Bar Operation Details

Bar Operation Details

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DEFINITION OF BAR

Bar is a licensed place selling all kinds of alcoholic beverages to the customers. Bars are found in hotels, resorts, clubs, casinos and many such establishments and they can also be operated as independent units. Bar is one of the key revenue generating areas of the food and beverage service department in the hotel industry. The main function of the bar is to serve the alcoholic drinks in the appropriate glassware according to the customers preferences. The other important requirements for bar operations are water supply, electric supply, lighting and drainage. A bar needs a continuous hot and cold water supply for many applications. Following are some of the types of bar, categorized either according to the kind of alcoholic drinks served or the place where it is served.

TYPES OF BAR

The types of bar are discussed below :-

1.Pubs :- It is a word derived from public house which is licensed to sell alcoholic beverages. Pubs mainly serve all kinds of beers along with other alcoholic drinks.

2. Lounge Bar :- Lounge is an area meant for relaxing which is normally located near the reception area. The drinks may be collected from the main bar and carried on a tray to the lounge and served. Lounge bar is often seen in Airports, Clubs, Casinos, Luxury hotels, Ships etc.

3. Wine Bar :- This bar sells only wines of all kinds, mainly the most expensive wines. It has a good collection of wide range of wines. The guests may buy bottles of wine for consuming later or drink in the wine bar itself.

4. Cocktail Bar :- This serves all kinds of cocktails along with other alcoholic drinks. It may be found in Airports, Casinos, Hotels, Ships etc.

5. Banquet Bar :- This is a temporary bar set up in the banquet suits to serve alcoholic drinks during a specific function. The banquet bar collects the required stock either from the main bar or from the celler.

6. Dispense Bar :- It is the bar attached to a restaurant, serving alcoholic drinks to the guests in the restaurant during their meal time. The stock may be either collected from the main bar or from the cellar. The dispense bar has a minimum stock of drinks that may be suitable for aperitif, to accompany the dishes offered and as digestives.


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