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BARS- ACTIVITY & ORGANISATION

BARS- ACTIVITY & ORGANISATION. Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES. BARS – ACTIVITY & ORGANISATION … do you know … ?. How would you explain the term “chamber “? What are the basic rules of making cocktails?

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BARS- ACTIVITY & ORGANISATION

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  1. BARS- ACTIVITY & ORGANISATION Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  2. BARS – ACTIVITY & ORGANISATION… do you know … ? How would you explain the term “chamber “? What are the basic rules of making cocktails? A freshwater fish can be served with a medium sweet wine? How would you define the term “flair”? Name 3 types of bars operating in Romania? Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  3. The role of The Bar in a Hotel Offers the guests an opportunity to socialize for business or pleasure. Is an important revenue source for F&B department the profit percentage on all beverages is higher than on food items unlike restaurant meals, bar beverages can be held over if not sold -bar efficiency is measured by the pour/cost percentage Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  4. Bar Organization and Management An efficient bar is always supervised by a bar manager: -supervising the ordering process and storage of wines -preparing a wine list -overseeing the staff -maintaining cost control -assisting guest with their wine selection -proper service of wine -knowledge of beers and liqueurs and their service Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  5. Control over the bar through actual beverage cost. 1.Rewing the inventory and complete the bar par =restocking 2.Preparing drinks, consuming the bar stock through selling 3.At the end of the shift calculate the number of bottles emptied and sum up the cost (each open bottle is considered half full – no need for complete accuracy) 4. Review the electronic cash register revenue data –so called “z” report. 5. The beverage cost percentage =beverage cost per shift/beverage revenue*100 (16%-24%)

  6. Control over the bar through actual beverage cost • Pilferage… • Mystery shoppers… • Automatic system dispense…

  7. Types of bars in a hotel • Lobby bar • Restaurant bar • Service bar • Catering and banquets bar • Pool bars • Mini bars • Night clubs • Sports bars

  8. The menu or so called Wine & Drinks List Aperitifs (which alongside can include sparkling & still wines, aromatized wines, fortified wines and natural spring and mineral waters) Cocktails: traditional or fashionable Spirits and associated mixers Wines –sparkling and still Beer Digestives – which alongside can include liquors, brandies, malt whiskies, ports & fortified wines, sweet table wines Specialty coffee and cigars Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  9. Aboutwines ¾ of the world’s wine is produced in Europe. Italy and France are the main producers, followed by the East European countries, Argentina, Spain, USA and Germany The word, chambre, translated means "room" In wine drinking terms, it means the wine should be served at room temperature. It can also mean that wine is served at the ambient temperature. Important things when reading a wine label: -the country of origin -alcoholic strength -content on liters, cl or ml -supplier -vintage = the year when grapes where harvested -quality control:, table wine, DOC- denominazione de origine controllata, DOCG denominatione de origine controlata e garantia Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  10. Aboutwines • The usual classification of wines: • Still wine: • red fermented in contact with grape skins from which the wine gets its color and tannin. Usually dry wines • white usually obtained from the grape without the skins. Normally dry to very sweet • Rose made in 3 ways: black grapes fermented on skins for up to 48 ours, mixing or pressing 2. Sparkling wine (from very dry-brut to sweet-doux) • Champagne • Effervescent 3. Fortified wines- Sherry 15-18%, Port 18-22%, Madeira 18%, strengthened by an addition of alcohol 4. Aromatized wines - flavored & fortified: Vermouth (Cinzano, Martini), Dubonett, Lillet

  11. About Cocktails Where do you think the cocktails origin from? England Mexico America France Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  12. About Cocktails A cocktails is normally a short drink of up to about 10 cl. Anything larger being a mixed drink or long drink. A true cocktail is made of two methods: shaking (if it contains a fruit juice) or stirring (with wine based ingredients and clear ones) Points to note when making cocktails: Ice should always be clear and clean Serve cocktails in chilled glasses Always place in the shaker or mixing glass first the ice, than the non-alcoholic drink, and than the alcoholic beverages Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  13. About cocktails: the stories behind some of the most famous ones Bucharest, November 24, 2009 @ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

  14. About cocktails: the stories behind when the most known cocktailsentered a glass for the first time

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