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MODULE I

BAR

MANAGEMENT I

Bar Management I

MODULE I SYLLABUS Bar Management I


CAREER TEACHER ACADEMIC PERIOD : : : BAR & MIXOLOGY JEANCARLO ESPARTA 2011

1.- SUMMARY: The Bar Management Course allows students a better Knowledge of the Bar Administration and also the control that needs to be kept in order to get the best results.

2.- COMPETENCE: *The student will know the documents used in the Bar. *Student will learn how to develop inventories of The Bar. *Student will know the stocks from the storage and bar, and will develop Carts according to the Bar.

3.- METHODOLOGY: *Classes will be developed theoretically and practically with the basic concepts of them, making students participate actively. *At the same time, each student will get their own technical information handouts to be made in class for a better learning.

Length Frequency Schedule

: 1 month : Once a week : 2 hours per class

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SESSIONS Class 1: Management Overview Class 2: Safety Stock Class 3: Requirements Format Class 4: Exam Weeks Hours Contents Management Overview.Introduce students into the administration patterns. Look for the beggining of the concept by the ethimology. Develop the administration concept by the elements are around it. (pag 4 - 5) Bar Control.- Guide the student to the best procedures in order to have the hand control of the bar. Study of the basic concepts for a better comprenhension of the control with different formats. (pag. 6 - 7) Storage.-Procedures and guideness of the incoming needings for the bar. Formats expressed in a spreadsheet. (pag. 8 -13)
Written Exam Fill up the formats and express as much as they can what they have learnt in concepts of necessary words.

Procedures and Strategies of learning

Theory / Practical Cases.

Theory / Practical Cases.

Theory / Practical Cases.

WRITTEN

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INTRODUCTION Nowadays, Administration faces the challenge of improving the competitive level of the company through the quality of the services and products. Globalization and new changing forces on over markets are carrying the companies to research for new options to give better services and rearrange the whole organization. We live in an age of possibilities for high competition in which the most successful companies are those willing to make strategic changes. It is said that administration is really important for a good management of the company, whichever is the sector it belongs, from the broke up companies were because there were personnel incapable from the heads of the organization; and harder like this it is shown the situation for companies and organizations. That is why, the course is directed to bar area, which is after all, one of the most profitable areas for a Hospitality company and also one of the zones where administration should be taken better to avoid losses. The course is about a basic step of initiation in administration, for you as participant can initiate in the study of this area of knowledge, which is necessary and mandatory for the developing of our Bar.

ORIGIN AND NATURE OF THE ADMINISTRATION DEFINITION To begin studying administration is necessary; first of all, to establish a definition and/or concept of it; for this there exits to kinds of definition. ETHIMOLOGY The Word Administration is formed by the prefix ad through and by ministration, this last word comes from minister which is composed from minus, comparative of inferiority and the suffix ter that functions as comparison. The main elements of it ethimology are: service and subordination. Administration is a function that is made under the command of another person. CONCEPT Administration is the process of designs and keeps an environment in which working in groups, the employees achieve efficiently specific goals. This Basic definition must be expanded: 1. 2. 3. 4. When people work as managers, they must plan, organize, integrate the employees, lead and control. Administration is relevant for any kind of organizations. Its relevant for managers of any organizational level. The intention of all managers is the same: generate surplus.
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5. Administration follows productivity which implies efficiency. We must emphasize that administration is an activity that transform the human and physical disorganized resources into useful and effective ones. Administration is the most challengers, extensive, demanding, crucial and subtle of the whole human activities. It s the coordinated effort of a social Group to obtain a goal with the most possible efficiency and the using the less possible effort. The objective of the administration is to do something thru the others.

ADMINISTRATION CONCEPT IS INTEGRATED BY THE FOLLOWING ELEMENTS: -Objectives: Administration will always be focused to achieve goals and results. -Effectiveness: It consists in achieve objective satisfying the products or services requirements in terms of quantity and time. -Efficiency: It is referred to make things well. To achieve the objectives we need to ensure the available resources with the minimum cost and maximum quality. -Social Group: Ensuring the Administration existing is necessary that it exists inside a social Group. -Resources Coordination: To manage, it is required combine, systematize, and analyze the many different resources that take part in the achievement of a common purpose. -Productivity: Is the relationship between the activity of necessary resources to produce a determinate good or service. Is the obtaining of maximum results using the minimum resources, in terms of efficiency and effectiveness.

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BAR CONTROL Bar Stock The Bar Stock is constituted by all the good trains or provisions previously selected in the local market with the ensurement of the quality and permanent supply. Minimum Stock Is the minimum quantity of each product that allows us produce and operate for a certain time, until the replacement or another request requirement delivery to the buying department. Safety Stock Quantity that covers the unexpected necessities or minimum stock errors, generally it is considered one of each one. Bar Stock Establishment Requires basic knowledge such as: A) Make a list of all the necessary elements for the Bar service considering the following: -Customer Service. -Storage Space. -Storage Perishable products. B) Classify the merchandise according to the system ABC, Realize about the storage rules. -Value of each product -Property drinks -Demand of goods Make all the comments down the stock, which shall remain with slight variations that will be quick solution in case of increased demand (safety stock). Suppose that our stock is as follows: MINIMUM INTAKE REQUIRED TOTAL STOCK PROVISION Vodka Svedka 2 bot 1 bot 1 bot Appleton rubio 3 bot 1 bot 1 bot HpnotIq 6 bot 4 bot 4 bot Pama 3 bot 1 bot -------Triple sec 2 bot 1 bot 1 bot Stella artois 150 bot 48 bot 48 bot Red Bull 40 cans 10 cans 10 cans Lucky light 20 boxes 5 boxes ----------Marboro -------------------------- -----------If at the end of the last turn, the manager verifies the sale, you should ask the store to keep the missing stock.
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Stock Control at the Bar A large part of successful management of the Bar, is based on control, this is a statistical method on a sample, can periodically check the order status and set amount of products in the bar. To make an effective count we need to have the means. - Requisition sheet Documents used to request goods to warehouse, are various types according to the management policy of each establishment. of

Inventory Sheets. - Journal is used to control entry (E), intake (I), and the balance (B) of goods. Vouchers. - Commands used to order the request of customers or elsewhere within the facility. The commands always rotated in duplicate, the original to the cashier and duplicity for the required section. Tickets .- Small box coupons provided product to ship. directly by the value of merchandise or

Generally. - Cards issued by the administration promoted atypical the establishment or an invitation to an event.

drink

of

Bills.The documents detailing the goods or products sold. It extends necessarily duplicate, the original customer and a copy of the accounts of the establishment. Counting Sheets.-Impressions names of cocktails, drinks and refreshments. These sheets counting the number of orders shipped by the head of the section, to report daily sales. Inventory Worksheets.- Document for the overall business control developed by the accounting department.

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STORAGE BASIC RULES -Value of each product (the most expensive in a safer place) -Classification on demand (those with the highest consumption will be more at hand with these observations, the bar stock must not fail, except for some quick solution changes to safety stock. Each device must have a Kardex spread sheet and date of production.

INVENTORIES The bartender's last turn will check the stock according to day and time consumption of the missing requisition to hold (Requisitions need approval by the manager of A and B) Inventories are set according to the policies established by the comptroller and controller costs. STOCK CONTROL IN THE BAR The success of management in the Bar is based on statistical control on a sample to verify periodically the set amount of products at the bar to have effective control is necessary to have the means to enable us to have data and information. (The computer systems and streamline the creation). REQUISITIONS TYPES Requisitions or formats are documents used to request the goods to warehouse, are of various types according to the political establishment. Some computer systems are interconnected. Requisition Order to: a) Drink beer, syrups, soft drinks, juices. b) Liquors, spirits and wines. c) Grocery: Canned cherries, sugar, salt, pepper, nutmeg, Tabasco, evaporated milk, Worcestershire sauce, onion, bitters, cinnamon powder, celery salt. d) Fresh: All perishable products or fail easily prone to fruit, vegetables, eggs, fresh milk. e) Miscellaneous supplies: They are requested napkins, straws, toothpicks, strippers, coasters, umbrellas Bar, little sword, matches and dry snacks.

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f) Reporting sales of bottles and are reported here all sales of whole bottles made by the bar in different areas and is associated with the ticket system commands or the leg to replace the goods the warehouse. g) Removal or Return Guide: Here the goods are reported in poor or bottles that have been accidentally broken. In this case the peak is accompanied broken. h) Commands: The consumer is used to ask all that the Bar offers the service. They are made in triplicate, entered the date, name or number of young, Room number if the customer is the host command all be numbered. Some facilities use computerized systems and other micros in this case as in the previous policy is no ticket, no command, not drink and that's final. I) Other documents used are welcome drink tickets checks of staff, care checks and other documents v that may be established at each facility. Invoices.

INVENTORY Is the Physic inspection that is made from the bar stock according the established policies: Diary Bimonthly Monthly or when the necessity shows itself.

INVENTORY WORKSHEET INVENTORY___________FROM_____________OF______________OF_____________ Code Article Unit Amount Price Observations

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DIARY LIQUORS INVENTORY

Bartender:______________________________ Date:_______________

Bar N_______________ Shift:_______________

01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26

RUMS Apletton Blonde White State Bacardi Blonde White 8 years black Havana Blonde White 5 years 7 years VODKA Level Absolut Svedka Skyy Finlandia Danzka Blackvod GIN Bombay Beefeter Bols

Ent Rep

Con

Saldo

Ent

Rep

Con

Saldo

Observaciones

____________ Manager

__________ Bar Manager

___________ Bartender

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DIARY LIQUORS INVENTORY

Bartender:______________________________ Date:_______________

Bar N_______________ Shift:_______________

Ent Rep 01 02 03 04 05 06 07 08 09 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26

Intk

Blnc. Ent

Rep

Intk

Blnc.

Observaciones

____________ Manager

__________ Bar Manager

___________ Bartender

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DIARY LIQUORS INVENTORY

Bartender:______________________________ Date :_______________

Bar N_______________ Shift:_______________

Pisco 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22

Bot.

oz.

Bot.

Oz.

Bot.

Oz.

Observaciones

____________ Manager

__________ Bar Manager

___________ Bartender

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STORAGE REQUEST

Incharge Date Stock

: ___________________ : ____________ Amount Unit Detail

Area Time of Request Unit

: _______________ : _______________ Observations

Delivered

___________ Applicant

_____________ Storage Boss

_______________ Storage Incharge

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