- BARTENDING AND SERVICE PROCEDURE -

Republic of the Philippines

Province of Ilocos Sur
ILOCOS SUR COMMUNITY COLLEGE
Quirino Stadium, Zone V, Bantay, Ilocos Sur

NAME OF STUDENT: __________________________________________

COURSE/SECTION: __________________
ADDRESS: ____________________________________________________
CONTACT NUMBER: __________________________________________

ALDEN A. BALDOS, MIHM

Subject Instructor
Contact Number: 09458069597
FB/FB Messenger Name: Alden A. Baldos

2nd Semester, A.Y 2023-2024

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BARTENDING AND SERVICE PROCEDURE

This module presents the historical significance of alcohol the physiology of alcohol, bar terminologies and the bar
areas.
Learning Objectives:
At the end of this module, the students are expected to be able to:
1. historical background of alcohol
A. Historical background of bar
B. Historical importance of alcohol
C. The evolution of bar
2. physiology of alcohol
-Definition of terms
-Effects of alcohol
3. bar terminologies
- definition of terms
4. the bar
- actors to consider in establishing bar
- parts of bar
-Different categories of bar
-Legal aspect of serving alcohol beverages

STRATEGIES IN TEACHING KITCHEN ESSENTIALS IN BASIC FOOD PREPARATION

UNIT I: historical background of alcohol
A. Historical background of bar
B. Historical importance of alcohol
C. The evolution of bar
UNIT I: Self-Check/Learning Activity Sheet
UNIT II: physiology of alcohol
-Definition of terms
-Effects of alcohol

UNIT II: Self-Check/Learning Activity Sheet

UNIT III: bar terminologies

- definition of terms
UNIT III: Self-Check/Learning Activity Sheet
UNIT IV: the bar/Mocktail and Cocktail
- Factors to consider in establishing bar
- parts of bar
-Different categories of bar
-Legal aspect of serving alcohol beverages

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UNIT 1.

HISTORICAL SIGNIFICANCE OF ALCOHOL

Jerry Thomas (bartender) Jeremiah "Jerry" P. Thomas (October 30, 1830 – December 15, 1885) was an American
bartender who owned and operated saloons in New York City. Because of his pioneering work in popularizing cocktails
across the United States as well, he is considered "the father of American mixology".

The Distillation Process

You may have noticed that when I listed some of the different types of alcohol above, I didn’t mention any hard liquors.

The reason being is that spirits (also known as liquors) require a step beyond fermentation to become what they are.

Fermentation can only take you so far. As soon as the alcohol percentage of a brew hits around 15%, fermentation is no
longer possible. There is either no more sugar left in the brew to ferment or the yeasts themselves drown/die because the
alcohol content is too high.

Fortunately, distillation doesn’t separate the alcohol from the rest of the brew completely. A few distillations are
necessary to bring it to even 95%.

The Different Types of Alcohol

If you’ve read the sections on fermentation & distillation, you’ll know exactly what those categories are: fermented
beverages and distilled beverages.

the most common types of alcohol in the categories below.

Fermented Beverages: Beer, Ales and Lages

Wine
 Red Wine (pinot noir, shiraz, cabernet sauvignon, etc)

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White Wine (chardonnay, sauvingnon blanc, pinot grigio, etc)


Rose Wine (usually soft red grape varieties)

Sparkling Wine (Champagne, prosecco is types of sparkling wine)

Fortified Wine (A combination of wine & liquor) Cider

Distilled Beverages:

Liquor or Spirits (they’re the same thing)

 Vodka – (Smirnoff, grey goose, Belvedere, Absolut, etc)
 Gin – (Tanqueray, Gordon’s, Bombay Sapphire, etc)
 Whisk(e)y – (Scotch, bourbon, rye whiskey are all types of whisk(e)y)
 Rum – (Havana Club, Bacardi, Captain Morgan’s, etc)
 Tequila – (Hornito’s, Patron, Don Julio, etc)
 Brandy – (Cognac, calvados and Armagnac are all types of brandy)
 Liqueurs (Below, you’ll find a list of some of the most popular liqueur brands)
Others

 Cocktail bitters
 Alcopops (Also known as RTDs)
Without further a do, let’s take a look at what all of these alcoholic beverages are.

Fermented Beverages
Fermented beverages only go through the fermentation process. As such, they are lower in alcohol content than their
distilled counterparts and because of that, they’re much more approachable.

As mentioned above, fermented beverages won’t exceed 15% alcohol without being modified in some way.

HISTORICAL SIGNIFICANCE OF ALCOHOL

DEFINITION OF TERMS

 Bar is a commercial establishment or area within the establishment where beverages, generally alcoholic are sold
and serve to guest.

 Beverage came from the word bibere which means to drink.

 The Eighteenth Amendment is the law that prohibits the manufacture, sale, transportation, and importation of
intoxicating liquor in the US and its territories.

 Libation is the art of pouring wine or oil in the body or soil.

 Saloon is an unsavory place of prostitution, gambling an

 d other illegal activities like drug trafficking and gang wars.

 Symposium means “drinking together”.

 Taverns are places where wine, beer, and meals are served and improved lodging conditions are provided.

 The Twenty-First Amendment is the law that allows the selling of alcohol. The law provides that “the state,
countries, town, precincts are taking over the control, the selling, distribution and transportation of alcohol”. The sale
of liquor is legal in all 50 states of United States and the District of Columbia.

Wine was discovered by the neglected member of a Persian king’s Harem, who tried tried to end her loneliness by
drinking from a jar marked “poison”. She felt so much better after drinking the liquid that she gave a cup of it to the king
who named it “the delighted poison”.

HISTORICAL IMPORTANCE OF ALCOHOL

1. Religious Rites
 Beer and wine were considered gift from the gods and miracle products with magical powers.
 The Israelites of the Old Testament offered wine during the libation to Jehovah.
 Greeks and Romans honored Bacchus using wine. They considered Bacchus as their god of wine.
 Catholic Christian use wine in the sacrament of communion.
2. Celebrations/Occasions

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 Victories such as winning competitions

 Weddings (bridal = bride + ale)
 Celebrated with “mellow wine” or ale
3. Fellowship
 Fellowship is an occasion which is celebrated by sharing a loving cup passed around the table until it is emptied.
 It is linked with wisdom (stimulates talk)
 Greeks help their famous symposiums (philosophical discussions) during hours of after-dinner drinking.
 Symposiums mean “drinking together.”
 A Roman Historian Pliny said, “in wine there is truth (In Vino Veritas).”
4. Medicines/Tonic

 These are used to prevent diseases; spirits like aquavitae were used as medicine.
5. Food and Drinks
 Bread and ale; wine and bread
 During the early times beer and wine was disease-free, tasty and thirst-quenching unlike water which was
commonly polluted; and the milk was believed to cause “milk sickness” (tuberculosis).
6. Political Use
 George Washington gave the voters a barrel of rum, beer, wine or hard cider.

THE EVOLUTION OF BAR

1. Ale house
 It is located along the trade routes, with a stable, with a place to sleep and sometimes with a meal served.

ANCIENT ROMAN
 Pompeii was covered with ashes when Mt. Vesuvius erupted in 79 A.D., which revealed a thriving alcohol
industry; Approximately with 20,000 population with 200 population inns and 188 bars.
 Arabs discovered the cork and wine, and they described it as “cute”.
 The nervous emperor prohibited the serving of alcohol to the people because they believed that it would cause
sedition and revolution.
 Bars and inns were associated with gambling and prostitution.
2. Taverns –offer wines, beer/ales, meal, and improved lodging condition. (motel)
3. Public Houses/Pub House/Pub
 In England, it is a place where people gather for fellowship and pleasure.
 An evergreen bush on a pole outside which gave hint that all was served.
 Each pub was identified by a sign as what a Pub House looked like, with a picture of a white swan or red lion
since most people were unschooled and could not read.
4. Inn – was an old concept of the hotel.
5. Cabaret
 It is a place for refreshment with entertainment, music and dancing; a meeting place for neighbors gathered to
exchange the latest news and gossip over a mug.
 1650 – In Massachusetts a town without a tavern was given penalty. Often a tavern was built next to a church to
invite church goers to go to the taverns first before they attend religious ceremonies in the church.
 1800 – The tavern was turning into a large-scale inn for the travelers and businessmen coming from different
countries on the move.
The taverns during this time were drinking places without lodging accommodation.
Later, the “inns” became hotels.
6. Glittering Hotel and Fashionable Cabaret. This is an establishment catered to the rich from different countries.
7. Saloon. It is an unsavory place for prostitution, gambling, and other illegal activities such as drug trafficking and
gang wars.
8. Restaurant (19th century). It came from the Latin word restaurer meaning to restore. It is a place where food and
beverages are served.
9. Bar. This is a place where beverages, generally alcoholic, were sold and served to the guests.

At the turn of the century, the tavern took the following forms:

 Glittering hotels
 Fashionable cabaret
 Music halls
 Private clubs
 Cafes
 Big city saloon
 Corner saloon of working class
 Restaurants

PROHIBITION

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“Eighteenth Amendment” (Volstead Act)

 Prohibited the manufacture, sale, transportation and importation of intoxicating liquors in the United States and its
territories.
 This act lasted for 14 years.

Effects of Prohibition
Legal establishments were closed
Illegal speakeasies opened through whispered passwords only.
Spirits were smuggled from Canada to Mexico
Increased numbers of speakeasies
Increased number of organized crimes took over the bootleg business
Gangsters quickly became rich, powerful and were practically immune to legal arrest.
Prohibition was observed in Finland, Sweden, Aztec, Ancient China, Feudal Japan, Iceland, Norway, Russia, Canada and
India
Arab Nations – alcohol –al kohl (meaning finely ground antimony eye-liner); any kind of exotic essence
Saudi Arabia – alcohol consumption was punishable by imprisonment or public caning

1933 Congress Passed the 21th Amendment

 The law provides that “the states, countries, towns, precincts are take over the control, the selling, distribution and
transportation of alcohol”. The sale of liquor is legal in all 50 states of United States and the District of Columbia.

Effects of 21th Amendment

 Selling of alcohol made a quick comeback. The beverage manufacturing industry produced alcohol in spite of the
stiff taxes and heavy legislation by the federal and state.
BAR TERMINOLOGIES
ALCOHOL is colorless, volatile liquid, which is the common ingredient of all liquors. Ethyl alcohol is the only alcohol
used in alcoholic beverages; those distilled from grains, grapes, fruits and cane are the most common.
ALCOHOLIC BEVERAGES refer to any potable liquid containing any amount of alcohol – from .05% to 90% and up.
APERITIF is a drink served before a meal to whet the appetite.
APPELLATION CONTROLEE is a French guarantee that wine comes from and it has meet the standards of the
vineyard’s/village, district or region stated on the label, e.i., it meets the requirement as to quality, area or origin and
specific grapes used.
BODY refers to the dissolved particles in the wine, giving it, its full rounded taste.
BOUQUET refers to a wine’s fragrance and aroma.
BITTERS are spirits of varying alcohol content flavored with roots, barks and herbs used in mixing drinks or as aperitifs,
liqueurs or acid to digestion.
CIDER refers to fermented apple juice or apple wine.
CORKAGE is a fee paid by the customer to the food service establishment for the privilege of having his own
wine/liquor, purchased elsewhere, drunk in the premises.
CRU literally means “growth”. It is the product of a particular plot.
DECANTING means pouring wine from the original bottle to another container before serving to remove natural
impurities.
DISTILLATION is the process of reducing the water content of alcoholic beverages so that they will contain a greater
proportion of alcohol.
DRAFT refers to beer or cider delivered in bulk and dispensed through taps, pumps or special units.
DRY is a word used to describe a wine as “unsweetened”.
FERMENTATION is the process by which sugar is broken down into alcohol, carbon dioxide and other by-product.
FINING is the process by clarifying a wine by adding materials that combine with sediments in the wine and settle to the
bottom to make the wine clear. An example of this is egg white.
LIGHT means the wine is low in alcoholic content.
LIGHT-BODIED refers or wine or liquor with a relatively delicate flavor.
LIQUOR is a drink produced by fermentation or distillation.

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LIQUEUR is a spirit that has been sweetened, flavored and sometimes colored to formulas, which usually remain a well
– kept secrets.
MUST refers to grape juice before and during fermentation.
NEAT/STRAIGHT refers to spirits drunk straight from the bottle and unmixed with anything else.
NEUTRAL GRAIN SPIRIT is a practically tasteless, colorless alcohol distilled from grain but at 190 proofs or above,
used in blended whiskey, gin, vodka and many other liquors.
OENOLOGY/ENOLOGY refers to the science of the study of wine.
PROOF is the measurement of alcoholic strength or content.
RICH is a term used to describe a full-bodied wine with generous bouquet and flavor.
SEDIMENT refers to the natural deposit or precipitate of crystals and other solids that many wines develop as they age in
bottles.
SPIRIT is a beverage of high alcoholic content obtained by the distillation of fermented grapes or other fruits, grains,
potatoes of cane.
STILL wine means the opposite of sparkling.
VINTAGE/NON-VINTAGE, the former indicates the year when the grapes were picked; the latter is a blend of wine
made in different years, which were of consistent quality.
WINE is a beverage produced principally from fermented juice of grapes; the alcohol content ranges from less than 14%
to 21%.
THE BAR
DEFINITION OF TERMS
 Bar is a commercial establishment or area within an establishment where beverages, generally alcoholic are sold
and served to the guests.
 Back Bar is the part of the bar wherein it serves as the display area and storage area.
 Bar Die is the part of the bar that separates the bartender from the guests.
 Public Bar is the area of the bar where the bartender and guests have direct contact.
 Service Bar is considered as the main bar; it is where all the stocks are located.
 Under Bar is considered as the heart of the bar operation.
‘Mocktail’ was a term invented in Britain in the mid 1950s - by the barman at the Ritz I think - to replace ‘Virgin cocktail’
which was what everyone had called them hitherto. Presumably ‘virgin’ embarrassed American guests.

Methods of making mocktails

- build
- shake
- stir
- blend

Build
- The Built Cocktail. ... As the name suggests, building a cocktail is a process of adding one ingredient after the other and
stacking them straight into the glass, no shaking or straining necessary.

Shake
- You shake it hard with a lot of ice then either turn the whole lot into a tall glass or strain into a fresh one one.

Stir
- Stirring merely chills and dilutes

What is the diffrence between mocktail and cocktail It is made by mixing different fruit juices, soft drinks, iced tea etc. It
is called mocktail as it mocks or looks like cocktails.
...
Mocktail:

Cocktail Mocktail

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It is a mixed, alcoholic drink with alcohol as one of its It is a mixed, non-alcoholic drink that does not
major components. contain alcohol at all.

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