RAMOS, LYKA T.

BSHM II-A
EXERCISE NO. 1
A. IDENTIFICATION
BEVERAGE SERVICE INDUSTRY 1. An industry comprising of establishments or businesses that
offers
primarily beverages, foods and sometimes with entertainment and
other services.
BARS 2. These are establishments or businesses that are primarily offering beverages, food and
sometimes with entertainment and other services to its customers.
TAVERNS 3. Places serving beverage particularly “ ale “ and places for social gatherings during
time of
the Sumerians.
PUBS 4. Are establishments which serve alcoholic drinks especially beer for consumption on the
premises,
usually in a homely setting.
CABARETS ARE RESTAURANTS 5. Restaurants or nightclubs with a stage for performances and
the
OR NIGHTCLUBS audience sitting around the tables (often dining or drinking)
watching
the performance.
PROHIBITION LAW OR 6. This law makes manufacturing, selling and importation of
AMENDMENT LAW alcoholic beverage in America illegal.
MOONSHINES 7. The term used for illegal liquors sold during the prohibition.
COLES ORDINARY 8. The first tavern established in America.
MOONSHINING 9. The term used to describe the illegal production of alcoholic beverages during
the
Prohibition year.
MINI-BAR 10. A bar in a guest room for guest convenience.

B. DEFINITION

1 . BEVERAGE- ONLY BAR

 IT SERVED BEVERAGE ALONE. NO FOOD WAS SERVED BEYOND SNACKS. THIS
TYPE OF BAR WAS USUALLY LOCATED NEAR TERMINALS OR STATIONS. IN THE
PICTURE THE FRONT BAR SEEMS INCONVENIENT FOR THE GUESTS TO ST
DOWN; IT IS FOR THE PURPOSE OF NOT ALLOWING THE GUESTS TO STAY
LONGER FOR DRINKING.

2. HOTEL BEVERRAGE OPERATION

 THRRE OR MORE BARS IN ONE ROOF WITH DIFFERENT PURPOSE AND
AMBIANCE. USUALLY THE TYPES OF BARS THAT CAN BE FOUND INSIDE THE
HOTEL ARE BOTH BAR- ENTERTAINMENT AND FOOD AND BEVERAGE
COMBINATION BARS.
3. BAR / ENTERTAINMENT COMBINATION
 BARS OFFERING DRINKS AND A RANGE OF ENTERTAINMENT.

4. AIRLINE BEVERAGE SERVICE

 BARS IN COMMERCIAL PASSENGER PLANES SERVING DRINKS TO THE
PASSENGERS. SHOWN BELOW IS A BAR IN PASSENGER PLANE. USUALLY THE
BAR CAN BE FOUND IN THE BUSINESS CLASS SECTION OF THE PLANE. FOR
THOSE PASSENGERS IN THE ECONOMY CLASS IF THEY ORDERED A DRINK OR A
SHOT DRINK, IT IS USUALLY SERVED IN MINIATURE SIZE BOTTLE TOGETHER
WITH THE GLASS WHERE THE DRINK WILL BE SERVED. FOR MIXED DRINK, IT IS
SERVED MIXED ALREADY.

II. ENUMERATION

1. REASONS FOR TRAVEL DURING THE ROMAN EMPIRE

 TRADE
 RELIGION
 PLEASURE OR RELAXATION
 POLITICAL

2. THE THREE MAJOR EMPIRE

 ANCIENT SUMERIA
 THE EMPIRE ERA
 ANCIENT ROME

3. THE OTHER TERMS OR VERSION OF ALL THE TAVERN ALL TROUGHOUT

EUROPE
 INNS
 PUBS
 CABARETS ARE RESTAURANTS OR NIGHTCLUBS
RAMOS, LYKA T.
BSHM II-A

EXERCISE NO. 4

DISCUSS THE FOLLOWING GUIDELINES IN ORDERING AND PREPARING MIXED DRINKS.

A. LIQUOR ALWAYS FIRST

 WHEN YOU MENTION A MIXED DRINK, ALWAYS NAME THE LIQUOR FIRST.
SCREWDRIVER, ETC. EXAMPLE: RUM AND COKE, CAPE COD, WHISKEY
AND COKE.

B. NAME THE BRAND FIRST

 IF YOU MENTION A MIXED DRINK WITH A PARTICULAR BRAND, NAME
THE BRAND FIRST. EXAMPLE: TANQUERARY AND TONIC INSTEAD OF GIN
AND TONIC.

C. WELL DRINK
 A WELL DRINK IS A DRINK MADE WITH THE CHEAPEST LIQUOR
AVAILABLE AT THE BAR. EXAMPLE: IF CUSTOMER ORDERS A RUM AND
COKE, YOU GIVE THE CHEAPEST RUM AND COKE. YOU DO NOT GIVE
BACARDI AND COKE.

D. PREMIUM DRINK
 A PREMIUM DRINK IS MADE WITH EXPENSIVE LIQUOR, AND THIS IS ALSO
CALLED A TOP SHELF DRINK. EXAMPLE: GREY GOOSE AND TONIC, A
CUERVO SHOT, JOHNNY WALKER BLUE DOUBLE

E. DIRTY
 DIRTY MEANS SERVE WITH OLIVE JUICE AND IT’S USED IN GIN MARTINIS
AND VODKA MARTINIS. THE JUICE OF THE OLIVE MAKES THE MARTINI
LOOKS CLOUDY OR DIRTY.
EXAMPLE: DIRTY DRY MARTINI

F. NEAT
 NEAT MEANS WITHOUT THE ICE AND SERVED IN AN OLD- FASHIONED
GLASS. IT IS USED WHEN ORDERING LIQUOR BY ITSELF.

G. ON THE ROCKS
 ON THE ROCKS MEANS DRINK SERVED WITH ICE CUBES.
EXAMPLE: WHISKEY ON THE ROCKS, MARGARITA ON THE ROCKS
 NOTE: IF YOU POUR LIQUOR ON THE ROCKS, USE AN OLD- FASHIONED
GLASS. AN OLD- FASHIONED GLASS IS ALSO KNOWN AS A “ ROCKS GLASS “
BECAUSE IT IS USED TO SERVE SINGLE LIQUORS ON THE ROCKS. WHEN
SERVING IN THE ROCKS DRINKS, ICE FIRST IN THE GLASS AND POUR THE
DRINK DIRECTLY TO THE ICE TO IMMEDIATELY CHILL THE DRINK.

H. TALL
 TALL MEANS DRINK SERVED IN BIGGER OR TALL GLASS. IF YOU ORDER A
TALL DRINK, YOU GET THE SAME AMOUNT OF LIQUOR, BUT WITH MORE
JUICE OR SODA.
EXAMPLE: TALL SCREWDRIVER, TALL CAPE COD, TALL JACK AND COKE,
TALL GIN AND TONIC.

I. UP
 UP MEANS CHILLED BY SHAKING OR STIRRING AND SRAINED INTO A
MARTINI GLASS.
EXAMPLE: STOLICHNAYA UP, ABSOLUTE UP, BOMBAY SAPPHIRE UP
NOTE: AS THE GUESTS IF SHE / HE WANTS MARTINI WITHOUT
VERMOUTH, SHE MUST ORDER A GIN UP OR VODKA UP

J. FROZEN
 FROZEN MEANS BLENDED.
EXAMPLE: FROZEN MARGARITA
CAREFUL: IF CUSTOMER ORDERS A MARGARITA AT THE BAR, ASK IF IT
WILL BE BLENDED, WITH ICE, ON THE ROCKS, STIR OR SHAKEN
MARGARITA. BARTENDERS MUST ALWAYS ASK THE GUEST’S PREFERRED
METHOD OF PREPARING THE DRINK.

K. WHAT IS CONSIDERED AS ONE DRINK?

 STANDARD DRINK

II. FILL UP THE SPACE PROVIDED TO COMPLETE THE TABLE.

AVG. ALCOHOL AMOUNT OF PURE

TYPE OF DRINK CONTENT CALCULATION ALCOHOL

12 oz Beer 5% 12 oz x. 05 0.6 oz
5 oz Wine 12 % 5 oz x. 12 0.6 oz
1 ½ oz 80- proof liquor 40 % 1.5 oz x. 40 0.6 oz
 360 ml Beer 5% 360 ml x. 05 18 ml
150 ml wine 12 % 150 ml x. 12 18 ml
45 ml 80-proof liquor 40 % 45 ml 80-proof of 18 ml
liquor

I. Provide the particular events that happen on the particular date provided below.

( CIRCA A.D. 800 ) - Goats will eat anything. Discovery of coffee was credited to Kaldi, the legendary
Ethiopian goatherd. Kaldi noticed his herd dancing from one coffee shrub to another, grazing on the
cherry- red berries containing the beans. He copped a few for himself and was soon frolicking with his
flock.
( CIRCA 1000 to 1600) - Coffee, as we know it kicked off in Arabia, where roasted beans were first
brewed around A. D. 1000.
1453- Coffee is introduced to Constantinople by Ottoman Turks.
1475- The world’s first coffee shop, Kiva Han
1511-Khair Beg, the corrupt governor of Mecca, tried to ban coffee for fear that its influence might
foster opposition to his rule.
1600s - Arabia made export beans infertile by parching or boiling, and it is said that no coffee seed
sprouted outside Africa or Arabia until the 1600s until Baba Budan.
1600-1607 - Captain John Smith helped to found the colony of Virginia at Jamestown. It’s believed
that he introduced coffee to North America.
( 1615 to 1700 ) - Europe catches the buzz.
1642-The first European coffee house opened in Italy
1652-First coffeehouse opened in England
1657- It was introduced in France and in Austria and Poland following the Battle of Vienna, when
coffee was captured from supplies of the defeated Turks.
1668- Coffee replaced beer as New York City’s favorite breakfast drink.
1690- The Dutch were the first to import large- scale into Europe, and eventually smuggled seedlings
into
Europe in 1690, defying the Arab prohibition on exporting the plants or unroasted seeds.
( CIRCA 1727 to 1800) – Coffee blooms in Brazil
1727- Brazil’s government wanted a cut of the coffee market; but first, they needed an agent to
smuggle seeds from a coffee country. Lt. Col. Francisco de Melo Palheta, the James Bond of Beans.
1732- Johann Sevastian Bach composed his Kaffee- Kantatc. Partly an ode to coffee and partly a stab
at the movement in Germany to prevent women from drinking coffee (it was thought to make them
sterile), the cantata included the aria, “ Ah! How sweet coffee taste! Lovelier than a thousand kisses,
sweeter far than muscatel wine! I must have my coffee”.
1773- The Boston Tea Party made drinking coffee a patriotic duty in America.
1775- Prussia’s Frederick the Great tries to block imports of green coffee, as Prussia’s wealth was
drained. Public outcry changed his mind.
1812 – After the War of 1812, in which Britain had temporarily cut off access to tea imports, the
American’s taste for coffee grew during the early nineteenth century, and high demand during the
American Civil War together with the advancements of brewing technology secured the position of
coffee as an everyday commodity in the United States.
1866 – Former wholesale grocer Joel Check names his popular coffee blend “ Maxwell House “ after
the hotel in Nashville TN where it was served.
Early 1900s – In Germany, afternoon coffee became a standard occasion. The derogatory term
“ Kafleeklatsch “ was coined to describe women’s gossip at these affairs. Since broadened to mean
relaxed conversation in general.
1900 – Hills Bros, began packing roast coffee in vacuum tins, spelling the end of the ubiquitous local
roasting shops and coffee mills.
1901 – The first soluble “ instant “ coffee was invented by Japanese- American chemist Satori Kato of
Chicago.
1907 – In less than a century, Brazil accounted for 97% of the world’s harvest
1920 – Prohibition went into effect in United States, Coffee sales boomed.
1938 – Having been asked by Brazil to help find a solution to their coffee surpluses, Nestle company
invented freeze- dried coffee. Nestle developed Nescafe and introduces it in Switzerland.
1940 – The US imported 70 percent of the world coffee crop.
1942 – During W.W.II, American soldiers were issued with instant Maxwell House coffee in their
ration kits. Back home, widespread hoarding led to coffee rationing.
1946 – In Italy, Archilles Gaggia perfected his espresso machine. Cappuccino was named for the
resemblance of its color to the robes of the monks of the Capuchin order.
1969 – One week before Woodstock, the Manson Family heiress Abigail Folger as she visited with
friend Sharon Tate in the home of filmmaker Roman Polanski.
1971 – Starbucks opened its first store in Seattle’s Pike Place public market creating a frenzy over
fresh- roasted whole bean coffee.
1979 – Mr. Cappuccino opened for business! Today, coffee is one of the most popular beverages
worldwide, its volume amounting to about a third of that of tap water in North America and Europe.

2. Provide the recipe of the following Espresso concoctions.

 MACCHIATO = ESPRESSO ESPRESSO + DOLLOP OF FOAM
 AMERICANO = ESPRESSO + HOT WATER
 CAPPUCCINO = ESPRESSO + FOAMED MILK + STEAMED MILK
 CAFÈ LATTE = ESPRESSO + STEAMED MILK
 CAFÈ MOCHA = ESPRESSO + CHOCOLATE SYRUP + STEAMED MILK
 ESPRESSO CON PANA = ESPRESSO + WHIPPED CREAM
 FLAT WHITE = ESPRESSO + STEAMED MILK
 CAFÈ BREVE = ESPRESSO + STEAMED HALF AND HALF + STEAMED MILK

3. Provide the solution on the problems in preparing an espresso.

o If less than 12 oz espresso, repeat the extraction and do the following:
 Use a coarse ground
 Use a lighter tamp
o If more than 12 oz espresso, also repeat the extraction and do the following:
 Use finer ground
 Use a firmer tamp
  Use more coffee
o Little or no crema or crema with large bubbles, repeat the extraction and do the ff:
 Use more coffee
 Use firmer tamp
 Use finer ground
o Thin or thin and dark brown crema, repeat the extraction and do the following:
 Use more coffee, use a lighter tamp, and use a coarser ground

BAR & BEVERAGE MANAGEMENT

NAME & SECTION: RAMOS, LYKA T. (BSHM II-A)

SUBJECT INSTRUCTOR: GERTRUDE YSABEL B. CORNELIO