This document provides information about beverage service, including classifications of non-alcoholic beverages into stimulating, refreshing, and nourishing drinks. It discusses different types of tea and coffee, how they are prepared, and appropriate serving vessels. Proper service standards for tea and coffee are outlined, including preparation and serving procedures. Glassware used for different alcoholic beverages in bars is also listed.

1. FOOD & BEVERAGE SERVICE
BEVERAGE SERVICE

2. Classification of Beverage

3. NON ALCOHOLIC

4. CLASSIFCATION OF NON-ALCOHOLIC BEVERAGE
• · Stimulating drink/beverage- these are
consumed to stimulate our mental and physical
activities. Ex. Tea and coffee
• · Refreshing drink/beverage- These are drinks
which are taken to make up for the fluid loss (due
to perspiration) of our body. Ex. Nimbupani,
water,soft drinks,tonic water etc.
• · Nourishing drink/ beverage- Beverage
consumed to provide nutrients to the body. Ex.
Milk based products like milk shake, chocolate
drinks, juices etc

5. TEA
DIFFERENT TYPES OF TEA AND THEIR STYLE OF SERVICE
• 1. Indian or Ceylon blend- may be made in either china or metal tea pots.
Usually both are offered with milk. Sugar would be offered separately.
• 2. China- this is made from a special blend of tea which is more delicate in
flavour and perfume than any other tea.Less dry tea is required than for making
Indian or Ceylon tea. It is made in the normal way and is best made in china tea
pot. Addition of slice of lemon improves flavour. Generally china tea should not
be served with milk but sugar may be offered.
• 3. Russian or lemon blend- This may be brewed from a similar blend to china
tea, but more often it is made from Indian or Ceylon tea. It is made in normal
way and served with a slice of lemon.
• 4. Iced Tea- Make a strong tea and chill it well. This tea may be strained and
stored chill till required.
• 5. Multi Pots- In occasion like reception, tea breaks etc tea is made well in
advance.

6. COFFEE
• INSTANT COFFEE- It is a beverage derived from brewed coffee beans. Through various
manufacturing processes the coffee is dehydrated into the form of powder or granules. These can
be rehydrated with hot water or milk along with cream and sugar.
• FILTER COFFEE- Drip brew, or filter coffee, is a method for brewing coffee which involves pouring
water over roasted, ground coffee beans contained in a filter. Water seeps through the coffee,
absorbing its oils and essences, solely under gravity, and then passes through the bottom of the
filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a
collecting vessel such as a carafe or pot. Ex. Indian filter coffee
• DECAFFEINATED COFFEE/ DECAF- Coffee contain caffeine which is a stimulant. Decaffeinated coffee
is made from beans after the caffeine has been extracted and contains about 1-2% of caffeine.
• ESPRESSO-It is a concentrated coffee beverage brewed by forcing hot water
under pressure through finely ground coffee. Served without milk.
• CAFÉ AU LAIT-This is the simple milk coffee where brewed coffee is added is added to milk in the
ratio of 1:1 making it much less intense in taste
• CAPPUCCINO-Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon
or flaked chocolate sprinkled on top
• CAFÉ LATTE- Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to
coffee should be about 3:1
• TURKISH COFFEE- is coffee prepared by boiling finely powdered roast coffee beans in a
pot, possibly withsugar, and serving it into a cup, where the dregs settle. The name describes the
method of preparation, not the raw material; there is no special Turkish variety of the coffee bean

7. Serving Tea & Coffee to Guests - Service
Standards
• All hot beverages must be of the best quality and to be served at the right
temperature.
• A choice of brown, white and sugar substitute should be given.
• Tea should be served with loose leaves (unless tea bag is requested, except herbal
tea).
• The server should ask the guest if he / she wants the tea with strong or weak or
medium taste.
• Iced coffee and iced tea must be served cold, and hot coffee and tea must be
served hot.
• Skimmed milk/ cream is should be available upon request.
• Coffee, tea, cappuccino, espresso, café latte must be served in its respective cup.
• Brown sugar/coffee crystal for all kinds of coffee, white sugar for teas.
• Sugar substitute should also be available.
• Cappuccino must be served with foam above the top of the cup.
• All cups/ glasses must be clean with no marks, chips or lipstick.

8. Tea Coffee Service Procedures:
• Heat up the milk and put in a milk jug (cold milk for Ice coffee or tea).
• Prepare sugar bowl, milk jug, teaspoons and coffee/tea saucers OR Straw,
Stirrer, Sugar Syrup on a tray.
• Brew coffee or tea / Pour coffee or Tea into a full glass of ice in long glass
(For Ice Tea or Coffee).
• Place the sugar bowl / milk jug / sugar in the middle of guest table. (From
the right side of the guest)
• Always Serve hot coffee and tea with cookie.
• The cup handle must face towards to right hand side and tea spoon must
place at right sides corner.
• Announce the item name when serving the guest. “Mr. …, this is your
Cappuccino.”
• Leave by saying “Please enjoy your coffee/ tea” and with a friendly smile.

10. Different Type of Referencing Drink
• Soft drink
• Nariyal pani
• Aam Panna
• Lemon mint
• Strawberry lemon punch
• Watermelon Lemonade

11. Different Type of Nourishing Drink
• Raw Almond Milk
• Basil, Mango, Coconut Lassi
• Creamy Chocolate Hazelnut Shake
• Different type of Milk Shake
• Turmeric Mango Smoothie

12. Beverage Process/ Raw Material/ Origin/ Alcohol by
Volume (ABV in %)
• Beer : Beer is obtained by fermenting liquid mixture of cereals such as corn, rye,
wheat, barley and yeast. world wide 5 – 10
• Brandy: Brandy is obtained by distilling the fermented fruit juices Holland 40 – 50
• Gin: Gin is obtained by distilling the fermented juice of Juniper berries with water.
Central/ 40 – 50
• Rum: Rum is obtained by fermenting Sugarcane juice or Molasses for at least
three years. South America 40 – 55
• Tequila: Tequila is obtained by distilling fermented juices of Blue Agave plants.
Mexico 40 - 50
• Vodka: Vodka is prepared by distilling starch or sugar-rich plant matter. Russia 35 -
50
• Whisky: Whisky is prepared by distilling fermented juice of cereal grains. Scotland
40 - 55
• Wines: Wines are obtained from fruits such as grapes, peaches, plums, apricots,
pomegranate. The fruits are crushed and fermented in large containers. France/
South Africa/India 05-20

13. Types of Glassware used in bars
Collins / Highball
8oz. – 16oz ( 230 ml - 473 ml)
Used for serving juices, aerated drinks, Gin and
tonic etc.
Rock Glass or Tumbler
6oz. - 10oz. (177ml - 295ml)
Used for serving drinks 'On the Rock's'.
Whisky / Shooter
1oz. – 2oz. (29ml - 5ures of liquor and
‘shooters’9ml)
Used for single meas
Beer Schooner
12oz. – 14oz. (354ml - 414ml)
Used for Pilsner, and bottled beers.

14. Beer Mug
12oz. – 14oz. (354ml - 414ml)
Used for ½ measure of draft beer.
Beer / Pint
1 Pint (473ml)
Used for serving Draft Beer.
Red Wine / Bordeaux
8oz. – 14oz. (236ml - 414ml)
Used for serving Red Wine.
Wine / All Purpose
8oz. – 14oz. (236ml - 414ml)
Used for serving red wine & white wine

15. Champagne Tulip / Champagne Flute
6oz. – 8oz. (177ml - 230ml)
Used for serving Sours, Champagne and Champagne
Cocktails.
Brandy Snifter
8oz. – 14oz. (236ml - 414ml)
Used for serving Brandy and some cocktails.
Sherry / Port
4oz. – 6oz. (118ml - 177ml)
Used for serving sherry or port wine.
Liqueur / Cordial
1oz. – 3oz. (29ml - 88ml)
Used for serving liqueurs and layered shooters.