chapter 6 - beverage service (1)

BEVERAGE SERVICE

ak.aylin/DTH2025/PMM 128 December 2015

TYPES OF BEVERAGE

Beverage are divided into 2 categories:-

Non – alcoholic beverages - it is includes a wide variety of beverage items, from cold to hot and from the simple to the exotic.

Alcoholic beverages - alcohol is a odorless liquid obtained through the fermentation of a sugar containing liquid. - any portable liquid containing from 1% to 75% of ethyl alcohol by volume.

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Category 1 – Non - Alcoholic

Beverages Tea (e.g. Green tea, Black tea, Tisanes (Herbs), Flavored tea) 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

Coffee (e.g. Ground, Instant, Decaffeinated, Specialty) Available in many blends and prepared in many

styles. Espresso, Café au lait, Cappuccino, Decaffeinated &

Instant Aerated Water (e.g. Carbonated, Soda, Bitter Lemon,

Tonic) 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

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Mineral Waters (e.g. Still, Natural Spring, Carbonated) 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) Squashes/Cordial/Syrups (e.g. Lemon Squash, Lime

Cordial Grenadine) Preparations of fruit juices/syrups with sugar,

water & other ingredients. Not carbonated.

Juices (e.g. Fresh Juices) Commercially – Packed brands, juices fresh

prepared. Mocktails

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.


Wine (e.g. Table Wine, Sparkling, Dessert, Fortified) 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.

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

Category 2 – Alcoholic Beverages

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Spirits (e.g. Brandy, Whisky, Gin, Vodka, Tequila, Rum) 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.

Liqueurs (e.g. Benedictine, Cointreau, Grand Marnier) 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

Cocktails (e.g. Bloody Mary, Marguerite ) 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 dryAfter dinner – creamy & sweetLong drink cocktail – fruit juices, soft drink

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Beverage Preparation – Non-Alcoholic

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

Tea Making – boiling water, brewing process, straining, available in variety of forms

Coffee Making – boiling water, infusion, straining, available in variety of forms


Beverage Procedure – Non-Alcoholic

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 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.

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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.

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 9


28 December 2015

Beverage Procedure –Alcoholic

Procedure in Serving Table Wine 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.

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)

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Procedure in Serving Table Wine (cont.) 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.

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

Refill the glass.

Beverage Procedure –Alcoholic

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Principles of Wine Principles of Wine SelectionSelection

1. Select wines that complement the food served in the restaurant.

2. Select wines that are modestly priced in relation to the menu prices, but consider some higher-priced wines for guests who prefer a higher quality.

3. Select popular wines that can be sold by the glass.

4. Include light and dry red wines when the menu features beef.

5. Include full-bodied dry red wines when the menu features game and game birds.

6. Include dry wines when the menu features poultry, pork, veal or seafood.


More Principles of Wine More Principles of Wine SelectionSelection

7. Include semi-sweet or sweet wines to complement dessert and at all times in the meal for those who simply prefer them.

8. Include sweet reds and sweet whites when choosing wines for dessert.

9. Include one sparking (carbonated) wine with dessert or at any time during the meal.

10. Select wines that are available in quantities consistent with the anticipated sales volume.

11. The guest’s preference for any wine with any food at any time during the meal is a better “rule” than those dictated by a specific food/wine affinity.


Wine and Food Wine and Food PairingsPairings

Wine Type Serve WithRed Wines

Cabernets and Red Bordeaux

Lamb roasts and lamb chops, all cuts of beef steak, roast duck, goose

Merlot Beef and lamb roasts, venison, sirloin steaks, grilled or roast chicken

Pinot Noir Roast chicken, rabbit, duck, grilled salmon, grilled tuna

Shiraz Grilled or roast beef, game meats, BBQ, pizza

Sangiovese Roast pork, roast chicken, pastas, grilled vegetables, Italian sausages, pizza

White Zinfandel/White Merlot

Seafood salads, pastas, grilled chicken, grilled pork loin, Mexican food

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Wine and Food Wine and Food PairingsPairings

Wine Type Serve WithWhite Wines

Chardonnay Sole, halibut, cod, scallops, lobster, roast chicken, pasta with seafood or chicken

White Riesling Roasted pork, chicken, veal, smoked salmon, pate of all types, sushi

Sauvignon Blanc Fish, shrimp, calamari, fresh oysters, sashimi

Pinot Grigio Pastas, grilled chicken and shrimp, veal

Sparkling (Champagne) Caviar, fresh oysters, sushi, sashimi, lobster

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Common Mixers Used in Common Mixers Used in Bar OperationsBar Operations

• Cola, diet cola• Tonic water• Ginger ale• Soda water• Collins mix• Bitter lemon mix• Lemon-lime soda• Bloody-Mary mix• Lime juice• Sour mix• Light (half/half) cream


Common Garnishes Used in Common Garnishes Used in Bar OperationsBar Operations

• Lemons• Oranges• Limes

• Cherries• Cocktail onions

• Bloody-Mary ingredients (Tabasco sauce, Worcestershire sauce, horseradish, celery stalks,

salt/pepper)• Coarse salt

• Sugar• Nutmeg• Bitters

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Principles for Storage Principles for Storage of Alcoholic of Alcoholic BeveragesBeverages

• Restrict access to storage areas to the fewest possible number of staff members.

• Keep all beverage storage areas locked.• Minimize the quantity of products stored at the bar.

(Areas should be lockable and hold the minimum number of items required for service during a shift)

• Require that a manager (or second employee) be responsible for product issues to bartenders during the shift.

• Utilize a perpetual inventory system that allows management to know, at any time, the quantity of product which should be and is available in the beverage inventory.


Storage Principles to Maximize Storage Principles to Maximize

Quality:Quality: Beer Beer

• Store keg beer between 36oF and 38oF (2.2oC – 3.3oC).

• Store canned and bottled beer at 70oF (21.1oC) or lower; rotate stock as it is delivered.

• Expiration (pull dates) on beer products should be carefully monitored.


Storage Principles to Storage Principles to Maximize Maximize

Quality: Quality: WineWine• Store bottled wine on its side.• Store red wines at temperatures

between 50oF and 70oF (10oC – 21.1oC) and, if at all possible, at cellar temperature.

• Store white and sparking wines in refrigerators if they are to be used within a few months of purchase or at 50oF – 70oF (10oC – 21.1oC) if they are to be held longer.

• Avoid excessive light, humidity and heat in wine storage areas.


Storage Principles to Storage Principles to Maximize Maximize

Quality: Quality: SpiritsSpirits• Store spirits in clean, dry and

well-ventilated storage areas.• Store sealed cases with date of

receipt marked on the case to allow for easy rotation.

• Store individual bottles with date of receipt upright on shelving that allows for easy rotation.

• Avoid excessive heat in dry storage areas.


Reasons to Maintain an Reasons to Maintain an Accurate Record of Accurate Record of

Beverages in InventoryBeverages in Inventory• To reduce theft opportunities• To permit easy determination of

product age/quality• To determine additional quantities,

if any, of product to order• To quickly assess product usage

rates• To supply data for accounting

purposes


Advantages to Automated Advantages to Automated Beverage ProductionBeverage Production

• Better assurance that drinks will be charged to the guest ordering them

• Less opportunity for bartenders to give away drinks

• Increased ability to control beverage products and associated revenues

• The elimination (reduction) of over- or under- pouring

• Reduced spillage• The elimination (reduction) of drink

pricing errors• Accurate record keeping of all products

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More Advantages to More Advantages to Automated Beverage Automated Beverage

ProductionProduction• Reduced incidence of bartender

production errors• Less required supervision of bartenders• Lower and more consistent product costs• Reduced costs per product ounce when

purchasing (because liquor may be purchased in larger containers)

• Reduced liability potential resulting from failure to control the amount of alcohol in each drink


ak.aylin/DTH2025/PMM 2528 December 2015

chapter 6 - beverage service (1)

Education