f&b service.pdf

7/25/2019 F&B SERVICE.pdf

1/30

Basic WAITERING /

Service(Service Ambassadors)

Seminar & WorkshopBy: Julius Cesar Q. Judalena

1

SUB UNITS of F&B

BARS headed by the Bar Supv. Or Bar Capt.

FOOD OUTLETS supervised by Outlet Supv.

ROOM SERVICE under the responsibility of theRoom Service Supv. Or Capt.

BANQUET (in-house and catering) under thesupervision of the Banquet Supervisor

2

ORGANIZATIONA CHART(less complex establishments)

Food & Beverage

MANAGER or

SUPERVISOR

CAPTAIN WAITER BAR CAPTAIN

WAITER

FOOD ATTENDANT

BUS BOY

FOOD ATTENDANT

BARTENDER

BAR BOY

BANQUET/CATERING

WAITER/BARTENDER

FOOD ATTENDANT

/ RECEPTIONIST

3

QUALITIES OF A WAITER

HARDWORKING

FLEXIBLE

HONEST

RESOURCEFUL

GOOD LISTENER

SALESMAN

LOTS OF COMMON SENSE HYGIENIC & WELL-GROOMED

4

1


2/30

Responsibilities of the Food and Beverage Department

Delivering of food and beverage to guest in all its outlets,guestrooms, function rooms and outside catering inaccordance with standards operational procedures.

Maintain the goodwill of guests and patrons through effectiveguest relations, proper handling of guest complaints, inquiriesand request;

Ensuring the attainment of sales forecast through theadministration of promotional strategies and suggestiveselling techniques;

Ensuring the consistent implementation of the companysinternal control program w/c include budget, cost control andquality assurance etc.

Prepare drink and food list; Coordinate with the kitchen and other departments on the

matters pertaining to food preparation and service. 5

JOB DESCRIPTION OF A WAITER/FOOD ATTENDANTBasic Function; Takes and serves food and beverage order according to

prescribed standards of service.

Look after the necessary preparations before the start of operationsa) wipes/prepares the necessary mis-en-place, napkins, trays,

cutleries, etc.b) refills salt and pepper shakers and other condiments.c) checks and re-stocks service station and sees to it that the par

stock is maintained. Studies the menu and familiarizes himself with the restaurants specialties

as well as out-of-stock items Takes and serves food and beverage order Pushes the sales of food and beverage item Assist in seating the guest Present guest check, receives payments and remit the same to the cashierPerforms side duties and other assignment given by his superior.

6

MANPOWER REQUIREMENTS(the manning requirements for food and beverage service depends onthe volume of food orders and the seating capacity of the food outlets)

1 waiter for every 15 customers (American Service)

1 waiter for every table or 10-12 customers (RussianService)

1 waiter for 5 customers (French Service)

1 waiter for every 20-25 customers (Buffet Service)

1 waiter for every 20-25 customers or 4-5 tables forFamily or Lauriat Service.

7

SERVICE EQUIPMENT

CHINAWARES

SILVERWARES

HOLLOWARES

GLASSWARES

OPERATING EQUIPMENT

8

2


3/30

CHINAWARES

SHOW PLATE (11-12) DINNER PLATE (11)

FISH PLATE (9)

SALAD PLATE & SALAD BOWL (8-8.5)

BREAD PLATE (7.5)

SAUCER (6)

DEMITASSE SAUCER & CUP (4)

SOUP BOWL (9)

BOULLION or CONSOMME MONKEY or SOY DISH EGG CUP HOLDER CEREAL BOWL

SERVING EQUIPMENT Salt & Pepper Shaker Round & Oval Platters Sauce Boat Flower Vase Ash Trays Coffee/Tea Pot Soup Tureen

9

SILVERWARES

DEMITASSE SPOON TEASPOON

DESSERT SPOON

DINNER SPOON

SOUP SPOON

SERVING SPOON

APPETIZER FORK

DESSERT FORK

SALAD FORK

FISH FORK

DINNER FORK

SERVING FORK

BUTTER KNIFE BREAD KNIFE

DINNER KNIFE

STEAK KNIFE

FISH KNIFE

TONGS

SOUP LADDLE

CAKE SERVER

10

HOLLOWARES

SUPREME BOWL

SOUP TUREEN

WOODEN OR CRYSTAL SALAD BOWL

SAUCE BOAT

CHAFING DISH

SUGAR & CREAMER BOWL

BREAD BASKET

11

GLASSWARES

RED WINE (8 Oz.) WHITE WINE HIGH BALL (6-8 Oz.) WATER GOBLET (11.5 Oz.) ROCK / FOOTED ROCK ZOMBIE (10-11 Oz.) COCKTAIL (5 Oz.) BRANDY SNIFTER (8-12 Oz.) SODA (12 Oz.) CORDIAL or LIQUEUR PILSNER POCO GRANDE BAMBOO

COLLINS (11 Oz.) CHAMPAGNE FLUTE (7.5 Oz.) CHAMPAGNE SAUCER (4 Oz.) CHAMPAGNE TULIP SHERRY (3 Oz.) IRISH COFFEE SHOT (2 Oz.) PARFAIT SOUR (5 Oz.) BEER MUG MARGARITA SHERBET (3.5 Oz.) HURRICANE (22 Oz.)

12

3


4/30

OPERATING EQUIPMENT

SERVICE STATION

BUSSING CART

GUIERIDON TROLLEY

STAND TRAY

GLASS DIVIDER RACK

CUTLERY RACK

PLATE RACK

SERVING TRAYS

CAKE STAND

OTHERS:

- Stackable Chairs &Tables

- Mirror Platters

- Rostrum

- Straw Dispenser

- Food Cover

- Table Number

- Menu Cards / Bill Folder

- Candelabra

13

EQUIPMENT HANDLING

FACTORS THAT CAUSE BREAKAGES:

Mechanical Impact Object contact

Thermal Shock Sudden change oftemperature

Improper Handling & Misuse of Equipment

Inattentiveness or Absent-Mindedness

14

TABLE SET-UP

1. COMPLETENESS

2. CLEANLINESS & CONDITION OF EQUIPMENT

3. BALANCE & UNIFORMITY

4. ORDER

5. EYE APPEAL

6. TIMELINESS

15

BUSSING & CLEARING THE TABLE

To maintain the cleanliness of the table, soiled dishesshould be immediately removed except the glassesand coffee cups which should be refilled and to beremoved only when guests have left.

Ash trays (if applicable), once soiled should bechanged with clean ones.

Crumb tables with moist side towel whenevernecessary. Use small plate to catch the crumbs.

When removing used dishes, always excuse yourselfand ask permission from the guest.

As a general rule, buss out from the right side of theguest.

16

4


5/30

When bussing, follow the standard procedure the 3 Ss

SCRAPE - left over food and place them in one

container

STACK - together the chinaware of the

same kind and size

SEGREGATE - chinaware from utensils and leftover

Remove largest plates first, followed by the smaller ones.Place large ones at the center

Do not stack dishes too high. To avoid accidents and clatter.

Avoid overloading trays

Carry tray by placing left palm at the center most bottom,keeping elbows close to body and bend your knees, not yourback, when stopping to pick up the tray.

17

MENU MERCHANDISING

EFFECTIVE MENU & BEVERAGE

MERCHANDISING REQUIRES:

Product Knowledge

Good customer Relations

Ability to Persuade

18

Use Descriptive Words that will describethe:

TASTE - Delicious, tasty, savory,appetizing, sweet, sour

COLOR - Tossed Green, Pearly whiteonions, rich-red tomatoes

SIZE - Sizeable serving of crispy pata,substantial

TEXTURE- Juicy, Tender, Crispy, Spicy,creamy, Soft, Fresh

SMELL - Fragrant. Bouquet, Sweet

19

TIPS TO EFFECTIVE SALES PRESENTATION

Be familiar with the menu Approach the guest with poise, make eye contact &

smile. Have the determination to sell Believe in the products being sold Make a persuasive sales presentation Attempt to sell a complete meal with appropriate

table wines. Establish and maintain rapport with customers Make customers realize the benefits or advantages of

the product offered.20

5


6/30

SOME FOOD TERMS

ALA CARTE means on the menualone, not in combination with ameal

AL DENTE describes pasta as firmand chewy

APPETIZER small portion of foodserved before meals

AU GRATIN a thin surfaced crustformed by either bread or cheese orboth.

BATTER a semi liquid mixture ofliquid, eggs and starch

CANAP one of the many varietiesof appetizers, Usually spread onbread, toast or crackers.

MINESTRONE thickened vegetablesoup, often with lentils or beans

DEMI GLACE a basic sauce fromenriched beef stock.

BCHAMEL a white sauce made bythickening milk with fat and flour

GRAVY sauce from juices of meatbeing served

THOUSAND ISLAND DRESSING adressing of mayonnaise, pickledrelish, chopped eggs, chili sauce andcatsup.

VINAIGRETTE DRESSING dressing ofvinegar, oil, onion, parsley and chives.

21

Other commonly used terms in the Dining

AMBIENCE the climate of the foodservice environment

COVER designated space given toeach guest, with all the utensilsplaced unto it. It is also used todesignate a meal served so that onecover is equivalent to one meal for aguest

CHAFFING DISH a metal holder thatkeeps food hot, using sterno/fire gel.They are usually made of stainlesssteel, silver or copper.

CONDIMENTS salt , pepper & otherspices & sauces served with meals

SMORGASBORD European term forbuffet service

LINEN refers to tablecloths,napkins, placemats, aprons, othercloth items needed for service

OVAL TRAY a large plastic tray linedwith rubber or cork, used to carryfood or beverages

PLATE LID / COVER usually stainlesssteel used to keep hot dishes warm

RAMEKIN a small receptacle usedto hold butter & sauces

UNDERLINER a plate set under teapots or condiments. Underlines maybe covered with napkins or paperdoilies.

22

CUSTOMER RELATIONS FOR THE FOODSERVICE INDUSTRY

A restaurant is no doubt a very competitive business

and customers are therefore its life and blood.

To ensure continuous patronage, their satisfaction must

be sustained.

This can only be achieved once we have satisfied

customers needs and expectation. Otherwise, we

lose them in favor of other restaurants or dining

establishments.

23

In the restaurant, we sell not only food andbeverage but also . . . .

24

S E R V I C E,

S E R V I C E

&

S E R V I C E ! ! !

6


7/30

FOUR TYPES OF SERVICE

FREEZER TYPE

FACTORY TYPE

FRIENDLY ZOO

QUALITY CUSTOMERSERVICE

WE DONT CARE

YOU ARE A NUMBER. WE

ARE HERE TO PROCESS

YOU

WE ARE TRYING HARD,

BUT WE DONT REALLY

KNOW WHAT WERE

DOING

WE CARE, AND WE

DELIVER

25

QUALITIES OF A SERVICE

STAFF TO ENSURE

GUEST SATISFACTION

1. Quality of Service

2. Efficiency of Service Staff

3. Warmth & Courtesy of ServiceStaff

26

ANSWERING A CALL

1.1 GREET THE CALLER

1.2 IDENTIFY COMPANYS NAME

1.3 IDENTIFY YOUR NAME

1.4 OFFER ASSISTANCE

Standard Phraseology: Good

morning/afternoon/evening)

Establishment name_______ or

Dept./Outlet). This is ----------- speaking,

how may I help you?

27

ENDING CONVERSATION

6.1 Thank the Guest

6.2 Mention name, if known

6.3 Bid farewell pleasantries.

Standard Phraseology; Thank you for calling____Hotel (or Dept.Outlet) Ms./Mr.____Have a pleasant day, Goodbye!.

28

7


8/30

Ready YOUR

Telephone Directory!

Emergency Numbers (Police, Municipal/CityHall, Fire, Hospital, Rescue Teams and etc.)

International or Country codes

National or Local codes

Time Conversion Table or World TimeChart.

Hotels and Restaurant phone numbers(National and Local)

29

ROOM SERVICE

Answer the telephone courteously Listen carefully and have a paper and pen

ready to take down notes and order/s.

Write down Rm # and take order carefully

Repeat order to confirm

Offer suggestions for possible revenue

30

Encode order to system and provide OS tokitchen for production.

Prepare all cutleries, china-wares, glasses,condiments, other request and receipt.

Write down orders, room # all dining wares,time etc. to Room service logbook/form.

31

Knock gently on the door & inform of RoomService delivery.

Greet guest, mentioning their name.

Ask permission to enter the room.

Upon entering the room, leave the doorpartly open.

Lay food at table while giving informationregarding guest orders.

Confirm satisfaction about the order andrequest.

32

8


9/30

Inform guest to call local number for

clearing or inform guest that you will callafter 30-45mins for possible clearing ofdishes.

Offer other services is there anything else Imay assist you with Sir/Maam?

Thank guest and express Have a good dayenjoy your Meal

Bid goodbye and gently close the door.

Log on to the room service logbook/form,for the time delivered and endorse for

clearing.33

Handling Guest Complaints

34

When complaints are properlyhandled;

The customer will leaves the restaurant withfeeling of friendliness rather than animositytoward the management.

An opportunity to turn the situation around andmake a lifelong costumer

Complaints should be handled with intelligence,tact and good judgment.

35

Handling Complaints Approach the customer in a friendly spirit and not allow

him to be put on the defensive.

Listen attentively complaint and try to get the completestory.

Restate the gist of the compliant and have the customerconfirm this summarized statement.

Express sincere regret for the occurrence

Offer to exchange or substitute food if unsatisfactory.

Cite the restaurants policies when relevant.

36

9


10/30

When the refusal of a request is necessary, explain the reasonsclearly and tactfully.

When the restaurant is at fault, apologize and promise that aneffort will be made to prevent a recurrence the situation.

Thank the customer for making the complaint, saying, I am

glad you told me, or thank you for bringing this to my

attention Sir/Maam.

When customer makes return visit, see that the service isfaultless and that she has no further cause for complaints.

Refer difficult and unreasonable complaints to the manager forsettlement.

Report all serious complaints and those involving businesspolicy and regulations to the managent.

37

How to deal with differentTYPES

of Complaining Customers/Guests

38

The Early Customer receive him courteouslyand explain when service will begin. Offer hima comfortable seat, possible in the lounge,and give him a newspaper or magazine.

The late customer make her feel welcome. Ifthe food selection is limited, explain that itsnear closing time. Endeavor to provide goodservice without making her feel that she isbeing hurried.

39

The hurried customer recommend counterservice when this is available. Tell him inadvance approximately how long the servicewill take give the best service possible underthe circumstances.

The overfamiliar customer be courteous butdignified with her. Avoid long conversation.Stay away from the table except when actualservice is needed.

40

10


11/30

The grouchy customer meet him cheerfully and

see that his waitperson treats him pleasantly. Do

not argue with him. Listen to his complaints

courteously, but do not encourage him. Do no be

distressed by, unreasonable complaints.

The angry customer listen to her, express regret

at the occurrence that prompted her complaint,

thank her for calling it to your attention and try to

rectify the error.

41

The trouble maker be courteous and do not bedrawn into arguments. Neither participate in

criticisms of the management, nor make statementsmay be construed as complaints about therestaurant. Warn other salespersons serving thetroublemaker type to avoid antagonizing him.

The tired customer set him at a quite table. Assisther with wraps and packages. In cold weather,suggest a hot soup, a hot drink and some particularlyappetizing light food. On a hot day, suggest a chilledsalad or a frosted drink and some cold food.

42

HANDLING GUEST COMPLAINTS

TAKE THE:

H - Hear them Out

E - Empathize

A - Apologize

T - Take Responsibility to Action

- Thank the customer for bringing the

concerns.

- FOLLOW THROUGH.

43

HOW TO GET DIFFICULT CUSTOMERS ON YOUR

SIDE:

1. Dont take it personally

2. Remain calm and listen carefully

3. Focus on the problem, not the person

4. Try to figure out what this person needs in

some way.

5. Let the customer know what you can do.

6. Once the problem have been resolved, reward

yourself for turning a difficult customer into a

happy one.

44

11


12/30

The customer is the most important visitor

in our premises.

He is not dependent on us we are

dependent on him.

He is not an outsider in our business he is

a part of it.

We are not doing him a favor by serving

him he is doing us a favor by giving us

the opportunity to do so.

45

A

BLESSED DAYto

Everyoneand thank you for Attending Waitering/Service

Seminar Workshop !!

46

12


13/30

WELCOME

Basic BARTENDING

SEMINAR & Workshop

BARTENDING INTRODUCTION

BAR SET-UP

GUIDELINES IN SERVING BEVERAGES

BEVERAGE MERCHANDIZING & UPSELLING

WHAT DRINK WITH WHAT FOOD

CLARIFICATION, DESCRIPTION AND NUTRITIONALVALUE OFWINES

SERVING WINES

DRINK MIXING

SAMPLE COCKTAILS

ORGANIZATIONAL CHART OF A BAR

BAR MANAGER

ASSITANT BAR MANAGER

OPENING CAPTAIN CLOSING CAPTAIN

BARTENDER

BAR ATTENDANTBAR ATTENDANT

BUSBOY BUSBOY

Introduction to Bartending

Bartending is the art of mixing drinks

Bartending is a profession not just to mastermixed drinks but know how in bar set-up,beverage service, merchandizing, customerrelations and a good salesman.

Must always posses best qualities as a person.

1


14/30

Basic Function of a Bartender

Prepares or mixes drink according to standard recipes. Sets up the bar, equipping it with beverage stocks and

the necessary equipment and supplies.

Ensure that the par stock of supplies and equipment ismaintained; makes requisition when necessary.

Take charge of storage and refrigeration of wines andother beverages.

Take inventory of beverages consumption as well as ofspillage, losses and breakages of equipment; submitreport to the his supervisor / superior.

See to it that the bar is properly stocked, clean and wellmaintained.

BAR OPERATING EQUIPMENT, SUPPLIES AND ACCESSORIES(Glassware and other Operating Equipment)

High ball glass Collins glass Old fashioned glass Champagne glass Whiskey sour glass Red wine glass Cordial glass Pilsner Water goblet Shot glass Mixing glass jigger

Cocktail glass Cocktail shaker Bar spoon Bar knife Cutting board Fruit squeezer Ice scoop Funnel Cork and bottle opener Blender Brandy snifter White wine glass Water pitcher

General Supplies

Drink list

Cocktail coasters

Cocktail picks

Stirrer

Drinking straws

Matches / lighter

Cocktail napkins

(Cloth of Paper)

Wine list

Accessories

Ash tray

Tidbits containers

Check holders

Bar trays

Table lamps

Change tray

Tent cards for

specialties of the

house.

Flowers

Other promo cards

/ displays

2


15/30

BASIC PREPARATION FOR BAR SET-UPPhysical Check-up Check cleanliness and condition of the ff:

Doors Carpets Tables Chairs Bar counter Bar stools Mirror curtains

Lights Pipe-in music Air conditioning Store room Comfort room Public area near the

outlets

Plants as well as theboxes

Check-up for Bar set-up(prior to operation)

Beers, juices and other perishable items arerefrigerated.

Glasses and other equipment are clean andready.

Fruits for garnishing are ready

Ice in ice bins are available

Alcoholic beverages are properly displayed.

Bar is clean and properly set-up

Staff Inspection

Attendance andpunctuality

Uniform

Hygiene and Cleanliness

- clean fingernails

- well groomed

hair

-free from body odor

-Polished shoes

Ball pens

Lighter

Note pad

Other promo items withbasic details at least.

Closing Bar Check-up Perishable refrigerated and

covered with damp cloth. Operating equipment

arrange and covered:(eg. Knife/cuttingboard/mixing glass/barspoon/icetong/buckets/salt& peppershaker and etc.

Counter polished Requisition forms and other

operational papers inside

shelves.

Glass wares dry cleaned andtransferred to the racks.

Bar floor area cleaned

Garbage thrown atstewards garbage can.

Drawers, cabinets,storeroom and refrigeratorslocked.

Pipe-in music off

Lights off

Door locked The outlet clear of

suspicious-looking objects.

3


16/30

BEVERAGE CLASIFICATIONAlcoholic / Non-Alcoholic

ALCOHOLIC BEVERAGE-is any potable liquidcontaining up to 80% of alcohol by volume.

Alcohol is a volatile, colorless liquid an ethereal odorobtained through the fermentation of sugarcontaining liquid. ETHYL is the best-known alcoholusually found in alcoholic beverages.

NON-ALCOHOLIC BEVERAGE

eg.Juices/Water/Coffee/Tea/Sodas & Energy drinks

Alcohol content Variations

Light Beer Standard Beer

Heavy Wine

White Wine

Red Wine

Fortified Wine

Liqueurs

Spirits

2-4 % alco / volume 3-5 % alco / volume

5-7 % alco / volume

8-12 % alco / volume

9-14% alco / volume

14-20 % alco/ volume


35 % average


up to 60-80 % alco/volume

Service Policies

The bar captain or receptionist should stand by the entrancedoor to greet and usher guests.

All drinks should be served from the bar tray.

High-ball drinks should be served with stirrers.

Tidbits (peanuts, chips, etc) should accompany all drinks (ifsuch, is management policy)

Brandy with tonic water are to served with slice of lemon.

Beer. Soda drinks and other bottled drinks should be pouredin front of the guest.

Bartenders will directly serve guests seated on the bar stools.

Guidelines in Serving Beverages Always check all beverage orders being dispensed from the

bar: it should be the correct order, glasses and ice, clean, righttemperature (cold for Cold drinks, hot for Hot drinks).

Fruit juices for breakfast should be served chilled, CHILLED,NO ICE, NO STRAWS.

STRAWS should be served on the side of the beverageordered, not immersed on the drink.

CANNED sodas, juices, Beers should be served as is andshould always be accompanied by a glass with ice for sodasand juices (with straw on the side), beers with a chilled mugor pilsner glass.

Always ask the guest first if they want o open the drink forthem. Some guests dont want their drinks to be touched inany way.

4


17/30

Guidelines in Serving Beveragescont. When CANNED or BOTTLED DRINK have been served and opened,

ask the guests permission if they want you to pour their drinks for

them. HOT DRINKS should always be served with under liner. If an insect or any foreign object accidentally flew into your guests

drink, replace it without delay & without question and report theincident to your supervisor or manager (later, better preserved)Dont let the guest wait for so long.

You should know what comprises the drink you are servingespecially with mixed drinks and cocktails. Some guest order out ofcuriosity and will definitely ask what is in the drink.

If you will encounter a guest who will order something that is not inyou Drink List, do not refuse right away. Tell your guest that you willhave to ask first the Bartender or your Manager if it would bepossible to give in to his request.

Guidelines in Serving Beveragescont.

Serve all drinks from the right side or front of the table, whichconvenient for the guest and the server.

always carry beverages and other bar items on a bar tray. Dish out soiled glasses from the right side. Never serve across the table. When pouring drinks from the bottle, turn the bottle slightly

toward the right to avoid spills. When pouring wine, never allow the bottle to touch the glass. Check the drink from time to time, pouring the drink for the

guest when necessary.

Beverage Merchandising

Upselling-is the art of being able to promote and sell yourupscale products instead of the standard poring brand.

If your guest order for gin tonic, ask if he would preferTanqueray or Bombay Sapphire instead of the usual Gilbeysgin/tonic.

Although it may be very hectic at times, it only takes 1 to 2seconds to ask question and you would be very surprised athow easy it is.

In order to successfully suggest and upsell items, you shouldknow what your outlet offers by heart.

There is power in knowledge, which makes it easier to

confidently approach, sell and serve your guests.

Beverage Merchandising

Remember your guests favorite drinks. (offer to serve it whenit comes, to mention his favorite drink rings a bell in his ears.)

Once the glass is half-full, offer another round of drink

Like in food, know the best ingredients to be able to describethe drink if ever ask.

Know and describe the special qualities of the drink when ask.

Offer beverages to complement the food ordered.

Offer aperitifs before the meal.

Use the right pronunciation when mentioning a drink.

5


18/30

Beverage Merchandizing Cont

When the item ordered is out of stock, offer a substitute.

When recommending items, choose the middle range of your

prices. Never recommend the most expensive nor thecheapest.

When guest is thirsty, offer long drinks.

Offer dry drinks to guest who are about to take their meals.(eg.Dry Martini, Manhattan, Gibson)

Offer sweet drinks to people who just had their meals.(eg.Brandy Alexander, Grasshoper, liqueurs/Brandy even drydrinks in general is often ordered after meals.)

Offer drinks with bitters for guests who have upset stomachs.

Offer hot drinks to guest who have colds.(eg.hot buttered rumor a shot of brandy.)

Bloody Mary is known to neutralized hangover.

WHAT TO DRINK WITH WHAT FOOD

FOOD

Red Meat

Light Meat or Fish

Fish/Shell Fish

Veal

Chicken/Turkey

Beef/Lamb

Ham

Game/Wild Duck

Chicken

IDEAL WINE ACCOMPANIMENT

Red Wine White Wine

Rose Wine

White Wine

White wine/Light Red

Red Wine

Light Red Wine

Red Wine

Dry

Dry White Wine fromBurgundy, Moselle, DryRose.

FOOD

Curry

Duck

Fish

Game

Goose

Ham

IDEAL WINE ACCOMPANIMENT No wine, Beer or lager

recommended.

Full bodied red wine as for Beef.

Dry White Wine as for Chicken,unless cooked in red wine,champagne with salmon.

Full Bodied Red Wine as for Beef

Medium Quality French RedWine.

Medium Quality Red Wine orRose.

FOOD

Lamb

Shellfish

Turkey

Veal

Sweets

Appetizers

Beef

IDEAL WINEACCOMPANIMENT

Red Bordeaux, Dry WhiteWine, or Rose.

Dry White Wine fromBurgundy, dry Italian Wine

Burgundy

A Bordeaux, White or Red,and Chianti

Usually no wine, butsuitable for Champagne,Sparkling Wine

Vermouth, Dry and

Medium Sherry,Champagne, Rose, LightDry Wine or Cocktails.

Full rich and Burgundy.

6


19/30

Beverages On or Before and After Meals

Aperitif-is a short palate-wakening drink

White Fish-the richer the sauce the less Dry wine shouldbe.

White Meat-best match is Medium-to-Dry Wine

The Fuller and more flavored the Wine is, the more FULL-BODIED, bag and aromatic Wine.

Dessert Wines-Sparkling Wine, Coffee with Brandy andLiqueurs, is a happy ending to a meal.

CLASSIFICATION and DESCRIPTION of ALCOHOLICBEVERAGES

SPIRITS-are drinks obtained by distillation, afterfermentation from vegetables, grains, fruits, plants andother substances which are sugar or starch based

LIQUEUR-an infusion of sugar syrup or other flavoring tobrandy or other spirits which give them theircharacteristic taste.

BEER-a beverage made out of the fermentation of cerealgrain flavored hops.

WINE-a naturally fermented juice of fresh ripe grapes.

WHISKEYis a spirit obtained by distilling fermented grain and mash andsuitable aged in wood barrel. (any grain can used for making whiskey)

SCOTCH-made from malted barley and aged in oak barrels;Scotch whiskey has a distinctive flavor (smoky flavor) whichhas never been successfully duplicated elsewhere. This due toseveral factors, namely; the malted barley itself, the practiceof drying the malted barley over PEAT and the water used.

IRISH-fine whisky that comes from Ireland. It is made in thesame way as Scotch except that it does not have the smokyflavor.

CANADIAN-made mainly from rye but sometimes maize,wheat barley, malt or mixture of all these ingredients in thedistillation process.

AMERICAN-made from maize, rye, millet and barley. Thereare 6 types of American Whisky:BOURBON, RYE, CORN,STRAIGHT, BLENDED, BLENDED STRAIGHT, BOND.

GIN-distilled from malted barley, maize & rye flavored withjuniper berries, corianders and angelica root. Gin isnormally stored in glass vats and no aging is requiredbecause maturity does not help to improve its flavor

BRANDY-made from the fermented mash of grapes ofother fruits and is usually aged in oak cask.

COGNAC-2 separate distillation are used and matured inlimousine oak cask.

ARMAGNAC-only 1 process of distillation at lowtemperature is used and is aged in black-veined oak cask

for a minimum period of ten years.

7


20/30

RUM-distilled from fermented juice of sugar cane, cane syrup

and molasses. It is normally matured in cask for a minimum of

three 3 years.

VODKA-a neutral spirit distilled from potatoes which hasbeen filtered through vegetable charcoal or activatedcarbon which removes any traces of color and flavor.

SCHNAPPS-a white spirit similar to vodka, which is widelydistilled from grain or potatoes in northern Europe.Traditionally, this is served neat, ice-cold from the freezerin a small one-shot glass.

TEQUILA-a distilled spirit from Mexico made from fermented

juice/mash of Agave plant or sap of the coiled mezcal plant (which is

similar to cactus)

APERITIFS-drinks taken before a meal to stimulate theappetite or to boost the conversation before meals areserved.

LIQUEURS, CORDIAL-a distilled spirit steeped or redistilledwith fruits, flowers, plants or other juices and extracts, ornatural flavoring materials and sweetened with at least 2 %of sugar

Liqueurs are served straight-up in a liqueur glass, on the rockand especially in mixed drinks and cocktails. Most liqueurs arealso called Digestives & after Dinner Drink because theyserved with coffee or after the last course of the meal.

POPULAR LIQUERES INCLUDE:

Advocaat-made in Hollandfrom fresh egg yolks, sugarand brandy.

Anisette-a clear liqueurmade from anise seed andflavored with bitteralmonds.

Aquavit-a clear liqueurflavored with caraway seedsfrom Scandinaviancountries.

Crme de menthe-a

peppermint liqueur madefrom fresh mint and brandy

Benedictine-a liqueur madefrom Benedictine monksout of a secret formulareputed to be acombination of herbs,spices, and fine brandy.

Cherry-brandy flavored withblack cherries.

Cointreau-a brandy of triplesec and orange curacao.

Cream de cacao-made fromcacao beans, spices and

vanilla. It comes in twocolors, white and brown.

POPULAR LIQUEURS INCLUDE:

Curacao Triple sec-madefrom the peel of bitterorange grown in the WestIndies; enriched withspices, rums and sugar.

Drambuie-a liqueur madefrom Old Scotch, honeyorange, herbs and spices.

Pernod-made fromlicorice and anise.

Kahlua-a Mexican liqueurmade from coffee beans,vanilla and brandy.

Kirschwasser-liqueurmade from wild blackcherries.

Southern comfort-a highproof liqueur made in theunited State from a secretformula.

8


21/30

BEER-these are bottom fermented so called because theyeast settles at the bottom of the fermenting tank afterfermentation, Lagers include: PILSNER, LIGHT BEER, DRY

BEERS, ICE BEERS, NON-ALCOHOLIC BEERS.

ALE-a malt brew that is darker and more bitter than thebeer. Usually the alcoholic content is around 6% byvolume.

STOUT-this is a sweet, strong beer and is highly flavoredwith the rich content of HOPS.

PORTER-this is a dark-colored beer made from brownsugar and charred malt and is in fact a weaker version ofthe STOUT.

WINE-wine is naturally-fermented juice of fresh ripe grapes. When wespeak of wine we are referring to the alcoholic beverage made from

grapes.

Major Classification of Wines

Table Wines /Still or Natural Wines-these type of wines comes inthree color White, Red & Rose. They are made the natural wayof fermentation without anything added to it.

Fortified Wines-these wines are stronger or fortified by addingsugar in order to increase their sugar content (like port wine) orby adding alcohol to increase their alcohol like sherries. Themethod of making sherries is called Solera.

Dessert Wines/Aromatic Wines-made the same way as naturalwines, but during fermentation, aromatics areadded.(eg.Vermouth, Campari, Dubonnet, etc.)

Sparkling Wines- these wines are considered the KING of allbeverages. The most popular sparkling wines are theChampagnes. They are made sparkling by having a secondfermentation inside the bottle.

Nutritional Value of Wine Our body needs 3000 calories a day and a

glass of wine, about three ounces, provides500 calories or 17% or our daily requirement.It contains Vitamins A, B, C, and minerals likecalcium, potassium, phosphorous, magnesiumand iron. Wine also good for figure consciouscause it a non fattening. The sugar that winecontains is oxidized completely and does not

turn into fat

Talking About WINE Taste(useful terms)

SWEET wines tastes similar to a solution ofsugar. The opposite of sweet is bitter in wineterminology is DRY.

TART wines that have agreeable degree ofsourness which caused by acids like tartnessof orange juice.

BITTERNESS it is created by the tanning inthe skin. Red wines are slightly bitter, but

white wines have a pleasant taste and usuallylack bitterness.

9


22/30

NOSE and EYES as well as TASTE wine tasters also usewords associated with the nose and eyes. It is

impossible to taste a wine without experiencing animpact on the nose. Since there is an open passage tothe nose at the roof of the mouth, the vapor of wine

rises and makes impression on the nose.

After-Taste an enjoyable part of tasting isthe after-taste. This refers to the lingeringimpression the leaves in your mouth after youhave swallowed it.

EVALUATION OF WINE

(the quality of wine is determined through its color,appearance and odor.)

COLOR

Redcalled rouge, which may range anywhere from purple todark red to burgundy.

Whitecalled blanc, in varying clarity depending on the grapevariety and aging process.

Pinkcalled rose, ranging from pink, salmon and light rosetone.

Note: Table Wines are either RED, WHITE or PINK.

APPEARANCE

It is judge by looking at wine through the light, a brilliantwines reflects light and also sparkles. Free from floating

particles.

BODY of WINE

(through the body of wine, one can measure its

wateriness. The body is usually measured by twirling

it around the glass and seeing how long it takes to

come down the sides of the glass.

Full-Bodied Wines are heavy, robust, and not watery.

The wines also break into legs as they come down

the sides of the glass.

Light-Bodied Wines this wines do not cling to the

sides of the glass when twirled around.

Table Wines

(Brutvery dry / Extra Dry-off dry / Sec-medium sweet / Demi-Sec-quite/semi-sweet.)

WHITE WINES

REISLING

CHARDONNAY

SEMILLION

SAVIGNON BLANC

MUSCAT

GEWURTZRAMINER

PINOT MEUNIER

PINOT BLANC, PINOT GRIS

CHENIN BLANC

MUSCADET VIOGNIER

RED WINES

CABARNET SAUVIGNON

CABARNET FRANC

PINOT NOIR

MERLOT

CINSUALT

MALBEC

SYRAH

10


23/30

Serving Wines

Check correctness and temperature of wine, since the taste ofwine can be highly affected by its temperature.

Ensure wineglasses are clean (chilled white wine glass forwhite wine) and position lower side of the water gobletfollowing a diagonal line.

Present wine with a clean cloth napkin held underneath thebottle, with the label facing upward so that it is readily see. Asbottle is presented, the server should announce the size ofthe bottle, the variety, the vineyard and the vintage of thewine.

Uncorking should always be done at the table and within theview of all the guests. The top portion of the seal should beremoved by slicing it with a knife just under the lip of thebottle. Peel the seal off neatly and wipe it with clean cloth orservice napkin.

Carefully twist the corkscrew well into the center of the cork.Ensure that the clip is in place then slowly pull the corkscrewupward. Unscrew the cork from the screw and place it on awine coaster for the hosts use.

Wipe the neck and the inside mouth of the bottle with aclean service cloth.

Ensure that there are no cork sediments inside the bottle. Follow the proper pouring procedure Pour about ( red wine/ 1/8 white wine) into the hosts glass

for tasting.

Present the bottle again while the host tastes it.

Confirm the hosts satisfaction**

Serve each guest, do not fill the glasses to much full for whitewine and full for the red wine.

Host will always be served last.

After all guest have been served, place the bottle back to thebasket or wine bucket and place service cloth neatly on the rim ofthe wine bucket.

Refill the wine glasses whenever there is only about or lesswine in the glass.

If the bottle is almost empty (about 1/8 wine is left), or is almost

empty. Ask if the host would like to order another bottle.

DRINK MIXING(THE FUNDAMENTALS OF MIXED DRINKS)

Before studying specific recipes, its important to

have a basic understanding of some basic concepts

pertaining to mixed drinks. General principles

associated with the methods of preparation, as well

as recipes and glass wares, are outlined.

Generally its is easy to prepare drinks if fully

understand the rationale behind each method, and

the procedure involved in each recipe.

11


24/30

Straight Shots

A straight shot means an ounce of liquorserved up. Glasswares will depend on the

type of liquor served;

Liquor--------------------------shot glass

Cordial-------------------------cordial glass

Brandy and Cognac--------snifter

Liqueur------------------------snifter or cordialglass

Rock Glass - Highball Drinks

A rock drinks is a straightliquor or combination ofliquors (no mixture) servedwith ice. These drinks areserved in a rock glass, whichis normally small designedto serve only liquor withouta mix.

A basic mixed drink (singleliquor + single mix) can bereferred to as highball drinkand is served in a highballglass.

Standard mixes are water,soda, tonic water, gingerale, cola, lemon-lime sodaand fruit juices(vodka tonic,whiskey water, rum andcoke, screwdriver etc.

Tall drinks are representedby more dilution or extramixed

PRIMARY DRINKS(Standardized, memorized for instant recall without

hesitation)

Recipe Card must be organized in thefollowing manner:

NAME:

INGREDIENT 1), 2), 3), 4), etc.

GLASSWARE, type of Ice, method ofpreparation and mixing.

FINISHING PREPARATION or Garnishing orother items that go with the drink.

Stirred Drinks

Drinks in which the ingredients arefirst chilled and by being stirred withcube ice, after mixing strained intoappropriate glass. (eg. Martinis,Manhattan and Rob Roy-popular

stirred drinks.)

12


25/30

Blended Drinks

Drinks are prepared in the Blenderwhen a heavy thick texture isdesired. No strainer is used with theblender because the ingredients areactually blended together with theice to form a slushy type of cocktails.

Recipes

Unfortunately, there is little consistencywithin the liquor industry regarding

recipes, and over the years, recipes have

varied considerably. As a result,

bartenders will often prepare the same

cocktail quite differently. Can even

develop its own recipes.

Glassware

Glassware is still another are of inconsistency.Today shapes and sizes vary radically that youare better off memorizing the general types ofglassware rather than the styles.

Basically, there are about 15 or more differenttypes of glassware used in most bars. Youshould recognized the uses of each of theglasses.

TIPS IN MIXING DRINKS GR Use only ingredients of highest quality-remember, a drink

is not any better that its ingredients.

Plenty of ice is the first requisite of good mixing. Thisshould always be placed in the mixing glass or shakerbefore adding the liquor. Be sure the ice is crystal clear.

Always measure the ingredients. This way you will notspoil any drink and you will be mixing consistent-tastingcocktails. Make sure the ingredients are used in thecorrect proportion.

Some drinks are shaken with ice for plenty of dilution, orto dissolved sugar and other heavy ingredients like eggwhites. Others are only stirred with ice. Dont change the

technique otherwise you will spoil the drink.

13


26/30

TIPS IN MIXING DRINKS GR

Chill or heat glasses, chill all glasses for chilleddrinks. Heat all glasses for hot drinks. Do not putglasses in freezers as they will crack, put them onlyinside the refrigerator..

Simple syrup. Prepare it in advance-get a containerand fill it with sugar. Level of sugar to level ofboiling water and stir it briskly.

To frost the rim of glasses, rub it with a slice oflemon and dip it in salt or sugar as the recipe calls.

Mixers-such as soda, water, tonic, ginger ale andfruit juices should be added to the liquor ratherthat the other way around.

TIPS IN MIXING DRINKS GR Always use the right glass for every for every drink.

Psychologically people think that they are drinking the wrongdrink if it is served in the wrong glass.

Lemon or orange peel should be twisted over the drink afterthe drink is finished. If mixed with the drink, it will surely tastebitter.

If the recipe calls for an egg-either the white or the gold, eggsfirst, this way you will not spoil good spirit if the egg happensto be rotten.

The mixing can be done in a large glass-a jug or a cocktailshaker

Clear mixture should be stirred. Cloudy ones should beshaken. Stirring means mixing a drink with a long thin spoonby whirling it around until the ingredients are cold. Shakingmeans mixing the ingredients and ice in the shaker andshaking vigorously.

TIPS IN MIXING DRINKS GR

When a recipe calls for a dash-this means just a fewspots.

Straining-the majority of cocktail shakers are fittedwith a strainer. If set when using a mixing glass,use a strainer to hold back the ice when pouring.

Prepare fruit just before use, as far as practicable. Add sparkling liquids last, as they retain life. Dont skimp on ice. Use cracked ice for shakers and

lots of ice cubes for highballs.

TIPS IN MIXING DRINKS GR Drinks are made of clear liquor such as gin vodka, dry

vermouth, etc, should be stirred. Drinks with hard-to-mix ingredients, such as egg, cream, sugar, etc.,should be shaken.

Before mixing cocktails, fill glasses with cracked ice tocool them. Remove the ice and dry the glassesbefore pouring the cocktails into them.

Beer should always be cold and served in chilledglasses. Never served beer with ice.

Never use stuffed olives for cocktails. Green olives gowith martini, cocktail onions with Gibson and

cherries with Manhattan. Always have all necessary ingredients and all bar

supplies ready.

14


27/30

Standard Recipes for Gin Cocktail and LongDrinks

DRY MARTINI

1 jig. Gin

1/3 jig Dry Vermouth

1 pc. green olive

Procedure: stir gently thegin and dry vermouth in amixing glass with ice thenstrain into a pre-chilledmartini glass. Garnish withgreen olive

(w/cocktail-toothpick)

PERFECT MARTINI

1 jig. Dry Gin

jig. dry vermouth

jig. Sweet vermouth

1 pc green olive

Procedure: pour the above(except olive) into a mixingglass containing ice thenstrain into a pre-chilledmartini glass. Garnish withgreen olive.

Standard Recipes for Gin Cocktail and Long

Drinks

TOM COLLINS

1 jig gin

lemon juice

jig. Simple syrup

1 slice orange

1 pc. Cherry

Procedure: Pour all theingredients into a Collinsglass containing ice andthen filled with soda water.Stir thoroughly. Garnishwith sliced of orange andcherry.

SILVER FIZZ

1 jig. Gin

jig. Lemon juice

jig. Simple syrup

1 egg (white only)

1 bot. soda water

Procedure: pour allingredients into a cocktailshaker with ice. Shake welland strain into a highballglass. Fill it with chilled sodawater. Stir.

Standard Recipes for Gin Cocktail and LongDrinks

MILLION DOLLAR

1 jig. Gin

jig. Simple syrup

pineapple juice

1 pc egg (white only)

Procedure: Pour allingredients into a cocktailshaker with ice, shake well

and strain into a pre-chilledchampagne glass.

NEGRONI

1 jig. Gin

jig. Sweet vermouth

jig. Campari

Lemon twist

Procedure: pour ingredientsin on old fashioned glasswith ice. Stir and serve with

a twist of lemon.

Vodka Cocktail and Long Drinks

BLOODY MARY

1 jig. Vodka

1 pc. calamansi

2 dashes Worcestershire

1 dash hot sauce

Salt and pepper

Tomato juice

Procedure: put salt and pepper totaste. pour all ingredients into ahighball glass with ice. Fill glasswith tomato juice. Squeeze calamansi stri thoroughly and

serve with stirrer.(shaker)

HARVEY WALLBANGER

1 jig. Vodka

jig. Galliano

Orange juice

Procedure: pour vodka into ahighball glass with ice. Fill glasswith orange juice. Stir briefly.Float galliano on top of the drink.

15


28/30

Vodka Cocktail and Long Drinks

VODKA MARTINI

1 jig. Vodka

1/3 bar spoon dry vermouth

1 pc. Green olive

Procedure: stir gently in amixing glass with ice andstrain into a pre-chilledmartini glass. Garnish withgreen olive.

SCREW DRIVER

1 jig. Vodka

Orange juice

Procedure: pour vodka intoa highball glass with ice andadd orange juice. Serve withstirrer.

RUM DRINKS

DAIQUIRI

1 jig. Rum

jig. Lemon juice

jig. Simple syrup

1 pc. Cherry

Procedure: pour ingredients intoa cocktail shaker with ice. Shakewell and strain into a pre-chilledchampagne glass. Garnish withred cherry.

ZOMBIE

2 jig. Dark rum

1.4 lemon juice

1 jig. Orange juice

1 jig. Pineapple juice

jig. Papaya nectar

Procedure: pour all ingredients(except papaya nectar) into acocktail shaker with ice. Shakewell pour into a Collins glass. Topthe drink with papaya nectar and jig. Dark rum.

RUM DRINKS

CUBA LIBRE

1 jig light rum

1 bottle coke

1 pc. Calamansi

Procedure: pour all ingredientsinto a high ball glass with ice. Fillit up with coke. Squeeze calamsiinto the drink. Drop shel l and stir.Serve with stirrer.

MAI-TAI

2 jiggers dark rum

2 jiggers pineapple juice

1 jig. Orange juice

jig. Calamansi

jig. Grenadine syrup

jig. Triple sec.

1 sliced pineapple

1 pc. Cherry

Procedure: pour all ingredientsinto a double old-fashioned glasswith ice. Stir thoroughly garnishwith a slice of pineapple and acherry. Serve with sti rrer.

WHISKEY DRINKS

MANHATTAN

1 jig. Bourbon

jig. Sweet vermouth

1 dash Angustura bitters

1 pc. Cherry

Procedure: pour all

ingredients into a mixing

glass with ice. Stir briefly

and strain into a pre-chilledmartini glass. Garnish with

red cherry.

RUSTY NAIL

1 jig. Scotch

1 jig. Drambuie

Procedure: pour ingredients

into an old-fashioned glass

with ice. Stir well.

16


29/30

WHISKEY DRINKS

JOHN COLLINS 1 jig. Bourbon jig. Lemon juice jig. Simple syrup 1 bot. soda water Sliced orange 1 pc. Red cherry Procedure: pour all

ingredients into a Collinsglass with ice. Add sodawater and stir thoroughly.Garnish with sliced orangeand red cherry.

IRISH COFFEE 1 jig. Irish whiskey jig. Syrup Whipped cream Coffee Procedure: pour Irish

whiskey into a sugarrimmed water goblet. Flamewhisky until the sugar iscrystallized. Add syrup andhot coffee. Stir. Top withwhipped cream.

LIQUEUR DRINKS

GRASSHOPPER

1 jig. Green c. de menthe

1 jig. White C. de cacao

jig cream

Procedure: pour ingredientsinto a cocktail shaker withice. Shake well and straininto a pre-chilledchampagne glass.

ANGEL KISS

brown C. de cacao

1 pc. Red cherry

jig cream

Procedure: pour cream decacao into a cordial glass.Pour cream slowly on top ofthe drink. Garnish with redcherry.

Miscellaneous Drinks

MARGARITA

1 jig. Tequila

jig. Triple sec.

jig. Lemon juice

1 slice of lemon

Procedure: pour ingredientsinto a cocktail shaker withice. Shake well and straininto a salt-rimmed

margarita glass withcrushed ice. Let a slice oflemon float

BRAVE BULL

1 jig. Tequila

jig. Kahlua

Procedure: pour ingredientsto old-fashioned glass withice. Stir.

Non Alcoholic Drinks

SHIRLEY TEMPLE

jig. Grenadine syrup

1 bot. 7-up/sprite

Sliced Orange

Cherry

Procedure: stir thoroughly.Garnish with sliced oforange and a cherry in aCollins glass.

ORANGE SQUASH

3 jig. Orange juice

jig. Syrup

1 bot. soda

1 slice orange

1 pc. Cherry

Procedure: stir well. Garnishwith slice of orange and acherry. Serve with a straw

on a Collins glass.

17


30/30

Congratulations..

Thank you for Joining

the BARTENDING

SEMINAR

18

f&b service.pdf

Documents