool

c) Cards d) Others

12) What types of bar set up do you prefer?

a) Pool side b) Open air

c) With a dance floor d) Others

BIBLIOGRAPHY

1) Various books have been referred.

a) Food and beverage management

b) Bar service.

2) Through Internet websites.

a) ehotelier.com

b) foodandbeverageservice.com

3) Various hotel executives and faculty members.