Tailieuxanh ch05 2998

CHAPTER 5
The Guest Service of Beverages

After reading this chapter, you should be able to:
• Understand the primary types of beers.
• Understand and identify different liquors and their use in
cocktail service.
• Identify and describe different wines and their service.
• Understand the idea and flavor profiles of basic liqueurs.
• Identify and describe different types of coffees and
waters.
• Understand and explain how to serve a bottle of wine or
champagne.
• Describe the staff positions involved in beverage service.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Beverage Service
• Beverage service is unique.

• Beverage appreciation has become an interesting hobby,
with many new demographics entering the mix.
• You are part:
– Listener
– Advisor
– Entertainer
• Guests don’t come to a bar purely for the drinks.
Beverage Positions
• Bar Back
• Cocktail Server
• Sommelier
• Specialty Managers
• Beverage Manager
Photo courtesy of Darden Concepts, Inc.
Beverage Wares
• Glassware
– Essential to beverage service.
– Many types of glasses
available.
– Each has its specific purpose
and holds specific drinks for
a specific reason.
Photo courtesy of Cardinal International.
Knowing Wines
• Wine
– Typically made from
fermented grapes.
– Fundamentals of
winemaking have not
changed over the past
several hundred years.
– Classified by color:
• Red, white, and rosé
(blush)
Photo courtesy of Darden Concepts, Inc.
Knowing Wines (cont’d)
• Common white wine • Common grape varieties
grape varieties: that make red wines:
– Chardonnay – Cabernet Sauvignon
– Chenin blanc – Gama (makes Beaujolais)
– Pinot blanc – Merlot
– Riesling – Pinot noir
– Sauvignon blanc – Syrah/shiraz
– Zinfandel
Knowing Wines (cont’d)
• Aging
• Sweetness:
– White wines can range from dry to sweet.
– Red wines are typically drier.
– Fortified wines are almost all very sweet.
• Temperature:
– White wines: 45 to 50°F
– Red wines: 50 to 65°F
– Sparkling wines: 42 to 52°F
– Fortified wines: 55 to 68°F
• Regions :
– North versus South
• Old World Wines versus New World Wines
• Vintages
• Other Wines:
– Champagne
– Fortified wine
Serving Wines
• Glassware is either preset or brought just before service. It is also
ordered/served by the glass.
• Lint-free.
• Stems ensure that you don’t touch the bowl of the glass.
• Red and white wine service is very similar.
• White is chilled and red is served at room temperature.
– Present the bottle to ensure it is the bottle the customer ordered.
– Uncork it.
– Place cork on table beside them for inspection.
– Pour the host a small portion—about 2 to 3 oz.
– Hold the glass up to the light or against a white tablecloth.
– Swirl to release aroma and aerate.
– Smell with nose over top of glass.
– Host pour, taste, approval, pour remaining.
Sparkling Wine Service
• Present bottle.
• Remove cage
– Be careful where you point the bottle after removal.
• Cover with napkin.
• Thumb on top, slowly twist the bottle, not the cork.
• Pop cork on the edge, slowly permitting the pressure to
release, to keep from flying across the room.
• Wipe bottle opening.
• Pour, wrap napkin around it, and place in the bucket.
Knowing Liquors
• Vodka
– Most popular
– Main ingredient: Grain
– Process: Distillation, not aged
– Appearance: Clear
– Taste: No distinct flavor itself, but may be flavored with other ingredients
– Popular brands: Absolut, Stolichnaya, Smirnoff , Grey Goose, Chopin,
Skyy, Ciroc
• Gin
– Main ingredient: Grain
– Process: Distillation, not aged
– Taste: No distinct flavor itself, flavored with juniper berries
– Popular brands: Beefeater, Bombay, Gilbey’s, Gordon’s, Seagram’s,
Tanqueray
Knowing Liquors (cont’d)
• Rum
– Main ingredient: Sugarcane, also beets or molasses
– Process: Distillation
– Appearance: Light to dark in color
– Taste: Rounded, the darker the sweeter
– Popular brands: Bacardi, Captain Morgan, Mount Gay
– Other: Produced everywhere, but originated in the Caribbean
• Tequila
– Main ingredient: Agave plant
– Process: Distillation
– Taste: Typically biting
– Popular brands: Jose Cuervo, Sauza, Patron, Herradura
Knowing Liquors (cont’d)
• Whiskey
– Main ingredient: Grain mash
– Process: Fermented and distilled, aged in oak barrels, blended or
unblended
– (single-malt)
– Appearance: Medium golden-brown
– Taste: Aromatic, oaky, bold
– Bourbon—American whiskey from Bourbon County, Kentucky
(Wild Turkey, Jim Bean, Maker’s Mark, Knob Creek)
– Canadian Whiskey (Black Velvet, Canadian Club, Seagram’s 7,
VO, Crown Royal)
– Irish Whiskey (Bushmill’s, Jameson’s, Tullamore)
– Scotch Whiskey—Single malts (Dewar’s, Johnnie Walker, Chivas
Regal, Cutty Sark, J&B)
Knowing Brandies
• Brandy
– Main ingredient: Distilled grapes or other fruit
– Saying: all Cognac is brandy but all brandy is not
cognac.
– Cognac is brandy from the Cognac Region of France.
– Armagnac is brandy from the Armagnac Region of
France.
– Calvados is apple brandy from Normandy.
– Grappa is Italian brandy.
Knowing Cordials
• Cordials
– Almond: Amaretto
– Anise: Sambuca
– Cherry: Kirsch
– Citrus: Cointreau
– Coffee: Kahlua
– Hazelnut: Frangelico
– Herbal: Galliano
– Honey: Irish Mist
– Melon: Midori
Knowing Beer
• There are two main groups of beers:
– Lagers
• Offer a crisp, clean taste
• Budweiser, Miller, Coors, Pilsners, and Bocks are
varieties of lagers.
– Ales
• Offer a more complex taste
• India Pale Ale, Stout, Porter are varieties of ales; they are
served at a slightly higher temperature (55°F).
• Beer Service
– Serving: Serve immediately after pouring.
– Foam head
– Lagers one inch; ales, slightly less.
Knowing Coffees
• Coffee Service
– Often made to order.
– If brewed by the pot, it should be made fresh and not held for more than
30 minutes.
– Pods (individual portioned coffee) and capsules should be kept sealed
and refrigerated or as directed.
– Is to be served black, but should be accompanied by milk or cream and
sweeteners.
– Have napkin in one hand to wipe the lip of the serving pot.
– Pour from the right with your right.
– Cup handle in the 3:00 position. Pour from one to two inches above the
cup to avoid splashing. Allow room for creamer and sweetener to be
mixed in. Place teaspoon to the right of the cup; also okay on the saucer.
Place cup on saucer first.
– Usually refilled free of charge.
Knowing Specialty Coffees
• Specialty Coffees
– Quite popular in the US
– Three main drinks that you should be familiar with:
• Espresso
– Dark, deep-roasted, finely ground type of coffee. A slight
foam forms on top, served black but offer with sugar and
lemon twist.
• Cappuccino
– One part coffee, one part steamed whole milk, and one part
foamed whole milk
– Other nonfat milk or nondairy milks may be substituted.
– May be served with cinnamon, cocoa, or chocolate.
• Latté
– Espresso with steamed milk.
Tea Service
• Tea Service
– White—flavored one minute 175°F
– White—blooming five minutes 180°F
– Green one minute 175°F
– Oolong three minutes 195°F
– Black two minutes 195°F
– Herbal four minutes 208°F
– Creamer and a variety of sweeteners and lemon are
served with teas and left to the guest’s preference.
Water Service
• Water Service
– Types:
• Still: Nonsparkling noncarbonated, tap or bottled.
• Sparkling: Carbonated, naturally or by adding
carbon dioxide.
– Ask first for preferences.
– Pour for customers.
– Delivered on a beverage tray.
– Don’t touch inside of glasses with hand or with pitcher.
– Chilled to ice-water temperature.
– Water glasses or goblets placed above guest’s knife.
Discussion Questions
1. What is the difference between a cognac and an armagnac?
2. What is sparkling wine from Italy called?
3. List the steps in presenting and pouring a bottle of wine.
4. What flavor liqueur is Kahlua?
5. What are the general differences between Old World and New World
wines?
6. List three common white wine varieties and three common red wine
varieties.
7. What is the difference between espresso and latté?
8. What do cognac, armagnac, calvados, and grappa all have in
common?
9. What is the ideal maximum length of time that coffee should be
held?
10. Describe the position of a sommelier.

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CHAPTER 5

The Guest Service of Beverages

• Beverage service is unique.

Photo courtesy of Darden Concepts, Inc.

Photo courtesy of Cardinal International.

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