Essay About Issue Of Manage And Bar Management

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[pic 1]UNIVERSIDAD SANTA MARÍA LA ANTIGUABUSINESS FACULTY      COURSE: BAR MANAGEMENT TECHNIQUES AND PROCEDURESGroup: 5250 – DO1PRESENTED BY:Iridiann Bolaños 8-917-1539Katherine Ruiz 8-923-436Ana Laura Gonzalez G10992503Professor: Josefa BichiliDue date: August 31st, 2016Components of a BarIts elementary for a bar that provides tourist services consider products that are essential to please the most capricious and demanding foreign customers to visit.EquipmentCoolers and freezers. Walk-in coolers are great for maximum storage space.Under bar Sinks. Every bar needs at least one under bar sink. During the height of the hustle and bustle of a busy Saturday night, glasses will need to be washed, rewashed, and used again. An under bar sink provides the easiest way to do so. Again, the amount of space you have will dictate exactly what you have room for in terms of quantity, size, and shape.Ice machines. Your ice machines should be conveniently located near the mixed drink area, which means two might be in order if you have a long bar.Necessary Accessories. There are certain items every bar needs in order to function. These can be simple things such as bar stools to sit on, or glassware to drink out of – whatever the case, the small things really do matter. Here’s a brief list of items you may find necessary when stocking your bar:Bar stoolsBar smallwaresGlass racks / speed railsGlasswareGlass washing equipmentBar blendersBeverage mixer: Used to mix drinks a light and frothy form.Ice breaker: Used for recipes that are prepared with crushed ice.MiscellaneousAshtrays: They are placed on the bar tables or at the counter of the bar when a customer is smoking.Salt shakers: These are objects that are filled with salt for customer use.Franelas: They are used for cleaning materials and work surfaces bar.Serviette: Used to put napkins for customer use.Sticks: Used to ride in the preparation of fruit drinks and cocktails and can be made of wood or plastic.Bar UtensilsCocktail shaker: There are 2 types of european shakers style consisting of a metal container and American consisting of two glasses of equal size, where the liquid is cast, then closed in the middle.Bottles opener: Used to uncover common bottles.Corkscrew: Works by air pressure.Squeezer: Used to juicing citrus, there are 2 Manual and electric types.Wire strainer (skimmer): This is placed on a shaker before serving the drink and prevents the helo pass to the cups.Funnel: Kitchen utensil used to fill containers with narrow necks.Small knife: Used to peel and cut fruit that are necessary for some kinds of cocktails.Jigger: Used to measure the amount of liquor that is added to a drink.Ice shovel: Used to put ice in the glasses and cups containing beverages and prevents the barman touch the ice with your hands.Straws: they are added to beverages in order to facilitate ingestion.Type of glasses:

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(2016, 09). Bar Management. EssaysForStudent.com. Retrieved 09, 2016, from
“Bar Management” EssaysForStudent.com. 09 2016. 2016. 09 2016 < "Bar Management." EssaysForStudent.com. EssaysForStudent.com, 09 2016. Web. 09 2016. < "Bar Management." EssaysForStudent.com. 09, 2016. Accessed 09, 2016. Essay Preview By: kathy2297 Submitted: September 4, 2016 Essay Length: 644 Words / 3 Pages Paper type: Essay Views: 427 Report this essay Tweet Related Essays The Four Functions of Management Management is accomplished through four functions of management: planning, organizing, leading, and controlling. According to Bateman-Snell, planning is the management function of systematically making decisions 806 Words  |  4 Pages Human Resource Management: Selecting and Appraising Your Future Staff Human Resource Management: Selecting and Appraising Your Future Staff The process of staff recruitment and selection is becoming increasingly complex and its integration into organizational 2,799 Words  |  12 Pages Managing Global Human Resources MANAGING GLOBAL HUMAN RESOURCES The environment in which business competes is rapidly becoming globalized. More and more companies are entering international markets by exporting their 2,453 Words  |  10 Pages Managing a Procrastinator In the Managing the Procrastinating Employee article in the May/June 2000 issue of Manage it helps Managers who are the primary audience to cope with 325 Words  |  2 Pages Similar Topics Management Toyota Hybrid Marketing Management Get Access to 89,000+ Essays and Term Papers Join 209,000+ Other Students High Quality Essays and Documents Sign up © 2008–2020 EssaysForStudent.comFree Essays, Book Reports, Term Papers and Research Papers Essays Sign up Sign in Contact us Site Map Privacy Policy Terms of Service Facebook Twitter