A PROJECT REPORT ON

BAR MANAGEMENT AND ITS OPERATIONS IN HOTELS

Presented By Narottam Chaudhary

3rd YEAR 2008 - 2011

Under Guidance of

Mr. Niranjan kumar kar

(Project Co-ordinator) As part of the partial fulfillment of 3 years Bachelors Degree in Tourism & Hospitality Services 2008-2011

SATWIK INSTITUTE OF PROFESSTIONAL STUDIES, BHUBANESWAR

CERTIFICATE

This is to certify that this piece of dissertation work entitled BAR MANAGEMENT AND ITS OPERATION IN HOTELS was conducted by NAROTTAM

CHAUDHARY under the guidance and supervision of MR. NIRANJAN KUMAR KAR as a partial fulfillment of THREE YEARS BACHELORS DEGREE IN TOURISM & HOSPITALITY SERVICES.

MR Niranjan Kumar kar PROJECT CO-ORDINATOR Examiners : 1) 2)

DECLARATION

I Narottam Chaudhary of B.D.T.H.S. of 3rd year pursuing my degree at Satwik Institute of Professional Studies, I hereby declare that this piece of dissertation submitted by me to Mr. Niranjan kumar kar Faculty incharge, This Project is my own and that has not been submitted in any other university or published at any time before.

Final Year STUDENT BDTHS BHUBANESWAR

NAROTTAM CHAUDHARY

ACKNOWLEDGEMENT

I owe a great many thanks to a great many people who helped and supported me during this project. My deepest thanks to our director Mr. Niranjan kar the guide of the project for guiding and correcting, Various mistakes of mine with attention and care. He has taken pain to go through the project and make necessary corrections as and when needed. I express my thanks to Mr. Jyoti Mekap the vice

principle, SIPS, Bhubaneswar for extending his support. Thanks and appreciation to the helpful people at SIPS for their support. I would also thank my institution and my faculty members without whom this project would have been a distant reality. I also extend my heartfelt thanks to my colleagues and well wishers.
CONTENT
CHAPTER 1 Introduction Purpose of the Study Scope of the Study Objective of the Study Hypothesis

 Research Methodology & Method of Data Collection CHAPTER 2

Theoretical frame work

CHAPTER 3

Data analysis & Interpretation

CHAPTER 4 Conclusion Questionnaire Bibliography

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 A Depression-era bar in Melrose, Louisiana. 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 SURYANARAYAN PRAHARAJ got the opportunity to do the project on the BAR MANAGEMENT AND ITS OPERATION IN HOTELS. 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)

For more consumption awareness is essential. Working procedure needs to be predefined A good knowledge is an always an advantage. Management is more important than the

2)

before operation.
3)

4)

operation.

5)

Customer care and skills technique should match

together.

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) b)

To questions 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.

CHAPTER-2
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

b)

c)

d)

e)

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.

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.

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.
4)

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 REQUEST FROM QUAN ITEMS UNIT SUPPLIE UNIT TOTAL PRICE TITY SIZE R PRICE

REQUESTED BY APPROVED BY.. .. (BARTENDER) (F & B MANAGER)

FORMAT OF PURCHASE ORDER FORM PURCHASE ORDER FORM HOTEL XYZ TO Please supply the following beverage before 25.10.05 QUAN UNIT ITEM UNIT TOTAL PRICE TITY 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. The information can be easily transformed can be easily transferred to the inventory records by the stewards or purchase in charge of beverage store.

b)

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 BEVERAGES OTHER BEVERAGES

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

out

BAL

BAR

RES.

POOL

BAN.

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. QUANTITY UNIT

DATE 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 4th copy To cashier for billing 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 guest . and than we are able to serve the

ITC WELCOME HOTEL SONAR BANGLA SHERATON & TOWERS

(lobby bar)

As it is situated in the ITC WELCOME HOTEL SONAR BANGLA SHERATON & TOWERS it resembles the name of the Bengal tradition. The name of the bar means the area where you can drink alcoholic beverages in the modern time. The location of the bar in the hotel is in the lobby. It is not only the bar but it also use as the coffee shop during the off time of the restaurants. The clientele of the bar is very nice. As considering the new tradition the bar counter is made out of white marble .The display counter also made out of the marble in the three shelves cupboard. For sitting arrangement there are SOFAS and STOOL with fine upholstery. The tables are not plane wooden tables they are marble tables with short height. The carpet is sky blue color with some white color patches. The bar is situated in the lobby so the area is separated by short height wall which are covered with white marbles. This arrangement is from two sides. Rest two sides are covered with the glass windows. From one side of the glass window we can see the poetry on the marble TAJ MAHAL which gives a

wonderful feeling to the guest. For entertainment of the guests bar has flat screen TV. About drinks that are served in the bar, they have a fine collection of the alcoholic beverages. The bar offers a good range of cocktails. There are some cocktails which are decided by ITC but still as per the guest choice they prepare some other cocktails. They offer the mock tails also in which the SHERRY TEMPLE is very famous. As it is lobby bar so children are also allowed in the bar but they can consume only fruit juices and mock tails. One of the main specialties of bar is that they offer HUKKAS which reflect the ARAB CULTURE. While giving hukkas they are given fine tobacco which is flavored like saffron, peach, guava etc.

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)

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 Arrange for waste disposal At the time of closing the dirty linen are kept in the

f) g) h) i) j)
k)

l)

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. inventory. BAR EQUIPMENT:1)
2) 3)

Sometimes

they

can

do

the

physical

Corkscrew opener Ice scooper Cigar cutter Ice picks Ice bucket and tongs Cocktail shaker Mixer Bar spoon Decanter with stopper Hawthorn strainer Juice extractor

4)
5) 6) 7) 8) 9) 10)

11) Peg measure

12)

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

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 .

OPTION
A B C D E F

Q U E S T I O N

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

8 6 12 15 8 3 1 2 4 10 3 8 7

10 3 3 2 5 2 0 2 3 3 1 5 6

2 10 10 3 2 1 1 1 1 6 2 10 10

5 4 5 2 0 0 1

8 0 0

6 0 2 2

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

BAR SERVICE AREA

QUESTION

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 excessive competition. Hence , and designing due to I suggested young compulsions of rapid changes in customers taste and 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.

CHAPTER-4 CONCLUSION QUESTIONNAIRE BIBLIOGRAPHY

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 b) No Others Occationally d)

2)

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

visit here?

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) b) c) d) Happy hour. Provide various sports and social activities. Provide different discount rates to the different Arrange different exertion to promote different

type of guest. type of drinks. What type of drinks do you generally order? a) c) 6) Sprit Cocktail d) b) Wine e) Beer Soft drink

5)

What type of spirits do you generally preferred? a) d) Whiskey Tequila b) e) Rum Brandy c) f) Vodka 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 b) Glass wise Others Serve in mini bottles d)

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 b) Open air d) Others With a dance floor

BIBLIOGRAPHY

1)

Various books have been referred.

a)

Food and beverage management Bar service.

b) 2)

Through Internet websites. a)

b)

ehotelier.com foodandbeverageservice.com

3) Various hotel executives and faculty members.