Referencing Styles : Open Project 1 You have been asked by your supervisor to write the section of the bar operations manual that relates to the preparation and service of non-alcoholic beverages. Your section of the manual should document: The range of different teas and coffees and other hot beverages at the organisation. Document this range and explain the origins of these products and the various methods of serving them. Include a description of how you would prepare them, the machinery/ equipment you would use, how you would present them and where they should be stored after use. List of cold beverages available, including ingredients, preparation methods, garnishes, and appropriate glassware. Describe the ways in which the quality of hot and cold beverages can be assessed and monitored. Consider flavour, temperature, strength and presentation. Instructions on how to use and clean the coffee machine, grinder, ice machine and any other equipment required to prepare the drinks on your menu. Explain how you could rectify problems with an espresso machine and ice machine. How would you minimise the impact of these problems on the business? Safety and hygiene issues. Instructions on how staff should reduce their negative environmental impact. Teamwork and communication behind the bar. You can use the non-alcoholic menu that exists in a current workplace or you can design your own menu. Instruction Please use simple vocabulary