Serving Drinks at Bar Counter, module 5

RECORDS OF ACHIEVEMENT

Module : Serving Drinks at Bar Counter

Learning Outcome #5: Clean bar counter from soiled glasses and emoty bottles.

Assessment Criteria:

1. Bar counter is free from soiled glasses and empty bottles.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 50

LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 51

TECHNICAL TERMS

Alcoholic - a person who is addicted to alcoholic beverage.
Ambience - Another term for atmosphere.
Assorted Discount - a price reduction based on quality purchase.
Backbar - rear structure of bar behind bartender including storage equipment, glass-
ware,
and liquor supplies.
Bar Knife - a small to medium size stainless steel knife.
Bartender - a person who mixes and serve drinks to a bar customer.
Beer Box - refrigerator specially designed for a draft beer system.
Clientele - the people served by an enterprise, usually having certain needs, tastes, and
values in common.
Control - means preventing, detecting, measuring or eliminating waste and pilferage.
Free Pour - to pour liquor for a drink without using a measure.
Float - to pour a liqueur or a cream on the surface drink without mixing.
Glasswasher - a small mechanical dishwasher made for cleaning and drying glassware.
Happy Hour - limited period of the day often early evening during which drink prices are
reduced.
Ice Bin - the container in which ice is stored.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 52

LIST OF BOOKS FOR FURTHER READING

Costas Katsigris, Mary Porter, Cloris Thomas. THE BAR AND BEVERAGE BOOK.
Third Edition.

BARTENDING HANDBOOK ATBP. First Edition.
Perdigon P. Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINEs. 1992.
RESTAURANT TRAINING MANUAL COURSE. Magsaysay Shipping Lines.

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 53

ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

Code No. SERVING DRINKS Date Developed Date Revised Page
AT BAR COUNTER JUNE 2004 JAN. 20, 2006 54