東莞喜來登酒店酒吧BARSOP

1、STANDARD OPERATING PROCEDUREINDEXBAR & ENTERTAINMENT1.How To Replenish Stocks As Per Par2.How To Store Stocks3.How To Dispense Beverage Via Micros4.How To Handle Draft Machine5.How To Close Bar6.How To Mix Cocktails (Singapore Sling)7.How To Prepare Garnishes8.How To Open And Serve A Bottle Of R

2、ed Wine9.How To Open And Serve A Bottle Of Champagne10.How To Open And Serve A Bottle Of White WineStandard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Replenish Stocks As Per ParTASK NO: 01TASK BREAKDOWNMINIMUM STANDARDS1.Use the beverage par list· Never exceed the par s

3、et 2.Check quantity of each item against daily inventory par· Items missing must tally with the daily sales 3.Prepare 3 copies of the requisition forms  4.Fill in the date, bottle code, and outlet name· Write clearly and neatly 5.Fill in the description and quantity required6.Wine req

4、uisition is based on daily sales, and liquor requisition is based on empty bottles7.Collect stocks the next day· Inform store the night before so that they can prepare prior to collection 8.Store stocks in the appropriate locationStandard Operating ProcedureDepartment: Bar & EntertainmentTA

5、SK: How To Store StocksTASK NO: 02TASK BREAKDOWNMINIMUM STANDARDS1.All liquors are to be kept in a locked cabinet· Only key personnel are allowed to hold key 2.Store liquor to classification, for easy access3.White wine to be stored in fridge and arranged according to bin number· White win

6、e must be chilled at the appropriate temperature 4.Red wine to be stored in shelf cabinet on position and arranged according to bin code· Red wine should be placed in the correct position (wine in contact with cork) 5.Bottled and canned beer to be refrigerated according to type  6.Soft dri

7、nk and mixers to be arranged neatly on shelf with labels facing out  7.Fresh juice to be stored in proper container and kept in the fridge· Freshly squeezed orange juice to be stored for at most 24 hours only (production time to be mentioned on the bottle) 8.All stocks to be stored on the

8、first come first serve basis· All stocks must be arranged according to valid date Standard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Dispense Beverages Via MicrosTASK NO: 03TASK BREAKDOWNMINIMUM STANDARDS1.Take the order sheet printed out by the Micros2.Read the order c

9、arefully3.Pick out the appropriate glass for the orderCheck glass for stain· Glass should be clean and dry 4.Prepare beverage according to the order sheet  5.Add the appropriate garnishes at the end of the preparation  6.Place the beverage at the pick up point with Micros slip· C

10、heck the order sheet again to confirm order 7.Highlight to the service staff that the beverage is ready for serving· Ensure that there is minimum delay in the delivery of drinks Standard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Handle The Draft MachineTASK NO: 04TASK B

11、REAKDOWNMINIMUM STANDARDS1.Switch on the power point2.Make sure bar tap and barrel of beer is in position3.Turn on the CO2 gas supply; place the drip tray below the beer tap· Make sure there is a drip tray below the beer tap 4.Connect the beer line onto the draft tap· 'Old beer' mu

12、st be drained off 5.Drain out water from the unit until beer appears6.During operations- hold beer glass by stem- slant the glass 45°C and placed below tap- pull down the tap slowly and fill up the glass· Make sure that the glasses are spotless · Foam must not be more than one inch St

13、andard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Close BarTASK NO: 05TASK BREAKDOWNMINIMUM STANDARDS1.Use inventory sheet and check all beverage sold for the day· Ensure that all stocks issued / sold are in line with the daily sales 2.Requisite items according to the st

14、ock sold for the same day· Do not requisite stock above par stock level 3.Keep all liquors and bar items in their respective place under lock and key · Know where liquor's drink and condiments are kept · No chemical to be stored in food area · All juices must be kept in airti

15、cket juice containers · Discard old garnishes 4.Drain and wash the draft unit· Should be washed on daily basis · Clean and wipe unit after washing 5.Clear empty bottles and rubbish and send them down to their respective areas· Never leave any rubbish or empty bottles behind ·

16、; Always keep the area clean and neat 6.Clean, sweep and mop all areas in the bar and under all counters.· Always keep the bar clean and neat for the next shift 7.Write any outstanding matter to be followed up, in the communication book· All staff working in the outlet must read the commun

17、ication book when reporting to the work station 8.Any spoilage . breakage must be recorded on the spoilage / breakage form, which is submitted to cost control· Power supply to fridges should not be turned off 9.Ensure that all power, lights and water taps not in use are switched / turned off

18、83; Always conserve energy and save the environment · Power supply to fridges should not be turned off 9.Return keys to the security· Make sure all areas are securely locked before returning the keys · Do not bring the keys home  Standard Operating ProcedureDepartment: Bar &

19、EntertainmentTASK: How To Mix Cocktails (Singapore Sling)TASK NO: 06TASK BREAKDOWNMINIMUM STANDARDS1.Know all the cocktails that are available· Know all the cocktails that are served in the outlet 2.Remember the correct concoction of the cocktails· Do not guess the ingredients 3.Prepare 30

20、 ml gin, 15 ml cherry herring, 10 ml grenadine syrup, 120 ml pineapple juice, and a dash of Cointreau, Dom Benedictine and Angostura bitters  4.Pour ingredients into electric blender and blend with crushed ice5.Use the appropriate cocktail glasses For Singapore Sling, use a glass tumbler ·

21、 Glasses must be spotless 6.Place a quarter slice pineapple on the rim of the glass with a merlion pick7.Serve the drink with a straw and a stirrer· Garnishes must be presentation and fresh 8.Check presentation of the drink against the standard picture· Drink should look identical to that

22、in the picture Standard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Prepare GarnishesTASK NO: 07TASK BREAKDOWNMINIMUM STANDARDS1.Wash all fruits· Hands are to be washed before preparation of garnishes 2.Slice fruits garnishes2.1 - slice 2 oranges2.2 - slice 1 lemon2.3 - s

23、lice half a pineapple· Wear gloves · Orange slices are to be 1 cm thick · Lemon slices are to be 1 cm thick · Pineapple slices are to be 1.5 cm thick 3.Store all garnishes in separate containers· Do not mix sliced fruits together 4.Store containers in fridge· Containers

24、 must be covered  Standard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Open And Serve A Bottle Of Red WineTASK NO: 08TASK BREAKDOWNMINIMUM STANDARDS1.Approach bartender with wine orders2.Inform bartender type of wine, bin number, and table number3.Obtain wine from bar, ch

25、eck the bottle of wine to ensure it is the right label, bin number and vintage4.Check that the bottle has no dust or stains5.Carry the bottle of red wine on your left hand by placing in a manner as if you are cradling a baby6.SIDE STATION PREPARATION- Get an underliner (side plate)- Collect glasswar

26、e (red wine glass)- Get white napkin· To ensure label is not torn or dirty · Do not shake wine 7.TABLE PREPARATION- Place the underliner (side plate) on the table on the right hand side of the guest who ordered the wine- Set glasses on the table and make presence felt by saying. "Excu

27、se Me."- Present to guest the bottle of wine by showing the label to the guest, mention the name and vintage of the wine · Glassware must be spotless, clean and dry · Napkin must not be torn or stain 8.OPENING OF THE WINE· Place wine on the table · Stand on the right ha

28、nd side of the guest who ordered the wine · Take out wine opener. Open win blade · With your left hand grip the bottle at the neck of 45°C · Use blade to cut the foil by turning the blade round the rim of the bottle · Remove foil and close blade · Hold the neck of the b

29、ottle with one hand and the corkscrew with the order · Place the tip of corkscrew onto the center of the wine cork · Turn in a clockwise direction till the corkscrew is 3/4 into the bottle · Place the lever onto the side of wine's rim · Use right hand to hold lever against bo

30、ttle · Place fore finger or right hand into space between the lever and corkscrew · Use lever to remove the cork slowly by pulling the wire cork in an upward movement till it is 3/4 out · Pull the rest slowly with your hand · Wipe the rim of the bottle with the wine cork · P

31、resent the cork to the guest by placing on the table on the right hand side of guest · Tray to be used at all times when setting glasses on the tables · Tray must be clean and dry · Make sure that the correct kind of glasses is used    · Do not turn the bottle 

32、0;· To prevent from cutting yourself, use the blade to peel foil not your bare hands · Do not turn wine  · There should be no sound when cock is removed 9.SERVING AND POURING OF WINE· Hold the bottle of wine with label facing out when pouring the wine · Fill glass

33、with 1/4, invite host (person who ordered the wine) to taste wine and say. "Sir / Madam, would you like to taste the wine?" · Proceed by asking guest if he wants the wine to be serve right away after tasting by saying . "May I ." · Serve wine as per standard etiquette &

34、#183; After serving the wine, place the bottle on the underliner · Thank guest and say . "Please enjoy your wine." · Walk away from table     · Bottle should not touch rim of glass while pouring  · White napkin always placed on left hand over th

35、e wrist, to wipe rim of bottle after each pour  Standard Operating ProcedureDepartment: Bar & Entertainment TASK: How To Open And Serve A Bottle Of ChampagneTASK NO: 09TASK BREAKDOWNMINIMUM STANDARDS1.Approach bartender with champagne order2.Inform bartender type of champagne, bin numb

36、er and table number3.Obtain champagne from bar, check the bottle of champagne to ensure it is the right label, bin number and vintage4.Check that bottle has no dust or dirt stains· Ensure label is not torn or dirty 5.Carry the bottle of champagne with a clean folded white napkin by placing the

37、bottle laying over the napkin· Do not shake the bottle of champagne when carrying. 6. SIDE STATION PREPARATION· Collect ice bucket with stand · Fill the ice bucket with ice and water (3/4 full) · Collect champagne glass · Fold white napkin with three 1/3 folds  · I

38、ce bucket and stand must be polished, no stains or tarnished marks · Glassware must be spotlessly clean, dry with no stain marks7.TABLE PREPARATION · Ice bucket with stand place on the right hand side next to the guest who ordered the champagne · Set glasses on table, make presence fe

39、lt by saying "Excuse Me." · With the 3 1/3 fold white napkin, place the bottle of champagne on top of the napkin, present to guest the bottle of champagne by showing the label to the guest, mention the name and vintage of the champagne  · Tray to be used at all time when set

40、ting glasses on the tables · Tray must be clean and dry · Ensure that the correct kind of glass is used · To ensure napkin is not stained or torn 8.OPENING OF THE CHAMPAGNE· Place the bottle in the ice bucket · Stand behind the bucket with bottle facing away from you ·

41、Hold bottle down against bucket with thumb on one side and fingers on other side · With your right thumb and index finger, peel the foil slowly from the bottle top · Hold the neck of the bottle with one hand and with the other hand loosen the wire · Turn until the wire is completely l

42、oose · Place the 3 1/4 fold white napkin over the cork, hold the champagne down with your left hand. Turn the cork slowly in a clock wise motion, slowly pull the cork out · Wipe the rim of the bottle with napkin · Twist the wire on the cork in a clock wise motion and present the cork

43、to the guest by placing on the table on his right hand side   · Do not use excessive force when peeling the foil or loosening the wire    · No 'pop' should be heard when pulling the cork out · There should not be any champagne rushing out after bo

44、ttle is uncorked 9.SERVING AND POURING OF CHAMPAGNE· Place napkin below bottle with label facing the guest · Fill the glass till 1/4 full. Invite the host or person who ordered the champagne to taste the champagne · Prompt guest by saying. "Sir / Madam, would you like to taste th

45、e champagne." · Proceed by asking guest if he wants the champagne to be serve right away after tasting by saying, "May I ." · Serve as per standard etiquette · Bid guest thank you and say, "Please enjoy your champagne." · Walk away from table · Napki

46、n must be used to prevent water from bottle from dripping onto table or onto guest · Bottle should not touch the rim of the glass while pouring Standard Operating ProcedureDepartment: Bar & EntertainmentTASK: How To Open And Serve White WineTASK NO: 10TASK BREAKDOWNMINIMUM STANDARDS1.Approa

47、ch bartender with wine order2.Inform bartender type of wine, bin number and table number3.Obtain wine from bar, check the bottle of wine to ensure it is the right label, bin number and vintage4.Check that bottle has no dust or dirt stains· To ensure label is not torn or dirty 5.Carry the bottle

48、 of white wine with a clean folded white napkin by placing the wine laying over the napkin· Do not shake the wine 6. SIDE STATION PREPARATION· Collect ice bucket with stand · Filled the bucket with ice and water (3/4 full) · Collect white wine glasses · Fold white napkin wit

49、h three 1/3 folds  · Ice bucket and stand must be polished, no stains and tarnished marks · Glassware must be spotlessly clean, dry with no stain marks7.TABLE PREPARATION · Place ice bucket with stand placed on the right hand side next to the guest who ordered the wine · Set

50、 glasses on table, make presence felt by saying "Excuse Me." · Fold white napkin, place the bottle of wine on top of the napkin · Present to guest the bottle of wine by showing the label to the guest, mention the name and vintage of the wine  · Tray to be used at all ti

51、me when setting glasses on the tables · Tray must be clean and dry · Make sure that the correct kind of glass is used · To ensure napkin is not stained or torn 8.OPENING OF THE WINE· Place the bottle of wine in the bucket · Stand behind the bucket with wine facing you at 90° · Hold wine down against bucket with thumb on one side and fingers on other side · Open knife blad