food and beverage

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.

3. Helps the bar work much more quicker, easier, safer & hygiene.
Divided into 2 categories:-
Glassware
Beverage service equipment

4. 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.

5. 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

7. 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

8. MachineUse sterilant
Ensure
machine
operate
correctly
Follow
instruction
Dry glasses
before polish
Inspect glass
Washing of Glassware

9. Hand
Wash in
hot water
– sterilant
Wear
rubber
gloves
Rinse in
hot water

11. STORING WINE GLASS

12. 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.

13. use for chilling bottles of wine,
champagne
use for opening bottles of wine.
Also known as “Waiter’s Friend”
is where a very old wine been
poured in and leaving any
sediment behind the bottle
using to prevent drops from
falling onto the guests
Ice
Bucket
Wine
Opener
Decante
r
Service
Cloth

14. BAR COUNTER

15. ICE BUCKET

16. DECANTER

17. SERVICE CLOTH

18. Others Bar Utensils & Equipment
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/chillin
g cabinets,
 ice making
machine, wine
coolers,
 ice buckets,
counter tops
fridge.

19. Dispensing & Opening Spirit measure, push up
spirit measure,
pourer-glass, check flow
pourer, carafes,
decanters, corkscrews,
draught beer & soft drink
dispenser
Other Items
 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
Serving
 for beer, spirit, wine,
 liqueurs and cocktails,
 straws, salvers/trays,
coasters/napkins
 Assorted glassware

20. DISPENSING

21. MIXING

22. CHILLING

23. BAR UTENSIL & EQUIPMENTS

24. THE END..
ANY
QUESTIONS?