THE BAR INTRODUCTION

There are certain essentials necessary in the planning of every bar and it is as well to bear these in mind now.They are factors which should be given prime consideration when one has to plan a bar or set up a bar for a particular function.

they are as follow ;-

1. AREA; The barman must be given sufficient area or space in which to work and move about.There should be a minimum of 1 metre from the back of the bar counter to the shelf and display cabinets at the rear of the bar.
2. LAYOUT; Very careful consideration must be given,in the initial planning to the layout.Everything should be easily to hand so that the barman does not have to move about more,more than necessary to give a guide and efficient service.
3. PLUMBING AND POWER; It is essential to have a hot water and cold running water for glass washing.Power is necessary to provide effective working cooling trays refrigerators and ice making machines.
4. STORAGE ; Adequate storage must be provide in the form of shelves,cupboard and racks,for all the stock required and equipment listed.

DISPENSE BAR

The term "dispense bar " mean any bar situated within a food and beverages service area which dispense wine or other alcoholic drinks,soft drinks to be serviced to the guest consuming meals.

However,due to planning and layout of the establishment,drinks are sometimes served from bars situated outside the service area itself.

Anyhow,all drinks served must be checked for and controlled in some way or another normal,all drinks in the restaurant are served by that staff known as the wine waiter (Fr.sommalier).although nowadays,it is becoming custom for restaurant waiters to serve his own guest with the beverages they require 

BAR PAR

An established number of bottles of each types of beverages is available in the behind - bar inventory.At the end of service /shift the proper number of bottles (full or empty ) should be available.New issue should then be made up to the require BAR PAR level.