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BAR AND BEVERAGE INDUSTRY
Transcript of BAR AND BEVERAGE INDUSTRY
A LOOK BACK AT HISTORY
Michael O' Harro,
board member of the
Oxford, Mississippi-based National Bar & Restaurant Management Association
"People never have to leave their houses,"
"You have MTV, cable,satellites and computers. Plus your street or the movie theaters. You are competing with people who are staying at home and entertaining themselves there. So you have to give them a reason to leave the house."
Michael O' Harro
Beverages are generally
categorized into two main groups:
is the fermented juice of freshly gathered ripe grapes.
are drinks containing ethanol.
GOLDEN AGE OF GREECE,
establishments known as
served traders, envoys and government officials from a variety of regions.
1. Stillwines - are those that do not continue to ferment after the wine is bottled.
Classification of Wine
2. Sparkling Wine- are those in which the fermentation process continue after bottling. this produces the carbon dioxide that gives sparkling wines their characteristic
4. Aromatic Wines- are fortified and flavored with herbs, roots, flowers, and barks. Aromatic wines are also known as aperitifs, which generally are consumed before meals as digestive stimulants.
1. Whisky- is made from a fermented mash of grain to which malt, in the form of barley, is added.
3. Tequila- is a mexican liquor distilled from yhe fermented juices obtained from the hearts of blue a gave plants grown in the Tequila Region.
4. Rum- is distilled spirit from fermented juice of sugarcane ( light rum ) or molasses ( dark rum )
5. Gin- is a spirit obtained by distillation from a fermented mash of neutral grains mainly flavored with juniper berries and other botanicals.
6. Vodka- is distilled spirit made from many sources, including barley, corn, wheat, rye, or potatoes.
7. Beer- is a brewed and fermented beverage made from malted barley and other starchy cereals, and flavored with hops. Beer is generic term, embracing all brewed malt beverages with a low alcohol content, varying from 4 to 16 percent.
a. Coffee- is a beverage consisting of an infusion of ground coffee beans.
b. Tea- is a beverage made by steeping in boiling water the leaves of the tea plant, or a small tree native to Asia.
c. Carbonated Soft Drinks- a nonalcoholic, flavored, carbonated beverage, usually commercially prepared and sold in bottles or cans.
d. Juices- drinks produced by squeezing or crushing fruis.
e. Mineral Water-a non-alcoholic beverage that contains large amounts of dissolved minerals such as calcium, sodium, magnesium, and iron. Most mineral water comes in plastic bottles.
fortified wines- are still wines to which brandy has been added, thus increasing the alcoholic content
2. Brandy- is distilled from wine in fashion similar to that of other spirits.
TYPES OF BARS
1. Neighborhood Bar- conceptually, the neighborhood bar is still a version of the pub. You will find them everywhere. You might have one around the corner from where you live or across the street from where you work.
2. Sports Bars- generally, sports bars offer some kind of menu options, such as burgers, pizzas, sandwiches and appetizers. Since the main attraction is sporting events, sports bars have televisions in view of every seat, sometimes all tuned to different channels.
3. Brewpub or Beer Bar- in a brewpub you can brew your own beer right on the premises. In a beer bar, you can offer a large selection of different types of beer, including microbrews produced elsewhere.
4. Specialty Bars- in which concentrates on one type of libation, from wine to martinis, or theme, like cigar bars, are gaining popularity.
5. Club-A club- is an association of two or more people united by a common interest or goal. A service club, for example, exists for voluntary or charitable activities; there are clubs devoted to hobbies and sports, social activities clubs, political and religious clubs, and so forth.
6. Restaurant and Hotel bars- In restaurants and hotels, the bars often used as holding area to allow guest to enjoy cocktail or aperitif before sitting down to dinner. This allows the restaurant to space out the gues orders so that the kitchen can cope more effectively; it also increases beverage sales