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What are the different types of beer?
There are several types of beer, including lagers, ales, stouts, IPAs, pilsners, wheat beers, and sours.
What are some factors to consider when creating a beer menu?
Factors to consider when creating a beer menu include the variety of beer types, the location of the beers (local or international), and the connection to the cuisine being served.
What is the standard order for listing beer information?
There is no standard order for listing beer information, but some menus may choose to list beers based on type (e.g., lagers, ales, stouts), location (local, regional, international), or flavor profiles (e.g., light, hoppy, malty).
How should beer menus be organized?
Beer menus can be organized by type (e.g., lagers, ales, stouts), location (local, regional, international), or flavor profiles (e.g., light, hoppy, malty).
Menu development for a variety of food operations
Creating menus for different types of food establishments
Not all menus are designed with profit in mind
Some menus are designed to break even and cover expenses
Institutional and Industrial establishments
Schools, universities, hospitals, prisons, military (institutional); corporations, companies, factories (industrial)
Commercial establishments
Hotels, restaurants, clubs, fast food, cafeterias, delicatessens
Fast Food
Relatively small menu, low price point, high volume
Family Style
Large menu selection, medium-low price point, medium volume, medium speed of service
Fine Dining
Medium-sized menu, high price point, highly skilled staff, comfortable seating, relaxed speed of service
General Institutional menus
Offer free meals, should offer healthy and varied choices
Industrial menus
Try to make a small profit, serve employees in factory settings
Beverage menus
Similar method as food menus, include variety of alcoholic and non-alcoholic drinks
Wine menus
Common in high-end establishments, should support the concept and appeal to the target market
Variety in wine menus
Include wines from different grape types, regions, colors, body, vintage
Wine labeling
Labeled by grape type, new world region, old world region, or proprietary name
Providing wine information
List producer, grape type, appellation, region, and vintage if available
Wines are labeled either by:
Grape type, new world region, old world, or a proprietary name
What should a wine list include?
Local wines and wines from the same country as the cuisine being served. Several whites and reds, sparkling and rosé.
What is the goal for wine selection?
The selection should include light, medium, and full-bodied wines. Most should be dry wines with at least one semi-dry option for entre pairing.
What type of wines may be offered for dessert pairing?
Sweet wines
Should all wines in a menu come from the same vintage year?
No, wines should not all come from the same vintage year.
What information should a wine menu list for each wine?
Each wine's producer, grape type, appellation region, and vintage (if available).
Is there a standard order for listing wine information?
No, there is no standard order, but wines named by grape type should list the grape first, wines named by region should list region first, and proprietary name wines should list the producer first. Vintage is often listed last or first to create a natural column on the page.
What additional information can extensive wine menus list?
Bin numbers (the number of the bin where the wine is stored), wine menu headings by grape, country, region, style, sparkling, white, rosé, red, dessert, or body/flavor characteristics.
How can a business guide guests in pairing wine with food?
By using a sommelier, brief tasting notes, or written recommended pairings of wine for each dish on the menu.
What is the standard size of a wine bottle?
750 mL or five 5oz glasses worth
What other sizes of wine bottles may be offered?
Half bottles and large-format bottles like a magnum (1.5 L)
Should a wine menu include wines by the glass?
Yes, a wine menu should include wine by the glass, including at least 2 white and 2 red options, each with a light and a full-bodied option.
What is the standard pour size for wine by the glass?
5 oz
What other pour sizes may be available for wine by the glass?
Smaller sizes like 2 oz for multiple tastings or flights
Are dessert and fortified wines typically smaller portions?
Yes, dessert and fortified wines are typically served in smaller portions of 2-3 oz.
What should a beer menu display?
Variety in type and location, including local options and beers from the same country as the cuisine being served.
Are extensive beer menus becoming more popular?
Yes, extensive beer menus are becoming more popular.
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A flashcard deck covering beer and wine menus, including types, organization, and pairing information.
Beer
Wine
Menu Development
Beverage Menus
Wine Labeling
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