different types of bars and bar service for different industry sectors, including those relevant to events and functions meaning the role of mise en place for the service of alcoholic beverages organisational standards for operating the bar: display of stock and ancillary bar products mise en place requirements for bar products presentation of beverages procedures for opening and closing the bar procedures for reordering stock major types of beverages, their characteristics, preparation and service including: mixed drinks basic and popular cocktails beers fortified drinks non-alcoholic beverages spirits wines operational features, safety and hygiene issues for bar equipment: dispensing systems glass-washers ice machines refrigeration safety issues and safe work practices of specific relevance to bar operations including: overview knowledge of the Australian Standard AS5034-2005 which applies to safe bar operations specific dangers of inert gases used in beer and post mix systems, how they apply in different hospitality environments, and the measures required to ensure worker and customer safety issues and requirements around the types of chemicals used in bar operations requirements for appropriate signage of areas where gases and chemicals are used scope of responsibilities of different workers and contractors for bar equipment the environmental impacts of operating a bar and cleaning equipment and minimal impact practices to reduce these especially those that relate to water and energy use correct and environmentally sound disposal methods for bar waste including hazardous substances, recyclable glass and plastic bottles and containers. |