f n b service

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

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.
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

4. 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 – sterilant
 Wear rubber gloves
 Rinse in hot water

5. 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

6. Dispensing
& Opening
Spirit measure, push up
spirit measure, pourer-
glass, check flow pourer,
carafes, decanters,
corkscrews, draught beer
& soft drink dispenser
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/chilling
cabinets, ice
making machine,
wine coolers, ice
buckets, counter
tops fridge.
Others
Bar
Utensils &
Equipment
Serving
Assorted
glassware for
beer, spirit,
wine, liqueurs
and cocktails,
straws,
salvers/trays,
coasters/napkins
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
Other Items

7. THE END..
QUESTIONS?