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Beverage and Wine Service Chapters 7 and 8

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Title: Beverage and Wine Service Chapters 7 and 8


1
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

2
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.)

3
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

4
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

5
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

6
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

7
Whiskey/Whisky
  • Distilled from Grain
  • 5 Types of Whiskey
  • 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, KY
  • Canadian - distilled from several grains and
    blended with rye
  • Irish - distilled barley and corn and blended
    with rye in Ireland
  • Rye - rye
  • 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

8
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 gt190 proof and
    then diluted to 80 proof before bottling
  • Typical Gin Cocktails - Martinis, Gibsons,
    Gimlets, or served with tonic and lime

9
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)

10
Rum
  • Distilled from fermented juices of sugarcane
  • Distilled to gt190 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

11
Tequila or Mescal
  • Distilled from agave plant
  • From Tequila, Jalisco, Mexico otherwise called
    Mescal
  • Double distilled to gt110 proof then diluted to 80
    proof
  • Typical Tequila Cocktails
  • Straight Up or
  • Margarita - Frozen or On the Rocks

12
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

13
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

14
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

15
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

16
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.

17
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

18
Increasing Wine Sales
  • http//www.csupomona.edu/bdewald/favoriteLinks.ht
    m
  • http//www.globalaccounts.net/CA_additional_docs/A
    scend-Web.pdf

19
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

20
Beer
  • Styles
  • Type 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

21
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

22
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

23
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 the
  • skin of the grape

SUGAR YEAST ALCOHOL CO2
24
Types of Wine
  • Table or Still Wines
  • Sparkling Wines - second fermentation
  • Fortified or Aromatized Wines - brandy added

25
Vintage
  • Year the grapes were picked
  • Some years are better
  • Great vintages dont 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

26
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

27
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28
Wine
  • Wine Tasting
  • Color/Clarity
  • Body - legs
  • Aroma - Bouquet
  • Taste - Sweet, Sour, Bitter or Salty

29
Wine Storage
  • Dark, well ventilated, and insulated
  • Temperature controlled - constant 55- 60ºF
  • No movement
  • Store horizontally, label up, bin number

30
Wine Serving Aids
  • Waiters tool, captains 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

31
Wine Information Available for Staff
  • Bin
  • Phonetic Spelling
  • Year
  • Bottle Size
  • Price
  • Type
  • Origin
  • Serving Temperature
  • Characteristics of wine
  • Food pairing

32
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/e
dd_fr.html
33
Sommelier/Wine Steward
  • Selects wines for wine list
  • Maintains wine inventory
  • Responsible for storage, handling, and conditions
    of wine cellar
  • Wine consultant to guests

34
Wine-serving Temperatures
  • White and Rosé wines chilled to 45-55 F
    (7-13C)
  • Sparkling wines 45 F (7C)
  • Most Red wines served 60-65 F (16-19C)
  • Very good Red wines 70 F (21 C)

35
Wine Service
  • Taking the order
  • Collecting the wine
  • Showing the bottle
  • Opening the bottle
  • Letting host taste
  • Serve wine
  • Top up glasses

36
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

37
Wine Training Tasting Benefits
  • Increases wine sales
  • Gives servers confidence in making wine
    suggestions
  • More opportunities for suggesting substitutes

38
Increasing Wine Sales
  • http//www.csupomona.edu/bdewald/favoriteLinks.ht
    m
  • http//www.globalaccounts.net/CA_additional_docs/A
    scend-Web.pdf

39
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.

40
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

41
Server Take Care
  • TIPS
  • NRA - Bar Code and Right Mix

42
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

43
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
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