l-22-bardesign.&layout

8/7/2019 L-22-bardesign.&layout

http://slidepdf.com/reader/full/l-22-bardesignlayout 1/27

BAR DESIGN & LAYOUTLESSON - 22

BY HEMANT JALUTHRIAHEMANT JALUTHRIA

1



AIMS & OBJECTIVE

AT THE END OF THIS LESSON, STUDENTS SHOULD

BE ABLE TO DEMONSTRATE APPROPRIATE

SKILLS, AND SHOW AN UNDERSTANDING OF THE

FOLLOWING-

► BAR & THEIR TYPES

► PLANNING AN EFFECTIVE BAR OUTLET► BAR EQUIPMENT / MACHINERY

► BAR GLASSWARE.

HEMANT JALUTHRIA 2



INTRODUCTION

The goal of a food service establishment is to turnguests into loyal repeat guests and spreads a mouthpublicity. A bar experience consists of not only beverageservice facility’s but also the décor, design, ambience

etc. The ambience must be in accordance with thetheme and cuisine. Today the service establishmentsare viewed as works of art where everything like flow ofpeople, space, equipment, furniture, show pieces,

sound, lighting, colours etc in a outlet reflects theoverall image of a establishment. All these things arebased on type of clientele and their choices,preferences.

HEMANT JALUTHRIA 3



BAR

A bar is a place that serves drinks specially alcoholicbeverages on the premises.The term “bar” is derived from the specialized counter

on which drinks are served. The back bar or gantry is aset of shelves of glasses and bottles behind thatcounter.

HEMANT JALUTHRIA 4



TYPES OF BAR

1.COCKTAIL BAR – Hardest to define as there is agreat variance for them from country to country. Still

they normally stock a vast range of various brandsand vast range of beverages. Offers a full range ofdrinks including cocktails and mixed drinks. Also offervarieties of beer and provide standard services.

These bar are expensive, so the prices are bit higher.

HEMANT JALUTHRIA 5



2.DISPENSE BAR – Customer is served through a

waiter or waitress in these type of bars. These aregenerally out of public sight, so decorations would notneed to be of such a high standard like bars. Mostdispense bars serve a full range of drinks including

wines. They are an extension of the cellar operation.Normally no cash is handled in a dispensing operationbar, business being controlled by a docket system.

HEMANT JALUTHRIA 6



3.FUNCTION BAR :- This type of bar are non-permanent or temporary bar meant for different typesof functions or occasions. It offers a fast flexible style

of service for short but busy periods. It can normallybe quickly set up and just as quickly taken down. canbe prepared in any shape and sizes as per therequirement. As these bar are restricted to limited

drinks, so many establishments have a fixed functionbar which can be fully fitted and plumbed and canstock in it a larger selection of brands and cantherefore offer a better selection of drinks. anotheralternative is the mobile bar which have wheels formobility.

HEMANT JALUTHRIA 7



4.WINE BAR :- Wine & wine related products are served

in this type of bar, still some also offer beers.Spirits, liqueurs, cocktails are not offered here. This isalso run as a restaurant/ snack bar and offers a rangeof hot & cold foods depending on the volume of

business. Fixed bar counter with fixed machinery andplumbing is normally found in wine bars.

HEMANT JALUTHRIA 8



5.RESTAURANT BAR :- Restaurant bar would be acocktail bar in a good standard restaurant, only

difference being that it does not serve drinks to publicmembers, it serves drinks to the people who areusing restaurant facility. At some establishment thesealso operates as a dispense bar where no cash

transaction is involved. These are permanent bar withplumbing and machinery. Normally sighted with in theentrance.

HEMANT JALUTHRIA 9



6.BEACH BAR :- Most of the poolside bars are calledbeach bar. They offer simple snack services to the

guests at the site.

7.PIYANO BAR :- Any bar which provides piyanoentertainment are termed as “piyano bar”. These barmay have one or more singers and even in somecases with the clients being encouraged to participate

in a sing-along style.

HEMANT JALUTHRIA 10



PLANNING AN EFFECTIVE BAR OUTLET

Planning a bar constitutes a mixture of practicality, style

and ambience. Bar requires an organized planningprocess to ensure that:-

Guest needs and expectations are considered

foremost.Bar areas are flexible, to allow changes as guestneeds and expectations evolve.Bar area have proper appeal and ambience.

A maximum return on the investment in space isrealized.Bar areas are energy-efficient and ecologically sound.

CONTD….

HEMANT JALUTHRIA 11



A practical layout ensures an efficient flow of staffmembers and guests within bar areas.

Bar areas provide safe work space for staff membersand safe public space for guests.

Bar area follows the organizations set sanitation

standards.

Are designed to support the service staff and efficientoperations.

HEMANT JALUTHRIA 12



SPACE REQUIREMENT

Deciding on space needs for a bar is always challenging

as many factors which needs to be considered areunique to each organization like covers planned, tasksthe staff members must perform, equipments requiredand space for easy movement for both guest and staff

and space for storing purpose.When estimating the size, numbers of covers, incomeand profit levels are considered by the planners.

HEMANT JALUTHRIA 13



COLOUR

Colour is an important aspect in planning as this affects

the complete atmosphere of area . Cool colours likeviolets, blue, light greens make guest feel relaxed andwarm colours such as red, yellows and orange are faststimulating, encouraging. Therefore it is wise to involve

professional interior decorator in the design of bar areasas they are professional and will input best ideasregarding colour co-ordination and other relatedfeatures.

HEMANT JALUTHRIA 14



DECORATION

Decorations used should be in accordance with the

room size like small decorative pieces in small roomand vice versa. These decorations should also be bartheme/ design based. For example- a nautical (seasailors related) theme might include anchors, fishing

nets, seashells, ship models and so on.

HEMANT JALUTHRIA 15



LIGHTING

Lighting in a bar must make good visual impressions

and should provide enough/ adequate lighting forpractical needs. This adequate light provide a safeworking atmosphere for staff.Light also affect the mood. Reduced brightness light

creates a mood and bright light are harsh andstimulating. So today to adjust the light brightness andto provide the required lighting atmosphere dimmerswitches are being used by many establishments.

HEMANT JALUTHRIA 16



FURNITURE

Furniture must be chosen according to the needs of theestablishment. Furniture comes in various materials,designs and finishes and they create a atmosphere andappearance of the bar.Bar counter planning and design is very important. This

is the place where drinks are made and mixed.Table, chairs should provide comfort to guests.Points to be considered in purchasing are flexibility ofuse, stack ability, service style and standard, type of

clientele, durability, ease of maintenance, marketavailability of future, rate of breakage and costs andfunds available.

HEMANT JALUTHRIA 17



FLOOR COVERING

Finish material applied over a floor structure to provide

a walking surface is called “ floor covering”. Many typesof floor covering are available like marble, carper, rugs,ceramic tiles, terrazzo, various stones etc.These are chosen as per establishment standard and

services offered. Points to be considered in choosingfloor covering are endurance, cost, noise insulation,maintenance, cleaning, life etc.

HEMANT JALUTHRIA 18



BAR EQUIPMENT / MACHINERY

These vary from bar to bar as per their profile. High

standard bar will require a lot of equipment and othersmay require simple and limited equipments andmachinery.

Please find the following list of equipments and theiruses:-

HEMANT JALUTHRIA 19



COCKTAIL SHAKER

BOSTON SHAKER is made intwo cone shaped parts. one partor both parts can be made ofeither metal or glass. Most

bartenders prefer these shakersas these shakers cools andmixes the ingredients quicker. Itis necessary to use a strainerwith this in order to strain theliquid from the ice.

There are two basic styles of cocktail shaker-

HEMANT JALUTHRIA 20



STANDARD SHAKER ismade from metal only and isconstructed in three parts

with the centre partcontaining a built in strainer.If used with the built instrainer tends to have aslower pour and for thisreason many bartendersremove the top two parts

together and use the conepart with a separate strainer.

HEMANT JALUTHRIA 21



MIXING GLASS :- These are made in many shapes andsizes. the main types used by bartenders are eitherstraight sided with a pouring lip or with a narrower

bottom and also with a pouring lip. These are used toprepare drinks that don’t contain fruit juices and / ordairy products and are easier to mix.

HEMANT JALUTHRIA 22



STRAINER :- This is used with both the cocktail shakerand the mixing glass. it keeps the ice in the mixing glassand allows the liquid to be strained into the glass

without the ice.

BAR SPOON :- This is a long handled spoon usually

with a spiral stem. used for stirring the ingredients or formixing ingredients. it usually has a flat disc on theopposite end from the spoon and this is used as amuddler for crushing mint or sugar required for some

recipes.

HEMANT JALUTHRIA 23



ELECTRIC DRINK MIXER :-This is mainly used forpreparing milk shakes and similar styles of drink.crushed ice should be used in this as cubed ice will

damage the paddles.

ELECTRIC BLENDER :- It is similar to food blender butwith extra hardened steel blades to cope with ice. Thebase of the blender contains a high powered electricmotor as well as on / off switch usually a speed adjuster.

Still it is advisable to use crushed ice rather than cubedice

HEMANT JALUTHRIA 24



LIQUEUR MEASURES :-Made from a variety ofmaterials, usually metal or glass. There are handmeasures and there are optic measures which fit into

the bottle neck.Sizes depend on each country’s legal requirement.

ICE CRUSHER :- Comes in many shapes and sizes.manually (hand) operated for small requirement and

large electric model for volume requirement

HEMANT JALUTHRIA 25



GLASS WASHERS :- are an easy and efficient way towash and clean bar glassware. Glass brushes aremade of sturdy plastic base with rubber suction to firmly

hold to the bottom of the sink.

FIXED MACHINERY :- include icemakers, refrigerators,cold shelves, cold cabinets, glasswashers, coffeemachines etc.the range of equipment that is availablearound the world is extensive.

HEMANT JALUTHRIA 26



GLASSWARE

HEMANT JALUTHRIA 27

l-22-bardesign.&layout

Documents