3rd Semester Food & Beverage Service Operatins (Bar) IHM Notes For Hotel Management Students

3rd SEMESTER NOTES

Theory 

Bar - Definition, Parts & Types Learn More

1. ALCOHOLIC BEVERAGE
A. Introduction and definition
B. Production of Alcohol
 Fermentation process
 Distillation process
C. Classification with examples

2. DISPENSE BAR
A. Introduction and definition
B. Bar layout – physical layout of bar
C. Bar stock – alcohol & non alcoholic beverages
D. Bar equipment

3. WINES
A. Definition & History
B. Classification with examples
 Table/Still/Natural
 Sparkling
 Fortified
 Aromatized
C. Production of each classification
D. Old World wines (Principal wine regions, wine laws, grape varieties, production and brand names)
 France
 Germany
 Italy
 Spain
 Portugal
E. New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names)
 USA
 Australia
 India
 Chile
 South Africa
 Algeria
 New Zealand
F. Food & Wine Harmony
G. Storage of wines
H. Wine terminology (English & French)

4. BEER
A. Introduction & Definition
B. Types of Beer
C. Production of Beer
D. Storage

5. SPIRITS
A. Introduction & Definition
B. Production of Spirit
 Pot-still method
 Patent still method
C. Production of
 Whisky
 Rum
 Gin
 Brandy
 Vodka
 Tequilla
D. Different Proof Spirits
 American Proof
 British Proof (Sikes scale)
 Gay Lussac (OIML Scale)

6. APERITIFS
A. Introduction and Definition
B. Types of Aperitifs
 Vermouth (Definition, Types & Brand names)
 Bitters (Definition, Types & Brand names)

7. LIQUEURS
A. Definition & History
B. Production of Liqueurs
C. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel)
D. Popular Liqueurs (Name, colour, predominant flavour & country of origin)

Practical

1. Dispense Bar – Organizing Mise-en-place
Task-01 Wine service equipment
Task-02 Beer service equipment
Task-03 Cocktail bar equipment
Task-04 Liqueur / Wine Trolley
Task-05 Bar stock - alcoholic & non-alcoholic beverages
Task-06 Bar accompaniments & garnishes
Task-07 Bar accessories & disposables

2. Service of Wines
Task-01 Service of Red Wine
Task-02 Service of White/Rose Wine
Task-03 Service of Sparkling Wines
Task-04 Service of Fortified Wines
Task-05 Service of Aromatized Wines
Task-06 Service of Cider, Perry & Sake

3. Service of Aperitifs
Task-01 Service of Bitters
Task-02 Service of Vermouths

4.Service of Beer
Task-01 Service of Bottled & canned Beers
Task-02 Service of Draught Beers

5. Service of Spirits
Task-01 Service styles – neat/on-the-rocks/with appropriate mixers
Task-02 Service of Whisky
Task-03 Service of Vodka
Task-04 Service of Rum
Task-05 Service of Gin
Task-06 Service of Brandy
Task-07 Service of Tequila

6. Service of Liqueurs
Task-01 Service styles – neat/on-the-rocks/with cream/en frappe
Task-02 Service from the Bar
Task-03 Service from Liqueur Trolley

7. Wine & Drinks List
Task-01 Wine Bar
Task-02 Beer Bar
Task-03 Cocktail Bar

8. Matching Wines with Food
Task-01 Menu Planning with accompanying Wines
 Continental Cuisine
 Indian Regional Cuisine
Task-02 Table laying & Service of menu with accompanying Wines
 Continental Cuisine
 Indian Regional Cuisine