Beverage Alcohols and Nonalcoholic Beverages Management Guide

2. 24 Beverages

3. You Should Be Able To: • Identify management considerations surrounding the selection and procurement of beverage alcohols and nonalcoholic beverages. • Differentiate a “control” state from a “license” state. • Explain the selection factors for beverage alcohols and nonalcoholic beverages.

4. You Should Be Able To (cont): • List popular types of beverage alcohols. • Convert alcohol proof to alcohol percentage. • Create product specifications for beverages. • Describe the process of purchasing, receiving, storing, and issuing beverage alcohols and nonalcoholic beverages.  

5. Purchasing Beverages • Beverage alcohols include wines, beers, and spirits • Easiest items a buyer can purchase • Customers tend to order “call brands” • Numerous state regulations

6. Management Considerations • Should operation offer alcoholic beverages? • High-profit area • Dram Shop Laws – who is responsible for an accident • Licensing requires time and expenses • Additional expenses • Which quality and brands to offer

7. Selection Factors • Intended use • Exact name • Brand name • Most fundamental selection factor • Vintage • Year in which wine was produced • Essential wine selection criterion

8. Selection Factors (cont.) • Alcohol content • Size of container (packages are standard) • Type of container • Cans • Kegs • Plastic or glass bottles • Bag-in-the-box packages

9. Selection Factors (cont.) • Point of origin • Important factor for wines – implies taste variations • Preservation methods (refrigeration and low-light conditions) • AP Price • Supplier services

10. Purchasing Beverage Alcohols • Research availability of products • Determine how much to order • Take post off opportunity?

11. Receiving Beverage Alcohols • Receiver is usually a supervisor or manager • Operation may employ a sommelier or wine steward • Check quantities and compare invoices against POs and labels • Compute required deposits • Complete government-required paperwork

12. Storing Beverage Alcohols • Use a well-secured, locked facility • Give access to only a few • Maintain perpetual inventory • Distilled spirits • Dry, cool area with no direct light

13. Storing Beverage Alcohols (cont.) • Wines • Red – cool area • White – refrigerated • Corked – stored on side (unless screw-top, synthetic-corked or fortified) • Use dispensing unit or reseal bottle tightly and refrigerate if opened

14. Storing Beverage Alcohols (cont.) • Beer • Keg beer not pasteurized – store at 36°F to 38°F • Keep kegs not more than two weeks • Canned beer has four-month life if refrigerated • Bottled beer has a shelf-life of six months if refrigerated

15. Issuing Beverage Alcohols • Use stock requisitions • May require an empty bottle for every full one requested • Keep remote bar stock in locked liquor station • Convert liquor use to theoretical sales and compare to cash register tickets

16. In-Process Inventories • Main concern: controlling employee theft • Most effective tool: employee supervision

17. Nonalcoholic Beverages • Number of varieties • Soft drinks in bottles? Cans? Vending machines? • Coffee supplier

18. Selection Factors • Intended use • Beverage service • Mixers • Exact name • U.S. Government grades • Brand name • Size of container

19. Selection Factors (cont.) • Size of container • Type of container • Product form • Preservation method • AP price • Supplier services

20. Purchasing Nonalcoholic Beverages • Routine process • Delivery schedules set • Main decision: how much to order • May have minimum-order requirements • Infrequent opportunity buys

21. Nonalcoholic Beverages • Storing nonalcoholic beverages • Issuing nonalcoholic beverages • In-process inventories