MPTH REVIEWER PART 1

Marketing - strategic process of Co-creation

selecting target markets and getting,
keeping, and growing customers Thematic Products and Services
through creating, delivering and Travel agents and tour operators
communicating superior customer design itineraries around themes that
value. highlights the attractions at specific
Marketing - process by which destinations
companies create value for customers Self-Reference Criteria (SRC) and
and build strong customer Ethnocentrism
relationships in order to capture value
from the customers in return. Self-Reference - “an unconscious
reference to one’s own cultural
Factors Affecting Tourism and values, experiences, and knowledge
Hospitality Marketing as a basis for decisions”
Special Interest Tourism - Ethnocentrism – “one’s own culture
emergence of phenomenon which or company knows best how to do
market a shift away from demand for things
mainstream tourist offerings that were
standardized and rigidly packaged to Relationship Marketing - Developing
forms of tourism that are more and maintaining an ongoing
specialized and unique relationship with customers

Social Media Marketing - In Visa Unique Selling Preposition - distinct

Global Travel Intentions study in 2017 characteristics, feature and/or benefit
reveals that: 83% of people use online that differentiates a product from the
sources to plan their trips in 2017; rest of the competition
69% shared their experiences online;
Competitive Advantage - key
41% posted online reviews
strengths of your tourism products
Social Media Statistics - Global over the rest.
Digital Report 2019 reveled the
Target Market Segmentation
following statistics:
Target Market - specific group of
• 4.388 billion internet users worldwide
consumers for which a product or
• 3.484 billion social media users services is being sold to.
worldwide
Segmenting
• 5.112 billion mobile phone users
Demographics - provide basic
• Most Popular Social Networking sites information such as age, gender,
as of July 2019: Facebook educational attainment, ethnicity,
(2.375billion), religion, occupation, household size,
YouTube(2billion),WhatsApp(1.6billio and income
n), Facebook Messenger (1.3 billion),
Psychographics - refer to an in-depth
Instagram (1 billion), Twitter (330
analysis of person’s lifestyle. Includes
million) and Pinterest (265 million)
interest, opinions, preferences of an
individual or group
 MPTH REVIEWER PART 1

Geo-demographics - study of the • MICE and Events Tourism

population and its characteristics
based on where they live •Health, Wellness and Retirement
Tourism
Behavioral-Occasion Segmentation
- selecting tourist segments based on • Cruise and Nautical Tourism
knowledge, attitude, use or response • Diving and Marine Sports Tourism
to a product. While occasion
segmentation refers to the • Education Tourism
consumption based on key holidays
Composition of Tourists
and celebrations
Destination
Benefit Segmentation - based on
1. Accommodation
what value the target market is looking
for. 2. Amenities - these are services
provided in the destinations
Reference Groups - it exert influence
and pressure even in buying 3. Accessibility - refers to the
decisions. available transportation and
infrastructure to get to and from the
Positioning - act of designing the
destination
organization’s actual and perceived
offering in such a way that it lands on 4. Attractions - refer to the natural
and occupies a distinctive place in the and built environment landmarks, arts
mind of the target market and culture, entertainment and other
points of interest
Branding - refers to a symbol, color,
slogan and/or an image that can evoke 5. Awareness
the exact perception it was designed
for. Place (Distribution Channels) -
channels of product distribution that
Marketing Mix can best serve customers. Either
physical locations, online sites, or
Product - “composed of a set of
intermediaries.
different goods and services which are
demanded by visitors during their stay Price - amount of money a customer
at the destination”. Package of is willing to pay in exchange for the
tangible and intangible products feature, benefit or value of the product.
perceived by the tourists. Combination Product specification while a benefit
of other-related products and services justifies the reason why traveler
positioned to satisfy and exceed should make the purchase
customer expectation.
Promotions - strategies designed to
Philippine 9 Priority Products make customer aware of the product.
Include sales and communication
• Nature Tourism
techniques designed to persuade
• Cultural Tourism customers to action as well as
advertising, sales promotion, personal
• Sun and Beach Tourism selling, public relations, direct
• Leisure and Entertainment tourism
 MPTH REVIEWER PART 1

marketing, and social media Process - activities involved in both

marketing. online and face-to-face encounters
between customer and the
Advertising - form of paid organization
presentation and promotion of ideas,
goods, or services Physical Evidence

Sales Promotion - short-term LODGING AND ACCOMODATION

incentive to induce the purchase of a SECTOR
product or services
ACCOMMODATION - the act of
Personal Selling - include face-to- accommodating or the state of being
face presentations accommodated

Public Relations - initiatives -something that meets a need; a

designed to generate a favorable convenience;
corporate image, goodwill with
customers as well deflecting -room and board; lodgings
unfavorable stories and negative People who travel and stay away from
events. Aligned with the long-term home for more than a day need
marketing objectives of an lodging mainly for sleeping
organization
Other purposes include:
Direct Marketing - used when an
organization is interested in selling to • For safety
a carefully segmented group of
• Shelter for cold and rain
customer.
• Having a place to store luggage
Digital and Social Media Marketing -
techniques uses internet-driven tools • Being able to take a shower
such as websites, social media,
mobile applications, blogs, emails and Relay houses in China
other digital platforms
Khans in Persia
Kiosk Marketing
Tabernas in Rome
Interactive Television - opportunity
The City Hotel - The so called
to reach targeted audiences in an
precursor of the modern hotel –
interactive, more involving way where
consumers use their remote controls -Built in New York in 1794, it is a
to select on demand samples, video significant milestone in the evolution of
contents and other promotional offer lodging because its sole purpose was
to house guests.
Expanded Marketing Mix
-The City Hotel’s 73 rooms made it
People - refer to the visitors, staff,
quite large for its time
management, host community and
other stakeholders in the creation, The Tremont House in Boston
purchase and/or delivery of tourism
products • It was built in 1828. It is considered
by many as the first 5 - star hotel in the
 MPTH REVIEWER PART 1

world. Its amenities offered such as in These dormitory-like accommodations

– room water pitchers and free soap is or converted hotels usually offer low-
considered to be revolutionary. cost lodging in major cities.

• In 1908, Ellsworth Statler opened HOTEL

what many believed to be the first
“modern hotel” – the Buffalo Statler Is an establishment that provides paid
Hotel in 1908 because of its modern lodging usually on a short term basis;
innovation. Provides a number of additional guest
•Innovations included: Fire doors, services such as a restaurant, a
Light switches, Private bathrooms, swimming pool or a childcare;
Key holes for easy access, Circulating A structure that provides sleeping
hot and cold water, Full – length accommodation to travelers and that
mirror, Morning newspaper usually provides dining facilities and
Mobley Hotel(1925) housekeeping services.

• In Cisco Texas – the first hotel 3 MOST IMPORTANT TYPES OF

purchased by Conrad Hilton – the HOTEL
patriarch of the Hilton Chain of Hotels, RESORT HOTEL
one of Ellsworth Stalter’s rival
• Cater primarily to leisure travelers
• J. Willard Marriott who started in the
restaurant business first, opened his • They’re generally found in four
first hotel called the Twin Bridges in environments
1957.
• Beaches;
• The first – ever Hyatt Hotel Hyatt
• Near ski area
House was bought by Jay Pritzker in
1957 • In the desert
APARTMENT HOTEL or • Near theme parks and attractions
APARTELLEA
TYPES OF RESORT HOTELS
• type of accommodation described as
a “serviced” apartment complex that MEGA RESORTS - a large resort
uses hotel style booking system. hotel with very many facilities and
activities covering acres of land
• It is similar to renting an apartment
but with no fix contracts and occupants ALL-INCLUSIVE RESORT - a resort
can check out whenever they wish. that includes most or all of the costs of
staying there:
HOSTEL
• lodging;
Provides an accommodation where a
guest can rent a bed, sometimes bunk • some or all meals;
bed in a dormitory and share a
• activities etc.
bathroom, kitchen and, lounge.
• They usually have facilities for
Frequented by students and those
recreational activities:
who are in a very tight budget.
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• Swimming pool • caters to fitness and recreational

needs;
• Tennis courts
• located to business parks ( clusters
• Golf course of buildings housing various
• Dining facilities companies) or near to airports.
SPA RESORTS - Provides extensive CONVENTION or MEETING HOTEL -
facilities for massages, facials, fitness have numerous meeting rooms and
activities and healthy dining. large ballrooms that can host groups
SKI RESORTS - Provides a site and at any size. Usually located near city
facilities to serve the needs of winter centers
sports enthusiasts. ALL-SUITE HOTEL-all
CASINO RESORTS - features accommodations are suites instead of
extensive gaming opportunities in a conventional rooms.
destination where gambling is legal SUITES - accommodations with at
e.g. Las Vegas least two rooms (e.g. bed room and
living room with a wall between them,
THEMED RESORTS - one that has they may also feature kitchen-like
strong identity often tied to some other elements.)
place or time
Types of Suite Room
TYPES OF LODGING AND
ACCOMMODATION JUNIOR SUITES

CONVERTED HOTELS or • large oversized rooms with separate

PARADORES - old castles, sleeping and living areas although
monasteries, nunneries or even only a curtain, railing, or other barrier
commercial buildings reconfigured to that separate the two spaces
accommodate tourists. • in some cases, there’s no barrier at
BUSINESS or CORPORATE HOTEL all – just a very big room all suite
- target the needs of business hotels maybe either leisure or
travelers; business or a mix of the two

• features a business center; CORNER SUITE

• guest can send faxes; • suite that is located in the corner of a

hotel building itself. this suite often
• photocopying machines; takes up the same area that two
standard rooms would.
• arrange package deliveries
BI – LEVEL SUITE
• guest rooms with spacious desks,
multiple telephone, printer and •suite that takes up more square
computer terminals; footage than standard rooms.
• with at least dining facility on-site; • instead of taking the horizontal
square footage of the corner suite,
 MPTH REVIEWER PART 1

they take up the vertical area of two

rooms.
PENSION
HOSPITALITY SUITE
• similar to guest houses / hostels or
• intended to be more than a sleeping boarding houses
room. Hospitality Suites are intended
to entertain groups of people. they • this term is used in Spain, Italy and
may include a kitchen and or bar area. other countries as a synonym to cheap
hostels where one can usually get a
• the room themselves may take up the room with shared bathroom.
square footage of three or more
standard rooms. LIMITED - SERVICE LODGING

• often, a standard room opens to the • a hybrid of a hotel and a motel, these
hospitality suite to serve as the modestly sized and economically
sleeping portion of the suite. priced properties generally have
rooms that open onto an interior
PRESIDENTIAL SUITE hallway rather than to the outside like
in a motel
• Sometimes called the “Chairman’s
Suite” or the “Royal Suite”. • rooms are simple with continental
breakfast only.
• These suites are considered to be
the best and the largest room in the • they seldom have pools or exercise
hotel and has the best amenities. facilities

ACCOMMODATION EXTENDED – STAY LODGING

MOTELS • Some of these properties offer daily

housekeeping service, whereas
• also known as motor hotel or motorist others provide it only once or twice a
hotel week only. They normally attract:
• referred initially to a single rooms • Business people on lengthy business
whose doors face a parking lot or trips;
common area
• Those relocating to a new city and
• a series of small cabins with common families;
parking
• They feature a more home or
• the creation was driven by increased apartment – like ambiance rather than
driving distances on the United States a do all suite hotels.
highway system
CONDOMINIUMS
• one would find “T” or “L” or “U” shape
structure that included rooms, an • These are apartment – like facilities
attached manager’s office, a reception resemble to extended stay properties;
which usually takes up a space of the
guest room and catching neon signs • The big difference is that instead of a
which employs pop culture themes company owning the lodging, the
individuals own each unit and also pay
 MPTH REVIEWER PART 1

fees for the upkeep, security, LODGES

landscaping, and maintenance;
• These properties are usually in rural,
• But when the condo owners aren’t in nature dominated settings. They can
the residence, they rent out their units be anything from Spartan to luxurious.
to travelers; Some provide
housekeeping service but others CAMPGROUNDS
don’t. • Once these facilities were where
TIMESHARES hardy tourists pitched tents. Today
they usually refer to facilities where
• Here’s another sort of an apartment those who travel in recreational
– type of lodging that is similar to vehicles or RVs stay.
condos
DUDE RANCHES
• Owners don’t purchase individual
units, they own a certain amount of •unique form of lodging, these facilities
yearly time at the property or even at convey a theme of the American west.
the whole network of such properties Usually located in resort areas, they
feature horseback riding, cattle
• Timeshare industry often goes by the roundups, outdoor barbecues, and
name vacation ownership other cowboy type of activities.

Club LOVE HOTELS

•variation of a time share a company • type of short-stay hotel found in East

agrees to use the club or chain of Asian countries and regions such as
clubs on a regular basis Japan, South Korea, Taiwan and
Hong Kong, operated primarily for the
• The commitment usually requires purpose of allowing couples privacy
payment of a membership fee or
deposit for the agreed-upon room CAPSULE HOTEL
nights.
• Also known as a pod hotel, is a type
• Unlike timeshares, club provide full – of hotel developed in Japan in 1979
service amenities that features a large number of small
bed-sized rooms known as capsules.
• They are value – priced.
RYOKAN
BED AND BREAKFASTS [B&B’S]
• Is a type of traditional Japanese inn
• These home – like properties (often since the 8th century AD that typically
they are homes that has been features tatami-matted rooms,
converted) charge guests who stay in communal baths, and other public
a bedroom (sometimes with shared areas where visitors may wear yukata
bath facilities) and offer full breakfast and talk with the owner.
in a communal dining room area or in
the guest room. METHODS OF CLASSIFYING OF
HOTELS

• Location
 MPTH REVIEWER PART 1

• Size overnight travel layovers or cancelled

flights and airline crews or staff.
• Target market
• Suite Hotels - are the latest trend
• Level of service and the fastest growing segments of
• Ownership and affiliation the hotel industry. Such hotels have a
living room and a separate bedroom.
- Location
• Extended Stay Hotels - somewhat
• Airport Hotel similar to the suite hotels, but usually
offers kitchen amenities in the room.
• Resort Hotel
These kind of hotels are for long-
• Country Hotel stayers who want to stay more than a
week and does not want to spend on
• City-Center Hotel hotel facilities.
- Sizes • Timeshare / Vacation Rentals -
new type or segment of the hospitality
• SMALL HOTEL - Fewer than 25
industry is the timeshare hotels. These
Rooms
are sometimes referred to as "
• MEDUIM HOTEL – Around 25 to 99 Vacation- interval" hotels.
Rooms
• Casino Hotels - Hotels with
• LARGE HOTEL – Around 100 to 299 gambling facilities are called Casino
Rooms Hotels.

• MAJOR HOTEL – More than 300 • Conference and Convention Centres

Rooms - focus on meeting and conferences
and overnight accommodation for
But typically hotels are classified as : meeting attendees.
SMALL :Not more than 150 Rooms – Level of Service
MEDUIM : 151 to 299 Rooms • World class service - also called
luxury / Five Start hotels, they target
LARGE : 300 to 600 Rooms
top business executives,
MAJOR ; More than 600 Rooms entertainment celebrities, high-
ranking political figures, and wealthy
– Target Market clientele as their primary markets.
• Commercial or Business Hotels - • Mid-Range Service - Hotels offering
are the largest group of hotel types mid-range or otherwise 3 to 4-star
and they primarily cater to business hotels service appeal the largest
travellers and usually located in segment of the travelling public.
downtown or business districts.
• Budget / Limited Service - hotels
• Airport Hotels - typically target provide clean, comfortable, safe,
business clientele, airline passengers inexpensive rooms and meet the basic
with need of guests.

– Type of Ownership and Affiliation

 MPTH REVIEWER PART 1

Independent Hotel - hotel that is Privately Owned & Operated

independently owned and run. Ownership - structure is in one
person or company’s name and have
• It doesn’t allow any other proprietors investors or others with financial
to use its name/brand. interest in the hotel.
• These hotels are likely to operate in Leased & Managed - owned by
a single or limited individual or company but normally
number of the market ( limited services lease the physical building
or product ). Is privately owned but has signed
• Chain Hotel - hotel that is part of a agreement with another hotel brand to
series or of a group of hotels operated run the hotel operations.
by the same company or owner. Hotel Organizational Structure
Opposite of an independent hotel it is
a ‘chain-affiliated’ hotel. • Hotels vary in the size and type and
or classifications
• It is a hotel enterprise that
administers, through a unique • Hotel Organizational structure
management a number of hotels depends on the range of services and
located in different areas. amenities offered to visiting guests.

• They can be total or partial owners of • Some organizational structures

the hotel and they manage their include multiple departments,
administration, marketing, and managers and branches to extend full-
promotion. service luxury accommodations and
amenities.
• The global hotel industry is
dominated by hotel chains. It is about HOTEL OPERATIONS
a third (over 5 million) of world hotel
rooms were controlled by to 300 hotel • Administrative personnel
chains and 3.9 million hotel rooms • handle the hotel's paperwork,
were controlled by the top ten hotel accounting, human resources and
chains office work responsibilities.
• Independently owned & Operated. • Operations employees
• Independently owned but leased to • handle the general functions of the
an operator. hotel. This includes checking in
• Owned by a single entity or group guests, coordinating events, cleaning
that has hired a hotel rooms and maintenance duties.

TYPES OF HOTEL OWNERSHIP Full-Service, Resort or Luxury

Franchise - privately owned but the • A large, full-service hotel maintains

owner pays an up-front fee to an extensive organizational structure
purchase the franchise along with in order to quickly meet its guests’
ongoing royalties. needs and desires.
 MPTH REVIEWER PART 1

• The hotel utilizes a large BACK-OF-THE-HOUSE

management staff, including a general
manager, a hiring manager, and • The ones that guests may
managers of its catering, restaurant, sometimes see but usually don't need
housekeeping, sales and marketing to see:
departments. • Housekeepers
Limited Service or Economy • Engineers
• Limited service hotels--including • Maintenance
boutique hotels, some bed and
breakfasts, and budget (or economy) • Sales
hotels--do not require the expansive
• Marketing
organizational structure that a large-
scale hotel requires. • Reservations
• These smaller hotels operate with a • Accounting
smaller, more diversified staff.
• THE ROOMS DIVISION
Employee Hierarchy
Generally includes:
• A hotel's organizational structure
depends largely on the • front office

• quality, • reservations

• competence • communication services

• and hierarchy of its staff. • uniform/guest services

• At the top of the hotel pyramid is the • housekeeping

hotel's Chief Executive Officer (CEO).
• FRONT OFFICE (Nerve Center of
• Underneath the CEO is the the Hotel) - gateway of the property
management staff, headed by the and provides the first and the last
hotel general manager. contact for guests.

ACCOMMODATION MANAGEMENT • RESERVATIONS - often operates

back-of-the-house but also has an
• Two main divisions: important front-of-the-house function
since reservation work involves public
FRONT-OF-THE-HOUSE
relations and sales duties
• The ones that have actual contact
• Guest and Uniformed Service -
with guests:
people in these positions have direct
• Front desk contact with guests.Besides
performing their specific tasks, they
• Waitstaff act as salespeople and answer
• Bartenders questions.

• Entertainers • Include the services provided by the:

 MPTH REVIEWER PART 1

• Concierge • Materials Management (Purchasing)

• Bell staff • Facility Management

• Lobby Porters • General manager, who oversees all

hotel operations on a daily basis, may
• Valet hire an assistant manager to help with
• Door staff his myriad duties and supervision.

Sales and Marketing - carries out four • Underneath the general manager, a
functions: Sales, Advertising, Public hotel may have a catering director,
Relations, Market Analysis restaurant manager, wine manager,
human resources director,
• Food and Beverage - manage food administrative director, front office
production and service in one or more manager, etc.
food outlets:
• Underneath the managerial staff are
Beverage outlets, Cocktail lounges the employees who work in food and
and pubs, Room service, Staff beverage services, marketing and
cafeteria, In-house catering or satellite sales, room service, housekeeping
catering and maintenance.
• Food and Beverage • The size of the hotel and the type of
services it offers determines the
A Food Service Department typically
complexity of its organizational
has the following functions:
employee structure.
• Planning menus for specific services
REVENUE MANAGEMENT
(restaurants, banquets)
• It helps to predict consumer demand
• Determining ingredients
to optimize inventory and price
• Purchasing and Receiving availability in order to maximize
revenue growth.
• Storing food-related items
• The purpose of REVENUE
• Preparing and serving food MANAGEMENT is not selling a room
today at a low price to sell it tomorrow
• Clean-up
with a higher price
• Food and Beverage Department
REVENUE MANAGEMENT
has both front-of-the-house and
STRATEGY - is to create competitive
back-of-the-house component
hotel pricing and increase hotel
• Other Departments/Divisions revenue.

• Human Resources TYPES OF HOTEL ROOM RATE

• Accounting RACK RATE - the published rate or

the maximum a property charges for a
• Security room when the demand for rooms in
the area is highest.
• Maintenance and Engineering
 MPTH REVIEWER PART 1

• The standard price that a hotel • Frequent customers or those who

charges for a room , before any purchase a membership with the
discounts. hotel.

• Best available date that is sold by • They give incentives for you to
hotels. continue to book with that particular
hotel brand and also encourage them
• Rack rate price tends to be more to refer their family members and
expensive than the rate that the friends.
customer could have received if he/
she used a travel agency or third party PACKAGE RATE - rates that includes
service. a guest room in combination with other
available events or activities.
COMMERCIAL OR CORPORATE
RATE - special rates offered by hotels • Hotel that offers packages that
to special group of people. include extras such as upgrades or
activities often a different rate for these
• It is he amount of money a hotel deals.
charged guests who staying there
because they are travelling for • Package rate often vary the season
business reasons. & the demand for rooms of the hotel.

• Corporate hotel rates ( or negotiated ATTRACTIONS - designated

hotel rates ) are discounted prices permanent resource that is owned and
agreed between an organization and maintained for the benefit of the
hotel . general public's recreation,
amusement, entertainment, and
• It is often calculated based on the education.
assumption that this booking will
continue to generate repeat of Classifications of Attractions
business.
• Basic Classifications: Natural and
GROUP RATE - room rate offered to Man-made
people travelling as a group.
• Swarbooke(2002) – Proposed
• It is often given to a large travel party Typology
who will be booking a
• Natural Attractions
significant number of rooms during a
specific period of time. • Man-made attractions designed for
tourism
• MICE
• Man-made attractions built for non-
REWARD RATE/ LOYALTY tourism
PROGRAM - members can save a
certain percent off to the best available • Adventure and outdoor recreational
rate at the hotel. facilities

• You earn rewards for the purchase of • Intangible cultural heritage

discounted rate. • Icons
 MPTH REVIEWER PART 1

NATURAL ATTRACTION - • These activities are generally

geographical or geological feature that classified based on the level of
draws people in difficulty and the required physical
capability
Classifications of Attractions
Intangible Cultural Heritage
MAN-MADE ATTRACTIONS BUILT
FOR TOURISM PURPOSES •traditions, representations,
expressions, information, skills, as
MAN-MADE STRUCTURES well as the tools, artifacts, artefacts,
ORIGINALLY BUILT FOR OTHER and cultural spaces associated with
PURPOSES them that are recognized as part of the
UNESCO World Heritage Sites cultural heritage of cultures, groups,
and in some cases, individuals.
• United Nations Educational,
Scientific and Cultural Organization Icons
(UNESCO) seeks “to encourage the •attractions that include personalities,
identification, protection and objects that elicit interest, food, mode
preservation of cultural and natural of transportation, way of life, ordinary
heritage around the world considered but fascinating activities
to be of outstanding value to humanity”
Wang-Od
World Heritage Sites in the
Philippines (The oldest living tribal tattoo artist)

Cultural (3) Factors that Influence Attractions

sector
•Baroque Churches of the
Philippines(1993) • Sustainability

•Historic City of Vigan (1999) • Over tourism

•Rice Terraces of the Philippine • Free, Prior and Informed Consent of

Cordilleras (1995) Indigenous PeoplesFactors that
Influence Attractions sector
Natural (3)
• Must-See Attractions Before
•Mount Hamiguitan Range Wildlife
Sanctuary (2014) Disappear

•Puerto-Princesa Subterranean River • Virtual Reality

National Park (1999)
• Protection to Wildlife
•Tubbataha Reefs Natural Park
(1993,2009) • Destination popularized in
Television, Movies and Advertising
Adventure and Outdoor Recreation
Activities Government Agencies

• These are often considered as the • National Museum - an educational,

main feature of the destinations scientific and cultural institution that
acquires, documents, preserves,
 MPTH REVIEWER PART 1

exhibits, and fosters scholarly study and preservation of relics and

and public appreciation of works of art, memorabilia of heroes and other
specimens, and cultural and historical renowned Filipinos.
artifacts representative of our unique
to the cultural heritage of the Filipino Career Opportunities
people and the natural history of the Recreation and Leisure
Philippines.
• Theme Park Manager
• National Commission on
Indigenous People (NCIP) - protect • Resident Camp Manager
and promote the interest and well-
• Attractions Attendant
being of the ICCs/IPs with due regard
to their beliefs, customs, traditions and • Museum Guide
institutions.
Public Relations
• National Commission for Culture
and Arts (NCCA) - overall policy • Public Relations Personnel
making body, coordinating, and grants
• Telemarketing staff
giving agency for the preservation,
development and promotion of • Director of Communications
Philippine arts and culture; an
executing agency for the policies it Sales and Marketing
formulates; and task to administering
• Director
the National Endowment Fund for
Culture and the Arts (NEFCA) — fund • Manager
exclusively for the implementation of
culture and arts programs and • Personnel
projects. Foodservice - defines those
• Cultural Center of the Philippines businesses, institutions, and
(CCP) - the premiere showcase of the companies responsible for any meal
arts in the Philippines. Founded in prepared outside the home.
1969, the CCP has been producing • is the business of making and
and presenting music, dance, theater, preparing food and drink
visual arts, literary, cinematic and
design events from the Philippines •Customers often categorize
and all over the world for more than foodservice by:
forty years.
• Price
• National Historical Commission of
the Philippines (NHCP) - responsible • Self Service versus Sit Down
for the conservation and preservation • The industry categorizes
of the country’s historical legacies. Its foodservice by:
major thrusts encompass an
ambitious cultural program on • Commercial
historical studies, curatorial works,
• Institutional
architectural conservation, Philippine
heraldry, historical information • Foodservice within a consumer
dissemination activities, restoration business
 MPTH REVIEWER PART 1

Commercial Foodservice - food and with them to eat home or elsewhere.

beverage businesses that compete for They may provide very little seating.
customers These include delicatessens, grocery
stores, and pizza places.
• Jollibee, McDonalds, KFC, Burger
King, Chowking, Mang Inasal, Full Service - restaurant in which
Greenwich, Tokyo-Tokyo and etc. customers are seated at a table, give
their order to a server, and are served
• Can be categorized by: food at a table.
• Quick Service Fine dining restaurants emphasize
• Full Service the highest quality of service,
ingredients, and atmosphere. There
• Catering are many more employees per
customer. These restaurants are
• Hotel and Club
usually smaller and have seating at
Quick Service - provide customers certain times. Most have professional
with convenience, speed, and basic chefs on staff.
services at lower prices.
Casual dining restaurants include all
Customers usually help themselves full service restaurants that are not in
and carry their own food to their tables. included in fine dining.

They have fewer employees than • Single Item Restaurants

other restaurants.
• Family Restaurants
Fast food restaurants generally have
• Ethnic Restaurants
a counter where you place your order,
pay for it, wait for it, pick it up, and Single Item restaurants choose to
either take it with you or carry it back specialize in a single item of food such
to your table. Many have drive through as pizza, steak, pancakes, or seafood.
service as well. Menu items can be They may serve other foods as well,
prepared in 3-5 minutes and most but their focus is on a single food.
have smaller dining rooms.
Family restaurants cater to families
Cafeterias are food services where and emphasize variety and comfort.
food is displayed along a counter or They have extensive menus and
serving line. Customers walk along the usually offer comfort foods and
line and ask the server to serve them traditional American dishes. Some
and then they carry their tray to the have developed into chains.
table.
Ethnic restaurants specialize in an
Buffets consist of food displayed on ethnic cuisine.Examples include
tables. Servers keep displays stocked Italian, Chinese, Ethiopian, Indian,
with food and customers walk around Japanese, Mexican, Spanish, and
and serve themselves, then take their Thai.
food to the table.
Catering - provision of food and
Carryout restaurants specialize in service for a special event that usually
preparing food for customers to take
 MPTH REVIEWER PART 1

involves feeding a large number of Institutional foodservice - consists

people at one time. of foodservice provided to customers
in an institution, such as a school,
Catering is often done for business hospital, military, or prison.
events and social events.
School Foodservice - meals that are
• Catering can be divided into two served to students who attend school.
types: It contributes to students health and
On premise catering takes place at well being to help students learn
the caterer’s place of business, such better.
as a banquet hall with a kitchen, hotel, Health Care Foodservice - takes
or restaurant. place in hospitals, nursing facilities,
Off premise catering occurs when the and assisted care residences.
event is help away from the caterer’s • Some are served in a customer’s
place of business, such as at room and some are served in a dining
churches, country clubs, picnics, hall.
businesses, and private homes.
• It is important that the food served
Hotel and Club Foodservice meets all the calories and nutrients
Hotels provide a variety of food and that a patient needs to restore and
beverage services such as: maintain health.

• Bar in the lobby Business Foodservice - provided in

a business for the convenience of
• Family style restaurant people who work at the business, such
as an employee cafeteria in an office
• Elegant fine dining restaurant
building or factory.
• Sandwich service by the pool
Foodservice Within a Business
• Room service
• A food and beverage business
• Catering located in a consumer business.

Private clubs were developed to • It is often offered as a convenience

meet the social and leisure needs of to the customer.
their members.
• Categorized by:
• Examples of clubs:
• Recreation
Country, City, Yacht, Military, Health,
• Retail
Beach, etc.
• Transportation
Membership is often invitation only
and one must pay annual fees. Recreation Foodservice - all
foodservice offered as a part of a
Most clubs operate at least one dining
recreation business, such as sports
room and have extensive catering
arenas, zoos, movie theaters, and
facilities.
museums.
 MPTH REVIEWER PART 1

• Can range from fast food, to quick contain ethyl alcohol or ethanol
service, full service, and even fine .The percentage of alcohol in a drink
dining. varies from 0.5% to 95% depending
on the method by which the alcohol is
Retail Foodservice - foodservice obtained
offered as a part of a retail store or
shopping center. Three Types of Alcoholic Drink

• Can be found in malls, individual Fermented Drink

retail stores, bookstores, grocery
stores, gas stations, and convenience Wine(Fermented grape juice)
stores. Red, White, Rose wine
• Are mainly fast food restaurants, but Cider(Fermented apple juice)
some full service restaurants can be
found in malls and shopping centers. Perry(Fermented pear juice)

Transportation Foodservice Brewed and Fermented Drink

• Transportation foodservice can be Beer(obtained from cereals)

divided in two categories:
Ales
• Foodservice During Travel
Lagers
• Airplane food, dining on long
Sake
distance trains and foodservice on
cruise ships Distilled Drink
• Foodservice in the Station Spirit
• Restaurants in airports and railroad Whisky, Rum, Gin, Vodka, Tequila.
stations. Usually are quick serve, but Brandy
some are not.
Liqueur
BEVERAGES - portable liquid which
is alcoholic or non-alcoholic is known Aurum, Tia Maria
as beverages. Beverages are mainly
Eaux-de-vie
consumed to quench thirst , feel fresh
, to compensate the loss of body fluid Fruit brandy, Apple juice
due to perspiration
Fermentation - process in which
Beverage are basically classified sugar is converted into alcohol. It is a
into two types: chemical reaction of yeast on sugar
Alcoholic and Non-Alcoholic This process is basic of preparing all
alcoholic beverages
The word alcohol is derived from the
Arabic al-kohl. The alcoholic level of all fermented
drink is normally between 4 to 14 %
Alcohol - liquid obtained through the
fermentation of a sugar containing Fermentation process
liquid . These are the beverage that
 MPTH REVIEWER PART 1

Yeast acts on sugar and converts one 1. The pot still

molecule of sugar into two molecule of
ethyl alcohol and two molecule of 2. Patent stilling
carbon dioxide co2 FERMANTED DRINKS
The alcohol level in fermented drink WINE - alcoholic beverage obtained
rises up to 14%. Once the alcohol level from fermented juice of freshly
reaches 14% the yeast is killed later it collected or gathered grapes . It can
brings the fermentation process to an also be made using fruits, flower
halt (or) end. petals etc., it is prepared by crushing
If there is absence of any one of these, the fruit and fermenting its juices. They
fermentation will not take place are classified on the basis of colour,
taste, aroma present in it.
Examples of fermented beverage
are Classifications of Wine

•WINE Stilled wine

•CIDER • white

•PERRY • red

• rose
Distillation - process in which alcohol Sparkling Wine
is separated from the fermented juice
by heating it. • champagne

The process of distillation is that the Fortified Wine

ethyl alcohol or ethanol is boiled at a
• sherry
low temperature at.
• port
All spirits are produced by the
distillation of alcoholic beverages • madeira
Example of distilled are • marsala
Brandy • malaga
Whiskey Stilled wine - known as Table wine or
Dinner wine it is a wine which is
Gin
obtained by the natural fermentation
Rum process without adding anything else
to it. Still wines do not contain carbon
Vodka dioxide . While preparing these wine
Tequila the carbon dioxide produced during
fermentation are allowed to escape
Stilling - process of separating and then being filled in the wine
alcohol from water. bottles. The alcoholic percentage is
normally between 10 to 14%
Two types of still used for distilling
spirits.
 MPTH REVIEWER PART 1

Red wine : made using black grapes fortified wines are Sherry, Masala,
the skin is allowed to remain in the Port, and Madeira.
fermenting must as the coloring
pigment present in the skin gives the SHERRY - example of most
colour to the wine demanded fortified wine.

By following this method the red colour It comes from ‘Jerez’ district in the
is obtained south of Spain the word cherry is an
Anglicization of Jerez
Red wine are best served at room
temperature that is 60-65 degree PORTO - accompaniment of blue-
Fahrenheit. veined cheese which is served
traditionally served. it is produced from
Rose wine : made using red grapes the group grown in Upper douro valley
they are even produced from the of northern Portugal
mixture of white and red grapes.Rose
wine is served chilled at 8-9 degree MADEIRA - a Portuguese fortified
Fahrenheit wind which comes from the island of
Madeira in the Atlantic Ocean
White wine: made using white grapes
and even black grapes if wine is MARSALA - a fortified wine which
prepared using black grapes the skin comes from North West Sicily. It is
of the black grapes has to be removed made from the blend of white wine,
before crushing to prevent getting brandy, heated must, which is then
colored.White wine are served chilled matured
at 8-9 degree Fahrenheit. MALAGA - sweet fortified wine that
Sparkling wine - contains carbon comes from Malaga on the
dioxide . They are being bottled with Mediterranean coast of Spain. Made
the carbon dioxide which is not from the grapes dried on the straw
allowed to escape. The gas is mats in the sun it is then mixed with
prevented from escape the alcohol concentrated grape juice after
present in the bottle is between 10 to fermentation and then fortified.
13%.The glass bottles used has to be CIDER - obtained from the
thick to withstand the pressure of the fermentation of apple juice
gas present behind the cork.Best
among sparkling wine is champagne. PERRY - obtained from the
Sparkling wine are served chilled at 6- fermentation of pear juice. It is made
8 degree Celsius. that same way as cider.

Fortified wine - still wine to which BREWED & FERMENTED DRINKS -

brandy is added similar to fortified drinks but the
difference is whine is usually malted &
This process increases the alcohol crushed cereals, it is brewed in hot
strength. It contains 15 to 24% of water to get maximum soluble sugar
alcohol. It stops fermentation and it from the malt, and its then cooled and
increases the wines shelf life. These allowed to ferment with the addition of
drinks are served both as a pre meal yeast
and post meal drink. Best known
 MPTH REVIEWER PART 1

Examples of Brewed & fermented DISTILLED DRINKS

drinks are BRANDY(fermented grape juice )

Beer - brewed and fermented drink. GIN,WHISKY (fermented cerial)

Most beer are made from barley malt
.ground up malt is added to hot water TEQUILA(fermented sap of agave
to make them get easily mashed. This tequila weber)
process is called as ‘mashing’. The RUM (fermented molasses)
alcohol content in deer is between 4 to
10%. VODKA (fermented potates or cerials)

Classification of beers Gin - spirit distilled from cereals and

flavored with flavouring agents like
Lager: bottom fermented beer Lagers juniper berries, orange peel, lime,
are probably the most common type of coriander seeds. Gin originated from
beer consumed. They were originated Holland.
from the Central European country,
which was named after the German Types of gin
"Lagern" (to store) Lagers are bottom-
Holland gin: distilled twice using pot
fermented, where the yeast culture
stilling methods
ferments at the bottom of the
fermenting vessel (or) tank. They were London dry gin: first distilled in patent
traditionally stored at a low stiller and then distilled for the second
temperature for weeks. The alcohol time in the pot stiller.
content of lager beer is 3–6%
Brandy - spirit distilled from grapes
Ale beer: Top-fermented beers. Top- (wine).Flavored brandies are named
fermented beers tend to be more after the fruit used to flavor it; some
flavorsome. examples are cherry brandy, peach
brandy, and apricot brandy. It is stored
The beer have strong hop flavor
between 15-18 degree Celsius. It is
including a variety of grain flavors and
best served at room temperature
fermentation flavors.
Cognac is the famous brandy which is
Stout: stout beer is produced by from France.
roasting the millets to give dark colour
Whisky - spirit distilled from fermented
to it. The beer has strong malt flavor.
barley, corn during fermentation the
Draft beer: These beers has to be drink gets its amber colour.
kept refrigerated between 35°F and
Types of Whisky
40°F Draft beer has only 2 weeks shelf
life. Scotch: world’s finest whisky Scotch
whisky is distilled in Scotland
Diet beer: these are produced by
special fermentation process. It Irish :distilled in Ireland The Irish
contains high alcohol content.They spells whisky as ‘whiskey’
are as same as lager beer which is low
in calorie. Canadian: distilled in Canada

Sake - Japanese drink which is

obtained from their main crop rice.
 MPTH REVIEWER PART 1

American or us:distilled in also added to it. They have stronger

America.The American’s spell whisky flavor compared to light rums.
as ‘whiskey’
Dark rums: darker in color such as
Bourbon whisky is named after the black, red.
country bourbon which is prepared in
Kentucky They are aged (or) stored for long
years in heavily charred oak barrels.
Tennessee whiskey is whisky is To get the dark colour. Sometimes
distilled in Tennessee some amount of caramel is also added
to it. They are stronger and sweeter
Japanese : Japanese whisky is than light and gold rums.
distilled in Japan
Spiced rums: These rums obtain the
Indian: Indian whisky is distilled in flavor from spices or caramel. They
India are dark in color and may have spices
Tequila: originated from Mexico. It is such as cinnamon, rosemary,
a spirit distilled from the fermented absinthe/aniseed, or pepper.
juice of Agave. Tequilana Weber Flavored rums: rums which infused
(Agave Tequilana Weber – it is a (or) mixed with additional flavors such
plant a type of plant) as banana, coconut, citrus, etc.

Agave tequilana, commonly called Vodka: it is a spirit distilled from

blue agave or tequila agave.Is an barley, corn, ray, potatoes. It is a clear
important economic product of Jalisco, drink which is tast less odder less
Mexico. It suitable for the preparation Vodka originated from Russia. The
of alcoholic beverages. term ‘vodka’ is derived from the Slavic
word voda (water). It is a national drink
Rum: spirit distilled from molasses or of Russia and Spain. Vodka is
sugarcane juice normally mixed with orange juice.
(Molasses - which is a byproduct of Types of Vodka
sugarcane)
Neutral vodka: it is distilled from
Types of Rum grains or potato juice. Neutral vodka
are highly rectified by filtering it
Light rums: are light or clear in color.
through a activated charcoal. This is
They are also referred to as white rum.
done to get rid of the flavor and smell
They are often aged (or) stored for
of potato.
long years in glass lined barrel to
prevent the rum from absorbing the Flavored vodka: these are vodka that
colour of the barrel while storing them. is flavored using natural flavored
They have very little flavor and are material. The flavorings added are to
used in cocktails be named before it. For example
orange flavored vodka, zubrowka
Gold rums:also known as amber
vodka.
rums. They are often aged (or) stored
for long years in charred oak barrels.
To get the golden colour. Sometimes
some or small amount of caramel is NON ALCOHOLIC BEVERAGE
 MPTH REVIEWER PART 1

Non-alcoholic beverage refers to Carbonated drinks - efers drinks

non-intoxication drinks or soft drinks, which have carbon dioxide dissolved
which doesn’t have a bit of liquor by into them. This can happen naturally
volume or yeast is not introduced to through fermenting and in natural
convert sugar into alcohol during water spas or artificially by the
fermentation. They are considered as dissolution of carbon dioxide under
drinks, which can be have according to pressure. The first commercially
the choice and standard. They are available artificially carbonated drink is
found in the bottle or canned or open believed to have been produced by
liquids to consume in any stage of the Thomas Henry in the late 1770s. Cola,
meal or without meal. The bottles or orange, root beer, ginger, and
cans are hygienically packed and sold lemon/lime are commonly used to
in the market in the safe manner, e.g. create non-alcoholic carbonated
aerated waters, mineral water, juices, drinks; sugars and preservatives may
squashes, syrups, etc. be added later.

Non-Alcoholic Beverage (also Coffee - brewed beverage prepared

known as a virgin drink) is defined in from the roasted seeds of several
the U.S. as a beverage that contains species of an evergreen shrub of the
less than 0.5% alcohol by volume. genusCoffea. The two most common
Non-alcoholic versions of some sources of coffee beans are the highly
alcoholic beverages, such as non- regarded Coffea arabica, and the
alcoholic beer ("near beer"), are widely "robusta" form of the hardier Coffea
available in the market. canephora.

Non-alcoholic beverage can also be Coffee is slightly acidic and can have
used while making cocktails and a stimulating effect on humans
mocktails. They stimulate the palate & because of its caffeine content. It is
act as an aperitif. It is widely used for one of the most popular drinks in the
diluting spirits with soft and cold world. It can be prepared and
drinks, like rum and coke, whiskey and presented in a variety of ways.
soda water, gin and tonic water, etc. It
not only adds to the taste on it but also FRUIT BASED DRINK
enhance color & flavor and eye • Fruit juice - Largely regulated
appeal. throughout the world; ‘juice’ is often
Sodas, juices and sparkling cider protected to be used for only 100%
contain little or no alcohol. However, fruit.
non-alcoholic beer and non-alcoholic • Fruit drink - 10 % Fruit is liquefied
wine undergo an alcohol-removal and water is added.
process that may leave a small
amount of alcohol because of this, • Fruit squash - Produced using
some states have legal restrictions on strained 25% fruit juice, 45% sugar
non-alcoholic beer and wine. and preservatives.

TYPES OF NON-ALCOHOLIC • Fruit cordial - All ‘suspended matter’

BEVERAGES is eliminated by filtration or
clarification. Therefore appears clear.
 MPTH REVIEWER PART 1

This type of drink, is described as • As an agricultural product, milk is

‘flavored’. extracted from mammals during or
soon after pregnancy and used as
Fruit punch - mixture of 25% fruit food for humans.
juices. Contains around 65% sugar.
Artificial Mineral Water - Is a
• Fruit syrups - 1 fruit crushed into beverage made like mimics the
puree and left to ferment and then properties of mineral water and is
heated with sugar to create syrup. usually given a certain scents
• Fruit juice concentrates - Water materials, as well as preserved by
removed from 100% fruit juice by CO2.
heating or freezing. These types of drinks known as soft
• Carbonated fruit beverages - drinks.
Carbon dioxide added to fruit drink. Several types of artificial mineral
• Fruit nectars - Mixture of 30% fruit water, among others:
pulp, sugar and water which is a. Soda water
consumed as ‘one shot’.
This drink is a kind of others. The
• Fruit Sherbets - Cooled drink of material is water and CO2.
sweetened diluted fruit juice
b. Cola (Pepsi, Coca Cola and RC
Tea - aromatic beverage commonly Cola)
prepared by pouring hot or boiling
water over cured leaves of the tea The material is sugar water, chocolate
plant, Camellia sinensis. caramel preserved by CO2

Tea leaves can be processed in c. Ginger Ale

different ways resulting in a drink
which appears and tastes different. d. Tonic / quinine water
Chinese yellow and green tea are e. Bitter lemon
steamed, roasted and dried; Oolong
tea is semi-fermented and appears f. Lemonade
green-black and black teas are fully
g. Strawberry
fermented.
Types of artificial mineral water was
MILK - Regarded as one of the
drunk than usual serves as a beverage
"original" drinks, milk is the primary
or mixing drinks.
source of nutrition for babies. In many
cultures of the world, especially the Aromatic / Stimulating Water -
Western world, humans continue to beverage that has a stimulating scent
consume milk beyond infancy, using that can affect our organs in your
the milk of other animals (especially body. Several types of aromatic /
cattle, goats and sheep) as a stimulating water:
beverage.
a. Coffee contains caffeine such as
• Milk is a white liquid produced by the coffee or regular coffee black,
mammary glands of mammals. Expresso, Ice coffee, etc..
 MPTH REVIEWER PART 1

b. Tea for example Hot tea, hot lemon Punch - term for a wide assortment of
tea, Chinese tea, ice lemon tea, etc.. drinks, both non-alcoholic and
alcoholic, generally containing fruit or
c. Chocolate for example: Hot fruit juice.
chocolate, chocolate Ice.
The drink was introduced to England
d. Milk, for example, Hot Milk, Ice from India in the early seventeenth
milk.Aromatic / Stimulating Water century; from there its use spread to
Healthy Drink / Drink Supplement - other countries. Punch is typically
health drink that can increase served at parties in large, wide bowls,
endurance. Some brands are usually known as punch bowls.
sold at the bar: • The word punch is a loanword from
- Kratingdeng Hindi पञच (pañc), meaning "five", as
the drink was originally made with five
- Livovsan ingredients: alcohol, sugar, lemon,
water, and tea or spices.
- M 150
• From there it was introduced into
- Bachus On
other European countries. When
Syrup - viscous liquid / solid sugar served communally, the drink is
yield is very high. Provided at the bar expected to be of a lower alcohol
to make drinks mixed material (mixing content than a typical cocktail. The
drinks). Syrup is usually provided at term punch was first recorded in
the bar include: British documents in 1632.

- Simple syrup Spritzer is a tall, chilled drink, usually

made with white wine and seltzer, club
- Vanilla syrup soda or sparkling mineral water. N the
- Grenadine syrup United States, some non-alcoholic
carbonated juices are sold as
- Melon syrup spritzers. The same type of
carbonated juice (actually made with
- Strawberry syrup juice and carbonated mineral water) is
Natural Mineral Water - water that known in Germany as Saftschorle or
contains minerals and is derived from Fruchtschorle. (Both short for rarely
the soil or water sources, which have used Fruchtsaftschorle.) Particularly
treated the process as cleaned and Apfelschorle (apple juice spritzer) is
sterilized before trading. There are one of the most popular soft drinks in
several kinds of them plus CO2 inside Germany. In Austria Apfelschorle is
which point to preserve and called Apfelsaft g'spritzt. ... g'spritzt
refreshing. can be combined with every juice.

Some brands of mineral water include: COCKTAIL - mixed drink consisting of

two or more ingredients
- Perrier and Evian (France)
• Usually a spirit base and a flavoring,
- Aqua, Ades, Oasis, Vit, Sosro colouring ingredient or a ‘modifier’.
(Indonesia)
• Cocktails maybe short or long
 MPTH REVIEWER PART 1

• Can be served before dinner or after Shooter cocktail with a combination

dinner of two or more liqueurs. It should be
served flaming and drunk in one gulp
• Pre dinner cocktails are Whisky
Sour, Manhattan, Martini etc Mocktails non alcoholic drink

• After dinner cocktails are usually E.g. four season, lemon squash
sweet and creamy – frappes,
Alexanders etc Categories of cocktail

Measurement for cocktails: Pre dinner drinks – they are drinks

served prior to meal intended to
Nip – 30 ml stimulate appetite. They are called
aperitif.
Dash – just a few drops
After dinner drinks – these are drinks
A Split - a small drink bottle( about served after a meal, as the term
285 ml) that is used for cocktails implies. They are usually sweet and
mainly as bigger bottles can go flat are intended to round off the meal .
Three elements of cocktail Liqueurs - also known as cordial,
BASE LIQUOR – it determine the type liqueurs are sweetened spirit flavored
of cocktail. It consist of single with ingredients such as seed, fruits,
spirituous liquor or a combination of herbs flowers, nuts, spices, and even
wines liqueurs or a aromatic wines. roots, barks, and leaves.

MODIFIER – it gives flavor and smell Fancy drinks – They are imaginative
to the cocktail. that do not fit into any category of
alcoholic mixed drinks or cocktail and
E.g. almond extract, grenadine syrup for which there are no basic recipes.
The sole stipulation is that they should
MIXER – It neutralizes the sharpness
contain a maximum of 2 ounces of
in the base liquor and perking up the
alcohol and taste good
drink itself. also called as fillers
Long drinks - a long drink or tall drink
E.g. sodas, colas and fresh fruit juice
is an alcoholic mixed drink with a
CLASSIFICATION OF COCKTAILS relatively large volume (between 5-9
fluid ounces) it’s the classic name for
International cocktail are cocktail all mixed drinks that consist of more
that are recognized worldwide than 5 ounces of liquid.
E.g. french 75, zombie, long island
iced tea

Tropical cocktail are cocktail that are

heavily blended with fresh fruit METHODS OF MIXING COCKTAILS

Classic cocktail are cocktail named • SHAKING – Put all ingredients

after a person or place together with plenty of ice in a cocktail
shaker and shake them till the shaker
E.g. margarita, Manhattan, Rob Roy is ‘frosty’- unless recipe states, always
strain and serve – NEVER Shake fizzy
 MPTH REVIEWER PART 1

ingredients such as champagne or Difference between cocktail and

post mix – always add fizzy drink later mocktail

• A traditional shaker has three Cocktails are alcoholic drinks made

parts – the based, strainer and the lid by mixing alcoholic drinks with soft
– not common in bars now drinks, fruit juices or other alcohols.

• Boston Shaker – Two halves – one Mocktails are non-alcoholic drinks

fitting over other made by mixing different fruit
juices,iced tea or soft drinks. Mocktails
• American Shaker – Two halves, one are so named because they mock the
is glass and other is metal cocktails i.e. they look like cocktails
Essential equipment and Technical but are non-alcoholic.
bar terms Different glasses used in cocktail
Jigger: stainless steel thimble for and mocktail
measuring liquids. Sizes vary from 5 – • Shot – 60 ml
175ml. Boston Shaker: Consists of
two cones which overlap when fitted • Martini – 90 ml
together, used for mixing cocktails in.
• Manhattan – 140 ml
Hawthorne strainer: It is plated silver
or stainless steel with a flat base with • Champagne Saucer – 180 ml
holes and has an edge of rolled wire to • Champagne Flute – 180 ml
prevent spillage. Used for straining ice
and fruit from the Boston shaker • Champagne Tulip – 180 ml

Muddler/ long handled spoon : used • Old Fashioned – 200 ml

to stir cocktails, the flat end or
• Hi Ball – 300 ml
‘muddler’ if for crushing fruit
• Brandy Balloon – 300 ml
Blender : A blender is a means of
blending ice and fruit with other • Colada Glass – 400 ml
ingredients to produce smooth creamy
textures. List of some cocktail and mocktail
drinks
Tong: used for handling garnishes,
fruit and ice Cocktail

Mocktail is any mixed drink that does Manhattan

not have alcohol. The name mocktail
Green Russians
is derived from the word ‘mock’
meaning to “imitate or mimic” Death in afternoon
referring to mocktails imitating a
cocktail as it seems very similar to a Alexander
cocktail but does not have alcohol or
Paradise
any other spirits.
French connection
Mocktail is simply a mixed drink that
does not have any spirits or alcohol. Dirty martini
 MPTH REVIEWER PART 1

Mocktail

mojito

Fired ice

Deep blue

Shirley temple

Queens punch

Mid summer dream

Sunrise

Italian cream soda

Garnishes used in drinks

These are the edible or non-edible

products used to decorate a drink and
the glass making it more appealing
and presentable to the eye.

Edible Garnish:

• These are items such as cut fruits,

slices or spirals of lemon, sweet lime,
pineapple, orange; cherry, etc. These
can be consumed before, during or
after the mocktail is consumed.

Non – Edible Garnish:

• These are fancy items used to

decorate the glass and are not to be
consumed, made either of food grade
plastic or glass which are disposable
in nature. Example: Fancy umbrella.