Words of Wisdom:

"life is full of choises, but let god help you to choose the right one" - Tomhellewell

Visual Arts

  • Date Submitted: 02/08/2013 02:10 PM
  • Flesch-Kincaid Score: 48.5 
  • Words: 990
  • Essay Grade: no grades
  • Report this Essay
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.
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...


Express your owns thoughts and ideas on this essay by writing a grade and/or critique.

  1. No comments