FSM 311 – SIR RONIE 1890 – founded by Don Enrique Maria Barreto de

Ycaza in San Miguel

LESSON 1 – BEVERAGE SERVICE INDUSTRY
La Fabrica de Cerveza de San Miguel – the first
Beverage service industry – is an industry
brewery in South East Asia
comprising of establishment that offer primarily
beverages 1913 – it became a corporation and began
exporting beer in Guam, Hong Kong and Shanghai
Bar (also called as pub or tavern) – is a business
that serves a beverages 1922 – the year which started producing soft drinks
at the royal soft drinks plant
Taverns – were places serving beverages
particularly “ale” and places for social gathering 1925 – the year that started producing ice cream at
the Magnolia ice cream plant
Tavern keeper was traditionally a woman, called ale
wives in the 13th century 1927 – the year that started bottling of Coca Cola in
the Philippines
By the 19th century the word tavern had evolved
into the current term being public house or pub 1938 – entered the glass industry, supplying the
house or pub company’s bottling needs
Lesches – serving fine food and beverages 1963 – San Miguel Brewery was renamed San
Miguel Corporations; the largest food, beverage
Taverns – places for the poor
and packaging company in the Philippines
Ancient rome (500 B.C.- 476 AD) – where
The Board of Directors, San Miguel Group Corp.
Romans almost conquered already all the parts of
Europe  Eduardo M. Cojuangco, Jr. – Chairman and
CEO
City of Pompei – 118 bar or taverns were
 Ramon S. Ang – President and Chief
discovered
Operating Officer (COO)
Xenodocheions – a place to house travelers which
Members of the board
means inn
- Estelito P. Mendoza
1920 – prohibition law or 18th Amendment Law was
- Inigo Zobel
passed – this made manufacturing, selling, and
- Winston F. Garcia
importation of alcoholic beverages in America
- Menard R. Jimenez
illegal
-The prohibition law caused large numbers of
establishments stopped to operate from these Beverage-Only Bar – serves beverage alone with
establishments are made known as a major cause no food beyond snacks
of the Great American Depression
Bar/Entertainment Combination
Speakeasies – place that sold illegal liquors
- Dancing
Moonshines – term used for illegal liquor produced - Singing
during night time - Sports
- Live performances
Bootleggers – illegal suppliers of illegal liquors
- Stand up comedy
Bathtub Gin – gin made in the bathtub - Fashion show
- Striptease
Rumrunners – alcohol smugglers - Piano music
1933 – the 21st Amendment was passed to repeal Food beverage combination – serving food with
the prohibition law beverage usually with some kind of food service
Dramshop law – this law shifted the liability for Ex: bar and restaurant, service bars
damages in the drunken driver incident from the
driver who caused the accident to the server or the Hotel Beverage Operations – three or more bars
place that served the drink to the driver in one roof with different purpose and ambiance

Dram – means small drink - Lobby bar

- Coffee shop
Shop – the place that serves the drinks - Cocktail lounge
- Restaurant abr
- Disco bar
Development of Beverage Industry in the
Philippines Airline beverage service - drink served on airline
passengers
Cruise and passenger ship beverage service –  Mental ability
drinks are served on cruise ship liners and  Practical skills
passenger ship vessels  Bartending – the art and science of mixing and
serving drinks
Rail Beverage service – drinks are served on rail
 Flairtending – the art of mixing and serving
travel passengers
with showmanship or flair
Coffee shop – a place specializing on coffee and  Organizing – the ability to put things in order
serves as a meeting place particularly for  Mixology – the art and science of creating a
transacting business concoction or mixed drink
 Social skills – the ability to deal properly with
Tea houses – a small room or restaurant where other people
beverages and light meals are served  Communication skills – the ability to deliver
Taverns – a place of business where people gather and receive information efficiently
to drink alcoholic beverages  Behavioral skills – the ability to follow rules,
policies, command or orderly properly
Pubs – a drinking establishment which serves
alcoholic drinks Qualities of a good bartender

Brew Pubs – restaurants that brew beer in the - Great personality

premises - Good memory
- Knowledge of liquors, cocktails, wines and
Night club – a place for drinking, and beers
entertainment which does its primary business after - Knowledge of preparing and serving
dark beverages
- Team player
Internet café – a place where one can use a
- Physically fit
computer with internet access for a fee
- Able to work under pressure
Beer garden – an open-air area where alcohol is - Attentive
legally served - Cleanliness
- Good judgement
- Service oriented
LESSON 2 – BAR ORGANIZATION - Honest

Bar manager – in charge of overall operation of the Serving steps in serving guests in the bar
bar  Greeting the guest and preparing them to order
Bar captain – in charge of monitoring the staff and  Offering services of the bar to the guests
the operation  Preparing orders of the guest
 Complete transaction
Bartender – in charge of preparing and pouring the  Checking back the guests in a timely manner
drinks of the guests  Say farewell and thank you to the guests and
welcome them back
Bar server – in charge of serving the drinks and
food on the tables of guests FEAR Method
Wine steward – in charge of suggesting, selling F – Feel the identification for evidence of tampering
and serving the wine to the guests
E – Examine the information
Bar receptionist – in charge of receiving and
entertaining the guests A – ask questions

Cashier – in charge of receiving payments of the R – return the identification card

guests LESSON 3 – BAR PARTS AND EQUIPMENT LAY
Bar back – assist the bartender in the maintenance OUT
of cleanliness and the preparation in the bar Parts of the Bar
Barista – in charge of preparing coffee beverages 1. Front bar – the customer’s area where
in a coffee shop customers order their drinks and where orders
Requirements to become a bartender are served
 Bar table
Physical Requirements  Rail
 Bar die
- Height
 Glass rack
- Pleasing personality
 Arm rest
- Physically fit
 Foot rest
Knowledge and skills  Pick up station
2. Back bar  Distilled spirits
3. Under bar  Liqueurs
 Beer
Equipment for mixing
 Cider and perry
 Ice chest
Non-alcoholic beverage
 Containers for bottles
 Handgun  Cordial
 Mixer  Mineral water
 Frozen drink dispenser  Hot drinks
 Glasses  Fruit juice
 Glass froster
Basic of coffee
Equipment for washing
Coffee – is widely consumed non-alcoholic
 Three or four compartment sink beverage prepared from the roasted seeds
 Drain boards commonly called the beans of the coffee plant
 Special glass-washing brushes
History
 Hand sink with towel rack
 Watse dump 1. 800 A.D. – discovery of coffee was credited to
Kaldi the legendary Ethiopian goatherd
Ice and ice machines
2. Escape from Arabia
 Ice maker 3. Europe catches the BUZZ (1615-1700)
 Ice crusher 4. Coffee blooms in brazil
 Flake-ice machine
Coffee countries
Draft beer service
1. Brazil – top country that produce coffee
 Keg
Coffee variables
 Beer box
 Standard or tap  Coffee arabica
 Line  Coffee robusta
 Coffee liberica
Storage equipment
 Coffee esliaca
 Dry storage
Vocabulary of tasting terms
 Under counter and backbar refrigerators
A. Aromas
Bar tools and small equipment
- Animal like
 Jiggers - Ashy
 Speed pourers - Burnt
 Mixing glass - Chemical
 Hand shaker - Chocolate like
 Bar strainer - Caramel
 Bar spoon - Cereal
 Ice pick - Earthy
 Ice tong - Floral
 Ice scoop - Fruity
- Grassy
Three characteristics of glass
- Nutty
- Bowl - Rancid
- Stem - Rubber like
- Base or foot - Spicy

Major types Taste

 Tumblers - Acidity
 Footed wares – refers to a style of glass in - Bitterness
which the bowl sits directly on a base - Sweetness
 Stem wares – includes any glass having all - Saltiness
three features – bowl, foot, and stem - Sourness
 Mugs - Mouthfeel

Beverage Service and Procedure

Alcoholic beverage TEA

 Wine
 - A type of non-alcoholic beverage made by Juice with skin and seeds is called “must”
steeping process leaves, buds, or twigs of
Types of wine
the bush, known as “camellia sinensis”
 Still – ex: cabernet and chardonnay
Origin and history
 Sparkling – ex: champagne, cava and proseco
The camellia sinensis – is native to the area from  Fortified – ex: port and sherry
Yunnan province in china
Types of Oak
CLASSIFICATION OF TEA
 American Oak – stronger flavors
- orange pekoe
 French oak – tighter grain, better quality
- Pekeo  Hungarian Oak – not as strong flavors as
- Broken orange pekoe American
 Neutral oak – used in primary fermentation or
Types of tea
maturation where little oak is required
- Black tea
Types of bottles
- Oolong tea
- Green tea  Bordeaux – shoulders
- White tea  Burgandy – slopped sides
 Rhine – tapered
SMOOTHIES AND MOCKTAILS
 Others – bocksbeutel
Smoothies – are blended non alcoholic mixed  Specialty bottles
drink made up of liquid fresh fruits or vegetables Champagne – thick glass
Dessert wines – sweet often in splits
Mocktails – are well mixed drink made up of non- Fortified wines – port
alcoholic beverages primarily juices as base,
syrups, and some fresh fruits. Also known as virgin Colors of glass
cocktails
White/rose – in clear, light green, yellow green,
WINE blue

Viticulture – the science and business of growing Reds – in dark green, brown
wine grapes
Types of closures
Enology – the science of wine production
Cork – industry standard BUT
Enologist – wine maker
Synthetic cork – seems to not have any issues
Enophile – someone who enjoys wine
Twist top-screw cap – used for whites/rose that
History of wine are consumed young

 Earliest wine 8000 BC in Mesopotamia How do you know a bottle has been oxidized
 2500 BC – Egyptians
White wines – take on deeper yellow color
 First vines planted in WA state in 1825 Fort
Vancouver – Hudson Bay Co. Red wines – take on brownish color
 1860 in Walla Walla
The Actual Wine tasting The 5 S’s
 Dr. Walter Clore – father of Washington wine
1. See – color and clarity
Health benefits of wine
2. Swirl - place glass on flat surface
 Decreased incident of heart attacks and strokes 3. Sniff – hold glass in the middle of your
 Reduce tumors chest
4. Sip – take about a tablespoon
At the Winery
5. Savor – judge the quality of the wine
White wine
Wine Service
- Juice is pressed away from the skin and
Wine Service – is an art form that elevates the
seeds
dining experience and enhances the enjoyment of a
- Juice goes into stainless steel fermentation
meal
tanks
Tools and glassware needs for preparing and
Rose wine
serving wine
- Often use red grapes
a. Corkscrew – a tool used to pull corks from
Red wine – must goes into large vats for initial bottles
fermentation b. Decanter class and decanter tools – a
special glass
 c. Note pad and pen – used in taking orders 1866 – louis Pasteur yeast was responsible for
d. Side towel – used in wiping wine when alcoholic fermentation
serving
1883 – emil Christian Hansen developed pure
e. Tray – used in serving wines
culture technique
f. Under liner plate – used in serving drinks
usually at the bar Types of brewing yeasts
g. Wine basket – filled with variety of red wine
and white wine  Top-fermenting
h. Wine buck – for holding ice - Ale yeast
i. Wine glass – a glass with a stem and foot - Weiss yeast
j. Wine list – a list of the wines available in a  Bottom-fermenting
restaurant - Large yeast

STEPS IN WINE SERVICE The brewing process

1. Presentation and introduction Step

 Present the bottle Brewhouse
 Introduce the wine
2. Decanting (if necessary)
 Asses
Fermentation
 Decanting
3. Serving the wine
 Open the bottle
 Pour a small amount Lagering
 Serve the guests
4. Maintaining service
 Keep the bottled chilled Purpose
 Cleanliness
Starch – sugars (wort production)
 Attentiveness
 Refill Sugars – ethanol (flavor production)
5. Ending the service
 Offer a top-up Carbonation
 Remove the bottle Flavor maturation
 Thank the guests
THE GENERAL RULES IN PAIRING FOOD WITH
WINES Mash Tun – Activate malt enzymes

Red wine – goes with red or darker meat Lauter tun – Strainer

White wine – goes with white meat Brew kettle – sterilization

Strong flavor – food goes to strong, robust, full

bodied wines BEER – an alcoholic beverage made by brewing
LIGHT flavors – foods goes with light bodied and fermentation from cereals, usually malted barely
fruity wines Brewing
ART OF BREWING  Mashing
Beer – an alcoholic beverage produced by the  Sparging
fermentation of sugar-rich extract derived from  Boiling
cereal grain  Fermentation
 Packaging
History of brewing
Tasting
 Sumarian beer recipe – 3000 BC
 Aroma
The role of yeast in brewing  Flavor
1680 – Antonie van leeuwenhoek observed yeast in  Appearance
beer  Mouthfeel
 Strength
1837 – cagniard latour microbe is responsible for
alcoholic fermentation
1839 – Justus von leibig and friedrich wohler
Types of beer
 Ales Bourbon and Tennessee Whiskey – are distilled
 Lager spirits made only in the united states
 Lambic
Canadian Whiskey – is a distilled spirits made in
Cocktails Canada
1860 to 1920 – California: the birthplace of the Irish Whiskey – is distilled spirit made in Ireland
first cocktails from a mix of grains dominated by barley
Cocktails – it is a mixed drink consisting of two or Scotch Whiskey – is a distilled spirit made in
more ingredients Scotland from a mix of grains, primarily barley, plus
small grains
RULES FOR MAKING COCKTAILS
 Keep it simple
 Follow formula
 Do not make cocktails with more than 3 spirits
 Present it well
METHODS OF MIXING COCKTAILS
 Shaking - put all ingredients together with
plenty of ice
 Stirring – clear drinks are stirred with ice
 Blend – usually done in an electric blender
 Building – put ice in glass first
 Layering – these drinks are built in the glass
 Muddling – refers to drinks that are crushed
Distilled Spirits
Ethanol – is the only alcohol used in food and
beverages
Methyl Alcohol – is a poisonous alcohol made
from wood
Isopropyl alcohol – is a poisonous alcohol made
from propylene
Denatured alcohol – is used in cosmetics, such as
hair tonic
The types of spirits
The clear spirits – all clear spirits are clear, but
depending on the foods from which they were
distilled, some have a specific flavor
Gin – comes in two basic styles. Dutch jenevre – a
distilled of malt spirits that include juniper berries.
London dry gin – is a clear spirit that’s redistilled
with juniper berries
Rum – is distilled from molasses or sugar cane
Sake – is a clear spirit distilled from rice wine
Tequilla – is distilled from the fruit of the blue
agave plant
Vodka – is a true natural spirit, crystal clear, with no
discernible flavor or aroma
The dark spirits – are beverages distilled from
grains
Brandy - is a spirit distilled from wine or mash of
any fruit
Whiskey – is a spirit distilled from grain, such as
barley