The ability to prepare and serve a wide range of non-alcoholic and alcoholic beverages is an essential skill for professionals working in various hospitality and service environments. This chapter addresses the classification of non-alcoholic beverages and the practical aspects of dispensing drinks, managing stillroom beverages, curating wine and drink lists, and efficiently taking beverage orders. Mastery of these skills enhances customer satisfaction and operational efficiency in settings such as hotels, county government offices, banks, and retail businesses across Kenya.

2.1 Classification of Non-Alcoholic Beverages

Non-alcoholic beverages are drinks that contain no alcohol, or less than 0.5 per cent alcohol by volume, and are served to guests of every age and to those who do not drink alcohol for health, religious or personal reasons. They are classified by where they are prepared and served: dispense bar beverages, prepared or served from the bar, and stillroom beverages, mainly tea and coffee, prepared in the stillroom. Knowing the classes helps the barman stock the right items, use the right glass and method, and build a soft drink menu that sells well, since non-alcoholic drinks often carry a high profit margin.

Example: a conference hotel in Gigiri serves fresh passion juice, mineral water and Kenyan tea and coffee at its meetings, and offers a mocktail menu at its evening reception.

2.1.1 Dispense Bar Beverages

Dispense bar beverages are the non-alcoholic drinks stocked, prepared and served from the bar, either directly to guests or to waiters for the restaurant and functions. They include bottled and canned drinks, drinks drawn from dispensing systems, and drinks freshly made at the bar. Most are served chilled, in a tumbler or highball glass, with ice and a garnish where suitable.

Aerated waters

Aerated waters are waters charged with carbon dioxide gas, which makes them fizzy. They include soda water, tonic water (flavoured with quinine), ginger ale, bitter lemon, lemonade and colas. They are served chilled on their own or used as mixers with spirits. Bottles are kept cold and opened only when needed so that they stay sparkling.

Natural juices

Natural juices are pressed or squeezed from fresh fruit or vegetables, such as orange, pineapple, passion, mango, watermelon, carrot and tomato juice. Freshly squeezed juice is served within a few hours, chilled, often in a tumbler or goblet. Packaged juices must be labelled as 100 per cent juice to be sold as natural juice.

Squashes

Squashes are concentrated fruit drinks made from fruit juice, sugar and water, with preservatives, which are diluted with water or soda before serving, commonly one part squash to four or five parts water. Orange, lemon and mixed fruit squashes are common. They are cheaper than fresh juice and keep well once opened if refrigerated.

Syrup

Syrups are thick, very sweet concentrated liquids made from sugar and water, flavoured with fruit or other flavours, such as grenadine (pomegranate), sugar syrup, vanilla and mint syrup. They are not drunk on their own but used to sweeten, flavour and colour mocktails, milkshakes and soft drinks, measured in small amounts.

Natural spring waters

Natural spring waters (mineral waters) come from underground springs and are bottled at the source. They may be still or naturally or artificially sparkling, and contain dissolved minerals that give them their taste. They are served chilled, without ice if the guest prefers, often with a slice of lemon. The bottle is opened in front of the guest.

Smoothie

A smoothie is a thick blended drink made from whole fruit (often frozen or chilled), with yoghurt, milk or juice and sometimes honey, oats or ice. It is prepared in a blender just before service and served in a tall glass with a wide straw. Mango, banana, avocado and mixed berry smoothies are popular.

Milkshake

A milkshake is a cold drink made by blending or shaking milk with ice cream and a flavouring such as chocolate, vanilla, strawberry syrup or fresh fruit. It is served in a tall glass, sometimes topped with whipped cream, with a straw and a long spoon.

Dispense equipment

• Cleaning: Nozzles and lines are cleaned daily so that syrup residues do not grow mould.
• Gas checks: CO₂ levels are checked so that drinks are not flat.
• Temperature: Chillers are checked so that drinks dispense cold.

2.1.2 Stillroom Beverages

The stillroom is the service area between the kitchen and the restaurant where hot beverages and some cold items are prepared, along with bread, butter and other accompaniments. Stillroom beverages are prepared there and carried to guests by waiters, or prepared at the bar where there is no stillroom. They must be made fresh, served at the right temperature and presented with the correct accompaniments.

Types of stillroom beverages

Stillroom beverages are mainly tea and coffee in their many forms, together with hot chocolate, cocoa, malted drinks and herbal infusions.

Tea

Tea is made by infusing the dried leaves of the tea plant in freshly boiled water. Common forms are black tea served with milk and sugar, Kenyan chai boiled with milk and sometimes spices, lemon tea, green tea and herbal or fruit infusions such as rooibos, chamomile and lemongrass. Tea is made with freshly boiled water, brewed for 3 to 5 minutes and served in a warmed pot or cup with milk, sugar and lemon on the side. Kenya is one of the world's leading exporters of black tea.

Coffee

Coffee is made from roasted, ground coffee beans brewed with hot water at about 90 to 96 °C. Methods include filter (drip), plunger (French press), percolator and espresso. Espresso is the base for cappuccino, caffè latte, macchiato, americano and mocha. Coffee is served in a warmed cup with sugar and milk or cream on the side. Kenyan Arabica coffee is known worldwide for its bright acidity and fruity flavour.

Other stillroom beverages

• Hot chocolate and cocoa: Made with milk and chocolate or cocoa powder, often topped with cream.
• Malted drinks: Powdered malt drinks made with hot milk.
• Herbal infusions: Made from herbs and spices such as ginger, mint and lemongrass.

2.1.3 Wine and Drink List

A wine and drink list is the bar's menu of beverages, showing every drink available with its description and price. It informs the guest, helps staff recommend and sell, reflects the style of the establishment and supports legal compliance, since prices must be displayed. Lists are presented on cards, in folders, on boards or on screens and QR codes, and must be kept clean and up to date.

Prepare and design soft drink menu

A soft drink menu lists the non-alcoholic drinks the bar offers. Preparing and designing it follows these steps:

1. Study the market: Find out who the guests are (families, young people, business guests, those who do not drink alcohol) and what they like.
2. Select the drinks: Choose a balanced range from each class: aerated waters, natural juices, squashes, mineral waters, smoothies, milkshakes, mocktails, tea and coffee.
3. Cost and price: Cost each drink from its standard recipe and set a selling price that gives the target gross profit.
4. Group logically: Arrange drinks in sections in a set order, for example juices, mocktails, smoothies and milkshakes, sodas and waters, hot beverages.
5. Describe attractively: Give each mocktail or smoothie a short, appetising description of its main ingredients.
6. Design the layout: Use a clear, readable font, the establishment's colours and logo, and good-quality card or a screen layout; avoid crowding.
7. Check and print: Check spellings and prices, print, and review the menu regularly as prices and seasons change.

Purpose of a drink list

• Informs guests: Shows what is available, sizes and prices.
• Promotes sales: Featured and premium drinks can be highlighted.
• Speeds service: Guests decide faster and staff recommend with confidence.
• Supports the brand: The list reflects the image of the establishment.
• Legal compliance: Prices are displayed, and alcoholic drinks are listed with a notice that they are not sold to persons under 18.

Contents of a wine and drink list

• Categories: Drinks grouped into sections such as non-alcoholic drinks, beers, spirits, wines and cocktails.
• Descriptions: Origin, grape or main ingredients, and tasting notes for wines and cocktails.
• Prices: By glass, bottle, carafe or tot.
• Bin numbers: Wine lists show bin numbers to make ordering and finding wine easier.
• Special offers: Happy hour or featured drinks.
• Allergen information: Ingredients such as nuts, milk and eggs are noted.

2.1.4 Taking Beverage Orders

Taking a beverage order means recording the guest's drink order accurately and passing it to the bar so that the right drink reaches the right guest and every drink issued is accounted for. In controlled establishments no drink is issued from a dispense bar without a written or electronic order (check). The method used depends on the type of service and the level of control the establishment needs.

Duplicate

In the duplicate checking system, the order pad has two copies of each check. The top copy goes to the bar as the authority to issue the drinks, and the carbon copy stays with the waiter or goes to the cashier to prepare the bill. It is common in small and medium establishments.

Triplicate

In the triplicate checking system, there are three copies. The top copy goes to the bar, the second to the cashier or control office for billing, and the third stays with the waiter as a reference. It gives the tightest control and is used in large hotels and busy restaurants.

Pre-ordered

Pre-ordered beverages are ordered in advance, before the guest arrives or before the event: drinks for a banquet or conference agreed with the organiser, room service orders on a doorknob card, or a wine selected in advance for a dinner. The drinks are prepared and set up ready, and the order is confirmed in writing.

Service with order

Service with order (cash with order) means the drink is prepared and served as soon as it is ordered, and payment is taken at the time of service, as at a cash bar, counter or pool bar. The barman issues a receipt with each drink.

Steps for taking beverage orders

1. Approach promptly: Greet the guest and present the drink list.
2. Check age where needed: Confirm the guest is 18 or over before taking an order for alcohol, asking for identification if in doubt.
3. Listen and advise: Note preferences and recommend suitable drinks.
4. Record the order: Write the table number, number of guests, items, quantities, date, time and the waiter's signature.
5. Repeat the order: Read the order back to the guest to confirm it.
6. Pass the order: Take the correct copy to the bar or enter it into the point-of-sale system.

Communication when taking orders

• Clear language: Avoid trade terms the guest may not understand.
• Professional manner: Be friendly, polite and attentive.
• Body language: Watch for hesitation or signs of intoxication.
• Handle complaints: Deal with concerns calmly and report them.
• Follow up: Check that the guest is satisfied after service.

Chapter Summary

This chapter provides a comprehensive overview of bar keeping operations focused on preparing and serving both non-alcoholic and alcoholic beverages. It begins by classifying non-alcoholic beverages into categories such as dispense bar beverages, stillroom beverages, and those listed on wine and drink menus, while also emphasizing the importance of accurately taking beverage orders. The chapter then explores the essential ingredients required for preparing non-alcoholic drinks and highlights the critical process of quality inspection to ensure freshness and safety. Detailed procedures for preparing non-alcoholic beverages follow, including various preparation methods that impact taste and presentation. Finally, the chapter outlines proper techniques for presenting and serving beverages to customers, ensuring a professional and satisfying experience. Together, these topics equip learners with the skills necessary to manage beverage preparation efficiently and deliver excellent service in a bar setting.