PPT-HMGT 2402 Wine & Beverage Management

Prof Karen Goodlad Spring 2019 White Wines of France Overview Quiz Lecture Objectives Match appellations with the regions where theyre located and their principal grapes and wine styles. Understand the primary types of beers.. Understand and identify different liquors and their use in cocktail service.. Identify and describe different wines and their service.. Understand the idea and flavor profiles of basic liqueurs.. Respondent Breakdown. Beverage Trends. Trend. : Expected Most Popular/Important Drink Trend . 2012's First-Half Financial Indicators vs. Last Year's First Six Months. . Trend. : 2012's Overall Beverage Sales vs. Last Year. Prof. Karen Goodlad. Spring 2013. Overview. Attendance. Semester Long Assigned Seating. Syllabus Review. Term . Assignments. OpenLab. Lecture. Introduction to Alcoholic Beverages. Producing Spirits: Distillation. Understand the primary types of beers.. Understand and identify different liquors and their use in cocktail service.. Identify and describe different wines and their service.. Understand the idea and flavor profiles of basic liqueurs..  made from . fermented.  . grapes.  or other fruits.. -The natural chemical balance of grapes lets them ferment without the addition of . sugars. , . acids. , . enzymes. , water, or other . nutrients. Chapter 6. Learning . Objectives. After completing this chapter, you should be able to:. •. . Explain the importance of providing quality non-alcoholic. beverages.. •. . Describe federal, state, and local regulations that impact the purchase and management of alcoholic beverages.. 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 . Introduction to Hospitality, 6e. and. Introduction to Hospitality Management, 4e. Wine. Wine is fermented juice of grapes. May be classified several ways. Light beverage wines (white, rose, and red). Prof. Karen Goodlad. March . 2016. What to . Expect . T. oday. Review . Retail . Assignment. Review . W. inery Assignment. Session Objectives. Discuss . wine making methods using wine industry terminology. LRJJ FBM . How . Customers. Buy Your . Product. 1. How . Customers Buy . Your Product. Upon completion of this chapter, you should be able to:. Under stand the planning . step. s. . for a al la carte menu. California. An . Extensive. Array of Wine for the World to Enjoy. Ranges form jug wine to super premium. 85% of all vineyards and about 90% of all wine produced. in the USA is produced in CA. 2 of every 3 bottles of wine sold in the US are from California. Distributor/ ImporterNITED STATESALABAMAMJ Wines Elberta AL251 9875660ARIZONANEW YORKx0000x0000 x/Attxachexd /xBottxom x/BBoxx 6x952x 35x 541x682x9 50x508x1 /xSubtxype x/Fooxter x/Typxe /Pxaginxatiox ProductsTechnical Data SheetPure FermentationSIHAActive Yeast 4Saccharomyces Bayanus Strain CH 158SIHAActiveYeast4is a highly active dry yeast formulated especially for making champagne and for fermen 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.