PPT-HMGT 2402 Wine & Beverage

Management Prof Karen Goodlad Red Wines of France Spring 2013 Overview Collaborative Wine List Review of Winery Assignment Objectives Discuss the laws of French wine regions Match appellations with the regions where . KingsBottle believes in treating your bottles like kings. After a decade of research, we have figured out what it takes to create the perfect refrigerated wine cooler. Global Water & Beverage Technology . Congress - Dubai. Mariam . jarrar. . Consultant, Middle east, NORTH AFRICA AND turkey. 2011 November. . Who . is . Euromonitor. International. the GLOBAL beverage . Objectives. State what is a sugar sweetened beverage (SSBs). Explain what happens when a person consumers too many SSBs. Identify sources of sugar in food. Reflect on your personal beverage intake. Be empowered to make smarter beverage choices. Alcohol sales (beverage sales) are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for . food. POUR COST PERCENTAGE. POUR. COST % =. New York 2012: . New Yorkers for Beverage Choices. New York 2010: . New Yorkers Against Unfair Taxes. U.S.: . Americans Against Food Taxes. Texas:. . No Texas Beverage Tax. Philadelphia. : . Philly Jobs. Not Taxes . 2. Key Terms. Room Service. Room Service Manager. Bar. Front Bar. Service Bar. Beverage Manager. Hospitality Suite. Minibar. Bartender. ’Beverage Server. Bar Back. 3. Room Service . Room service. is the delivery of food and beverages to guests in their hotel rooms. . 2. Key Terms. Room Service. Room Service Manager. Bar. Front Bar. Service Bar. Beverage Manager. Hospitality Suite. Minibar. Bartender. ’Beverage Server. Bar Back. 3. Room Service . Room service. is the delivery of food and beverages to guests in their hotel rooms. . CM226 Catering and Event Management. Chapter . 6, pages 136 . – 154. CHAPTER OBJECTIVES. 1. Discuss the operations of a food and beverage business.. 2. Explain the policies and procedures that are in place to ensure a consistent standard of purchasing, production, and presentation.. Opening Question. Both use standard recipes. . Both require quality and quantity standards.. Both require menu prices that cover cost per portion and a contribution margin.. Both can have costs tracked as a percent of sales.. Question 1: . WATER!. Question 1: . Question 2:. How much of our bodies is made up of water?. . 10%. 25%. 75%. 95%. Question 2:. How much of our bodies is made up of water?. . 10%. 25%. 75%. 95%. Opening Question. Both use standard recipes. . Both require quality and quantity standards.. Both require menu prices that cover cost per portion and a contribution margin.. Both can have costs tracked as a percent of sales.. Prof. Karen . Goodlad. Spring 2019. White Wines of France. . Overview. Quiz. Lecture Objectives:. Match appellations with the regions where they’re located and their principal grapes and wine styles. Rev. 11.13.2020 What are the privileges of a Certificate of Approval permit? An Oregon wholesaler of wine, cider or malt beverage may import the wine, cider or malt beverage into Oregon only Rev. 11 of grape . juice or other sugar-containing substrates . including honey. , sugarcane, fruit juices, and other plant juices . containing sugars . such as palm tree sap, floral extracts, and . . Agave.