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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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THE END OF
CHAPTERQUESTIONS???