College of Hospitality Education

2nd Floor, HRM Building

Matina Campus, Davao City
Telefax: (082)297-7024

Bar Management
Study Guide
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

BARTENDING NC II REVIEWER

(Amended)

Unit 1. Clean Bar Areas/Bar Cleaning

-within fifteen (15) min. prior to the start of operation and fifteen (15) min.after completion of all tasks

a. cleans bar surfaces/shelves, equipment and cocktail tables/stools

b. cleans Bar counter and Flooring

Unit 2. Operating Bar/Bar Operations

-within one hour (1) hr. the following specific tasks must be completed

a. Setting up bar with different alcoholic beverages, glasses, bar tools and accessories

b. Prepare the garnishes and ice supplies

c. Deal with the customers affected with alcohol

d. Perform proper bar closing procedures

Unit 3. Drinks Preparation/ Mixing

-perform the following specific tasks I bar set-up w/in thirty-five (35) mins.

1. Individual Preparation of:

a.) Mis en place (3 mins)
b.) 1 Pre dinner drink
c.) 1 after- dinner drink
d.) 1 Long drink /Muddled cocktail (3 mins.)
e.) 1 Non-alcoholic concoction (3mins.)
f.) Clean work areas including tools and equipment

Simultaneous preparation based on different mixing methods:

a. Mis en place (3 min.)

b. 1 Build cocktail
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

c. 1 Stir and strain cocktail

d. 1 Shaken and strain cocktail
e. 1 Frozen cocktail (blended)

Allotted Time for simultaneous mixing: seven (7) mins.

f. Clean work areas including the tools and equipment (3 mins.)

Perform showmanship while mixing 1 cocktail drink.

Unit 4. Provide Basic Wine Service

- Given the necessary materials, perform the following specific tasks within thirty (30) minutes:

1. Present wine list

2. Order taking and suggestive selling techniques for food and wine pairing
3. Set up (table) the correct glasses and accessories for service
4. Present wine to guest
5. Demonstrate the proper opening and pouring of wine
6.

ORAL QUESTIONING

A. CLEAN BAR AREA

1. What will you use in cleaning and shining the counter if you have run out of appropriate cleaning
agent?

A. Lemon or lime juice diluted in water.

2. When is the best time to clean the bar?

A. Before, during and after the operations (all the time/ clean as you go).

3. What will you do if the cleaning equipment malfunctioned during the cleaning process?

A. Clean manually.

4. What is the proper garbage disposal according to government regulations?

A. Segregate biodegradable from non- biodegradable and recyclable.

5. How do you maintain your stainless equipment shiny and without water marks?

A. Wipe dry water drops and stains with clean cloth immediately to avoid spot markings.

6. Explain the three bucket system of washing glasses.

A. Wash with the right detergent or solution then rinse with clean water and sanitize.

B. OPERATE BAR
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

1. Q. What are the 3 basic parts of the bar?

A. Front bar, back bar , under bar

2. Q. What is the use of a speed rail?

A. Used to place fast moving bar items.

3. Q. How do you approach a customer to inform him/her invalid credit card?

A. Politely ask if he/she has another card and inform him/her that his/her card is invalid.

4. Q. How will you handle the situation when the intoxicated guest asked you to order a case
of beer or bottle of hard drink?

A. Call the F& B department; however I will give the warning as to the real condition of the
guest.

5. Q. What is the proper way to pour and serve a beer?

A. Tilt the glass at 45 degrees then slowly pour the beer on the surface of the glass and
slightly position it upright when desired bubbles is obtained and continue pouring.

6. Q. What is the difference between an American Whiskey from Scotch whisky in terms of
primary ingredients used?

A. American whiskey is made primarily from corn while Scotch whisky is made
primarily from barley.

7. Q. How would you differentiate a brandy from a cognac?

A. A brandy that are produced in any country while cognac is double distilled brandy
that is only made of grapes from cognac region of France.

8. Q. Explain the proper way of preparing alcoholic drinks with side mixtures?
A.
1. Liquor item should be served in appropriate glass.
2. All drinks should be served with ice except for brandy.
3. Side mixers should be served in its original bottle or in carafe.

C.PREPARE AND MIX COCKTAIL AND NON-ALCOHOLIC CONCOCTIONS

1. Q. What would you do if you run out of crushed ice for a blend mixing method and no ice

Crusher available?

A. Use the improvised way using a clean bar towel/cloth to wrap the cube ice and hammered
or crushed it with a hard wooden object.
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2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

2. Q. How will you achieve perfect froth in cocktail?

A. The cocktail mixture should be shaken briskly.

3. Q. What is the specific procedure in mixing cocktail using stirred method?

A. Chill the appropriate glass. Then in a mixing glass, put the ice and add all ingredients, stir and
strain into chilled glass.

4. Q. What is the proper way to float liquor on top of a drink?

A. Pour some amount of the desired liquor in a bar spoon and slowly float it out over the top of
the drink.

5. Q. What is the difference between a Gibson and Dry Martini cocktail?

A. They are cocktails with the same ingredients. It differs in their garnish. Dry martini is garnish
with green olives while a Gibson is garnish with cocktail onions.

6. Q. What is the proper way to prepare a rainbow cocktail?

A. Determine volume density and color of its ingredient, slowly pour the prescribed ingredients
at the back of a bar spoon one on top of the other ingredients in an appropriate glass.

7. Q. How would you make lemon peel (without the white pit), squeeze it over the drink until its oil
comes out and rub it around at the rim of the glass, then discard the peel.

A. Prepare an orange or lemon peel (without the white pit), squeeze it over the drink until its oil
comes and rub it around at the rim of glass then discard the peel.

D. PROVIDE BASIC WINE SERVICE

1. Q. What is the difference between a Champagne and Spumanti

A. Champagne is sparking wine produce in the champagne region of France whereas; Spumanti
is sparking wine that is produce from Italy.

2. Q. What is the proper order of serving multiple types of wines?

A. A. Light before full

B. Dry before sweet

C. Young before old

D. Dry white wine before red wine

3. Q. How do you prevent sparkling wine from popping up when opening?

A. Cover a cloth over the cork of the bottle and press thumb on top of it while loosening the
wire hood/ metal cup, after which slowly twist –pull the cork out.
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

4. Q. What are the five famous regions in France that produces still wines?

A. The five regions are: Alsace, Bordeaux, Burgundy, Loire valley

5. Q. Explain method of decanting wine?

A. Decant a wine from a bottle to a decanter with a lighted candle at the back of wine bottle to
monitor the passing sediment.
6. Q. What appropriate glass used in serving boujolaisnoveau wine?

A. Red wine glass.

LIST OF STANDARD DRINKS FOR DEMONSTRATION

A. FOR INDIVIDUAL PREPARATION ACTIVITY

(Draw only one (1) drink per category per candidate)

PRE DINNER

 DRY MARTINI COCKTAIL

 GIBSON
 MANHATTAN
 COSMOPOLITAN

AFTER DINNER

 BRANDY ALEXANDER
 GRASSHOPPER
 WHITE RUSSIAN
 GOLDEN CADILLAC

LONG DRINKS/ MUDDLED

 HARVEY WALLBANGER
 TEQUILA SUNRISE
 MOJITO
 CAIPIRINHA

NON-ALCOHOLIC

 FOUR SEASONS
 VIRGIN MARY
 VIRGIN COLADA
 SHIRLEY TEMPLE

B. FOR SIMULTANEOUS PREPARATION ACTIVITY OF FOUR (4) COCKTAILS

BUILD COCKTAIL

 BLOODY MARY
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2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

 TOM COLLINS
 CUBA LIBRE
 NEGRONI

STIR AND STRAIN

 VODKA MARTIN
 GIMLET STRAIGHT UP
 ROB ROY
 PERFECT MANHATTAN

SHAKE

 MARGARITA
 WHISKEY SOUR
 PINK LADY
 KAMIKAZE

BLEND/ FROZEN

 CHI CHI
 FROZEN MANGO DAIQUIRI
 PINA COLADA
 FROZEN DAIQUIRI

BAR WRITTEN REVIEWER

1. How to maintain a bar? Ans. Clean as you go

2. Proper time to dust bar? Ans. Before operation
3. How to maintain a clean bars? / In maintaining cleanliness in the bar (counter front & back bar…),
what is the best thing to use? Ans. Use a dry cloth
4. A cleaning material to dry bar floor? Ans. Mop
5. Receptacle for waste material. Ans. Bucket
6. Small bar materials use to drain and dry glasses. Ans. Drain board
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

7. Proper place to dish out glasses. Ans. Front bar

8. Appropriate cleaning agent for glasses. Ans. Unscented detergent
9. How to set up glasses properly. Ans. Upside down
10. How to handle intoxicated person. Ans. Report to manager
11. Mechanical equipment which should not be shut up. Ans. Refrigerator
12. The proper way to clean and avoid odor accumulation of the pourer. Ans. Use calamansi
13. How to count available stock? Ans. Inventory
14. How to replenish the consumed stock and record its consumption? Ans. Requisition slip
15. Type of bar for special function. Ans. Mobile bar
16. Equipment for chilling wine. Ans. Chiller
17. Round small tray used to serve beverage. Ans. Bar tray
18. Fruits and vegetables use for drinks presentation. Ans. Garnish
19. Form to use to write customers order. Ans. Order slip
20. List of beverage choices available in the bar. Ans. Menu
21. Billing arrangement in which all drinks are change. Ans. Official receipt
22. Drinks that are served before meals. Ans. Aperitif
23. A mix that can be served to a customer with hangover. Ans. Bloody mary
24. Tools to minimize spillage. Ans. Pourer
25. Serving preference for beer. Ans. Served cold
26. General term for carbonated drinks. Ans. Soda
27. Common process in brewing coffee. Ans. Percolation
28. Unit conversion in millimetre of one fluid ounce. Ans. 60 ml.
29. Blood alcohol concentration. Ans. Intoxication
30. Sample sign of intoxication. Ans. Change of walking pattern
31. Equipment to store leftover garnish. Ans. Refrigerator
32. Bar area used to keep beverage stocks when closing the bar. Ans. Cabinet
33. Proper waste receptacle to dispose recyclable items. Ans. Waste dump

PART II FILL IN THE BLANKS WITH CORRECT ANSWER.

1. The appropriate part of the bar to display premium brand of liquor is? Ans. Back Bar
2. The appropriate area to place fast moving items. Ans. Under Bar
3. The first thing to do in setting up the bar. Ans. Prepare ice
4. The spirit that could be best recommended if the guest is already having dessert. Ans. Liqueurs
5. Drink served without ice. Ans. Straight drinks
6. Bar tool used to measure the amount of liquor in the bar. Ans. Jigger
7. The equipment used in making slushy frozen drinks. Ans. Blender
8. Drink served over crush ice. Ans. On the rocks
9. Stand at the right side of the guest. Ans. Wine
10. One factor that influence intoxication? Ans. Alcohol consumption / intake

PART III. WRITE THE CORRECT, DIRECT, AND EXACT ANSWER.

1. Best substitute for triple sec? Ans. Cointreau

2. Method of mixing use in frozen drinks. Ans.Blend/Blending
3. What is the difference between the black Russian cocktail and white Russian cocktail?
Ans. Black Russian has vodka and coffee liqueur (like Kahlua) while White Russian has the
addition of cream/milk.
4. The red syrup use in Shirley temple. Ans. Grenadine syrup
5. What is the difference between bloody mary and virgin mary cocktail?
Ans. Bloody Mary and Virgin Mary has the same mixers. However, Bloody Mary has vodka
while Virgin Mary don’t have vodka.
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

6. Liqueur base in Cuba Libre. Ans. White Rum

7. Liqueur ingredient of rusty nail. Ans. Drambuie
8. Tool for opening wine bottle. Ans. Cork screw / Waiter’s friend
9. Used to reduce the flow of liquor when opening. Ans. Pourer
10. Glass use in Gibson cocktail. Ans. Martini / Cocktail glass
11. Juice used in Virgin Mary. Ans. Tomato juice
12. Syrup used in pomegranate fruit. Ans. Grenadine syrup
13. Equipment used to brew coffee. Ans. Percolator
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

Name: Subject: Date & Time: Score:

COMPETENCY QUALITY ASSESSMENT: WRITTEN EXAMINATION

I. MULTIPLE CHOICES. Encircle the letter of your answer.

1. How to maintain a bar?
a. Clean as you go b .After mixing c. Before operation
2. Proper time to dust bar?
a. Clean as you go b. After mixing c. Before operation
How to maintain a clean bars? / In maintaining cleanliness in the bar (counter front & back bar…),
what is the best thing to use?
a. Use a dry cloth b. Use feather duster c. Use mop
3. A cleaning material to dry bar floor?
a. Mop b. Rugs c. Towel
4. Receptacle for waste material.
a. Bucket b. Waste dump c. Bucket
5. Small bar materials use to drain and dry glasses.
a. Drain board b. Tray c. Table napkin
6. Proper place to dish out glasses.
a. Back bar b. Front bar c. Under bar
7. Appropriate cleaning agent for glasses.
a. Unscented detergent b. Detergent c. Cleaner
8. How to set up glasses properly.
a. Upside down b. Hang position c. Vertical
9. How to handle intoxicated person.
a. Report to 911 b. Report to manager c. Report to police
10. Mechanical equipment which should not be shut off.
a. Blender b. Refrigerator c. Coffee maker
11. The proper way to clean and avoid odor accumulation of the pourer.
a. Soak in lukewarm water b. Use calamansi c. Use detergent
12. How to count available stock?
a. Inventory b. Requisition slip c. Order slip
13. How to replenish the consumed stock and record its consumption?
a. Inventory b. Requisition slip c. Order slip
14. Type of bar for special function.
a. Bar free b. Mobile bar c. Bar caddy
15. Equipment for chilling wine.
a. Bar code b. Mobile bar c. Chiller
16. Round small tray used to serve beverage.
a. Banquet tray b. Bar tray c. Ash tray
17. Fruits and vegetables use for drinks presentation.
a. Jack fruits b. Fresh mango c. Garnish
18. Form to use to write customers order.
a. Order slip b. T form c. U form
19. List of beverage choices available in the bar.
a. Menu b. Choice list c. Cellar
20. Billing arrangement in which all drinks are change.
a. Order slip b. Official receipt c. U form
21. Drinks that are served before meals.
a. Appetizer b. Aperitif c. Dessert drinks
22. A mix that can be served to a customer with hangover.
a. Bloody mary b. Margarita cocktail c. Martini glass
23. Tools to minimize spillage.
 College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024

a. Pourer b. Jigger c. Shaker

24. Serving preference for beer.
a. Served with ice b. Use any glasses c. Served cold
25. General term for carbonated drinks.
a. Soft drinks b. Soda c. Refreshing drinks
26. Common process in brewing coffee.
a. Percolation b. Circulation c. Evaporation
27. Unit conversion in millimetre of one fluid ounce.
a. 55 ml. b. 50 ml. c. 60 ml. d. 80 ml.
28. Blood alcohol concentration.
a. Intoxication b. Concentration c. Vaccination
29. Sample sign of intoxication.
a. Change of walking pattern b. Brighter idea c. Relax
30. Equipment to store leftover garnish
a. Refrigerator b. Oven c. Cabinet
31. Bar area used to keep beverage stocks when closing the bar.
a. Refrigerator b. Oven c. Cabinet
32. Proper waste receptacle to dispose recyclable items.
a. Waste dump b. Ice bucket c. Wine

PART II FILL IN THE BLANKS WITH CORRECT ANSWER.

_______________ 1. The appropriate part of the bar to display premium brand of liquor is?
________________2. The appropriate area to place fast moving items.
________________3. This is the first thing to do in setting up the bar.
________________4. The spirit that could be best recommended if the guest is already having dessert.
________________5. Drink served without ice.
________________6. Bar tool used to measure the amount of liquor in the bar.
________________7. The equipment used in making slushy frozen drinks.
________________8. Drink served over crush ice (ice cubes).
________________9. Stand at the right side of the guest.
________________10. One factor that influence intoxication?

PART III. WRITE THE CORRECT, DIRECT, AND EXACT ANSWER.

1. Best substitute for triple sec?

2. Method of mixing use in frozen drinks.
3. What is the difference between the black Russian cocktail and white Russian cocktail?
4. The red syrup use in Shirley temple.
5. What is the difference between bloody mary and virgin mary cocktail?
6. Liqueur/liquor base in cuba libre.
7. Liqueur ingredient of rusty nail.
8. Tool for opening wine bottle.
9. Used to reduce the flow of liquor when opening.
10. Glass use in Gibson cocktail.
11. Juice used in virgin mary.
12. Syrup used in (from) pomegranate fruit.
13. Equipment used to brew coffee.
College of Hospitality Education
2nd Floor, HRM Building
Matina Campus, Davao City
Telefax: (082)297-7024