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Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Chapter 10Beverages
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
After Reading and Studying This Chapter, You Should Be Able to:
List and describe the main grape varieties Suggest appropriate pairings of wine with
food Identify the various types of beer List the types of spirits and their main
ingredients Explain the restaurants liability in terms of
serving alcoholic beverages
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Figure 10-1Alcoholic Beverages
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Types of Wines Wine is fermented juice of grapes Light beverage wines (White, Rose and Red) Sparkling wines (Champagne) Fortified wines (Sherry, Port and Madeira)
Have brandy or wine alcohol added Aromatic wines (Vermouth and Aperitif)
Flavored with herbs, roots, flowers and barks
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Wines
Varietal Type of grape from which wines are
made, and for which they are named Vintage
Year in which a wine’s grapes were harvested
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Light Table Wines
Red Wines Made from red grapes Coloring from grape skins Cabernet Sauvignon and Pinot Noir
Rose Actually a category of red Remove skin early in fermentation
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Types of Wines White Wines
Made from white grapes
Age and mature faster than red wines
Chardonnay Sauvignon Blanc Pinot Blanc Riesling Chenin Blanc
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Red Wine Cabernet
Sauvignon Merlot Pinot noir Zinfandel
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
How Wine Is Made
Crushing A mixture of grape pulp, skins,
seeds and stems Fermenting
A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
How Wine Is Made Racking Maturing
Aging a wine Filtering
Fining Clarifying
Bottling
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Relationship to Food
White Wines Poultry, fish and egg entrees
Red Wines Any game or red meat
Sparkling Wines Any course, from dry to sweet
The heavier the food, the heavier the wine
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Relationship to Food Champagne can be served throughout a
meal When a dish is cooked with wine it is
best served with that wine Sweet wines should be served with
foods that are not too sweet Always follow guest preference and the
GUEST is ALWAYS right!
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Describing a Wine Use of textures
Softness and smoothness Richness and thickness Correspond to touch and temperature
Use of flavors Fruity, minty and herbal Nutty, cheesy and smoky Correspond to use of nose and tongue
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
New Traditions
Serve lighter wines before full-bodied ones
Pair light-bodied wines with lighter food and fuller-bodied wines with heavier, richer or flavorful ones
Match flavors
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
New Traditions Delicately flavored foods that are
poached or steamed should be paired with delicate wines
Match regional wines with regional foods
Soft cheese like Camembert and Brie pair well with a variety of red wines
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Wine Producing Regions Europe
France Bordeaux and Burgundy Champagne and Cognac
Italy Chianti
Germany Riesling
Spain Sherry
Portugal Port
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Wine Producing Regions America
“Wines Across America” www.wines-across-america.com
California North and Central Coast
Napa and Sonoma Great Central Valley Southern California
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Wine Producing Regions New York Oregon and
Washington (pictured)
Canada Australia South America South Africa
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Types of Beers Lager
Clear, light bodied Ale
Fuller bodied, more bitter Stout
Dark ale, sweet, strong malt flavor Pilsner
Style of beer brewing
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Malt Beverages Brewing
Process Water Malt
Ground barley Yeast
Fermenting agent
Hops
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Microbreweries Microbreweries
Smaller breweries Locally made and distributed
Rock Bottom Karl Strauss Sierra Nevada Samuel Adams
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Spirits
Spirits or Liquor Liquid that has been fermented and
distilled Proof
Liquor’s alcohol content In U.S. proof is twice the % of alcohol
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Whiskey Made from a fermented mash of grain to
which malt, in the form of barley, is added
Scotch Whiskey Smokey Kilns
Irish Whiskey Not dried, milder
Bourbon Whiskey Corn mixed with rye
Canadian Whiskey From corn
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
White Spirits Gin
From juniper berries Rum
Light is from sugarcane Dark is from molasses Tequila
Vodka Lacks color, odor and flavor
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Other Spirits and Cocktails
Brandy Distilled from wine Cognacs from France
Cocktails Drinks made by mixing 2 or more
ingredients Stirred, shaken or blended
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Trends in Nonalcoholic Beverages Nonalcoholic beer
and wine Coffee Tea Carbonated soft
drinks Juices Bottled water
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Bars and Beverage Management
Physical bar setup Critical for
effectiveness “Stations” properly
placed Location of “well”
versus “call” brands
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Inventory Control
Four major objectives Safeguards the company’s assets Provides reliable accounting records Promotes operating efficiency Encourages adherence to policies
Physical count is the key to success
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Personnel Procedures
Properly screen and hire bar personnel
Methods for controlling employee theft “Spotters” “Bank switch”
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Different Types ofBeverage Establishments
Restaurant bars Hotel bars Night clubs Microbreweries Sports bars Coffee shops
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Nightclubs Risky business Considerable time commitment Study demographics, market attitude
and social dynamics New concept is critical to success Budgeting Legal issues www.nightclubbiz.com
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Sports Bars Evolved into a large industry Sales in bars and taverns increased $3
million between 1990 and 2000 Diverse clientele More family oriented Games and family-friendly menus Latest version of a traditional arcade Menu has evolved Satellites and digital receivers
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Liquor Liability and the Law
The bar is liable if They serve a minor They serve a person who is intoxicated
Dram shop law Bar is liable for injuries caused by
intoxicated customers TIPS training
Introduction to Hospitality, Fourth EditionJohn Walker
©2006 Pearson Education, Inc.Pearson Prentice HallUpper Saddle River, NJ 07458
Trends Comeback of cocktails Designer bottled water Microbreweries More wine consumption Increase in coffee houses and coffee
intake Increased awareness and action to avoid
irresponsible alcoholic beverage consumption
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