1. BARS- ACTIVITY & ORGANISATION Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

2. BARS – ACTIVITY & ORGANISATION … do you know … ? How would you explain the term “chamber “? What are the basic rules of making cocktails? A freshwater fish can be served with a medium sweet wine? How would you define the term “flair”? Name 3 types of bars operating in Romania? Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

3. The role of The Bar in a Hotel Offers the guests an opportunity to socialize for business or pleasure. Is an important revenue source for F&B department  the profit percentage on all beverages is higher than on food items  unlike restaurant meals, bar beverages can be held over if not sold -bar efficiency is measured by the pour/cost percentage Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

4. Bar Organization and Management An efficient bar is always supervised by a bar manager: -supervising the ordering process and storage of wines -preparing a wine list -overseeing the staff -maintaining cost control -assisting guest with their wine selection -proper service of wine -knowledge of beers and liqueurs and their service Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

5. Control over the bar through actual beverage cost. 1.Rewing the inventory and complete the bar par =restocking 2.Preparing drinks, consuming the bar stock through selling 3.At the end of the shift calculate the number of bottles emptied and sum up the cost (each open bottle is considered half full – no need for complete accuracy) 4. Review the electronic cash register revenue data – so called “z” report. 5. The beverage cost percentage =beverage cost per shift/beverage revenue*100 (16%-24%)

6. Control over the bar through actual beverage cost Pilferage… Mystery shoppers… Automatic system dispense…

7. Types of bars in a hotel  Lobby bar  Restaurant bar  Service bar  Catering and banquets bar  Pool bars  Mini bars  Night clubs  Sports bars

8. The menu or so called Wine & Drinks List Aperitifs (which alongside can include sparkling & still wines, aromatized wines, fortified wines and natural spring and mineral waters) Cocktails: traditional or fashionable Spirits and associated mixers Wines –sparkling and still Beer Digestives – which alongside can include liquors, brandies, malt whiskies, ports & fortified wines, sweet table wines Specialty coffee and cigars Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

9. About wines ¾ of the world’s wine is produced in Europe. Italy and France are the main producers, followed by the East European countries, Argentina, Spain, USA and Germany The word, chambre, translated means "room" In wine drinking terms, it means the wine should be served at room temperature. It can also mean that wine is served at the ambient temperature. Important things when reading a wine label: -the country of origin -alcoholic strength -content on liters, cl or ml -supplier -vintage = the year when grapes where harvested -quality control:, table wine, DOC- denominazione de origine controllata, DOCG denominatione de origine controlata e garantia Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

10. About wines The usual classification of wines: 1. Still wine:  red fermented in contact with grape skins from which the wine gets its color and tannin. Usually dry wines  white usually obtained from the grape without the skins. Normally dry to very sweet  Rose made in 3 ways: black grapes fermented on skins for up to 48 ours, mixing or pressing 2. Sparkling wine (from very dry-brut to sweet-doux)  Champagne  Effervescent 3. Fortified wines- Sherry 15-18%, Port 18-22%, Madeira 18%, strengthened by an addition of alcohol 4. Aromatized wines - flavored & fortified: Vermouth (Cinzano, Martini), Dubonett, Lillet

11. About Cocktails Where do you think the cocktails origin from? a. England b. Mexico c. America d. France Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

12. About Cocktails  A cocktails is normally a short drink of up to about 10 cl. Anything larger being a mixed drink or long drink.  A true cocktail is made of two methods: shaking (if it contains a fruit juice) or stirring (with wine based ingredients and clear ones)  Points to note when making cocktails: Ice should always be clear and clean Serve cocktails in chilled glasses Always place in the shaker or mixing glass first the ice, than the non-alcoholic drink, and than the alcoholic beverages Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES

13. About cocktails: the stories behind some of the most famous ones Bucharest, November 24, 2009@ Tourism & Services, ACADEMY OF ECONOMIC STUDIES Martini: Some claim that it’s simply a dryer version of an older cocktail called the Martinez; Martinez, California, the birthplace of this cocktail, thus stakes its claim to the title of birthplace of the martini. Others postulate that the drink’s name simply comes from Martini & Rossi, an Italian company that’s been exporting its vermouths to the U.S. since the 19th century The venerable Manhattan, a blend of whiskey, sweet vermouth, and bitters may date back to the New York bar scene of the 1860s, but there are also some more intriguing tales about its origins. According to one of these legends, Jennie Churchill threw a party at the Manhattan Club in 1874 to celebrate Samuel J. Tilden’s victory in New York’s gubernatorial election.

14. About cocktails: the stories behind when the most known cocktails entered a glass for the first time The Black Russian Surprisingly, containing vodka is the only thing this cocktail has to do with Russia. Bartender Gustave Tops created the drink in 1949 or 1950 while working at the Hotel Metropole in Brussels. Tops supposedly first mixed the combination of Kahlua and vodka for American socialite Perle Mesta, who was serving as the ambassador to Luxembourg at the time. Long Island Iced Tea It might not actually contain tea, but at least the Long Island part of the name is accurate. This spring break favorite is fairly young as cocktails go; it’s only been around for about 32 years. Rosebud Butt, a bartender at the Oak Beach Inn in Hampton Bays, invented the drink in 1976, so if you ever need to find a patron saint of terrible hangovers and nights spent falling off of barstools, Rosebud may be your man.