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LG - THHFAB0111A PROVIDE TABLE SERVICE OF ALCOHOLIC BEVERAGES

LEARNER’S GUIDE
PROVIDE TABLE SERVICE OF ALCOHOLIC BEVERAGES

Published by

HEART TRUST/NATIONAL TRAINING AGENCY

Produced by

Learning Management Services Department


Gordon Town Road
Kingston 7
Jamaica W.I.

This material is protected by copyright. Copying this material or any part of it by any
means, including digital or in any form is prohibited unless prior written permission is
obtained from the HEART Trust/NTA

*** 2003***

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TABLE OF CONTENTS

PAGE

Introduction.......................................................................................................................... 1

Welcome ................................................................................................................... 1
This Competency Unit.................................................................................................... 1
Before You Start............................................................................................................. 2
Planning Your Learning Programme............................................................................. 2
Self-Assessment Checklist ............................................................................................. 3
How To Use This Learner’s Guide................................................................................ 4
Using the Computer and Other Resources..................................................................... 5
Method of Assessment ................................................................................................... 5

Element 1: Advise customers on alcoholic beverages ....................................................... 6

Self-Assessment Checklist ............................................................................................ 12

Element 2: Serve alcoholic beverages .................................................................................. 13

Self-Assessment Checklist ............................................................................................ 21

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LG – THHFAB0111A
PROVIDE TALBE SERVICE OF
ALCOHOLIC BEVERAGES

INTRODUCTION

Welcome

Welcome to the Learner’s Guide for Unit of Competency “Provide Table Service of
Alcoholic Beverages”. This is just one of a number of Learner’s Guides produced for the
Commercial Food Preparation Skills stream of the Tourism and Hospitality Industry, and
it is designed to guide you, the learner, through a series of learning processes and
activities that will enable you to achieve the specified learning outcomes for the
competency unit.

The content of this guide was developed from the Competency Standard
THHFAB0111A, which is one of the basic building blocks for the National Vocational
Qualification of Jamaica (NVQ-J) certification within the industry. Please refer to your
Learner’s Handbook for a thorough explanation of standards and competencies, and how
these relate to the NVQ-J certification.

You are also advised to consult the Competency Standard and Assessment Instrument for
a better understanding of what is required to master the competency.

This Competency Unit

“Provide table service of alcoholic beverages” addresses the knowledge and skills
required for effectively providing table service of alcoholic beverages. The competency
unit is comprised of the following elements:

Element 1: Advise customers on alcoholic beverages

Element 2: Serve alcoholic beverages

As you go through each element, you will find critical information relating to each one.
You are advised to study them carefully so that you will be able to develop the necessary
knowledge, skills and attitudes for providing table service of alcoholic beverages.

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Before you start

Before you start this Learner’s Guide, you need to:

a. Obtain a Learner’s Logbook that will be used to record evidence of your new
skills/competence. As you demonstrate your new skills, record your activities and
have your learning facilitator sign off on them. This will allow you provide evidence
of your competence when you are being assessed against the competency standard.

b. Ensure that you have access to the facilities and equipment necessary for learning.

c. Ensure that your learning resources are available.

d. Know and observe the occupational health and safety standards/practices for the
industry. For example, ensure that you are wearing suitable clothing, that tools and
equipment are safe, and that the correct safety equipment is used.

e. Plan your learning programme (see below)

f. Understand how to use this Learner’s Guide (see below)

Planning your learning programme

The following self-assessment checklist will assist you in planning your learning
programme as it will help you to think about the knowledge and skills needed to
demonstrate competency in this unit. As you go through the checklist will be able to find
out what elements you have already mastered which ones you will need to pay more
attention to as you go through the learning process.

To complete the checklists simply read the statements and tick the ‘Yes’ or ‘No’ box.

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Self-Assessment Checklist
- Provide table service of alcoholic beverages

Element 1 Advise customers on alcoholic beverages Yes No

1. I can courteously offer advice and recommendations on


beverages to customers when appropriate ( ) ( )

2. I can promote products to customers in accordance with


enterprise requirements ( ) ( )

Element 2 Serve alcoholic beverages Yes No

1. I can select, prepare and place where appropriate, glassware


and other items for beverage service in accordance with
enterprise and/or industry standards ( ) ( )

2. I can correctly and efficiently make cocktails in accordance


with recipes ( ) ( )

3. I can check with customers selection prior to opening ( ) ( )

4. I can open and pour beverages safely and correctly ( ) ( )

5. I can refill glasses during service with minimal disruption


to customers where appropriate ( ) ( )

6. I can remove used and unused glassware from tables at the


appropriate time and in the correct manner ( ) ( )

If you ticked all or most of the ‘Yes’ boxes then you might not need to go through the
entire guide. Ask your learning facilitator to assist you in determining the most
appropriate action you should take.

If you ticked a few of the ‘Yes’ boxes or none at all then you should work through all of
the guide, even though some of the material may be familiar to you.

Plan your learning based on your answers. Be sure to involve your learning facilitator
in the planning process.

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How to use this Learner’s Guide

This Learner’s Guide is designed to assist you in working and learning at your own pace.

We suggest that you:

• Go through the sections/elements as they are presented (starting at Section 1)

• Check your progress at each checkpoint to ensure that you have understood the
material

• Observe the icons and special graphics used throughout this guide to remind you
of what you have to do to enhance your learning. The icons and their meanings
are as follows:

Complete Assessment Exercise


This exercise requires you to think about the knowledge
and skills that you have or will develop in this
competency unit.

Definition Box
Words/phrases are defined or explained in this box. The
words/phrases being explained are in bold print.

Checkpoint
This denotes a brain teaser and is used to check your
understanding of the materials presented. No answers are
provided for the questions asked.

Activity
This denotes something for you to do either alone or with
the assistance of your learning facilitator.

Reference
Points you to the reference materials and other support
documents or resources used in compiling the unit content.

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• Ask your learning facilitator for help if you have any problems with the interpretation
of the contents, the procedures, or the availability of resources

• Stop and complete each activity as you come to it. If the activity requires you to
perform an actual task, be sure to tell your learning facilitator when you get to that
activity so that he/she can make any arrangements

• Get your learning facilitator to sign and date the Learner Logbook when you have
completed an activity

• Read the summary and complete the self-assessment checklist at the end of each
section or element.

When you have worked through all sections of the guide, complete the assessment
exercise at the end of the document. When you can tick every ‘Yes’ box, you are ready
for assessment and should ask your learning facilitator to assist you in making the
arrangements to have your performance assessed.

Using the Computer and Other Resources

Where your activities refer you to the library, computer and Internet resources, ask your
learning facilitator to assist you with locating these resources. If you are getting your
training in an institution, there may be a library and computer laboratory. If this is not
the case, visit the local library and find out what resources are available.

If you are new to the computer and the Internet, someone should be able to show you
how to use these resources.

Please note that in many of your activities you have been referred to information on the
Internet. This is because the Internet has a vast amount of information that can help you
in acquiring the particular competencies. We would like to advise you, however, that we
cannot guarantee that all the sites will be available when you need them. If this happens,
ask your learning facilitator to assist you with locating other sites that have the
information you require.

Method of Assessment

Competency will be assessed while you are actually performing the tasks and related to
this competency, this may be in a real work place or a simulated situation that accurately
relates to the work situation. You are advised to consult the associated competency
standard and assessment instrument for further details relating to the assessment
strategies.

You may now start your learning. Have fun while you work!

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ELEMENT 1: ADVISE CUSTOMERS ON ALCOHOLIC BEVERAGES

LEARNING OUTCOMES

As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitude to advise customers on alcoholic beverages. Your learning
facilitator is there to assist you through the different activities, so on completion you
should be able to:

1. Offer advice and recommendations on beverages to customers when


appropriate, in a courteous manner.
2. Promote products to customers in accordance with enterprise requirements

OFFER ADVICE

Making your customers feel at home and special, is demonstrated in the way you offer
helpful advice and recommendations on beverages to them.
You should courteously suggest beverages based on the customers’ preferences, and
considering their ages, and possible health issues, will foster good customer relationships.
You should have a through knowledge of the products being served e.g. the beverage list
and the range of drinks available and also the price and alcoholic content of the drinks.

Wines

Fortified wine: contains brandy or


other spirits, added in order to
increase alcohol content or stop the
fermentation process.

There are four main classification of wines that you should be familiar with :
Table wine - White and red from all wine producing countries . Examples are Bordeaux ,
Burgundy from France, Rhine and Moselle from Germany and Chianti and Veronese
from Italy. Alcohol content less than 14%
Sparkling - Champagne, Asti Spumante, etc with an alcoholic content of 14 % or less
Fortified - Sherry, Porto, Madeira etc. Alcohol content greater than 14% but less than
24%
Aromatized - Vermouth, quinined wines with an alcohol content of 15.5 to 20 %.

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The most popular wines are produced in France, the United States - especially California,
Italy, Germany, Australia, Spain Portugal, Argentina and Chile.

• Serving temperatures of wines . The general rule is that you should serve wines at
the following temperatures

Reds- 60ºC, whites- 55ºC

• Breathing - When wine is exposed to air, it “ages” and mellows. Breathing can
enhance the flavour of any wine that is too astringent or tannic. Pour the wine into
a glass or decanter allowing it to mix with the air and let it stand a while.
• French wines - are usually named for the region they are grown in.

Reds-Bordeaux served with roasted meats or poultry; Burgundy- good with roasted meats
and lighter dishes such as fish; Beaujolais best served chilled; goes well with light simple
fare.

White-Burgundy goes well with fish dishes i.e. salmon, cream sauce, pastas, veal; Loire-
goes well with seafood clams, oysters, crabs, and vegetable soup.

• American wines are usually identified by the type of grape. The California wines
now equal and sometimes surpass the quality of French wines

Reds -Cabernet Sauvignon similar to the French Red Bordeaux and goes with the same
foods; Pinot Noir- a version of the Red Burgundy
Whites - Chardonnay based wines: made with the same grapes as the French white
Burgundy.
Champagne -sparkling wine goes with most foods and varies from light, crisp, acidity to
heavy, toasty and yeasty.

CHECKPOINT:

Which type of wine would you select to serve with seafood? How do
the French and American wines derive their names?
What are the 4 main classifications of wines? Give examples from
each group

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Beers and Ales

Beer is the brewed and fermented beverage made from malted barley and other starchy
cereals and flavoured with hops. The classifications
Hop - a climbing plant that
of malt beverages are:
bears cones which when ripe
are used to flavour beer. Beers - light coloured brews commonly called lagers,
and of an alcoholic strength of about 4% by weight
Ale - darker and bitterer brew. Alcohol content 4.5% by weight
Porter and Stout - very full- bodied rich malt brews. Alcoholic content 6% by weight
Sake′ - a specially treated and fermented brew made from rice produced in Japan and
Hawaii.
Beer is one of the most perishable and delicate products you will handle in your
restaurant, therefore you must handle and store it properly. Draught beer is particularly
susceptible to extraneous odours and bacteria in the air and to strong light. The ideal
temperature is 7.2°C
Beer is usually packaged in bottles , cans or kegs

Spirits

As you may be aware spirits are the products of distillation of wines or beers, but are also
obtained by distilling various fermented starchy or sugar containing products.
Spirits are classified as brandies, whiskies, rums, gins, vodkas, liqueurs and other
spirits such as Tequila , Akavit and bitters
.
Spirits mature, that is improve as long as they are stored in porous containers, usually
wood , although in Holland they are stored in earthen ware crocks where the action of air
mellows the spirit through oxidation.

Spirits do not improve in glass. Once they are bottled with an air tight closure they
remain unchanged.

Proof

Each degree of proof is equal to half (1/2) percent alcohol. Thus if you have a spirit of
90% proof, it contains 45% alcohol and a spirit of 150
Proof - a term used tom
proof contains 75% alcohol and etc.
describe the strength of
alcoholic beverages.

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CHECKPOINT:

What are the classifications generally used for (1)beers (2) spirits.

ACTIVITY:

Your learning facilitator will provide you with the beverage list used
in your operation. How many beverages can you identify from the list
that fall within the classifications for wines, beers/ales and spirits?
Refer to your reference material to learn more about the manufacture
and storage of alcoholic beverages.

Only offer advce that is correct and representative of the service offered by your
enterprise or industry standards.

Aperitif - a drink taken


before a meal.

PROMOTE PRODUCTS

We are convinced that if the meal is good and well presented, the atmosphere right and
the prices reasonable our customers will purchase wine and other beverages when dining
out. Sometimes we will still find it necessary to promote our products to stimulate sales.
Promotions is one way of making your customer aware of the range of the bar offerings.
Promoting the beverages you have available may be by:

• Offering complimentary beverages. The best approach to sampling wine in a


restaurant is to offer a selection of wines by glass. Suppliers may run promotions
for a particular brand, for a limited time, when either launching a new brand or to
increase sales.
• Having a well- rounded wine list. You should place a list on each table.
• Arranging a table at the entrance to the dining room with a few wines attractively
displayed

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• Alternate suggestions for drinks. If your customer asks for a drink for which you
have no substitute, offer an alternative while apologising for not having their
specific drink.
• Brochures highlighting some of your special cocktails and drinks
• Audio/video presentations (TV/video clips)
• Promoting selected drinks at appropriate times. Some drinks are more suitable at
different times. You can suggest wine, wine-based cocktails, sherry or port for
aperitifs; liqueurs, cognacs after a meal; warm drinks such as hot toddies in cold
weather and well-chilled beers and long cool drinks in hot weather.

CHECKPOINT:

How would you promote the wines offered by your bar?


What considerations would lead you to actively promote your
beverages for a specified period?

ACTIVITY:

Your learning facilitator will divide the class into 3 groups and select
a number of beverages. Each group will receive a different selection
of beverages, which they will be asked to promote.
Be innovative and think of new and exciting ways for promoting
your products.

A drink taken before the meal is intended to ‘open up the appetite’. Aperitifs can be
enjoyed on their own, chilled, on the rocks or as ingredients in a large variety of drinks.
Examples are Vermouth – dry and sweet; bitters such as Campari and Angostura.

• After dinner drinks

Coffee- makes a superb ending to a meal and is the perfect complement to many liqueurs.
Brandy- served in a snifter, offers a wide range of tastes. Cognacs such as Courvoisier,
Hennessy, and Remy Martin are well-known, superior brandies.
Non-alcoholic drinks- usually fruit based, refreshing and cool e.g. fruit punch, lemonade,
milk shakes and soda.

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CHECKPOINT:
What advice/recommendations on beverages would you give to your
customer who is a diabetic?

ACTIVITY:

Your learning facilitator will divide the class into two teams and you
will debate the topic “Drinking alcoholic beverages leads to
alcoholism”.

Reference: Robyn M. Feller,(1990). The Complete Bartender. Produced by


The Philip Lief Group Inc. Published by The Berkley Publishing Group, New
York U.S.A.
Grossman’s Guide toWines, Beers and Spirits, Harold Grossman, revised by
Harriet Lembeck 7th edition revised and updated (1983) Charles Scribner’s Sons
(publishers)
Serving Food and Drink in the Restaurant, Student Guide, Sarah Brazil, Ann
Bulleid, David Rimmer, Caroline Ritchie, Tim Roberts, Nick Wilson.(1994)
Stanley Thornes (Publishers) Ltd.
http://www.epicurious.com/d_drinkng.html
http://www.barkeep.net
THHFFAB0142A Provide responsible service of alcohol
THHFAB0151A Prepare and serve non-alcoholic beverages
THHFAB0162A Develop and update food and beverage knowledge

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READY TO PROVE YOUR COMPETENCY?

Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:

Checklist 1 Yes No

1. I can offer advice and recommendations on beverages to


customers, when appropriate, in a courteous manner ( ) ( )

2. I understand how to promote products to customers in


accordance with enterprise requirements ( ) ( )

Checklist 2 Yes No

1. Products are promoted to customers in accordance with


enterprise requirements ( ) ( )

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ELEMENT 2: SERVE ALCOHOLIC BEVERAGES

LEARNING OUTCOMES

As you go through this element you need to ensure that you acquire the necessary
knowledge, skills and attitude to serve alcoholic beverages. Your learning facilitator is
there to assist you through the different activities, so on completion you should be able
to:

1. Select, prepare and place glassware and other items for beverage service, where
appropriate, in accordance with enterprise and/or industry standards.
2. Select beverages and check both temperature and bottle condition prior to serving
3. Select beverages and check selection prior to opening
4. Open and pour beverages correctly and safely
5. Refill glasses, where appropriate, during service with minimal disruption to
customers
6. Remove used and unused glassware from tables at the appropriate time and in the
correct manner.

SELECT, PREPARE AND PLACE GLASSWARE AND OTHER ITEMS

The selection of the right glassware is important in beverage service. Some beverages are
only presented in a speciality glass e.g. martini: Some of the glassware that you should
stock are:

All purpose wine glasses for red table wines and sparkling wines- 6.5 to 8.5
ounces
Shot glass 1 to 1 ½ ounces
10 ounce Pilsner beer glass , Waterloo , Wellington and Worthington for beers
Pony brandy or liqueur glass, 1 ounce;
Whisky sour, 3 to 6 ounces
Cocktail 4 to 6 ounces
Consult your reference material for a full listing of glassware and do further readings for
any conversion necessary

There are several preparations that you will learn as you become proficient in the
preparing and serving of beverages. Some of these preparations include:

• Glasses - frosted with sugar or salt


• Glasses -chilled before pouring in certain beverages. To chill a glass, refrigerate
at least one hour before pouring drink into it or fill glass with ice while you are
preparing the drink, then dump out ice when you are ready to the pour drink

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• Wines for dining room service which may be chilled 2 to 3hours in the
refrigerator or placed in wine coolers. A wine will be properly chilled after 20
minutes in a wine cooler. It is important that you bring the bottle to the table
immediately after it is ordered .The cooler may be placed on the table if a stand is
not available
• Fruit garnishes are prepared and stored at the correct temperature prior to usage.
• All glassware and other items are placed for easy access by the bartender

Frosting glasses

A sugar or salt frosting adds to both the look and taste of a cocktail.
Hold the glass up-side down, rub the rim with the cut surface of a lemon, lime or even
fresh pineapple, dip the rim into a shallow layer of sugar or salt, turn the glass upright
and leave the frosting to dry, then chill. Leave the frosted glass in the refrigerator until
you are ready to serve

Placing Glassware

When you are placing or handling glassware you should handle them as hygienically as
possible. Here are some tips to help you;

• Handle stemmed glasses by the stem, using the thumb and forefinger; straight –sided
glasses by the base or low down
• Do not place or clear glasses by putting your hand over the top or by putting your
finger inside the glass
• Serve all drinks in clean glasses even if it is a repeat order
• Do not place glasses inside one another as this can lead to cracking and chipping.

CHECKPOINT:

How would you handle glasses safely and hygienically?


What type of glassware would you use to serve beer, brandy?

ACTIVITY:
Describe and demonstrate the methods you would use to frost a glass
with sugar and to chill a glass prior to serving a drink in it.

Be sure the glasses are properly and hygienically prepared before use

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SELECT BEVERAGES AND CHECK TEMPERATURE AND BOTTLE CONDITION

If you are only serving one wine with a meal, match the wine with the main course:

Vintage - wine made from grapes • Red wine is usually served at room
of a particularly excellent year. temperature. It is a perfect companion to dark-
meat fowl, all kinds of red meats and is
excellent with cheese.
• White wine is served chilled. Traditionally it is served with white meats- fish fowl
and seafood , but may be drunk with red meats.
• Tasting- Three factors govern the appreciation of wine.- colour, aroma and taste. If
wine is to be tasted critically, with a view to purchasing or its saleability you should
compare it with a similar wine of the same price to establish its quality. When you are
drinking wine for pleasure, you should only concentrate on the enjoyment it gives.
• Allow the red wine to ‘ breathe’
• Champagne- 2 types: vintage and non-vintage
• Beers- there are many varieties and styles and generally beers are served cold.
• Corks- eventually corks will deteriorate. A good cork will usually last about twenty
five years ,but the best way to tell whether a cork needs changing is to check for
ullage resulting from slight leaking

CHECKPOINT:

Which factors would influence your selection of a beverage?

Check bottles for signs of leakage/seepage, cracks or mould

CHECK SELECTION WITH CUSTOMER

You will normally present the bottle to the customer for verification before the cork is
removed. This bottle presentation is an important part of wine service and one that you
should not overlook. If you misunderstand and bring the wrong bottle to the customer, the
customer can object and you can easily exchange for the correct one, but if you uncork
before presenting the wine bottle you could suffer a loss if it is the wrong selection.
Furthermore, this bottle presentation ceremony shows courtesy to the customer and adds
to the atmosphere of the dining room.

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Some wine names are so similar yet of different quality and value, that the sommelier
needs to have the host verify:
Sommelier - wine waiter
• Vintage
• Year
• Variety and type

Once you have opened the bottle, you will clean the mouth with a napkin and pour about
an ounce in a glass for the host so that he/she may approve the wine. You should hold a
towel in the left hand, when you are serving and use it to wipe the bottle wine, especially
if you are taking it out of a wine bucket. Do not wrap the bottle in the towel as the guests
may wish to see the label of the wine they are drinking.

CHECKPOINT:

• What is the procedure used when a wine is presented to the


customer for verification?
• Explain why each step is necessary.

ACTIVITY:

Demonstrate for your class to correct procedure for presenting a


selection of wine to the customer. Your learning facilitator will guide
you and grade your effort.

Remember to use the correct stance


Be courteous to the customer
Pay attention to the customer’s requests

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OPEN AND POUR BEVERAGE)

Wine

When you are handling table wine you will need to remove seal to expose cork by using a
cork screw. Whenever you are using a cork screw , turn the screw clockwise through the
cork and work gently and smoothly to avoid disturbing the wine or damaging the bottle.
Then gently pull the cork out of the bottle until approximately 10mm is left in the bottle,
and gently twist with your thumb and fingers to release the cork completely.
Once the bottle is open, you should pour a small amount for the host to taste. Pour the
wine for ladies first, clockwise from host. Lastly you should return to the host and fill his
glass to the correct level

Beer

When you are handling beer you should pour it slowly into glass tilted at 45º angle. When
it is two – thirds full, you should straighten glass and pour into centre until full:

• Glasses or containers to be used for serving beer should never be washed with soap or
soapy water. The soap leaves a fatty film on the inner surface of the glass that will
break down the bubbles of carbon dioxide, thus destroying the desired collar of foam.
Non - soapy detergent may be used, but always rinse the glasses thoroughly

Brandy

All brandies and in particular those from wines are served primarily as after-dinner
drinks. They are usually served with meat and although brandy and soda is a pleasant
drink served after dinner, you will find it relaxing and refreshing when a long drink is
required. Since brandy is considered a wine concentrate it has traditionally been drunk
with water, either mixed with the brandy or on the side. You will also find that brandy is
excellent in coffee .You may use both aged and unaged brandies in mixed drinks of all
kinds.

Whisky

You will learn that aside from serving whisky as a straight drink or on the rocks , it may
be used in innumerable cocktails punches and other mixed drinks.

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Rum

Rum in rum producing countries such as Jamaica is preferred straight, rather than in
mixtures. In the U.S.A rum is usually drunk with cola and daiquiris, on the rocks with
water and other mixers.

CHECKPOINT:

Given the above instructions for pouring beer, give reasons why you
would pour beer as recommended
List the order in which you would serve wine to guests around a
table.

REFILL GLASSES

When you are refilling glasses you should check if additional beverage is needed,
then refill glasses noting the preference of the drinker.

When you notice that most of the guests at the table have nearly empty glasses, return to
the table and refill as necessary.

If you reorder the same wine it would be appropriate for the new bottle to be poured into
the same glasses.

CHECKPOINT:

Why would you wish to serve a fresh drink of the same type that was
ordered before in a fresh glass?

Be careful not to spill when you are refilling wine glasses

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REMOVE GLASSWARE FROM TABLE

You are required to develop the techniques necessary to remove used and unused
glassware from the table with minimum discomfort to the customer.

• Unused glassware may be removed from a pre-set table:

- when thy will not be used in the service


- at intervals during service to create space or reduce clutter.

• Used glassware is removed as appropriate:

- at meal course changes


- at the request of the customer
- at the end of the service.

CHECKPOINT:

What is the procedure used when clearing glassware from a table?


What are the precaution taken to minimise contaminating clean
glasses?

Always use a service salver when you are removing glassware from the table.
Follow safety and hygiene procedures.

ACTIVITY:

Using role-play, set up and act out with your classmates the proper
procedures to take an order, serve, pour alcoholic beverages and clear
a table

This activity should involve two or more groups.


Your learning facilitator will guide and grade you accordingly.

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Reference: Wine Service in Restaurants- Cellarnotes.net


Robyn M. Feller (1990). The Complete Bartender Produced by The Philip Lief
Group Inc. Published by The Berkley Publishing Group, New York U.S.A.
Harold Grossman (1983). Grossman’s Guide toWines, Beers and Spirits, , revised
by Harriet Lembeck 7th edition revised and updated Charles Scribner’s Sons
(publishers)
Sarah Brazil, Ann Bulleid, David Rimmer, Caroline Ritchie, Tim Roberts, Nick
Wilson.(1994). Serving Food and Drink in the Restaurant, Student Guide, Stanley
Thornes (Publishers) Ltd.
http://www.epicurious.com/d_drinkng.html
http://www.barkeep.net
THHFAB0162A Develop and update food and beverage knowledge
THHFAB0142A Provide responsible service of alcohol

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LG - THHFAB0111A PROVIDE TABLE SERVICE OF ALCOHOLIC BEVERAGES

READY TO PROVE YOUR COMPETENCY?

Now that you have completed this element, see if you have fully grasped all the
components by doing the following Self-Assessment:

Checklist 1 Yes No

1. I understand how to select, prepare, and place glassware


and other items for beverage service where appropriate ( ) ( )

2. I understand how to open and pour beverages correctly and


safely ( ) ( )

3. I can select beverages and check temperature and bottle


condition prior to serving ( ) ( )

Checklist 2 Yes No

1. I can select beverages and check temperature and bottle


condition prior to serving ( ) ( )

2. Beverages are selected and temperature and bottle


condition checked prior to serving ( ) ( )

3. Selection is checked with customer before opening ( ) ( )

4. Glasses are refilled during service with minimal disruption


to customers ( ) ( )

5. Used and unused glassware are removed from tables, at the


appropriate times and in the correct manner ( ) ( )

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