3rd/4th Sem F & B Operations Notes

01 Alcoholic Beverage

1. Introduction and definition
2. Production of Alcohol
   1. Fermentation process
   2. Distillation process
3. Classification with examples

02 Dispense Bar

1. Introduction and definition
2. Bar layout – physical layout of bar
3. Bar stock – alcohol & non-alcoholic beverages
4. Bar equipment

03 Wines

1. Definition & History
2. Classification with examples
   1. Table/Still/Natural
   2. Sparkling
   3. Fortified
   4. Aromatized
3. Production of each classification
4. Old World wines (Principal wine regions, wine laws, grape varieties, production and brand names)
   1. France
   2. Germany
   3. Italy
   4. Spain
   5. Portugal
5. New World Wines (Principal wine regions, wine laws, grape varieties, production and brand names)
   1. USA
   2. Australia
   3. India
   4. Chile
   5. South Africa
   6. Algeria
   7. New Zealand
6. Food & Wine Harmony
7. Storage of wines
8. Wine terminology (English & French)

04 Beer

1. Introduction & Definition
2. Types of Beer
3. Production of Beer
4. Storage

05 Spirits

1. Introduction & Definition
2. Production of Spirit
   1. Pot-still method
   2. Patent still method
3. Production of
   1. Whisky
   2. Rum
   3. Gin
   4. Brandy
   5. Vodka
   6. Tequilla
4. Different Proof Spirit
   1. American Proof
   2. British Proof (Sikes scale)
   3. Gay Lussac (OIML Scale)

06 Aperitifs

1. Introduction and Definition
2. Types of Aperitifs
3. Vermouth (Definition, Types & Brand names)
4. Bitters (Definition, Types & Brand names)

07 Liqueurs

1. Definition & History
2. Production of Liqueurs
3. Broad Categories of Liqueurs (Herb, Citrus, Fruit/Egg, Bean & Kernel)
4. Popular Liqueurs (Name, colour, predominant flavour & country of origin)