1. introduction to hospitality fifth edition john r. walker Chapter 9: Beverages

2. Introduction to Hospitality Fifth Edition John 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

3. Introduction to Hospitality Fifth Edition John 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

4. Introduction to Hospitality Fifth Edition John 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

5. Introduction to Hospitality Fifth Edition John 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

6. Introduction to Hospitality Fifth Edition John 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

7. Introduction to Hospitality Fifth Edition John 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

8. Introduction to Hospitality Fifth Edition John 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

9. Introduction to Hospitality Fifth Edition John 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

10. Introduction to Hospitality Fifth Edition John 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

11. Introduction to Hospitality Fifth Edition John 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

12. Introduction to Hospitality Fifth Edition John 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

13. Introduction to Hospitality Fifth Edition John 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

14. Introduction to Hospitality Fifth Edition John 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

15. Introduction to Hospitality Fifth Edition John 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

16. Introduction to Hospitality Fifth Edition John 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

17. Introduction to Hospitality Fifth Edition John 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

18. Introduction to Hospitality Fifth Edition John 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

19. Introduction to Hospitality Fifth Edition John 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

20. Introduction to Hospitality Fifth Edition John 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

21. Introduction to Hospitality Fifth Edition John 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

22. Introduction to Hospitality Fifth Edition John 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

23. Introduction to Hospitality Fifth Edition John 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

24. Introduction to Hospitality Fifth Edition John 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

25. Introduction to Hospitality Fifth Edition John 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

26. Introduction to Hospitality Fifth Edition John 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

27. Introduction to Hospitality Fifth Edition John 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

28. Introduction to Hospitality Fifth Edition John 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”

29. Introduction to Hospitality Fifth Edition John Walker Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. The End