place an order, rather than spend/waste time doing tasks which should have been done prior to opening. Slide No Trainer Notes Trainer states this unit applies to the operation of all bar types including: Permanent bars bars which are place’ all the time – ‘in Temporary bars bars which are established for short-term reasons such as – parties, special events, or to cater for especially high levels of trade Dry till bars a bar drinks are served but no money changes hands. – Slide No Trainer Notes Trainer advises an understanding of what a bar does is useful as it gives a context and focus for the set up duties which need to be performed highlighting, in general terms, bar service will include the preparation and service of a range of drinks including: A variety of mixed drinks which may be served in short (capacity approx. 140 ml) – or long glasses (capacity approx. 200 ml) and served using either a full nip of spirits (30 ml) and/or a half nip (15 ml) nips A of cocktails some bars promote cocktails more than others. Some bars – have a limited range of house cocktails while others boast a comprehensive range Beers draught and packaged. Draught beer comes from kegs/barrels and is the – beer tap’ packaged beer refers to all the beer available in bottles, stubbies ‘on – and cans. Not all bars have beer. ‘draught’ Class Activity 1 Question and Answer session – Trainer asks class questions about local drinks and venues and identifies/accepts local examples as necessary: What are some of local bars and/or venues with bars in them? What are examples of drinks’? ‘mixed How big is a measure of 30 ml? What brands of beers are available locally? What is/are brand names of local beers? Class Activity 2 Product Presentation – Trainer class examples of each product group/type identified.
place an order, rather than spend/waste time doing tasks which should have been done prior to opening. Slide No Trainer Notes Trainer states this unit applies to the operation of all bar types including: Permanent bars – bars which are ‘in place’ all the time Temporary bars – bars which are established for short-term reasons such as parties, special events, or to cater for especially high levels of trade Dry till bars – a bar drinks are served but no money changes hands. Slide No Trainer Notes Trainer advises an understanding of what a bar does is useful as it gives a context and focus for the set up duties which need to be performed highlighting, in general terms, bar service will include the preparation and service of a range of drinks including: A variety of mixed drinks – which may be served in short (capacity approx. 140 ml) or long glasses (capacity approx. 200 ml) and served using either a full nip of spirits (30 ml) and/or a half nip (15 ml) nips A of cocktails – some bars promote cocktails more than others. Some bars have a limited range of house cocktails while others boast a comprehensive range Beers – draught and packaged. Draught beer comes from kegs/barrels and is the beer ‘on tap’ – packaged beer refers to all the beer available in bottles, stubbies and cans. Not all bars have ‘draught’ beer. Class Activity 1 – Question and Answer session Trainer asks class questions about local drinks and venues and identifies/accepts local examples as necessary: What are some of local bars and/or venues with bars in them? What are examples of ‘mixed drinks’? How big is a measure of 30 ml? What brands of beers are available locally? What is/are brand names of local beers? Class Activity 2 – Product Presentation Trainer class examples of each product group/type identified.
TG_Operate_a_bar_facility_refined.docx