DYCIEBM313WEEK2.pdf

History of the Beverage Industry Desired Learning Objectives DLO1. Describe the origin and history of Beverage Service DLO2. Identify the different Bar Personnel DLO3. Identify the different parts of Bar, Tools and Equipment DLO4. Identify different Glassware’s and...

History of the Beverage Industry Desired Learning Objectives DLO1. Describe the origin and history of Beverage Service DLO2. Identify the different Bar Personnel DLO3. Identify the different parts of Bar, Tools and Equipment DLO4. Identify different Glassware’s and it uses DLO5 Identify the different characteristics and skills of a Professional Bartender History of Beverage Service Ancient Origins (Before 1000 AD): Fermentation Pioneers: Some of the earliest beverages were likely fermented fruits, honey, and grains. Evidence suggests wine production in China (rice wine) around 7000 BC, followed by Iran (5000 BC) and regions like Greece and Armenia (4500-4100 BC). Beer brewing also emerged during this time in Mesopotamia and Egypt. Global Expansion (1000 AD - 1800s): Tea and Coffee Take Center Stage: Tea cultivation began in China around 2700 BC and gained global popularity by the 10th century AD. Coffee consumption arose in Ethiopia around the 9th century AD and spread through the Middle East before reaching Europe in the 17th century. Global Expansion (1000 AD - 1800s): Water Purification Takes Hold: Early civilizations understood the importance of clean drinking water. Methods like boiling and filtration were used, and some cultures even developed aqueducts for transportation. Industrial Revolution and Beyond (1800s - Present): Innovation and Preservation: The 19th century saw breakthroughs like canning (invented by Nicolas Appert in 1809) and pasteurization (developed by Louis Pasteur) that revolutionized food and beverage preservation. Birth of Soft Drinks: The 18th century brought us early versions of carbonated beverages, with Jacob Schweppe's mineral water creation in 1783 being a notable example. The late 19th century saw the rise of iconic soft drinks like Coca-Cola (invented in 1886). Modernization and Globalization: The 20th century witnessed advancements in packaging (glass bottles, aluminum cans) and distribution, allowing beverage companies to expand their reach significantly. Today, the industry is a global giant, with multinational corporations and a vast array of options catering to diverse consumer preferences.  Looking Ahead: The beverage industry continues to evolve. Trends like health and wellness are driving the demand for natural ingredients, organic options, and functional beverages. Sustainability concerns are pushing companies to adopt eco- friendly practices and packaging solutions. The future promises continued innovation and adaptation as the industry caters to the ever-changing needs and desires of consumers. Bar Personnel  Bar Manager: The maestro of the bar, overseeing all operations. Responsible for staffing, scheduling, inventory management, and ensuring adherence to liquor laws. Develops and maintains drink menus, manages finances, and implements marketing strategies. May train new staff and handle customer complaints.  Head Bartender/Bartender: The face of the bar, directly interacting with customers. Prepares and serves drinks according to recipes, maintains a clean and organized bar station. Takes customer orders, handles cash and credit card payments. Ensures responsible alcohol service and maintains a positive and welcoming atmosphere. May be responsible for training new bartenders and creating new drink specials.  Barback: The unsung hero of the bar, working tirelessly behind the scenes. Assists the bartender by stocking the bar with supplies, preparing garnishes, pre-batching ingredients, and cleaning glassware. Keeps ice bins full, maintains hygiene standards, and ensures the smooth flow of service. Server/Waiter (in Bars with Food Service): Takes food and drink orders from patrons seated at tables. Delivers food and drinks, handles payments, and provides excellent customer service. May clear tables, maintain table settings, and assist with refilling water glasses. Wine Steward (in High-End Establishments): Manages the wine list, recommending wines to customers based on their preferences and food pairings. Ensures proper wine storage and service techniques. May have additional duties like conducting wine tastings or managing wine inventory.  Remember: This is a general overview, and the specific roles and responsibilities may vary depending on the size and type of bar. Some bars might combine certain roles, while others might have additional positions like bouncers or security personnel. Bar Tools and Equipment  Cocktail shaker is used in bars to mix drinks (like Cocktails, Mocktail) by shaking. It is basically made of stainless Shakers steel, plastic, glass.  A two-piece shaker consisting of a 28 imp fl oz (800 ml) metal bottom and a 16 imp fl Boston shaker oz (450 ml) mixing container made of plastic, metal, or (more traditionally) glass.  A three-piece cocktail shaker that has tapers at the top and ends with a built-in strainer Cobbler and includes a cap. The cap can often be used as a measure for Shaker spirits or other liquids. Cocktail strainer Normally used to remove ice from mixed drinks as it is poured into service glass. The strainer is placed over the mouth of the shaker or glass in which drinks were prepared, small holes in the strainer allow only drinks to pass as it is poured into the service glass. Hawthorne strainer It is a disc with a handle and two or more stabilizing prongs. A metal spring fixed around the edge of the rim rolls inward to fit inside the glass. Julep strainer It is shaped like a bowl with a handle and will fit tightly into a mixing glass or shaker when inserted at the proper angle. Liquid passes through holes or slits in the bowl. Waiter’s friend/Corkscrew A most popular corkscrew used by service staff with a knife on one side, nick grip on the other side, and a lever in between, the spiral at one end. This is a crossbar-type lever. It requires a strong hand to operate. It should have the perfect shape for operation. It goes out of shape very soon. Corkscrew is basically used for drawing the corks from wine bottles, it is consists of a pointed metallic helix (often called the “worm”) attached to a handle, which the user screws into the cork and pulls to extract it. Wing's Screw/Geared Wings Easy to handle with great mechanical advantage by pressing downwards both the arms. This can be carried in pockets by a wine waiter. T-Shape wooden screw It is very simple, very difficult to use. Mostly the bottle is held within the grip of two knees, forcibly the cork is dragged upward with a loud pop. Spilling is often seen. For red wine with sediments, this cannot be used Bottle opener It is used for the removal of metal bottle caps from the glass bottle. Different types of opener Crown cork opener Speed opener (bar blade) Wall-mounted opener Multi-opener Thimble measure/Peg measure/Jigger It is used to measure the amount of liquor, a measure used in mixing drinks that usually holds 1 to 2 ounces (30 to 60 milliliters). It has two sides. one is large, and another is small. BAR SPOON IT IS A LONG-HANDLED SPOON FOR STIRRING IN MIXING BAR GLASS. Muddler A cocktail muddler is an essential bar accessory when striving to make the best drinks. It is used to mash or muddle fruits, herbs, and spices in the bottom of a glass to release their flavor.  Wine Cradle A wine cradle is basically used to hold the wine bottle. Vegetable knife and chopping board A sharp stainless-steel knife for cutting citrus fruits as garnishes. Melon baller Melon ballers are used to make balls of melon from a scoop with a diameter from around 1 centimeter to 3 centimeters (about 3/8 inch to 1 inch). Peeler It consist of a metal blade with a slot with a sharp edge attached to a handle, used to remove skins of vegetables or fruits, or to create a ribbon of vegetables or fruits. ZESTER / G R AT E R IT IS USED FOR PEELING LEMON AND O T H E R V E G E TA B L E SKINS. Fruit squeezer Made of glass, plastic stainless steel manually operated, lever-operated, and electrically operated. Fruit squeezers are becoming very important in modern bars as fresh fruits are becoming more popular than ever before. Coasters Coasters have different meanings, one for the bottles made of silver or stainless steel, one for the glasses made of pepper mats or blotting paper. Frequently coasters are supplied by beer products for advertisement. Bar mat Drinks are prepared on this mat to prevent spills and protect the wet glasses from the surface of the bar. It is made of thick and heavy rubber, as they are small in size easy to wash in the basin Pourer / Stopper A pourer is a spout with a cork which is inserted into the top of a bottle and used to dispense liquid. Pourers allow air to escape the bottle while pouring for a steady and controllable stream. Bottle pourers are primarily used in bartending to pour spirits and liqueurs into a spirit measure or glass. Rimmer Rimmer is used to apply sugar and salt to the rim of a glass. It usually consists of one or more shallow plastic or metal discs that the glass is turned upside down into. Musts for the Professional Bartender Personality Traits Engaging and Friendly: A bartender should be outgoing and personable, able to strike up conversations, connect with a diverse clientele, and create a welcoming atmosphere. Patience and Attentiveness: The ability to handle impatient patrons, manage multiple requests simultaneously, and provide attentive service is crucial. Calmness Under Pressure: Busy nights and demanding customers are inevitable. A good bartender stays calm, collected, and professional even during peak hours. Good Memory: Remembering names, regular orders, and preferences goes a long way in building rapport with customers.  Essential Skills Beverage Knowledge: In-depth knowledge of spirits, beers, wines, cocktails, and their ingredients is a must. This includes understanding flavor profiles, pairings, and classic recipes. Mixology Skills: Skillful preparation of cocktails is key. This involves proper measuring, shaking, stirring, layering, and using garnishes effectively. Flair Bartending (Optional): While not essential, some bartenders use flair bartending, which involves impressive yet controlled manipulation of bottles and bar tools to entertain customers. Efficiency and Speed: Working efficiently is vital, especially during rushes. A bartender should be able to prepare multiple drinks quickly and accurately without sacrificing quality. Essential Skills Cleaning and Maintenance: Maintaining a clean and organized bar station is essential. This includes sanitizing equipment, washing glasses, and restocking supplies. Cash Handling: The ability to handle cash transactions accurately and efficiently is important. Some bars may also require cashless payment processing skills. Conflict Resolution: De-escalating situations and resolving customer conflicts calmly and professionally is a valuable skill.  Additional Assets: Salesmanship: Upselling drinks and promoting specials can be a plus for the bar's revenue. Teamwork: Collaboration with wait staff, bussers, and other bartenders is vital for a smooth operation. Physical Stamina: Bartending often involves long hours of standing, lifting heavy kegs, and carrying trays of drinks. Physical stamina and endurance are helpful.  By possessing these characteristics and honing their skills, bartenders can become valuable assets in any establishment, ensuring customer satisfaction and a flourishing bar environment. Reference A. Books / E.books B. Webpage 1. History of Beverage Industry (2021) https://tandobeverage.com/history- of-beverages/ 2. Bar Personnel (2021) https://www.provi.com/blog/bar-management- organizational-chart 3. Different Bar Tools and Equipment (2024) https://craftybartending.com/bar-tools/ 4. Musts for the Professional Bartender (2024) https://successfulbarsecrets.com/qualities-of-a-strong-bartender/ C. Media Identify the different tools and equipment Reflective Journal Answer the following questions based on your understanding about the recent discussion. Explain your answer in details. 1. What were the two or three main idea/concepts I found useful in today’s session, and why? 2. What beliefs of mine have changed about teaching and learning as a result of this session? 3. One thing I learned in this session that I may be able to use in the future is… 4. Issues that interested me a lot, and that I would like to study in more detail. 5. I am still unsure about 6. What did we not cover that I expected we should? 7. What strategies have I used in the past were reinforced by this session; Have I been discouraged from any others? 8. Miscellaneous interesting facts I learned in this session… Quiz On Schoology  Assignment Give the newest cocktail recipe of 2024 Thank You Prepared by: Renz Anthony B. Lazaro, CHMP "In the middle of difficulty lies opportunity." - Albert Einstein