Restaurant

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Mixology - Cocktail

When the Martini began making its comeback in the
1990s it seemed that all a bartender had to do was
throw together any cocktail ingredients, serve them in a
Martini glass, and call it a new" Martini. Purists might
wince, but the use of sleek, stylish glasses helped elevate
overall drink presentation to an art form, and experimentation has
stimulated and improved many bar businesses. As you’ll see in this
article it is especially important to know how to make a classic Martini,
as well as how to adapt it to your customers’ tastes and special

Purchasing, Receiving, Storage, And Inventory

The remaining articles discuss managing the business
side of the bar, which begins with providing the beverages
to be sold to customers. No matter how much experience
a bar owner has, it is sometimes difficult to keep
up with trends and how they affect beverage orders.
Rarely is a liquor or wine order ‘‘standard’’ from week to week and
month to month, yet a steady supply of product must be maintained
and tracked to ensure that what is being purchased actually produces
sales. Managing the storeroom is a third priority. This includes both

Managing The Cost Of Beverages

This article begins with an overview of the special responsibilities you assume when your operation serves
alcoholic beverages. It then details the various types of beverage products you might sell and the techniques
used to purchase them, as well as the specific knowledge you must have to store them properly. Important
topics in this article include the use of standardized drink recipes and the procedures used to monitor and
forecast beverage sales. Lastly, the article explains how your guests’ beverage choices influence the beverage

Financial Analysis and Profit Planning

This article shows you how to analyze your menu so you can identify which individual menu items make
the most contribution to your profits. In addition, it teaches you how to determine the sales dollars and volume
levels you must achieve to break even and to generate a profit in your operation. Finally, the article
shows you how to establish an operating budget and presents techniques you can use to monitor your effectiveness
in staying within that budget.
* Financial Analysis and Profit Planning
* Menu Analysis
* Cost/Volume/Profit Analysis
* The Budget

Bartendering Ingredients

Spirits
Distilled spirits have been with us since the 1100s when the art
of distillation, which had been practiced for centuries at that
point, was finally used to distill alcoholic products, such as
wine. Initially, because spirits were liquids that could be set on
fire, they were known as ardent spirits, from the Latin adere,
meaning “to burn,” but because they were first used as medicines,
they became known as the water of life, and this name is
still with us today. France produces eaux-de-vie; Scandinavia

Changes in supply chain structure

The impact of expanding consumer choice
The period from the 1960s to the present day has been a time
of considerable change, which has had a significant impact
on the supply chain within the food sector (Shutt and Clark
1995; IGD 2000a). This change has been led by the rise of the
big multiples, their commitment to convenience, quality and
speed in a one-stop shop environment (IGD 2000a) and their
keen interest in the reduction of product costs, cost cutting

Cooking Recipes of China

Almond Chicken
1 lb skinned chicken breast
1 cup vegtable oil
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1/3 slivered almonds (a little vegetable oil to fry in)
Marinade:
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
Seasoning sauce:
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch

Product and service deveIopment

Aims and objectives
The main aim of product/service development is to enable
food and beverage managers to identify the influence of products,
services and producthervice development on the success
of the operation. Service is an integral part of all hospitality
products, therefore the approach to both product and service
development must be similar. For the purpose of this article
at least, the term ‘product’ may be assumed to include all
aspects of hospitality including service.