Beverage service equipment is important for restaurants to efficiently serve drinks to guests and increase profits. Equipment is divided into glassware and other items. Glassware factors like size, shape, durability and price must be appropriate for the restaurant's style and menu. Common glass types include goblets for wines, brandy balloons, and champagne flutes. Glassware must be stored properly and handled carefully to avoid breakage. Other equipment includes items for mixing and preparing drinks like shakers, strainers, and blenders; chilling items like coolers and ice machines; dispensing and opening items such as pourers and corkscrews; and serving items like trays and coasters. A fully stocked bar needs the proper

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?