provide table service of alcoholic beverages

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***

Version 1 - LRDU – MAY. 03


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



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.



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.



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:

V

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!



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 %.



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



Beers and Ales Beer is the brewed and fermented beverage made from malted barley and other starchy

cereals and flavoured with hops. The classifications of malt beverages are: 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

Hop - a climbing plant that bears cones which when ripe are used to flavour beer.

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 contains 75% alcohol and etc. Proof - a term used tom

describe the strength of alcoholic beverages.



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

Only offer advce that ienterprise or industry

Aperitif - a drink takbefore a meal.

PROMOTE PRODUCT We are convinced that the prices reasonable oout. Sometimes we wilPromotions is one wayPromoting the beverag

• Offering comprestaurant is tofor a particularincrease sales.

• Having a well-• Arranging a tab

displayed


ACTIVITY: Your learning facilitator will provide you with the beverage list used in your operation. How many beverages can you identify from the listthat 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.

s correct and representative of the service offered by your standards.

en

S

if the meal is good and well presented, the atmosphere right and ur customers will purchase wine and other beverages when dining l still find it necessary to promote our products to stimulate sales. of making your customer aware of the range of the bar offerings. es you have available may be by:

limentary beverages. The best approach to sampling wine in a offer a selection of wines by glass. Suppliers may run promotions brand, for a limited time, when either launching a new brand or to

rounded wine list. You should place a list on each table. le at the entrance to the dining room with a few wines attractively

3 9


• 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.



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

Referenc The Philip Lie York U.S.A.

Grossman’s GHarriet Lemb(publishers) Serving FoodBulleid, DaviStanley Thornhttp://www.ephttp://www.baTHHFFAB01THHFAB015THHFAB016

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

e: Robyn M. Feller,(1990). The Complete Bartender. Produced by f Group Inc. Published by The Berkley Publishing Group, New

uide toWines, Beers and Spirits, Harold Grossman, revised by eck 7th edition revised and updated (1983) Charles Scribner’s Sons

and Drink in the Restaurant, Student Guide, Sarah Brazil, Ann d Rimmer, Caroline Ritchie, Tim Roberts, Nick Wilson.(1994) es (Publishers) Ltd. icurious.com/d_drinkng.html rkeep.net 42A Provide responsible service of alcohol 1A Prepare and serve non-alcoholic beverages 2A Develop and update food and beverage knowledge

. 03 11

http://www.epicurious.com/d_drinkng.html

http://www.barkeep/


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

( )

( )



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



• 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.

Be sure the glasses

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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.

are properly and hygienically prepared before use

AY. 03 14


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:

• Red wine is usually served at room temperature. It is a perfect companion to dark- meat fowl, all kinds of red meats and is excellent with cheese.

Vintage - wine made from grapes of a particularly excellent year.

• 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.



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.

Remember to use tBe courteous to thePay attention to th

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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 guideyou and grade your effort.

he correct stance customer

e customer’s requests

AY. 03 16


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.



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



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.

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ACTIVITY: Using role-play, set up and act out with your classmates the proper procedures to take an order, serve, pour alcoholic beverages and cleara table This activity should involve two or more groups. Your learning facilitator will guide and grade you accordingly.

. 03 19


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


http://www.epicurious.com/d_drinkng.html

http://www.barkeep/


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

( )

( )


provide table service of alcoholic beverages

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