Beverage equipment, closing procedures and quality improvement

What this note covers

1. Inspect beverage equipment before service
2. Operate post-mix and pressurised systems safely
3. Clean equipment according to its design
4. Close the station with stock and records controlled
5. Use quality data to improve the operation
6. Assess trends without compromising fundamentals
7. Worked case: repeated residue in a beverage dispenser

7 sections · 10 key terms & formulas · 6 common mistakes