酒水培训资料.docx
- 文档编号:29405594
- 上传时间:2023-07-23
- 格式:DOCX
- 页数:21
- 大小:63.51KB
酒水培训资料.docx
《酒水培训资料.docx》由会员分享,可在线阅读,更多相关《酒水培训资料.docx(21页珍藏版)》请在冰豆网上搜索。
酒水培训资料
酒水培训资料
软饮的服务标准
1准备酒水服务托盘
2准备干净的长饮杯
3放置4-5块冰与一片柠檬与杯内
4同时准备杯垫,吸管
5在吧台处将软饮打开,将其放置托盘
6将杯垫放置客人面前,杯子放置杯垫上
7将软饮缓缓倒入杯子(8分满)
8同时配上吸管放置杯子旁边
注意事项
1一般软饮都问询客人饮品需不需要加柠檬和冰块
2干姜水,芬达,红牛只需问询是否加冰块,不需要加柠檬
矿泉水的服务标准
1准备干净酒水服务托盘
2准备干净的水杯(气泡水需加
柠檬一片)
3确保安全,在吧台处打开瓶盖
4将矿泉水和水杯放置托盘,同时配上杯垫
5走进客人,将杯垫放置客人面前
6将空杯放置杯垫上
7将矿泉水缓缓倒入客人杯中(8分满),商标朝向客人
8所有矿泉水不需要加冰
低酒精(通常是按重量最多5%的酒精)
啤酒是由麦芽酿造与酵母混合发酵而成,我们大致分为本地啤酒和进口啤酒
两种,啤酒是在冰箱里冷藏保存的
啤酒的服务标准
1准备干净服务托盘
2准备干净的冰冻啤酒杯
3将啤酒在吧台处打开
4将啤酒,杯子,杯垫同时放置服务托盘
5将空杯放置客人桌上
6将啤酒沿着杯壁使缓缓下流,酒标朝向客人
7倒酒时泡沫的丰富程度根据客人要求
Wineintroduction
Redwine
Whitewine
Rosewine
Sweetwine
Sparklingwine
Champagne
红葡萄酒服务标准
1确认并重复客人的点单(年份,葡萄品种,酒庄名称
2准备开瓶器,BB盘,服务口布,醒酒器(如需要)
3取酒
4展示酒(酒标冲向客人,再次重复客人所点的酒
6开酒
7试酒(给主人试酒,少量)
8服务酒(顺时针,女士优先,主人将最后一个被服务倒酒
9剩余酒不要离开客人视线,酒标朝向客人
白葡萄酒服务标准
1确认并重复客人的点单(年份,葡萄品种,酒庄名称)
2准备开瓶器,冰冻白酒杯BB盘,服务口布,大冰桶(冰和水各2分之1)
3取酒(从酒水冷藏柜子)
4展示酒(酒标冲向客人,再次重复客人所点的酒
6开酒
7试酒(给主人试酒,少量)
8服务酒(顺时针,女士优先,主人将最后一个被服务倒酒
9时刻将酒放置冰桶里,商标冲上,冰桶不要离开客人视线
起泡酒和香槟酒服务标准
1确认并重复客人的点单(年份,葡萄品种,酒庄名称)
2准备冰冻香槟杯,服务口布,大冰桶(冰和水各2分之1)
3取酒(从酒水冷藏柜子)
4展示酒(酒标冲向客人,再次重复客人所点的酒)
6开酒
7试酒(给主人试酒,少量)
8服务酒(顺时针,女士优先,主人将最后一个被服务倒酒
9时刻将酒放置冰桶里,商标冲上,冰桶不要离开客人视线
杯装葡萄酒的服务标准
1确认并重复客人的点单(年份,葡萄品种,酒庄名称
2取酒
3展示
4试酒
5倒酒(150毫升)
Aperitif
Campari金巴利
Pernod潘诺
Ricard里卡德
MartiniDry马天尼干
Pimm’sNo.1飘仙1号
Liquor
Bailey’s利口酒
Kahlua甘露咖啡
Frangelico榛子味利口酒
Cointreau君度利娇酒
Jägermeister圣鹿利口酒
TiaMaria添万利
6一瓶酒可倒4杯
Spirits
Whiskey威士忌
Cognac干邑
Gin金酒
Rum朗姆酒
Vodka伏特加
Tequila
Spirit服务标准
1用相配的杯子服务不同的酒
2根据客人的喜好配软饮和冰块
3一short杯(single)是40ml
4配杯垫
5配免费小食
果汁的服务标准
1准备酒水服务托盘
2将果汁倒入干净的长饮杯(8分满)
3同时准备杯垫,吸管或搅棒
4将杯垫放置客人面前,果汁放置杯垫上
5所有果汁不加冰块,除客人需要
6同时配上吸管放置杯子旁边
7鲜榨果汁需配搅棒放入杯子里
Regularcoffee
1器皿:
咖啡杯,咖啡碟,咖啡勺
2现磨咖啡7分满
3咖啡杯放入咖啡碟上,咖啡勺同时放置碟上,与杯柄平行
4同时搭配两种曲奇饼干放置曲奇碟上
5配温奶和两种糖(褐糖和白糖)
6服务咖啡时同时配上一杯冰水
Espresso
1器皿:
特浓咖啡杯,特浓咖啡碟,特浓咖啡勺
2单份0.5杯,双份8分满
3咖啡杯放入咖啡碟上,咖啡勺同时放置碟上,与杯柄平行
4同时搭配两种曲奇饼干放置曲奇碟上
5配两种糖(褐糖和白糖),不虚配奶
6服务咖啡时同时配上一杯冰水
Cappuccino
1器皿:
特浓咖啡杯,特浓咖啡碟,特浓咖啡勺
2第一步,做单份特浓
3同时加热牛奶,制作丰富细腻的奶末
4将奶倒入特浓里,最后在杯子上方倒上奶末
使杯子上方有浓浓的奶末覆盖
5咖啡杯放入咖啡碟上,咖啡勺同时放置碟上,与杯柄平行
6同时搭配两种曲奇饼干放置曲奇碟上
7配两种糖(褐糖和白糖),不虚配奶
Coffeelatte
1器皿:
拿铁咖啡杯,拿铁咖啡碟,特浓咖啡勺
2第一步,做单份特浓
3同时加热牛奶,制作丰富细腻的奶末
4将奶倒入特浓里,最后在杯子上方倒上奶末
使杯子上方有薄薄的奶末覆盖
5咖啡杯放入咖啡碟上,咖啡勺同时放置碟上,与杯柄平行
6同时搭配两种曲奇饼干放置曲奇碟上
7配两种糖(褐糖和白糖),不虚配奶
WesternTeaservicestandard
西式早餐茶和伯爵茶
1器皿:
茶杯,茶杯垫碟,咖啡勺
2放置一袋茶包与茶壶里(不锈钢壶),并加入热水
3茶包在茶壶里浸泡不超过1分钟取出
4同时配上奶盅(温奶),糖缸
5将以上一起放置托盘为到客人桌面并服务
WesternTeaservicestandard
-洋甘菊和薄荷茶茶
1器皿:
茶杯,茶杯垫碟,咖啡勺
2放置一袋茶包与茶壶里(不锈钢壶),并加入热水
3茶包在茶壶里浸泡不超过1分钟取出
4将以上一起放置托盘为到客人桌面并服务
5如客人需要,可单配蜂蜜
Cognac
isaspecialdesignationforfinebrandy,
andcanonlybeproducedintheCognacregionofFrance.
Brandyontheotherhandcanbemadeanywhere.
ThusallCognacisbrandy,butallbrandyisnotCognac.
Cognacwilloftenbelabeledwithspecialdesignations
toindicateitsage,whichusuallyalsohas
somecorrelationtoitsquality.
Brandy
Armagnac
Marc
Calvados
Americanbrandy
Cognac
VS(Veryspecial):
Ablendofbrandiesthathaveagedaminimumoftwoandahalfyears.
Sometimesitisalsoreferredtoas
"***"(threestars)
VSOP(VerySuperiorOldPale):
Ablendofbrandiesthathave
agedaminimumoffourandahalfyears.
XO(ExtraOld):
blendingolderthen6andhalfyears,
butitisusuallyconsiderablyolder.
SomecognacsmayuseothertermssuchasExtra,
Napoleonmeansthesamething
Whiskey&Whisky
Isadistilledspirit,madefromgrain,andagedinoakcasks.
TherearetwodifferentspellingsofWhisk(e)y.With,andwithoutthe'e'.
Andhowitisspelledwilldependonwhereitcomesfrom.
Whenitisspelled'Whiskey',iteithercomesfromIreland,orAmerica.
Whenitisspelled'Whisky',thatmeansitcomesfromeitherScotlandorCanada.
Butitisalsoimportanttonotethatthisisjustby"practice"andisnotalegalrequirement.
Forexample"Maker'sMark",abourbonwhiskeyfromAmericausesWhiskyontheirlabel.
Irishwhiskey
Scotchwhisky
AmericanWhiskey
Rye
CanadianWhisky
Vodka
Isadistilledspirit,madeusuallyfromgrain,
butitcanalsobemadefromalmostanykindoffoodplant,includingbeetsorpotatoes.
UnlikeWhiskey,whichisalsomadefromgrains,vodkaisnotaged,
anditisreadytodrinkassoonasdistillationiscomplete.
AndunlikeGin,vodkais(normally)allbuttotallyflavorless.
InfactUnitedStateslawrequiresthatitistobe
"withoutdistinctivecharacter,aroma,taste,orcolor."
Gin
Isadistilledspirit,madefromgrainandflavoredwithjuniperberriesalong
withotherbotanicals.Whilethese"otherbotanicals"
canvaryfromonedistillerytoanother,theusualsuspectsareanise,
bitteralmonds,Cardamom,caraway,cassiabark,calamus,
cocoanibs,lemonpeel,licorice,orangepeel,andorrisroot.
UnlikeWhiskey,whichisalsomadefromgrains,ginisnotaged,
anditisreadytodrinkassoonasdistillationandflavoringiscomplete
Rum
Isadistilledspirit,
madefromfermentedmolasseswhichismadefromsugarcane.
Rumtraditionallycomesinthreebasicstyles,white(orlight),gold(oramber),
anddark.Theirarealsosomeflavoredrumsavailable,
mostcommonofwhichissimplyreferredtoas'spiced'
Tequila
Isadistilledspirit,madefromtheblueagavevarietyofthemagueyplant.
Toobtainthejuices,theheartoftheplantischopped,shredded,
andcookedintoapulp,itisthenpressedforitsjuices.
ThebirthoftequilacamefromthecombinationoftheAztecsfermented'pulque',
andtheprocessofdistillationthatwasintroducedbytheSpanishconquistadores
Aperitif
Pernod/Ricard
Isananiseed-flavoredliqueur.Itgetsitscharacteristicflavorfromthe
staranisespiceandthelicoriceplant.However,Pernodhasadelicate
flavorthatmakesiteasiertoappreciateandblend.Italsocloudsup
withtheadditionofwater,turninganalmondgreenthatresemblesits
originalinspiration,absinthe.Today,Pernodisnotonlyadelicious
aperitifbutalsoaversatileingredientinnumerouscocktailsanddishes."
Campari
IsaverybitterapertiffromItaly.Itisflavoredwithvariousherbs,
buttheactualingredientsareacloselyguardedsecret.Itwas
inventedin1860byGaspareCampari.Thevibrantredcolorcomes
fromindustrialredcolorant"CochinealCrimsonE120"whichisderived
fromthedriedbodiesoffemalecochinealinsectstypicallyfoundon
pricklypearcactusesinMexico
Aperitif
Vermouth
Vermouthisafortifiedwineaperitif,flavoredwithherbs,spices,
barks,andflowers.Therearevariousbrandsofvermouthproduced
inbothItalyandFrance,andtheflavorscanbeaddedthroughinfusion,
maceration,ordistillation.Thename"Vermouth"itselfderivesfrom
theGerman"Wermut"(Wormwood,andingredientinVermouth).
TheoriginalversionofVermouththatwasusedincocktailswasfrom
Italy,andiswhatweoftenrefertotodayasSweetVermouth.
Thusanycocktailrecipesyoumightfindpriorto1900whichsimplylisted
"Vermouth"asaningredient,wereintendedtouseSweetVermouth.
EventuallytheFrench(dry/white,asopposedtosweet/red)versionof
Vermouthstartedmakingitswayintococktails,andsorecipeswould
differentiatebetweenthetwobyspecifying"ItalianVermouth"or
"FrenchVermouth".Sincemostvermouthmanufacturerstodaymake
bothtypesofvermouth,itismoreappropriatetorefertothemas
SweetVermouth(Italian/Red)andDryVermouth(French/White).
Liqueur
Benedictine
AslightlysweetliqueurthatisnamedaftertheBenedictine
monksfromtheAbbeyofFecamp.Thisliqueurwasfirstproduced
bythembackinthe16thcentury,anditsrecipeisacloselyguarded
secrettothisday.Allthatisknownabouttherecipeisthatitisbased
onCognac,andisflavoredwithvariousaromatics,fruitpeels,andherbs.
Cointreau
Ahighqualitybrandybasedliqueur,flavoredwithsweetand
bitterorangepeels.ItisconsideredtobeapremiumbrandTripleSec.
"Ilookedwithapassionfortheliqueurwiththatpurityofcrystal
andgreatsubtletyoftastethatcomesfromthespiritofsweetandbitter
orangepeels."
(EdouardCointreau)
Usedinmanycocktailsrecipes,Cointreauthroughitsexceptional
versabilityoffersauniquerangeofsensations,foratastejourney
throughthehintoftheoranges,thecooloftheice,thestrengthof
thealcohol,thewarmthoftheafterglow.
Liqueur
GrandMarnier
GrandMarnierCordonRouge,acognac-basedorangeliqueur,
enjoysanexclusiveandinimitablestatusworldwide.
Afterlengthymacerationfollowedbydistillation,theorange
peelsyieldaflavouredspiritthat,whencarefullyproportioned
andblendedwiththecognacandsugarsyrup,willproduce
GrandManierCordonRouge.Lastbutnotleast,priortobottling,
GrandManierCordonRougeisagedinoakcasksandiscarefully
filteredseveraltimes.
CremedeCacao
Thisisacocoa-flavoredliqueurmadefromcacaobeans,
andisavailableineitheraclearorbrownversion.
Champagne&Sparklingwines
White&Redwines
Fortifiedwine
Fortifiedwine
Port
Portisafortifiedwine,meaningthatadditionalalcoholhasbeenaddedtowhatmight
otherwisebeanormalwine.ThewinesofPortugalwerenotasrefinedasthoseofFrance,
andthelongseavoyagedidnothingtoimprovetheircharacter.Itwasfoundthatby
addingagoodlyamountofBrandytothecasksofwinepriortoshipmentthat
theywouldarriveattheirdestinationinmuchbettershape.Eventually,thispracticeledto
addingthebrandyduringthefermentationprocessinsteadofafterwards.Thisresultedin
stoppingthefermentationwhilethewinewasstillsweet,fruity,andstrong
- 配套讲稿:
如PPT文件的首页显示word图标,表示该PPT已包含配套word讲稿。双击word图标可打开word文档。
- 特殊限制:
部分文档作品中含有的国旗、国徽等图片,仅作为作品整体效果示例展示,禁止商用。设计者仅对作品中独创性部分享有著作权。
- 关 键 词:
- 酒水 培训资料