ALCOHOLIC BEVERAGES

Wine and drinks list

The function of the wine and drinks list is to act as a selling aid.
Careful thought is needed in its planning, design, layout, color and overall appearance to
ensure it complements the style of the establishment. Service staff should have a good knowledge of all the wines
and drinks available and of their main characteristics. They should also have a good knowledge of wines or other
drinks that are most suitable to offer with different foods.

Types of wine and drinks lists

1.Bar and cocktail lists
These may range from a basic standard list offering the common apéritifs such as sherries,
vermouths, bitters, a selection of spirits with mixers, beers and soft drinks, together with a
limited range of cocktails, through to a very comprehensive list offering a good choice in all
areas. The actual format and content will be determined by the style of operation and clientele
that the establishment wishes to attract.

Contents of bar and cocktail lists

1. cocktails: traditional or fashionable
2. malt whiskies
3.beers
4. New World wines
5. non-alcoholic drinks.

2. Restaurant wine lists

These may take various formats such as:
1. full and very comprehensive list of wines from all countries, with emphasis on the classic
areas such as Bordeaux/Burgundy plus a fine wine/prestige selection
2. middle-of-the-road, traditional selection, for example, some French, German and Italian
wines, together with some New World wines
3. small selection of well-known or branded wines – a prestige list
4. predominantly wines of one particular country

3. After meal drinks lists (digestifs)

These lists are often combined with the wine list – although occasionally they are presented
as a separate liqueur list. The list should offer a full range of liqueurs, together with possibly a
specialist range of brandies and/or a specialist range of malt whiskies. Vintage and Late Bottled
Vintage (LBV) port may also be offered here. In addition, a range of specialty liqueur/spirit
coffees might also be included.
4. Banqueting and event wine lists
The length of the list will generally depend on the size and style of operation. In most instances
there is a selection of popular wine names/styles on offer. There would be a range of prices
from house wines to some fine wines to suit all customer preferences.

5.Room service drinks lists

There may be a mini bar in the room or the room service menu may offer a choice from a
standard bar list. The range of wines offered is usually limited and prices will vary according to
the type of establishment.
Contents of wine and drinks lists
1 Apéritifs – which alongside sparkling and still wines can include a range of aromatized
wines , fortified wines and natural spring and mineral waters
2 Cocktails
3 Spirits and associated mixers such as aerated waters
4 Wines
5 Beers , cider , aerated waters and squashes .
6 Digestifs – which as well as liqueurs may also include various spirits ,such
as brandy , malt whiskies , and also ports, other fortified wines, sweet table wines
7 Specialty coffees

Listing of wines
Wines are usually listed in three main ways:
1 By place of origin (geographical)
2 By type
3 By grape.

Geographical listing for wines

The traditional approach is to list wines by geographical area. Within this approach the wines
are presented country by country or region, such as for instance France, or Australasia (which
includes Australia and New Zealand), and then within that area by area. It is also usual to have
the wines presented under each country, region or area with white wines first, followed by rosé
wines and then red wines. Using this approach, the listing of wines within a wine list might be:
1 Champagne and sparkling
2 France
3 Germany
4 Italy
5 Spain
6 Portugal
7 England

8 Other European wines

9 Australia
10 The Americas (USA and South America)
11 Australasia
12 South Africa
13 Other world wines
14 House wines

Listing wines by type

A modern approach is to have wines listed by type:
1. Sparkling wines
2. White wines
3. Rosé wines
4. Red wines
5. Dessert (sweet) wines.
The wines can then be listed under each type of wine in three main ways:
1 Country by country
2 Region by region (similar to the geographical listing described above)
3 By the style of the wine.
If wines are to be listed by type and by style, then they could be presented under the following
headings:
1. Sparkling wines
2. Rosé wines
3. White wines:

-l grapey whites

-l grassy-fruity whites

-l richer whites
4.Red wines:

-l fruity reds

-l claret-style reds

-l herby spicy reds

Listing wines by grape

If wines are to be listed by grape then one approach could be to list the grapes in alphabetical
order as follows:
White grapes
- Chardonnay -Chenin blanc
-Gewürztraminer - Pinot Blanc
- Pinot Gris/Pinot Grigio - Riesling
-Sauvignon Blanc - Semillon

Red grapes
-Cabernet Sauvignon -Gamay
-Merlot -Pinot Noir
- Sangiovese - Shiraz/Syrah
-Tempranillo - Zinfandel
- Other red grapes

General information
It is usual to give information on wine and drinks lists that help the customer in making
decisions and also the staff in making recommendations. This information is shown below.
Wines
- Bin number
- Name of wine
- Country and area of origin
- Quality indication
- Shipper
- Château/estate bottled
- Varietal (grape type(s))
- Vintage
-Alcoholic strength
- Price
-Supplier
- Descriptive notes as appropriate.
Other drinks
-Type of drink, for example juices, whisky, gin, sherry.
-Brand name if appropriate, for example Martini.
- Style (sweet, dry, etc.).
- Description, for example for cocktails.
- Alcoholic strength as appropriate.
- Descriptive notes as appropriate

Alcoholic strength
Although there are various types of alcohol, the two main ones are methyl alcohol (methanol)
and ethyl alcohol (ethanol). Methanol is used for various industrial purposes but is a dangerous
poison when drunk; alcoholic beverages are drinks that contain ethanol. Alcoholic beverages
are divided into three general classes:

1. beers
2. wines
3. spirits
Approximate alcoholic strength of drinks
0% Non-alcoholic
not more that 0.05% Alcohol-free
0.05–0.5% De-alcoholised
0.5–1.2% Low alcohol
1.2–5.5% Reduced alcohol
3–6% Beer, cider, FABs* and ‘alcopops’** with any of these being up to 10%
8–15% Wines, usually around 10–13%
Fortified wines (liqueur wines) such as sherry and port, aromatised wines such
14–22%
as vermouth
37.5–45% Spirits, usually at 40%
17–55% Liqueurs, very wide range

. Cocktails and mixed drinks

A cocktail is a mixture of drinks
Types of cocktails
Blended drinks Made using a liquidiser
Champagne
For example, Bucks Fizz, which has the addition of orange juice
cocktails
Cobblers Wine and spirit-based, served with straws and decorated with fruit
Collins Hot weather drinks, spirit-based, served with plenty of ice
Almost identical to the Collins but usually containing the peel of the fruit cut into a
Coolers
spiral; spirit- or wine-based
May be made with any spirit, the most popular being brandy; edge of glass
Crustas
decorated with powdered sugar and crushed ice placed in glass
Cups Hot weather, wine-based drinks
Made with any spirit; usually served in tankards or wine glasses filled with crushed
Daisies
ice
Egg Noggs Traditional Christmas drink; rum or brandy and milk-based; served in tumblers
Short drink made by pouring any spirit over crushed ice; decorated with fruit and
Fixes
served with short straw
Similar to a Collins; always shaken and then topped with soda; must be drunk
Fizzes
immediately
Similar to Egg Noggs, containing egg yolk but never milk; spirit, wine or sherry-
Flips
based
Frappés Served on crushed ice
Highball American; a simple drink that is quickly prepared with spirit and a mixer
Juleps American; containing mint with claret, Madeira or bourbon whiskey base
 Pick-Me-Ups To aid digestion
Layered mix of liqueurs and/or spirits using differences in the specific densities of
Pousse-Café
drinks to create layers – heaviest at the bottom, lightest at the top
Smashes Smaller version of a julep
Sours Always made with fresh juices to sharpen the flavour of the drink
Take their name from the stick used to stir the drink; ‘swizzling’ creates a frost on
Swizzles
the outside of glass
Toddies Refreshers that may be served hot or cold; contain lemon, cinnamon and nutmeg

Making cocktails
The art of making a good cocktail is to blend all the ingredients together so that upon tasting
no single ingredient is predominant. Making cocktails has become very popular and the
professionalism of cocktail making is increasing. Cocktail making is often now called mixology
and cocktail makers are called mixologists.
The four main methods for making cocktails and mixed drinks are described below.
1. Shaken
Ice is placed in a standard cocktail shaker or a Boston shaker together with the ingredients so as
to combine the ingredients and chill them down. The lid is then placed on the cocktail shaker
and then shaken hard until the outside is very cool and condensation has formed. The mixture
is then strained into a serving glass using a Hawthorne strainer to remove the ice and other
solid ingredients.
2. Stirred
The ice and ingredients are placed into a mixing glass and then gently stirred with a bar spoon
to mix the ingredients and chill them down. The mixture is then strained into the serving glass
using a Hawthorn strainer to remove the ice and other solid ingredients.
3. Built
The drink is created in the serving glass by putting the ingredients and the ice into a service
glass, one after the other. Drinks made in this way often including the process of muddling –
crushing together ingredients, such as fruit, leaves and sugar, at the bottom of a glass before
adding other ingredients. Muddling is carried out using the flat end of a bar spoon as the
muddler

4.Layered
Liquids, which can be alcoholic and non-alcoholic, that have different specific densities are
floated one on top of the other in the serving glass. These drinks can also be referred to as
poured drinks.
Another term that is sometimes used in relation to cocktail making is ‘throwing’. This technique
involves the long pouring of the ingredients of a cocktail between two mixing glasses, for
example in a Martini to aerate the drink which enhances the flavour of the gin. Long pouring
(pouring from a height) is also sometimes used when putting various liquids into a shaker,
mixing glass or the serving glass. More recently smoothies have become popular and are often
seen as health drinks. These are made in a blender. In addition to fresh fruit or vegetables they
are sometimes sweetened and the recipe may also include crushed ice, frozen fruit, honey or
frozen yogurt. Pre-made bottled or carton versions are also available.
Non-alcoholic cocktails are also popular and apply the same methods and skills that are used
for the alcoholic varieties. More often non-alcoholic cocktails are now referred to as ‘mocktails’.

Bitters
Bitters are used either as apéritifs or for flavouring mixed drinks and cocktails

Popular varieties of bitters

 A very black and bitter French apéritif. Grenadine or Cassis is often added to make the
Amer Picon
flavor more acceptable. Traditionalists add water in a proportion 2:1
Takes its name from a town in Bolivia. However, it is no longer produced there but in
Angostura
Trinidad. Brownish red in colour, it is used in the preparation of pink gin and the
bitters
occasional cocktail and may be regarded as mainly a flavouring agent
(Pronounced beer.) This is a style of bitters made in France near the Spanish border. It
Byrrh has a base of red wine and is flavoured with quinine and herbs and fortified with
brandy
A pink, bittersweet Italian apéritif that has a slight flavour of orange peel and quinine.
Serve in an 18.93 cl (62⁄3 fl oz) Paris goblet or Highball glass. Use one measure on ice
Campari
and garnish withma slice of lemon. Top up according to the customer’s requirements
with soda or iced water
The Italian version of Amer Picon. Best served diluted with water or soda. Good for
Fernet Branca
hangovers!
A German bitter that looks like, and almost tastes like, iodine. It may be taken as a
Underberg
pick-me up with soda
Orange and peach bitters are used principally as cocktail ingredients. Other well-
known bitters are Amora Montenegro, Radis, Unicum, Abbots, Peychaud, Boonekamp
Other bitters
and Welling. Many are used to cure that ‘morning after the night before’ feeling.
Cassis or Grenadine is sometimes added to make the drink more palatable

Wine
Wine is the alcoholic beverage obtained from the fermentation of the juice of freshly gathered grapes.
The fermentation takes place in the district of origin, according to local tradition and practice.
Only a relatively small area of the world is wine producing. This is because the grape will only
provide juice of the quality necessary for conversion into a drinkable wine where two climatic
conditions prevail:
1. sufficient sun to ripen the grape
2. winters that are moderate yet sufficiently cool to give the vine a chance to rest and restore
its strength for the growing and fruiting season.
These climatic conditions are found in two main wine producing zones, which lie between the

Vinification
The process central to vinification (wine making) is fermentation – the conversion of sugar by
yeast to alcohol and carbon dioxide. This process is also necessary to the making of all alcoholic
beverages – not only for still, sparkling and fortified wines, but also spirits, liqueurs and beers
(although some variations and further processes will be applied for different types of beverages).
Vine species
The process of cultivating grapes is known as ‘viticulture’. The vine species that produces grapes
suitable for wine production, and which stocks most of the vineyards of the world, is named
Vitis vinifera. Most varieties now planted in Europe and elsewhere have evolved from this species
through cross-breeding, to suit local soils and climates. The same grape in different regions
may be given a different name, for example, Grenache in the Rhône region is also known as
Garnacha, which produces fine Spanish wines. There are a number of grapes that have become
known as having distinctive characteristics

The grape
The grape consists of a number of elements:
1. Skin – which provide tannins and colour
2. Stalk – which provides tannins
3 Pips – provide bitter oils
4. Pulp – contains sugar, fruit acids, water and pectins.
The yeast required for the fermentation process is found on the outside of the grape skin in the
form of a whitish bloom.
The colour in wine comes mainly from the skin of the grape and is extracted during the
fermentation process. Red wine can only be made from red grapes. However, white wine can
be made from white or red grapes, provided that, in the case of red grapes, the grape skins are
removed before fermentation begins.

Factors that influence the quality and final taste of wine

The same vine variety, grown in different regions and processed in different ways, will produce
wines of differing characteristics. The factors that affect the quality and final taste of wines are:
1. climate and microclimate
2. method of wine making – vinification
3. nature of the soil and subsoil
4. luck of the year – vintage
5. vine family and grape species
6. ageing and maturing process
7. method of cultivation – viticulture
8. method of shipping or transportation
9. composition of the grape(s)
10. storage temperature.
11. yeast and fermentation

Pests and diseases

The vine is subject to pests and diseases in the form of birds, insects, fungi, viruses and weeds.
The main ones are described below.
Phylloxera vastatrix
A louse-like, almost invisible aphid, which attacks the roots of the vine.

Grey rot or pourriture gris

This fungus attacks the leaves and fruit of the vine during warm damp weather. It is recognised by
a grey mould. The fungus imparts an unpleasant flavour to the wine.
Noble rot or pourriture noble (Botrytis cinerea)
This is the same fungus in its beneficent form, which may occur when humid conditions are
followed by hot weather. The fungus punctures the grape skin, the water content evaporates and
the grape shrivels, thus concentrating the sugar inside. This process gives the luscious flavours
characteristic of Sauternes, German Trockenbeerenauslese and Hungarian Tokay Aszu.
Faults in wine
Faults occasionally develop in wine as it matures in the bottle. Nowadays, through improved
techniques and attention to detail regarding bottling and storage, faulty wine is a rarity. Some
of the more common causes of faulty wine are given below.
Corked wines
These are wines affected by a diseased cork caused through bacterial action or excessive bottle
age. TCA (trichloroanisole) causes the wine to taste and smell foul. This is not to be confused
with cork residue in wine, which is harmless.
Maderisation or oxidation
This is caused by bad storage leading to too much exposure to air, often because the cork has
dried out. The colour of the wine browns or darkens and the taste slightly resembles that of
Madeira, hence the name. The wine tastes ‘spoilt’.
Acetification
This is caused when the wine is over exposed to air. The vinegar microbe develops a film on the
surface of the wine and acetic acid is produced, making the wine taste sour, resembling wine
vinegar (vin vinaigre)

Tartare flake
This is the crystallisation of potassium bitartrate. These crystal-like flakes, sometimes seen in
white wine, may cause anxiety to some customers as they spoil the appearance of the wine,
which is otherwise perfect to drink. If the wine is stabilised before bottling, this condition
should not occur.
Excess sulphur dioxide (SO2)
Sulphur dioxide is added to wine to preserve it and keep it healthy. Once the bottle is opened,
the smell will disappear and, after a few minutes, the wine is perfectly drinkable.
Secondary fermentation
This happens when traces of sugar and yeast are left in the wine in the bottle. It leaves the wine
with an unpleasant, prickly taste that should not be confused with the pétillant or spritzig
characteristics associated with other styles of healthy and refreshing wines.
Foreign contamination
Examples include splintered or powdered glass caused by faulty bottling machinery or re-used
bottles which previously held some kind of disinfectant.
Hydrogen sulphide (H2S)
The wine smells and tastes of rotten eggs and should be thrown away.
Sediment, lees, crust or dregs
This is organic matter discarded by the wine as it matures in the cask or bottle. It can be removed
by racking, fining or, in the case of bottled wine, by decanting.
Cloudiness
This is caused by suspended matter in the wine, which disguises its true colour. It may also be
caused by extremes in storage temperatures.
Classification of wine types
Still (or light) wine
This is the largest category. The alcoholic strength may be between 9% and 15% by volume.
The wines may be:
1. Red: produced by being fermented in contact with grape skins (from which the wine gets its
colour). Normally dry wines.
2. White: usually produced from white grapes, but the grape juice (must) is usually fermented
away from the skins. Normally dry to very sweet.
3. Rosé: can be made in three ways: from black grapes fermented on the skins for up to 48
hours; by mixing red and white wines together; or by pressing grapes so that some colour is
extracted. Rosé wine may be dry or semi-sweet. Rosé wines are called ‘blush’ wines in the
USA when made wholly from red grapes.
4. Sparkling wines: available from France, Spain (Cava), Italy (Prosecco), Germany (Sekt)
and many other countries.

The most famous sparkling wine is Champagne, which is made in an area of north-eastern
France. It is created by the secondary fermentation in the bottle (known in Champagne as
méthode champenoise and elsewhere as méthode traditionelle)

Key differences in methods of production of sparkling wines

Method Fermentation and maturation Removal of sediment
Méthode traditionelle In bottle By the processes of remuage and
dégorgement (moving the
sediment to the neck of the
bottle and then opening
 the bottle to remove it, topping
up the bottle with more wine and
then resealing)
By transfer under pressure to a
Méthode transvasement
In bottle vat and then filtering before
or transfer method
rebottling
Charmat or méthode
In tank By filtration process
cuve close
Sometimes termed ‘impregnation’, where carbon dioxide is
Méthode gazifié or injected into a vat of still wine that has been chilled and which
carbonation method is then bottled under pressure. Least
expensive method

Sweetness in sparkling wine

The dryness or sweetness of the wine is indicated on the label:
1.Extra brut – very dry
2. Brut – dry
3. Sec – medium dry
4. Demi-sec – medium sweet
5.Demi doux – sweeter
6. Doux – luscious.

Organic wines
These wines, also known as ‘green’ or ‘environmentally friendly’ wines, are made from grapes
grown without the aid of artificial insecticides, pesticides or fertilisers. The wine itself will not
be adulterated in any way, save for minimal amounts of the traditional preservative, sulphur
dioxide, which is controlled at source.
Alcohol-free, de-alcoholised and low alcohol wines
These wines are made in the normal way and the alcohol is removed either by hot treatment –
distillation – which unfortunately removes most of the flavour as well, or, more satisfactorily,
by a cold filtration process, also known as reverse osmosis. This removes the alcohol by
mechanically separating or filtering out the molecules of alcohol through membranes made
of cellulose or acetate. At a later stage, water and a little must are added, thus attempting to
preserve much of the flavour of the original wine.
The definitions for these wines are:
1.alcohol-free: maximum 0.05% alcohol
2. de-alcoholised: maximum 0.50% alcohol
3. low alcohol: maximum 1.2% alcohol.
Vins doux naturels
These are sweet wines that have had their fermentation muted by the addition of alcohol in
order to retain their natural sweetness. Muting takes place when the alcohol level reaches
between 5% and 8% by volume. They have a final alcoholic strength of about 17% by volume.
One of the best known is Muscat de Beaumes-de-Venise, named after a village in the Côtes du
Rhône where it is made. The wine is fortified with spirit before fermentation is complete so that
some of the natural sugar remains in the wine. It is usually drunk young.
Fortified (liqueur) wines
Fortified wines such as sherry, port and Madeira have been strengthened by the addition of
alcohol, usually a grape spirit. These are now known within the EU as liqueur wines or vins
de liqueur. Their alcoholic strength may be between 15% and 22% by volume. Examples are:
1.Sherry (from Spain) 15–18% – Fino (dry), Amontillado (medium), Oloroso (sweet).
2. Port (from Portugal) 18–22% – ruby, tawny, vintage character, late bottled vintage, vintage
 4. Madeira (made on the Portuguese island of Madeira) 18% – Sercial (dry), Verdelho
(medium), Bual (sweet), Malmsey (very sweet).
4. Marsala (dark sweet wine from Marsala in Sicily) 18%.
5.Málaga (from Málaga, Andalusia, Spain) 18–20%.
Aromatised wines
These are flavoured and fortified wines.
Vermouths
The four main types of vermouth are:
1. Dry vermouth: often called French vermouth or simply French (as in Gin and French). It is
made from dry white wine that is flavoured and fortified.
2. Sweet vermouth/bianco: made from dry white wine, flavoured, fortified and sweetened
with sugar or mistelle.
3.Rosé vermouth: made in a similar way to Bianco, but it is less sweet and is coloured with
caramel.
4.Red vermouth: often called Italian vermouth, Italian or more often ‘It’ (as in Gin and It).
It is made from white wine and is flavoured, sweetened and coloured with a generous
addition of caramel.
Other aromatised wines
1.Chamberyzette: made in the Savoy Alps of France. It is flavoured with the juice of wild
strawberries.
2. Punt-e-mes: from Carpano of Turin. This is heavily flavoured with quinine and has wild
contrasts of bitterness and sweetness.
4. Dubonnet: made in France and is available in two varieties: blonde (white) and rouge (red)
and is flavoured with quinine and herbs.
5. St Raphael: red or white, bittersweet drink from France flavoured with herbs and quinine.
6. Lillet: popular French apéritif made from white Bordeaux wine and flavoured with herbs,
fruit peel and fortified with Armagnac brandy. It is aged in oak casks.
7.Pineau des Charentes: although not strictly an aromatised or fortified wine, Pineau des
Charentes has gained popularity as an alternative apéritif or digestif. It is available in white,
rosé or red and is made with grape must from the Cognac region and fortified with young
Cognac to about 17% alcohol by volume

Reading a wine label.

The label on a bottle of wine can give a lot of useful information about the wine. The information
includes:

 The country where the wine was made.

 Alcoholic strength in percentage by volume.
 Content in liters.
 Name and address/ trade mark of the supplier.
 The year when the grapes were harvested
  The region where the wine was made.
 The quality and category of the wine.
 Details of the bottler.

Tasting of wine.

Tasting is an analysis of the wine by the senses. It’s the appreciation by our senses of the qualities of a
wine.

 Sight – it indicates the clarity of color of the wine.

 Smell – it determines the bouquet of a wine by means of a vigorous swirling in the glass.
 Taste – allows the detection of the aroma in the mouth.

Wine tasting is deemed important because of:

 It helps in making purchasing decisions. It helps assess the value of the wine.
 It helps monitor the progress of the wine which being stored in terms of maturity.
 It helps in describing the qualities of the wine to the customer
 To provide a record of the wines tasted. This helps show the experience of the wine taster.

Correct environment for tasting wine.

 No noise.
 Good ventilation to eliminate odors.
 Sufficient natural light.
 The room temperature should be around 200C

Important considerations when tasting wine are:

 The taste character of the wine is detected in various parts of the mouth but especially in the
tongue, sweetness at the tip and the center of the tongue. Acidity is on the upper edges of the
tongue, saltiness is on the tip and sides, sour at the sides and bitterness at the back of the tongue.
 Sweetness and dryness manifest themselves immediately.
 Acidity will be revealed by its gum drying sensation
 Food Astringency / tannin content especially in red wines is detected bu the furring effect on the
gums and teeth.
 The body and the flavor of the wine determine as to whether the wine is likeable / not.
 After taste is the finish the wine leaves on your palate.

Matching food and drink

 Champagne / sparkling wines complement most foods.

 Consume red wine with red meat and white wine with white meat.
  Consume white wine before red wine.
 Consume dry wine before sweet wine.
 Commence with a grape aperitif before the meal.
 Make sure that your wine is at the correct temperature.

LIQUERS

These are defined as sweetened and flavored spirits. They are produced by two main methods:

 Heat / infusion method – its best when herbs, peels, roots etc are being used .as heat can extract
oils, flavors and aromas. Here the principle of distillation is applied
 Cold / maceration – best when soft fruits are being used to provide the flavors and aromas. The
fruits are allowed to soak in brandy over a long period of time. The soaking is done in oak casks.

NB: all liqueurs require a spirit base. This may be brandy, rum, / neutral spirit. Different flavoring
ingredients are used.

Table pg 155 on types of liqueurs.

SPIRITS

These are produced by distillation of alcoholic beverages. There are two main methods namely

 The pot still – spirits by this method contain many impurities. They manifest themselves in the
form of full heavy flavors. Hence these are required to be matured for a minimum period of two
years before distribution. They are distilled twice before being marketed.
 The patent/ Coffey still – here the spirit is distilled only once and a stronger spirit is produced.
It’s more pure and no maturing period is required.

Distillation terms include:

 Alcoholic wash – the fermented liquid which may be having a cereal, sugar cane / grape base. It’s
used in distillation to get a marketable product.
 Heads/ foreshots – it’s the spirit produced after the first distillation and can’t be used after the
first distillation.
 Hearts- the bulk of the spirit given off in the distillation. It’s usable.
 Tails / feints – it’s the last spirit given off in the distillation process. It can’t be used.

Types of spirits include

 Gin – its initially distilled in a patent still to remove impurities then flavored with plant extracts.
It’s Dutch in origin. Types include:
 Fruit gins – they are fruit flavored gins. They can be produced from any fruit.
 Geneva gin – it’s made in Holland by the pot still method.
 London dry gin. - It’s the most popular gin. It’s unsweetened.
  Malt wine- it’s made in the Netherlands by the pot still method. It undergoes four
distillations.
 Old tom – it’s a sweetened gin made in Scotland. It’s sweetened using sugar syrup.
 Plymouth gin – it’s a strong flavored gin used in cocktails.
 Rum – it’s made from the fermented by products of sugar cane. It’s produced mainly in the
Caribbean. Either the patent still method/ pot still method may be used to produce rum. The end
product determines the method to be used. It’s used as a drink on its own / as an ingredient in
cocktails.
 Whiskey – it’s produced from an alcoholic wash produced from a cereal base of barley which is
in turn distilled to produce a marketable product. some have proprietary names based on their
countries of production e.g. Canadian whiskey, Irish whiskey, American whiskey etc
 Brandy – it’s distilled from wine. Its produced in France
 Aquavit – it’s made in Scandinavia from potatoes and flavored with herbs. It’s usually served
chilled.
 Arrack – it’s made from sap of palm trees.
 Grappa – it’s Italian. It’s made from pressings of grapes after the grape juice has been removed
 Kirsch – it’s produced from cherries and is colorless. It’s made in Austria, Germany and
Switzerland.
 Mirabelle – it’s made from plums and is colorless. It’s French in origin.
 Poire William – it’s made from pears. It’s made in France and Switzerland.
 Questch – it’s made from plums and is colorless. It has a brandy base. It’s made in France and
Germany.
 Saki – it’s made from rice and comes from Japan.
 Schnapps -= it’s distilled from a fermented potato base and flavored with caraway seed. It’s
produced in Holland and Germany.
 Slivovitz – it’s made from fermented plums. It’s made in Yugoslavia and requires two
distillations.
 Tequila – it’s made from the fermented juice of the cactus plant. It’s made in Mexico.
 Vodka- it’s a colorless and flavorless spirit. It’s highly purified. It’s made in Russia.

Beer.

This is one drink that will be found in any bar dispensing alcoholic beverages. It’s defined as a fermented
drink that derives its alcoholic content from the conversion of malt sugars in to alcohol. Materials used
for beer production are:

 Malt – the cereal commonly used in beer production is barley. It goes through a process that
converts it in to malt.
 Hops – these are specially grown for brewing. The flower is the part that’s used as it contains oils
that give the beer its flavor.
 Sugar – it aids in the fermentation process, the production of alcohol and also adds sweetness.
 Yeast – it’s a micro organism added to beer to ferment it. Yeast plus sugar produces alcohol and
carbon dioxide. The yeast multiplies during fermentation hence it’s collected to be used for
further fermentation processes.
  Finings – these are used for attracting the sediment to the bottom of the cask hence clearing the
beer.
 Primings – it’s a mixture of hops and sugar added to some beers in order to condition the beer i.e
to react with the remaining yeast to produce carbon dioxide in the cask.6

There are three categories of beer namely ales, stouts and lagers. The alcoholic content for beer ranges
from 3.5% - 10%.

The yeast used for brewing is of a special variety namely:

 Saccharomyees cerevisiae – for ordinary beers.

 Saccharomyees carlsbergensis – for lagers.

Beer terms.

 Finings – these are added to beer to clear and brighten it.

 Grist – this is malt crushed on rollers.
 Pitching – this is addition of yeast to wort in the fermentation vessel while the wort is at a
temperature of 140- 160c
 Primings – a solution of sugar and hops added to beer to develop the condition of the beer.
 Racking – it’s the rinsing off of beer from one cask to another so as to leave the sediment behind
in the cask.
 Sparging - grains left behind in the mash bin are washed off in a spray of hot water to extract the
final sugar.
 Wort – it’s the mash plus hops and sugar. These materials are boiled together and called wort.

Types of beer include:

 Drought beer in can- it has a smooth creamy head when poured from the can.
 Bitter pale -amber colored beer served in draft.
 Mild – light / dark depending on the color of malt used.
 Burton – strong single draft beer.
 Old ale – brown sweet and spiced beer.
 Barley wine – it’s sweet and sturdy and sold in small bottles / nips.
 Stout – made from dark malt and is flavored with hops. Has a smooth malty flavor and creamy
head.
 Porter – brewed from cleaned malt, highly flavored
 Aniseed – the yeast ferments at the bottom of the vessel and the beer is stored at low
temperatures.

Bottling.

This is aimed at supplying beer that’s consistent in flavor and character. Bottled beer is classified to:

 Those beers that have matured before bottling.

 Those beers that will finish maturing after being bottled.
Prior and after bottling beer is stored at between 13 0-150c.

Canned beer.

Its advantages are:

 Ease of storage.
 Ease of disposable after use.
 No breakages.
 Long shelf life.
 Minimum risk of deterioration.

Cellar management.

Service of beer in good condition depends on several factors:

 Good ventilation.
 Cleanliness.
 Even temperatures of between 130-150c.
 Strong draughts and temperature fluctuations should be avoided.
 Casks should be always placed on stillions.
 All equipment should be kept clean.
 Beer left in pipes after closing time should be drained off.
 Don’t overstock the cellar.
 Spilling should take place to reduce pressure in the casks.
 Tapping should take place 24 hours before the cask is required.
 Returned beer should be filtered back in to the cask from which it came from.
 All piles removed during service should be replaced after service
 Any ullage should be returned to the brewery as soon as possible.
 Strict rotation of stock must be exercised.

Faults in beer.

 Sour beer – this may be due to stale beer coming in to contact with fresh beer. Also it may be due
to ullage (loss of liquid in a container during shipment / storage due to leakage / evaporation.
 Foreign bodies – this may be due to operational / production slip ups.
 Flat beer dirty glasses are used,
 Cloudy beer – due to low temperatures in the cellar, beer pipes not cleaned well

Beer storage and equipment.

 Beer engines – these are pumps pulled by hand using a handle. In the bar
 Dip sticks – they are used to determine how much beer is left in the cask.
 Electrical impelled pumps- these dispense an accurate amount of beer into a glass in the bar when
the bartender pushes the button.
 Filters – they are used to return served beer in to the cask.
  Staves and spiles – these are round pieces of hard wood which are placed in the bung hole of the
beer cask just before leaving the brewery.
 Stillions – it’s the wooden rack/ brick platform upon which beer casks are placed on for service.

Cider and Perry.

Cider is an alcoholic beverage obtained from fermentation of apple juice/ a mixture of apple juice and up
to 25% pear juice. Perry is similarly obtained from apple juice and up to 25 % apple juice. Both of these
drinks are produced in England, Normandy, Italy, Spain, Germany, USA, New Zealand and Australia.
Cider is categorized in to:

 Draught – it’s unfiltered. Its appearance is a bit dull i.e not star bright. It’s usually conditioned by
addition of sugar and yeast. It may completely dry/ sweetened with sugar.
 Keg/ bottled – its pasteurized/ sterile filtered to make it star bright. Here the following may be
done:
 It may be blended.
 A second fermentation may be carried out so as to make it sparkling bright.
 It may be sweetened.
 Its alcoholic strength may be adjusted.
 It’s usually carbonated by injection of carbon dioxide.

Alcoholic content of cider varies from 4%- 8.3%. Perry is usually made sparkling. This sparkle is either
from carbonation/ a second fermentation. During the production filtering, blending and sweetening are
carried out under pressure. They are usually drank on their own and when chilled.

METHODS OF FOOD SERVICE.

There are three main categories of food service methods namely:

 Self-service – the customer is required to help him/ her4self from a counter/ buffet.
 Assisted service – the customer is served part of the meal at a table and is required to obtain part
of the meal through self-service from some form of display/ buffet.
 Single point service – the customer orders pays and receives the food and beverages at one point.

The customer comes to where the food and beverages is being offered and the food and beverages are
served to him in areas designated for that. In these types of service the customer may be involved in:

 Viewing the menu on offer.

  Making a selection.
 Being served with what he/ she has ordered for
 Paying for the items he/ she have consumed.
 Collecting ancillary items i.e. cutlery, seasonings, sauces etc. as required.
 Selecting the table where he / she will consume their meal/ leaving the establishment if it’s a take
away.
 Disposing of the dirties as appropriate.

Self service.

This is mainly practiced in cafeterias. The customer collects trays at the beginning of the service counter,
serves themselves as they move along the service counter, pays for the selected items and then collects
the appropriate cutlery for their meal together with any other ancilliary items. The menu should be
prominently displayed in the cafeteria / at the food service point. This is important as it allows the
customer to make up their mind by the time they reach the food service point regarding what meal they
will partake. The menu should offer a wide selection of foods ranging from snacks to full meals. The
menu should take in to account the following:

 Nature of the clientele.

 Customer preferences.
 Regional preferences.
 Nutritional values.
 Ethnic requirements.
 Local products available.
 Vegetarian choices.

Cafeterias usually have straight line counters where customers queue in a straight line along the service
counter and choose their menu requirements placing them on a tray while proceeding to the payment
point at the end of the counter.

Where the customer turnout is high, and space is limited a variation of the straight line counter type
service may operate e.g.

 Free flow – the food selection is from a counter. But the customers choose their food from
random service points. . Customers exit the food service area via the payment area.
 Echelon – this involves a series of counters at an angle to the customer flow within a free flow
area thus saving on space.
 Super market/ shopping mall – island service points within a free flow area.

Each of the service points may offer different main course dishes .other service points may offer a
selection of sweets. The advantage of these variations is that those wishing to choose a main meal will not
hold up those wishing just to have a snack.

Assisted service
This is mainly found in carvery type operations. The customer is served part of the meal from a table and
is required to get the rest through self service from a form of display / buffet. Customers help themselves
to joints with the help of the carver at the buffet.

This form of service is also applied for breakfast service/ functions.

Single point service.

The main types of single point service are:

 Takeaways – the customer orders and is served from a single point e.g. a hatch/ a snack stand.
The customer consumes off premises. Some establishments also offer dining areas.
 Food courts – it’s a series of autonomous counters where customers may order from/ eat at a
separate food counters and eat at a separate eating area / takeaway.
 Kiosk – the is an outstation used to provide services at peak periods / in a specific location. It
may be open for customers to order/ may be used to cater for staff only.
 Vending – this is the use of machines to dispense foods.
 Bar – order, service and payment areas are in a licensed premises.

Other forms of service include the following:

 Floor / room service – this varies from basic tea and coffee service to service of full meals. The
extend of this service varies based on the nature of the establishment. For example in five star
establishments it’s a 24 hr service and the hotel has employed room service staff whereas in 2 / 3
tsar hotels, it may be limited to specific hour. This may be conducted from a floor pantry / the
central kitchen the floor staff must be experienced as they deal with service of different foods,
drinks and also deal with all types of customers. They usually work on a shift basis in order to be
able to work for 24hrs. The hotel guest may call their order direct to the floor pantry, the
reception/ the dining area. Then the order is taken and recorded. Once order is delivered, a
signature is necessary from the customer incase of any queries when the guest receives the bill.
All bills once processed should be passed immediately to the reception / control office to ensure
that all services rendered to the guest are charged to his account. The floor service staff usually
carries out their misc en place before the service of meals. They need to cooperate with other staff
in the establishment for the smooth operations of the establishment.
 Lounge service – this involve the service of continental breakfast, morning coffee, luncheon
snacks, afternoon tea, dinner as well as alcoholic beverages. The longer is usually the front
window of the establishment therefore this calls for high standards of service. The lounge staff
must exhibit the highest degree of professionalism when dealing with guests. They should be
experienced in service and it’s their responsibility to keep the lounge presentable at all times of
the day. They may work from their own pantry/ liaise with one of the dispense bars. The triplicate
billing system / its electronic equivalent are used. The copies are as follows:
 Top copy goes to the supplying department.
 Second copy stays with the lounge staff if it’s a chance customer/ to the reception /
control if it’s an in-house guest for the bill to be charged to the guests account.
  Third copy remains with the lounge staff for reference.

Chance customers pay for the service there and then whereas in house guests pay for the service at the
end of their stay. Stocktaking should be held regularly with random spot checks to monitor
inventory.

 Hospital tray service – this is usually done in hospitals to cater for patients. The main objective is
for the meal to reach the patient as fast as possible. Patients have special dietary needs. Order
forms are circulated to the patients in the wards on the day before. The patients make their
choices for b/fast, lunch and supper. Once this is done the order forms are send to the food
service department from where they are disbursed to the different production areas for
processing. Patient’s trays are prepared as per the order card and then transported to the
respective wards in food cabinets. Advantages of this method are:
 The patient makes his choices from a menu.
 The patient has a wide selection to choose from.
 The patient’s meal is appropriately presented to him/ her.
 Labor and administrative costs are low.
 Its time saving.

Microwaves are kept at hand to reheat foods where necessary.

 Home delivery – here the customer’s order food from food service outlets and it’s delivered to
their homes. The food is usually delivered in heat retaining packaging. These outlets usually
cover a limited radius so that the food can be delivered at the right temperature
 Airline tray service – there are firms contracted to offer catering for aircrafts. They provide the
food in hot cupboards / in refrigeration units. The food may be reheated on the plane using high
speed ovens. The air companies offer their own cutlery and other ancilliary items. Once the flight
is airborne then the crew can serve the passengers.
 Rail service – this is categorized in into four main categories:
 Conventional restaurant (including having kitchen facilities on board).
 Kiosk (takeaway).
 Trolley service operations.
 Limited type of room service for sleeper trains

Basic technical skills

These are categorized in to six groups namely:

 Holding a service spoon and fork – the purpose of this skill is to enable the waiter to be able to
serve food from a flat/ dish on to the guests’ plate and present it well.
 The ends of the service spoon and fork should be placed o n the palm of the hand so as to
allow for easy control when serving.
 The service fork should be positioned on top of the service fork
 The service spoon is held in plate by the fingers of the service hand other than the
forefinger
  The forefinger/ index finger is used together with the thumb to hold the handle of the
service fork.
 Using this method one is able to pick up food items from the serving dish in between the
service spoon and fork and at the same time manipulate the service fork to mould it to the
shape of the items being served.
 Carrying plates – this is a necessary skill for serving preplated foods as well as clearing used
dishes. Correct clearing causes minimum inconvenience to the customer and minimizes the
possibility of accidents. It enables more to be cleared in less time.
 Care must be taken to ensure that the first plate is held firmly as the succeeding plates are
built up from here. . The second plate rests firmly on the forearm, and the third and
fourth fingers.

 Using a service salver- a salver consists of a round silver salver with a serviette set on it. It’s used
for;
 Carrying dirty glasses from their table and delivering clean glasses to the table- they
should be carried upside down to prevent dust from getting in to them. The waiter holds
the stem when placing the glass on the table and places it on the right hand side of the
cover i.e this prevents touching of the bowl of the glass. .
 For removing clean cutlery, flatware from the table and placing clean cutlery/ flatware
on the table- the blades of the knives should be placed under the arches in the middle of
the fork. If carrying dessert spoons/ forks the prongs of the forks should be the arch in the
middle of the spoon. This is meant to hold them steady and prevent them from sliding
about on the service salver.
 Placing coffee service on the table- the side plates are stacked on one side, saucers on the
other side and the cups together and the spoons laid flat on the salver. The coffee service
is laid out from the right side of the customer. The saucer is laid out followed by the cup
then the coffee spoon.
 As an under flat when serving vegetables – the salver is used to hold a large vegetable
dish/ a number of small ones depending on the customer’s order. purpose of the under flat
is:
 For presentation purposes.
 To give the waiter more control when using the service fork and spoon to serve
the vegetables.
 To catch any spillages.
 To protect the waiter from excess heat.
 Crumbing down – its carried out after the main course has been consumed and
all the dirties cleared. The waiter brushes down the crumbs onto a service plate
using a folded service cloth. It’s usually done from the right side of the guest.
  Carrying glasses – there are two basic methods namely:
 Carrying by hand – wine glasses should be positioned between the fingers as far as
possible. They should only be carried in one hand and leave the other hand free. This
allows the polished glasses to remain unblemished

 Carrying glasses using a service salver – a folded service cloth is placed on the palm of
the hand and the salver placed on it. It allows for the easy rotation of the salver so as to
remove the wine glasses. They are usually placed upside down on the salver. sea below

On the other hand the salver is also used to clear dirty glasses from the table. The first
glass is placed on the salver close the holding hand. The thumb is used to steady the glass
during the clearing process. From here they are placed outwards to fill the salver so as to
evenly distribute the weight.

 Carrying trays – trays are used for:

 Carrying food from the kitchen to the side board.
 For specialized forms of service e.g. room service, lounge service etc.
 Clearing from the tables and sideboards.
 Carrying equipment.
The correct way is to place the tray lengthwise on the forearm and support it by holding
it with the other hand

Preparation for service

This is also termed as misc-en-place which refers to:

 To put in place.
 Preparation for service.

These are duties that need to be carried out in order to ready the room for service. A duty rota is prepared
for all staff members.

Daily duties

 Supervisor – his duties include:

  Checking the booking diary for reservations.
 Draw up a seating plan for the day and allocate customers accordingly.
 Allocating stations to waiters.
 Review the menu with the staff before commencement of service.
 Ensure that all misc-en-place duties are carried out and all staff is present.
 Housekeeping duties – their duties are as follows:
 Vacuuming the carpet
 Cleaning and polishing the doors and windows.
 Emptying the waste bins and ashtrays.
 Lining up the tables and chairs ready for laying up
 Linen/ paper – this involves:
 Collecting clean linen from housekeeping and distributing it to the different service
points, laying of the tablecloths and folding of napkins. Spare linen is neatly folded in to
the side board.
 Ensuring there’s enough linen to meet the needs.
 Ensuring availability of glass and waiters clothes.
 Providing paper doilies and napkins where necessary
 Preparing the linen basket for transfer of dirty linen to the linen room.
 Hot plate – duties include:
 Switching on the hotplate.
 Ensuring all doors are closed.
 Depending on the menu offered, place items on the hotplate soup plates, fish plates etc.
 Restocking the hotplate with clean crockery after each service session.
 Cutlery – duties include:
 Collecting the necessary cutlery from the silver room and sorting the various items in to
the sideboard.
 Identifying the broken items for replacement.
 Crockery- duties include:
 Polishing the crockery in readiness for service.
 Stocking the hotplate.
 Stocking the sideboards.
 Glassware – duties include
 Collection of the required glassware from the pantry.
 Polishing the glassware needed for the layup and any special events.
 Stocking the liqueur trolley.
 Stacking the polished glassware in trays in readiness for service.
 Cruets, table numbers and butter dishes – duties include:
 Collection of cruets, butter dishes and table numbers from the silver room.
 Filling and polishing the cruets.
 Laying these on the table as pr the headwaiters instructions.
 Still room - duties include:
 Ensuring that the stillroom is fully stocked.
 Offering any menu item that requires preparation from here.
  Preparing all accompaniments that are required e.g. tomato ketchup, mustard etc and
distributing them to the sideboards.
 Confirming with the headwaiter on the number of accompaniments to prepare.
 Sideboard – this is stocked once it’s cleaned. It’s stocked with cutlery, crockery, trays/ salvers
etc. these are items aimed at facilitating the work of the waiters work.

 Bar – duties may include:

 Opening the bar.
 Taking dirty silver to the silver room
 Cleaning the ar.
 Restocking the bar as required
 preparing ice buckets, wine coolers
 ensuring the bar stationery is available, wine lists are up to date
 Polishing the bar glassware.
 Preparing the liqueur trolley.
 Have all the accompaniments ready e.g. angostura bitters, cocktail sticks etc.,
 Display buffet – this includes the preparation of the buffet table as per the supervisors instructions
in readiness for the buffet as per the days menu.

Clothing up

Before laying the table cloth the table and the chairs should be in their correct positions. The table should
be clean and steady i.e not wobbly. The tablecloth should be of the correct size. The waiter needs to stand
between the legs of the table to ensure that the tablecloth covers the table evenly once it’s laid out. The
procedure is as follows:

 Place the thumb on top of the inverted fold with the index and third fingers on either side of the
middle fold.
 Spread your arms as close to the width of the table as it’s possible and lift the cloth so that the
bottom fold falls free.
 This should be positioned over the edge of the opposite side of the table from where the waiter is
standing.
 The waiter opens the cloth out and pulls it towards him until the table is fully covered.
 The fall of the cloth should be even on all sides of the table. Any adjustments are made by pulling
on the edges of the cloth.

If a table cloth is laid out properly then the following points are apparent:

 The corners of the table cloth should be over the legs of the table.
 The overlap should be equal all round the table.
 The creases of the tablecloths should run in the same direction in the room
Napkin folds

There are many types of folds some simple, some complex. The simpler folds are preferable due to:

 As long as the napkin is folded appropriately it enhances the décor.

 Simpler folds are more hygienic as there’s less handling of the napkin.
 They take less time to prepare.

Examples of napkin folds include

The order of laying is as follows.

 Table d’hôte – napkin, joint knife, fish knife, soup spoon, joint fork, fish fork, sweet fork, sweet
spoon, side plate, side knife, wine glass.
 A’la carte – fish plate (centre of cover), fish knife, fish fork, side plate, side knife, napkin, wine
glass.

Extra items may include:

 Cruets.
 Ashtrays.
 Table numbers.
 Table decorations

Where cutlery has a badge/ crest, it should be facing upwards.

Taking orders

 Triplicate checking method – the food check consists of three copies. Each copy consists the table
number, number of covers, date and signature of the waiter taking the order. For table d’hôte a
check is prepared for the starter and main course and a separate one for the sweet course as this is
ordered after the main course is consumed. . Where beverages such as coffee are offered a third
check is prepared. For A’la carte the operations are similar although guests may order course by
course. All checks must be legible and in cases of A’la carte the prices must be included in the
check. The top copy of the check goes to the kitchen and is received by the aboyeur. The second
copy goes to the cashier who makes out the bill. The third copy is retained by the waiter for
reference. Any food checks cancelled should have the signature of the headwaiter/ supervisor.
The same applies to any altered food checks.
 Duplicate checking method- its common for table d’hôte operations. The food checks are in
duplicate. The food checks are serialized. The top copy goes to the hotplate. The top copy is made
up of perforated slips around five in number. At the bottom there’s a space for the table number
and also a cash column for the cost of the meal to be entered. For each course a different slip is
 used. On each slip it must indicated the number of covers and the meals price. All details must be
accurate

Interpersonal skills.

This covers the waiters’ interaction with the guest. When conversing with the customer the staff
shouldn’t:

 Talk to other staff members without first excusing themselves from the guest.
 Interrupt interactions between staff members and guests but should wait for an opportune moment
to catch the attention of the other party.
 Serve customers whilst conversing amongst themselves
 Shout across the room.

The customers need to be made to feel that they are the most important person in the room.

 Addressing customers – use respectable terms like sir, madam etc. always greet the customer
depending on the time of the day
 During service – where unforeseen accidents happen thy need to be handled appropriately in
order to avoid causing any further inconvenience to the guest. In extreme cases the waiter refers
the complaint to the supervisor who then deals with the issue. Examples of these incidents
include spillages, returned food, lost property, illness, alcohol overconsumption etc.

Billing methods and handling payments.

There are seven basic methods namely:

 Bill as a check- the waiter ensures that all information is accurate on the food check. Then he
totals the bill and presents it to the guest. The. Guest may pay at the cash desk on his way out/ he
may pay cash directly to the waiter who in turn may offer any change if any to the guest. The
cashier prepares a daily summary sheet showing the individual daily taking per waiter. For
control purposes the control department and the accounts department compares the daily
summary sheet with the food checks.
 Separate bill – this is used in conjunction with the triplicate checking system. Upon receiving the
duplicate food check the cashier open a bill for the guest. The bill is in duplicate and all bills are
serialized. The bill and the duplicate bill are pinned together and placed in a separate book
awaiting collection. Upon requesting the bill the guest gets the top copy on a side plate. Upon
receiving the payment the waiter takes it to the cashier and return change if any to the customer.
The receipted duplicate copy is removed from that special book. It’s imperative that the cashier
and the waiter do a double check before delivering the bill to the customer.
 Bill with order – the customer’s bill is rung up as requested on a preset keyboard i.e electronic.
Each key is dedicated to a specific item. The customer can see the prices on the monitor as they
are rung up. Once the order is rung up, it’s totaled and the amount displayed on the monitor. It’s a
speedy system and allows for control to be effected.
  Prepaid – this is where services are paid for before they are delivered. When needed then the
receipt issued is used to demand for those services.
 Voucher – this is where credit is issued to a third party in the form of a voucher. The guest uses
the voucher to get the services. Where the value of the goods exceeds that stated in the voucher
the guest pays for the excess amount.
 No charge – the customer doesn’t pay for the services. He / she signs the bill and the bill is sent to
the parent company/ firm. The guest is required to produce some form of official documentation
authorizing him/her to receive the services.
 Deferred – this is payment made after already the service has been rendered. This usually applies
to function catering events.

Clearing following service.

 Table and assisted service – duties may include:

 Clearing up the restaurant.
 Sending dirty linen to the linen room.
 Switching off and clearing the hotplate and restocking it with clean china.
 Returning all silverware to the silver room and arranging it.
 Clearing away all accompaniments.
 Emptying all side boards.
 Cleaning the bar and ensuring that it’s neat.
 Ferrying all used equipment to the wash-up area.
 Clearing all liqueur and food trolleys and storing them appropriately.
 Clearing n counters – duties include:
 Disconnect power to the hot food counter.
 Clear any leftover food from the hot food counter.
 Turn off power for the oven and clear it of any leftover foods. Fill in the day sheet and hand it in
to the supervisor.
 Clean all kitchen equipment and store them appropriately.
 Check the crockery stock and replenish it if it isn’t enough.
 THE SERVICE OF BREAKFAST AND AFTERNOON TEA.

Breakfast service.

There are two types of breakfast namely:

 Full breakfast – a full / English breakfast menu may consist of 4-8 courses. items served include
 Orange juice.
 Fresh fruit.
 Yoghurt.
 Muesli( uncooked cereals, dried fruits)
 Continental pastries.
 Homemade preserves.
 Margarine.
 Decaffeinated coffee.
 Mineral water.
The cover for full breakfast includes:
 Joint knife and fork.
 Fish knife and fork.
 Sweet spoon and fork.
 Side knife.
 Side plate.
 Breakfast cup, saucer and teaspoon.
 Slop basin.
 Tea strainer.
 Jug of cold milk.
 Sugar basin and tongs.
 Butter dish on an under plate.
 Preserve dish on a doily.
 Salt, pepper.
 Castor sugar.
 Ashtray.
 Napkin. /
  Table number.

Continental breakfast – items served

 Cereals.
 Fruits.
 Juices.
 Ham.
 Cheese.
 A selection of beverages.
 Hot croissants.
 Hot toast.
 Butter.
 Preserves.
The cover for a continental breakfast includes:
 Side plate.
 Side knife.
 Napkin.
 Bread boat containing the croissants in serviette to keep them hot.
 Butter dish on a doily on a side plate with a butter knife.
 Preserve dish on a side plate with a preserve spoon.
 Breakfast cup, saucer and a teaspoon.
 Under plates for coffee/ tea pot and hot milk jug.
 Ash tray.
 Table number.
 Sugar basin and tongs.
Where tea is to be served as beverage then the following I additional items will be required.
 Slop basin.
 Tea strainer.
 Jug of cold milk.

NB: the majority of the items listed for the two types of breakfast should be placed on the table as part of
the misc-en- place before the guest is seated. A number of items however cannot be placed on the table
until the guest is seated and these include:

 Butter dish.
 Preserve dish with preserve.
 Jug of cold milk.
 Bread basket.

The order of service for breakfast is as follows

 Correct cover as per the customer’s order.

 Serve first course. (Beverage, croissant, bread rolls, butter, preserve.)
  Main course (plated) plus accompaniments.
 Check any other requirements.

Afternoon tea service.

It’s classified in to three.

 Full afternoon tea- the items are served in the following order:
 Hot buttered toast/ toasted tea cake / crumpets.
 Assorted afternoon tea sandwiches.
 Assorted salmon, cucumber, tomato, sardine, eggs.
 Brown and white bread. And b utter
 Fruit bread and butter.
 Buttered scones.
 Raspberry / strawberry jams.
 Pastries.
The cover is as follows
 Side plate.
 Napkin.
 Side/ tea knife.
 Pastry fork.
 Tea cup, saucer and a teaspoon.
 Slop basin and a tea strainer.
 Sugar basin and tongs.
 Tea pot and hot water jugsteads / under plates.
 Jug of cold milk.
 Preserve dish on an under plate with a preserve spoon.
 Ash tray.
The jug of cold milk and preserve dish should only be brought to the table when the guests are
seated. Beverages are always served first.
 High tea – items served include:
 Grills.
 Toasted snacks.
 Fish dishes.
 Meat dishes.
 Salads and sweets.
 Ices.
The following accompaniments equipment, sauces may also be offered with the high tea:
 Tomato ketchup.
 Worcestershire sauce.
 Brown sauce.
 Vinegar.
 Mustard.
Cover for high tea includes:
 Napkin.
  Joint knife and fork.
 Side plate.
 Side knife.
 Cruets.
 Rea cup, saucer and teaspoon.
 Sugar basin and tongs.
 Slop basin and tea strainer.
 Tea pot and hot water jug stands/ under plates.
 Jug of cold milk.
 Preserve dish on an under plate with a preserve spoon.
 Ash tray.
The order of service is as follows:
 Beverages.
 Hot snacks (bread and butter and sometimes salads).
 Hot toasted items.
 Sandwiches.
 Buttered scones.
 Bread and b utter.
 Preserves.
 Cakes and pastries.
 Reception tea – this is offered at special functions and private parties only

SUPERVISORY ASPECTS OF FOOD AND BEVERAGE SERVICE.

Legal considerations.

They range from company law to licensing regulations as well as employment law.

Licensing.

A good order must be maintained as follows:

 No drunkenness.
 No riotous conduct.
 No gaming.
 No prostitution.
A license may be denied on the following grounds:

 If f the applicant isn’t considered as a proper person.

 If they feel that the premises isn’t being used for the purposes stipulated in the license.
 If the premises is deemed to be risky.
 If the customary main meals aren’t being served.
 If the building is used by underage persons.

Provision of services.

The establishment is obligated to serve customers unless:

 There’s no space left in the premises.

 The person is intoxicated/ under the influence of drugs.
 The person doesn’t comply with the dress code of the establishment.
 The person is unable to pay the admission charge.
 The person is a known trouble maker.
 The person is an associate of known trouble makers.
 The person is underage.


INTERIOR DECORATION
The term interior decoration refers to the planning, the execution of the layout, decoration and
furnishing of an architectural interior. Interior décor should be functional, beautiful,
individualistic and personally satisfying. Knowledge of basic principles of art, developing the
ability to create things for ourselves and learning to choose wisely when purchasing as well as
being able to use the correct colors band appropriate arrangements will combine to form a
pleasant atmosphere.. The results of decorative effects should be individualistic and beautiful to
all.
Color.
This is the most obvious in an object. It affects our moods. It alters the shape and size of a room
and adds to warmth, cheerfulness, peace and quiet. . Different colors have similar effects on
people e.g. white is hygienic and it’s cold. Consider the use of a room when choosing colors
e.g.:
 Entrance- it should be inviting.
  Sitting and bedroom – restful.
 Bathroom – clean and not cold.
 Restaurants- they should have a relaxed atmosphere.

Color wheel.

This is a manmade arrangement of colors which simplifies the study and use of colors. It’s used to relate
objects colors with room interiors. Colors are divided in to:

 Primary colors – yellow, blue and red. They are pure in the way they caperer.
 Secondary colors- orange, purple and green. They are gotten from mixing primary colors.
 Tertiary colors- these are gotten from mixing primary and secondary colors e.g. red violet, red
orange, blue violet etc.
 Neutral colors – gray, beige/ gold. They are useful in separating and balancing contrasting colors.
Color schemes are classified in to:

 One color scheme – shades and tints of a single color.

 Neighboring colors – these are colors which are next to one another on the color wheel.
 Contrasting colors – these are colors are opposite one another on the color wheel.
 Triad colors – these are any three colors that will fall on the points of a triangle placed anywhere
on the color wheel.

Qualities of color are:

 Hue – this is the name of a color. It enables colors to be classified as warm/ cool.
 Value – lightness/ darkness of a color.
  Tints – these are the light values of a color. They tend to increase the size of a room.
 Shades – these are the dark values of a color. They tend to decrease the size of a room.

Warm colors are those colors which have a predominance of yellow and reed. They are stimulating and
exciting. Warm colored objects appear larger and closer than they really are. On the other hand cool
colors have a predominance of blue. They are calm and restful. Cool colored objects appear smaller and
further away than they normally are.

Color versus the size of a room.

The bigger the room, the duller the color must be. The smaller the room, the brighter the color must be.
Walls, ceilings and floors should have soft grayish colors. Accessories are usually brightly colored.

 Dominance – one color set should be dominant so as to form a background for other colors. Color
is communication rich and should be arresting, appealing, evocative and effective.
 Design- this transforms mans environment, tools and finally man. The end result is always
“newness” i.e creating with a dual goal ( functionality and aesthetics)
 Functionality – object requiring minimum effort to use it. It’s functional.
 Aesthetics – it should attract, demand, and seduce someone to want to use it. It gives
pleasure and never fails to impress.

Flower arrangements.

Beautiful flowers are unique in that they reach straight to the heart. Skeletal shapes of all arrangements
are a variation of horizontal line arrangements. The length of the line is 1.5 – 2 times the width and height
of that container. Key considerations when arranging flowers are:

 Strip the foliage which will be under the water. Submerged leaves decay quickly and give off a
bad odor.
 The container and flower holders should be clean.
 Trim the stems on a slant just before placing the arrangement in water. Exposed to the air, stems
form a skin hence preventing the absorption of water.

Line – this is the general erect. Tall spiked flowers are used to give the basic shape and arrangement.

Form – these are single stemmed flowers with a single head. These are positioned to form a form.

Filler – these are used to fill in the arrangement. They are usually brushy and feathery.

Basic and S shape-this is a smart modern shape for dramatic emphasis

FLOWER ARRANGEMENTS

Pyramid
A pyramid is an arrangement which we seldom see but it actually exists. The base is triangle and
is very tall.

It can be used as a table centerpiece.

Dome

As the name suggests, a dome arrangement is round. The container used for this type of
arrangement is best medium in height.

The dome arrangement is an all-round arrangement with the same distribution of flowers all
around.
Crescent

A curve arrangement is quite difficult to make because it is assymmetrical. The proportion must
be balanced from whichever angle you look at.

The weight must be balanced too so that the arrangement is stable.

The opposite of a crescent arrangement, is the crescent inverted arrangement.

Horizontal

A horizontal arrangement is a low arrangement but the length is usually 2 times the height. A
classic horizontal arrangement is symmetrical, which means the length on both sides is the same.
Moreover, the placement of flowers is mirrored to the other side.

Inverted T
Inverted-T arrangement is in the shape of the letter T, but upside down. It looks like a triangular
arrangement but slightly different.

A classic inverted T arrangement would be something which has the same type of flowers on all
3 sides.

L shape

As you can guess from the name, an L shaped arrangement has the letter L shape. Although it is
not symmetrical, you must know how to position your flowers so that it looks well balanced.

Fan
The fan arrangement is shaped into a fan. In order to build the fan, you must use flowers with
long and strong stems

Triangular

To make a triangular shaped arrangement, position the line flowers to form a triangle. The height
of the arrangement should be more than the width.

Oval
An oval arrangement is what I usually do on a funeral stand. But please do not restrict yourself to
only making oval arrangements on a funeral stand, you can also decorate your living room with
it.

It is not a 360 degrees arrangement.

Vertical

The vertical arrangement is a tall arrangement with small width. It can be a classic vertical
arrangement or an interpretive vertical arrangement. 
EMERGENGING TRENDS IN FOOD AND BEVERAGE SERVICE

1. Curious but conscious

Consumers now travel more widely and are exposed to new foods, which has ushered in a new
wave of global cuisine driven by consumer curiosity. And yet, while they desire these global
flavours, they now also want to connect on a more personal level with their food. They want to
know where their food is coming from and they want to positively impact their local community
by purchasing the goods produced there.

2. The hunt for new experiences

Modern consumers are driven by a sense of exploration and the ‘fear of missing out'. To satisfy
this, restaurants are now offering novel experiences, such as pop-up restaurants available for a
limited time only or secret venues marketed purely through word of mouth or social media.
People are looking for more entertainment-filled venues, Court said. They want to have the thrill
of the hunt.

“Today’s educated consumers want top notch dining experiences, whether at fast food or fine-
dining restaurants. While F&B operators need to maintain the quality of their product offering,
they need to simultaneously increase customer engagement through personalised offers and
memorable experiences.

3. Healthier food

Consumers want healthier food, whether it be vegetarian, vegan, low-fat, gluten-free or simply
prepared from fresh ingredients. Special diets have become popular and people want control over
what they’re putting into their mouths outside of the home too. Quality and healthy is becoming
increasingly synonymous, she said

4. Greater environmental concern

The increasing emphasis on the environment is pushing local food service operators to source
their ingredients more locally and sustainably. Artisanal vendors are drawing more support
because of this. Court stated that while many consumers will remain loyal to large conglomerates
– such as Starbucks – coffee connoisseurs in urban areas are visiting independent artisan coffee
shops instead

5. Pick and mix

Consumers want to pick and mix, thereby creating their own dining experience. “The genesis of
the food hall has provided the opportunity for them to do this, allowing people with differing
tastes to socialise, and perhaps try different foods or stick with their favourites. They get to
design their own experience at varying price points because it’s all under one roof.

6. Consumers know what they want

Consumers know how, when, where and what they want. They now want access to restaurant-
style food and beverage wherever they happen to be, whether at home, work or elsewhere. With
so many restaurants vying for business, maintaining customer loyalty has become increasing
important and increasingly difficult. Court believes delivery services to be one of the most
effective enablers of this

7. Tech as a disruptor and research tool

Technology will continue to be a big disruptor in the F&B sector. Consumers and operators alike
are going to have to adopt new ways to engage with each other. The convenience of online
ordering and payment, and digital loyalty programmes, etc. will change the nature of how
consumers relate to the F&B sector.

Consumers want more customisation and convenience, and Court insisted that “novelty will
continue to drive automation.” More chains are using touch screens, chatbots and artificial
intelligence to take orders, while US brands such as Domino’s and Chipotle are already testing
drone delivery. Voice recognition tools, like Amazon echo, will allow customers to place an
order from their home by simply using their voice.

Importantly, the digital collection of data from social media and the internet enables research and
provides insight into consumers and what they want. It facilitates easy communication between
customers and operators and allows brands to make an impact

8. Food waste
Food waste is a growing issue, particularly in more mature markets, but restaurants and retailers
are becoming more aware of the problem. Innovative solutions are springing up like pop-up
restaurants focused on utilising food waste and UK-based company Rubies in the Rubble which
takes food waste and creates preserves and relishes from it.

9. Food as culture

“Food is increasingly being seen as food culture, which refers to the behaviour, attitude, beliefs
as well as the networks related to the production, distribution and consumption of food and
drink.” It’s become trendy to talk about one’s latest dining experience, and share it with one’s
friends, family and social media followers.

Challenges posed by emerging trends

1.Changing consumer preferences

Similar to 2018, bold and exotic flavors, snacking, and health and wellness are still in the
forefront for consumer food preferences, but in an even more elevated way. Consumers want
fortified and functional foods that promote gut health.

2.Food safety and transparency

As consumers demand to know more about the food they eat, food safety issues are costing the food
and beverage industry billions each year

3.Rising uncertainty

Food and beverage companies are facing growing uncertainty in the marketplace

4.Innovation and differentiation

With so many different products available for purchase in a multitude of channels—from in-
store, farmer’s markets, online, social media and more, product innovation and differentiation
will be important to middle market food and beverage companies