MODULE 5.pdf - UNIT 01 INTRODUCTION TO BAR OPERATIONS TOPIC...

This preview shows page 1 - 2 out of 4 pages.

UNIT 01: INTRODUCTION TO BAR OPERATIONS TOPIC 05: Bar Staffing Let’s Learn BAR STAFFING The number and type (positions) of beverage service staff needed varies from one establishment to another. Also, the duties and responsibilities (tasks) of these positions depend on the size and organization of the operation. At one end of the spectrum is a small owner-operated bar, where a Single individual - the owner handles almost all the functions and at the other end is the beverage service of a large hotel/restaurant chain where beverage managers and other positions are found. A typical bar has lesser number of employees than that of a highly commercialized ones. The seating capacity of a bar is the primary consideration in hiring employees. The type of bar whether it is stand alone or it offers other services shall also be deliberated. The gargantuan task of a service provider doesn’t end when a product is served. It extends on the exercising interpersonal relations to guest. Take note that a bartender may be good in mixing drinks, however, if he/she lacks connection or entertainment factor, he/she becomes useless.

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture