东莞喜来登酒店酒吧BARSOP

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1、INDEXBAR & ENTERTAINMENT1. How To Replenish Stocks As Per Par2. How To Store Stocks3. How To Dispense Beverage Via Micros4. How To Handle Draft Machine5. How To Close Bar6. How To Mix Cocktails (Singapore Sling)7. How To Prepare Garnishes8. How To Open And Serve A Bottle Of Red Wine9. How To Open An

2、d Serve A Bottle Of Champagne10. How To Open And Serve A Bottle Of White WineDepartment: Bar & EntertainmentTASK: How To Replenish Stocks As Per ParTASK NO: 01TASK BREAKDOWNMINIMUM STANDARDS1.Use the beverage par list* Never exceed the par set2.Check quantity of each item against daily inventory par

3、 Items missing must tally with the daily sales3.Prepare 3 copies of the requisition forms4.Fill in the date, bottle code, and outlet name Write clearly and neatly5.Fill in the description and quantity required6.Wine requisition is based on daily sales, and liquor requisition is based on empty bottle

4、s7.Collect stocks the next day Inform store the night before so that they can prepare prior to collection8.Store stocks in the appropriate locationDepartment: Bar & EntertainmentTASK NO: 02TASK: How To Store Stocks1.All liquors are to be kept in a locked cabinet Only key personnel are allowed to hol

5、d key2.Store liquor to classification, for easy access3.White wine to be stored in fridge and arranged according to bin number White wine must be chilled at the appropriate temperature4.Red wine to be stored in shelf cabinet on position and arranged according to bin code Red wine should be placed in

6、 the correct position (wine in contact with cork)5.Bottled and canned beer to be refrigerated according to type6.Soft drink and mixers to be arranged neatly on shelf with labels facing out7.Fresh juice to be stored in proper container and kept in the fridge Freshly squeezed orange juice to be stored

7、 for at most 24 hours only (production time to be mentioned on the bottle)8.All stocks to be stored on the first come first serve basis All stocks must be arranged according to valid dateTASK BREAKDOWNMINIMUM STANDARDSTASK NO:03Department: Bar & EntertainmentTASK: How To Dispense Beverages Via Micro

8、sTASK BREAKDOWNMINIMUM STANDARDS1.Take the order sheet printed out by the Micros2.Read the order carefully3.Pick out the appropriate glass for the orderCheck glass for stain Glass should be clean and dry4.Prepare beverage according to the order sheet5.Add the appropriate garnishes at the end of the

9、preparation6.Place the beverage at the pick up point with Micros slip Check the order sheet again to confirm order7.Highlight to the service staff that the beverage is ready for serving Ensure that there is minimum delay in the delivery of drinksDepartment: Bar & EntertainmentDepartment: Bar & Enter

10、tainmentTASK: How To Handle The Draft MachineTASK NO: 04TASK BREAKDOWNMINIMUM STANDARDS1.Switch on the power point2.Make sure bar tap and barrel of beer is in position3.Turn on the CO2 gas supply; place the drip tray below the beer tap Make sure there is a drip tray below the beer tap4.Connect the b

11、eer line onto the draft tap Old beer must be drained off5.Drain out water from the unit until beer appears6.During operations- hold beer glass by stem- slant the glass 45C an d placedbelow tap- pull down the tap slowly and f川 up the glass Make sure that the glasses are spotless Foam must not be more

12、 than one inchTASK: How To Close BarTASK NO: 051.Use inventory sheet and check all beverage sold for the day Ensure that all stocks issued / sold are in line with the daily sales2.Requisite items according to the stock sold for the same day Do not requisite stock above par stock levelKeep all liquor

13、s and bar items in their respective place under lock and key Know where liquors drink and condiments are kept No chemical to be stored in food area All juices must be kept in airticket juice containers Discard old garnishes4.Drain and wash the draft unit Should be washed on daily basis Clean and wip

14、e unit after washing5.Clear empty bottles and rubbish and send them down to their respective areas Never leave any rubbish or empty bottles behind Always keep the area clean and neat6.Clean, sweep and mop all areas in the bar and under all counters. Always keep the bar clean and neat for the next sh

15、ift7.Write any outstanding matter to be followed up, in the communication book All staff working in the outlet must read the communication book when reporting to the work station8.Any spoilage . breakage must be recorded on the spoilage / breakage form, which is submitted to cost control Power suppl

16、y to fridges should not be turned off9.Ensure that all power, lights and water taps not in use are switched / turned off Always conserve energy and save the environment Power supply to fridges should not be turned off9.Return keys to the security Make sure all areas are securely locked before return

17、ing the keys* Do not bring the keys homeTASK BREAKDOWNMINIMUM STANDARDSDepartment: Bar & EntertainmentTASK NO: 06TASK: How To Mix Cocktails (Singapore Sling)1.Know all the cocktails that are available Know all the cocktails that are served in the outlet2.Remember the correct concoction of the cockta

18、ils Do not guess the ingredients3.Prepare 30 ml gin, 15 ml cherry herring, 10 ml grenadine syrup, 120 ml pineapple juice, and a dash of Cointreau, Dom Benedictine and Angostura bitters4.Pour ingredients into electric blender and blend with crushed ice5.Use the appropriate cocktail glasses For Singap

19、ore Sling, use a glass tumbler Glasses must be spotless6.Place a quarter slice pineapple on the rim of the glass with a merlion pick7.Serve the drink with a straw and a stirrer Garnishes must be presentation and fresh8.Check presentation of the drink against the standard picture Drink should look id

20、entical to that in the pictureTASK BREAKDOWNMINIMUM STANDARDSDepartment: Bar & EntertainmentTASK NO: 07TASK: How To Prepare GarnishesTASK BREAKDOWNMINIMUM STANDARDS1.Wash all fruits Hands are to be washed before preparation of garnishes2.Slice fruits garnishes 2.1 - slice 2 oranges 2.2 - slice 1 lem

21、on 2.3 - slice half a pineapple Wear gloves Orange slices are to be 1 cm thick Lemon slices are to be 1 cm thick Pineapple slices are to be 1.5 cm thick3.Store all garnishes in separate containers Do not mix sliced fruits together4.Store containers in fridge Containers must be coveredDepartment: Bar

22、 & EntertainmentTASK NO: 08TASK: How To Open And Serve A Bottle Of Red WineTASK BREAKDOWNMINIMUM STANDARDS1.Approach bartender with wine orders2.Inform bartender type of wine, bin number, and table number3.Obtain wine from bar, check the bottle of wine to ensure it is the right label, bin number and

23、 vintage4.Check that the bottle has no dust or stains5.Carry the bottle of red wine on your left hand by placing in a manner as if you are cradling a baby6.SIDE STATION PREPARATION- Get an underliner (side plate)- Collect glassware (red wine glass)- Get white napkin To ensure label is not torn or di

24、rty Do not shake wine7.TABLE PREPARATION- Place the underliner (side plate) on the table on the right hand side of the guest who ordered the wine- Set glasses on the table and make presence felt by saying. Excuse Me.- Present to guest the bottle of wine by showing the label to the guest, mention the

25、 name and vintage of the wine Glassware must be spotless, clean and dry Napkin must not be torn or stain8.OPENING OF THE WINE Place wine on the table Stand on the right hand side of the guest who ordered the wine Take out wine opener. Open win blade With your left hand grip the bottle at the neck of

26、 45C Use blade to cut the foil by turning the blade round the rim of the bottle Remove foil and close blade Hold the neck of the bottle with one hand and the corkscrew with the order Place the tip of corkscrew onto the center of the wine cork Turn in a clockwise direction till the corkscrew is 3/4 i

27、nto the bottle Place the lever onto the side of wines rim Use right hand to hold lever against bottle Place fore finger or right hand into space between the lever and corkscrew Use lever to remove the cork slowly by pulling the wire cork in an upward movement till it is 3/4 out Pull the rest slowly

28、with your hand Wipe the rim of the bottle with the wine cork Present the cork to the guest by placing on the table on the right hand side of guest Tray to be used at all times when setting glasses on the tables Tray must be clean and dry Make sure that the correct kind of glasses is used Do not turn

29、 the bottle To prevent from cutting yourself, use the blade to peel foil not your bare hands Do not turn wine There should be no sound when cock is removed9. SERVING AND POURING OF WINE Hold the bottle of wine with label facing out when pouring the wineBottle should not touch rim of glass while pour

30、ing Fill glass with 1/4, invite host (person who ordered the wine) to taste wine and say. Sir / Madam, would you like to taste the wine?Proceed by asking guest if he wants the wine to be serve right away after tasting by saying . MayI . Serve wine as per standardetiquette After serving the wine,plac

31、e the bottle on the underliner Thank guest and say . Please enjoy your wine. Walk away from tableWhite napkin always placed on left hand over the wrist, to wipe rim of bottle after each pourDepartment: Bar & EntertainmentTASK NO: 09TASK: How To Open And Serve A Bottle Of Champagne1.Approach bartende

32、r with champagne order2.Inform bartender type of champagne, bin number and table number3.Obtain champagne from bar, check the bottle of champagne to ensure it is the right label, bin number and vintage4.Check that bottle has no dust or dirt stains Ensure label is not torn or dirty5.Carry the bottle

33、of champagne with a clean folded white napkin by placing the bottle laying over the napkin Do not shake the bottle of champagne when carrying.6.SIDE STATION PREPARATION Collect ice bucket with stand Fill the ice bucket with ice and water (3/4 full) Collect champagne glass Fold white napkin with thre

34、e 1/3 folds Ice bucket and stand must be polished, no stains or tarnished marks Glassware must be spotlessly clean, dry with no stain marks7.TABLE PREPARATION Ice bucket with stand place on the right hand side next to the guest who ordered the champagne Set glasses on table, make presence felt by sa

35、ying Excuse Me. With the 3 1/3 fold white napkin, place the bottle of champagne on top of the napkin, present to guest the bottle of champagne by Tray to be used at all time when setting glasses on the tables Tray must be clean and dry Ensure that the correct kind of glass is used To ensure napkin i

36、s not stained or tornTASK BREAKDOWNMINIMUM STANDARDSshowing the label to the guest, mention the name and vintage of the champagne8.OPENING OF THE CHAMPAGNE Place the bottle in the ice bucket Stand behind the bucket with bottle facing away from you Hold bottle down against bucket with thumb on one si

37、de and fingers on other side With your right thumb and index finger, peel the foil slowly from the bottle top Hold the neck of the bottle with one hand and with the other hand loosen the wire Turn until the wire is completely loose Place the 3 1/4 fold white napkin over the cork, hold the champagne

38、down with your left hand. Turn the cork slowly in a clock wise motion, slowly pull the cork out Wipe the rim of the bottle with napkin Twist the wire on the cork in a clock wise motion and present the cork to the guest by placing on the table on his right hand side Do not use excessive force when pe

39、eling the foil or loosening the wire No pop should be heard when pulling the cork out There should not be any champagne rushing out after bottle is uncorked9.SERVING AND POURING OF CHAMPAGNE Place napkin below bottle with label facing the guest Fill the glass till 1/4 full. Invite the host or person

40、 who ordered the Napkin must be used to prevent water from bottle from dripping onto table or onto guest Bottle should not touch the rim of the glass while pouringchampagne to taste the champagne Prompt guest by saying. Sir / Madam, would you like to taste the champagne. Proceed by asking guest if h

41、e wants the champagne to be serve right away after tasting by saying, MayI . Serve as per standard etiquette Bid guest thank you and say, Please enjoy your champagne. Walk away from tableDepartment: Bar & EntertainmentTASK NO: 10TASK: How To Open And Serve White WineTASK BREAKDOWNMINIMUM STANDARDS1.

42、 Approach bartender with wine order2.Inform bartender type of wine, bin number and table number3.Obtain wine from bar, check the bottle of wine to ensure it is the right label, bin number and vintage4.Check that bottle has no dust or dirt stains To ensure label is not torn or dirty5. Do not shake th

43、e wineCarry the bottle of white wine with a clean folded white napkin by placing the wine laying over the napkin6. SIDE STATION PREPARATION Collect ice bucket with stand Filled the bucket with ice and water (3/4 full) Collect white wine glasses Fold white napkin with three 1/3 folds Ice bucket and s

44、tand must be polished, no stains and tarnished marks Glassware must be spotlessly clean, dry with no stain marks7. TABLE PREPARATION Place ice bucket with stand placed on the right hand side next to the guest who ordered the wine Set glasses on table, make presence felt by saying Excuse Me. Fold whi

45、te napkin, place the bottle of wine on top of the napkin Present to guest the bottle of wine by showing the label to the guest, mention the name and vintage of the wine Tray to be used at all time when setting glasses on the tables Tray must be clean and dry Make sure that the correct kind of glass

46、is used To ensure napkin is not stained or torn8.OPENING OF THE WINE Place the bottle of wine in the bucket Stand behind the bucket with wine facing you at 90 Hold wine down against bucket with thumb on one side and fingers on other side Open knife blade and cut the foil by turning the blade round t

47、he rim of the bottle Remove foil and close blade Hold the neck of the bottle with one hand and the corkscrew with the other Place the tip of corkscrew onto the center of the wine cork Turn in a clockwise direction till the corkscrew is 3/4 into bottle Place the lever onto the side of the wines rim U

48、se finger to hold lever against the bottle Place fore finger of right hand into the space between the lever and corkscrew Use the lever to remove the cork slowly by pulling the wine cork in an upward movement till it is 3/4 out Pull the rest slowly with your fingers Wipe the rim of the bottle with n

49、apkin Present the cork to guest by placing on the table Do not shake bottle Carry bottle carefully Do not turn the bottle For safety care close blade to prevent cutting yourself There should not be no sound when cork is removed9.SERVING AND POURING OF WINE Place napkin below wine bottle with label f

50、acing the guest Fill the glass till 1/4 wine, invite the host to taste wine and say Sir / Madam, would you like to taste the wine? Proceed by asking guest if he wants the wine to be serve right away after tasting by saying, May I serve . Serve wine as per standard etiquette Thank you guest and say, Please enjoy your champagne. Walk away from table Napkin must be used to prevent water from bottle from dripping onto table or onto guest Bottle should not touch the rim of the glass while pouring