MAYAPYAP Project MELC (Managing and Enhancing Learning through Contextualization)

National High School STUDENT LEARNING GUIDE IN FOOD AND BEVERAGE SERVICES
Second Semester, Quarter III, Week 7

Lesson 7: Serve Beverage Orders

MOST ESSENTIAL LEARNING COMPETENCY

TLE_HEFBS9- 12SG-IIIf-g-7: LO4. Serve Beverage orders

4.1 Pick-up beverage orders promptly from the bar
4.2 Check beverage orders for presentation and appropriate garnishes
4.3 Serve beverages at appropriate times during the meal
4.4 Serve beverages efficiently according to established
4.5 Serve beverages at the right temperature
4.6 Open full bottle wine orders efficiently with minimal disturbance to
other guests
4.7 Carry out coffee and/or tea service in accordance with establishment procedures

In this set of activities, you should:

1. Identify types of wines and the right container;
2. Enumerate some popular beverage order in a bar and;
3. Demonstrate proper procedures opening and carrying bottle of wine, coffee and tea ,

Hello, Maylinian! We are in the seventh week of our

discussion. I hope you still have enough energy to do all your tasks.
Last session we discussed about Performing banquet or catering
food service. Can you still recall the different banquet setup style?
Let’s figure it out! Before we start, let us recall our previous lesson
by answering this question: Enumerate Banquet Table Setup.Write
your answer on your answer sheet.
Do you like drinking Sago’t Gulaman? Buko Juice? Mango shake? Are you a fan of
milktea? Or you are a coffee lover? Drinking is refreshing right? Specially in this kind of
weather.

Beverages are liquid formulations prepared for human consumption which have thirst-quenching, refreshing,
stimulating and nourishing qualities. Some beverage replenishes the body’s fluids loss due to perspiration. They also
provide nutrients like mineral salts and vitamins. For example, milk is a source of calcium and citrus fruit-based drinks
have vitamin C. Most beverages supply energy in the form of sugar or alcohol. Generally, people drink to quench thirst,
enjoy social meeting, to propose a toast, or just to enjoy the taste of the beverage.

TYPES OF CONTAINERS USED IN SERVING BEVERAGES:

Glassware
refers to items used as beverage vessels or containers, typically made from glass. The choice of the right glass is a
vital element if the beverage is to be invitingly presented to the guest. Well-designed glassware combines elegance,
strength and stability, and should be smooth rimmed and of clear glass. .

Standard shapes and sizes of glassware are available to serve specific wines, cocktails, and other beverages. Most
glassware can be described as:
 Tumblers are flat-bottomed glasses with no handle, foot, or stem
 Footed glasses have a bowl shaped container above a flat base but no stem
 Stemware has a bowl-shaped container on a stem over a flat base Glassware available for food service
operations includes common glass, fully tempered and lead crystal.

Fully Tempered Glassware

Commercial operations commonly use this type of glassware because it is stronger than other types, although it
has the advantage of shattering when broken.

Lead Crystal Glassware

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 It is known to have 24% lead crystal, and also known as flint glass this glassware is known for its brilliance and
clarity, but it is expensive. For that reason, it is best suited to fine-dining establishments

HANDLING GLASSWARE
Important considerations in handling glassware:
 Glassware should always be stored upside down in an appropriate rack
 Check glassware frequently to ensure that it is free from cracks or chips and that is thoroughly cleaned.
 Use a beverage tray to carry glasses in the dining room.
 Carry clean stemmed glassware by hand, inverting the glasses and placing their bases between the fingers and the
weight of the base of the next glass. Depending on dexterity, hand size, and experience, the server may carry as
many as 16 glasses this way.
 When presenting a set number of glasses onto a cover, be aware of accepted industry standards. Wine or beverage
glasses are placed to the right of the water goblet in a sequence from right to left, the one furthest to the right
being used first.
STANDARD SIZES AND SHAPES
Glassware is available in a variety of sizes and shapes as shown in the following examples.

Types of Glassware

1. BEER MUG OR STEIN - A beer mug takes its shape from the traditional
German beer stein or tankard made of pewter, silver, wood, porcelain,
earthenware or glass; sometimes with a hinged lid and levered thumb
lift.

2. FLUTE GLASS - is the preferred serving vessel for Belgian Lambic and fruit
beers, and sometimes champagne. The narrow shape helps maintaincarbonation
while providing a strong aromatic front. Flute glasses display the lively carbonation
sparkling color, and soft lacing of this distinct style of beverage.

3. GOBLET OR CHALICE- are large, stemmed, bowl-shaped glasses adequate for

serving heavy Belgian ales, German bocks and other big sipping beers. The
distinction between goblet and chalice is typically in the glass thickness. Goblets
tend to be more delicate and thin, while the chalice is heavy and thick walled.

4. SNIFTERS- Typically used for serving brandy and cognac, a snifter is ideal for
capturing the volatiles of aromatic beers such as Belgian ales, India pale ales,
Barley wines, and wheat wines. The shape helps trap the volatiles while allowing
swirling to agitate them and produce an intense aroma.

5. COCKTAIL GLASS- A cocktail glass, martini glass, or champagne glass, or stem

cocktail glass, is a drinking glass with a cone-shaped bowl (the tip of the cone
forming approximately a 90- degree angle in the crosssection) on a stem above a
flat base. The cocktail glass is used to serve a cocktail or champagne. As with other
stemware, the stem allows the drinker to hold the glass without affecting the
temperature of the drink.
6. One variation is the double martini glass which is taller and wider at 2
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 6. RED WINE GLASS- Glasses for red wine are characterized by their rounder,
wider bowl which gives the wine a chance to breathe. Since most reds are meant to
be consumed at room temperature, the wider bowl also allows the wine to cool
more quickly after hand contact has warmed it. Red wine glasses can have
particular styles of their own, such as:
 Bordeaux Glass: Tall with a wide bowl, and is designed for full bodied red
wines like Cabernet and Merlot as it directs wine to the back of the mouth.
 Burgundy glass: Larger than the Bordeaux glass, it has a larger bowl to
accumulate aromas of more delicate red wines such as Pinot Noir. This
style of glass directs wine to the tip of the tongue.

7. WHITE WINE GLASS- White wine glasses are generally narrower, although not
as narrow as champagne flutes, with somewhat straight or tulip-shaped sides. The
narrowness of the white wine glass allows the chilled wine to retain its temperature
for two reasons:
 The reduced surface area of the glass as compared to red wine glasses
means less air circulating around the glass which warms the wine..
 The smaller bowl of the glass means less contact between the hand and the
glass. Body heat does not transfer as easily or as fast as the wine.

8. CHAMPAGNE FLUTES - Champagne flutes are characterized by a long stem

with a tall, narrow bowl on top. The shape is designed to keep sparkling wine
attractive and inviting during its consumption. The glass is designed to be held by
the stem to help prevent the heat from the hand up the champagne. The bowl itself
is designed in a manner to help retain the signature carbonation in the beverage.
The champagne flute achieves by reducing the surface area at the opening of the
bowl. Champagne flutes are often used at formal engagements such as award
ceremonies and weddings.
9. SHERRY GLASS - A sherry glass is a beverage ware generally used for serving
aromatic alcoholic beverages, such as sherry, port, aperitifs and liqueurs, and
layered shooters. An ISO standard sized sherry glass is 120 ml. The copita with its
aroma-enhancing narrow taper is a type of sherry glass.

10. COUPETTE GLASS - A modified version of the cocktail glass which is used for
serving drinks. The rim of the glass is coated in either sugar or salt or any other
condiments. This is used for more exotic drinks such as margaritas.
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 11. OLD FASHIONED GLASS - The Old-Fashioned glass, rocks glass, or lowball, is
a short tumbler used for serving liquor “on the rocks” which means over ice, or
cocktails having few ingredients. It is named after the old fashioned cocktail,
traditionally served in such a glass. A white Russians traditionally served in the
Old Fashioned Glass.

12. BEER GLASS OR PILSNER - The Old-Fashioned glass, rocks glass, or lowball,
is a short tumbler used for serving liquor “on the rocks” which means over ice, or
cocktails having few ingredients. It is named after the old fashioned cocktail,
traditionally served in such a glass. A white Russians traditionally served in the
Old Fashioned Glass.

13. PITCHER This larger container usually has a handle and a lip or spout for pouring
the contents into several glasses which is available in glass or plastic. Pitchers are
generally used for serving beer from a beer keg or draft beer.

14. YARD GLASS- A yard glass is a very tall glass used for drinking beer; a yard or
yard of ale also refers to the quantity of the beer held by such a glass. The glass is
approximately one-yard-long and holds two imperial pints (1.14 liters) of liquid.
The glass is shaped with a bulb at the bottom, and a widening shaft which
constitutes most of the height. Because of the glass is so long ad in any case does
not usually have a stable flat base, it is hung on the wall when not in use.

15. COFFEE MUG- A coffee mug is a smaller version of the beer mug. It is made of
thick heavy glass and used for coffee.

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 16. IRISH COFFEE CUP- A uniquely shaped glass with a handle that is used to
serve any hot beverage such as Spanish coffee, Irish coffee, or cocoa.

17. HIGHBALL GLASS- A highball glass, a glass tumbler, contains 8 to 12 fluid

ounces (240 to 350 ml) and is used to serve highball cocktails and other
18. mixed drinks. A highball glass is taller than an Old Fashioned glass, and

*In serving beverage we have to check beverages orders for presentation and appropriate
garnishes, beverages should be serve at appropriate times during the meal and efficiently
according to established standard of service at the right temperature. Open full bottle wine
orders efficiently with minimal disturbance to the other guest and carry out wine service in
MAKE SURE THE BEVERAGE ARE MADE accordance
AS with• establishment
Keep in mindprocedures
the order in which you will serve the
ORDERED: drinks so your
tray will be balanced until the last drink is removed.
• 1 or 2 minute after having punched your order in the • Balance the tray at shoulder level on your fingertips,
POS terminal, not on your
or delivered the written Captain Order copies to the forearm. If the tray is carried on your forearm, there are
kitchen and chances
cashier, go to the bar counter. that it may tip over.
• Mixing, pouring, garnishing and serving drinks the • Keep your back straight as you stand up.
same way every • If required steady the tray with your free hand.
time is the mark of a quality operation.
• Give priority to ladies orders. SERVE BEVERAGE TO THE GUEST:
• Always serve ladies first and host of the group last.
CHECK EACH BEVERAGE FOR THE • If the beverage napkins at your hotel are having a logo,
FOLLOWING: then place
• Is it the correct beverage? the napkin in such a way that the logo faces the guest.
• Is the glass used to serve the beverage correct? • Avoid reaching across guest. Move around the table
• Is the garnish correct? and serve every
• Have special instructions been followed? guest from right side with your right hand when
• Has anything spilled over the side? possible.
• Handle stemmed glasses by the stem or base. Your
PLACE DRINKS ON THE BEVERAGE TRAY: hands will warm
• Carry the drinks to the table concerned (always with a the drink if you touch the outside of the glass. Never put
tray). your fingers
• Line the tray with the linen napkin to improve the look inside the glass.
of the tray • Place the glass on the center of beverage napkin.
and to avoid spills and moisture. • Follow the guest check or order pad to serve the correct
• Keep extra napkins on the tray. drinks to
• Pick up the beverage items from the bar counter. each guest. Do not ask who ordered which drink.
• Before leaving the counter, double-check the items • It is also a good practice to repeat the name of the drink
with the Captain and any
Order. special request as you serve each drink to ensure that it
is correct.
CARRY THE TRAY TO THE TABLE: • Be sure that all the beverage items for the table
• Carry with the left hand horizontally under the tray concerned have
center and if it arrived.
is a large tray, use both hands. • Double check all the drinks with the Captain order one
by one.

BEVERAGE SERVICE TECHNIQUES

The following are common procedures in serving beverages:

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  Place the drinks sequentially on the beverage tray so that the first drink served is closest to the server and the last
drink served is closest to the server and the last drink is the farthest away.
 Carry beverages on a well-balanced beverage tray with the left hand and serve with the right hand from the
guest’s right side.
 Never place your fingers near the rim of the cup or glass.
 Hold a stemmed glass by the stem and a base glass by the bottom third of the glass.
 Make sure that glassware, cups, saucers, and utensils are clean, and present a new glass or cup and saucer with
each new beverage.
 Never overfill the glass or cup.
 Use a cold glass for cold beverages and a warm cup for hot beverages.
 Place a cocktail or beverage napkin under the glass when serving on a hard uncovered surface.
 If a beverage is spilled, remove the glass or cup and saucer, and replace it with a new beverage.

COLD BEVERAGE SERVICE

Cold beverage service includes presenting water, soft drinks, milk, liquor, and wine. Glasses should be carried
on a beverage or cocktail tray. Clean stemmed glasses should be carried by hand safely and expeditiously to save time.
The technique is very specific to avoid contact with the bowl of the glass. Glasses are placed upside down with the stem
between the fingers and the bowls of the glasses touching one another.

MINERAL WATER
Mineral water should be served cold and poured into a glass that is shaped differently from the water goblet for
easier identification. Avoid adding ice unless the guest request it. Guests often order mineral water because they dislike
the taste of tap water’s waste. Melting ice will add tap water flavors to the mineral water.

OTHER COLD BEVERAGES

Use the proper glass when serving beverages such as soft drinks, milk, and iced tea. If using garnishes, ensure
that they are appropriate and fresh. Place the beverage to the right of the guest’s cover.
When serving bottled beverages, place the appropriate glass before the guest. Fill it no more than two-thirds of
the way to the top. Leave the bottle to the guest’s right with the label facing the guest.

Service of some popular bar drinks is illustrated in this table:

DRINK SERVICE

BAILEYS Either chilled or with crushed ice as frappe

BRANDY No addition to good brandies – popular mixers for lesser brandies are lemonade or
peppermint, together with ice.
CAMPARI Soda water or lemonade together with ice and slice of orange
DARK RUM Lemonade or cola with ice and slice of lemon or lime with black
SHERRIES Served chilled
GIN Angostura Bitters and ice (Pink Gin) or with tonic water or bitter lemon together
with ice and slice of lemon or lime.
LIQUEURS May be served naturally or on crushed ice as frappe
MINERAL WATER Properly chilled but can be with ice and lemon or lime at the request of the customer
sometimes served with cordials or fruit juices
Served chilled or with ice and slice of lemon or lime or oranges sometimes served
AERATED WATERS with cordials
PERNOD Water and with ice offered and sometimes with cordials and lemonade
PIMM’S Lemonade, ice and slice lemon, cucumber, apple, orange, and a sprig of mint
sometimes also topped up with ginger ale, soda or tonic water
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 PORT (WHITE) Served chilled sometimes with ice and slice of lemon or lime
PORT (RUBY) Good port served naturally. Lesser port either by itself or with lemonade.
SAMBUCCA Coffee bean and set alight.
VERMOUTHS With ice and slice lemon or lime or sometimes with lemonade. Dry vermouths may
alternatively be served with an olive. Sweeter vermouths are served with a cocktail
cherry.
VODKA Tonic water or lemonade, ice and slice of lemon or lime; orange cordial, ice and
slice of orange; lime cordial, ice and slice of lemon or lime; tomato juice, ice slice
or lemon and Worcestershire, sometimes with salt offered and also celery sticks.
WHISKY Natural or with water which is often still mineral water, with ice offered or with dry
ginger or Canada Dry or Soda water and with ice offered.
WINE By the glass and sometimes, for white wine, with soda water or sparkling mineral
water or lemonade, as spritzer.
WHITE RUM Natural with ice or with cola, ice and slice of lemon or lime

WINE SERVICE

Familiarity with the establishment’s wine list and the basic principles of pairing wine with food is critical to a
server’ success. Before suggesting a wine to guest, ask first what kinds of wines they like to avoid before making
suggestions.

Be aware of any wines that may not be available or that have a different vintage year from that stated on the wine list. Use
the following tips to help guests select wines:

1. Take the wine order from the host, either by name or bin number.
2. Check the wine label and vintage accuracy before presenting the bottle to the guest.
3. Pre-set the appropriate wine glasses by handling the stems only. Bring the bucket to the table if serving a white
wine. In formal settings, an additional tasting glass may be brought for the host to taste the wine.
4. Determine who will be having wine and ensure that all guest are of legal drinking age.
5. Present the wine to the host for verification and repeat the wine’s brand, variety or classification, appellation, and
vintage.
6. Determine when the guests want their wine poured.
7. Pour 1 ounce (30 ml) of wine for the host for tasting purposes. If the wine is refused, determine the reason and
find the manager. A faulty cork occasionally compromises the flavour of the wine. In that event, the manager may
replace the wine with another bottle.
8. Avoid reaching in front of the guest to pour. Delicately pour wine in a continuous flow for each person from the
right side and with the right hand, twisting the bottle at the end of each pour to avoid drips.
9. Return the wine to the wine bucket or to the chiller on the table with the label facing the host.
10. Avoid over pouring wine.
11. Discreetly allow the host to know when the bottle is empty and determine whether another bottle is desired. If the
host orders another bottle of wine, bring a clean glass for tasting, even if it is the same wine.
12. If guest switch to a different wine, bring clean and appropriate wine glasses.
13. When guest have finished the bottle and do not require another, remove it from the table before removing the
wine glasses.

OPENING PROCEDURES TO WHITE, ROSE AND DESSERT WINES

To open white, rose and dessert wines:
1. If using a wine bucket or chiller, put equal amounts of ice and water into it until it is three-fourth full. Place it in
either a wine bucket stands or on the table to the right of the host.
2. Present the wine with the label facing the host from the right side. Read the wine’s primary identification: the
brand, variety or classification; the appellation, and the vintage.
3. Place the wine bottle in the bucket, draping a service napkin in the form of a collar around the neck of the bottle.
When opening it, for additional support, rest the bottle on the side of the bucket.
4. Remove the top half of the seal by cutting it above or below the lip of the wine bottle. If the seal is torn, remove it
from the bottle entirely and put it in your pocket. If the bottle has an exaggerated lip at its top with a small seal

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 affixed to the surface of the cork, perforate the seal with the worm of the corkscrew before proceeding with cork
removal.
5. Insert the worm of the corkscrew into the center of the cork, and twist until four turns of the worm are in the cork.
Place the corkscrew lever onto lips of the bottle, break the seal, and pull the cork straight out using the lever. If
necessary, use a delicate wriggling motion to remove the cork completely. Unscrew the cork from the corkscrew.
6. Use a clean napkin to wipe any particles from the mouth of the bottle
7. Present the cork to the host’s right side by placing it on a doily on a plate. The host will examine the condition of
the cork to determine the storage conditions of the wine. Remove the plate and cork from the table after the guest
has been served the wine.
8. Remove the bottle from the chiller or bucket, holding the bottle over the long folded portion of the service towel
collar, leaving the label exposed to the guest’s view.
9. Pour about one ounce (30 ml) of the wine into the tasting glass for the host approval.
10. After the wine has been approved, pour wine for the other guest, serving the host last.
11. After pouring the wine in three- or four- ounce (90- or-120 ml) servings, place the bottle back into the ice bucket
or chiller and fold a service towel over the top of the bucket.
12. Avoid pouring more than three or four ounces of wine at a time to prevent warming that may impair the flavour.
Pouring smaller servings is specially important with dessert wines, which are often consumed more slowly so that
guest can savoir their flavors.

OPENING PROCEDURES FOR RED WINE

Red wine is served at room temperature. The following are the procedures for opening red wine.
1. Present the bottle of wine at the right aside with the label facing the host.
2. Place the bottle on the coaster and remove the top portion of the seal.
3. Use the same opening procedures described above and use the doilies plate to present the cork to the host.
4. After approval pour four to six ounces of the wine depending on the style of glass used or use standard rules of
protocol.
5. Place the bottle on the coaster or doilies bread and butter plate toward the center of the table, label facing the host.
6. Remove and pocket the cork.

SERVICE TEMPERATURE OF WINE

Serving wine at its appropriate temperature is important. Neglecting this aspect will, at least diminish the guest’s
appreciation of the wine, and at worst, destroy the wine’s character and taste.

The senses of taste and smell are important to the appreciation and enjoyment of wine. The volatile compounds
of red wine are released at higher temperature than those of white wine, so red wine’s aromas are easier to detect at 60-65
℉ (16-18 ℃)

White wines should be chilled so that their acidity is less pronounced on the palate. As a general guideline, the
higher the acidity in wine, the lower the serving temperature should be to preserve the balance of the wine on the palate.

Here are general serving temperatures for wines:

Whites
 Dessert and Sparkling wine- 40-45℉ (4-7 ℃)
 White wines, Roses, Sherried- 45-50 ℉ (7-10 ℃)
Best Champagne
 Best quality Dry whites, Light – 50- 55 ℉ (10-13 ℃)
Reds (e.g. Beaujolais Nouveau)
 Light Reds, Ordinary Bordeaux- 55-60 ℉ (13-16 ℃)
 Full-Bodied Red wines- 60-65 ℉ (16-18 ℃)

TECHNIQUE IN SERVING WINE

 Approach the guest who ordered the wine from the guest’s right side.
 Pour about 1 ounce into the glass. Allow the wine to be tasted, and either accepted or rejected.
 Proceed to serve other guest at the table, serving ladies before gentlemen.
 Pour from the right side of the guests, using your right hand, right foot forward and travelling around the table in a
clockwise direction, if possible.

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  Fill each glass with 3 to 5 ounces of wine. The wine glass should not be more than half full at any time.
 Replace the bottle in the ice bucket (if white wine or sparkling wine)
 When pouring the wine, never allow the bottle to touch the rim of the glass.
 As you pour, make sure the label is always fronting to each guest.
 To pour, use your wrist! Tip the bottle slowly downward until the wine begins to flow. When the wine has been
poured, pivot the wrist, and twist the neck of the bottle upward, so the wine will not drip from the bottle, and
avoid any spillage.
 Touch the tip of the bottle with a clean, folded serviette/napkin to catch any drip from the bottle.
 Refill glasses as they are emptied. Do no wait to be asked.

HOT BEVERAGE SERVICE

The quality of hot beverage service is critical because it is often a guest’s last impression of a dining experience.
Coffee or tea may be served as a one-step or two-step procedure, depending on the number of guest at the table.

ONE-STEP SERVICE means that the warmed cups and saucers, spoons, and condiments are brought to the
table on a beverage tray at the same time as the coffee or teapot. The service ware and condiments are placed
appropriately on the table first, and then the server pours coffee or tea in the cup.

A TWO-STEP SERVICE requires the cups and saucers, service ware and condiments being brought to the
table first and then the server returning with the coffee or teapot to pour it into the cups.
1. Coffee or teapots and cups should be warmed prior to service.
2. When using a beverage tray, the lip of the cup and spoons should not come into contact with the surface of the
tray.
3. The cup and saucer should be placed to the right of the cover, with the handle at a 4 o’clock position. The spoon
may be placed to the right above the cup on the saucer or directly on the table to the right of the cup and saucer.
4. Cream, half-and half, or milk should be kept refrigerated and poured into a creamer immediately prior to service.
In upscale restaurants, the cream or milk might be heated.
5. If unwrapped sugar cubes are used, tongs should be provided. The creamer and sugar bowl should be placed in
front of the guest of honor or women at the table.

COFFEE SERVICE
Depending on the style of the meal, coffee cups may be either preset on the table or brought to the table when
the guest orders coffee. Breakfast service often requires presetting coffee cups, saucers, spoons and sugar and sweeteners.

Here are the fundamental of coffee service:

1. While pouring, catch drips with a service towel.
2. Pour the coffee into each cup at the table, until it is only-three fourth full, unless the guest has specified “black
coffee
3. When using individual pots, place the pot to the right of the guest.
4. If a guest orders more coffee after a considerable time has passed replace the cup with a new one.
5. If a French press is offered, ask the guest whether they prefer to press the plunger and serve themselves.

TEA SERVICE
Tea generally refers to beverage that is made from an infusion of the leaves of Camellia sinensis prepared in
boiling water. There are, however, a number of herbal blends that also fall into this category. The following fundamentals
are essential to steeping the perfect cup of tea:
Most establishments use commercial badged tea because it is convenient, but higher quality loose teas are often
used in the fine dining establishment.
Use the following procedures when serving tea:
1. When a guest request tea, bring a selection of the available teas for the guest’s perusal.
2. After the guest selects a tea, place the packet on a doilied bread and butter plate, or put the loose tea in a water
strainer
3. Preset a warm cup on saucer, a spoon on the table to the right of the guest, sugar ad sweeteners, and lemon
wedges or a creamer with milk, depending on the guest’s request.
4. If using a teabag, the guest may determine how strong or weak the tea should be. Place the teapot with the teabag
propped against it on a doilied bread and butter plate to the right of the cup.

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 5. For serving loose-leaf tea, place the tea in a warmed teapot, and fill the pot with boiling water. After the tea has
steeped for the required time, strain the tea into the cup through a tea strainer.

These are the recommended steeping times and temperatures for various kinds of tea:
 Green Tea- Steeped at 160- 180 ℉(71-82 ℃) for two to three minutes
 Red Tea- Steeped at 195-212 ℉ (91-100 ℃) for three to four minutes
 Black Tea-Steeped at 200-212 ℉ (93-100 ℃) for three to four minutes.
ICED TEA
More than 80 percent of the consumed in United States is iced tea. Iced tea can be prepared from powdered tea
concentrate, or a concentrate made on the premises.
To make iced tea from a liquid concentrate, steep the tea for about ten minutes in a quarter of the quantity of
boiling water needed for fresh hot tea. Remove the bags, or strain loose-leaf tea. Dissolve sugar or other sweetener in the
hot concentrate. To serve, blend one-part concentrate and two parts fresh water, served in a highball glass or tall goblet
filled with ice.

YOUR TASKS!

Reminder: DO NOT WRITE ANYTHING ON THIS STUDENT LEARNING GUIDE.

Write your answers on your answer sheet.

Enrichment Activity 1:Identify the following types of glassware. (1 point each)

2.) 3.) 4.)

1.)
5.)

6.) 7.) 9.) 10.)

8.)

Enrichment Activity 2: Enumerate popular bar drinks (1-10)

Remember this!
Beverages not only provide essential hydration but can also be a source of other nutrients. As well as energy
some beverages can be a source of vitamins and minerals, protein, fats and other carbohydrates.

PERFORMANCE TASK NO. 3

Serve Beverage Orders. Perform the role of a Food and Beverage service attendant/waiter demonstrating the
correct ways of serving beverage orders to guest according to the given situation. Create a short video of your
presentation and send it to your subject teacher. (20 points)

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Situation
A couple had a dinner in a fine dining restaurant. They are having a steak for tonight.
*Improvise a wine bottle. You do not need to buy a new one
Set A. Your performance will be rated using this rubric.

PERFORMANCELEVEL
5 4 3
Criteria Total
   Excellent Very Satisfactory Satisfactory
Beverage orders are
Beverage Beverage order was served Beverage was served in a nice
picked up promptly form
orders in a proper and correct way way.
the bar.

Wine is opened efficiently Wine is opened unefficiently Wine is opened

Full bottle with minimal disturbance to with minimal disturbance to unefficiently with
wine orders other guest. other guest. disturbance to other guest.

Techniques was not

Techniques was implied Techniques was less implied
Wine implied to serve the
to serve the wine. to serve the wine.
Service wine.

SET B: For those who have no gadgets and internet connection, you will also perform the task, after that narrate how you
execute the given tasks in two to three (2-3) paragraphs.

Rubric for Set B.

Your output will be rated using the rubric below:

CRITERIA PERFORMANCELEVEL

5 4 3 TOTAL
Excellent Very Satisfactory Satisfactory

Clarity Exceptionally clear Generally clear and easy to Lacked clarity and
and easy to understand understand difficult to understand

Content/Presentation Presented the ideas Presented the ideas Lacked accuracy in

accurately and in a somewhat accurate and in a presenting ideas but in
logical manner logical manner a logical manner

Mechanics (spelling, Without errors in Consistent in grammar and

Few grammatical errors
punctuation, etc.) grammar, spelling, and punctuations but with
and misspelled words
punctuations minimal errors in spelling

WRAP-UP ACTIVITY

Answer the following questions briefly but substantially. (5 points)

How will you introduce a not so popular or known wine to a guest?

REFERENCES

● Department of Education-Bureau of Learning Resources (n.d.) (DepEd-BLR), Food and Beverages

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● Table reservation. (n.d.). Definitions.net. Retrieved September 11, 2021, from
https://www.definitions.net/definition/table+reservation.
This Student Learning Guide will be discussed during Online Consultation on the following schedule.
1ST Week of 3rd Quarter (2nd Semester)
Monday & Tuesday
8:00 -10:00 a.m.

Visit your Official Facebook Class Group.

Search: MNHS TVL-FNB12 Mariano, SY 2021-2022

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