1 / 21

Beverages

24. Beverages. 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.

marcellus
Télécharger la présentation

Beverages

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. 24 Beverages

  2. 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.

  3. 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.  

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

  5. 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

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

  7. 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

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

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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

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

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

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

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

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

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

More Related