Preparing still room beverages is a fundamental skill for catering and accommodation operations professionals in Kenya. The still room, a dedicated area for preparing non-alcoholic drinks such as tea, coffee, and juices, requires strict adherence to hygiene and the proper use of tools and equipment to ensure quality and safety. Mastery of environmental hygiene and equipment handling in the still room not only supports customer satisfaction but also complies with Kenya’s health standards for food and beverage service. This chapter focuses on these critical areas to equip learners with practical knowledge for efficient and safe beverage preparation.
3.1 Definition of terms
Working in a still room calls for a shared understanding of a few basic terms. These definitions set out exactly what is meant by a still room and a beverage within food and beverage service, so that staff communicate clearly and prepare drinks to the standard guests expect.
Still room
A still room is the service area, separate from the main kitchen and the bar, where non-alcoholic drinks such as tea, coffee and other hot or cold refreshments are prepared, held and dispensed before service. It is usually fitted with kettles, coffee machines, a sink and storage for cups, saucers and ingredients, and is positioned close to the restaurant so drinks reach guests while still hot. Example: during a busy breakfast service, the still room attendant brews pots of tea and coffee ahead of time and keeps them hot for waiters to collect as orders come in.
Beverages
A beverage is any drink intended for human consumption, whether served hot or cold, alcoholic or non-alcoholic. In a still room the term refers mainly to non-alcoholic drinks, such as tea, coffee, cocoa, milk and fruit-based drinks, that are produced and held ready for service. Example: a guest who orders a pot of tea with their afternoon meal is served a beverage prepared in the still room, poured and presented according to the establishment's service standard.
Practice Questions
- Define the term "still room" and explain its role in beverage preparation in hospitality operations. (10 marks)
- Differentiate between "beverage" and "still room beverage" with examples relevant to Kenyan hotels. (10 marks)
- Describe four key activities involved in beverage service. (10 marks)
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Create a free account 🔒3.2 Environmental hygiene
Environmental hygiene in the still room and restaurant protects both the beverages prepared there and the guests who consume them. Because tea, coffee and other drinks are handled directly by staff and served without further cooking, any lapse in cleanliness c…
🔒3.3 Tools and equipment
A range of small tools and equipment is used in the still room to brew, hold and serve tea, coffee and other beverages. Knowing the correct name, specification and use of each item allows staff to select the right piece of equipment for each drink and to handl…
🔒3.4 Care and maintenance of tools and equipment
Still room tools and equipment are cleaned, checked and stored correctly after each use so that they remain hygienic, in good working order and ready for the next service. Neglecting these tasks shortens the life of equipment and can affect the taste and safet…
🔒3.5 Still room beverages
Still room beverages are the range of non-alcoholic drinks prepared in the still room for service alongside meals or on their own, covering hot drinks such as tea and coffee, cold drinks such as iced tea, and simple drinks such as milk and cocoa. A well-run st…
🔒3.6 Still room beverage making methods
Different still room beverages call for different preparation methods, but a few principles apply across all of them: the right temperature, clean equipment and fresh ingredients are what turn tea leaves, coffee or cocoa powder into a drink worth serving. - Te…
🔒3.7 Coffee making methods
Coffee in the still room can be prepared by several methods, each suited to different equipment, speed of service and strength of drink. Instant coffee is made by dissolving coffee granules or powder directly in hot water or milk, without any brewing equipment…
🔒3.8 Faults in coffee and their causes
Coffee can turn out wrong in a few predictable ways, and each fault usually points to a specific mistake in the beans, the grind or the brewing method, so recognising the fault helps staff correct it quickly. Bitter coffee usually results from over-extraction,…
🔒3.9 Coffee flavours
Coffee carries a range of flavour notes depending on where the beans were grown, how they were processed and how they were roasted, and recognising each note helps staff describe a coffee to a guest or choose a blend to match a guest's taste. A sweet note come…
🔒3.10 Safety practices in the bar
Bars and still rooms use powered equipment, hot liquids and heavy stock, so safety practices are followed to protect both staff and the smooth running of service. Bar and still room machines such as blenders, coffee machines and glass washers need to be used c…
🔒3.11 Points to note in production of coffee
Coffee production in the still room rewards attention to detail. A few points, often small in themselves, make the difference between a forgettable cup and one that is consistently good. - Use fresh, good quality coffee: Coffee that has been stored for a long…
🔒3.12 Points to note in production of tea
A few consistent points of good practice turn tea from a basic hot drink into one that meets the standard guests expect every time it is poured. Fresh, good quality tea leaves or tea bags give a fuller flavour and a better infusion than tea that has gone stale…
🔒3.13 Final clearance
Final clearance is the set of tasks carried out at the end of still room service to leave the area ready for the next shift, covering cleaning, putting food items away and returning equipment to store. At the end of service, the still room itself is cleaned: f…
🔒3.14 Waste disposal
Waste produced in the still room is sorted into biodegradable and non-degradable categories so that it can be disposed of correctly and the still room kept clean and free of pests. Biodegradable waste breaks down naturally and includes items such as used tea l…
Chapter Summary
This chapter began by clarifying key terminology related to still room beverage preparation, setting a foundation for understanding the concepts that followed. It emphasized the importance of environmental hygiene to maintain cleanliness and prevent contamination in beverage service areas. The discussion on tools and equipment highlighted the essential implements needed for efficient and safe beverage preparation. Various types of still room beverages were explored, including their classifications and distinguishing features. Detailed methods for making still room beverages and coffee were presented, accompanied by an examination of common coffee faults and their underlying causes. The chapter also described different coffee flavors and underscored critical safety practices in the bar, focusing on machine use and personal safety measures. Finally, it outlined important considerations in the production of coffee and tea, procedures for final clearance, and proper waste disposal to ensure a clean and safe working environment.
Self-Assessment
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A. Written Assessment
- Define the term "still room beverage" and provide two examples commonly served in Kenyan hotels. (3 marks)
- Identify five safety practices to observe when using coffee-making machines in a hotel kitchen. (5 marks)
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Chapter Examination Questions
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SECTION A (40 Marks) - Answer ALL Questions
- Explain the importance of environmental hygiene in the preparation of still room beverages in a hotel setting such as the Sarova Stanley. (4 marks)
- Identify and describe four essential tools and equipment used in the preparation of still room beverages. (4 marks)
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