Oriental Hospitality Consultants – OrientalHospitality.com
Bar & Beverage
Manual*******
Oriental Hospitality Consultants – OrientalHospitality.com
Bar Manual –Content
Introduction
Purpose of this manual
Liqueur Licensing Laws
Product knowledge
Bar Top 20
Non alcoholic beverages and hot beverage
Fruit and Fruit Juice basics
Coffee basics
Chocolate basics
Tea basics
Alcoholic beverages
Wine basics
Beer basics
Liqueur basics
Cocktail basics
The Bar Operation
Beverage service
Bar guidelines
Setting up your bar
Things to do when it is quiet
Opening procedures
Closing procedures
Close down check list
Shift one opening
Closing procedure cleaning
Bar periodic cleaning procedure
Gravity Chart
Bar measurements
Toasts around the world
History of the cocktail shaker
Recipes
Coffee
Wine & fortified wines
Cocktails
Bar Procedures
Stock control
Stock take procedure
Par level beverage stock
Requisition procedures
Receiving procedures
Oriental Hospitality Consultants – OrientalHospitality.com
Item issues and transfers / transfer log
Checklists, Forms & Templates
Bar periodic cleaning checklist
Cake requisition form
Celebration dinner for
Prices
Bar stock item numbers
Bar item codes
Oriental Hospitality Consultants – OrientalHospitality.com
Introduction
Purpose of this manual
This operation manual has been created to help ensure a safe, consistent and smooth operation and
highly functional working environment for the Bars within …. Coolum. All documentation is current
and should be regularly maintained if changes are made to any Bar operations covered herein.
This Manual contains firstly a generic Bar O