Republic of the Philippines

BATANGAS STATE UNIVERSITY JPLPC-Malvar

Malvar, Batangas
Tel. Nos.: (043) 778-2170/ (043) 406-0830 loc. 116
Website Address: http://www.batstate-u.edu.ph
COLLEGE OF A ACCOUNTANCY, BUSINESS, ECONOMICS & INTERNATIONAL HOSPITALITY MANAGEMENT

HME 209

Bar and Beverage

Management
(Lecture)
Online Activity

Carl Airon Garrate

BSHM 2202
 BAR PERSONNELS

Bartender

Bartenders mix drinks, serve beer and wine and provide conversation to patrons in a bar. In addition, a
bartender can be responsible for keeping the bar area clean and take inventory. A bartender accepts cash
payments or opens up a tab for patrons to charge drinks. Bartenders who serve alcohol to an intoxicated
patron can be held liable if the patron leaves, drives and causes an accident. A responsible bartender will
stop serving an intoxicated customer. About 50 percent of a bartender’s income comes from tips;
according to the Bureau of Labor Statistics, as of 2006.

Waitress or Waiter

A waitress or waiter, also called a server, seats and takes orders from a bar patron. This can include mixed
drinks, beer or wine and sometimes food. A waitress gives a bartender drink orders and many times is
responsible for garnishing a drink such as putting a lemon wedge, straw or other drink garnishes. Servers
work primarily for tips and normally have to tip the barback or busser if there is one. Waiters clean tables
if there is not a busser and keep the tables clear of empty drink glasses or bottles and emptying ashtrays if
the bar allows smoking. The median wage for a waiter is $8 an hour, but can be much higher depending
on the bar.

Barback

A barback keeps the bar stocked with all the dishes and supplies a bartender needs. This includes clean
glasses for wine or beer and utensils if the bar sells food. A barback will restock beer, change the tap on a
keg and restock any liquor the bartender needs. A barback usually makes a salary and receives 10 percent
of the bartenders' tips. Many barbacks eventually train into a bartender.

Bouncer and Security Guard

A bouncer or security guard often cards a person to identify if he is old enough to enter the bar. A
bouncer will also monitor for any illegal activity, intervene if a fight occurs, and provide security so the
bar runs smoothly. A bouncer will remove any patrons who are causing problems in the bar and make
them leave or call the police.

Other Bar Jobs

Other jobs a bar may have is a hostess or host, on-staff DJ, and the bar manager or owner. A host greets
patrons on arrival, collects a cover charge for entrance, and may seat patrons. Some bars will employ a
full-time DJ that provides music or karaoke. Bar managers oversee the entire bar and can be the owner.
They are responsible for the hiring of all bar staff, ordering supplies and maintaining the entire bar. They
are also responsible for providing entertainment like hiring a band, DJ or other entertainment to increase
business.

https://careertrend.com/info-8338003-mall-concierge-duties.html
https://www.google.nl/search?
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WINE KNOWLEDGE AND WINE SERVICE

(a) Wine Production- Fresh and fully ripened wine grapes are preferred as raw material for wine
making. In cool climates, as in northern Europe and the eastern United States, however, lack of
sufficient heat to produce ripening may necessitate harvesting the grapes before they reach full
maturity. Harvesting may be completed in one picking or in several. In modern mechanized wine
production, the grapes are normally crushed and stemmed at the same time by a crusher-stemmer,
usually consisting of a perforated cylinder containing paddles revolving at 600 to 1,200
revolutions per minute. When the juice of white grapes is processed or a white wine is desired,
the juice is usually separated from the skins and seeds immediately after crushing. Continuous
presses are practical for production of red wines, in which skins, seeds, and juice are all
fermented together. Separation of the juice is simplified because fermentation makes the skins
less slippery, and the amount of free run juice obtained is, therefore, much greater than for
unfermented musts. Separation of the less slippery solids from the juice by pressing is also
simplified. The process of alcoholic fermentation requires careful control for the production of
high quality wines. Requirements include suppression of the growth of undesirable
microorganisms, presence of adequate numbers of desirable yeasts, proper nutrition for yeast
growth, temperature control for prevention of excessive heat, prevention of oxidation, and proper
 management of the cap of skins floating in red musts. In red wine musts, the optimum colour
extraction consistent with yeast growth occurs at about 22 to 28 °C (72 to 82 °F). Alcoholic
fermentation produces heat, however, and careful temperature control is required to prevent the
temperature from reaching a point (about 30 °C) where yeast growth is seriously restricted. 

https://www.britannica.com/topic/wine/Fermentation

(b) Characteristics of Wine

1. The Sweetness
Your ability to judge the sweetness of the wine begins at the tip of the tongue. Do you feel a tingling
sensation? Try to focus on that one endpoint on your tongue to determine the wine’s sweetness. This is an
indication that the wine has a slightly high level of residual sugar. It should also have a high viscosity. So
if you’re swirling your wine, it should have a delayed ‘swish’ due to the body of the wine.

2. The Acidity
This should not be confused with having a high concentration of alcohol. Wines with higher levels of
acidity may taste tart and zesty – a bit lighter than others. When you take a sip, you should feel a tingling
sensation on the front and sides of your tongue. However, if you’d rather choose a wine that is more
‘rich’, then you need a wine that is less acidic.

3. Tannin Levels
Tannin is the compound that adds bitterness to a wine. This is usually found in the skin of the grapes and
in the bark of an aging oak tree used in the barrels to age the wine. Tea has high levels of tannin. So, if
you want a taste of tannin, try placing a tea bag on your tongue, and keeping it there for about 5 seconds.
It begs the question though: if tannin is associated with that astringent taste, why do you need it in your
wine? Well, for precisely that reason.
Tannin is the element in your wine that adds texture, complexity, and balance. It makes your wine last
longer. If you choose a wine that is high in tannin, you should feel a bitter taste in the front and sides of
the tongue. It will also leave a lingering dry sensation in your mouth.

4. Fruity Flavor
If you take a sip of wine and can clearly determine mostly fruit flavors, the wine is considered fruity. For
instance, some wines may have strong notes of strawberries while others may have blueberry, blackberry,
or a combination of flavors. Different types of wine will have varying levels of fruitiness.
Fruity red wines can be dominant in raspberry, blackberry, or blueberry. White wines can have citrus
(lemon, lime) or peachy notes.

5. Light or Full-Bodied
The body of the wine is not determined by one single factor, but rather, the combination of many factors
like residual sugar and the alcohol by volume (ABV). Wine with high alcohol concentration will taste
fuller than one with low alcohol concentration. But overall, the body of the wine – whether it is light,
medium or full-bodied – is determined by taking a snapshot of many factors. To simplify, if the wine’s
taste lasts longer in your mouth – say 30-40 seconds – it is full-bodied .
https://www.montemaggio.com/five-characteristics-of-wine-to-find-the-one
(c) Wine and Food Pairing
9 Tips For Pairing Wine & Food

1. The wine should be more acidic than the food.

2. The wine should be sweeter than the food.
3. The wine should have the same flavor intensity as the food.
4. Red wines pair best with bold flavored meats (e.g. red meat).
5. White wines pair best with light-intensity meats (e.g. fish or chicken).
6. Bitter wines (e.g. red wines) are best balanced with fat.
7. It is better to match the wine with the sauce than with the meat.
8. More often than not, White, Sparkling and Rosé wines create contrasting pairings.
9. More often than not, Red wines will create congruent pairings.

Identify The Basics Tastes

In this day and age, we’ve learned that there are over 20 different tastes found in food – from the basic,
including sweet, sour and fat, to the extreme, including spicy, umami and electric. Fortunately you only
need to focus on 6 tastes when pairing food and wine: Salt, Acid, Sweet, Bitter, Fat and Spice
(Piquant).

https://winefolly.com/wine-pairing/getting-started-with-food-and-wine-pairing/

(d) Reading Wine Label

There are 2 main styles of wine labels commonly found in the stores. A wine identified by
its brand name or a wine designated by its appellation credentials. A wine that is labeled by it’s
brand will indicate what grapes it’s made of on the front label (whether it be chardonnay or ‘red
blend’). A wine that is identified by its appellation credentials relies on the appellation’s quality
level rules and regulations to indicate what’s in the bottle. A perfect example of an appellation
wine is Chablis: Nowhere on a Chablis label is a mention of chardonnay as the grape, nor that
Chablis is typically an unoaked chardonnay.
5 Basic Parts To A Wine Label

1. Producer or Name The producer name is either obvious or in small text at the top or the bottom
of the label (such as many French wine label examples). This is who made the wine. It’s
important to note that some American wine labels that only have a Wine Name (such as Apothic
Red) are branded wines from larger wine companies. Apothic Red is a branded wine by E&J
Gallo–the producer.
2. Region The region indicates from where the grapes were sourced to produce the wine. A wine
from a larger (read: more vague) region is typically a value wine whereas a wine from a specific
vineyard site often indicates a higher quality regional designation (i.e. “California” vs. “Santa
Rita Hills” AVA). If a wine is from a specific vineyard site, that site will be indicated in
quotations (i.e. “Les Suchots”) or located right below the region designation (ie Vosne
Romanee Les Suchots). Generally, as you narrow the source to a specific site, the quality level
becomes more refined and the price increases.
3. Variety or Appellation The variety refers to what grape or grapes are used in making the wine–
Merlot for example, or CMS Blend (Cab, Merlot, Syrah). Many blends will not reveal the
constituent grapes nor the percentage that each makes of the whole. If there is no varietal given,
look for the Appellation, which can give you clues to what varietals were used based on the rules
governing that region. There are 15 nations with officially regulated appellations, though the
strictness of the rules and what matters varies wildly among them.
4. Vintage or Non-Vintage (NV) The year that the grapes were harvested is the vintage. The
vintage tells a lot about a wine if you are familiar with vintage variations. As a general rule,
multi-vintage wines or “NV” wines are lower value wines, because they have the ease of pulling
wine from multiple vintages to control the flavor.
5. Alcohol by Volume (ABV) The alcohol level actually says a lot about a wine. Many European
wine regions only allow their highest quality wines to have 13.5% ABV and above. In America,
ABVs can be quite high (up to 17% on some dry wines) and the alcohol level is an indication of
how rich/big the wine may taste. Many higher alcohol wines are made from riper grapes and tend
to have more fruit forward flavors. Again, this is a generalization and there are exceptions to the
rule.

https://winefolly.com/tips/how-to-read-a-wine-label/
 (e) Serving Temperature of Wine

Wine Serving Temperature

Too Hot or Too Cold

Most people serve their white wine too cold and their red wine too warm. Too illustrate:

Refrigerator: 35�F (2�C)

White wine: 45-55�F (7-13�C)

Red wine: 55-65�F (13-18�C)

Room temp.: 65-80�F (18-27�C)

The temperature at which a bottle of wine is served can impact the way a wine tastes. At the "right"
temperature, a wine will best display its aroma and flavor - too cold can mask aroma and flavor, and too
hot can emphasize less desirable characteristics such as the alcohol. As a general rule of thumb, white
wines should be served chilled, and red wines should be served "at room temperature" (more on room
temperature in a minute).

What, then, is the "right" temperature? While there is no exact temperature for either red or white wines,
most recommendations fall within a fairly narrow range, as follows:

 Temperature for Serving White wine: White wines should be chilled to a temperature 45 to 55

degrees Fahrenheit (7 to 13 degrees Celsius). This means that wines stored in the family
refrigerator for any length of time are too cold as the temperature of the typical refrigerator is
35�F (2�C). Crisp, acidic or tart wines probably should be served at the colder end of the
spectrum, while richer white wine should probably be served at the warmer end of the spectrum.
 Temperature for Serving Red wine: Red wines should be served warmer, at "room
temperature". Room temperature is a bit of a misnomer though as what is really being referred to
is cellar temperature. So unless you keep you house on the cool side you are typically serving
your red wine too warm. A good range for serving red wine is 55 to 65�F (13 to 18�C). Lighter
and fruity red wine should probably be served at the low-end of the range. More full bodied red
wine should be served at the warmer end of the range.
 Temperature for Serving Rose wine: Rose is typically served at the same temperature as white
wine.
 Temperature for Serving Champagne and Sparkling wine: Champagne or sparkling wine
should be served between 50 to 55 degrees Fahrenheit.

You don't have to be too exact. Somewhere close to these ranges will suffice. In all cases, storing and
serving wine above 70 degrees Fahrenheit should be avoided.

http://www.wine-road.com/education/wine-temperature.php
(f) Wine Glasses

Wine Glasses

Taking a relaxed approach to wine glasses, a suitable wine glass has 3 basic requirements:

 1. A wine glass should be made of clear glass - Clear glass allows you to see the wine's color.
Fancy crystal designs or colored glasses can make it difficult or impossible to view the wine.
2. It should be larger than your average "pour" - Most pour 4 to 5 ounces of wine into a wine
glass. The glass should be large enough to allow you to swirl the wine to bring out the aromas. A
glass of about twice the size of the average pour (8 to 10 ounces) should do nicely allowing
enough room to swirl without spilling.
3. It should have an opening that directs aromas to the nose - It would be very difficult to
purchase a glass that did not let you smell its contents. That being said, some are said to do it
better by design than others. Anything that concentrates aromas at the top of the glass will do -
this means the glass typically tapers in somewhat towards the top.

Anyone who gets these 3 criteria covered in their selection of a wine glass will have a very suitable and
functional glass. One can, of course, go crazy from there. There are many purpose built wine glasses for
specific types of wine that are supposed to direct the wine and its flavors to the "right" part of the tongue,
and best concentrate aromas at the nose. Some people swear by these glasses. Others think them a
marketing gimmick. It probably boils down to a matter of personal taste. Make sure to cover the basics,
after that everything else is pretty much gravy (be sure to see: "The Folks from the Old Country Did Not
Use Fancy Wine Glasses").

http://www.wine-road.com/education/wine-glasses.php

(g) Key principles of wine service

The sommelier or wine waiter is generally responsible for the service on wines in a restaurant and should
be able to recommend wines to customers.  The sommelier should have extensive wine knowledge of the
wine list and be able to identify wines what will pair well with the dishes on the menu.

The order for wine should be taken immediately after the food order to ensure the most appropriate wine
is served.

There are seven principles that should be considered when serving wine:

1. The sommelier should be able to describe the wine and its characteristics honestly.  Don’t make it
up if you don’t know!
2. Serve the wine before the food.  The customer orders wine the wine to accompany the food so it
should be served before the food arrived so that it can be enjoyed with the meal.
3. Ensure the wine is served at the correct temperature.  Wine should gradually reach its correct
temperature – quick heating or cooling of wine should be avoided as it can damage the flavours of the
wine.
4. Always treat wine with respect and demonstrate a high level of technical skill when opening the
wine.
5. The neck of the bottle should never touch the rim of the glass when pouring.  It should be held
over the rim of the glass is a steady manner.  When raising the glass after pouring, twist the bottle slightly
to avoid any drips going on the table.  Any drops on the neck of the bottle should be wiped away using a
wine cloth.
6. Never over fill a glass.  Filling the glass to the correct level is important. The glass should be
filled to the widest part of the glass or to two-thirds full, whichever is lesser.  This allows the customers to
appreciate the wine and it also looks better.
7. Unnecessary topping up should be avoided. This can be very annoying for customers and it does
not lead to increased wine sales.
https://fandbtraining.net/advanced-service/wine-service/
(h) Serving Red wine and White wine

(i) Presenting and Opening bottle of table wine

and sparkling bottle

Opening a bottle of wine correctly is one of those

little things that make the difference between wine lovers and wine drinkers. Here are 5 easy steps
that will make you feel like a sommelier. Create a unique atmosphere that wine deserves and your
friends love!

1. Present the bottle of wine to the guests

Before opening the bottle, a sommelier would briefly present the main information about the wine, like
the name of the winery, the position from which wine comes and the year of the harvest. Whereas food is
usually served from the left, the sommelier will most probably serve from the right. While doing that, he
would turn label forward to make it is visible to the person who’s ordering the wine. Sommelier always
does that to be sure that the correct bottle is being served.

Even if you are having a casual dinner with friends, you’ll see that your guests love to know more about
the wine you are serving. The presentation doesn’t have to be as official as you would have in top
restaurants but share your knowledge. If this is the winery where you have been, describe your experience
and tell people more. You’ll see that sharing your emotions and impressions, enhance the feeling of
enjoying the same bottle with your friends.

2. Remove the capsule

The capsule should be cut at the lower lip of the bottleneck, at the front and back without moving or
shaking the bottle itself. You don’t want to play spin the bottle. Remember that the label should always
be facing the guests. After removing the capsule top, put it in your pocket and be aware that during wine
presentation, nothing should touch the table, not even the bottle. Next step is cleaning the upper part
of the bottle for the first time with the napkin to remove any dust or mold.

3. Take a corkscrew

The most popular wine bottle opener by far is the waiter’s friend. It’s got a blade, a two-notch lever,
and a screw. When you’re done with removing the capsule, insert the screw straight into the middle of
the cap, with the metal pivot pointing to the left. Twist the corkscrew for about 5 times, until a single
spiral loop shows at the top. Be careful not to go too far through the cap. If you do, it can easily end up
with unwanted pieces of the oak floating in your wine. Rest the levers first notch on the lip and hold
the lever flat against the bottle so it doesn’t slide and gently lift the end of the corkscrew. Then use the
second notch at the end of the lever to ease the cork out of the bottle.

4. Remove the cork cleanly and quietly

Pull the cork out delicately. Once the cork is extracted, smell it and put it on the plate. This is done so that
the guest can examine the cork, to make sure it’s wet on the side that was in the bottle and dry on the
outer end. After that, sommelier would clean the inner neck of the bottle from any residue and take the
first taste.

5. Pour it up

Sommelier is always the first to taste, so pour yourself a small amount of wine in the glass to check
the smell and quality of the wine. If the wine is corked you would want to know that first, before
pouring the wine to your guest’s wine glasses.

https://www.thewineandmore.com/stories/how-to-open-a-bottle-of-wine-correctly/

(j) Proper storage of open bottle wine

Freshness Tips

 For best results, store the wine upright to minimize the surface area exposed to oxygen.
 Prevent dramatic temperature changes that can damage your wine, such as quickly going from
cold to hot.
 You can warm up a red wine bottle in lukewarm water. Be careful not to use hot water. It should
only be slightly warmer than room temperature.

What to Avoid When Storing Open Red Wine

  Avoid storing on its side – it increases the surface area exposed to oxygen.
  Don’t store by a window – because of sun exposure and discoloration.
  Don’t store above 70 ºF – better to store open wines in the fridge!
If you don’t want to buy any wine preserving tools, consider rebottling the wine in a smaller container to
reduce the amount of wine that touches air.

https://winefolly.com/tips/storing-open-red-wine/

DIFFERENTIATE THE DIFFERENT TABLE WINES AND EXPLAIN THE

CHARACTERISTICS OF EACH TABLE WINES.

(a) Example of each type of table wine

 https://www.totalwine.com/shop/types-of-table-wine

(b) Types of wine and drinks list

1. White Wine

Many of you may understand that white wine is made of white grapes alone, but actually it can be either
red or black grapes. The exact way to make white wine is to extract the red pigments away and utilize on
grape juice only. Mostly, white wine will provide flavor character including bright, savory, and creamy
based on the inputs. Recommended varieties for wine beginners are Chardonnay, Riesling, Sauvignon
Blanc and Moscato.
Food Pairing: Creamy cheese (Soft Cheese), white bread, meat, fish, seafood or salads (Read about
pairing white wine and salad in a review of Skyve, Singapore. click here)
Recommended Wine Glass: We recommend a tall suitable size wine glass e.g. LUCARIS Desire Crisp
White for the wine with distinctive flavors of tart and bright. For the outstanding aroma and full-bodied
white wine, try to pair with a shorter glass such as LUCARIS Desire Rich White or any LUCARIS
Chardonnay Wine glass with the signature innovative of Aerlumer@ to help spread the fragrance and
flavor of full-bodied white wine.

2. Red Wine

Production of red wine is quite similar to making white wine but only with the addition of grape skin,
grape pip and seed incorporated into the fermentation process. Red wine will be fermented in higher
temperature, to extract color, tannin, aroma and flavors with different level of concentration varies by
duration of fermentation.
Cabernet Sauvignon, Merlot, Pinot Noir, and Zinfandel can also be a good choice to start with for wine
beginners.
Food Pairing: If it is a light-bodied red wine, go with grilled vegetables, white meat or chicken. A
medium-bodied to full-bodied can get along well with meat dishes such as steaks, hamburgers or smoked
meat but when you feel like pairing wine with Asian dishes, you can read it from here.
Recommended Wine Glass: Aged red wine should be served in a big bowl glass to let the wine breathe
(oxidation process) better such as LUCARIS Desire Elegant Red or any LUCARIS Burgundy Glass. For
young red wine, try LUCARIS Desire Robust Red with the Aerlumer@ innovation or any LUCARIS
Bordeaux and Cabernet glass.

3. Rose Wine

Rose wine with a pink rose color is made from red or black grape with a short fermentation time, about
12-36 hours only. However, there is another popular style to make this Rose, by just straight away
blending red wine and white wine together. The flavor of this wine ranges from dry to sweet and comes
with a pale to dark pink color and a lower level of tannin.
Food Pairing: Rose wine always goes well with a light flavor dishes like fish, poultry, or fruit.
Recommended Wine Glass: LUCARIS Desire Universal is an ideal for serving Rose wine with the magic
of Aerlumer@, the bottom curl lines. This glass also goes well with both red and white wines since it was
designed to cope with characters and identities of each wine type, the perfect tool of the trade for
restaurateurs.
4. Dessert or Sweet Wine

There is no constant definition for Dessert or Sweet wine. Mostly, it is because of the character of
sweetness itself with the occasion of serving with desserts after the meal. But in some countries such as
United Kingdom, people usually drink sweet white wine as an aperitif, before the meal, and sweet red
wine to rinse their palate after. Sweet wine can be categorized into Port, Tawny, or Sherry and so on.
Food Pairing: In addition to the dessert, the wine can also be paired perfectly with smoked meat and soft
cheese too.
Recommended Wine Glass: It is usually served in a shot, small glass such as LUCARIS Shanghai Soul
Grappa or Liqueur glass. In addition, these mentioned glasses are made from crystal, which has many
features comparing to conventional glass. (Read more.)

5. Sparkling Wine

When thinking of Sparkling wine, we will be reminded of a celebration. The sparkling bubbles from
carbon dioxide (CO2) occur naturally or specifically are added during the fermentation process.
Sparkling wine can be categorized further by region, for example; Cava in Spain, Asti or Prosecco from
Italy and Champagne from the Champagne region in France.
Food Pairing: If you are holding a party, try pairing the sparkling wine with salad, cheese, fish, or bread.
Recommended Wine Glass: An elegant tall glass helps retain temperature and bubbles such as LUCARIS
Desire Sparkling or any LUCARIS Champagne Glass.

https://www.lucariscrystal.com/5-basic-types-of-wine/

EXPLAIN HOW TO SERVE EACH TYPE OF NONALCOHOLIC BEVERAGES CORRECTLY

How to serve:

 AERATED DRINKS

1. Preparation for Serving Aerated Drinks:

 Make sure your hands are clean and dry.

 Make sure you are acquainted with the offer of soft drinks.

2. Selecting soft drinks:

  Choose the correct type of label as per guest’s order.
 Make sure the bottle is at the right temperature, dry, and clean.
 Use a beverage try to carry bottles up to 750ml.
 Carry larger bottles by hand.
 Position appropriate glasses on the tray if required.
 Take ice cubes along with the soft drink.

3. Walk to the table for serving Aerated drinks:

 Always walk to the guest table with a smile.

 Always walk steadily.

4. How to Pour s Aerated drinks for guests:

 Always open the soft drink bottle in front of the guest.

 Serve Ladies & older gentlemen first.
 Make sure bottle does not touch the glass.
 The label is up and in the palm of your hand.
 Clockwise motion around the table.
 Pour slowly and carefully.
 Fill glass to 3/4 full.
 Finish with a ¼ twist of the bottle to catch the last drop.
 Position the bottle on the side table, label facing the guests.
 Refill glasses in a proactive way (don’t wait until the guest asks for it).

5. Leave the table after serving the Aerated drinks:

 Always leave the table with a smile.

 Ask if the guests need something else.
 Don’t mix the remaining soft drink of several bottles together.
 Empty the soft drink bottle to the drain and place the glass bottle back to the appropriate rack.
 For plastic soft drink bottles, the empty bottles should be put into the recycle bin.
https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-service-
sop/607-how-to-serve-soft-drinks.html

 NATURAL SPRING/MINERAL WATERS

1. Preparation for Serving Water:

 Make sure your hands are clean and dry.

 Make sure you are acquainted with the offer of mineral water.

2. Select water:

 Choose the correct type of label as per guest’s order.

 Make sure the bottle is at the right temperature, dry, and clean.
 Use a beverage try to carry bottles up to 750ml.
  Carry larger bottles by hand.
 Position glasses on the tray if required.

3. Walk to the table for serving water:

 Always walk to the guest table with a smile.

 Always walk steadily.

4. How to Pour water for guests:

 Open the water bottle in front of the guest.

 Serve Ladies & older gentlemen first.
 Make sure bottle does not touch the glass.
 The label is up and in the palm of your hand.
 Clockwise motion around the table.
 Pour slowly and carefully.
 Fill glass to 3/4 full.
 Finish with a ¼ twist of the bottle to catch the last drop.
 Position the bottle on the side table, label facing the guests.
 Refill glasses in a proactive way (don’t wait until the guest asks for it).

5. Leave the table after serving water:

 Always leave the table with a smile.

 Ask if the guests need something else.
 Don’t mix the remaining water of several bottles together.
 Use remaining water in bottles for flowers or for the coffee machine or depending upon
the hotel's policy use for any other water recycling process.
https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-
service-sop/606-how-to-serve-mineral-water.html

 SQUASHES
Drinks. Squash is mixed with a certain amount of water or carbonated water before drinking. The
amount of water added is to taste, with the squash becoming less strong the more it is diluted. As
a drink mixer, it may be combined with an alcoholic beverage to prepare a cocktail.

 JUICES

1. Prepare for serving the fruit juice:

 A beverage tray.
 A clean tray cloth.
 Clean and correct glassware.
 A coaster.
 A straw.
 For serving fresh lemon juice: a saucer, a coffee spoon, still water in a jar and sugar.
2. Placing the glass on the tray:

 The serving glass should be clean, dry, cold and well polished.
 The fresh juice is prepared as per the hotel's standard and poured into the glass without staining it.
 Straw is served in a sealed paper packet.
 For serving lemon juice, place the coaster on the saucer, put glass on the coaster, put the spoon on
the right side of the saucer, handle in 2 o’clock position, put water jar on the tray.

3. Serving fresh fruit juice:

 Always serve ladies first!.

 Always serve from the right-hand side.
 With your right hand, pick up the coaster and place in the 2 o’clock position of the guest.
 With your right hand take the glass by the base & place it on the coaster.
 Put straw to the right of the glass.
 While serving lemon juice, take the saucer with glass and place in the 2 o’clock position of the
guest, make sure the spoon does not fall.

4. Leaving the table:

 Please enjoy your fruit juice (mention the juice name), sir/madam.
 Make sure you bring the right fresh juice to the right table.
 Don’t mix fresh juice with convenience juice.
 Don’t throw unused packed straws away those can be reused if not stained.
 Once you have served and on your way back, pick up empty glasses from other tables and/or take
new orders.
https://setupmyhotel.com/train-my-hotel-staff/how-to-define-sop-in-hotels/f-and-b-service-
sop/608-how-to-serve-fresh-fruit-juice.html

 SYRUP

Syrups form a popular beverage category especially among families with children

The benefits are obvious: syrups offer numerous cost-effective uses, from the classic
preparation of diluted syrup beverages to the use as a fruit additive for ice cream desserts and
yoghurts. But syrups are also increasingly used in cocktails and trendy drinks. The beauty is
that carbonation and sweetening are entirely up to the taste of the consumer.

RECOMMEND APPROPRIATE WINE FOR FOOD ORDER, MATCHING FOOD WITH

WINE AND OTHER DRINKS

(a) General guidelines on Matching drinks and food

Pro Tip: Acidic drinks are always a good bet. Pair with seafood, salads and heavier food.
Top on your list of considerations when it comes to food and drink pairing is acid. (Think citruses like
lemon or lime!) Acid is your best friend, the not-so-secret weapon when you’re tackling pairings. In
drinks, whether alcoholic or otherwise, acid refreshes the palate just the way it does when you squeeze
some lemon juice on food to brighten up a dish.

Richer fare like pasta with cream sauce or chow mein benefits from high acid drinks, as does salad
dressed in a citrus vinaigrette. Seafood like grilled salmon, crab cakes and shrimp cocktails are a few of
my personal favorites to pair with a crisp citrus drink.

A citrus-driven cocktail like a mojito, greyhound, or classic daiquiri is an excellent option, or if you’re in
the mood for wine, grab a bottle of Italian white. Think pinot grigio, Vermentino, or Verdicchio. A zesty
sauvignon blanc would be fantastic as well. Not in the mood for booze? Whip up a fresh batch
of lemonade or a fabulous pitcher of punch. You can play around with flavors to complement whatever is
on the table.

Alcohol Levels Matter

Pro Tip: Beverages with a high alcohol content can make spicy dishes taste spicier.

If you’re in the mood for something a little more, shall we say, spirituous, you’ll want to make note of the
alcohol percentage of your drink. Most of the time this won’t be a problem, but if you’re serving up
something with a spicy kick, be sure to avoid beverages that are high in alcohol. A big, full-bodied
cabernet sauvignon or Zinfandel is a no-no. Alcohol turns up the heat whenever spice is involved and
makes you long for a glass of milk. Instead, have a beer or try something a little sweet, which brings us
to…

Sweetness!

Pro Tip: Sweet drinks complement spicy and salty foods.

Whether you’re tucking into a hot stir-fry, fajitas, or spicy barbecue, that touch of sweet will go a long
way to tame the heat of your dish. An ice-cold glass of sweet tea, off-dry Riesling or Chenin blanc, lemon
drop or a rum and coke-all of these drinks should rank high when you’re chowing down on chilies.
Serving up a sweet beverage alongside a salty main is ultra satisfying. Just think of the joys of a
milkshake and fries. We recommend this stunning strawberry spritzer with soy glazed pork ribs.

Pro Tip: Keep your drink sweeter than your dessert.

This category is also an absolute must when you’re digging into dessert. Rule of thumb: the contents of
your glass should have a higher sugar content than whatever is on the end of your spoon. Try pairing a
bubbly Moscato (or sweet non-alcoholic spritzer) with stuffed strawberries. Or serve this light almond
fudge cake with a glass of port.

Tannins Tantalize

Pro Tip: Fatty foods-like duck and steak-pair well with tannin-laden drinks.

While tannins are mostly associated with red wines (like cabernet, Nebbiolo, or Sangiovese), believe it or
not, you’ll find them in plenty of unexpected places. Breaking it down to basics, tannins are natural
compounds that taste slightly bitter and astringent on the tongue. Tea, both cranberry and pomegranate
juice, even chocolate, all have tannins. So what about food? The answer is fat; tannins and fat essentially
make each other better. A marbled steak or roast duck would be out of this world with a glass of wine or
fruit juice with tannins. Cocktail lovers, check out this cranberry pomegranate margarita which is also
easy to tweak to make a delightful mocktail. Tea with steak? It can be done! Strong black teas are the way
to go.

Other Helpful Tips

 Pairing like with like. If a recipe calls for a specific ingredient, you can incorporate that into the
beverages you serve alongside the dish.
 Texture. Bubbles are brilliant with crunchy, fried foods. Seriously. Crack open a bottle of
sparkling wine and dig into some fried chicken. You can thank us later.
  Beware bitterness. Avoid pairing bitter with bitter. Trust this: The results aren’t pleasant.

Remember, pairing should never be a chore. It’s a fun opportunity to play around with different flavors,
get creative, and even learn a thing or two about your own tastes.

https://www.tasteofhome.com/article/your-guide-to-effortless-food-and-drink-pairing/
 (b) Examples of different types of food to accompany a certain wine.

(c) General guidelines on Making Recommendations of drinks to guest.

What to Offer

It’s important to train your staff correctly because beverages play an important role in helping your diners
enjoy their experience.

For example, make them wait to long for a drink, and you’ve got unhappy customers.
First, make sure you have a wide enough selection of drinks that complements your menu. Next, decide if
you’ll offer only non-alcoholic drinks, beer, wine, liquor, specialty drinks and/or after dinner drinks.

Next, consider what garnishes you’ll use on your cocktails and your non-alcoholic drinks. Do your
research so you know the appropriate garnish to use.

This guide will cover information for:

 Deciding if serving alcohol is right for you

 Where to find information about state liquor licensing

 Restaurant liquor service laws

 Alcohol service certifications

 Responsible alcohol service

 Identifying and dealing with drunks

While serving alcohol can be a profitable move for your restaurant it’s important to weigh all the
factors.

Choosing to Sell Alcohol in your Restaurant

To serve or not to serve, that’s the first question. If you’re considering serving alcohol in your restaurant,
let’s cover why you may not want to.

Why not to serve alcohol in your restaurant:

 Family restaurants — Some parents may not want to bring their children somewhere alcohol is
being served.

 Alcohol affects personality — There is an increased possibility of having to deal with unruly
customers. They can also upset your non-drinking patrons.

 Additional costs — The costs can add up. Licenses, fees, insurance, bar equipment and
maintenance, and specialized staff training are just examples.
Despite these concerns, there are also a number of good reasons that you’d want to serve alcohol.

Why to serve alcohol in your restaurant:

 Because liquor licenses are limited — It can put you at a competitive advantage.

 Food pairings — Alcoholic drinks are a natural accompaniment to many types of food.

 Margins — Profits on alcohol are much higher than food.

 Waiting for a table — Many guests would rather get a drink at the bar while waiting for a table.

For some restaurant concepts it’s not an option if you serve alcohol. Your choice of target customer may
require you to provide drinks with your food.

https://rezku.com/blog/restaurants-guide-to-service-alcohol

(d) The proper presentation and pouring of wine into wine glass and types of wine glass to be
used.

Use Appropriate Glass Size

Teach your staff about in glass size. There are specific sizes for specific drinks.

Always serve drinks in the correct glass. This maximizes their flavor and appearance.

Here is a handy reference for the appropriate barware:

 Use the Cocktail glass for drinks between three and six ounces. It’s most often served “up”
without ice. Any short drink, classic cocktails, and a variety of martinis use this glass. The style for
these glasses is varied. You’ll find traditional stemmed glasses as well as stemless cocktail glasses.
Don’t go overboard with this glass and stick to six ounces or less because if you go too large, the
cocktail loses it’s freshness half way through.
 The Highball glass is stout and tall and can hold between eight and 16 ounces. Your bar must
have this glass because it’s used for tall mixed drinks or highballs that have an overabundance of ice.
Your servers will quite often make this drink right in the glass, pouring the ingredients over the ice
and stirring. Popular high ball drinks include the Bloody Mary and Zombie.
 The Collins glass is very similar to the highball, although it’s usually taller and narrower. You
might use this glass for the Tom Collins, Harvey Wallbanger, Long Island Iced Tea, and the Shirley
Temple and Roy Rogers.
 The Old-Fashioned (rocks) glass is a short tumbler. It’s used for short mixed drinks served with
ice (on the rocks). These glasses hold six to eight ounces or 10-12 ounces if they’re the double old-
fashioned size. The old-fashioned usually serves liquor like whiskey straight or in a neat pour. The
double old-fashioned is for mixed drinks or straight pours of liquor with a single ice cube.
 The shot glass comes in many styles, shapes and sizes. They hold straight shots or mixed shooters
usually around one and half ounces. These glasses usually have thicker glass bottoms, so they don’t
shatter when the drinker slams the glass down.
 The margarita glass also comes in many sizes but always has the distinctive double bowl shape
and wide rim for adding salt or sugar.
 The champagne glass is only for serving champagne and comes in several sizes as well. They are
usually tall, thin and tapered.
 There are two types of wine glasses. Your servers should be familiar with the white wine glass
that’s taller and more open and the red wine glass that’s rounded with a smaller bowl. Only wine and
wine cocktails should be served in these. If you’re serving ice, use the white wine glass.
 Beer glasses also come in several different sizes and shapes and can be used interchangeably.
Pints usually hold 16 ounces and are best pulled right from the freezer. The Pilsner glass holds 10-14
ounces. It’s unique fluted shape is often used for light beers. The beer mug is nice for patrons, so their
hands don’t get cold holding the glass.

Your servers are important to the overall customer experience.

When to Take the Drink Order

Your server should take the drink order very quickly after the guests first sit down.

If your restaurant offers water, you’ll want servers to bring water as they greet their guests as no one
should be sitting and thirsty.

Servers can then share your drink menu. They should take orders quickly and served them even quicker.

How to Serve Drinks

Generally speaking, when your servers are bringing drinks to the table, have them handle the glasses from
the bottom.
Tell servers never to put their hands and fingers near the lip of the glass. Why? Your customer doesn’t
want your server’s germs near where they’re putting their lips. As many times as they wash their hands,
they’re sure to be carrying bacteria around. (tweet this)

Always handle glassware by the stems, handles, or the bottom of the glass.

When serving the table, follow the general rules of etiquette. Serve the guest of honor, if known, and
women first, followed by the men and children. If there are elderly people at the table, serve them at the
beginning as well.

Serve your guests from his or her right side, and then proceed around the table in order of seating
arrangement.

Tell servers to set the glass down on a coaster or napkin. If the table has a cloth, they set the drinks on it.

You should remove the glasses when they’re empty, so you’re not wasting your diner’s money. When
refilling water or wine glasses, refill them without touching the glass.

If your server can’t reach the glass, they should ask the guest to move the glass a bit closer.

When refilling soda, beer, or a cocktail, remove the empty glass, then deliver a new drink.

When it comes to serving wine, you’ll want to train your staff in some finer details.

First, when pouring wine at the table, always use a cloth napkin to wipe the excess drips from the mouth
of the bottle.

You also want to let the guest sniff the wine and give their consent before pouring.

Never hold the wine glass by the bowl. Always hold it at the stem. The wine will stay cooler for a longer
time if the heat from your hand isn’t pressing against the glass.

https://restaurantengine.com/train-your-staff-to-serve-drinks-the-right-way/

WINE, BEER, GIN, RUM, VODKA

(a) History of making sake
The exact origin of sake is unclear because it predates recorded history, but the earliest known
production of the drink took place in China roughly around 500 BC. The process was crude;
villagers would gather to chew rice and nuts, spitting the contents into a communal tub which
would then be stored and left to ferment (the enzymes in their saliva aided the fermentation
process). Perhaps for the best, this method was soon abandoned after the discovery of koji, a mold
enzyme that could be added to rice to begin fermentation. This brewing technique is believed to
 have spread throughout Japan in the Nara period (710 to 794), resulting in sake as we know it
today.

https://theculturetrip.com/asia/japan/articles/a-brief-history-of-japanese-sake/

(b) The history of beer

Like wine, beer has a long history, one that’s longer than we’ll ever be able to trace. Residue of the first
known barley beer was found in a jar at the Godin Tepe excavation site in modern day Iran, presumably
sitting there since someone took his or her last sip around 3400 B.C. But chances are, the first beer had
been “cracked” millennia before that.

So while an exact date or time for the first chug, or keg stand, or even hiccup, is not known,
what is known is that beer, like bread, developed best in farm-based, agrarian societies where there was
an enough grain and time for fermentation. One thing we definitely know is that ancient man loved beer
as much as—if not more—than we do: the Babylonians had about 20 recipes for beer, Egyptian Pharaohs
were buried with vats of the stuff, even the workers who built the pyramids were essentially paid in beer.
One of the first written recipes for beer actually comes from a poem, a 3800 year-old ode to brewing that
was etched into clay tablets. Found in ancient Sumer (modern day Iraq), the “Hymn to Ninkasi”
celebrates the Sumerian goddess of beer and also conveniently outlines steps for brewing (lines like “The
filtering vat, which makes a pleasant sound,/ You place appropriately on a large collector vat” could give
Shakespeare a run for his money).

However it began, beer rapidly took hold as one of civilization’s favorite—and safest—ways to drink.
Historically speaking, water wasn’t always reliably potable for most cultures, and alcoholic drinks like
beer (also sanitized by the application of heat) would have been safer. Of course, the appearance of beer
was changing as brewing methods evolved. Babylonians drank their beer with a straw—it was thicker,
full of grain. But by the 16th Century, Germany’s “Reinheitsgebot” beer purity law had essentially
removed everything but water, hops, and barley from acceptable brewing ingredients (yeast,
a slight oversight, was added back to the list a few centuries later).

Even hops weren’t always as ubiquitous. Ancient Egyptians would have had a beer stabilized and
flavored with things like wild herbs, dates, olive oil, and meadowsweet. And for centuries, beer
cultivation in Europe relied on a mixture of herbs and spices called gruit. Only around the turn of the first
millennium A.D. were hops regularly finding their way to beer, with Germany exporting hops for
brewing around the 13th century.
 Over the centuries, beer’s popularity has risen and fallen and risen again. In America, Prohibition
introduced our palates to watered-down beer, a lighter flavor profile that lingers to this day, especially
among mass-marketed beers. But craft beer has made serious gains in the market, yielding a historically
unprecedented diversity of styles. Craft brewers are even reviving ancient recipes: in 1990, Anchor
Steam’s Fritz Maytag brewed a beer using the Ninkasi poem’s recipe, and Dogfish Head’s Ancient Ales
line includes beers like the “Ta Henket,” or Egyptian bread beer, which you can simply purchase and
imbibe, no pyramid experience required.

https://vinepair.com/beer-101/a-brief-history-of-beer/

(c) Enumerate the different types of beer

Top Fermenting Styles of Beer

Here are some examples of top fermenting beers:

 Brown Ale
 Pale Ale

 India Pale Ale (IPA)

 Porter

 Stout

 Belgian Style Beer

 Wheat Beer

Bottom Fermenting Styles of Beer

Here are a few examples of bottom fermenting beers:

 Pale Lagers and Pilsners

 Dark Lagers

 German-Style Bocks

Spontaneous Fermenting Styles of Beer

Here are a few examples of spontaneous fermenting beers:

 American Sour

 Belgian Fruit Lambic

 Flanders Red Ale

 Belgian Gueuze

https://www.webstaurantstore.com/article/27/different-types-of-beers.html

(d) Recognize and familiarize Gin

Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus
communis). Gin is one of the broadest categories of spirits, all of various origins, styles, and flavour
profiles, that revolve around juniper as a common ingredient. [1][2]
Gin was invented in the southern Italian city of Salerno, in the 12th century, where the first traces of wine
distillates with infused herbs are referenced in the Compendium Salernitanum of the Schola Medica
Salernitana. The school was an important source of medical knowledge for Western Europe at the time
and gin was often called 'aqua vita'(water of life). Gin began its life as a medicinal liquor and monks in
Italy were swiftly followed by other monks and alchemists across Europe, particularly Southern France,
Flanders and the Netherlands - where gin is often incorrectly believed to have been invented, to provide
aqua vita from distilles grapes and grains. It then became an object of commerce in the spirits industry.
Gin emerged in England after the introduction of the jenever, a Dutch and Belgian liquor which originally
had been a medicine. Although this development had been taking place since early 17th century, gin
became widespread after the William of Orange-led 1688 Glorious Revolution and subsequent import
restrictions on French brandy.
Gin today is produced in subtly different ways, from a wide range of herbal ingredients, giving rise to a
number of distinct styles and brands. After juniper, gin tends to be flavoured with botanical/herbal, spice,
floral or fruit-flavours or often a combination. It is most commonly consumed mixed with tonic water.
Gin is also often used as a base spirit to produce flavoured gin-based liqueurs such as, for example, Sloe
gin, traditionally by the addition of fruit, flavourings and sugar.
https://en.wikipedia.org/wiki/Gin
(e) Recognize and familiarize the Rum

Rum is a distilled alcoholic spirit made by fermenting then distilling sugarcane molasses or sugarcane

juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced
in Caribbean and American countries, but also in other sugar producing countries, such as
the Philippines and India.[1]
Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and
"dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are
now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.
Rum plays a part in the culture of most islands of the West Indies as well as The Maritime
Provinces and Newfoundland, in Canada. The beverage has famous associations with the Royal
Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed
as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund
enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g.,
the American Revolution and Australia's Rum Rebellion).
https://en.wikipedia.org/wiki/Rum

(f) Recognize and familiarize the Vodka

Vodka (Polish: wódka [ˈvutka], Russian: водка [ˈvotkə]) is a clear distilled alcoholic beverage with

different varieties originating in Poland and Russia. It is composed primarily of water and ethanol, but
sometimes with traces of impurities and flavorings. Traditionally it is made by distilling the liquid
from potatoes or cereal grains that have been fermented, though some modern brands use fruits or sugar
as the base.
Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof).[1]
[2]
 The European Union has established a minimum alcohol content of 37.5% for vodka. [3][4] Vodka in the
United States must have a minimum alcohol content of 40%. [5]
Vodka is traditionally drunk "neat" or "straight" (not mixed with water, ice, or other mixers), although it
is often served freezer chilled in the vodka belt of Belarus, Estonia, Finland, Iceland, Lithuania, Latvia,
Norway, Poland, Russia, Sweden, and Ukraine. It is also used in cocktails and mixed drinks, such as
the vodka martini, Cosmopolitan, vodka tonic, screwdriver, greyhound, Black or White Russian, Moscow
mule, Bloody Mary, and Caesar.
 https://en.wikipedia.org/wiki/Vodka

TEQUILA, WHISKY, BRANDY, CORDIALS AND LIQUEURS

(a) Recognize and Familiarize the Whisky

Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various

grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat.
Whisky is typically aged in wooden casks, generally made of charred white oak.
Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying
characteristics of the different classes and types are the fermentation of grains, distillation, and aging in
wooden barrels.
https://en.wikipedia.org/wiki/Whisky
(b) Recognize and Familiarize the Brandy

Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by

volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged
in wooden casks. Others are coloured with caramel colouring to imitate the effect of aging, and some are
produced using a combination of both aging and colouring. Varieties of wine brandy can be found across
the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
[1][2]

In a broader sense, the term brandy also denotes liquors obtained from the distillation
of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy).[3][1] These products
are also called eau de vie (which translates to "water of life").
en.wikipedia.org/wiki/Brandy

(c) Ingredients of cordials and liqueurs

A liqueur (US: /lɪˈkɜːr/; UK: /lɪˈkjʊər/; French: [likœʁ]) is an alcoholic drink composed of distilled

spirits and additional flavorings such as sugar, fruits, herbs, and spices. Often served with or after dessert,
they are typically heavily sweetened and un-aged beyond a resting period during production, when
necessary, for their flavors to mingle.
Liqueurs are historical descendants of herbal medicines. They were made in Italy as early as the 13th
century, often prepared by monks (for example, Chartreuse). Today they are produced the world over,
commonly served neat, over ice, with coffee, in cocktails, and used in cooking.
In some areas of the United States and Canada liqueurs are also referred to as cordials or schnapps,
though the terms refer to different beverages elsewhere.
Cordials are made by mixing or redistilling neutral spirits, brandy, rum or other spirits with
natural ingredients such as fruit, herbs and cream. Some cordials are consumed neat; others are perfect
for cocktails. Some are sweet; others, bitter. Some have been enjoyed for centuries; others are "hot" new
products.
https://www.abc.virginia.gov/products/product-knowledge/buying-guide-cordials

COFFEE, TEA, CHOCOLATE, MILK, JUICES, WATER, SODA

a.1 COFFEE - is a brewed drink prepared from roasted coffee beans, the seeds of berries from
certain Coffea species. Once ripe, coffee berries are picked, processed, and dried. Dried coffee seeds
(referred to as "beans") are roasted to varying degrees, depending on the desired flavor. Roasted beans
are ground and then brewed with near-boiling water to produce the beverage known as coffee.
Coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to
its caffeine content.[2] It is one of the most popular drinks in the world,[3] and it can be prepared and
presented in a variety of ways (e.g., espresso, French press, caffè latte). It is usually served hot,
although iced coffee is a popular alternative.

a.2 TEA- is an aromatic beverage commonly prepared by pouring hot or boiling water
over cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to East Asia.[3] After water, it
is the most widely consumed drink in the world.[4] There are many different types of tea; some,
like Darjeeling and Chinese greens, have a cooling, slightly bitter, and astringent flavour,[5] while others
have vastly different profiles that include sweet, nutty, floral or grassy notes. Tea has a stimulating effect
in humans primarily due to its caffeine content.

a.3 CHOCOLATE- This is a list of notable chocolate drinks. Chocolate is a processed, typically

sweetened food produced from the seed of the tropical Theobroma cacao tree. Its earliest documented use
is by the Olmecs of south central Mexico around 1100 BC. The majority of Mesoamerican people made
chocolate beverages, including the Maya and Aztecs,[1] who made it into a beverage known as xocolātl [ʃo
ˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water."

a.4 MILK-  is a nutrient-rich, white liquid food produced by the mammary glands of mammals. It is the

primary source of nutrition for infant mammals (including humans who are breastfed) before they are able
to digest other types of food.[1] Early-lactation milk contains colostrum, which carries the
mother's antibodies to its young and can reduce the risk of many diseases. It contains many other
nutrients[2] including protein and lactose. Interspecies consumption of milk is not uncommon, particularly
among humans, many of whom consume the milk of other mammals.

a.5 JUICES- is a drink made from the extraction or pressing of the natural liquid contained

in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological
food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or
used as an ingredient or flavoring in foods or other beverages, as for smoothies. Juice emerged as a
popular beverage choice after the development of pasteurization methods enabled its preservation without
using fermentation (which is used in wine production).[1] The largest fruit juice consumers are New
Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day).
Fruit juice consumption on average increases with country income level.

a.6 WATER- is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance,

which is the main constituent of Earth's hydrosphere and the fluids of most living organisms. It is vital for
all known forms of life, even though it provides no calories or organic nutrients. Its chemical formula is
H2O, meaning that each of its molecules contains one oxygen and two hydrogen atoms, connected
by covalent bonds. Water is the name of the liquid state of H 2O at standard ambient temperature and
pressure. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds are formed
from suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may
precipitate in the form of snow. The gaseous state of water is steam or water vapor. Water moves
continually through the water
cycle of evaporation, transpiration (evapotranspiration), condensation, precipitation, and runoff, usually
reaching the sea.

a.7 SODA- A soft drink (see § Terminology for other names) is a drink that usually contains carbonated
water (although some lemonades are not carbonated), a sweetener, and a natural or artificial flavoring.
The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet
drinks), or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives,
and/or other ingredients.
Soft drinks are called "soft" in contrast with "hard" alcoholic drinks. Small amounts of alcohol may be
present in a soft drink, but the alcohol content must be less than 0.5% of the total volume of the drink in
many countries and localities[1][2] if the drink is to be considered non-alcoholic.[3] Fruit
punch, tea (even kombucha), and other such non-alcoholic drinks are technically soft drinks by this
definition, but are not generally referred to as such. Unsweetened sparkling water may be consumed as an
alternative to soft drinks.
https://en.wikipedia.org/wiki/
(b) The characteristic of a good tea

HOW TO DETERMINE THE QUALITY OF A TEA

Every day, millions of people all over the world enjoy the wonderful taste and health benefits of drinking
tea. There are many types and styles to choose from, so we thought it might be helpful to explain how to
determine the quality of a tea. We might dive into what a microscope could reveal in a future post, but for
now we’ll focus on just the visual characteristics that will help identify the quality of any tea.
There are many variations in the way the different teas are harvested prepared, from the first crop being
delicately hand picked to later season harvests that are picked and processed by machines. Take a look at
the following and you’ll have a good idea of the quality of the tea you are purchasing.

PARTICLE SIZE.
The size of tea particles can vary from very small powdery particles to delicately rolled full sized leaves.
Normally, larger particles indicate a higher quality tea. Fannings are small pieces of tea that are left over
after higher grades have been gathered. These fannings are also sometimes referred to as “dusts” and are
used in the lowest grades of tea normally sold in tea bags.

COLOR.
Look for dark or bright full colors. Dull colors or color tints that don’t match with the tea (green tea that
looks yellow) are an indication of a lower quality tea.

AROMA.
Lack of smell is an immediate giveaway of a low quality tea. Check for light, fresh, and soothing
fragrances. If the tea has a good smell when first purchased, but quickly loses that aroma, it is a lower
quality tea.

TASTE.
Obviously taste is the most important judge of quality. Given a tea is prepared properly; it should taste
fresh initially, with a pleasant aftertaste. Low quality teas can have a stale or musty flavor.
When you sit down and sip the teas we sell at Fusion Teas, you’ll immediately recognize the passion we
have for providing only premium high quality teas. Our collection has more than 100 varieties of high
quality loose leaf teas and tisanes, as well as many different and unique accessories to fit your needs and
personality. When you purchase teas from us, you can be sure you are only getting the absolute best.

https://blog.fusionteas.com/how-to-determine-the-quality-of-a-tea/

(c) Reason for bad quality tea

It’s not you, it’s the tea. Just like there can be lower quality water there can be lower quality tea and not
just from commercial tea bags. The materials used to make teabags can distort the taste of your tea and
most teabags are filled with tea dust, but this doesn’t mean all loose leaf tea is the best. Purchase your tea
from a reputable source, always.

Even if you think it is a high quality tea, there is a chance that it is just old. I don’t mean old as it’s unsafe
to drink, just old enough to make it no longer fresh and possibly stale tasting. Try finding the same tea
from a different source and compare it to the one you don’t enjoy. Just because that one tea is of lower
quality or went stale, doesn’t mean there is not another quality of it out there that will be better.

https://theteacupoflife.com/2018/06/6-reasons-why-your-cup-of-tea-tastes-bad.html

(d) Process of making coffee

Once the coffee has been picked, processing must begin as quickly as possible to prevent fruit
spoilage. Depending on location and local resources, coffee is processed in one of two ways:
The Dry Method is the age-old method of processing coffee, and still used in many countries
where water resources are limited. The freshly picked cherries are simply spread out on huge
surfaces to dry in the sun. In order to prevent the cherries from spoiling, they are raked and turned
throughout the day, then covered at night or during rain to prevent them from getting wet.
Depending on the weather, this process might continue for several weeks for each batch of coffee
until the moisture content of the cherries drops to 11%.
The Wet Method removes the pulp from the coffee cherry after harvesting so the bean is dried
with only the parchment skin left on. First, the freshly harvested cherries are passed through a
pulping machine to separate the skin and pulp from the bean.  

If the beans have been processed by the wet method, the pulped and fermented beans must now
be dried to approximately 11% moisture to properly prepare them for storage. 
These beans, still inside the parchment envelope (the endocarp), can be sun-dried by spreading
them on drying tables or floors, where they are turned regularly, or they can be machine-dried in
large tumblers. The dried beans are known as parchment coffee, and are warehoused in jute or
sisal bags until they are readied for export.    
Before being exported, parchment coffee is processed in the following manner:
Hulling machinery removes the parchment layer (endocarp) from wet processed coffee.  Hulling
dry processed coffee refers to removing the entire dried husk — the exocarp,
mesocarp and endocarp — of the dried cherries.
Polishing is an optional process where any silver skin that remains on the beans after hulling is
removed by machine. While polished beans are considered superior to unpolished ones, in
reality, there is little difference between the two.
Grading and Sorting is done by size and weight, and beans are also reviewed for color flaws or
other imperfections.
Beans are sized by being passed through a series of screens. They are also sorted pneumatically
by using an air jet to separate heavy from light beans.
Typically, the bean size is represented on a scale of 10 to 20. The number represents the size of a
round hole's diameter in terms of 1/64's of an inch. A number 10 bean would be the approximate
size of a hole in a diameter of 10/64 of an inch, and a number 15 bean, 15/64 of an inch. 
Finally, defective beans are removed either by hand or by machinery. Beans that are
unsatisfactory due to deficiencies (unacceptable size or color, over-fermented beans, insect-
damaged, unhulled) are removed. In many countries, this process is done both by machine and
by  hand, ensuring that only the finest quality coffee beans are exported.
The milled beans, now referred to as green coffee, are loaded onto ships in either jute or sisal bags
loaded in shipping containers, or bulk-shipped inside plastic-lined containers.

Coffee is repeatedly tested for quality and taste.  This process is referred to as cupping and
usually takes place in a room specifically designed to facilitate the process. 
 First, the taster — usually called the cupper — evaluates the beans for their overall visual
quality. The beans are then roasted in a small laboratory roaster, immediately ground and
infused in boiling water with carefully-controlled temperature. The cupper noses the brew to
experience its aroma, an essential step in judging the coffee's quality. 
 After letting the coffee rest for several minutes, the cupper breaks the crust by pushing
aside the grounds at the top of the cup. Again, the coffee is nosed before the tasting begins.
 To taste the coffee, the cupper slurps a spoonful with a quick inhalation. The objective is
to spray the coffee evenly over the cupper's taste buds, and then weigh it on the tongue before
spitting it out. 
Samples from a variety of batches and different beans are tasted daily. Coffees are not only
analyzed to determine their characteristics and flaws, but also for the purpose of blending
different beans or creating the proper roast. An expert cupper can taste hundreds of samples of
coffee a day and still taste the subtle differences between them. 
Roasting transforms green coffee into the aromatic brown beans that we purchase in our favorite
stores or cafés. Most roasting machines maintain a temperature of about 550 degrees Fahrenheit.
The beans are kept moving throughout the entire process to keep them from burning.
When they reach an internal temperature of about 400 degrees Fahrenheit, they begin to turn
brown and the caffeol, a fragrant oil locked inside the beans, begins to emerge. This process
called pyrolysis is at the heart of roasting — it produces the flavor and aroma of the coffee we
drink.  
After roasting, the beans are immediately cooled either by air or water. Roasting is generally
performed in the importing countries because freshly roasted beans must reach the consumer as
quickly as possible. 
The objective of a proper grind is to get the most flavor in a cup of coffee. How coarse or fine
the coffee is ground depends on the brewing method.
The length of time the grounds will be in contact with water determines the ideal grade of grind
Generally, the finer the grind, the more quickly the coffee should be prepared. That’s why coffee
ground for an espresso machine is much finer than coffee brewed in a drip system. 
To master how to brew coffee, use our guide for tips and methods on how to make the perfect
cup for any preference. Enjoy!
https://www.ncausa.org/about-coffee/10-steps-from-seed-to-cup

(e) Different types of Roasting

Light roasts
Light brown in color, this roast is generally preferred for milder coffee varieties. There will be no oil on
the surface of these beans because they are not roasted long enough for the oils to break through to the
surface.
 Light City
 Half City
 Cinnamon

Medium roasts
This roast is medium brown in color with a stronger flavor and a non-oily surface. It’s often referred to as
the American roast because it is generally preferred in the United States.
 City
 American
 Breakfast

Medium dark roasts

Rich, dark color, this roast has some oil on the surface and with a slight bittersweet aftertaste.
 Full City

Dark roasts
This roast produces shiny black beans with an oily surface and a pronounced bitterness. The darker the
roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to
charred, and the names are often used interchangeably — be sure to check your beans before you buy
them!
 High
 Continental
 New Orleans
 European
 Espresso
 Viennese
 Italian
 French

https://www.ncausa.org/About-Coffee/Coffee-Roasts-Guide

(f) What makes a good quality coffee

High-quality coffee should balance acidity, sweetness, and bitterness in one sip, with a smooth flavor, and
no off-notes.

That's a complex way to say that that good quality coffee should taste good. It shouldn't taste burnt,
charred, or raw. It should have complex and nuanced flavors. It shouldn't taste bland. It shouldn't taste
overly sweet, bitter, or acidic. It should feel smooth on the tongue. It might have fruity, floral, or earthy
flavors. It should leave you wanting another sip, without sugar or milk.

(g) What makes a bad coffee

Your Beans Aren’t Fresh

Coffee does not have an infinite shelf life, no matter how good the beans look or how faintly they still
smell. The second those little pockets of deliciousness leave the roaster, they begin to lose flavor.

Roasting produces a ton of carbon dioxide in coffee beans. They then leak carbon dioxide in a process
called degassing. The longer they degas, the more flavor escapes. If your beans have been forgotten in the
back of a cabinet for a year, or improperly stored, it could be the reason behind your lackluster cup of
coffee.
Think about it like this. For every 24 hours you leave coffee exposed to air at room temperature, it loses
10% of its shelf life. That’s a ton of flavor loss. Even if it’s stored properly, the constant release of gases
and oxidation of the coffee oils will affect the taste.

The Roast is Bad

If you’re roasting your own beans, this may be your bad coffee culprit. Roasting is a finicky process that
requires consistent heat applied throughout the roast time. While you certainly can roast your own beans
at home, you do need to create an environment that mimics a professional roaster’s equipment.

But sometimes the quality of your roast is out of your control. Even roasters make mistakes (we’re all
human). And if you’re getting coffee from the grocery store, there’s a good chance that you’re not always
getting the same quality of beans.

Yeah, you read that right. An analysis of 15 store brands found their protein and sugar contents to
be wildly inconsistent across brands and roasts. Essentially, even industrial coffee roasters have trouble
roasting beans consistently. So don’t get freaked out if you come across a bad roast.

The Coffee is Low Quality

We all love a good deal, but short-changing your coffee bean budget can bite you in the you-know-what.
Generally, robusta coffee beans are considered to be lower quality, but that designation is more about
flavor than the actual quality of the bean.

Robusta coffee is less complex and flavorful than arabica coffee, so that’s something to consider if you
find robusta beans don’t quite meet your tastes.

Outside of the variety, there’s also the specific bean and roast. If you’re paying for cheap coffee, there’s a
good chance your coffee will taste, well, cheap.

You’re Brewing Too Much Coffee

Just like buying coffee beans in bulk, brewing coffee in bulk isn’t a great idea either. It may seem like it’ll
save you time later, but coffee is best when it’s fresh out of the pot.

https://www.roastycoffee.com/coffee-tastes-bad/

DEMONSTRATE HOW TO APPROPRIATELY HANDLE GUESTS’ COMPLAINTS. APPLY

THE APPROPRIATE PROCEDURES IN DEALING WITH INTOXICATED GUESTS
 Stay calm.
 Don’t argue with the intoxicated guest.
 Don’t embarrass the guest, especially in front of other people.
 Invite the problem guest to an area away from other guests, where you can talk.
 Deal with the situation in a calm, friendly way. Speak to the person directly, and firmly explain
that what they are doing is unacceptable at your party.
 Listen and empathize with your guest.  Acknowledge your guests anger or frustration, but also
remind them that it is your house, and you are responsible for their safety and don’t want to see
them get hurt.
 Point out that if they were sober they would agree that what they are doing is a bad idea.
 If you cannot calm the guest down or convince them to stop what they are doing, ask a friend of
theirs to try.
 If you decide to ask this person to leave, remember that you are still responsible for their safety
(call a cab, get someone to drive them home, or if the situation gets out of control – call
the police).

https://www.peelregion.ca/health/responsible/handle/