Chapter 8 Beverage Management

7/27/2019 Chapter 8 Beverage Management

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CHAPTER 8FOOD & BEVERAGE


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Overview

Beverages sales are major part of the foodserviceindustry

In many foodservice operations, beverages are themost important profit center

Increase sales because they can be served athighly mark-up price.

Do not require too many staff

Fine dining restaurant for example is expectedto offer beverages that complement its menu &ambiance, and to prepare & serve these

beverages as tradition dictates


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Trends in BeverageConsumption

Throughout the 1990s & into 2000s, non- alcoholic beverage industry has seen relative

stability, while the alcoholic beverageindustry has undergone considerable change

Per capita consumption of soft drinks & bottled waterin the US steadily increased between 1992 &2006.

Per capita consumption is the most important indicator

of the health of beverage industry, which is affectedby fundamental business & societal trends

(Societal acceptance of alcohol affect the consumptionof beer, wine & spirits. Demographics shift decreasein number of children below 21 affect consumption ofmilk


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Non-AlcoholicBeveragesBasically, beverages can be divided into

Categories:

i. Non-alcoholic

ii. Alcoholic

The term non-alcoholic drinks includes a wide variety of

beverage items, from cold to hot & from simple to exotic.

Increased awareness of fitness & a trend towards healthier

lifestyles influence beverage purchase The economy can also affect beverage selection & sales,

although soft drinks are affected less than more expensivedrinks such as fine wines & spirits


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Non AlcoholicBeverages

1. Carbonated Soft Drinks

4. JuiceDrinks

2. Coffee and Tea:

3. Bottled Water.

5.NonalcoholicBeer&Wine.


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NonAlcoholicBeverages

Carbonated Soft Drinks- Consumption rising.

Bottled Water Increasedconsumption due tohealth concern & aging believe that drinkingwater promotes generalhealth. Acceptance ofbottled water aspremium products Attractive Packaging (spring with squirt top)

Juice Drinks- Frozen Slushy drinks

(margaritas, daiquiris

- Mock tails (orange,

pineapplebase)

Non-alcoholic Beer& Wine- Marketed to adult whoenjoys taste of beer orwine (for health &social reason)


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Coffee & Tea

In 1990s, Espresso bars were operated as

free standing shops, kiosks & within

restaurants operation

New Trends in Coffee & Tea Products

- Flavored

- Coffee made from gourmet beans (Gourmet

coffee chains (Starbucks started in 1971 inSeattle, today it has over 13,000 shops.

Regarded as a healthy beverage containing

half the caffeine of coffee, at the same time it

aids muscle relaxation & stimulates the centralnervous system

Tea consumption has also begun to show the

effects of a shift in consumer preferences

(specialty tea)


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ALCOHOLIC BEVERAGES Alcohol is a naturally occurring and easily synthesized compound.

Pure alcohol is colorless, volatile and flammable.

Ethyl alcohol is the agent that induces intoxication when consumed

The overall consumption of alcoholic beverages has been flat, the

sales of beer and wine has risen because consumers associate

wine and beer with social occasions such as dining out.

There are type main groups of Alcohol Beverages:

GROUPSFermentedFormed by the action ofyeast on sugar-containing

substances such as grain orfruit Wine (grapes) & Maltbeverages (Beer) are twomost common fermentedbeverages.

Distilled Known as spirits or liquor,

are made from fermented

product which is then putthrough a distillation process

that recovers & adds

additional alcohol

Distilled beverages contains

between 12 and 15 percent

ethyl alcohol


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Alcohol & Health French Paradox The French eat 30% more fat than

Americans, smoke more, and exercise less, yet they

suffer fewer heart attacks.

Additional studies continued to show that there's apossible health benefits of moderate alcoholconsumption including decreased risk of heart disease,

stroke & certain cancers


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Bars & Taverns Bars & Taverns that serve some

food but specialize in alcoholicbeverages offers little future growth .

Taverns are more concern on food sales partly as ameans to encourage sensible drinking habits &

entertaining customers & increasing sales, Bars & lounges offer a wider variety of appetizers,

munchies & casual dinners than ever before.

Sport bars, complete with multiple big-screen TVs and

sports memorabilia have grown in popularity as barowners search for new concepts to attract customers.


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Wines Discovery of wine was probably accidental,because alcohol is the result of naturalfermentation process. Ancient farmer mayhave discovered wineAfter opening a sealed

pottery containing juicesof grapes he previouslystored.


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The Naming of Wines Wines are classified as either red or white. In US, wines are named by the name of grape(Chardonnay, Sauvignon Blanc & Riesling A wine is also identifiedby its vintage (yeargrapes were harvested)


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Winemaking Red Wines

- Made from red grapes, coloring is derived frompigments in the grape skin.- The longer the skins are allowed to remain, the deeperthe color of the wineWhite Wines- Generally made from white grapesor other grape that produces white

juice.- Red and black grapes can also be use tomake white wine, as long as the skin is removed beforefermentation.


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Types of WinesWines are divided into four basic groupsbased on production methods:-

Table Wines or Still Wine

Sparkling Wines

Fortified Wines

Aromatized or Flavored

Wines


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Table Wine or Still Wine Table wine are the most commonly consumed wines.

Wine is evaluated by its sweetness wine lackingsweetness is referred to as DRY and is more popular.

There are three types of table wine:-

Red wineBurgundy & Bordeaux

White wine

Ctes du Rhne

Ros wineGrenache Ros


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Sparkling Wine


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Sparkling

Wines

FamousSparklingwine isChampagne.

Sparkling winemade in theChampagneregion of Francecan be calledChampagne.

Used for

specialoccasions;wedding,parties &

etc.

Usuallyserved

between 35 Fto 40 F .

8-14 percentalcoholcontain.

Types of grapesblend for making

Champagnes Pinot noir (black) Pinot Meuniere Pinot Chardonnay

Typical wine makingprocess followed by1. Fermentation in thebottle.2. Fermentation in vats& in bottle later.


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Fortified Wines

oAre wines that have been mixed with distilledspirit usually brandy during the wine making

process

o Made in dry or sweet styles.

o Alcohol content is 17 to 22 percent.


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Types of Fortified Wines

Fortified

Wines

MADEIRA

Madeira Island,

Southwest Portugalaperitif to sweet

wines

consumed with

dessert

PORT

Portugal

sweet red wine

served as dessert

wines

MARSALA

best known in

Sicily, Italy

fortified and

unfortified

dry or sweet in

styles

better used in

cooking thandrinking

SHERRY

Spain

from white grapes as an aperitif

can be light or

dark, dry or sweet.


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Flavored /Aromatized Wines

o Flavored wines are those with added flavoring substances

( FRUIT OR HERB)o Based from red and white wines that have been altered

with natural substances for additional flavoring.(herbs,

spices & peels)

o To provide variety in taste or to hide imperfections of the

wine.

o Alcohol content 15 to 20 percent.

o Aromatized wines such as Vermouth from Italy and France.

o Often served in combination with alcoholic or non-alcoholic

beverage as cocktails.


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Wine-Producing Regions

WINE-

PRODUCING

REGIONS

FRANCE ITALY

GERMANY

SPAIN &

PORTUGAL

AUSTRALIA

UNITEDSTATES

SOUTH

AMERICAN

COUNTRIES

PERU,

ARGENTINA.

CHILE


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FOOD & WINE PAIRINGThe following general apply to selection of wines with

Foods:

White Wines Fish, fowl, egg entrees

Red Wines Red meat

Sparkling Wines can go with any course,

depending on individual

preferences.

Appetizers and Dessert Wines stimulatesappetite & freshen the palate , serve after a meal


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LIQUORS

Distilled

Beverages

are knownas Spirits

Alcoholic

Beverage

made bydistillation

Distillation is theprocess of

converting liquid

into vapor by

heating the

condensing vapor

back into liquid

form.

Spirits have ahigher

concentration

of alcohol than

either wine orbeer


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Types of Distilled

Liquors

Whiskey

Scotch

Irish

Rye

Bourbon

Vodka

Made from

grains or starches;

barley, corn, rye,

wheat and

potatoes.

Brandy

Distilled wine

or distilled of

fermented fruit.

Liquor made

from grapes.

Cognac is the

type of brandy.

Rum

Made from

fermented juicesof sugarcane.

Liqueurs

- cordials

Gin Made primarily from corn & barley

Derive distinctive flavor from mixture of

juniper berries , coriander seeds, almond,

ginger, cinnamon. Licorice & caraway


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Malted

Beverages(Beer)

Malt Beverage.

Alcoholic

carbonatedbeverage.

Three basic

raw materials;

barley malt,

water and hops

fermented with

yeast.

Oldest

alcoholic

beverage.

1st large commercialbrewery owned by

William Penn, founder

of Pennsylvania.

An ideal thirst

quencher, fizzy &

refreshing inexpensive

drink

low alcohol

content & easily

digested.

General term

for ales,

lagers and

stout.


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Risk

Management &

Liquor

LiabilityLaws designed to

restrict possibleviolence and damage

caused by alcohol

abuse, liquor liability

and legislation.

Risk Management

Designated Driver

ProgramsResponsible drinking.

Alcohol management

Server training.

Liquor Legislation

- Minimum legal

drinking age

- Driving under

influence of alcohol


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Wine Storage

Wine behaves like a living organism, has a life cycle; it is

born, it matures, it may get sick & recover, & it may die

For a wine to be at its best when opened, it must be storedproperly

Wine is best stored in a dark, well-ventilated, insulated &temperature controlled room (55 - 60F)

Wines should be stored horizontally, this will keep the corksmoist & prevent it from shrinking

A shrunken cork allows air to enter & it will spoil the wine Wine labels should face up toward the ceiling, so that the

wine can be identified without moving the bottle


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Bottles should be stored horizontally in acool, dark location to prevent the corks

from drying out & to preserve the quality

of the wine


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Brandy

GlassCognac glass

Commonly used inFrance

Large snifter or brandyballoon

Used to serve Cognac &brandy that has been aged inwooden casks

Small snifter orbrandy balloon

Used to serve liqueurs


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Shot glass

Used to serve individualportions of various liquors& to measure the liquorused in cocktails

Irish coffee glass

A tulip shaped glass forIrish coffee (Irish with

whiskeys & whippedcream

Special UsedGlassware Old fashioned

Used for scotch &other whiskeys servedwith only ice

Cocktailglass


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Beer Glass

Short beer glass

For tap & bottled beer

Pilsner beer glass

Tall beer glass

Normally for draft beer

Beer tulip

For draft & bottled beer

Beer tankard

A thick walled glass orceramic or stein for draftor bottled beer

Also known as dimple


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Chapter 8 Beverage Management