HBM 131 1nd EditionExam # 3 Study Guide Lectures: 13-24Lecture 13 (February 26)Beverage IndustryHot topics from the beverage industry are energy drinks, local spirits, gourmet handcrafted cocktails, and micro beers and food pairings. Serving alcohol with safety and control includes having a serve safe alcohol certification. The number one thing you look for when serving people alcohol and determining if they have had to much is slurred words, pupil size, and a red face. Control of your bar and cash sales using systems like bar scams and Skyflo and with Dram Shop Laws. Keg Sizes- There are different sizes because beer is perishable, space available is different everywhere, and popularity of beer types changes.The Numbers of the Beverage World: Beverage Cost % = Cost/Price; Bottle of wine is $10cost; Operator gets 4- 6 oz pours; Thus each class costs $2.50; If you want to run a 40% wine cost you would sell it at?=$2.50 / .40=$6.25Wine by the glass and bottle sales.On that basis, most operators are happy if their liquor pour cost is around 15%, draft beer in the neighborhood of 20%, bottled beer close to 25% and wine between 30%-40%Beverage Service includes wine service and beer service. Factors that are important are temperature and glass type.Smoothie Statistics and Smoothie Facts:-The USA smoothie market brings in over $2 billion in sales each year-There are more than 6,000 smoothie shop business locations in the US-Smoothie consumption grew more than 80 percent in the past 5 yearsLesson 6 from Online Book- Beverages Wine service: When you go out to restaurants you order wine in a variety of ways. Youcan order it by the bottle which is the most labor intensive for the service staff. This involves a bartender or wine steward retrieving the wine and then the server or sommelier (wine expert) to take, present, and open the wine for the guest. Guests can also order wine by the glass which is poured behind the bar and delivered to the guests at their table in the traditional manner. Finally, it is common to have a set menu come with a flight of wine which is paired with each course. Traditional table side wine service is as follows, and may vary a bit from location to location.1. Present the bottle ordered to whomever ordered it to confirm varietal and year2. Open the bottle of wine3. Place cork in front of the person who ordered4. Pour a taste for the person who ordered5. Once the host indicates that it is what they expected, you proceed to pour to all those who want at the table6. Then place the bottle by the person who ordered in an appropriate manner7. This site will give you pointers on how to open wine: Opening wine Beer service: with the micro beer phenomenon showing no signs of slowing down, people are beginning to be more knowledgeable about the appropriate temperature andglassware used to enhance the flavors and drinking experience for the variety of beers on the market. Temperature and glassware are important. Beer serving temperature varies by the type of beer; however it is very hard in a restaurant to be able to serve numerous beers at a variety of temperature. As for glassware, it is also a tough thing to pull off in the restaurant industry, but it can be done with the appropriate storage and inventory levels of the glasses needed for service. Beer glassware is varied in size and shape and the affect it has on the beverage. Soda service: can be from bottles or cans where the most important thing is to make sure it is stored and served at the appropriate temperature. When serving in the fountain form, ice and its sanitation will be of the greatest importance. Never store the ice scoop in the ice bin the health board doesn’t like that because it can lead to cross contamination. Coffee service: many places just offer coffee for an after dinner drink, and not all the espresso based drinks that a café would have. It is also surprising how many people will drink decaf after dinner because they want that flavor profile but they do not want to stay up all night. Espresso is an art form and when you come in contact with this segment of the industry do your homework; learn all the drinks and learn the art of “pulling” a good shot of espresso. Another good practice is to pre-heat the cups and pots when setting up for coffee service. The concept of “charging” is to pour HOT water in the cup or pot prior to pouring the coffee in the vessel in use so that the cup or pot does not cool it off faster than desired.Water service: many establishments refrain from automatically bringing the guests a glass of water because they are trying to conserve water in an effort to operate in more of a green manner. You must make sure you are communicating to your guests what youare doing and why you are doing it. Many establishments will have tap water and then sell bottled or sparkling water that is chilled. Serving Alcohol safely: you as an operator or manager assume the risk involved with serving alcohol. When people become intoxicated, they change and can make some poor decisions. If you choose to serve a person to the point of intoxication and then theyget in a car wreck or cause trouble outside your establishment, both the owner of the establishment as well as the person who served them can be held liable. This is referred to as third party liability, and there are Dram Shop Laws that allow that responsibility to fall back on to the owner and server. Serv Safe Alcohol™ is an alcohol server training sponsored by the restaurant association and is accepted in most states. Some states, however, require you to go through their training programs prior to being able to legally serve alcohol to customers. Technology can help you make sure that you are serving the correct portions in the form of an automated device to aid in the preparation of drinks. An example of an automated alcohol system is wunderbar™The cost percentage is what it costs you, the operator, to prepare and serve those beverages as a percentage of the sales price. For example, if I pay $25 for a bottle of wine and I pour 5 oz pours to my guests, I would get roughly 5 pours per bottle. Becausea 25 oz bottle divided by 5 oz pours equals 5 glasses of wine, they would COST $5.00 each to place on the table in front of my guest. If I charged $10 per glass, my cost percentage on this item would be 50% ($5.00/$10.00). To be able to figure out cost percentage you need to know what amount of product is