tailieunhanh - Lecture The bar and beverage book (5th Edition): Chapter 9 - Costas Katsigris, Chris Thomas
Chapter 9 - Sanitation and bar setup. This chapter will help you: Set, teach, and maintain sanitation standards, bar stock, and routines; train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly; set up and close the cash register and train employees to do so; coach employees in behind-the-bar behavior. | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 9 SANITATION AND BAR SETUP © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Set, teach, and maintain sanitation standards, bar stock, and routines. Train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly. Set up and close the cash register and train employees to do so. Coach employees in behind-the-bar behavior. THIS CHAPTER WILL HELP YOU SANITATION Bacterial Hazards Hazard Analysis of Critical Control Points (HACCP) system, a seven-step program designed to find and eliminate potential problem areas for contamination and sanitation, as well as for correct food-storage, cooking, and serving temperatures. © 2011 John Wiley and Sons, Inc. All Rights Reserved SANITATION Preventing the Spread of Bacteria Washing and Handling Glassware and Utensils Functional Water The development of functional water is for | © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER 9 SANITATION AND BAR SETUP © 2011 John Wiley and Sons, Inc. All Rights Reserved © 2011 John Wiley and Sons, Inc. All Rights Reserved Set, teach, and maintain sanitation standards, bar stock, and routines. Train employees to determine the mixes, garnishes, condiments, and accessories needed, and handle glasses and ice properly. Set up and close the cash register and train employees to do so. Coach employees in behind-the-bar behavior. THIS CHAPTER WILL HELP YOU SANITATION Bacterial Hazards Hazard Analysis of Critical Control Points (HACCP) system, a seven-step program designed to find and eliminate potential problem areas for contamination and sanitation, as well as for correct food-storage, cooking, and serving temperatures. © 2011 John Wiley and Sons, Inc. All Rights Reserved SANITATION Preventing the Spread of Bacteria Washing and Handling Glassware and Utensils Functional Water The development of functional water is for sanitizing and disinfecting. The end product, known as electronically altered water (EAW) or structured water, is created by adding a small amount of salt to water and then electrolyzing it. © 2011 John Wiley and Sons, Inc. All Rights Reserved FUNCTIONAL WATER The results can be either acidic (low pH) water with the same disinfecting power as if chlorine had been added, or alkaline (high pH) water with extra cleaning power for tough grease and protein stains. An advantage of functional water is its safety in case of accidental ingestion or contact with skin and eyes. © 2011 John Wiley and Sons, Inc. All Rights Reserved LIQUOR SUPPLIES Each bar should have a standard brand-by-brand list of liquors, beers, and wines that should be in stock at the bar to begin the workday, with specified quantities of each brand. This is known as par stock. © 2011 John Wiley and Sons, Inc. All Rights Reserved MIXES Whatever your choices, the bar must be stocked with sufficient amounts of juices and mixes,
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