Beverage Management Test
Regulator
A gauge attached between the tank of gas and the coupler, which allows the right amount of gas to be released when the beer faucet is opened.
Carafe
A glass container used to serve wine or water.
Beer-clean glass
A glass that is cleaned and prepared especially for draft beer.
Bond
A guarantee of the ability to pay in case of a liability.
Drink tab
A guest's running total of charges for drinks that have been served but not yet paid for.
Half-barrel
A keg that contains 15.5 gallons of beer.
Criminal proceeding
A lawsuit in which the plaintiff is a governmental entity and the allegation is that a law has been broken by the defendant.
Civil lawsuit
A lawsuit in which the plaintiff is an individual or company.
Duty of care
A legal concept that requires managers to use reasonable care when performing any act that could harm others.
Rosé wine
A light red wine whose color is produced by short contact with grape skins.
Liqueur
A liquor that is bottled with added sugar and added flavorings steeped in it like tea; also known as a cordial.
Labor cost percentage
A measure of productivity that expresses labor costs as a percentage of revenue achieved.
Coupler
A mechanism that allows beer to flow out of the keg.
Shaken cocktail
A mixed drink made by using a shaking motion to combine the ingredients
Still wine
A nonsparkling wine.
Bin number
A number that tells the location in a wine cellar where a specific wine is being held for service.
Public intoxication
A state in which an individual who has consumed alcoholic beverages is a danger to himself or herself or others.
Oenology
The science and study of all aspects of wine and wine making.
Drink recipe evaluation
A formal process in which a taste test panel may be used to assess whether a standardized drink recipe yields an acceptable product.
1 Drink =
5 oz of wine 12 oz o beer 1 1/2 oz of 80 proof liquor 1 oz of 100 proof liquor
Ale
A beer made with top-fermenting yeast; characterized by a more complex flavor than lager.
Lager
A beer with an approximately 4 to 5 percent alcohol content, made with bottom-fermenting yeasts; characterized by a cleaner flavor than ale.
Beer
A beverage fermented from cereals and malts and usually flavored with hops.
Legally impaired
A blood alcohol content (BAC) of 0.08 or more; it is illegal in all states to operate a motor vehicle at this level.
Craft brewery
A brewery that focuses on smaller batches of higher-quality beers, generally using traditional brewing methods.
Public accommodation
A business that provides eating, sleeping, or entertainment services to the general public.
Fermentation
A chemical reaction that splits a molecule of sugar into equal parts of ethyl alcohol and carbon dioxide.
Stirred cocktail
A cocktail of two different types: straight up is made in a shaker with ice and transferred to a glass without the ice; on the rocks is mixed in the service glass with ice, or stirred in a shaker and then transferred to an ice-filled glass.
Guest
A customer who seeks to lawfully obtain food or beverages from a hospitality business.
Spirits
A distilled alcoholic beverage that contains at least 20 percent alcohol, also referred to as a liquor.
Liquor
A distilled alcoholic beverage that contains at least 20 percent alcohol, also referred to as a spirit.
Liquor license
A document issued by a state that allows for the sale or service of alcoholic beverages.
Standard drink (spirit)
A drink that contains 1.5 fluid ounces (44 milliliters) of a 40 percent (80-proof) spirit.
Blender drink
A drink that is mixed with the use of an electric blender.
Depressant
A drug that decreases the body's activities and acts as a tranquilizer; its misuse can cause coma or even death.
Explain the concept of duty of care as it relates to the serving of alcohol.
A duty of care is a legal concept that requires managers to use reasonable care when performing any act that could potentially harm others. Some examples of common duties of care include duty to provide a safe facility, duty to warn of unsafe conditions, duty to train staff appropriately, and duty to serve alcohol safely.
Action plan
A series of steps that can be taken to resolve a problem.
Sommelier
A service employee with extensive knowledge about wine, including its storage and wine and food pairings.
Keg
A small barrel used to store beer.
Jigger
A small shot glass-type tool used to accurately measure the amount of alcohol served in drinks, to ensure portion control.
Call brand (spirit)
A specific brand of liquor requested by a guest.
Straight (drink)
A spirit consumed by itself; it may be served chilled, over ice, or at room temperature.
Cordials
A spirit that has sweet flavorings steeped in it like tea; also known as a liqueur.
Mixed drink
A spirit that is combined with one or more other beverages.
Cocktail
A spirit that is combined with other drink ingredients or flavorings to create a mixed drink.
Neat
A spirit that is served by itself and at room temperature
On the rocks
A spirit that is served over ice.
Straight up
A spirit that is shaken or stirred with ice, then strained from the ice and served by itself; sometimes used by guests to mean the same as neat.
Explain the concept of standard of care as it relates to the serving of alcohol.
A standard of care is the industry-recognized amount of care appropriate to meet a manager's duties. These duties include the duty to provide a safe, secure facility and to warn guests of any conditions that are known to be unsafe. Additional duties include hiring qualified staff, training them appropriately, and terminating them if needed to protect guests or employees. Managers also have a duty to serve only wholesome products and to serve alcohol responsibly. By using reasonable care in the fulfillment of their duties, managers help protect their operations from charges of negligence: the failure to use reasonable care.
Alcoholic Beverage Control (ABC)
A state agency that is responsible for granting licenses and regulating the sale of alcohol.
Wort
A sweet liquid drained from mash and fermented to make beer or whiskey.
Automated drink production system
A system in which all or nearly all of a drink's production is performed by machine.
Assisted drink production system
A system in which bartenders use metered pour spouts to help control beverage quantity in the drinks they produce.
Manual drink production system
A system in which skilled bartenders make each drink themselves.
Point of sale (POS) system
A system that records and stores a bar's sales, product usage, and other important operating information.
Gross negligence
A total disregard for the welfare of others.
Specialty drink
A unique drink developed by an operation to respond to consumer trends or to assist in promoting the image of the operation.
Blush wine
A very light red wine.
House wine
A wine designed to be sold at a low cost and often in a single serving.
Wine list
A wine menu that informs customers about the wines for sale in an establishment.
Semi-dry wine
A wine with a 0.8 to 2.2 percent sugar content.
Sweet (wine)
A wine with a sugar content of more than 2.2 percent.
Sweet wine
A wine with a sugar content of more than 2.2 percent.
Foreseeable (harm)
Able to be reasonably anticipated or predicted.
Forced carbonation
Adding carbonation back to the nearly finished beer, if the beer is not naturally carbonated.
Krausening
Adding natural carbonation to beer that results from renewed fermentation.
Adjuncts
Additional cereal grains added to beer to add flavor or reduce brewing costs.
Explain the chemical makeup of beverage alcohol.
Alcohol is a colorless liquid that is created by fermentation. Fermentation is the chemical reaction that splits a molecule of sugar into equal parts of ethyl alcohol and carbon dioxide. The fermentation process is caused by yeast that may occur naturally in the liquid or may be added to the liquid by an alcoholic beverage maker. After fermentation, the carbon dioxide escapes into the air and the ethyl alcohol remains in the liquid. The result is an alcoholic beverage. The major types of alcoholic beverages are beer, wine, and spirits.
Pasteurization
Heating to 140°F to 150°F (60°C to 66°C) for a short time period to kill any bacteria and remaining live yeast cells in the beer.
Explain why the ability to serve alcohol is a privilege, not a right.
Alcohol is classified as a depressant. Properly used, it is harmless and even promotes good health. Its excessive use, however, can lead to addiction, harm to the drinker and to others, coma, or even death. As a result, the consumption and sale of alcohol is closely regulated by society. Only those individuals and companies that have proven themselves responsible in the serving of alcohol are granted the right, and allowed to retain the right, to sell alcohol. Serving alcohol without the express consent of the state in which it is served is illegal and can lead to fines and imprisonment.
Wine
An alcoholic beverage produced from fermented fruit, especially grapes.
Centralized storage area
An area that is used to store all alcoholic beverages from the time they are received until they are issued to the bar.
Wine steward
An employee who assists guests in selecting wines.
Foodborne illness
An illness resulting from the consumption of contaminated food, pathogenic (disease-causing) bacteria, viruses, or parasites that contaminate food.
Public space
Any area in a facility to which guests are routinely permitted access.
Alcoholic beverage
Any drinkable liquid that contains ethyl alcohol.
Drug
Any substance that, when absorbed into the body, alters normal bodily function.
Describe the role bartenders and servers play in effective guest intervention procedures.
Because it is illegal in all states to serve alcohol to an intoxicated guest, bartenders and servers should be trained to identify the signs that indicate a guest has had too much to drink. Effective intervention by bartenders and servers begins when guests order their first drinks because it is usually easier to prevent guests from becoming intoxicated than to deal with them after they are intoxicated. Bartenders and servers should first greet and then initiate a brief conversation with each guest and then, as the guest is served, monitor any behavioral changes that indicate alcohol service should be stopped. This should be done in keeping with their employer's intervention policy.
Non-alcoholic (NA) beers
Beers that contain less than 0.5 percent alcohol.
Malt
Cereal grains used as a starch source in beer production; they are first germinated and then dried in a process known as malting.
Punitive damages
Damages awarded in excess of the actual losses suffered by the injured party.
Explain the relationship between spirit distillation and proof.
Distillation is the process by which the alcohol content of a beverage is increased. Because the boiling point of water is 212°F (100°C) and alcohol boils at 173°F (78.3°C), a distiller can boil a liquid mixture containing alcohol at a temperature above 172°F (77.8°) but below 212° (100°C). The alcohol will vaporize, can be captured, and added back in greater concentration, thus raising the level of alcohol in the beverage. A unit of proof equals one-half of 1 percent of alcohol. Thus, if a spirit product is 80 proof, it contains 40 percent alcohol. The distillation process allows a spirit maker to precisely control the amount of alcohol in the product being made. The distillation process makes control of proof possible.
Explain how managers ensure employees serve alcohol responsibly.
Effective managers take several steps to ensure their operation serves alcohol responsibly. Depending on the operation's policies, they may begin by developing an incident report form to document any problems that their operation experiences. All managers must ensure that staff is adequately trained. They also monitor all state licensing and certificate requirements as well as continually monitor alcoholic beverage service in their facilities. Finally, managers resolve beverage service problems and concerns as they occur and take appropriate corrective action if alcohol service-related problem patterns emerge.
Describe the kind of equipment and tools needed for beverage operations.
Equipment and tool needs may vary by establishment, but most managers will purchase several key pieces of equipment, including refrigerators, ice machines, glass-washing sinks and equipment, and drink production equipment. Managers consider a variety of criteria for each purchase. Drink production equipment can be manual, assisted, or automated. In addition, managers use a variety of small bar tools and utensils in drink production.
Summarize the importance of proper facility design, layout, décor, and atmosphere to successful beverage operations.
Facility layout and design is crucial to the success of a beverage operation. A facility's overall design directly affects the type of guests who will choose the operation as well as how well those guests are served. It is important that the facility be designed with guests' needs foremost in mind. The design and layout should also allow for efficiency in the operation of the facility. Adequate workspace and storage needs must be considered. Additionally, employee productivity is directly affected by an operation's design, as is the quality of guest services provided. Seating, flooring, and lighting are important considerations that add to an establishment's décor and atmosphere.
Fermenting:
Fermenting begins when yeast is added to the cooled wort. The yeast used to make lager beers works from the bottom, while the yeast used to make ale rises to the surface and works from the top. Lager yeasts prefer cooler temperatures, while ale yeasts prefer relatively warmer ones.
Describe the concept of legal liability as it relates to the sale of alcoholic beverages.
In a lawsuit related to the sale of alcoholic beverages, the plaintiff is the party that claims to have suffered a loss as the result of something the defendant did or did not do. A manager or company that is a defendant and has not used reasonable care in a specific situation that required a duty of care and that resulted in damages to the plaintiff will, in most lawsuits, be declared legally negligent. As such it will be potentially liable, or legally responsible, for the consequences of what it did or failed to do. If it is determined the plaintiff is correct and the defendant is found to be liable for damages done to the plaintiff, the penalty assessed can include actual (real) damages or punitive damages (damages designed to punish and prevent future occurrences).
Plaintiff
In a lawsuit, the party that claims to have suffered a loss as the result of something the defendant did.
Defendant
In a lawsuit, the party that is required to respond to the charge of the plaintiff.
Describe the history of alcoholic beverage consumption in the United States from its founding through the present.
In the United States, the manufacture and sale of alcoholic beverages can be viewed during three significant time periods: pre-Prohibition, Prohibition, and post-Prohibition. In the pre-Prohibition period, taverns selling alcohol were an important part of community and political life. Prohibition was the time period from 1920 to 1932. During this period, the manufacture and sale of alcoholic beverages was illegal. After Prohibition ended, each state and local community was allowed to regulate the sale of alcoholic beverages. As a result, the current laws related to the sale of alcohol vary widely, and managers must know the beverage sales-related laws in effect in the area in which they operate their businesses.
Finishing:
In the final step the beer may be filtered, pasteurized, and packaged for shipping.
Coaching
Informal training in which managers emphasize when employees are working correctly (positive coaching) and discourage employees from working incorrectly (negative coaching).
Explain the importance of standardized drink recipes to serving alcohol responsibly.
It is always illegal to serve an intoxicated guest. Beverage servers must carefully monitor the number of drinks served to guests since the number of drinks consumed is one important factor that has a direct impact on a guest's blood alcohol level (BAC). The use of standardized drink recipes permits servers to know exactly how many standard (1.5-fluid-ounce portions of an 80-proof spirit) drinks a guest has consumed in a given time period. This information is essential to monitoring a guest's potential BAC level and the responsible service of alcohol.
Identify the current consumer trends affecting the consumption and marketing of alcoholic beverages.
Lager beers, and specifically light lager beers, are currently the most popular types of beer sold in the United States. Those who consider themselves to be more serious beer drinkers often prefer more flavorful beers. Beer is sold in the United States in bottles, cans, by the glass, and by the pitcher. Wines sold in restaurant and foodservice operations range from sweet (high sugar content) to dry (low sugar content) and come from many different wine-growing regions. The detailed information guests need to know about the wines they are buying is included in an operation's wine list. Spirits are beverages with higher concentrations of alcohol and may be consumed by themselves (straight) or mixed with other spirits, beverages (such as soft drinks), juices, or flavorings to produce mixed drinks. The higher potency levels of spirits means that their sale must be very carefully managed.
Blue laws
Laws that restrict or prohibit the sale of alcohol on Sundays
Liable
Legally responsible for the consequences of an action or failure to act.
Dram shop legislation
Legislation that holds operators responsible for the acts of their intoxicated customers.
Third-party liability
Liability for damages to an injured third party (who was not involved in the transaction of buying or selling alcohol), which is borne by the first party (the person who consumed the alcohol) and the second party (the person or establishment that served the alcohol).
Describe the importance of malt in the making of grain-based alcoholic beverages.
Malt is essential for the making of grain-based alcoholic beverages because yeast cannot directly cause fermentation in grain starch. Grain starch must first be converted to sugar before yeast can then convert those sugars to ethyl alcohol and carbon dioxide. During the malt preparation process, the enzyme amylase is produced. Amylase has the property of converting the remaining starch in a grain into the sugars maltose and dextrin, which will later be fermented by the addition of yeast into alcohol. While several grains can be used to perform the malting process, beer makers primarily use barley when making their products.
State the different ways managers can prepare wine lists.
Managers can choose from a variety of options as they present their physical wine lists to guests. A first option is to present wines in the order in which a guest's meal would be consumed. A second choice is to list wines by their origin. Wines may also be listed by their color or by their serving size. Some operators prefer to list their wines by price, while still others use combinations of two or more of these approaches to create their own unique wine list presentation formats.
Discuss how to select, orient, and train bar staff.
Managers cannot operate beverage facilities without the help of knowledgeable and skilled employees. Managers must choose employees who are motivated and open-minded, and who enjoy working with people. While previous beverage experience may be important, attitude, desire, honesty, and stability are more so. Once selected, employees must be oriented and trained. In many operations the vast majority of all employee turnover occurs within the first several months of employment. To minimize the chances of this happening, managers concentrate on selecting the right staff member, helping the new employee become oriented to the operation, and teaching all new employees what they must know to do a good job.
Describe the role that managers play in effective guest intervention procedures.
Managers play a variety of roles in guest intervention as needed. They develop policies to address what is to be done if guests who are intoxicated arrive at the operation. They are also involved in all situations where guests are denied the service of additional alcoholic drinks. In addition, they establish policies for addressing those intoxicated patrons who are leaving the operation. Finally, managers are responsible for ensuring they are continually up-to-date with all current laws regarding the legal service of alcoholic beverages.
List the four steps managers take to train employees in the responsible service of alcohol.
Managers responsible for the safe service of alcohol perform a number of critical tasks. These include providing comprehensive staff training at all employee levels. This training consists of four important steps. In training step 1, managers consider their training objectives and prepare their training plans. In step 2, managers actually present the training to employees. Step 3 in the training process is the one that provides employees with the opportunity to practice what they have learned and demonstrate their knowledge. Step 4 of the training process is management's follow-up and documentation. The purpose of this step is for the trainer to ensure that the training has been effective and to identify the need for additional training. The careful documentation of successfully completed training concludes this important step.
Mashing:
Mashing is the process of holding ground malted grain at specific temperatures to allow the amylase enzymes to convert the starches to sugar. The converted grains are drained and rinsed, and the result is called wort.
Absorption of alchohol
Men and women usually absorb alcohol at different rates
Negligent
Not exercising reasonable care.
Explain how to serve quality draft beers.
Quality draft beer can be served when managers control for temperature, pressure, and cleanliness. Proper keg storage temperature of 35°F to 45°F (2°C to 8°C) should be maintained. A properly working regulator should ensure the optimum amount of carbon dioxide is used to push the beer through the beer lines to the beer faucet. Finally, the beer lines and faucets should be cleaned regularly to ensure there is no growth of flavor-robbing bacteria or yeast in the lines. To properly pour (draw) a draft beer, a beer-clean glass is held a half-inch to an inch below the faucet. The glass is tilted at a 45-degree angle and the faucet is opened. When the glass is half full, it is stood straight up and the beer is poured directly into the center of the glass, leaving a three-quarter-inch head at the top.
List the world's five major wine-growing regions.
Quality wines are made all over the world; however, many wine experts would agree that there are five major wine-growing regions in the world. These are Europe, North America, South America, Australia, and Africa and the Middle East. In Europe, wine production is dominated by the big four producers: France, Italy, Germany, and Spain. In North America, California dominates the wine market but wines are also made from many native American grapes in the northeastern part of the country. Chile and Argentina dominate wine production in South America. Australia has recently become known as a producer of fine wines, as has South Africa and some areas in the Middle East where winemaking is an ancient art.
Actual damages
Real, identifiable losses that are the direct result of wrongful acts.
Cost-effective (training)
Resulting in time and money savings that are greater than what the product or service costs.
Explain the importance of standardized recipes to profitable drink production.
Standardized drink recipes provide consistency for customers because each drink served will look and taste the same and will consistently provide the same value to customers. Standardized recipes also allow managers to know their product costs in advance. A format for standardized drink recipes should be developed to indicate all information necessary to prepare a drink including ingredients, quantity of ingredients, preparation methods, garnish if any, and glassware to be used.
Competencies
Standards of knowledge; skills and abilities required for successful job performance.
Cellar temperature
Temperature between 65°F and 70°F (18°C and 21°C).
Identify the 10 major types of bar glassware and their usage.
The 10 most popular glass types are the: highball glass, used to serve a variety of highballs; the rocks glass, also known as an "old-fashioned" or "lowball" glass used to serve cocktails with whiskey as the base ingredient; wine glasses used for red, white, and dessert wines; shot glasses for many types of spirits that are served straight up or as shots; beer glasses in pilsner, mug, or stein forms; champagne flutes for serving carbonated wines; snifters for serving Cognac and brandy; martini glasses for martinis and other similar cocktails; Collins glasses for serving mixed drinks, water, soft drinks, and juice; and Irish coffee mugs, made of clear tempered glass and used for serving hot beverages.
Standard of care
The reasonably accepted levels of performance that qualified managers use in fulfilling their duties of care.
Par stock
The amount of a product that should be readily available to bartenders at all times.
Blood alcohol content (BAC)
The amount of alcohol contained in the blood of a drinker.
Shelf life
The amount of time a product can be stored under normal conditions and retain its quality.
Service bar
The area at which service staff pick up drinks to deliver to customers.
Public areas
The areas within normal view of an establishment's guests.
Bouquet
The aroma of a wine.
Public bar
The bar over which bartenders directly serve guests.
Well brand (spirit)
The brand of liquor that is served by the operation when the guest does not indicate a preference for a specific brand; also referred to as a house brand.
House brand (spirit)
The brand of liquor that is served by the operation when the guest does not indicate a preference for a specific brand; also referred to as a well brand.
Highball
The broad name given to the family of mixed drinks that are composed of a spirit and a larger proportion of a nonalcoholic mixer.
Beverage-control system
The computer hardware and software used to manage an operation's automated drink sales.
Certification (professional)
The confirmation that a person possesses certain skills, knowledge, or characteristics. In most cases, this is supplied by some form of external review, education, or assessment.
Reasonable care
The degree of caution and concern for the safety of others that an ordinarily reasonable, prudent, and rational person would use in the circumstances.
Still
The device used to distill an alcoholic beverage.
Licensee
The entity holding the liquor license
Hops
The female flower clusters of Humulus lupulus, which are used to flavor beer and give it its characteristic bitterness.
Incident report
The form used to document what happened and what was done in response when a critical incident related to alcoholic beverage service occurs.
List and state the purpose of each of the four key ingredients found in beer.
The four ingredients found in beer are starch sources, water, hops, and yeast. The type of water used to make beer gives the final product much of its character. The presence of minerals and salts in the water affect a beer's final flavor. Barley and other grains are used to create malt, the essential starch source. Hops are a variety of flower and are used to flavor beer and give it its characteristic bitterness. Yeast converts the sugar in wort to alcohol and carbon dioxide, and each strain of brewers' yeast lends its own unique flavor to beer.
Describe the basic differences between red and white wines.
The same type of grape can be used to make red or white wine. Red wines gain their color from extended exposure to the tannins found in grape skins. As a result, most red wines have a fuller body than white wines. In general, red wines are best consumed at cellar temperature, generally considered to be between 65°F and 70°F (18°C and 21°C). White wines are best served chilled at refrigerator temperatures. Red wines tend to improve when bottle aged, while white wines are typically best consumed shortly after they are bottled.
Identify the four major types of wine
The four major wine classifications are still, sparkling, fortified, and aromatized. Still wines are made by fermentation of fruit juices, mainly grapes, where the carbon dioxide resulting from fermentation is allowed to escape from the wine. Sparkling wines are made by fermentation of juice where the carbon dioxide resulting from fermentation is captured or added back to the wine. Fortified wines are those in which the spirit is added to the wine to increase its alcohol content. Aromatized wines are those in which a flavoring ingredient is added to the wine. Ingredients commonly used to flavor aromatized wines include a variety of herbs, roots, flowers, and barks, including quinine.
Head
The frothy foam that forms on top of liquid beer when it is poured into a glass.
Call-in (employee)
The industry term used to describe an employee who, on a scheduled work day, notifies a manager that he or she will not be working.
No-show (employee)
The industry term used to describe an employee who, on a scheduled workday, does not notify a manager that he or she will not be working, and then does not report for the assigned shift.
Identify and state the purpose of each of the major ingredients in a mixed drink.
The key ingredients in most mixed drinks are spirits, mixers, garnish, and ice. The spirit used gives the drink its flavor. Spirits may be well brands or call brands. Well brands should be consistent with the image the operation seeks to portray to guests. Call brands should be served exactly as requested. Good-quality mixers are an essential part of many drinks. They should be made from fresh ingredients if prepared by the operation, or purchased from suppliers with a reputation for high quality. Garnishes "top off" the drink and add to guests' enjoyment. Like mixers, garnishes should be fresh, be of high quality, and be appropriate for the drink they will enhance. The quality of the water used to make the ice will directly impact the flavor of the drink. As a result, only quality ice should be served.
Explain the importance of understanding BAC to the responsible service of alcohol.
The key thing to know about blood alcohol content (BAC) is that its level in an individual is impacted by a variety of factors. Thus, it can be challenging to determine if an individual drinker's BAC has been elevated to the point where that drinker is intoxicated. It is illegal to serve an intoxicated person. BAC is one key factor indicating intoxication, but because it cannot be measured directly, managers must take steps to ensure they continually demonstrate reasonable care in the service of alcohol. To do so, managers must train staff and implement policies to minimize the chances of serving a guest who is intoxicated.
Mixology
The making of mixed drinks.
Malting:
The malting process involves preparing grain (typically barley) for mashing. This process includes seed soaking, germination, and kilning.
Proof
The percentage of alcohol in a beverage; the proof of an alcoholic beverage is two times its alcohol content.
Prohibition
The period in U.S. history from 1920 to 1933 following the passage of the Eighteenth Amendment, when the production and consumption of alcoholic beverages was illegal.
Intoxication
The physiological state that occurs when a person has a high level of alcohol in his or her blood, also known as drunkenness or inebriation.
Infusion
The process by which a flavoring ingredient is left in contact with vodka in a sealed container until the ingredient imparts (infuses) its flavor into the vodka.
Distillation
The process of removing water from a liquid that contains alcohol.
Distilling
The process of removing water from a liquid that contains alcohol.
State the two main purposes of a responsible alcohol service training program.
The purpose of an effective alcohol service program is twofold. The first purpose is to comply with the requirements of the state Alcoholic Beverage Control (ABC) or with the mandates of other entities that require proof of competency in the service of alcohol. These other entities may include employers and insurance companies. The second and equally important purpose of a responsible alcohol service training program is to learn how to do what every manager and all beverage service employees should always want to do: serve alcohol safely.
Identify the seven major spirit types
The seven major spirit types are vodka, gin, rum, tequila, whiskey, brandy, and liqueurs. Vodka is a neutral white spirit made from grain or potatoes. Gin is a white spirit flavored with juniper berries. Rum is the white or brown spirit that results from the distillation of sugarcane, whereas tequila is a Mexican spirit made from the blue agave plant. Whiskey, or whisky, is a family of brown spirits distilled from grain beverages and aged in wood. Brandy is the distillation of a fruit-based spirit, but most commonly grape juice. Liqueurs consist of a large number of flavored spirits that have been sweetened with sugar.
Last call
The statement used to notify guests that alcohol service is about to end.
Décor
The style of furnishings and decorative items that give an operation its character.
Identify the three major governmental entities responsible for regulating the sale of alcoholic beverages and explain each entity's role.
The three major entities that are responsible for the regulation of alcoholic beverage sales in the United States are the federal, state, and local governments. The federal government primarily ensures the safe production of alcoholic beverages and their appropriate taxation. State governments are responsible for the issuing of liquor licenses and many of the rules and regulations related to alcohol sales including allowed time of sales, location of sales, and allowable promotions and advertising practices. Local governmental agencies inspect the health and safety of beverage operations and are primarily responsible for enforcing construction standards and establishing the allowable occupancy limits for buildings housing beverage operations. Local police departments help manage customer behavior and assist local operators in ensuring that guests who drink legally can do so in a safe, nonthreatening environment.
Describe the three major forms of beer packaging.
The three major forms of beer containers are bottles, cans, and kegs. Bottles can be used to package pasteurized or unpasteurized beer products. Dark glass is best because exposure to light can harm beer. Cans are a popular packaging form for beer because of their light weight, their ability to be stacked easily, and the fact that they will not shatter if dropped accidently. Historically, beer has been stored and served in kegs of a variety of sizes. Today, beer kegs are made of stainless steel or aluminum and contain unpasteurized products. Because their contents are unpasteurized, keg beer must be kept properly refrigerated at all times.
Explain the three major types of drink production systems used in beverage operations.
The three major types of drink production systems are manual, assisted, and automated. In a manual system bartenders prepare each drink by hand using tools such as jiggers to control the amount of alcohol in each drink. In an assisted system, pour spouts that fit on bottle tops and dispense predetermined amounts of alcohol each time they are inverted control the amount of alcohol in each drink. In an automated system, either a part (metered system) or all (fully automated system) of drink production is performed by machine to control the amount of alcohol in each drink.
Explain the two purposes of effective bar staff scheduling.
The two primary purposes of effective bar employee scheduling are to ensure the correct number of employees to provide guests with prompt, efficient service and to ensure the amount spent on labor is in keeping with management's pre-established budget goals. How well managers schedule employees affects a variety of crucial operational areas, including the quality of products and services provided to guests and employees' level of job satisfaction. A manager's own performance is often judged by how well their employee schedules achieve the two primary purposes of effective scheduling.
Vintage
The year in which grapes used to make the wine were grown.
Classify wines by their characteristics.
There are a variety of ways to classify wines. For restaurant and foodservice managers, two of the most important ways relate to the color of the wine (white, rosé, and red), and the wine's sugar content (dry, semi-sweet, and sweet). Other common methods used to classify wine include the grape from which the wine was made; the country, region, or state in which the wine was produced; and its vintage (the year in which the grapes used to make the wine were grown).
Identify the different types of establishments serving alcoholic beverages.
There are basically three types of operations that serve alcoholic beverages: beverage only, beverage and food, and beverage and entertainment/activity. Beverage-only establishments sell little if any food. Examples include many small bars and taverns. Beverage and food operations include restaurants and other foodservice operations that sell meals. Beverage and entertainment/activity facilities sell alcoholic beverages and may offer their patrons a choice of things to do and eat while they are drinking. These types of establishments include bowling alleys, golf courses, amusement parks, comedy clubs, nightclubs, and music clubs.
List the steps required to brew beer.
There are five steps involved in the brewing process: Malting: Mashing: Brewing: Fermenting: Finishing:
Describe how standardized drink recipes are developed.
To create standardized drink recipes for use in a restaurant or foodservice operation, managers first choose the recipes they will use and then standardize the amount of alcohol to be included in the drink. Next, managers calculate the cost of the drink to help establish an appropriate selling price. They also review the recipe for any potential food safety or sanitation-related issues. Finally, they standardize the drink's method of production and presentation and record it for their bartender's future use. If specialty drinks are to be added to the menu, these may include a taste and appearance test, with those drinks scoring highest on the test being placed on the menu.
Explain the procedures used to properly open and pour wine for guests.
To open and pour wine, the server first presents the wine to the host (the guest who ordered the wine). The host should be allowed to read the label. After the host has given approval, the server uses the knife blade attachment on the corkscrew to remove the foil, inserts the corkscrew, and uses its lever to remove the cork from the bottle and present it to the host. A small sample is then poured for the host, who is allowed to taste it first. Upon approval, the glasses of all guests drinking wine are then served in an order that is in keeping with the operation's policy, with the host's glass being filled last. When a guest's wineglass is almost emptied, the server can inquire whether the guest would care for some additional wine.
Free pour
To pour alcohol without using a portioning tool.
Explain the concept of third-party liability as it relates to the sale of alcoholic beverages.
To understand dram shop (third-party) liability legislation, managers must recognize that when an illegal sale of alcohol occurs and an accident or injury results, there are three (not two) parties involved in the incident. The first party is the individual who has consumed the alcohol. The second party is the operation or individual who served the alcohol. The third party is the injured person (or persons) who was not involved in either the selling or drinking of the alcohol. Society increasingly considers that the liability for any damages to the third party is borne by both the first and second parties. As a result, it is important that managers take all reasonable steps to ensure they serve alcohol responsibly and legally.
Underpour
To use less alcohol than required by the recipe
Overpour
To use more alcohol than allowed by the recipe.
On-the-job training
Training that occurs when the manager or another trainer teaches job skills and knowledge to one trainee at a time, usually at the work site.
Breached (duty of care)
Violated.
Explain the physiological effects of drinking alcohol.
When it is consumed, alcohol is absorbed into the blood of the drinker. The absorption takes place in the mouth, stomach, and small intestine and the alcohol is then distributed throughout the body. The amount of alcohol built up in a drinker's bloodstream is measured by blood alcohol content (BAC). Increasing BAC levels have a direct effect on a drinker's motor skills, judgment, and emotional state. An individual's actual BAC will be affected by a variety of factors including body size, gender, age, emotional state, and amount of food consumed. Alcohol is eliminated from the body by the liver at the rate of approximately one standard-sized drink per hour.
Aromatized wine
Wine flavored with something other than the grapes used for its production, such as herbs, roots, flowers, and barks.
Identify how wine is packaged
Wine is sold commercially in several package types. Restaurant and foodservice managers typically purchase wines for sale to customers in bottles or in boxes. The standard bottle size is 750 milliliters (approximately 25.4 ounces per bottle), but other bottle sizes are commonly available for sale in their bottled form or for sale in carafes or glasses. Boxed wines are also sold to restaurant and foodservice operations for use in serving wines by the carafe or single glass. Boxed wines are those sold in cardboard boxes containing a bag that holds the wine. Most recently, single-serving wines are also available packaged in plastic, aluminum, or small-sized boxes.
Sparkling wine
Wine that has bubbles caused by the presence of carbon dioxide.
Fortified wine
Wine that has had a spirit added to it to increase its alcohol content.
Dry (wine)
Wine with a sugar content of less than 0.8 percent.
Dry wine
Wine with a sugar content of less than 0.8 percent.
Brewing:
Wort is flavored with hops in the brewing process. The wort is boiled, strained, and then filtered.
