COMPETENCY BASED LEARNING MATERIAL

Sector:
TOURISM (HOTEL AND RESTAURANT)
Qualification:
BARTENDING NC II
Unit of Competency:
CLEAN BAR AREAS
Module Title:
CLEANING BAR AREAS

Filamer Christian University

Roxas Avenue, Roxas City
Capiz

Nelbrandt T. Sorillo, MMHM

HRM Instructor
 HOW TO USE THE MODULE

Welcome to the Module “Cleaning Bar Areas”. This module contains

training materials and activities for you to complete.
The unit of competency “Clean Bar Areas”contains knowledge, skills
and attitudes required for a Bartending NC II course.
You are required to go through a series of learning activities in order to
complete each of the learning outcomes of the module. In each learning
outcome there are Information Sheets, Operation Sheets, Job Sheet and Activity
Sheets. Follow these activities on your own and answer the Self-Check at the
end of each learning activity.
If you have questions, don’t hesitate to ask your teacher for assistance.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this
module because you have:
 been working for some time
 already have completed training in this area.
If you can demonstrate to your teacher that you are competent in a
particular skill or skills, talk to him/her about having them formally recognized
so you don’t have to do the same training again. If you have a qualification or
Certificate of Competency from previous trainings show it to your teacher. If the
skills you acquired are still current and relevant to this module, they may
become part of the evidence you can present for RPL. If you are not sure about
the currency of your skills, discuss it with your teacher.
After completing this module ask your teacher to assess your
competency. Result of your assessment will be recorded in your competency
profile. All the learning activities are designed for you to complete at your own
pace.
Inside this module you will find the activities for you to complete followed
by relevant information sheets for each learning outcome. Each learning
outcome may have more than one learning activity.

Date Developed: Document No.

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SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS

List of Core Competencies

No. Unit of Competency Module Title Code

1. Cleaning the bar

Clean bar areas TRS512312
areas

2. Operate a bar Operating a bar TRS512313

Preparing and mixing

Prepare and mix cocktails and
3. cocktails and non- TRS512314
non-alcoholic drinks
alcoholic drinks

4. Provide wine service Providing wine service TRS512315

Date Developed: Document No.

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 Table of Contents

HOW TO USE THIS COMPETENCY-BASED -----------------------------------------------

1

SUMMARY OF COMPETENCY-BASED LEARNING MATERIALS ---------------------

2

TABLE OF CONTENTS 3
----------------------------------------------------------------------------

MODULE CONTENT 4
-------------------------------------------------------------------------------

LEARNING OUTCOME 5 – 8
#1-------------------------------------------------------------------------

LEARNING EXPERIENCES 9 – 11
----------------------------------------------------------------------
12 –
INFORMATION SHEET 1.1 – 1 Procedures in cleaning bar 14
surfaces----- 15
Self- Check 1.1 – 1 16
------------------------------------------------------------------------
Answer Key 1.1 –
1--------------------------------------------------------------

INFORMATION SHEET 1.1 – 2 Procedures in cleaning bar tools

and 17 –
equipment------------------------------------------------------------------------ 49
-------------
Self- Check 1.1 – 2 50
------------------------------------------------------------------------

Answer Key 1.1 – 51

2--------------------------------------------------------------

TASK SHEET 1.1 – 2 52 –

-------------------------------------------------------------------- 54

Performance Check List 1.1 – 2 55

-----------------------------------------------------
INFORMATION SHEET 1.1 – 3 Preparation of reports according to
policy procedures 56 –
------------------------------------------------------------------------------------ 61

Self- Check 1.1 – 3 62

------------------------------------------------------------------------
Answer Key 1.1 – 3 63
------------------------------------------------------------- 64 -
TASK SHEET 1.1 – 3 65

Date Developed: Document No.

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 --------------------------------------------------------------------- 66
Performaance Check List 1.1 – 3
----------------------------------------------------
REFERENCES 67
-------------------------------------------------------------------------------

MODULE CONTENT
QUALIFICATION Bartending NC II

UNIT OF COMPETENCY Clean Bar Areas

MODULE TITLE Cleaning Bar Areas

INTRODUCTION:
This module covers the knowledge, skills and attitudes needed to clean bar
areas.

NOMINAL DURATION: 50 HRS

LEARNING OUTCOMES:
LO1 Clean bar and equipment
LO2 Clean and maintain public areas

ASSESSMENT CRITERIA:
LO 1:
1.1 Bar surfaces and equipment are cleaned in accordance with industry
standard and hygiene regulations
1.2 Equipment is operated in accordance with manufacturer’s manual and
instructions
1.3 Condition of utensils and glassware is checked for dirt and damages
1.4 Broken, cracked items and other waste are safely disposed in accordance
with environmental considerations
1.5 Reports are prepared in accordance with establishments policy procedures
1.6 “Closing up” procedures of glassware and other equipment are

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 accomplished based on establishment standards
LO 2:
2.1 Identified public areas are promptly cleaned and maintained in accordance
with establishment standards
2.2 Empty and unwanted glasses are removed on a regular basis with minimum
disruption to customers
2.3 Tables are cleaned hygienically in accordance with establishment
requirements and standards
2.4 Customer service is enhanced thru courteous interaction with customers
Prerequisite: None

LEARNING OUTCOME SUMMARY

LEARNING OUTCOME #1 CLEAN BAR AND EQUIPMENT

CONTENTS:
 Classification of bar surfaces
 Care and use of bar tools and equipment
 Preparation of reports according to policy procedures

ASSESSMENT CRITERIA:
 Bar surfaces are cleaned in accordance with industry standard
and hygiene regulations
 Equipment is operated in accordance with manufacturer’s manual
and instructions
 Condition of utensils and glassware is checked for dirt and
damages
 Broken, cracked items and other waste are safely disposed in
accordance with environmental considerations
 Reports are prepared in accordance with establishments policy
procedures
 “Closing up” procedures of glassware and other equipment are
accomplished based on establishment standards

CONDITION:
Trainees must be provided with the following:

TOOLS EQUIPMENT MATERIALS

BAR TOOLS CLEANING MATERIALS

Heavy-based glass Ice bin Rugs

Date Developed: Document No.

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Jigger

Double-edge stainless Speed rail / rack (Speed

Liquid detergents
jigger Wheel)

Three-in-One Stainless
Electric Blender Mop with head
Cocktail Shaker

Boston Shaker w/ mixing Electric mixer

Hand Towels
glass

Underbar refrigerator
Fruit Juicer / Squeezer Waste dump
(optional)
Bar spoon with relish Multi-layered
Broom
fork at other end Refrigerator

Hawthorn Strainer Wine chiller (optional) Scrubbing pad

Waiter’s friend Cork

Coffee maker /percolator Sponge
Screw

Wing type or different

Electric Glass brushes Duster
type of Cork Screw
Draft Beer dispenser
Speed pourer SET – UP
(mock)
Mechanical Glass washer
Bottle and can opener Rectangular or round
(optional)
(small) table, with chairs

Canulator / Canulating Rectangular table for

Spill mat
knife demonstration

Ice bucket Mock bar

Ice scooper

Ice tong

Chopping board

Paring knife

Muddler
Juice jugs (Color coded)
– ‘Store and Pour’
Garnish tray (7
compartments)

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Cocktail / Bar tray

Wine bucket (with stand)

Wine basket

Glass-rimmer

Decanter

1/2 liter Carafe

¼ liter Carafe

4 oz. Carafe

Funnel

Water Pitcher

Bar Caddy / Organizer

Coffee / Tea pot

GLASSWARE
Old Fashioned Glass/
rock glass (6 – 8oz.)
Hi Ball Glass (8 –10 oz.)
Collins Glass (10 –12
oz.)
Zombie Glass (12 –14
oz.)
Brandy Glass 12oz.

Brandy Glass 16oz.

Martini or Cocktail Glass

Margarita glass
Champagne Saucer
glass
Champagne Tulip glass

Champagne Flute glass

Cordial / pony glass

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Poco Grande Glass

Breeze Glass

Squall Glass

Hurricane glass

Sherry / Port wine glass

Sour Glass

Shot Glass ( 1 and 2 oz.)

Footed beer glass (12
oz.)
Flair Pilsner glass ( 12
oz.)
Beer Mugs (12 oz.)

White Wine glass

Red Wine glass

All purpose wine glass

Footed rock glass

Footed Hi ball glass

Water Goblet

Irish Coffee Glass

at least 5 pcs. Different
Fancy Glasses

Coffee cups and saucers

Teaspoon

EVALUATION METHOD:
 Written examination
 Direct observation
 Practical demonstration

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 LEARNING EXPERIENCES

LEARNING OUTCOME #1:

Clean Bar and Equipment

Learning Activities Special Instructions
1. Read Information sheet 1. 1 – 1 If you have some problem
Classification of bar surfaces on the content of the
information sheet don’t
hesitate to approach your
facilitator.
If you feel that you are
knowledgeable on the
content of the information
sheet, you can now
answer self check
provided in the module.
2. Answer Self Check 1. 1 – 1 Refer your answers to
the answer key 1. 1 - 1
for self check. You are
required to get all
answers correct. If not,
read the information
sheets again to answer
all questions correctly.
3. Read Information sheet 1. 1 – 2 If you have some problem
Care and use of bar tools and equipment on the content of the
information sheet don’t
hesitate to approach your
facilitator.

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 If you feel that you are
knowledgeable on the
content of the information
sheet, you can now
answer self check
provided in the module.
4. Answer Self Check 1. 1 – 2 Refer your answers to the
answer key 1. 1 - 2 for
self check. You are
required to get all
answers correct. If not,
read the information
sheets again to answer all
questions correctly.
5. View power point presentation on care and use If you have some problem
of bar tools and equipment on the presentation don’t
hesitate to approach your
facilitator.
If you feel that you are
knowledgeable on the
presentation, you can
now answer oral
questioning.
6. Answer oral question See that you got all
answer correctly before
you could proceed to the
next activity.

7. Observe the trainer in demonstrating procedure If you have some problem

in care and use of bar tools and equipment on the demonstration
don’t hesitate to
approach your facilitator.
If you feel that you are
knowledgeable on the
demonstration
procedures, you can now
answer oral questioning.

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8. Perform task sheet 1. 1 – 2 Compare your work to the
Performance Checklist
Caring and using of bar tools and equipment
criteria. If you got 100%
correct answer in this
task, you can now move
to the next activity.

9. Read Information sheet 1. 1 – 3 If you have some problem

Preparation of reports according to policy on the content of the
procedures information sheet don’t
hesitate to approach your
facilitator.
If you feel that you are
knowledgeable on the
content of the information
sheet, you can now
answer self check
provided in the module.
10. View demonstration
If you have some problem
procedures in preparing of reports according to on the demonstration
policy procedures procedures don’t hesitate
to approach your
facilitator.
If you feel that you are
knowledgeable on the
demonstration
procedures, you can now
answer oral questioning.
11. Perform task sheet 1. 1 – 3 Compare your work to the
Preparation of reports according to policy Performance Checklist
procedures criteria. If you got 100%
correct answer in this
task, you can now move
to the next activity. If not
review the information
sheet and go over the
task again.
Congratulations on a Job well done!!! You have now successfully
completed the last competency for this qualification and is now
ready for the National Assessment. Good luck and use what you
have learned here well!!!

Date Developed: Document No.

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 INFORMATION SHEET 1. 1 – 1
Procedure in cleaning bar surfaces

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to identify bar
surfaces how they are checked and cleaned in accordance with industry
standard and hygiene regulations.

Cleaning bar surfaces

Classification of bar surfaces

Cleanliness is essential for two equally important reasons: customer

appeal and customer health. Cleaning is essential as part of the routine
in bar operation for it has always been critical with the cases in major
food-safety scares and the resulting liability claims. It will also be useful
for ensuring quality and establishing sanitation standards. Cleanliness
should conform to the local health department though most health
regulations establish only minimum standards for cleanliness and safety
so the goal is to exceed them.

Cleaning the bar areas before its operation is necessary. In cleaning the
bar surfaces, divide the area into sections. This will help you return the
things taken back to its original placement without overlooking
something. Start cleaning at the top most part of each section going
down to avoid repetition of task for a reason that all dirt and dust falls
down. Bar area has three parts; the front bar, the backbar and the under
bar. The following pictures will show the areas (surfaces) for cleaning;

Service counter: An area in the

front bar where drinks are ordered
and served during operation. This
should always be wiped dry from
spills and moist, start on the top
going down to the edges, armrest if
any, bar die and sides to prevent
sticky feelings and bacterial growth.
Sanitize the counter at the end of
operation.

Date Developed: Document No.

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Service station: This is where the
supplies to be used for set up and
services are kept. Cleanliness should
always be maintained.

Backbar mirrors: An area in the

backbar that creates an illusion of
having wider space and more liquor
stocks. The mirrors should be
cleaned by wiping it dry with any
absorbent cloth or squeegee until no
trace of water marks or cloudy
portions can be seen.

Display counter/Shelves: An area

in the backbar where bottles and
glasses are placed. In cleaning the
area, remove all the things on
shelves then wipe for any visible
dirt, dust, rust and/or any other
foreign objects. Sanitize the area if
needed before bringing all the wiped
bottles/glasses back.

Overhead racks: An area in the

front bar for hanging bar glasses
(not advisable for outdoor dining).

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Flooring: These cover the whole
floor area within the establishment
both inside and outside the bar
where tables and chairs are located.
In dealing with floors, always think of
the comfort and safety it may
provide to both employee/worker
and customers. In doing so, start by
sweeping the floor, mopping and
then sweeping it again. Make sure to
have the floor signage visible while
cleaning the floor with wet mop
followed with dry mop to avoid slip
accidents. During closing up
procedure of cleaning the floor,
apply the necessary cleaning agent
and push brush if necessary, rinse
thoroughly and dry.

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 SELF- CHECK OF 1.1 – 1

Instruction: Identify what is being asked in the statement. Write your answer
in the space provided.

1. Area in the front bar where drinks are ordered and

served during operation.
2. An area where bottles and glasses are placed for
display.
3. This is where the supplies to be used for set up and
services are kept.
4. These cover the whole floor area within the
establishment both inside and outside the bar where
tables and chairs are located.
5. This area creates an illusion of having wider space and
more liquor stocks.

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 ANSWER KEY TO SELF- CHECK OF 1.1 – 1

1. Service counter
2. Display counter/shelves
3. Service station
4. Flooring
5. Backbar mirrors

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 INFORMATION SHEET 1. 1 – 2
Procedure in cleaning bar tools and equipment

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to identify bar
tools and equipment, how they are checked and cleaned in accordance with
industry standard and hygiene regulations, and how equipments are operated in
accordance with manufacturer’s manual and instructions.

Cleaning bar tools and equipment

Care and use of bar tools and equipment

Bar tools and equipments is the most important asset in the bar operation
to gain success. It is anything that a bartender would need to open and
operate a bar. Having the right tool would always result into a fast,
efficient and effective bar service. In choosing bar tools and equipment, it
is highly recommended to consider the quality as this will last longer and
will withstand better the wear and tear of a high-speed operation.
Example; Heavy-duty blenders will better survive the demands of mixing
frozen drinks and quality glasses will break less easily. Modern equipment
has the capacity to burn, cut, smash, mangle and amputate various parts
of body. Never use equipments until thoroughly familiar with its operation
and features. Breakdowns of any kind hamper service and give a poor
impression of the operation. Repair and replacement can be frustrating,
time-consuming and costly.

Cleaning the bar tools and equipments after use or at the end of operation
can prolong its usability, can bring about better sanitation and better
appearance.

Operating the bar tools and equipment should always be in accordance to

manufacturers manual. This will bring about safety and avoid casualty in
the use of equipment. With proper information to its operation will keep
away from any untoward incident. The following information will help in
bringing about the individual potential in dealing with operating the tools
and equipment and its uses.

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Beverage storage: Storage is not
simply just a place or space for
storing beverages but should be
kept away from oxygen and
sunlight, the greatest enemies of
both beers and wines. It can cause
damage to both in terms of quality.
It may damage the seal of the cork
and might cause wine to spoil. Light
reacts with a naturally bitter
substance in beer to produce
another undesirable compound, an
intense odor that is commonly
referred to as “skunky”. It also
destroys flavor and aroma. Keep
beverage storage away from direct
sunlight and oxygen. Follow
manufacturer’s manual for its
operation and cleaning maintenance
Post mix system: This is
categorized under dispensing
beverages that dispenses the
carbonated mixes called as hand
guns or cobra gun consist of a head
with a nozzle and pushbuttons that
deliver plain water and carbonated
mixes. Their compositions behind
the scene are bulk supplies of
concentrated syrups and a tank of
carbon dioxide (CO2) under pressure
in which line goes to a motor-driven
carbonator under the ice chest
where the CO2 is mixed with filtered
water. All of the syrup and
waterlines run through a flexhose,
which is flexible metal hose, to the
head of the gun with a ratio of 5:1
water/syrup. Follow manufacturer’s
manual for its operation and
cleaning maintenance.

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Draft Beer Dispenser: This is
categorized under dispensing
beverages that dispenses beers
consist of a nozzle and pushbutton
or a lever.

Refrigeration equipment: The

basic principle of operation means to
transfer heat out of the space
extending life of the food and drink
inside the refrigerator. The more
heat that can possibly be removed
from a product, the longer it can be
held in usable condition. In bar
operation, it is in constant battle as
its door is opened and closed to
insert products that are not yet
chilled and letting in outside air. The
components of the circuits will then
be forced to cope up with the
needed cold temperature. Put extra
attention to the rubber door seal for
any leaks. Follow manufacturer’s
manual for its operation and
cleaning maintenance. Wine chiller

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 Underbar refrigerator

Multilayer refrigerator

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Ice maker: A cocktail bar could not
operate at all without plentiful
supply of ice. Furthermore the hotter
the climate, the more important ice
becomes as part of most drinks’
appeal. Ice maker can be part of the
underbar or backbar. The most
important maintenance task
regarding the ice making machines
is to clean the unit’s compressor and
condenser coils according to
manufacturer’s direction. Consider
when deciding the type of cube ice
to use: Cubes should pack well into
the glass but not appear to. You
never want the customer to think he
or she is paying for a drink that is
mostly ice; Clarity of the ice should
be completely clear, made with pure
, sanitary drinking water that
produces no off taste, color or odor;
Density of ice is important how hard
or soft the ice determines how quick
it interacts with the drinks.
Ice bin/ ice chest: A centerpiece of
any pouring station with a sliding or
removable cover and with or without
bottle wells, usually with speed rail
attached to the front. Another type
of this is ice bin or ice chest with
divider, which enables a station to
have cubed and crushed ice. Keep
the ice scoop clean. Wash it
frequently with neutral cleaner and
the bin liner as well then rinse
thoroughly. Do not store food and
beverage items or containers in the
ice bin, it is not a refrigerated
storage space and should not act as
one. Follow manufacturer’s manual
for its operation and cleaning
maintenance

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Blender: It takes the mixing
process. Blades in the bottom of its
cup can grind, puree and otherwise
refine ingredients that are put into
it. Typical commercial blender has
two speeds but some has variable-
speed controls or pulse function.
Some of it can be programmed to
mix unattended and shut off
automatically. Blenders have sealed
seams for sanitation reasons. Follow
manufacturer’s manual for its
operation and cleaning
maintenance.
Electric mixer: This is used for
drinks that do not need blending
especially those containing cream or
ice cream. When ice is required, use
only crushed or cracked ice. Follow
manufacturer’s manual for its
operation and cleaning
maintenance.

Ice crusher: Used for crushing ice

cubes. Follow manufacturer’s
manual for its operation and
cleaning maintenance.

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Fruit juicer: For extracting juices.
Follow manufacturer’s manual for its
operation and cleaning
maintenance.

Coffee machines: Used in

producing different types of coffee
(espresso, cappuccino,
decaffeinated, brewed etc.). Follow
manufacturer’s manual for its
operation and cleaning
maintenance.

Mechanical glass washer: A

machine used for washing glasses. It
delivers water that is hot enough to
kill bacteria. Follow manufacturer’s
manual for its operation and
cleaning maintenance.

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Electronic cash register, POS:
also referred to as till, is a
mechanical or electronic device for
calculating and recording sales
transactions, and an attached
drawer for storing cash. The cash
register also usually prints
a receipt for the customer.

Sink: Equipment used for washing

and usually with drain boards.

Speed Rail: Typically contains the

most frequent poured liquors
(pouring or house brands)

Ice bucket: Serves as ice container.

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Wine bucket: For chilling white,
rose and champagne wines. During
service these wines are carried to
the guest table or side of the table in
this bucket.

Wine basket: A basket designed to

fit a bottle of red wine during wine
presentation and service.

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Wine decanter: is a vessel that is
used to hold the decantation of a
liquid (such as wine) which may
contain sediment (such as old wine).

Glass brush: Used specifically for

cleaning glassware. There are glass
brushes for use by hand, and
motorized models.

Coaster: Under liner for drinks

designed to protect the table against
moisture of chilled glasses. Wash
and dry at the end of bar operation.

Bar mat: Protective device placed

on bar counters to protect glasses
and other fragile items from
breakages. Wash thoroughly
especially in between crevices, rinse
and dry well.

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Food containers for garnishes: A
container where all prepared
garnishes are placed before
operation. Should never be located
directly above the ice bin as many
health codes define this as a
potential hazard because of the
likelihood of dropping food into the
ice, this is an alternative to the
installed condiment tray. Such a tray
can be moved around at the
bartender’s convenience and can be
cleaned more easily than one that is
fixed underbar.
Jigger: A small container that
measures liquors used for cocktails
and other mixed drinks. It comes in
several combinations of sizes. Highly
recommended for novice.

Pourers: A device that fits into the

neck of a beverage bottle and is
constructed to reduce the rate of
flow to a predictable and
controllable amount. Used by
professional bartenders as an
alternative for jigger for fast service.
Wash and rinse at the end of the
operations. Let the water flow inside
its tubes to rinse thoroughly.
Juice Jags/Store and Pour (color
coded): containers with color coded
neck and spout for easy pouring and
prevents cross contamination. Prepare
mixes and juices in advance and store
left-over juices in the refrigerator.

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 27 of 70
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Instructor, FCU -
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Carafe: a glass container that has
a wide mouth and that is used to
hold beverages especially wine.

Coffee Pot: a container used for

holding coffee.

Teapot: a container used for

holding tea.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 28 of 70
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Mixing glass: A heavy glass
container in which drink ingredients
are stirred together with ice. It is
rinsed after each use. Mixing glass
should be heat-treated and chip-
proof.

Cocktail shaker: A versatile

favourite of bartenders where drink
ingredients are shaken together with
ice. Made up of body, strainer and
cup. Wash shaker after each use.

Boston shaker: A combination of a

mixing glass and stainless steel cup
that fits on top of it in which drink
ingredients are shaken together with
ice. Wash shaker after each use.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 29 of 70
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Barspoon: A shallow spoon with a
long handle often with a bead on the
end. The spoon and handle are
stainless steel typically 10 or 11
inches long. Used for stirring drinks
either in a drink glass or in a mixing
glass or cup. Wash after each use.

Barspoon with Relish fork: A

long, thin, two-tined, stainless steel
fork designed for reaching into
narrow-necked bottles for onions
and olives.

Ice scoop: Its name implies an

implement to scooping ice from an
ice bin. Do not use glass as an ice
scoop for you will be in great
trouble. You may break or chip a
glass leaving broken glass in the ice
bin and a razor-sharp rim on the
glass.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 30 of 70
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Ice tongs: Designed to handle one
cube of ice at a time. They serve an
important function because ice that
goes into the drink should not be
touched by human hands.

Muddler or muddling stick: A

wooden or metal tool that looks like
a little baseball bat. One end is a flat
for muddling (crushing) one
substance into another such as
sugar into bitters in an Old-
Fashioned. The other end is rounded
and can be used to crack the ice.
Wash after each use.

Hawthorn bar strainer: A round

wire coil on a handle, which fits over
the top of a shaker or mixing glass;
it has ears that fit over the rim to
keep it in position. The strainer
keeps ice and fruit pulp from going
into the glasses and shaker and
blender cups. Wash after each use.

Fruit squeezer: A hand-powered

gadget that squeezes half a lemon
or lime for a single drink, straining
pits and pulp. Wash after each use.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 31 of 70
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Funnels: Needed in several sizes for
pouring from large containers into
small ones such as transferring
special mixes from bulk containers
into plastic bottles for bar use. Wash
after each use.

Glass rimmer: A handy gadget

used to rim a glass with salt or
sugar. It is made up of three ways.

Ice pick: Device used for cracking

ice into smaller pieces.

Bar knife: Can be any small to

medium-size stainless-steel knife,
such as a paring or utility knife. It is
essential that it be stainless steel;
carbon steel will discolour and the
color will transfer to the fruit being
cut. Blade must be kept sharp not
only to do a neater and quicker job
but because it will not slip and will
be safer.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 32 of 70
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Channel knife: a tool for carving a
long, thin strip of zest off a piece of
citrus.

Corkscrew: Waiter’s or wing

corkscrew specifically designed to
open wines. The first one includes a
corkscrew itself, a small knife for
cutting the seal of the bottle, a
fulcrum to grip the lid of the bottle
and a lever to hold as you ease out
the cork while the latter corkscrew is
commonly used in bars and named
because it has wings on either side
that rise as the screw is twisted in.
Waiter’s friend
When the wings are pushed down
again the cork is pulled out.

Wing type

Date Developed: Document No.

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NC II
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Measuring spoon: Used for
measuring both powder and liquid
ingredients.

Measuring cup: Used for

measuring liquid ingredients

Zester: Used for stripping, grating

and cutting orange or lemon peel

Cutting board: Used for cutting

and slicing fruits and garnishes.

Date Developed: Document No.

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NC II
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Grater: Used for grating nutmeg in
particular

Bar cuddy: Used for storing bar

supplies

Bottle opener: Purposely made to

open bottles

Bar tray: For serving beverages and

bottled/canned drinks. It must be
protected with a cork to avoid slips.

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 35 of 70
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Bar stirrer: Used for stirring stirred
or build cocktails

Bar straw: For customers use in

drinking beverages.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 36 of 70
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Bar picks: To hold garnishes and
serve as a garnish as well.

Water pitcher: For serving water

Garbage bin: An important tool to

store your garbage practicing
segregation of biodegradable, non-
biodegradable and recyclable items.

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 37 of 70
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Glasswares: Importance of
glassware in the bar operations

› It is part of the overall concept of

the bar
› Its style, sparkle and quality
express the personality of the
bar.
› It has the part in measuring
drinks you serve.
› A message carrier: that means
you know what you are doing.
› A merchandising tool.

Types of Bar Glasses

1. Tumblers – flat glass that is

basically a bowl without a stem or
foot

Glass Parts

2. Footed glass – a style of glass

in which the bowl sits directly on
a base or foot

3. Stem wares – includes any

glasses having all three features – Not all glasses have these three parts
bowl, stem, foot

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 38 of 70
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 BAR GLASSES

4. Mugs – tumbler with a handle

Brandy glass

Care of glasses

Breakages are caused by the

following factors:

 Mechanical impact – Champagne glasses

results from an object – to –
object contact

o Avoid handling glasses

in bouquet
o Never put cutleries into
glasses
o Do not dump glasses
into sinks

 Thermal shock – the

abrupt exposure of a
breakable item from cold to
hot temperature resulting
to cracks or breakages

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 39 of 70
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 Highball glass
o Do not put hot water in a
chilled/cold glass and
vice versa

 Improper handling and

misuse of equipment –
using equipment for a
purpose other than what it
is intended for

o Do not use glasses in

scooping ice

 Improper racking and

stacking – improperly
stacking glasses and other
items.

o Instead of racking Collins glass

glasses, place them in
appropriate glass racks
so as to prevent
mechanical impact

 Inattentiveness and
absent - mindedness –
accidents often occur when
personnel are absent –
minded or inattentive while
Shot glass
executing service especially
when carrying breakable
equipment
 Improper bussing

o Position tray in such a

way that it will be
balanced

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 40 of 70
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Instructor, FCU -
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 Zombie glass

Cocktail/Martini glass

Irish Coffee glass

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 41 of 70
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 White Wine glass

All Purpose Wine Glass

Red Wine glass

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 42 of 70
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 Cordial/Liqueur glass

Rock/Old Fashion glass

Sherry/Port Wine glass

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 43 of 70
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 Water Goblet

Margarita glass

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 44 of 70
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 Poco Grande glass

Squall/Hurricane glass

Date Developed: Document No.

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NC II
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 Sour glass

Pilsner glass

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 46 of 70
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 Breeze Glass

Footed Beer Glass

Date Developed: Document No.

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NC II
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 Flare Pilsner Glass

Flare Pilsner Glass

Date Developed: Document No.

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NC II
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 Footed Rock Glass

Closing the bar at the end of the operation is very important just like opening
the bar for service. This is when over-all cleaning takes place like washing and
drying soiled bar tools according to standards, returning all taken bottles to its
placement and disposal of garbage adopting waste segregations. Cleaning task
are listed below but not limited to:

Clean the following:

 Computer, printer, and screen

 Bar well
-Empty existing ice
-Use hot water (from the tap) to melt ice
-Clean the bin
-Lift cold plate to clean it
 Cooler & cooler doors
 Speed well
 Glass cylinder (tank) in the Iguana (if applicable)
 Beer drains (Run hot water/ Clorox bleach through the beer drain
 Soda guns and lines (soak gun handles)
 Condiment area (clean and refill ketchup bottles, salt/pepper, and sugar
caddies, napkins, straws)
 Liquor cabinet (inside and out) and door surfaces. Clean stainless steel
with stainless steel cleaner
 Floors and under equipment and cabinets
 Bar stool legs
 Liquor bottles

Date Developed: Document No.

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NC II
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  Ice chests (rims, cold plates, and side walls -use stainless steel cleaner)
 Glassware
 Mirrors, light fixtures, artifacts
 Railings, ledges, walls, and windows
 Sinks
 Ice storage areas
 Shelves (organize)
 Fruit containers, silverware, dishware blender cup (send to the dish area)
 Equipment and small wares (blenders)
 Tables, chairs, counters
 Line up chairs around bar and position tables
 Ashtrays (if applicable)

Additional Duties:

 Shut down equipment and turn off

 Discard leaky pourers
 Place soiled linen and towels in the proper containers
 Place caps tightly on bottles

SELF- CHECK OF 1.1 – 2

Instruction: Identify what is being asked in the statement. Write your answer
in the space provided.

1. This is used by professional bartenders as an

alternative for jigger.
2. A style of glass in which the bowl sits directly on a
base or foot.
3. This is where drink ingredients are shaken together
with ice made up of body, strainer and cup.
4. A dispensing beverages that dispenses the carbonated
mixes consist of a head with a nozzle and pushbuttons
that deliver plain water and carbonated mixes.

Date Developed: Document No.

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NC II
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 5. A hand-powered gadget that squeezes half a lemon or
lime for a single drink, straining pits and pulp.
_______________________ 6. It is part of the overall concept of the bar and a
merchandising tool.
_______________________ 7. A centerpiece of any pouring station with a sliding or
removable cover and with or without bottle wells, usually
with speed rail attached to the front.
_______________________ 8. An underliner for drinks designed to protect the table
against moisture of chilled glasses.
_______________________ 9. Used during service for chilling white wine and
sparkling wine.
_______________________ 10. It takes the mixing process where blades in the
bottom of its cup can grind, puree and otherwise refine
ingredients that are put into it.

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 51 of 70
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 ANSWER KEY TO SELF- CHECK OF 1.1 – 2

1. Pourers
2. Footed glass
3. Cocktail shaker
4. Post mix service point
5. Fruit squeezer
6. Glasses
7. Ice bin/ice chest
8. Coaster
9. Wine bucket
10. Blender

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 52 of 70
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 TASK SHEET 1.1 – 2
Title:
Care and use of bar tools and equipment
Performance Objective:
Given the necessary tool, materials, and equipment you need
to perform cleaning. You must be able to employ ways in cleaning
and proper caring of tools and equipment according to standard
procedures.
Supplies/Materials :
 Rugs
 Liquid detergents
 Mop with head
 Hand Towels
 Waste dump
 Broom
 Scrubbing pad
 Sponge
 Duster
Tools/Equipments :
 Ice bin
 Speed rail / rack (Speed Wheel)
 Electric Blender
 Electric mixer
 Underbar refrigerator (optional)
 Multi-layered Refrigerator
 Wine chiller (optional)
 Coffee maker /percolator
 Electric Glass brushes
 Draft Beer dispenser (mock)
 Mechanical Glass washer (optional)
 Spill mat
 Heavy-based glass Jigger
 Double-edge stainless jigger
 Three-in-One Stainless Cocktail Shaker
 Boston Shaker w/ mixing glass
 Fruit Juicer / Squeezer
 Bar spoon with relish fork at other end
 Hawthorn Strainer
 Waiter’s friend Cork Screw
 Wing type or different type of Cork Screw
 Speed pourer
 Bottle and can opener
 Channel knife
 Ice bucket
 Ice scooper

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 53 of 70
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  Ice tong
 Chopping board
 Paring knife
 Muddler
 Juice jugs (Color coded) – ‘Store and Pour’Fruit squeezer
 Cocktail / Bar tray
 Wine bucket (with stand)
 Wine basket
 Glass-rimmer
 Decanter
 1/2 liter Carafe
 ¼ liter Carafe
 oz. Carafe
 Funnel
 Water Pitcher
 Bar Caddy / Organizer
 Coffee / Tea pot
 Glasswares

Steps/Procedure:

1. Gather necessary tools, materials, and equipment.

2. Check the actual appearance for cleanliness and condition of bar
tools, materials and equipment.
3. Clean in accordance with industry standard & hygiene regulations
and equipment is operated in accordance with manufacturer’s
manual & instructions.
4. Check bar tools for defect and damage; make a report using the
damage form and replace if necessary.
5. Do not use equipment unless you understand its operation in
accordance with manufacturer’s manual & instructions.
6. Unplug electric equipment before disassembling or cleaning.
7. Make sure the switch is off before plugging in equipment.
8. Do not touch or handle equipment including switches if your hands
are wet.
9. Check the equipment for its functionality; strictly follow its
maintenance schedule and report damages and malfunction if any
for repair.
10. Check glasses for any chips and cracks. Properly discard using waste
segregation procedure. OH&S should be strictly followed in cleaning
and garbage disposal. The following information’s are the proper way
of caring the glassware.

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 54 of 70
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Care of glassware

› Handle with care

› Do not wash glasses mixed with plates or spoons
› Never used it in scooping ice
› Throw chipped or broken glass
› Sweep up and do not pick up broken glasses.
› Do not pour hot liquid with cold glasses (thermal shock)
› Never stack glasses
› Do not handle glass in bouquet
› Always handle glass by the stem

11. Empty garbage bins and wash it thoroughly after operation.

Assessment Method:
Direct Observation, Performance Criteria Checklist

Date Developed: Document No.

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NC II
Clean Bar Areas Developed by: Page 55 of 70
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 Performance Checklist 1.1 – 2
Classification of bar surfaces, care and use of bar tools and equipment
CRITERIA YE N
S O
1. Is the OH&S properly observed while working?

2. Are supplies and materials complete before doing such work?

3. Do the bar tools and equipments properly cleaned?

4. Does the refrigeration equipment drained and cleaned?

5. Do the storages area cleaned?

6. Do the conditions of bar tools and glassware checked?

7. Is the garbage disposed accordingly compliant to waste

segregation?
8. Does the operation of equipment conforms to manufacturers
manual & instructions and well understood?
9. Do the bar tools, materials and equipment returned to its
proper place after cleaning?
10. Is the bar tools and equipment used according to its
purpose?

Comments/Suggestions

Trainer: ___________________________________ Date: ___________________

Assessment Method:
Direct Observation, Performance Criteria Checklist

Date Developed: Document No.

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NC II
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 INFORMATION SHEET 1. 1 – 3
Preparation of reports according to policy procedures

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to prepare
different report forms as a basic tool for controlling and monitoring in the bar
called inventory system.

Cleaning bar and equipment

Preparation of reports according to policy procedures

There are two types of inventory, namely:

 Physical inventory
 Perpetual inventory

PHYSICAL INVENTORY: is an actual count of stocks available in the bar

or beverage storeroom. Stocks are classified and the actual count for each
category is recorded. It is advisable to have two people doing a physical
inventory – one will serve as counter and the other as a checker and
witness to the count.

Date:______________
Location:______________________________________________

Items and Unit of Unit cost Actual count Total cost

Description Measure
Bottled Items

Canned Items

Raw Materials

Spirits

Wines

Glasses

Date Developed: Document No.

Bartending Issued by:
NC II
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 Reported by _____________________________
____________________________

Counter Checked by

PERPETUAL INVENTORY: entails a continuous tracking of the movement

of bar stocks. In the beverage storeroom, the custodian monitors and
records stocks that are delivered and also those that are issued to the bar.
Spoilage and damages as well as transfers to other location are likewise
documented using appropriate forms. Then at the end of the inventory
period (inventory interval can range from one week to one month), the
expected or book balance is generated by subtracting all issues, transfers
out and damages to the total available stocks. To track down losses, a
closing physical inventory is made and the actual count is reconciled with
the book balance. If all transactions are recorded and accounted for, the
actual count is expected to match the book balance with a variance of
zero. If there is a variance, it could mean that:

 There are store deliveries that are not recorded

 There are purchases that are not documented
 There are unauthorized issuances which are not documented
 There are damages that are not documented

STOREROOM INVENTORY RECONCILIATION REPORT

ITEM U BEGIN Additi TOTAL ISSUE TRANS SPOIL EXPEC ACTUA VARIA
S nit NING ons AVAILA D TO FERS ED TED L NCE
Si INVTY. Purch BLE BAR OUT BALAN BALAN
ze eses CE CE
Q A Q A Q A Q A Qt A Q A Q A Q A Q A
ty m ty m ty mt ty m y mt ty m ty m ty m ty m
t t t t t t t
Bottl
ed
Items

Cann
ed
Items

Raw
Mater
ials

Spirit
s

Wine

Date Developed: Document No.

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NC II
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s

Glass
es

Bin Cards: one tool for perpetual inventory is bin card, maintained and
updated by the stock clerk or bar custodian. A bartender may update his
bin card for the par stock that is under his control and accountability.

Procedures governing the use of Bin Cards

1. Assign a bin card for each inventory item. Indicate the name and
description of each item as well as the serial number.
2. Indicate the established par stock.
3. Enter the entries consecutively. Maintain record by filling up one
row for every transaction as follows: date, reference, number, unit,
cost, quantity delivered or quantity issued. The balance is the result
of adding deliveries and subtracting the issues to the previous
balance.
4. When a card is full, assign a new card and forward the balance from
the last card to the new card.

BAR BIN CARD

Item Coke light

Code___________

Unit/size: Bottle 357ml Max. par: 20

Min. par: 15 bottles Unit

cost_______

Month of ____________________
Date Reference IN OUT Running
Balance
1 Receiving 24 48
Rec 003
2 Issuance Rec 12 36
005
3 Damage 1 35
Report 07
4 Issuance 10 25
Record 006
5 Interbar 5 20

Date Developed: Document No.

Bartending Issued by:
NC II
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 Transfer 02
6 Issuance 15 5
Record 08
7 Receiving 20 25
Rec 009

Daily Bar Inventory Report: is a perpetual inventory system used to

monitor movement of stocks in the bar on a daily basis. Each report is
submitted to the Outlet Manager or to an assigned controller for
reconciliation of closing inventory and validation of entries.

Procedures:

1. In a bar inventory worksheet, place the following entries

Column

1. Prelist of bar items with description

2. Unit of measure as in the bottle, can, piece, kilo
3. Beginning inventory (actual count upon opening of the bar)
4. Quantity of items issued to bar based on requisition
5. Transfers in – any item transferred to bar from other location
6. Total available – computed as: beginning count + issued to bar +
transfer
7. Quantity of items sold and/or consumed
8. Quantity of items transferred to other location or any consumption
on the house like complimentary drinks
9. Quantity items spoiled, damaged or expired
10. Net available (Expected Closing Inventory Count)
11. Actual Count
12. Variance – difference between actual balance and expected
balance

2. Upon opening of the bar, the bartender, with the assistance of a

checker, will make an actual count of stocks and enter the figures under
the column on beginning inventory. Any stock that is found damaged,
spoiled or expired shall be removed and reported using the damage or
spoilage form. These items shall not be included in the beginning
inventory count.

3. Indicate in the “issuance column” the quantity of stocks that are issued
to the bar out of accomplished requisition. Any stock that is transferred to

Date Developed: Document No.

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 the bar shall be entered under the column on “transfer in”. It should also
be reported in the Inter (any department) form.

4. Generate the total available by adding the issues and the “transfer in”
to the beginning inventory.

5. Count total sales per item, making reference to POS print out or Order
Slip. Write the total sales in the appropriate column (sales).

6. Place under the column or “transfers/credits” the count of items that

are transferred out or consumed on complimentary or “on the house” like
used by officers or used for official entertainment or product test.

7. Any item found to be damaged or spoiled/expired shall be entered

under column on damaged/spoiled but must also be accompanied by
spoilage or damage report which shall be signed by the headwaiter or
duty manager.

8. Endorse the accomplished form to the Controller or Inventory clerk who

will:

 Get the net available by deducting from the total available all sales,
spoilage, transfer out and credits.
 Do the reconciliation of closing balance and validate entries against
transaction records like order slips/receipts, issuance records etc.
 Present the variance report to the barista and headwaiter who will
trace the cause/s of such variance which may be an unrecorded
transaction.

DAILY BAR INVENTORY REPORT

ITEM U BEGIN Additi TRAN TOTAL SOLD TRANS BREAKAGE/ EXPE ACTU VARIA
S ni NING ons SFER AVAIL STOC FERS SPOILED/ CTED AL NCE
t INVTY. Issued IN ABLE KS OUT DAMAGED BALA BALA
Si to Bar AND NCE NCE
ze CREDI
TS
Q A Q A Q A Q A Q A Q A Qty Amt Q A Q A
ty m ty m ty m ty m ty m ty m ty m ty m
t t t t t t t t
Bottl
ed
Item
s

Cann
ed
Item
s

Raw
Mate
rials

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 61 of 70
Revision # 00
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Instructor, FCU -
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61
Spirit
s

Wine
s

Glass
es

Ordering of Bar Stocks: To control cost in bar service, ordering of stocks must
be regulated insuring that the order quantity is just enough to meet immediate
need based on reliable estimate of par stock requirements.

Par stock refers to the quantity of stocks that must be available daily to cover
for the consumption requirements for the day. The par quantity is based on the
actual demand and consumption and is computed based on average daily
usage, plus allowance for safety stock and lead time usage (if applicable). The
word safety stock is an arbitrary figure added to the daily requirement to cover
for unexpected increases in consumption. This is discretionary on the part of the
bar manager depending on how fast moving the stock is. It may range from 5 –
20% of actual usage.

Daily Par stock = one month sales/consumption + safety

stock
30 days
Example:
Beer sales for the month is 510 bottles

The safety stock is 5% of daily par

The daily par stock = 510 + (17 x 0.05)

30

= 17 + 1 = 18

Order quantity= par stock – on hand (available stocks)

BAR STOCKS ORDER FORM

No.______________
Branch/Outlet_____________________________Date___________________________
+ + = - =
Bar Uni Par Safet Lead Total Less Ord Uni Tot Suppli
Item t or Stoc y Time Requir On er t al er

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 62 of 70
Revision # 00
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Instructor, FCU -
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s Siz k Stoc Usa ed Han Qty. Cos Cost
e k ge d t

Ordered by_______________________ Approved by___________________________

SELF- CHECK OF 1.1 – 3

Instruction: Identify what is being asked in the statement. Write your answer
in the space provided.

1. Refers to the quantity of stocks that must be available

daily to cover for the consumption requirements for the
day.
2. A perpetual inventory system used to monitor
movement of stocks in the bar on a daily basis.
3. An inventory that entails an actual count of stocks
available in the bar or beverage storeroom.

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 63 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
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63
 4. One tool for perpetual inventory to maintained and
updated by the stock clerk or bar custodian
5. An inventory that entails a continuous tracking of the
movement of bar stocks.
_______________________ 6. Difference between actual balance and expected
balance.
_______________________ 7. An arbitrary figure added to the daily requirement to
cover for unexpected increases in consumption.
_______________________ 8. Expected Closing Inventory Count.
_______________________ 9. Computed as: beginning count + issued to bar +
transfer.
_______________________ 10. Actual count upon opening of the bar.

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 64 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
BSHRM
64
 ANSWER KEY TO SELF- CHECK OF 1.1 – 3

1. Par Stock
2. Daily Bar Inventory Report
3. Physical Inventory
4. Bin Card
5. Perpetual Inventory
6. Variance
7. Safety Stock
8. Net available stock
9. Total available
10. Beginning inventory

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 65 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
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65
 TASK SHEET 1.1 – 3
Title:
Preparation of reports according to policy procedures
Performance Objective:
Given the necessary materials and forms you need to
prepare reports. You must be able to fill out the different forms base
on the proper standard procedure.
Supplies/Materials :
 Physical Inventory
 Perpetual Inventory
 Storeroom Inventory Reconciliation Report
 Bar Bin Card
 Daily Bar Inventory Report
 Bar Stock Order Form

Tools/Equipment :
 Ball pen
 Computer

Steps/Procedure:

1. Gather necessary tools, materials and equipment.

2. For Physical Inventory, count the stocks with other person
taking down the count.
3. Take inventory record following the arrangement of the
storeroom, group items by category, by brands and by size.
4. Count liquor at the bar as part of the inventory until it is sold.
5. In counting the open bottles, measure the contents by sight to
estimate the approximate amount and count contents in tenth
like a full bottle is 10/10, a half bottle is 5/10 and an empty bottle
is 0/10.
6. Conduct weekly inventory of the bar and storeroom to
supplement the overall end-of-the-month count.
7. For Perpetual Inventory, compile ongoing daily records by
adding each day’s purchases and subtracting each day’s issues,
transfers out and damages to the total available stocks for every
item.
8. Create a bin card for each item that should indicate exact
quantities of every item that you have on hand.
9. Track down losses by comparing a closing physical inventory

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 66 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
BSHRM
66
 (actual count) with the book balance and the actual count is
expected to match the book balance with a variance of zero. If
there is a variance, it could mean that:

 There are store deliveries that are not recorded

 There are purchases that are not documented
 There are unauthorized issuances which are not
documented
 There are damages that are not documented

Assessment Method:
Direct Observation, Performance Criteria Checklist

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 67 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
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 Performance Checklist 1.1-3
Preparation of reports according to policy procedures
CRITERIA YE N
S O
1. Is the OHS properly observed while working?

2. Are supplies and materials complete before doing such work?

3. Does the stocks were classified and recorded based on actual

count for each category?
4. Does the stock delivered and those that are issued to the bar
were monitored and recorded?
5. Does the spoilage and damages as well as the transfers to
other location were documented using appropriate forms?
6. Does the end inventory period generated the expected or book
balance by subtracting all issues, transfers out and damages
to the total available stocks?
7. Does the closing physical inventory was made and the actual
count was reconciled with the book balance to track down
losses?
8. Does each inventory item were checked for its assigned bin
card?
9. Is par stock requirement being followed before ordering of
stocks?
10. Does each report was submitted to an assigned controller
for reconciliation of closing inventory and validation of entries?

Comments/Suggestions:

Trainer: ___________________________________ Date: ___________________

Assessment Method:
Direct Observation, Performance Criteria Checklist

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 68 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
BSHRM
68
 REFERENCES FOR FURTHER READING

1. Costas Katsigris and Chris Thomas “The Bar & Beverage Book 4 th Edition”

2. Amelia S. Roldan and Benito T. Edica “Food Service & Bartending” Revised
Edition - 2008

3. Serve Safe : Responsible Service of Alcohol

([Link]

Date Developed: Document No.

Bartending Issued by:
NC II
Clean Bar Areas Developed by: Page 69 of 70
Revision # 00
Nelbrandt T. Sorillo
Instructor, FCU -
BSHRM
69