This slide will explain the various type of beverage and the preparation recipe of those beverage.

1. HOT BEVERAGE
SERVICE

2. BEVERAGE SERVICE
There are many different types of Arabic tea:
Sage (Arabic: ‫مريمية‬,maramia) tea is typically served after a meal to aid in digestion and eliminate gas or
heartburn. It has a distinct flavor, and, if brewed without black tea.
Chamomile (Arabic: ‫بابونج‬ ,romanized: bābūnaj) tea is made by brewing dried chamomile flowers and has many
health benefits and also improving sleep and insomnia.
Anise (Arabic: ‫يانسون‬ ,romanized: yānsūn) tea has been well known for hundreds of years.
Thyme (Arabic: ‫زعتر‬ ,romanized: zaʿtar) tea helps improve memory and cleans out the stomach. Rich in
antioxidants, this tea is also useful in preventing aging.
Cardamom (Arabic: ‫هال‬ ,romanized: hāl) tea is very common in the Arab world and is known for its strong
aroma. It is said to help digestion and increase saliva flow. It is drunk before meals to prepare digestive
enzymes.
Maghrebi mint tea (at-tāy): (Arabic: ‫الشاي‬ ,romanized: aš-šāy; Maghrebi Arabic: ‫التاي‬at-tāy) also known as
Moroccan mint tea, is a green tea prepared with spearmint leaves and sugar. The fresh mint used to prepare at-
tāy helps to clear the palate after meals.
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3. BEVERAGE SERVICE
There are many different types of Arabic tea:
Mint tea (Arabic: ‫شاي‬
‫بالنعناع‬ ,romanized: šāy bi-l-naʿnāʿ) is commonly used to get over colds, a sore throat, sinus
congestion, and stomach ulcers. Seasonal allergies can also be treated by drinking cups of tea containing
rosemarynic acid: an anti-inflammatory agent found in mint.
Black tea (Arabic: ‫شاي‬
‫أحمر‬ ,romanized: šāy ʾaḥmar, lit. 'red tea') is the most common, usually the brand name
Lipton.
Hibiscus (Arabic: ‫كركديه‬ ,romanized: karkadayya) tea is drunk hot in the winter and cold in the summer. Hibiscus
tea has a large amount of vitamin C.
Cinnamon tea or Kuwaiti tea (Arabic: ‫شاي‬
‫بالقرفة‬ ,romanized: šāy bi-l-qirfah) is created by putting water in a boiler
together with cinnamon sticks and sugar. Cinnamon tea contains many health benefits such as bacterial
resistance, diabetes treatment, protection against heart disease, and prevention of colon disorders, as well as
containing many antioxidant compounds.
Dried lime tea (Arabic: ‫شاي‬
‫لومي‬ ,romanized: šāy lūmiyy) also known as chai noomi basra, noomi basra tea or
loomi tea, is a type of herbal tea made from dried limes that is traditional to Iraq, Kuwait, Oman and United Arab
Emirates.
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4. BEVERAGE SERVICE
Karak :
Ingredients
• 2 cups water
• 2 teaspoons Black tea loose
• 1/2 teaspoon cardamom crushed or ground
• 2 cups milk regular, evaporate or condensed
• sugar to taste
• cinnamon, saffron, ginger or cloves (optional)
Preparation Method : Recipe Karak :
• Boil the water in a saucepan with the loose black tea and cardamom.
• Once it boils, add the milk and sugar if you are using. Also, if you are adding
additional spices, add them in now.
• Boil again and then simmer, and repeat two more times
• Pour the tea into a cup through a strainer.
• Savor your delicious Qatari karak tea
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5. BEVERAGE SERVICE
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Zatar
Ingredients
•8 to 10 fresh thyme sprigs (standard or lemon thyme) or Thyme tea bag
•Boiling water
Preparation Method:
1.Bring the water to a boil.
2.Wash the thyme thoroughly.
3.Place the thyme sprigs or thyme tea bag in a mug, and pour over the boiling
water. Allow the thyme to steep for 5 minutes. Remove the thyme and enjoy.
4.(Alternate method: If you prefer, you can also chop the thyme leaves and place
them in a tea strainer before steeping.)

6. BEVERAGE SERVICE
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TURKISH COFFEE:
Turkish coffee is made in a cezve, a typical long-handled pot made from copper or brass.
Very finely ground coffee is needed to make it. Traditionally a brass grinder is used, in
order to obtain a powder as fine as caster sugar. It is drunk from small cups, once the
powder has completely settled at the bottom.
PREPARING TURKISH COFFEE:
• Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired
• Add sugar to taste, stirring to blend it
• Bring to a boil, remove from heat and add a teaspoon of coffee per cup
• Boil coffee.
• Remove the cevze from heat immediately after bringing to a first boil, discarding the
accumulated foam, and mix well.
• The coffee is boiled twice in succession, taking care to remove the cezve from the
heat between one boiling and the next. The foam can either be discarded or kept
before stirring it well
• Allow remaining powder to settle before serving. You can add a tablespoon of cold
water to the pot after boiling twice to accelerate the process.

7. BEVERAGE SERVICE
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8. BEVERAGE SERVICE
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Arabic Qahwah (Coffee)
Ingredients
•3 tablespoons ground Arabic coffee beans
•3 cups water
•1 tablespoon ground or crushed cardamom
•5-6 whole cloves (optional)
•A pinch of saffron (optional)
Preparation Method:
1. Add arabic coffee and water to teapot or saucepan.
2.Boil the coffee vigorously on medium-high heat for 10 minutes.
3.Take the pan off the heat. Crush the cardamom with the side of a knife, then add
along with the saffron to the coffee. Cover and let steep for 2-3 minutes.
4.Strain the coffee through a sieve into a dallah, thermos, or teapot, and serve
alongside dates or sweets.

9. BEVERAGE SERVICE
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Karkadeh - Hibiscus Tea
Hibiscus tea made from boiling the petals of the flower. It is drunk
both hot and cold in many countries all over the world. The deep
red color of the petals give it a distinct look and the drink is
usually sweetened with sugar.
INGREDIENTS
• Dried hibiscus leaves or tea bag
• Sugar
• Water
METHOD
• Add the hibiscus to cool water, bring up to the boil and let boil
for about 25 minutes.
• Drain the liquid and discard the hibiscus leaves.
• Sweeten the red liquid with sugar, combine well, and serve
hot or cold.

10. Factors Affecting Office waiters Work Performance
•Menu items
•Use of convenience foods
•Type of service
•Quantity of meals and number of meal periods
•Facility layout and design and production equipment
•Work environment and number of hours worked
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11. BEVERAGE SERVICE
Hand washing policy
Hands are one of the principal agents in transferring bacteria to food
handling. Proper hand washing is a critical protective measure against
contamination food illness. All Tea boy/Tea girl must wash their
handsbefore serving or at least every 30 minutes.
Proper hand washing procedure.
1. Use warm water.
2. Wet your hands.
3. Get a small amount of soap.
4. Rub hands for at least 20 seconds.
5. Wash hands and under fingernails.
6. Rinse with warm water.
7. Dry hands using paper towel or dryer.
8. Apply hand sanitizer.
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12. BEVERAGE SERVICE
THANK YOU
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