(a) Eight equipments in the bar; (i) Jug (ii) Pot (iii) Glasses (iv) Bottle opener (v) Can opener (vi) Electric blender (v) Cocktail shakers (viii) Waiters friend (corkscrew used to open bottles of wine) (ix) Aprons (x) Fruit knife (xi) Ice scoop (xii) Bar spoon (xiii) Free power (xiv) Glass cleaning brush (xv) Lemon squeeze (xvi) Fruit juicer
(b) Important point in maintenance and care of kitchen equipment; (i) Periodic check of the equipment (ii) Careful usage of the equipment (iii) Following manufacturer's instructions (iv) Reporting faults to the appropraite authority (v) Keeping a log book (vi) Regular cleaning (dusting, wiping and washing) (vii) Appropraite storage