Hotel Management: Introduction of Beverage

The Beverage is any portable drinking water except plain drinking water. The word "beverage" has been derived from the Latin word "Bever", which means rest or repose from the work. Beverage refer as drinks such as wine, spirits, beer, liqueurs, aerated drinks, juices, tea, coffee, hot chocolate etc. In hospitality terminology, there are two types of drinks such as alcoholic & non-alcoholic, which is just consumed by human being, either to quench the thirst or refreshment nourishment or relaxation as per the need of the human.

In industries such as restaurant, hotels, bars, pubs,canteen, cafeterias, either commercial or non commercial beverage is an essential liquid product. During breakfast nourishing drinks like milk fruit juice & malted juice such as horlicks, tea, coffee, etc like this beverages goes very well these beverage refers to an non alcoholic beverages. At the dinner time, alcoholic drinks like beers, wines, spirits & liqueurs are usually consumed as relaxation, refreshment, and stimulate the body.

It is true that life cannot br sustained without water. Science says that liters of water is required per a day to stay well. We would not be wrong to say that beverage are the part of what we must consume to sustain life. In short, we must drink.

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Classification Of Beverages

Beverage has been classified into two categories

• Alcoholic Beverage
• Non Alcoholic Beverage

Alcoholic Beverage (C2H5OH)
Alcoholic beverage is portable liquid which contain 2% to 75% of liquor. They are produced by the introduction of yeast for fermentation into substance such as fruits, cereal (grain), molasses and plant extract.

Technically, it is known as ethyl alcohol that forms as the product of a chemical reaction in which yeast converts the glucose present in the cereals or molasses into alcohol & carbon dioxide(CO2), though there are other reaction taking place at the same time and that also influence the character of the finished beverage. Alcoholic beverage has been divided into three categories, they are as follow

• Fermented Alcoholic Beverage
• Distilled Alcoholic beverage
• Compound Alcoholic beverage

NON ALCOHOLIC BEVERAGE
Non-alcoholic beverage refers to non-intoxication drinks or soft drinks, which doesn’t have a bit of liquor by volume or yeast is not introduced to convert sugar into alcohol during fermentation. They are considering as soft drinks, which can be have according to the choice and standard. They are found in the bottle or canned or open liquids to consume in any stage of the meal or without meal. The bottles or cans are hygienically and sold in the market in the safe manner, e.g. aerated waters, mineral water, juices, squashes, syrups, etc.

Non-Alcoholic beverage is sold and consumes by human according to their needs and requirement, and no any bar law can restrict its sale as it doesn’t have any intoxicating character. Therefore, soft drinks can be sold or consumed in any time of the day or night, and any type of the span of life. In hospitality industries, the non-alcoholic beverage are essentially provided and served as a breakfast, lunch, and dinner with or without meal to the customer. While we talk about the non-alcoholic beverage mostly we prefer juice, lassi, squash, tea, coffee, hot chocolate, soft drinks like coke, sprite, fanta, real and etc.

Non-alcoholic beverage can also be used while making cocktails and mocktails. They stimulate the plate & act as an aperitif. It is widely used for diluting spirits with soft and cold drinks, like rum and coke, whiskey and soda water, gin and tonic water, etc. It not only adds to the taste on it but also enhance colour & flavour and eye appeal.

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