Chapter 10 Beverages Introduction to Hospitality Fourth Edition

After Reading and Studying This Chapter, You Should Be Able to: n n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Figure 10 -1 Alcoholic Beverages Introduction to Hospitality, Fourth Edition John Walker © 2006

Types of Wines n n n Wine is fermented juice of grapes Light beverage wines (White, Rose and Red) Sparkling wines (Champagne) Fortified wines (Sherry, Port and Madeira) n Have brandy or wine alcohol added Aromatic wines (Vermouth and Aperitif) n Flavored with herbs, roots, flowers and barks Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Wines n Varietal n n Type of grape from which wines are made, and for which they are named Vintage n Year in which a wine’s grapes were harvested Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Light Table Wines n Red Wines n n Made from red grapes Coloring from grape skins Cabernet Sauvignon and Pinot Noir Rose n n Actually a category of red Remove skin early in fermentation Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Types of Wines n White Wines n n n n Made from white grapes Age and mature faster than red wines Chardonnay Sauvignon Blanc Pinot Blanc Riesling Chenin Blanc Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Red Wine n n Cabernet Sauvignon Merlot Pinot noir Zinfandel Introduction to Hospitality, Fourth

How Wine Is Made n Crushing n n A mixture of grape pulp, skins, seeds and stems Fermenting n A chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

How Wine Is Made n n Racking Maturing n n Filtering n n n Aging a wine Fining Clarifying Bottling Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Relationship to Food n White Wines n n Red Wines n n Any game or red meat Sparkling Wines n n Poultry, fish and egg entrees Any course, from dry to sweet The heavier the food, the heavier the wine Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Relationship to Food n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Describing a Wine n Use of textures n n Softness and smoothness Richness and thickness Correspond to touch and temperature Use of flavors n n n Fruity, minty and herbal Nutty, cheesy and smoky Correspond to use of nose and tongue Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

New Traditions n n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

New Traditions n n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Wine Producing Regions n Europe n France n n n Italy n n Riesling Spain n n Chianti Germany n n Bordeaux and Burgundy Champagne and Cognac Sherry Portugal n Port Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Wine Producing Regions n America n “Wines Across America” n n www. wines-across-america. com California n North and Central Coast n n n Napa and Sonoma Great Central Valley Southern California Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Wine Producing Regions n n n New York Oregon and Washington (pictured) Canada Australia South America South Africa Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Types of Beers n Lager n n Ale n n Fuller bodied, more bitter Stout n n Clear, light bodied Dark ale, sweet, strong malt flavor Pilsner n Style of beer brewing Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Malt Beverages n Brewing Process n n Water Malt n n Yeast n n Ground barley Fermenting agent Hops Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Microbreweries n Smaller breweries n Locally made and distributed Rock Bottom n Karl Strauss n Sierra Nevada n Samuel Adams n Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Spirits n Spirits or Liquor n n Liquid that has been fermented and distilled Proof n n Liquor’s alcohol content In U. S. proof is twice the % of alcohol Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Whiskey n n n Made from a fermented mash of grain to which malt, in the form of barley, is added Scotch Whiskey n Smokey Kilns n Not dried, milder n Corn mixed with rye n From corn Irish Whiskey Bourbon Whiskey Canadian Whiskey Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

White Spirits n Gin n n Rum n n From juniper berries Light is from sugarcane Dark is from molasses Tequila Vodka n Lacks color, odor and flavor Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Other Spirits and Cocktails n Brandy n n n Distilled from wine Cognacs from France Cocktails n n Drinks made by mixing 2 or more ingredients Stirred, shaken or blended Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Trends in Nonalcoholic Beverages n n n Nonalcoholic beer and wine Coffee Tea Carbonated soft drinks Juices Bottled water Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Bars and Beverage Management n Physical bar setup n n n Critical for effectiveness “Stations” properly placed Location of “well” versus “call” brands Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Inventory Control n Four major objectives n n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Personnel Procedures n n Properly screen and hire bar personnel Methods for controlling employee theft n n “Spotters” “Bank switch” Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Different Types of Beverage Establishments n n n Restaurant bars Hotel bars Night clubs Microbreweries Sports bars Coffee shops Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Nightclubs n n n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Sports Bars n n n n 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 Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Liquor Liability and the Law n The bar is liable if n n n Dram shop law n n They serve a minor They serve a person who is intoxicated Bar is liable for injuries caused by intoxicated customers TIPS training Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458

Trends n n n 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 Introduction to Hospitality, Fourth Edition John Walker © 2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ 07458