Practical-SERVICE OF BEER

Classification of Beer
I. On the basis of storage condition
1. Bottled beer
2. Can beer
3. Draught beer
4. Craft beer

II. On the basis of manufacturing

1. Pasteurized beer
2. Non-Pasteurized beer or Fresh beer

III. On the basis of generic type

1. Lager beer
2. Pilsner beer
3. Ale beer
4. Stout beer
5. Porter beer

IV. On the basis of origin

1. Japan
2. Netherland
3. Australia

Task-01 Service of bottled and canned beers

Items required-To be served on a well laid table

 Salver with salver mat
 Bottle opener
 Glassware
 Pilsner glass
 Beer goblet
 Beer mug
 Weizen glass
 Accompaniments
 Masala peanuts
 Wafers
 Beer bar card with different Brand name- e.g. tuborg, kingfisher, corona,
Budweiser

Procedure:
1. GSW (Greeting Sitting Welcoming)
2. Offer bar card and explain little about beers available.
 3. Take the order from the guest and write down on a pad.
4. Ask for the preference of glassware from the glass list.
5. Reconfirm the order to the guest and prepare the order BOT (Bar Ordered
Ticket).
6. Prepare a salver with all the required items: Beer bottle, beer
opener, coasters, accompaniments, glassware.
7. Carry & Place the items on the Bar/table and at their respective position.
8. Wipe the bottle and present to the guest, facing the logo and take
the approval for the temperature.
9. Open the bottle with opener and ask the guest whether he/she required
froth or not.
10. Pour into the glass-
a. With froth by tilting little the glass and gradually lifting the glass
& bottle to make froth.
b. Without froth by tilting and keeping the bottle neck to the
glass so, that froth is not formed.
11. Re-pour when required and clean the table after the guest departure.

Task-02 Service of Draught and Fresh beers

Items required-