WHAT DO YOU MEAN BY BAR AND ITS CLASSIFACATION AND ITS FUNCTION IN LARGE DELUX HOTEL OR MOTEL OR EVERY SECTORS IN HOSPITALITY

Bar
The word ‘Bar’ is derived from the American word \’ Barrier’ which means a fence or wall. The counter is located attractively with bottles and glasses displayed behind it within a well-decorated rack.
Bar is an important part of the food and beverage department in a hotel. It provides alcoholic and non-alcoholic beverage to the customers. It is established independently with the separate license, or included with the hotel by obtaining legal permission from the civil authority.
In the modern days, bar is designed to suit the space available and reflects the character of décor. It should be able to serve the drinks over the counter and by waiter service. Seats are required for patrons wishing drinks at the bar and may be in the form of seats or tall barstools. Bar should be facilitated with adequate glass storage racks, washing sinks, wines, spirits and liqueur bottle displaying racks (shelves/cellar), bottle cooler, cash register, refrigerator and other bar utensils. Equipments for the bar include one or more refrigerators, chilled dole plate icemaker and temporary storage for empty bins for garbage, etc.
The bar service means simply a drink which include non- alcoholic beverage e.g. cold drinks, juices, syrups, squashes, mineral water, and alcoholic beverages e.g. spirits, wines, liqueurs, beers, cocktails and tobacco products. In certain bars complimentary snacks are also provided. A bar is classified into.
Classification of bar

Hotel operated bar
These bars are designed and built as per the hotel’s standard, policy and management. It is a part of food and beverage department. Such bars are located at the specialty restaurants attached with dining where food is also served, or it may be separately located at the other convenient areas of the hotel.


Types of bar in a large deluxe hotel

Lounge bar: this bar is also known as lobby bar. It is located in the lobby area. The guests can interact with the bar personnel. There are provisions for guest seating at the bar itself. In this bar all types of drinks are openly displayed one the bar rack (shelves) behind the counter. The bar tender prepares, serves and sells drinks at the counter or tables directly. Heavy meals are neither allowed nor served in this bar. Mostly complimentary snacks are offered to accompany the drinks.

Service bar: this is also known as hidden bar. It is ideally located at the back of the restaurant dining areas. It is attached with the main kitchen area or back of the house space away from the guest view. The customers are not allowed to enter and have drinks in this bar. This is also known as store/dispense bar which supplies beverage to the other outlets of food and beverage department in a hotel including kitchen.

Main bar: it may also be called in-room bar. It is ideally placed in the guest’s room/suites within a small refrigerator. The mini-bar is stocked up daily by the room service staff. It contains a selection of miniature bottles of spirits, small cans of beer, fruit juice, mineral water and other soft drinks. The mini bar of the occupied room is checked daily by room service staff, and any sale that has occurred are noted and then added to the guest’s account.

Mobile bar: it is also known as trolley bar that can be moved from one place to another within the hotel as per the requirement. The moveable trolley is equipped with spirits, wines, liqueurs and other related drinks. Wine butler or bar person, who can serve drinks using trolley to the guest, are entrusted. This bar is temporary and arranged during banquets. Similar bars are also available in aircraft and ship catering.

Restaurant operated bar/ independent bar
This bar is also known as dispense bar. It is located in the customer’s service area if the restaurant. It is independently established and licensed as per the nature of the bar. The restaurant bar is designed as per the standard, facilities, location and the policy of the management.

The availability of the equipment and various drinks is similar to hotel bars. However, the service technique and characteristics of surrounding to be given to the customers will be different. The numbers of staff are lesser than hotel, but extra facilities like music, dance and live band, gazal, cultural programs, etc. may be performed for enjoyment and enterta8inment of the customers. Some popular independent bars in Nepal are Red Onion Bar, Absolute Bar J bar etc.

Usually such bars are run by owners. Under his/her guidance skilled manpower is employed in a fixed number. However, the following bars such as club bar, snacks bar, milk and coffee bar, cocktail bar, wine bar, pubs, poolside bars discotheque, etc. differs drastically in their nature.

WHAT DO YOU MEAN BY BAR AND ITS CLASSIFACATION AND ITS FUNCTION IN LARGE DELUX HOTEL OR MOTEL OR EVERY SECTORS IN HOSPITALITY