Food and Beverage Management - Unit 6

CHAPTER 6
FOOD AND BEVERAGE
OPERATIONS
BEVERAGE: ALCOHOLIC AND
NON-ALCOHOLIC
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

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LEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Distinguish between non-alcoholic and alcoholic beverages;
 Discuss the types of beverages and food served; and
 Identify the proper storage of the beverages.

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TOPIC OUTLINES
Introduction
6.1 Non-alcoholic Beverages
6.1.1 Coffee
6.1.2 Tea
6.1.3 Chocolate
6.1.4 Aerated water
6.1.5 Mineral water
6.1.6 Juices
6.1.7 Artificial (flavour and colour)
6.2 Alcoholic beverages
6.2.1 Wines
6.2.2 Liquors
6.2.3 Beers
6.3 Intoxication and Control of Beverages

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 The term non-alcoholic drinks includes a wide variety of beverage items, from
cold to hot & from simple to exotic.
 Basically, there are 2 types:-
 Served from the kitchen or still room
 Dispensed from the bar

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Coke
Sprite
Rootbeer
FlavoredWaters
SodaWater
Colorless
&
Tasteless
Aerated
Waters
Perrier
Sparkling
Evian
Still
Mineral
Waters
Orange
Watermelon
Carrot
FreshFruit
Juices
Orange
Apple
Tomato
Canned&
Bottles
Juices
Fruits&
Vegetable
Juices
Orange
Lemon
Rootbeer
Squashes
(Cordials)
Grenadine
Syrups
Artifical
(Flavor&
Color)
Drink
Dispensed
FromTheBar
Cappuccino
Espresso
BrewedCoffee
Instant
Espresso
Machine
Coffee
HerbalTea
FlavouredTea
SpecialtyTea
TeaBags
LooseLeave
Tea
Hot
Chocolate
Instant
Chocolate
DrinkServed
FromStillArea
orKitchen
Non-Alcoholic

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 Coffee is an international sign of hospitality & can be the perfect conclusion to
any dining experience
 The word coffee is derived from the Arabic ‘gahwah’ or from ‘Kaffa’
 A province in southwest Ethiopia believed to be where coffee was 1st used as a
beverage
 There are 2 types of coffee beans:-
 Robusta (higher in caffeine)
 Arabica (has about 3rd of the caffeine)
produces a superior cup of coffee &
more expensive
6.1.1 Coffee

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Coffee cherry structure
 Skin = Indication of ripeness
 Pulp = Sweet juice, suitable for coffee liqueur
fermentation.
 Parchment = Protecting the bean
 Silverskin = Thin layer of skin surrounding the
bean.
 Bean = important source of caffeine and Aroma
oil.

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Arabica Robusta
•The superior grade of coffee: gourmet
coffee.
• A lower grade of coffee. Typically used to
achieve a lower price.
• Half of the caffeine of Robusta and have
more desirable flavors and aromas.
• More of an astringent flavor and contains
a higher amount of caffeine.
• The plant vulnerable to diseases, thus is
difficult to grown.
• The Robusta trees are easier to grow
and maintain.
• Low yield: 1 harvest a year • High yield: 5 Harvests a year.

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Level of Roasting
Light Dry
Lighter-bodied, higher acidity, no
obvious roast flavor
Medium Dry
Sweeter than light roast; more
body exhibiting more balance in
acid, aroma, and complexity
Full
Roast
Slightly
shiny
Somewhat spicy; complexity is
traded for heavier body/mouth-
feel, aromas and flavors' of roast
become clearly evident
Double
Roast
Very oily
Smokey-sweet; light bodied, but
quite intense. None of the
inherent flavors of the bean are
recognizable

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The Service of Coffee
 The table should be set before the
service of the coffee with appropriate
tableware;
 Coffeepots
 Sugar & creamer container,
 Cups & saucer or mugs, & coffee
spoon
 Creamer
 Preheat the creamers, till slightly
warmed & does not cool down the
coffee
 If individuals disposable creamers are
used, serve them in a small dish of
ice so that it’s stay chilled & fresh.
The spoiled cream will curdled in the
guest’s cup
Serving coffee from
coffee pots with a long &
low spout minimize the
possibility of splashing

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 Black Long
 Café Au Lait (White Coffee)
 Espresso
 Cappuccino
 Macchiato
 Turkish or Greek Coffee
 Decaffeinated Coffee
 Vienna
 Liqueurs Coffee
(i.e. Irish Whiskey)
Styles of coffee frequently requested are:-

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 Made from leaf bud & top leaves of a tropical evergreen bush called ‘Camellia
Sinesis’.
 Tea is grown primarily in Asia & Africa.
 It produces what is regarded as a healthy beverage containing approx. only half
the caffeine of coffee, at the same time it aids muscle relaxation & stimulates
the central nervous system.
6.1.2 Tea

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 Tea is generally understood to be black tea
 The most frequently consumed
 To produce black tea, the tea leaves are allowed to wilt, mechanically rolled
tightly & then fermented
 Lastly it will be roasted or dried in hot air till the color turns dark brown
(almost black)
 Green tea
 Preferred in some countries
 Is produced by heating the tea leaves to prevent fermentation
 Tea is prepared by infusing tea leaves with
fresh hot water; for convenience,
a tea bag may be used

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 The steps to consider when storing tea:

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The Service of Tea
 The ritual for serving tea allows the guests
to pour for themselves
 In formal (classic manner), tea is served
with 2 preheated ceramic teapots; 1 pot for
the infusion & 1 pot for additional hot water
 Hot tea is only served in a porcelain tea
cup together with tea (loose or tea bag)
sugar & creamer container, lemon wedges
& honey
 A strainer is unnecessary if tea bag has
been used
Herbal Teas
• Should also be served as the may
be preferred with herbals tea
flavors tea
• Except avoid serving cream, a
choice of milk & lemon should be
offered
• In proper tea service, sugar cubes
are served with tea, honey

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Equipment required for tea service

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Types of Tea
 The most common tea:-
 Assam
 Darjeeling
 Jasmine
 Ceylon
 Earl Grey
 Herbal Tea:-
 Rosehip
 Peppermint
 Mint
 Chamomile
 Fruit Tea:-
 Cherry
 Blackcurrant
 Lemon
 Mandarin Orange

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 Nowadays chocolate is almost
always made from pre-prepared
(instant) powder.
 The chocolate powder is mixed with
hot (not boiled) milk before service,
usually in the cups in which it is to be
served.
 Normally it is served hot unless
requested by the guest to serve cold.
6.1.3 Cocoa

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 Also known as carbonated soft drinks
 Simply charged with gas, usually
carbon dioxide to make it
effervescent
 Often contain syrup for taste & color
 E.g..
 Soda water is a colorless &
tasteless
 Dry ginger, golden straw color
with a ginger flavor
 Coke, sprite & etc are flavored
aerated waters – sweetened with
sugar & flavored with fruit juice or
plant extracts
6.1.4 Aerated water

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 There are 2 types:-
 Still (E.g.. Evian & mountain)
 Sparkling (effervescent) (E.g.. Perrier & Vichy)
 Natural mineral waters are often named after the place from which they come
 Bottled mineral water can be served at various time through out the meal
especially:
 When the water is requested
 When cocktail or other beverages are not ordered
 During or after dinner to refresh the palate
6.1.5 Mineral water

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 Mineral water can be used as mixers or appreciated as refreshing, cleansing
beverages
 Mineral waters should be served chilled, without ice unless it is requested by
the customer

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 There are either freshly squeezed or are purchased packaged
 Served chilled either with or without ice
 Sugar syrups should always be served with freshly squeezed juices
 Cruets should always accompany vegetable juices
6.1.6 Juices

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The most commonly ordered are:-
 Bottled or canned or boxed
(commercially packed brands)
 Orange juice
 Apple juice
 Pineapple juice
 Tomato juice
 Fresh fruit juice
 Orange juice
 Lime juice
 Carrot juice
 Watermelon juice

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Squashes
 These are preparations of fruit juices or syrups with sugar, water & other
ingredients, usually known as ‘cordials’
 May be served on their own, mixed with spirits or cocktails, or used as the base
for such drinks as fruit cups
 E.g.. of squashes:-
 Orange
 Lemon
 Root beer
6.1.7 Artificial (flavor and color)

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Syrups
 The main use of these concentrated sweet fruit flavorings is as a base for
cocktails, fruit cups or mixed with soda water as a long drink
 E.g.. of syrups:-
 Grenadine (pomegranate)
 Framboise (raspberry)
 Citronella (lemon)
 Cerise (cherry)
 Orgeat (almond)

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6.2 Alcoholic Beverages
 In many foodservice operations, beverages are the most important profit center
(increase sales because they can be served at any time, highly mark-up & do
not require too much staff)
 Basically, beverages can be divided into 2 categories:-
 Alcoholic
 Non-alcoholic

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Chablis
Burgundy
GrenacheRosé
White
Red
Rosé
Table
Wines
DomPérignon
Champagne
Sparkling
Wines
Sandeman
DelaForce
Kopke
Sherry
Port
Madeira
Fortified
Wine
Cinzano
Campari
Vermouth
Bitters
Aromatized
Wines
Wines
Black&White
Smirnoff
Gordon's
Whiskey
Vodka
Gin
From
Grains
Courvoisier
Apricotine
Cognac
ApricotBrandy
From
Fruitsor
Vegetables
CremedeCacao
Khalua
GrandMarnier
Chocolate
Coffee
Citrus
From
Cordials
(Liqueurs)
Liquors
Barklay
Guiness
Bass
Ale
Porter
Stout
English
Pilsner
Urquell
Lager
Pils
Wheat
Continental
Sake(Rice)
Met(Honey)
Others
Beers
Alcoholic

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Classification of wine
1. Still wine (8 – 150 )
2. Sparkling wine (8 – 150 )
3. Fortified wine (15 – 220 )
4. Aromatized wine (15 – 220 )
6.2.1 Wines

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Table Wine or Still Wine
 Wine can be defined as an alcoholic beverage obtained from the juice of
freshly grapes, the fermentation of which is carried out in the district of origin
according to local tradition & practice
 There are three types of table wine:-
 Red wine (Burgundy & Bordeaux)
 White wine (Côtes du Rhône)
 Rosé wine (Grenache Rosé)

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Red wine
 Produce from
black grapes
 Skins are allowed
to be present for
all or part of the
fermentation
process
 Red color
pigment is
contained in the
skins
White wine
 From black & green
grapes
 Red coloring pigment
is contained in the
skin of black grapes &
not in the pulp or juice
 Even though black
grapes are pressed,
the juice is run off the
skins straight away

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Rosé wine
 There are 3 types to commence the rosé
wine:-
 Same classic methods as to fermented
red wine. Remove partly fermented juice
from the skins & then to continue the
fermentation off the skin
 Blend small quantity of red wines with a
large quantity of white wine
 Blend black & white grapes, with the
fermentation taking place on the skins of
the black grapes

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 Basically there are six
factors involved:-
 The grape
 The soil
 The climatic conditions,
location & aspect
 Viticulture
 The process of
vinification
 Luck of the year
Factors Contribute to the Quality of the Wine

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Types of Grapes
 White grapes
 Chardonnay
 Riesling
 Sylvaner
 Black grapes
 Gamay
 Merlot
 Pinot meunière /
blanc
 shiraz

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Grape components

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Types of Soil:
 Chalky
 Rocky
 Shallow
Climate (Weather)
 Vines grow best latitudes of 30° - 50° north & 30° - 50° south
 The best wines are grown on slopes°
 Climate conditions (sunshine & rainfall) the most important factor in viticulture
 Yearly temperature must not be below 10°C, the ideal is 14°C

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Viticulture
 The vines & the soil must be
looked carefully after thought out
the year
 Pruning – done in winter
 Testing – done in autumn
 Picking – done in autumn
Luckof the
Year

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1. Body
 Described the thickness of the
wine
 The body of the wine is
determined by how if flows around
the inside of a glass as it is swirled
 A light wine flows quickly
 Full bodied wines flows slowly
2.Color & Clarity
 To determine the color of a wine,
the glass is tipped & the edge of
the wine is examined against a
white background
 Red wines lose color with age
& fade from red-purple to red
or mahogany or red-brown
 White wines develop color
with age & change from pale
greenish yellow to straw or old
gold
 Rosé wine age from pink to
orange to amber
Characteristics of Wine

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3.Bouquet (Aroma)
 It refers to those aromas, which
created during the lengthy aging
of fine wine
 A wine emits as it is swirled
 E.g.. It may be fruit y or flowery
4.Vintage
 Is the date on a bottle of wine
signifies the vintage year; the year
in which the grapes were
harvested
5.Taste
 All parts of tongue can taste all
four tastes; sweet, sour, salty &
bitter
 Different parts have different
degrees of sensitivity to the basic
taste
 The front of the tongue is
sensitive to sweet
 The back of the tongue is
sensitive to bitterness
 The sides are sensitive to
sourness & saltiness
 The center is sensitive to the
body of the wine

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Functions of parts of the
tongue in detecting
characteristics of wine
Tannin is sensed by a
dryness round the gums &
the sides of the mouth

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Wine aging
 White wine normally not aged, and should be drink young (1-3 years)
 Red wine can be aged due to tannins contents and it further the
development of flavors.

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Identical changes during wine aging
 Colors
 Aromas
 Flavors
 Sediments
+ TanninAcidity Reduced

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Wine Storage guidelines
1. Cool and constant temperatures 5 – 18o
C
2. Lay bottles on their sides
3. High humidity 60-75%
4. Darkness
5. Ventilation
6. No vibration
7. Organization

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Types of labeling

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Wine Serving Aids
Wine baskets are
used only with
red wines
Wine buckets – has two purposes:-
To lower &/or to maintain the
temperature of the wine to the
guest’s liking

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Wine Decanting
 Is a process of pouring the
red wine from the bottle into
a carafe or decanter to
leave any ‘crust’ or
sediment in the bottle.
 Only high quality red wine
should be decanted.
 The sediment in red wine
develop during maturation
process, it’s comes from
tannins & color pigments.
 Since it has an unpleasant & bitter
taste, & it shouldn’t be allowed into a
guest’s glass.
 Sediment occurring in a white wine
usually colorless & does not affect
the taste or quality of the wine.
This process allows the wine to breathe & with air
contact it may expand the bouquet & enhance the
flavor of a red wine

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 Often used or special occasions (wedding reception,
parties & etc.)
 Contain 8 – 14% alcohol
 Carbon dioxide is added to make these wines
effervescent
 Types of grapes blend for making champagnes:-
 Pinot noir (black)
 Pinot meunière (black)
 Pinot chardonnay (white)
 Sparkling wines are usually served chilled between 35° to
40°F
Sparkling wine / champagne

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La méthode champenoise
Is the method producing
champagne.
Dom pérignon
discovered this method
between 1670 - 1715.
He was a cellar master of
the Benedictine Abbey at
Hauvillers near Reims.
As an appreciation, the
Benedictine Abbey named
the champagne Dom
pérignon, & known as best
champagne & the most
expansive.

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Fortified Wines
 Are wines that have been mixed with distilled spirit usually brandy during the
wine making process
 Alcohol content to within 17 to 22%
 It can vary from dry to sweet
 E.g..
 Dry sherry (from Spain) can be used as an aperitif
 Port (from Portugal) can be served as dessert wine
 Muscat
 Madeira (sweet wines appropriate for after meal; dessert wine)
 Malaga (sweet brown wine from Spain)
 Marsala (white fortified wine from Sicily, it may be dry or sweet)

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Aromatized Wines
 Is based from red or white wines, which
spirit & some flavoring such as herbs,
spices & peels.
 Aromatized wines such as Vermouth,
often served in combination with other
alcoholic or non-alcoholic beverages as
cocktails.
 Contain between 15 & 20% alcohol.

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Aperitifs
 Is a pre-dinner drink taken
to stimulate the appetite;
most aperitif are dry to
taste because dry
beverages stimulate the
appetite while sweet
drinks can cause full
feeling before the meal.
 Generally served chilled.

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 There are many kinds of aperitifs:-
 White wine
 Dry fortified wines (vermouth, sherry)
Dry sherry is served slightly chilled at 55ºF & sweet sherry 60ºF
 Aromatized wine
 Bitters
They are herbs &
other aromatic plants
are added to distilled
spirit (campari,
angostura).
Fortified wine glass:
A small, tulip shaped
glass for fortified glass
served sherry, port &
Madeira

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6.2.2 Liquors
Spirits
 A spirit is distilled alcoholic beverages
 Distillation is the process of converting liquid into vapor by heating, & then
condensing the vapor back to liquid form
 It can be served as cocktails, mixed drinks or straight drinks
 Normally it can be made from:-
 Grains
 Fruits or vegetables
 Cordials
Discussion:
Differentiate between liquors
and liqueurs, and state an
example each.

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Type of Brandy Base Ingredients
Armagnac is a single-
distilled brandy from
Armagnac region of
France
Calvados is apple
brandy from Normandy,
France
Apple
Grappa is an Italian
brandy
Pomace of grapes
Brandy
 Originally from French “brandywijn” or
“brandewyn” (burnt wine)
 The word brandy by itself refers to the
liquor that is made from grapes
 Cognac is a type of brandy, but not all
brandies are cognacs
 Only brandy from the French district of
Cognac may bear that district’s name
 The most distinctive characteristics of a
Cognac is that it is double-distilled
 Examples of fruit brandy:-
 Kirsch – cherry brandy
 Applejack – apple brandy
 Apricot brandy

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Rum
 An alcoholic distillate made from
fermented juices of sugarcane
 Basically there are 4 types:-
 Light rum
 Dry rum ( Puerto Rican)
 Dark rum (Jamaican)
 Very aromatic (Java)
 May be served “up” or on the
rocks, but often served as mixed
drink Bacardi coke (rum & coke),
or as cocktails such as pina
colada
Tequila
 Distilled from pulque the juice of
agave from Tequila, Jalisco,
Mexico
 High quality may be served “up” or
in brandy balloon (snifter) as like
fine brandy, lesser quality served
as cocktails drinks such as
margarita
Aquavit
 A Scandinavian distilled beverage
made same way as gin but with
caraway flavor

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Gin
 Is redistilled liquor employing the
juniper berry as principal flavoring
agent
 Other flavoring agents; roots,
herbs, peels & other types of
berries
 Is a dry spirit used in many
popular drink such as gin &
tonic
Vodka
 Is a “Slavic” word for water
 Originally produce in eastern
Europe
 Usually distilled from potatoes or
grain mash but is not aged
 It is colorless, no aroma or flavor
 It may be served “neat”, chilled
without ice or mixed as martinis,
& as cocktails such as bloody
Mary & screwdriver

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TheMost ImportantMixing
Equipments
Cocktails
 It is an alcoholic drink, mixed 2 or
more ingredients by one of the
following methods:-
 Shake & strain (in a cocktail
shaker with ice)
 Stir & strain (in a mixing glass
with ice)
 Blend (in an electric blender
with the quantity of ice
specified in the recipe)
 Build (prepared directly in the
glass)
 Cocktails are always served
in cocktail glasses

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6.2.3 Beers
Beer
 Can be defined as an alcoholic
carbonated beverage that is made
from 3 basic raw materials; barley
malt, water & hops that are fermented
with yeast.
 Is one of the oldest alcoholic
beverages known to man.
 Is known as an ideal thirst quencher
because it is fizzy & refreshing, tastes
tart, inexpensive drink, low alcohol
content (3 – 6%) & very easily
digested.
 Beer is the general term for ales,
lagers & stout.

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Stage of intoxication
Stages of intoxication Side –effect to customer
Green level – No noticeable behavior
change
-Talkative
-Seems relaxed, comfortable and happy
Yellow level – relaxed inhibitions and
impaired judgment
-Becomes lauder and more talkative
-Becomes more quiet
-Behaves in an overly friendly way
-Curser at the server’s service
-Complains that drinks are getting
weaker
- Insists on singing with the band
Red level – loss of motor coordination -Spills a drink
-Sways when walking
-Has slurred speech
-Ask for double
-Is unable to pick up change
-Annoy or argues with other customers
-Becomes tearfull or drowsy
-Has difficulty focusing
-Falls or stumbles

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Controls of alcoholic beverages
 Inventory of liquor is vital to ensure the restaurant’s bottom line is maintained.
 Losses of liquor can probably be from spillage, theft
and honest mistakes
Discussion:
How to ensure that the
losses of alcoholic
beverages can be
controlled?

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Matching food and beverages
Food Beverages
Meat
- Red meat especially lamb and beef
- Pork and veal
- Cold meats (chicken and turkey)
- All red wine
-Goes well with white wines which
are medium by nature
-Light dry white wines or driver rose
wines
Games Complements well with full bodied, robust red
wines
Sweets and Desserts (with fruits
contained)
Complements well with sweet white wines
Cheese
-Stilton cheese
-Hard cheeses
-Blue veined cheeses
-Cream and soft cheeses
-Dry robust red wines and Port
-Full bodied and robust red wines
-Lighter red wines
-Rose wine or medium to sweet table wine
Shellfish and fish Normally accompanied by dry white wine

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