ROMBLON STATE UNIVERSITY

RSU-SFC BAM Form No. 005 CourseModule

San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

MODULE 4

LESSON 6
PROVIDING BASIC WINE SERVICE
The students will be introduced to the winemaking, different types and design of wines produced
from international and regional aspects. By a combination of distinguishing and theory, students will be
able to learn how to read the wine labels correctly from the central wine-producing regions of the world,
provide necessary direction on relevant selection and service, and recognize the principles of wine tasting
and evaluation. Wine is none of the most popular alcoholic beverage. Understanding correct serving
practices and showing a detailed knowledge of the different types of wine is essential if you want to bring
quality and fair service to your customers. Many variations of wine have been discovered and introduced
to the market. Wine is now an everyday alcoholic beverage enjoyed by many people regardless of their
social status because of its health benefits. The primary reason why the bartender should share the
knowledge of the sommelier is that the current change of lifestyle, fashion, health, and lifestyle choices are
helping to change drinking habits, and being familiar with these aspects would be a great help in
identifying the perfect wine. Wine and its story are unique. Civilized consumption of this beverage has
helped promote its useful characteristics; people might be drinking less but are looking at a better quality
of the wine.

1. Structure, history, health benefit, and trends related to wines

2 Characteristics of wines
3 Different wine types and their styles
4.Impact of the wine production techniques on the style and taste of
wine
5.Key structural components of wine
6. Factors affecting the type and quality of wine
7. Label terminologies and presentation
8. Wine producing countries and regional variation
9. Applicable wine classifications that govern production in the old and new world wine
Countries

LEARNING OBJECTIVES:
After completing this module, you’ll be able to:
● Describe the classification, main stages of production, labeling,
and appellations systems used in winemaking.
● Be able to identify the different characteristics and types of wine.
● Recommend wines to pair with all foods ideally.
● Know how to present the wine professionally.
● Figure the best practice techniques to taste, talk about wines. 
● Be able to pick up a good quality of bottle when shopping for wine.

ENGAGE

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Test I. Multiple Choice Direction: Choose the letter and encircle the correct answer.

1. It is well known for its pale reds and whites. But, sparkling, white and rose wines are made from here
as well.
a. Loire Valley
b. Champagne
c. Bourdoux
d. Alsace
2. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
3. this is a bottle with a higher alcohol level rather than being superior.
a. Reserve
b. Grand VIN
c. Superior
d. Cuvee
4. it is the main wine of the vineyard rather than grand wine
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
5. it is the extra aging but is so all the time marked on bottles (and has no regularly agreed standards) that it
provides minimal / no differentiation
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
6.It helps to maintain the acidity in the wine
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin
7. Assists in bringing fruit flavors out of wine, mainly in white wines. But still, if there's not enough, it can
mean a wine's fruit flavors don't get the chance to show their best.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come from either oak or from the grape skin.
a. Tannin
b. Sweetness
c. Acidity
d. Bitterness
9. The fermentation is a natural by- product of procedure, which adds a sweetness impact to balance the
acids and tannins in the wine.

a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. It is all about fruit weight.
a. Body Elect H3

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

b. Alcohol
c. Acidity
d. Wine

As part of procedures for determining your prior knowledge on the topic presented in this module,
I want you to answer the self-rating form below with honesty. Your honesty is the key to success in
achieving the intended learning outcomes of this module for you.

No. 2 Behind the Scene

Instruction:

1. Read any question to the left box.

2. Place check on the box appropriate for each question to indicate your knowledge.
No. Can I… Before the After the presentation
presentation of the topic
of the topic
YES NO YES NO
1. Serve Aperitif?

2. Identify the Wine region in France?

3. Fill the glass with specific Wine ?

4. Enumerate at least 3 benefits of

wine

5. Enumerate the 5’s?

6. Differentiate white wine and Red

Wine ?

7. Define the meaning of “Appellation

De Origin Control ”?

8. Give the meaning of the term

“Tannin” in cocktail mixing
methods?

9. Name at least 3 kinds wine?

10 Name the Characteristic of Wine ?

You've finally done it, you've already completed the first two tasks. I would like you to focus on
what you have done and learned in your recent activity before you begin, as this is the key to going
forward. You can do this by completing each of the following clauses

The above activities have made me remember

______________________________________________________________________________________
________________________________________________

It made me think about it and realize that

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

______________________________________________________________________________________
________________________________________________

Therefore, I commit myself to

______________________________________________________________________________________
________________________________________________

So you're able to hear more about cocktail preparation and mixing and non-alcoholic mixtures. Just a
small reminder, please pay attention to every detail presented on the following pages that you are about
to unfold, because you need to prepare yourself for more activities that are aligned to further assess your
knowledge and skills gained in this module.

EXPLORE AND EXPLAIN

What is Wine?

Wine is the pure and fermented juice of ripe grapes or other fruits. In fermentation, yeast, which
forms course on the grape and is generally added to the juice, changes the juice's natural sugar into alcohol
and carbon dioxide. Fermentation is ended when the alcohol in the recently formed wine reaches a level,
typically above 12.5% by volume, mortal to the yeast. When all the natural grape sugar is changed to
alcohol, wine is called dry, typically over 12.5% by volume. And when a wine has its residual or
unfermented sugar still in solution it is called sweet. The percentage of residual sugar determines the level
of sweetness.

The Aperitif

At a dinner or any service, serve special guests with an aperitif – a before-dinner drink.

There are various options, but a dry or medium-dry cherry or a dry Madeira light in color and nutty in
flavor build a good aperitif. Vermouth is also the most desirable choice. A light dry white table wine builds
a satisfying and outstanding aperitif. among them is from Alsace "Sylvanar". Cocktails are frequently
drunk before a meal but shouldn't be served if wine is organized with the food, as they dull the palate prior
to a meal.

Health Benefits of wine

The wine has gone through countless studies that have found different connections between improving the
quality of life and its consumption. In ancient times, due to the shortage of water, the wine has become an
essential need in life rather than a richness, so it came to symbolize nourishment and energy. Even within
the earliest of times, wine has proven its worth when it involves maintaining of life. so far, there are still
ongoing research on why wine is appraised as one of the most powerful medicines known to man.

1. Drinking Wine Supports Longevity of Life

Resveratrol is a polyphenol that will be found in red wines. It is a potent antioxidant that will be found in
grape skin and red grape juice. Antioxidants assist the body fight off free radicals that can destroy our cells
and organs.

2. Drinking Wine Helps Keep Our Hearts Healthy

before then cardiovascular diseases (CVD) have become known, the world's life-threatening issues.

3. The Nutrients in Wine Can Prevent Alzheimer’s Disease

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

As People grow, they are always having the fear of losing all their precious memories. Some believe it’s
inevitable, however, there are some ways in which one can prevent it. One among these methods is by
drinking wine.

4. Drinking Wine Can Keep Depression at Bay

Depression has been a common but severe disorder for a few people because it can influence how you feel,
think, and work everyday activities. This may sound opposed, as most people know that alcohol
consumption can intensify depression or anxiety. Despite that, drinking a glass of wine per week can
become a depression-fighting depressant.
5. Drinking Wine Can Give You Healthier Skin
When it appeals to the skin, high levels of antioxidants in wine can inhibit acne-causing bacteria's
expansion and help maintain healthy skin. Antioxidants rejuvenate the skin, grow skin elasticity, and keep
the skin bright and glowing.
6. Drinking Wine Can Help Prevent Obesity
There is a various reason for overweight and obesity. Overweight means an excessive amount of weight
from muscles, bone, fat, and water. Obesity, on the other hand, means excessive amounts of body fat.
7. Drinking Wine Helps Boost Your Body’s Defenses
Everyday consumption of wine can boost the entire immune system. Ethanol, the organic constituent of
alcohol drinks and wine also helps increase the potency of vaccinations.

8. Drinking Wine Strengthens the Bones

the researchers have associated moderate wine drinking with improved bone density. As human age, bones
are getting thinner and weaker. New studies show that drinking wine carefully may help reduce the danger
of getting osteoporosis.
9. Wine Can Protect Our Teeth Against Plaque
According to the American Chemical Society's research, wine may help prevent the dental cavity by
inhibiting the expansion of certain bacteria found in oral biofilm. Wine can hamper the expansion growth
of bacteria that can cause cavities
10. Drinking Wine Can Improve Our Eye sights
Milind Pande, an ophthalmologist from vision surgery, noted that the resveratrol that may be found in wine
could also help the eyes.

Characteristic of wine

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

SWEETNESS
it refers to the level of excess sugar left in the wine after its creation. A sweet wine will have a higher level
of extra sugar, while a dry wine will have had all of its sugars change to alcohol during the fermentation
stage.
Once it had been assumed the sweetness just might be discovered on your tongue, we now know it can be
caught all across your mouth.

Sweetness also helps balance the acidity in wine – think of its role in Champagne and other Sparkling
wines with high acidity levels.

ACIDITY
Often confused with alcohol concentration, a wine's acidity gives it intensively – high acidity wines are
usually tart and zesty. They may feel lighter-bodied as they come across as 'spritzy'. A 'well-balanced' wine
is so-called as it has acidity, sweetness, and tannin in perfect harmony.

TANNIN
A wine high in tannin is often incorrectly labelled as a dry wine because tannin has a drying effect on the
mouth. Usually described as astringent, tannin is the presence of phenolic compounds that add bitterness to
a wine. tannin adds balance and structure and helps wine last longer. Tannin primarily influences the Elect H3

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

mouth-feel of wine, creating different levels of dryness. more than can use it can create an unappealing
astringency.
Red wine with adequate levels of tannin usually has good cellaring potential.

ALCOHOL
Alcohol levels will have the most crucial impact on a wine's character, body, and classification. While the
typical wine contains around 11%-13% alcohol by volume (ABV), it's not uncommon for wines to possess
as little as 5.5% or as much as 20%.

BODY
Other factors that can influence the body include alcohol, oak, fruit ripeness, variety, and region.
The body may be a snapshot of the general impression of a wine. You’ll improve your skills by listening to
where and when it’s present.

Types of Wines

1. Still or natural wines – namely as table wines. it consists of 3 colors – red, white, and rose.
Red Wine:
1. FULL-BODIED RED WINES (CABERNET SAUVIGNON, SYRAH, CABERNET
FRANC) - have more tannins and are richer in alcohol content.
2. MEDIUM-BODIED RED WINES (MERLOT, BARBERA) - are best known for being a
great accompaniment to almost any food. It has moderate acidity, a medium amount of tannin and a
predominantly fruity aroma resembling red fruits.
3. LIGHT-BODIED RED WINES (PINOT NOIR, GAMAY, BLAUFRÄNKISCH) -The light-
colored reds are made from brighter, thinner skinned grapes and have the lesser tannins. Still, they can be
matched with many foods, like cheese.
White Wine:
1. FULL-BODIED WHITE WINES (OAKED CHARDONNAY, RIBOLLA GIALLA) -
These are typically a wines that had to go through aging in oak barrels and a second, malolactic,
fermentation.
2. LIGHT-BODIED WHITE WINES (SAUVIGNON BLANC, ZELEN, PINELA, PINOT
GRIS, RIESLING ITALICO) - Crisp dry wines are an outstanding choice for those who enjoy a reach of
liveliness on the tongue. These wines are most drinkable, which means you can simply enjoy them on their
own or with a light snack.
Rose Wine
- The middle part between red wine and white wine is called a Rosé wine – your ideal summer wine.
Rosé pairs perfectly with spicier foods, like Thai or Mexican. It's finest if you serve it chilled to discover
its enjoyable fruity flavor.

2. Aromatic wines (Vermouth, Campari, Bonnet) are made the same way as natural wines, but
aromatics are added during fermentation.

3. Fortified wines (VINJAK, PORT, SHERRY, MADEIRA, LATE HARVEST, NOBLE ROT,
STRAW WINE, ICE WINE) - wines are made stronger or fortified by putting more sugar to their sugar
content (as within the case of port wine) or by putting on alcohol to expand their alcoholic content as
within the case of sherries.

4. Sparkling wines (CHAMPAGNE, CAVA, PROSECCO, MÉTHODE CLASSIQUE, PENINA,

SEKT LAMBRUSCO) - considered the king of all beverages. The most popular ones are Champagnes.
They are made sparkling through the second fermentation inside the bottle.
Matching Wine and Food

FOOD IDEAL WINE ACCOMPANIMENT

RED MEAT RED WINE
LIGHT MEAT OR FISH WHITE WINE
LIGHT MEAT/RED MEAT ROSE WINE
FISH/SHELL FISH WHITE WINE
VEAL WHITE WINE Elect H3

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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

CHICKEN/PHEASANT RED WINE

Champagne, dry cherry, hock and Moselle are often good accompaniment for the entire meal. Rose wines
like travel rose, Mateus rose are often drunk with any dish and throughout the meal.They have a delightful
pink color.

Dessert Wines

If a different wine is going to be served with a dessert like fruits and nuts, it is advisable to possess a sweet
wine, like Sauternes or sometimes a sparkling wine.

Temperatures for wine service

● Red wine – 15.5 – 18 ° C – Younger red wines at room temperature can be ingested

● Proper White Wine Temperatures 62-68 C

● Aperitif Wine the Exact Temperature 40- 45 F

Uses of wine:

· As a complement to a meal

· To enhance the flavor of cooked foods

· To highlight a celebration

· Some serve as medicine

· Ideal for cold weather as it heats the body temperature

Talking About Wine Taste

Many terms that describe wine taste.

1. Sweet – the taste is likened to a solution of water mixed with a teaspoon of sugar.

2. Tart – taste is compared to a solution of lemon juice and water.

3. Bitter – taste is compared to a solution of weak coffee.

4. Salty –The flavor is contrasted with the salt and water emulsions.

Both tastes are sweet, mild, spicy, salty or a sour mixture of those. Lemonade is related to sweet-tart taste.

Healthy wines are the ones tasteful the same as a solution of sugar. The opposing side of sweet in wine
terminology is dry. Dry means the absence of sweetness

1. Tart wines are those that have a pleasurable degree of sourness which is created by acids like the tartness
of orange juice.

2. Bitterness is a class of wines which make a mouth pucker. It’s made by skin tanning. Red wines are
bitter but sparkling wines have a pleasing taste and are therefore not typically sour.
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San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

After Taste

the fun part of tasting is the "after taste". it has regard to the lingering impression the wine leaves within
the mouth after it's swallowed.

Wine Vintage

The vintage means it is the year when the grapes were harvested for the production of the wine. There are
years when the harvest is useful in some parts of the world, making an exceptional standard vintage. Wines
produced during such vintage are usually a high-priced wine.

Wine Decantation

Decanting wine requires skill and if one isn't skilled enough to decant, a wine basket may used for an old
wine. Placing a bottle of young wine within the basket isn't advisable.

Toast with Wine

Whenever an individual is honored with a toast, he never drinks from his glass until all have consumed.

5 Elements that Indicates if it's Worth Buying

There are 5 pieces of data on a wine label that will help you set on if it is worth its price:

1. Grape Variety (or Appellation): a type of grapes tells you the standard aroma, the body, the palate,
and if the bottle can aging.

Old-world wine-producing countries like France, Spain, and Italy generally specify appellation instead of
grape variety on the label. Appellation is the place of origin. Each appellation has its own set of rules on
grape and production method. For instance, the Barolo appellation red wine can only made from the
Nebbiolo grape.

2. Producer: tells you more about the anticipated wine quality and quality consistency.

In Burgundy, producer is also the best indication of expected quality. Vineyards categorized as Grand Cru,
Premier Cru, and Village grade in Burgundy. Nevertheless, even quality in Grand Cru vineyard fluctuates
widely. To form, secure and make a delicious lovely bottle, follow the producer!

In Bordeaux, the 1855 Classification perceived as a top-quality ranking (63 producers were rated Grand
Cru Classe). While rational to some degree, there are enough quality manufacturers such as Vieux Chateau
Certain, Smith Haut Lafitte that aren't part of the categorized but produce excellent wines.

3. Region & vineyard: hints at the expected style, intensity, and flavor. A Bordeaux everyday red is
generally earthier, medium body, and has brighter alcohol than an everyday Cabernet Sauvignon from
Napa Valley.

The region is of particular significance in Burgundy where communes strictly managed by natural climate
and terroir. A burgundy from Gevrey Chambertin is more potent than from the Vosne Romanee.

Mastery of vineyard matters as several of vineyards can order different prices. The Italian famed producer
Giacosa for instance makes many wines, some estate-grown, and a few purchased. Its Le Rocche del
Falletto 2004 (single vineyard, red label) is selling at US$600; Its Santo Stefano di Neive 2004 (acquired
grape, white label) is selling at US$190 per bottle. Without knowing that the vineyard contrast could end in
an overpriced item.
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RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

4. Vintage: or the year the wine produced – reveals the grape quality, the ability to age, and therefore the
best period to drink the wine.

Vintage is essential for climate sensitive regions. Wines from an equivalent producer can have different
retail pricing over different years,

1. Alcohol level: suggested the body and sweetness of a bottle of wine. in excess of 14% of wines are
full-bodied and more tannic. At or above 18% indicates a fortified wine (such as Port and Sherry)

Note: the sweeter and lighter wines generally have alcoholic level below 11%. Sugar from grapes
transformed into alcohol during the fermentation process.

IMPACT OF THE WINE PRODUCTION TECHNIQUES ON THE STYLE AND TASTE OF

WINE

A winemaker’s touch can be significantly affecting the outcome flavor of the wine. Apart from regional
differences in grapes, some people neutralize the cellar to form a better wine. Aging wine in oak is
probably the foremost well-known wine making technique but there are more. You’ll encounter these
terms subsequent time you visit a winery. You'll recognize the winemaker's goals and even the wines
before you taste them by knowing about them.

Some of the most vital wine making processes:

1. Harvest date
2. Maceration Time (Skin Contact) and Cold Soaking
3. Fermentation Temperature (Hot and Cold)
4. Punchdowns vs. Pumpovers
5. Oak vs. Steel Tank

1. Harvest Date

The moment when the grapes picked is a pretty big deal. It is probably the most essential thing a
winemaker can do to ensure that they make outstanding wine. Harvesting earlier will produce wines with
higher acidity, lower alcohol, and more green flavors and aromas. Usually, lead to more bitter tannin.
Getting later in the harvest season will produce wines with lower acidity, higher alcohol or sweetness, and
more subdued tannin. Some wines when harvested too late must be artificially acidified in order not to
taste flabby or flat as well, some will have water added to them (called 'watering back') to reduce the
completed wine's alcohol concentration. It could be why many commercial wines have similar ABV levels
of 13.5%.

2. Maceration Time (Skin Contact) and cold soaking

Both terms refer to how long the grape skins reach the juice while it turns into wine. Cold soaking is a
procedure that happens before there's alcohol within the mix. By securing the grapes cold, the grape must
be too cold for the yeast to ferment. The cold soaking theory carefully extracts color and fruit flavors from
the skins without removing bitter tannin. The entire time that grape skins touch a wine is maceration time.

3. Fermentation Temperature (Hot and Cold)

Fermentation temperature is another technique that variations the outcome fruit flavors and color in a wine.
A hot fermentation can rise to 80-100 °F (26-37 °C — nearly hot tub temperature) as the yeasts metabolize
and create alcohol. Warmer fermentations are used for red wines for increased color and tannin. Cold and
cooler fermentations are typically practiced on white and rosé wines. Landon Sam Keirsey explained that
cooler temperatures (from 42 – 50 °F, 6 – 10 °C ) help preserve white wines' delicate aroma. it is because
aroma compounds are volatile and are more likely to be lost at a higher temperature where reactions
happen faster.
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RSU-SFC BAM Form No. 005 CourseModule
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BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

4. Punchdowns vs. Pumpovers

Pumpovers can extract higher amounts of tannin in a wine than punchdowns depending on the frequency
and force. Some pump over systems are wine sprinklers, offering a gentler extraction and some
aggressively stir up the fermentation tank. For larger fermentation tanks in commercial operations, much
needed oxygen comes through a pumpover device.

5. Oak vs. Steel Tank

Oak aging does relatively than just add a vanilla flavor to wine. Oak increases a wine's exposure to oxygen
while its ages. Oxygen decreases tannin and may help a wine reach its optimal fruitiness.

KEY STRUCTURAL COMPONENTS OF WINE

The five structural components of wine are: Alcohol, Tannin, Acid, Sugar, and Fruit flavor. Aside from
contributing flavor and structure these components also contribute quality.

Alcohol - produced during fermentation when yeasts come in contact with the grape pulp's natural grape
sugar. Alcohol has a sweet flavor. High-alcohol wines are full-bodied with a richer mouth feel.

Tannin - is that the astringency you get once you bite into a grape seed, stem, oak or skin. It’s present
within the wine due to the grapes being crushed; although like acid it can sometimes be extra. While
astringency isn’t, in and of itself, pleasant, it does provide a necessary component to wine.

Acid - balances alcohol and sweetness and sometimes adds a crisp, refreshing sensation.

Sugar - comes from ripe grapes and It is mostly converted into alcohol during fermentation. Any remaining
sugar is called “residual sugar”. A wine with high residual sugar levels generally tastes sweet and has a
richer mouthfeel and fuller body, but then the Wines with no apparent sweetness (or low levels of sugar)
are referred to as “dry”.

Fruit – one and the most apparent component of wine. After all wine is made from grapes (other fruit
wines not withstanding). Grapes are ripe and sweet when they are harvested.

ELABORATE

Evaluation of Wine

The quality of wine is decided through its color, appearance and color. Here are some guidelines in
evaluating wines:

1.    ODOR
There are three colors of wines:

a.    Red – called rouge when may range anywhere

From lilac to dark red and burgundy
Elect H3
b.    White – Named bianc in different terms depending on thewithin the grape

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BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

variety the aging process

c.    Pink – called rose, starting Its color rose of pink, salmon to green.

2.    APPEARANCE

The quality is evaluated by looking through to the light into the wine. A fantastic wine represents light, and 
sparkles too. It is clear of particles that float.At the other hand, a dull wine has floating particles and
appears slightly cloudy. A cloudy wine does not reflect light.

3.    BODY OF THE WINE

Throughout the body of wine, one can measure its “wateriness”. The body is typically measured by
twirling it around the glass and seeing how long it takes to bring down the wine that rises on the glass.
·         1. Full bodied wine is strong, heavy and not watery. The wines also forced an entry legs as they come
down and sides of the glass.
·         2. Light bodied wines aren’t heavy. These wines don’t cling to the sides of the glass when twirled
around.

Label terminologies and presentation

Wine labels are essential information sources for consumers since they tell the wine-producing country's
type and origin has its laws about what must be included on its wine labels. The label is often the only
resource a buyer has for assessing the wine before purchasing. Certain information is ordinarily contained
in the wine label, such as the country of origin, quality, type of wine, vintage, and often the grape variety
or blend of alcoholic degrees, producer, and bottlers or importer.

1. Country and region

almost all wine labels will display the product's country of origin, either at the top or the bottom of the
label. It may be because the producer has chosen to indicate if the wine region instead this country isn't
obvious.

2. Name and/or producer

Similarly, on the front of most bottles, the wine producer's name will be displayed, too.

3. Variety of grape
the bottle clearly states the type of grape used in production. Of course, this will indicate the tasting notes
and depth of the wine depending on the grape. perhaps the producer used a combined of more than one
grape if your bottle doesn't display the grape. In this case, look for the appellation.

4. Vintage or non-vintage
Look out for the year this is called the 'vintage', the wine was produced on the wine label. If it's not
immediately apparent on the front label, take a look at the bottle's neck or the reverse side. This year
specify the year in which the grapes were picked. Vintages vary from year to year.

5. Alcohol level
The Alcohol by Volume (ABV) level is useful to know. White wines a little lower than red wines hover
around 13.5 percent on average. You'll usually find the percentage in a subtle print at the bottom of the
front or back label. Legally, they don't have to be more precise than 0.5 percent one way or another.

6. Sulfites

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BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

By the law, winemakers must tell you if sulfites were used to exceed 10 mg/liter. Most producers use
sulfites and the other put a lot. But they don't tell you how much. it can be an matter for people with sulfate
allergies.

7. Sweetness almost all red wines are dry. it only means that the sugar in the grape juice has been completely
turned into alcohol leaving levels of residual sugar that are too low for professional tasters to recognize.
This minimum level detection is around 4 grams per liter. White wines are also dry but some are mouth-
watering off-dry or sweeter.

Wine brand Conditions that would not ensure accuracy

Civilized marketing within the past decades has to Continue with highly appealing and luxury wine label
below are wine words that look fantastic but do not provide any guarantee of quality:

1. Superior - relate as a bottle with a much better alcohol level rather than being superior.

2. Grand Vin - refer to the top wine of the vineyard instead of grand wine.

3. Reserve - it is referred to as extra aging but is so frequently marked on bottles (and has no regularly
agreed standards) that it gives minimal / no differentiation.

4. Cuvee - may imply a higher-priced line of a winery, but it is a price guarantee more than a quality
guarantee.

Example 1: Reading an Old World Wine Label

Example 2: Reading a Burgundy Wine Label

Elect H3

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How do you present wine to the guest?

Presentation
1. Always show the bottle on the right of the person who ordered the wine. ...
2. Pour roughly about 30ml of wine into the host's glass, await approval. ...
3. After all, guests have been served, put the bottle to the host's right with the label facing them. ...
4. focus on the table and refill glasses as needed.

THE 5 FAMOUS WINE REGIONIN FRANCE

Bordeaux

The area of this place on the Gironde estuary has made it well-known since it gives easy access to the
Atlantic. Transporting to Belgium, Britain, and the Netherlands were accessible. Most vineyards located
around the city along Garonne and Dordogne Rivers. They cover more than 100 squares Km of land.

The wine from here is dark red. The Left Bank wines are Cabernet Sauvignon combined with Merlot.
When tage, smoke, tobacco leaf, tar, leather, truffle, and earthy flavors and aromas restore fruit flavors.

The Right Bank wines are Merlot-based. They have more decadent flavors and fruit scents with the taste
of vanilla, cassis, plum, and dark cherry

Burgundy

It extended from Auxerre and Chablis in the North to Beaujolais and Macon in the south. The most high-
priced wines come from Cote de Beaune and Cote de Nuits. The rich, flavorsome whites made from
Chardonnay while, ethereal red is from Pinot Noir.

Winemaking in this area began in the 1300s, and it started with the monks. The word "Burgundian" exist to
mean the high-quality taste of wines and excellent wine area.

Champagne
Elect H3

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When people imagine a wine from this area, they instantly picture sparkling white and rose wines ideal for
a party. Well, that's accurate no other place that produces it apart from this place. The rest are sparkling
wines.

There are firm practices in place, and they must follow. There are firm actions in place, and they must
follow. These rules and regulations have made this area very popular.

The finest wines in this region

Loire Valley

Lesser quantities of high-quality wines are manufacture in this place. Loire Valley is well-known for its
light-colored reds, and whites. Although sparkling, white, and rose wines are produce from here as well.

This valley is unique because it’s the second-largest sparkling wine manufacturer. Loire Valley produces
Sauvignon Blanc, and it’s famous for its herbal flavors. It also produces Chenin Blanc, which is very
versatile and has flavors that range from dry to sparkling too sweet.

Winemaking in Loire Valley began within the 1st Century B.C. The region has a continental climate
which improves the growth and maturing of grapes.

Alsace

Alsace creates fantastic white wines that are equally the same as German Rieslings. Gewurztraminer and
Sylvaner do well on the steep hillsides in this area. The wines from here are entirely fermented and are a
little drier when compared to the German counterparts.

Applicable wine classification that govern production in the old and new world wine countries

Old World Wine Regions

The definition of Old World wine originated and developed for centuries, comes down to the areas where
modern wine making traditions first originated. The philosophy of the Old World wine making style is
enormously different from that of the New World. The Old World style has relationship between tradition
and terroir. Terroir is an essential aspect of Old World winemaking it has to do with the land's specific
standard that the grapes were grown on. Terroir has more to do with Old World winemaking because of its
significance with these kinds of wines. Terroir matters less with New World wines because you can own
the same sort of wine from two different places.

Old World Wine Characteristics:

● Lighter body

● Lower alcohol

● Higher acidity

● Less fruity, more mineral flavors

New World Wine Regions

New world wines are often made in a more highly extracted and oak-influenced style it refers from other
countries to jump start their own to those countries and winemakers that borrowed traditions. New World
wine can be much more unforeseeable than Old World wines due to the winemaking process's
experimental nature. Because there has not been an established set of rules regarding the winemaking
procedures in these regions, the winemakers tend to have more privilege to experiment with their products.
Elect H3

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New World Wine Characteristics:

● Fuller body

● Higher alcohol

● Lower acidity

● Pronounced fruit flavor

EVALUATION

Test I. Multiple Choice Direction: Choose the letter and encircle the correct answer.

1. Ask them anything about the quality and consistency of the wine you purchase.
a. Producer
b. Customer
c. Wine
d. White Wine
2. Say your usual scent, your body, your tastes or even if the bottles can be aging.

a. Producer
b. Customer
c. Wine
d. Grape variety

3. What is the ideal serving Temperature of White Wine?

a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius
4. What is the ideal serving temperature of Red Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 30 Celsius

5. What is the ideal serving temperature of Dessert Wine and Sparkling Wine?
a. 10-12.5 C
b. 15.5 – 18C
c. 50 Degree
d. 4.5- 10C
6. Serve special guests at a dinner party with _____a before dinner drink.

a. Aperitif
b. Cocktail drinks
c. After dinner drinks
d. Dessert Wine
7. A high ____ wines are often tart and zesty, and may feel lighter-bodied as they come across as ‘spritzy’.
a. Bitterness
b. Sweetness
c. Acidity
d. Tannin
8. Come either from oak or grape skin. Elect H3

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a. Tannin
b. Sweetness
c. Acidity
d. Bitterness
9. Produced during fermentation when yeasts come in contact with the natural grape sugar in the grape
pulp.
a. Whisky
b. Alcohol
c. Acidity
d. Wine
10. Is all about fruit weight.
a. Body
b. Alcohol
c. Acidity
d. Wine
11. Healthy taste is comparable to a liquid solution combined with a teaspoon of 
sugar
a. Bitter
b. Alcohol
c. Sweet
d. Wine
12. Wine applies to old wines to eliminate sediments that have accumulated inside the bottle.
a. Decanting
b. Alcohol
c. Sweet
d. Wine
13. Referred to as table wines.
a. Still Wine
b. Alcohol
c. Wine Sweet
d. White Wine

14. Produced in the same way as natural wines but flavorings were introduced throughout fermentation.

a. Still Wine
b. Aromatic Wines
c. Wine Sweet
d. White Wine
15. Is well-known for its pale reds and whites. However, sparkling, white, and rose
wines are create.
Here as well.
a. Loire Valley
b. Champagne
c. Bordeaux
d. Alsace

16. The most high-priced wines come from Cote de Beaune and Cote de Nuits.
a. Champagne
b. White Wine
c. Red Wine
d. Burgundy
17. Describes a bottle with a higher amount of alcohol, rather than superior
a. Reserve
b. Grand VIN
c. Superior
Elect H3
d. Cuvee

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18. Indicates the vineyard 's primary wine and not the huge wine

a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
19. It is referred to as extra aging but is so frequently marked on bottles (and has no regularly agreed
standards) that it gives minimal / no differentiation.
a. Cuvee
b. Grand VIN
c. Superior
d. Reserve
20. Helps also to balance wine acidity think of its role in Champagne and
other Sparkling wines with
high acidity levels.
a. Sweetness
b. Bitterness
c. Acidity
d. Tannin

LESSON 7
Serving Alcoholic and Non- Alcoholic Beverages

Understanding beverage service

procedures and how to serve them

responsibly.

Lesson Overview

 4.0 Introduction

 4.1 Beverage service procedures

 4.2 – 4.3 Responsible service of alcohol / Beverage service and

the law

 4.4 Alcohols role in modern society

 4.5 Recommended safe levels of consumption

Elect H3
 4.6 The body and alcohol

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BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

LEARNING OBJECTIVES:

On completion of this lesson you will be expected to;

1. Explain and apply the service procedures for alcoholic and non

alcoholic beverages

2. Determine their legal and moral responsibilities in relation

alcohol service

3. Explain the recommended safe levels of consumption for

alcohol

4. Know the techniques used to prevent intoxication and to

identify intoxicated guests

5. Describe the potential effects of a hangover.

ENGAGE

Direction: Explain the following question comprehensively based from your knowledge.

1. What are the types of alcoholic and non-alcoholic beverages?

2. Enumerate the sequence in beverage service procedures.

3. How do you present the wine to your guest?

EXPLORE AND EXPLAIN

Beverage service procedures

Bamunuge, Edwards & Nutley, 2010) suggest that you should ‘always make your customers feel welcome,

 greet them with a smile, even if you are busy serving a drink order to someone else’

 Escort customers to a bar table (when possible) – creates good impression, helps maximise seating
arrangements

 Upon seating a customer – show them the food and beverage lists, explain specialities, promotions etc

Types of alcoholic and non-alcoholic beverages:

Wine: still, sparkling, fortified or aromatized,
Elect H3
Beer: ales, lagers, stouts.

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Cider and Perry.

Distilled spirits: vodka, gin, rum, whiskey, brandy (served with water, ice, in cocktails or speciality
coffees).

Liqueurs: flavoured, (straight, with ice, within cocktails or speciality coffees).

Hot drinks: tea, coffee, chocolate.

Fruit juices: freshly squeezed or prepared juices (straight or without ice).

Mineral waters (natural mineral water, chilled or room temperature, manufactured mixers (served mixed
with

spirits or straight with ice).

Cordial / Syrups: used for sweetening, flavouring, diluted with water.

Further information: Murphy, J.(2013) Principles and Practices of Bar & Beverage Management -
Drinks

Handbook, Goodfellow Publishing Ltd, Oxford: England.

Champagne and sparkling wine service

Initial considerations: taking the order, glasses, ice buckets, equipment, service temperature, decanting.

 present the wine to the host (the person who ordered the wine) with the label facing them, the server
states the name of the wine,

the grape (if applicable), the vintage (if applicable), to confirm that the wine is the one that was ordered by
the host, the host will then

accept or decline the wine, if they decline then the correct wine should be sourced and presented
immediately

 the server opens the bottle in front of the customer, holding the bottle by the neck in your left hand,
with the label facing the

customer, carefully cut the foil below the lip of the bottle with the blade on your waiters knife and remove
the foil, the corkscrew is

then inserted into the bottle, carefully extracting the cork, ensure that you have your waiters cloth draped
over your fore arm so as you

can wipe the top of the bottle

 the cork is presented to the customer, this is for the customer to examine the cork for defaults as the
cork is sometimes the reason

for faulty in wine, if it is a screw cap there is no need to present the cap

the server, serving from the right, then pours a taste of the wine for the host to taste.

When pouring the wine, the server should hold the bottle behind the label and not by the base of the
bottle, the reason for this is so that the host can read the label again when pouring wine the server should
Elect H3

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twist the bottle to ensure that no drops of wine will fall onto the table and then wipe the top of the bottle
with a waiters, service cloth

the host will then accept or decline the wine,

the waiter will then pour wine for the ladies first, then gents, and the host last, if the host is a lady
then you still serve her last, consider also age, rank, and social position.

a bottle of wine will comfortable serve five people a medium sized glass each, when pouring wine
for a party of six or more,

ensure that they all receive the same amount of wine, when filling the glass a general rule is to two thirds
of a glass full for white wine and a half glass full of red wine (this also depends on the size of the glass
because some modern wine glasses can be huge

if the host orders another bottle of the same wine the host must receive a clean glass to taste and
then the remainder of the table are served

if the host orders a different bottle of wine, i.e., a different type of red wine, then everyone at the
table should receive clean wine glasses

you must finally check that the host and their guests are happy with the service ensuring also if
they require other products and services of the establishment before you leave the table.

Wine Service
Glass carrying. Carrying a drinks service tray

Cocktail Service: Making a good cocktail is about getting the balance of flavours right. Cocktails are
about three things, balance, style and consistency. If you can get that right everything else will fall into
place. The cocktail service also involves strategic decisions regarding the methods used to prepare the
cocktails, these decisions depend on several factors;

 If the cocktail contains a cloudy ingredient such as fresh cream, egg yolk, lemon or orange or a
similar opaque item

it should be shaken.

 If the ingredients are all clear and are also of Co2 (fizzy) then the cocktail should be stirred.

  If the drinks involved are of different specific gravity’s and the bartender wishes to keep the layers
separate then the cocktail be built slowly over the back of a spoon or just over ice.

 If the cocktail requires freshly extracted oils or juices then the cocktail should be muddled.
Elect H3

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Coffee and Liqueurs Service 

 it is a tradition to enjoy coffee at the end of a good meal.

 personalise the individual coffee offering with modern service styles, (Americano, Latte, Espresso,
Cappuccino, Latte Macchiato, Caffe Mocha) find which types of coffee your customer require,

 it’s important to ask each customer how much sugar they want and, when pouring out the coffee at
the table, i.e. from a coffee pot offer milk, or cream separately, as appropriate

 always serve coffee in very warm cups, ideal service temperature for milk is 68c

 serve the coffee from the right hand side of each customer, ideal service temperature for coffee is 82c

 ensure that the coffee has a good flavour, aroma, body and colour with the milk, not grey

 when serving coffee offer customers a choice of alcohol or liqueurs. Place the appropriate glasses i.e
Cognac or liqueur glass to the right

of the customer. Cognacs and liqueurs must be served in the right glass (see scalding below).

Brewing Tea: This involves getting the amount of tea, the water temperature and the steeping time just
right;

 a light, airy tea such as white tea requires two heaping teaspoons for an 8-once cup.

 for stronger, more densely packed black teas, use a level teaspoon.

 White and many green teas should be brewed well below the boiling point, 160-180 degrees
Fahrenheit.

The stronger and darker the tea, the closer to the boiling point the water should be. Lighter teas steep
longer (3 to 5 minutes) than black teas (2 to 3 minutes). Lighter teas may also keep their flavour through
multiple steepings. Black teas lose their flavour and much of their caffeine

Elect H3

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Tea Service
Pre-heat teapots and cups with hot boiling water, which is discarded prior to service,

 Indian or Ceylon Blend: usually made in either china or metal teapots. Both are offered with milk
or sugar.

 Russian or Lemon tea: Made similar to china tea served in heat resistant glasses which stand in a
silver holder, with a slice of lemon.

 Iced tea: made strong, sometimes strained and always chilled. Served in a tumbler glass on a side
plate with a teaspoon and lemon slice.

Speciality Teas

 Assam: rich full and malty flavoured tea, suitable for breakfast, served with milk.

 Darjeeling: the Champagne of teas, delicate tea with a light grape flavour, served in the afternoon or
evening with

lemon or milk.

 Earl Grey: blend of Darjeeling and China tea, flavoured with oil of Bergamot. Served with lemon or
milk.

 Jasmine: green (un-oxidised) tea, which is dried with Jasmine Blossom and produces a tea with a
fragrant and

scented flavour.

 Kenya: consistent and refreshing tea, served with milk.

 Lapsang Souchong: a smoky, pungent and perfumed tea, delicate to the palate, which may be said to
be an acquired taste. Served with lemon.

 Sri Lanka: pale golden tea, good flavour. The Ceylon blend is still used as a trade name. Served with
lemon or milk.

 Tisanes are fruit flavoured teas and herbal infusions, which are often used for medicinal purposes.

Distilled sprits and liqueurs service

Adopting modern service techniques for these drinks can help to intensify and enhance the enjoyment of
these drinks for your customers.

  Floating liqueurs (Pousse café, layered shooters)

  Flambe

  Frozen drinks

  Frosting (rimming) glasses

  Frappe

  Free pour

  Chilled spirits

  Mist
Elect H3
  Martinis

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  On the rocks

  Highballs

  Scalding

  Straight up, neat

  Shots

Further information: Comprehensive information in relation to individual distilled spirits, beers, liqueurs,
cocktails, tea

and coffee, soft drinks and wine recommendations, preparation and service procedures please refer to
Murphy, J. (2013)

Responsible service of alcohol / Beverage Service and the Law

Responsible Service of Alcohol

 Bar staff and management have the task of serving and dealing with all types of people from all walks of
life and status of society, this is an enjoyable and rewarding part of the job,However there are many
occasions when they have to deal with people who may well have on occasion for various reasons
consumed too much alcohol. This situation requires considerable patience, tact, firmness and above all
experience. Alcohol awareness and responsible service can ultimately lead to informed and wise decision
making by all bar staff.

Beverage Service and the Law 

 The Laws relating to the provision of alcohol differ from country to country and sometimes even
region, state or village, it is important that you learn which laws which apply to your country or area.

 The bartender may be held responsible for injury to others that is caused by an intoxicated
customer who has been served unlawfully,

failure to act responsibly in the service of alcohol can result if negligence is proven against the bar or
bartender the court may allow substantial damages.

 Crucial that the bar owner (license holder), their management and staff members to develop ways to
monitor the service of alcohol.

 An intoxicated guest’s normal judgment will be impaired, therefore, it is up to the bartender, not
the customer, to decide on service.

 Responsible alcohol service practices can also lead to better business practices which contribute to
improving the atmosphere of the bar, ultimately to achieve greater profits.

Bar owners should therefore improve their RSA practices and training for the following reasons; 

 maintaining a good reputation

 increase customer satisfaction

 decrease damage done to the bar

Elect H3

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 avoid potential legal cases

 less police attendance

 morale will increase boosting productivity and reducing staff turnover.

Alcohols Role in Modern Society

Alcohol is considered to be societies most prevalent and accepted legal

recreational drug; it is generally accepted as a component of our daily life. \

Ancient cultures had their own form of alcohol, and it played its own role in each

society, be it religious or cultural, enjoying alcoholic beverages has been a part of

many societies over many centuries

The Swiss Alchemist Paracelsus (1493-1541) who was the first person to use

the word 'alcohol'.

Further information on World alcohol consumption, laws, advertising regulations;

The World Health Organization (WHO) Global Status Report, Alcohol Policy

reports. The International Center for Alcohol Policy (ICAP) – publishes the upper drinking levels for most
countries. The Center for information on Beverage Alcohol (CBA).

Drinks companies worldwide have joined together to form social aspects

organizations to promote sensible and responsible drinking and to combat abuse.

Recommended Safe Levels of Consumption

Recent research studies indicate that customers and individuals are drinking no more than their
parents were drinking 15 years ago but the frequency, strength of drinks, and amount of drinks consumed
per session has increased. These irrational drinking patterns have created a binge drinking culture.

 Scale units of alcohol for standard drinks: agreed convention is grams of absolute ethanol, enables
bartenders and consumers to be able to assess the risk levels for consumption, a standard drink, ranging
from 8g to 13g in certain countries)

 Recommendations on drinking levels considered ‘minimum risk’ for men and women cover a range of
values as daily limits, or as weekly recommendations.

 Calculating the unit of alcohol in your drink (formula): Amount of drink (ml) multiplied by the drink
strength abv % = Unit/s of alcohol. 1 unit of alcohol is equivalent to 10 millilitres (which is approximately
8 grams of ethanol)

 Examples: Cider (bottle: 330ml) multiplied by (cider strength: 5% abv) = 1.7 units
Elect H3

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 Lager (one pint : 568ml) multiplied by (lager strength: 4 % abv) = 2.3 units

Alcohol, acute and long term effects  1-2 units daily: Acute effects: a mild alteration of feelings and a
slight intensification of moods. At 2 units, bad driving habits could be slightly more pronounced but if you
were to be breathalyses, your blood alcohol reading would probably be less than half the legal limit. Long-
term effects: regular daily consumption reduces levels of LDL (bad), cholesterol in the blood, cutting the
risk of heart disease.

 3-4 units daily: Acute effects: You may become more cheerful, feel warm, relaxed or slightly sedated.
Emotions and behavior are

exaggerated and you take slightly longer to react. Long term effects: no significant risks to health.

 5-8 units daily: Acute effects: Euphoria feeling, impairment of mental abilities, dangerous to drive.
Long term effects: you're on the slippery

slope.

 9-14 units daily: Acute effects: Loss of self-control, slurred speech, and double vision is common.
Long-term effects: Some risk of breast

cancer and liver cirrhosis can be expected.

The Body and Alcohol

Distribution of alcohol: enzymes turn alcohol into acid aldehide into (safe acids), distribution differs on
gender; Men - high body fluid volume (usually 60-80% of body weight) distribution is usually slower.
Women lower body fluid (usually 50-70% of body weight) distribution is faster. Women have fewer
enzymes in the liver

and gut wall that break down alcohol .

Removal of alcohol: alcohol is predominately removed by metabolism in the liver cells.

 Elimination rate is 5 - 9g e / h per hour (this basically means that alcohol is eliminated only at one
unit per hour).

 Full detailed removal of alcohol from the body is as follows skin (sweat) 2-6%, lungs (breath) 2-
4%, liver 90%, kidneys (urine) 2-4%.

 Vomiting, perspiring, hyperventilating, consuming black coffee or urinating have no effect on the
removal on the amount of alcohol in the blood, and have little effect on the degree of intoxication. So
you must be extra careful the morning after, for example if you operating machinery or driving.

 The body can only eliminate about one dose of alcohol per hour, by drinking several drinks in that
time will increase your BAC much more than having one drink over an hour or more.

Blood alcohol concentration (BAC) levels, tolerance to alcohol

Humans develop tolerance when their brains adapt to compensate for the disruption caused by alcohol in
both their behaviour and their bodily functions. BAC levels and likely human condition;,

BAC 40: you begin to feel relaxed, there is an increased chance of an accident (2 small beers)

BAC 60: you are cheerful, you have poorer judgment and decisions may be affected BAC 80: you have a
feeling of warmth and well being, there will be some loss of inhibitions and self control. Slow reaction
time, driving ability definitely worse Elect H3

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BAC 120: you are likely to become more talkative, excited and emotional, you are inhibited and may act
on impulse

BAC 150: you are silly and probably confused, speech is slurred, may be aggressive

BAC 200: drunk, staggering, double vision, loss of memory,

BAC 300: possibly unconscious

BAC 400: unconsciousness likely, death not unknown,

BAC 500: death possible,

BAC 800: death probable.

Management Responsibilities in Beverage Staff Training

 Management must clearly state their expectation of staff and give them the authority to make
decisions. Support staff with (written house policy, staff meetings, an incident log and reviewing
particular incidents).

Consider safe transport options

 staff offering to call a friend or family member of a customer;

 staff offering to call a taxi;

 making a phone available and the phone numbers of taxi companies;

 offering to include the cost of mini-buses as part of the costs of a function; and

 starting a designated driver program (DDP)

Avoiding conflict and violence

  removal of glasses, containers and litter regularly;

 adequate numbers of licensed crowd controllers (hosts)

 adequate toilet facilities

 video camera surveillance in large bars and clubs,

 a good ratio between the men and women attending the premises

 non-aggressive staff monitoring the door; these staff should vet underage persons

 ready availability of attractive, keenly priced food, low alcohol and non-alcoholic drinks;

 well trained staff, excellent customer service, variety of spaces and activities

 adequate seating arrangements

Preventing Guest Intoxication and

Identifying Over Consumption
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 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Strategies to prevent guest intoxication

 Notify management of potential problems (i.e. guests drinking fast).

 Keep track of how many drinks are being consumed and in what time frame.

 Engage you guests in conversations, ask details that would be a good test of mental alertness (i.e.
recent news,

sports events).

 Suggest selling food (especially high protein food such as fried cheese, potato skins).

 Promote healthy non and low alcoholic drinks / events – attractive signage and price incentives are
useful.

 Bar staff can influence a customer’s decision regarding drinks so try to avoid unacceptable serving
practices.

Techniques to identifying guest intoxication

  Some people are very clever at hiding intoxication, so how do we identify over consumption,
listed below are some of the most signs to help you in your decision making process. These signs
much not considered in isolation of each other because rash decisions can also cause you major
problems, a person with disability might display some of the signs below;

 A noticeable change in your customer’s behavior , becoming loud (heightened voice volume),
erratic, entertaining, animated, boisterous, using bad language, annoying customers, slurred speech,
argumentative, mean, obnoxious, over friendly to strangers wants to converse or buy them a drink,
sudden quietness.

 A lack of judgment, careless with their money, making silly, irrational or repeated statements, boasts
about their financial situation, ‘conquests’, physical or mental strength, drinking faster, complaining
about drink prices.

 Clumsiness, losing muscular control, becoming clumsy, spilling drinks and difficulty in picking up
change.

 Loss of co-ordination, swaying and staggering, difficulty in walking straight, bumping into furniture.

 Decreased alertness, becoming drowsy (heavy eyelids), delays in responding to questions and
paying attention,

hearing, concentration and focus ‘glazed eyes’, or becomes detached, brooding.

 The smell of alcohol (an important indication).

Serving Alcoholic and Non-Alcoholic Beverages

Delaying or Suspending Service
When a customer has reached their maximum number of drinks, service can

be delayed; if the customer showing signs of intoxication, service of alcohol

may be stopped for the duration of the evening. This decision can be easily

determined by a customer’s actions.

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"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Serving Alcoholic and Non-Alcoholic Beverages

The Hangover

Hangover symptoms are caused by the combined effects of the congeners and the

products of the breakdown of alcohol. Your customers will be suffering the following

conditions;

  Dehydration: although you're taking in more fluids, you're also expelling them more

quickly, altering the water balance in the cells and tissues. This is the major cause of

hangover headache.

  Low blood sugar

 Irritation of the stomach lining

 A degree of poisoning: congeners (impurities which give particular taste - toxins)

methanol, a type of alcohol found as a congener in most alcoholic drinks, is not broken down by most
people's bodies until the morning after. It's then that the unpleasant toxins responsible for many hangover
symptoms are produced.

 Vessels relax (blood shot eyes): alcohol relaxes blood vessels, which then expand to let more blood
through, causing telltale bloodshot eyes.

 Nervous System (sensitivity): the body combats the sedative effects of alcohol by

making the nervous system more sensitive - hence difficulty in sleeping, sensitivity to

lights and noise.

 Brain cells: example: 1 single measure of whiskey destroys 20000 brain cells, which

will never be replaced.

Conclusion 
 Beverage staff must always seek to provide high standards when serving all

types of alcoholic and non-alcoholic beverages.

 Alcohol is usually present everywhere in our socializing, entertaining and

workplace environments,

 It enlivens our moment of relaxation and generally helps to promote lively cultural engagements and
a healthy disposition when consumed in moderation and with care.

 Unfortunately abuse or over consumption of alcohol can bring harmful consequences.

 Managing alcohol consumption through responsible service strategies need to be adopted by all your
in-house staff.

 Promote low alcohol and non-alcoholic drinks,

 Always support your bartenders when refusing service and allocate proper access and time for RSA
Elect H3
staff training.

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 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

 Display your house policy on alcohol in a good vantage point within your

premises.

 Remember we can all make the differences that count in making our jobs more enjoyable and our
bars safer and socially enhanced.

References 

Brown, G. Hepner, K. and Deegan, A. (1994) Introduction to Food and Beverage Service, Pearson

Education Ltd: England.

 Cousins, J. and Lillicrap, D. (2010) Essential Food and Beverage Service, London: Hodder Education.

 Edwards, G. (2002) Alcohol: The World's Favourite Drink, Thomas Dum Books: England.

 Irish National Alcohol Awareness Campaign (2001-03) Phases and Booklets, Irish Health Board.

 IBA. (2008) A Guide to Social Responsibility, International Bartenders Association: The Netherlands.

 Kummer, C.(2003) The joy of coffee : the essential guide to buying, brewing, and enjoying. Boston:

Houghton Mifflin.

 Murphy, J. (2005) ‘Dealing with Intoxication’, Licensing World, November, Jemma Publications Ltd:
Dublin.

 Murphy, R. (2002) Developing an Alcohol and Drug Policy for your Workplace', Western Health
Board:

Ireland.

 Murphy, J. (2013) Principles and Practices of Bar and Beverage Management, Goodfellow Publishing
Ltd,

Oxford: England.

 Murphy, J. (2013) Principles and Practices of Bar and Beverage Management – The Drinks Handbook,

Goodfellow Publishing Ltd, Oxford: England.

 Moxham, R. (2003) Tea: addition exploitation and empire, Constable Publishing: UK.

 Water Codex II (nd) The San Pellegrino and Aqcua Panna Water - Codex II, : Italy.

Web resources

 www.servsafe.com Serve-safe USA.

 www.icap.org/Publication/ICAPBlueBook/tabid/148/Default.aspx International centre for alcohol

policies (ICAP).

 www.apsad.org.au APSAD Australia.

 www.efrd.org European Forum for Responsible Drinking.

Elect H3

Page 30 of 32

"Shine and Serve with Honor and Excellence"

 ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

EVALUATION

DIRECTION: Explain the following question comprehensively.

1. Enumerate the management responsibilities in beverage staff training.

2. What are the strategies in preventing guest intoxication?

Procedures and Guidelines

1. Accomplish individually.

2. The assignment should be an MS Word Document and must be submitted to my email

[email protected]

3. Compile your assignment for retrieval purposes and for your e-porfolio.

4. Submit assignment on or before the submission deadline. For every delay, 5 points will be deducted
from the total rating.

Prepared by:

Redan A. Roy
Lecturer 2

Validated by:

Instr. Jouena P. Cordero

Head, BAM Department

Recommended for Approval by:

Carmen J. Riva, Ph.D

Dean of Instruction Elect H3

Page 31 of 32

"Shine and Serve with Honor and Excellence"

ROMBLON STATE UNIVERSITY
RSU-SFC BAM Form No. 005 CourseModule
San Fernando Campus

San Fernando, Romblon

BUSINESS ADMINISTRATION AND MANAGEMENT DEPARTMENT

Elect H3

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"Shine and Serve with Honor and Excellence"