This document provides information on types of beverages divided into non-alcoholic and alcoholic categories. Non-alcoholic beverages include tea, coffee, aerated water, mineral water, squashes/cordials/syrups, juices, and mocktails. Tea is prepared from Camellia sinensis leaves and buds and comes in varieties like green, black, and herbal teas. Coffee is available in espresso, cafe au lait, and cappuccino styles. Aerated waters can be carbonated, soda, or flavored. Procedures for preparing and serving different non-alcoholic beverages are also outlined. Alcoholic beverages discussed include wine, beer, spirits,

1. TOPIC 6
BEVERAGE SERVICE

2. TYPES OF BEVERAGE
Beverage are divided into 2
categories:-

3. Prepared from the leaf bud and top leaves of a
tropical evergreen bush called Camellia Sinesis.
A healthy drink – half caffeine of coffee. Aids
muscle relaxation & stimulates the central
nervous system.
English Breakfast, Earl Grey, Darjeeling, Oolong
Tea
Tea:
 Green tea,
 Black tea,
 Tisanes
 (Herbs),
Flavored
tea)

4. Available in many blends and
prepared in many styles.
Espresso, Café au lait, Cappuccino,
Decaffeinated & Instant
 Coffee
 Ground,
 Instant
 Decaffeinated
 Specialty

5. A drinks charged with carbon dioxide. Also
known as carbonated drinks.
Contain syrup for taste and color
Soda water is a colorless and tasteless
aerated water
Coca cola, Lemonade are flavored aerated
waters
Aerated Water:
 Carbonated
 Soda
 Bitter
 Lemon
 Tonic

6. Category 1 – Non - Alcoholic
Beverages
Breakfast, Earl Grey, Darjeeling, Oolong TeaPrepared from
the leaf bud and top leaves of a tropical evergreen bush
called Camellia Sinesis.
A healthy drink – half caffeine of coffee. Aids muscle
relaxation & stimulates the central nervous system.
English Breakfast, Earl Grey, Darjeeling, Oolong Tea
Tea (e.g. Green tea, Black tea, Tisanes (Herbs),
Flavored tea)

7. Contain minerals which are good for health.
Called natural sparkling if added carbon
dioxide. Same goes with carbonated natural
mineral.
Often named after the place they from. Evian,
Perrier (France) & Appollinaris (Germany)
 Mineral
Waters
(e.g. Still,
Natural
Spring,
Carbonat
ed)

8. Preparations of fruit
juices/syrups with sugar,
water & other ingredients.
Not carbonated.
 Squashes/
Cordial/S
yrups
(e.g.
Lemon
Squash,
Lime
Cordial
Grenadin
e)

9. Juices (e.g. Fresh Juices)
Commercially – Packed brands, juices fresh
prepared.
Non-alcoholic mix drinks
Known as the ‘virgin’ version of popular
cocktail.
E.g. Virgin Mary is a non-alcoholic version
of Bloody Mary with the vodka omitted.
 Mocktails

10. Category 1 – Non -Alcoholic
beverage
coffee
 Available in many blends and prepared in
many styles.
 Espresso, Café au lait, Cappuccino,
Decaffeinated & Instant

11. Category 2 – Alcoholic
Beverages
Fermented of the juice of freshly grapes. Fermentation –
conducted in district of origin.
Table wine – red, white, rose – still wines. Dry – little or
no sugar content. Accompany a meal.
Sparkling wine – have CO2 – fizzy. Champagne is a
region of France.
Dessert wine – rich & sweet – consumed with sweet
food. Sauternes – white dessert wine.
Fortified wine – added alcohol during or after fermentation.
E.g. Sherry, Marsala.
 Wine (e.g.
Table
Wine,
Sparkling,
Dessert,
Fortified

12. From fermented grain – brewing process.
Ingredients – malt, yeast, hops & water.
General terms foe ales, lagers & stout.
Guinness – stout. Draught beer – from barrel.
 Beers (e.g.
Lagers –
Bottom,
Ales - Top)

13. Aerated
Water
Mineral
Waters
Squashes/Cordial/
Syrup
Juices
Mocktails

14. Distilled alcoholic drinks of a fermented liquor
Distilled – process of converting liquid into
vapor by heating & then condensing the
vapor back to liquid form
Almost any fruit & veggie can be crushed to
liquid, fermented & then distilled to make a
spirit.
 Spirits (e.g.
Brandy, Whisky,
Gin, Vodka,
Tequila, Rum)

15. Is a sweetened, flavored spirit. Types – fruit,
citrus, herb, mint, flower, blossom & leaf.
Spirit base components – flavoring agents
& sweeteners.
Often taken with coffee at the end of the
meal

16. Mixed drinks – 2 or more ingredients mixed by 1 of the methods –
shake & strain (cocktail shaker with ice), stir & strain ( mixing glass
with ice), blend (blender), build (prepared directly in the glass)
3 broad types:-
Pre-dinner – acidic or dry
After dinner – creamy & sweet
Long drink cocktail – fruit juices, soft drink

17. Aerated Water – bottles (glass or plastic), still or
sparkling, natural or artificial.
Fresh Fruit Juices – squeezing, crushing/straining,
blending, ready to drink from canned, bottle, boxes.
Squashes/Cordial, Syrups
Squashes / Cordial – concentrate & made from fruit juices – add sugar or
artificial sweetener
Syrups - flavors comes from fruit base. No artificial flavor
Beverage
Preparation –
Non-Alcoholic

18. Tea Making – boiling water, brewing process,
straining, available in variety of forms
Coffee Making – boiling water, infusion, straining,
available in variety of forms

19. Aerated Water
• Served on their own, chilled – depending on the requirement & policy.
• Accompany other drinks as mixer.
Mineral Water
• For medical purposes.
• Maybe mixed with other alcoholic drinks to form an appetizing drinks – well chilled

20. Squashes
• Pour squash into tumbler containing ice – top up with iced water or soda – edge of the glass deco with fruit slice – straw added – place on
the coaster.
• Ask guest whether they prefer ice water or soda to be added.
Juices
• Served chilled in the goblet
• Tomato juice – served chilled on doily under plate with teaspoon – Worchester sauce as accompaniment. Presentation – sliced of lemon.
• Fresh fruit – same as squash – addition of mall bowl of castor sugar and teaspoon.

21. Syrups
• Never served as a drinks in their own – as a flavorings such as cocktails, long
drinks, milk shake.
Mocktails
• Mixed drinks – 2 or more ingredients are mixed together using certain method
Hot Chocolate
• Mixed choc powder with hot milk ( not boiled) before service – served in cup.
• Prepared in the still area.
• Served from the guests’ right

22. Beverage Procedure –Alcoholic
Wine order – requisite from wine store.
Presented to the host for approval from his right
– label facing him
White wine glass – placed below water goblet
to the right. Red wine – below the white wine to
the right.
 Procedure
in Serving
Table Wine

23. Remove the seal at the sideboard – using corkscrew. Placed the corkscrew
with the cork on the guest side plate for approval.
Cork should be wet & firm – wipe the bottle mouth with clean cloth.
Wrap bottle with napkin & pour into the host’s glass for taste & approval –
when approved, change host glass and serve guest clockwise ( ladies 1st)

24. Beverage Procedure –Alcoholic
Observe the rules :-
• i) pour gently w/out contact between mouth of the bottle & glass rim.
• ii) only ¾ of the glass should be filled.
• iii) twist the bottle to one side with a jerk to avoid spillage.
White wine or champagne, place in the ice bucket to the right of
the host & cover the mouth bottle with napkin.
 Procedure in
Serving Table
Wine (cont.)

25. Red wine – placed straight on the table with napkin
folded around or in red wine basket.
Refill the glass.

26. THANK YOU
ANY QUESTIONS