1. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Chapter 17 Professional Alcohol Service

2. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Describe how sales histories and job descriptions can help determine bar staffing needs. Describe the duties of a sommelier. Describe the duties of a bartender. Discuss proper serving temperatures for wine. Explain and demonstrate how to present and open wine. Explain and demonstrate how to decant wine. Explain and demonstrate how to open champagne and sparkling wine. Explain and demonstrate how to open and pour beer. Discuss the proper glassware used for different drinks.

3. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Sales Histories and Job Descriptions Sales Histories: The best determiner of what may happen in the future is what has happened in the past. Job Descriptions: Determine duties performed by each position and allow management to staff according to labor standards.

4. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. The Sommelier In charge of the wine cellar Assists customers with wine selections Knowledgeable of proper serving temperatures for wine Presents, opens, and decants wine

5. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. The Bartender Prepares bar for service Maintains cleanliness and par levels at the bar Greets the customer Mixes and prepares drinks Pours beer and wine Maintains service levels at the bar Monitors liability and safety issues

6. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Proper Serving Temperatures for Wine Sparkling Wines: Served at approximately 45°F White Wines: Served at between 45° and 55°F Red Wines: Served at between 60° and 65°F

7. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Presenting and Opening Wine

8. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Decanting Wine

9. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Opening Champagne and Sparkling Wine

10. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Opening and Pouring Beer Hold beer bottle (or mug) at a 45-degree angle to glass when pouring (or drawing from tap) This technique eliminates most carbon dioxide and allows for proper head to form on surface.

11. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Selecting Proper Glassware

12. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION