Lecture Guide

Introduction
      Beverage has been a vital part of human life as it is needed for the us to survive looking
into the idea that it may provide us nutrients. Although, beverage has served more meaning
than just to nourish a man’s body since the earliest of times. Beverage service also
developed laterally as the travel, food and accommodation industry advances on their own.
       Significant events, personalities and group of people will be discussed in the
progression of this module.

What is a Bar?
A social gathering place that primarily offers beverages as the main product accompanied
by food. Entertainment also adds into the total bar experience of guests.

History and Development

ANCIENT TIMES
 Neolithic Period (Stone Age) – Jars and other tools are used in preserving and
fermenting fruit juice.
 Egyptians/Sumerians- credited to be the first to harness wild yeast, used it as well
in the production of fermented beverages that is used not only as a beverage itself but
as offering to their Gods. 
 The Romans introduce tabernae (wine taverns).
 British taverns emerges during the 43 AD.
Figure 1.1Heiroglyph of the Egyptian Grape Cultivation. Wine making and Commerce. Digital image. (Teeter,

2016)
MIDDLE AGES

Figure1.2 Catholic Monks Beer Production and Consumption. Digital Image (Hardo, 2018)

The wonder of the middle ages

Figure1.3 Basic Still Diagram Digital Image. (Bordeaux, 2015)

17 Century
th

 The rise of Champagne and distilled spirits in bars

 Franciscus Sylvius discovers Gin
 Jack Daniels, the 1st distillery established in US.
18th Century
  Victorian Era, class distinction and the saloon bar
  Availability of cheap spirits
  Coaching inns established
  Word ‘cocktail’ in use

EARLY MODERN PERIOD

 Post houses were built along stagecoach routes.
 The word Bar is common use.
 Spirits were produced/consumed for medicinal purposes

19th CENTURY (Industrialization)

 Development of rail travel made such a great impact in travel.
 Ice becomes available
 Jeremiah “Jerry” Thomas wrote “Bon Vivants” 1st cocktail book published
  Snugs (private area) introduced in pubs.

Figurre 1.4 Jeremiah Thomas Digital Image (Marolo Heritage, 2020)

  MODERN PERIOD
 20th century – 1920 Prohibition Law or 18th Amendment was passed.
 1933 - The 21st amendment was passed to repeal the prohibition law.
  Late 20th century - (tied houses, brand driven drinks, removal of snugs &
saloons, importance of food) The rise of large car parks, super pubs and
supermarkets (cheap alcohol)
 21st century - gastro pubs, premium spirits, speciality beers, freshly made
cocktails

Lecture Guide
Introduction
Bars differs in theme, types of service décor, menu, structural features and many other
facets of the operations. No single type of bar is actually better than one. The difference is
brought about by the target clientele the bar is trying to reach. One’s success is not
measured by glam nor the amount of revenue generated by a certain establishment
(Further discussion about the bar operational management will be in the future modules).

Bars According to its Function

Front These are also called as public bars. They are located in front of the house
Bars and are characterized by facilitating bartender-guest interaction.
Service These are also called as dispense bars. In this case, bartenders do not serve
Bars the public directly. Drinks are prepared by the bartender then is picked up by
servers and delivered to guests at different locations like the guestroom, a
table in the restaurant or a pool side deck chair.
Mobile Special Function Bars:  These bars are used for beverage sales and service at
Bars functions like banquets, meetings, receptions, conferences or conventions,
hence the name. Portable bars: these are in the form of mobile trolleys (on
castors/wheels) built to specifications.
Crash bars: Make-shift arrangement of tables placed next to each other and
dressed up to create a low and open bar counter. 
Minibars Also called as in-house bars or honour bars. A personal refrigerated cabinet
placed in a guest room along with the menu, for consumption by room-guest. 
Common Types of Bars as an Establishment

Figure 2.1 Skyfall Lounge at Delano in Las Vegas Nevada. Digital Image (vegas.com, n.d.)

Up- Scale Bar

Bar and Grill

Figure 2.2 Blackwood Bar and grill in Mandaluyong City. Digital Image (Tripadvisor, n.d.)

PUB or Public
House
 Figure 2.3 The Field Pub. Digital Image (Brett, 2017)

Tiki Bar

Figure 2.4 Frankie’s Tiki Bar. Digital Image (Britsky, n.d.)

Figure 2.5 The Nick Rocks. Digital Image (Helmer, n.d.)

Dive Bar
 Discotheque

Figure 2.6 Mixx Discotheque in Thailand. Digital Image (pattaya, n.d.)

Brew Pub 

Figure 2.7 The Hopbunker (West, 2015)

Dairy Bar

Figure 2.8 All American Dairy Bar (tupelo, n.d.)

Bars Usually Seen in Hotels

  Lobby/Foyer Bar – this convenient meeting place in a vast hotel lobby. 
 Restaurant Bar – this bar is away from the hub of the lobby and offers a holding
area for the hotel signature restaurant. 
 Service Bar – in some of the very large hotels, restaurants and room services
have a separate back stage bar.  Otherwise, both the restaurant and room service
are serviced by one of the regular beverage outlets, such as the restaurant bar. 
 Catering and Banquet Bar – this bar is used specifically to service all the catering
and banquet needs of the hotel. 
 Pool/Sunken Bars - Popular at resort hotels where guests can enjoy a variety of
exotic cocktails pool-side. 
 Mini Bars - Small, refrigerated bars in guest rooms.  They offer the convenience
of having beverages available at all times. 
 Night Clubs - Some hotels offer guests evening entertainment and dancing,
whether formal or informal, these food and beverages outlet offer a full beverage
service. 

      In every organization, all the members regardless of the positions, job titles nor the
salary grades are equally important. Each of these positions have a specific role to play to
achieve the organizations objectives. In the bar and beverage division of the Food and
Beverage Department, each of the job title has a unique function that is vital in maintaining
a smooth flow of service.

Lecture Guide
Introduction
       Alcoholic Beverages are those containing alcohol that is more than 0.05% by volume
hence the name.  The alcohol found in beverages is ethanol or ethyl alcohol. It is a colorless,
flammable and moderately toxic substance that is produce by the inducing fermentation of
sugars in juice of fruits, grains and
plants. Ethyl is the only alcohol that is safe for human consumption given that it will be in
moderation. 
       Alcohol is a psychoactive substance, which means that it has the ability to change
consciousness and to alter perceptions and behavior. Unlike food and non-alcoholic
beverages by which it will be broken down into small digestible pieces then nutrients will
be absorbed by our body, alcohol on the other hand is directly absorbed to our blood
stream.
PATHWAYS OF ALCOHOL
CONSUMPTION
 Mouth & Esophagus – alcohol is diluted by saliva before being swallowed.  Some is
immediately absorbed
ABSORBTION
 Stomach – more alcohol is absorbed here, irritating the lining of the stomach and
increasing the acidity 
 Small Intestine – any remaining alcohol is passed here and is the site of most alcohol
absorption 
 Bloodstream – alcohol quickly diffuses through the body, affecting almost all cells
 Brain - these cells are more susceptible because they are usually protected from
toxins by the blood-brain barrier
PROCESSING/ELIMINATION
 Liver – blood-alcohol is metabolized in two stages and then respired into CO2, H2O,
and fatty acids. 
 The liver produces enzymes called alcohol dehydrogenase (ADH) and aldehyde
dehydrogenase (ALDH).
 Alcohol metabolism via ADH produces a secondary product more toxic than alcohol
itself – acetaldehyde 
 Acetaldehyde is then converted into acetate by ALDH 
 Acetate is digested into fatty acids, CO2, and water 
 Fatty acids, when digested, create
7 calories per gram of alcohol 
EXCRETION
 Urine, Breath, and Sweat. 

BLOOD ALCOHOL CONCENTRATION (BAC)

 The amount of alcohol in the bloodstream. It is measured in percentages. For
instance, having a BAC of 0.10 percent means that a person has one-part alcohol per
1,000 parts blood in the body.
 In a review of studies of alcohol-related automobile accidents, it was found that
reaction time, tracking ability, concentrated attention ability, divided attention
performance, information-processing capability, visual function, perceptions, and
psychomotor performance were all significantly impaired at a BAC of 0.05 percent. 
FACTORS THAT AFFECTS THE ALCOHOL ABSOPTION
 Weight - The weight of a person greatly affects the distribution of alcohol
throughout the body. The smaller the person, the less room for alcohol to distribute
itself.
 Gender - Generally, men can handle more alcohol than women. This is because
women are usually smaller, have more body fat and have lower total body water
content than men. Also, a woman's ability to metabolize alcohol can be affected by
her menstrual cycle due to higher levels of estrogen. All of this contributes to higher
concentrations of alcohol in a woman's system even if she is drinking the same
amount as a man.
 Drugs or medications in the system - Alcohol is a depressant. Any illegal,
prescription or over the counter drug is likely to react with alcohol and may
increase intoxication or negative effects.
  Type of Drink - Diluting alcohol with water or juices reduces the volume of alcohol
your blood stream. Drinking straight alcohol or alcohol mixed with carbonated
beverages speeds up absorption.
 Rate of Consumption - Blood alcohol concentration depends on the amount of
alcohol consumed and the rate at which the user's body metabolizes alcohol.
Because the body metabolizes alcohol at a fairly constant rate (somewhat more
quickly at higher and lower alcohol concentrations), ingesting alcohol at a rate
higher than the rate of elimination results in a cumulative effect and an increasing
blood alcohol concentration.
 Fatigue - Fatigue causes many of the same symptoms that are caused by alcohol
intoxication. These and other symptoms will be amplified if alcohol intoxication is
concurrent with fatigue.
 ood in the stomach - Your stomach lining absorbs alcohol directly into your blood
stream. Food slows down that absorption of alcohol.
 Tolerance - is the diminution of the effectiveness of a drug after a period of
prolonged or heavy use of that drug or a related drug (cross-tolerance).
o  The first is metabolic tolerance in which the alcohol is metabolized at a
higher rate (up to two times as quickly) in chronic users.
o The second is functional tolerance in which there is an actual change in the
organ or system's sensitivity to the drug.
SHORT-TERM EFFECTS OF ALCOHOL
 Impaired Judgment
 Amnesia 
 Anxiety
 “Breaking the Seal”
 Flushing
 Disrupted Balance
 Hangovers, Nausea, & Dehydration 

LONG-TERM EFFECTS OF ALCOHOL

 Tissue Damage
 Liver Damage
 Brain Damage
 Skin Damage
 Weight Gain 
 Fetal Alcohol Syndrome
 Decapitation of Body Parts (due to accident)
Lecture Guide
Introduction
      Designing a bar should be tailor fitted to the purpose of the service and product
intended to provide looking into the perspective of the targeted clientele. 
     The layout of the b should consider various factors in order to achieve maximum guest
delight and efficiency. 
Essentials/ Critical Factors to consider when planning the layout of the Bar.
 Customers
 Services
 Atmosphere
 Efficiency

Trends in the Bar Design

 Include lighter colors, to make the bar friendlier to women.
 More space for cool-down areas, where people can sober down and grab some air.
 Layouts that encourage eye contact and more social interaction between dancers
and nondancers.
 Touches of yesteryear: dark woods; comfortable, overstuffed furniture; art-deco
motifs; and other classic touches.
 Technology is employed at bars by which computer simulated activities are on the
scene, the golden tee, wii games etc.

Basic Elements of Bar Layout

Amount of space available - The amount of space available to you for your layout includes
not only square footage but also the shape of the area, the position of entry and exit(s), and
whether you will be sharing space with dining, dancing, or live entertainment facilities.  
 The square footage will set an outside limit on the number of customers you can
serve at a time. It may also determine whether you’ll have seating at the bar or at
tables, lounge style.  
 The shape of the room also affects the number and arrangement of tables, the
position of the bar itself for the best visual and psychological impact, and the bar’s
size and shape. Room shape also influences the traffic flow for entry and exit, for
service, and other activities like dinning or dancing.
 Entry and exit require special attention because the relationship between the
entrance and the bar will influence the movement of customers into the room and
the way the room fills up. 

Activities and traffic patterns – Movement of people and the reason for their non motion
should be considered. In addition to bar service, you might need to accommodate dining,
dancing, live entertainment, and/or the traffic of guests in a hotel lobby. For an efficient
layout, the space and direction of each activity must be accounted for, so that doors,
furniture, and fixtures are placed for maximum efficiency.
The goal is to achieve an orderly flow, minimizing potential collisions and general chaos. A
good layout will also consider clientele, mood, and ambience. The position of the bar itself
can boost liquor service or intentionally understate it.

Furnitures - Furnitures should be chosen and be laid in relation to the total bar concept.
Not only that it should look inviting, more so, they should be comfortable.

Utilities, codes and licensing restriction

Plumbing is one of the important factors to consider when positioning the bar. The
distance of supply pipes and drains and how elaborate they will be installed will affects its
efficiency and the cost of installation and maintenance.
Electrical requirements should also be considered in relation to the layout. The electrical
load for various elements such as lighting and sound system and other equipment should
be taken into consideration in making the pl (29” – 31” in height).
Heating and air-conditioning ducts and vents, “smoke eaters,” and air circulators are
also layout issues in terms of their output, the space they occupy, and their visual effect.
Local health and fire regulations often impinge on layout, especially in respect to exits
and aisles. Similarly, health-department requirements regarding glass washing can
influence the space requirements inside the bar, as well as the plumbing and electrical
requirements.
Layout must accommodate persons with disabilities; they must be given equal access to
public or commercial buildings. Wheelchair-accessible entrances, doorways, and restrooms
for patrons and employees alike who may be disabled are necessities.

PARTS OF THE BAR

Front Bar
Guest and bartenders meeting point where the guest order for their drinks and are served
by the bartenders. A functional Space for the the drinks to be poured and served. 
The height of the bar is normally 42-48 inches. The width of the bar is 16-18 inches with
the surface of water proof and alcohol proof material and should be easy to clean.
It may or may not have armrest running from one end to the other. If provided, around 8-
inch space must be added up to the width of the bar and the armrest should be padded for
comfort.
 
Backbar
The backbar (soul of the bar) has a dual function: as a decorative display area and as a hard-
working storage space. 
It conveys a concept of the establishment and showcases the various kinds of beverages a
guest can expect to be served there. It functions as conversation stimuli, displays the wares,
and can be used to post information, the bar’s logo as an example or any other funny or
informative piece of message or information.
The base of the backbar is likely to be allocated as storage space, refrigerated or otherwise.

Underbar
It is the heart for the entire bar operations as the bartenders will be facing the guests while
preparing their drinks.
The under bar should be designed keeping in mind the products to be offered and served,
equipment required and other provisions. In other words, work flow must be considered
while designing the under bar.

ATHMOSPHERE AND DÉ COR

The atmosphere should be defined by the type of clientele the bar is targeting. The key to a
successful atmosphere is to transport guest into a pleasurable experience away from the
everyday frustrations, pressure and problems.
Atmosphere should reflect a welcoming environment and guest oriented establishment.
Décor includes the furniture and its placement; the wall coverings and artwork; floor, ceiling,
lighting, and window treatment; plants and other accessories; special displays; and the front
and back of the bar itself. Not only the décor will provide visual expression of the mood of the
bar, it should also help to merchandise the products.
Soft colors and rounded shapes are restful; bright colors and bold patterns are stimulating.
Mind the soundscape as well. Carpets, drapes, upholstered chairs, and fabric covered walls
can mute noise of all sorts, but it bounces off and might be amplified or distorted by tile and
concrete floors, plaster walls and ceilings, and glass. 
High ceilings give a sense of space; low ceilings make a room seem smaller and more
intimate. Ceilings that are too low and rooms that are too small can make guests feel
claustrophobic. 
Soft lights and candlelight send messages of intimacy, romance, and intrigue. Bright and/or
flashing lights are appropriate to noise, crowds, action, and excitement. Firelight is restful,
dreamy, romantic, but be aware that fireplaces must meet stringent local fire codes and
might have special insurance-company requirements, too.