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Author Question: Explain beverage-production standards for bar layout and drink preparation procedures. What will ... (Read 73 times)

lracut11

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on: Aug 2, 2018
Explain beverage-production standards for bar layout and drink preparation procedures.
 
  What will be an ideal response?

Question 2

Critical incidents should be noted in which log?
 
  a. Chef's communication log
  b. Manager's communication log
  c. Dining manager's communication log
  d. Banquet and catering communication log


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jsm54321

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Reply #1 on: Aug 2, 2018
Answer to Question 1

A beverage-production area (bar) must be designed for employee efficiency. Control of alcoholic beverages is important to manage costs, meet standards, and ensure that alcohol is served responsibly. Drink production is standardized using standardized recipes that specify portion size and by ensuring that quantity measures are always used. Glasses and even the ice used have an impact on beverage quality.

Answer to Question 2

B


lracut11

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Reply 2 on: Aug 2, 2018
Excellent

nguyenhoanhat

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Reply 3 on: Yesterday
:D TYSM

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