A PROJECT WORK ON

Latest Trends of Bars in India

INTRODUCTION
BAR (also called a pub, tavern, saloon, beer garden or taproom) is an establishment that serves drinks, especially alcoholic beverages such as beer, liquor, and cocktails, for consumption on the premises.[1]

Bars provide stools or chairs for their patrons along tables or raised counters. Some bars have entertainment on a stage, such as a live band, comedians, go-go dancers, a floor show or strippers (see strip club). Bars that are part of hotels are sometimes called long bars or hotel lounges.

The term "bar" is derived from the specialized counter on which drinks are served and is a synecdoche applied to the whole of the drinking establishment. The "back bar" or "gantry" is a set of shelves of glasses and bottles behind that counter. In some bars, the gantry is elaborately decorated with woodwork, etched glass, mirrors, and lights. When food is served elsewhere in the establishment, it may also be ordered and eaten at the bar. History There have been many names throughout history for establishments where people gather to drink alcoholic beverages. Even when an establishment uses a different name, such as "tavern," the area of the establishment where the bartender serves the alcoholic beverage is normally called "the bar." There were prohibitions in first half of the 20th century to alcoholic beverages at various times in countries including Finland, Iceland, Norway, and the United States, where the illegal bars during prohibition period were often called speakeasies.

Origin The word bar has its origin in the Greek word (baros), meaning weight. Its official symbol is "bar"; the earlier "b" is now deprecated, but still often seen especially in "mb" rather than the proper "mbar" for millibars. The bar and millibar were introduced by Sir Napier Shaw in 1909 and internationally adopted in 1929. Types There are many types of bars, which can be categorized according to the types of entertainment provided at the bar and by their clientle. Bars categorized by the type of entertainment or activities offered at the bar include: Topless bars, where topless female employees serve drinks or dance; sports bars, where sports fans watch games on large-screen televisions; salsa bars, where patrons dance to Latin salsa music; and dance bars, which have a modest-sized dance floor where patrons dance to recorded music. However, if a dance bar has a large dance floor and hires well-known professional DJs, it is considered to be nightclub or discothque. Bars categorized by the clientele who come to the bar include: biker bars, which are bars frequented by motorcycle enthusiasts, and in some regions, motorcycle gang members; gay bars, where gay men or women dance and socialize; cop bars, where off-duty law enforcement agents gather; and singles bars where (mostly) unmarried people of both genders can socialize and meet.

PURPOSE OF THE STUDY

This project is based upon an intense research and hence this project will be beneficial to the hotelier through my suggestion. This project helps us to get the procedure running in the bar which in interesting. This research on project will help to expand my knowledge regarding the bar & their working procedures which a very important aspect in the food and beverage sector of hospitality industry. Hence it will help me when I will join this department, with my knowledge to help hotel in effective marketing and selling of alcoholic beverages.

SCOPE OF THE STUDY

I got the opportunity to do the project on the RECENTS TRENDS IN BARS. For this project I have tried to do the survey and have presented my research project. I have a very limited scope for the study. I have had less accessibility in the leading bars of Delhi, and have a survey in the local bars. All the information is based on the talk that has been done in the different hotels for the purpose of the research project. The scope of study was very limited because the bar people were very co- operative but at times accessibility became difficult. What ever information that has been collected during my interaction has been truly stated in the project. About the knowing of the drinks the information has been collected with the help of the books and data also have collected through internet.

OBJECTIVES OF THE STUDY

Up-selling of a bar.

How to run a bar effectively & efficiently.

To know the working procedure of bars

To satisfy the customers

To have a concept of management of bars

To acquire knowledge about the bar.

To know the working procedure of bar.

HYPOTHESIS
1) 2) operation. 3) 4) 5) together. A good knowledge is an always an advantage. Management is more important than the operation. Customer care and skills technique should match For more consumption awareness is essential. Working procedure needs to be predefined before

RESEARCH METHODOLOGY
The aim of the project is to find out the information about bar operation in order to satisfy the same a proper research technique and methodology has to be adopted and followed.

The research methodology is followed by collective study which includes both theoretical a practical approach the theoretical approach is done by referring some hotel bars and books by famous authors. A part from the theoretical part project also includes some data approach photographs and graphs.

The details include the bar area location events activities etc. The project also includes information about bar service area and bar control area.

METHOD OF DATA COLLECTION

The data which are taken to complete the project work depends on the research work done by visiting to different hotels and interviews some other data which gives the practical knowledge are collected from books and different hotel bars. Type of collected data:1) Primary data: collection of the primary data is field work person will have to be connected either individually or in group they may be observed to talked and seeking responses. a) To questions b) Hypothetical situation 2) Secondary data: the records as were in publications, trade information etc. this is called secondary data.

Collection of primary data 1) Primary source of data collection through a questionnaire given to the guests Interview of bartender and bar staff for research.

2)

Collection of secondary data:1) Collection of secondary data from books, magazines and newspapers. 2) Internet websites.

3) Consulting with college faculties.

THEORETICAL FRAMEWORK Bar Management and Operations

To effectively manage your bar you need to handle numerous issues that come your way. Ignore or handle some these issues the wrong way and you'll find yourself bogged down fixing preventable problems or find yourself leaving money (and profits) on the table.
Fortunately you're not alone - these are issues that every bar deals with. We can give you solutions to help bring your pour costs under control, keep your overhead costs to a necessary minimum, manage your cash procedures, and provide advice on day-to-day bar operations. The key to managing your bar is to have proven systems in place that allow you to have a streamlined operation. We'll share with your tactics and strategies other bar owners use to operate their bars and nightclubs. In this department you'll find a wide range of management and operation issues covered, from setting up a cleaning schedule to how to prevent glass breakage. Most importantly, you'll find proven and tested management tactics and strategies that you can implement right away.

BAR:
Bar is a licensed establishment in which people to purchase and consume alcoholic beverages. This license is granted by state government without which you cannot operate. Bars in India are always in hotels and restaurants .In Western countries bar , pubs, cocktail bar, wine bar etc are part of the normal city life .Mostly all sell food in one from or another but this is not essential.

Types of bar in the hotels

1. PUBLIC BAR: The outlets from which alcoholic drink are directly dispensed to public over the bar counter. However in many establishments of constraints of planning and layout, wine & other alcoholic beverage for consumption with the meal sometime dispense from the bar accessible to general public, more profitable, major of cash sales.

2. DISPENSE BAR: This is the bar which is situated in the premises of the hotels which only dispense wine & other drinks to be served to any guest consuming a meal in any of the f & b outlets . The dispense bar is usually only accessible to the f & b staff & not to the general public. Sometimes as restaurant have to serve wine

at different temperature at short notice, immediate issue from the main wine caller is not possible. Hence the need for dispense bar to have larger area to stock enough wine and beverages required by the restaurant. A dispense bar does not require full scale cocktail requirement. Hence the red wine is kept at constant room temperature while rose wine are kept in the cooling bins. Each wine should be racked with label upper not & an external bin cards showing the wine list number .All wine in the wine list must be real labeled from dispensed. Hardly any cash transaction takes places, more profitable.

3. Cocktail bar: The name cocktail bar is totally disconcerted. Cocktail is in this bar is rarely served although it is the most interesting task for the bartender and most appealing for the guests. However for some old reason or other usually one cater on to the sophisticated are called cocktail bar weather they serve cocktail or not. Usually when referring to the cocktail bar in the hotel one automatically thinks of a lavishly furnished room designed to cerate a certain atmosphere

THE DESIGN AND LAYOUT OF THE BAR

The working arrangement of the bar is almost important. This is too often overlooked when plans are laid for installation & man could do the work behind the bar area. When the bar areas are designed those responsible should consider the sequence of activities to prepare drinks, properly locate equipment required for those task, design work station so that employees can save expensive and prove ample space for that spaced for drink that are ready to be picked up . There are certain essential necessary in the planning of every bar. Factors to be given prime consideration are: a) Area: bar staff must be given sufficient area in which to work and move about. There should be minimum of 1 meter from back of the bar counter to storage and display cabinet at the rare of the bar. Layout: Very careful consideration must be given in initial planning to the layout. Everything should be easy at hand so that the bar staff do not have to move about than necessary to give a quick and efficient service. Plumbing and power: Essential to have hot and cold running water for glass washing. Power necessary for working of cooling trays, refrigerator, etc. Safety and hygiene: Material used in the making up of the bar should be hygienic & safe, flooring must be nonslippery, preferably wooden. The bar top should be of material suited to the dcor, hard rubber top. The bar top should be of a width of 0.6 meter and height 42 inch. Sight of the bar: Major factor is the sighting of the bar, the position should be such that the bar has the maximum possible number of the sales.

b)

c) d)

e)

LICENSING LAW FOR THE BAR

The sale of alcoholic drink is tightly controlled by law. To sell alcohol, your pub or bar must have license. This is issued to the person or people who manage the bar it is specific to the premises and to the public. For a new pub, bar, hotel or restaurant, the suitability of the premises will also be considered, and the likely effect on the local community of the sale of alcohol from the proposed outlet. People living in the area, other licensed premises, other businesses, and the application. If there are objection, the license may be refused. Licenses have to be renewed, usually every year. Adverse reports on how the business has been conducted, in particular from the police, can lead to refusal to renew. This means that the pub can longer sell alcohol. Some rule which are followed while issuing the license: 1) Type of license i.e. on license, public house license 2) Drink you bar is licensed to sell. 3) Timing control like opening time, extended time for particular occasion. 4) The age limit person allowed in the bar. 5) Whether the food are allowed in the bar etc.

Bar operation and its control :

Bar operation can be divided in two parts. Bar is having two faces. One which is seen by the guest means front story. Second the back story. So these two parts are: 1) Bar area 2) Food & beverage control department.

BAR AREA PREPARATION:

BEFORE OPENING THE BAR: 1) Preparation customer and service areas: Customers say cleanliness and comfort along with the friendliness of the bar staff are their main reasons for liking a particular pub. To help your bar create the right impression the impression that brings customers back be ready to make that extra effort. Train yourself to notice what customers notice to see things their eyes. The attention to chairs neatly arranged, ashtrays where they should be and clean, curtain hanging tidily, pictures straights, etc should be given. 2) Stocking up: The stock is kept behind the bar, on the shelves and in the drink cabinets, to help you serve orders quickly. IT also tells customers what is available. A neatly arranged displays, making good use of colour and shape, looks good .It is also a way of promoting particular drink.

GENERAL PROCEDURE FOR STOCKING UP: a) Check the date marks on the stock. b) Place new stock at the rear of shelves and move old stock to the front. c) Position bottles and cans in neat rows , with the product label facing towards customers d) Check with your manager what should be done with nearly empty bottles of sprits, cordials and wine is served by the glass. e) Put away empty cases, boxes and cartoon. 3) Preparing drink accompaniments : This falls into three groups, these are: a) Customers expect to be offered b) Customers expected to be available if requested c) From part the presentation of the cocktail and other drinks Check that you have adequate stock of the items that do not spoil sugar, jars buff cherries, fresh lemons, paper umbrellas, etc. 4) Promotional displays and signs : It makes good marketing sense to tell customers what is available. Ways to do this include drinks lists, menus, boards for describing guest beer, new cocktail, dishes of the days, etc. and promotional materials supplied by the brewery, distillery, wine producer, etc.

Plan these tasks into your pre service routine, so that nothing is overlooked and you have enough time to check all the details, including spelling. Customers gets a poor impression when they find yesterday dish of the day in the menu folder or the menu cards torn and strained.

AT CLOSING TIME
a) CLEARING CUSTOMER AND SERVICE AREAS Customer may not be anxious to go at closing time. The aim is to leave the bar safe and secure responsible tide and clean. Certain tasks may be the responsibilities of managers such as locking the bar, turning off heating and etc, are secure and that there is no one left on the premises. b) DRINK STOCK AND DRINK ACCOMPANIMENTS: Sometimes cold dishes, chilling cabinets and refrigerator are restocked at the end of the service, so that bottles and cans have plenty of time to get the right temperature. Move the stock that is already there to the front so it will be first. Check that the tops are firmly on jars of the cherries and containers of pre sliced lemon etc. Cover with clean wrap and in the refrigerator sliced fresh fruits and similar garnishes for drinks which keep, otherwise discard them.

c) CLEANING AND STORING SERVICE EQUIPMENT: Wash and put away glasses and ashtrays. Empty and clean ice buckets and water jug. Wash thimble measures, chopping boards and knives and put in place, ready for use. Clean all drip trays and service trays. Collect drip mats, glass cloths and other items ready to go for laundering. d) TIDYING CUSTOMER AND SERVICE AREAS 1) Clear glasses, ashtrays, empty bottles, crisp packets etc from the tables. Checks that smoldering cigarette ends are not trooped in the join of upholstered furniture or behind cushions. 2) Place empty bottles in the correct skip or container, returnable in their own container. Waste left in the wrong place is a safety, hygiene and fire hazard. 3) Return tables and chairs to their usual positions, or back into strong.

4) Wipe clean the bar counter, worktops and shelves. Toughly wash cleaning cloths and brushes and leave to dry. Rinse out the sink and wipe down the draining board.

BEVRAGE CONTROL AREA

Beverage control set of procedures to measures the steps towards pre determined goals to detect any duration and to take appropriate and necessary steps to correct it. Beverage control can be defined by this cycle: Purchasing Receiving Storing Issuing Preparation of sale control Purchasing a) BEVERAGE PURCHASING The primary object of establishing beverage control is to ensure that an appropritate supply of ingredient for producing beverage, all alcoholic beverage are competitively expensive to purchase so it is necessary to know the guest taste .If the operation is new, a market survey will be usefull to collect data about the types of the demand of different products. Alcoholic beverages used by a bar may be divided in to two categories:1)Call brands :- It is one that is used only if specifically requested by the guest. 2)Pouring brands:- It is one that is used whenever the guest doesnot request a call brand. PUCHASING PROCEDURE 1) Written purchase order from the bartender or the person in charge maintaining beverage inventory. Two copies of the puchase order are prepared one remains in the book ane second one forwarded to the beverage controller. 2) Than beverage controller prepares the purchase order form.Which has four copies 1st copy To the firm 2nd copy To the bartender 3rd copy To the receving clerk 4th copy To the purchase clerk

FORMAT OF PURCHASE REQUEST FORM HOTEL XYZ PURCHASE FROM QUAN ITEMS UNIT TITY SIZE REQUEST TOTAL PRICE

SUPPLIER UNIT PRICE

REQUESTED ..

BY APPROVED BY.. (F & B MANAGER)

(BARTENDER)

FORMAT OF PURCHASE ORDER FORM PURCHASE ORDER FORM HOTEL XYZ TO Please supply the following beverage before 25.10.05 QUAN UNIT ITEM UNIT TITY PRICE TOTAL PRICE

ORDERED BY: DATE:

BEVERAGE RECEIVING One useful technique in establishment control over beverage receiving is to ensure that the beverages are delivered by the supplier at times when receiving clerk can deal exclusively with them. The receiving clerk then check the invoice against the purchase order to see that they agree as to quality, quantity, brand level and price. Any exception should be noted and attended as the manner establishment by the management. The invoice is the bill and the establishment will be held accountable for payment of the amount indicated on it. Once delivery has been received and checked, each invoice is written upon a receiving report .The receiving report will be sent to the account department for the purpose of important control procedure before it reaches the accounts department to the beverage controller. a) The beverage controller can compare the supplies received against the beverage order.
b) The information can be easily transformed can be easily transferred

to the inventory records by the stewards or purchase in charge of beverage store.

FORMAT OF BEVERAGE RECEIVING REPORT BEVERAGE RECEIVING REPORT HOTEL XYZ NO.. DATE.

SUPPLIER

ITEMS

UNIT

CASES

UNIT COST

TOTAL COST

RECEIVED BY

Beverage storing:
Once the beverage are received there should be moved immediately to the cellar .The merchandise is unpacked in cellar and store correctly on shelves / racks in the same order as on the standard bottle code bin .The objective of the preparing of the standard code bin list is to eliminate the confusion of bottle sizes , spelling of names & different brands . It also helps to establish an appropriate starting point for the control of the beverage .All requisition inventories wine list etc. being related to the code list.

CELLAR INWARD BOOK: This provides accurate preference to all beverages coming into the cellar & posting data for the cellar man bin cards .Whenever necessary it is a useful check against the perpetual beverage inventory ledger help in the f & b control office.
CELLAR IN WARD BOOK DATE DATE BEVERAGE DELIVERY NOTE NO. BOTTLE HOTEL OTHER BEVERAGES BEVERAGE S

BIN CARDS: These are provided for each individual type beverage held in stock & records all the deliveries & issues made . The cards being fixed on shelves & racks against each beverage .The bin card no. referring to the same bin no. as the wine list and originate from the standard bottle code/ bin list.

BIN CARD

Bin no. . Type. Size max. stock MIN STOCK. Reordering level unit size..

DATE

IN BAR

out RES. POOL BAN.

BAL

BEVERAGE ISSUING:
The entire beverages should be issued without a written requisition signed by an authorized person & authorized by the bar tender. The bartender is an authentic individual who determine the quantity needed and signs the requisition requesting appropriate items with quantities .The filled requisition is sent to the beverage store .The requisition will have three copies. 1st copy 2nd copy 3rd copy To the beverage store In the bartender book To the beverage controller

After issuing requested beverage the wine store incharge will sign the requisition .The person who receives on behalf of the bar will sign on the requistion .The requisition is made after checking the stock position of each item. A par stock level is maintained in

the bar and any items falling below the par stock level will be requested are preparedfor each bar so thateach stock positionn may be controlled separately.It is also necessary to write brand name and the code no. , the bottle size and the quantity required . It is obvious that the par stock will vary from bar to bar also vary if there is acharge in the guest demand. It is normally desirable to adjust to par stock and review paaar stock level so that the par stock will be sufficent to meet the guest demand without being over stock with any particular
BEVERAGE REQUISITION

BAR. BIN NO.

DATE QUANTITY UNIT ITEM COST PRICE SELLING PRICE TOTAL VALUE

TOTAL;

RECEIVED BY REQUISITION BY. AUTHORIZED BY.

BEVERAGE INVENTORY CONTROL

For control purpose it is important that records of the beverage Stock maintained by someone other than the wine storage in charge. These records should be maintained on an on going basis &n should reflect both addition to stores as issues to operating bars .This on going record is kept by the Beverage Controller is called the perpetual inventory .This is an indispensable feature of the Beverage Control system. Perpetual inventory control can be kept on cards or books. One card or one page should be maintained for each item in stock. Each item in the stock is allocated with a code no. At the end of each month the standard accounting practice is to take physical inventory of the stock at the wine store. The no. of bottles of the perpetual inventory record the no. of bottles is multiplied with the valued will help to determine the value of total inventory When bin cards are maintained separately by two separate responsible people. If there are difference still exist it is assumed some bottles has been stolen beverage store in charge is held accountable for that.

PERPETUAL INVENTORY LEDGER BIN NO. TYPE.. SIZE.

DATE

RECEIVED

ISSUED 1 2 3

BALANCE

BEVERAGE SALES CONTROL:

Control must be established over quantities of ingredients & the drink size must be standardized. When standard of ingredients , portion & drink size are set .The guest has reasonable assurance that the drink will meet expectation by establishing & maintaining these standards .The simplest & most widely used method of tenderizing qty. is by using standardized peg measures. It is used for measuring straight drinks and while using ingredients for cocktails. The beverage check is controller with the number issued by the beverage controller. The beverage check has four copies. 1st copy To the guest 2nd copy To the bar against which the drinks are dispensed 3rd copy To cashier for billing 4th copy In turn goes to beverage controller

Thus the bar in the hotel is controlled . In the hotel the guest are coming for drinking or enjoing purpose but they dont know that for serving one drink we are having so many procedure and than we are able to serve the guest .

BAR HIERARCHY
FOOD AND BEVERAGE MANAGER

ASST. FOOD AND BEVERAGE MANAGER

MAITRE D, HOTEL

ASSISTANT MAITRE D, HOTEL

BAR TENDER

BAR CAPTAIN

SENIOR BAR STEWARD

JUNIOR BAR STEWARD

TRAINEE

STAFF ORGANIZATION OF THE FOOD AND BEVERAGE CONTROL DEPARTMENT:PURCHASE MANAGER PURCHASE ASST. RECEIVING ASST. STORING ASST. ISSUING ASST. INVENTORY CONTROLLER CHECK CONTROLLER

Bar mise-en-place:1) 2) Morning shift Evening shift

PREPARATION OF BAR FOR OPERATION:a) b) c) d) e) f) g) h) i) j) k) Obtaining supplies Laying cloths Arranging the bottles according to the plan Arranging the glasses according to the plan Refilling and arranging juice and the syrup bowl Preparing cocktail garnishes Arranging cutting board and knives Arranging cocktail making equipment Check the ice machine Arrange the menu cards Refilling cigarettes and cigar stand

l)

Arrange for waste disposal

At the time of closing the dirty linen are kept in the right place, keep the garnishes nicely if it is reusable. Keep all the bottles in the cupboard. After performing the entire job, now ready for the inventory. The inventory controller came with the daily consumption list and inventory register. Know he check the every thing according to the consumption, check inter transfer kitchen receipt, and balance the inventory register. The Indian alcoholic drink, foreign drink and beer are count separately. Sometimes they can do the physical inventory.

BAR EQUIPMENT:1) 2) 3) 4) 5) 6) 7) 8) 9) Corkscrew opener Ice scooper Cigar cutter Ice picks Ice bucket and tongs Cocktail shaker Mixer Bar spoon Decanter with stopper

10) Hawthorn strainer 11) Peg measure

12) Juice extractor 13) Wine cooler 14) Coaster 15) Bottle opener 16) Ashtray 17) Doily paper 18) Ice cube machine 19) COCKTAIL /SWIZZLE STICK 20) Muddler 21) Fine grater 22) Strainer 23) Tray cloth 24) Dry day display plate 25) Bar card / wine list 26) Bar order ticket 27) Bill book 28) Sale summary list 29) Transfer slips etc

Indian hotel industry current and emerging trends The constant transformation has made the Indian hotel industry more functional and practical and has gained a level of acceptance world over. The standards of facilities and services offered have evolved over the last decade towards the extensive use of technology, environment friendly services, pricing, market segmentation, regional preferences, etc. The Indian hotel industry has seen a significant growth in room inventory across categories from upscale luxury to limited services and, boutique and budget hotels. The occupancy and the room rates have seen continued gains both from the domestic and the international traveller in both the business and leisure segment. With the continued growth in India's GDP, improvement in the per capita income, and increased aspirational spending, the Indian hospitality sector is expected to grow faster than most countries around the world. According to the Consolidated FDI Policy, released by DIPP, ministry of Commerce and Industry, government of India, the government has allowed 100 per cent foreign investment under the automatic route in the hotel and tourism related industry. The inherent strength of the Indian economy has led to increased international visits to India. For foreigners, the travel time has increased to three-five days for business travel and from five days to seven-10 days for leisure travel. The government of India has

announced a scheme of granting tourist visa on arrival (T-VoA) for the citizens of Finland, Japan, Luxembourg, New Zealand and Singapore. The government has stepped up various reforms to accelerate the industry growth with liberalisation in the regulatory framework, investment friendly schemes, extensive support for creating a world class infrastructure, initiating better air and land connectivity, incentivising regional set-up in tier III and IV cities, exploring the untapped geographical resources. Currently 29 mega tourism projects are being initiated across 22 states. The government is focusing on the PPP and is looking beyond the traditional tourism avenues and on to new initiatives medical tourism, sports and adventure tourism, religious circuit, wildlife safaris, rural tourism, eco tourism, cruise tourism and wellness tourism. But, still more concrete measures such as uniformity of state and municipal taxes, single window clearances, improvising lower bureaucracy in effective planning and execution, and safe and secure environment will be critical to the industrys growth. According to World Travel & Tourism Council, by 2020, travel and tourism investment is estimated to should reach US$ 109.3 billion or 7.7 per cent of total investment. The future of the Indian markets and their ability to mature into destinations relies on concerted efforts, both by the relevant government bodies and the private sector players.

Federation of Hotel and Restaurant Associations of India states that India currently has over 200,000 hotel rooms spread across hotel categories and guest-houses and is still facing a shortfall of over 100,000 rooms. Leading hotel brands have pepped up their investments and are in various stages of commencement of new proprieties in India, both in metro and non- metro cities. Cities such as Hyderabad, Pune, Jaipur and Chandigarh have emerged as growth markets. The emergence of these secondary and tertiary cities has led to an aggressive increase in hotel development activity, which was previously dependent in just five main cities. Another trend that has now emerged in the various major markets is the growth of micro-markets, especially in the larger cities like Delhi, Mumbai, Chennai, etc, where travel time has increased. For example, Taj Group, while it was feasible to build two luxury hotels in Delhi, the presence of independent micro-markets has lead them to open business hotels in other parts of National Capital Region. Vivanta by Taj at Dwarka, Delhi and Gurgaon are the underconstruction Taj projects.

The Indian hotel industry is seeing huge spurt of foreign investment and international brands entering the foray. Most major international hotel brands such as Starwood, Hilton, Marriott, Hyatt and Accor already have a growing presence in India and they have an even stronger pipeline. Marriott International operates 11 properties across the country and plans to expand its network to 100 hotels over the next five-years. ITC Hotels also have projected its plan to open 25 new hotels under the Fortune brand over the course of next 12-18 months. The emergence of branded budget and economy segment hotels present tremendous opportunities. Keys Hotels, a brand of Berggruen Hotels, is setting up a leading chain of mid market hotels, resorts and service apartments across India and plans to open and manage 40 hotels over the next five years. So does, Ginger Hotel also plans to open 60 to 70 budget hotels in 23 locations across the country. Tech trends This relationship between technology and hospitality will only grow stronger in the years ahead. Technology is used almost in every department and function to increase efficiency and standardise operations. Today, handheld devices having a display screen with touch input and a miniature keyboard is used for KOT (kitchen order ticket) generation in restaurants. The hotels are becoming increasingly conscious for the security of its guest. Keys Hotels launched women only floors in India with video phones in each room to ensure that the women travellers feel

secured and enjoy the hospitality and amenities without any apprehension. Many international chains have added various amenities such as special hair dryers and toiletries and operate women-only lounges on the dedicated floor. The usage of electronic key card by the residential guest has not only enhanced the security measure but has also become a facilitator in access to guest floors, elevators and recreational facilities. The easy kiosks for check-in, 24x7 vending machine for snacks, beverages and other facilities have left the transient traveller more contented and happy. Besides, direct hotel reservations, the central reservation systems (CRS) and global distribution systems (GDS) serve as the primary channels of sales for hotel room nights. The hotels maintaining huge facility have now shifted their focus from revenue management to yield management by maximising occupancy and protecting rates variations to optimize the RevPAR.

The growth of the internet has played a key role in truly globalising the sales efforts as well as the marketing opportunities for the hotel industry. The advent of third party travel websites such as Hotels.com, Expedia.com and Travelocity.com

as well as a few home grown websites like MakeMyTrip and Yatra.com has also been witnessed in recent years. Additionally, independent hospitality review and opinion websites like Tripadvisor.com are also very popular with the travelling population of today. The pressure on consistent delivery of brand promises is further maintained by online customer feedback which impacts the attraction quotient of the product for other prospective customers. Another trend that is emerging is the MICE segment that has immense potential and provides tremendous growth opportunity in India for the sale of several hundred room nights as opposed to few by the transient travellers. India's growing strength in the information technology, bio-technology, pharmaceutical and manufacturing sectors has prompted a few prominent international bodies to host trade shows and conventions in the country and similar prominence is also expected in the coming years. The Hyderabad International Convention Centre (HICC) by Accor is India's only branded large scale convention facility. Similarly F&B offerings in India have evolved and are fast making a mark for themselves. Of late, standalone restaurants like Indigo, Olive, Hakkasan, Trishna, Zest, Smoke House Grill, to name a few have raised the bar for the F&B offerings across major metros. Quick Service Restaurant (QSR) brands like Dominos, Pizza Hut, KFC, McDonalds have huge expansion plans in the next five years.

The key challenges that the industry faces today are infrastructure, regulatory, availability of product bouquet, rising inflation, intercultural differences and the biggest amongst them the shortage of skilled manpower. With the addition of new hospitality products and attrition to other service industries such as retail, banking, insurance, travel, the demand gap is only widening. The challenge further aggravates with the industry looking for trained manpower as opposed to the untrained manpower. The demand is so high that each student passing out of a quality hotel management institute is offered a job by five-six hotel companies besides other service sectors looking for the similar trained manpower. The payroll and compensation are increasing for such trained manpower. The major reason for such a shortfall is due to the shortage of quality hotel education institutions in India. India, known the world over as the land of hospitality is today in the defining stages of the business of hospitality and with unlimited tourism and untapped business prospects. In the coming years Indian hospitality will only see green pastures of growth. Insight: When you think of food trends it is easy to look to New York, London and Sydney, but the latest buzz word in food and beverage has embedded roots in the sub

continent foodie culture. Great food starts with great fresh ingredients. The diversity and demand for cuisine in India means the ingredients have to be harvested overnight, purchased from the markets in the morning and prepared on menus that day.

Procure Locally Visiting the fresh produce markets in India is not a trendy thing to do it is a way of life. No chef worth his salt would be caught not knowing what is in season and what it tastes best today. That is why creating menu experiences at the Courtyard by Marriott, Gurgaon are so much fun. It is amazing what innovation and inspiration is drawn from walking among a thousand vendors selling every imaginable herb, spice, legume and vegetables. The exciting thing is how this trend is developing.

Organic, organic, organic. We currently a vendor growing fruits, vegetables and meat products organically only for our menus. As a devout foodie, you can imagine my pride to say that you have never tasted a tomato like this and literally mean it. Locally grown food with a story is a real trend. Knowing where the food

is grown and how it is being handled after harvesting is not just a trend but minimum requirement of a discerning dinner. In many countries, the concept of fresh juice and boosted beverages and smoothies are booming. What better way to showcase all these fresh organic products than having a live juice blending station over breakfast where you can create your own taste sensation. If you have never had an orange, apple, carrot, celery and beetroot juice blended fresh during breakfast at MoMo caf, you do not know what you are missing. It certainly beats pre-packed orange juice! Add a shot of guarana and you will be energized all day.

Destination Restaurants / Bars While standalone restaurants are doing incredible things, hotels have the resources to constantly push the envelope of innovation and reinvention. The trend of creating destination restaurants and bars in hotels rather than a standard restaurant is a norm rather than a trend in Marriott. Each hotel and city has its own identity and each restaurant and bar does as well. Local food has to be authentic and who will be better to prepare the concept than a local. Eating, when staying in a hotel, becomes a part of the experience and not just part of the process. People visiting will drive an extra half an hour to ensure great food, incredible service and an

experiential meal.

The latest trend in beverage is very exciting. Gone are the days of mixed beverages and cocktails being pass. The classics are back! Martinis, cosmopolitans and Mai Tais are some of the beverages of choice. The latest twist to the trend is not to use standard pouring brands to mix these cocktails but instead signature spirits to mix your own personalized favorite. Varun at Bar Zen at the Courtyard by Marriott, Gurgaon makes the best Grey Goose Martini you have ever tasted and when he makes a Ciroc Bloody Mary with freshly muddled organic tomatoes it is to die for. Varun is not a barman, he is a mixologist. The flavor infusions of spirits are is very popular. Tea in vodkas, chili infused white rums being produced and presented over the bar are really adding a dynamic change to something that has been around a long time. One of the latest trends being talked of in health food circles internationally is trans fats, artificial fat also called trans fats is added to processed foods to give them texture- but increases the risk of coronary heart diseases. Unlike other fats, Trans fats are neither required nor beneficial for health. For these reasons, health authorities worldwide recommend that consumption of Trans fat be reduced to trace amounts.

ARTICLES Difficult Regulatory Environment in India Shailesh Fulsunge, Head Projects , JMJ Group 2 Comments There are various difficulties regarding the regulatory environment while embarking on a new hotel project in India. In my article, I attempt to give a brief outlook of the whole process to get licenses and meet regulations. I will also highlight the major challenges to do the same. Land Acquisitions stage The first stage while developing a hotel project is land acquisition stage. While looking at acquisitions of plots for hotel projects in India there are mixed difficulties in various states. There is a big flaw in our judiciary system and it is not the same across the country. Since hotels are built for commercial use (status) it is not legally permissible for companies to buy agriculture land as the regulations say that only farmers can buy agriculture land, and usually big plots of land have agricultural use. However in a state like Goa, the law is complete opposite, there is no such rule. Companies are allowed to buy agriculture land in the state. In Himachal Pradesh

no outsider has the right to purchase land parcels, as according to law only state residents have the right to purchase land. The Coastal Regulation Zone (CRZ) rules also vary from state to state and some of them are not very practical. For example, in the GRs that has been passed for a 10 meter road for beach properties - one will find that if there are 2 hotels then according to the rule, both the hotels have to leave 10 meter excess road which makes it 20 meters. Holistically, that makes it a 60 meter wide road for beach excess! I feel that the entire GR and Notifications require a thorough revamp. In some locations, acquisitions never happen because of the level of corruption involved in the process. There is an extremely high level of corruption in Village Panchayat, Town & Country Planning, CRZ authorities and local police stations. The demands of these statutory authorities are unreasonable which forces the buyers to abandon the project completely. In few states the village panchayats have been given lot of powers and the other departments never move ahead unless the NOC is obtained from panchayats. The members of panchayat (Panch Members) form a majority and the Sarpanch has to pass the resolution and then orders. These members are highly corrupt and extract a lot of money especially from Hotel developers.

Getting Approvals and NOCs This stage is most critical and one only finds bottle necks while dealing with the statutory authorities. In this stage, the hotelier has to go to various departments for Approvals and NOCs. There are more than 100 licenses and approvals that on e needs to get during this time. One of the biggest hurdles to do the same are

Our Indian Judiciary system still comprises of very archaic laws. Also there is no limit for Red tape thats involved, so one can never really predict where a file might get blocked or a project getting stalled. This leads to losing a lot of time, and losing time means losing money.

One of the most stringent and difficult bodies to take NOCs and approvals from are Pollution Board, Environment, Forest & Agriculture Ministry, CRZ authorities, Air Ports Authority, T&C Planning, Direct & Indirect Taxes, Local Municipal Authorities & Village Panchayat, Police Regulations, Broadcasts, and Foreign Trade Policy. Last but not the least the CFOs NOC to comply with fire norms has become very important for hotel developers. Important licenses & NOCs

The process for acquiring permissions is similar in each case. There are about 7 to 10 desks sanctioning then right from application clerk to the chief executive officer of respective sections. Personal Experience I have dealt with almost all the above statutory departments - one common thing that I have experienced is that there are 2 ways to get things done.

Bottom to Top Method Top to Bottom Method

It has been my observation that the latter method is best workable because things move faster. The only trouble is that its more expensive method, however the work is sure shot done in much lesser time. On the other hand the prior option is slow and one is not sure whether the work will be done or not as its the top guy who has to ultimately sign the final document. My personal experience is that 95% of such departments welcome this move and they are happier to deal directly with parties than to have consultants in between, however it is not necessary in all cases.

10 COCKTAIL TRENDS FOR THE SUMMER OF 2012 GREG MORAGO AT 7:16 AM ON AUGUST 8, 2012

A table littered with cocktails at Tales of the Cocktail in New Orleans.: Alex Gregg photo Its billed as the worlds premier cocktail festival. But its not just boozy drinks that draw spirits aficionados to Tales of the Cocktail, which recently marked its 10th anniversary in New Orleans. Its learning about new trends, tasting new distillations and rubbing shoulders with the worlds top bartenders, spirits professionals and brand ambassadors that makes this five-day festival a spirits realm must. Thats not to say theres not a lot of drinking going on. All day and night, hundreds of tasting rooms, sampling panels and parties offer festival-goers the chance to

feast on the worlds best and brightest hooch. Spirits purveyors break out the best of their portfolio and mixologists bust plenty of new cocktail moves. Innovation is everywhere, even in the most benign-looking sipping cups. Heres some of what we learned trends, flavors and spirits categories at Tales of the Cocktail: BRINGING THE A GAME In its quest to be hip, the craft cocktail movement occasionally lets bar service suffer. Instead of engaging the customer, bartenders with waxed mustaches and an abundance of tats spent too many minutes focused on the process of making a drink. People are getting sick of mixology. Theyre getting sick of our focus on ourselves. They want good service, said Tobin Ellis, a hospitality and bartending consultant. Its about how you treat people and take care of them. Ellis said that the modern craft cocktail movement may have brought us better drinks, but it has not necessarily brought us better service. Bartending guru Tony Abou-Ganim couldnt agree more. He said that bar service is critical to the success of any restaurant or hotel. The bar isnt a waiting room its the beginning of your dining experience. Its the first course. It sets the tone. In other words, bartenders need to start making eye contact and establishing

rapport with customers.

In San Francisco, Jasper's Tap Rooms Kevin Diedrich replaces a cocktail barrel.: Lance Iversen photo THE BIG BATCH If youre making one you might as well make 100. Thats the thinking behind the trend of cocktails on tap large batches of cocktails stored in keg-like systems for high-volume consumption. We all appreciate the effort that bartenders put into the art of cocktails. But most people just want to have a good drink they dont care about whats happening behind the bar. So why shouldnt they get a cocktail fast? said Scott Huth,

bartender at Tavernita in Chicago.

Kevin Diedrich pours a Negronis cocktail that is stored in a barrel.:Lance Iversen photo Think of tap drinks as keg or bulk cocktails. Theyre stored in a system that preserves big batches of cocktails, such as the Negroni, under a carbonation system

that keeps them good for weeks. This method allows craft cocktails to be dispensed quickly and at a higher profit margin for the bar. Kevin Diedrich of Jaspers Corner Tap in San Francisco said that proponents are not looking to undo the good work of the craft cocktail movement; just simply looking for a faster way to serve quality drinks. If you want to wait 15 minutes to get a cocktail, fine, said Matt Seiter, bar manager of Sanctuaria in St. Louis. If not, come to us. EVERYTHING OLD IS NEW AGAIN People are always looking for the new trend. How about we just start using thing that taste good and have been around for a long time? said Houston bartending wiz and Anvil Bar & Refuge owner Bobby Heugel. An advocate for heritage spirits, Heugel spoke at a panel on the joys of all-American apple and peach brandy (in vogue before American bourbon got its legs), as well as European eaude-vie. Weve neglected these spirits in the U.S. and the roll they played in cocktails. When you use these products, youre really getting down to the details. And isnt it all in the details? Heugel and his fellow panelists argued that cocktails using the fruit of the still (aged fruit spirits) should be applauded for their creativity and

flavor depth and dimension.

The Green Beast: 1 ounce Pernod Absinthe, 1 ounce lime juice, 1 ounce simple syrup, 4 ounces water. Garnish with cucumber.: Courtesy photo GREEN DAY Even after a full day of pouring cocktails, many bartenders attending Tales of the Cocktail repaired to a rather nondescript bar called the Old Absinthe House which

offers a great selection of scotch, and makes a good Ramos Gin Fizz. Oh, and it also pours absinthe. The ritual of drinking this potent anise-flavored spirit is growing, said AnneLouise Marquis, brand ambassador for Pernod Absinthe. Outlawed for nearly 100 years, the U.S. ban on absinthe was lifted in 2007, ushering in a new era of absinthe appreciation. It was misunderstood. It doesnt make you hallucinate or cut your ear off, Marquis said, referring to the suggestion that Vincent van Gogh cut off part of his ear under the influence of absinthe. An acquired taste for sure, absinthe is a social drink, meant to be consumed slowly and with attendant ceremony. It also happens to play a role in tiki drinks as well as the classic New Orleans staple, the Sazerac. GLOBAL OUTREACH India is one of the worlds largest liquor markets but you dont hear much about Indian spirits. Thats because theyre not available here, a situation that Delhibased spirits consultant Rohan Jelkie hopes will be corrected soon so that Americans will be able to appreciate fenny (or feni), a clear spirit made from coconut palm sap or cashew apples. Mixed with juices or soda, fenny makes for a unique if pungent cocktail. Like Brazilian cachaca or Peruvian pisco, Indian fenny could be a comer. So too could

baijiu, a complex Chinese spirit distilled from sorghum that is the third most popular spirit in the world. At a lunch sponsored by Moutai, renowned spirits professionals such as Dale DeGroff and David Wondrich extolled the pleasures of Kweichow Moutais baijiu, named the official spirit of China. Consumed in tiny glasses or ceramic cups, baijiu is meant to be drunk throughout a meal and often as part of a toast. Its something that should appeal to spirits adventurers. Asian spirits are the dark side of the moon; we know next to nothing about them, said Wondrich, referencing Chinese baijiu, Japanese shochu and Krean soju. Theyre challenging flavors pungent and strong. I think it will be discovered, like tequila in the 1940s. Its over-the-horizon stuff.

Dry Sharona: 2 ounces of Brugal Extra Dry Rum, 1/2 ounce lemon juice, 1/2 ounce agave syrup, 4 muddled raspberries and Ginger Beer.: Courtesy photo SUGARCANE JUICE F. Paul Pacult doesnt want to take anything away from our love affair with vodka, tequila and small-batch whiskey. But he cant figure out why American drinkers arent swooning over rum. No other spirit is more versatile and flavorful than rum, said Pacult, publisher/editor of F. Paul Pacults Spirit Journal. Offering the broadest palate in all of the spirits categories and sporting a tremendous pedigree, rum is poised to grow beyond its common appeal (tiki drinks, Cuba Libres and often maligned daiquiris) to be the next major player in

the spirits world, Pacult said. Producers are bringing out all their best stuff, he said. The collective drinking public is demanding it. They want greater complexity and greater challenge from their rums. A white rum isnt enough anymore. LIQUOR, LITE Maybe global warming has something to do with it, but were all looking for cooling quenchers in a hot world. For cocktail enthusiasts, this has given rise to the low-alcohol drinks or cocktails with more juices or sodas. Food and spirits professional and James Beard Award winner Jennifer English said to look for the resurgence in the highball and cocktail coolers made with only one ounce of alcohol and plenty of mixers. The influence of tea is also going to be significant, English said. Tea adds layers of flavor and plenty of quenchability. Were not talking about tea-flavored spirits (although products like sweet tea vodka are gaining ground) but using brewed tea as a mixer cocktails. And its not just mixing plenty of tea into spirits, she added. Tea syrups as a cocktail ingredient also are a trend.

LIST OF BAR AND PUBS IN INDIA Onyx, Restaurant Whitefield Onyx (Sarovar Premiere) 43/3, Whitefield main road, Bangalore

Sutra (The Lalit Ashok) Race Course Road The Grand Ashok Kumara Krupa Road, Kumarakrupa Grounds, Bangalore.

DON'T TELL MAMA (The Elite Royale) HSR Layout The EliteRoyale #14, 9th Main, 13th Cross, 6th Sector, HSR Layout, Bangalore

Hint Residency Road Address: 47/48, 5th Floor, Residency Road, Bangalore- 560025 Phone: (080) 33910796 hintbangalore2010@gmail.com

Fuga Richmond Town #1, Nagarjuna Building, Wood Street, (Castle Street Entrance) Ashok Nagar, Bangalore

Le Rock Cafe Pub Brigade Road, Brigade Road,DJ "Le Rock Pub: For the beer guzzler the 'tube'.. Bar & Pub

Brigade Garden Brigade Road, Bar & Pub, Restaurant Brigade Road,Bangalore

Shangrila Bar And Restaurant Brigade Road, Restaurant, Bar & Pub Brigade Road,Bangalore

RR Restaurant Brigade Road, Restaurant, Bar & Pub Church Street,Bangalore

Guzzlers Inn Pub Brigade Road, Bar & Pub Brigade Road,Bangalore

Vaayu Sky Lounge Brigade Road, Bar & Pub Brigade Road,Bangalore Cover, Dance Floor,DJ, Hookah, Valet

Pecos Pub Brigade Road, Bar & Pub Brigade Road,Bangalore

Oxygen Pub Brigade Road, Bar & Pub Brigade Road,Bangalore Cover, Dance Floor,DJ

Fusion Lounge Brigade Road, Bar & Pub, Restaurant

Brigade Fuel Brigade Road, Bar & Pub

Ze19us Sports Bar Brigade Road, Bar & Pub

Mojos Residency Road Bar & Pub ,Bangalore Dance Floor,DJ

Purple Haze Residency Road Bar & Pub ,Bangalore DJ

Zero G Residency Road Bar & Pub ,Bangalore Cover, Dance Floor,DJ, Covered

Downtown Pub Residency Road Bangalore DJ,

The Pub World Residency Road Bar & Pub

Fashion Bar Residency Road Bar & Pub

Golden Rose Bar And Restaurant Brigade Road, Bar & Pub

Madhumathi Wines Residency Road Bar & Pub

The Pub By Geist Brigade Road, Bar & Pub brigade road,Bangalore dance floor, live band, dj, valet

RR Restaurant Church Street, Restaurant, Bar & Pub Church Street,Bangalore

Shangrila Bar And Restaurant Brigade Road, Restaurant, Bar & Pub Brigade Road,Bangalore

Hyderabad Mahal Restaurant Brigade Road, Restaurant, Bar & Pub Church Street,Bangalore

Brigade Garden Bar & Restaurant Brigade Road,

Restaurant, Bar & Pub Brigade Road,Bangalore

Hint Lounge Residency Road Bar & Pub, Nightclub ,Bangalore Cover,Members Only, Dance Floor,DJ, Hookah, 080 33910796 27 Nasa Pub Church Street Bar & Pub,Bangalore DJ

Alibi Pub Church Street, Bar & Pub, Restaurant BangaloreNon-Veg, Chinese, Continental, Indian, DJ

The Sports Bar Church Street, Bar & Pub ,Bangalore DJ

Zapp Residency Road Bar & Pub DJ

Baywatch Pub Residency Road Bar & Pub

77 Degree East Residency Road Bar & Pub DJ

Lotus Pavilion Residency Road Bar & Pub

Highland Nectar Residency Road Bar & Pub

Jimi's Beer Cafe Residency Road Bar & Pub DJ

Lobby Lounge Bar Residency Road Bar & Pub

Bull & Bush Magrath Road Cover,Free, DJ, Covered,Onsite,Paid "Bull & Bush: Located at Garuda Mall, Bul

INDI Magrath Road Cover,Free, DJ, Covered,Onsite

Med 9 Lavelle Road Dance Floor, Valet Dance Floor, Valet

Cloud Bar Lavelle Road Dance Floor,DJ Bar & Pub

The Lounge Lavelle Road Bar & Pub

13th Floor M.G Road, Cover, DJ, Valet Bangalore Bar & Pub

Ice Bar M.G Road ,Bangalore DJ, Covered,Free,Onsite,Valet Bar & Pub

Styx Pub M.G Road, Bangalore Cover,Free, DJ Bar & Pub

The Ice M.G Road, Bangalore DJ, Covered,Free,Onsite,Valet Bar & Pub

I-Bar M.G Road ,Bangalore Cover,Free, DJ, Covered,Valet Bar & Pub

Maya Lounge Bar M.G Road ,Bangalore DJ, Covered Bar & Pub

The New Night Watchman m.g road

Bangalore cover, dj Bar & Pub

Polo Club M.G Road Bangalore Fee, DJ, Covered,Free,Onsite,Valet Bar & Pub

Cocktail Lounge M.G Road Bangalore Bar & Pub

Scottish Pub St. Marks Road ,Bangalore Bar & Pub

Anil Bar&Pub st. marks road, Bangalore

members only, fee, dance floor, live band, dj Bar & Pub

Club Nero St. Marks Road Bangalore Cover, Dance Floor,DJ, Valet Bar & Pub

Bacchus St. Marks Road Bangalore DJ, Valet Bar & Pub

City Bar Vittal Mallya Road Bangalore Bar & Pub, Restaurant

Phoenix St. Marks Road, Bangalore

Valet Bar & Pub

Tavern At The Inn Museum Road Bangalore DJ, Valet Bar & Pub

Hypnos Infantry Road, Bangalore Non-Veg, Greek, Lebanese, Mediterranean, Spanish Bar & Pub, Restaurant

Aqua Bar Central Street Bangalore DJ, Covered,Free,Onsite,Valet Bar & Pub

The Tapas Lounge Dickenson Road

,Bangalore Bar & Pub

Prince Bar and Restaurant Richmond Road Bangalore Bar & Pub

Moons Bar & Restaurant Ane Palya Bangalore Bar & Pub

Mezz 9 K.H Road Bangalore Valet DJ, Vale Bar & Pub

Sabharwal Inn Bar and Restarunts K.H Road Bangalore

Bar & Pub

Sarasam Lounge Bar Indira Nagar Bangalore Valet 080 33910453 Bar & Pub

Windsor Pub Vasanth Nagar, Bangalore DJ Bar & Pub

The Bar Cunningham Road Bangalore Valet Bar & Pub

Liquid Bar Ulsoor,

Bangalore Covered,Free,Onsite,Valet Bar & Pub

Brindavan Bar And Restaurant Kalasipalyam Bangalore Bar & Pub

The Blue Bar Race Course Road Bangalore Fee, Dance Floor,DJ, Valet Bar & Pub

Sherlock Homes Pub & Restaurant Frazer Town Bangalore Dance Floor,DJ Bar & Pub

Frost Wilson Garden Bangalore Fee, Dance Floor,DJ, Valet Bar & Pub

Cabinet Bar Golf Course Road, Bangalore Cover, Dance Floor, Valet Bar & Pub

Sutra Kumara Krupa, Bangalore Cover, Covered,Free,Onsite,Valet Bar & Pub

The Dublin Golf Course Road Bangalore DJ, Valet

Bar & Pub

Strawberry Moon Crescent Road Bangalore DJ, Valet Bar & Pub

Dolphins Restaurant And Pub Cox Town Bangalore Bar & Pub, Restaurant

H3O Domlur ,Bangalore Dance Floor Bar & Pub, Restaurant

Molecules Domlur Bangalore

Bar & Pub

Legends Of Rock Koramangala 6th Block, Bangalore Cover,Free, DJ Bar & Pub

Banana Beach Bar Koramangala 6th Block Bangalore Fee, Dance Floor,DJ,bv Hookah,Live Band, Covered Bar & Pub

Jimi's Beer Cafe Koramangala 6th Block, Bangalore DJ, Onsite Bar & Pub

Jimi's Beer Cafe Indira Nagar 2nd Stage Bangalore DJ, Onsite Bar & Pub

Maha Bar And Restaurant Indira Nagar 2nd Stage Bangalore Free,Members Only Bar & Pub

Xtreme Sports Bar Indira Nagar Bangalore DJ, Valet Bar & Pub

Luminiere Resto Lounge indira nagar, Bangalore dance floor, dj Bar & Pub

Sangria Indira Nagar Bangalore Bar & Pub

Nandhana Paradise Indira Nagar, Bangalore Valet Bar & Pub

B Flat Bar Indira Nagar Bangalore Fee, DJ, Valet

Bar & Pub

The Beer Joint Indira Nagar Bangalore Bar & Pub

Harry's pub HAL 2nd Stage Bangalore Dance Floor,DJ Bar & Pub

Just Another Pub Koramangala 7th Block Bangalore DJ Bar & Pub

Bikers And Guzzlers Pub Koramangala 7th Block Bangalore Fee, Dance Floor,D

Bar & Pub

Fuel Pub Koramangala 7th Block Bangalore DJ, Onsite Bar & Pub

Purple Haze Koramangala 5th Block Bangalore DJ Bar & Pub

CHAPTER - 3
DATA ANALYSIS & INTERPRETATION

DATA ANALYSIS & INTERPRETATION

This data analysis is based upon the questionnaire I have distributed 25 copies of questionnaire of maikhana bar and know their views about the bar .

QUESTIONNIAR ANALYSIS
16 14 12 10 8 6 4 2 0 A B C D E F OPTION

1 2 3 4 5 6 7 8 9 11 12 13 14

QUESTION

BAR SERVICE AREA

The bar service area includes the bar stools and the standing area immediately behind the stools. Typically, for each 18 inches of bar length, one stool can be added. In a 20 foot long bar, eleven guests can be comfortably seated at stools. Of course, seating is important at a bar, but the real profits come from the guests who are standing behind the bar stools. Typically, the standing area holds enough guests to triple the total clientele at a bar. When a large number of standees is expected additional work stations may be needed . the profitability of the bar is adversely affected if the standees or for that matter any bar customer must wait while bartenders mix drinks for other guests. If standees are expected at a bar, drink rails should be installed to separate standees from guests seated at cocktail tables or dinner tables, without this separation, dinner guests end up being bumped again while dining. Hard, smooth- surfaced floors should be installed under bar stools and in standing areas. The smooth surfaces make entering and exiting from the bar stools easier. They are not easily damaged even when smokers snuff of their cigarettes on the floor. Ventilation is very important in bar areas. As people light up cigarettes more frequently here then in the dining room. Illumination sets the mood of the space just as it does in the dining areas and in recent years the typical bar atmosphere gone from dim to bright. Bar lighting has played an important role in

transforming the dark hideaway into the animated meeting place. Similarly, hard materials such as wood, brass, and tile are typically specified in the bar areas. These materials are generally easy to maintain, and their sounder- effecting qualities are an asset if operators want to create a high energy bar area. I recommend that a bartender or a planner should go through this project report or books mentioned in the bibliography before planning for a bar to create a bar experience. While compiling this project I tried to look at the bar in the view of a customer and management, both. I personally feel that the designer must have both point of views, in mind, while designing a bar. Above all, as most of the bar are planned by the people who never worked in them. I recommend that a proper co-ordination between the proprietor, the bar manager, chef and bar designer is a must, while planning a successful bar. 1990`s showed a trend of proprietors not intending to invest much in bar planning and designing due to compulsions of rapid changes in customers taste and excessive competition. Hence , I suggested young designers specializing bar planning and designing to think of such

designs whose base is same but can be changed into all new design after each two or three years to satisfy the need of whole new bar experience of customers.

CONCLUSION
After the collection of data of various hotels, bars and on the analysis of data, it is found that this report has two objectives Bar planning and bar managing. This was accomplished by reference of books and by presenting questionnaires to various hotels.

These objectives have been taken into consideration according to the architectural point of view. I have made some efforts to solve these problems in this project.

In this project I have considered some operational plans and all the equipment which is needed in the bar before formulating a building and how to manage the operation and control of the bar item .

QUESTIONNAIRE

These are the question which are asked to the guest in the BAR. On the bases of these I prepared the charts for each question. First the question were: 1) Are you a regular guest of the bar? a) c) Yes Occationally b) d) No Others

2)

What are the special events which attracts you to visit here? a) c) Price Ambiance d) c) Convenient

Facilities

3)

Are you Satisfied with the facilities provided here? a) c) Yes Accepted b) No

4)

What

are

the

new

facilities

you

expect

from

the

management of this bar? a) Happy hour.

b) c) d)

Provide various sports and social activities. Provide different discount rates to the different type of guest. Arrange different exertion to promote different type of

drinks.

5)

What type of drinks do you generally order? a) c) Sprit Cocktail b) d) Wine Soft drink e) Beer

6)

What type of spirits do you generally preferred? a) d) Whiskey Tequila b) e) Rum Brandy c) Vodka f) Gin

7)

What type of cocktails do you preferred? a) c) Whiskey based Vodka based b) d) Rum based Gin based

8)

What do you expect about the service of the wine? a) c) Serve bottle wise Serve in mini bottles d) b) Glass wise

Others

9)

What type of beer do you usually prefer? a) c) Strong Ale b) d) Lager Other

10) What type of ambiance do you want to prefer? a) b) c) d) Quite with some soft background music Live music Crowed & hard music TV

11) Do you prefer any game in the bar? a) c) Dart Cards b) d) Pool Others

12) What types of bar set up do you prefer? a) c) Pool side With a dance floor b) d) Open air Others

BIBLIOGRAPHY

1)

Various books have been referred. a) b) Food and beverage management Bar service.

2)

Through Internet websites. a) b) ehotelier.com foodandbeverageservice.com

3) Various hotel executives and faculty members.