HTM 2030 Lecture Notes - Lecture 19: Bitters, Rye Whiskey, Shot Glass

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

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 acco(cid:396)di(cid:374)g to (cid:373)a(cid:374)age(cid:373)e(cid:374)t"s specificatio(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. Use of a device for measuring alcohol: shot glass, plain, lined. Controls: liquor quantity, overall drink size. Standard drink recipes: management must decide which recipe will be used. Manhattan (v1: 2 oz. blended rye whisky, oz. sweet vermouth, dash of bitters. Manhattan (v2: 1 oz. blended rye whisky, oz. sweet vermouth, dash of bitters. Method i: total number of ounces in bottle/standard portion size (ounces) = number of drinks per bottle, cost of bottle/result from step 1=standard drink cost.