bar core 1

COMPETENCY BASED LEARNING MATERIALS

Sector: Tourism

Qualification:

Bartending NC II

Unit of Competency: Clean Bar Areas

Module Title: Cleaning Bar Areas

BARTENDING

NC II

Date Developed:

October 2012 Document No.:

ABCCA-BAR- TRS512312

Cleaning Bar Areas Developed By:

Joenel L. Torremoro

Issued By: ABCCA

Page 2 of 42

Revision# 02

HOW TO USE THIS COMPETENCY- BASED LEARNING MATERIAL

Welcome! The unit of competency, Clean Bar Areas", is one of the competencies of

Bartending NC II, a course which comprises the knowledge, skills and

attitudes required for a learner to possess.

The module, Cleaning Bar Areas, contains training materials and activities related to planning and preparing for installation, installing

equipment/device/system and conducting test for you to complete. In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are Information Sheets, Self-Checks, Operation Sheets and Task/Job

Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your facilitator.

Remember to:

Work through all the information and complete the activities in each section.

Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module.

Your instructor is there to support you and show you the correct way to do things.

You will be given plenty of opportunities to ask questions and practice on the job. Make sure you practice your new skills during the regular class. This way, you will improve your speed, memory and your confidence.

Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each section to test your own progress. Use the Performance Criteria Checklist or Procedural Checklist located after the sheet to check your

own performance.

When you feel confident that you have had sufficient practice, ask your instructor to evaluate you. The results of your assessment will be

recorded in your Achievement Chart and Progress Chart.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 3 of 42

Revision# 02

SUMMARY OF COMPETENCIES

COMPETENCY-BASED LEARNING MATERIALS

NO Unit of Competency

Module Title CODE

1 Clean bar areas Cleaning bar areas ELC724318

2

Operate bar

Operating bar

ELC724320

3

Prepare and mix cocktails and

non-alcoholic drinks

Preparing and mix cocktails and non-

alcoholic drinks

ELC724321

4

Provide wine service

Provide wine

service

ELC724319

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 4 of 42

Revision# 02

MODULE CONTENT

Unit of Competency : Clean Bar Areas

Module Title : Cleaning Bar Areas

Module Descriptor : This module deals with the knowledge & skills

required in cleaning bar and equipment, cleaning and maintaining public areas.

Nominal Duration : 50 hrs.

LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Clean bar and equipment

LO2. Clean and maintain public areas

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 5 of 42

Revision# 02

ASSESSMENT CRITERIA:

Bar surfaces and equipment were cleaned in accordance with industry standard and hygiene regulations

Equipment was operated in accordance with manufacturers manual and instructions

Conditions of utensils and glassware are checked for dirt and damages

Broken, cracked items, and other waste were safely disposed in accordance with environmental considerations

Reports were prepared in accordance with establishments policy

procedures

Closing up procedures of glassware and other equipment is accomplished based on establishment standards

Identified public areas were promptly and maintained in accordance with establishment standards

Empty and unwanted glasses were removed on a regular basis with minimum disruption to customers

Customer service was enhanced thru courteous interaction with customers

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 6 of 42

Revision# 02

LEARNING OUTCOME NO. 1 : Clean bar and equipment

CONTENTS:

1. Classification of bar surfaces and equipment

2. Care and use of bar equipment

3. Bar operations

4. Logical and efficient work flow

5. Preparation of reports according to policy procedures


Bar surfaces and equipment were cleaned in accordance with industry standard and hygiene regulations

Equipment was operated in accordance with manufacturers manual and instructions

Conditions of utensils and glassware are checked for dirt and damages

Broken, cracked items, and other waste were safely disposed in accordance with environmental considerations

Reports were prepared in accordance with establishments policy procedures

Closing up procedures of glassware and other equipment is accomplished based on establishment standards

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 7 of 42

Revision# 02

CONDITION:

The trainees/students must be provided with the following:

Mop

Cleaning towels

Disinfectant

Pail

Cleaning brushes

Soft broom/sweeper

Hand gloves

Mask

Powder detergents

Liquid detergents

Stain removers

Insecticide spray

Chemical solution

Duster

Vacuum cleaner

Floor polisher

Service counters

Service stations

Backbar mirrors

Display counter/shelves

Flooring

Beverage storage

Post mix service points

Refrigeration equipment

Ice maker

Ice bin

Blenders

Coffee machines

Utensils and tools

glass washers

Glassware

Food containers for garnishes, chips

Reference materials:

Manuals

Brochures

Company policy procedures

ASSESSMENT METHOD

1. Written Test

2. Practical Demonstration

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 8 of 42

Revision# 02

LEARNING EXPERIENCES

LEARNING OUTCOME 1:

Clean bar and equipment

Learning Activities Special Instructions

1. Read information sheet on

Classification of Bar Surfaces

and Equipment

After reading, the learner is

encouraged to answer the self-check.

2. Answer Self-Check Compare answers with Answer Key

1.1-1. You are required to get 80% of

the total correct answers. If not, read

the information sheets again to get

the required percentage of the

correct answers.


Logical and Efficient Work Flow

After Reading, the learner is

encouraged to answer self check.






correct answers.

5. Read information sheet on Bar

Operations



6. Answer Self-Check

Compare answers with Answer Key





correct answers.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 9 of 42

Revision# 02

INFORMATION SHEET 1.1-1

Classification of Bar Surfaces and Equipment

Learning Objectives: After reading this information sheet, you will be aware on the different bar surfaces and equipment.

Brandy Warmer

Some guests will request their brandy or Cognac to be warmed. Select bars carry brandy warmers that hold a tea light, however dont fret if yours doesnt because you can make one with items found around most bars. All you need is a rocks glass and hot water.

Preheat the brandy snifter by filling it 1/4 of the way with hot water (the kind at a coffee station) then fill a rocks glass half with hot water as well.

Dump out the hot water in the snifter and pour in the Cognac and set the bowl angled in the rocks glass.

Its also nice to present it on a saucer. You may have to experiment with the glassware at your bar to test which glass the snifter fits in best.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 10 of 42

Revision# 02

POS

The point where the sale is made. In a bar, the POS Systems are the

computers used to make those transactions. The point of sale for a drug dealer is the exchange in the street. He does have a point of sale just not a

POS system to do the sale on. Most POS systems are kept on the back bar so they are out of public reach.

Most sophisticated POS systems work basically the same. Youre given a # when you first get hired. The POS system only knows you by that #. The

system will take you through different screens and menus prompting you along the way. Usually, the first buttons you hit on the screen are your # to

sign in. Next it may ask a table #, then how many guests, and then it will open up

a menu/screen. From this point you have several squares to choose from. Good programs will have all the most popular items on the first screen.

Meaning that the tap beers, specialty drinks, wines, and sodas are right in

front of you. Or they will have buttons for wine, beer, specialty drinks, etc. then when

you push the beer button, for example, it will show you all the beers you have. Its really just a matter of repetition. Theres always a delete button or back button if you make a mistake.

Some POS systems have been programmed to where only a manager can delete items. Dont sweat too much over the system and know that its perfectly acceptable to not know how a new system works. Just write down

the steps and soon it will be old hat.

Know that some POS systems have credit card swipe built on the unit. Some credit card machines are separate entities. But they both work the

same way. They are hooked up to the bars phone line because when you swipe a credit card its calling and verifying if the card is good or not.

Fast paced/high volume nightclubs will have simple cash registers that can be bought at a local office supply store. Basically, you just need to

know the price of the drinks and add them up. Some have a few programmable buttons. These will always have a separate credit card

machine.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 11 of 42

Revision# 02

A cash drawer is just the insert that you put into one of the machines.

Banquet bars will just use the insert.

Vacuum pump and wine stoppers

If you work in a bar that sells a lot of wines by the glass then more than likely you will have to insert a rubber wine stopper into each bottle then

place the vacuum over it and pump until all the air has been pumped out. This preserves the wine longer.

Well

Your well is where you make drinks. It contains your ice, ice well, speed rail filled with the most common bottles you pick up, juices, soda gun, bar

mats, shakers, strainers, jigger, rimmer, and anything else you need to make drinks. Most of everything you need should be no more than one step away from the well.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 12 of 42

Revision# 02

Keg System

A keg is a large stainless steel container that holds beer and a CO2 (carbon dioxide) tank is a tall heavy cylinder-shaped thick metal canister with two

gauges attached to it. The CO2 gives the beer carbonation. Together, these make up the keg system.

The two most important things with a keg system is the temperature of the beer and psi pressure (pound per square inch) of the tank. These two work

together and if one is off then you will get foamy or flat beer Every system is a little different so you have to adjust them to figure out

the best temperature and psi you need that works for your bar. Managers and beer distributors often handle this, but its always good for a bartender to know how their equipment works. In most cases, the CO2 lines for a beer keg need to be pressured between

12 & 14 psi Over 14 psi and the beer will be too foamy and below 12 psi the beer will be flat. And the beer keg temperature needs to be between 36

& 38 degrees F; below the beer will be flat and above and it will be foamy.

To change the keg and CO2 tank is pretty easy. The keg has a coupler that just twists on and off and also has a locking mechanism/handle. To change a keg, just pull out on the handle (this unlocks it) then lift the

handle up while still pulling out. Now its unlocked and all you have to do is twist it a half turn lefty loosey and it will come off.

To reattach it to a full keg just do the steps backwards. Whatever you do,

when putting the tap on a full keg, dont push down or you will get sprayed with beer. All you do is find the groove/thread where it will twist half turn righty tightly. Youll see 2 hose lines hooked up to the handle. One is from the CO2 tank (in) and the other line going to your tap (out).

The CO2 tank will last a long time. It has two gauges; one is the tanks pressure and the other is the output pressure. When changing the tank,

always make sure its empty first by looking at the gauges. To be on the safe side turn off the valve that sits on top. Theres always a wrench near the tank so find it and unscrew the nut hose connection then disconnect,

but dont lose the washer. Reconnect a new tank by following these steps backwards.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 13 of 42

Revision# 02

Gun

99% of the time your gun refers to the soda gun. The soda gun will have buttons with letters on the buttons. Generally, S = soda water, C = cola, W

= water, L = sprite or 7 up (L stands for lemon-lime soda), Q or T = tonic water (Q stands for quinine of which is in tonic water), and D = diet cola.

Know that some of the sodas can be on buttons that dont make sense, but you just remember what that bar uses and go with it.

Soda guns

are either use a post-mix or a pre-mix system. Post-mix has bags of syrup housed in boxes that mix with a water line and CO2 line. When you press a

button on the soda gun, all three mix together and come out of the gun. Most modern bars use a post-mix system because the boxes are very easy to deal with. You know its time to go change the box when your cola, for example, comes out clear (carbonated water).

To change the box is simple. Unscrew it and screw it to another bag-in-a-box.

The pre-mix system has the water all ready pre-mixed in a canister. You see these canisters at a lot of portable outdoor venue bars.

There are also juice guns and liquor guns. The juice guns are connected to

the nastiest flavored sugary crap on the planet. The buttons are normally color coded as well as lettered. For example, O = orange juice. Liquor guns

usually dispense the well liquors; vodka, gin, rum, tequila, bourbon, whiskey, and scotch.

The lines are run to a back room that house half gallon bottles turned upside down into the lines. The gun will have V for vodka, G for gin and so

on. The gun only lets a shot come out and then to get other sized amounts like a half shot you have to hit certain buttons first.

Theyre a pain, but are put there by owners trying to control the inventory.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 14 of 42

Revision# 02

Beer Tap Handle

Beer tap handles are normally supplied by the beer distributor. They are pricey and dont like it when you lose them. To operate just pull them towards you. Some bars make you unscrew them and lock them up. When a keg blows (runs out of beer) quickly stick a glass (plastic is best) on top of

the handle or remove the handle. This means that youre temporarily out of this beer.

Insulated Thermos Carafe

Sometimes when bars dont have their own coffee maker and the kitchen is too far, a great solution is to use an insulated thermos carafe. You can

have one for regular coffee, decaf and hot water.

Juice Containers

Juice containers are plastic containers that hold juice kept in your well for easy access. Some people call them Store-n-Pours, but thats just a brand name. They come in quart, half gallon and gallon sizes and necks and

spouts come in different colors to easily tell what juice is inside.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 15 of 42

Revision# 02

For example, cranberry juice would be put in the red one. There are a couple different types. The first one is a spout neck pourer. These have

three pieces to them; the container, the neck (screws on the container) and a spout (pops on the neck). To make the juice flow out faster, experienced

bartenders know to stick a straw in the spout.

Juice container designers got hip to the extra little straw trick bartenders have to do so now you can find containers advertised as having an air vent. The second kind only has two pieces; a container and a neck that screws

on and are usually called EZ pourers. These are the best ones to have.

Knife and cutting board

Youll need a good sharp knife to cut fruit and garnishes. A serrated (little edges not a clean edge) one is preferred. Clean edged knives have to be

sharpened too much. The Cutting board that meat is cut on as well. Bar cutting boards are smallish so they can be cleaned easily in a bar sink. To keep it slip-free always lay a wet bar towel under it.

Blender

There are many types of commercial or home blenders with various speeds.

Always put liquid in first when making a drink. This will save your blade. Some blenders (but not all) can be used to make crushed ice. Check with

the manufacturer or buy an ice crusher.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 16 of 42

Revision# 02

Ice bucket Pick one that's large enough to hold at least three trays of ice.

Ice Crusher

These are usually found in high end bars, tropical bars, pool and beach

bars and at home bars. Of all the things behind a bar, crushed ice is a favorite of ours.

Champagne/Wine Bucket

A Champagne bucket holds and keeps the Champagne or wine cold. Its best to use them with a stand. They also make great make-shift tip

buckets.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 17 of 42

Revision# 02

Beer Bucket

Some bars sell buckets of beer. They are normally galvanized metal buckets with handles that you fill with ice and insert beer bottles. They are

great for large groups.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 18 of 42

Revision# 02

SELF CHECK 1.1-1

Direction: Identify the following equipment:

1. 2. 3.

4. 5. 6

7. 8. 9.

10 11 12.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 19 of 42

Revision# 02

ANSWER KEY 1.1-1

1. Beer tap handle 2. Soda gun

3. Kegs system 4. Well

5. Vacuum pump and wine stopper 6. Cash drawer

7. Brandy warmer 8. Knife and cutting board 9. Wine bucket

10. Ice Crusher 11. Blender

12. Ice bucket

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 20 of 42

Revision# 02


Cleaning Restaurant and Bar Areas

Procedures

Restaurants and Bars should be cleaned at least once a day or before or

after each service. These areas should also be cleaned before service starts

to avoid inconveniencing guests. Following are typical procedures for

cleaning restaurant and bar areas:

General cleaning Guidelines

It is recommended you read the list of approved and banned materials first.

For computers and associated equipment, please let the cleanroom

manager know you plan to bring these items in and if you require LAN

access from within the cleanroom. Before entering any part of the

cleanroom, pre-clean the items with IPA and fibre free wipes. Detailed

cleaning instructions will follow this general guideline.

For equipment such as computers, keyboards etc, vacuum clean using a

general purpose vacuum cleaner. Particular attention should be paid to the

ventilation ports. This pre clean should be done external to the cleanroom

and anteroom and items should be covered with clean bagging material,

but not of cleanroom quality. As a guide, notebook computers are preferred

to desktop computers (although this is not always practical) not only due to

size but also from a cleanliness aspect. Clean all equipment at an external

location to the cleanroom. This equipment can then be bagged to minimise

contamination.

Small metallic items (screws, nuts, washers) and non-metallic items that

are safe to use with solvents must be cleaned using the ultra-sonic cleaner

located in the chemical lab. Upon entering the cleanroom anteroom remove

from packaging and visually inspect for any obvious signs of contamination

that may have been missed and re-clean if necessary. The best way to

visually inspect any item is to view the item surface at a five degree angle

with good background lighting

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 21 of 42

Revision# 02

When cleaning items using wipes provided in the anteroom do the

following:

Fold the wiper in half and then fold in half again.

Now apply IPA to the folded wiper

The maximum number of wiping actions per fold should be no more

than four times.

Wipe the surface in a single direction

Once four wiping actions have been done, use the other folds to

continue cleaning as above procedure.

If the person who performs the cleaning operation then goes into the

cleanroom, a new pair of cleanroom gloves must be fitted. The clean item

can then be taken into the cleanroom and any necessary final clean-up can

be done within the cleanroom as described above using wipers and IPA

provided.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 22 of 42

Revision# 02

SELF CHECK 1.1-2

1. What is the General Procedure in cleaning the bar.

2. What are the steps in when cleaning items using wipes provided in the

anteroom?

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 23 of 42

Revision# 02

ANSWER KEY 1.1-2

1. Restaurants and Bars should be cleaned at least once a day or before or

after each service. These areas should also be cleaned before service

starts to avoid inconveniencing guests.

2. When cleaning items using wipes provided in the anteroom do the

following:

Fold the wiper in half and then fold in half again.

Now apply IPA to the folded wiper

The maximum number of wiping actions per fold should be no more

than four times.

Wipe the surface in a single direction

Once four wiping actions have been done, use the other folds to

continue cleaning as above procedure.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 24 of 42

Revision# 02


Bar Operations

Service Bar

When working the service bar itself or the service end of another bar, you

have special responsibilities. The servers come to you to fulfill the requests of our most important asset, the customer. Prompt, courteous attention to

all beverage orders is the trademark of a professional. Additionally, as an experienced bartender, you have a responsibility to reinforce proper use of glassware, ice, garnish and correct pricing. All drinks must be properly

rung on a guest check. Rip the check when you have served the items. Any consistent problems with correct procedures must be discussed with

the manager on duty.

During training and at periodic times during your employment, you will be tested on the accuracy of your liquor pours. Accuracy is a condition of continued employment. The manager will assign the format and times of

these tests.

Periodically, you will be required to assist in bar clean up. Clean up involves work that cannot be done during normal schedules such as

stripping coolers, cleaning under backups and shelving, etc. The manager assigns the staff and will provide information.

Tools of the Trade

To effectively perform your job function you are expected to have the

following with you at all times:

1. Three black or blue ballpoint pens

2. Proper name tag 3. Wine key

4. Note pad 5. A knowledge of on-going specials and promotions

6. A smile and a kind word

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 25 of 42

Revision# 02

Logical and Efficient Work Flow in the Bar

General Policies 1. There is no drinking of any alcoholic beverages allowed behind the

bar. If a guest offers to buy you a drink, thank them politely, but explain to them that it is against house policy.

2. No smoking is allowed while you are on the clock. In some situations, it is allowed in designated areas only. Sanitation regulations require you wash your hands after smoking and before

returning to work. 3. Chewing gum and eating are not permitted behind the bar.

4. Always use an ice scoop to fill a glass with ice. Always use a fresh glass for reorders.

5. If you break a glass in the ice bin, empty all the ice and wash the bin thoroughly. Wipe dry, looking for any glass slivers. Never use the ice from a bin where a glass was broken.

6. Know the well liquors and how they are arranged in the speed rail. Know the back bar liquors and also where they are located on the

back bar. 7. Know your equipment. Be able to change a syrup box, a beer keg,

and a CO2 tank. 8. Try not to turn your back on a guest until you have served him or

her.

9. No free drinks will be given away unless approved by a manager. All comped drinks should be rung up and immediately initialled by a

manager. It is your responsibility to see that this is done. 10. Carry a lighter at all times to light your guests cigarettes whenever

possible. 11. Ring up all drinks immediately after making them. DO NOT run

tabs in your head or with hash marks. 12. Always be sure to wash your hands after going to the restroom. 13. Off duty employees in the bar area will conduct themselves as, and

be treated as, any other guest in the bar. However, non-employees will always be served first.

14. Always check identification of anyone who appears to be under 30. 15. Constantly clean ashtrays, two-butt maximum. 16. Keep the bar area clean.

17. Always return bottles to their proper area, your fellow bartender should never lose time trying to find a bottle.

18. Always replace a bottle when you empty it. 19. Keep glassware clean, check rims for lipstick and never touch the

rim of either a clean or dirty glass.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 26 of 42

Revision# 02

Things Bartenders Should Never Do

Never leave a dirty blender. Never leave the ice cream scoop in the ice cream container. Never scoop ice with glassware. Never drink while on duty. Never overfill a glass with mix as it weakens the drink. Never come to work with a wrinkled uniform or dirty shoes. Never smoke behind the bar. Never go to back of house unless on duty. Never serve an intoxicated person; remember you could be

responsible for what happens to them.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 27 of 42

Revision# 02

SELF CHECK 1.1-3

1 What are tools of the trade?

2 What are the things that bartender should never do?

Never leave a dirty blender. Never leave the ice cream scoop in the ice cream container. Never scoop ice with glassware. Never drink while on duty. Never overfill a glass with mix as it weakens the drink. Never come to work with a wrinkled uniform or dirty shoes. Never smoke behind the bar. Never go to back of house unless on duty. Never serve an intoxicated person; remember you could be

responsible for what happens to them.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 28 of 42

Revision# 02

ANSWER KEY 1.1-3

1. What are tools of the trade?

Three black or blue ballpoint pens Proper name tag Wine key Note pad A knowledge of on-going specials and promotions A smile and a kind word

2. What are the things that bartender should never do?

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 29 of 42

Revision# 02

LEARNING OUTCOME NO. 1 : Clean and Maintain Public Areas

CONTENTS:

1. Bar cleaning procedures

2. Safe work practices and first aid regulations

3. Hygiene practices specific on bar operations


Identified public areas were promptly and maintained in accordance with establishment standards

Empty and unwanted glasses were removed on a regular basis with

minimum disruption to customers

Customer service was enhanced thru courteous interaction with customers

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 30 of 42

Revision# 02

CONDITION:

The trainees/students must be provided with the following:

Mop

Cleaning towels

Disinfectant

Pail

Cleaning brushes

Soft broom/sweeper

Hand gloves

Mask

Powder detergents

Liquid detergents

Stain removers

Insecticide spray

Chemical solution

Duster

Vacuum cleaner

Floor polisher

Service counters

Service stations

Backbar mirrors


Flooring

Beverage storage



Ice maker

Ice bin

Blenders

Coffee machines

Utensils and tools

glass washers

Glassware



Manuals

Brochures


ASSESSMENT METHOD

1. Written Test

2. Practical Demonstration

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 31 of 42

Revision# 02

LEARNING EXPERIENCES

LEARNING OUTCOME 1:

Clean bar and equipment

Learning Activities Special Instructions

1. Read information sheet on Bar

Cleaning Procedures


encouraged to job sheet.

2. Do Job sheet 1.2-1 The student may approach his/her

instructor to evaluate his work.

3. Read information sheet on Safe

Work Practices

After Reading, the learner is

encouraged to answer self check.






correct answers.


Hygiene practices specific on bar

operations



6. Answer Self-Check

Compare answers with Answer Key





correct answers.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 32 of 42

Revision# 02


Bar Cleaning Procedures

Step Action

1 Clean glass surfaces (windows, mirrors) as well as brass or chrome surfaces using the appropriate polish or cleaning material.

2 Check the surfaces to ensure that no removable marks remain and that the polish that was applied has not left a

residue.

3 Clean and polish the glass and frame of pictures.

4 Dust and wipe all light fittings and shades.

Make sure that all of the lights are in good working condition.

Ceiling lights and fittings are usually cleaned less frequently.

5 Pick up any rubbish lying around and place it your rubbish bag.

6 Empty and clean any ashtrays ensuring that all nicotine

stains are removed.

7 Clean chairs in the following manner:

- Remove the cushions. - Wipe the grooves and the back of the chair with a dry cloth. - Vacuum in the grooves to remove any remaining dirt. - Fluff out the cushions and replace them.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 33 of 42

Revision# 02

8

Clean tiled or hard floor surfaces in the following manner:

- Put up the appropriate hazard signs. - Sweep the area with a broom to remove any loose dirt. - Wash the floor using the appropriate cleaning equipment

and materials.

- Polish / buff the floor until the correct shine is achieved, using the appropriate equipment for the surface.

- Move the furniture where possible to sweep / wash / polish / buff the floor area underneath it.

9 Replace the furniture in its original position when you have

finished.

10 Vacuum the carpets (floor coverings), moving the furniture

where possible to clean underneath it.

11 Replace the furniture in its original position when you have finished.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 34 of 42

Revision# 02

JOB SHEET 1.2-1

Title: Bar Cleaning Procedure.

Performance Objective:

Given the different materials, tools and equipment, you should be able to follow correct procedures in .

Supplies/Materials : TR and CBC

Equipment :

Mop

Cleaning towels

Disinfectant

Pail

Cleaning brushes

Soft broom/sweeper

Hand gloves

Mask

Powder detergents

Liquid detergents

Stain removers

Insecticide spray

Chemical solution

Duster

Vacuum cleaner

Floor polisher

Service counters

Service stations

Backbar mirrors


Flooring

Beverage storage



Ice maker

Ice bin

Blenders

Coffee machines

Utensils and tools

glass washers

Glassware



Manuals

Brochures


BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 35 of 42

Revision# 02

Steps/Procedure: 1. Clean and check glass surfaces 2. Clean bar chairs

3. Clean tiled or hard floor surfaces 4. Put up the appropriate hazard signs.

5. Sweep the area with a broom to remove any loose dirt. 6. Wash the floor using the appropriate cleaning equipment and

materials. 7. Replace the furniture in its original position when you have

finished.

8. Vacuum the carpets (floor coverings), moving the furniture where possible to clean underneath it.

9. Replace the furniture in its original position when you have finished.

Assessment Method: Performance Criteria Checklist

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 36 of 42

Revision# 02

PERFORMANCE CRITERIA CHECKLIST

Name of Trainee:_______________________________Date:________________

CRITERIA

YES

NO

The leaner was able to:

1. Clean glass surfaces (windows, mirrors) as well as

brass or chrome surfaces using the appropriate polish or cleaning material.

2. Check the surfaces to ensure that no removable marks remain and that the polish that was applied has not left a residue.

3. Clean and polish the glass and frame of pictures.

4. Dust and wipe all light fittings and shades.

5. Make sure that all of the lights are in good working condition.

6. Ceiling lights and fittings are usually cleaned less frequently.

7. Pick up any rubbish lying around and place it your

rubbish bag.

8. Empty and clean any ashtrays ensuring that all

nicotine stains are removed.

9. Clean chairs in the following manner:

Remove the cushions. Wipe the grooves and the back of the chair

with a dry cloth.

Vacuum in the grooves to remove any remaining dirt.

Fluff out the cushions and replace them.

10. Clean tiled or hard floor surfaces in the following

manner: Put up the appropriate hazard signs. Sweep the area with a broom to remove any loose

dirt. Wash the floor using the appropriate cleaning

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 37 of 42

Revision# 02

equipment and materials.

Polish / buff the floor until the correct shine is achieved, using the appropriate equipment for

the surface. Move the furniture where possible to sweep /

wash / polish / buff the floor area underneath it.


12. Vacuum the carpets (floor coverings), moving the furniture where possible to clean underneath it.


Comments:

_________________ ______________

Trainers Name Date

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 38 of 42

Revision# 02

INFORMATION SHEET 1.2-2 Safety Work Practices

Occupational safety and health

Occupational health and safety is a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment. The goal of all occupational health and safety programs is to

foster a safe work environment. As a secondary effect, it may also protect co-workers, family members, employers, customers, suppliers, nearby

communities, and other members of the public who are impacted by the workplace environment. It may involve interactions among many subject

areas, including occupational medicine, occupational (or industrial) hygiene, public health, safety engineering, chemistry, health physics, ergonomics, toxicology, epidemiology, environmental health, industrial

relations, public policy, industrial sociology, medical sociology, social law, labour law and occupational health psychology.

Definition

Since 1950, the International Labour Organization (ILO) and the World Health Organization (WHO) have shared a common definition of occupational health. It was adopted by the Joint ILO/WHO Committee on

Occupational Health at its first session in 1950 and revised at its twelfth session in 1995. The definition reads: Occupational health should aim at: the promotion and maintenance of the highest degree of physical, mental and social well-being of workers in all occupations; the prevention amongst

workers of departures from health caused by their working conditions; the protection of workers in their employment from risks resulting from factors adverse to health; the placing and maintenance of the worker in an

occupational environment adapted to his physiological and psychological capabilities; and, to summarize, the adaptation of work to man and of each

man to his job.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 39 of 42

Revision# 02

Reasons for Occupational health and safety

The reasons for establishing good occupational health and safety standards are frequently identified as:

Moral An employee should not have to risk injury or death at work,

nor should others associated with the work environment. Economic many governments realize that poor occupational health

and safety performance results in cost to the State (e.g. through

social security payments to the incapacitated, costs for medical treatment, and the loss of the employability of the worker). Employing organizations also sustain costs in the event of an incident at work (such as legal fees, fines, compensatory damages,

investigation time, lost production, lost goodwill from the workforce, from customers and from the wider community).

Legal Occupational requirements may be reinforced in civil law and/or criminal law; it is accepted that without the extra encouragement of potential regulatory action or litigation, many rganizations would not act upon their implied moral obligations.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 40 of 42

Revision# 02

INFORMATION SHEET 1.2-3 Hygiene Practices Specific on Bar Operations

Bartending positions are not easy to get these days. Everyone is applying

for the same position while most have no idea what they're doing. Separating yourself from the pack can be as simple and having a better

understanding of what it really takes to be a bartender.

Here are a couple of rules to remember in regards to hygiene and safety measures in a professional bar. It is easy to forget that these standards are

also laws in many states which is why we cannot stress the importance of them for your safety, your friends and the bar's customers! In fact, your

managers expect you to know these standards before you even apply for the position.

Keep your bar clean by constantly glancing around and picking up any trash such as napkins, straws, and garnishes as well as used glasses. Bar equipment should be washed thoroughly and shined like bar spoons and

cocktail strainers each time they are used - even between drinks. Wash your hands often - in particular after any contact with raw citrus fruit. This

will prevent scaling of the hands and infection.

Make sure you are well-groomed, in particular focus on your hands - especially your fingernails because they receive the most abuse on the job.

1. Always be sure to use soap when you wash your hands as the oils

from garnishes need the extra scrub to remove them. 2. Keep your nails short.

3. Don't use bright nail polish colors if you paint your nails, so the focus is on you and your drinks instead of your bright fingernails.

4. Leave a little room at the top of the drink so the customer can carry it.

5. It causes wet puddles across the bar and will have your bar smelling

much worse by the end of the night. 6. You also want to avoid having customers spill on themselves and

others.

Make it a point to be proactive with regard to your bar's sanitation. The significance can't be stressed enough. Honestly, your workplace and your customers will definitely appreciate your time and effort made. And you

can prevent yourself from losing your job over something as simple as cleanliness and hygiene.

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 41 of 42

Revision# 02

SELF CHECK SHEET 1.2-3

1. What are the six most important things to remember in practicing proper hygiene on bar operations?

BARTENDING

NC II

Date Developed:




Joenel L. Torremoro

Issued By: ABCCA

Page 42 of 42

Revision# 02

ANSWER KEY 1.2-3

1. What are the six most important things to remember in practicing proper hygiene on bar operations?

Always be sure to use soap when you wash your hands as the oils from garnishes need the extra scrub to remove them.

Keep your nails short. Don't use bright nail polish colors if you paint your nails, so

the focus is on you and your drinks instead of your bright

fingernails. Leave a little room at the top of the drink so the customer can

carry it. It causes wet puddles across the bar and will have your bar

smelling much worse by the end of the night. You also want to avoid having customers spill on themselves

and others.

Documents

bar core 1