Can anyone give me a detailed case study of liquor

Drink preparation is different, and case studies usually need to involve the following aspects:

1.Case Background: Introduce the basic information of the type, scale, positioning, sales model, market and target customer group of the restaurant discussed by Sokibi.

2.Differences in wine preparation: Compare the preparation of drinks at different times or on different occasions, such as types, brands, purchase channels, storage methods, bartending techniques, and service quality.

3.Cause analysis: Conduct a cause analysis for the different preparation of wine, including the influence of business reasons, market demand, business strategy, cost control, human resources and other factors.

4.Impact: Analyze the impact of different beverage preparation on the operation of the restaurant, such as the impact on revenue, profit, word-of-mouth, customer satisfaction, brand image, etc.

5.Countermeasures and suggestions: According to the analysis results, specific countermeasures and suggestions are put forward for different wine preparations, including product adjustment, optimization of business strategies, improvement of service quality, improvement of employee skill level, etc.

At the same time, it is also necessary to consider the operability, cost-effectiveness, risk prevention and other factors of the proposed recommendations.

To sum up, the case study of different wine preparation needs to comprehensively consider multiple factors such as the market environment, operation situation and wine chain of the restaurant, and put forward feasible countermeasures and suggestions to deal with different challenges and problems.

The case study of the different types of wine preparation mainly needs to include the following aspects:

1.Background of the case: Introduce the operation of the restaurant or bar, the sales and distribution, the scale and the service distribution project, and why you chose a different strategy for preparing drinks;

2.Different strategies for preparing drinks: Introduce the different strategies used in the restaurant or bar for preparing drinks, such as specialty cocktails, customized drinks, etc.;

3.Implementation effect: Introduce the actual effect of different strategies for wine preparation, including improving customer satisfaction and increasing catering sales.

4.Advantages and disadvantages analysis: analyze the advantages and disadvantages of different strategies for preparing the wine, such as the advantages can be improved customer experience and reputation, and the disadvantages can be the need for higher technical and management levels, as well as higher costs and risks;

5.Countermeasures and suggestions: According to the actual effect and advantages and disadvantages of different strategies for the preparation of the wine, put forward countermeasures and suggestions, such as strengthening technical and management training, optimizing cost and risk control, improving service quality and customer satisfaction, etc.

In the process of writing, it is necessary to analyze and judge in combination with the actual situation, avoid one-sidedness and subjectivity, and pay attention to logic and readability, so as to better convey the analysis results and countermeasures.

Classification of liquor.

According to the fermentation method, it is divided into: solid liquor, liquid liquor and solid-liquid liquor.

According to the fragrance type, it is divided into: strong fragrance type, light fragrance type, sauce fragrance type, rice fragrance type, phoenix fragrance type, etc.

According to the process, it is divided into: traditional craft liquor and new craft liquor.

Traditional craft liquor:

1. Solid-state fermentation method is used, and alcohol, flavors and fragrances and other additives are not added.

2. The traditional process of solid-state fermented wine is delicious and pleasant, with the characteristics of not choking, not hurting the head, not dry tongue, not easy to get drunk, waking up fast, and refreshing after waking up.

3. Efficacy: Long-term moderate consumption of solid-state fermented liquor with traditional technology, often drinking less is beneficial to the body's health, can relax the meridians and activate the meridians, and blood and qi, thicken the stomach, moisten the stomach, disperse moisture, strengthen the spirit and keep out the cold, and dispel sorrow and rejuvenation.

New craft liquor:

The new process liquor is a liquor made by using edible alcohol, stringing incense, flavoring and solid-liquid combination method to add flavor and spices.

The new craft liquor originated in the 50s and early 60s, when New China had just been founded, and all kinds of waste were waiting to be rebuilt, and "having food to eat, not starving to death" became the greatest luxury of the people at that time. In order to solve the problem of shortage of liquor supply and demand, the Ministry of Light Industry took the topic of "high liquor, short cycle, no food, and inherent flavor of liquor" as a major scientific and technological research project.

The new process liquor consumes less grain, the cycle is short, the cost is low, and the grain fiber sail can produce 1 kg of alcohol, and 1 kg of alcohol can be blended into nearly 2 kg of new process liquor.

With the development of the country and the improvement of people's living standards, the problem of food and clothing has become a thing of the past. Due to the lag in the revision of the national liquor standard, there is a fault and confusion in people's perception of liquor.

Can you tell the quality of the wine?

The following is accompanied by a few** to teach you to identify the quality of wine. The easiest way is to mix mineral water and liquor one-to-one in a transparent glass. It becomes the white liquor which becomes uniform milky white and is good liquor. The thicker the better. As shown below:

If the color is not strong enough and a light blue appears, some are layered. Then it means that it is blended with alcohol and flavor, strictly speaking, it can be regarded as a new process liquor. As shown below:

The blended liquor shown in the picture below is commonly circulated in the market. See Fig

Liang Bangchang, a famous liquor master, said that wine should not only solve the problem of good drinking, but also solve the problem of good drinking. The experience of drinking good wine is: no choking, no hurting the head, no thirst, not easy to get drunk, waking up quickly, and refreshing after waking up.