Submit Search
Upload
Alcoholic Beverage Serving Procedure
•
Download as DOCX, PDF
•
6 likes
•
9,478 views
Fazlea Allahie
Follow
ALCOHOLIC BEVERAGE SERVING PROCEDURES
Read less
Read more
Health & Medicine
Report
Share
Report
Share
1 of 22
Download now
Recommended
Basic knowledge about bar drinks
Basic knowledge about bar drinks
GoAsiaDayTrip.com
Restaurant Wine & Spirits Service: The Basics
Restaurant Wine & Spirits Service: The Basics
Ben Booth
Aperitif
Aperitif
Dr. Sunil Kumar
Bar
Bar
susanta kumar mishra
Liqueurs
Liqueurs
Bhavana Agarwal
Cocktail topic
Cocktail topic
Arnold Manus
Food and wine pairing
Food and wine pairing
Naveen Kumar Merugu
Structure of catering industry
Structure of catering industry
Ravi Dandotiya
Recommended
Basic knowledge about bar drinks
Basic knowledge about bar drinks
GoAsiaDayTrip.com
Restaurant Wine & Spirits Service: The Basics
Restaurant Wine & Spirits Service: The Basics
Ben Booth
Aperitif
Aperitif
Dr. Sunil Kumar
Bar
Bar
susanta kumar mishra
Liqueurs
Liqueurs
Bhavana Agarwal
Cocktail topic
Cocktail topic
Arnold Manus
Food and wine pairing
Food and wine pairing
Naveen Kumar Merugu
Structure of catering industry
Structure of catering industry
Ravi Dandotiya
Classification of alcoholic beverages
Classification of alcoholic beverages
GITAM University
Introduction to wine presentation
Introduction to wine presentation
Meyer Armand salamon
Bar operations
Bar operations
Dr. Sunil Kumar
Cocktail and mocktail
Cocktail and mocktail
Varun Rathore
Banquet and catering operations
Banquet and catering operations
SachinKumbla
Food service equipments
Food service equipments
Edgar Dsouza
F & B Service Notes for 2nd Year Hotel Management Students: Chap 01 Alcohol
F & B Service Notes for 2nd Year Hotel Management Students: Chap 01 Alcohol
SETCHAT - Shah Education Trust's College of Hospitality & Tourism
ALCOHOLIC BEVERAGE SERVING PROCEDURES
ALCOHOLIC BEVERAGE SERVING PROCEDURES
Fazlea Allahie
Service Of Wines
Service Of Wines
Bhavana Agarwal
Different types of bar
Different types of bar
pranjal joshi
Hotel restaurant and management ( bar service)
Hotel restaurant and management ( bar service)
cindymae123
Banquets
Banquets
Dr. Sunil Kumar
Front office accounting
Front office accounting
Bhavess
Gin
Gin
Bhavana Agarwal
HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE
Brahmas Pandey
wine and wine service training
wine and wine service training
Marriott Hotels & Resorts
Beverage control
Beverage control
Ravi Dandotiya
Bar and Bar and Beverage Industry
Bar and Bar and Beverage Industry
JohnAlexAlinas
Introduction to Bartending.ppt
Introduction to Bartending.ppt
MaRochelleCabrales1
2 wine service
2 wine service
Dr. Sunil Kumar
Masons powerpoint alcohol
Masons powerpoint alcohol
tasymons98
Bar-and-alcohol.pptx
Bar-and-alcohol.pptx
MarialyDapat
More Related Content
What's hot
Classification of alcoholic beverages
Classification of alcoholic beverages
GITAM University
Introduction to wine presentation
Introduction to wine presentation
Meyer Armand salamon
Bar operations
Bar operations
Dr. Sunil Kumar
Cocktail and mocktail
Cocktail and mocktail
Varun Rathore
Banquet and catering operations
Banquet and catering operations
SachinKumbla
Food service equipments
Food service equipments
Edgar Dsouza
F & B Service Notes for 2nd Year Hotel Management Students: Chap 01 Alcohol
F & B Service Notes for 2nd Year Hotel Management Students: Chap 01 Alcohol
SETCHAT - Shah Education Trust's College of Hospitality & Tourism
ALCOHOLIC BEVERAGE SERVING PROCEDURES
ALCOHOLIC BEVERAGE SERVING PROCEDURES
Fazlea Allahie
Service Of Wines
Service Of Wines
Bhavana Agarwal
Different types of bar
Different types of bar
pranjal joshi
Hotel restaurant and management ( bar service)
Hotel restaurant and management ( bar service)
cindymae123
Banquets
Banquets
Dr. Sunil Kumar
Front office accounting
Front office accounting
Bhavess
Gin
Gin
Bhavana Agarwal
HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE
Brahmas Pandey
wine and wine service training
wine and wine service training
Marriott Hotels & Resorts
Beverage control
Beverage control
Ravi Dandotiya
Bar and Bar and Beverage Industry
Bar and Bar and Beverage Industry
JohnAlexAlinas
Introduction to Bartending.ppt
Introduction to Bartending.ppt
MaRochelleCabrales1
2 wine service
2 wine service
Dr. Sunil Kumar
What's hot
(20)
Classification of alcoholic beverages
Classification of alcoholic beverages
Introduction to wine presentation
Introduction to wine presentation
Bar operations
Bar operations
Cocktail and mocktail
Cocktail and mocktail
Banquet and catering operations
Banquet and catering operations
Food service equipments
Food service equipments
F & B Service Notes for 2nd Year Hotel Management Students: Chap 01 Alcohol
F & B Service Notes for 2nd Year Hotel Management Students: Chap 01 Alcohol
ALCOHOLIC BEVERAGE SERVING PROCEDURES
ALCOHOLIC BEVERAGE SERVING PROCEDURES
Service Of Wines
Service Of Wines
Different types of bar
Different types of bar
Hotel restaurant and management ( bar service)
Hotel restaurant and management ( bar service)
Banquets
Banquets
Front office accounting
Front office accounting
Gin
Gin
HOSPITALITY FOOD & BEVERAGE SERVICE
HOSPITALITY FOOD & BEVERAGE SERVICE
wine and wine service training
wine and wine service training
Beverage control
Beverage control
Bar and Bar and Beverage Industry
Bar and Bar and Beverage Industry
Introduction to Bartending.ppt
Introduction to Bartending.ppt
2 wine service
2 wine service
Similar to Alcoholic Beverage Serving Procedure
Masons powerpoint alcohol
Masons powerpoint alcohol
tasymons98
Bar-and-alcohol.pptx
Bar-and-alcohol.pptx
MarialyDapat
Wine
Wine
Dr. Sunil Kumar
Recreational Drinking
Recreational Drinking
Fredin Scaria
research-proposal-for-soft-drinks
research-proposal-for-soft-drinks
Veera Kumar
History and types of beverages
History and types of beverages
ChinmaiDastikop
Fermented beverages
Fermented beverages
Bao Chau Nguyen Tran
Alcohol Awareness–Fact Vs Fiction
Alcohol Awareness–Fact Vs Fiction
Kathymuller
ch4,bev,fsm10.pptx
ch4,bev,fsm10.pptx
NonskieNgrs
Alcoholic Beverages: Definition, Production, and Ingredients
Alcoholic Beverages: Definition, Production, and Ingredients
PaulDonahue16
Wine and human health
Wine and human health
Bijay Kumar Baidya
Alcohol & Drug Abuse
Alcohol & Drug Abuse
Ravindranath Dr.
Halal status of carbonated drinks
Halal status of carbonated drinks
uniprint
Non alcoholic beverages
Non alcoholic beverages
Pranshu Bajpai
Alcoholism
Alcoholism
Pradip Katwal
Drink like a fish ppt
Drink like a fish ppt
Ankit Jaiswal
A project report on distribution channel and demand of amul beverages in hubli
A project report on distribution channel and demand of amul beverages in hubli
Babasab Patil
Social drinking
Social drinking
PRASAD AVANTSA
Alcohol and Hazards.ppt
Alcohol and Hazards.ppt
uditnarang
Control yourself for your health
Control yourself for your health
Michaela Noscal
Similar to Alcoholic Beverage Serving Procedure
(20)
Masons powerpoint alcohol
Masons powerpoint alcohol
Bar-and-alcohol.pptx
Bar-and-alcohol.pptx
Wine
Wine
Recreational Drinking
Recreational Drinking
research-proposal-for-soft-drinks
research-proposal-for-soft-drinks
History and types of beverages
History and types of beverages
Fermented beverages
Fermented beverages
Alcohol Awareness–Fact Vs Fiction
Alcohol Awareness–Fact Vs Fiction
ch4,bev,fsm10.pptx
ch4,bev,fsm10.pptx
Alcoholic Beverages: Definition, Production, and Ingredients
Alcoholic Beverages: Definition, Production, and Ingredients
Wine and human health
Wine and human health
Alcohol & Drug Abuse
Alcohol & Drug Abuse
Halal status of carbonated drinks
Halal status of carbonated drinks
Non alcoholic beverages
Non alcoholic beverages
Alcoholism
Alcoholism
Drink like a fish ppt
Drink like a fish ppt
A project report on distribution channel and demand of amul beverages in hubli
A project report on distribution channel and demand of amul beverages in hubli
Social drinking
Social drinking
Alcohol and Hazards.ppt
Alcohol and Hazards.ppt
Control yourself for your health
Control yourself for your health
More from Fazlea Allahie
MICE Operation at Pan Pacific Sonargaon Hotel Dhaka
MICE Operation at Pan Pacific Sonargaon Hotel Dhaka
Fazlea Allahie
Unemployment Problem & Solutions : Bangladesh Tourism Prospect
Unemployment Problem & Solutions : Bangladesh Tourism Prospect
Fazlea Allahie
Tourist Geography Of Khulna
Tourist Geography Of Khulna
Fazlea Allahie
Cafe Bazar Breakfast Menu
Cafe Bazar Breakfast Menu
Fazlea Allahie
Tourist Geography Of Bangladesh: Khulna
Tourist Geography Of Bangladesh: Khulna
Fazlea Allahie
World’s Top Ten Countries Tourists Arrival & Destinations
World’s Top Ten Countries Tourists Arrival & Destinations
Fazlea Allahie
How to Start a New Business Plan – The Entrepreneurship Development
How to Start a New Business Plan – The Entrepreneurship Development
Fazlea Allahie
Pan Pacific Sonargaon Dhaka : Recruiting & Hiring Procedure (Human Resource HR)
Pan Pacific Sonargaon Dhaka : Recruiting & Hiring Procedure (Human Resource HR)
Fazlea Allahie
Food Contamination & Spoilages
Food Contamination & Spoilages
Fazlea Allahie
Unemployment problem in Bangladesh Tourism economics
Unemployment problem in Bangladesh Tourism economics
Fazlea Allahie
Cover sample layout ii
Cover sample layout ii
Fazlea Allahie
Cover Sample Layout - ii
Cover Sample Layout - ii
Fazlea Allahie
Cover Sample Layout
Cover Sample Layout
Fazlea Allahie
Food Waste Management - DOC 2017
Food Waste Management - DOC 2017
Fazlea Allahie
Food Waste Management
Food Waste Management
Fazlea Allahie
InterContinental Hotels Group IHG®
InterContinental Hotels Group IHG®
Fazlea Allahie
Food Waste Management
Food Waste Management
Fazlea Allahie
Room Division Key Terms
Room Division Key Terms
Fazlea Allahie
Which Type of Contamination Do You Think Occurs Most Often?
Which Type of Contamination Do You Think Occurs Most Often?
Fazlea Allahie
House Keeping Key Terms.
House Keeping Key Terms.
Fazlea Allahie
More from Fazlea Allahie
(20)
MICE Operation at Pan Pacific Sonargaon Hotel Dhaka
MICE Operation at Pan Pacific Sonargaon Hotel Dhaka
Unemployment Problem & Solutions : Bangladesh Tourism Prospect
Unemployment Problem & Solutions : Bangladesh Tourism Prospect
Tourist Geography Of Khulna
Tourist Geography Of Khulna
Cafe Bazar Breakfast Menu
Cafe Bazar Breakfast Menu
Tourist Geography Of Bangladesh: Khulna
Tourist Geography Of Bangladesh: Khulna
World’s Top Ten Countries Tourists Arrival & Destinations
World’s Top Ten Countries Tourists Arrival & Destinations
How to Start a New Business Plan – The Entrepreneurship Development
How to Start a New Business Plan – The Entrepreneurship Development
Pan Pacific Sonargaon Dhaka : Recruiting & Hiring Procedure (Human Resource HR)
Pan Pacific Sonargaon Dhaka : Recruiting & Hiring Procedure (Human Resource HR)
Food Contamination & Spoilages
Food Contamination & Spoilages
Unemployment problem in Bangladesh Tourism economics
Unemployment problem in Bangladesh Tourism economics
Cover sample layout ii
Cover sample layout ii
Cover Sample Layout - ii
Cover Sample Layout - ii
Cover Sample Layout
Cover Sample Layout
Food Waste Management - DOC 2017
Food Waste Management - DOC 2017
Food Waste Management
Food Waste Management
InterContinental Hotels Group IHG®
InterContinental Hotels Group IHG®
Food Waste Management
Food Waste Management
Room Division Key Terms
Room Division Key Terms
Which Type of Contamination Do You Think Occurs Most Often?
Which Type of Contamination Do You Think Occurs Most Often?
House Keeping Key Terms.
House Keeping Key Terms.
Recently uploaded
Call Girls Yelahanka Bangalore 📲 9907093804 💞 Full Night Enjoy
Call Girls Yelahanka Bangalore 📲 9907093804 💞 Full Night Enjoy
narwatsonia7
Call Girls Service Navi Mumbai Samaira 8617697112 Independent Escort Service ...
Call Girls Service Navi Mumbai Samaira 8617697112 Independent Escort Service ...
Call girls in Ahmedabad High profile
VIP Mumbai Call Girls Hiranandani Gardens Just Call 9920874524 with A/C Room ...
VIP Mumbai Call Girls Hiranandani Gardens Just Call 9920874524 with A/C Room ...
Garima Khatri
Russian Call Girls in Pune Tanvi 9907093804 Short 1500 Night 6000 Best call g...
Russian Call Girls in Pune Tanvi 9907093804 Short 1500 Night 6000 Best call g...
Miss joya
High Profile Call Girls Coimbatore Saanvi☎️ 8250192130 Independent Escort Se...
High Profile Call Girls Coimbatore Saanvi☎️ 8250192130 Independent Escort Se...
narwatsonia7
Call Girl Number in Panvel Mumbai📲 9833363713 💞 Full Night Enjoy
Call Girl Number in Panvel Mumbai📲 9833363713 💞 Full Night Enjoy
babeytanya
(👑VVIP ISHAAN ) Russian Call Girls Service Navi Mumbai🖕9920874524🖕Independent...
(👑VVIP ISHAAN ) Russian Call Girls Service Navi Mumbai🖕9920874524🖕Independent...
Taniya Sharma
VIP Call Girls Pune Vani 9907093804 Short 1500 Night 6000 Best call girls Ser...
VIP Call Girls Pune Vani 9907093804 Short 1500 Night 6000 Best call girls Ser...
Miss joya
Call Girl Bangalore Nandini 7001305949 Independent Escort Service Bangalore
Call Girl Bangalore Nandini 7001305949 Independent Escort Service Bangalore
narwatsonia7
Call Girls Service Chennai Jiya 7001305949 Independent Escort Service Chennai
Call Girls Service Chennai Jiya 7001305949 Independent Escort Service Chennai
Nehru place Escorts
Call Girls Horamavu WhatsApp Number 7001035870 Meeting With Bangalore Escorts
Call Girls Horamavu WhatsApp Number 7001035870 Meeting With Bangalore Escorts
vidya singh
sauth delhi call girls in Bhajanpura 🔝 9953056974 🔝 escort Service
sauth delhi call girls in Bhajanpura 🔝 9953056974 🔝 escort Service
9953056974 Low Rate Call Girls In Saket, Delhi NCR
Call Girls Colaba Mumbai ❤️ 9920874524 👈 Cash on Delivery
Call Girls Colaba Mumbai ❤️ 9920874524 👈 Cash on Delivery
nehamumbai
Escort Service Call Girls In Sarita Vihar,, 99530°56974 Delhi NCR
Escort Service Call Girls In Sarita Vihar,, 99530°56974 Delhi NCR
9953056974 Low Rate Call Girls In Saket, Delhi NCR
(Rocky) Jaipur Call Girl - 9521753030 Escorts Service 50% Off with Cash ON De...
(Rocky) Jaipur Call Girl - 9521753030 Escorts Service 50% Off with Cash ON De...
indiancallgirl4rent
Call Girls Service In Shyam Nagar Whatsapp 8445551418 Independent Escort Service
Call Girls Service In Shyam Nagar Whatsapp 8445551418 Independent Escort Service
parulsinha
Low Rate Call Girls Pune Esha 9907093804 Short 1500 Night 6000 Best call girl...
Low Rate Call Girls Pune Esha 9907093804 Short 1500 Night 6000 Best call girl...
Miss joya
Bangalore Call Girls Nelamangala Number 7001035870 Meetin With Bangalore Esc...
Bangalore Call Girls Nelamangala Number 7001035870 Meetin With Bangalore Esc...
narwatsonia7
Call Girls In Andheri East Call 9920874524 Book Hot And Sexy Girls
Call Girls In Andheri East Call 9920874524 Book Hot And Sexy Girls
nehamumbai
💎VVIP Kolkata Call Girls Parganas🩱7001035870🩱Independent Girl ( Ac Rooms Avai...
💎VVIP Kolkata Call Girls Parganas🩱7001035870🩱Independent Girl ( Ac Rooms Avai...
Taniya Sharma
Recently uploaded
(20)
Call Girls Yelahanka Bangalore 📲 9907093804 💞 Full Night Enjoy
Call Girls Yelahanka Bangalore 📲 9907093804 💞 Full Night Enjoy
Call Girls Service Navi Mumbai Samaira 8617697112 Independent Escort Service ...
Call Girls Service Navi Mumbai Samaira 8617697112 Independent Escort Service ...
VIP Mumbai Call Girls Hiranandani Gardens Just Call 9920874524 with A/C Room ...
VIP Mumbai Call Girls Hiranandani Gardens Just Call 9920874524 with A/C Room ...
Russian Call Girls in Pune Tanvi 9907093804 Short 1500 Night 6000 Best call g...
Russian Call Girls in Pune Tanvi 9907093804 Short 1500 Night 6000 Best call g...
High Profile Call Girls Coimbatore Saanvi☎️ 8250192130 Independent Escort Se...
High Profile Call Girls Coimbatore Saanvi☎️ 8250192130 Independent Escort Se...
Call Girl Number in Panvel Mumbai📲 9833363713 💞 Full Night Enjoy
Call Girl Number in Panvel Mumbai📲 9833363713 💞 Full Night Enjoy
(👑VVIP ISHAAN ) Russian Call Girls Service Navi Mumbai🖕9920874524🖕Independent...
(👑VVIP ISHAAN ) Russian Call Girls Service Navi Mumbai🖕9920874524🖕Independent...
VIP Call Girls Pune Vani 9907093804 Short 1500 Night 6000 Best call girls Ser...
VIP Call Girls Pune Vani 9907093804 Short 1500 Night 6000 Best call girls Ser...
Call Girl Bangalore Nandini 7001305949 Independent Escort Service Bangalore
Call Girl Bangalore Nandini 7001305949 Independent Escort Service Bangalore
Call Girls Service Chennai Jiya 7001305949 Independent Escort Service Chennai
Call Girls Service Chennai Jiya 7001305949 Independent Escort Service Chennai
Call Girls Horamavu WhatsApp Number 7001035870 Meeting With Bangalore Escorts
Call Girls Horamavu WhatsApp Number 7001035870 Meeting With Bangalore Escorts
sauth delhi call girls in Bhajanpura 🔝 9953056974 🔝 escort Service
sauth delhi call girls in Bhajanpura 🔝 9953056974 🔝 escort Service
Call Girls Colaba Mumbai ❤️ 9920874524 👈 Cash on Delivery
Call Girls Colaba Mumbai ❤️ 9920874524 👈 Cash on Delivery
Escort Service Call Girls In Sarita Vihar,, 99530°56974 Delhi NCR
Escort Service Call Girls In Sarita Vihar,, 99530°56974 Delhi NCR
(Rocky) Jaipur Call Girl - 9521753030 Escorts Service 50% Off with Cash ON De...
(Rocky) Jaipur Call Girl - 9521753030 Escorts Service 50% Off with Cash ON De...
Call Girls Service In Shyam Nagar Whatsapp 8445551418 Independent Escort Service
Call Girls Service In Shyam Nagar Whatsapp 8445551418 Independent Escort Service
Low Rate Call Girls Pune Esha 9907093804 Short 1500 Night 6000 Best call girl...
Low Rate Call Girls Pune Esha 9907093804 Short 1500 Night 6000 Best call girl...
Bangalore Call Girls Nelamangala Number 7001035870 Meetin With Bangalore Esc...
Bangalore Call Girls Nelamangala Number 7001035870 Meetin With Bangalore Esc...
Call Girls In Andheri East Call 9920874524 Book Hot And Sexy Girls
Call Girls In Andheri East Call 9920874524 Book Hot And Sexy Girls
💎VVIP Kolkata Call Girls Parganas🩱7001035870🩱Independent Girl ( Ac Rooms Avai...
💎VVIP Kolkata Call Girls Parganas🩱7001035870🩱Independent Girl ( Ac Rooms Avai...
Alcoholic Beverage Serving Procedure
1.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 1Alcoholic Beverages Serving Procedure CHAPTER - 01 INTRODUCTION 1.1 Alcohol Drinking alcohol plays an important social role in many cultures. Most countries have laws regulating the production, sale, and consumption of alcoholic beverages some countries ban such activities entirely. However, alcoholic drinks are legal in most parts of the world. The global alcoholic drink industry exceeded $1 trillion in 2014. Alcohol is one of the most widely used recreational drugs in the world. For instance, in 2015, among Americans, 89% of adults had consumed alcohol at some point, 70% had drunk it in the last year, and 56% in the last month Alcoholic drinks are typically divided into three classes—beers, wines, and spirits—and typically contain between 3% and 40% alcohol by volume. Alcoholic beverages must not be self-served. Discovery of late Stone Age jugs suggest that intentionally fermented drinks existed at least as early as the Neolithic period (cir. 10,000 BC). Many nonhuman animals also consume alcohol when given the opportunity and affected in much the same way as humans, although humans are the only species known to produce alcoholic drinks intentionally.
2.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 2Alcoholic Beverages Serving Procedure 1.2 Alcoholic Beverage An alcoholic drink, or alcoholic beverage, is a drink that contains a substantial amount of ethanol (informally called alcohol), a depressant which in low doses causes euphoria, reduced anxiety, and sociability and in higher doses causes intoxication (drunkenness), stupor and unconsciousness. Long-term use can lead to alcohol abuse, physical dependence, and alcoholism. A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain water, milk, juices, coffee, tea, and soft drinks. In addition, alcoholic drinks such as wine, beer, and liquor, which contain the drug ethanol, have been part of human culture and development for 8,000 years. Non-alcoholic drinks often signify drinks that would normally contain alcohol, such as beer and wine, but are made with less than .5 percent alcohol by volume. The category includes drinks that have undergone an alcohol removal process such as non-alcoholic beers and de- alcoholized wines.
3.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 3Alcoholic Beverages Serving Procedure Ethanol, also called alcohol, ethyl alcohol, and drinking alcohol, is the principal type of alcohol found in alcoholic beverages. It is a volatile, flammable, colorless liquid with a slight characteristic odor. Its chemical formula is C2H6O, which can be written also as CH3−CH2−OH or C 2H5−OH (an ethyl group linked to a hydroxyl group), and is often abbreviated as EtOH. Ethanol is mostly produced by the fermentation of sugars by yeasts or by petrochemical processes. It is an addictive psychoactive drug (indeed one of the oldest and most common recreational drugs), causing a characteristic intoxication ("drunkenness") and neurotoxicity when consumed in sufficient quantities. It is widely used as a solvent, as fuel, and as a feedstock for synthesis of other chemicals, as well as in many other minor uses.
4.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 4Alcoholic Beverages Serving Procedure 1.3 Alcohol Measurement The concentration of alcohol in a beverage is usually stated as the percentage of alcohol by volume (ABV, the number of milliliters (ml) of pure ethanol in 100 ml of beverage) or as proof. In the United States, proof is twice the percentage of alcohol by volume at 60 degrees Fahrenheit (e.g. 80 proof = 40% ABV). Degrees proof were formerly used in the United Kingdom, where 100 degrees proof was equivalent to 57.1% ABV. Historically, this was the most dilute spirit that would sustain the combustion of gunpowder. Ordinary distillation cannot produce alcohol of more than 95.6% ABV (191.2 proof) because at that point alcohol is a zeotrope with water. A spirit which contains a very high level of alcohol and does not contain any added flavoring is commonly called a neutral spirit. Generally, any distilled alcoholic beverage of 170 US proof or higher is considered to be a neutral spirit. Typical ABV ranges Beers Typically 5% (range is from 3–15%) Wines Typically 13.5% (range is from 8%–17%) Fortified wines 15–22% Spirits Typically 30%-40% (range is from 15% to, in some rare cases, up to 98%) Fruit juices < 0.1% Cider, wine coolers 4%–8%
5.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 5Alcoholic Beverages Serving Procedure Most yeast cannot reproduce when the concentration of alcohol is higher than about 18%, so that is the practical limit for the strength of fermented drinks such as wine, beer, and sake. However, some strains of yeast have been developed that can reproduce in solutions of up to 25% ABV. CHAPTER – 02 LIST OF ALCOHOLIC DRINKS 2.1 Alcoholic Age Factor Alcoholic drinks love mostly in First World Countries. An alcoholic drink is a drink that contains ethanol, commonly known as alcohol. Alcoholic drinks are divided into three general classes: beers, wines, and distilled beverages. They are legally consumed in most countries, and over one hundred countries have laws regulating their production, sale, and consumption. In particular, such laws specify the minimum age at which a person may legally buy or drink them. This minimum age varies between 16 and 25 years, depending upon the country and the type of drink. Most nations set it at 18 years of age.
6.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 6Alcoholic Beverages Serving Procedure 2.2 Drinks by Raw Material The Names Of Some Alcoholic Drinks Are Determined By Their Raw Material. Grains Name of fermented beverage Name of distilled beverage Barley beer, ale, barley wine Scotch whisky, Irish whiskey, shōchū (mugijōchū) (Japan), soju (Korea) Buckw heat shōchū (sobajōchū) (Japan) Corn chicha, corn beer, tesguino Bourbon whiskey, moonshine, also vodka (rare) Millet millet beer (Sub- Saharan Africa), tongba(Nepal, Tibet), boza (the Balkans, Turkey) Rice beer, brem (Bali), huan gjiu and choujiu(China ), ruou gao (Vietnam), sake (J apan), sonti (India), ma kgeolli and chungju (K orea), tuak (Borneo Island), thwon (Nepal) aila (Nepal), rice baijiu (China), shōchū (komejōchū) and awamori (Japan), soju (Korea), ခ ေါင်ရ ည် (Myanmar) Rye rye beer, kvass rye whiskey, vodka (Russia), korn (Germany) Sorghu m burukutu (Nigeria), pit o (Ghana), merisa(sout hern Sudan), bilibili (Chad, maotai, gaoliang, certain other types of baijiu (China).
7.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 7Alcoholic Beverages Serving Procedure Central African Republic, Cameroon) Wheat wheat beer horilka (Ukraine), vodka, wheat whiskey, weizenkorn (Germany), soju (Korea) Fruit ju ice Name of fermented beverage Name of distilled beverage Apples cider (U.S.: "hard cider"), apfelwein jabukovača (Serbia), applejack (or apple brandy), calvados, cider Aprico ts kajsijevača (Serbia), kaisieva rakia (Bulgaria), pálinka(Hungary) Banan as or p lantain s chuoi hot (Vietnam), cauim ( Kuna Indians of Panama), urgwagwa ( Uganda, Rwanda), mbege (with millet malt; Tanzania), kasikisi(wit h sorghum malt; Democratic Republic of the Congo) majmunovača (Serbia), Cashe w feni (India) Cherri es Cherry wine (Denmark) Kirsch (Germany, Switzerland) Cocon ut or Palm Toddy (Sri Lanka, India) arrack, lambanog (Sri Lanka, India, Philippines)
8.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 8Alcoholic Beverages Serving Procedure Gouqi gouqi jiu (China) gouqi jiu (China) Ginger with sugar, ginger with raisins ginger ale, ginger beer, ginger wine Grapes wine lozovača/loza, vinjak (Serbia), brandy, cognac (France), v ermouth, armagnac (France), branntwein (Germany), pisco(Peru, Chile, Grozdova), Rakia (The Balkans, Turkey), singani (Bolivia), arak (Syria, Lebanon, Jordan), törkölypálinka (Hungary) Junipe r berries gin, jenever (Netherlands/Belgium), borovička (Slovakia) Mulbe rry Oghi (Armenia) Pears perry, or pear cider; poiré (France) viljamovka (Serbia), Poire Williams, pear brandy, Eau- de-vie(France), pálinka (Hungary), krushova rakia / krushevitsa (Bulgaria) Pineap ples tepache (Mexico), Pineapple Wine (Hawaii) Plums plum wine šljivovica (Serbia), slivovitz, țuică, umeshu, pálinka, sliv ova rakia / slivovitsa (Bulgaria) Quince s dunjevača (Serbia) Raspb Raspberry wine[2] (US, Himbeergeist (Germany, Switzerland)
9.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 9Alcoholic Beverages Serving Procedure erries Canada) Myrica rubra yangmei jiu (China) yangmei jiu (China) Pomac e pomace wine raki/ouzo/pastis/sambuca (Turkey/Greece/France/Italy), t sipouro/tsikoudia (Greece), grappa (Italy), trester(German y), marc (France), orujo (Spain), zivania (Cyprus), bagaç o (Portugal), tescovină (Romania), arak (Iran) Pomeg ranate Pomegranate wine (Armenia) Vegeta bles Name of fermented beverage Name of distilled beverage Agave juice pulque tequila, mezcal, raicilla Cassav a Saliva-fermented beverages: cauim chicha: Throughout the Amazon Basin, including the interiors of Brazil, Ecuador, Peru, and Venezuela, chicha is made most often with cassava; in Peruvian Amazonia chichia is known as masato. kasiri (Sub- Saharan Africa) nihamanchi (South America) a.k.a.niji manche (Ecuador and Peru) parakari (Guyana) tiquira (Brazil)
10.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 10Alcoholic Beverages Serving Procedure sakurá (Brazil, Surinam) Ginger root juice ginger beer (Botswana) Potato potato beer horilka (Ukraine), vodka (Poland and Germany), akvavit(Scandinavia), poitín (poteen) (Ireland), tuzemák (Czech Republic) Sugarc anejuic e, or mol asses basi, betsa- betsa (regional) rum (Caribbean), rhum agricole (Haiti, Martinique, Guadeloupe and the rest of the French Caribbean), clairin(Haiti), cachaça (Brazil), Desi daru (India), aguardiente, guaro, pinga (Venezuela, Colombia, Nicaragua), Gongo, Konyagi (Tanzania), Cocoroco, Bolivia Sweet potato shōchū (imojōchū) (Japan), soju (Korea) Ti root okolehao (Hawai'i) Other raw materia ls Name of fermented beverage Name of distilled beverage Sap of pal m coyol wine (Central America), tembo (Sub- Saharan Africa), toddy (Indian subcontinent) Sap of Are nga pinnat a, Coc onut, B orassu s flabelli fer palm wine arrack Honey mead, horilka (Ukrain) distilled mead, honey-flavored liqueur
11.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 11Alcoholic Beverages Serving Procedure tej (Ethiopia) Milk kumis, kefir, blaand arkhi (Mongolia) Sugar kilju and mead or sima (Finland) shōchū (kokutō shōchū): made from brown sugar (Japan) or rum 2.3 Types of Alcoholic Beverages Alcoholic drinks can be classified into five categories and are served accordingly To the bar’s agreed standard or according to the customer’s specific request (e.g. coffee as espresso, or whiskey on the rocks). . Wine: still, sparkling, fortified (e.g. sherry, port, madeira) or aromatized. . Beer: ales, lagers, stouts. . Cider and perry. . Distilled spirits: vodka, gin, rum, whiskey, brandy and others – served straight, with water, with ice, within cocktails or speciality coffees. . Liqueurs: flavoured with fruit, citrus, herb, kernel, flower, cream, berry – best served either straight, or with ice, within cocktails or within speciality coffees.
12.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 12Alcoholic Beverages Serving Procedure 2.4 Distilled Beverage A distilled beverage, spirit, liquor, hard liquor or hard alcohol is an alcoholic beverage produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV). A distilled beverage is a liquid preparation meant for consumption containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. The word spirits generally refers to distilled beverages low in sugars and containing at least 35% alcohol by volume. Baijiu, Gin, Ginger Wine, vodka, rum, whisky (or whiskey), brandy, absinthe, tequila, and traditional German schnapps are types of spirits As examples, this term does not include beverages such as beer, wine, sake, and cider, as they are fermented but not distilled. These all have relatively low alcohol content, typically less than 15%. Brandy is a spirit produced by the distillation of wine, and has an ABV of over 35%. Other examples of distilled beverages include bourbon, vodka, gin, rum, tequila, mezcal, whisky, scotch, and moonshine. (Also see list of alcoholic drinks, and liquors by national origin.
13.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 13Alcoholic Beverages Serving Procedure 2.5 Distilled Beverage Names Distilled beverages are not preserved. 1. Brandy: Brandy (fruit or pome fruit brandy) are distillates of fermented fluids or the fermented mash of sugar-containing or sugared, starchy raw materials and the alcohol volume has been reduced by adding water, while retaining its aroma. 2. Rum: Rum is a characteristic distillate made from sugarcane, sugarcane molasses or other sugarcane by-products produced mainly in countries such as Barbados, Cuba, Guayana, Jamaica, Martinique, Puerto Rico, Mauritius and Madagascar. 3. Whisky: Whisky (Whiskey) is a distilled alcoholic beverage made from grain and with specific origin and traditional manufacturing methods. Raw materials used are both malted and non-malted cereals. Whisk (e) is differentiated mostly according to its origin in: Scotch, American and Canadian Whisk(e)y. It is also distilled in Austria in small quantities. 4. Grain Spirits: Grain spirit (e.g. Korn) is a spirit exclusively distilled from the fermented mash of whole cereal grains and that features the sensory properties of the raw materials involved. 5. Fruit Schnapps: Fruit schnapps is a spirit made of fruit brandy and rectified spirit (ethyl alcohol of agricultural origin). The percentage of the alcohol from the name-giving fruit in the total amount of alcohol in the drink has to be at least 33 %. 6. Wacholder (Juniper): Wacholder is a juniper-flavoured spirit made of ethyl alcohol of agricultural origin or grain brandy or distillate, adding juniper distillate, juniper distillate product, Wacholderlutter or juniper brandy. Additional terms might include Kranawitter or Borovicka.
14.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 14Alcoholic Beverages Serving Procedure 2.6 Serving Procedures of Brandy Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring. Although brandy snifters can hold a large amount of liquid, the point isn't to fill it up to the brim. Instead, the extra space is meant to allow the brandy to breathe. The tulip-shaped glass has gained traction recently as a good vessel for whisky and brandy. In fact, the master blenders of Scotch whisky use glasses like this one in the course of their numerous tastings. A long stem is typical of wine glasses and is meant to allow one to hold the glass without warming its contents. This is a good idea, especially in warmer climates because there is no need to activate the flavor of red wine or brandy with body heat. Stylized 'rocks' and lowball glasses are gaining favor in bars, and are a clever way of injecting a bit of flair into your glassware collection. One only needs to take care that the design favors enjoying the drink at hand.
15.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 15Alcoholic Beverages Serving Procedure CHAPTR – 03 ALCOHOLIC BEVERAGE SERVICE 3.1 Champagne Serving Procedures The following enumerates the standard Food and Beverage operating procedures Opening Champagne or any sparkling wine is essentially the same as service for standard still wine. The differences are that sparkling wine uses a special cork and a wire cage that encloses it and an ice bucket is used to chill the wine. Opening Champagne and proper Champagne service may seem difficult but its not at all once do it a few times. 1. First present the wine lists to guests. There will be Champaign list. 2. After taking order from the guest, prepare BOT (Beverage order Ticket). A BOT is like KOT & it also made in Triplicate. Among these 03 Copies, one is made for Waiter, one is for bartender & another is for Cashier. 3. After preparing give one copy of BOT to bartender & receive the order champagne bottle. Always Remember, Champaign is served Chilled at 45 degree F, wrapped with a napkin & covered with another one which is called “Baby Wrap”. Just after receiving the bottle from bartender, place it in Refrigerator or cooler. 4. Now setup Table for serving Champaign. Champaign is Served in Champaign flutes, Champaign Tulip & Saucer. 5. The glass should be placed below the water goblet on the right of the each cover. 6. Bring the Champaign in Champaign bucket in a stand with ice. Keep it on the right of the host.
16.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 16Alcoholic Beverages Serving Procedure 7. The Pressure of the Champaign bottle should be around 4.925 kg per Square cm. 8. Present the Wrapped bottle of Champaign to the host for his Confirmation. While presenting label should be facing towards guests so that host can read it. 9. After being confirmed from the host, proceed to the next Procedures. After Presentation keep the bottle in wine Cooler. The neck of the bottle should be kept pointing towards ceiling so that if Cork released by mistake then no one get hurt. 10. To open the bottle first cut & Remove the foil cover & Tourniquet. Then place thumb on the cork & at the same time remove the cork. Harness & hood by twisting the bottle to loosen the cork. Keep the angle of the bottle at 45 Degree & must be pointed toward ceiling. 11. After opening Proceed to serve the guests Clockwise. Serve ladies first than others & at last to the Host. 12. Pour on third of the glass. Refill the glass periodically. 13. To avoid Spoilage, before filling the glass fully, just gently turn the bottle with a Twist. 14. After Pouring Sufficient amount of Champaign, Re-Wrapped the bottle with a Temporary bottle Stopper & Replace in the ice bucket or Chiller with a Napkin wrapped on it.
17.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 17Alcoholic Beverages Serving Procedure 3.2 Wines Serving Procedures (Alcoholic Beverage) The process of serving a wine is an art form. If not served correctly, poor service could easily result in spoiling the characteristics of a wine. If it interested in learning the best ways to serve wines, then consider the following suggestions. Wines Contains Alcohol Volume 10- 12% Percentage Part 1 Opening the Bottle There are many types of bottle openers on the market, so select the one that best suits. Practice removing the cork effortlessly, without breaking it, and especially without dropping pieces of cork into the bottle. Alternatively, purchase wine with screw caps. Easy as! Part 2 Temperature Different wines are best served at different temperatures. Where some wines are best chilled, others need to be served at room temperature for optimum enjoyment. Serving a wine at the wrong temperature can destroy the flavor and aroma, defeating the purpose of the winemaker. Serve Champagne, sparkling wines, Pinot Grigio, Sauvignon Blanc, white Zinfandel, and other white wines at 35 to 40 degrees Fahrenheit (1.67 to 4.44 degrees Celsius). Chill for an hour and a half in a refrigerator. 20 minutes in an ice-water ice bucket would also suffice. Sweet dessert wines and dry sherry should be served in the same manner. Vintage-dated Champagne, high-quality bubbly and barrel-aged wines should also be chilled an hour and half before serving, along with high quality, full-bodied barrel- fermented white wines like white Burgundy and Chardonnay. They should then be brought out 20 minutes before serving. Ideal serving temperature should be 55 degrees (12.78 degrees Celsius), or cellar temperature. This will enhance the mature characters of the vintage wines and the flavors of the quality wines.
18.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 18Alcoholic Beverages Serving Procedure Serve the majority of red wines at 65 degrees Fahrenheit (18.33 degrees Celsius) or after 20 minutes of refrigeration. Part 3 Letting the Wine Breathe Not all wines benefit from breathing, however. For example, Bordeaux should breathe about an hour before serving. Most wines can be served as soon as it opens the bottle. When allowing a wine to breathe, pour it into a decanter or glass first, as wines cannot breathe well in a bottle. Don't let the wine breathe too long, however, as this can dull the aroma and flavor. Part 4 Serving the Wine Select wine glasses depending on the type of wine for serving. Remember that when servers are serving a wine, that need to give it space. There are different styles of glasses, specifically designed to highlight the distinct qualities of the wine. For example, the traditional wine glass has a large bowl shape. When filled only a quarter of the way, the space allows for it to be swirled and breathe oxygen. Don't Serve A New Wine In The Same Glass As An Old Wine. If guests have finished a bottle of wine and have opened another, change the glass so that don't lose the integrity of the wine flavor.
19.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 19Alcoholic Beverages Serving Procedure If Serving Directly to Guests Or Customers: Introduce the wine to the host (the person that ordered the wine) by presenting the wine with the label facing the host. State the vineyard or brand of wine, the type of wine, and the vintage or year of the bottle. This is important to assure have selected the correct wine. When the guest approves the wine, open it and present the cork to the host by placing it in front of their wine glass or by handing it to the host. The cork can indicate that a wine is good or bad. Pour a very small amount into the host's glass for the tasting and wait. If the host indicates that the wine is acceptable that do not pour more into the host's glass until everyone else is served. While serving the wine must keep the label facing the guest, and pour only one fourth of the glass or about 3 oz. Remember it can always pour more but it is very embarrassing to run out before everyone has a glass. Serving clockwise around the table with ladies first. The last glass to be poured is for the host. If there are more than 5 guests it is proper to suggest two bottles.
20.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 20Alcoholic Beverages Serving Procedure 3.3 Service of Wines (THE GOLDEN RULES) Procedure those are as Follows- 1. Well-chilled Young, light wine should be served before the more mature, rich or full bodies wines served at Room Temperatures 2. Most meal begin with dry whites, then Red, the Sweet whites, except in the case of a Starter like fois grass, which pairs well with sweet whites. 3. Have a sip of water or some bread in between wines. 4. Do not serve dry White wine with Sweet foods or any foods that have a sweet sauce. 5. Dry whites go well with Seafood 6. Serve red table wines with red meats & game 7. Rose wines may be serves with any food 8. Serve aperitifs with Hors d’ oeuvres & soup 9. Serve dessert wines with dessert or coffee 10. Sparkling wines are perfect for all uses especially celebrations & can be served through the meal. 11. Serve White wines & Sparkling wines Chilled 12. Some local wines match well with Local food.
21.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 21Alcoholic Beverages Serving Procedure CHAPTER – 04 CONCLUSION 4.1 Conclusion Alcoholic beverages are a key product in the hospitality industry. Server need to be aware of the breadth and diversity of alcoholic beverages. Alcohol Service Guy needs to develop the knowledge and skills to serve a range of alcoholic beverages in order to meet the diverse needs of the hospitality industry. Also need to understand the social and legal issues concerning the sale and consumption of alcoholic beverages. This will include the responsibility of hospitality operations surrounding the promotion and sale of alcohol. The result of excessive alcohol consumption and the effect on those working with alcohol in the Hospitality industry.
22.
© ™ Fazlea
Allahie | Student | IBAIS University | email: fazleaallahie@gmail.com PAGE 22Alcoholic Beverages Serving Procedure 4.2 References 1. https://en.wikipedia.org/wiki/Alcoholic_drink 2. https://en.wikipedia.org/wiki/Ethanol 3. https://www.cwu.edu/catering/sites/cts.cwu.edu.catering/files/documents/4-20-005-5.pdf 4. http://www.maine.gov/dhhs/mecdc/population- health/prevention/community/licensee/cardme/documents/On%20Prem%20Materials/Car d%20ME%20guide%20bars%20restaurants%20serving%20alcohol.pdf 5. https://www.linkedin.com/pulse/food-beverage-standard-operating-procedures-geoffrey- chavangi-musera 6. https://www.kflaph.ca/en/about-us/BPP-IV-530-Procedure.aspx 7. http://www.wikihow.com/Serve-Wines 8. https://www.goodfellowpublishers.com/free_files/Chapter%204- 32b1846b285ecf715a9dbacd455102e7.pdf 9. https://iit.sodexomyway.com/images/IITAlcoholPolicies_tcm525-48819.pdf 10. https://qualifications.pearson.com/content/dam/pdf/BTEC- Nationals/Hospitality/2010/Specification/Unit_7_Alcoholic_Beverage_Service.pdf 11. http://mystma.com/wp-content/uploads/2016/06/Responsible-Alcohol-Beverage- Service.pdf 12. https://www.kflaph.ca/en/about-us/BPP-IV-530-Procedure.aspx 13. http://bf.unl.edu/policies/Alcohol_Services_Permit_Application.pdf 14. http://bf.unl.edu/policies/Alcohol_Policy_Matrix.pdf 15. https://www.iata.org/whatwedo/safety/Documents/Guidance-Safe-Service-Alcohol- onBoard.pdf 16. http://www.hospitality-school.com/how-to-serve-champagne 17. IBAIS Lecture Scripts 4.3 Books 1. https://www.worldcat.org/title/alcohol-in-world- history/oclc/760176374&referer=brief_results 2. https://books.google.com.bd/books?id=5VQ_oDS91mwC&pg=PA49&dq=Alcoholic+Be verages+Serving+Procedure&hl=en&sa=X&redir_esc=y#v=onepage&q=Alcoholic%20B everages%20Serving%20Procedure&f=false 3. https://books.google.com.bd/books?id=gNc34oNpg0AC&pg=PT210&dq=Alcoholic+Bev erages+Serving+Procedure&hl=en&sa=X&redir_esc=y#v=onepage&q=Alcoholic%20Be verages%20Serving%20Procedure&f=false
Download now