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Notes for November 1

by: Mackenzie Shapiro

Notes for November 1 HRTM 110 - 002

Mackenzie Shapiro
GPA 3.8
Introduction to Hospitality Industry
Scott Jackson Smith (P)

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Introduction to Hospitality Industry
Scott Jackson Smith (P)
Class Notes
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This 0 page Class Notes was uploaded by Mackenzie Shapiro on Thursday November 12, 2015. The Class Notes belongs to HRTM 110 - 002 at University of South Carolina taught by Scott Jackson Smith (P) in Summer 2015. Since its upload, it has received 102 views. For similar materials see Introduction to Hospitality Industry in Hospitality at University of South Carolina.

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Date Created: 11/12/15
Hospitality Notes 114 1 Beverages a Wines A Fermented juice of grapes Light beverage wines white rise red Sparkling wines champagne Forti ed wines sherry port madeira quothave brandy or wine alcohol added aromatic wines vermouth and aperitif varietal type of grape from which wines are made and for which they are named vintage year in which a wines grapes were harvested b red wines A made from red grapes B coloring from grape skins C cabernet sauvignon and pinot noir c rose A actually a category of red B remove skin early for fermentation d white wines A made from white grapes B age and mature faster than red wines C chenin blanc e how wine is made A crushing a mixture of grape pulp skins seeds and stems B fermenting a chemical process by which yeast acts on sugar to produce alcohol and carbon dioxide I prnrnppw racking maturing aging filtering ning and clarifying bottling f ine spirits ginfrom juniper berries rum light is from sugarcane dark is from molasses tequilaagave cactus put the worm in it to check the quality vodkatasteless and odorless made out of potatoes brandydistilled from wine cognacs from france cocktails drinks made mixing 2 or more ingredients Stirred shaken or blended g Non alcoholic beverage trends A Nonalcoholic beer and wine BCo ee C Tea D E mmpnwgt2mmpn Carbonated soft drinks Juices F Bottles water 2 Gaming entertainment Industry a Gaming entertainment gaming is gambling and everything else that goes with it A Casino oorgambling B High quality food and beverage Hotels Live performances Theme park rides and musuems Land based and riverboats Commercial and native American casinos Card rooms Charitable games Lottery operated games Wagering on greyhound and horse races b Gambling A Playing a game of risk for chance of making money c Handle A What the consumer bets wager B 500 billion d Win A Gross gambling revenue B 48 billion casinos count for half of the US gaming revenues guests increasing acceptance by all consumers 32 of US households gamble in casinos younger players white coarjobs wants total entertainment experience atriemmpn Tth F1009 3 History of Gaming a Gambling was legalized in 1931 in as Vegas b From 19401978 as vegas had a monopoly on gaminggambling A No hotel rooms B No entertainment c Gaming control board and Nevada gaming commission 4 NewJersey a Gambling legalized in 1976 b Looked at gaming to invest capital create jobs pay taxes and attract tourists c Casino control act funded casino control commission 5 Native American Gaming a In 1987 the supreme court determined if state has gaming b 11 of all winnings are from native American Indians c indian gaming regulatory act IGRA A provides framework for games B de nes different classes of gaming Relationship to Food a White Wines 0 Poultry sh and egg entrees b Red Wines 0 Any game of red meat c Sparkling Wines 0 Any course from dry to sweet d The heavier the food the heavier the wine e People were intimidated by wine Wine Producing Regions New large bodies of water Grapes grow cold night warm during the day Europe France 0 Bordeaux and Burgundy Spain America 0 quotWines Across Americaquot one TIITI G California 0 North and Central Coast Napa and Sonoma 0 Great Central Valley 0 Southern California Beer A Oldest and world s most popular alcoholic beverage B It is produced by the fermentation of sugars derived from starchbased material C The most common being malted barley however wheat corn and rice are also widely used usually in conjunction with the barley Malt Beverages A Brewing Process 0 Water 0 Beer is composed mostly of water and water used to make beer nearly always comes from a local source 0 Malt Nearly all beer included Ground Barley malt as the majority of their starch The starch source in a beer provides the fermentable material in a beer and is a key determinant of the character of the beer YeastFermenting agent 0 Hops For Flavoring The ower of the hop vine is used as a avoring and preservative agent in nearly all beer made today Hops contribute a bitterness that balances the sweetness of the malt B Microbreweries o Smaller Breweries o Locay made and distributed Rock Bottom Karl Strauss Sierra Nevada Samuel Adams 0 C Types of Beers o Lager First brewed in Germany 500 years ago Word from German means quotTo Storequot Become one of the most popular types of beer in the world Clear light bodied bottom fermenting Beginning in the 16th century Bavarian brewers were required by law to brew beer only during the cooler months of the year In order to have beer available during the hot summer months beer would be stored in caves and stone cellars often under blocks of ices Fuller bodies more bitter Brewed from barley malt with a topfermenting brewers yeast that ferments quickly Most ale contains some herb or spice usually hops which imparts a bitter herbal avor which balances the malt sweetness Stout Dark ale sweet strong malt avor Spirits Spirits or Liquor Liquid that has been fermented and distilled Proof Liquor s alcohol content 0 In US proff is twice the of alcohol 0 200 is the most Whisky Made from a fermented mash of grain to which malt in the form of barley is added Scotch Whisky Smokey Kilns lrish Whiskey 0 Not dried milder Bourbon Whisky Corn mixed with rye Canadian Whisky 0 From corn


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