HOT BEVERAGE SERVICE

This slide will explain the various type of beverage and the preparation recipe of those beverage.

1. HOT BEVERAGE
SERVICE

2. BEVERAGE SERVICE
There are many different types of Arabic tea:
Sage(Arabic:ةيميرم,maramia)teaistypicallyservedafteramealtoaidindigestionandeliminategasor
heartburn.Ithasadistinctflavor,and,ifbrewedwithoutblacktea.
Chamomile(Arabic:جنوباب,romanized:bābūnaj)teaismadebybrewingdriedchamomileflowersandhasmany
healthbenefitsandalsoimprovingsleepandinsomnia.
Anise(Arabic:نوسناي,romanized:yānsūn)teahasbeenwellknownforhundredsofyears.
Thyme(Arabic:رتعز,romanized:zaʿtar)teahelpsimprovememoryandcleansoutthestomach.Richin
antioxidants,thisteaisalsousefulinpreventingaging.
Cardamom(Arabic:لاه,romanized:hāl)teaisverycommonintheArabworldandisknownforitsstrong
aroma.Itissaidtohelpdigestionandincreasesalivaflow.Itisdrunkbeforemealstopreparedigestive
enzymes.
Maghrebiminttea(at-tāy):(Arabic:ياشلا,romanized:aš-šāy;MaghrebiArabic:ياتلاat-tāy)alsoknownas
Moroccanminttea,isagreenteapreparedwithspearmintleavesandsugar.Thefreshmintusedtoprepareat-
tāyhelpstoclearthepalateaftermeals.
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3. BEVERAGE SERVICE
There are many different types of Arabic tea:
Minttea(Arabic: ياشعانعنلاب,romanized:šāybi-l-naʿnāʿ)iscommonlyusedtogetovercolds,asorethroat,sinus
congestion,andstomachulcers.Seasonalallergiescanalsobetreatedbydrinkingcupsofteacontaining
rosemarynicacid:ananti-inflammatoryagentfoundinmint.
Blacktea(Arabic: ياشرمحأ,romanized:šāyʾaḥmar,lit. 'redtea')isthemostcommon,usuallythebrandname
Lipton.
Hibiscus(Arabic:هيدكرك,romanized:karkadayya)teaisdrunkhotinthewinterandcoldinthesummer.Hibiscus
teahasalargeamountofvitaminC.
CinnamonteaorKuwaititea(Arabic: ياشةفرقلاب,romanized:šāybi-l-qirfah)iscreatedbyputtingwaterinaboiler
togetherwithcinnamonsticksandsugar.Cinnamonteacontainsmanyhealthbenefitssuchasbacterial
resistance,diabetestreatment,protectionagainstheartdisease,andpreventionofcolondisorders,aswellas
containingmanyantioxidantcompounds.
Driedlimetea(Arabic: ياشيمول,romanized:šāylūmiyy)alsoknownaschainoomibasra,noomibasrateaor
loomitea,isatypeofherbalteamadefromdriedlimesthatistraditionaltoIraq,Kuwait,OmanandUnitedArab
Emirates.
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4. BEVERAGE SERVICE
Karak:
Ingredients
•2cupswater
•2teaspoonsBlack tealoose
•1/2teaspooncardamomcrushed or ground
•2cupsmilkregular, evaporate or condensed
•sugarto taste
•cinnamon, saffron, ginger or cloves(optional)
Preparation Method : Recipe Karak:
•Boil the water in a saucepan with the loose black tea and cardamom.
•Once it boils, add the milk and sugar if you are using. Also, if you are adding
additional spices, add them in now.
•Boil again and then simmer, and repeat two more times
•Pour the tea into a cup through a strainer.
•Savor your delicious Qatari karaktea
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5. BEVERAGE SERVICE
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Zatar
Ingredients
•8to10freshthymesprigs(standard orlemonthyme) orThymetea bag
•Boilingwater
PreparationMethod:
1.Bringthewatertoa boil.
2.Washthethymethoroughly.
3.Place thethymesprigsorthymetea bag in a mug, and pourovertheboiling
water. Allowthethymetosteepfor5 minutes. Removethethymeand enjoy.
4.(Alternatemethod: Ifyouprefer, youcan alsochop thethymeleavesand place
themin a tea strainerbeforesteeping.)

6. BEVERAGE SERVICE
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TURKISH COFFEE:
Turkish coffee is made in a cezve, a typical long-handled pot made from copper or brass.
Very finely ground coffeeis needed to make it. Traditionally a brass grinder is used, in
order to obtain a powder as fine as caster sugar. It is drunk from small cups, once the
powder has completely settled at the bottom.
PREPARING TURKISH COFFEE:
•Add water to the cezve (ibrik), about 50 milliliters (1.7 oz) per cup of coffee desired
•Add sugar to taste, stirring to blend it
•Bring to a boil, remove from heat and add a teaspoon of coffee per cup
•Boil coffee.
•Remove the cevzefrom heat immediately after bringing to a first boil, discarding the
accumulated foam, and mix well.
•Thecoffeeis boiled twice in succession, taking care to remove the cezve from the
heat between one boiling and the next. The foam can either be discarded or kept
before stirring it well
•Allow remaining powder to settle before serving. You can add a tablespoon of cold
water to the pot after boiling twice to accelerate the process.

7. BEVERAGE SERVICE
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8. BEVERAGE SERVICE
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Arabic Qahwah(Coffee)
Ingredients
•3 tablespoons ground Arabic coffee beans
•3 cups water
•1 tablespoon ground or crushed cardamom
•5-6 whole cloves (optional)
•A pinch of saffron (optional)
Preparation Method:
1.Add arabiccoffee and water to teapot or saucepan.
2.Boil the coffee vigorously on medium-high heat for 10 minutes.
3.Take the pan off the heat. Crush the cardamom with the side of a knife, then add
along with the saffron to the coffee. Cover and let steep for 2-3 minutes.
4.Strain the coffee through a sieve into a dallah, thermos, or teapot, and serve
alongside dates or sweets.

9. BEVERAGE SERVICE
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Karkadeh-HibiscusTea
Hibiscusteamadefromboilingthepetalsoftheflower.Itisdrunk
bothhotandcoldinmanycountriesallovertheworld.Thedeep
redcolorofthepetalsgiveitadistinctlookandthedrinkis
usuallysweetenedwithsugar.
INGREDIENTS
•Dried hibiscus leaves or tea bag
•Sugar
•Water
METHOD
•Addthehibiscustocoolwater,bringuptotheboilandletboil
forabout25minutes.
•Draintheliquidanddiscardthehibiscusleaves.
•Sweetentheredliquidwithsugar,combinewell,andserve
hotorcold.

10. Factors Affecting Office waiters Work Performance
•Menu items
•Use of convenience foods
•Type of service
•Quantity of meals and number of meal periods
•Facility layout and design and production equipment
•Work environment and number of hours worked
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11. BEVERAGE SERVICE
Handwashingpolicy
Handsareoneoftheprincipalagentsintransferringbacteriatofood
handling.Properhandwashingisacriticalprotectivemeasureagainst
contaminationfoodillness.AllTeaboy/Teagirlmustwashtheir
handsbeforeservingoratleastevery30minutes.
Properhandwashingprocedure.
1.Use warm water.
2.Wetyourhands.
3.Getasmallamountofsoap.
4.Rubhandsforatleast20seconds.
5.Washhandsandunderfingernails.
6.Rinsewithwarmwater.
7.Dryhandsusingpapertowelordryer.
8.Applyhandsanitizer.
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12. BEVERAGE SERVICE
THANK YOU
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