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Chapter 17

Chapter 17. Professional Alcohol Service. Chapter Objectives. Describe how sales histories and job descriptions can help determine bar staffing needs. Describe the duties of a sommelier. Describe the duties of a bartender. Discuss proper serving temperatures for wine.

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Chapter 17

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  1. Chapter 17 Professional Alcohol Service

  2. Chapter Objectives Describe how sales histories and job descriptions can help determine bar staffing needs. Describe the duties of a sommelier. Describe the duties of a bartender. Discuss proper serving temperatures for wine. Explain and demonstrate how to present and open wine. Explain and demonstrate how to decant wine. Explain and demonstrate how to open champagne and sparkling wine. Explain and demonstrate how to open and pour beer. Discuss the proper glassware used for different drinks.

  3. Sales Histories and Job Descriptions Sales Histories: The best determiner of what may happen in the future is what has happened in the past. Job Descriptions: Determine duties performed by each position and allow management to staff according to labor standards.

  4. The Sommelier In charge of the wine cellar Assists customers with wine selections Knowledgeable of proper serving temperatures for wine Presents, opens, and decants wine

  5. The Bartender Prepares bar for service Maintains cleanliness and par levels at the bar Greets the customer Mixes and prepares drinks Pours beer and wine Maintains service levels at the bar Monitors liability and safety issues

  6. Proper Serving Temperatures for Wine Sparkling Wines: Served at approximately 45°F White Wines: Served at between 45° and 55°F Red Wines: Served at between 60° and 65°F

  7. Presenting and Opening Wine

  8. Decanting Wine

  9. Opening Champagne and Sparkling Wine

  10. Opening and Pouring Beer Hold beer bottle (or mug) at a 45-degree angle to glass when pouring (or drawing from tap) This technique eliminates most carbon dioxide and allows for proper head to form on surface.

  11. Selecting Proper Glassware

  12. CONCLUSION

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