Beverage & Wine Service.ppt
Transcript of Beverage & Wine Service.ppt
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Beverage and Wine ServiceChapters 7 and 8
“We drink for pleasure of our company or for taste and tactile sensations of large variety of
beverages”CIA p.124
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Beverages
Water, Milk, Juice Infusions (Tea and Coffee) Fermented Beverages (Wine and Beer) Distilled alcohol (whiskey, brandy, other spirits) Cocktails (mixture of distilled alcohol and juice,
water,etc.)
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Aperitifs
“Standard” is that aperitif should be offered 30 seconds after guest is seated
Aperitif should be: low in alcohol so you do not ruin your tastebuds dry not sweet so you stimulate your appetite chilled to be more refreshing Examples include:
White wine, Fortified Wines like dry Sherry, Aromatized Wines like Vermouth or Dubonnet
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Common Aperitifs
Fortified Wine Wine mixed with distilled alcohol usually brandy 16 -23 percent alcohol Port, Sherry, Madeira, Marsala Served between 55 to 60 degrees Fahrenheit
Aromatized Wine Wine which has alcohol and some type of flavoring added
herbs, roots, bark or spices 18 - 20 percent alcohol
Popular Aperitif Kir: white wine with crème de cassis Kir Royale: Champagne/Sparkling wine with crème de cassis
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Distilled Spirits
Distilled Spirit made by heating a liquid containing alcohol which converts
the alcohol to vapor form. Ethyl Alcohol vaporizes at 176 degrees F. The vapor is collected and condensed into raw alcohol then temperature is lowered.
100 percent alcohol is chemically pure and 200 “Proof”
Natural Spirits are distilled to minimum of 190 proof, odorless, colorless, and flavorless
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Brandy
Distilled Wine - “brandewijn” or burnt wine Distilled from fruit, usually grapes 80 to 84 proof Types of Brandy
Cognac - double distilled from specific area of France called Cognac
Armagnac - single distilled from area of France called Armagnac
Calvados - apple brandy from Normandy, France Grappa - Italian brandy distilled from pomace of grapes
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Whiskey/Whisky
Distilled from Grain 5 Types of Whiskey
1. American - distilled from “sour mash” which is combination of grains e.g. Bourbon - 51% corn, aged 2 years in new oak barrels, from Bourbon
County, KY2. Canadian - distilled from several grains and blended with rye3. Irish - distilled barley and corn and blended with rye in Ireland4. Rye - rye5. Scotch - malted barley dried over peat fires in Scotland
Whiskey served “up” or on the rocks w/ water or soda Cocktails from Whiskey - Manhattan or Whiskey Sour
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Gin
Unaged, neutral spirit that is flavored with juniper berries or aromatics
Types of Gin Dutch/Holland Gin - generally not mixed as cocktail English Gin - 180 proof then diluted to 80 to 97 proof American Gin - Neutral spirit if >190 proof and then
diluted to 80 proof before bottling Typical Gin Cocktails - Martinis, Gibsons, Gimlets,
or served with tonic and lime
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Vodka
Slavic word for “water” Historically, potatoes are the base of sugar Most vodka today is made from grain Like gin, vodka is not aged Many vodkas are now offered with flavors
Pepper Lemon
Typical Vodka Cocktails - Martinis, Gibsons, Gimlets, or served with juice – orange (Screwdriver) or tomato (Bloody Mary)
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Rum
Distilled from fermented juices of sugarcane Distilled to >190 proof then diluted to 80 proof Can be served as high as 151 proof Styles
Light - very dry, e.g. Puerto Rican Medium Full Bodied, e.g, Jamaican
Typical Rum Cocktails - Cuba libre - coke and lime, Piña Colada, or w/ tonic and lime
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Tequila or Mescal
Distilled from agave plant From Tequila, Jalisco, Mexico otherwise called
“Mescal” Double distilled to >110 proof then diluted to 80 proof Typical Tequila Cocktails –
Straight “Up” or Margarita - Frozen or “On the Rocks”
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Cordials or Liqueurs
Alcoholic Beverages flavored with aromatics and sweetened Anise - Ouzo, Pernod, Sambuca Chocolate - Crème de cacao Coffee - Kahlua or Tia Maria Fruit - Crème de Cassis, Triple Sec, Grand Marnier Flowers - Roses or Violets Herbals - Drambuie, Chartreuse Nuts - Frangelico or Amaretto
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Mixed Drinks
Server Must Know: Primary Liquor - Brand is important Possible Variations on request, e.g. Gin or Vodka Garnish Glass and Style - ice, no ice, “neat” , “up”, “on the rocks” Popular cocktails - Bloody Mary, Gibson, Martini,
Manhattan, Margarita, Gimlet, Vodka/Gin and Tonic
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Mixed Drinks Service Issues
“Club Service” - drink mixed in front of guest Jigger - 2 ounces Price and Quality Classifications
Well - lower priced, house brand, below bar Call - called by name, e.g. Dewars; higher quality Premium - “top shelf” , highest quality and price
Use of cocktail napkin -cloth/no cloth, logo “Show” plate Kiddie cocktails
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Ways to serve aperitifs and distilled spirits and cocktails
“Up” - Chilled over ice then strained as poured into glass “On the Rocks” - over ice With a mixer and “twist” - served over ice with soda,
water, juice and a twist of lemon or lime “Neat” - Chilled without ice “Perfect” - in a Manhattan when 1/2 of dry vermouth is
substituted for sweet
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Taking & Placing Order
Be ready with suggestions, repeat the order, take orders from left to right, never substitute without asking
Place cocktail napkins, serve from tray
Serve refills, empty ashtrays, be attentive.
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Suggestive/Up-selling
A positive sales approach or question that avoids an automatic “no” and encourage a “yes” answer
Suggest personal favorites; Use brand names; Make sincere suggestions
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Increasing Wine Sales
http://www.csupomona.edu/~bdewald/favoriteLinks.htm
http://www.globalaccounts.net/CA_additional_docs/Ascend-Web.pdf
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Beer
Fermented Grain, Water, Yeast and Hops Grain can be malted barley, wheat, oats, rice, corn, rye “Malted” - steeped in water 2 weeks then dried out – this
converts complex carbohydrates to more simple sugar Malted grain is the sugar source for the yeast Roasted grain for color and flavor Hops - for flavor (bitterness), head retention, shelf life Yeast “eats” grain sugar converting it to alcohol and CO2
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Beer
StylesType of Yeast determine fermentation
style Top fermented - ales, 55 ºF -60 ºF Bottom fermented - lagers, light
crisp, effervescent, 48 ºF Fruit Lambic Ales - made with fruit
and wild yeast in Belgium
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Pouring & Serving Beer
Concerns: sanitation, glassware selection, temperature, storage and handling procedures
Pouring and serving bottled beer: tilt bottle, pour at steep angle into center of glass to create a proper head
Pulling a draft: hold glass at angle at tap, allow beer to hit bottom then tilt glass
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WINE
Definition:“Wine is the alcoholic beverage
obtained from the fermentation of the juice of freshly gathered grapes, the fermentation taking place in the district of origin according to local tradition and practice”
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FERMENTATION
A chemical process by which sugar is converted into alcohol
Natural sugar from Carbon dioxide gas the grape pulp given off
Yeast occurs on theskin of the grape
SUGAR + YEAST = ALCOHOL + CO2
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Types of Wine
Table or Still Wines Sparkling Wines - second fermentation Fortified or Aromatized Wines - brandy added
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Vintage
Year the grapes were picked Some years are better Great vintages don’t mean all great wines Champagne and Port - vintages in exceptional years
only Vintage is replaced once previous vintage is sold out Each vintage is different
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Wine Labels
Wine Vintage -Year the grapes were picked Type of wine or name of wine Region - appellation Producer U.S. requires alcohol content, sparkling or still,
warning label
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Wine
Wine Tasting Color/Clarity Body - “legs” Aroma - Bouquet Taste - Sweet, Sour,
Bitter or Salty
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Wine Storage
Dark, well ventilated, and insulated Temperature controlled - constant 55- 60ºF No movement Store horizontally, label up, bin number
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Wine Serving Aids
Waiter’s tool, captain’s knife, bar key (church key) “Ah – So” Wine baskets - red wine Wine buckets - lower or maintain temperature
3/4 full - 1 part water to 2 part ice Is this bottle chilled to your liking?
Glassware - Saucer shaped sparkling - Marie Antoinette vs. Flute White wine - 1/2 full Red wine 1/3 full
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Wine Information Available for Staff
Bin # Phonetic Spelling Year Bottle Size Price Type Origin Serving Temperature Characteristics of wine Food pairing
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Food & Wine
Whatever the guest desires Traditional
Red wines with red meats White wines with fish or fowl
Chateau
Collins
1997
http://www.aboutwines.com/home/reference/pairing/edd_fr.html
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Sommelier/Wine Steward
Selects wines for wine list; Maintains wine inventory; Responsible for storage,
handling, and conditions of wine cellar;
Wine consultant to guests
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Wine-serving Temperatures
White and Rosé wines chilled to 45-55 °F (7-13°C)
Sparkling wines 45 °F (7°C) Most Red wines served 60-65 °F
(16-19°C) Very good Red wines 70 °F (21 °C)
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Wine Service
Taking the order Collecting the wine Showing the bottle Opening the bottle Letting host taste Serve wine Top up glasses
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Wine Service
Serving Size Guidelines 1/2 Bottle - 2 people Split - 1. 5 glasses Bottle - 2 to 6 people Magnum (2 bottles) 7 to 12 people
Corkage Serving (from the right)
White before Red Decanting Red Different Glasses for each wine Bring new before taking old glass
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Wine Training & Tasting Benefits
Increases wine sales Gives servers confidence in making wine
suggestions More opportunities for suggesting substitutes
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Increasing Wine Sales
http://www.csupomona.edu/~bdewald/favoriteLinks.htm
http://www.globalaccounts.net/CA_additional_docs/Ascend-Web.pdf
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Wine List
A sales tool that can generate revenue List should be attractive, informative, easy to use Organize in various ways: according to uses, dryness,
sweetness, body, country etc. Include appealing descriptions; Relate wine to food.
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Sake Service
Brewed rice beverage with 15 to 20 % alcohol Similar to beer without carbonation Older is generally not better with sake Sake Service
Never pour for yourself Hold in hand not on table for pouring Fill it to the top Cup can be left full Can be served warm but better ones are served chilled
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Server Take Care
TIPS NRA - Bar Code and Right Mix
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Beverages
Waters Gas - No Gas, Tapped, Bottled Still and Sparkling How to pour properly
Iced Tea hot tea made strong cloudy if chilled too soon
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Summary
Alcohol can be large part of check! Profit in alcohol is good Knowledgeable staff is critical!
Open wine see page 152-154 Decanting wine see page 156 Opening sparkling see page 157