© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 10 Beverages

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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 restaurant’s liability in terms of serving alcoholic beverages

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Figure 10-1 Alcoholic Beverages

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Types of Wines Wine is fermented juice of grapes Light beverage wines (white, rosé, 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Light Table Wines Red wines:  Made from red grapes  Coloring from grape skins  Cabernet sauvignon and pinot noir Rosé:  Actually a category of red  Remove skin early in fermentation

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Types of Wines White wines:  Made from white grapes  Age and mature faster than red wines  Chardonnay  Sauvignon blanc  Pinot blanc  Riesling  Chenin blanc

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Red Wine Cabernet sauvignon Merlot Pinot noir Zinfandel

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition How Wine Is Made (cont.) Racking Maturing:  Aging a wine Filtering:  Fining  Clarifying Bottling

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Relationship to Food (cont.) 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!

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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 food Match flavors

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition New Traditions (cont.) 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Wine-Producing Regions Europe:  France: Bordeaux and Burgundy Champagne and Cognac  Italy: Chianti  Germany: Riesling  Spain: Sherry  Portugal: Port

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Wine-Producing Regions (cont.) America:  “Wines Across America”:  California: North and Central Coast:  Napa and Sonoma Great Central Valley Southern California

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Wine-Producing Regions (cont.) New York Oregon and Washington Canada Australia South America South Africa

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Types of Beers Lager:  Clear, light bodied Ale:  Fuller bodied, more bitter Stout:  Dark ale, sweet, strong malt flavor Pilsner:  Style of beer brewing

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Malt Beverages Brewing process:  Water  Malt: Ground barley  Yeast: Fermenting agent  Hops

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Microbreweries/Brewpubs Microbreweries:  Smaller breweries  Locally made and distributed: Rock Bottom Karl Strauss Sierra Nevada Samuel Adams

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition White Spirits Gin :  From juniper berries Rum:  Light is from sugarcane  Dark is from molasses  Tequila Vodka:  Lacks color, odor. and flavor

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Other Spirits and Cocktails Brandy:  Distilled from wine  Cognacs from France Cocktails:  Drinks made by mixing 2 or more ingredients  Stirred, shaken, or blended

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Trends in Nonalcoholic Beverages Nonalcoholic beer and wine Coffee Tea Carbonated soft drinks Juices Bottled water

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Beverage Management Technology:  Inventory control and costing Physical bar setup:  Critical for effectiveness  “Stations” properly placed  Location of “well” versus “call” brands

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Personnel Procedures Properly screen and hire bar personnel Methods for controlling employee theft:  “Spotters”  “Bank switch”

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Different Types of Beverage Establishments Restaurant bars Hotel bars Nightclubs Microbreweries Sports bars Coffee shops

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Nightclubs Risky business Considerable time commitment Study demographics, market attitude, and social dynamics New concept is critical to success Budgeting Legal issues

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Liquor Liability and the Law The bar is liable if:  It serves a minor  It serves a person who is intoxicated Dram shop law:  Bar is liable for injuries caused by intoxicated customers ServSafe for alcohol Highway deaths and alcohol Underage drinking

© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition 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