The food and beverage division is responsible for all of the dining rooms, restaurant - bars, bars, the

galleys (kitchens), clean up and provisions. The Food and Beverage Director runs this department. The dining room manager, or maitre d', takes care of seating arrangements, service, and oversees the wait staff for the main restaurant (dining room). Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Even though waiters and busboys are considered entry level positions, many cruise ships prefer those with previous experience from a restaurant or hotel dining room on their resume / CV. Depending on the size of the cruise ship, there may be several bars, and the service of drinks is a popular job on board. Bartenders, wine stewards and cocktail waitresses/waiters must usually have prior experience. The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitre D' / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess. Buffet Steward / Stewardess (serving meals, drinks, cleaning tables) - No experience required, some experience preferred. Basic English Language knowledge required. Strong possibilities for promotion to Bar Steward, Junior Waiter, Assistant Waiter and Waiter. Bar Accountant (responsible for accounting procedures of department) - accounting background and / or education required. the bar

Bartender (responsible for serving alcoholic beverages to passengers inlounges and on decks) - Some experience required. Good English Language skills required. Bar Stewards/ Stewardess (responsible for serving alcoholic beverages to passengers in lounges and on decks) - Some experience required. Good English Language skills required. Possibilities for promotion to Bartender. Bar Boy / Bar Utility (responsible for cleanliness of lounges and re-stocking bar supplies) - no experience required, entry level position. Very basic English Language skills required. Possibilities for promotion to Bar Steward. Dining Room Junior Waiter / Waitress (assisting dining room assistant waiters, serving meals and drinks) - Some experience required. Fare English Language skills required. Possibilities for promotion to Dining Room Assistant Waiter. Dining Room Assistant Waiter / Waitress (assisting dining room waiters in the food and beverage service, serve passengers as directed by the

waiter) - Experience required. Good English Language skills required. Possibilities for promotion to Dining Room Waiter. Dining Room Waiter (serving passengers, explain the dishes, make recommendations, supervise assistant waiters assigned to their tables) - lots of experience and fluent English Language skills required. Possibilities for promotion to Dining Room Head Waiter. Dining Room Head Waiter (responsible for a certain serving station in the dining room, supervises all waiters) - lots of restaurant and prior cruise ship experience in related position required. Fluent English Language skills required. Maitre D'/Restaurant Manager - takes care of seating arrangements, service, and oversees the wait staff for the dining room. Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Fluent English Language skills required. Source: Cruise Line Jobs; Cruise Job Finder

FOOD AND BEVERAGES DEPARTMENT http://knol.google.com/k/food-and-beverages-department# Objectives Identify and review the standards properly of the F&B Department at the operational context and the services. Achieving identify the principles types of contamination about food ill.

Food and Beverage Management Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at the hotel. Handling and control the employees in their tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and to giving the menus to them, and also taking food and drinks orders and server the beverages during they staying at the restaurants. Duties of Food and Beverages Management Coordinate all activities among various departments, such as kitchen, dining rooms, bars and banquet operations. Must be ensuring that guests are satisfied with their dining experience. Supervising the inventory and ording of food equipment, supplies and arrange for the routine maintenance and preservation of the restaurants its equipment and facilities. Generally must be responsible for all the administrative of running the business, including, monitoring staff performance and training them. Must keep controlling and supervising the budget of F&B department Handling staff and controlling the staffing guide according to house procedures. The F&B Staff Department The Kitchen / Cuisine Executive Chef Attendant Chef Sous Chefs Sous Specialties Chefs Cook I Cook II Chefs Stewards Supervisors Stewards Steawards Chef Departures Bakers Butchers Pantry The Bars In charge Bars Attendant Bars Bartenders Supervisors Bars Waiters Bars Waiters Support Person in charge - Mini Bar

The Restaurant Maitre d'hotel Attendant Maitre Captains / Chief Dining Room Supervisors / Chief Section Waiters Restaurants Waiters Support Server Person in charge Rooms Services In addition, we have treated in other work about the way of foods, presented in a diagram the process operational. Attach it will find it and some illustrations pictures. When foods be received, is necessary be careful about the conditions and state of cans, boxes, date expedition and temperature of some foods, such as: milk, eggs, meals, seafood , according to FAD and with the standards HAACP. Never we can receive foods with containers in bad conditions and inadecuaded temperature. Vegetables and Fruits must be in good condition such as hygienic and presentation. Generally the supplies must be certify and be knowing by others hoteliers. Maintaining the areas of preparing foods completely clean and free of bacteria, which can be possible to carry out the procedures of HAACP. Employees have be training and preparing to performance their job with efficient, quality, hygiene and follow the procedures of HAACP and house guidelines. Never put together at the store/stock: foods, detergents and chemistry products because they are very dangeriuos because they can contaminate the foods and it has affects the health of people.

Processing diagram way of foods Diagramacin del Camino de los Alimentos

Copyright by: Raysa Grullart Hunga

Significant Points Most jobs are part time and have few educational requirements, attracting many young people to the occupation21 percent of these workers were 16 to 19 years old in 2008, about six times the proportion for all workers. Job openings are expected to be abundant through 2018, which will create excellent opportunities for jobseekers. Tips comprise a major portion of earnings for servers, so keen competition is expected for jobs in fine dining and more popular restaurants where potential tips are greatest. Nature of the WorkAbout this section Food and beverage serving and related workers are the front line of customer service in full-service restaurants, casual dining eateries, and other food service establishments. These workers greet customers, escort them to seats and hand them menus, take food and drink orders, and serve food and beverages. They also answer questions, explain menu items and specials, and keep tables and dining areas clean and set for new diners. Most work as part of a team, helping coworkers to improve workflow and customer service.

Waiters and waitresses, also called servers, are the largest group of these workers. They take customers' orders, serve food and beverages, prepare itemized checks, and sometimes accept payment. Their specific duties vary considerably, depending on the establishment. In casual-dining restaurants serving routine, straightforward fare, such as salads, soups, and sandwiches, servers are expected to provide fast, efficient, and courteous service. In fine dining restaurants, where more complicated meals are prepared and often served over several courses, waiters and waitresses provide more formal service emphasizing personal, attentive treatment at a more leisurely pace. Waiters and waitresses may meet with managers and chefs before each shift to discuss the menu and any new items or specials, review ingredients for potential food allergies, or talk about any food safety concerns. They also discuss coordination between the kitchen and the dining room and any customer service issues from the previous day or shift. In addition, waiters and waitresses usually check the identification of patrons to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products wherever those items are sold. Waiters and waitresses sometimes perform the duties of other food and beverage service workers, including escorting guests to tables, serving customers seated at counters, clearing and setting up tables, or operating a cash register. However, full-service restaurants frequently hire other staff, such as hosts and hostesses, cashiers, or dining room attendants, to perform these duties.

Bartenders fill drink orders either taken directly from patrons at the bar or through waiters and waitresses who place drink orders for dining room customers. Bartenders check the identification of customers seated at the bar to ensure they meet the minimum age requirement for the purchase of alcohol and tobacco products. They prepare mixed drinks, serve bottled or draught beer, and pour wine or other beverages. Bartenders must know a wide range of drink recipes and be able to mix drinks accurately, quickly, and without waste. Some establishments, especially those with higher volume, use equipment that automatically measures, pours, and mixes drinks at the push of a button. Bartenders who use this equipment, however, still must work quickly to handle a large volume of drink orders and be familiar with the ingredients for special drink requests. Much of a bartender's work still must be done by hand. Besides mixing and serving drinks, bartenders stock and prepare garnishes for drinks; maintain an adequate supply of ice, glasses, and other bar supplies; and keep the bar area clean for customers. They also may collect payment, operate the cash register, wash glassware and utensils, and serve food to customers who dine at the bar. Bartenders usually are responsible for ordering and maintaining an inventory of liquor, mixers, and other bar supplies. Hosts and hostesses welcome guests and maintain reservation and waiting lists. They may direct patrons to coatrooms, restrooms, or to a place to wait until their table is ready. Hosts and hostesses assign guests to tables suitable for the size of their group, escort patrons to their seats, and provide menus. They also enter reservations, arrange parties, and assist with other special requests. In some restaurants, they act as cashiers. Dining room and cafeteria attendants and bartender helperssometimes referred to collectively as the bus staffassist waiters, waitresses, and bartenders by cleaning and setting tables, removing dirty dishes, and keeping serving areas stocked with supplies. They may also assist waiters and waitresses by bringing meals out of the kitchen, distributing dishes to individual diners, filling water glasses, and delivering condiments. Cafeteria attendants stock serving tables with food, trays, dishes, and silverware. They may carry trays to dining tables for patrons. Bartender helpers keep bar equipment clean and glasses washed. Dishwashers clean dishes, cutlery, and kitchen utensils and equipment. Food also is prepared and served in limited-service eateries, which dont employ servers and specialize in simpler preparations that often are made in advance. Two occupations with large numbers of workers are common in these types of establishments: combined food preparation and serving workers, including fast food; and counter attendants, cafeteria, food concession, and coffee shop. Combined food preparation and serving workers

are employed primarily by fast food restaurants. They take food and beverage orders, retrieve items when ready, fill drink cups, and accept payment. They also may heat food items and assemble salads and sandwiches, which constitutes food preparation. Counter attendants take orders and serve food in snack bars, cafeterias, movie theatres, and coffee shops over a counter or steam table. They may fill cups with coffee, soda, and other beverages and may prepare fountain specialties, such as milkshakes and ice cream sundaes. Counter attendants take carryout orders from diners and wrap or place items in containers. They clean counters, write itemized bills, and sometimes accept payment. Other workers, referred to as foodservers, nonrestaurant, serve food to patrons outside of a restaurant environment. They might deliver room service meals in hotels or meals to hospital rooms or act as carhops, bringing orders to parked cars.

Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway etc

Food & Beverage Outlets are divided in to the following categories:

1. Restaurants: Restaurants are places where Food & Drink is served.

There are various types of Restaurants: All Day Dining Restaurants: They are sometimes called as Coffee Shops or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the Morning to Lunch in the afternoon to Dinner in the Evening. Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavors or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet. Specialty Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country, or the dishes on the Menu at that Restaurant has Food Specialties from many different countries. 2. Lounge: Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks in relaxed surroundings with comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge in special Floors. 3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more. 4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing.

5.Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort. Depending on the size and type of Hotel or Resort its functions vary. 6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel. 7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ration of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra staff is usually filled in by the use of Casual Staff. This Section is the most Dynamic section in Food & Beverage with the Conference Section, which is more physically demanding and creatively oriented. 8. Delicatessen: Delicatessen or Deli traditionally had been a place where fresh meat and other produce were available. Hotels nowadays use this concept of having a Deli on their premises, where guests can buy fresh produce ranging from Freshly Baked Bread, Cold Meat, Fresh Salads, Cakes, Home Made Ice creams and light and healthy drinks. 9. Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre. This is just a brief introduction to Food and Beverage. Detailed information on Food and Beverage can be found at Food and Beverage Bible E Book By Santosh Koripella at: www.foodnbeveragebible.com

Read more: http://wiki.answers.com/Q/What_is_a_food_and_beverage_departme nt#ixzz1Yatf9nLo FOOD AND BEVERAGE DEPARTMENT The food and beverage division is responsible for all of the dining rooms, restaurant - bars, bars, the galleys (kitchens), clean up and provisions. The Food and Beverage Director runs this department. The dining room manager, or maitre d', takes care of seating arrangements, service, and oversees the wait staff for the main restaurant (dining room). Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Even though waiters and busboys are considered entry level positions, many cruise ships prefer those with previous experience from a restaurant or hotel dining room on their resume / CV.

Depending on the size of the cruise ship, there may be several bars, and the service of drinks is a popular job on board. Bartenders, wine stewards and cocktail waitresses/waiters must usually have prior experience. The Food and Beverage Department on a cruise ship offers the following restaurant jobs: Maitre D' / Restaurant Manager, Dining Room Head Waiter / Waitress, Dining Room Waiter / Waitress, Dining Room Assistant Waiter / Waitress, Dining Room Junior Waiter / Waitress , Cocktail Waitress / Waiter, Bartender, Buffet Steward / Stewardess. Buffet Steward / Stewardess (serving meals, drinks, cleaning tables) - No experience required, some experience preferred. Basic English Language knowledge required. Strong possibilities for promotion to Bar Steward, Junior Waiter, Assistant Waiter and Waiter. Bar Accountant (responsible for accounting procedures of the bar department) - accounting background and / or education required. Bartender (responsible for serving alcoholic beverages to passengers inlounges and on decks) - Some experience required. Good English Language skills required. Bar Stewards/ Stewardess (responsible for serving alcoholic beverages to passengers in lounges and on decks) - Some experience required. Good English Language skills required. Possibilities for promotion to Bartender. Bar Boy / Bar Utility (responsible for cleanliness of lounges and re-stocking bar supplies) - no experience required, entry level position. Very basic English Language skills required. Possibilities for promotion to Bar Steward. Dining Room Junior Waiter / Waitress (assisting dining room assistant waiters, serving meals and drinks) - Some experience required. Fare English Language skills required. Possibilities for promotion to Dining Room Assistant Waiter. Dining Room Assistant Waiter / Waitress (assisting dining room waiters in the food and beverage service, serve passengers as directed by the waiter) Experience required. Good English Language skills required. Possibilities for promotion to Dining Room Waiter. Dining Room Waiter (serving passengers, explain the dishes, make recommendations, supervise assistant waiters assigned to their tables) - lots of experience and fluent English Language skills required. Possibilities for promotion to Dining Room Head Waiter. Dining Room Head Waiter (responsible for a certain serving station in the dining room, supervises all waiters) - lots of restaurant and prior cruise ship

experience in related position required. Fluent English Language skills required. Maitre D'/Restaurant Manager - takes care of seating arrangements, service, and oversees the wait staff for the dining room. Under the maitre d' are the head waiters, and each of them is responsible for several waiters and busboys. Fluent English Language skills required. Source: Cruise Line Jobs; Cruise Job Finder

FOOD AND BEVERAGES DEPARTMENT http://knol.google.com/k/food-and-beverages-department# Objectives Identify and review the standards properly of the F&B Department at the operational context and the services. Achieving identify the principles types of contamination about food ill. Food and Beverage Management

Food and Beverage Department is responsible for the daily operations of restaurants, bars and others places like kiosks around the beach and pools at the hotel. Handling and control the employees in their tasks and functions like: such as that make greeting, gives welcoming and escort guests to their seats and to giving the menus to them, and also taking food and drinks orders and server the beverages during they staying at the restaurants. Duties of Food and Beverages Management Coordinate all activities among various departments, such as kitchen, dining rooms, bars and banquet operations. Must be ensuring that guests are satisfied with their dining experience. Supervising the inventory and ording of food equipment, supplies and arrange for the routine maintenance and preservation of the restaurants its equipment and facilities. Generally must be responsible for all the administrative of running the business, including, monitoring staff performance and training them. Must keep controlling and supervising the budget of F&B department Handling staff and controlling the staffing guide according to house procedures. The F&B Staff Department Executive Chef Attendant Chef 1. Sous Chefs 2. Sous Specialties 3. Chefs 4. Cook I 5. Cook II 6. Chefs Stewards 7. Supervisors Stewards 8. Steawards 9. Chef Departures 10. Bakers 11. Butchers 12. Pantry In charge Bars Attendant Bars The Kitchen / Cuisine

The Bars

1. 2. 3. 4. 5.

The Restaurant Maitre d'hotel Attendant Maitre 1. Captains / Chief Dining Room 2. Supervisors / Chief Section 3. Waiters Restaurants 4. Waiters Support 5. Server 6. Person in charge Rooms Services In addition, we have treated in other work about the way of foods, presented in a diagram the process operational. Attach it will find it and some illustrations pictures. When foods be received, is necessary be careful about the conditions and state of cans, boxes, date expedition and temperature of some foods, such as: milk, eggs, meals, seafood , according to FAD and with the standards HAACP. Never we can receive foods with containers in bad conditions and inadecuaded temperature. Vegetables and Fruits must be in good condition such as hygienic and presentation. Generally the supplies must be certify and be knowing by others hoteliers. Maintaining the areas of preparing foods completely clean and free of bacteria, which can be possible to carry out the procedures of HAACP. Employees have be training and preparing to performance their job with efficient, quality, hygiene and follow the procedures of HAACP and house guidelines. Never put together at the store/stock: foods, detergents and chemistry products because they are very dangeriuos because they can contaminate the foods and it has affects the health of people. Processing diagram way of foods Diagramacin del Camino de los Alimentos

Bartenders Supervisors Bars Waiters Bars Waiters Support Person in charge - Mini Bar

Copyright by: Raysa Grullart Hunga

Food and Beverage Service is the service of Food made in the Kitchen and Drinks prepared in the Bar to the Customers (Guest) at the Food & Beverage premises, which can be: Restaurants, Bars, Hotels, Airlines, Cruise Ships, Trains, Companies, Schools, Colleges, Hospitals, Prisons, Takeaway etc Food & Beverage Outlets are divided in to the following categories: 1. Restaurants: Restaurants are places where Food & Drink is served. There are various types of Restaurants: All Day Dining Restaurants: They are sometimes called as Coffee Shops or Cafe in Hotels. They are usually big in size with many Covers (seats), compared to other Restaurants in the same Hotel. The main reason why they are called All Day Dining Restaurant is because of their hours of operation, as they are open for Breakfast in the Morning to Lunch in the afternoon to Dinner in the Evening. Fine Dining Restaurants: Fine Dining Restaurants are characterized by their elaborate and exclusive menu with special emphasis on the very high quality food they serve. The emphasis being on fresh ingredients and natural flavors or on the type of Cuisine served, or both. Usually the operation of this restaurant revolves around the Head Chef or Chef De Cuisine of this Outlet. Specialty Restaurants: These are Restaurants which usually have a type of National or Regional Character or Cuisine attached to them, for example: Italian Specialty Restaurant, Chinese Specialty Restaurant etc. In some Hotels they do also sometimes have Multi Cuisine Specialty Restaurant, which literally means that Restaurant serves cuisine from more than one country, or the dishes on the Menu at that Restaurant has Food Specialties from many different countries.

2. Lounge: Lounges can be found in different hotels. Their main purpose is to offer Food & Drinks in relaxed surroundings with comfortable and cozy seating in relaxed surroundings. There are many kinds of Lounges ranging from a Lounge in a Lobby, Cocktail Lounge and Cigar Lounge to Executive and Club Lounge in special Floors. 3. Bar: Bar is a place where drinks are served. There is usually a small Snacks Menu too. The service is fast and quick. There are various kinds of Bars ranging from Formal bars to Club Bars, Pubs, Pool Bars, Wine Bars, Cocktail Bars, Beach Bar to Juice Bars and many more. 4. Discotheque/Nightclub: They are outlets where Music and Entertainment takes priority with the Food & Drink. The operation is very fast and the guest numbers are large. Security is an important aspect in these operations. Music and entertainment can range from DJ to live bands playing. 5.Room Service/In Room Dining: Room Service, also known as In Room Dining .It is the service of Food & Drink in Guest Rooms in a Hotel or a Resort. Depending on the size and type of Hotel or Resort its functions vary. 6. Meeting and Conference Rooms: Meeting and Conference rooms together with Ball Rooms come under the Banquets & Conference section. They are a great source of Revenue in Food & Beverage Department usually in Corporate and City Hotels. MICE (Meetings, Incentives, and Conferences & Exhibitions) can alone bring much revenue in some hotels in comparison to other outlets in Hotel. 7. Ball Rooms: These are large Function Rooms which are primarily used for Functions and Weddings. The Staffing ration of Full Time Staff in this section is very less as the Function and Wedding Business can sometimes be seasonal and extra staff is usually filled in by the use of Casual Staff. This Section is the most Dynamic section in Food & Beverage with the Conference Section, which is more physically demanding and creatively oriented. 8. Delicatessen: Delicatessen or Deli traditionally had been a place where fresh meat and other produce were available. Hotels nowadays use this concept of having a Deli on their premises, where guests can buy fresh produce ranging from Freshly Baked Bread, Cold Meat, Fresh Salads, Cakes, Home Made Ice creams and light and healthy drinks. 9. Others: There are many other Food & Beverage outlets ranging from Fast Food Outlets to Food Courts to Snack Bars which are usually stand alone or in a shopping centre. This is just a brief introduction to Food and Beverage. Detailed information on Food and Beverage can be found at Food and Beverage Bible E Book By Santosh Koripella at: www.foodnbeveragebible.com Read more: http://wiki.answers.com/Q/What_is_a_food_and_beverage_department#ixzz 1Yatf9nLo

Pada umumnya bar dapat dibedakan menjadi dua jenis yaitu, Public (front) Bar dan Dispense (service) Bar. Macam - Macam Public Bar : 1. Cocktail Bar (longer bar), bar semacam ini dirancang sedemikian rupa, dimana para tamu dapat relax setelah bekerja keras. Minuman yang dijual terdiri dari banyak jenis dan dengan qualiteit yang tinggi. Musik yang lembut dan acara hiburan yang menarik merupakan ciri yang kshas dari cocktail bar. 2. Snack Bar, sejenis dengan "Coffee shop restaurant" disamping menjual minuman juga menyediakan makanan kecil (snack), makanan kecil disajikan siap diatas piring makan, dan service yang cepat yang paling diutamakan. 3. Night Club, suatu tempat hiburan malam yang terdiri dari banyak bar dengan jumlah tempat duduk yang banyak, dilengkapi dengan dance floor dan stage. Selain ketiga jenis diatas, dikenal pyla "Neighbour Hood Bar" yaitu suatu bar yang terletak disuatu daerah / komplek pegawai atau daerah perindustrian. tamu yang datang keBar tersebut biasanya orang - orang yang bekerja di

daerah atau didekat bar tersebut. Makanan dan minumannya relatif sederhana dan tidak mahal. Sedangkan yg disebut "Service Bat atau Dispence Bar" adalah suatu bar counter yang terletak di area food and beverage service (bagian tata hidangan) dalam suatu Hotel, yang berfungsi untuk meladeni pesanan minuman yang datang dari restaurant atau room service. Pada umumnya bar dapat dibedakan menjadi dua jenis yaitu, Public (front) Bar dan Dispense (service) Bar. Macam - Macam Public Bar : 1. Cocktail Bar (longer bar), bar semacam ini dirancang sedemikian rupa, dimana para tamu dapat relax setelah bekerja keras. Minuman yang dijual terdiri dari banyak jenis dan dengan qualiteit yang tinggi. Musik yang lembut dan acara hiburan yang menarik merupakan ciri yang kshas dari cocktail bar. 2. Snack Bar, sejenis dengan "Coffee shop restaurant" disamping menjual minuman juga menyediakan makanan kecil (snack), makanan kecil disajikan siap diatas piring makan, dan service yang cepat yang paling diutamakan. 3. Night Club, suatu tempat hiburan malam yang terdiri dari banyak bar dengan jumlah tempat duduk yang banyak, dilengkapi dengan dance floor dan stage. Selain ketiga jenis diatas, dikenal pyla "Neighbour Hood Bar" yaitu suatu bar yang terletak disuatu daerah / komplek pegawai atau daerah perindustrian. tamu yang datang keBar tersebut biasanya orang - orang yang bekerja di daerah atau didekat bar tersebut. Makanan dan minumannya relatif sederhana dan tidak mahal. Sedangkan yg disebut "Service Bat atau Dispence Bar" adalah suatu bar counter yang terletak di area food and beverage service (bagian tata hidangan) dalam suatu Hotel, yang berfungsi untuk meladeni pesanan minuman yang datang dari restaurant atau room service.