TOURISM

FOOD AND BEVERAGE SERVICE ATTENDANT NCII

PREPARE AND MIX DRINKS

Module 2

CLEANING BAR AREA

LEARNER’S GUIDE
Code No. CLEANING BAR AREA Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006
 HOW TO USE THIS
COMPETENCY BASED LEARNING MATERIALS (CBLM)

Welcome to the Module in Cleaning Bar Area. This module contains training mate-
rials and activities for you to complete.

The unit of competency “Prepare and Mix Drinks” contains knowledge, skills and
attitudes required for Food and Beverage Service Attendant. It is one of the specialized
modules at National Certificate level (NCII).

You are required to go through a series of learning activities in order to complete each
learning outcome of the module. In each learning outcome are Information Sheets and
Resources Sheets (Reference Materials for further reading to help you better understand
the required activities.) Follow these activities on your own and answer the self-check at the
end of each leaning outcome. You may remove a blank answer sheet at the end of each
module (or get one from your facilitator/trainer) to write your answers for each self-check. If
you have questions, don’t hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may already have some or most of the knowledge and skills covered in this learner’s
guide because you have:
• been working for some time
• already completed training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do the same
training again. If you have a qualification or Certificate of Competency from previous train-
ing, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of
competency they may become part of the evidence you can present for RPL. If you are not
sure about the currency of your skills, discuss this with your trainer.

At the end of this module is a Learner’s Diary. Use this diary to record important
dates, jobs undertaken and other workplace events that will assist you in providing further
details to your trainer or assessor. A Record of Achievement is also provided for your
trainer to complete once you complete the module.

This module was prepared to help you achieve the required competency in
Preparing and Mixing Drinks. This will be the source of information for you to acquire
knowledge and skills into his particular trade independently and at your own pace, with
minimum supervision or help from your instructor.

• Talk to your trainer and agree on how you will both organize the Training of this unit.
Read through the module carefully. It is divided into sections, which cover all the
skills, and knowledge you need to successfully complete this module.

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 • Work through all the information and complete the activities in each section. Read
information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably your trainer will also be your supervisor or manager. He/She is there
to support you and show you the correct way to do things.

• Your trainer will tell you about the important things you need to consider when you
are completing activities and it is important that you listen and take notes.

• You will be given plenty of opportunity to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way you will
improve both your speed and memory and also your confidence.

• Talk to more experienced workmates and ask for their guidance.

• Use the self-check questions at the end of each section to test your own progress.

• When you are ready, ask your trainer to watch you perform the activities outlined in
this module.

• As you work through the activities, ask for written feedback on your progress. Your
trainer keeps feedback/pre-assessment reports for this reason. When you have
successfully completed each element, ask your trainer to mark on the reports that
you are ready for assessment.

• When you have completed this module (or several modules), and feel confident
that you have had sufficient practice, your trainer will arrange an appointment with
registered assessor to assess you. The results of your assessment will be
recorded in your Competency Achievement Record.

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Program Content

Modular Unit PREPARE AND MIX DRINKS

Module 1 Cleaning Bar Tools,

Æ Equipment and Glassware

Module 2 Cleaning Bar Area

Æ

Module 3 Setting Up Bars

Æ

Module 4 Mixing Drinks

Æ

Module 5 Æ Serving Drinks at Bar Counter

Module 6 Æ Preparing Basic Wine Service

Module 7 Monitoring Bar Stock

Æ

Module 8 Æ Cleaning Bar

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SECTOR : TOURISM
QUALIFICATION : FOOD AND BEVERAGES SERVICE ATTENDANT NCII
UNIT OF COMPETENCY : Prepare and Mix Drinks
MODULE : Cleaning Bar Area

INTRODUCTION:

This module deals with the knowledge and skills required in in cleaning the bar area.
It includes keeping cabinets and stockroom free from foul odor, rodents and roaches.

LEARNING OUTCOMES:

1. Clean bar areas according to established standard procedure.

2. Keep cabinets and stockroom free from foul odor, insects and rodents
3. Keep bar stocks, displayed stocks free from dust.
4. Observe 5S in cleaning the bar area.

ASSESSMENT CRITERIA

1. The bar areas are spotlessly cleaned according to established standard.

2. The cabinet and stockroom are free from foul odor, rodents and insects.
3. Bar stocks and displayed stocks are dust free.
4. Garbage.empty bottles and containers are disposed properly.

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Cleaning Bar Area

Learning Outcome #1 : Clean bar areas according to established standard

procedure.

Assessment Criteria:

1. The bar areas are spotlessly cleaned according to establishmed standard.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Mop 9. Powder Detergents

2. Storage/Stockroom 2. Cleaning Towels 10. Liquid Detergents
3. Disinfectant 11. Stain Removers
4. Pail 12. Insecticide spray
5. Cleaning Brushes 13. Chemical Solution
6. Soft Broom/Sweeper 14. Duster
7. Hand Gloves 15. Vacuum Cleaner
8. Mask 16. Floor Polisher

References:

1. Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.

2. Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.

3. Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

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Learning Outcome #1: Clean bar areas according to established standard
procedure.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Familiarize with • Information Sheet #1-1:

desirable standards in “Maintenance and Management
maintenance of bars of Bar Operations”

2. Familiarize with desirable • Information Sheet #1-2:

standard for cleanliness “Bar Standards of Maintenance
of bars and Cleanliness”

3. Complete self-check • Self-Check #1-1

4. Refer to Model Answer • Answer Key #1-1

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 INFORMATION SHEET #1-1

MAINTENANCE AND MANAGEMENT OF BAR OPERATIONS

The bar industry has proven to be one

of the most promising ventures in most part
of the world, practically in our country too.

A lot of bars initially show lot of

promise with high patronage and substantial
revenue. It is sad to note that many do not
sustain such performance.

Those, which are able to maintain high patronage, may still be unable to realize
substantial profit margin for the following reasons:

™ Poor system of cost control.

™ Mismanagement of operation and people.

Importance of A Well Organized Bar Operation

Profitable bar business requires not only good location, elegant and attractive
physical layout and facilities but also a well-organized flow of operation and competent bar
staff. An organization system tailored to the needs of the establishment must be designed to
ensure quality service and reasonable returns of investment.

Bar operation profits depend on the economical and practical operation of the bar. In
most instances, a bar represents a substantial investment in plant, furnityre and decoration.
It is imperative to protect these investments by maintaining a standard of service and quality
of beverage on par with the decor and the investment.

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The Role of the Bar/Beverage Manager

The bar/beverage manager is the key person

whose management style determines in large measure the
success of the business. His effectiveness in managing
bar operatiions depends on his knowledge and skills in
performing his functions and responsibilities.

Likewise, the success or failure of the beverage

business falls squarely in the hands of those person
responsible for the operation and those who do the
dispensing - the bartender.

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 INFORMATION SHEET #1-2

BAR STANDARDS OF MAINTENANCE AND CLEANLINESS

A bar is a place (area) where drinks are mixed, served

customer, and fill serve orders.

It is a place for relaxation. It is also a control center in

which record is kept of the stock on hand, the drinks poured,
and their sales value.

A cocktail bar is recognized as

a rendezvous and meeting place with
its high standard of service and the
ability of the bartender to provide
almost any drinks or mixed drink the
guest may desire.

Cocktail bars are governed by certain

legal requirements regarding space,
storage and sanitation.

1. Space Maintenance/Cleanliness

There should be sufficient room behind the bar counter for the bartender to
move about when his bar is busy. This ideal distance between the back of the bar
counter and the cupboard is 100-125 cm. or about 3-4 feet.

The space for bartender to work and move about should always be spotlessly
clean and free of clutter.

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 2. Service Area Maintenance and Cleanliness

This will vary according to the type of business that the bar is expected to
attract. It should be a firm horizontal surface for preparing drinks and cutting fruit.

This area is a busy area but its cleanliness should always be maintained. The
surfaces should be kept dry and spotless.

3. Washing Area Maintenance and Cleanliness

All bars should have at least two sinks, the wash sink and ice sink. Proper
plumbing must be ensured to facilitate the drainage system of these sinks.

All sinks should be of stainless steel

to be made more durable.

4. Flooring Area

The best material for flooring is one that is easily mopped and sponge dry and
is as slip resistant as possible..

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 SELF-CHECK #1-1

Test I. Identification.

____________ 1. A place where drinks are mixed.

____________ 2. Ideal distance between the bar counter and the back cabinet.

____________ 3. Two types of sinks essential in bar operations.

____________ 4.

____________ 5. Ideal height of bar counter.

____________ 6. Portion of bar where bottles and glasses are displayed.

____________ 7. Heart of entire bar operation.

____________ 8. Person who do the disposing of drinks.

____________ 9. Key person in managing bar operations.

____________ 10. Type of bar that pours drink for table service only.

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 ANSWER KEY #1-1

Test I. Identification.

1. Bar

2. 3-4 feet

3-4. wash sink, ice sink

5. 3 ½ feet

6. Back Bar

7. Under Bar

8. Bartender

9. Bar Manager

10. Service Bar

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Cleaning Bar Area

Learning Outcome #2 : Keep cabinets and stockroom free from foul odor,
insects and rodents.

Assessment Criteria:

1. The cabinet and stockroom are free from foul odor, rodents and insects.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Mop
2. Storage/Stockroom 2. Cleaning Towels
3. Disinfectant
4. Pail
5. Cleaning Brushes
6. Soft Broom/Sweeper
7. Hand Gloves
8. Mask

References:

1. Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.

2. Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.

3. Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

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Learning Outcome #2: Keep cabinets and stockroom free from foul odor,
insects and rodents

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. To parctice sanitation • Information Sheet #2-1:

and cleanliness of “Maintenance of Cabinets and
cabinets and stockroom Stockrooms”

2. Complete self-check • Self-Check #2-1

3. Refer to Model Answer • Answer Key #2-1

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 INFORMATION SHEET #2-1

MAINTENANCE OF CABINETS AND STOCKROOMS

A. Refrigerators/Freezer Maintenance

Refrigeration should be part of every bar. Maintenance of the fridge and

freezers is important to keep perishable stocks fresh. All items kept in the fridge
should be in sealed containers with label and date of storage. Discard all spoiled
items or those beyond their shelf life.

Regular defrosting is an essential care

to keep stocks cool.

B. Storage Cabinets and Stockroom Shelves

The storage cabinets and shelves in the storeroom, contain ample reserve
stock. They are located adjacent to the bar. It is important that sufficient store space
is available to house the stock required for daily business.

Maintenance of the cleanliness of these storage is very important. These

should be free from insects, rodents and dust.

C. Electrical Appliances and Connections

Since many electric machines, such as electric blender and mixers, are now
used in cocktail bars, a plentiful supply of power points connections is essential. Avoid
extension cords. One can easily trip over these or worse, may cause fire.

Power sources are best suited in the area above the working surfaces and
below the bar counter, but well away from the water.

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 D. Bar Counter

The recommended height is

approximately 110 cm. or about
3½ ft. and no wider than 60 cm. or
about 2 ft.

The surface should be of a

material that is easy to clean and
resistant to stains. A padded front
of the counter and a foot rail
contribute to the comfort of
customers.

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 SELF-CHECK #2-1

Questions:

1. How do you maintain the following areas where food/stocks are usually kept?

a. Freezers/Refrigerators
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

B. Stockroom Cabinets

____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

c. Bar Counters
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________
____________________________________________________

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 ANSWER KEY #2-1

Questions:

1. How do you maintain the following areas where food/stocks are usually kept?

a. Freezers/Refrigerators

• Regular defrosting
• Label all stocks in fridge
• Keep items in sealed containers
• Regularly discard spoiled items

B. Stockroom Cabinets

• Keep it free from insects (roaches, ants and rodents)

• Regularly dust and vacuum

c. Bar Counters

• Keep dry, spotless

• Avoid clutters

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Cleaning Bar Area

Learning Outcome #3 : Keep bar stocks, displayed stocks free from dust.

Assessment Criteria:

1. Bar stocks and displayed stocks are dust free.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Mop
2. Storage/Stockroom 2. Cleaning Towels
3. Disinfectant
4. Pail
5. Cleaning Brushes
6. Soft Broom/Sweeper
7. Hand Gloves
8. Mask

References:

1. Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.

2. Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.

3. Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

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Learning Outcome #3: Keep bar stocks, displayed stocks free from dust.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. To parctice maintenance • Information Sheet #3-1:

of display areas “Maintenance of Bar Stocks
and Displayed Stocks”
2. Complete self-check
• Self-Check #3-1
3. Refer to Model Answer
• Answer Key #3-1

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 INFORMATION SHEET #3-1

MAINTENANCE OF BAR STOCKS AND DISPLAYED STOCKS

A. BASIC PARTS OF BARS

1. The Front Bar

It is the counter area of the bar, where customers order their drinks. This area,
where liquor or mixed drinks are poured and displayed must be spotless, free of dust,
dry and pleasant smelling at all times.

2. The Back Bar

It is an area where the bottles of liquors and rows of sparkling glassware are
displayed. It is a good place to display call brands as a suitable form of
merchandising and for some display equipment.

The displayed stocks are regularly maintained. No specks of dust, cobwebs

or any other dirt should be seen in this area.

3. The Under Bar

It is the heart of the entire bar operation and deserves the most careful
attention. In its space are the equipment and supplies of the products you are selling.

Immaculate maintenance of this area is the responsibility of the bartender.

B. STANDARD TYPES OF BAR AND ITS MAINTENANCE

1. Permanent Bar (Stand-Up Bar)

It has the three basic parts of the bar. It serves directly to the customer at the
bar. It also filled drinks order brought by the servers. Maintenance of the aesthetic
and non-cluttered appearance of the bar is essential.

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 2. Service Bar

Refers to a bar that pours drink for table service only. It does not serve the
customer directly but deals only with filling drinks orders brought by servers.
Sometimes, it is part of the dining room, but more often it is out of sight.

Though not prominent in the bar setting, it is always spotless and cleanliness
maintenance always given attention.

3. Mobile Bar/Portable Bar

Refers to a bar that is movable, can be transferred from one place to another.
It is usually provided for parties and special functions such as banquets and catering.

The tray cart is kept orderly and clean at all times.

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 JOB SHEET #3-1

TITLE: On-Site Exposure Trip

Purpose: To visit a bar and see how its displayed/stored stocks are
maintained.
Equipment, Tools and Materials: Video camera, notebook, pens
Precautions: Previous arrangement is essential before the on-site
visit.

Procedures:

A. After necessary arrangements had been made, the class visits a bar in small
groups of 3 or 4. They document their observation.

B. Back in class they display or show their observation records/documents.

C. Sharing of experiences is conducted by the teacher.

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 SELF-CHECK #3-1

Test I. Enumeration.

A. What are the basic display parts of the Bar?

1. _________________________________
2. _________________________________
3. _________________________________

B. What are the standard types of Bars?

1. _________________________________
2. _________________________________
3. _________________________________

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 ANSWER KEY #3-1

Test I. Enumeration.

A. 1. Front Bar
2. Back Bar
3. Under Bar

B. 1. Stand Up Bar/Paramount Bar

2. Service Bar
3. Portable Bar/Mobile Bar

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Qualification : Food and Beverage Service Attendant NCII

Unit of Competency : Prepare and Mix Drinks

Module Title : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #4 : Observe 5S in cleaning the bar area.

Assessment Criteria:

1. Garbage.empty bottles and containers are disposed properly.

Resources:

Equipment & Facilities Tools, Supplies & Materials

1. Workshop/Laboratory 1. Mop 9. Powder Detergents

2. Storage/Stockroom 2. Cleaning Towels 10. Liquid Detergents
3. Disinfectant 11. Stain Removers
4. Pail 12. Insecticide spray
5. Cleaning Brushes 13. Chemical Solution
6. Soft Broom/Sweeper 14. Duster
7. Hand Gloves 15. Vacuum Cleaner
8. Mask 16. Floor Polisher

References:

1. Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.

2. Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.

3. Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

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Learning Outcome #4: Observe steps in cleaning the bar area.

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Study how to follow • Information Sheet #4-1:

standard procedures in “Standards in Cleaning Bar Areas”
cleaning bar areas

2. Perform Job Sheet #4-1 • Job Sheet #4-1:

“Demonstration on Cleaning
Bar Areas”

3. Complete self-check • Self-Check #4-1

4. Refer to Model Answer • Answer Key #4-1

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 INFORMATION SHEET #4-1

STANDARDS IN CLEANING BAR AREAS

Step 1. Put away all the supplies and wash the glasses and liquor bottles.
Air dry the glasses by inverting them on the drain board.

Step 2. Clean out the ice bin.

a. First, scoop out all the ice into the nearest compartment of the
ice sink.
b. Turn the hot water into the ice bin to melt all the remaining ice and
wash down any debris left in the bin.
c. With a towel remove the remaining ice and debris left in the bin and
shake it off the towel into the trash can.

Step 3. After cleaning the ice bin proceed to clean the bar top.
a. Remove everything from the bar top and wipe down the surface with
a damp cloth.
b. If the bar top is made of brass or other metal polish the metal top.

Step 4. Empty the ashtray.

a. Make sure all cigarettes are out before you dump them into the trash.
b. Wipe the ashtrays clean with damp cloth.
c. Replenish the supply of mateches ready for a new day.

Step 5. Now that everything has been washed, empty the sinks.
a. Scour the sinks with the mild abrasive and very fine steel wool.
b. Wipe the sinks dry.

Step 6. After the sinks clean the bar floor.

a. Clean, sweep and moop the floor.
b. Remove the floor mats and hose them outside.
Do this every other day.

Step 7. Clean the trashcan

a. Empty the trash can.
b. Hose them down.
c. Give each one a new plastic liner.

Emptying the trashcan should be done last!

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 JOB SHEET #4-1

TITLE: Demonstration: Cleaning the Bar Area

Purpose: To demonstrate the standard procedures in cleaning the

bar area.
Equipment, Tools and Materials: Cleaning implements and supplies.
Precautions: Follow steps as outlined.

Procedures:

A. Using the standard procedures outlined in this module, demonstrate the proper
way of cleaning the bar.

B. Demonstrate each of the steps to the teacher or to the class.

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 SELF-CHECK #4-1

Test I. Identification.

Outline the steps for cleaning up the Bar Area.

Step 1. _________________________________________________________
_________________________________________________________

Step 2. _________________________________________________________
_________________________________________________________

Step 3. _________________________________________________________
_________________________________________________________

Step 4. _________________________________________________________
_________________________________________________________

Step 5. _________________________________________________________
_________________________________________________________

Step 6. _________________________________________________________
_________________________________________________________

Step 7. _________________________________________________________
_________________________________________________________

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 ANSWER KEY #4-1

Test I.

Step 1. Put away all the supplies and wash the glasses and liquor bottles.
Air dry the glasses by inverting them on the drain board.

Step 2. Clean out the ice bin.

Step 3. After cleaning the ice bin proceed to clean the bar top.

Step 4. Empty the ashtray.

Step 5. Now that everything has been washed, empty the sinks.

Step 6. After the sinks clean the bar floor.

Step 7. Clean the trashcan.

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 PERFORMANCE
ASSESSMENT

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 EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Cleaning Bar Tools, Equipment and Glassware
Ways in which evidences will be collected:

Presentation of
Demonstration
(tick the column)

Final Product
Written Test

Third Party
Interview

Portfolio
Report
The evidence must show that the candidate...

1. Clean bar areas according to establishment X

standard procedure.

2. Keep cabinets and stockroom free from foul

X
odor, insects and rodents.

3. Keep bar stocks, displayed stocks free

X X
from dust.

4. Observe 5S in bar areas. X X

Critical aspects of competency

Prepared by: Date:

___________________________________
Instructor
Date:
___________________________________
Instructor

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 PERFORMANCE TEST

Name Date

MODULE: CLEANING BAR AREA TEST ATTEMPT

1st 2nd 3rd

DIRECTIONS OVERALL EVALUATION

LEVEL PERFORMANCE LEVEL
• Ask your instructor to assess ACHIEVED
your competencies on the 4 Can peform this skill without supervision and with
critical performance criteria adaptability to probelm situations.
3 Can perform this skills satisfactorily without assistance
listed below. or supervision.
2 Can perform this skills satisfactorily with some assis-
• Overall evaluation will be tance and supervision.
assessed based on the 1 Can perform this skills satisfactorily with full assistance.
guide on the other side. 0 Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL

YES NO N/A

A. Clean bar areas according to establishment standard

procedure.
1. The bar areas are spotlessly cleaned according to
estanlishment standard.
B. Keep cabinets and stockroom free from foul odor, insects
and rodents.
1. The cabinet and stockroom are free from foul odor,
rodents and insects.
C. Keep bar stocks, displayed stocks free from dust.
1. Bar stools and displayed stocks are dust free.

D. Observe 5S in bar areas.

1. Garbage, empty bottles and containers are disposed
properly.

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 WRITTEN TEST

Test I. Enumeration.

A. What are the basic parts of the Bar?

1. _________________________________
2. _________________________________
3. _________________________________

B. What are the standard types of bar?

1. _________________________________
2. _________________________________
3. _________________________________

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 DEMONSTRATION

Candidate/Trainee’s Name

Assessor’s Name

Competency Assessment Title

Date of Assessment

Given the following materials, tools and equipment the candidate/trainee must be able
to clean bar areas properly.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual

the candidate : (1.0-3.0) (5.0/F) Rating

1. Clean bar areas according to

establishment standard procedure.

2. Keep cabinets and stockroom free

from foul odor, insects and rodents.

3. Keep bar stocks, displayed

stocks free from dust.

4. Observe 5S in bar areas.

The candidate’s demonstration was: ___________________

Rating

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RECORDS OF ACHIEVEMENT

Module : Cleaning Bar Area

Learning Outcome #1: Clean bar areas according to establishment

standard procedure.

Assessment Criteria:

1. The bar areas are spotlessly cleaned according to establishment standard.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING BAR AREA Date Developed Date Revised Page
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RECORDS OF ACHIEVEMENT

Module : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #2: Keep cabinets and stockroom free from foul odor,
insects and rodents.

Assessment Criteria:

1. The cabinet and stockroom are free from foul odor, rodents and insects.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING BAR AREA Date Developed Date Revised Page
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RECORDS OF ACHIEVEMENT

Module : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #3: Keep bar stocks, displayed stocks free from dust.

Assessment Criteria:

1. Bar stools and displayed stocks are dust free.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING BAR AREA Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006 39
RECORDS OF ACHIEVEMENT

Module : Cleaning Bar Tools, Equipment and Glassware

Learning Outcome #4: Observe 5S in bar areas.

Assessment Criteria:

1. Garbage, empty bottles and containers are disposed properly.

COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

Code No. CLEANING BAR AREA Date Developed Date Revised Page
JUNE 2004 JAN. 20, 2006 40
LEARNER’S DIARY

DIARY NOTES
Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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Code No. CLEANING BAR AREA Date Developed Date Revised Page
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 TECHNICAL TERMS

Front Bar - the counter area of the bar.

Mobile/Portable Bar - a bar that is movable and can be transferred from one place to
another.

Service Bar - a bar that pours drink for table service only.

Under Bar - the heart of the entire bar operation.

Code No. CLEANING BAR AREA Date Developed Date Revised Page
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 REFERENCES

Costas, Katsignis, Mary Porter, Chris Thomas. THE BAR AND BEVERAGE BOOK.

Perdigon, Grace. FOOD SERVICE MANAGEMENT IN THE PHILIPPINES.

Roldan, Amenila S. FOOD SERVICE AND BARTENDING.

Code No. CLEANING BAR AREA Date Developed Date Revised Page
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 ACKNOWLEDGMENT

Ms. Elizabeth Llorente

Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes
Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

Code No. CLEANING BAR AREA Date Developed Date Revised Page
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