Politeknik Pariwisata Bali

PROPOSAL MANAGER ON DUTY

TEKNIK LAYANAN WINE
NUSANTARA RESTAURANT
Senin, 3 April 2023

OLEH : DIII TAH C/4

1. MOD I : I Komang Sastra Wiguna (21108071)

2. MOD II : Kadek Wahyu Dian Pratama (21108078)
3. MOD III : Ketut Melinda Putri (21108062)
4. MOD IV : I Putu Yudi Maha Putra (21108088)
5. MOD V : Sang Made Nanda Dwi Antara (21108082)

KEMENTERIAN PARIWISATA DAN EKONOMI KREATIF/

BADAN PARIWISATA DAN EKONOMI KREATIF
POLITEKNIK PARIWISATA BALI
2023
 Politeknik Pariwisata Bali

A KETERANGAN
1. Hari/tanggal : Senin, 3 April 2023
2. Tempat : Nusantara Restaurant
3. Waktu : 07.50 – 15.00 Wita
4. Kelas mahasiswa : D.III TAH C/S.4
5. Kelas MOD : D.III TAH C/S.4
a) MOD I : I Komang Sastra Wiguna (21108071)
b) MOD II : Kadek Wahyu Dian Pratama (21108078)
c) MOD III : Ketut Melinda Putri (21108062)
d) MOD IV : I Putu Yudi Maha Putra (21108088)
e) MOD V : Sang Made Nanda Dwi Antara (21108082)

6. Program Praktek
a. UJIAN TENGAH SEMESTER
b. REVIEW WHITE AND RED WINE SERVING
Red Wine :
1) Fantinel Cabernet Sauvignon 2016 (corkscrew)
2) Two Island Shiraz (screw cap)
3) Two Island Pinot Noir 2019 (screw cap)
4) De Bortoli Shiraz Cabernet Reserve 2016
5) Beringer Founders Estate Cabernet Sauvignon 2017 (screw cap)
6) Hob Nob Shiraz 2016 (screw cap)
7) Banrock Special Merlot 2018 (screw cap)
8) Parlare Chianti
9) Castiglioni Chianti 2017 (corkscrew)
10) Sababay Black Velvet 2017
11) Sababay Reserve Red
12) Hatten Aga Red

White Wine
a. Beringer Sauvignon Blank 2017 (corkscrew)
b. Two Island Chardonnay 2018 (screw cap)
c. Two Island Pinot Grigio (2018 (screw cap)
d. Hatten Aga White
e. De Bortoli Sacred Hill chardonnay 2017 (screw cap)
f. Banrock Station Chardonnay 2017 (screw cap)
g. Sababay White Velvet
 Politeknik Pariwisata Bali

B. JOB DESCRIPTION

Jabatan Preparation Operation Closing

MOD I • Memimpin briefing • Memastikan • Mengkoordinir

(I Komang Sastra awal, lalu semua preparation dan bertanggung
Wiguna) dilanjutkan dengan kelompok A yaitu jawab dalam
melakukan absensi. pada Glassware pelaksanaan
• Memimpin briefing sudah lengkap. closing (closing
dalam pembagian • Mengawasi dan inventory) pada
tugas dibagi menjadi bertanggung Glassware.
tiga kelompok yaitu jawab atas • Memimpin
Kelompok A, B, & kelancaran briefing akhir.
C. kegiatan wet
• Mengkoordinir & practice kelompok
bertanggung A.
jawab pada
kelompok A
dalam pelaksanaan
preparation
Glassware.
 Politeknik Pariwisata Bali

MOD II • Menjelaskan • Memastikan • Mengkoordinir

(Kadek Wahyu program praktek semua dan
Dian Pratama)
yang akan preparation bertanggung
dilaksanakan yaitu kelompok B jawab dalam
UTS dan review yaitu linen, pelaksanaan
white and red menage, dan closing (closing
wine serving. holloware inventory) pada
• Mengkoordinir & sudah lengkap. linen, menage,
bertanggung • Mengawasi dan holloware.
jawabpada jalannya • Bertanggung
kelompok B kegiatan jawab atas
dalam pelaksanaan praktik pengembalian
preparation linen kelompok B.
pada linen,
menage, dan
menage, dan
holloware.
holloware.
MOD III • Bertanggung jawab • Memastikan • Mengkoordinir
(Ketut Melinda dalam mengecek semua dan
Putri)
grooming dari preparation bertanggung
setiap mahasiswa kelompok C jawab dalam
TAH C/4. yaitu bahan dan pelaksanaan
• Mengkoordinir & cutleries sudah closing (closing
bertanggung lengkap. inventory) pada
jawab pada • Mengawasi dan bahan dan
kelompok C bertanggung cutleries.
dalam pelaksanaan jawab atas • Bertanggung
preparation kelancaran jawab atas
cutleries dan kegiatan wet pengembalian
bahan praktik. practice pada
kelompok C. cutleries.
 Politeknik Pariwisata Bali

MOD IV • Bertanggung jawab • Memastikan • Mengkoordinir

(I Putu Yudi dalam mencatat semua preparation dan bertanggung
Maha Putra)
setiap pelanggaran kelompok yaitu jawab dalam
mulai dari Wine Equipment pelaksanaan
kehadiran sampai dan Table set-up closing (closing
dengan grooming sudahlengkap. inventory) pada
mahasiswa TAH • Mengawasi dan Wine
C/4 bertanggung jawab Equipment dan
• Membantu atas kelancaran Table set-up.
mengkoordinir & kegiatan wet • Bertanggung
bertanggung jawab practice kelompok jawab atas
pada kelompok C C. pengembalian
dalam pelaksanaan pada Wine
preparation Wine Equipment dan
Equipment dan Table set-up.
table set-up.

MOD V • Membantu dalam • Memastikan semua • Mengkoordinir

(Sang Made mengecek preparation dan bertanggung
Nanda Dwi
grooming dari kelompok A yaitu jawab dalam
Antara)
setiap mahasiswa Chinaware sudah pelaksanaan
TAH C/S.4 lengkap. closing (closing
• Membantu • Mengawasi dan inventory) pada
mengkoordinir & bertanggung Chinaware.
bertanggung jawab atas
jawab pada kelancaran
kelompok A kegiatan wet
dalam pelaksanaan practice
preparation kelompok A
Chinaware &
Peralatan
 Politeknik Pariwisata Bali

C. PERENCANAAN WAKTU KEGIATAN (TIME TABLE)

Waktu Grup A Grup B Group C

Briefing Awal Briefing Awal Briefing Awal
07.50 - 08.05 Absensi Absensi Absensi
Check Grooming Check Grooming Check Grooming
Preparation & Preparation & Preparation &
Opening Inventory Opening Inventory Opening Inventory
08.05 – 08.50 Chinaware dan Bahan-Bahan dan Linen,
Glassware Cutleries Wine Cooler & Set-
up Table

08.50 – 09.20 UJIAN TENGAH SEMESTER

09.20 – 13.20 REVIEW WHITE AND RED WINE SERVING

13.20 –- 13.50
09.20 13.20 Break
Closing (Closing Closing (Closing Closing (Closing
inventory), General inventory), General inventory), General
13.50 – 15.00
Cleaning Cleaning & Cleaning &
& Briefing Akhir Briefing Akhir Briefing Akhir
 Politeknik Pariwisata Bali

D. INTRODUCTION TO WINE TASTING

1. WHITE WINE
White wine dibuat dari tipe anggur yang kuning, keemasan, hijau, atau juga beberapa
tipe anggur merah. Jika menggunakan anggur merah, kulitnya tidak digunakan, hanya
sarinya yang tidak berwarna yang digunakan. Untuk tipe anggur lain: kuning, hijau,
keemasan, kulit anggurnya bisa saja digunakan atau juga tidak, dalam proses
produksinya.
Contoh macam-macam white wine yang terkenal:
• Chardonnay
• Chenin Blanc
• Muscat
• Pinot Blanc
• Pinot Grigio
• Pinot Gris
• Riesling
• Semillon
• Sauvignon Blanc
• Verdelho

Manfaat white wine yaitu :

1. Meredakan stres
2. Baik untuk jantung
3. Mencegah alzheimer
4. Mengurangi resiko penyakit ginjal dan lainnya

Kadar alkohol white wine :

Pada umunya white wine mengandung alkohol berkisar antara 10-20 persen.

2. RED WINE
Anggur merah dibuat dari fermentasi anggur merah beserta kulit, biji, dan tangkai
dari anggur merah. Warna anggur merah yang digunakan sebagai bahan dasar Red Wine
biasanya dimulai dari warna hijau ke merah muda, ungu, sampai ungu kehitaman.
Beberapa jenis anggur merah yang terkenal di kalangan peminum wine di Indonesia
adalah merlot, cabernet sauvignon, syrah/shiraz, dan pinot noir. Namun varietas anggur
merah yang banyak di kenal adalah Carbenet Franc, Carbenet Sauvignon, Dolcetto,
Malbec, Merlot, Pinot Noir, Sangiovese, Syrah, dan Tempranillo.

Anggur merah (Red Wine) memiliki kadar alcohol di mulai dari 12-15%. Batas takaran
maksimal untuk mengonsumsi red wine bagi laki-laki dewasa adalah 2 gelas wine (300
ml) per hari. Sedangkan wanita dewasa diperbolehkan minum red wine paling banyak
1 gelas (150) sehari.
 Politeknik Pariwisata Bali

Red wine sendiri dibuat dari buah anggur yang kaya akan antioksidan. Salah satu jenis
antioksidan yang kadarnya tinggi di dalam red wine adalah resveratrol, catechin, epicatechin,
dan proanthocyanidins. Menurut para ahli, Red wine memiliki manfaat yang begitu banyak,
salah satunya : Mencegah resiko kanker, Memelihara kesehatan otak dan fungsi memori,
Menjaga kesehatan jantung, Menjaga kesehatan mulut dan gigi, dan Menurunkan kadar gula
darah. Walaupun red wine bermanfaat bagi kesehatan, mengonsumsinya secara berlebihan
justru dapat menimbulkan masalah kesehatan, seperti gangguan hati, penyakit jantung,
peningkatan risiko kanker, obesitas, dan kecanduan alkohol.

E. WHITE & RED WINE TASTING

White Wine :

1. Beringer Sauvignon Blank 2017 (corkscrew)

2. Two Island Chardonnay 2018 (screw cap)
3. Two Island Pinot Grigio (2018 (screw cap)
4. Hatten Aga White
5. De Bortoli Sacred Hill chardonnay 2017 (screw cap)
6. Banrock Station Chardonnay 2017 (screw cap)
7. Sababay White Velvet

Red Wine :
1. Fantinel Cabernet Sauvignon 2016 (corkscrew)
2. Two Island Shiraz (screw cap)
3. Two Island Pinot Noir 2019 (screw cap)
4. De Bortoli Shiraz Cabernet Reserve 2016
5. Beringer Founders Estate Cabernet Sauvignon 2017 (screw cap)
6. Hob Nob Shiraz 2016 (screw cap)
7. Banrock Special Merlot 2018 (screw cap)
8. Parlare Chianti
9. Castiglioni Chianti 2017 (corkscrew)
10. Sababay Black Velvet 2017
11. Sababay Reserve Red
12. Hatten Aga Red
 Politeknik Pariwisata Bali

F. WHITE & RED WINE KARAKTERISTIK

A. White Wine
1. Beringer Sauvignon Blank 2017 (corkscrew)

Produk ini menggunakan bahan baku anggur sauvignon blanc

Memiliki kadar alcohol sebanyak 13,5%
• Warna : White, Lemon
• Aroma : Melon, honey, citrus
• Acidity : Medium
• Tannin : Low
• Flavour : Lime Juice, Citrus Fruit, Green Apple
• Body : Medium
• Food Pairing : Ikan, tiram, kerang

2. Two Island Chardonnay 2018 (screw cap)

Produk ini menggunakan bahan baku anggur Chardonnay

Memiliki kadar alcohol sebanyak 13%
• Warna : Medium Pale Gold Colour
• Aroma : Fig, Melon, oak complexity
• Acidity : Low
• Tannin : Low
• Flavour : Citrus fruit flavour
• Body : Medium
• Food Pairing : Poultry, seafood, spiced dishes

3. Two Island Pinot Grigio (2018 (screw cap)

Produk ini menggunakan bahan baku anggur pinot grigio
Memiliki kadar alcohol sebanyak 12,5%
• Warna : Medium Gold Colour
• Aroma : Sweet spice, banana, caramel, peach, strawberry, and
cream
• Acidity : High
• Tannin :-
• Flavour : Stewed apple, pear, vanilla
• Body : Medium
• Food Pairing : Pan fried fish, spaghetti carbonara, chicken.
 Politeknik Pariwisata Bali

4. Hatten Aga White

Produk ini menggunakan bahan baku anggur Muscat St Vallier, Chenin Blanc
and Colombard. Memiliki kadar alcohol sebanyak 11,5%
• Warna : Pale Lemon
• Aroma : Lemon zest, Green Apple, Apricots & Vanilla Custard,
Fresh Herb.
• Acidity :-
• Tannin :-
• Flavour : Stone Fruit, Roasted Almonds, Green Apple, Honeydew
• Body : Light
• Food Pairing : Seafood, White Meat, Spicy Food

5. De Bortoli Sacred Hill chardonnay 2017 (screw cap)

Produk ini menggunakan bahan baku anggur chardonnay

Memiliki kadar alcohol sebanyak 12%
• Warna : Pale Straw
• Aroma : Fresh pear, Citrus, Green Apple
• Acidity : Fresh
• Tannin :-
• Flavour : Peach, melon, lychee, citrus
• Body : Medium
• Food Pairing : Fish and Chips, Baked Tuna, Sate Ayam, Caesar Salad,
Parmesan cheese, mushroom risotto, grilled chicken

6. Banrock Station Chardonnay 2017 (screw cap)

Produk ini menggunakan bahan baku anggur Chardonnay

Memiliki kadar alcohol sebanyak 12-14%
• Warna : Greenish Yellow
• Aroma : Citrus Fruit, peach, tropical fruit, oak
• Acidity : Balanced
• Tannin :-
• Flavour : Frash and juicy flavour of peach fruit salad, cantaloupe,
honeydew melon oak, creamy
• Body : Full
• Food Pairing : Mushroom grilled fish, poultry, fresh seafood, pasta,
caesar salad
 Politeknik Pariwisata Bali

7. Sababay White Velvet

Produk ini menggunakan bahan baku kombinasi anggur Muscat Saint Vallier
Memiliki kadar alcohol sebanyak 11%
• Warna : White, Lemon
• Aroma : Vanilla, citrus fruit
• Acidity : Medium
• Tannin :-
• Flavour : Green Apple, citrus fruit
• Body : Medium
• Food Pairing : Fresh Japanese food like sashimi.

B. Red Wine

1. Fantinel Cabernet Sauvignon

2016 :
Produk ini menggunakan bahan baku Anggur Cabernet Sauvignon. Memiliki
kadar alcohol sebanyak 12,5 %
• Warna : Ruby, Red, Maroon
• Aroma : Fruit and Spices
• Acidity : Medium
• Tannin : Medium
• Flavor : Earthy and Fruity
• Body : Full
• Food Pairing : Burrata Tomato Dish, Lamb, Beef
2. Two Island Shiraz :
Produk ini menggunakan bahan baku Anggur Shiraz. Memiliki kadar alcohol
sebanyak
13,5 %
• Warna : Deep Ruby Red Color
• Aroma : Oak, Plum, Smoky, Vanilla, Raspberry
• Acidity : Medium
• Tannin : Soft
• Flavor : Bold, Raspberry
• Body : Full
• Food Pairing : Rib Eye, Saucisson, Thin – Crust Pizza
3. Two Island Pinot Noir 2019 :
Produk ini menggunakan bahan baku Anggur Pinot Noit. Memiliki kadar
alcohol sebanyak 13 %
• Warna : Medium Red Ruby
• Aroma : Candied Cherry, Rosemary, Mulberry, Cigar
• Acidity : Medium
• Tannin : Light
• Flavor : Cranberry, Black Current, Vanilla Tart, Red Apple Skin
• Body : Light
• Food Pairing : Cheese Platter and Lamb Tagine
 Politeknik Pariwisata Bali

4. De Bortoli Shiraz Cabernet Reserve 2016 :

Produk ini menggunakan bahan baku Anggur Shiraz Cabernet. Memiliki kadar
alcohol sebanyak 14 %
• Warna : Dark Ruby
• Aroma : Dark Fruit, Cherry and Spicy Oak
• Acidity : Medium
• Tannin : Medium
• Flavor : Fruity, Blackberry, Cherry and Oak
• Body : Bold Body
• Food Pairing : Spaghetti Bolognese, Bacon, Burger

5. Beringer Founders Estate Cabernet Sauvignon 2017 :

Produk ini menggunakan bahan baku Anggur Cabernet Sauvignon. Memiliki
kadar alcohol sebanyak 13,5 %
• Warna : Red
• Aroma : Spiced Plum Pudding, Berry Souffle, Creamy Oak
• Sweetness : Extra Dry
• Tannin : Low
• Flavor : Blueberry, Blackberry, Plum, Dark Chocolate, Spice
• Body : Medium Body
• Food Pairing : Beef Terderloin, Spaghetti Bolognaise
6. Hob Nob Shiraz 2016 :
Produk ini menggunakan bahan baku Anggur Shiraz. Memiliki kadar alcohol sebanyak
12 % - 14,5 %
• Warna : Garnet red
• Aroma : Cherries, Ripe Red Berries, With Intense Vanilla Underneath.
• Acidity : High
• Tannin : Low
• Flavor : Smoky, Cherry, Vanilla
• Body : Medium Body
• Food Pairing : Roasted Lamb with Anchovy and Rosemary
7. Banrock Special Merlot 2018 :
Produk ini menggunakan bahan baku Anggur Merlot. Memiliki kadar
alcohol sebanyak 13,8 %
• Warna : Deep Purple
• Aroma : Cherry, Plum, Oak, and Vanilla
• Acidity : Low
• Tannin : Low
• Flavor : Oak and vanilla
• Body : Medium to Full Body
• Food Pairing : Stew Beef, Lamb Dishes
 Politeknik Pariwisata Bali

8. Parlare Chianti :
Produk ini menggunakan bahan baku Anggur Sangiovese. Memiliki kadar
alcohol sebanyak 12,5 %
• Warna : Deep Red Ruby
• Aroma : Fruity
• Acidity : High
• Tannin : Medium
• Flavor : Fruity, Cherry
• Body : Medium Body
• Food Pairing : Beef and Chicken meat

9. Castiglioni Chianti 2017 :

Produk ini menggunakan bahan baku Anggur Sangiovese and Merlot. Memiliki kadar
alcohol sebanyak 13 %
• Warna : Red Ruby, Briliant Violet
• Aroma : Blackberry, Redcurrant and Cherry, Spicy
• Tannin : Soft
• Flavor : Fruity
• Body : Medium Body
• Food Pairing : Pappardelle Pasta, Roast Chicken, Sautéed Beef with Vegetables
10. Sababay Black Velvet 2017 :
Produk ini menggunakan bahan baku Anggur Cabernet Sauvignon dan Alphonse
Lavallee. Memiliki kadar alcohol sebanyak 13 %
• Warna : Red Ruby
• Aroma : Smoky, Oak, Cherry
• Acidity : Medium
• Tannin : Soft
• Flavor : Blackcurrant, Cherry, Mocha, and Vanilla
• Body : Medium to Full Body
• Food Pairing : Savory dish such as Selat Solo, Lawar Cumi Cumi
11. Sababay Reserve Red :
Produk ini menggunakan bahan baku Anggur Cabernet Sauvignon dan Alphonse
Lavallee. Memiliki kadar alcohol sebanyak 13,5 %
• Warna : Red Ruby
• Aroma : Smoky, Oak, Ripe Dark Cherry
• Tannin : Low
• Flavor : Redcurrant, Blackberries, and Vanilla
• Body : Medium Body
• Food Pairing : Fried Duck, Braised Pork Belly, BB
 Politeknik Pariwisata Bali

12. Hatten Aga Red :

Produk ini menggunakan bahan baku Anggur Syrah, Alphonse Lavallee dan Malvasia
Nera. Memiliki kadar alcohol sebanyak 13,5 %
• Warna : Pale Ruby
• Aroma : Strawberry, Cherries, White Pepper, Rosemarry, and Plum
• Acidity : Dry Medium
• Tannin : Light
• Flavor : Cherries, Dark Berries, Plum , Dark Chocolate, Caramel.
• Body : Light Body
• Food Pairing : Spicy Dishes and Grilled Meats
 Politeknik Pariwisata Bali

G. SET UP TABLE FOR WINE

14
13 12
8
10 9

7 6
4 2 11 1 3 5

Keterangan :

1. Dinner Knife
2. Dinner Fork
3. Soup Spoon
4. Dessert Fork
5. Dessert Knife
6. B&B Knife
7. B & B Plate
8. Water Goblet
9. Red Wine Glass
10. Dessert Fork and Dessert Spoon
11. Napkin folding
12. Ashtray
13. Salt & Pepper
14. Flower Vase
 Politeknik Pariwisata Bali

H. SERVE WHITE & RED WINE

1. STANDARD SERVICE TEHNIQUES FOR WHITE WINE
1. Introduce your self and ask the host
2. Present the wine list from the right hand side to the host
3. Offer assistance with the wine list
4. Be prepared to answer questions on the character & quality of wines, vintages
and food compatibility
5. Stand to the right of the host to take the order.
6. Reconfirm the wine order with the host in the right side of the host
7. Select the correct glassware (white wine glass) and B&B plate on tray
8. Put the glass on the right position, ladies first, clock wise and prepare one glass
for the sommelier
9. Glass stemware is placed to the right of each guest and keyed off the knife.
Actual positioning is often dictated by house style or size of the table, but the
standard forma for one wine glass and water glass should be to place the wine
glass above the larger knife with the water glass diagonally below to the right
or diagonally above to the left.
10. Glass placement starts with the person to the hosts left (ladies first) and continue
clockwise to finish with the host.
11. Put the glass for sommelier at the right side of the host.
12. Prepare the wine cooler and stand to the host’s right with red napkin on top
13. Take the white wine bottle from wine cooler and wipe the bottle with red napkin
14. Presenting the white wine to the host and reconfirm the order
15. Open the white wine with wine opener
16. Cut the foil at the bottom of the cage
17. Remove the foil and place in the sommelier’s pocket
18. Wipe the neck of the bottle with red napkin
19. Place red napkin over the cage with sommelier tumb
20. Maintain control at all times, always point the cork away from the guest
21. Untwist the wire cage and loosen for removal- tumb always over the cork
22. Holding the bottle 45 degree angle, twist the bottle away from the cork
23. Gently release the cork with little or no nois
 Politeknik Pariwisata Bali

24. It can be done in the air or in the bucket but never against body
25. Remove the cage from the cork and place in the sommelier pocket
26. Place the cork on the underliner to the host’s right
27. Wipe the bottle lip with the red napkin
28. Sommelier take a sample by host approval to make sure the white wine is in good
condition
29. Serve a small amount of sparkling wine to the host glass for tasting
30. Wait for the host approval for serving the sparkling wine
31. Serve the sparkling wine in the right side from the guest, women first, men second.
The host is always served last.
32. Serve the wine in a single pours
33. While serving the wine add recommendation for food pairing and valid reason
34. After serving, ask the host for the wine bottle location, example on the table or in
the cooler.
35. Take tray to clear up the sommelier taster glass
36. Ask the guest if we can clear up the B&B plate with the cork
37. Please the guest for enjoy the wine

1. STANDARD SERVICE TEHNIQUES FOR RED WINE WITH CORKSCREW

▪ Introduce your self and ask the host
▪ Present the wine list from the right hand side to the host
▪ Offer assistance with the wine list
▪ Be prepared to answer questions on the character & quality of wines, vintages and
food compatibility
▪ Stand to the right of the host to take the order.
▪ Reconfirm the wine order with the host in the right side of the host
▪ Select the correct glassware (RED wine glass) and B&B plate on tray
▪ Put the glass on the right position, ladies first, clock wise and prepare one glass for the
sommelier
▪ Glass stemware is placed to the right of each guest and keyed off the knife. Actual
positioning is often dictated by house style or size of the table, but the standard forma
for one wine glass and water glass should be to place the wine glass above the larger
knife with the water glass diagonally below to the right or diagonally above to the left.
▪ Glass placement starts with the person to the hosts left (ladies first) and continue
clockwise to finish with the host.
▪ Put the glass and B & B plate for sommelier at the right side of the host
▪ Prepare the red wine, and red napkin
▪ Presenting the red wine to the host and reconfirm the order
▪ Open the red wine with wine opener (can be done on air or on the table)
▪ Label always facing to the host
▪ Cut the foil at the bottom of the cage
 Politeknik Pariwisata Bali

▪ Remove the foil and place in the sommelier's pocket

▪ Wipe the neck of the bottle with red napkin
▪ Put the corkscrew on the cork and pull the cork.
▪ Using red napkin, pull out the cork and put the cork in the B&B plate
▪ Show the cork to the host
▪ Wipe the bottle lip with the red napkin
▪ Sommelier take a sample by host approval to make sure the wine is in good condition
▪ Serve a small amount of wine to the host glass for tasting
▪ Wait for the host approval for serving the red wine
▪ Serve the red wine in the right side from the guest, women first, men second. The host
is always served last.
▪ Serve the wine in a single pours
▪ While serving the wine add recommendation for food pairing and valid reason
▪ After serving, put the bottle with underliner B & B plate
▪ Take tray to clear up the sommelier taster glass
▪ Ask the guest if we can clear up the B&B plate with the cork
▪ Please the guest for enjoy the wine

2. STANDARD SERVICE TEHNIQUES FOR RED WINE WITH SCREWCAP

▪ Introduce your self and ask the host
▪ Present the wine list from the right hand side to the host
▪ Offer assistance with the wine list
▪ Be prepared to answer questions on the character & quality of wines, vintages
▪ and food compatibility
▪ Stand to the right of the host to take the order.
▪ Reconfirm the wine order with the host in the right side of the host
▪ Select the correct glassware (RED wine glass) and B&B plate on tray
▪ Put the glass on the right position, ladies first, clock wise and prepare one glass for the
▪ sommelier
▪ Glass stemware is placed to the right of each guest and keyed off the knife. Actual
positioning is often dictated by house style or size of the table, but the standard forma
for one wine glass and water glass should be to place the wine glass above the larger
knife with the water glass diagonally below to the right or diagonally above to the left.
▪ Glass placement starts with the person to the hosts left (ladies first) and continue
clockwise to finish with the host.
▪ Put the glass and B & B plate for sommelier at the right side of the host
▪ Prepare the red wine, and red napkin
▪ Presenting the red wine to the host and reconfirm the order
▪ Wipe the neck of the bottle with red napkin
▪ Hold the neck of the bottle and make a circle move to open the bottle of wine
▪ Put the screwcap on the B & B Plate
▪ Wipe the bottle lip with the red napkin
▪ Sommelier take a sample by host approval to make sure the wine is in good condition
▪ Serve a small amount of wine to the host glass for tasting
▪ Wait for the host approval for serving the red wine
▪ Serve the red wine in the right side from the guest, women first, men second. The host
is always served last.
 Politeknik Pariwisata Bali

▪ Serve the wine in a single pours

▪ While serving the wine add recommendation for food pairing and valid reason
▪ After serving, put the bottle with underliner B & B plate
▪ Take tray to clear up the sommelier taster glass
▪ Ask the guest if we can clear up the B&B plate with the cork
▪ Please the guest for enjoy the wine

I. PERENCANAAN ALAT

No Nama Peralatan Jumlah

Linen
1 Moulton Square 8 Pcs
2 Table Cloth square 8 Pcs
3 Napkin 16 Pcs
4 Red Napkin 60 Pcs
Cutleries
1 Dinner Fork 16 Pcs
2 Dinner Knife 16 Pcs
3 Soup Spoon 16 Pcs
4 Dessert Spoon 16 Pcs
5 Dessert Fork 32 Pcs
6 Dessert Knife 16 Pcs
Chinaware
1 B & B Plate 30 Pcs
Glassware
1 Red Wine Glass 16 Pcs
2 Water Goblet 16 Pcs
3 Red Wine Glass Burgundary 8 Pcs
4 White Wine Glass 16 Pcs
Holloware & Menage
1 Flower Vase 4 Pcs
2 Salt & Pepper 4 Set
3 Ashtray 4 Pcs
4 Table Number 4 Pcs
5 Round Tray 8 Pcs
Wine Equipment
1 Wine Opener 4 Pcs
2 Wine Cooler 4 Pcs
3 Wine Stand 4 Pcs
4 Box Cooler for Ice Cube 1 Pcs
 Politeknik Pariwisata Bali

J. PERENCANAAN BAHAN

No Nama Bahan Total

Bahan
1 Ice Cube 2 Pack
2
3
4
5

K. LAYOUT NUSANTARA RESTAURANT

 Politeknik Pariwisata Bali

L. WORK ASSIGMENT

No Group Tugas
1 Group A • Mempersiapkan semua peralatan Chinaware
dan Glassware.
• Membersihkan semua peralatan sebelum
digunakan.
2 Group B • Mempersiapkan semua bahan & cutleries yang diperlukan
untuk praktek Teknik Pelayanan Wine.

3 Group C • Mempersiapkan linen, holloware & menage, wine

equipment & set-up table.
 Politeknik Pariwisata Bali

KELOMPOK A

Jabatan No Nama NIM

MOD 1 I Komang Sastra Wiguna 21108071
2 Sang Made Nanda Dwi Antara 21108082
Leader 3 Putu Adi Wibawa 21108075
Anggota 4 I Gusti Ngurah Perdana Raja 21108072
5 I Ketut Sudiarta 21108077
6 Angelica Belinda Hartono 21108065
7 I Kadek Ardiawan 21108083
8 I Kadek Dodi Ariwinata 21108076
9 Made Wirya Wikananda 21108085
10 I Made Sujana 21108090
0

KELOMPOK B

Jabatan No Nama NIM

MOD 1 Ketut Melinda Putri 21108062
Leader 2 I Kadek Bayu Hendriawan 21108087
Anggota 3 Jesica Ayu 21108067
4 I Putu Dhika Adi Saputra 21108086
5 Gusti Ayu Ngurah Alit Adnyaswari 21108064
6 I Gusti Ayu Prema Dewi Aryani 21108066
7 I Ketut Japa 21108079
8 I Gede Ryan Mahardika 21108083
9 I Putu Aditya Pramana 21108084

KELOMPOK C

Jabatan No Nama NIM

MOD 1 Kadek Wahyu Dian Pratama 21108078
2 I Putu Yudi Maha Putra 21108088
Leader 3 Ketut Catur Jenardana Shanti 21108070
Anggota 4 Ni Putu Indrawati 21108063
5 Gede Wyakta Dhananjaya 21108073
6 Luh Tania Priyandani 21108061
7 Anak Agung Gede Galang Wiguna 21108089
8 I Made Craki Widanta 21108080
9 I Dewa Gede Wahyu Sapta Nugraha 21108074
10 Kadek Juliana Putri 21108068

M. LAMPIRAN
1. Absensi TAH C/S.4
2. Form Penilaian MOD