Introduction to hospitality fifth edition john r. walker Chapter 9: Beverages.
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Transcript of Introduction to hospitality fifth edition john r. walker Chapter 9: Beverages.
introduction to hospitality
fifth editionjohn r. walker
Chapter 9: Beverages
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Chapter 9 Beverages• Types of Wines• History of Wine• How Wine is Made• Matching Wine with Food• Beer• The Brewing Process• Spirits• Nonalcoholic Beverages• Bars and Beverage Operations• Beverage Establishments• Liquor Liability and the Law• Trends
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Types of Wines
• Wine is fermented juice of grapes– Light beverage wines (white, rose, and red)– Sparkling wines (best quality is champagne)– Fortified wines (Sherry, Port, and Madeira)
• Brandy or wine alcohol is added– Aromatic wines (Vermouths and aperitifs)
• Flavored with herbs, roots, flowers, and barks
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Light Table Wines
• White, red, or rose table wines are “still” (no carbonation), light beverage wines
• In the United States, the premium wines are named after the grape variety, such as chardonnay and cabernet sauvignon
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Sparkling Wines• Champagne, sparkling white wine,
and sparkling rose wine
• Champagne goes through a second fermentation in the bottle itself—this process is known as methode champenoise
• Champagne only comes from the Champagne region of France
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
History of Wine
• The very first records about wine making date back about 7,000 years
• The Greeks received the vine from the Egyptians, and later the Romans contributed to the popularization of wine in Europe
• The wines of yesteryear were drunk when they were young and likely to be acidic and crude– To help offset these deficiencies, people added
different spices and honey
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
How Wine is Made• Wine is made in 6 steps: Crushing,
fermenting, racking, maturing, filtering (fining and clarifying), and bottling
• Red wine gains its color during the fermentation process from the coloring pigments of the red grape skins
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Matching Wine With 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• 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
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
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 and regional wines with regional foods
• Delicately flavored foods that are poached or steamed should be paired with delicate wines
• Soft cheese like Camembert and Brie pair well with a variety of red wine
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Wine Producing Regions• Europe
– France • Bordeaux and Burgundy• Champagne and Cognac
– Italy • Chianti
– Germany • Riesling
– Spain • Sherry
– Portugal • Port
• America– California– North and Central Coast
• Napa and Sonoma– Great Central Valley – Southern California– New York– Oregon and Washington
• Canada• Australia• South America• South Africa
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
How to Read a Wine Label
• The wine label on the front of the bottle generally has five headings:
1. The name of the vineyard
2. The grape variety
3. The growing area
4. The vintage
5. The producer
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Beer• Beer is brewed from water, malt, yeast,
and hops• Water accounts for 85-89% of the finished
beer• Lager:
– Clear, light bodied• Ale:
– Fuller bodied, more bitter• Stout:
– Dark ale, sweet, strong malt flavor• Pilsner:
– Style of beer brewing
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
The Brewing Process
• The brewing process begins with water• Next, grain is added in the form of malt (barley
that has been ground to a course grit)• The grain is germinated, producing an
enzyme that converts starch into fermentable sugar—the yeast is the fermenting agent
• The malt then goes through a hopper into a mash tub—which is a large stainless steel or copper container
• Here the water and grains are mixed and heated
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
The Brewing Process• The liquid is now called wort and is filtered
through a mash filter or lauter tub• This liquid then flows into a brewing kettle
where hops are added, and the mixture is boiled for several hours
• The hop wort is filtered through the hop separator, or hop jack, and is pumped through a wort cooler flowing into a fermenting vat where pure-culture yeast is added for fermentation
• The brew is aged for a few days prior to being barreled for draught beer or pasteurized for bottled or canned beer
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Spirits
• Liquid that has been fermented and distilled
• Proof is the liquor’s alcohol content– In the U.S., proof is two times the
percent of alcohol
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Whisky• Generic name for the spirit first
distilled in Scotland and Ireland centuries ago
• Made from a fermented mash of grain to which malt, in the form of barley, is added
• Scotch Whisky: Smokey Kilns• Irish Whiskey: Not dried, milder• Bourbon Whisky: Corn mixed with rye• Canadian Whisky: From corn
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
White Spirits• Gin:
– Made from juniper berries• Rum:
– Light is from sugarcane– Dark is from molasses
• Tequila:– Agave tequilana—a type of cactus
• Vodka:– Barley, corn, wheat, rye, or potatoes– Lacks color, odor, and flavor
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Other Spirits• Brandy:
– Distilled from wine in a fashion similar to that of other spirits
• Cognac: – Regarded as the best brandy in the world– Only made in the Cognac region of France—
where the chalky soil and humid climate combine with special distillation techniques
• Cocktails: – Drinks made by mixing two or more
ingredients resulting in a blend that is pleasant to the palate—with no single ingredient overpowering the others
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Nonalcoholic Beverages• Overall consumption of alcohol has
decreased in recent years, with spirits declining the most
• Nonalcoholic Beverages include:– Nonalcoholic beer and wine– Coffee– Tea– Carbonated soft drinks and energy drinks– Juices– Bottled water
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Bars and Beverage Operations• Bar Setup:
– Physical setup of the bar is critical to its overall effectiveness– Each station should have everything it needs to respond to
most, if not all, requests• Inventory Control:
– The better the control system, the less likely it is that there will be a loss
– The beverage operation manager needs to establish what the expected results will be
• Beverage Management Technology:– Technology for beverage management has improved with
products from companies such as:• Scannabar and AZ Bar America POS
• Personnel Procedures: – Procedures for screening and hiring bar personnel– Employees must be experienced in bartending and cocktail
serving and also must be honest
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Beverage Establishments
• Restaurant and hotel bars
• Night clubs
• Microbreweries
• Sports bars
• Coffee shops
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Restaurant and Hotel Bars
• In restaurants, the bar is often used as a holding area to allow guests to enjoy a cocktail or aperitif before dinner– The profit margin from beverages is higher than the food
profit margin
• Bars carry a range of each spirit, from well (least expensive) to call (most expensive) packages
• Most bars operate on some form of par stock level, which means that for every spirit bottle in use, there is a minimum par stock level of one, two, or more bottles available as a backup
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Nightclubs
• A popular place to go to get away from the stresses of everyday life for a long time
• A risky business• Requires a considerable time
commitment• Owners should study demographics,
market attitude, and social dynamics• A new concept is critical to success
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Microbreweries
• Combination brewery and pub or restaurant that brews its own fresh beer on-site to meet the taste of local customers
• Produces a wide variety of ales, lagers, and other beers—the quality of which depends largely on the quality of the raw materials and the skill of the brewer
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Sports Bars• Geared toward a more diverse base of
patrons• People’s tastes have changed, causing
sports bars to now offer a more diverse menu
• More family oriented:– Now offering games and family-friendly
menus• Satellite television coverage of the top
sporting events helps sports bars to draw crowds
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Coffee Shops
• Originally were created based on the model of Italian bars
• Students as well as businesspeople find coffeehouses a place to relax, discuss, socialize, and study
• Cyber cafes offering Internet accessibility are a recent trend in the coffeehouse sector
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Liquor Liability and the Law• The bar is liable if:
– They serve a minor.
– They serve a person who is intoxicated.
• Dram shop law:– Made owners and operators of drinking
establishments liable for injuries caused by intoxicated customers
• Some states have reverted back to the eighteenth-century common law which removes liability from vendors except in cases involving minors
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
Trends
• The comeback of cocktails• Designer bottled water• Microbreweries• More wine consumption• Increase in coffeehouses and coffee intake• Increased awareness and action to avoid
irresponsible alcoholic beverage consumption• An increase in beverages to attract more female
participation• An increase in the number and variety of “energy
drinks”
Introduction to HospitalityFifth EditionJohn Walker
Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458
All rights reserved.
The End