Chapter 7: Beverages

1. CHAPTER 7: BEVERAGE
SERVICE
1. Cocktail Hour
2. Water
3. Coffee
4. Tea

2. Introduction
• Beverages are one of the important elements in F&B department.
• Sometimes it’s referred as liquids profit.
• Beverage service is one of best moneymakers.
• Beverages sales account for 25 to 30 percent of gross restaurant sales, on average.

3. Beverage is divided into:
Alcoholic
Cocktail
Spirits 101 (Vodka, Gin, Rum, Tequila,
Whiskey, Brandy, Cordials/Liqueurs)
Wine
Beer
Non-alcoholic
Aerated Water / Sparkling Bottled Water
Fruit Juices
Squashes
Mineral Water / Still Bottled Water

4. Alcohol

5. Cocktail Hour
Cocktail – distilled
alcohol mixed with
other beverages and
sometimes garnished
with vegetables or
fruits.
01
Cocktail hour –
nebulous stretch of
time between the
end of the workday
and dinner.
02
Cocktail usually
served from cocktail
tray.
03

6. Methods of producing cocktail:
Shake Shake in a cocktail shaker
Stir Stir in a mixing glass
Blend Blend in an electric blender
Build Pour each ingredient into the glass
Muddle Use muddler to crush flavoring ingredients, then add other the
beverage

7. Cocktail
Stirrer
Cocktail
Shaker
Cocktail
Muddler
Cocktail
Strainer
Cocktail
Jigger
Cocktail
Blender

8. Glasses of
Cocktail

9. Types of
Cocktails

10. Non-Alcoholic

11. FRUIT JUICES
• Commercially packed brands
(canned, boxed or bottled).
or
• The juice may be prepared
fresh.

12. SQUASHES
• Preparation of syrups with sugar, water and
other ingredients
• Modern squashes may also contain food
coloring and additional flavoring.

13. Water
Water can be served in 2 different types:
Tap Bottled
Still (nonsparkling) bottled
water:
Noncarbonated water,
usually bottled spring
water.
Still water can also be
filtered and bottled
water from a
municipal source.
Not to be caught off
guard, many guests
will also refer to still
water as flat water.
Sparkling bottled water:
Carbonated water,
which is water
containing either
naturally occurring or
added carbon dioxide.
Most sparkling waters
contain added carbon
dioxide.
Another term for
sparkling water that is
frequently also used is
“gas”.
Water is often the first item brought to
your guests after they are seated.

14. STILL BOTTLED WATER
• Non-carbonated water, usually
bottled spring water.

15. SPARKLING BOTTLE WATER /
AERATED WATER
• Simply water charged with
gas, usually carbon dioxide,
to make it effervescent
(sparkling).
• Another term for aerated
water is “sparkling” or
“gas”.
• It could be colored,
colorless and flavored.

16. Coffee

17. Coffee
• Coffee originated in Africa, discovered in ninth century
by Abyssinian goat herder.
• To create the beverage, the coffee bean is first roasted,
a process that affects the color, flavor, and intensity of
the brewed coffee.
• Arabica beans are the best and most expensive.
• Dark and light roasted beans can be combined into
special blends.
• After roasting, the beans are ground, either finely or
coarsely, depending on how the coffee will be brewed.

18. AMERICAN COFFEE
• The best coffeemakers brew the grounds
at 205° to 207°F and hold it at 185°F—but
do not leave brewed coffee over direct
heat for more than twenty minutes.
• Oils in beans flavor the coffee.
• Coffee may be served black, with cream,
half and half, or milk, with sugar or
sweetener and before or after dinner.

19. Special Coffee
• Decaffeinated coffee - contain 3% of caffeine of regular coffee.
Decaf coffee beans either soaked in water or exposed to chemical
gas to extract the caffeine.
• Long Black - freshly percolated coffee served without milk or
cream.
• Café au lait / White coffee - coffee served with hot milk /cream
(au lait means with milk).
• Vienna coffee - coffee topped with thicken cream.
• Espresso - deep, rich, dark-roasted, finely ground coffee that is
steamed until it produces a foam on top, called crema. Usually
served black in a demitasse (a tiny cup).
• Cappuccino - is one-third coffee, one-third steamed whole milk,
and one-third foamed whole milk; low-fat and nonfat milk are
popular substitutes, as is soy milk.

20. Other special Coffee
Latte:
Espresso with more
steamed milk than a
cappuccino and no foam.
Macchiato:
Espresso with a dollop of
steamed milk on top.
Latte macchiato:
Steamed milk with a
dollop of espresso on top.
Doppio:
Double espresso.
Ristretto:
Espresso made with a
little less water, thereby
producing a much
stronger flavour.
Luongo:
Espresso made with a
little more water.
Freddo:
Iced coffee served in a tall
glass; espresso freddo (or
caffé freddo) is iced
espresso; cappuccino
freddo is iced cappuccino.
Corretto:
Espresso that has been
“corrected” by adding a
little alcohol, usually
Sambuca or grappa.

21. Turkish or Greek
coffee
• Coffee and the water are ‘cooked’ together in the
cezve
• Sugar is added during the preparation
• Four degrees of sweetness are used:
• Sade simple (plain; no sugar),
• Az şekerli (little sugar; half a level teaspoon of
sugar),
• Orta şekerli (medium sugar; one level
teaspoon), and
• Çok şekerli (a lot of sugar; one and a half or
two-level teaspoons).

22. Tea

23. Hot Tea
• All tea comes from the same plant, the Cameliasinensis.
• The way the tea is picked and processed determines whether the final product is
known as green, black, oolong, or white, as well as herbal teas, also known as
tisanes.

24. Types of Tea

25. Black Tea
• Black tea, or red tea in China, is one of the
most popular tea flavors and is fully oxidized.
• The leaves of the Camellia sinensis plant are
withered, rolled, oxidized / fermented, and
dried or fired to produce a strong, full-bodied
flavor.
• Assam, Darjeeling, Nilgiri, and Sri Lanka are a
few well-known black tea producing regions,
and the flavor will vary based on the region
and type of black tea.
• Flavor Profile of Black Tea: malty, full-bodied,
strong
• Popular Varieties of Black Tea: Assam tea,
Darjeeling tea, Earl Grey tea, and English
Breakfast tea.

26. White Tea
• Made from the leaves of the Camellia
sinensis plant in only the Fujian province,
white tea varieties are the least processed
of all teas. The leaves are simply left to
wither and dry on their own, which gives
them a very delicate, naturally sweet, and
well-rounded flavor. It has very little
caffeine.
• Flavor Profile of White Tea: floral, delicate,
fruity
• Popular Varieties of White Tea: Silver
Needle (Baihao Yinzhen) and White Peony
(Bai Mudan)

27. Green Tea
• Green tea is the most popular tea globally,
is unoxidized, and has less caffeine than
black tea. Camellia sinensis leaves are
picked, dried, and heat-treated to prevent
oxidation. Chinese people often pan-fire
leaves, which creates a duller green color,
while Japanese people will typically steam
them and achieve a brighter green shade.
• Flavor Profile of Green Tea: vegetal/grassy,
earthy, bright
• Popular Varieties of Green Tea: Matcha,
Sencha, Gunpowder Green tea, Dragonwell
(Longjing) green tea.

28. Herbal Tea
• Herbal tea doesn't come from tea leaves
like other varieties. It's made from dried
herbs, fruits, and flowers, which can create
a wide range of delicate flavors. These tea
types are caffeine free, making them ideal
for customers with dietary restrictions.
Common ingredients for herbal infusions
include chamomile, ginger, lemongrass,
peppermint, rosehips, hibiscus, and dried
fruits.
• Flavor Profile of Herbal Tea: delicate,
fruity/herbaceous, sweet
• Popular Varieties of Herbal Tea: hibiscus,
chamomile, peppermint, Yerba Mate

29. Rooibos Tea
• Rooibos tea, or African Red Tea, is an
herbal tea that comes from the South
African Red Bush, and the leaves are
ground and bruised before they're
fermented and dried. Green rooibos
tea doesn't go through an oxidation /
fermentation process and has a lighter
flavor.
• Flavor Profile of Rooibos Tea: sweet,
smooth, earthy
• Popular Varieties of Rooibos Tea: red
rooibos and green rooibo.

30. Oolong Tea
• Oolong, or wulong, tea is semi-oxidized and
picked later in the season than green tea.
• The leaves come from the Camellia sinensis plant
but are bruised by being tossed or shaken in
baskets, which changes the oxidation process.
• They're heat-treated to stop the oxidation, which
can vary based on region and create different
flavors.
• Flavor Profile of Oolong Tea: ranges from light and
fragrant to dark and full-bodied depending on the
oxidation level
• Popular Varieties of White Tea: Ti Kuan Yin (Iron
Goddess of Mercy) and Dan Cong (Phoenix Tea)

31. Basic varieties of tea in English
English Breakfast – a
great black tea, drunk
with milk or lemon
Irish Breakfast – a strong
black tea, also served
with milk and sugar
Earl Grey – a strong tea
flavored with bergamot
orange
Darjeeling tea – an
Indian variety of tea,
with a light and unique
taste. It is drunk without
milk and lemon
Oolong – a Chinese black
tea with a wonderful
aroma
Green tea White tea Yellow tea
Masala chai – an Indian
tea that is boiled with
milk and spices
(cinnamon, ginger,
pepper, cardamom)
Herbal tea – tea made
from plants other than
the tea plant
Post-fermented tea – a
tea that has been
fermented and aged. An
example of this kind of
tea is pu-erh
Flavored tea – tea with
an added taste, such as
fruit tea

32. Iced Tea
• Iced tea is a popular drink
that is usually made from
black tea, although some
restaurants now offer iced
herbal and green teas.
• There is the danger of iced
tea clouding when chilled or
refrigerated, so iced tea
batches should be made
fresh each day and not
refrigerated.

33. See You
Next Time