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Prepare and serve beer / cider

URN: PPL2FBS4
Business Sectors (Suites): Hospitality - Food and Beverage Service
Developed by: People 1st
Approved on: 2022

Overview

This standard is about preparing and serving a range of types of beer/ cider. The standard covers how you prepare service equipment and make sure that there is fresh beer / cider available, in the correct condition for your customers. It also covers the pouring and service methods for each type of beer / cider.

This standard focuses on the technical knowledge and skills required to prepare and serve beer / cider; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a hospitality environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Prepare and serve beer / cider

Performance criteria

You must be able to:

1. Make sure that the service area is clean, undamaged and ready for use  according to your workplace procedures 2. Make sure that the equipment (including waste containers) is clean, undamaged  and where it should be, switched on ready for use 3. Make sure restocked refrigerated units are stocked with sufficient supplies and  accompaniments and store them appropriately ready for service 4. Make sure the customer area looks appealing and welcoming to customers according to your organisation / brand standard 5. Acknowledge your customers and provide customers with assistance as necessary 6. Make sure your customers have the correct information relating to style and  strength of beer / cider available to them 7. Provide your customers with accurate information which enhances their experience, answering questions and promoting your company’s products and services 8. Assist your customers to make choices where appropriate and take opportunities to maximise the order using sales techniques 9. Pour beer / cider using the recommended measures, techniques and equipment and offering accompaniments when relevant 10. Serve alcoholic drinks to permitted people only 11. Keep the preparation / service area and equipment clean and tidy and free from rubbish and debris

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing areas and equipment for serving beer / cider 2. Why it is important to follow food safety requirements when preparing beer / cider 3. Why it is important to prepare beer casks / kegs in advance 4. The types of problems that may occur when preparing the area  and equipment for serving beer / cider 5. Relevant legislation relating to licensing and weights and measures 6. Safe and hygienic working practices when pouring and serving beer / cider 7. Why and to whom all customer incidents should be reported 8. Where and from whom health and safety, food safety and licensing legislation can be obtained 9. Why it is important to give customers accurate information about the ingredients, basic characteristics and strength of their drink 10. Why is it important to give customers accurate information about accompaniments, special offers and promotions 11. What the techniques for pouring and serving a range of beer / cider products are 12. What symptoms indicate that a customer has drunk excessive amounts or is under the influence of drugs and what your legal responsibilities are in relation to this 13. How to deal with violent or disorderly customers 14. The types of problems that may occur when pouring and  serving beer / cider and how to deal with these

Scope/range

1. Equipment
1.1 barrels / kegs / casks
1.2 pumps
1.3 glasses / jugs / pitchers
1.4 refrigerated units

2. Accompaniments

2.1 ice
2.2 food garnish

3. Information

3.1 price
3.2 ingredients
3.3 measures / relative strength

4. Types of beer/cider

4.1 keg beer
4.2 lager
4.3 cask ale
4.4 cider
4.5 stout / porter
4.6 cream flow

5. Service style

5.1 draught
5.2 bottled
5.3 canned

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL2FBS4

Relevant Occupations

Bar Staff, Bar Supervisor

SOC Code

9265

Keywords

pour, serve, beer