This document outlines procedures for serving alcoholic beverages in a food service operation. It begins with introductions to alcohol, alcoholic beverages, and alcohol measurements. It then lists various alcoholic drinks categorized by raw material and type. Distilled beverages and their serving procedure are explained. The main chapters describe serving procedures for champagne and wines. It concludes with a conclusion section and references.

1. ALCOHOLIC BEVERAGES SERVING PROCEDURE

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