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