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8.01 Bar Manual, 104 pages

86.00 $

With 104 pages this collection of The Beverage & Bar Basics is a perfect guideline
For F&B & Beverage Manager. It covers all basic topics from product knowledge,
The bar operation, recipes, bar procedures and form & templates



Pre-view pages

Bar & Beverage Manual




 – Purpose of this manual
 – Liqueur Licensing Laws

Product knowledge
-  Bar Top 20
 – Non alcoholic beverages and hot beverage
 – Fruit and Fruit Juice basics
 – Coffee basics
 – Chocolate basics
 – Tea basics
 – Alcoholic beverages
 – Wine basics
 – Beer basics
 – Liqueur basics
 – Cocktail basics

   The Bar Operation
 – Beverage service
 – Bar guidelines
 – Setting up your bar
 – Things to do when it is quiet
 – Opening procedures
 – Closing procedures
 – Close down check list
 – Shift one opening
 – Closing procedure cleaning
 – Bar periodic cleaning procedure
 – Gravity Chart
 – Bar measurements
 – Toasts around the world
-  History of the cocktail shaker

 – Coffee
 – Wine & fortified wines
 – Cocktails

Bar Procedures
-  Stock control
 – Stock take procedure
 – Par level beverage stock

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 – Requisition procedures
 – Receiving procedures
 – Item issues and transfers / transfer log

Checklists, Forms & Templates
- Bar periodic cleaning checklist
 – Cake requisition form
 – Celebration dinner for
 – Prices
 – Bar stock item numbers
 – Bar item codes

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Purpose of this manual


This operation manual has been created to help ensure a safe, consistent and smooth operation and highly functional working environment for the Bars within …. Coolum. All documentation is current and should be regularly maintained if changes are made to any Bar operations covered herein.

This Manual contains firstly a generic Bar Operations section, which is followed by sections that are particular to the individual Bars across the Resort.

Both the generic as well as specific sections contain policies, procedures and standards relating to the preparation and presentation of drinks. It is essential that all employees working in the Bar are familiar with and follow these as they provide the basis for consistent service standards.

We trust you find the information helpful and ask that any suggestions for future improvements should be made to the Director of Food and Beverage
And are highly appreciated

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Liqueur Licensing Laws – “No more, it’s the law!”

The liquor-licensing act imposes specific responsibilities on the licensee, server and guest. If your position on the resort requires you to serve alcohol, please note the following:

Under the Liqueur Licensing Act, the licensee, guest and you are personally liable to penalties for serving intoxicated patrons and minors. You must take all possible steps to avoid jeopardizing the license of the Resort by refusing service of liquor intoxicated patrons and minors. If at all in doubt as to whether or not a given customer is a minor, proof of age must be insisted upon. If proof of age is not provided, liquor must not be served. Call your Supervisor if any difficulties arise.

The Liquor Act sets out specific penalties for irresponsible service of alcohol. These are detailed below for your information.

Minors – You must not
• Sell liquor to a minor
• Give liquor to a minor
• Allow a minor to be given alcohol
• Allow a minor to consume alcohol
• Licensee , nominee, or manager
• Bar Attendant or staff

Unduly Intoxicated Patrons – You must not
• Sell or give liquor to an intoxicated patron
• Allow liquor to be given to the patron
• Allow the patron to consume liquor
• Licensee, nominee, or manager
• Bar attendant or staff

Irresponsible Hospitality Practice – You must not
• Engage in practices or promotions that encourage rapid or excessive consumption of liquor.
Penalties can include:
• Up to $10,000 fine, suspension of license or cancellation of license.

Definition of being “Intoxicated”
“A state of being in which a person’s mental and physical faculties are impaired because of consumption of liquor so as to diminish the person’s ability to think and act in a way in which an ordinary prudent person in full possession of his or her faculties and using reasonable care, would act in like circumstances”.

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Some signals that could indicate that a patron is unduly intoxicated

• Look for signs of intoxication. Unduly intoxicated patrons may exhibit a combination of these signs, although commonsense should be used at all times when refusing service.
• Difficulty moving around objects
• Bumping into or knocking over furniture.
• Falling down
• Swaying &/or dozing
• Stumbling or uncoordinated movements.
• Rambling conversation, loss of train of thought.
• Slurring of speech.
• Making irrational or nonsensical statements.
• Dropping money, not being able to count money.
• Glassy eyes, lack of focus.

When should you stop serving a patron drinks?
Service is refused to patrons for the following reasons
 Safety of the patron,
 Safety of others
 Provisions of the liqueur act (eg, if the person is a minor, unduly intoxicated or disorderly)
 Civil liability

Techniques you can engage in to slow down the consumption and effects of alcohol include but are not limited to the following:
 Serve food with drinks.
 Encourage consumption of low alcohol beverages,
 “Perhaps I could offer you a soft drink instead?”

Remember that alcohol is a drug (depressant) and as such its consumption is governed by relevant legislation. This includes you, the licensees and the patron.

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