Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Chapter 17Professional Alcohol Service

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Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Chapter Objectives Describe how sales histories and job descriptions can

help determine bar staffing needs. Describe the duties of a sommelier. Describe the duties of a bartender. Discuss proper serving temperatures for wine. Explain and demonstrate how to present and open

wine. Explain and demonstrate how to decant wine. Explain and demonstrate how to open champagne

and sparkling wine. Explain and demonstrate how to open and pour beer. Discuss the proper glassware used for different

drinks.

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Sales Histories and Job Descriptions Sales Histories: The best

determiner of what may happen in the future is what has happened in the past.

Job Descriptions: Determine duties performed by each position and allow management to staff according to labor standards.

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

The Sommelier In charge of the wine cellar Assists customers with wine

selections Knowledgeable of proper serving

temperatures for wine Presents, opens, and decants wine

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

The Bartender Prepares bar for service Maintains cleanliness and par levels

at the bar Greets the customer Mixes and prepares drinks Pours beer and wine Maintains service levels at the bar Monitors liability and safety issues

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Proper Serving Temperatures for Wine Sparkling Wines: Served at

approximately 45°F White Wines: Served at between

45° and 55°F Red Wines: Served at between 60°

and 65°F

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Presenting and Opening Wine

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Decanting Wine

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Opening Champagne and Sparkling Wine

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Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Opening and Pouring Beer Hold beer bottle (or mug) at a 45-

degree angle to glass when pouring (or drawing from tap)

This technique eliminates most carbon dioxide and allows for proper head to form on surface.

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

Selecting Proper Glassware

© 2008 Pearson Education, Upper Saddle River, NJ 07458.All rights reserved.

Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed.

CONCLUSION