PPT-Chapter 7 Beverage Service

Learning Objectives Explain the different types of water service Discuss cocktail service and the different types of cocktails Describe the different types of spirits and how they are used Explain types of beer and how they are served and stored. Beverage Production Control. Principles of Food, Beverage, and Labour Cost Controls,. Second . Canadian . Edition. Learning Objectives. 15.1 Identify the two primary objectives of beverage production control.. Monitoring Beverage Operations. Principles of Food, Beverage, and . Labour. Cost Controls,. Second Canadian . Edition. Learning Objectives. 16.1 Identify the three general approaches to monitoring beverage operations.. 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.. The Business. The Market. The future. Presented By:. Robin Householder. Vice President. Pure Health Solutions Inc.. Are you ready?. Have you started?. How does it fit your business plan?. Can you afford not too?. Food . Storing and Issuing Control. Principles of Food, Beverage, and Labour Cost Controls, . Second Canadian Edition. Learning Objectives. 5.1 List and explain three causes of unplanned costs that can develop while food is . Cost and Sales Concepts. Principles of Food, Beverage, and Labour Cost Controls, . Second Canadian Edition. Learning Objectives. 1.1. Define types of . costs. ;. fixed, variable, directly variable, . :. . Terminal 21. Owner . :. . Land & Houses Public . Co.,Ltd. .. Location . : . Asok. - . Sukhumvit. intersection. Building. : Complex - 9 Floor. : Service Apartment - 20 Floor. 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.. 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. . 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.. 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). Syaloomitha Paparang. Chapter 1. Introduction. 1.1 Background. Separation or distinction is made because non Mainland guests often feel uncomfortable with Mainland guests because they are considered to have habits such as:. January 19, 2022 3:30-5:30pm. January 27, 2022 . 5-7pm. February 2, 2022 10am-12pm. The Future of Food and Beverage Services at Halpern Centre. Land Acknowledgement. Agenda. History of Food and Beverage Services at GSS – 15 minutes.