Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Beer tasting presentation used for the HEC Wine & Spirits Club on May 20, 2015. Gives a good basic understanding about the ingredients, brewing process and popularity of beer.
Selected beers were Pilsner Urquell, Brugs, Hommelbier, Duvel, De Koninck, trappist Rochefort 8, Oude Geuze Boon and Lindemans Kriek Lambic.
All video sources are publicly available on Youtube.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
Beer tasting presentation used for the HEC Wine & Spirits Club on May 20, 2015. Gives a good basic understanding about the ingredients, brewing process and popularity of beer.
Selected beers were Pilsner Urquell, Brugs, Hommelbier, Duvel, De Koninck, trappist Rochefort 8, Oude Geuze Boon and Lindemans Kriek Lambic.
All video sources are publicly available on Youtube.
This Presentation gives you a overview or the beer production process at industrial level with a very basic approach so that even you can make your own beer. Beer is a totally natural Product with not any harmful Preservative and the most suitable alcoholic Drink. Beer is safe and healthy to Drink but in a limited amout.
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains most commonly from malted barley, though wheat, maize (corn), and rice are also used. The process of beer production is known as brewing. Word brewing is derived from “Bieber” its means to drink.
Brewing is a complex fermentation process. It differs from other industrial fermentation because flavor, aroma, clarity, color, foam production, foam stability and percentage of alcohol are the factors associated with finished product.
During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavors and act as a natural preservative and stabilizing agent. Other flavoring agents such as gruit, herbs, or fruits may be included or used instead of hops.
wine production
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes.
Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or spirits) include mead, made by fermenting honey and water, and kumis, made of fermented mare's milk.
Our Vision !! Educaterer India is an unique combination of passion driven into a hobby which makes an awesome profession. We carve the lives of enthusiastic candidates to a perfect professional who can impress upon the mindsets of the industry, while following the established traditions, can dare to set new standards to follow. We don't want you to be the part of the crowd, rather we like to make you the reason of the crowd. Today's Effort For A Better Tomorrow
Dr Sunil Kumar PPT and Document Link details - Google Sheets.pdfDr. Sunil Kumar
All PPT Link to Download
title
Hunar se rozgar in f & b service theory manual
Co operation to other department on hotel
Upselling methods
Checkout system
Bell boys
Bell desk
Arrival & departure
Career in tourism
Careers in the hospitality industry
Check out procedure
Classification of hotels
Club service facilities in hotels
Concierge functions
Concierge
Definition of hospitality
Effective complants handling
Eva floor
front office basic
Functions of reservation &porters
Grooming standards
Group check in
Guest check out
How to hadle complaints
How to write job descriptions
Introduction to the hospitality industry
Jobspecification
Mail handling
Mission statement
Notes on duties of f.o staff
Registration
Reservation channels
Reservation modes
Reservation sources
Reservation&room selling procedures
Reservation
Reservations
Rooms all type
Sections of front office department in hotels
Skills of f.o
Telephone techniques
Time share
Types of hotels
Types of hotels
Types of rack rates
Types of reservation
Types of tourism
career path in hospitality
Yield management
Job interview attire slide show
Food and bevarage sections in hotels
G.d techniques
Group discussion
House keeping basics
Importance of h.k deptt
Improving communication
Interview presentation1
Interview questions
Interview questions
Interview
Interview preparation for_website_68141_72873
Interviewing skills
Interviewing skills
Interviewing powerselling
Inventory of linen
Laundry equipment notes
Laundry location
Laundry
M.p tourism
Manager skills ppt
Moments of truth
Motivation
Opl
Personal hygine
Personality devolopment
Ppt mtivation
Ppt on managerial skills
fish ppt
Providing execeptional service
Quality service delivery
Quality service
Research project on medical tourism
Resources successful interviews
Resume &interview
Resume&interview preparation
Room status
Safety by h.k deptt
Self introduction
Service types
Service
Solving the mystique of interviewing
Table setting
Types of interview
Uniforms
Various tourism
Wash cycle
What towear
state institute of hotel management , tilyar lake , rohtak News
state institute of hotel management , tilyar lake , rohtak
Body language
introduction to hk_dept.
Wines of port & spain
1 beer and beer service
2 wine service
Alcoholic beverage
Alcoholic beverages
American whicky
Armagnac
Basic of wine
Beer ok
Beer1
Bitters
Brandy
Brandy2
Champagne
Cocktail
Cocktails
Cognac
Dine with wine
Distillation
English gin
French wines
Gin
Gin
Gin2
Irish whiskey
Italain win
Italy win (2)
Ital y win
Liqueur
Liqueurs
Eating market dynamics
the leela kempinski gurgaon delhi ncr
3 deptt of hotels
Advertisements
INTRODUCTION OF HOSPITALITY INDUSTRY
Banquet
Banquets
Bar operations
Bar operatioon
Basicskill
Beverage service
Body language new
Body language
Body language
Breakfast ok
Buffet
C.v&interview preparation
Calcutta times bash
Career planning1
Cheese ok
Wine project
01 menage
02 preparation of table
03 standard cover
04 sequence of service
05 silver service
Resort Management is the comprehensive and strategic oversight of all operations within a resort property, aimed at delivering exceptional guest experiences and maximizing profitability. It involves the efficient coordination of various departments, including accommodations, food and beverage, recreational facilities, guest services, and administration.
A successful resort management team ensures that all aspects of the resort are functioning seamlessly to create a welcoming and enjoyable environment for guests. This includes maintaining the highest standards of customer service, implementing effective marketing and sales strategies, managing reservations and bookings, coordinating housekeeping and maintenance services, and overseeing financial operations.
Resort managers are responsible for setting the overall vision and direction of the property, developing strategic plans to attract and retain guests, and ensuring that the resort meets or exceeds guest expectations. They work closely with department heads and staff to provide ongoing training and guidance, fostering a culture of exceptional service and professionalism.
In addition to guest satisfaction, resort management also focuses on financial performance. Managers are responsible for budgeting, cost control, and revenue management to optimize profitability. They analyze market trends, monitor competitors, and make informed decisions to drive revenue growth and operational efficiency.
Resort management also involves maintaining and enhancing the resort's physical infrastructure, including buildings, landscapes, and amenities. This includes regular maintenance, renovations, and upgrades to ensure a visually appealing and well-maintained property.
Furthermore, resort managers must stay abreast of industry trends, technological advancements, and evolving guest preferences. They leverage this knowledge to implement innovative practices, adopt sustainable initiatives, and deliver unique experiences that set their resort apart from competitors.
Digital Marketing All Module Sunil Kumar.pptxDr. Sunil Kumar
Slide 1: Introduction
Welcome to the Digital Marketing Presentation
Overview of the power and potential of digital marketing
Slide 2: What is Digital Marketing?
Definition of digital marketing
Importance of digital marketing in today's business landscape
Slide 3: Key Components of Digital Marketing
Search Engine Optimization (SEO)
Pay-Per-Click Advertising (PPC)
Social Media Marketing
Email Marketing
Content Marketing
Influencer Marketing
Slide 4: Benefits of Digital Marketing
Increased brand visibility and recognition
Enhanced targeting and personalization
Improved customer engagement and interaction
Higher conversion rates and ROI
Real-time tracking and analytics
Slide 5: Digital Marketing Channels
Website and Landing Pages
Search Engines (Google, Bing, etc.)
Social Media Platforms (Facebook, Instagram, LinkedIn, Twitter)
Email Platforms (Mailchimp, Constant Contact, etc.)
Online Advertising Networks (Google Ads, Facebook Ads, etc.)
Slide 6: Developing a Digital Marketing Strategy
Identifying business objectives and goals
Understanding target audience and buyer personas
Selecting the right digital marketing channels
Creating compelling content and messaging
Implementing effective tracking and measurement
Slide 7: Digital Marketing Tools and Technologies
Analytics platforms (Google Analytics, Adobe Analytics)
Customer Relationship Management (CRM) software
Marketing Automation tools (HubSpot, Marketo, etc.)
Social media management and scheduling tools
Content management systems (CMS)
Slide 8: Best Practices for Digital Marketing Success
Consistent branding and messaging
Mobile optimization and responsive design
A/B testing and optimization
Data-driven decision making
Continuous learning and staying updated with industry trends
As a business owner in Delaware, staying on top of your tax obligations is paramount, especially with the annual deadline for Delaware Franchise Tax looming on March 1. One such obligation is the annual Delaware Franchise Tax, which serves as a crucial requirement for maintaining your company’s legal standing within the state. While the prospect of handling tax matters may seem daunting, rest assured that the process can be straightforward with the right guidance. In this comprehensive guide, we’ll walk you through the steps of filing your Delaware Franchise Tax and provide insights to help you navigate the process effectively.
India Orthopedic Devices Market: Unlocking Growth Secrets, Trends and Develop...Kumar Satyam
According to TechSci Research report, “India Orthopedic Devices Market -Industry Size, Share, Trends, Competition Forecast & Opportunities, 2030”, the India Orthopedic Devices Market stood at USD 1,280.54 Million in 2024 and is anticipated to grow with a CAGR of 7.84% in the forecast period, 2026-2030F. The India Orthopedic Devices Market is being driven by several factors. The most prominent ones include an increase in the elderly population, who are more prone to orthopedic conditions such as osteoporosis and arthritis. Moreover, the rise in sports injuries and road accidents are also contributing to the demand for orthopedic devices. Advances in technology and the introduction of innovative implants and prosthetics have further propelled the market growth. Additionally, government initiatives aimed at improving healthcare infrastructure and the increasing prevalence of lifestyle diseases have led to an upward trend in orthopedic surgeries, thereby fueling the market demand for these devices.
Skye Residences | Extended Stay Residences Near Toronto Airportmarketingjdass
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Memorandum Of Association Constitution of Company.pptseri bangash
www.seribangash.com
A Memorandum of Association (MOA) is a legal document that outlines the fundamental principles and objectives upon which a company operates. It serves as the company's charter or constitution and defines the scope of its activities. Here's a detailed note on the MOA:
Contents of Memorandum of Association:
Name Clause: This clause states the name of the company, which should end with words like "Limited" or "Ltd." for a public limited company and "Private Limited" or "Pvt. Ltd." for a private limited company.
https://seribangash.com/article-of-association-is-legal-doc-of-company/
Registered Office Clause: It specifies the location where the company's registered office is situated. This office is where all official communications and notices are sent.
Objective Clause: This clause delineates the main objectives for which the company is formed. It's important to define these objectives clearly, as the company cannot undertake activities beyond those mentioned in this clause.
www.seribangash.com
Liability Clause: It outlines the extent of liability of the company's members. In the case of companies limited by shares, the liability of members is limited to the amount unpaid on their shares. For companies limited by guarantee, members' liability is limited to the amount they undertake to contribute if the company is wound up.
https://seribangash.com/promotors-is-person-conceived-formation-company/
Capital Clause: This clause specifies the authorized capital of the company, i.e., the maximum amount of share capital the company is authorized to issue. It also mentions the division of this capital into shares and their respective nominal value.
Association Clause: It simply states that the subscribers wish to form a company and agree to become members of it, in accordance with the terms of the MOA.
Importance of Memorandum of Association:
Legal Requirement: The MOA is a legal requirement for the formation of a company. It must be filed with the Registrar of Companies during the incorporation process.
Constitutional Document: It serves as the company's constitutional document, defining its scope, powers, and limitations.
Protection of Members: It protects the interests of the company's members by clearly defining the objectives and limiting their liability.
External Communication: It provides clarity to external parties, such as investors, creditors, and regulatory authorities, regarding the company's objectives and powers.
https://seribangash.com/difference-public-and-private-company-law/
Binding Authority: The company and its members are bound by the provisions of the MOA. Any action taken beyond its scope may be considered ultra vires (beyond the powers) of the company and therefore void.
Amendment of MOA:
While the MOA lays down the company's fundamental principles, it is not entirely immutable. It can be amended, but only under specific circumstances and in compliance with legal procedures. Amendments typically require shareholder
What are the main advantages of using HR recruiter services.pdfHumanResourceDimensi1
HR recruiter services offer top talents to companies according to their specific needs. They handle all recruitment tasks from job posting to onboarding and help companies concentrate on their business growth. With their expertise and years of experience, they streamline the hiring process and save time and resources for the company.
3.0 Project 2_ Developing My Brand Identity Kit.pptxtanyjahb
A personal brand exploration presentation summarizes an individual's unique qualities and goals, covering strengths, values, passions, and target audience. It helps individuals understand what makes them stand out, their desired image, and how they aim to achieve it.
The world of search engine optimization (SEO) is buzzing with discussions after Google confirmed that around 2,500 leaked internal documents related to its Search feature are indeed authentic. The revelation has sparked significant concerns within the SEO community. The leaked documents were initially reported by SEO experts Rand Fishkin and Mike King, igniting widespread analysis and discourse. For More Info:- https://news.arihantwebtech.com/search-disrupted-googles-leaked-documents-rock-the-seo-world/
"𝑩𝑬𝑮𝑼𝑵 𝑾𝑰𝑻𝑯 𝑻𝑱 𝑰𝑺 𝑯𝑨𝑳𝑭 𝑫𝑶𝑵𝑬"
𝐓𝐉 𝐂𝐨𝐦𝐬 (𝐓𝐉 𝐂𝐨𝐦𝐦𝐮𝐧𝐢𝐜𝐚𝐭𝐢𝐨𝐧𝐬) is a professional event agency that includes experts in the event-organizing market in Vietnam, Korea, and ASEAN countries. We provide unlimited types of events from Music concerts, Fan meetings, and Culture festivals to Corporate events, Internal company events, Golf tournaments, MICE events, and Exhibitions.
𝐓𝐉 𝐂𝐨𝐦𝐬 provides unlimited package services including such as Event organizing, Event planning, Event production, Manpower, PR marketing, Design 2D/3D, VIP protocols, Interpreter agency, etc.
Sports events - Golf competitions/billiards competitions/company sports events: dynamic and challenging
⭐ 𝐅𝐞𝐚𝐭𝐮𝐫𝐞𝐝 𝐩𝐫𝐨𝐣𝐞𝐜𝐭𝐬:
➢ 2024 BAEKHYUN [Lonsdaleite] IN HO CHI MINH
➢ SUPER JUNIOR-L.S.S. THE SHOW : Th3ee Guys in HO CHI MINH
➢FreenBecky 1st Fan Meeting in Vietnam
➢CHILDREN ART EXHIBITION 2024: BEYOND BARRIERS
➢ WOW K-Music Festival 2023
➢ Winner [CROSS] Tour in HCM
➢ Super Show 9 in HCM with Super Junior
➢ HCMC - Gyeongsangbuk-do Culture and Tourism Festival
➢ Korean Vietnam Partnership - Fair with LG
➢ Korean President visits Samsung Electronics R&D Center
➢ Vietnam Food Expo with Lotte Wellfood
"𝐄𝐯𝐞𝐫𝐲 𝐞𝐯𝐞𝐧𝐭 𝐢𝐬 𝐚 𝐬𝐭𝐨𝐫𝐲, 𝐚 𝐬𝐩𝐞𝐜𝐢𝐚𝐥 𝐣𝐨𝐮𝐫𝐧𝐞𝐲. 𝐖𝐞 𝐚𝐥𝐰𝐚𝐲𝐬 𝐛𝐞𝐥𝐢𝐞𝐯𝐞 𝐭𝐡𝐚𝐭 𝐬𝐡𝐨𝐫𝐭𝐥𝐲 𝐲𝐨𝐮 𝐰𝐢𝐥𝐥 𝐛𝐞 𝐚 𝐩𝐚𝐫𝐭 𝐨𝐟 𝐨𝐮𝐫 𝐬𝐭𝐨𝐫𝐢𝐞𝐬."
[Note: This is a partial preview. To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
Sustainability has become an increasingly critical topic as the world recognizes the need to protect our planet and its resources for future generations. Sustainability means meeting our current needs without compromising the ability of future generations to meet theirs. It involves long-term planning and consideration of the consequences of our actions. The goal is to create strategies that ensure the long-term viability of People, Planet, and Profit.
Leading companies such as Nike, Toyota, and Siemens are prioritizing sustainable innovation in their business models, setting an example for others to follow. In this Sustainability training presentation, you will learn key concepts, principles, and practices of sustainability applicable across industries. This training aims to create awareness and educate employees, senior executives, consultants, and other key stakeholders, including investors, policymakers, and supply chain partners, on the importance and implementation of sustainability.
LEARNING OBJECTIVES
1. Develop a comprehensive understanding of the fundamental principles and concepts that form the foundation of sustainability within corporate environments.
2. Explore the sustainability implementation model, focusing on effective measures and reporting strategies to track and communicate sustainability efforts.
3. Identify and define best practices and critical success factors essential for achieving sustainability goals within organizations.
CONTENTS
1. Introduction and Key Concepts of Sustainability
2. Principles and Practices of Sustainability
3. Measures and Reporting in Sustainability
4. Sustainability Implementation & Best Practices
To download the complete presentation, visit: https://www.oeconsulting.com.sg/training-presentations
Putting the SPARK into Virtual Training.pptxCynthia Clay
This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
chapter 10 - excise tax of transfer and business taxation
Beer ok
1. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com
2. Pop Quiz
What is fermentation?
What is distillation?
What is an alcoholic beverage?
What is “proof”.
What are congeners?
What are neutral spirits? (190 proof +)
What is aging? (Casks, added congeners)
What is blending? (Whiskies e.g.)
3. MODULE 3108 THEORY
Beer Defined:
Beer is a generic term used for all
fermented beverages made from
malted grain (usually barley), hops and
water.
5. Brief History
Been drunk for centuries in various forms.
Was consumed for nutrition and energy by
many primitive people.
Columbus found Indians making beer from
Corn and Sap from a birch tree.
Huge brewing Industry was started by 19th
century German immigrants who bought the
Know how to America.
6. History Continued
Louis Pasteur’s research was useful in
understanding Fermentation and
sterilization and was applied to Beer
much before milk.
From the old perception of a drink for
the blue collared workers, it is now a
universal drink..
7. Alcohol content
Alcohol content varies but is expressed
in % by weight or by volume; this can
mean different things since Alcohol is
lighter than water, usually around 4-5%
v/v.
8. Two types of beers
Lagers
Ales
Difference lies in the manufacturing
process.
9. Continued-
Lager beer is fermented in the bottom of a
cold tank ( 3-9 degrees Celsius), thus called
bottom fermentation. It is then stored for
several weeks (lagered) for mellowing after
which it is packaged.
An ale is fermented at a warmer temperature
( 10 –21 degrees Celsius) by a yeast that
rises to the top of the liquid, thus it is called
top fermentation. Storage is only a few days.
10. Essential ingredients in Beer
Malt or sprouted grain. (almost always
barley, dried to or roasted).
Water.
Hops.(blossoms of the female hop
vine)
Yeast. (Usually unique to the brewer)
11. Basic process
Water is 90% of the mix and is the vehicle for
the process.
The malt and adjuncts provide the sugars to
be fermented yielding alcohol and co2. They
also provide the flavor, body and color.
The hops provide the bitter flavor and also
add aroma, also sterilizes the brew.
Yeast is what acts on the sugars to break
them down, it also affects taste and after
effects.
13. Mashing.
The Barley is ground into grist, which is put
into a container called a “Tun” along with hot
water.
Any adjuncts are added after pre roasting.
The mixture is cooked at about 76 celsius for
1-6 hours.
Malt enzymes (diastase) are activated and
turn starch to sugars.
The mixture is strained and the liquid called
“Wort” is put into a “brew kettle.
14. Brewing
The wort is boiled in large copper or stainless
steel kettle for 1-2.5 hours with the hops.
The bitterness and flavor come in at this
point.
The hop extract sterilize the mix.
After brewing the hops are strained out and
the “wort” is cooled. This is the point when the
difference between ales and lagers comes
about.
15. Fermenting
Yeast is added depending on whether it
is an ale or a lager. Top or bottom
fermentation.
Fermentation is about a week, little
more for lagers and little less for ale.
Co2 is a by product of fermentation, this
can be collected and stored for later
addition.
16. Lagering
Lagern (storage in German), this period
allows beers to mature and ripen.
Some additional fermentation takes
place, impurities settle down.
Lagering takes place at near freezing
temperatures from weeks to months.
Ales are ripened as well for a much
shorter time at warmer temperatures.
17. Lagering Continued
The process takes place in stainless steel or
glass lined tanks.
Sometimes additional newly fermented wort is
added here to add a bit of zest to the beer
“krausening” (German word for froth). This
adds natural CO2 as well, the alternative
being to add the CO2 later from the stored
tanks.
After this the beer is filtered and stored in
kegs or bottles for service.
18. Pasteurizing
Canned and bottled beers are stabilized by
this process where the beer is heated to 65
Celsius for a short time to kill bacteria. This
however “bruises “ the beer causing a slight
drop in quality.
Draft beers are usually not subject to this
process and are kept refrigerated throughout
till served, that is why draft beer is better..
Some bottled beers are also not subjected to
this and are passed through ultra fine filters to
achieve the same purpose, thus retaining
draft quality.
19. Examples of Beer types
Lagers:
Pilsner: Light, medium body, dry (typical
American)
Light beers: low alcohol, low calories.
Malt liquers: Heavy bodied high alcohol,
added enzymes.
Bock beers: Strong heavy, dark, high alcohol,
rich in Malt
Steam beers: Combination of a lager and ale
process (bottom ferm. High temp.).
Dry beer: dry, clean, and refreshing.
21. Non alcoholic beers:
Fermentation is stopped before alcohol
forms or alcohol is removed from the
“Wort”.
Gaining Popularity in many countries.
For health reasons.
Anything below 0.5 % alcohol v/v.
22. Beer Storage
Pull date(expiry date).
Date of brewing based.
Practice FIFO.
Always keep cold (cans/ bottles
between 4 and 21degrees)
23. Beer storage
Temperatures above 21 celsius will
destroy flavor.
Light will also spoil beer.
Draft must always be chilled. (shelf life
is 30-45 days)
Keep upright to avoid contact will cap.
24. Beer Service
From bottle:
Do not tilt glass.
Pour into the center of glass.
Reduce pouring speed to contain froth
25. Beer Service
For Draft beer:
Tilt the glass at 45 degrees.
Straighten the glass after half full.
When head is slightly above the rim,
stop.
26. Beer Service
Accurate serving depends on three
things:
Cleanliness of the glass.
Temperature of the beer.
Correct pouring of beer
27. Brandies
Began as a French version of Aqua vitae.
Derived from the essence of wine.
First done to reduce storage space for wine
through distilling.
Brandy derived from a Dutch word meaning
“Burnt wine” (Brande wine)
Basically a distilled product of any fruit.
Usually bottled above 80 proof.
28. French Brandies
Most famous one is Cognac.
Made in the region of Cognac.
Needs chalky soil and humid climate.
Very strictly controlled specific process.
Special copper pots (alembic)at special
temperatures and set quantities used..
Aged for 1 and half years in special oak casks.
Caramel is added in the process for uniform color.
29. Cognac continued
A lot of evaporation occurs during
maturing.
Age is not put on the label since they are
often a blend of brandies of different ages.
A three star brandy must be at least 1 and
half years old.
30. Cognacs continued
V = very.
S = superior.
O = Old.
P = Pale.
E = Extra.
F = Fine.
X = extra.
31. Cognacs continued
Grand champagne refers to the grape from a
region within cognac (Field) 50% or more.
Also Petit champagne.
Remy Martin, Hennesy, Martell, Courvoisier.
Served in Brandy Baloon.
Armagnac (Gascony), white grapes, matured in
Burnt oak barrels. Usually cheaper.
32. Fruit Brandies
Made from a variety of fruits, peaches, cherries,
black currants, apples.
Distilled up to a 100 proof.
Fermentation and distillation can include various
components of the fruit for differing flavors.
Traditional after dinner drink, served in a snifter
or a balloon. Can be mixed with coffee or
cocktails.
33. Liqueurs
Also known as cordials.
Distilled spirit , redistilled with fruits,
flowers or extracts with added sugar.
Usually after dinner drinks.
Most have secret formulas and there are
new ones out all the time.
34. Liqueurs
Usually made from a base of a distilled spirit like
whisky, Rum etc.
Next step can be:
Steeping or soaking (maceration)
Percolating over a mix of flavors.
Or redistilling with flavor mix.
Sugar is added (Honey, maple syrup, corn syrup)
2.5 % - 35% by weight.
Colors may be added.
If unsweetened they are called bitters (bark, root)
35. Whiskey
History:
Early spirit maker used whatever grew
for fermentation of spirits. In the colder
climates of the North i.e. Scotland,
Ireland, grain was the mainstay hence
whisky was created through grain
fermentation.
36. History Continued
Early days the process started of similar
to making beer, where grain was
mashed and fermented and distilled
thus leading to a strong biting drink
called UISGEBEATHA OR
UISGEBAUGH in Ireland. This is a
Celtic translation of Aqua vitae or “water
of life”. Later years the word evolved
into Uisgea and now “whisky”.
37. The Process
Process starts by converting the starch of the
grain into sugar. This is done by adding malt
(sprouted barley).
This contains an enzyme that converts the
starch into sugar. Hot water is the vehicle and
mix is called a “mash”.
Adding yeast ferments this mix.
38. The Process
After fermentation it undergoes a distillation
process thus creating raw whisky.
Hereafter this raw whisky is stored in Oak
barrels for at least 2 years where it takes on
various characters and flavors.
This basically leads to a straight whisky i.e. a
whisky that has more than 51% of a single
grain (rye, corn, barley).
39. The process
Many whiskies are blended i.e. they
contain a mix of several types of
straight whiskies or even neutral spirits
to create the distinctive flavor unique to
the manufacturer. This mix is usually a
house secret.
40. Types of Whiskeys - Scotch
Scotch whiskeys generally have 2 component
blends:
Barley malt whiskeys blended with high proof
grain whiskies (usually corn).
The distinctive flavor comes from the water in
the mash and the peat fires used to roast the
sprouted barley. The grain whiskeys are
distilled to a high proof and have a very light
flavor but are high in alcohol (just below
neutral spirits).
41. Scotch whiskeys
They are aged separately and then
blended. Some brands can have as
many as 30-40 separate whiskeys in
them.
Scotch became popular for 2 reasons:
The prohibition in America.
Bad wine years in France due to
disease.
42. Scotch
A single malt is whiskey that is not
blended but is just one of the straight
whiskeys used in blending (Glenlivet,
Glenfiddich
43. Irish whiskey
Origins till the 12th century.
Similar to scotch whiskey.
Malted barley is not exposed to peat smoke.
There are several grains in addition to the
malted barley.
Triple distillation process.
Results in a smooth, mellow, medium body
whisky.
Many are blended with high proof grain
whiskey as well to make a lighter bodied
drink.
44. Bourbons (Kentucky)
This is a well know straight unblended
American whiskey. It is distilled at 160
proof from a fermented mash of at least
51% corn and aged at least for 2 years
in charred oak containers.
Most Bourbons are aged for about 6
years.
45. Bourbons
They are strong flavored, full-bodied,
charred flavor.
Sour mash yeasting process. Old yeast
from previous distillation is added to the
fresh yeast for continuity.
Jim beam, old turkey etc.
46. Rye Whiskey
This is a whisky that is distilled at 150
proof from a mash that consists of at
least 51% rye and aged in a charred
oak container for at least 2 years
There are many other variation that
exist with various combinations of corn,
rye and barley.
47. Blended American Whiskeys
These are combinations of straight
whiskeys or whiskeys and neutral
spirits. A blend must contain at least
20% straight whiskey. Some may even
have sherry, prune liqueur or even fruit
extracts added. There are no aging
requirements for these whiskeys and
most are labeled as American
Whiskeys.
48. Canadian Whiskeys
These are mostly blended whiskeys
(140-180 proof) light in body, delicate,
mellow. Law requires that they must be
made from cereal grains and aged at
least three years. The rest is up to the
distiller.
Canadian club, crown royal, Seagram’s.
49. Service of Whiskey
Neat.(shot glass with a side of cold
water)
On the rocks. ( 5-7 ounce glass, first ice
and then whiskey)
Or with Soda, water, soft drink (high ball
glass and swirled)
50. Tea.
Been drunk for about 5000 years.
Originally drunk for medicinal purposes.
1700’s onwards it was drunk commonly.
Comes from the leaf buds and top leaves of
the plant “ Camellia sinenses”.
Contains caffeine, relaxes muscles,
stimulates CNS.
10 billion cups a year.
51. Countries
25 countries, acidic soils, warm climate, at
least 130 cm. Of rain. It is an annual crop.
China: oldest producer, keemun, lapsang,
green tea, Souchong, Oolong.
East Africa (Kenya ,Malawi, Tanzania,
Zimbabwe), bright coppery and brisk.
India: largest producer of tea about 30% of
the world tea.(Assam, Darjeeling and
Nilgiri)
52. Countries
Indonesia: Light fragrant with bright colors,
used mainly for blending.
Sri Lanka: Delicate light lemony flavor.
Excellent afternoon teas, good for ice tea.
53. Purchase forms
Bulk leaf.
Tea bags.
String and tie.
Envelope.
Instant granules.
Leaf particle size refers to the grade
(Pekoe), Top leaf – tea dust. Fannings
refers to grades in between. Flush refers to
picking time.
54. Blends
Blend indicates that tea has many different
types of tea.
Usually marketed under a brand name.
Indian for strength, Chinese for delicacy,
African for color etc.
All teas except Chinese are oxidized to give
black color.
55. Storage
Dry clean covered container.
Well ventilated area.
Away from excess moisture.
Away from strong odors.
56. Making Tea
42.5 -56.7 grams dry tea per 4.5 litres.
1.5 litres for 20 24 cups.
1.5 kg sugar for 80 cups.
1 tea bag per cup.
Heat pot before putting in the leaf.
Measure your portions.
Use freshly boiled water.
57. Continued
Should be boiling while entering the pot.
Brew for 3- 4 minutes.
Remove tea leaves at the end.
Ensure all equipment is thoroughly clean.
Use china or metal pots.
58. Continued
Chinese tea is more delicate and flavor ful
and one should use less.
Normally drunk without additives (lime)
Sugar may be offered. Always in china pot.
Russian style involves serving in a glass
with lime.
For ice tea, make strong and chill well,
strain and store, add lemon. (mint leaves)
Bulk making use infusion pot, brew and
remove infuser.
59. Specialty Teas / some examples
Assam: rich, malty-breakfast/milk.
Darjeeling: Light grape flavor, afternoon,
little milk.
Jasmine: green unoxidized, jasmine
blossom.
Earl Grey: Blend of Darjeeling and China/
lemon or milk.
60. Tisanes
Fruit flavored teas for medicinal purposes.
Herbal: Camomile, Peppermint, Rosehip,
Mint.
Fruit: Cherry, lemon, Black currant,
mandarin orange.
61. Coffee
Originated in Yemen (1000 years)
Commercial cultivation in 15th century, Arabia.
Spread around the world by mid 16th century.
Grows naturally in many countries, Brazil is
largest producer.
The tree is Coffea Rubiaceae (50 different
species).
Only two are commercially significant (Arabica
and robusta)
62. Coffee
It is an evergreen shrub, reaches 2-3 meters
when cultivated. The fruit of the plant is
called a “cherry” about 1.5 cm. In length.
This contains 2 seeds which are roasted and
brewed for coffee.
Tree takes about 3-5 years to produde and
will last for about 15 years.
63. Blend
Experts have to keep the blend consistent
despite varying quality of beans.
Most coffees are a blend of 2 or more
coffees.
Roasting releases the aroma, correct
roasting gives uniform color. The output of
the roasting provides different blends.
64. Coffee
Light roasting: good for mild beans to
preserve delicate aroma.
Medium roast: stronger flavor, define
character.
Full roasted: Bitterish flavor.
High roast: very bitter, flavor lost.
Higher roast = less acidity more bitter
66. Making coffee
Use freshly roasted and ground coffee.
Buy the correct grind for the type of method.
Ensure clean equipment.
Use a set measure283 – 340 gm. Per 4.5 liters of
coffee.
Add boiling water and allow to infuse.
Do not boil the coffee continuously
Strain and serve.
Add cream and milk separately.
82 degrees for coffee and 68 degrees for milk.
67. Bean grades for coffee making
Filter drip.
Jug
Turkish
Espresso
Percolator
Fine to medium grade
Coarse.
Pulverized
Very fine.
Medium
68. What is good coffee
Flavor
Aroma
Color with milk.
Body
69. Bad coffee
Weak: water not boiled, Insufficient coffee,
infusion time too short, stale coffee used,
incorrect grind of coffee.
Flat: Left in urn too long, wrong
temperature, dirty equipment, water not
fresh, reheated coffee.
Bitter: Too much coffee, infusion too long,
incorrect roasting, sediments remaining in
service compartment, Infusion temp. too
high, coffee in urn too long before service.
70. Liquor coffees
Method: Sugar, black coffee, Spirit, Double
cream.
Irish Coffee:
Bush mills.
Highland coffee:
Scotch.
Russian coffee:
Vodka.
Jamaican Coffee:
Rum.
Calypso coffee:
Tia Maria.
French coffee:
Cointreau.
Café Royal:
Brandy
71. DESINGED BY
Sunil Kumar
Research Scholar/ Food Production Faculty
Institute of Hotel and Tourism Management,
MAHARSHI DAYANAND UNIVERSITY, ROHTAK
Haryana- 124001 INDIA Ph. No. 09996000499
email: skihm86@yahoo.com ,
balhara86@gmail.com
linkedin:- in.linkedin.com/in/ihmsunilkumar
facebook: www.facebook.com/ihmsunilkumar
webpage: chefsunilkumar.tripod.com