The Bar
Guide to Preparing and Serving Non-alcoholic Beverages:
Enterprises that serve non-alcoholic beverages include:
* Restaurants
* Food courts
* Clubs
* Gambling Venues
* Function
* Cafes
* Conference Centres
Non-alcoholic beverages available include:
* Tea
* Coffee
* Milkshakes
* Soft drinks
* Smoothies
* Juices
* Energy drinks
Bar staff must be aware of par stock levels to ensure ample stock is available to meet trading requirements. If there is not enough stock on hand, a requisition form should be filled out and given to stores control who will issue the ingredients within the time frame required. Once ingredients have been received they must be sorted and stored accordingly to ensure beverages are served cold when ordered. A number of garnishes should also be prepared in advance and placed in the garnish caddy. This will reduce time required to prepare drinks when customers order them.
The ice machine must also be checked to ensure it is operating correctly. Other forms of ice may also be available for specialty drinks such as flavoured ice with vanilla, lemon or limes. Water bottles or carafes with tap water will also need to be filled and placed in the refrigerator to ensure that are cold when ordered.
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A range of equipment used in the production of non-alcoholic beverages includes:
Ice tongs Garnish Trays
Kettles Cups
Crockery/ Glassware used for the presentation of a range of non-alcoholic beverages include:
Water Goblet Margarita Glass Champagne Flute
Customers’ needs and preferences may be established through active listening, using open, closed and reflective questions and observation and recognition of non-verbal signs. When fulfilling customers’ needs communication skills such as listening actively to what the customer is saying, providing an opportunity for the customer to confirm their request and using appropriate body language are all enabled when ensuring quality customer service.
Standard recipe cards (SRC) are used in food production with a card devoted to each item available on the menu. SRC may also be referred to as instructional sheets or recipe cards. Each card is numbered and placed in a folder for chefs to access if they are unfamiliar with a recipe. These cards like many recipes, list the ingredients required, the portion size, equipment required, the method of preparation and the style of presentation. A picture may be included illustrating how the dish should be presented. The cost per portion may also be included on the SRC. The advantages of SRC includes that all staff are aware of how the dish should be presented and quality assurance is maintained.
Methods of coffee include the stove top Brewer and the Turkish/Greek coffee. Stove top brewer procedures include: Separate the three parts of the stove top brewer, Fill the bottom chamber with water up to the safety valve, place ground coffee in the middle chamber, that is, the filter basket adding one teaspoon of coffee per cup, insert this into the bottom chamber, screw the bottom chamber and the top chamber together and place on stove top to allow the coffee to brew. When making Turkish/Greek coffee the procedures to follow include: place one teaspoon of ground coffee and sugar for each cup of coffee to be made in the pot, add clean fresh water to the pot and place on a stove top over medium heat, stir the coffee for a couple of minutes and then allow the coffee to brew and it should then be removed from the stove top and served in a small Turkish cups. Before undertaking these procedures an awareness of key principals must be ensured when making coffee.
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These key principals include: clean fresh water, ensure all equipment is clean before use, add boiling water to the coffee and allow to infuse, holding times, control temperature, strain and serve, add milk or cream separately and serve coffee at the temperature between 82*c and 87*c.
Tea making procedures involve boiling clean fresh water, adding tea bag, pouring water into the mug and allowing to infuse for a period of time depending on the type of tea, once brewed it should be strained or tea bags should be removed and served and add milk or place in a small jug.
To prevent drinks from curdling, before MEP check stock supplies and ensure they are chilled and place ice in a warm glass for a short period and pour the drink in once the ice has been removed. To prevent milk from not texturising you must make sure that the temperature of the milk reaches between 60’c-65’c and by using a thermometer it can help with making sure that the temperature does not exceed this limit. To prevent coffee from being too strong, do not keep coffee hot on a hot plate and ensure that you are following a good coffee-making method.
Appropriate garnishes for non-alcoholic beverages include:
Umbrellas Straws Toothpicks
Safe work practices that should be adopted when using machinery and equipment include ensuring use of equipment is correct for purpose, correct posture (sitting, standing, bending and lifting), correct manual handling(lifting and transferring) and ensure that when working with electricity, knives, equipment and heated surfaces that you are working in a safe manner.
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Hygienic work practices that should be adopted in the production and service of
non-alcoholic beverages include: personal hygiene, safe and hygienic handling of food and beverages, regular hand washing, correct food storage, avoidance of cross- contamination and ensuring that you wear appropriate personal protective equipment and clothing as part of the requirements when working in the hospitality industry.
Berry Mock tail
Ingredients
10g mixed frozen berries
2tbsp cream
1tbsp lemon juice
1 tbsp sugar syrup
Method
1. Place frozen berries into a blender and blend until smooth.
2. Add cream, lemon juice and sugar syrup into the blend and blend with the frozen berries.
3. Pour the mock tail into a small glass.
4. Sit the toothpick with the blueberries onto the rim of the glass.
