2. ASSIGNMENT ON
ALCOHOLIC BEVERAGES SERVING
PROCEDURE
SUBMITTED BY
FAZLEAALLAHIE
COURSE CODE & TITLES: IHT-355_FOOD SERVICE OPERATIONS - II
STUDENT ID NO: 2502163102
BATCH – 31ST
PROGRAM: BTHM – EVENING
SUBMITTED TO
MOHAMMAD BADRUDDOZA TALUKDER
ASSISTANT PROFESSOR
DEPARTMENT OF TOURISM & HOSPITALITY MANAGEMENT
IBAIS UNIVERSITY
IBAIS UNIVERSITY
DHANMONDI, DHAKA, BANGLADESH
16th
SEPTEMBER, 2017
3. TABLE OF CONTENTS
SL NO. PAGE NO.
Letter of Transmittal i
Certificate of the Course Teacher ii
Declaration iii
Acknowledgement iv
Executive Summery v
Objectives of the Report vi
CHAPTER – 01
HOTEL INDUSTRY
1.1 Alcohol 01
1.2 Alcoholic Beverage 02-03
1.3 Alcohol Measurement 04-05
CHAPTER – 02
LIST OFALCOHOLIC DRINKS
2.1 Alcoholic Age Factor 05
2.2 Drinks by Raw Material 06-11
2.3 Types of Alcoholic Beverages 11
2.4 Distilled Beverage 12
2.5 Distilled Beverage Names 13
2.6 Serving Procedure of Brandy 14
CHAPTR – 03
ALCOHOLIC BEVERAGE SERVICE
3.1 Champagne Serving Procedures 15-16
3.2 Wines Serving Procedures (Alcoholic Beverage) 17-19
3.3 Service of Wines (THE GOLDEN RULES) 20
CHAPTER – 04
CONCLUSION
4.1 Conclusion 21
4.2 References 22
4.3 Books 22
