Reference no: EM133968827

Operate a bar

Assessment Task 1

Question 1
Answer the questions below about the different types of bars and bar service.
Each of your responses must have 30 words or more.
In your own words, briefly describe each type of bar listed below. Your responses must include the following:
Description of the ambiance of each type of bar
At least one unique amenity or product that each type of bar mainly offers compared to other types of bar.

b. In your own words, briefly describe each type of bar service listed below.
Your responses must include how drinks are ordered and paid for in each type of bar service.

Question 2
Answer the questions below about mise en place in a bar.
a. In your own words, define mise en place in 30 words or more.

b. In your own words, explain the importance of mise en place in serving alcoholic beverages in 30 words or more.

Question 3
Access and review your workplace procedures for ordering systems. Complete the table below about ordering systems and procedures.
Identify at least two systems used for processing beverage orders in your organisation. These must include the following:
At least one electronic ordering system
This refers to any digital or electronic software or tool that your organisation uses to process beverage orders.
At least one manual ordering system
This refers to the process for taking, recording and forwarding beverage orders from customers without the use of digital or electronic software.
Note: Many establishments make use of both systems listed above for different parts of the ordering process (e.g. manual system for taking orders from customers, electronic system for forwarding them to bar and kitchen staff).
Outline the steps necessary for using each system.

Question 4
Access your organisation's policies and procedures relevant to the following:
Display stock products
Display ancillary bar products
Mise en place requirements for bar products
Presentation of beverages
Opening the bar
Closing the bar
Reordering stock
Complete the table below about organisational procedures by identifying the following:
Title of procedure document accessed
Each set of procedures relevant to each topic outlined

Question 5

Access the following organisation's documents for mixed drinks and cocktails:
Standard recipes and preparation methods
Presentation standards
Listed below are classic mixed drinks and cocktails served at bars.
Complete the table below by identifying the following for each drink based on the documents you accessed:
Ingredients required
This must include the required measurement of each ingredient.
Bar equipment required to be used for preparation
Procedures for preparation
Presentation requirements
This refers to requirements that each drink must meet before it gets served to customers.

Question 6
Access your organisational procedures in setting up the following:
Draught beer system
Back bar coolers
Complete the table below about the requirements for setting up the bar for preparing beers in your workplace.
Identify the equipment required in preparing each beer system. Get dependable, budget-friendly assignment help-starting today!
Identify the procedures to be taken when preparing each beer system. Your responses must be based on the organisational procedures that you accessed.

Question 7
Answer each of the questions below about garnishes and accompaniments served with drinks.
Complete the table below by identifying the following:
At least two bar equipment used in preparing each edible garnish
At least two drinks that each garnish is typically served with

Question 8
Complete the tables below about fortified drinks by:
Briefly defining each fortified drink listed below
Identifying the following for each fortified drink:
Common flavour profile
Standard serving size
Glassware it is typically served in
Ideal service temperature

Question 9

Access the following organisation's documents for non-alcoholic drinks:
Standard recipes and preparation methods
Presentation standards
Listed below are some non-alcoholic drinks served at bars.
Complete the table below by identifying the following for each drink based on the documents you accessed:
Ingredients required
This must include the required measurement of each ingredient.
Bar equipment required to be used for preparation
Procedures for preparation
Presentation requirements
This refers to requirements that each drink must meet before it gets served to customers.

Question 10

Access the following organisation's presentation standards for serving spirits. Complete the table below about spirits by:
Briefly defining each spirit listed below
Identifying the following for each spirit:
Common flavour profile
Standard serving size (served neat)

Glassware it is typically served in
At least two cocktails that it is mixed in
Responses for standard serving size and glassware must be based on your organisation's presentation standards.

Question 11
Answer the questions below about preparing and serving wine to guests.
a. In your own words, briefly explain how wine should be presented to guests.
Your response must have 30 words or more.

b. Identify the two ways wine can be served at a bar or a restaurant.

c. List the three pieces of equipment that you need when serving wine to guests.

Complete the table below about the different varieties of wine.
Briefly define each wine variety listed below.
Identify the common flavour profile of each spirit listed below.

Question 12

Access the following organisation's presentation standards for serving beers. Complete the table below about different types of beer by:
Briefly defining each type of beer listed below
Identifying the following for each type of beer:
Common flavour profile
Standard serving size
Glassware it is typically served in
Ideal service temperature
Responses for standard serving size, glassware and ideal service temperature must be based on your organisation's presentation standards.

Question 13

Access your organisation's workplace procedures for using manual and electronic cash registers. Identify the items required in setting up the following types of cash registers:
Manual cash registers
Electronic cash registers
Note: Some establishments make use of both systems listed above for different situations (e.g. electronic cash registers for cash transactions with receipt, manual cash registers in case of a power outage).
Items that you identify must correspond with the information in the workplace procedures you accessed.

Question 14

Access your organisation's workplace procedures for preparing for credit and funds transfer transactions. Identify the items required in setting up for the following financial transactions in your workplace:
Credit card transactions
Electronic funds transfer at point of sale (EFTPOS)
Items that you identify must correspond with the information in the workplace procedures you accessed.

Question 15

Access your organisation's procedures for the following types of bar service:
Cash drinks
Dry till
Inclusive packages
Open bar
Pre-set drinks
Set limits
Complete the tables below by outlining the following for each type of bar service based on your organisational procedures:
Resources required for set up
This can include employees, equipment, machines and/or vehicles required for each type of bar service.
Organisational procedures

Question 16

Identify the following for each bar equipment listed below:
At least one operational feature
At least one safety issue
Safety issue refers to a physical problem that you or persons in the workplace may encounter while using each equipment such as injuries or pain.
At least one hygiene issue
Hygiene issue refers to problems involving the cleanliness of each equipment that can result to health issues or diseases.

Question 17

Bartenders must take note of information about their experience during their shift to be handed over to the bar staff taking over the next shift.
Access their organisation's procedures relevant to noting the following at the end of their shift:
Current customer drink preferences
Problems coming up with customers during the shift
Issues related to beverage quality
Stock requirements
Complete the tables below about noting procedures for handover by identifying the following:
Title of procedure document accessed
Each set of procedures relevant to noting each topic outlined

Question 18

Answer the questions below about safe work practices in using inert gases in bars.
a. Identify the title of Australian Standard AS5034.

b. Identify the six sections of AS5034.

c. Identify the operating temperature range for all materials and equipment used in inert gas systems.

d. Identify the five main hazards posed by the inert gases used in beverage dispensing.

e. in your own words, describe the weekly maintenance that must be conducted for equipment that use inert gases.
Your response must have at least 30 words or more.

f. In your own words, briefly explain why access to bar areas containing inert gases should be restricted.
Your response must have at least 30 words or more.

Question 19
Read the scenarios below. Answer the questions that follow about inert gases used in beer and post-mix systems.

Michael works as a bartender in The Continent Hotel's The Lounge bar. The Lounge uses nitrogen to pressurise beer draught systems. One of nitrogen's abilities is to expand 700 times its volume when it changes its form from liquid to gas. This means that liquid nitrogen can displace the oxygen in the air. The Lounge currently stores their liquid nitrogen in a closed area near customers where there is only little ventilation.
Michael attended a training from their supplier about using nitrogen for draught beer systems. Michael learned that when liquid nitrogen accidentally leaks, it can remove oxygen in a closed area. This can cause breathing difficulties or asphyxiation for the persons in the area, which can lead to death.
To prevent this from happening, Michael recommended some measure for implementation to The Lounge's WHS Officer. He suggested nitrogen to be stored in an area where there is consistent ventilation instead of a closed area. He also mentioned that the storage area must have oxygen monitors to ensure that there is breathable air in the area.
These measures help ensure that every customer near the storage area are safe from the risk of asphyxiation.

a. Identify the hazard that nitrogen can cause as indicated in the scenario.
Hazards refer to situations that can potentially cause harm to persons in the workplace.

b. Identify the risk that nitrogen can cause in The Lounge due to its improper storage.

c. Identify the two measures that The Lounge must implement to ensure that employees handling nitrogen are safe from asphyxiation.

Scenario 2
Dolly works as a new kitchen staff in The Continent's La Bellissima. One of her tasks is to operate post-mix systems to dispense carbonated drinks to be served to customers. As a part of her onboarding, she was trained on the hazards and risks of carbon dioxide used in post-mix systems.
Carbon dioxide (CO2) is stored and operated in extremely low temperatures, as well as solid CO2, dry ice. This makes CO2 containers and dry ice very cold while operating them. Dolly was informed that because of this, contact with extremely cold CO2 containers and dry ice can cause cold burns and frostbite.
To prevent getting cold burns, they were instructed wear protective gloves and face shields when coming in contact with CO2 containers and dry ice.

a. Identify the hazard that CO2 poses as indicated in the scenario.

b. Identify the harm that contact with CO2 can cause.

c. Identify the measure that Dolly must implement to prevent the harm identified.

Question 20

Complete the table below about types of chemicals used in bar operations.
Identify at least one safety hazard in using each chemical listed below.
Identify at least one safety work practice that can minimise the potential impact of each hazard that you identified.

Question 21
Access The Continent Hotel Bar Safety Signage Policy from the link below:
The Continent Hotel Bar Safety Signage Policy
Answer the questions below about the signage of areas where gases and chemicals are used.

a. Inert gases must be stored safely in a well-ventilated area.
Identify the location in the storage area where placards about inert gases must be posted.

b. Identify the proper position where placards for gases and chemicals must be placed.

c. Identify what must be ensured so that placards can always be seen clearly.

d. Describe the lighting requirement for locations where placards are posted.

e. Explain how gas cylinders must be labelled.

f. Describe the action that the WHS officer does to maintain signs in the workplace.

g. Identify when signs for cleaning chemicals and gases must be updated or amended.

Question 22
Access The Continent Hotel Bar Equipment Maintenance Policy and Procedures from the link below:
The Continent Hotel Bar Equipment Maintenance Policy and Procedures

a. Identify the two employees who are responsible for cleaning and storing bar utensils.

b. Identify the employee who is responsible for preparing bar utensils at the start of their service period.

c. Aside from cleaning bar equipment, outline the three responsibilities of dish hands involving bar equipment.

d. Identify whom should the organisation contact in case there are issues with the beer draught system.

e. Outline the four responsibilities of the draught system installers.

f. Identify The Continent Hotel's contractor for its bar's cooler system.

g. Outline the three responsibilities of the bar cooler system installers.

Question 23
Access The Continent Hotel Manual Handling Procedures from the link below:
The Continent Hotel Manual Handling Procedures
Answer the questions below about safe manual handling techniques based on the procedures you accessed.

a. In your own words, explain how an employee must prepare in lifting a heavy item.

b. Identify the recommended technique for long lifts.

c. Identify the recommended technique to ensure a stable position while lifting.

d. Identify the recommended technique when lifting an item from the floor.

e. In your own words, explain how loads that are within chest height must be pulled/pushed.

f. Identify the recommended technique for carrying multiple loads.

Question 24
Listed below are methods of efficiently using resources such as water, energy and cleaning agents.
Explain how each method listed below affects the environment in 30 words or more.

a. Follow directions for use on safety data sheets (SDS) for cleaning agents

b. Dispose cleaning equipment only when there are signs of wear

c. Run automatic washers only when full

d. Unplug bar appliances when closing the bar