masagus malvinus on bartendeneering (ayib)

8/14/2019 Masagus Malvinus on Bartendeneering (Ayib)

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CONFIDENTIAL ’07 Industrial Engineering Collection− F&B service−i [email protected] 2

ALCOHOLIC COKTAIL RECIPE

MAITAI

LIGHT RUM 1 onzAPRICOT BRANDY 0.5 onzPINEAPPLE JC 3 onzORANGE CURACAO 0.5 onzDARK RUM 1 onz*GRENADYNE SYRUP 0.25 onz* Shake then layer* on the top into Kyoto Glass

PINA COLADARUM 1.5 onz

COCO MONIN 0.75 onzPINEAPPLE JC 3 onzCOCONUT CREAM 0.5 onzBlend all the ingredients then pour in to Kyoto

LONG BEACH ICE TEAVODKA 0.5 onz

TEQUILA 0.5 onzGIN 0.5 onzRUM 0.5 onzLIME WEDGES 5 Squeezed

CRANBERY 3 onzKAHLUA 0.5 onzPour all the Ingredients in to Collins

BLOODY MARYCELERY SALT 5 Droops

PEPPER 3 DroopsL.P.SAUCE 6 DroopsTABASCO 3 DroopsLIME WEDGE 5 SqueezedVODKA PEPPAR 2 onz

TOMMATO JC 4 onzPour all the Ingredients in to Collins

LONG ISLANDVODKA 0.5 onz

GIN 0.5 onzTRIPLE SEC 0.5 onzLIME WEDGES 5Squeezed




RUM 0.5 onzTEQUILA 0.5 onzCOKE 3 onzPour all the Ingredients in to Collins

ILLUSIONLIGHT RAM 1 onz

VODKA 1 onzBLUE CURACAO 0.5 onzMIDORI 0.5 onzPINEAPPLE JC 3 onzTIA MARIA 0.25 onz *Shake then layer* on the top in to Kyoto Glass

MARGARITA TEQUILA 1.5 onz

TRIPLE SEC 0.5 onzLIME JC 2 onzSIMPLE SYRUP 0.5 onzShake all the Ingredients, pour in to big martini

FROZEN DAIQUIRI BACARDI RUM 1.5 onz

TRIPLE SEC 0.5 onzLIME JC 3 onz

SIMPLE SYRUP 1 onzBlend all the ingredients, pour in to Kyoto

JAMES BOND GIN 2 onzDRY VERMOUTH 4 dashesOlive 3 pcs

Stir all the ingredients in to small martini

JUNGLE JUICE

VODKA 1 onzRUM 1 onzTRIPLE SEC 0.5 onzSIMPLE SYRUP 0.5 onzLIME WEDGES 5squeezedCRANBERRY JC 1 onzPINEAPPLE JC 1 onzORANGE JC 1 onzShake all the Ingredients pour in to Kyoto




COSMOPOLITANVODKA 1.5 onz

TRIPLE SEC 0.5 onzCRANBERRY 2 onz

LIME JC 0.5 onzORANGE JC 3 dashShake all the Ingredients pour in to big martini

MOHITO Crushed ice

MINT RUM 2 onzLIME FRUIT 1 WHOLE CUT MOREMINT LEAVE a grabSIMPLE SYRUP 1onzSODA 2 onz*

Muddle all the ingredients on the rock glass then pour*

CHOCOLATE MINT MARTINIVODKA 1.5 onz

CD.BROWN 0.5onzCD.MENTHE O.5 onzShake all and rimmed cocktaileglass by cocoa powder

STRAWBERY CAIPIROWSKA Crushed ice

VODKA 2 onz

STRAWBERY FRUIT 3 PCSLIME FRUIT 1 WHOLE CUT MOREBROWN SUGAR 5tsp

Muddle all the ingredients on the rock glass

SAPPHIREVODKA 1.5 onzTRIPLE SEC 0.5 onz

BLUE CURACAU 0.5 onzLIME JC 1 onzSIMPLE SYRUP 0.25 onzShake all the Ingredients pour in to big martini

JAPANESIE Crushed ice

SAKE 2 onzHONEY 0.5 onz

KIWI FRUIT A HALF Muddle all on the rock glass then pour into big martini




LYCHEE MARTINI VODKA 1.5 onzLYCHEE JC 2 onz

LIME JC O.5LYCHEE FRUIT 1 PCS*Shake all the Ingredients, pour into big martini, leeches* inside

KIWI MARTINI Crushed ice

VODKA 1.5 onzSIMPLE SYRUP 0.5 onzKIWI FRUIT A HALFLIME JC O.5

Muddle all on the rock glass then pour in to big martini

APRICOT MANGO MARTINIGIN 1.5 onzAPRICOTBRANDY 0.5 onz

LIME JUICE 0.25 onzFRESH.MANGO a HANDFULLSIMPLE SYRUP 0.5 onz Muddle all in the shaker then pour in to big martini

SIAM EASE

RUM 1.5 onzANGUSTURA BITTER 4 dashesAPLE JUICE 4ONZWHITE SUGAR 2 tspStir all the ingredients in to Rock Glass

SANGRIASangria syrup monin 1 onzRed wine 3 onz

Orange juice 1.5 onzLime, lemon, orange fruit cut triangle 4pcs each item*

Shake all then pour into wine glass, garnish * inside

ASIAN EYEFresh water melon juice 3 onz* Leeches syrup 0.5 onz

Fraise monin 0.5 onzVodka 2 onz




Blend * then Shake all the Ingredients, pour into Kyoto

PASSION FRUITVodka 2 onz

Passion monin 2 onzLime jc 0.5 onzPassion fruit 0.25 volume *

Shake all the Ingredients, pour into big martini, garnish * inside

NON-ALCOHOLIC COKTAIL RECIPE

BANANA COLADA

BANANA FRUIT ½ PCS

PINEAPPLE JUICE 4 ONZKARA ½ ONZ

SIMPLE SYRUP 3/4 ONZ

Blend all the ingredients and pour in to Kyoto

MALVINAS SMOOTHIE

BANANA 0.25 PCS

STRAWBERRY 2.5 PCS

HONEY A TOUCH

GRENADINE 0.5 ONZ

ORANGE JUICE 3 ONZ


MANGO COLADA

MANGO FRUIT A HANDFUL

PINEAPPLE JUICE 4 ONZ

KARA ½ ONZ

SIMPLE SYRUP 3/4 ONZ


CHOUCHO

PASSION SYRUP 0.5 ONZ

LYCHEE SYRUP 0.5 ONZ

PINEAPPLE JC 3 ONZ

SODA WATER 1 ONZ

GRENADINE 0.5 ONZ*




Pour all the ingredients in to Kyoto, layer* from the top

CHAMPAGNE COKTAIL RECIPE*

GRAND MIMOSA

GRAND MARNIER 0.5 onzORANGE PUREE 1.5 onzCHAMPAGNE 3 onz

MIMOSACHAMPAGNE 3 onzORANGE JUICE 2 onz

KIRCRÈME D'CASIS 1 onzWHITE WINE 4 onz

KIR ROYALCHAMPAGNE 4 onzCRÈME D'CASIS 1 onz

BELLINICHAMPAGNE 3 onzPEACH JUICE 2 onz

FRAISE ROYALFRAISE MONIN 1 onzSTRAWBERRY PUREE 1 onz

CHAMPAGNE 3 onz

MIMOSACHAMPAGNE 3 onzORANGE JUICE 2 onz

All the methods of champagne cocktail above are

straightly poured into the glass




NON-ALCOHOLIC DRINKS

SPECIALTY FREAKIN FRUITY

Mint FreezeInfused of Mint flavored and lemon fruit, simple syrup with soda water

on top

Apple Fantasy

Mixing of Apple Juice and Orange Bitter Aromatic

Rose n JillFresh Strawberry, Fresh Banana, Pineapple juices, Honey and Grenadine

Mango coladaFresh Mango, coconut cream, simple syrup and pineapple juice

MALVINAS WhiteOrange and lime juice, leeches aromatic with Vanilla ice cream on top

Strawberry FreakBlended of strawberry fruit, fresh milk and pineapple juice

Fruit Punch Mixing of All fruit juice with orang ,lime,lychee,pineapple juices and grenadine syrup




NON-ALCOHOLIC DRINKS

SPECIALTY COFFE/TEA

CoffeeFlash CinoRegular CoffeeHot CappuccinoHot Café LatteSingle espressoHot Chocolate

TeaTea cinoJasmine TeaDarjeeling teaOrange TeaEarly grey teaEnglish breakfast teaPeppermint Tea

Mineral WaterAquaEvianEquil SparklingEquil NaturalPerrierSoda

Cool Soft Drinks

Ice CoffeeIce CappuccinoIce Café LatteIce ChocolateIce teaIce Lemon TeaCoca-Cola7-upTonic WaterGinger AleDiet Coke

Fresh Juice

Fresh LemongrassFresh Strawberry

Fresh OrangeFresh MangoFresh PineappleFresh Water MelonFresh Mix Fruit




New Materia l Order

FOR PREPARING SHIFT BARTENDER ONLY

1. Lemon Grass (1kg) Method: Blended properly 2 lt for preparing

Made Fresh lemon grass and De La Rossa Cino

2. Kara or Coconut Cream (2Pack)

Order for create cocktail Pina colada and Mango Colada

3. Kiwi Fruit (3pcs)Order for create cocktail kiwi martini

4. Banana (10 pcs)Order properly to made Mocktail Rose N Jill

5. Mint Leaf (1/2 kg)Order properly to create Mocktail Mint freeze

And cocktail mohito if needed

6. Mango Fruit (2kg)Order properly to create Mocktail Mango colada

7. Pandan Leaf (1/2kg)Order properly for beautiful Garnish Only




ESTIMATING ECONOMIC ORDER QUANTITY for STANDARD BAR (new opening)

BASIC MATERIAL SUPPORTED CONDIMENTSI. JUICES I. LIQUID NAME QTY NO NAME

APPLE 1BTL 1 COCOMONIN* 1BTL

CRANBERRY 2BTL 2 DASH ANGOSTURA 1BTLGUAVA 1BTL 3 FRESH MILK 3PACKLEMON *(HMMD) 1BTL 4 GRENADINE * 1BTLORANGE 4BTL 5 HONEY 1BTLPINEAPPLE 3BTL 6 KARA 3PACKTOMATO 1BTL 7 L&P SAUCE 2BTL

8 TABASCO 2BTLII.FRUITS 9 WHIPPED CREAM 2PCS

BABY TOMATO 1PACKBANANA 2COMB II.SOLID

COCONUT LV 1BOUNCES 10 BLACK PEPAR 2PCSHONEY DEW 1PCS 11 BROWN SUGAR* 1PCS

KIWI 1PCS 12 CINNAMON 2PCSLCYHEE 2CAN 13 COCOA POWDER 1PACKLEMON IMPORT 3 KG 14 SALT 1PACKMANGO 3PCS 15 WHITE SUGAR* 1PACKMINT 3PCSOLIVE 1BTL MAIN /UTENSILS UNIT

ORANGE 4PCS 1 SHAKER 2PANDAN LV 2BOUNCHES 2 BOTTLE OPENER 3PAPAYA 1PCS 3 STRAINER 1PINEAPPLE 1PCS 4 LONG BAR SPOON 3STRAWBERRY 4PACK 5 WINE OPENER 3WATER MELON 1PCS 6 ICE SCCOOP 2

7 NAPKINS 5III.TEA&COFFE 8 ICE TONGUE 2

COFFEE BEAN* 2CAN 9 TRAY 7DARJLING 2PACK 10 ICE BUCKET 3DECAF COFFEE* 2CAN 11 ASTHRAY 6EARLY GREAY 2PACK 12 POURER 8JASMINE 2PACK 13 SNACK BOWL 6MANGO 2PACK 14 JIGGER 4

15 MUDDLER 216 FRUIT KNIVE 2

ADDITIONAL UTENSILS GLASSWARE

DIRIGENT FOR SIMPLE SYRUP 5LTR 1UNIT JUICE 6ELECTRIC PLUG-IN FOR CRUSH ICE 3FEET 1UNIT OLD FASHIONED 1PLASTIC FOR GARBAGE CONTAINER* 1DOZEN HI-BALL 6PLASTIC-FRUIT CONTAINER 1UNIT COLLINS 8STRAW* 1PACK MARGARITA 8TUPPERWARE FOR COFFEE BEAN 1UNIT BEER 10TUPPERWARE FOR STRAW&STIRRER 1UNIT LIQUER 2COASTER DOZENS WINE 8TOOTH PICK 1 UNIT WHISKY 5




CHAMPAGNE 4

MAIN EQUIPMENT

CUTTING BOARD 2 UNITGARNISH CONTAINER 1 SETCRUSH ICE MACHINE 1

BLENDER 1

Those equipment above can be organized as properly needed-data bar 2007

Picture A. glassware

Picture B. our products (drinks)




MALVINUS BAR 2007

by :Malvinus-2007

BURN THE CHARCOAL

THEN PUT ON THE

TOP OF ALUMUNIUM

FOIL

PUT GELLY SYISAH ON

HERE WRAP UP WITH

ALUMUNIUM FOIL WITH A

BIT HOLE THEN REPLACE

ON TOP

TURN AROUNDAND

OPEN TO FILL THE

WATER ½ LITER

D.WOODEN

ASTHRAY

B.ALUMU

NIUM

FOIL

C.CHARCOAL

3 ITEMS ON WOODEN ASTHRAYA. SYISAH GELLYB. ALUMUNIUM FOILC. CHARCOAL

SYISAH COVER UP FOR THE

LAST INSTALATION

A.GELLY

SYISAH

INSTALL THE PIPE OF SYISAH THEN SUCK AS U LIKE

(TAKE A SMOKE LIKE A BREATH AND THROW AWAY)

WATER A HALF

PIPE

Suck the smoking pipe here

FIRST STEP OPERATING THE COFFE MACHINE

1. Make sure illy coffee bean and water loaded2. Make sure no garbage in coffee bin

3. Make sure pipe and mechanic is clean and locked4. Press on/off on the bottom −left side5. Press and hold knob 1 by 1 getting standard afterwards released6. Make sure the volume coffee already standard

7. make sure stand by fresh milk on the left side




The Team ever been’07

CAPPUCINO X-PRESSOEGULER COFFE

1

6

3 2

5 4

DECAFFE (1TSP) MILK FOAMOT WATER

MENU DIGITAL

PULLING UP THE STRING TO FOAMING

FOAM OUT

MILKCUP

Instruction for Making Foam

1. PRESS 1 TO START2. PRESS 1 TO FINISH

Instruction for MakingDecafe Cappu

1. Press 2 to start2. Press 5 to select

3. Prees 1 to foaming

PIPEFORMILK

String

P

R

EP

A

R

I

N

G

O

P

E

R

A

T

I

N

G

MECHANIC MACHINE

PIPEFOAMING

Closing and Maintenance

1. cleaning pipe to run smoothly2. press on/off to turn off the machine

3. lift up the lock of the mechanic open then m

ove backward to release

4. washing and cleaning the mechanic

5. polishing the mechanic till dry

6. make sure slot&wheel always locked up

7. make sure mechanic wheel up

8. make sure rail mechanic entry snugly

C

L

O

S

I

N

G




LINE PROCES CHART BARTENDER Preparing On DUTY

CURRENTSYMBOL

Number TimeDESCRIPTION

OPERATION 10 255 JOB : Prepaing

INSPECTION 1 10 ITEM : Bartender

TRANSPORTATION 3 35 CHARTED BY: Malvinus

DELAY 1 DATE: Sept,2007

STORE START: 10:00 AM

FINISH: 15:00 PM

BARTENDER PREPARING DUTY

ACTIVITY SYMBOL

dsncm

)

tmeminu

e Remark

Cleaning bar area downstair 10

Displaying all alcoholic drinks in bar area 20

Displaying bottle and grappa from store 10 10 Go to sto

Setup bar;candle,asthray and flower 20

Preparing tea and water 12 10 From Kitc

Completing all the bar stock;drinks and garnish 20 From Stor

Transfering glassware to the face bar 7 15 Glass Sta

Cleaning bar area upstair 10 Go Upstai

Making all tea and coffe 15

Completing all the bar stock;drinks and garnish 12 20 From Stor

Making lime juice 5 55 From Kitc

Making simple syrup 5 25 From Kitc

Cleaning all the glass ware upstairs 60

Checking the complete preparation by Manager 10 By.Manage

Idle Time while cleaning glassware ~~~~

SUM : 300 minute

TIME in Hour: 300/60 minute = 5 hour

Time Bartender Preparing Duty for 5 hour




PICTURE I. BAR LAY OUT

PICTURE II. BAR LAY OUT WITH EQUIPMENT




PICTURE III. BAR LAY OUT COMPLETELY




PICTURE V. DINING ROOM LAY OUT




OUT

Tiba

CUSTOMER (Input)

Host (server A)

CUSTOMER

Waiter (server

Bart 1

Bart 2

Bart 3

Bart 4

ORDER SHEET

Bartender making

drinks

BAR WAITER

QUEING SYSTEM

PICTURE VI. MODEL QUEING CUSTOMER

PICTURE VII. RESTAURANT LAY OUT




WINE LISTRED WINE

BURGUNDY PRICE (1000)

GEVREY CHAMBETIN,COTES DE NUITS LOIS LATOUR,99 890

POMMARD,COTE DE BEUNE,LOIS LATOUR,99 870

CHASSAGNE MONTRACHET COTE DE BEUNE LOIS LATOUR,00 630

COTE DE BEUNE VILLAGES LOIS LATOUR,98 490

BORDEUX PRICE

CHATEU MARGAUX,PREMIER GRAND CRU 1ST GROWTH,97 4200

CHATEU CHEVAL BLANC,PREMIER GRAND CRU,ST EMILION,94 3800

CHATEU HAUT BRION,PESSAC LEOGNAN,GRAND CRU 1ST GROWTH97 3200

COTES DU RHONE PRICE

CHATEU NEUF DU PAPE,PAUL JABOULET,01 680

GIGONDAS COTES DU RHONE,PAUL JABOULET,00 595

CROZES HERMITAGE CALVET,00 550

LOIRE PRICE

ROSE D ANJOU,03 310

NEW ZEALAND PRICE

CABERNET SAUVIGNON MERLOT,RESERVE,COOPERS CREEK,98 650

PINOT NOIR PENCARROW,PALLISER,MARTINBOROGH,00 550

PINOT NOIR MONTANA MARLBOROGH,04 495

CABERNET MERLOT,MONTANA MARLBOROGH,02 480

AUSTRALIA PRICE

HILL OF GRACE,HENSCHKE,EDEN VALEY,96 4100

CABERNET SAUVIGNON CYRIL,HENSCHKE,EDEN VALEY,98 1800

SHIRAZ,EILEN HARDYS,SOUTHERN AUSTRALIA,01 1400

CABERNET SHIRAZ WOLF BLASS,BLACK LABEL BAROSSA VALEY,99 1380

UNITED STATES PRICE

CABRNET SAUVIGNON PRIVATE RESERVE ROBERT MONDAVI,NAPA VALEY,98 2500

PINOT NOIR ROBERT MONDAVI,NAPA VALEY,00 620

MERLOT GEYSER PEAK,SONOMA VALLEY,00 595

SOTH AFRICA PRICE

MERLOT,STELLEN BOSCH,01 390

PINOTAGE,STELLEN BOSCH,01 380

ITALY PRICE

LUCE DELLA VITE FRESCOBALDI/MONDAVI TUSCANY,98 1800

BRUNELLO MONTALCINO DOCG,ALTESINO,TUSCANY,98 1200

BARBARESCA,RIVETTO PIEMONTE,98 950

CHILE PRICE

CABERNET SAUVIGNON ERRAZURIZ,02 380

MERLOT,ERRAZURIZ,03 370

CABERNET SAUVIGNON SANTA DIGNA,02 320

SPAIN PRICE

MARQUES DE VILLAMAGNA GRAN RESERVA RIOJA,97 790

MASLAPANNA CABERNET SAUVIGNON,MIGUEL TORRES,99 640

CAMPO VIEJO RESERVA,00 390

ARGENTINA PRICE

CABERNET SAUVIGNON,ALTO TERRAZAS,03 420

WHITE WINE

BURGUNDY PRICE

POILIGNY MONTACHET BLANC,COTE DE BEUNE LOUIS LATOUR,98 800

CHASSAGNE MONTACHET,COTE DE BEUNE,LOIS LATOUR,01 770




CHABLIS PREMIER CRU,DOMAINE LAROCHE,01 725

CHABLISLOIS LATOUR,03 595

BORDEUX PRICE

CHATEU DUCLA BLANC,ENTRE DEUX MERS,01 360

LOIRE PRICE

POUILLY FUME DE LADOUCETTE,01 630

SANCERRE COMTE LAFOND,00 570

MUSCADET,01 330

ALSACE PRICE

TOKAY PINOT GRIS,CUVE VINICOLE DE RIHEAUNILLE,00 490

GEWURZTRANINER HUGEL,02 470

RIESLING HUGEL,02 450

AUSTRALIA PRICE

ART SERIES CHARDONNAY,LEEUWIN ESTATE,MARGARETH RIVER,99 1200

CHARDONNAY PETALLUMA ADELAIDE HILLS,00 740

PRELUDE CHARDONAY,LEEWIN ESTATE MARGARETH RIVER,01 620

CHARDONNAY CAPE MENTELLE MARGARETH RIVER,03 570

CHARDONNAY GEOF MERILL,01 390

RIESLING,WOLF BLASSMSOUTHERN AUSTRALIA,03 380SEMMILION SAUVIGNON BLANCYARRA BURN YARRA VALLEY,03 370

UNITED STATES PRICE

CHARDONNAY ROBERT MONDAVI NAPA VALLEY,00 600

CHARDONNAY SUTTER HOME,02 370

CHARDONAY WENTE CALIFORNIA,02 350

SAUVIGNON BLANC ROBERT MONDAVI,NAPA VALEY,01 330

CHILLE PRICE

CHARDONAY CALITERRA,04 330

SAUVIGNON BLANC SANTA DIGNA,02 310

NEW ZEALAND PRICE

SAUVIGNON BLANC CLOUDY BAY MARLBOROUGH,04 720

KUMEU CHARDONNAY,KUMEU RIVER,00 690

SAUVIGNON BLANC COOPERS GREEK,MARLBOROUGH,04 470

CHARDONNAY GISBORNE,MONTANA,03 450

ITALY PRICE

SAUVIGNON BLANC,SERENA,DOC,CASTELLO BANFI,TUSCANY,03 550

GAVI,PIEMONTE,DOCG,02 495

PINOT GRIGO DOMENICO DI LUCCIO DOC 450

SPAIN PRICE

VENDEMIA SELLECIONADA SAUVIGNON BLANC,02 390

VINA SOL DRY WHITE,MIGUEL TORRES,03 310

SOUTH AFRICA PRICE

CHARDONNAY,NEETHLINGSHOF,STELLENBOSH,01 380

ARGENTINA PRICE

CHARDONAY,ALTO MENDOZA,03 395

THANKSJAKARTA, OCTOBER 03rd,2007

Masagus Malvinus TjiknangThe Head Cashier and bartender ever been on 2004

Contact me +6281387138253 if you really serious to upgrade this business.

Thank you.

masagus malvinus on bartendeneering (ayib)

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