A wide variety of bars exist and have different styles, target markets and pricing structures. Bar staff need to be able to prepare and serve drinks according to customer expectations.
Courses
Operate a Bar
Duration: 3 Hours
Department: F&B Service
Level: Essentials
Start: Flexible
Welcome to the course on Operating a Bar! This comprehensive training program will equip you with the essential knowledge and skills needed to run a bar establishment successfully. Whether you’re aspiring to become a bartender or a bar owner, this course will provide you with valuable insights into the various aspects of bar operations.
Throughout this course, we will delve into the key responsibilities and practices of operating a bar. From preparing the bar for service to taking orders, preparing and serving drinks, and closing down operations, each chapter will cover important topics crucial to maintaining a successful bar business.
We’re confident this course will equip you with the necessary expertise to thrive in this dynamic and exciting industry.
Learning Outcomes:
Prepare a bar for service
– Set up bar display and work area according to regulatory standards, organisational procedures and style of bar service
– Check and restock bar products and materials and complete documentation
– Store all items in correct place and at correct temperature
– Complete mise en place requirements in line with organisational standards
Take drink orders
– Take orders and note or memorise them correctly
– Check and identify specific customer preferences
– Make recommendations and suggestions to assist customers with drink selection and promote or upsell products
– Receive and process customer payments
Prepare and serve drinks
– Prepare alcoholic and non-alcoholic beverages using the correct equipment, ingredients and standard measures
– Serve drinks using appropriate glassware and garnishes
– Minimise wastage and spillage when preparing drinks
– Check beverage quality during service and take corrective action when required
– Where appropriate, report beverage quality issues promptly to the appropriate person
– Provide tray service where appropriate, according to organisational procedures
– Attend to spillages and breakages promptly and safely
Close down bar operations
– Shut down equipment according to organisational safety procedures and manufacturer instructions
– Clear, clean or dismantle bar areas according to organisational procedures
– Store leftover garnishes at the correct temperature and according to food safety requirements
– Check and reorder stock according to organisational procedures
– Set up bar correctly for next service, ensuring equipment, stock and glasses are in the correct place
– Conduct a handover to incoming bar staff and share relevant information where appropriate
Work safely and reduce negative environmental impacts
– Use personal protective equipment and safe manual handling techniques when cleaning equipment and premises
– Use energy, water and other resources efficiently to reduce negative environmental impacts
– Sort general waste from recyclables and dispose of them in designated recycling bins
– Safely dispose of all bar waste, including hazardous substances
$25.00
Train your team:
Enterprise pricing available for this course.
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