LYCEUM-

NORTHWESTERN
UNIVERSITY
Dagupan City,
Pangasinan
COLLEGE OF HOSPITALITY
MANAGEMENT
COLLEGE OF TOURISM MANAGEMENT

Study Guide 16
Classifying Beverage Product and
Performing Wine Service
I. Overview

Beverage also known as drink is any liquid that can quench the thirst
are called beverage. Beverage is any kind of liquid fit for human consumption.
We are always taking water as our main beverage.
There are two main classification of beverage – alcoholic and non-alcoholic

II. Module Learning Outcomes

After completing this study guide, you will be able to:

1. Familiarized with different categories of beverage product
2. Acquainted to wine service procedures

III. Key Concepts

1. Alcoholic and Non-alcoholic Beverage

2. Wine Service.

IV. Content/ Lectures/ Readings/ Learning Resources

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1. Participate in a discussion and answer this question: What is a
sommelier? What is the most efficient tool used in wine service? Why?

2. Read and follow the instructions stated in the learning activities part of
this module on how to participate in the discussion.

3. Lectures

Here are some common types of beverage that are served in a typical food
and beverage establishment.

Non-Alcoholic Beverage
an
aromatic
beverage the liquid
prepared obtained
from tea from or
Tea Juice
leaves by present in
soaking fruit or
them in vegetables
boiling
water

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 a
beverage
made by Any of a
percolatio class of
n, non-
infusion, alcoholic
beverage,
or
Soft usually
Coffee decoction
Drinks
from the but no
roasted necessaril
and y
ground carbonate
seeds of a d
coffee
plant
an opaque
a creamy
white
beverage fluid rich
made of in fat and
fruit protein,
Smooth
blended Milk secreted
ie
with by female
juice, mammals
for the
milk, or
nourishm
yogurt
ent of

their
young
a usually
iced drink
made
with any
Hot or
a chocolate of various
Iced
flavoured ingredient
Chocola
milk s (such as
te juice,
Mockt herbs,
ail and soda
water) but
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 without
alcohol
Alcoholic Beverage
a usually
iced drink
a usually
of wine or
distilled
distilled
rather
Cockta liquor
Liquor than
il mixed
fermented
with
alcoholic flavoring
beverage ingredient
s

an
alcoholic
beverage
usually the
made from alcoholic
malted fermented
cereal juice of
Beer grain Wine usually
flavored fresh
with grapes
hops, and used as a
brewed by beverage
slow
fermentati
on

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 Source:
https://www.merriamwebster.com/

Talking about beverages,

there is one type that requires complex
procedure in serving it and that is
wines. Wine can be ordered and served
by glass; decanter and some may
limit by bottles. Most
establishments require skilled server to
provide wine service to guest especially
when by bottle serving.
In some establishment presence
of a sommelier is a must. So once the
food order has been taken, you as a
wine server/sommelier must present
the wine list again so that the guest
can choose a wine to accompany their
meal. You must be able to suggest wine
from the wine list. This will
requires you to be fully
knowledgeable on the wines included in

the wine the list so

that you can
perform suggestive
selling when the
need arises. Wine
service includes,
presenting, opening and serving a wine.
Waiter’s Friend is type of corkscrew having a folding design and
including a small blade resembling a pocketknife. This
is the most efficient tool used by most of the food server
particularly by Sommelier. This is used to open capped bottles, slicing foils to
wine bottles and removing corks to wine bottles

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 According to Lilicrap, Cousins and Smith 2002, the following are the basics
procedure that must be followed
when serving wines.

A. White Wine Service

1. Obtain the
wine from the
dispense bar.
Check if the 2. Place an
order is correct ice bucket
and if the wine and stand
is clear and beside the
has the proper table.
temperature

3. Present the
3. Ensure the bottle to the
correct glasses host showing
are place on the label.
the table for Naming the
the wine to be wine type,
served. vintage and
producer

6. Cut the
5. See that a foil, remove
clean table an wipe the
napkin is top of the
along with the cork with
ice bucket table napkin.

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 8. Place the
cork on a side
7. Remove the plate at the
cork in the head of the
right manner. host to be
Smell the cork evaluated. If
to check not necessary
quality. place the cork
in the ice
bucket.

9. Wipe the
inside of the 10. Wipe the
neck of the bottle dry.
bottle with the
table napkin.

11. Pour the 12. Give a

bottle in a taste to the
manner and host, pouring
position that from the right
the label about
remains visible 30m/1oz to
to the guest. his/her glass.
Use the cloth Wait for the
to catch drips. host approval

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13. Serve
ladies first, 14. Fill each
then glass two –
gentlemen, thirds full.
then the host This leaves
last. Always room for an
commencing appreciation
from the host’s of the
right bouquet.

16. If a fresh
15. Replace
bottle is
the remaining
required,
wine in the then fresh
wine bucket glass should
and refill the be placed
glass when upon the
necessary. table

The basic procedures for opening and serving red wine are the same for
white wine. However you must take note of the following:

1. Remove the cork from the bottle of red wine as soon as possible, so
that the wine attains room temperature.
2. Do not place the wine on a hot plate or bain-marie to hasten the
process of achieving room temperature. Note that the desired
temperature must be attained naturally.

To present and serve sparkling wine, the following procedure must be

observed:

1. Replace the bottle in the wine cooler after presenting it to the host
2. When opening, keep the neck of the bottle pointed to the ceiling to
void any accident should the cork released suddenly.
3. The thumb should be held over the cork with the remainder of the
hand holding the neck of the bottle.
4. Unwire the cage carefully.
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 5. Holding the cork and cage in a service cloth the bottle should be
twisted slowly to release the cork.
6. When pouring the wine, you may lift the glass from the table to reduce
frothing of wine.

For more supplemental information visit Fundamentals in Food Service

Operation Google Classroom

IV. Learning Activity

Word Hunt!
Direction: Look for the words that are define/describe on each
number. Encircle it with a blue or red pen. Write down found
words on the space provided.

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 1. __WINE_________ - an alcoholic fermented juice of usually fresh
grapes used as a beverage
2. ____BEVERAGE_______ - also known as drink is any liquid that
can quench the thirst are called beverage.
3. ___CELLAR________ - a room or set of rooms below the ground floor
of a building used to store wines
4. __SOMMELIER_________ - wine steward, is a trained and
knowledgeable wine professional, normally working in fine
restaurants, who specializes in all aspects of wine service as well as
wine and food pairing.
5. ___VINTAGE________ - a season's
yield of grapes or wine from a vineyard, usually superior wine all or most of
which comes from a single year
6. __VINEYARD_________ - a plantation of grapevines, especially one
producing grapes for winemaking.
7. ___WINERY________ - a wine-making establishment
8. __CORK_________ - the elastic tough outer tissue of the cork oak
that is used especially for stoppers and insulation

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 9. ___TEA________ - an aromatic beverage prepared from tea leaves by
soaking them in boiling water
10. ____COFFEE_______ - a beverage made by percolation, infusion, or
decoction from the roasted and ground seeds of a coffee plant
11. __LIQOUR_____ - a usually distilled rather than fermented alcoholic
beverage
12. ___BEER________ - an alcoholic beverage usually made from malted
cereal grain flavoured with hops, and brewed by slow fermentation

13. __MOCKTAIL_________ - a usually iced drink made with any of

various ingredients (such as juice, herbs, and soda water) but
without alcohol
14. ___COCKTAIL________ - a usually iced drink of wine or distilled
liquor mixed with flavouring ingredients

15. ____ALCOHOL_______ - ethanol especially when considered as the

intoxicating agent in fermented and distilled liquors
16. __BUCKET_________ - a typically cylindrical vessel for catching,
holding, or carrying liquids or solids
17. ___GLASS________ - a container for holding liquids while drinking

V. Assessment/ Evaluation

Direction: Arrange the wine service sequence by numbering it from 1 to 8.

a. 4 Present the bottle to the host.

b. 8. Top-up wine glasses when necessary
c. 3 Take wine to guest
d. 6. Pour tasting amount to host
e. 1 Guest orders wine, server repeats order to guest.
f. 7 Serve ladies first, then gents, then the host once approved
g. 2 Obtain the wine from the dispense bar.
h. 5 Open the wine

1. Guest orders wine, server repeats order to guest.

2. Obtain the wine from the dispense bar.
3. Take wine to guest
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 4. Present the bottle to the host.
5. Open the wine
6. Pour tasting amount to host
7. Serve ladies first, then gents, then the host once approved
8. Top-up wine glasses when necessary

1. Submit your answer in the in Google Classroom entitled “16: Wine

Service”

VI. References

TESDA Training Regulation, Competency based curriculum and

Self-Assessment Guide for Food and Beverage Services NC II

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