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.
Helps the bar work much more quicker, easier,
safer & hygiene.
Divided into 2 categories:-
Glassware
Beverage service equipment
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3. 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.
E.g. – Goblet use for the most wines requiring ice &
mixers.
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5. Cont’…
Goblet Red Wine White
Wine
Champagne
Flute
Highball &
Shortball 14/11/2016
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6. Cleaning &
Polishing
Glassware
It is necessary to polish all glassware
by hand
A lint-free polishing cloth should be
used & ensure they are spotless
clear.
Storing & Handling
Glassware
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
Washing of
Glassware
Machine
Use sterilant
Ensure machine operate
correctly
Follow instruction
Dry glasses before polish
Inspect glass
Hand
Wash in hot water – sterile
Wear rubber gloves
Rinse in hot water
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6ak.aylin/HH309/PMM
7. 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.
E.g. – Ice Bucket use for chilling bottles of wine,
champagne
Wine Opener use for opening bottles of
wine. Also known as “Waiter’s Friend”
Decanter is where a very old wine been
poured in and leaving any sediment behind
the bottle.
Service Cloth is using to prevent drops from
falling onto the guests
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