Bar Management Chapter 1-7 New

CHAPTER I
BEVERAGE INDUSTRY, THE PAST AND THE PRESENT
1 Origin of Bar Management

2 Overview of Bar Service Management
3 Organizational Chart of Bar Service Department
4.Job Title and Decryption
TIME DURATION: 5 Hours
Learning Outcomes
OBJECTIVES
The purpose of this chapter is to offer you a glimpse of the past and the present
concept and development of the bar and beverage industry, as well as the personnel
who are the key to the success of bar service. This chapter gives you valuable
history to help you understand the challenges that the bar and beverage industry
faces today.
Specifically, upon completion of this chapter, you should be able to:
 Explain the origin of bars and determine the role it played in the evolution of the
hospitality industry
 Familiarize with the staff members involved in bar and beverage management
service
 Determine the duties and responsibilities of each staff member.
1
Pre-Test
Name; _______________________________________________Score; _________

Year and section; ______________________________________ Date: _________
Test I. Multiple Choice Direction: Choose the letter and encircle the correct
answer.
1. The first__________ can be found in the ancient era, when Greek and Roman
revellers relied on expert craftsman to pour their favorite drinks.
a. Bartenders
b. Barista
c. Bar manager
d. Front liners
2. Who is the father of bartending?
a. Sackets Harbour
b. Jerry Thomas
c. Dale De Geoff
d. Ada Coleman
3. Who is the best bartender in the world?
a. Jerry Thomas
b. ADA Coleman
c. Dale DeGroff
d. Sackets harbour
4. What is the difference between a tavern and a pub?
a. Tavern and pub usually refers to a place that offers accommodation, besides
food & drink
b. Tavern is a place to drink & eat, but also do business. Pub is the preferred
term for tavern in Britain, Ireland, New Zealand, Canada and Australia.
c. Tavern was once an establishment which served wine, while a pub served
beer & ale.
d. Taverns, played an especially important role — they weren't simply places to
drink.
5. Why was gin popular during Prohibition?
a. One of the most popular drinks of the period since it was typically the easiest,
cheapest and quickest drink to make;
b. Over the years it has become the active ingredient in a number
of popular cocktails: gin and tonic for one, the Martini as another.
c. So, gin is a popular booze. When "London Dry Gin" was developed, it became
very popular because it was the cheapest way for the poor to get a buzz.
d. answer b and c only
6. Plans, directs, monitors the set-up and delivery of service in the bar; ensures that
service standards is consistently complied with.
a. Bar Manager
b. Barista Manager
c. Bartender
d. Bar mat
2
7. Prepares alcoholic or non-alcoholic drins for bars and customers.
a. Bar Manager
b. Barista Manager
c. Bartender
d. Bar mat
8. Responsible for the overall bar service and makes sure that everything goes
smoothly during the operation of the bar.
a. Bar Manager
b. Barista Manager
c. Bartender
d. Bar mat
9. In charge of monitoring the staff and the operation and the most visible person
in the bar because serves as the eye of the bar manager
a. Bar Captain
b. Barista Manager
c. Bartender
d. Bar mat
10. Responsible for setting and resetting the tables and refills water and assists the
servers.
a. Bar Captain
b. Busboy
c. Bartender
d. Bar mat
11. Acts as runner and helper in the bar; takes and serves beverage and other
according to prescribed standards
a. Bar Attendant
b. Busboy
c. Bartender
d. Bar mat
12. Plans, assigns and directs work, appraises performance; rewards and provides
corrective action; also trains employees on all aspects of service and selling
techniques
a. Bar Attendant
b. Busboy
c. Bartender
d. Assistant bar manager
13. Plans, directs, monitors the set-up and the delivery of service in the bar, ensures
that service standards is consistently complied with
a. Bar Manager
b. Busboy
c. Bartender
14. Food bars include Oyster bars, Snack bars, and _________?
a. Sandwich bars
b. Fudge bar
c. Mobile bar
d. Bar mat
3
15. Country bars, town bars, city bars and the _______are all social gathering
places
a. Sandwich bars
b. Fudge bar
c. wild barley
d. local pub
16.Is the term used to indicate a customer’s favorite bar- a home from home
a. Local
b. Fudge bar
c. wild barley
d. ‘local’ pub
17. The, term '____' connoted as a counter for dispensing goods and services
a. Local
b. Fudge bar
c. Bar
d. ‘local’ pub
18. What were the familiar cocktails invented during the Prohibition Era.
a. Lambanog
b. gin and tonic
c. Vermouth and dry gin
d. ‘local’ basi
19. Assessing the needs and desires of the bar clients, and making suggestions.
a. Job Titles and Description of bartender
b. Job titles of Barista
c. Specific job order
d. duties and responsibilities of Bar Manager
20. The area of the establishment where the bartender pours or mixes beverages is
normally called the ________.
a. Pub
b. tavern
c. bartending
d. bar
Lesson Proper
4
INTRODUCTION
As you started to pursue your career last year in Hospitality Management, you have
discovered and learned that the hospitality industry is not as simple as providing
accommodation and food and beverage. Rather, the present modern day concept of
this industry is to provide excellent customer satisfaction while providing luxury
service and specific experience where accommodations, food and beverage, and
tourism and travel is concerned. Includes hospitality facilities but is not limited to;
hotels, motels, bed and breakfast, restaurants, fast food chains, bars, airlines, trains,
and cruise ships.
Apart from these services, the beverage service is a major component and has
remained an important part of hospitality industry today. The beverage service is
provided by various outlets of food and beverage such as bars, restaurants, coffee
shops, etc., which serves alcoholic and non-alcoholic drinks. The hospitality industry
is a reality all across the world consider bars as an integral part of the complete
guest experience.
SELF-ASSESSMENT GUIDE
5
As part of procedures for determining your prior knowledge on the topic presented in
this module, I want you to answer the self-rating form below without any pretention or
interest to impress me and your classmates. Your honesty is the key to success in
achieving the intended learning outcomes of this module for you.
Chapter 1 Introduction to Bar Management

Instruction:
1. Read each question on the left side of the box.

2. Put check on the box appropriate for each question to indicate your
knowledge.
No Can I… Before the After the
. presentatio presentation
n of the of the topic
topic
1. Explain the difference between tavern
and pub area?
2. Name the Father of Mixology?
3. Differentiate a tavern and a bar?
4. Identify the personnel involved in bar
service?
5. Enumerate all the staff involved in bar
service?
6. Give at least two (2)
functions/responsibilities of each bar
personnel?
By this time you are very much prepared to learn more about bar and beverage
service management – its history and origin, as well as the staff involved in providing
quality bar service. Just a simple reminder to please pay attention to every single
6
detail presented on the succeeding pages that you are about to unfold; for you have
to prepare yourself for more activities that are lined up to further assess the
knowledge and skills you are about to gain in this module.
THE HISTORY OF BARTENDING
As one of the oldest profession, bartending has been around for thousands of years.
It can be traced as far back as the ancient times in Greece, Rome, and Asia. Some
records even show that bartending was practiced during the time when Julius
Caesar ruled Ancient Rome. While it has developed drastically since the profession
first began, its main goal has remained the same – to serve alcohol while keeping
customers happy. This brief history of bartending can help you understand the
evolution of bartending and how it influenced our society throughout history.
Early History in Bartending
In ancients times the first bartenders can be identified, even earlier than the Roman
Empire, when the Ancient Greeks set up taverns where patrons could meet people
and enjoy their favourite drink poured by expert craftsmen while being entertained by
music or a play.
Bartending in the Middle Ages
Throughout the years, bartenders continued to master their craft, and by the 15 th
century, bartending was acknowledged as a full profession. Bartenders particularly in
Europe were known as innkeepers or women who brew their own drinks such as
wine and ales. During the Middle ages, bartenders were considered as part of the
social elite class because they were able to acquire property with the money they
earn through serving alcohol.
Bartending in the New World
When Europeans discovered the New World (the Americas), they brought with them
the practice of bartending. Just like the drinking culture in Europe, taverns and pubs
opened up in America. However, it wasn’t until a few centuries after America was
discovered that the art of bartending was totally revamped.
Jeremiah “Jerry” Thomas (1830-1885) became known as the Father of American

Mixology because of his work in popularizing cocktails around the United States. He
learned to bartend in Connecticut before moving to California during the Gold Rush.
He then went to Europe and amazed the bartenders with his flashy moves and
carefully prepared and proportioned mixed drinks. He also wrote the first drink book
in the US, How to Mix Drinks.
Bartending during the Prohibition Era
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As the consumption of alcohol and cocktails continued to rise in the early 20 th
century, the United States Federal government decided to prohibit all types of
alcohol. With this law in place, bartenders and mixologist were hit hard. Many were
left without jobs. However, to keep the bartending culture alive and serve their
patrons with cocktails, some bartenders decided to go underground and opened up
speakeasies and brew their own alcohol, such as bathtub gin. In fact, familiar drinks,
such as the gin and tonic, were invented during the Prohibition Era.
Bartending in Modern Times
Bartending has dramatically evolved in these modern times. Bartending and

mixology is now considered an art. Bartending schools have been established
across the world to teach new bartenders this art as well as how to keep patrons
satisfied. Bartending competitions are also held every year, with bartenders from
different parts of the world showcasing their expertise in their craft as well as
entertaining guests.
Dale GeGroff, aged 71 years old from Rhode Island in the US, is known as the “King
of Cocktails” or “King Cocktail”. He was called by the New York Times in 2015 as
“one of the foremost cocktail experts”, and wrote that his book “The Craft of the
Cocktail” is considered a vital bartending reference.
A BRIEF HISTORY OF BARS AND ALCOHOLIC DRINKS
Throughout history, there have been various terms used to indicate public drinking
spaces – tavern, pub, saloon, brewpubs. Formally known as public houses or
alehouses, these establishments had always been considered as an integral place in
the community where important meetings took place. Similar to the coffeehouses of
Asia and Eastern Europe, or restaurants in France, bars helped change the political
landscape in many countries. Pubs and taverns were also very important to the
leisure time of the working class. Nowadays, even when a public drinking
establishment uses a different name, such as “tavern”, “saloon”, “pub” or “club”, the
area of the establishment where the bartender pours or mixes beverages is normally
called “the bar”.
The evolution of the bar is interconnected with the evolution of alcohol and the
beginning of hospitality industry.
Alcohol in the ancient times
The drinking of alcohol has been part of the human civilization dating back to the
ancient times. Throughout history alcohol has offered a number of functions to
people. Alcohol has played an significant from the earliest times to the present in
different disciplines, such as religion, medicine, politics, and leisure.
Neolithic period
No one knows when alcohol was first made. However, it was believed to be a result
of an accident that happened at least tens of thousands of years ago. One of the
earliest drinks known to have been produced is beer and can be traced back to the
late Stone Age. The discovery of beer jugs has proven the fact that intentionally
fermented beverage existed at least as early as the Neolithic period around 10,000
BC(Patrick;1952).
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The Egyptians
Brewing has been practiced since the beginning of the civilization in ancient Egypt.
Alcoholic beverage was considered a necessity of life and brewed daily in their
homes. The Egyptians worshipped Osiris, the god of wine, was believed to have
invented beer. The ancient Egyptians made at least 24 kinds of wine and 17 kinds of
beer. These beverages were used for a multitude of reasons – nutrition, medicine,
ritual, and pleasure. They even used it for funerary purposes as evidenced by the
discovery of beverages in tombs of the dead for their use in the after-life.
The Babylonians
Beer was an essential beverage among the Babylonians. In as early as 2700 B.C.,
they worshipped a wine goddess and other wine deities and used both beer and
wine as offerings to them. In 1750 B.C., the consumption of alcohol was addressed
in the famous Code of Hammurabi.
The Greeks
Wine making has reached the Greek peninsula by about 2000 B.C. However, the
first alcoholic beverage to spread widely in Greece was mead, which is made from
fermented honey and water. Similar to Egyptians, the ancient Greeks also used wine
in a variety of functions. It was part of religious rituals, was medicinal, was essential
in hospitality and ultimately, it was an important part of daily meals.
The Romans
The massive expansion of the Roman Empire, after the fall of Greece, resulted to the
substantial and widespread development of viticulture and brewing in all of Europe.
The fermentation of different grains was used to produce beer and brewing rapidly
developed in areas where the soil and climate were not suited for viticulture. The
concept of the “taberna” or tavern was further developed by the Romans.
OVERVIEW OF BAR SERVICE MANAGEMENT
Bar is defined as a counter where goods and services of a specified kind are sold
and dispensed. Specifically in hospitality industry, it is defined as a counter where
food and/or beverages are sold and provided. Thus, there are food bars as well as
beverage bars. Food bars include Oyster bars, Snack bars, Sandwich bars etc.
However, in food and beverage business, the term 'bar' invariably mean the
beverage bars - particularly the ones that serve alcohol. The, term 'bar' connoted as
a counter for dispensing goods and services
Bar service management deals with operating and running an establishment that
serves alcoholic as well as non-alcoholic beverages. It involves managing and
meeting the rising and ever changing demands and expectations of customers. The
bar and beverage industry is hugely competitive and the one of the key components
of its success are the personnel who make, market, sell, and serve them
BAR SERVICE MANAGEMENT ORGANIZATIONAL STRUCTURE
The staff needs of bars are unique to every establishment, and there is probably no
bar that has all off the positions that we describe. The organizational structure of a
bar may include the following personnel:
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BAR MANAGER
ASSISTANT BAR
MANAGER
BAR CAPTAIN
WINE BAR
STEWARD RECEPTIONIST CASHIER
BARTENDER BAR SERVER
BAR BACK BUS BOY
BAR PERSONNEL AND THEIR RESPONSIBILITIES
1. Bar Manager – in charge of the overall operation of the bar as the bar manager
he has to make sure that everything goes smoothly during the operation of the
bar.
Plan, Guide, Tracks setup and service provision in the bar, ensuring strict
compliance with quality service.
2. Assistant restaurant Manager- Preparing, assigning and directing performance
evaluation work; rewarding and providing corrective measures. Training workers
in all levels of service and sales techniques. Perform all the other work-related
duties assigned to them by their supervisor or manager.
10
3. Bar Captain/Supervisor – in charge of monitoring the staff and the operation.
–The bar captain is the most visible person in the bar because serves as the
eye of the bar manager
.
4. Bartender/Mixologist – in charge of preparing the drinks of the guests. The
bartender is a skilled tradesman who has thorough knowledge in bar management
to be efficient. This person provides good spirit, with a ready smile, a friendly
word, a sympathetic ear and even a shoulder to cry upon. The bartender is the
central figure of any beverage operation.
– Selection of alcoholic or non-alcoholic beverages for pubs and patrons;
– Connect with customers, receive orders and serve drinks and snacks.
– Assessing bar customers’ needs and preferences
– Making recommendations.
– Mix ingredients to prepare cocktails.
– Plan and present bar menu.
– Verify registration of customers and confirm that it reaches legal drinking age.
– Restock and replenish bar inventory and supplies.
– Keep concentrated and maintain an outstanding experience for visitors.
– Comply with all food and beverage regulations.
5. Bar Back – (also known as bar helper, bar boy/girl) assists the bartender in the
maintenance of cleanliness and the preparations in the bar.
6. Bar Attendant/ Bar Server – in charge of serving the drinks and food of table
guests.
7. Busboy -Responsible for setting and resetting the tables.

-Refills water and assists the servers.
8. Wine Steward/Sommelier – in charge of suggesting, selling, and serving the
wines
to the guests.
9. Bar Receptionist – in charge of receiving and entertaining the guests.
10. Cashier – in charge of receiving payments of the guests.
REFLECTION
Now that you are done with chapter 1, t is the right time for you to reflect and assess
your knowledge on bar service management and the personnel involved in bar
11
operations. At this point, I hope that great improvements will be manifested as you
rate your knowledge before and after this topic has been presented to you.
This time I want you to go back to page 2 where the self-rating form is located.
Accomplish the “after the presentation” part. After accomplishing the form, evaluate
your level of improvements and analyse what went right or what went wrong.
You finally did it, you already completed the first task. Before you continue I would
like you to reflect on what you have done and experienced in your recent activity
because that is the key to moving forward. You can do that by completing each
clause below.
The activities above made me remember
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________
It made me think and realize that
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________
I therefore commit to
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
_________
Post-Test
Name;________________________________________________Score;_______
12
Year and section;________________________________________ Date:_______
answer.
1. Food bars include Oyster bars, Snack bars, and _______?
a. Sandwich bars
b. Fudge bar
c. Mobile bar
d. Bar mat
2. Country bars, town bars, city bars and the _________are all social gathering
places
a. Sandwich bars
b. Fudge bar
c. wild barley
d. local pub
3. Is the term used to indicate a customer’s favorite bar- a home from home.
a. Local
b. Fudge bar
c. wild barley
d. ‘local’ pub
4. The, term '____' connoted as a counter for dispensing goods and services
a. Local
b. Fudge bar
c. Bar
d. ‘local’ pub
5. What were the familiar cocktails invented during the Prohibition Era.
a. Lambanog
b. gin and tonic
c. Vermouth and dry gin
d. ‘local’ basi
6. Keeping concentrated and maintain a great experience for visitors.
a. Job Titles and Description of bartender
b. Job titles of Barista
c. Specific job order
d. duties and responsibilities of Bar Manager
7. The area of the establishment where the bartender pours or mixes beverages is
normally called ___________.
a. Pub
b. tavern
c. bartending
d. bar
8. Arranges liquor or no-alcoholic drinks for pubs and customers.
a. Bar Manager
b. Barista Manager
c. Bartender
d. Bar mat
9. Is in charge of the overall operation of the bar as the bar manager he has to make
sure that everything goes smoothly during the operation of the bar.
a. Bar Manager
b. Barista Manager
13
c. Bartender
d. Bar mat
10.Is responsible for the entire bar service and the most visible person in the bar because
serves as the eye of the bar manager
a. Bar Captain
b. Barista Manager
c. Bartender
d. Bar mat
11. Responsible for setting and resetting the tables; refills water and assists the
servers
a. Bar Captain
b. Busboy
c. Bartender
d. Bar mat
12. Acts as runner and helper in the bar; takes and serves beverage and other
according to prescribed standards
a. Bar Attendant
b. Busboy
c. Bartender
d. Bar mat
13. Plans, assigns and directs work, appraises performance; rewards and provides
corrective action. Also trains employees on all aspects of service and selling
techniques
a. Bar Attendant
b. Busboy
c. Bartender
14. Proposals, lead, controls the development and delivery of products and services
in the bar, ensuring effective compliance with quality services.
a. Bar Manager
b. Busboy
c. Bartender
15. The first__________ can be found in the ancient era, when Greek and Roman
revelers relied on expert craftsman to pour their favourite drinks.
a. Bartenders
b. Barista
c. Bar manager
d. Front liners
16. .Who is the father of bartending?
a. Sackets Harbour
b. Jerry Thomas
c. Dale De Geoff
d. Ada Coleman
17. Who’s the world's Best Bartender?
a. Jerry Thomas
b. ADA Coleman
c. Dale DeGroff
d .Sackets harbour
18. What is the difference between a tavern and a pub?
14
a. Tavern and pub is Inn usually refers to a place that offers accommodation,
besides food & drink
b. Tavern is a place to drink & eat, but also do business. Pub is the preferred
term for tavern in Britain, Ireland, New Zealand, Canada and Australia.
c. Tavern was once an establishment which served wine, while a pub served
beer & ale.
d. Taverns, played an especially important role — they weren't simply places to
drink.
19. Why was gin popular during Prohibition?
a. Gin was among the most alcoholic product of the period, since it was typically
the simplest, cheapest and fastest cocktail to develop.
b. Over the years it has become the active ingredient in a number
of popular cocktails: gin and tonic for one, the Martini as another.
c. So, gin is a popular booze. When "London Dry Gin" was developed, it became
very popular because it was the cheapest way for the poor to get a buzz.
d. Answers b and c only
20. Intends, lead, tracks setup and service provision in the bar, ensuring strict
compliance with service quality.
a. Bar Manager
b. Barista Manager
c. Bartender
d. Bar mat
You've finally done it, you've already completed the first two tasks. I would like
you to focus on what you have done and learned in your recent activity before you
begin, as this is the key to going forward. You can do this by completing each of the
following clauses
The above activities have made me remember

15
___________________________________________________________________
___________________________________________________________________
It made me think about it and realize that
___________________________________________________________________
___________________________________________________________________
Therefore, I commit myself to
___________________________________________________________________
___________________________________________________________________
So you're able to hear more about cocktail preparation and mixing and non-
alcoholic mixtures. Just a small reminder, please pay attention to every detail
presented on the following pages that you are about to unfold, because you need to
prepare yourself for more activities that are aligned to further assess your
knowledge and skills gained in this module.
FINAL REQUIREMENT
Based on what you’ve learned in the module and using your own words, write a short
essay explaining the different duties and responsibilities of job description of a
Bartender?
CHAPTER II
Understanding the Typical Bar Station Set Up
2.1 Bar Set Up

2.2 Pouring and Alcohol Exercise
2.3 Delivering Fantastic Guest Service
2.4. Bartending Equipment
16
Learning Outcomes
OBJECTIVES:
In this chapter with the mindset, expertise and experience needed to provide gener
al
assistance in keeping bar areas and related equipment clean. It represents the bar t
ender
and/or bar porter role and may be part of the bar attendance role
1. Understand policies and techniques how to operate a bar.

2. Perform and practice bar standards of maintenance and cleanliness.
3. Learn the elements in placement, size and shape of a bar;
4. Learn the different tools used in preparing and serving drinks in a bar ; and
5. Learn the different types of glassware, proper handling and care
6. Familiarize on how to use the tools and equipment inside the bar area
7. Understand the terminology and language use behind the bar.
Pre-Test
Name; ____________________________________________________Score; ___

Year and section; ___________________________________________ Date____
Test I. Multiple Choice Direction: Choose the letter and encircle the correct answer.
1. Is one of the most important ways to ensure consumer satisfaction and making
sure business is steady?
a.Cleanliness
b.Orderliness
c.Industry sanitizer
2.Provides disposal of spilled liquids. Made of hard rubber. Use this mat to Cut the
cleaning time drastically
17
a.Bar caddy
b.Speed pourer
c.Spill Mat
d.Speed Rail
3. Used for the application of salts and sugar to rims
a.Glass rimmer
b.Bar spoon
c.Spill Mat
d.Speed Rail
4. Flashes are the pinnacle in flaring
a.Glass rimmer
b.Bar spoon
c.Speed Bottle
d.Flair Bottles
5. It is essential that helps ensure accurate liquid measurement and create a
Consistent cocktail
a.Jiggers
b.Bar spoon
c.Speed Bottle
d.Flair Bottles
6. When added to a drink they are used to make a mash of fruit, herbs or spices.
a.Speed pourer
b.Bar spoon
c.Muddlers
d.Flair Bottles
7.It is composed of two pieces which fit inside each other. One is stainless steel,
and the otheIs a tinier stainless steel or a mixing bottle.
a.Boston Shaker
b.Bar spoon
c.Muddlers
d.Flair Bottles
8. Used to extract excess ice from a beverage while pouring into a glass after it is
shaken.
a.Speed pourer
b.Speed pourer
c.Muddlers
d.Bar Strainer
9.When making Layered drinks, the twisted handle is used to delay the alcohol
progress throughthe bottle. You can also only use the back of the spoon to float
An ingredient quickly.
a.Bar caddy
b.Speed pourer
c.Bar Spoon
d.Bar Strainer
10.Other word for acquaintance of waiters.
a Cork screw
b Speed pourer
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c.Bar Spoon
d.Bar Strainer
11.That is something that can be taught, being a great bartender requires time and
prac tice.
a.Speed
b.attitude
c.Knowledge
d.Skills
12.You are a part of a team; by being a team player, you must help the team
maintain
a smooth running restaurant
a.Teamwork
b.Team building
c.Work team
d.Skills
13.A French word which means planning items by putting them in the right positions.
a.Skills
b.Roux
c.Food preparation
d.Mise-en-place
14. Simply pour straight from the bottle usually for consistency, with a pour spout.
a.Skills
b.Roux
c.Food preparation
d.Pre-pouring
15When added to a drink they are used to make a mash of fruit, herbs or spices.
a.Muddlers
b.Team building
c.Work team
d.Skills
16.Great bartenders are those who know what items they 're selling behind the bar,
how to sell them and who to sell to.
a.Skills
b.Team building
c.Work team
d. Knowledge
17.How many ml. in 1 jigger
a.1:1ml
b.30ml
c.20 ml
d.25 ml
18.A positive personality and the ability to communicate well with humans are two
of the Strongest qualities of a bartender.
a behind the bar etiquette
b.hygiene and sanitation
c.personal grooming
d.proper hand washing techniques
19
19.They are used without using the fingers to remove bits of fruit or olives from the
drinks.
a.Swizzle stick, pick
b.Speed pourer
c.Bar Spoon
d.Bar Strainer
20.A great bartender is always polite, from being thorough to interacting with visitors
and other staff members while pouring and making drinks.
a.Skills
b.Team building
c.Work team
d.Professionalism
As part of procedures for determining your prior knowledge on the topic

presented in this module, I want you to answer the self-rating form below with
honesty. Your honesty is the key to success in achieving the intended learning
outcomes of this module for you.
20
No. 2 Behind the Scene
Instruction:
1.
2. Place check on the box appropriate for each question to indicate your
knowledge.
topic
YES NO YES NO
1. Differentiate the types of glasses
2. Identify common laboratories for tool and
equipment
3. Define the role of job description of
bartending?
4. Enumerate at least 3 types of tools in bar
area?
5. Enumerate at least 3 types of
stemware’s?
6. Differentiate stemware’s, tumblers
glass?
7. Define the meaning of “on the mise-en-
place”?
8. Give the meaning of the term “Dirty” in
bar?
9. Name the 3 basic parts of the Bar?
Lesson Proper
21
INTRODUCTION
In this lesson it is all about familiarizing yourself with tools and equipment Usage duri
ng class. Discussing how to familiarize you with various types of tools and equipment
is also important.
A bar area is a busy resort so your strategies and suggestions are particularly useful
to yourcolleagues if you memorize the various methods of making and organizing
cocktail drinks so you can save time and energy, so you can do another job that is
relevant to your duties and responsibilities.
Parts of the Bar

 FRONT BAR -usually 42-48 inches in height, typically 16-18 inches wide
plus 8 inches if the arm rest is added. Customer’s area, where they order
their drinks and where drinks are served
 BACK BAR- has adouble function, decorative function of display and the
work function of storage.
 area where the bottles of liquor and rows of sparkling glassware are
displayed, with mirror behind them (decorative and viwing).
 UNDER BAR- heart of the entire beverage operation
Setting up the bar area

Bar preparation
• Before your bar can open for trade it is important you stock- up
appropriately to avoid any unnecessary delays in the service.
• Store back-up-stock on a spare shelve or cupboard that is easier to
reach during service.
• For every minute you spend preparing you’ll save 20 minutes on average
in service.
• It is very unprofessional making guest wait while you go to the cellar to
find stock you require.
• All opening duties should be done before the customers arrive so you
are 100% ready to serve.
22
The bar environment
• When setting up the bar you need to be well organized
• Cleanliness at the bar is essential. Our guests' impression of us is at
• Stake. Even at hours of peak business, your bar should appear clean
and attractive.
• Your establishment will have a checklist of daily housekeeping duties for the
bar.
• This checklist may include the following:
The importance of a well-prepared drinks service are
There are many establishments which serve drinks to customers these include:
• Pubs
• Bistros
• Hotels
• Restaurants
• Wine Bars
Whichever establishment you work in, it is important to maintain a clean, well-
organized and attractively displayed drinks area. This creates a lasting impression
on your establishment an encourages customers to return.
The drinks service area, equipment, stock and staff must all be fully prepared before
the
Customers start to arrive.
Why is Mise En Place Important?
Definition
• Mise-en-place – a French term that means preparing by putting things in
the right places.
Example of a Server’s Mise En Place
Opening the of restaurant or fine dining are as follow’s
• Collect bar keys and float from reception.
• Count float into till, any discrepancies inform the DM.
• Corkscrew/waiters friend
• Wine lists cleaned and up-to-date
• Straws –Toothpicks
• Ice buckets/Waiters cloth
• Order pad
• Matches
• Glassware
• Check fridge stock levels and fully stocked
• Prepare garnishes/Ice
• Pens “working!
BAR MATTING
Bar matting is a kind of tool which stores

glasses.
BAR SPOON
23
Can assist with
Layering, used for stirring.
These should always be on the well,
as they are used in many beverages.
Even a basic drink can be greatly
enhanced by mixing flavors with a light swi
rl.
BLENDER
A bar method used for fruit
and vegetables to help puree .
Bottled Beer Opener
A tool to pen a bottle like the beer of San

Miguel and a bottle of wine.
Bottle Glass
A glass bottle perfect for storing simple

syrup, Worcestershire sauce and vanilla
syrup.
A bar tool to store various types of juices ..
24
Store and Pour 1
Glass Rimmer
A glass rimmer is an appliance for the
application of salt or sugar on a glass surf
ace.
Chef knife
Chef knife use for cutting a vegetables
Paring knife
Knife use for curving fruits and

vegetables
tool for extracting from lemon juice
25
Lemon Squeezer
Small cutting boards are perfect for

cutting the garnishes likes lemon and
limes.
Cutting Board
Garnish caddy a tool for storing fruits

and vegetables during operation.
Garnish Caddy
A plastic or Pyrex for the calculation of

liquid and solid ingredients.
Measuring Cup
This is going to strain out some A lot of par
ticles like ice or berries.
26
Use to pick up a large amount of ice.
Ice Tong
A bar tool used to pick up ice
Ice Scooper
A bar tool for measuring small quantify amount

of alcohol.
Jigger
Used for peeling fruits and vegetables
27
Peeler
Peeler
A glass made for stirring cocktail drinks

like vermouth and Campari.
Mixing Glass
Built to pour liquor quickly and keep fruit

flies away. Only bottles with higher volume
ca be used.
Speed Pourer
Glassware
TIPS TO USE THE MIXING GLASS

Among the main tools of a good bartender, the mixing glass is a very necessary tool
for those drinks that need to be blended. This is strong instrument must be used in
drinks that do not need to be energetically extracted with a shaker. How long are we
meant to mix? Mixing glass can be used for 15-20 seconds.
The first thing you need to know is that this technique consist, literally, of mixing
distillates that have been in barrels for a long time, in order to be able to mix awaken
the flavors forgotten in the wood. Anyway, it’s not all that easy, we can find
exceptions. Dry martini, for example, contributes to a single cases, but we use a
28
mixing glass to make this distillate. If we want to offer more presence to a distillate
compared to another in those situations, we must use the skilled resources of this
bartender.
You would think that something as simple as that mixing a glass does not require
training or standards. There are, a range of suggestions to remember if you are
making a cocktail.
1. The mixing glass needs to be at the middle of the table to strive for better control
of the process and to concentrate on noting missing.
2. Please fill in the glass with ice, this method must always be at a very low
temperature. Stir the ice and water well in order to absorb he flavour.
3. Cover it with your left hand and hold the top to the left to serve drinks to your
guest or customer.
4. Your best friend is the spoon. Do it with ease, note that you’re combining
ingredients, and delicacy is the virtue of a special combination. The consistency of
your cocktail will depend on the management of your mixing glass.
5. If the process is complete the resulting mixture must be serving quickly in the cups
previously put in the bar.
6. It is not advised to make more than three cocktail at once. In the final outcome it
may be a mistake.
7. Finally, do not forget to wash glass with water and without soap before making the
next mixture.
With these few tips, you can mix and make the best drinks, impressing others with
your knowledge of cocktails.
STEMWARE; COCKTAIL GLASSES TERM AND TYPES
The major of the bar-glass were designed to boost a particular of drink. The image
above shows glassware that is commonly used in the business learn the name of
each design and how they vary. You must be able to recognize each of
them instantly.
MARTINI GLASS – also known as a cocktail bottle. They are used for
29
drink that are served straight up like Martini.
HIGH BALL GLASS– Many highball glasses hold between 8 and 12

ounces and come in various shapes. They’re used for highball drinks like the
screwdriver.
POCO GRANDE GLASS- Used for exotic style drinks like Long Island
punch.
COLLINS GLASS –It was also called a sling shot. It is used for
long drinks like Mojito and Screwdriver
OLD FASHIONED/ ROCK GLASS- Small glasses that are usually round
and carry between 6 and 12 ounces. Use or low ball
drinks like on the rocks cocktail drinks.
CHAMPAGNE FLUTE- Champagne glasses are available in a range of

shapes and sizes. Used for sparkling drinks
like chardonnay sauvignon
SOUR GLASS – Sour and Fizz are thin, interchangeable glasses. Use in
small drink such as whisky sour.
BRANDY SNIFTER GLASS- Snifter glasses have a large bowl that

enhances the aromas of fine spirits like
cognac. Sometimes used for
liqueurs served straight up and for drinks such
30
as stinger.
COFFEE GLASS- Coffee glasses are sturdy glassware, which are

generally and come n a variety of shapes and sizes.
Used for special hot drinks such as b52 coffee.
CHAMPAGNE SAUCER GLASS- Are elegant cocktail glasses.

They come in all kinds of sizes and shapes. Used in
contemporary cocktails such as brandy alexander.
CARAFE – A glass container use for wine decantation.
WINE GLASS- wine glasses are more than just wine. They’re great for
hot cocktails mulled wine, and a spicy cocktail like the life
saver.
HURRICANE GLASS-The foot-glass; which is bulbous at the bottom and

tapers to the flaring cylinder at the top, contains
approximately 16 to 22 ounces. Used for tropical drinks
such as the storm.
Before closing the bar
1. To prevent losses the door and shelves should be locked.

2. The tools and equipment must be cleaned and sanitized before its place to
proper area.
3. The wash room for girls and boys must be cleaned and sanitized.
4. All perishable items must be placed to storage area.
5. All used table napkins and top cloth is arranged by 10 and bundle place to
31
stock room.
6. All cocktail table together with chairs must be cleaned and sanitized.
7. The sinks specially the bar area drained.
8. Turned off Lights
9. The security must conduct the final checked if all areas is being cleaned.
10. Sign the log book and return keys for reference.
Preparation for Bartenders Service
1. Physical cleanliness- daily bathing and apply deodorant, change clothes every
day.
2. Posture – stand straight, chest up abdomen flat.
3. Skin- everyday regular exercise is needed, and plenty sleep as well.
4. Hair- must be cleaned and trim.
5. Hand and nails- always follow the hand washing techniques.
6. Teeth- brush your teeth three times a day or every after meal.
7. Feet- Cleaned and trimmed toenails.
8. Shoes- keep your shoes cleaned and shiny.
9. Jewelry- wear a prescribe jewelry like rings and watches only.
Proper Hand Washing Techniques
1. Wet your hands and apply soap.

2. Scrub for about 20seconds.
3. Rinse with running water and dry using clean towel.
Post-Test
Name; ____________________________________________________Score; ___

Year and section; ___________________________________________ Date_____
1.How many ml. in 1 jigger

a.1:1ml
b.30ml
c.20 ml
d.25 ml
2. A positive personality and the ability to communicate well with humans are two
of the Strongest qualities of a bartender.
a behind the bar etiquette
b.hygiene and sanitation
32
c.personal grooming
d.proper hand washing techniques
3.They are used without using the fingers to remove bits of fruit or olives from the
drinks.
a.Swizzle stick, pick
b.Speed pourer
c.Bar Spoon
d.Bar Strainer
4.A great bartender is always polite, from being thorough to interacting with visitors
and other staff members while pouring and making drinks.
a.Skills
b.Team building
c.Work team
d.Professionalism
5. Used to extract excess ice from a beverage while pouring into a glass after it is
shaken.
a.Speed pourer
b.Speed pourer
c.Muddlers
d.Bar Strainer
6.When making Layered drinks, the twisted handle is used to delay the alcohol
progress throughthe bottle. You can also only use the back of the spoon to float
An ingredient quickly.
a.Bar caddy
b.Speed pourer
c.Bar Spoon
d.Bar Strainer
7.Other word for acquaintance of waiters.
a Cork screw
b Speed pourer
c.Bar Spoon
d.Bar Strainer
8.That is something that can be taught, being a great bartender requires time and
prac tice.
a.Speed
b.attitude
c.Knowledge
d.Skills
9.You are a part of a team; by being a team player, you must help the team
maintain
a smooth running restaurant
a.Teamwork
b.Team building
c.Work team
d.Skills
33
10.A French word which means planning items by putting them in the right positions.
a.Skills
b.Roux
c.Food preparation
d.Mise-en-place
11. Simply pour straight from the bottle usually for consistency, with a pour spout.
a.Skills
b.Roux
c.Food preparation
d.Pre-pouring
12.When added to a drink they are used to make a mash of fruit, herbs or spices.
a.Muddlers
b.Team building
c.Work team
d.Skills
13.Great bartenders are those who know what items they 're selling behind the bar,
how to sell them and who to sell to.
a.Skills
b.Team building
c.Work team
d.Knowledge
14. Is one of the most important ways to ensure consumer satisfaction and making
sure business is steady?
a.Cleanliness
b.Orderliness
c.Industry sanitizer
15.Provides disposal of spilled liquids. Made of hard rubber. Use this mat to Cut the
cleaning time drastically
a.Bar caddy
b.Speed pourer
c.Spill Mat
d.Speed Rail
16. Used for the application of salts and sugar to rims
a.Glass rimmer
b.Bar spoon
c.Spill Mat
d.Speed Rail
17. Flashes are the pinnacle in flaring
a.Glass rimmer
b.Bar spoon
c.Speed Bottle
d.Flair Bottles
18. It is essential that helps ensure accurate liquid measurement and create a
Consistent cocktail
a.Jiggers
b.Bar spoon
c.Speed Bottle
d.Flair Bottles
34
19. When added to a drink they are used to make a mash of fruit, herbs or spices.
a.Speed pourer
b.Bar spoon
c.Muddlers
d.Flair Bottles
20.It is composed of two pieces which fit inside each other. One is stainless steel,
and the otheIs a tinier stainless steel or a mixing bottle.
a.Boston Shaker
b.Bar spoon
c.Muddlers
d.Flair Bottles
You've finally done it; you've already completed the first two tasks. I would like
following clauses
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
35
___________________________________________________________________
___________________________________________________________________
FINAL REQUIREMENT
Based on what you’ve learned in the module and using your own words,
Establish and manage customer satisfaction relations.
CHAPTER III
PRODUCT KNOWLEDGE AND SKILLS
1 Overview of Bartending and Mixology

2 Proper identification of classification of alcohol and non-alcoholic
ingredients of cocktail
3 Proper Utilization of different types of cocktail mixing tools and equipment
Learning Outcomes
 Define what is cocktail and other terms

36
 Identify the different classifications of alcoholic and non-alcoholic ingredients
used in making cocktails including flavored syrups and other forms
 have an understanding of the different types of cocktail mixing tools and
equipment and their proper uses.
Pre-test
Name;____________________________________________Score;___________
Year and section;____________________________________Date:___________
Instruction: Encircle the letter that best corresponds to your answer.

1. Is the same ingredient found in beer, wine and spirits that cause intoxication?
a. Alcohol
b. Beer
c. Gin
d. Whiskey
2. Made from fermented cereal grain flavoured with hops.
a. Tequila
b. Beer
c. White Rum
d. Rum
3. These are mixed drink that do not contain alcohol
a Cocktail
b. Beer
c. White Rum
d. Mock tail
37
4. Is the art of mixing, preparing and serving alcoholic and nonalcoholic which also
includes merchandising and good customer relation.
a Bartending
b. Flair tending
c. Cocktail
d. Modifier
5. They are extracts obtained by distillation from vegetables, grains, ffruits, plants
and other substances bound in sugar or starch after fermentation.
a Grenadine
b. Triple Sec
c. Spirits
d. Martini
6. Mixture of sugar, fruits, syrup or other flavour to brandy or other spirits. This gives
the drink its distinctive flavour.
a Blue Curacao
b. Triple Sec
c. Gin
d. Liqueur
7. This is a fresh ripe grape juice which is naturally fermented.
a Wine
b. Kahlua
c. Amaretto
d. Liqueur
8. Means an ounce of liquor served “straight up”. The glass to be to used depends
on what sort of liquor served.
a Cocktail
b. On the rocks
c. Shots
d. layer
9. Drinks are prepared in a blender, if a heavy thick mixture is required
a Long drinks
b. Blended drinks
c. Shaken drinks
d. layer drinks
10. Drinks that are poured in a glass altogether, but are not mixed or combined. .
a Long drinks
b. Blended drinks
c. Shaken drinks
d. Build in drinks
11. liquor or combination of liquors poured over ice
a Rock drinks
b. Blended drinks
c. Shaken drinks
d. Build in drinks
12.This is a distillate of grain mash, re-distilled with aromatics such as junior barley,
coriander seeds and angelica roots.
a Tequila
b. Whiskey
c. Beer
d. Gin
13. the mint-flavored liqueur made from fresh mint and brandy.
a Creme de menthe
38
b. Creme de cacao
c. Curacao
d. Amareto
14. Distilled beverage made from the blue agave plan.
a Triple sec
b. Vodka
c. Tequila
d. Gin
15. A coffee liqueur from Veracruz, Mexico.
a Triple sec
b. Whisky
c. Kahlua
d. Gin
16 A drink made with the most affordable liquor available at the bar
a Well drink
b. Call Drink
c. Premium drink
d. Neat
17. Is made from natural spirit distilled from potatoes and filtered through charcoal.
a Rum
b. Gin
c. Vodka
d. Tequila
18. Clear liqueur flavoured with caraway seeds that is principally produced in
Scandinavia
a Champagne
b. Aquavit
c. White wine
d. Margarita
19. is an orange-flavoured triple sec liqueur. It was originally called Curacao Blanco

Triple Sec..
a Benedictine
b. Contreau
c. Chartreause
d. Advocat
20. A golden-colored liqueur made from Old Scotch whisky, honey, herbs
and spices
a Grand Marnier
b. Pernod
c. Southern Comfort
d. Drambuie
39
Lesson Proper
INTRODUCTION
“A bartender is just a pharmacist with a limited inventory…” – Albert Einstein

“The greatest accomplishment of a bartender lies in his ability to exactly suit his
customer…” – Harry Gordon Johnson
“We were not hugging people. In terms of emotional comfort it was our belief that no
amount of physical contact could match the healing powers of a well-made
cocktail.”― David Sedaris, Naked (1997)
Making good drinks gives consumers a feeling of warmth and, in a way, joy that
soothes their feelings and meets their needs. Providing them with that feeling always
gives the bartender a sense of achievement.
You know, there's a lot to learn about making cocktails, because creating cocktails is
an art that takes expertise that can take time to grow. There's a lot to know, a lot to
grasp and a lot to practice, but making and serving cocktails can be one of the most
40
enjoyable aspects of working behind a bar. Creating cocktails is difficult but
enjoyable, from mixing, shaking, blending to layering various types of alcohol with
beautiful presentation, and not ignoring the art of flipping and juggling bottles.
Do you know that the words "mixology" and "mixologist" are a frequent part of bar
vocabulary in the current cocktail scene? These are also being used to define the
style of mixing cocktails and the people who do it. Yet what do you think makes a
bartender different from a mixologist? The solution is not simple and the manner in
which meanings are defined is a matter of debate.
So let's get going.
What will you learn?

So, after this lesson you will be able to gain knowledge, understanding and skills that
will enable you for the future.
You will be able to:
 have an understanding of the different types of cocktail mixing tools and
equipment and their proper uses.
What you already know?

Before we start, let’s assess how much you already know about the topics that are
presented in this chapter, kindly answer this pre-test.

41
Instruction:
3.
knowledge.
topic
YES NO YES NO
1. Differentiate mock tails to cocktails?
2. Identify common ingredients for mixed
drinks?
3. Define mixology?
4. Enumerate at least 3 classification of
alcoholic drink?
5. Enumerate at least 3 types of liqueur?
6. Differentiate blended, stirred and mixed
drinks?
7. Define the meaning of “on the rocks”?
8. Give the meaning of the term “Dirty” in
bar?
9. Make at least 3 cocktails?
10 Flair bottles?
Match column A to column B
Where do you think the items on column A is made from?
Instruction: Write your answer on the line before each number

A B
____1.Gin A. Potatoes
B. Grapes
____2. Rum
C. Agave plant
____3. Vodka. D. Sugar cane
E. Grain mash
____4. Tequila.
____5. Brandy.
42
following clauses

___________________________________________________________________
___________________________________________________________________
______
___________________________________________________________________
___________________________________________________________________
______
___________________________________________________________________
___________________________________________________________________
______
PREPARATION OF MIXED DRINKS
TYPES OF MIXED DRINKS
● Cocktail – these are mixed drink that is made up of base liquor or wine,
modifying agent, flavoring and coloring.
● Mock tail –these are mixed drink that do not contain alcohol
TYPES OF COCKTAIL
● Wine based
● Liquor based
COMMON INGREDIENTS FOR MIXED DRINKS

1. Base liquor
* Gin
* Rum
* Vodka
* Tequila
43
* Brandy
* Whisky/Whiskey
2. Wines
* Table wine
* Sparkling wine
* Appetizer wine
* Fortified wine
3. Modifying ingredients
* Liqueurs
* Syrups
* Non-alcoholic beverage
4. Flavoring ingredients
* Herbs and spices
5. Coloring ingredients
* Liqueurs
* Eggs
6. Ice
* Tubed/ cubed
* cracked
* crushed
7. Garnish
* Edible
* Not edible
BASIC TIPS ON MIXING DRINKS
✔ carefully follow the recipe

✔ measure all the ingredients diligently
✔ use only the best ingredients
✔ use clean ice
✔ use the cheapest first and the best last
✔ glasses should be clean and sparkle
✔ chill glass when serving mixed drinks
✔ always observe sanitation practices
✔ serve with appropriate garnish
BAR SERVICE AND BARTENDING
Definition of terms
Bartending – it is the art of mixing, preparing and serving alcoholic and non
alcoholic which also includes merchandising and good customer relation.
Flair tending –is the act of flipping, spinning, throwing, balancing, catching bottles,
44
Drinks and various bar tool(s) while in the process of making mixed
Drink.
Modifier – non-alcoholic beverage or liqueurs which is added to the main
Ingredient when mixing a drink.
BARTENDING
⮚ it is the art of mixing, preparing and serving alcoholic and non alcoholic which
also includes merchandising and good customer relation.
⮚It is regarded one of the most exciting careers as such:
 it involves proper and accurate measurement of various wines and spirits;
 Provides in-depth knowledge of bar personnel management
 Prepare bartenders to deliver the best drink the guest has ordered or
Requested.
FACTS ABOUT COCKTAIL DRINKS
Cocktail
Betsy Flanagan invented the American "cocktail" in 1776.She had the idea of adding
a cock's tail feather as a stirrer to any cocktail at her bar "Halls Cornets" in Elmsford,
New York, which was decorated with brightly colored tail feathers of cocks. Thus
during that period, the name, the cocktail, was sometimes referred to as the
"rooster."
BLOODY MARY
The Bloody Mary, created in the 1920s by Ferdinand Petiot, a bartender at Harry's
Bar in Paris, was named after England's Queen Mary I, who received the nickname
"Bloody Mary" because of her persecution of the Protestants. It was brought to the
United States in the 1930s.
DAQUIRI
It is a drink invented by Jennings S. Cox, an American, who worked as chief
engineer for the Spanish-American Ion Company near Daiquiri Village, in Havana,
Cuba, in or about 1898.
DEPTH CHARGE
A Depth Charge is made when shot glass full of whiskey is taken and dropped into a
big glass of beer (glass and all) and the beer is then drunk.
FRAPPE
Frappe is derive from a French word which means a drink that has crushed or
shaved ice, over which liqueurs are then poured.
GIBSON
Usually garnished with a small white onion. Aapparently the drink was named after
American illustrator Charles Dana Gibson (1867-1944), famous for his drawings of
the turn-of-the-century “Gibson Girl”. The story was that Gibson ordered a MARTINI
that would normally be served with an olive–from the CHARLEY CONNOLLY
45
thebartender of the Players Club in New York City. Connolly run out of olives and
served the drink with two small, white onions instead. They first mentioned the
cocktail in print in 1930.
GIMLET
In the 1890s, SIR T.O. GIMLETTE, a British naval surgeon, became concerned
about the heavy drinking that his men were used to. So he diluted the gin with lime
juice and accidentally produced a new cocktail.
HARVEY WALLBANGER
Derive from the the legendary story about Tom Harvey, a surfer who would arrive at
his favourite pub after a day of surfing and ordered “Italian Screwdriver”. Then, after
finishing several glasses of this drink, he tried to leave and started “banging” into
walls, hence the name.
HIGHBALL
In the 1980s, in St. Louis, early railroaders used a high pole ball as a signal for
railroad trains to move forward or to speed up. This signaling device has been called
a "highball". The trainmen, always on a tight schedule, only had time for a fast
drink.So when bartenders found that ice, whiskey and water could be quickly mixed
into a ddelightful drink, they called it a "highball."
IRISH COFFEE
Unlike several other beverages whose roots were apparently clouded, in 1938 Joe
Sheridan introduced Irish coffee (according to some) to airline passengers braved by
freezing planes and bumpy flights. Flight attendants would ease the discomfort by
adding a shot of whiskey to hot coffee. When the flights arrived or departed from
Shannon Airport Ireland the whiskey became Irish.
Another story that happened in 1952 was about Shannon Airport's lounge owner
offering customers strong, hot coffee mixed with Irish whiskey to ease the long waits
between flights.
MAI TAI
This world-renowned drink (created in 1944 by Trader Vic) is derived from the
Polynesian word meaning "the best out of this country."
MANHATTAN
The former Manhattan Club, a six-story building built on Madison Avenue in 1859,
this was originally the residence of Jennie Jerome (1854-1921), New Yorker (one-
sixteenth Iroquois Indian). She married Lord Randolph Churchill in 1874 and, two
years later, she bore a son, Sir Winston, who would later appear quite strongly in
English politics. This time it was Lady Churchill who first convinced a reluctant
bartender to blend whiskey "with a smaller portion of sweet red vermouth and
aromatic bitters" to satisfy an honorable guest. As one of New York 's leading
socialites, she gave a party in honor of Samuel J. Tilden 's election as reform
governor.
MARGARITA
Supposedly concocted by a bartender in Virginia City in memory of his girlfriend
who's been accidentally shot in a bar room fight.
46
Another version was the Margarita Cocktail apparently created by socialite Margarita
Same in Acapulco, Mexico, in 1948. Her mixture contained tequila in three parts,
Cointreau in two parts and lime juice in one part.
MARTINI
"Martinez" was the original name of this famous cocktail, first introduced by Jerry
Tomas in Occidental Hotel in San Francisco in 1860. The initial recipe varied greatly
from what we have today. It consisted of one shot of gin, on wine glass of sweet
vermouth, a dash of bitters, two dashes maraschino liqueur. It was then shaken well
then topped with lemon juice.
Alcoholic Beverages
Typically, wines and other alcoholic beverages are consumed as a
supplement to meal. In order to make appropriate suggestions, it is necessary for
each waiter to understand the nature and composition of alcoholic beverages.
Classification of Alcoholic Beverages:
I. Spirits –They are extracts obtained by distillation from vegetables, grains,

Fruits, plants and other substances bound in sugar or starch after fermentation.
1. Whisky – is a general term for liquors with a proof not less than 80%. Commonly
distilled from mash or grain
a) Scotch – made of malted barley and aged in barrels of oak; Scotch whisky has a
distinctive taste that has never been effectively duplicated anywhere else. It is
attributed to many factors, namely: the malted barley itself, the malt barley drying
method, and the water used.
b) Irish – is an Ireland whiskey. This is made in the same manner as Scotch
whisky but it has no smoky flavour.
c) Canadian – Is Canada’s distinctive food, aromatised with corn and barley.
d) Japanese –A Japanese product, made in the same manner as Scotch whiskey.
2. Gin –This is a distillate of grain mash, re-distilled with aromatics such as junior

barley, coriander seeds and angelica roots. While there are many types of gin, it is
London Dry Gin that is most popular.
3. Rum – It is made in most tropical countries, as it is distilled from refined sugar

cane and molasses, a by-product of sugar. Rums typically derive their name from
their place of origin, each with its own distinctive flavour.
There are three main types of rum

*Light bodied dry flavoured rums from Puerto Rico
*Heavy bodied sweet flavoured rums from Jamaica
*Medium-bodied rums from the Virgin Islands
4. Vodka – is made from natural spirit distilled from potatoes and filtered through
charcoal. The alcohol must not have any aroma nor colour and taste, to be classified
as vodka.
47
5. Brandy – is made from distilled from fermented juice of ripe grapes or other
fruits.Although the word brandy, when used by itself, implies a grape product,Brandy
can be made from other fruits and may be branded as peach brandy, apricot brandy,
etc.
6.Tequila –is a distilled beverage made from the blue agave plant. primarily in the
area surrounding the city of Tequila in Mexico.
II. Liqueur – an mixture of sugar, fruits, syrup or other flavour to brandy or other
spirits. This gives the drink its distinctive flavour. Popular liqueurs include:
1. Advocat – A popular Dutch alcoholic beverage made with eggs, brandy and sugar.
2. Anisette – anise-flavoured liqueur enrich with bitter almonds flavoring.
3. Aquavit – clear liqueur flavoured with caraway seeds that is principally produced
in Scandinavia
4. Benedictine – is an herbal liqueur produced in France. Liqueur made by
Benedictine monks from a secret recipe believed to be a mixture of herbs , spices
and fine brandy.
5. Chartreuse –The liqueur has been made by the Carthusian Monks since 1737.
The color is yellow and green and consists of a mixture of several ingredients such
as spices, herbs and roots.
6. Cherry – brandy flavoured with black cherries.
7. Cointreau – is an orange-flavoured triple sec liqueur. It was originally
called Curacao Blanco Triple Sec.
8. Crème de Cacao –is a liqueur that tastes like chocolate.is made from beans of
cacao, with additional spices and vanilla. It has two colors – white and brown
9. Crème de Menthe – the mint-flavored liqueur made from fresh mint and brandy.
Commercially comes in two colors colorless version (called "white") and a green
version (colored by the mint leaves or by added coloring if made from extract instead
of leaves).
10. Curacao Triple Sec –made from the peel of bitter orange grown in the West
Indies, enriched with spices, rum and sugar.
Both triple sec and Curacao are orange-flavoured liqueurs, and typically the triple
sec of today is clear, while curacao is either clear or sold in a variety of colours,
including blue.
11. Drambuie – a golden-colored liqueur made from Old Scotch whisky, honey,
herbs and spices.
12. Grand Marnier – an orange-flavoured liqueur made from Champagne, cognac
and orange Curacao
13. Kahlua – is a coffee liqueur from Veracruz, Mexico. The drink
contains rum, sugar, vanilla, and 100% Arabica coffee.
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14. Kirshwasser –It is a clear, colorless brandy made traditionally from the double
distillation of morello cherries, a wild, dark-colored sour cherry variety. Today it's
even made from other forms of cherries, though.
15. Pernod – or Richard an anise-flavored aperitif made from liquorice and anise
16. Southern Comfort – often abbreviated ’So Co”, it is a high proof fruit-flavored
liqueur made in the United Statesmade of with fruit, spice accent an other secret
formula.
III. Beer – made from fermented cereal grain flavoured with hops.

Hops are extracted from Humulus lupulus the flower of hop plant. These are mainly
used as a bitter, flavouring and stabilizing agent in beer, to which these impart floral,
fruity, or citrus flavors and aromas in addition to bitterness.
IV. Wine – This is a fresh ripe grape juice which is naturally fermented. Usually wine
is fermented from grapes. And if the source is not from the grapes, they must identify
the fruit from which it is fermented. Examples are strawberry wine kasoy wine and
coconut wine.
Methods of Preparation
Generally, all drinks use any of the following methods:
1. Straight Shots
means an ounce of liquor served “straight up”. The glass to be to used depends on
what sort of liquor served, i.e.
Liquor shot glass

Cordial ______cordial glass
Brandy and cognac __snifter
Liquor snifter or cordial glass
2. Rock Drinks
"On the rocks" refers to liquor or combination of liquors poured over ice, and drink
served on the rocks in known “rocks drink" . These are usually served in a rock
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glass, which is usually small, since it is intended to serve liquor only, without any
mixture.
3. Highball Drinks
Highball is a mixture of smaller portion of alcoholic base spirit and a greater
proportion of a non-alcoholic mixer.. And is served in a highball glass. To fit the
additional mix the highball glass is slightly larger than the rock glass. Beer, soda,
tonic water, ginger ale, cola, lemon lime, and fruit juices are the standard mixers.
Examples of highball drinks to be served in a highball glass include a vodka and
tonic, whiskey and water, rum and cola, screwdriver and greyhound.
4.Tall Drinks
A drink that is served in a tall highball glass. To fit extra mix this glass is slightly
larger than a regular highball glass. Normally a customer who wants a lighter dilution
would order "tall drinks”. Examples of tall drinks are a tall scotch and soda, tall
bourbon and water and a tall gin and tonic.
5. Stirred Drinks
Drinks are prepared whereas the ingredients are first chilled by stirring in a mixing
glass with cubed ice.After the ingredients are stirred, they are strained into the
suitable glass. The most popular Stirred Drinks are Martinis, Manhattans and Rob
Roy’s.
6. Blended Drinks
The drinks are prepared in a blender, if a heavy thick mixture is required. No strainer
is used in blended drinks, as the ingredients are blended with the ice to create a light
cocktail.
7. Shaken Drinks
These drinks are shaken with ice using a cocktail shaker. This is done for heavy
ingredients like egg yolk/ white, cream, milk, etc.
8. Built in Drinks
Drinks that are poured in a glass altogether, but are not mixed or combined.
Example the 7-colored Pousse Café.
9. Mixed Drinks
Means a drink with a mixture of two or more ingredients. Some contains alcohol,
others are non-alcoholic. A "spirit and mixer" is the combination of one spirit with one
non-alcoholic ingredient, like gin and tonic, whereas a "cocktail" generally
combination of three or more ingredients.
A standard recipe must include the following information.
1. Name of the drink
2 .Ingredients and standard portion
3. Type of glassware, type of ice, preparation and mixing method
4. Finishing set up (type of garnish or other items the go with the specific drink)
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Create a set of cards measuring 3 by 5 inches for better recall of the recipes.
Print out the full cocktail name on one side of each card. At the back of the card, you
may write the abbreviated name of the drink, the glassware, ice type, preparation
process, ingredients and finally the garnish in the appropriate order. Having a
specific color for the base liquor would also be advisable. For example, one can write
all vodka drinks in black, all bourbon drinks is red, all gin drinks in blue, etc.
Recipes have changed greatly over the years, and so even the standard portion. The
standard rule, however, is to use 1 1⁄2-ounce portion size for all basic beverages,
including all liquors and cordials.
TIPS ON MIXING DRINKS

1. Use ingredients of quality. Keep in mind that the quality of a drink depends to a
Large extent on the quality of its ingredients.
2. Use a good amount of ice to mix. Before adding liquor, place it in a mixing glass
or shaker. Make sure the ice is crystal clear.
3. Always measure the ingredients to avoid spoiling any drink and to ensure
Consistency in quality and cost. Make sure the right proportion of the ingredients
Is used.
4. For better dilution some drinks are shaken with ice or even diluted with sugar and
Other strong ingredients. Others are simply ice-stirred. Strictly follow the
Procedure to avoid spoiling the drink.
5. For chilled drinks, Chill all glasses first. Heat glasses for hot drinks. avoid putting
glasses in freezers as they will break or crack.
6. Prepare simple syrup in advance. Fill up the container with sugar then pour boiling
water while stirring briskly, until the syrup reaches the original sugar level.
7. To add frost the rim of the glass, get a slice of lemon and rub it to the rim then dip
it into salt or sugar as indicated in the recipe.
8. Mixers like water, soda, Fruit juice, ginger ale and tonics must be added to the
liquor rather than the other way around.
9. Always use the appropriate glass for every drink.

10. Orange or lemon twist should not be mixed with the drink otherwise the taste of
the drink will become bitter. Add the twist when the drink is finished.
11. If a recipe call for an egg, either put the egg white or the egg first before adding
the spirit, so as if the egg happens to be rotten it will not spoil the drink.
12. A large glass like jug or a cocktail shaker may be used mixing of drinks
13. Clear mixtures should be stirred. Cloudy ones should be shaken. To stir / stirring
means to blend a drink with a long , thin spoon, whirling it around the glass and
Shaking involves mixing and shaking vigorously the ingredients and ice inside the
shaker.
14. When a drink needs “a dash” – it means just one to two drops
15. Most cocktail shakers come with a strainer. If this is not the case, use Hawthorne
strainer when pouring from a mixing glass.
16. Preparation of fruit juices prior to use is a must.
17. Ssparkling liquids must be added at the end
18. Use cracked ice when using shakers and put lots of ice cubes for highballs.
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19. It is best to stir drinks that use clear liquor such as gin, vodka, dry vermouth etc.
Drinks should be shaken when other mixed ingredients, such as milk, butter, sugar
etc. is included
20. To chill glasses, Fill the glass with cracked or crushed ice (ice cubes would
do).Allow this to sit while you're mixing the drink. Dump the ice out then pour the
drink into the glass.
21. Never use stuffed olives for cocktails. Use ggreen olives on martini, pearl onions
on Gibson and cherries on Manhattan.
22. Prepare all the necessary ingredients and the bar supplies you are going to use
before mixing.
Types of Drinks served on the bar
Well Drink
It is a drink made with the most affordable liquor available at the bar.
ex: You do not get Bacardi and Coke
if you order just a Rum and Coke.
Reminder: you get
a "well drink", if you go to a bar and order a drink without specifying a liquor, you will
get the cheapest liquor for your drink.
A Call Drink
it is a drink made with a specific liquor. You "call" for a liquor you want to be used in
your drink.
Example: Jack and Coke, Stoli and Cranberry, Bacardi and Coke, Tanqueray and
Tonic, etc.
Be mindful: your drink will become a premium drink and not a call drink, if you call for
the most expensive liquor.
Take note: Ask the bartender if you are not sure about the drink that you want to
order is a call drink or premium drink, he/she will let you know.
Premium Drink
it is a drink that is made with an expensive liquor. aka. " top shelf drink."
Example: a Patron shot, Grey Goose and Tonic , Cadillac Margarita etc
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Draft Beer (Tap Beer or
Draught Beer)
is beer drawn from a barrel known as keg. Take note : The most common name is
draft beer or tap beer. I prefer calling it draft beer.
House Wine
House wine is referred to the affordable wine at the bar or restaurant.

Requests
Back
means a non-alcoholic chaser. Often used when a person is ordering a shot of
straight liquor and wants a water, soda or juice chaser to go with the shot.
Example: Let 's say you want a shot of Jack Daniel's and you want a glass of coke to
chase it. This is how you should order it, "May I get a shot of Jack Daniel's with a
Coke back."
Example 2: If you want a shot of tequila with a glass of water. You should order it like
this, "May I get a shot of tequila with a water back."
Chilled
Chilled means cold. It is used in ordering shots of liquor.
Example: a chilled shot of whiskey or chilled shot of tequila or .
To chill a shot of a liquor, put the liquor into a shaker with ice. Shake and strain into a
shot glass.
Take note: little bit of water will be added when chilling a liquor.
Dirty
means with olive juice and it is often used in gin martinis and vodka martinis.
Example: Dirty Martini
Double
means double the liquor. It is two shots of liquor in one drink.
Example: two shots of tequila served in one big shot glass is “double shot of tequila”
Dry
Means with dry vermouth and it's often used in vodka martinis and gin martinis.
Example: Dry Martini
take note: If you don't want vermouth, order a gin up or vodka up. Dry does not mean
without vermouth.
Frozen / Blended
Frozen means blended.
Example: Frozen Margarita
Careful: If you're ordering a Margarita at a bar, don't assume it will be blended.
Request a Frozen Margarita if you just want a blended Margarita and if you want a
Margarita with ice, request a Margarita on the rocks.
Neat
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Neat means in an old-fashioned glass without ice. It is used in ordering a liquor by
itself.
Example: If person wants Scotch alone and in an old-fashioned glass, he should
order a Scotch neat.
Other term: "Straight Up" when they order liquor by itself. It could be in a shot glass
or in an old-fashioned glass.
take note: If someone asks for "neat" do not pour the liquor into a shot glass. It has
to be poured into an old-fashioned glass so it could be drunk by little sips.
On the Rocks
On the rocks means with ice.
Example: Brandy on the rocks, Whiskey on the rocks, etc.
Note: use an old-fashioned glass if you pour a liquor on the rocks. An old-fashioned
glass a.k.a "rocks glass" because it is used to serve single liquors on ice or on the
rocks.
Sweet
means with sweet vermouth and it's usually used in vodka martinis and gin martinis
Example: Sweet Martini
Tall
means in a bigger glass. when ordering a tall drink, you get more juice or soda but
with the same amount of liquor.
Example: Tall Jack and Coke, Tall Screwdriver, Tall Cape Cod, , Tall Gin and Tonic,
etc.
reminder: Not all the drinks can be made tall drinks.
Drinks in Highball glasses can be made tall by using Collins glasses.
Take note: you may ask your bartender to make your drink a tall drink if you don't like
strong drinks, you may ask your bartender to make your drink a tall drink.
Top Shelf
means premium. top shelf means to use the best liquors available at the bar.
Example: Top Shelf Long Island Iced Tea
Up
means chilled and strained into a martini glass.
Example: Stoli Up, Absolut Up, Sapphire Up, etc.
Note: If you want a martini without vermouth, order a gin up or vodka up.
With a Twist
This means adding a twist to the drink, normally a lemon twist.
With Salt
This means that the rim of a glass is coated with kosher salt.
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CHAPTER III
WORK SHOP
No 3
Name;_____________________________________________Score;___________
Year and section;_____________________________________ Date:_______--__
I Discuss the following guidelines in ordering and preparing mixed drinks.
1. Well Drink
___________________________________________________________________
___________________________________________________________________
2. Neat
___________________________________________________________________
___________________________________________________________________
3. On the Rocks
___________________________________________________________________
___________________________________________________________________
4. Frozen/ Blended
___________________________________________________________________
___________________________________________________________________
5. Spirits/ Alcohol
___________________________________________________________________
___________________________________________________________________
II. Enumerate and discuss both the positive and negative effects of alcohol and the
blood alcohol effects.
55
Post Test
This examination will assess your learning and understanding on the topics that
presented. Please answer this post-test with full honesty.
Name;___________________________________________Score;___________
Year and section;___________________________________ Date:___________
1. Mint-flavored liqueur made from fresh mint and brandy.

a Creme de menthe
b. Creme de cacao
c. Curacao
d. Amareto
2 . Is made from natural spirit distilled from potatoes and filtered through charcoal.
a Rum
b. Gin
c. Vodka
d. Tequila
3. Is an orange-flavoured triple sec liqueur. It was originally called Curacao Blanco
Triple Sec..
a Benedictine
b. Contreau
c. Chartreause
d. Advocat
4. Clear liqueur flavoured with caraway seeds that is principally produced in
Scandinavia
a Champagne
b. Aquavit
c. White wine
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d. Margarita
5. A golden-colored liqueur made from Old Scotch whisky, honey, herbs and spices
a Grand Marnier
b. Pernod
c. Southern Comfort
d. Drambuie
6. Means an ounce of liquor served “straight up”. The glass to be to used depends
on what sort of liquor served.
a Cocktail
b. On the rocks
c. Shots
d. layer
7. Drinks are prepared in a blender, if a heavy thick mixture is required
a Long drinks
b. Blended drinks
c. Shaken drinks
d. layer drinks
8. Drinks that are poured in a glass altogether, but are not mixed or combined. .
a Long drinks
b. Blended drinks
c. Shaken drinks
d. Build in drinks
9. Is liquor or combination of liquors poured over ice
a Rock drinks
b. Blended drinks
c. Shaken drinks
d. Build in drinks
10. This is a distillate of grain mash, re-distilled with aromatics such as junior barley,
coriander seeds and angelica roots.
a Tequila
b. Whiskey
c. Beer
d. Gin
11.Is the art of mixing, preparing and serving alcoholic and non alcoholic which also
includes merchandising and good customer relation.
a Bartending
b. Flairtending
c. Cocktail
d. Modifier
12. A coffee liqueur from Veracruz, Mexico.
a Triple sec
b. Whisky
c. Kahlua
d. Gin
13. Distilled beverage made from the blue agave plan.
a Triple sec
b. Vodka
c. Tequila
d. Gin
14. Is the same ingredient found in beer, wine and spirits that cause intoxication?
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a. Alcohol
b. Beer
c. Gin
d. Whiskey
15. Made from fermented cereal grain flavoured with hops.
a. Tequila
b. Beer
c. White Rum
d. Rum
16. These are mixed drink that do not contain alcohol
a Cocktail
b. Beer
c. White Rum
d. Mock tail
17. A drink made with the most affordable liquor available at the bar
a Well drink
b. Call Drink
c. Premium drink
d. Neat
18. They are extracts obtained by distillation from vegetables, grains, ffruits, plants
and Other substances bound in sugar or starch after fermentation.
a Grenadine
b. Triple Sec
c. Spirits
d. Martini
19. Mixture of sugar, fruits, syrup or other flavour to brandy or other spirits. This
gives the drink its distinctive flavour.
a Blue Curacao
b. Triple Sec
c. Gin
d. Liqueur
20. This is a fresh ripe grape juice which is naturally fermented.
a Wine
b. Kahlua
c. Amaretto
d. Liqueur
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Final Requirement
Congratulations you are about to finish this chapter. You did so much to get
this far. I want you to fill out the box given bellow as a final requirement by answering
the different questions above each box. To end this chapter, you must answer the
question based on your understanding and experiences to further validate what
you've done and learned along the way.
What Happened? How do I feel about it? What did I learn?
59
CHAPTER IV
COCKTAILS AND MIXOLOGY
1 Define what is cocktail and other terms

2 Discuss the development of cocktail
3 Enumerate and discuss the ingredient of mixing cocktails; and
4.Enumerate and discuss the different methods and techniques in mixing
cocktails.
Learning Outcomes
INTRODUCTION
The course will cover free pouring techniques, building, muddling shaking and
straining as well as learning how to make some of the most iconic and popular
cocktail of all time- giving you the techniques you need to feel confident behind the
bar.
What will you learn?

Again after this lecture you have been expecting to be ready to gain knowledge,
understanding and skills that will enable you for the future.
You will be able to:
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What you already know?

Before we start, let’s assess how much you already know about the topics that are
presented in this chapter, kindly answer this pre-test.
Pretest
Name;____________________________________________Score;___________
Year and section;____________________________________Date:___________
1. A well iced mix drink made up of base liquor, juices, coloring, flavoring and other
Ingredients
a Cocktail
b. Mock tail
c. Flavouring ingredients
d. After Dinner
2. A strong drinks that are mixed with a combination of spirits, liqueurs and non-
alcoholic mixers
a Tequila Sun Rise
b. Mock tail
d. Shooters
3. It only contains alcoholic ingredient. Example; a shot of tequila.
a Tequila Sun Rise
b. Mock tail
c. Shots
d. Shooters
4. It provides flavor, color, smell texture and drink.
a Juices
b. Mock tail
c. Shots
d. Shooters
5. Uses provide color flavor and aroma.
a Juices
b. Mock tail
c. Shots
d. Syrups
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6. It is use to add appeal to the drink
a Fruits
b. Fruits and garnishes
c. Shots
d. Syrups
7. Inedible part of the drink that adds appeal to the drink.
a Decorations
c. Shots
d. Syrups
8. Must be blended balance that creates a unique and distinctive flavor of a cocktail.
a Flavor
c. Shots
d. Syrups
9.The aroma of drink must be inviting, or very inviting

a Flavor
b. Aroma
c. Shots
d. Syrups
10. The proper use of a glass and the right garnish that makes the drink more
attractive
a Flavor
b. Aroma
c. Shots
d. Appearance
11. There must be a nice and long lasting after taste of the drink more satisfied.
a After Taste
b. Aroma
c. Shots
d. Appearance
12. There must be enough kick of the base liquor not too strong or too weak.
a After Taste
b. Aroma
c. Shots
d. Alcohol strength for cocktails.
13. An example of White Spirits
a Gin
b. Brandy
c. whiskey
d. Tanduay
14. An example of Brown Spirits
a Vodka
b. Tequila
c. whiskey
d. Lambanog
15. A person or a bartender who is an expert in creating and developing and
concocting drinks
a Mixologist
b. Barista
c. whiskey
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d. Lambanog
16. Is the art of science of creating, developing, and concocting drinks.
a Mixologist
b. Barista
c. whiskey
d. Mixology
17. Is adding a layer of liquor or liqueur on top of a drink
a Floating and layering
b. Barista
c. whiskey
d. Mixology
18. The method of crushing to extract the flavour and aroma in fruit slices and
some herbs
a Muddling
b. layering
c. Cocktail
d. Mixology
19. Fill the glass with ice.
a Build
b. layering
c. Stir
d. Shaken
20.Is used of ingredients are cloudy or opaque ingredients
a Build
b. layering
c. Stir
d. Shaken
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Instruction:
5. Read any question to the left box.

knowledge.
topic
YES NO YES NO
1. Fill shaker with ice ?
2. Fill up mixing glass with and add the
ingredients ?
3. Fill the glass with ice ?
4. Enumerate at least 3 classification of
white spirits and brown spirits ?
5. Enumerate at least 3 types of flavor
ingredients?
6. Differentiate base liquors and spirits ?
7. Define the meaning of “Mixology”?
8. Give the meaning of the term “Shaken”
in cocktail mixing methods?
9. Make at least 3 Mock tails?
10 Flair bottles?
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following clauses

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
65
I Definition
1. Cocktail – a well iced mix drink made up base liquor, juices, coloring, flavouring
and other ingredients.
2. Shooters – Shooters are short, strong drinks that are mixed with combination of
spirits, liqueurs and non-alcoholic mixers
3. Shots- it only contains alcoholic ingredients. Example a shot of tequila.
II. Types of Cocktails
1. Pre-dinner drinks is type of cocktail drink usually dry and used as an aperitif or
accompaniment to appetizer food. Usually served in a small quantity.
2. Long/ Tall drink – is a type of cocktail that uses a tall glass like high ball, Collins,
zombie, poco Grande and squall glass. It also uses more juices or mixers. It is
usually used as a beverage during the meal.
3. After dinner drink-is a type of cocktail usually and used as dessert drink or
accompaniment to dessert food. Also serve in a small quantity of food.
III Basic Cocktail ingredients
1. Ice; use of ice- to chill to dilute , to fill up the glass , serve as beater.
Quantity of Ice;
Shaker; half full of ice
Tall Glass; fill up the glass
Cocktail glass; chill the glass properly
2. Juices : uses; it provides flavour, color smell, texture to drinks.
3. Dairy products; milk cream, chocolate, eggs, used to provide flavour.
4. Carbonated drinks and water; soft drinks, tonic water and soda water.
5. Syrups; flavour and plain; simple syrups and honey.
6. Fruits and garnish ; it is use to add appeal to the drink.
Types of Garnish
1. Simple – slice of fresh fruits or preserve, peel, vegetables or herb place either on
the rim or in the drinks.
2. Specialized/ elaborate- a combination of fruits slice, fresh or preserve
vegetables herb and decoration place either on the rim or in the drink.
3. Floated – whipped cream floated at the top of the drink.
4. Frosted/ rimmed – Salt or sugar on the rim of the glass to add appeal to the
drink and provide flavour and texture
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Specialized Simple
IV.EASY CITRUS COCKTAIL GARNISHES & TECHNIQUES
In Drinks, Citrus
Without citrus fruit an overwhelming numbers of classic cocktail wouldn’t exist.

Classic including the sidecar and brandy crusta rely on sour notes and fresh lemon
juice acidity, whereas menu classics such as the Daiquiri and Margarita would not
have been necessary without any of the slight bitter taste and freshly lemon juice
sweetness.
Citrus fruit is an essential aspect of cocktails-adding sour notes, slight sweet ness

and spiciness-generating taste while refreshing drinks.
Why choose the citrus to garnish a concoction or beverages?
Citrus is an aesthetically attractive and super simple way to decorate your drink. It is
normal place to combine a drink garnish with recipes in the drink itself- so it is
understandable why citrus garnishes are so popular and there are so many cocktails
based on tropical fruit. The citrus garnish enhances the product of the cocktail while
providing enhanced aroma and taste.
Cosmopolitan Orange Twist
Expressing the orange oil into a cosmopolitan will add a slight bitterness to the
cranberry tart cocktail, keeping dryness and acidity out. Flaming the orange zest
gives the vivid orange scent a slightly smoky quality.
Lime Variation on a Classic Daiquiri
Putting a swirl of Tahitian lemon on the side of a bottle following a Daiquiri can add
salty, fresh lime peel flavor- enhancing the pleasure of consuming as you boost your
beer.
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Citrus Garnish-Types
There will be basic categories of citrus garnishes like slices, plates, and wedges
(which have been pretty self-explanatory) but just don’t worry, for these simple types
of citrus garnishes I apparently can’t go into depth.
Make sure your citrus is new and solid, contributing to better garnish. New citrus will
have bright color, Taste and firm fruit will make it easier to cut/peel. Holding your
citrus at room temp before garnishing to ensure maximum oil extraction, resulting in
better aromas and flavors
This white layer at the extract’s inside, recognized as the pith, has a good, sour after
taste. Guarantee that perhaps the pith is minimized while garnishing but also bear
and mind that a little pith will enable desserts maintain their form.
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V. Mixology
Mixology is the art of science of creating, developing and concocting drinks
Mixologist a person or a bartender who is an expert in creating and developing and

Concocting drinks.
Ingredients Familiarization, Mastery and understanding
One of the basic rule that a mixologist or someone trying to become a mixologist
must able to do is to familiarize and master the ingredients. Familiarizing, mastering
and understanding the characteristics of the ingredients will enable you to properly
blend the flavour, taste, aroma, and color of the ingredients thus creating an
excellent taste and visually appealing concoction. Here are the basic ingredients
And some of the guidelines in familiarizing, mastering and understanding them;
Base liquors- it is the essence of a cocktail. It may make or unmake a cocktail

depending on how you use it properly. The strength of the cocktail you are going to
create as a mixologist must not be too strong or to weak. Weak means he lack of
alcohol. But in the case of guests request then you can determine if he/ she wants I
strong, normal or weak by asking their preference o the alcohol strength of their
cocktail.
Here are the base liquors and guidelines and ideas on their Characteristics;
1. Base liquors; beer

a. Flavour and Smell- light colored and golden colored beer-strong flavour and
smell
b. Alcohol content- 5% to 20% per 12 oz of beer- the problem with beer as a base
liquor is its lack of alcohol
2. Base liquors; Wines

a. Flavour and Smell: white wine red wines
b. Alcohol Content 6% to 14% alcohol per bottle
3. Base liquors; Spirits and Liqueurs

a. White Spirits
b. Flavour and Aroma
c. Alcohol Content
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d, Brown Spirits
e. Juices
f. Carbonated drinks
g. Syrups
VI. Recipe and Writing Development
In developing a recipe you may start with writing first the recipe and then
you prepare it. After preparing the recipe you taste and evaluate the finish product
using the following guidelines.
a. Flavor –must be well blended/balanced that create a unique and distinctive

flavour and cocktail.
b. Color- the proper blending of colors that make drink very attractive.
c. Aroma- the aroma of the drink must be inviting or very inviting.
d. Appearance- the proper use of glass and the right garnish that makes the drink
more attractive
e, After Taste- there must be a nice and long lasting after taste of the drink that
makes the drinker crave for more or well satisfied.
f. alcohol strength for cocktails- there must be enough kick of the base liquor not
too strong or too weak. This may also be subject to your guest
preference.
If the drink meets all of these criteria, voila you have now your new drink
recipe ready to enjoy. But if there is something missing in the criteria, then revise the
recipe, continue revising the recipe until you get the right concoction. It is a trial and
error by the way for beginners but for a seasoned mixologist he/ she can make an
excellent concoction in just one preparation. And this requires great knowledge,
understanding, mastery and creativity.
70
STANDARD CONCOCTION OF COCKTAILS AND LONG DRINKS
COCKTAIL
GLASSWAR METHOD CONCOCTION GARNIS DRINK TYPE
E H
GIN : DRY MARTINI
COCKTAIL
Martini Glass Stir and 30 ml Gin Green Pre-dinner
*chilled Strain 5 ml Dry Vermouth Olives
GIBSON
Martini Glass Stir and 30 ml Gin Cocktail Pre-dinner
*chilled Strain 5 ml Dry Vermouth Onion
TOM COLLINS
Collins Glass Build in 45 ml gin Orange Long Drink
15 ml lemon juice and
15 ml sugar syrup Cherry
Top up with soda
NEGRONI
Rock Glass Stir and 30 ml Gin Lemon Pre-dinner
Strain 15 ml Campari Twist
15 ml Sweet
Vermouth
GIMLET STRAIGHT
UP
Martini Glass Shake 30 ml gin Lemon, After Dinner
Cocktail 10 ml triple sec Cherry
Glass 5 ml sugar syrup
*chilled 30 ml lime juice
PINK LADY
Martini Glass Shake 40 ml gin Cherry Pre-dinner
Cocktail 15 ml grenadine
Glass syrup
*chilled 45 ml cream
71
VODKA : COSMOPOLITAN
Martini Glass Muddle and 2 pcs lime wedge Lime Pre-dinner
*chilled Shake 45 ml vodka wedge
15 ml triple sec
45 ml
calamansi/lemon
juice
30 ml cranberry juice
20 ml lime juice
BLACK RUSSIAN
Rock Glass Build in 30 ml vodka Nil After Dinner
Old 15 ml Kahlua
Fashioned
Glass
WHITE RUSSIAN
Rock Glass Build in 30 ml vodka Nil After Dinner
Old 15 ml Kahlua
Fashioned 30 ml Milk
Glass
HARVEY
WALLBANGER
Collins Glass Build in 30 ml Vodka Orange Long Drink
Top up with Orange and
juice cherry
10 ml Galliano
BLOODY MARY
Highball Build in 30 ml Vodka Celery Highball
Glass ½ dash Tobasco stalk Drink
sauce Lemon
2 dashes slice
Worcestershire sauce
Salt and Pepper
Top up with Tomato
Juice
VODKA MARTINI
Martini Glass Stir and 30 ml Vodka Green Pre-dinner
Cocktail Strain 5 ml Dry Vermouth Olives
Glass
*chilled
VODKA GIBSON
Martini Glass Stir and 30 ml Vodka Cocktail Pre-dinner
Cocktail Strain 5 ml Dry Vermouth Onion
Glass
*chilled
KAMIKAZEE
Martini Glass Shake 30 ml vodka Lemon Pre-dinner
Cocktail 30 ml triple sec
72
Glass 15 ml lime juice
*chilled 10 ml sugar syrup
SCREWDRIVER
Highball Build in 30 ml vodka Orange Highball
Glass Top up with Orange Slice Drink
Juice
RUM : MOJITO
Collins Glass Muddle and 6 pcs mint leaves Mint Long Drink
Build in 3 lime wedge / 30 ml leaves
lime juice
2 tsp white sugar
45 ml white rum
Top up with Soda
Water
CAIPIRINHA
Rock Glass Muddle and 4 lemon wedge Lemon
Build in 3 tsp sugar slice
45 ml white rum /
Cachaca
CUBA LIBRE
Collins Glass Build in 30 ml dark rum Lime Long Drink
Lime/calamansi Wedge
squeeze
Top up with coke
*CHI CHI
Collins Glass Blend 60 ml vodka Pineapple Frozen Drink
30 ml Coconut Cream Slice and
120 ml Pineapple Cherry
Juice
FROZEN MANGO
DAIQUIRI
Champagne Blend 30 ml rum Slice of Frozen Drink
Glass 15 ml triple sec Mango
All Purpose 15 ml and
Glass calamansi/lemon Cherry
juice
15 ml sugar syrup
½ slice ripe mango
DAIQUIRI
Champagne Blend 30 ml light rum Lime Frozen Drink
Glass 15 ml triple sec Wedge
All Purpose 15 ml lime juice
73
Glass 15 ml lime cordial
15 ml sugar syrup
PINA COLADA
Collins Glass Blend 30 ml light rum Pineapple Frozen Drink
Poco Grande 15 ml Malibu rum Wedge
Glass 60 ml pineapple juice
45 ml coconut cream Orange
30 ml fresh milk and
15 ml sugar syrup Cherry
BACARDI COCKTAIL
Collins Glass Build in 30 ml light rum Lime Long Drink
15 ml grenadine Wedge
syrup And
15 ml lime juice Cherry
30 ml lime cordial
Top up lemonade
TEQUILA : TEQUILA SUNRISE
Collins Glass Build in 45 ml tequila Orange Long Drink
15 ml grenadine and
syrup cherry
Top up orange juice
MARGARITA
Margarita Blend 30 ml tequila Lime Frozen
Glass 15 ml triple sec Wheel
*rim salt 30 ml lime juice
15 ml lime cordial
30 ml sugar syrup
WHISKY : PERFECT
MANHATTAN
Martini Glass Stir and 30 ml bourbon Cherry Pre-dinner
*chilled Strain whiskey
20 ml dry vermouth
20 ml sweet vermouth
Dash angostura
bitters
MANHATTAN
Martini Glass Stir and 30 ml bourbon Cherry Pre-dinner
*chilled Strain whiskey
Dash angostura
bitters
WHISKY SOUR
Whisky Sour Shake 30 ml bourbon Lemon After Dinner
Glass whiskey Slice and
Rock Glass 15 ml sugar syrup Cherry
15 ml lemon juice
ROB ROY
74
Martini Glass Stir and 30 ml Scotch Whisky Cherry After Dinner
Strain Dash Angostura
Bitters
BRANDY : BRANDY
ALEXANDER
Champagne Shake 30 ml Brandy Cherry After Dinner
Glass 15 ml Crème De
Cacao
15 ml Cream
SIDECAR
Martini Glass Shake 30 ml brandy Lemon Pre-dinner
Cocktail 15 ml triple sec Twist Drink
Glass 10 ml lemon/lime
juice
LIQUEUR : GRASSHOPPER
Cocktail Shake 30 ml Crème de Cherry After Dinner
Glass Menthe Green
30 ml Crème de
Cacao White
30 ml Cream
GOLDEN CADILLAC
Champagne Shake 30 ml Galliano Cherry After Dinner
Glass 30 ml Crème de
Cacao White
30 ml cream
MOCKTAIL
FOUR SEASONS
Collins Glass Build in 60 ml Pineapple juice Orange
60 ml Orange juice and
60 ml Guyabano juice Cherry
60 ml Mango juice
VIRGIN MARY
Old Build in 2 dash Lemon
Fashioned Calamasi/lemon juice Slice
Glass Dash Worceteshire
*rim salt sauce
Dash Tobacco sauce
Dash Salt and Pepper
Tomato Juice
VIRGIN COLADA
Squall Glass Blend 15 ml Crème de Pineapple
Bananes Wedge
30 ml coconut cream and
90 ml pineapple juice Cherry
75
SHIRLEY TEMPLE
Collins Glass Build in 15 ml Grenadine Orange
Syrup Slice and
Top up with Sprite/ 7 Cherry
up
SHOOTERS
BLOW JOB
Shot Glass Layering 10 ml grenadine Nil
syrup
10 ml blue curacao
10 ml vodka
TEST TUBE BABY

Shot Glass Layering 15 ml kahlua Nil
15 ml tequila
Drop of milk
ORGASM
Shot Glass Layering 15 ml kahlua Nil
15 ml triple sec
FLAIRTENDING
Is just the process of tossing, turning, throwing, holding, capturing bottles, beverages
and different bars. tool(s) while in the process of making mixed drink(s).
TIPS IN FREE-STYLE MIXING
● Bottle must be dry and clean.
● Content should not exceed 1/3 of the bottle
● Be sure that flooring is made of material with rubber matting.
● Be sure to have enough space for mobility.
● Do not focus your sight on the glaring lights.
● Develop confidence, relax and smile.
● Concentrate on what you are doing.
● When free pouring, makes an imaginary count on the amount of beverage.
● Use a spill stop for working flair.
● Start with a simple trick or move.
BASIC FLAIRTENDING MOVEMENT
● Grabbing the bottle
● Single flip
● Double flip
● Back spin/ around the world
● Back spin and balancing
● Throwing the bottle 360U
● Sliding the bottle
● Waterfalls
● Combination
76
Reflection Time!!!
Now that we are done studying this chapter, I want you to go back to your
self-rating on page 60 and accomplish the “after presentation” part and evaluate your
level of improvement to see what you have learned.
The Work Shop

This activity that you are about to take is an objective type designed to assess your
level of understanding on the topics presented in this module.
CHAPTER III
WORK SHOP
Name;_____________________________________________Score;___________
Year and section;_____________________________________ Date:_______--__
I Discuss the following guidelines in ordering and preparing mixed drinks.
1. Mixology__________________________________________________________
2. Base Liquors
___________________________________________________________________
___________________________________________________________________
3. Rules in Garnishing and decorating the Drinks____________________________
4. Cocktail__________________________________________________________
5. Shooters _________________________________________________________
II. Enumerate and discuss briefly the criteria in evaluating a newly develop
drink?_
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
77
Post-test
This examination will assess your learning and understanding on the topics that
presented. Please answer this post-test with full honesty.
Name;___________________________________________Score;___________
Year and section;___________________________________ Date:___________
1. A person or a bartender who is an expert in creating and developing and

concocting drinks
a Mixologist
b. Barista
c. whiskey
d. Lambanog
2. Is the art of science of creating, developing, and concocting drinks.
a Mixologist
b. Barista
c. whiskey
d. Mixology
3. Is adding a layer of liquor or liqueur on top of a drink
a Floating and layering
b. Barista
c. whiskey
d. Mixology
4. The method of crushing to extract the flavor and aroma in fruit slices and
some herbs
a Muddling
b. layering
c. Cocktail
d. Mixology
5. Fill the glass with ice.
a Build
b. layering
c. Stir
d. Shaken
6..Is used of ingredients are cloudy or opaque ingredients
78
a Build
b. layering
c. Stir
d. Shaken
7. A well iced mix drink made up of base liquor, juices, coloring, flavoring and other
Ingredients
a Cocktail
b. Mock tail
d. After Dinner
8. A strong drinks that are mixed with a combination of spirits, liqueurs and non-
alcoholic mixers
a Tequila Sun Rise
b. Mock tail
d. Shooters
9. It only contains alcoholic ingredient. Example; a shot of tequila.
a Tequila Sun Rise
b. Mock tail
c. Shots
d. Shooters
10. It provides flavour, color, smell texture and drink.
a Juices
b. Mock tail
c. Shots
d. Shooters
11. Uses provide color flavor and aroma.
a Juices
b. Mock tail
c. Shots
d. Syrups
12. It is use to add appeal to the drink
a Fruits
c. Shots
d. Syrups
13. Inedible part of the drink that adds appeal to the drink.
a Decorations
c. Shots
d. Syrups
14. Must be blended balance that creates a unique and distinctive flavor of a
cocktail.
a Flavor
c. Shots
d. Syrups
15.The aroma of drink must be inviting, or very inviting
a Flavor
b. Aroma
79
c. Shots
d. Syrups
16. The proper use of a glass and the right garnish that makes the drink more
attractive
a Flavor
b. Aroma
c. Shots
d. Appearance
17. There must be a nice and long lasting after taste of the drink more satisfied.
a After Taste
b. Aroma
c. Shots
d. Appearance
18.There must be enough kick of the base liquor not too strong or too weak.
a After Taste
b. Aroma
c. Shots
d. Alcohol strength for cocktails.
19. An example of White Spirits
a Gin
b. Brandy
c. whiskey
d. Tanduay
20. An example of Brown Spirits
a Vodka
b. Tequila
c. whiskey
d. Lambanog
80
CHAPTER 5
BEVERAGE COSTING AND PRICING
1. Basic Conversation
2 Costing a shot of a drink
3 Recipe Costing
4.Pricing
Learning Outcomes
OBJECTIVES
* Define and differentiate costing and pricing; and
* Do costing and pricing of beverage
Lesson Proper
OBJECTIVES
INTRODUCTION
Any business trying to sell a product is likely going to incur costs in order to get that
product sold. However, every business needs to make more money than it spends in
order to survive. That its sales or revenue have to be higher than its cost. Same here
in beverage costing. Knowing this is really important to all of us when we are
planning to put up a bar business, we must know how to spend our capital properly
to make your business profitable. We should know the price of every millilitre of
ingredients that we put on a certain recipe of drinks that we are serving. Proper
costing and pricing is the key to be successful in this kind of business.
81
After learning this particular topic you might be able to appreciate how profitable the
beverages are. Where you will be able to see the maximum profit it can generate. As
a proof beverage service establishments or bars here in Metro Manila and other
parts of the country to increase its number.
Post-Test
PREPARE A RECIPE COSTING AND PRICING.

RECIPE: GIMLET STRAIGHT UP
NO. OF SERVING: 1
GLASS: MARTINI GLASS
QTY UNIT INGREDIENTS PURCHASE UNIT UNIT COST EXTENSIO

PRICE CONVERSION (PP/ U N COST
Cvn.)
1 Jig Gin P450/ 750ml.
1/3 Jig Triple sec P250/ 750ml.
1/6 Jig Sugar syrup P100/ L
1 Jig Lime juice P120/ L
¼ Slice Lemon P15/ pc
1 pc Cherry P250/ bottle
GRC
BUFFER
10%
TRC
LOOK FOR THE FOLLOWING:
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)
DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE
FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE
82
ACTIVITY 1.3

RECIPE: DAIQUIRI
NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS/ ALL PURPOSE GLASS
QT UNI INGREDIEN PURCHASE UNIT UNIT EXTENSI

Y T TS PRICE CONVERSI COST ON
ON (PP/ U COST
Cvn.)
1 Jig Light rum P550/ 750ml.
½ Jig Triple sec P250/ 750ml
½ Jig Lime juice P120/ L
½ Jig Lime cordial P60/ L
½ jig Sugar syrup P100/ L
GRC
BUFFER
10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
83
Lesson Proper
Definition of Terms
Costing is a method for the actual assessment of used in producing a

certain product.
Pricing is the process of determining the value of a product to be sold.
Beverage Costing is the process of determining the actual cost used
in producing a beverage either a shot of a drink or a recipe
Beverage Pricing is the process of determining the amount of actual
value of product to be sold.
Cost refers to the amount or value used in producing a product.
Price refers to the actual amount or of the product to be sold.
Actual Beverage Cost it refers to the actual cost of a beverage either
it is a shot or a recipe.
Beverage Cost Percentage is a cost percentage used to come up
with a selling price.
Here is a sample recipe costing of the cocktail margarita. Shown in the table below,
the exact quantity of the ingredients that is used in preparing this cocktail, the
purchase price which is the bottled price of the ingredients or price of every piece of
the ingredients. The unit conversion which will show you how many jiggers (using a
30ml) are in a bottle. And then the unit cost shows how much is the price of a certain
ingredient that you are using in preparing this cocktail. Lastly, the extension cost that
shows how much is the cost of the ingredients using a certain quantity needed.
The Gross Recipe Cost is the sum of the extension cost.

The Buffer is the percentage of gross recipe cost. It is added to the gross recipe cost
to come up with the total recipe cost or the actual beverage cost. The buffer margin
is providing some allowance for some spillage that may happen during the
preparation of the cocktail. The industry has a 10% standard for buffer percentage
but It depends on the company or business owners how much buffer percentage
they are going to use or not to use a buffer margin in preparing drinks for their
business.
84
RECIPE: MARGARITA
NO. OF SERVING:1
GLASS: MARGARITA GLASS
QT UNIT INGREDIENT PURCHASE UNIT UNIT EXTENSION
Y S PRICE CONVERSIO COST COST (UC x
N (PP/ U QTY)
Cvn.)
1 Jig Tequila P250/ 750ml. 750ml./ 30ml= P250/25= P10 x 1= 10
25 jig 10 per jig
½ jig Triple sec P250/ 750ml 750ml/ 30ml= P250/ 25= P10 x .5= 5
25 jig 10 per jig
1 Jig Lime juice P120/ L 1000ml/ 30ml= P120/ 33= P3.6x 1= 3.6
33 jig 3.6 per jig
½ Jig Lime cordial P60/ L 1000ml/30ml= P60/ 33= P1.8 x .5= .9
33 jig 1.8 per jig
1 Jig Sugar syrup P100/L 1000ml/30ml= P100/ 33= P3 x 1= 3
33 jig 3 per jig
¼ Jig Lime P15/ pc. 1pc.= 4 slices P15/4= P3.75 x .25= .
3.75 per 9
slice
Gross P23.40
Recipe
Cost
Buffer 23.40 x .10=
Margin P2.34
10%
Total 23.40 +
Recipe 2.34= P25.74
Cost
A SAMPLE OF DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE
FORMULA:
SELLING PRICE= ACTUAL BEVERAGE COST/ BEVERAGE COST PERCENTAGE
SELLING PRICE= P25.74/ 25% OR P25.74/ .25

= P102.96
A SAMPLE OF FACTOR PRICING METHOD WITH 15% BEVERAGE COST

PERCENTAGE
FORMULA:
SELLING PRICE= ACTUAL BEVERAGE COST X MULTIPLIER FACTOR

85
MULTIPLIER FACTOR= 100/ BEVERAGE COST %
EXAMPLE: USING THE ACTUAL BEVERAGE COST OF THE RECIPE SHOWN A

ABOVE, FIRST WE WILL COMPUTE THE MULTIPLIER FACTOR AND THEN THE
SELLING PRICE. IN COMPUTING FOR THE MULTIPLIER FACTOR INSTEAD OF
CONVERTING THE BEVERAGE COST PERCENTAGE INTO DECIMAL LIKE IN
THE DIVISION METHOD, WE KEEP IT IN A WHOLE NUMBER.
MULTIPLIER FACTOR= 100/ 15% OR 100/ 15= 6.66
SELLING PRICE= P25.74 x 6.66

= P171.42
*As you can see in the given example above, the lower the cost percentage, the
higher the selling price and the higher the cost percentage, the lower the selling
price.
86
RECIPE: GOLDEN CADILLAC
NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS
QTY UNIT INGREDIENT PURCH UNIT UNIT COST EXTENSION

S ASE CONVERSI (PP/ U COST (UC x
PRICE ON Cvn.) QTY)
1 Jig Gallano P1000/ 750ml./ P1000/ 25= P40 x 1= P40
750ml. 30ml.= 25 40 per jig
jig
1 Jig Crème de P800/ 700ml./ P800/ 23= P34 x 1= P34
cacao white 700ml. 30ml.= 23 34 per jig
jig
1 Jig Cream P75/ 250ml./ P75/ 8= 9 P9 x 1= P9
250ml 30ml.= 8 jig per jig
1 Jig Cherry P250/ 1 bottle= 40 P250/ 40= P6.25 x 1=
bottle pcs. 6.25 per P6.25
piece
Gross P89.25
recipe cost
Buffer P89.25 x
margin 10% P8.92= P8.92
Total recipe P89.25+
cost P8.92= P98.17

SELLING PRICE= P98.17/ .30
= P327.23
SELLING PRICE= 100/ 20% OR 100/ 20= 5

= P98.17 x 5
= P490
Another sample of a recipe costing of a cocktail:
RECIPE: PIÑA COLLADA

NO. OF SERVING: 1
GLASS: POCO GRANDE GLASS
QT UNI INGREDIENT PURCHASE UNIT UNIT EXTENSI
Y T S PRICE CONVERSIO COST ON COST
N (PP/ U (UC x
Cvn.) QTY)
1 Jig Light rum P550/ 750ml. 750ml./ P550/ 25= P22 x 1=
30ml.= 25 jig 22 per jig P22
½ Jig Malibu rum P900/ 750ml. 750ml./ P900/ 25= P36 x .5=
2 Jig Pineapple P200/ L 1000ml./ P200/ 33= P6 x 2=
juice 30ml.= 33 jig 6 per jig P12
87
1½ Jig Coconut P120/ L 1000ml./ P120/ 33= P3.6 x
cream 30ml.= 33 jig 3.6 per jig 1.5= P5.4
1 Jig Fresh milk P120/ L 1000ml./ P120/ 33= P3.6 x 1=
30ml.= 33 jig 3.6 per jig P3.6
½ Jig Sugar syrup P100/ L 1000ml./ P100/ 33= P3 x .5=
30ml.= 33 jig 3 per jig P1.5
1 Slice Orange P30/ piece 1 pc= 6 P30/ 6= 5 P5x 1= P5
slices per slice
1 pc Cherry P250/ bottle 1 bottle= 40 P250/ 40= P6.25 x
pcs 6.25 per 1= P6.25
pc.
Gross P73.75
recipe cost
Buffer P73.75 x .
margin 10= P7.37
10%
Total P73.75+
recipe cost P7.37=
P81.12

=P324.48
SELLING PRICE= 100/ 20% OR 100/ 20= 5
= P81.12 x 5
= P405.60
Now that you already saw the examples and understand how to do the beverage
costing, I assume that you can answer the activities that are prepared for you. This
will help to assess you if you really learn something from our lesson about beverage
costing
CHAPTER WORKSHOP
No 4
Name; ____________________________________Score; _______
Year section; ______________________________Date: _____________
ACTIVITY 1.1
RECIPE: BACARDI COCKTAIL
88
NO. OF SERVING: 1
GLASS: COLLINS GLASS

ON COST
½ Jig Grenadine P250/ 750ml.
1 Jig Lime cordial P60/ L
1 Jig Lemonade P140/ L
¼ Wed Lime P15/ pc
ge
GRC
BUFFER
10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
89
ACTIVITY 1.2

RECIPE: GIMLET STRAIGHT UP
NO. OF SERVING: 1
GLASS: MARTINI GLASS
Q UNIT INGREDIENTS PURCHASE UNIT UNIT COST EXTENSIO

T PRICE CONVERSION (PP/ U N COST
Y Cvn.)
1 Jig Gin P450/ 750ml.
1/ Jig Triple sec P250/ 750ml.
3
1/ Jig Sugar syrup P100/ L
6
1 Jig Lime juice P120/ L
¼ Slice Lemon P15/ pc
GRC
BUFFER
10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Posttest
Definition of Terms

RECIPE: DAIQUIRI
NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS/ ALL PURPOSE GLASS
90
QT UNI INGREDIEN PURCHASE UNIT UNIT EXTENS
Y T TS PRICE CONVERSI COST ION
ON (PP/ U COST
Cvn.)
½ Jig Triple sec P250/ 750ml
½ Jig Lime cordial P60/ L
½ jig Sugar syrup P100/ L
GRC
BUFFER
10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
CHAPTER 6
PROVIDING BASIC WINE SERVICE
LESSON 6
1. Structure, history, health benefit, and trends related to wines

2 Characteristics of wines
3 Different wine types and their styles
4.Impact of the wine production techniques on the style and taste of
wine
5.Key structural components of wine
6. Factors affecting the type and quality of wine
7. Label terminologies and presentation 91
8. Wine producing countries and regional variation
9. Applicable wine classifications that govern production in the old
and new world wine Countries
Learning Outcomes
After completing this module, you’ll be able to:

● Describe the classification, main stages of production, labeling,
and appellations systems used in winemaking.
● Be able to identify the different characteristics and types of wine.
● Recommend wines to pair with all foods ideally.
● Know how to present the wine professionally.
● Figure the best practice techniques to taste, talk about wines.
● Be able to pick up a good quality of bottle when shopping for wine.
Lesson Proper
Introduction
The students will be introduced to the winemaking, different types and design
of wines produced from international and regional aspects. By a combination of
distinguishing and theory, students will be able to learn how to read the wine labels
correctly from the central wine-producing regions of the world, provide necessary
direction on relevant selection and service, and recognize the principles of wine
tasting and evaluation. Wine is none of the most popular alcoholic beverage.
Understanding correct serving practices and showing a detailed knowledge of the
different types of wine is essential if you want to bring quality and fair service to your
customers. Many variations of wine have been discovered and introduced to the
market. Wine is now an everyday alcoholic beverage enjoyed by many people
regardless of their social status because of its health benefits. The primary reason
why the bartender should share the knowledge of the sommelier is that the current
92
change of lifestyle, fashion, health, and lifestyle choices are helping to change
drinking habits, and being familiar with these aspects would be a great help in
identifying the perfect wine. Wine and its story are unique. Civilized consumption of
this beverage has helped promote its useful characteristics; people might be drinking
less but are looking at a better quality of the wine.
PRETEST
Name;____________________________________________________Score;_____
_
Year and section;________________________________________Date:______
1. It is well known for its pale reds and whites. But, sparkling, white and rose wines
are made from here as well.
a. Loire Valley
b. Champagne
c. Bourdoux
d. Alsace
2. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
93
c. Red Wine
d. Burgundy
3. this is a bottle with a higher alcohol level rather than being superior.
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
4. it is the main wine of the vineyard rather than grand wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
5. it is the extra aging but is so all the time marked on bottles (and has no regularly
agreed standards) that it provides minimal / no differentiation
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
6.It helps to maintain the acidity in the wine
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
7. Assists in bringing fruit flavors out of wine, mainly in white wines. But still, if
there's not enough, it can mean a wine's fruit flavors don't get the chance to show
their best.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come from either oak or from the grape skin.
a. Tannin
b. Sweetness
c. Acidity
d. Bitterness
9. The fermentation is a natural by- product of procedure, which adds a sweetness
impact to balance the acids and tannins in the wine.
a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. It is all about fruit weight.
a. Body
b. Alcohol
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c. Acidity
d. Wine
11. the taste equates to a solution of water mixed with a teaspoon of sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside
the bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine
14. Made with the same process as the natural wines, but upon fermentation,
aromatics
are added.
a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. it tells you about the expected wine quality and quality consistency
a. Producer
b. Customer
c. Wine
d. White Wine
16. it tells you the typical aroma, the body, the palate, and if the bottle can aging.
a. Producer
b. Customer
c. Wine
d. Grape variety
17. What is the ideal serving Temperature of White Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
18. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
19. What is the ideal serving temperature of Dessert Wine and Sparkling Wine ?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
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d. 4.5- 10C
20. At a dinner gathering. serve to exceptional guests with ______a before-dinner
drink.
a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine

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Instruction:
7. Read any question to the left box.

knowledge.
topic
YES NO YES NO
1. Serve Aperitif?
2. Identify the Wine region in France?
3. Fill the glass with specific Wine ?
4. Enumerate at least 3 benefits of wine
5. Enumerate the 5’s?
6. Differentiate white wine and Red Wine ?
7. Define the meaning of “Appellation De
Origin Control ”?
8. Give the meaning of the term “Tannin” in
cocktail mixing methods?
9. Name at least 3 kinds wine?
10 Name the Characteristic of Wine ?
following clauses
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___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
What is Wine?
Wine is the pure and fermented juice of ripe grapes or other fruits. In
fermentation, yeast, which forms course on the grape and is generally added to the
juice, changes the juice's natural sugar into alcohol and carbon dioxide.
Fermentation is ended when the alcohol in the recently formed wine reaches a level,
typically above 12.5% by volume, mortal to the yeast. When all the natural grape
sugar is changed to alcohol, wine is called dry, typically over 12.5% by volume. And
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when a wine has its residual or unfermented sugar still in solution it is called sweet.
The percentage of residual sugar determines the level of sweetness.
The Aperitif
At a dinner or any service, serve special guests with an aperitif – a before-dinner

drink.
There are various options, but a dry or medium-dry cherry or a dry Madeira light in
color and nutty in flavor build a good aperitif. Vermouth is also the most desirable
choice. A light dry white table wine builds a satisfying and outstanding aperitif.
among them is from Alsace "Sylvanar". Cocktails are frequently drunk before a meal
but shouldn't be served if wine is organized with the food, as they dull the palate prior
to a meal.
Health Benefits of wine
The wine has gone through countless studies that have found different connections
between improving the quality of life and its consumption. In ancient times, due to
the shortage of water, the wine has become an essential need in life rather than a
richness, so it came to symbolize nourishment and energy. Even within the earliest
of times, wine has proven its worth when it involves maintaining of life. so far, there
are still ongoing research on why wine is appraised as one of the most powerful
medicines known to man.
1. Drinking Wine Supports Longevity of Life
Resveratrol is a polyphenol that will be found in red wines. It is a potent antioxidant
that will be found in grape skin and red grape juice. Antioxidants assist the body fight
off free radicals that can destroy our cells and organs.
2. Drinking Wine Helps Keep Our Hearts Healthy
before then cardiovascular diseases (CVD) have become known, the world's life-
threatening issues.
3. The Nutrients in Wine Can Prevent Alzheimer’s Disease
As People grow, they are always having the fear of losing all their precious
memories. Some believe it’s inevitable, however, there are some ways in which one
can prevent it. One among these methods is by drinking wine.
4. Drinking Wine Can Keep Depression at Bay
Depression has been a common but severe disorder for a few people because it can
influence how you feel, think, and work everyday activities. This may sound
opposed, as most people know that alcohol consumption can intensify depression or
anxiety. Despite that, drinking a glass of wine per week can become a depression-
fighting depressant.
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5. Drinking Wine Can Give You Healthier Skin
When it appeals to the skin, high levels of antioxidants in wine can inhibit acne-
causing bacteria's expansion and help maintain healthy skin. Antioxidants rejuvenate
the skin, grow skin elasticity, and keep the skin bright and glowing.
6. Drinking Wine Can Help Prevent Obesity
There is a various reason for overweight and obesity. Overweight means an

excessive amount of weight from muscles, bone, fat, and water. Obesity, on the
other hand, means excessive amounts of body fat.
7. Drinking Wine Helps Boost Your Body’s Defenses
Everyday consumption of wine can boost the entire immune system. Ethanol, the
organic constituent of alcohol drinks and wine also helps increase the potency of
vaccinations.
8. Drinking Wine Strengthens the Bones
the researchers have associated moderate wine drinking with improved bone
density. As human age, bones are getting thinner and weaker. New studies show
that drinking wine carefully may help reduce the danger of getting osteoporosis.
9. Wine Can Protect Our Teeth Against Plaque
According to the American Chemical Society's research, wine may help prevent the
dental cavity by inhibiting the expansion of certain bacteria found in oral biofilm.
Wine can hamper the expansion growth of bacteria that can cause cavities

10. Drinking Wine Can Improve Our Eye sights
Milind Pande, an ophthalmologist from vision surgery, noted that the resveratrol that
may be found in wine could also help the eyes.
Characteristic of wine
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SWEETNESS
it refers to the level of excess sugar left in the wine after its creation. A sweet wine
will have a higher level of extra sugar, while a dry wine will have had all of its sugars
change to alcohol during the fermentation stage.
Once it had been assumed the sweetness just might be discovered on your tongue,
we now know it can be caught all across your mouth.
Sweetness also helps balance the acidity in wine – think of its role in Champagne
and other Sparkling wines with high acidity levels.
ACIDITY
Often confused with alcohol concentration, a wine's acidity gives it intensively – high
acidity wines are usually tart and zesty. They may feel lighter-bodied as they come
across as 'spritzy'. A 'well-balanced' wine is so-called as it has acidity, sweetness,
and tannin in perfect harmony.
TANNIN
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A wine high in tannin is often incorrectly labelled as a dry wine because tannin has a
drying effect on the mouth. Usually described as astringent, tannin is the presence of
phenolic compounds that add bitterness to a wine. tannin adds balance and structure
and helps wine last longer. Tannin primarily influences the mouth-feel of wine,
creating different levels of dryness. more than can use it can create an unappealing
astringency.
Red wine with adequate levels of tannin usually has good cellaring potential.
ALCOHOL
Alcohol levels will have the most crucial impact on a wine's character, body, and
classification. While the typical wine contains around 11%-13% alcohol by volume
(ABV), it's not uncommon for wines to possess as little as 5.5% or as much as 20%.
BODY
Other factors that can influence the body include alcohol, oak, fruit ripeness, variety,
and region.
The body may be a snapshot of the general impression of a wine. You’ll improve
your skills by listening to where and when it’s present.
Types of Wines
1. Still or natural wines – namely as table wines. it consists of 3 colors – red,

white, and rose.
Red Wine:
1. FULL-BODIED RED WINES (CABERNET SAUVIGNON, SYRAH,
CABERNET FRANC) - have more tannins and are richer in alcohol content.
2. MEDIUM-BODIED RED WINES (MERLOT, BARBERA) - are best
known for being a great accompaniment to almost any food. It has moderate acidity,
a medium amount of tannin and a predominantly fruity aroma resembling red fruits.
3. LIGHT-BODIED RED WINES (PINOT NOIR, GAMAY,
BLAUFRÄNKISCH) -The light-colored reds are made from brighter, thinner skinned
grapes and have the lesser tannins. Still, they can be matched with many foods, like
cheese.
White Wine:
1. FULL-BODIED WHITE WINES (OAKED CHARDONNAY,
RIBOLLA GIALLA) - These are typically a wines that had to go through aging in oak
barrels and a second, malolactic, fermentation.
2. LIGHT-BODIED WHITE WINES (SAUVIGNON BLANC, ZELEN,
PINELA, PINOT GRIS, RIESLING ITALICO) - Crisp dry wines are an outstanding
choice for those who enjoy a reach of liveliness on the tongue. These wines are
most drinkable, which means you can simply enjoy them on their own or with a light
snack.
Rose Wine
- The middle part between red wine and white wine is called a Rosé wine –
your ideal summer wine. Rosé pairs perfectly with spicier foods, like Thai or
Mexican. It's finest if you serve it chilled to discover its enjoyable fruity flavor.
2. Aromatic wines (Vermouth, Campari, Bonnet) are made the same way as
natural wines, but aromatics are added during fermentation.
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3. Fortified wines (VINJAK, PORT, SHERRY, MADEIRA, LATE HARVEST,
NOBLE ROT, STRAW WINE, ICE WINE) - wines are made stronger or fortified by
putting more sugar to their sugar content (as within the case of port wine) or by
putting on alcohol to expand their alcoholic content as within the case of sherries.
4. Sparkling wines (CHAMPAGNE, CAVA, PROSECCO, MÉTHODE

CLASSIQUE, PENINA, SEKT LAMBRUSCO) - considered the king of all
beverages. The most popular ones are Champagnes. They are made sparkling
through the second fermentation inside the bottle.
Matching Wine and Food
FOOD IDEAL WINE ACCOMPANIMENT

RED MEAT RED WINE
LIGHT MEAT OR FISH WHITE WINE
LIGHT MEAT/RED MEAT ROSE WINE
FISH/SHELL FISH WHITE WINE
VEAL WHITE WINE
CHICKEN/PHEASANT RED WINE
Champagne, dry cherry, hock and Moselle are often good accompaniment for the
entire meal.
Rose wines like travel rose, Mateus rose are often drunk with any dish and
throughout the meal.
They have a delightful pink color.
Dessert Wines
If a different wine is going to be served with a dessert like fruits and nuts, it is
advisable to possess a sweet wine, like Sauternes or sometimes a sparkling wine.
Temperatures for wine service
● Red wine – 15.5 – 18 ° C – Younger red wines at room temperature can be ingest
ed
● Proper White Wine Temperatures 62-68 C
● Aperitif Wine the Exact Temperature 40- 45 F
Uses of wine:
· As a complement to a meal
· To enhance the flavor of cooked foods
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· To highlight a celebration
· Some serve as medicine
· Ideal for cold weather as it heats the body temperature
Talking About Wine Taste
Many terms that describe wine taste.
1. Sweet – the taste is likened to a solution of water mixed with a teaspoon of

sugar.
2. Tart – taste is compared to a solution of lemon juice and water.
3. Bitter – taste is compared to a solution of weak coffee.
4. Salty –The flavor is contrasted with the salt and water emulsions.
Both tastes are sweet, mild, spicy, salty or a sour mixture of those. Lemonade is
related to sweet-tart taste.
Healthy wines are the ones tasteful the same as a solution of sugar. The opposing
side of sweet in wine terminology is dry. Dry means the absence of sweetness
1. Tart wines are those that have a pleasurable degree of sourness which is created
by acids like the tartness of orange juice.
2. Bitterness is a class of wines which make a mouth pucker. It’s made by skin
tanning. Red wines are bitter but sparkling wines have a pleasing taste and are
therefore not typically sour.
After Taste
the fun part of tasting is the "after taste". it has regard to the lingering impression the
wine leaves within the mouth after it's swallowed.
Wine Vintage
The vintage means it is the year when the grapes were harvested for the production
of the wine. There are years when the harvest is useful in some parts of the world,
making an exceptional standard vintage. Wines produced during such vintage are
usually a high-priced wine.
Wine Decantation
Decanting wine requires skill and if one isn't skilled enough to decant, a wine basket
may used for an old wine. Placing a bottle of young wine within the basket isn't
advisable.
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Toast with Wine
Whenever an individual is honored with a toast, he never drinks from his glass until
all have consumed.
5 Elements that Indicates if it's Worth Buying
There are 5 pieces of data on a wine label that will help you set on if it is worth its
price:
1. Grape Variety (or Appellation): a type of grapes tells you the standard aroma,
the body, the palate, and if the bottle can aging.
Old-world wine-producing countries like France, Spain, and Italy generally specify
appellation instead of grape variety on the label. Appellation is the place of origin.
Each appellation has its own set of rules on grape and production method. For
instance, the Barolo appellation red wine can only made from the Nebbiolo grape.
2. Producer: tells you more about the anticipated wine quality and quality
consistency.
In Burgundy, producer is also the best indication of expected quality. Vineyards

categorized as Grand Cru, Premier Cru, and Village grade in Burgundy.
Nevertheless, even quality in Grand Cru vineyard fluctuates widely. To form, secure
and make a delicious lovely bottle, follow the producer!
In Bordeaux, the 1855 Classification perceived as a top-quality ranking (63

producers were rated Grand Cru Classe). While rational to some degree, there are
enough quality manufacturers such as Vieux Chateau Certain, Smith Haut Lafitte
that aren't part of the categorized but produce excellent wines.
3. Region & vineyard: hints at the expected style, intensity, and flavor. A Bordeaux
everyday red is generally earthier, medium body, and has brighter alcohol than an
everyday Cabernet Sauvignon from Napa Valley.
The region is of particular significance in Burgundy where communes strictly

managed by natural climate and terroir. A burgundy from Gevrey Chambertin is more
potent than from the Vosne Romanee.
Mastery of vineyard matters as various of vineyards can order different prices. The
Italian famed producer Giacosa for instance makes many wines, some estate-grown,
and a few purchased. Its Le Rocche del Falletto 2004 (single vineyard, red label) is
selling at US$600; Its Santo Stefano di Neive 2004 (acquired grape, white label) is
selling at US$190 per bottle. without knowing that the vineyard contrast could end in
an overpriced item.
4. Vintage: or the year the wine produced – reveals the grape quality, the ability to
age, and therefore the best period to drink the wine.
Vintage is essential for climate sensitive regions. Wines from an equivalent producer
can have different retail pricing over different years,
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5. Alcohol level: suggested the body and sweetness of a bottle of wine. in excess
of 14% of wines are full-bodied and more tannic. At or above 18% indicates a
fortified wine (such as Port and Sherry)
Note: the sweeter and lighter wines generally have alcoholic level below 11%. Sugar
from grapes transformed into alcohol during the fermentation process.
IMPACT OF THE WINE PRODUCTION TECHNIQUES ON THE STYLE AND

TASTE OF WINE
A winemaker’s touch can be significantly affecting the outcome flavor of the wine.
Apart from regional differences in grapes, some people neutralize the cellar to form a
better wine. Aging wine in oak is probably the foremost well-known wine making
technique but there are more. You’ll encounter these terms subsequent time you visit
a winery. You'll recognize the winemaker's goals and even the wines before you
taste them by knowing about them.
Some of the most vital wine making processes:

1. Harvest date
2. Maceration Time (Skin Contact) and Cold Soaking
3. Fermentation Temperature (Hot and Cold)
4. Punchdowns vs. Pumpovers
5. Oak vs. Steel Tank
1. Harvest Date
The moment when the grapes picked is a pretty big deal. It is probably the most
essential thing a winemaker can do to ensure that they make outstanding wine.
harvesting earlier will produce wines with higher acidity, lower alcohol, and more
green flavors and aromas. Usually, lead to more bitter tannin. getting later in the
harvest season will produce wines with lower acidity, higher alcohol or sweetness,
and more subdued tannin. Some wines when harvested too late must be artificially
acidified in order not to taste flabby or flat. as well, some will have water added to
them (called 'watering back') to reduce the completed wine's alcohol concentration. it
could be why many commercial wines have similar ABV levels of 13.5%.
2. Maceration Time (Skin Contact) and cold soaking
Both terms refer to how long the grape skins reach the juice while it turns into wine.
Cold soaking is a procedure that happens before there's alcohol within the mix. By
securing the grapes cold, the grape must be too cold for the yeast to ferment. The
cold soaking theory carefully extracts color and fruit flavors from the skins without
removing bitter tannin. The entire time that grape skins touch a wine is maceration
time.
3. Fermentation Temperature (Hot and Cold)
Fermentation temperature is another technique that variations the outcome fruit

flavors and color in a wine. A hot fermentation can rise to 80-100 °F (26-37 °C —
nearly hot tub temperature) as the yeasts metabolize and create alcohol. Warmer
fermentations are used for red wines for increased color and tannin. Cold and cooler
fermentations are typically practiced on white and rosé wines. Landon Sam Keirsey
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explained that cooler temperatures (from 42 – 50 °F, 6 – 10 °C ) help preserve white
wines' delicate aroma. it is because aroma compounds are volatile and are more
likely to be lost at a higher temperature where reactions happen faster.
4. Punchdowns vs. Pumpovers
Pumpovers can extract higher amounts of tannin in a wine than punchdowns

depending on the frequency and force. Some pump over systems are wine
sprinklers, offering a gentler extraction and some aggressively stir up the
fermentation tank. For larger fermentation tanks in commercial operations, much
needed oxygen comes through a pumpover device.
5. Oak vs. Steel Tank
Oak aging does relatively than just add a vanilla flavor to wine. Oak increases a
wine's exposure to oxygen while its ages. Oxygen decreases tannin and may help a
wine reach its optimal fruitiness.
KEY STRUCTURAL COMPONENTS OF WINE
The five structural components of wine are: Alcohol, Tannin, Acid, Sugar, and Fruit
flavor. Aside from contributing flavor and structure these components also contribute
quality.
Alcohol - produced during fermentation when yeasts come in contact with the grape
pulp's natural grape sugar. Alcohol has a sweet flavor. High-alcohol wines are full-
bodied with a richer mouth feel.
Tannin - is that the astringency you get once you bite into a grape seed, stem, oak or
skin. It’s present within the wine due to the grapes being crushed; although like acid
it can sometimes be extra. While astringency isn’t, in and of itself, pleasant, it does
provide a necessary component to wine.
Acid - balances alcohol and sweetness and sometimes adds a crisp, refreshing
sensation.
Sugar - comes from ripe grapes and It is mostly converted into alcohol during
fermentation. Any remaining sugar is called “residual sugar”. A wine with high
residual sugar levels generally tastes sweet and has a richer mouthfeel and fuller
body, but then the Wines with no apparent sweetness (or low levels of sugar) are
referred to as “dry”.
Fruit – one and the most apparent component of wine. After all wine is made from
grapes (other fruit wines not withstanding). Grapes are ripe and sweet when they are
harvested.
Evaluation of Wine
The quality of wine is decided through its color, appearance and color. Here are
some guidelines in evaluating wines:
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1. ODOR
There are three colors of wines:
a. Red – called rouge when may range anywhere

From lilac to dark red and burgundy
b. White – Named bianc in different terms depending on thewithin the grape
variety the aging process
c. Pink – called rose, starting Its color rose of pink, salmon to green.
2. APPEARANCE
The quality is evaluated by looking through to the light into the wine. A fantastic wine
represents light, and sparkles too. It is clear of particles that float.At the other hand, a
dull wine has floating particles and appears slightly cloudy. A cloudy wine does not
reflect light.
3. BODY OF THE WINE
Throughout the body of wine, one can measure its “wateriness”. The body is typically
measured by twirling it around the glass and seeing how long it takes to bring down
the wine that rises on the glass.
· 1. Full bodied wine is strong, heavy and not watery. The wines also forced an
entry legs as they come down and sides of the glass.
· 2. Light bodied wines aren’t heavy. These wines don’t cling to the sides of the
glass when twirled around.
Label terminologies and presentation
Wine labels are essential information sources for consumers since they tell the wine-
producing country's type and origin has its laws about what must be included on its
wine labels. The label is often the only resource a buyer has for assessing the wine
before purchasing. Certain information is ordinarily contained in the wine label, such
as the country of origin, quality, type of wine, vintage, and often the grape variety or
blend of alcoholic degrees, producer, and bottlers or importer.
1. Country and region

almost all wine labels will display the product's country of origin, either at the top or
the bottom of the label. It may be because the producer has chosen to indicate if the
wine region instead this country isn't obvious.
2. Name and/or producer

Similarly, on the front of most bottles, the wine producer's name will be displayed,
too.
3. Variety of grape
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the bottle clearly states the type of grape used in production. Of course, this will
indicate the tasting notes and depth of the wine depending on the grape. perhaps the
producer used a combined of more than one grape if your bottle doesn't display the
grape. In this case, look for the appellation.
4. Vintage or non-vintage
Look out for the year this is called the 'vintage', the wine was produced on the wine
label. If it's not immediately apparent on the front label, take a look at the bottle's
neck or the reverse side. This year specify the year in which the grapes were picked.
Vintages vary from year to year.
5. Alcohol level
The Alcohol by Volume (ABV) level is useful to know. White wines a little lower than
red wines hover around 13.5 percent on average. You'll usually find the percentage
in a subtle print at the bottom of the front or back label. Legally, they don't have to be
more precise than 0.5 percent one way or another.
6. Sulfites
By the law, winemakers must tell you if sulfites were used to exceed 10 mg/liter.
Most producers use sulfites and the other put a lot. But they don't tell you how much.
it can be an matter for people with sulfate allergies.
7. Sweetness almost all red wines are dry. it only means that the sugar in the grape
juice has been completely turned into alcohol leaving levels of residual sugar that are
too low for professional tasters to recognize. This minimum level detection is around
4 grams per liter. White wines are also dry but some are mouth-watering off-dry or
sweeter.
Wine brand Conditions that would not ensure accuracy
Civilized marketing within the past decades has to

Continue with highly appealing and luxury wine label
below are wine words that look fantastic but do not provide any guarantee of quality:
1. Superior - relate as a bottle with a much better alcohol level rather than being
superior.
2. Grand Vin - refer to the top wine of the vineyard instead of grand wine.
3. Reserve - it is referred to as extra aging but is so frequently marked on bottles

(and has no regularly agreed standards) that it gives minimal / no differentiation.
4. Cuvee - may imply a higher-priced line of a winery, but it is a price guarantee

more than a quality guarantee.
Example 1: Reading an Old World Wine Label
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Example 2: Reading a Burgundy Wine Label
How do you present wine to the guest?
Presentation
1. Always show the bottle on the right of the person who ordered the wine. ...
2. Pour roughly about 30ml of wine into the host's glass, await approval. ...
3. After all, guests have been served, put the bottle to the host's right with the label
facing them. ...
4. focus on the table and refill glasses as needed.
THE 5 FAMOUS WINE REGIONIN FRANCE
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Bordeaux
The area of this place on the Gironde estuary has made it well-known since it gives
easy access to the Atlantic. transporting to Belgium, Britain, and the Netherlands
were accessible. Most vineyards located around the city along Garonne and
Dordogne Rivers. They cover more than 100 squares Km of land.
The wine from here is dark red. The Left Bank wines are Cabernet Sauvignon
combined with Merlot. When tage, smoke, tobacco leaf, tar, leather, truffle, and
earthy flavors and aromas restore fruit flavors.
The Right Bank wines are Merlot-based. They have more decadent

flavors and fruit scents with the taste of vanilla, cassis, plum, and dark cherry
Burgundy
It extended from Auxerre and Chablis in the North to Beaujolais and Macon in the
south. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
The rich, flavorsome whites made from Chardonnay while, ethereal red is from Pinot
Noir.
Winemaking in this area began in the 1300s, and it started with the monks. The word
"Burgundian" exist to mean the high-quality taste of wines and excellent wine area.
Champagne
When people imagine a wine from this area, they instantly picture sparkling white
and rose wines ideal for a party. Well, that's accurate no other place that produces it
apart from this place. The rest are sparkling wines.
There are firm practices in place, and they must follow. There are firm actions in
place, and they must follow. These rules and regulations have made this area very
popular.
The finest wines in this region
Loire Valley
Lesser quantities of high-quality wines are manufacture in this place. Loire Valley is
well-knownfor its light-colored reds, and whites. Although sparkling, white, and rose
wines are produce from here as well.
This valley is unique because it’s the second-largest sparkling wine manufacturer.
Loire Valley produces Sauvignon Blanc, and it’s famous for its herbal flavors. It also
produces Chenin Blanc, which is very versatile and has flavors that range from dry to
sparkling too sweet.
Winemaking in Loire Valley began within the 1st Century B.C. The region has a
continental climate which improves the growth and maturing of grapes.
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Alsace
Alsace creates fantastic white wines that are equally the same as German
Rieslings. Gewurztraminer and Sylvaner do well on the steep hillsides in this area.
The wines from here are entirely fermented and are a little drier when compared to
the German counterparts.
Applicable wine classification that govern production in the old and new world
wine countries
Old World Wine Regions
The definition of Old World wine originated and developed for centuries, comes
down to the areas where modern wine making traditions first originated. The
philosophy of the Old World wine making style is enormously different from that of
the New World. The Old World style has relationship between tradition and terroir.
Terroir is an essential aspect of Old World winemaking it has to do with the land's
specific standard that the grapes were grown on. Terroir has more to do with Old
World winemaking because of its significance with these kinds of wines. Terroir
matters less with New World wines because you can own the same sort of wine from
two different places.
Old World Wine Characteristics:
● Lighter body
● Lower alcohol
● Higher acidity
● Less fruity, more mineral flavors
New World Wine Regions
New world wines are often made in a more highly extracted and oak-influenced style
it refers from other countries to jump start their own to those countries and
winemakers that borrowed traditions. New World wine can be much more
unforeseeable than Old World wines due to the winemaking process's experimental
nature. Because there has not been an established set of rules regarding the
winemaking procedures in these regions, the winemakers tend to have more
privilege to experiment with their products.
New World Wine Characteristics:
● Fuller body
● Higher alcohol
● Lower acidity
● Pronounced fruit flavor
Post-test
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Name;____________________________________________________Score;_____
_
Year and section;___________________________________________ Date:_____
answer.
1. Ask them anything about the quality and consistency of the wine you purchase.
a. Producer
b. Customer
c. Wine
d. White Wine
2. Say your usual scent, your body, your tastes or even if the bottles can be aging.
a. Producer
b. Customer
c. Wine
d. Grape variety
3. What is the ideal serving Temperature of White Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
4. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
5. What is the ideal serving temperature of Dessert Wine and Sparkling Wine ?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 4.5- 10C
6. Serve special guests at a dinner party with _____a before dinner drink.
a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine
7. A high ____ wines are often tart and zesty, and may feel lighter-bodied as they
come across as ‘spritzy’.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come either from oak or grape skin.
a. Tannin
b. Sweetness
c. Acidity
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d. Bitterness
9. produced during fermentation when yeasts come in contact with the natural grape
sugar in the grape pulp.
a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. Is al about fruit weight.
a. Body
b. Alcohol
c. Acidity
d. Wine
11.Healthy taste is comparable to a liquid solution combined with a teaspoon of
sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside
the bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine
14.Produced in the same way as natural wines but flavorings were introduced
throughout fermentation.
a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. Is well-known for its pale reds and whites. However, sparkling, white, and rose
wines are create
Here as well.
a. Loire Valley
b. Champagne
c. Bordeaux
d. Alsace
16. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
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17. Describes a bottle with a higher amount of alcohol, rather than superior
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
18. Indicates the vineyard 's primary wine and not the huge wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
19. it is referred to as extra aging but is so frequently marked on bottles (and has no
regularly agreed standards) that it gives minimal / no differentiation.
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
20.Helps also to balance wine acidity think of its role in Champagne and
other Sparkling wines with
high acidity levels.
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
WORKSHOP
Name;____________________________________________Score;____
Year and section;_________________________________Date:_______
1. Indicate the serving temperature of the following wine.

115
a. Red Wine
______________________________________________________________
______________________________________________________________
______________________________________
b. White Wine
______________________________________________________________
______________________________________________________________
______________________________________
c. Sparkling Wine
______________________________________________________________
______________________________________________________________
___________________________________
2. Enumerate the step in wine list presentation and order taking
______________________________________________________________
______________________________________________________________
_____________________________________________________________
3. Enumerate the steps in serving and pouring the wine.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________
4. Name the five famous wine regions in France.
______________________________________________________________
______________________________________________________________
Application
Using your Cellphone or any device capable of recording video, I want you to
demonstrate how to apply the 5’s , open a bottle of wine, and adequately serve the
guest. Your demonstrations should follow the steps presented in this module. In
your performance, you have to assume that a guest ordered white wine from you. If
the needed tools and equipment are not available for demonstration, you can
improvise or think that you are using simple tools and equipment.
CHAPTER 7
WINE PRESENTATION
1. Principal Grapes Varieties used in the production of different wine types

2 Variations in wine product on methods and techniques
3 Wine terminologies
4.Use appropriate wine service accessories 116
5. Appropriate glassware for types of wine, Proper handling wine
6. Presentation of wine to customer.
Learning Outcomes
OBJECTIVES
At the end of this module, it is expected from you to equip yourself with the
knowledge, skills, attitude, and values necessary in providing wine service to the
guests, which you can use once you become industry personnel.
Specifically, you should be able to:
 Identify the different principal varieties of grapes used in the production of
wine;
 Understand how wine production methods/techniques vary;
 Learn the terminologies related to wine;
 Present and serve wine properly, using appropriate tools and equipment, and
techniques.
What are in store for you?
 Leading grape variations used in the production of different wine types
 Variations in wine production methods/techniques
 White wine processes
 Red wine processes
 Rose wine
 Sparkling wines
 Fortified wines
 Aromatized wine
 Wine terminologies
 Use of appropriate wine service accessories
 Appropriate glassware for types of wine
 Proper handling of wine
 Presentation of wine to the customer

Introduction
In the last module presented to you, you have learned basic knowledge about
wine, its history, health benefits, characteristics, types and styles, and the impact of
production techniques on its style and taste. A beneficial knowledge for you to
successfully perform the succeeding activities lined up in this module.
117
As a hospitality management course student, upgrading your skills and updating
what you already knew is a significant process to undergo now and then. As
discussed in the first modules, the industry is so dynamic, which requires all of the
people involved to update and absorb new knowledge to stay competitive. It is not
just enough for you to know and learn the theory and standards because some ideas
are not applicable in some situations, just like standards that vary from one to
establishment to another.
In this module, you will specifically learn the proper way of presenting wine to your
guest—the different grapes used in wine production and how these production
techniques vary.
So, are you ready to take off now?
Self-Assessment Gide
Activity 2.1.1
118
As part of the procedures to determine your prior knowledge on the topic
presented in this module, I want you to answer the self-rating form below without any
pretension or interest to impress your classmates and me. Your honesty is the key
to success in achieving the intended learning outcomes of this module for you.
Module 2 Wine Presentation

Instruction:
3. Carefully read each question on the left side of the box.

4. Place a check on the box appropriate for each question to indicate your
knowledge.
No. Can I? Before the After the
presentatio presentation
topic
1. Identify the different varieties of grapes
used in wine production?
2. Differentiate the methods used in the
production of wine?
3. Explain the different wine-related
terminologies?
4. Enumerate the different tools and
equipment used in providing wine
service?
5. Present the wine list based adequately
on the accepted standards?
6. Open the wine bottle properly?
7. Serve wine properly to the guest without
any drip?
Motivational Activity
Assuming you are waiter staff in the busiest restaurant in Bulacan. In one of
your regular schedule, a group of three requested you to take care of them. Like any
ordinary day, you did what you have to do; took their orders and served it, but asked
you to perform the wine service. They have ordered, one of the guests requested
you to show them how to present the wine to the guests properly, and he also asked
you to write down the step by step procedures how to open a bottle of red wine and
the step by step procedures in serving red wine.
Since you are considering the guests' request and their satisfaction, I want you to
write the procedures on the space provided below.
119
Step procedures on how to open a Step by step procedures in serving red wine
bottle of red wine
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
_______________________________ ___________________________________
Reflection
You finally did it. You already completed the first two tasks. Before you
proceed to the pages, I would like you to reflect first on what you have done and
experienced in your recent activity because that is the key to move forward. You can
do it by completing each clause listed below.
120
The activities above made me remember.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
____________
It made me think and realize that.
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
____________
I, therefore, commit to
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________
Topic Discussion
Table 1
Grapes variety used in the production of wines
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Red Wines White Wines
1. Grenache 1. Riesling
2. Zinfandel 2. Chenin Blanc
3. Pinot Noir 3. Chardonnay
4. Cabernet Sauvignon 4. Sauvignon Blanc
5. Cabernet Franc 5. Semillon
Methods and techniques used in the production of wines
Source: http://wiki.zero-emissions.at/images/d/d9/WinemakingProcess.jpg
White wine, red wine, and rose wine are using almost the same production
process. As shown on the diagram, pressing being done first before fermentation
occurs; another notable in the process is that the aging/storing of wine is done in a
non-wood container for a short period, resulting in a fruitier taste. A more important
thing to remember is white wine production, and it can use both white and colored
varieties of grapes.
For red wine, the rest of the process is the same as in white wine; the only
difference is fermentation comes first before the pressing process. Another
remarkable difference is the use of Oak barrel and wine; it ages longer. Unlike white
wine, red wine production only uses the colored grape used to achieve its desired
color.
For rose wine, it applies the same method use in the production of red wine.
The only difference is the fermentation process. For red wine it is usually fermented
for 3-5 days, while for rose wine, it only lasts for 12-24 hours in conjunction with
fermentation and just like white wine. The maturation process is done, not in
Oakwood.
Sparkling Wine Production Procedures
122
Source: https://www.wineland.co.za/sensory-perception-traditional-style-sparkling-
wine-part-1/
Different methods used in manufacturing Champagne
1. Methode Champenoise
 Steps involved in this method are grape selection, first fermentation,
blending, Assemble, liqueur de tirage, secondary fermentation,
sedimentation process, removal of sediments, and dosage.
2. Charmat or Tank or close Curve method
 In this method, the still wine from a Vat and a measured quantity of
sugar and yeast added to start the second fermentation, which lasts for
ten days and then is transferred through filters under pressure and
bottled. Charmat is quicker and cheaper than Methode Champenoise.
3. Transfer or Transfer method
 The transfer method is similar to the first method presented; in this
process, this method is not using an expensive Remuage &
Disgorgement. Instead, the wine passed through a fine filter, and the
dosage added to the filtered wine, and then it is bottled. This process
is not a preferred method as the bouquet and body of the wine is lost.
4. Carbonation or Impregnation method
 Impregnation is a cheaper method of producing sparkling wine.
Injected the CO2 into the still, chilled wine, and the wine bottled under
pressure in this method.
Fortified Wine Production Flow chart
Process flow diagram of Madeira Process flow diagram of Port

production production
123
Treading/Stone crushing Harvesting of grapes
Transport to wine lodges Treading/Stone crushing
Fermentation Fortification
Fortification Fermentation
Cooking in Estufas Maturing and blending
Resting Period Bottling
Blending
Additional fortification
Maturation
Source: Guggenheim, L., & Tumanan M.A.(2007). Competency-Based Learning

Guide in Beverage Management
Wine Terminologies
Acidity - it activates salivary glands due to the liveliness and crispness in
wine.
Aeration - the intentional addition of oxygen to round out and soften a
wine.
Aging - it is a process of storing the wine in a barrel or any container
suitable to facilitate the process to promote a more desirable
taste.
Alcohol - Produced thru the fermentation process. It is ethanol (ethyl
alcohol)
suitable for human consumption.
124
Appellation - a delineated wine-producing region particular to France.
Balance - a term used to describe a balanced combination of a solution of
wine – acids, sugars, tannins, and alcohol.
Barrel - Used for fermenting and aging wine.
Blend - a wine made from more than one variety of grapes varietal.
Body - a concrete sensation was describing the weight and fullness of
wine in the mouth. Wine can be light, medium, or full-bodied.
Bordeaux - the area in Southwest France is considered one of the most
significant wine-producing regions in the world.
Bouquet - A term used to describe complex aromas in aged wines.
Breathing - exposing the wine to oxygen to improve its flavors (see
"aeration").
Chaptalizatio - It is the process of adding sugar that increases wine alcohol
n content, facilitated before or during fermentation. It is
considered illegal in some parts of the world and highly
controlled in others.
Citric acid - It is one of the three predominant acids present in wine.
Claret - It is an English term used when referring to the red wines from
Bordeaux.
Complex - a wine is exhibiting numerous odors, nuances, and flavors.
Molly - undesirable aromas and flavors in wine often connected with
wet cardboard or moldy basements.
Corked - It denotes a wine that has suffered cork taint (not wine with cork
particles floating about).
Demi-sec - It is French, which means "half-dry" used to describe a sweet
sparkling wine.
Dry - a taste mouthfeel often attributed to tannins and causing
wrinkling mouthfeel, the opposite of sweet.
Earthy - an Aroma or flavor reminiscent of damp soil.
Enology - the science of wine and wine-making (see "enology").
Fermentation - It is the process where grape sugar is converted to alcohol by
yeast.
Fining - it is the process of adding egg whites or gelatin (among other
things) to clear the wine of unwanted particles
Finish - the impression of textures and flavors remain in the mouth after
swallowing wine
Flavors - odors perceived in the mouth
Foxy - a term that describes the musty aroma and taste of wines made
from Vitis labrusca, a typical North American varietal
Fruity - a word for tasting wines that express intense aromas and
flavors of fresh fruit
Full-bodied - a high wine volume of alcohol and flavors often described as
"big."
Herbaceous - — a tasting term denoting aromas and flavors of fresh herbs
(e.g., basil, oregano, rosemary, etc.)
Hot - a description of wine that is high in alcohol.
Lees - sediment composing of dead yeast cells, grape pulp, seed, and
other grape matter accumulates during fermentation.
Leesy - a wine tasting for the rich aromas and aromas that results from
wine resting on its lees.
Length - the amount of time that flavours stay in the mouth after
swallowing the water, a lingering feeling.
125
Tools and equipment used in providing
service
Like any other profession, success in
providing wine service is attainable if the
person who is a service provider is very
knowledgeable on the different tools and
equipment needed to assist. Necessary,
there are only a few tools and equipment
that must remember.
126
It is essential to provide the service to ensure the waiter's friend and napkin are
always available. If you are providing white wine and rose in some cases, a bucket
with a stand-in equally necessary, together with a liner plate and wine glass, is
needed to provide the service.
Source: https://www.webstaurantstore.com/article/133/proper-wine-
service.html#:~:text=Tools%20Needed%20to%20Open%20a,Napkin%20or
%20glass%20polisher
Necessary tools and equipment needed in providing wine service
Source: https://www.pinterest.ph/mimisfifis/wine-buckets/
Wine Bucket
is used to maintain white wine temperature and rose wine sometimes, and it has a
tripod to rest-in.
Source: https://www.pinterest.ph/search/pins/?
q=corkscrew&rs=typed&term_meta[]=corkscrew%7Ctyped
Waiter’s Friend
It is a handy tool with several parts such as blade, screw, body, and lever.
Source: https://www.pinterest.ph/search/pins/?q=wine
%20napkin&rs=typed&term_meta[]=wine%7Ctyped&term_meta[]=napkin
%7Ctyped
127
Service clothe/Napkin.
Folded and ready before the service commences. It must be carried at all times,
for wine is not serve without it.
Selecting appropriate glassware for different types of wine

Just like any other type of beverage, wine requires a specific serving glass
because of its peculiarity. To achieve the best wine taste, careful selection of
serving drinks is a must.
Important things to consider in selecting wine glass for service;
1. For white wines, it is best to choose a tulip shape, a smaller bowl.
 It enhances the wine freshness and, at the same time, allows mature
wine to express a full range of flavor.
2. For red wines, it is better to choose a larger bowl with a rounder shape.
 It increases the flavor, aroma, and texture of the wine, and also, larger
bowl speed up the oxidation process.
3. For sparkling wines choosing tall and thin glassware is a must.
 It brings out bouquet/aroma and, at the same time, highlights the
stream of bubbles.
Remember: glasses must be thoroughly clean; it should be crystal clear and given
to the guest by the stem, instead of the bowl.
Source: https://media.winefolly.com/selecting-the-proper-wine-drink-glass.jpg
128
Wine Service
Presenting the wine list – always given to the host, it cleaned shown open.
Who is the host?
 The host is usually the person paying the bill;
 The person organizing the event;
 The person is ordering the food for their guests.
Taking an Order – remember to give guests ample time to select their order. It is
proper to rush the. Take orders only when guests are ready.
What should you remember in taking guests' orders?
 The type of wine
 The brand
 The vintage
 Filling a docket and ordering from the bar procedures.
Order of serving wine;
 Dry before sweet
 Young before old
 Light-bodied before heavy-bodied
 Chilled temperature before room temperature
 Low alcohol before full strength
Remember: A guest’s choice is just that – Their choice, so NEVER tell a
guest their choice is wrong.
Presenting and opening wine – Be confident is offering wine, being confident in

doing your job will show how knowledge and dedicated you are in doing your job,
always take the spot to shine. It is one way to wow the guests.
Step by step procedures of presentation a wine
 Present the wine with the label facing the guest
 Hold a service cloth behind the bottle.
 Tell the guest the brand, type, and vintage.
Steps in opening a bottle of wine
 Using the blade of the waiter's friend, cut the capsule(under the lip of
the bottle)
 Cut the foil around the lip using a knife
 Remove the cover and put it in your pocket
 Put the point of the screw into the center of the cork
 Twist until you have one left turn showing
 Place the lever on the edge of the bottle
 Hold it in place with your index finger
 Pull the covering straight up
 When the cork is nearly out, gently pull it out with your fingers
 Wipe the tip of the bottle using a service cloth to remove dirt.
Steps in serving the wine
 Pour a little wine for the host for evaluation (about 30ml)
 Wait for the host to taste and approve wine
129
 Serve the rest of the guests
 Finally, top up the host
Presenting and opening sparkling wine
 Follow the first six steps done in opening red, white, and rose wine.
 Untwist the wire cage.
 Keep your thumb on the cork.
 Remove the wire cage while keeping your thumb on the cork.
 Hold the cork and hold the bottle.
 Twist the bottle and loosen the cork.
 Ley, the cork comes out slowly.
 Pour champagne/sparkling wine slowly into the glass.
 Pour a taste for the host.
 Move around the table anti-clockwise.
 Pour guests two-thirds glass each.
 Top up the host to two thirds.
 Put the bottle back into the ice bucket/cooler.
Things to remember during the service

For red, white, and rose wine
 Twist and lift the bottle when pouring to avoid drips.
 The neck of the wine bottle and the glass must never come in contact.
 Placing white wine and rose wine in an ice bucket can maintain their serving
temperature.
 Red wine sits on a liner plate; the red wine cork may sit on this plate.
 Always bring a ready to use waiter’s cloth when serving wine.
For Champagne and sparkling wine
 Wine bottles under pressure in the bottle.
 Do not point the cork to anyone (including yourself).
 Do not shake the bottle.
For fortified wines
 The correct serving size is 60 ml
 Different wines, different glasses
 Always ask your customer how they like the wine served. Different people like
 it did in different ways.
130

Post 
Test
1. Enumerate five varieties of grapes used in the production of wine

1. 4.
2. 5.
3.
2. Provide five tools and equipment used in providing wine service.
1. 4.
2. 5.
3.
3. Provide and explain ten wine-related terminologies.
Terminologies Explanation
1. ____________ - _____________________________________________
_ __
2. ____________ - _____________________________________________
_ __
3. ____________ - _____________________________________________
_ __
4. ____________ - _____________________________________________
_ __
5. ____________ - _____________________________________________
_ __
6. ____________ - _____________________________________________
_ __
7. ____________ - _____________________________________________
_ __
8. ____________ - _____________________________________________
_ __
9. ____________ - _____________________________________________
_ __
131
10 ____________ - _____________________________________________
. _ __
Application
Using your Cellphone or any device capable of recording video, I want you to
demonstrate how to properly perform wine presentation, open a bottle of wine, and
adequately serve the guest. Your demonstrations should follow the steps presented
in this module. In your performance, you have to assume that a guest ordered white
wine from you. If the needed tools and equipment are not available for
demonstration, you can improvise or think that you are using simple tools and
equipment.
Glossary
Charmat - An inexpensive method of producing sparkling wine in which secondary
fermentation occurs in tanks (rather than in bottles as in the méthode champenoise).
Corking - to close a bottle by putting a cork in it
Disgorgement - It is a core process in the traditional method of sparkling wine-
making. It involves removing the frozen sediment (yeast) collected in a plastic pot
(pellet) at the neck of the inverted bottle.
Estufas – It a stove, an oven, a packed room where heat or a fire maintained steadily
for any purpose.
Liqueur de tirage - is a liquid solution of yeast, wine, and sugar added to the still
base wine to create the secondary fermentation in the bottle.
Remuage – it is a cyclic shaking of bottled wine to move the sediments towards the
cork.
GLOSSARY
WORD DEFINITION
alcohol drink (such as whiskey or beer) containing ethanol
ale an alcoholic beverage made of malt and hops
alehouse A place where ale is sold to be drunk on the premises
a counter at which food or especially alcoholic beverages are
bar
served
a person who assists the bartender in the maintenance of
bar back
cleanliness and the preparations in the bar
also known as mixologist; a person who prepares drinks for
bartender
guest
bartending the art of mixing wines and spirits, drinks preparation, beverage
132
services, merchandising and good customer relation.
beverages Drinks, in specific something more than water
an establishment selling beer brewed on the premises and often

brewpubs
including a restaurant
busboy a person who sets and resets tables and refills water
an alcoholic drink consisting of a spirit or several spirits mixed
cocktail
with other ingredients, such as fruit juice, lemonade or cream
a drink made of dry gin and quinine water flavored and
gin and tonic garnished with lime or lemon peel
An expert in mixing cocktails and other beverages
mixologist
an establishment where alcoholic beverages are sold and
pub
consumed (chiefly British)
a place where alcoholic drinks are served especially (chiefly
saloon
British)
also called wine steward; a person whose job is to serve and
sommelier
give advice about wine in a restaurant
A facility for the selling of beer and other beverages to be
tavern
consumed at the premise, sometimes serving food as well.
wine an alcoholic drink made from fermented grape juice
After dinner drink-is a type of cocktail usually and used as dessert drink or
accompaniment to dessert food. Also serve in a small quantity of
food.
Cocktail – a well iced mix drink made up base liquor, juices, coloring, flavouring
Carbonated drinks and water; soft drinks, tonic water and soda water.
Dairy products; milk cream, chocolate, eggs, used to provide flavour.
Frosted/ rimmed – Salt or sugar on the rim of the glass to add appeal to the
Floated – whipped cream floated at the top of the drink.
Fruits and garnish ; it is use to add appeal to the drink
Juices : uses; it provides flavour, color smell, texture to drinks.
Long/ Tall drink – is a type of cocktail that uses a tall glass like high ball, Collins,
zombie, poco Grande and squall glass.
Shooters – Shooters are short, strong drinks that are mixed with combination of
Shots- it only contains alcoholic ingredients. Example a shot of tequila.
Syrups; flavour and plain; simple syrups and honey.
Simple – slice of fresh fruits or preserve, peel, vegetables or herb place either on
Specialized/ elaborate- a combination of fruits slice, fresh or preserve
GLOSSARY
After dinner drink-is a type of cocktail usually and used as dessert drink or
133
accompaniment to dessert food. Also serve in a small quantity of
food.
Cocktail – a well iced mix drink made up base liquor, juices, coloring, flavouring
Carbonated drinks and water; soft drinks, tonic water and soda water.
Dairy products; milk cream, chocolate, eggs, used to provide flavour.
Frosted/ rimmed – Salt or sugar on the rim of the glass to add appeal to the
Floated – whipped cream floated at the top of the drink.
Fruits and garnish; it is use to add appeal to the drink
Juices: uses; it provides flavour, color smell, texture to drinks.
Long/ Tall drink – is a type of cocktail that uses a tall glass like high ball, Collins,
zombie, poco Grande and squall glass.
Shooters – Shooters are short, strong drinks that are mixed with combination of
Shots- it only contains alcoholic ingredients. Example a shot of tequila.
Syrups; flavour and plain; simple syrups and honey.
Simple – slice of fresh fruits or preserve, peel, vegetables or herb place either on
Specialized/ elaborate- a combination of fruits slice, fresh or preserve
Acidity – define as the fresh, tart and sour attributes of the wine.

Alcohol - a colourless volatile flammable liquid that’s produced by the natural
fermentation of sugars.
Aperitif - an alcoholic drink taken before a meal to stimulate the appetite.
Body - is all about fruit weight.
Champagne - a white sparkling wine related to celebration and consider as a
symbol of luxury.
Cocktail - an alcoholic beverage consisting of a spirit or several spirits mixed with
other ingredients, like fruit juice, lemonade, or cream.
Cuvee - may imply a higher price line of a winery, but it is a price guarantee more
than a quality guarantee.
Decanting wine - wine applies to old wines for the aim of eliminating sediments that
have accumulated inside the bottle
Fortified wine - wines are made stronger or fortified by adding sugar to their sugar
content
Grand Vin - It is a label used to say that the particular wine was made from specific
vineyards.
Sparkling wine - is a wine with significant levels of CO2 (carbon dioxide) in it,
making it fizzy.
Still wine – A type of table wine that is absent of any carbon dioxide which makes it
still not a bubbly, sparkling or fizzy.
Sweetness - comes from natural grape sugars leftover after the fermentation has
stopped.
Temperature – an estimate of the warmth or coldness of an object or substance
regarding some common value.
Wine - is the pure and naturally fermented juice of ripe grapes or other fruits.
134
References
Textbook Rojo, Lorenzo G, (2008) Bar and Beverage Service. Manila: Mindshapers
Co., Inc.
Hayter Roy. (2000) BAR SERVICE Level 1 and 2. Hospitality Training Foundation
and
Thomson Learning, 2000. Rojo, Lorenzo G. (2012). Bar and Beverage Service with
Mixology 2nd Edition. Manila: Mindshapers Co., Inc
Ditan, Joseph Linford (2007) Fundamentals of Food & Beverage Service Operation
Philippine Copyright, 2007
135
Useful Readings / Websites
 http://www.evodkadrinks.com/beginners-guide-to-bartending.pdf
 https://www.thespruceeats.com/bartending-tips-for-better-drinks-4105954
 https://www.getbackbar.com/bartender-training-guide
Suggested Readings
http://wiki.zero-emissions.at/images/d/d9/WinemakingProcess.jpg
https://www.wineland.co.za/sensory-perception-traditional-style-sparkling-wine-part-
1/
https://winefolly.com/tips/basics-serving-wine-glassware/
https://www.slideshare.net/Roynilkantha/wine-and-wine-service-training-123657996
https://www.slideshare.net/hemant23081977/the-world-of-beverages
http://wiki.zero-emissions.at/images/d/d9/WinemakingProcess.jpg
https://www.wineland.co.za/sensory-perception-traditional-style-sparkling-wine-part-
1/
https://winefolly.com/tips/basics-serving-wine-glassware/
https://www.slideshare.net/Roynilkantha/wine-and-wine-service-training-123657996
https://www.slideshare.net/hemant23081977/the-world-of-beverages
https://en.wikipedia.org/wiki/Port_wine#:~:text=Port%20is%20produced%20from
%20grapes,to%20boost%20the%20alcohol%20content.
https://en.wikipedia.org/wiki/Sherry#:~:text=Jerez%20Dulce%20(Sweet%20Sherries)
%20are,must%20with%20a%20drier%20variety.
136
Key to Correction
Chapter I Beverage Industry, the Past and the Present

Pretest Post-Test
1.A 11.A 1.A 11.C
2.B 12.D 2.D 12.A
3.C 13.A 3.D 13.D
4.B 14.A 4.C 14.A
5.A 15.D 5.B 15.A
6.A 16.A 6.A 16.B
7.C 17.C 7.A 17.C
8.A 18.B 8.C 18.C
9.A 19.A 9.A 19.A
10.B 20.A 10.A 20.A
Chapter II Understanding the Typical Bar Station Set Up

Pretest Post-Test
1.A 11.D 1.D 11.D
2.C 12.A 2.B 12.D
3.A 13.D 3.A 13.A
4.D 14.D 4.A 14.A
5.A 15.A 5.D 15.C
6.C 16.D 6.D 16.A
7.A 17.B 7.C 17.D
8.D 18.A 8.A 18.A
9.C 19.A 9.D 19.C
10.A 20.D 10.A 20.A
Chapter III Product Knowledge and Skills
Pretest Post-Test
137
1.A 11.A 1.A 11.A
2.B 12.D 2.C 12.C
3.D 13.A 3.B 13.C
4.A 14.C 4.B 14.A
5.C 15.C 5.D 15.B
6.D 16.A 6.C 16.B
7.A 17.C 7.B 17.D
8.C 18.B 8.D 18.A
9.B 19.B 9.A 19.D
10.D 20.D 10.D 20.A
Chapter IV Cocktails and Mixology
Pretest Post-Test
1.A 11.B 1.A 11.D
2.B 12.D 2.D 12.B
3.D 13.A 3.A 13.A
4.A 14.C 4.A 14.A
5.D 15.A 5.A 15.A
6.B 16.D 6.D 16.A
7.A 17.A 7.A 17.A
8.D 18.A 8.D 18.D
9.A 19.A 9.A 19.A
10.D 20.D 10.D 20.C
138
Chapter V Beverage Costing and Pricing
ANSWERS FOR THE ACTIVITIES:
ANSWER FOR ACTIVITY 1.1

ON COST
1 Jig Light rum P550/ 750ml. 750ml./ P550/ 25= P22 x 1=
½ Jig Grenadine P250/ 750ml. 750ml./30ml P250/ 25= P10 x .5=
= 25 jig 10 per jig P5
½ Jig Lime juice P120/ L 1000ml./ P120/ 33= P3.6 x .
30ml.= 33 jig 3.6 per jig 5= P1.8
1 Jig Lime cordial P60/ L 1000ml./ P60/ 33= P1.8 x 1=
30ml.= 33 jig 1.8 per jig P1.8
1 Jig Lemonade P140/ L 1000ml./ P140/ 33= P4.24 x
30ml.= 33 jig 4.24 per 1= P4.24
jig
¼ Wed Lime P15/ pc 1pc= 4 P15/ 4= P3.75 x .
ge wedges 3.75 per 25= P0.9
wedge
pcs 6.25 per 1= P6.25
piece
GRC P41.99
BUFFER P4.19
10 %
TRC P46.18

= P184.72
139
SELLING PRICE= 100/ 15= 6.66
= P46.18 X 6.66
=P307.55

ON (PP/ U COST
Cvn.)
1 Jig Gin P950/ 750ml. 750ml./ P950/ 25= P38 x 1=
30ml.= 25 jig P38 per P38
jig
1/3 Jig Triple sec P250/ 750ml. 750ml./ P250/ 25= P10 x .
30ml.= 25 P10 per 33= P3.3
jig jig
1/6 Jig Sugar syrup P100/ L 1000ml/ P100/ 33= P3 x .16=
30ml.= 33 P3 per jig P0.48
jig
1 Jig Lime juice P120/ L 1000ml/ P120/ 33= P3.6 x 1=
30ml.= 33 P3.6 per P3.6
jig jig
¼ Slic Lemon P15/ pc 1pc= 4 slices P15/ 4= P3.75 x .
e P3.75 per 25= P0.9
slice
pcs P6.25 per 1= P6.25
pc.
GRC P52.53
BUFFER P5.25
10%
TRC P57.78

= P231.12

= P57.78 X 6. 66
= P384.81
140

ON (PP/ U COST
Cvn.)
1 Jig Light rum P550/ 750ml. 750ml/ P550/25= P22 x 1=
30ml= 25 jig P22 per P22
jig
½ Jig Triple sec P250/ 750ml 750ml/ P250/25= P10 x .5=
30ml= 25 jig P10 per P15
jig
½ Jig Lime juice P120/ L 1000ml/ P120/33= P3.6 x .
30ml.= 33 jig P3.6 per 5= P1.8
jig
½ Jig Lime cordial P60/ L 1000ml/ P60/33= P1.8 x .
30ml.= 33 jig P1.8 per 5= P0.9
jig
½ jig Sugar syrup P100/ L 1000ml/ P100/33= P3 x .5=
30ml.= 33 jig P3 per jig P1.5
GRC P41.20
BUFFER P4.12
10%
TRC P45.32

= P181.28

= P45.32 x 6.66
= P301.83
141
Chapter VI Providing Basic Wine Service
Pretest Post-Test
1.A 11.C 1.A 11.C
2.D 12.A 2.D 12.A
3.C 13.A 3.A 13.A
4.B 14.B 4.B 14.B
5.D 15.A 5.D 15.A
6.A 16.D 6.A 16.D
7.C 17.A 7.C 17.C
8.A 18.B 8.A 18.B
9.B 19.D 9.B 19.D
10.A 20.A 10.A 20.A
Chapter VII Wine Presentation

Posttest
Grapes varieties used in wine production.
1. Grenache
2. Zinfandel
3. Pinot Noir
4. Cabernet Sauvignon
5. Cabernet Franc
6. Riesling
7. Chenin Blanc
8. Chardonnay
9. Sauvignon Blanc
10. Semillon
Tools and equipment needed in providing wine service.
1. Wine Glass
2. Waiter’s Friend
3. Wine Bucket with a Stand
4. Serviette/ Napkin
5. Under-liner
142
6. Coaster (Optional)
143

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CHAPTER I

BEVERAGE INDUSTRY, THE PAST AND THE PRESENT

1 Origin of Bar Management

TIME DURATION: 5 Hours

Specifically, upon completion of this chapter, you should be able to:

Name; _______________________________________________Score; _________

Chapter 1 Introduction to Bar Management

1. Read each question on the left side of the box.

THE HISTORY OF BARTENDING

Early History in Bartending

Bartending in the Middle Ages

Bartending in the New World

Jeremiah “Jerry” Thomas (1830-1885) became known as the Father of American

Bartending during the Prohibition Era

Bartending in Modern Times

Bartending has dramatically evolved in these modern times. Bartending and

A BRIEF HISTORY OF BARS AND ALCOHOLIC DRINKS

Alcohol in the ancient times

OVERVIEW OF BAR SERVICE MANAGEMENT

BAR SERVICE MANAGEMENT ORGANIZATIONAL STRUCTURE

BARTENDER BAR SERVER

BAR BACK BUS BOY

BAR PERSONNEL AND THEIR RESPONSIBILITIES

7. Busboy -Responsible for setting and resetting the tables.

The above activities have made me remember

2.1 Bar Set Up

1. Understand policies and techniques how to operate a bar.

Name; ____________________________________________________Score; ___

As part of procedures for determining your prior knowledge on the topic

Parts of the Bar

Setting up the bar area

Bar matting is a kind of tool which stores

Bottled Beer Opener

A tool to pen a bottle like the beer of San

A glass bottle perfect for storing simple

Chef knife use for cutting a vegetables

Knife use for curving fruits and

tool for extracting from lemon juice

Small cutting boards are perfect for

Garnish caddy a tool for storing fruits

A plastic or Pyrex for the calculation of

A bar tool used to pick up ice

A bar tool for measuring small quantify amount

Used for peeling fruits and vegetables

A glass made for stirring cocktail drinks

Built to pour liquor quickly and keep fruit

TIPS TO USE THE MIXING GLASS

STEMWARE; COCKTAIL GLASSES TERM AND TYPES

HIGH BALL GLASS– Many highball glasses hold between 8 and 12

CHAMPAGNE FLUTE- Champagne glasses are available in a range of

BRANDY SNIFTER GLASS- Snifter glasses have a large bowl that

COFFEE GLASS- Coffee glasses are sturdy glassware, which are

CHAMPAGNE SAUCER GLASS- Are elegant cocktail glasses.

CARAFE – A glass container use for wine decantation.

HURRICANE GLASS-The foot-glass; which is bulbous at the bottom and

Before closing the bar

1. To prevent losses the door and shelves should be locked.

Preparation for Bartenders Service

Proper Hand Washing Techniques

1. Wet your hands and apply soap.

Name; ____________________________________________________Score; ___

1.How many ml. in 1 jigger

1 Overview of Bartending and Mixology

Name; _______________________________________Score; _

Name; __________________________________________________Score; _

Name; __________________________________________________Score; _