HTM 2030 Lecture Notes - Lecture 15: Stainless Steel, Beverage Industry, Closed-Circuit Television

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Alison Crerar

Document Summary

Objectives of production control: to e(cid:374)su(cid:396)e that all d(cid:396)i(cid:374)ks a(cid:396)e p(cid:396)epa(cid:396)ed a(cid:272)(cid:272)o(cid:396)di(cid:374)g to (cid:373)a(cid:374)age(cid:373)e(cid:374)t"s spe(cid:272)ifi(cid:272)atio(cid:374)s. Take into account the tastes of expected customers: to guard against excessive costs that can develop in the production process. Ma(cid:374)age(cid:373)e(cid:374)t"s desi(cid:396)e to p(cid:396)epa(cid:396)e d(cid:396)i(cid:374)ks of app(cid:396)op(cid:396)iate (cid:395)uality a(cid:374)d size. Quantities used by bartender must be controlled. Determine specific quantity to be used and provide a way of measuring quantity. Keep in mind, alcoholic beverages are purchased in metric units, but prepared in ounces. Use of a device for measuring alcohol. Plain holds predetermined quantity when filled to rim; many sizes. Lined a line is etched around the glass below and parallel to rim. Double ended stainless steel measuring devices; each end resembles shot glass. The 2 measuring devices are of different size. More useful for preparing cocktails that call for varying amt of ingredients. Device fitted on top of bottle that predetermines amount poured from bottle.