6th Sem | Adv. Food & Beverage Operations | Solved Papers | 2013-14

Q.1. Write the hierarchy of French restaurants and list the job description of maître d’hotel. (10)

Job Description of maitre d’hotel

Reports To:

Asst. Restaurant Manager or Restaurant Manager

Purpose:

To create the company experience for guests by greeting and seating them and by processing their bills promptly and courteously

Constituents:

Guests and Employees

Indicators of Success:

Achievement of customer satisfaction and loyalty goals

Areas of Responsibility:

Deliver the company experience for guests.

• Work with the hotel team to create the company experience for guests.
• Create an environment for the guests designed to stimulate all senses through personal services, amenities, and experiences.
• Follow up with guests with additional services that enhance the guests’ experience.
• Handle guest requests personally and/or refer as appropriate.
• Demonstrate hotel values when providing service and teamwork.

Create luxury for all the senses by greeting and seating guests.

• Welcome guests and make them feel at home.
• Seat guests, provide them with the menu and information about the restaurant.
• Obtain beverages for guests if the server is busy.
• Monitor service load throughout the outlet and seat incoming parties accordingly.
• Help servers provide service during busy times.
• Follow up with guests throughout their meal to ensure that they are receiving the experience they requested.
• Handle customer inquiries and complaints.

Process customer bills promptly and accurately.

• Ring up bills accurately.
• Send room charges immediately to the front desk for posting.
• Follow hotel cash and credit card handling policies.

 

Q.2. List the skills required of a good F&B Manager.

There are many skills required to be a good F & B Manager. Here we have classified all of them under three major categories Leadership Skills, Organisational Skills & Customer Service.

Leadership Skills

A good Food and Beverage Manager should show excellent leadership skills to manage a diverse staff, being able to rally their team during heavy shifts and resolve conflicts to get the job done as swiftly as possible. Food Beverage Managers need to accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly.

A Food and Beverage Manager should be extremely passionate about foods, wines, and exceptional customer service. They should be always kept abreast of the latest news in the food and beverage industry, watching for new trends and techniques to implement.

Organizational Skills 

They need to have great organizational skills. They should be mathematically inclined, because they understand that without it they wouldn’t be able to manage any food, labor or beverage costs, pricing, work schedules, cleaning schedules, and shipments are all crucial elements. A good Food and Beverage Manager should know how to hire his staff and more importantly who to hire.

Customer Service 

A Food and Beverage Manager always has customer-service at the forefront of his mind. Understanding that being friendly and courteous helps to win the hearts of guests and keep them happy, so they keep coming back. It is vital to have great stamina because workdays are expected to be long and tiring considering at most times you would be around hot cooking elements and on your feet for hours. A Food and Beverage Manager needs to have a good problem- solving skills to be able to handle internal conflict amongst staff, irate customers and wrong stock orders with suppliers.

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OR

Prepare an SOP for the service sequence of alcoholic beverages in the bar. (10)

SOP Number: F&B -XX (SOP serial number and department code)

Department: Food and Beverage Service – Bar

Date Issued: Date the document was created 

Time to Train: 60 Min

1. Guests arrive at the bar entrance.            
2. The server approaches, welcomes and greets the guests.
3. The server helps them to seat.
4. The server confirms if they are comfortable with the allocation of the table.
5. The server approaches the table, introduces himself.
6. The server fetches the beverage list and presents it to the guests.
7. The server places the complimentary bar gratis on the table.
8. The server gives the guest sufficient time to read the beverage list.
9. The server suggests the popular cocktails and the bartender special of the day.
10. The server takes the order of the drinks and suggests the snacks.
11. The server notes down the order on the pad, with proper cover numbers, table number, number of guests and time.
12. The server repeats the order to the guests and removes the beverage list.
13. The server feeds the order in the micros.
14. A bartender prepares the drinks according to the order.
15. The server picks up the drinks from the bar counter.
16. The server announces the drinks and serves the guests.
17. The server confirms the guest satisfaction.
18. The server replenishes the bar gratis as and when required.
19. The server regularly pours the beer/wine.
20. The server picks up some conversation with the guests, especially when alone.
21. The server places the appropriate cutlery, crockery and the napkin for the snacks.
22. Runner picks up the snacks from the kitchen.
23. The server serves the snacks accordingly.
24. The server inquires for repeat order and serves the same quickly.
25. The server changes the ashtrays as and when required.
26. The server confirms the guest’s satisfaction.
27. The server clears the soiled plates as soon as the guests have finished the snacks.
28. The server inquires about the repeat of snacks and drinks.
29. The server checks the bill and keeps it ready at the side station.
30. The server presents the bill to the guest only on request.
31. The server collects the bill and settles it as per the procedure.
32. The server helps the guest to move out of the table by pulling the chair or by moving the table.
33. Server thanks to the guest and bids farewell.
34. The server clears the table and resets it for the next guest.

 

Q.3. Draw the layout of a bar mentioning it’s various parts. (10)

Area of a bar

• Generally, 15 – 20 % area is allocated for the bar and the bar is always located in a convenient position of the hotel.
• 15-18 sq .ft is required per person.
• Always situated near the foyer of the hotel.

Parts of bar

• front bar
• underbar
• back bar 

Front bar

•  bar counter- Formica, wood, granite, and heat resistant glass is used for the countertop.
•  leg rail
•  ladies handbag rail 
•  armrest (rounded off for comfort)
•  height of the front bar is 4 feet.
• width of the bar counter is 16- 18 inches.
• the height of the bar stools is ranging from 2 feet – 3 feet.
• counter mounted uncorking device and service bar rail can be installed on the counter of the bar.

Underbar

• underbar is the work station(work area ) of the bartender.
•  under bar consists of the following equipment.
• (sinks, underbar and back bar refrigerators,pop door chillers, beer engine with draught beer tap, fountain bar mixers, cobra for dispensing premixers, mechanical liquor dispensing system, drip trays, blenders, electric glass washers,& bar mats
• other equipment –cash register(epos)

Back bar

• the area between the front bar and back bar is 3 feet access aisle for the bartender.
• the back bar liquor display constitutes the back bar.
• often mirrors are placed in the back bar counter to increase the virtual space.
• cowboys often used to sit in the bar and spot their enemies with the help of the mirror placed in the back bar.

Bardie

separates the front bar from the back bar acts as a partition.

Well drink

• pouring brand or house brand served from the well situated at a waist level of the bartender for fast service inside a bar. (also called well drink or well brand)
• call brand –all deluxe and premium imported brands on display.

Q.4. Explain different types of bar in detail. (10)

1. Pubs

It is a word derived from a public house that is licensed to sell alcoholic beverages. Pubs mainly serve all kinds of beers along with other alcoholic drinks. Most pubs were once owned by the breweries to market their products, but today they are operated by other business promoters.

2. Lounge Bar

Lounge it an area meant for relaxing which is normally located near the reception area. Some establishments have a lounge bar that serves all kinds of alcoholic beverages to the guests at the lounge. The drinks may be collected from the main bar and carried on a tray to the lounge and served. If the volume of business is more and there is an adequate area in the lounge, a separate bar may be set up to address the needs of the guests, the Lounge bar is often seen in airports, clubs, casinos, luxury hotels, ships, etc.

3. Wine bar

This bar sells only wines of all kinds, mainly the most expensive wines. It has a good collection of a wide range of wines. The guests are given free samples of wine for tasting before making purchase decisions. The guest may buy bottles of wine for consuming later or drink in the wine bar itself. This kind of bar is a comparatively new concept and becoming very popular amongst wine connoisseurs and affluent people.

4. Cocktail Bar

Cocktail bars are full-service bars serving an entire range of alcoholic and non-alcoholic beverages but specializing in a wide range of cocktails and mixed drinks – both classical and innovative. Here, the focus is on the cocktail range featured on the menu and the skills & proficiency of the bartender. Cocktail bars are upmarket beverage outlets, commonly found in luxury hotels and are luxuriously furnished and lavishly equipped.

5. Banquet Bar

This is a temporary bar set-up in the banquet suites to serve alcoholic drinks during a specific function. The type and quantity of drinks to be served are generally predetermined at the time booking the function. The drinks may be either bought by those who wish to drink or paid by host for all the drinks consumed by his/her guests during the function. The banquet bar collects the required stock either from the main bar or from the cellar. Sometimes, the guests would bring their own bottles of liquor in which case corkage charges will be levied.

6. Dispense Bar

Here, bartenders do not serve the public directly but pour drinks that are picked up by servers and delivered to customers at different locations like the guestroom, a table in the restaurant or a pool­side deck chair. In short, it fills drink orders brought by waiters and waitresses only. Generally, in such bars, a single pouring station is enough to handle the volume. Also, guests have no access to service bars and hence are characterized by the absence of barman-guest interaction.

It is of two basic types:

6 a) Back-of-the-house service/dispense bars:
As the name suggests these are located behind the scenes and hence hidden from the guest view. They are smaller and simpler in design. Backbar of such bars has a room for bulk supplies of beer, mixes, liquor stock, etc and has no display. These bars do not require hiding of ugly equipment and mechanical dispensing systems are often used to increase speed and reduce liquor loss.

6 b) Front-of-the-house service/dispense bars: As the name suggests these bars are in full view of the guests but used only for dispensing beverages to the servers against guest’s orders. These bars are less usual, are generally found in conjunction with food service and are a part of the dining room. These bars must harmonize well with the overall ambiance and due thought should be given to its layout, design, and decor for efficiency and economy of service. The emphasis is more on functional ambiance and is not lavishly equipped as a full-scale public or cocktail bar.

OR

Explain different records maintained in a bar. (10)

Some common records maintained in bar

1.Daily consumption record
2. Requisitions
3. Inter bar Transfer
4. Ullages and breakages
5. Empties Return Book
6. Cellar control book

Daily consumption record

This record shows the daily consumption of liquors offered in the bar.
The first column carries the names of all the liquors. If the establishment procures bottles of different sizes, then the size must be mentioned against it.
The second column shows the par stock level for each drink which is predetermined.
The third column reveals the consumption of drinks in the preparation of straight drinks.
The fourth column shows the consumption in the cocktail.
The fifth column shows the total consumption of liquors.
The sixth column shows the stock in hand as per the record which is found out by deducting the consumption from the par stock.
In the seventh column, the actual stock is recorded after physically verifying.

Requisitions

Beverages should be collected from the cellar against the authorized requisition during the hours specified which is generally in the morning. The bartender should collect all empty bottles at the end of the day, sort, and keep them ready for returning the next day morning. These empty bottles form the basis for requisitioning. For example, if there are 10 empty bottles of VAT 69 and 5 empty bottles of Remy Martin, then the requisition should be made for those empty bottles. All requisitions should be made in triplicate and signed by the head barman or the person in charge of the bar. Empty bottles must be returned to the cellar along with the requisition slip while collecting the full bottles.

Inter bar Transfer

In establishments, where there are more bars operating, sometimes the beverages may be transferred from one bar to another as and when required. Such transfers should be recorded and authorized so that the costs and revenues can be adjusted to arrive at a meaningful result of each bar. The cost of the transfer out must be deducted from the total cost of the bar transferring and added to the cost of the bar receiving the stock

Ullages and breakages

It is necessary for any ullages and breakage to be recorded on a standard form, together with an explanation, and countersigned by a member of the food and beverage management department. The frequency of the recording of any ullages and breakages would determine the necessity for management to take corrective action.

The term ullage is used to cover all substandard beverages such as bottles of weeping wines, bottles of wine with faulty corks, unfit barrels of beer, etc., which whenever possible, would be returned to the supplier for replacement. Breakages of bottled beverages usually occur by mishandling by cellar and bar staff.

Empties Return Book

Many of the containers of beverages such as crates, kegs, beer bottles, soda siphons, etc. are charged for by the supplier against a delivery. It is, therefore, necessary that control is maintained on the recharged items to ensure that they are returned to the supplier and the correct credit obtained. A container record book is required which records all containers received from the various suppliers, containers returned and the balance matching the stocktake of containers.

Cellar control book

This provides a record of all daily deliveries to the cellar and the daily issues of each beverage from the cellar to the various bars and should cross-check with the entries on the bin cards and the perpetual inventory ledger held in the food control or the accounts office.

Q.5. Define and explain different methods of preparing cocktails. (2+8=10)

Methods of Making Cocktail

Cocktails are made in any of these following methods according to the type of modifier ingredients

Building:
It is made by pouring the ingredients one by one in the glass in which it is to be served. If ice is required, it is placed first before adding the ingredients.

Stirring:
It refers to mixing of the ingredients with ice by stirring quickly in a mixing glass with a stirrer and then straining to an appropriate glass. It is done very quickly to minimize the dilution.

Shaking:
It is the mixing of ingredients thoroughly with ice by shaking them in a Cocktail shaker and straining into appropriate glasses. Effervescent drinks should never be shaken.

Blending:
This method is used for combining fruits, solid foods, ice, etc in an electric blender. Any drink that can be shaken can be blended. It is a suitable method for making large quantity of mixed drinks

Layering:
This method is used when the ingredients used are of different color, flavor, and density. One ingredient is floated over the other by pouring gently over the back of the spoon into the straight-sided glass.

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Important but not included in this question

Points to note while making cocktails and mixed drinks

• Make sure that there is a good supply of ice.
• Do not reuse ice.
• Do not touch the ice with hands. Always use scoop or tongs.
• Serve cocktails in chilled glasses.
• To avoid spillage, do not fill glasses to the brim.
• Do not overfill the cocktail shaker.
• Effervescent drinks must never be shaken. It should be stirred in at last.
• Do not use the liquidizer for effervescent drinks.
• Do not leave the prepared cocktail for a long time as they will separate.
• To extract more juice from citrus fruits, Soak them in hot water.
• To shake use short and snappy action.
• Check the freshness of eggs before adding.
• Always place ice first in the mixing glass or shaker followed by a nonalcoholic beverage and then non-alcoholic beverages.
• To extract more juice from citrus fruits, Soak them in hot water.
• To shake use short and snappy action.
• Always place ice first in the mixing glass or shaker followed by an alcoholic beverage and then non-alcoholic beverages.

Q.6. Explain the importance of briefing in F&B service operations. (10)

Here are some other significant benefits of team briefing:

• Team briefing provides a channel for delivering clear messages and encouraging open communication.
• Timely face-to-face communication prevents rumor and the grapevine from gaining credibility.
• It is a great form of two-way communication – it’s not just about informing people, but listening and responding to questions and concerns.
• It enables questions and suggestions to be fed back from the staff to the top.
• It develops greater awareness and involvement at all levels.
• Briefing develops a shared sense of mission, vision, collective aims and reasons why we’re here.
• Successful team briefing ensures that there is less misunderstanding within your team and other parts of the organization.
• It ensures that staff is kept up to date on performance, results, progress and policy changes.

Q.7. Write short notes (any two): (2×5=10)

(a) Classification of cocktails

Understanding of cocktail is still in the process of development let alone many of those drinks, which are considered to be a cocktail. Nowadays, almost every mixed drink is considered to be a cocktail including long drinks, which originally were high balls on the point of view of the embedding technique.

A true classic cocktail consisted of two or three components: the basic liquor, a modifier, aromatics, and a flavor. A basic liquor in a classic cocktail is 50% of all the drinks or more. Besides, the volume of all the drink is 75-90 sm. Now all the mixed drinks are considered to be cocktails.

Classification of cocktails on size and strength

There are the following types of cocktails in accordance with size and strength:

Hot drinks:
They may be of any size and different strengths.

Long drinks:
It contains from 16 to 30 cl.

Short drinks:
It contains from 6 to 16 cl.

Shot drinks:
It contains 4 to 6 cl. To drink quaff. They are also called shooters.

Classification of cocktails in accordance with the time

In accordance with time a cocktail is to be drunk, it is to belong to the following types:

Aperitifs:
Its role is to make a person feel hunger but not to make full.

Due to cultural differences between countries, there are different kinds of aperitifs:

Classical aperitifs: The most popular are Dry Martini and Manhattan. Kir also belongs to this group.

Mediterranean Europe aperitifs: For example, Americano, Negroni, and others.

Digestives or after dinner cocktails:
They are quite strong containing cognac or coffee liquor. Among them are White Russian and Alexander.

Any time drinks:
Among them are short drinks such as Margarita or Gimlet and long drinks such as Screwdriver, Gin Fizz, and Tequila Sunrise.

Classification of cocktails to taste – sweet and sharp

There are the following groups of cocktails containing one alcohol drink, lemon juice, and sugar:

Daisy:
It is a short drink based on one alcohol drink, lemon juice, sugar, and Grenadine syrup. It is served in an old-fashioned glass on a broken to pieces ice, decorated with cherry and a slice of orange.

Collins:
Collins is a long drink, mix of some other drink with sugar, lemon juice, soda water, and ice made, as a rule, right in the glass, decorated with a cherry and sipped through a straw.
Collins, in which some sugar and lemon juice was not put in, becomes a Cooler. Thus, a Cooler is a combination of any alcoholic drink with ice and sparkling water, soda water or for example Ginger Ale. If a Cooler to serve with a broken to pieces ice, it will turn into Cobler. In such a case, it should definitely be decorated with cherry and a slice of lemon or orange.

(b) Bar equipment

Being well equipped is one of the basic steps to running a successful bar. As well as having the right tools for the job, your equipment should be good quality and durable. Here are some most important bar equipment and their uses.

Can Opener:
Useful for opening cans of fruit and syrup.

Corkscrew:
For opening wine and champagne bottles.

Cloths:
For wiping surfaces and equipment. These should be damp and not wet.

Cutting Board:
For slicing fruit and other garnishes. This should be heavy and laminated.

Bar Towels:
These are 100% cotton and have sewn edges for durability. Use these along with cloths to keep things clean. Make good use of times where you have no guests to clean bottles and wipe surfaces.

Bottle Opener:
For opening screw-top bottles.

Bottle Sealers:
For keeping liquors and other bottle contents fresh.

Cocktail Shaker:
Essential for blending ingredients in cocktails and mixed drinks. Use a short, sharp and snappy shaking technique unless otherwise stated. There are many cocktail shakers available mostly all get the job done. Choose one that’s right for you. Always pour the least expensive ingredient into the cocktail shaker first, and then if you find you’ve made a mistake, you’ve not wasted the expensive liquors.

Electric Blender:
Many cocktails require a blender to blend the ingredients smoothly together. Useful for drinks with fruit pieces or ice cream etc.

Ice Bucket:
A metal or insulated ice bucket keeps your ice cold and clean.

Ice Tongs and Scoops:
Use these to add ice to drinks. Never handle ice with your hands, it’s not only unhygienic, but the heat from your hand will begin to melt the ice. Don’t use glassware as a scoop it’ll break or chip at best, then you’ll have blood and glass in your ice.

Bar Spoon:
A bar spoon with a long handle and a muddler end will allow you to mix and measure ingredients as well as crush garnishes.

Measuring Cups:
Normally glass or chrome with incremented measurements imprinted up the side. These are needed for accurate measurements. They usually come with a set of measuring spoons that are needed for smaller quantities.

Mixing Glass:
Useful for long drinks where it is required to mix the ingredients without shaking.

Sharp Knife:
For cutting fruit and garnishes.

Strainer:
Removes the ice and fruit pulp from juices. This may come with a cocktail shaker.

(c) History of cocktails

Cocktails are mixed drinks that have become popular since the first quarter of the 20th century and all bars offer a list of selected cocktails. However, people have been drinking mixed drinks since the inception; no one could really establish the origin of the term ‘Cocktail’. It is claimed that the first recipe for a cocktail was lemon juice and powdered mixers, appreciated by Emperor Commodus in the second century AD.

One of many popular notions on the birth of the word cocktail is that during the American War of Independence, in 1779, an innkeeper, Betsy Flanagan of Virginia prepared of chicken, she stole from a neighbor who was pro-British. She then served the French soldiers with mixed drinks decorated with the feathers from the birds. Her merry French guests toasted her with the words Vive le cocktail. Since then the word cocktail was used to mean the mixed drinks. This is, of course, one of the stories.

The word cocktail was first described in an American magazine Balance as ‘a mixture of spirits, sugar water, and bitters’ in 1806

The cocktail gained ground and popularity in the USA, especially during the Prohibition period. The production, transportation, and sale of alcoholic beverages were banned in the USA from 1920 to 1933 due to the pressure from religious and political thinkers.

A cocktail is normally a short drink of 3 ½ -4 fluid ounces-anything larger being called a ‘mixed drink’ or a ‘long drink’.

(d) Bar staffing

The term ‘Staffing’ relates to the recruitment, selection, development, training and compensation of the managerial personnel. Staffing, like all other managerial functions, is the duty that the apex management performs at all times. In a newly created enterprise, the staffing would come as a. third step—next to planning and organizing—but in a going enterprise, the staffing process is continuous.

Bar staff – also referred to as bartenders – are mainly employed to serve drinks at pubs, restaurants, and other establishments that are licensed to sell alcoholic beverages. The main duties of a bar worker are to attend the customer’s needs, by either serving them drinks at the bar or with table service. The bar worker must also keep a clean and comfortable environment at the place of work

Bar staff should be able to interact with people well and be good listeners. They need to be warm, friendly and welcoming. It is important to possess some knowledge of alcoholic drinks. They also need to be a team player and able to work well under pressure.

Q.8. Explain how will you deal with the following situations: (5+5=10)

(a) Guest in hurry

Let your waiters inform the guest about the duration of the service. For instance, say “The burger will take ten minutes to make” or “I will be back with your drink in one minute.” By being very specific, one will quickly calm the guest down and he will be able to enjoy his rushed but yet nice meal.

(b) Guest who has had too many alcoholic drinks

Drunk customers can be intimidating and cross some of your staff’s personal boundaries. But there are three tricks that can help guide him out the door.

First, stop serving him alcohol when it’s getting to that point. Tell him nicely, “Sorry Sir, the bar is closed for tonight.“ Then, you could offer him something else instead of a drink: “What about a nice Ice Tea? Or perhaps a plate of our great snack selection?” Last but not least, you can call him a cab and let him know that a car is waiting for him outside to take him home. In this situation, it will be calming for your employees if you stay close and keep working on the floor. And remember, most of the time, those customers will only stay for a short time and continue somewhere else.

Q.9. Write a recipe for the following cocktails (any five): (5×2=10)

(a) Bronx

The Bronx Cocktail is essentially a Perfect Martini with orange juice added.

Main alcohol: Gin
Ingredients: 1 oz (6 parts) Gin, 1/2 oz (3 parts) Orange juice, 1/2 oz (3 parts) Sweet Red Vermouth, 1/3 oz (2 parts) Dry Vermouth
Preparation:
Pour into cocktail shaker all ingredients with ice cubes, shake well. Strain into a chilled cocktail or martini glass.
Served: Straight up; without ice
Standard garnish: Orange twist
Drinkware: Cocktail glass

(b) Dubonnet

Dubonnet is a sweet, aromatized wine-based aperitif with 15% alcohol by volume. It is a blend of fortified wine, herbs, and spices (including a small amount of quinine), with fermentation being stopped by the addition of alcohol.

Ingredients

1 oz. Dubonnet Rouge
1 oz. Dry Gin
1 dash orange bitters
Combine in ice shaker; shake. Strain into a martini glass and garnish with a twist of lemon.

(c) Between the sheets

Between the Sheets is a cocktail consisting of white rum, cognac, triple sec, and lemon juice. The drink is similar to the sidecar, differing only by using less cognac and adding rum.

Preparation:
Pour all ingredients into a shaker with ice cubes, shake, strain into a chilled cocktail glass
IBA specified ingredients: 3 cl white rum; 3 cl cognac; 3 cl triple sec; 2 cl fresh lemon juice
Primary alcohol by volume: Cognac; Rum; Triple sec
Served: Straight up; without ice

(d) Pink lady

The Pink Lady is a classic gin-based cocktail with a long history. Its pink color is due to grenadine.

Main alcohol: Gin
Ingredients: 1.5 oz. Gin, 1 Egg White, 4 dashes Grenadine
Preparation:
Shake ingredients very well with ice and strain into a cocktail glass. Garnish with a cherry.
Standard garnish: Cherry
Drinkware: Cocktail glass
Served: Straight up; without ice, adding grenadine.

(e) Alexander

The original Alexander cocktail consisted of equal parts gin, crème de cacao liqueur, and cream. Over time, other spirits were substituted for the gin – brandy being most. The most common variation of Alexander is the Brandy Alexander, made with brandy.

Main alcohol: Cognac, Chocolate liqueur
Ingredients: 1 oz Cognac, 1 oz Light cream, 1 oz White crème de cacao
Preparation: Shake all ingredients with ice and strain contents into a cocktail glass. Sprinkle nutmeg on top and serve.
Served: Straight up; without ice
Standard garnish: Nutmeg
Drinkware: Cocktail glass (also in Martini glass)

(f) Tom Collin

The Tom Collins is a Collins cocktail made from gin, lemon juice, sugar, and carbonated water.
Ingredients:

4.5 cL (3 parts) Old Tom Gin
3 cL (2 parts) freshly squeezed lemon juice
1.5 cL (1 part) sugar syrup
6 cL (4 parts) carbonated water to taste
Preparation:
Mix the gin, lemon juice and sugar syrup in a tall glass with ice, top up with soda water, garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Lemon slice, Maraschino cherry
Drinkware: Collins glass

(g) Blue Lagoon

Blue Lagoon is a popular summer cocktail featuring blue Curaçao.

Main alcohol: Vodka
Ingredients: 1 part Blue Curacao, 1 part Vodka, 4 parts Lemon juice
Preparation:
Pour vodka and blue curacao in a shaker with ice, shake well & strain into an ice-filled highball glass, top with lemonade, garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Orange slice or lemon slice
Drinkware: Highball glass

(h) Martini dry

The martini is a cocktail made with gin and vermouth and garnished with an olive or a lemon twist.

Main alcohol: Gin
Ingredients: 1/2 oz (1 part) Dry vermouth, 3 oz (6 parts) Gin
Preparation:
Straight: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass. Squeeze oil from the lemon peel onto the drink, or garnish with an olive.
Served: Straight (or on the rocks)
Standard garnish: Olive, Lemon twist
Drinkware: Cocktail glass

(i) Cuba Libre

Rum and Coke, or a Cuba Libre, is a highball cocktail consisting of cola, rum, and traditionally lime juice on ice. The cocktail originated in the early 20th century in Cuba, after the country won independence in the Spanish–American War.

Main alcohol: Rum
Ingredients: 4 oz Cola, 1/3 oz Fresh lime juice, 1 2/3 oz White rum
Preparation:
Build all ingredients in a highball glass filled with ice. Garnish with a lime wedge.
Served: On the rocks; poured over ice
Standard garnish: Lime wedge
Drinkware: Highball glass

(j) Harvey Wall Banger
The Harvey Wallbanger is a mixed drink made with vodka, Galliano, and orange juice.

Main alcohol: Vodka
Ingredients: 1 1/2 oz (3 parts) Vodka, 3 oz (6 parts) Fresh orange juice, 1/2 oz (1 part) Galliano
Preparation: Stir the vodka and orange juice with ice in the glass, then float the Galliano on top. Garnish and serve.
Served: On the rocks; poured over ice
Standard garnish: Maraschino cherry, orange slice
Drinkware: Highball glass

Q.10. Explain the following terms: (10×1=10)

(a) Bardie

The vertical structure supporting the front bar, known as the ‘bar die’ is like a wall that separates the customers from the working area. The customer side may be padded, decorated with carving, or left plain.

(b) Call brands

Call brands are the brands requested by the guest by name. For example, Blue Sapphire Gin, Johnnie Walker, Red Label, etc.

(c) Well brands

Well brands are house brands that are served to the guest who does not specify a particular brand of liquor. They may just ask for scotch, bourbon, rye, gin, etc.

(d) Pousse café

A layered (or “stacked”) drink, sometimes called a pousse-café, is a kind of cocktail in which the slightly different densities of various liqueurs are used to create an array of colored layers, typically two to seven. The specific gravity of the liquid ingredients increases from top to bottom.

(e) Juleps

Julep is a drink consisting of liquor (such as bourbon or brandy) and sugar poured over crushed ice and garnished with mint.

(f) Noggs

A class of cocktails containing spirit, egg, cream, sugar, and spices. Example:- Egg Nogg etc.

(g) Flips

A class of cocktails containing spirit, egg, sugar & spice. It is almost the same as Noggs but with no cream. Example:- Hot Rum Flip, Sleeper, etc.

(h) Corkage

Corkage is the charge made by some restaurants for allowing customers to drink wine that has been bought from somewhere else.

(i) Free pouring

Free-pouring is the most widely used method of portioning spirits at bars and restaurants. It’s a fast, stylish technique for making drinks extremely popular with bartenders. It allows them to measure liquor by hand without using a jigger, relying rather on an internal count or cadence to meter the rate of flow.

(j) Rimming

A technique used by the bartender to put garnish like lemon, salt or sugar on the Rim of glass.