By the end of this chapter, you will be able to:
Mastering these skills helps you create a great guest experience and keeps the bar running smoothly, which is essential for success in the bar keeping trade!
Compiled by: Rose Akoth
The preparation and service of non-alcoholic and alcoholic beverages are fundamental skills for catering and accommodation professionals in Kenya. This chapter focuses on the critical elements involved in managing beverage offerings, ensuring quality, and meeting customer expectations in diverse hospitality settings such as hotels, restaurants, and event venues. Mastery of wine and drink lists, ingredient selection, and effective order taking enhances service efficiency and customer satisfaction while contributing to profitability. Understanding local preferences and international standards equips professionals to excel in Kenya's competitive hospitality industry.
A wine and drink list sets out every beverage the bar offers, giving the guest a clear choice and giving the bar a standard reference for pricing and stock.
Preparing a soft drink menu starts by listing every non-alcoholic item the bar can serve, grouping them by type such as aerated water, juice and milkshake, and setting a price for each. The menu is laid out so a guest can scan it quickly, with clear, consistent names that match what is poured, and is reviewed whenever a new soft drink is added or an old one is dropped from stock.
Preparing a mocktail menu lists each non-alcoholic mixed drink the bar makes, naming its main flavours so a guest without alcohol can still choose a varied, interesting drink. Each mocktail entry states its key ingredients or style, grouped with the other mocktails, and priced to reflect the fresh fruit, syrup and garnish it uses, reviewed and updated alongside the rest of the drink list.
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Create a free accountThis chapter provided a comprehensive overview of bar keeping operations, beginning with the importance of a well-organized wine and drink list to guide both staff and customers in beverage selection. It emphasized the significance of selecting quality ingredients and outlined the process of taking beverage orders accurately to ensure customer satisfaction. The preparation methods for non-alcoholic beverages were detailed, highlighting their role in complementing alcoholic offerings. A thorough classification of beverages was presented, distinguishing between non-alcoholic and various types of alcoholic drinks including wines, spirits, aperitifs, beers, and liqueurs, with attention to their production, quality, faults, and proper service techniques. The chapter also covered essential aspects of billing and handling payments, explaining different billing methods and payment options to facilitate smooth transactions. Finally, it addressed the importance of final clearance procedures, including effective waste disposal practices to maintain hygiene and operational efficiency in bar settings.
Type: Individual
| Tools & Equipment | Materials |
|---|---|
| Blender | Mango |
| Saucepan | Beetroot |
| Whisk | Avocado |
| Strainer | Passion fruit |
| Large glass or Irish coffee cup | Sugar |
| Lined under plate | Fresh turmeric |
| Side plate | Fresh ginger |
| Chopping board | Ground cinnamon |
| Fruit knife | Honey |
| Measuring jug | Lemon |
| Glass jug | Brown sugar |
| Mixing spoon | Whole cardamom |
| Milk | |
| Loose black tea leaves | |
| Water | |
| Ice cubes | |
| Straw |
| S/N | Item | Quantity |
|---|---|---|
| 1 | Mango | 2 pcs per Candidate |
| 2 | Beetroot | 2 pcs per Candidate |
| 3 | Avocado | 2 pcs per Candidate |
| 4 | Passion fruit | 4 pcs per Candidate |
| 5 | Sugar | 300 gms per Candidate |
| 6 | Fresh turmeric | 1 pc per Candidate |
| 7 | Fresh ginger | 2 pcs per Candidate |
| 8 | Ground cinnamon | 1 tsp per Candidate |
| 9 | Honey | 50 ml per Candidate |
| 10 | Lemon | 2 pcs per Candidate |
| 11 | Brown sugar | 50 gms per Candidate |
| 12 | Whole cardamom | 5 pcs per Candidate |
| 13 | Milk | 250 ml per Candidate |
| 14 | Loose black tea leaves | 50 gms per Candidate |
| 15 | Water | 1 litre per Candidate |
| 16 | Cling film | To be shared |
| 17 | Serviette | To be shared |
| 18 | Straw | 1 pc per Candidate |
| 19 | Detergents | To be shared |
| 20 | Blender | 1 per Candidate |
| 21 | Saucepan | 1 per Candidate |
| 22 | Whisk | 1 per Candidate |
| 23 | Strainer | 1 per Candidate |
| 24 | Large glass or Irish coffee cup | 1 per Candidate |
| 25 | Lined under plate | 1 per Candidate |
| 26 | Side plate | 1 per Candidate |
| 27 | Chopping board | 1 per Candidate |
| 28 | Fruit knife | 1 per Candidate |
| 29 | Measuring jug | 1 per Candidate |
| 30 | Glass jug | 1 per Candidate |
| 31 | Mixing spoon | 1 per Candidate |
| 32 | Ice cubes | 100 gms per Candidate |
| Items to be Evaluated | Marks Available | Marks Obtained | Comments |
|---|---|---|---|
| TASK 1: Prepare layered mock tail | |||
| Observed hygiene standards and procedures: personal, food, environmental hygiene (Award 1 mark for full compliance or zero) | 1 | ||
| Collected and assembled required equipment for layered mock tail (Award 1 mark for complete set or zero) | 1 | ||
| Collected ingredients as per recipe for layered mock tail (Award 1 mark for correct ingredients) | 1 | ||
| Weighed ingredients accurately for layered mock tail (Award 1 mark for correct weights) | 1 | ||
| Prepared sugar syrup by boiling water and adding sugar, then chilled (Award 1 mark if done correctly) | 1 | ||
| Washed and cubed fruits separately (mango, beetroot, avocado, passion fruit) (Award 1 mark if all fruits prepared correctly) | 1 | ||
| Blended each fruit separately with chilled sugar syrup (Award 1 mark for correct blending) | 1 | ||
| Layered the cocktail starting with heaviest consistency to lightest (Award 2 marks for correct layering and technique) | 2 | ||
| Garnished the mock tail appropriately (Award 1 mark for suitable garnish) | 1 | ||
| Cleared up work area and cleaned equipment after preparation (Award 2 marks for thorough cleaning and tidying) | 2 | ||
| Sub-Total | 12 | ||
| TASK 2: Prepare hot ginger turmeric herbal tea | |||
| Collected and assembled required equipment for herbal tea (Award 1 mark for complete equipment) | 1 | ||
| Collected correct ingredients as per herbal tea recipe (Award 1 mark for correct ingredients) | 1 | ||
| Weighed and assembled ingredients accurately (Award 1 mark for correct weights) | 1 | ||
| Boiled water in saucepan (Award 1 mark for correct boiling) | 1 | ||
| Added chopped ginger and turmeric and simmered for 5 minutes (Award 2 marks if simmering done correctly) | 2 | ||
| Added honey and lemon juice and simmered for further 5 minutes (Award 2 marks if done as per recipe) | 2 | ||
| Garnished rim of glass with lemon juice and brown sugar (Award 1 mark for correct garnishing) | 1 | ||
| Strained tea into garnished glass on lined under plate (Award 1 mark for proper straining and serving) | 1 | ||
| Offered slice of lemon on side plate (Award 1 mark for correct presentation) | 1 | ||
| Cleared up work area and cleaned equipment after preparation (Award 2 marks for thorough cleaning and tidying) | 2 | ||
| Sub-Total | 13 | ||
| PRODUCT CHECKLIST | |||
| Layered mock tail appearance: well layered with correct colours (Award 2 marks for neat layering and colour accuracy) | 2 | ||
| Layered mock tail flavour: chilled and balanced sweetness (Award 1 mark for correct flavour and temperature) | 1 | ||
| Layered mock tail quantity: correct portioning (4 x 300 ml) and presentation equipment (Award 2 marks for correct quantity and suitable glassware) | 2 | ||
| Herbal tea appearance: amber colour, full body (not diluted) (Award 1 mark for correct appearance) | 1 | ||
| Herbal tea flavour: sweet and sour balance (Award 1 mark for correct flavour) | 1 | ||
| Herbal tea quantity: correct portioning (4 x 250 ml) and presentation (Award 1 mark for correct quantity and presentation) | 1 | ||
| Sub-Total | 8 | ||
| GRAND TOTAL | 33 | ||
Type: Individual
| Tools & Equipment | Materials |
|---|---|
| Wine opener (corkscrew) | Red wine bottle (Cabernet Sauvignon, 750 ml) |
| Wine glasses (red wine glass, white wine glass, sparkling wine flute) | White wine bottle (Chardonnay, 750 ml) |
| Wine cooler bucket | Sparkling wine bottle (Champagne, 750 ml) |
| Wine napkins | Ice cubes |
| Decanter | |
| Cloth towel |
| S/N | Item | Quantity |
|---|---|---|
| 1 | Wine opener (corkscrew) | 1 pc per Candidate |
| 2 | Wine glasses (red wine glass, white wine glass, sparkling wine flute) | 3 pcs per Candidate |
| 3 | Wine cooler bucket | 1 pc per Candidate |
| 4 | Wine napkins | 4 pcs per Candidate |
| 5 | Decanter | 1 pc per Candidate |
| 6 | Cloth towel | 1 pc per Candidate |
| 7 | Red wine bottle (Cabernet Sauvignon, 750 ml) | 1 bottle per Candidate |
| 8 | White wine bottle (Chardonnay, 750 ml) | 1 bottle per Candidate |
| 9 | Sparkling wine bottle (Champagne, 750 ml) | 1 bottle per Candidate |
| 10 | Ice cubes | 500 g per Candidate |
| Items to be Evaluated | Marks Available | Marks Obtained | Comments |
|---|---|---|---|
| TASK 1: Preparation and Service of Red Wine | |||
| Observed personal hygiene and appropriate uniform (Award 1 mark for clean uniform, short nails, no jewelry) | 1 | ||
| Collected and assembled all required equipment and materials for red wine (Award 1 mark for complete collection) | 1 | ||
| Opened the red wine bottle correctly using a corkscrew without damaging the cork (Award 3 marks for proper uncorking technique) | 3 | ||
| Checked the wine for faults (e.g., cork taint, sediment, off smell) (Award 2 marks for correct fault identification) | 2 | ||
| Decanted red wine where appropriate (Award 2 marks for correct decanting procedure) | 2 | ||
| Served red wine at correct temperature (16-18°C) using wine cooler and ice (Award 2 marks for correct temperature control) | 2 | ||
| Presented and served wine with proper glassware and napkin (Award 1 mark for correct presentation) | 1 | ||
| Used correct pouring technique (pouring 1/3 glass, avoiding drips) (Award 2 marks for correct pouring) | 2 | ||
| Cleared and cleaned work area after service (Award 1 mark for cleanliness and tidiness) | 1 | ||
| Sub-Total | 15 | ||
| TASK 2: Preparation and Service of White Wine | |||
| Collected and assembled all required equipment and materials for white wine (Award 1 mark for complete collection) | 1 | ||
| Opened the white wine bottle correctly using a corkscrew without damaging the cork (Award 3 marks for proper uncorking technique) | 3 | ||
| Checked the wine for faults (e.g., off flavour, cloudiness) (Award 2 marks for correct fault identification) | 2 | ||
| Served white wine chilled at correct temperature (7-10°C) using ice and cooler (Award 3 marks for correct temperature control) | 3 | ||
| Presented and served wine with proper glassware and napkin (Award 1 mark for correct presentation) | 1 | ||
| Used correct pouring technique (pouring 1/3 glass, avoiding drips) (Award 2 marks for correct pouring) | 2 | ||
| Cleared and cleaned work area after service (Award 1 mark for cleanliness and tidiness) | 1 | ||
| Sub-Total | 13 | ||
| TASK 3: Preparation and Service of Sparkling Wine | |||
| Collected and assembled all required equipment and materials for sparkling wine (Award 1 mark for complete collection) | 1 | ||
| Opened sparkling wine bottle safely to avoid injury and spillage (Award 3 marks for correct technique to open sparkling wine) | 3 | ||
| Checked sparkling wine for faults (e.g., flatness, off odour) (Award 2 marks for correct fault identification) | 2 | ||
| Served sparkling wine chilled at correct temperature (6-8°C) using ice and cooler (Award 3 marks for correct temperature control) | 3 | ||
| Presented and served wine with proper flute glass and napkin (Award 1 mark for correct presentation) | 1 | ||
| Used correct pouring technique to preserve bubbles and avoid spillage (Award 2 marks for correct pouring) | 2 | ||
| Cleared and cleaned work area after service (Award 1 mark for cleanliness and tidiness) | 1 | ||
| Sub-Total | 13 | ||
| PRODUCT CHECKLIST | |||
| Red wine served at correct temperature (16-18°C) and proper decanting done (Award 3 marks for correct temperature and decanting) | 3 | ||
| White wine served chilled at correct temperature (7-10°C) (Award 2 marks for correct temperature) | 2 | ||
| Sparkling wine served chilled at correct temperature (6-8°C) with bubbles preserved (Award 3 marks for correct temperature and bubble preservation) | 3 | ||
| All wines served in appropriate glassware, correct portion size (125 ml per glass) (Award 3 marks for appropriate glassware and portioning) | 3 | ||
| No faults detected in wines served (no cork taint, off smell or taste) (Award 3 marks for wine quality) | 3 | ||
| Presentation is neat and professional (napkin use, wine bottle presentation) (Award 3 marks for presentation) | 3 | ||
| Sub-Total | 17 | ||
| GRAND TOTAL | 58 | ||
At the start of this chapter we promised you would be able to:
Tick each one you can genuinely do.
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