FOOD & BEVERAGE SERVICE 5TH SEM

UNIT 1

SPIRITS:

• Introduction & Definition,

• Production of Spirit (Pot-still method, Patent still method),

• Introduction to Whisky, Rum, Vodka, Brandy, Gin, Tequila its production process, various types and brands.

UNIT 2

APERITIFS:

• Introduction and Definition,

• Different types of Aperitifs

• Vermouth (Definition, Types & Brand names),

• Bitters (Definition, Types & Brand names)

LIQUEURS:

• Definition & History, Production of Liqueurs, Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel) , Popular Liqueurs (Name, colour, predominant flavour& country of origin)

UNIT 3

BARS:

• Introduction, Brief History, Bar and Beverage Industry in India,

• Types of Bars, Parts of Bars. Attributes of Bar Personnel. Planning of bar and its layout.

UNIT 4

BAR OPERATIONS:

• Bar equipment’s, Alcoholic and Non Alcoholic Ingredients, Liquor supplies, Mixes, Garnishes and condiments, Service accessories,
• Types of Bar
• Parts of Bar
• Opening & closing duties of bar.

SERVICE AND SELLING TECHNIQUES:

• The Bartender as a Sales Person  and Upselling Guidelines for Bar Attendants, Professional Hygiene, and Health

COCKTAIL MAKING:

• Cocktail making techniques