tailieunhanh - Lecture The bar and beverage book (5th Edition): Chapter 4 - Costas Katsigris, Chris Thomas
Chapter 4 - Bar equipment. This chapter will help you: Plan a complete pouring station, choose among various methods of measuring and pouring liquors and carbonated mixers, determine the kind of ice and the size of the ice machine, install the required equipment for washing glasses,. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 4 BAR EQUIPMENT © 2011 John Wiley and Sons, Inc. All Rights Reserved Plan a complete pouring station. Choose among various methods of measuring and pouring liquors and carbonated mixers. Determine the kind of ice and the size of the ice machine. Install the required equipment for washing glasses. Provide for the special needs of draft-beer service. Determine the space needed for refrigeration, dry storage, liquor stock, and glassware. Assemble the hand tools and equipment. Select glassware appropriate to the drinks to be served. Choose a point-of-sale (POS) system. © 2011 John Wiley and Sons, Inc. All Rights Reserved THIS CHAPTER WILL HELP YOU UNDERBAR AND BACKBAR EQUIPMENT Several interrelated components of the pouring station each require some portion of square footage. Beverage dispensing Beer dispensing and storage Ice making and storage Glass washing and storage © 2011 John Wiley and Sons, Inc. All Rights Reserved . | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 4 BAR EQUIPMENT © 2011 John Wiley and Sons, Inc. All Rights Reserved Plan a complete pouring station. Choose among various methods of measuring and pouring liquors and carbonated mixers. Determine the kind of ice and the size of the ice machine. Install the required equipment for washing glasses. Provide for the special needs of draft-beer service. Determine the space needed for refrigeration, dry storage, liquor stock, and glassware. Assemble the hand tools and equipment. Select glassware appropriate to the drinks to be served. Choose a point-of-sale (POS) system. © 2011 John Wiley and Sons, Inc. All Rights Reserved THIS CHAPTER WILL HELP YOU UNDERBAR AND BACKBAR EQUIPMENT Several interrelated components of the pouring station each require some portion of square footage. Beverage dispensing Beer dispensing and storage Ice making and storage Glass washing and storage © 2011 John Wiley and Sons, Inc. All Rights Reserved EQUIPMENT FOR MIXING DRINKS Each of the stations in Figures and is outfitted with the following equipment: The centerpiece of any pouring station is an ice chest or ice bin (A) with or without bottle wells (B) usually with a speed rail (C) attached to the front This piece of equipment is variously known as a cocktail station, cocktail unit, or beverage center, or colloquially, as a jockey box. © 2011 John Wiley and Sons, Inc. All Rights Reserved A speed rail typically contains the most frequently poured liquors. Scotch, Bourbon, blended whiskey, gin, vodka, rum, tequila, and brandy. The liquor supply at a bartender’s station is known collectively as the well, and the brands used there are called. Well brands, house brands or pouring brands when a drink is ordered by type. Call brands are brands customers “call for” by name. © 2011 John Wiley and Sons, Inc. All Rights Reserved EQUIPMENT FOR MIXING DRINKS At each station of the bar is the cobra gun, which dispenses the carbonated .
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