BEVERAGE EQUIPMENT AND

SERVICE KNOWLEDGE
Beverages are important as the food on the
dining experience, and they should be given a
careful attention as the food when they are
being prepared and served.
 Glassware
✔ Size, shape, ease of handling and
washing, durability and price

Beverage
✔ Red wine, white wine, champagne Equipment
flute, champagne saucer, tumbler,
beer, glass, pilsner, martini/cocktail,
highball, old fashioned,
balloon/brandy, liqueur, port, sherry,
colada/poco grande
Service Equipment
✔ Waiter’s friend/ corkscrew,
wine coolers and ice buckets
 Cleaning and Polishing Glassware
•
✔ Glasses should be hygienically washed and sterilizes at
high temperatures (not less than 77 °c.
✔ It is also necessary to polish all glassware by hand before it
is placed on the table or used to serve drinks.
✔ A lint-free polishing cloth should be used.
 Service Station Mise-en-Place
✔ Additional glassware
✔ Drink trays
✔ Wine lists
✔ Table-napkins
✔ Straws
✔ Toothpicks
✔ Matches/lighter
✔ Ashtrays
✔ Service cloths
✔ Docket book
✔ Wine coolers
✔ Ice buckets
Wine Coolers and Ice
Buckets

Ice buckets should be half-filled

with a mixture of crushed ice (2/3)
and cold water (1/3) *the water
allows the bottle to sink into the
ice instead of balancing on top of
it.
 Beverage List
- contains the entire range of
beverages available

✔ Cocktail List
✔ Drink List (aperitifs,
beers, spirits and non-
alcoholic drinks)
✔ Wine List
✔ After-dinner drinks (
liqueurs, ports,
brandies)
✔ Liqueur coffee list
Handling and Placement of
Equipment

✔ When glasses are being moved in

the presence of guests they should
always be carried on a beverage
tray

✔ Before the guests arrival, when the

tables are being laid, several
glasses may be held upside down
one hand with their stems between
one’s fingers
 Placing of Glasses
✔ If a single glass is being laid, it should be placed 2.5
cm above the main knife
✔ If more than one glass is placed on the table, the
glasses are positioned in a line at an angle of 45° in
the order in which they will be required
 Key Points in Food and Beverage Co-ordination
✔ Before the menu is presented,
guests are offered an aperitif
(pre-dinner drink) to stimulate the
appetite

✔ Because the wines are selected to

complement the food chosen, the
wine list is usually presented after
the food order has been taken.
•The wine selected to
accompany each course is
served just prior to the
food in that course.

•To what wines are chosen

and in what order is, of
course, up to the guest;
the ‘right’ wine is what
the guest wants.
✔ Remind guests that dessert wines
are available when the dessert are
being ordered.
✔ Dessert wines are sweet, and
complement sweet dishes.
✔ Orders for after-dinner drinks, such
as port, cognac or liqueurs, to be
served at the same time.
ESSENTIAL WINE MAKING
SUPPLIES YOU SHOULD
KNOW
BOTTLES
CORKER
GLASS/WINE HYDROMETER
AIRLOCK
ACIDITY TESTER
BOTTLE FILLER
•CLEANING – process involving physical removal of
organic and inorganic soils.

•SANITIZING – Process of involving inactivation of

microbes
* disinfection
* sanitation
* sterilization
 CLEANERS/SANITIZERS

• WINERY CLEANING AND SANITATION

– cleaning and sanitizing is a preventive process and not a corrective
one.
- established written protocols ensure product qualityand worker
safety.

BENEFITS
- improve product quality
- reduced operating cost
- longer equipment shelf life
- safe working environment
COST/CONSEQUENCE
- unsaleable product
- damaged reputation
- damaged equipment
- hazardous condition
 WINE MAKING MADE EASY

https://www.dannyswineandbeer.com/blogs/how-to/essential-wine-making-supplies
Thank you for listening and
participating!