The Association of Southeast Asian Nations (ASEAN) was established on 8 August 1967. The Member States of the Association are Brunei Darussalam, Cambodia, Indonesia, Lao PDR, Malaysia, Myanmar, Philippines, Singapore, Thailand and Viet Nam. The ASEAN Secretariat is based in Jakarta, Indonesia. General Information on appears online at the ASEAN Website: . All text is produced by William Angliss Institute of TAFE for the ASEAN Project on “Toolbox Development for Front Office, Food and Beverage Services and Food Production Divisions”. This publication is supported by Australian Aid through the ASEAN-Australia Development Cooperation Program Phase II (AADCP II). Copyright: Association of Southeast Nations (ASEAN) 2013. All rights reserved. Disclaimer Every effort has been made to ensure that this publication is free from errors or omissions. However, you should conduct your own enquiries and seek professional advice before relying on any fact, statement or matter contained in this book. ASEAN Secretariat and William Angliss Institute of TAFE are not responsible for any injury, loss or damage as a result of material included or omitted from this course. Information in this module is current at the time of publication. Time of publication is indicated in the date stamp at the bottom of each page. Some images appearing in this resource have been purchased from various stock photography suppliers and other third party copyright owners and as such are non-transferable and non-exclusive. Additional images have been sourced from Flickr and are used under: http://www.sxc.hu/ File name:
4.2 clean or dismantle bar areas in accordance with enterprise procedures 4.1 37 18 4.3 Store garnishes and accompaniments, correctly 4.1 38 19 4.4 Set up bar for next service 4.1 39 20 4.5 Handover bar, where appropriate, to incoming bar staff 4.2 40 21
Mocktail Non-alcoholic cocktail Neat Spirits served without anything Nip Measure of 30 ml Opening procedures Generic term used to describe the tasks required to set up a bar for service Oxidised wine Wine which has been exposed to air, causing it to become unpalatable over time PA Public Address POS Point Of Sale Packaged beer Bottles and cans of beer (as opposed to ‘draught’ beer) Par bar Maximum number of items (bottles/cans) in a bar when fully stocked Pour Brand of spirit used and poured if customer does not specify a brand Post mix Bulk system for dispensing aerated waters RSA Responsible Service of Alcohol Requisition Internal forms used to order stock for the bar Stock sheets Internals forms used to record stock Sour mix Mixture of lemon juice and sour mix: used in some cocktails Sugar syrup Also called ‘Gomme syrup’: mixture of sugar and water used in the making of some cocktails Swab Cloth used to clean Ullages book Book used to record waste Waiter’s friend Hand-held corkscrew containing a blade to cut and remove foil from the neck of wine bottles and a corkscrew and lever to remove the corks
All flavours are working/providing drink as required – that is, carbonation is correct and the strength of the product is correct Temperature is correct Sufficient syrup available The unit is and attractive Beer dispensers – where bulk bee is used, you need to check to ensure: Beer is coming through every beer tap/beer line to be used Temperature is correct Taps are operating correctly – turning ‘on’ and ‘off’ properly Drip are in position – and have de-naturing agent in them Service trays – where drinks are served to tables, there will be a need to ensure drink service trays are ready. Check to ensure: They are There is sufficient number Anti-slip mats are fitted (if used by the venue). Glassware Beverages can be served in a variety of glasses. The following are the most commonly used: Highball glass – a long, straight-sided glass holding 200 – 300 ml and used for cocktails such as Harvey Wallbanger, Collins and Tequila Sunrise. The Highball is also a popular glass for serving fruit juice, soft drinks and long, mixed drinks Pilsener – a beer glass (200 ml upwards in size). Mugs/handles are also used Martini – the most well-known cocktail glass, featuring a classic V-shape (approximately 90s ml capacity) used for Martinis and other small volume cocktails Manhattan glass – a larger version (180 – 200 ml) of the Martini glass used by many as their generic cocktail glass Old fashioned glass – a squat glass (short and wide) of approximately 200 ml used for cocktails such as a Black Russian. Also commonly used to serve neat spirits, spirits served on-the-rocks, and short mixed drinks Colada – curvy glass of 300 – 400 ml capacity used for cocktails such as Coladas, Fluffy Duck and Mai Tai
Thank the customer for placing the order – always thank the customer for every order they place Fill the order as quickly as possible – this may involve: Making the drink straight-away Preparing the drink ‘in turn’ Interpret the order properly – make sure you:
Maraschino cherries – speared on to either one or two toothpicks Olives – speared on a toothpick, traditional with a dry martini Pineapple, and citrus wedges – pineapple done like this is also called ‘pineapple spears’. Pineapples may also be hollowed out and used as the ‘glass’/service item for some cocktails Citrus twists – the twisted zest of citrus fruits Celery rib – used traditionally for a Bloody Mary
Listen to what customers are saying to each other – are they complaining to each other, or do they seem happy with what is happening? Follow up with a question where you think there may be a problem – the sooner you know, the better Observe customer body language – do they appear pleased or displeased: ask a question if you suspect a problem Note the drinks which are being left unfinished – a trend in a certain type of drink may indicate a problem