Chapter 10

Beverages

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 After Reading and Studying This
Chapter, You Should Be Able to:

 List and describe the main grape varieties

 Suggest appropriate pairings of wine with food
 Identify the various types of beer
 List the types of spirits and their main
ingredients
 Explain the restaurants liability in terms of
serving alcoholic beverages

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Figure 10-1
Alcoholic Beverages

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Types of Wines
 Wine is fermented juice of grapes
 Light beverage wines (White, Rose and Red)
 Sparkling wines (Champagne)
 Fortified wines (Sherry, Port and Madeira)
 Have brandy or wine alcohol added

 Aromatic wines (Vermouth and Aperitif)

 Flavored with herbs, roots, flowers and barks

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Red Wine
 Cabernet Sauvignon
 Merlot
 Pinot noir
 Zinfandel

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Relationship to Food
 Champagne can be served throughout a
meal
 When a dish is cooked with wine it is best
served with that wine
 Sweet wines should be served with foods
that are not too sweet
 Always follow guest preference and the
GUEST is ALWAYS right!

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 New Traditions

 Serve lighter wines before full-bodied

ones
 Pair light-bodied wines with lighter
food and fuller-bodied wines with
heavier, richer or flavorful ones
 Match flavors

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 New Traditions
 Delicately flavored foods that are
poached or steamed should be paired
with delicate wines
 Match regional wines with regional
foods
 Soft cheese like Camembert and Brie
pair well with a variety of red wines

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Malt Beverages
 Brewing Process
 Water
 Malt
 Ground barley
 Yeast
 Fermenting
agent
 Hops

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Microbreweries
 Microbreweries
 Smaller breweries

 Locally made and distributed

 Rock Bottom
 Karl Strauss

 Sierra Nevada

 Samuel Adams

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Inventory Control
 Four major objectives
 Safeguards the company’s assets
 Provides reliable accounting records
 Promotes operating efficiency
 Encourages adherence to policies
 Physical count is the key to success

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Nightclubs
 Risky business
 Considerable time commitment
 Study demographics, market attitude and
social dynamics
 New concept is critical to success
 Budgeting
 Legal issues
 www.nightclubbiz.com

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Sports Bars
 Evolved into a large industry
 Sales in bars and taverns increased $3 million
between 1990 and 2000
 Diverse clientele
 More family oriented
 Games and family-friendly menus
 Latest version of a traditional arcade
 Menu has evolved
 Satellites and digital receivers

©2006 Pearson Education, Inc.

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

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458
 Trends
 Comeback of cocktails
 Designer bottled water
 Microbreweries
 More wine consumption
 Increase in coffee houses and coffee intake
 Increased awareness and action to avoid
irresponsible alcoholic beverage consumption

©2006 Pearson Education, Inc.

Introduction to Hospitality, Fourth Edition Pearson Prentice Hall
John Walker Upper Saddle River, NJ 07458