19. Quarter 2 – Module 2:
IDENTIFICATION AND PROPER
SEGRAGATION/STORING OF
DIFFERENT TYPE OF GLASSES
20. HOW TO STORE & CARE FOR
GLASSWARE
Using the correct techniques to
clean, store and transport your
glassware is vital to increasing
their lifespan. Proper care of
glassware saves both time and
money.
21. HOW TO CLEAN DRINKING
GLASSES
How you clean glassware depends on
three major factors: the material used
the shape of the glassware and
engraving or printed-designs. These
individual factors can have an impact
on how easy it is to clean, dry and
polish glassware.
22. How do Glass, Plastic & Crystal
Affect the Cleaning of
Glassware?
The most common material for
glassware is, strangely enough,
glass. Glass is usually reasonably
simple to clean – either by hand
or within a glass washer.
.
23. Plastic glasses are usually just as easy
to clean as ones that are made from
glass. It’s worth checking your plastic
glasses before cleaning, as some may
have individual recommendations
when it comes to maintenance
24. Crystal is widely considered to be
a premium material that can
vastly improve the look of your
glassware collection. Crystal
glassware is often lighter and
more robust than glass, as well as
offering a higher clarity.
25. How to Clean Glasses by Hand
Cleaning glasses by hand,
although normally more time
consuming, comes with many
benefits. When cleaning by hand,
you have the opportunity to
individually inspect each glass to
ensure that it is thoroughly
cleaned.
26. Hand-washing also reduces the
risk of breakages that can be
caused by improper use of a glass
washer.
28. 1. Clean your sink before
starting to wash glassware
Ensure that your stainless steel
sink is adequately clean before
starting. This will reduce the risk
of extra dirt or debris from
sticking to your glassware during
cleaning tasks.
29. 2. Control the water
temperature
It is important to control the
temperature of the water. Too
hot, anything over 60°C, and your
glasses will be at risk of etching.
Reducing the heat will also have
a positive effect on your energy
usage, saving you money.
30. 3. Fillyour sinkwith warm,soapywater
by usingan effectivewashingup liquid
Washingup liquidshelptoensurethatyour
glasswareis hygienicallycleanedand with an
attractivefinish. When cleaningcrystal,place
a soft towelorclothat thebottleof your sink
beforefilling to reducetherisk of breakages.
32. 5. Drainyour sinkaftercleaning
Eitherdrain thesink thatyou haveused to
clean yourglassware,or use a separatesink
to rinse theglasses– removing anyexcess
detergent,foodordrink.This ensures that
grime, debrisand oilsare preventedfrom
drying out on your glassware.
33. 6. Allowyour glasswareto dry, or dry by
hand
Allowtheglassesto dry on eithera draining
board,orhand-drytheglassesusing a dry
cloththathasn’tbeenwashedwithfabric
conditioner.It is alsoinadvisabletostack
glassesbeforetheyhavesufficientlycooled.
Trappedair betweentheglasswarecan
weakenthestructureandresult in theglass
exploding.
34. 7. Wipe with a microfibre cloth
After the glass has dried, wipe a
clean microfibre cloth along the
bowl in a vertical motion to
remove any excess marks or
fingerprints.
35. How to Load a Dishwasher –
Preventing Glassware
Breakages
36. Glasswashing machines can be
used to speed-up the cleaning process
and produce professional results.
However, unless otherwise stated,
glasses should not be cleaned in a
glass washer due to the risk increased
of breaking. Follow these steps for
efficient cleaning:
37. 1. Check water hardness
Checking water hardness is vital to
correctly cleaning glassware within a
glasswasher. Hard water has a high
mineral content capable of scratching
your glasses; the fewer minerals in
your water, the fewer the scratches on
your glassware. Soft water occurs
when there is a lack of minerals
present in the water itself
38. 2. Pre-rinse your glassware
Ensure your glassware is pre-
rinsed before placing into a
glasswasher to remove any food
debris or dirt from the glasses
before cleaning and allowing for
efficient cleaning, every time.
39. 3. Ensureyou glassesarecorrectly placed
withinthe rack
Placeyourglasses withina glassrack, facing
downwards.Glassracks will helptokeep
your glasswareapartduring cleaningwhich
reduces therisk of cracks, chipsor shattering.
Placing theglassesmouth-downaids in
efficient drainingaftercleaningtasks are
completed.
40. 4. Choosingyou desiredcycleandsettings
Placetherack within theglasswasherand
chooseyourdesired cycle. Selectingthe
correctcycle is vital toreduce therisk of
over-washingwhichcan cause cracks, breaks
or etching.Closethedoorandensure thatthe
cycle hasstarted.
41. 5. Allowsteamto clear
Afterthecycle is fully completed,openthe
doorand leaveit slightlyajar;this will allow
thehotsteamto leavethedishwasherand
reduce therisk of burn injuries.
6. Removingyour glassware
When theglasswasherhascooled,carefully
removetheglassrack andallowtofully drain
beforestoring.
42. How does the Shape of Glasses
Affect Cleaning?
The shape of your glassware can often
impact the efficiency of cleaning, as
differently shaped glasses will require
specific handling and cleaning
methods to be used. For example,
tumblers will often require a narrow
brush that allows for deep cleaning.
43. Often,specializedglassesare used forspecific
drinking needs;such as a red wine glass,that
will featurea wide bowlforaerationanda
stemforergonomichandling.For
constructionssuch as thatof a red wine glass,
extracare shouldbe takenduring cleaning.
For example,wineglasses shouldbe held
using thebowlwhencleaning,as thestem
and baseare oftenless sturdythanthe rest of
theglass.
44. Similarly, gin glasses and cocktailglasses
are often more difficult to clean than say,
tumblers or beer glasses. Usually,gin and
cocktailglasses feature an elongated stem
and sturdy base, so as before, cleaning
should be completedwhilst holding the
bowl.
45. How to Clean DecorativeGlass
As withshapedglass, decorative
glassware comeswith its owndrawbacks
when it comes to cleaning, but ultimately
providesuperiorpresentationfor your
guests. Some glasses come with
decorations,either throughetching,
branded logos or patterns that improve
the look of your glassware collection.
46. STORINGAND TRANSPORTING
GLASSWARE
Cleaning yourglasswarein the correct
way in vital to extendingits lifespan.
However,as equally importantis
transportationand storage. During both of
these processes,glasswarecan become
damaged if the correct techniquesaren’t
used.
47. Best Waysto TransportGlassware
Transportationnormally occurs,to and
from, yourback of house; where cleaning
stations andglasswasherswill normally
be situated. When transportingyour
glassware, there are a few useful products
that can make these tasks incrediblyeasy
and reduce the risk of breakages,saving
the cost of replacements
48. Glassjacksare ideal for transporting
glassware as they feature internal
compartmentsto secure each glass.
Ensuringyoubuy the right jack for your
specificglasswarewill avoidany
movementwithin the jack.
50. How to StoreGlassware
The method that youuse to store
glasswareis vitally importantto reducing
the risk of breaking and maximizingstore
space.Stackable glassware is great for
exploitingyour cupboardspace,but this
isn’t always possible.
51.
52. Glassjacks,aswellas being great for
transportationtasks, can be used to
efficientlystoreglasswarewitha lesserrisk
of breakages.Thejacks can be usedin
singularly,or stackedwhenmass amountsof
glasswarerequire storage.
Glassjacksoftencomewithmultiple
compartmentsthatcan beused to
individuallystoreeachpiece of glassware
withoutthemdirectlytouching.Our tips for
using glassjacksare thefollowing:
53. Storestemmedglassesbase-down.Thisis
due tothefact thattherim of many wine and
champagneglassestendtobe themost
delicatepart.
Ensureglasses are driedbeforeplacingin a
glass jack.This helpsto preventanydamage
throughleaking during storage.
Avoidstacking glassesdirectlyon topof
eachotherwithinaglassjack.Instead,
purchasing multipleglassjacksis themost
secure way to save vital cupboardspace.
54. Storing glasswaredirectly onto a shelf can
comewith difficulties,suchas preventing
air circulationand slowingdrying times. If
youwant to store glassware on a shelf
within a cupboardor shelvingunit, then
shelf liners aid providinghigh quality
storage. Shelf liners acts as a raised
platform for your glasses to sit and allows
for efficient drying and air circulation.
55. Quarter 2 – Week 2
OPERATING THE BAR
(OTB)
Alcohol Consumption
57. Theconsumptionof alcoholin manyinstances
is an integralpartof our social life. The amount
of alcoholonecan consumeis considereda
measure of maturityby a certain segmentof
our population.Consumptionof certainbrands
of alcoholis a statussymbolto somegroups.
Beveragecompaniesoftentry toadvertisetheir
producttoportraya certainimage. Beer
companiesuse advertisementsthatportray
peoplehavingfun as a way of implying that
alcoholis an importantcomponentof having a
goodtime.
58. Alcohol plays a role in
many of the
celebrations of our
culture. New Year’s Eve,
weddings, and other
time of celebrations.
59. Wine and food are naturally
combination in many homes and
restaurants. Beer is a customary
accompaniment to pizza and
with hotdogs at sporting events.
60. Alcohol is the most easily
available drug in our
society.
61. Some Facts about AlcoholConsumption
There are no reliable figures on the
worldwideproductionand consumption
of alcohol. A studyby the Brewer’s
associationin Canada found that only
about onefourth of the alcoholconsumed
in the world is in the form of liquoror
distilled spirits.Beer and wine rank first
and secondas the most popular sourcesof
alcohol in the world.
63. The Effect of Alcohol on the Human
Body
The alcohol found in alcoholic
beverages is actually ethanol or ethyl
alcohol. Ethanol has a sedative effect
on the body. In small amount doses,
the human body is able to handle the
alcohol.
66. The alcoholic strength of alcoholic
beverages is measured in proof. To
express the alcoholic content, the
following measurements are used:
USAP (American) – proof
Sikes (British) – degree proof
Gay Lussac (French) – percent (%)
77. Quality and Aging of Brandies
Like Wines, the quality of brandies is
dependent on the age. Under the French Law,
all brandies must be aged at least 18 months
before they are bottled.
- The age and quality of Cognacs are indicated
in the labels. It makes use of a cryptic letter to
symbolize the relative age of the brandy to
denote the quality.
78.
79.
80.
81.
82.
83.
84.
85.
86.
87.
88.
89.
90.
91.
92.
93. MODULE 5
Quarter 2 – Module 5:
PREPARE AND SERVE ALCOHOLIC AND
NON-ALCOHOLIC BEVERAGES ACCORDING
TO CUSTOMER’S PREFERENCES
101. Differentterminologyusedbycustomers
whenordering:
On therocks, straightup, a dash,neat,aperitif,
digestif,dry,large,small.Issueswhenserving:
Over/underpouring,brandrecognition,
shortages/breakdownofequipment,
shortages/outof datestock,spillages,breakages,
damagetoequipment,incorrectlay-up,incorrect
menu information,limit of authorityof staff
members,customerspecialrequirements.
102. Appropriateglasswareand service
equipment:
Wine glasses (red wine, whitewine, Paris
goblet), tumblers, flutes, cocktailglasses,
brandy balloon, sherryglasses, highballs.
Importanceof using appropriate
glasswareand serviceequipment:
Flavorand aroma of drink, legal measure,
presentationstandard, specificglasses for
specificdrinks,customersatisfaction,
maintainingbusinessstandards, reducing
complaints.
104. Techniquesand equipmentwhen
presentingspirits and liqueurs:
Equipment(glassware,servicecloths or
linen, chillers and coolers, trays and trolleys,
knives,measuresand optics),flaming,
garnishing,measuring
106. Cold non-alcoholicbeverages:
Sodas, fruit juices,cordials, water
Servicestyles:
Bar service,table service,lounge service.
Importanceof using appropriate
glasswareand serviceequipment:
Customersatisfaction,maintainingbusiness
standards,reducingcustomercomplaints,
improvingworkefficiency.
108. Understandhow to maintaincustomer
servicewhen servingbeverages
Techniquesto guide customersin their
choice of beverage:
Providingaccurateinformationabout
different beverageoptions,goodbeverage
knowledge,understandcustomer
requirements,discussingbeverage options
(types,styles, regionsand production
methods),taking accountof customer’slevel
of beverage knowledge,
110. Maintaining customercare:
Ensuringsafe and hygienicworkingpractices,
communicatingeffectivelywithpersongiving
the drinkorder (waiter, customer),ensuring
customersare of legal drinkingage, askingfor
identificationif necessary,makingdrinks
quicklyand accuratelywithoutwastage,
maintainingstockand
111. glasses behind the bar as well as
garnishes and a supply of ice, collecting
correct payment from customers,
ensuring customer satisfaction,
maintaining business standards.
