Week 2 Individual Project 1
Deliverable length: 200 – 250 words
Bar equipment must be suited to the drink menu of an enterprise, just as kitchen equipment must appropriately service a food menu. All equipment must meet health department sanitation requirements and must be kept in top condition, with special attention to temperatures and pressures and the right conditions for proper functioning. The right equipment, arranged for maximum efficiency and used and maintained with respect for its function, can be one of the best investments a bar owner can make. At least a dozen tools, called smallware, make up the bartender’s arsenal. These enable him or her to make garnishes, measure, pour, stir, strain, and complete other necessary tasks.
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You will be graded on the following:
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