Food and Beverage Training Manual

Introduction In this hand book you will find everything you need to know about the bar. The bar is located in the Lounge which is the Main Bar at the Main dining room, Grilled Room, 19 th Hole and in the Beach Club. Inside this guide you will find everything you need to correctly set up and work the main bar and lounge.

Liquor /LiqueurReference

Liqueur distilled from apricot kernels and extracts of almond oil. The original is Amaretto di Saronno made in Italy. Other distillers are now producing their own versions.

Amaretto:

A high quality Brandy from the Armagnac Region of France, but distilled only once and available in vintages. Armagnac de Montal XO

Armagnac:

Sweet colorless liqueur made from anise seed which has a licorice flavor. Usually served straight.

Anisette:

Fresh Irish dairy cream blended with Irish spirits and natural flavorings. Light chocolate flavor with faint perceptions of coconut and coffee. Served chilled, over ice, or in a cordial glass.

Bailey’s:

Fermented mash of grain – malted barley, wheat, rice, corn, etc. Hops, a tea like herb, are steeped in the brew to give it a certain bitterness. Beer ranges in alcoholic content from 3.2 to over 20 percent depending on type.

Beer:

Benedictine D.O.M.: Classic liqueur, first formulated by monks of the Benedictine monastery in 1510. Flavored with herbs, barks, roots and peels on a brandy base.

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