Chapter 10

Beverages

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Figure 10-1
Alcoholic Beverages

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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 wines grapes were
harvested

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
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 Red Wine
Cabernet Sauvignon
Merlot
Pinot noir
Zinfandel

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 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

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 How Wine Is Made
Racking
Maturing
Aging a wine
Filtering
Fining
Clarifying
Bottling

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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!

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Wine Producing Regions
Europe
France
Bordeaux and Burgundy
Champagne and Cognac
Italy
Chianti
Germany
Riesling
Spain
Sherry
Portugal
Port

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
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 Wine Producing Regions
New York
Oregon and
Washington
(pictured)
Canada
Australia
South America
South Africa

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
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 Types of Beers
Lager
Clear, light bodied
Ale
Fuller bodied, more bitter
Stout
Dark ale, sweet, strong malt flavor
Pilsner
Style of beer brewing

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 Malt Beverages
Brewing Process
Water
Malt
Ground barley
Yeast
Fermenting
agent
Hops

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 Microbreweries
Microbreweries
Smaller breweries

Locally made and distributed

Rock Bottom
Karl Strauss

Sierra Nevada

Samuel Adams

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Spirits
Spirits or Liquor
Liquid that has been fermented and
distilled
Proof
Liquors alcohol content
In U.S. proof is twice the % of alcohol

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
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 Other Spirits and Cocktails
Brandy
Distilled from wine
Cognacs from France
Cocktails
Drinks made by mixing 2 or more
ingredients
Stirred, shaken or blended

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Trends in Nonalcoholic
Beverages
Nonalcoholic beer
and wine
Coffee
Tea
Carbonated soft
drinks
Juices
Bottled water

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Bars and Beverage
Management
Physical bar setup
Critical for
effectiveness
Stations properly
placed
Location of well versus
call brands

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Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
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 Inventory Control
Four major objectives
Safeguards the companys assets
Provides reliable accounting records
Promotes operating efficiency
Encourages adherence to policies
Physical count is the key to success

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Personnel Procedures
Properly screen and hire bar
personnel
Methods for controlling employee
theft
Spotters
Bank switch

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Different Types of
Beverage Establishments
Restaurant bars
Hotel bars
Night clubs
Microbreweries
Sports bars
Coffee shops

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper 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

2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458