Preparing garnishes Checking bar displays and all promotional material refilling as required – Re-stocking accessories for cocktails straws, decorations, glassware – Stacking and ensuring cleanliness of service trays Filling up ice buckets/tubs Collecting cash drawer and placing/counting in cash register checking/replacing – register journal/audit roll. What four checks need to be made of beverages behind a bar prior to service? Sufficient quantities of all items to meet expected trade Juices, milk and cream have not exceeded their before’ or by’ dates ‘best ‘use Stock is readily accessible Back-up supplies are available. Identify five enterprise requirements relating to re-stocking bar products. Only the supervisor may be allowed/authorised to order stock A requisition must be used to order all stock Stock can only be ordered to re-stock the bar to a nominated par level An transfer form must be completed if stock is taken/borrowed from another bar/department All delivered to a bar must be immediately secured and/or away/placed ‘put behind the bar or under refrigeration (as appropriate) New stock delivered to the bar must be rotated using the FIFO method meaning – new stock is placed behind old stock. What three checks should be made on refrigeration units prior to service? Clean Stocked Operating at correct temperature. What checks should be made on post-mix units prior to service? Clean Correct brixing Correct temperature. In relation to stock rotation what does stand for? ‘FIFO’ In, First Out.
Preparing garnishes Checking bar displays and all promotional material – refilling as required Re-stocking accessories for cocktails – straws, decorations, glassware Stacking and ensuring cleanliness of service trays Filling up ice buckets/tubs Collecting cash drawer and placing/counting in cash register – checking/replacing register journal/audit roll. What four checks need to be made of beverages behind a bar prior to service? Sufficient quantities of all items to meet expected trade Juices, milk and cream have not exceeded their ‘best before’ or ‘use by’ dates Stock is readily accessible Back-up supplies are available. Identify five enterprise requirements relating to re-stocking bar products. Only the supervisor may be allowed/authorised to order stock A requisition must be used to order all stock Stock can only be ordered to re-stock the bar to a nominated par level An transfer form must be completed if stock is taken/borrowed from another bar/department All delivered to a bar must be immediately secured and/or ‘put away/placed behind the bar or under refrigeration (as appropriate) New stock delivered to the bar must be rotated using the FIFO method – meaning new stock is placed behind old stock. What three checks should be made on refrigeration units prior to service? Clean Stocked Operating at correct temperature. What checks should be made on post-mix units prior to service? Clean Correct brixing Correct temperature. In relation to stock rotation what does ‘FIFO’ stand for? In, First Out.
AM_Operate_a_bar_facility_refined.docx