Completed for my Purchasing for Food Service class. All about different beverages found in the restaurant industry.

1. Robin Flora & Kelly Hoins

2. Coffee
The first coffee trees were discovered
in east Africa.
Columbia is the biggest exporter.
Purchase types:
Vacuum packed
Pre-ground
Ready to Grind
Two different varieties.

3. Blends and Roasts
Two distinct types of coffee.
Arabica
Robusta
70% of beans are Arabica.
Known for complex taste, balanced flavor
Contains more oil, but less sugar and caffeine
than Robusta.
Beans were traditionally roasted and ground into
a fine powder, added sugar and water, and boiled
until foamy.
Roasting beans-Raw Green. Little flavor &
Hard.
City Roast-“American Roast” common in US
Brazilian-Parker roast, more oil
Viennese-Medium. Between City and Roast
French-”New Orleans” visible oil on surface
Espresso-Darkest roast, almost burned.

4. Hot Tea
The use of tea to flavor beverages is nearly
5,000 years old.
Legend has it, a Chinese Emperor
discovered tea when tea leaves accidentally
blew into a pot of boiling water.
Tea tree: Camellia Sinensis
Black, green, oolong, herbal, and chai.
Black is 90% of tea in the US
Green reduces risk of cancer
Oolong is a cross between black and
green.
Herbal has added flavors and 0 calories.
Chai is brewed tea and milk.

5. Iced Tea
Brewed by foodservice operations
Served ready to drink
Purchasable in a variety of ways.
Powders
Ready to Mix
Premade
Cans
Bottles

6. Soft Drinks
1 & 2 liter plastic bottles, 12, 21, & 24 ounce cans
Available in 6, 12, 24, & 36 packs
Soft drinks are more popular than all other beverage
options combined.
Single biggest source of calories in the average
American diet.
Calories from soft drinks in 1998
For Teens, 13%
For Adults, 7%
56.1 gallons per person
Sugar from soft drinks = the sugar from all other
food groups.

7. Bag-in-Box
Bag-in-box soft drinks are those commonly found in
restaurants like McDonalds and Potbelly Sandwiches.
They require maintenance and upkeep to maintain the
right ratio of syrup and water.
Improper calibration can lead to usage and cost issues.

8. Juices and Non-Carbonated
Buyers often consider juices, lemonade, juices, and
sparkling water as soft drinks.
These are purchasable in the bag-in-box mixes and in
bottles and cartons.
It includes tonics and seltzer water which contain
sugar and are used primarily in alcoholic drinks.

9. Bottles vs. Bag-in-Box
From a purchasing standpoint, pre-bottled soft drinks are
easier to store and effective at controlling cost.
Bag-in-box dispensers are sometimes supplied by the
distributors for free if the business agrees to only sell their
product.

10. Water
Most widely consumed beverage.
Most establishments offer free water.
FDA regulates water as a food product
Generally offered in still and sparkling.
Domestic and imported.
Most water sold in the US is bottled.
Companies follow standard labeling.

11. Labeling Water
Labeling- where it comes from & if it has been
treated/carbonated.
Purified- Distilled, deionization, or reverse osmosis.
Spring- water that originated underground and flows
naturally to surface.
Artesian- Water that comes from a well that taps into a
confined aquifer (underground spring w/a layer of rock and
sand.)
Mineral- must contain 250 parts per million total dissolved
mineral solids. No additional minerals can be added.
Sparkling- have some amount of naturally occurring carbon
dioxide when bottled and taken from the source.

12. Hope You Paid Attention.
I. What are the three main types of teas?
II. What are the two different types of coffee?
III. What is Bag-in-Box?
IV. How is water treated by the USDA?
V. How are juices sold?
VI. What are the market forms of coffee?
VII. Why would a company chose bottles over bag-in-
box?
VIII.What are some examples of places that may use Bag-
In-Box?