Hospitality Industry




Theincrease in the non-alcoholic beverage can be traced and explained bythe social setting. The society is becoming more educated, andmembers are willing to share information regarding the effects ofalcoholic beverage. The long-term effect of alcoholic beverages areseen by the community, and they are turning to the non-alcoholicbeverage which is offering a more reliable value. In fact, it is alsocritical to note that the cost of buying non-alcoholic beverage isrelatively low as compared to the alcoholic beverages thus alsogiving the non-alcoholic beverage more market penetration.

Alcoholserving is a complex process which come along with challenges likefailures to select and identify the correct method which would beused in the service process. The second is the failure by themanagers to determine the collect glass which should be utilized inserving the specific alcoholic beverage. Last is the mismatch betweenalcoholic beverage, the compliment and the alcohol itself.


Cocktailsoriginated from England in the Victorian era, but they were notpopular until 1930 when people become very familiar with it. Cocktailis purely made by mixing two or more alcoholic beverages and otheringredients usually juice to form a blended mixture. The primarypurpose of the cocktail is to give superior taste and also increasehuman appetite after consumption.


Thereare no universal definition of classification of restaurant. This isbecause different persons and countries have different opinion onwhat they think of a restaurant. Some people perceive restaurant as aplace where table and seats are arranged for meal consumption whileothers have different understanding depending on the area they comefrom. The common classification includes ethnic restaurants, fastfood restaurants and fast casual restaurant among others.


Thefive mother sauces include the following béchamel, Veloute,Espagnole, sauce tomato and hollandaise. The five forms the base forcreating other known sauces in the world.