This document discusses beverage service equipment and glassware. It is divided into two main categories: glassware and beverage service equipment. Glassware selection considers size, shape, durability and price to be appropriate for the restaurant's style and menu. Common glass types include goblets, brandy balloons, and champagne tulip glasses. Beverage service equipment helps staff efficiently serve drinks and includes items for dispensing, preparing, chilling, and serving beverages such as cocktail shakers, wine openers, decanters, coolers, and assorted glassware. Proper cleaning, storage, and handling of glassware is also outlined.

1. TOPIC 6
BEVERAGE
SERVICE

2. BEVERAGE SERVICE
EQUIPMENT
Very important because many restaurants are
merchandising drinks to satisfy the demand of guests & to
increase profits.
The server must have knowledge about beverages and also
the procedure of serving.
Helps the bar work much more quicker, easier, safer &
hygiene.
Divided into 2 categories:-
Glassware
Beverage service equipment

3. Category 1 - Glassware
Factors in selecting glassware – size, shape, ease to handling and
washing, durability and price.
Should be appropriate to the style of the restaurant & menu.
E.g. – Goblet use for the most wines requiring ice & mixers.
Brandy Balloon is a glass for serving brandy.
Champagne Tulip is a tulip shape glass for champagne.
Bordeaux Goblet Burgundy Balloon Merlot Glass Chardonnay Glass Champagne Flute

4. Cleaning & Polishing
Glassware
 It is necessary to polish all glassware by
hand
 A lint-free polishing cloth should be
used & ensure they are spotless clear.
Storing & Handling
Glassware
 Storage shelves must be clean, free
dust and regularly washed
 Stored upside down & no stacking
 Same type kept together
 Avoid breakage
 Collect used glasses regularly.
 Handle glass by base, stem or handle,
not by the rim
 Don’t pour hot water into a cold
glass
Washing of
Glassware
 Machine
 Use sterilant
 Ensure machine operate
correctly
 Follow instruction
 Dry glasses before polish
 Inspect glass
 Hand
 Wash in hot water – sterilant
 Wear rubber gloves
 Rinse in hot water

5. Category 2 – Beverage Service
Equipment
 Invented to help staff to carry out efficient service of drink
requested.
 Bar should have necessary equipment for making cocktails,
decanting wine, making fruit caps.
 E.g. – Ice Bucket use for chilling bottles of wine, champagne
Wine Opener use for opening bottles of wine. Also
known as “Waiter’s Friend”
Decanter is where a very old wine been poured in and
leaving any sediment behind the bottle.
Service Cloth is using to prevent drops from falling onto
the guests

6. Dispensing
& Opening
Spirit measure, push up
spirit measure, pourer-
glass, check flow pourer,
carafes, decanters,
corkscrews, draught beer
& soft drink dispenser
Preparing &
Mixing
Cocktail shakers, strainers,
mixing glass, bar spoon,
blender, drink mixer, fruit
squeezers, cutting board &
sharp knife, ice bucket with
tongs, stirrer.
Chilling
Coolers, cooling
shelves/chilling
cabinets, ice
making machine,
wine coolers, ice
buckets, counter
tops fridge.
Others
Bar
Utensils &
Equipment
Serving
Assorted
glassware for
beer, spirit,
wine, liqueurs
and cocktails,
straws,
salvers/trays,
coasters/napkins
Broken cork extractor, plastic buckets for transporting
ice, bottle skip or empty case, ice pick, champagne
muddle & swizzle sticks, champagne cooler, stopper &
tongs, port strainer, muslin cloth & funnel
Other Items

7. THE END..
QUESTIONS?