bar management final
TRANSCRIPT
CONTENTS
Introduction
Bar themes and styles
Types of bar
Layout of the bar
Bar equipments
Types of glasswares
Organization chart
Bar procedures
Types of license
Bar trade tips
Beverage controlling
Bar operation
Purchasing of beverages
Storing, receiving and issuing of beverages
Stock taking of beverages
Wine and drink lists
Bar terms
Bar frauds
Conclusion
Introduction
There are four management functions - planning, organizing,
motivating and controlling - can be translated into the functions of the
food and beverage manager. In a food and beverage department, the
planning process involves the setting of several basic policies: a financial
policy dealing with envisaged profitability or cost constraints of the
establishment; a marketing policy defining the market to be catered for;
and a catering policy defining the main objectives of operating the food
and beverage facilities and the methods by which such objectives are to
be achieved. Such policies would be decided at a senior level of
management.
The tasks needed to achieve these objectives would then be
assigned to individuals who should receive job descriptions detailing the
purpose of their tasks, the responsibilities of the individuals, who they are
responsible to, etc. Here food and beverage managers work in conjunction
with the personnel department in producing job descriptions and appoint-
ing on-the job trainers to help train new staff.
The motivation of the staff of the food and beverage department is
an important function of food and beverage managers. This may be
undertaken in several ways - for example, by helping individuals who are
undertaking common tasks to form into groups so that a 'team spirit' may
develop, by encouraging staff-management committee meetings, or at a
more basic level to see that full training is given so that job anxieties are
reduced for employees from the beginning.
Finally, there is the element of control in the food and beverage
department. This involves the checking of actual performance against
expectations or forecasts, and in the case of any wide deviations, to locate
the problem area and rectify it, and to take whatever steps are possible to
prevent the problem occurring again. .
The functions of food and beverage managers in co-ordinating the
food and beverage department are therefore numerous, and it is important
that they should use all the tools of management available to them. An
organization chart should "be produced showing the position of the food
and beverage department within' the context of the total establishment.
An organization chart presents graphically the basic groupings and
relationships of positions, and a general picture of the formal organization
structure.
In larger units, departmentalization becomes more apparent. In this
example, the food and beverage manager has one assistant plus three
section heads. Together they are responsible for some sixty to seventy
full-time staff, out of a total hotel staff of around 150.
Some units are, of course, too small to adopt anything like this type
of organization structure. Indeed, in a small privately owned restaurant, it
is often the owner who is 'manager' of all departments. In this instance the
proprietor would also operate as the control department, monitoring all
incoming and outgoing revenues and costs.
It is also important to supplement the organization chart with a job
description. A job description is an organized list of. duties and
responsibilities assigned to a specific position. It may be thought of as an
extension of the formal organization chart in that it shows activities and
job relationships for the positions identified on the formal organization
chart. Some organizations also produce work schedules; these are outlines
of work to be performed by employees with stated procedures and time
requirements for their duties! Tasks are broken down into a careful
sequence of operations and timed.
BAR THEMES AND STYLES
Clubs & Bars
Bangkok's exuberant nightlife scenes are not confined to any
specific area, but spread all over town and more concentrated in some
neighborhoods. Wherever you are staying in Bangkok, a club or bar is
bound to be nearby. Admission to bars and clubs is generally free, with
the exception of some high-end clubs which ask entry fees of up to 600
baht. Usually, this will include one or two free drinks. Most places are
fairly relaxed and impose no strict dress codes. Some of the posher
establishments don't like to see flip flops or shorts, and require ID, so
make sure you find out before to avoid disappointment.
Bangkok's most fashionable clubs, Bed Supper club and Q Bar.
This lively Soi also houses a number of restaurants as well as bars
including Cheap Charlie's, a favourite among local expatriates.
Angels
Open: 11.00 am to 1.00 am (Music starts from 7.00 pm)
Address: Basement of Nana hotel Contact:
Angels Disco is a bar-cum-club-cum-restaurant, hidden away off
Sukhumvit Soi 4. When night falls, Angles offers a chance to meet
young, cool Thais - yet beware. The music is mostly acid jazz and
assorted chilled-out sounds. Take a shot and meet new friends, go to
Angels at Nana.
Bed Supper club
Open: 7.30pm to 1am
Location: 26 Sukhumvit Soi 11
This must be one of the most unique places in Bangkok! Set in a
tube-shaped building, the white futuristic décor creates a spaceship-like
feel. Lounge, relax and have dinner in the Supperclub, or get grooving in
the club. Different DJ every night. Cover entry includes free drink.
Bombay Bar
Open: 7.00 pm to 1.00 am
Location: Soi Thonglor
If you'd like to see how locals like to party and have fun, Bombay
Bar is the place to check out. One of the top clubs for Thais, Bombay Bar
covers a fairly big across spread over two floors. It's usually frequented
by very young night-lovers - university students or lets say people in their
20's. Drinks are nothing special and prices are average. Mainstream
music is played until a certain time and then a rock band takes over;
expect Thai songs and a vibrant Thai nightlife scene.
Bully'sBar
Open: 11:30 A.M.-1:30 A.M. daily
Location: Near Nana BTS station, between Sukhumvit Soi 2 & 4
Want to retreat from the Heat? Here's the right place, though a bit
pricey comparing to other bars around the area. Well, if you don't mind,
it's a good spot to escape the heat for a cool drink. A sports bar type
place, Bully's Bar features several TV screens and four pool tables. Their
menu offers a good range of meals too, including both popular western
and Thai dishes. There are a few pool hostesses floating around but they'll
leave you alone unless you are up for a game. Unlike many other places
in the area, it's closed up and they have the air-con on all the time. The
perfect place to recharge your batteries.
Cabbages and Condoms
Open: 11.00 am to 1.00 am
Location: 6 Sukhumvit Soi 12
Cabbages and Condoms is a popular restaurant/ bar. The food there
is really yummy and you can choose to eat in air-conditioned comfort
inside or out in the patio, a lovely green terrace. Interestingly, on the
walls and in their shops, some educational materials encourage the use of
condoms. After your meal, you get condoms instead of mints. Thai
traditional performances from 7 pm to 9 pm.
Cheap Charlies
Open: 16:30-01:00 except Sunday
Location: Sukhumvit Soi 11
Cheap Charlies is very popular among expats, and as its name
suggests, drinks here are pretty cheap! Consisting of just a counter and a
few stools on the corner of an alley, Cheap Charlies is a legendary
hangout. Small and out on the street, this place is quite different from
other bars in the area and definitely worth a visit just for its odd character.
A good place to fuel before heading on to Q Bar or Bed Supperclub down
the road, where drinks are remarkably more expensive.
DoubleO-Bangkok
Open :9.00am- 1.00 am
Location : 4, Sukhumvit Soi
Same old is now brand new!! Double O brings joy from Singapore
with a super trendy interior attracting a very diverse the crowd. Enjoy
good tunes with the perfect vibes.
Love Sick
Open: 6pm-2am
Location: 159/5 Thonglor Soi 10,
Love Sick is a well-designed place specifically for those recently
dumped. Only sad music is played here!! People can rent a cage and have
a photo of their 'ex' projected on the wall of the cage. One then is armed
with glass bottles to hurl at the wall. Lovely....!!! A whole new approach
to getting over your lovesickness!
Q Bar
Open: daily 8pm to 1am.
Location: 34 Sukhumvit Soi
New York style bar/club that attracts an edgy and cosmopolitan
crowd and is a running favourite among Bangkok's locals and expatriates.
Resident DJs spin house, hip hop, chill out lounge and soulful jazz.
Mystique
Open: 8pm to 1am
Location: Sukhumvit Soi
Mysterious and stylish, this three-storey club bears several
surprises. The main room on the ground floor features a huge aquarium
filled with sharks. The purple room and its decor will remind you
of Dracula's castle. Escape from the madness below and chill out in the
Moroccan-style rooftop area. Different themes every night of the week.
Narcissus
Open: daily 8.30pm to 1am
Location: Sukhumvit Soi 23
Set inside an impressive mansion, the interior is pompous and
grand. Resident DJs play trance while international DJs make
appearances regularly. Popular and packed club.Not far from Patpong,
Silom Soi 4 is one of Bangkok's most vibrant nightspots. Crammed into
this famous little Soi, you will find restaurants, bars and some of the city's
coolest clubs. Though dominated by a gay scene, women and couples will
feel comfortable in this area, which also attracts a lot of Bangkok's 'in'
crowd. Soi 4 is a narrow lane located opposite Convent Road. The nearest
BTS station is Sala Daeng. Several more bars and clubs can be found
within this area.
Barbican,The
Open:11.30am-2amdailyMon-Sat;11.30am-mid night on Sunday
Address: 9/4-5 Soi Thaniya, Silom Road
Stylish and sophisticated, the Barbican is Bangkok's classic inner-
city bar. The ground floor is dominated by a huge bar and juke box,
whilst upstairs there is a great restaurant with good European pub food
and sporting events constantly being shown on the television. DJs play a
variety of musical styles, enhancing the Barbican's reputation as a place
to enjoy a drink after a hard day trekking around Silom Road. Happy
Hour 5-7pm.
Boys Bangkok, The
Open: 7.00 pm to 1.00 am
Location: Patpong Soi 2
Nestled in between a stretch of girly bars, you will find a heaven
for boys in a place called The Boys. Clearly a go-go boy bar, the
procedure is very straight forward: you walk in, pick up a boy and take
him home. A stretch also known as "Heaven of the boys" features a club
called The Boys, nestled in between "girly bars", but clearly a go-go
"boy bar". The procedure is very easy; just go in and pick up a boy and
take him home. Not all the boys are gay, though; some are straight,
hoping to earn some extra money. It is a popular tourist hangout!!
Home
Open: 7.00 pm to 1.00 am
Address: Silom Soi
Home is another famed hip-hop bar spread over three loors, yet
somewhat small. For a first time visit or once-in-a-while visitor, this
place is a good find. However, if you go there too often, you may find
their repertoire of songs somewhat repetitive. Cocktails are not
remarkably special and prices are about average for the area. People who
come here are typically in their 20's. Comfy seats downstairs as well as
on the third floor. Or take a seat outside, where tables make a good spot
to check out the cuties walking past
LucifersDisko
Open: 7.00 pm to 2.00 am
Address: 76/1-3 Patpong Soi
Located halfway down on the left of the Patpong Night Bazaar in a
cave like setting is Lucifer. Inside is a big, two-level club where red-eyed
demon masks glare down onto a packed and varied crowd dancing away
to anything from pop/dance through to hardcore techno and trance music.
Staff clad in orange uniforms and Satan's horns serve a large variety of
alcoholic and non-alcoholic drinks. Amazingly, considering the size of
the place, there is no cover charge. Lucifer is the prime raving spot in the
Silom/Patpong area. Loud, packed and hectic. Go for it.
Patty's Fiesta Cafe&Pub
Open: 11.00 am to 1.00 am
Address: 109-111 Patpong Soi 1, Silom Road, Bangkok
A one-man-show live band entertains you with Mexican songs
from 7pm onwards. Spend your time reading or relax with a cool drink
as you escape from heat of Bangkok in the afternoons. A two-storey pub
with comfy seats surrounded by vast glass windows, it is the perfect spot
to check out pedestrian traffic!!
London Clubs and Bars
London's clubbing scene is the most popular mix of music genres,
themes, events and styles. A genuine variety of venues in the city can
cater for every taste, budget and age-range.
Bar Rumba
Established basement club with great dancing and regular theme nights
including a jazz-funk Monday and Salsa every Tuesday. Music includes drum and
bass, house and hip-hop.
Address : 36 Shaftesbury Avenue London WC1D 7ER
Area : West End
Tube : Piccadilly Circus
Train : Charing Cross
Buses : 4,19,38
Ministry of Sound
Perhaps the most famous club in London-its reputation stretches
across The Channel-the Ministry is a hue place where you can experience
every aspect of house music. Never mind the bouncers, long queues and
high admission price and party till 9am.
Address : 103 Gaunt Street London SE1 6DP
Tube : Elephant & Castle
Buses : 12,188,453,C10
Types of bar
Dispense bar
Cocktail bar
Floating bar
Lounge bar
LAYOUT OF THE SAMPLE BAR
Client:
Location:
Room: Sample Unique Bar and Restaurant 01
Event Name:
Date:
Time:
Prepared By: TimeSaver Software Prepared On: 03/30/04 15:47:57
THE IDEAL BAR LAYOUT
Bar and counter display: No two public bars are quite
alike, and the keynote of one's decorative scheme depends
upon the age and character of one's hotel and sometimes
perhaps on one's own personality and interests. The aim is
to create the particular atmosphere which customers
associate with a public house--they do not want to have the
same decorative scheme they are familiar with in their own
homes. What one expects is cosyness, friendliness,
cleanliness, and comfort, and the feeling that they can join
the party by themselves and be equaIJy
welcome.Customers, on the whole, tend to be conservative
in their tastes. There is a comforting feeling of continuity
with the past in the older type of house; and its mirror-
backed shelves are decorative assets. The engraved mirrors
reflect one another and the lights and the drinks. They are a
stimulant to the eye and to the spirits. If one is lucky one
may have cases of stuffed fish or birds, or even some
beautiful eighteenth and nineteenth century China wine and
spirit barrels, filling the gaps between the mirrors.Not many
public bars can hope to afford such riches, and indeed, they
would be out of place in some houses. But much can be
achieved by the arrangement of bottles and sparkling glasses
on the shelves like displaying bottles in groups with
different coloured labels rather than in groups of the same
colour. All labels should face outwards, especially those on
optics.Notices, littered at random on the walls, look untidy.
They should be put on a large notice-board and that will
enhance the decorative effect of the room. If one puts plenty
of information on one's notice-board like air time-tables,
sporting fixtures, cinema programmes, places of interest in
the neighbourhood, local events, and so on-it will be really
helpful to customers, and the board itself can be made an
attractive feature of the room, with a little artistic style.
Area and size: Area required per person is 15 sq. ft. Bar
Counter area is 15 to 20% of the total area of the Bar.
Legal Requirements: The limiting factor in the bar-layout
are the legal requirements of state in which one designs to
set in the bar. One may on studying the law learn that one
cannot operate in a particular state the type of place
originally planned. So, it is necessary to secure complete
information from the excise authorities or from an architect
skilled in bar-layout.
Location: In a hotel the bar should be at an ideal place-as
close to the door as possible. It should have an attractive
exterior. It should be cheerful and not flashy. Management
should decide where it should be located in the hotel.
Working Convenience: One should keep a supply of the
most popular drinks nearest to the main serving points. The
correct type of glasses where they are most needed. A
sufficient quantity of clean drying cloths should always be
at hand.Optics should be grouped at intervals in order to
avoid the barman having to pass up and down too much at
peak periods, and thus being fatigued with a consequent
lowering of service standard.
Advertising Value:
One should display most prominently the drink that one
particularly wish to sell. Put up only the minimum
advertising matter that is necessary at the particular time for
the trade and avoid a vulgar show of cards. A price lists
should be put up in the public rooms.It is immeasurably
easier for the customer to visit the local public house as a
regular and pleasant social habit if that house is properly
designed for this purpose and subsequently well-maintained.
The Bar Counter: The part of the counter facing the customer
should have an attractive finish, since it is the central object in the
room. A variety of pleasant materials are available; the choice will
depend upon the character of the house or its custom. For the right
selection the factors to be considered are:
1. Resistance to dampness, stains and burning marks.
2. Should have attractive design
3. Easy to clean.
Examples are:
Polished or waxed wood
Plastics
Vitreous panels
A combination of any of the above with art metal.
Anodized aluminium, copper etc.
The treatment and materials used for the bar-top will naturally
depend upon the type of bar-front. Several modem plastics, designed
specially for the purpose, give excellent wear. Heavy quality
monochrome, linoleum finished with an inch and half of wood or plastic-
beading to protect the edges, makes for an attractive and longwearing
surface.
Whatever the material, it must always be kept clean.
The height and width of the counters are fairly standard now. A
long counter, at a height of about 3 ft. 6 in. to 3 ft. 9 in. from the floor, is
desirable for quick service. This height is low enough to allow the resting
of the elbow, and high enough to avoid unnecessary breakages. The
counter front should be as plain as possible for easy cleaning.
The front paneis should slope slightly inwards from top to bottom.
If they are so made, there should be a foot rail. Customers still like to
have something to put their feet on-it should not be so far out as to be
inconvenient and a foot rail helps to prevent damage to the base of the
counter.
Other ways of preventing damage are:
1. A foot plate of hard material on the bottom, 4 inch from the bar.
2. A brick or stone foot rest
3. An inset, 3-4 inches deep.
The Under-Counter: This is one's workshop, and should
therefore be designed and arranged for the maximum
convenienceShelving ,is required for storing bottled drinks in the
under-counter and in part of the cabinet. There should bebaskets
for empty bottles and containers, crowns,corks, bottle capsules,
etc. Empty beer crates, spirit cases, or bottle cartons should never
be left lying around in the bars, corridors, or rooms to be seen by
the customers.Beer Pulls and Beer Engines: It is usual to place
beer engines in groups, according to the number of different types
of draught beer sold. For example, in the house selling one mild
Ale, one vitter and one Burton, the beer engines in a small public
bar would probably be one group of four, one for each beer, and a
spare.The spare engine could be used at busy week-ends for mild
Ale, the most popular beer, and the order would be arranged so
that mild Ale was available on the pulls at each end of the group,
leaving Bitter and Burton on the inner two engines. A very long
counter in a large public bar, having a similar range of beers,
would be fitted with two groups of four.Wash-ups and draining
boards should be near beer pulls, where glasses are normally
handed back. The best (and most hygienic) are made of stainless
steel.Cash registers are best situated near the beer pulls, to avoid
too much movement for the serving staff. There must be a
sufficient number of cash registers to prevent any delay in
serving.Counter Flaps. There should be one or more convenient
flaps in the counter, according to its length. Obstruction by ill-
placed boxes near the flaps should be avoided.
Lighting: The part that lighting plays in the creation of
atmosphere can hardly be over-emphasised. The utmost care
should be taken to ensure that lighting does not:
(i) Affect the colour of drinks;
(ii) Play tricks with the make-up of ladies;
(iii) Present a bad uncomfortable light.
Perhaps the majority of licensed house have low ceilings and
irregular shapes. These provide a physical basis for the atmosphere which
can be developed by the skillful selection and placing of lights. In most
cases reflections from the walls and ceilings give a soft, subdued, and
perfectly adequate general illumination. Behind the counter, local
concentrated lights, in the form of downward-pointing lamps enclosed in
opaque shades, gives ample light to work with, without blinding
customers or staff. For these purposes incandescent lamps are by far the
most suitable; they are smaller than fluorescent strips, and therefore more
flexible in use. The quality of their light is both easier on the eye and
more flattering to the appearance of the customer and of the bar. Although
fluorescent lighting is in the long run more economical in use, it's all
prevading luminous glare dissipates the restful cosyness of a room. In
certain types of bars, however, it is worthy' of careful consideration.
Flowers: If flowers are used they must be fresh and well-arranged.
Artificial flowers are not recommended. The flowers should never be
placed where they can be knocked over or handled or where the petals
and leaves can fall into customer's glasses. One vase of well-arranged
flowers, easily spotted on entering, is more attractive than half a dozen
vases placed about the bar. Flowers need not be expensive.
Flowers are not a scheme of decoration in themselves they are only the
final touch. .
Bar Equipment: Knowing the fact that the bar will be in constant
view of the customer, it needs to be equipped with good quality
tools and equipment. Equipment selected should be good in
appearance and easy to clean. For this reason preference is given
to the stainless steel variety.
List of Equipment (100 covers)
1. Large mixing glass for stirring clear drinks such as Martini and
Manhattan.
2. 12 oz. bar mixing glasses.
3. Cocktail shakes for ordinary cocktails.
4. 20 oz. Metal shakers.
5. A Boston Shake for flips, noggs, which require extensive
shaking.
6. A Hawthorne Strainer, its coiled spring edge ensures a snug fit
when straining from the mixing glass or Boston shaker.
7. A Cocktail mixie (For bulk preparation).
8. Bitter bottles with sprinkler tops.
9. Muddler sticks.
10. Fruit knives and boards.
11. Ice Crusher.
12: Ice Picks.
13. Ice Scoops.
14. Ice Shaver.
15. Bottle openers.
15. Ice Tongs.
17. Fine strainers for fruit juice.
18. Small funnels.
19. Corkscrews.
20. Fruit Squeezer. Nutmeg-grater.
21. Glasses-al1 types.
22. Spoons, forks
23. Sink brush, glass washers with extra washes.
24. Glass-washing machine
25. Sinks.
26. Cruet Sets.
27. Dusters, glass cloths
28. Cocktail sticks
29. Other ingredients like Lemons, oranges, cucumber peel, olives,
pearl onions cherries, fresh egg, creams, crispies, cheese straw Nutmeg,
clove, and cinnammon etc.
The Serving Space: It is most important to have the floor of the
bar on slightly higher level than that of the room,1 ½ “-2 is ideal.
The raised floor allows the staff the authority of height, and of,
course, it assists in supervision.The Width of the serving space
depends entirely on the number of staff in the bar and the type of
trade. In a small bar with two people serving 3 ½ " from the sub
counter to the back-fitting is ample. In bigger bars with a staff of 6
or more a with of 5 or more is advisable.
BAR EQUIPMENTS
The Bar should be simple, have a non-fussy shape and every drink
and piece of equipment should have it's regular place, to which it is
returned immediately after use.
It may be tedious to be so methodical, but it saves undignified
scrambles in the night, as the professicnal bartender will testify. Some of
the common equipments used in the bar are as follows:
1. A Lemon Squeezer: No particular design can be selected as the
best, since it is a matter of personal taste as to which can be handled most
easily and which extracts the juice most efficiently. If there are to be
many guests, plenty of juice is squeezed beforehand for mixed drinks, but
not so far in advance that it loses its freshness.
2. Ice Container: It should have the capacity and efficient
insulation. If white wine or champagne are to be served, ice bucket
containers in which they can be cooled are also required.
3. Tongs: These are more efficient than a spoon when ice is to be
put into a glass and they do not carry any unwanted water.
4. Ice Crushers: Comes in various designs for crushed ice
(sometime it is described as being shared) required for drinks, daiquiris
and a variety of other treats. Crushers can usually be adjusted to produce
cracked ice for drinks like the Old Fashion. Otherwise, cubes are taken in
a tea towel and cracked with a kitchen mallet. If drinks are mixed in an
electric blender, whole ice cubes will damage the blade, but this problem
does not arise with mixers made especially for bars.
5. Jugs: Required for iced water for fruit juice and have an
involuted power to hold back the cubes. These types of jugs are also used
as mixing glasses and do not require strainers.
6. A Scoop: It is needed to load crushed or cracked ice into a drink,
mixing glass or shakes.
7. The Bartender's Friend: It is an all-in-one device that opens
corked or crown topped bottles, and can, if handy be a back-up, even if a
more elaborate cork-screw is preferred and a bottle opener is permanently
fixed to the bar.
8. Measure: It is known as peg measure to differentiate between a
large peg and a small peg. The large peg measures 60ml whereas the
small peg measures 30 ml.
9. Bitter Bottles: These are fitted with caps like those used to pour
vinegar over salad oil. This means that a dash of Angostura or orange
bitters can be shaken without the need for measurement.
10. Mixing Glasses: These come in various shapes and sizes but
are always big enough for the preparation of several drinks at once. The
mixing glass, sometimes, known as a bar glass, is for drinks that are to be
stirred not shaken. These are drinks that are intended to be clear, not
cloudy, and which would be particularly harmed by the greater dilution
caused in shaking. After being stirred, the drink is strained into a cocktail
glass straight up, or on to fresh ice in a large glass.
11. Muddlers: Comes in various shapes and sizes, large ones for
use with a mixing glass and small ones for the drinker's own amusement.
They have a bulbous end and are intended for crushing sugar and
pounding mint in a drink. A similar device with a paddle-like end is
called a swizzle stick. A swizzle stick adds decorative value in a drink.
12. Strainers: The classic strainer type that is popular, clips on to
the mixing glass.
13. Bar Spoons: These are used to stir drinks in a mixing glass or
after they have been served, the wrong end can be used as a muddler.
14. Shakers: These are used in drinks that contain fruit juice,
syrups, very thick liqueurs, or any ingredients that demand a thorough
mix. Because the ice gets knocked about in the mixer, there may be
considerable dilution, and a clear drink cannot easily be produced.
15. Knife and Board: Easy to forget, yet obviously necessary.
How else could one produce with easy efficiency skivers and twists of
lemon or cucumber peels, and slices of orange, which are crisp clean and
handsome?
EQUIP MENTS AND INGREDIENTS
REQUIRED FOR A COCKTAIL BAR
Nowadays the cocktail habit is no longer a craze. People tend to
prefer bars which dispense all types of drinks from a good glass of beer to
more intricate concoctions. However, whether it is a cocktail bar or any
other type of bar, certain essential equipments and ingredients are
required to cater for all types of customers. Some of the essential
equipment required are as follows:
One large and one medium-sized mixing glass or Bar Glasses with
a lip for pouring. These glasses are used for preparing mixed drinks such
as Martini, Manhattan etc.
Bar Spoons : For use with mixing glasses. They are long-
handled silver spoons like Parfait spoons.
Hawthorn Strainers: Their coiled spring edge ensures a snug
fit while straining from the mixing glasses
Cocktail Shaker: Of different capacities for preparing all shaken
Cocktails. They are silver containers with a lid and in-built strainer. An
electrically operated blending machine, for preparing all types of shaken
cocktails. Ideally suited for a very busy bar and for preparing well-
blended smooth cocktails in very short time.
Boston Shaker : Consisting of two approximately 1 pint
silver or stainless steel glasses (cups) which fit into each other. These
are used for shaking flips, noggs etc. for large amount of ingredients for
large shaken mixed drinks.
“Muddler" Spoons : These muddlers have a round flattened
end for crushing mint leaves, fruit or sugar cubes as
part of a drink preparation.
Bitter Bottles : These bottles are fitted with conical
sprinkler tops with a very small top opening to provide droplets or
"dashes" as required in some cocktail receipes.
Glassware’s used in bar
Cocktails: Essential, elegant and neatly proportioned. A stem just
long enough to project the small conical bowl from tl1e warmth of the
hand .Opening sufficiently wide to display a garnish. Capacity 4 oz.
Old Fashioned: It is used for any cocktail, served on the rocks that
also doubles for whisky. The typically old fashioned glass is less
attractive for that purpose than the cut-crystal and faintly tampered
tumbler, traditionally used for Scotch. Has a capacity 6 oz.
Hi-ball: An intermediate size which can serve several purposes.
Capacity 10 oz.
Collins: For long drinks, the taller the better. Always narrow often
with perfectly straight sides. Has a capacity of 10 to 12 oz.
Sour: A stemmed glass for a drink which is not strictly a cocktail
but is not long. A similar glass is sometimes used for a fizz. Has a
capacity for 5-6 oz.
Sherry: Those tall schooners are stilted and lumpy and do not hold
the bouquet. A dry sherry in a large glass warms before it is drunk. It is
better to have a small glass which can be refilled from a cooled bottle.
Has a capacity 2 oz.
Pousse-Cafe : A tall narrow liquor glass.
Liqueur: Rich sweet liquers are served in small quantities. Has a
capacity 1-2 oz.
Snifter: The traditional brandy glass well-rounded to be warmed in the
palm of the hand with a short stem. The rim turns in to hold the powerful
bouquet.
Champagne: It can accommodate the garnish on a champagne
cocktail better than the narrow tulip glass, which is preferable because it
retains the sparkle better.
White Wine: A long stem so that the hand does not warm the
drink. A tall narrow bowl to retain the cold. A fine line for a delicate
wine.
Red Wine: Solid-looking to match the fatness of burgundy or
Claret with a short stem and rounded bowl to be embraced warmly. The
rim wide enough to let the wine breathe.
Toddy: Fire-proof glasses with handles are useful for hot drinks.
The range of equipment found in licensed bars today will vary
according to the type of bar and the products they offer. But it is
important to keep in mind that in order for equipment to function
efficiently and provide for quality beverages, regular cleaning and
maintenance is essential.
The equipment found in bars today can
be classified as:
I). Major - that equipment which is usually large,electricity
or as powered, fixed or permanent,and subject to mechanical
break-down.
II. Minor - that equipment which is usually smaller, manually
operated, mobile and subject to regular replacement.
MAJOR BAR EQUIPMENT MINOR BAR EQUIPMENT
Furnishings-barcounter-shelving-barstools
Plumbling-sinks-taps-beertap(manual)
Refrigeration-fridges-glasschillers-icemachine-bulk beer cooling system
Electrical
-glasswashers
-expressomachines
-electricspiritdispensrs
-cashregister
- beer taps (electric)
-Blenders-Shakers and bar glasses- Manual spirit measures-Spirit pourers-Servicetrays-Glassracks-Driptrays-Cuttingboards-Knives andutensils-Icebuckets-Icecrushes-Juicers-Stirrers-Ashtrays-Glassware-Rubbishbins- Wine and beer bottle openers
TYPES OF GLASS WARES
WINE GLASSES
Drinking wine out of the wrong glass isn't like spearing your salad
with the wrong fork. It's worse. Because as any connoisseur will tell you,
using improper goblets detracts from your enological enjoyment.
Using a narrow glass for a rich Burgundy, for example, won't give
you enough room to swirl it around and bring out its bouquet. You'll also
need a glass that tapers properly toward the top, so that it captures the
bouquet yet still allows for sipping. And in general, the glass's stem
should be long enough to keep your hands from touching the bowl and
affecting the wine's temperature.
Bordeaux
Bordeaux wines are made from Cabernet Franc, Cabernet
Sauvignon, Merlot, or Petit Verdot grapes, and are often a blend of two or
more of these. The shape of the Bordeaux glass is designed to capture the
wines' Medium-tofull-bodiedbouquet.
Champagne
Traditionally the name of wines from the Champagne region of
France, the word is now used by many U.S. vintners to describe their
sparkling whites. Other terms for similar wines include méthode
champenoise, the Italian spumante and the German Sekt. Unlike the once-
popular wide and shallow champagne glasses, narrow flutes reduce the
wine's surface area and keep the bubbles from dissipating.
Burgundy White/ Chardonnay
The versatility of Chardonnay, and the ease of growth of its grapes,
have made it the best-selling of high-quality white wines (though some
say that people order it mostly because the name is easy to pronounce).
Chardonnay's popularity has inspired wine makers to offer a wide range
of flavors and accent notes. The medium width of the glass at left is ideal
for capturing this wide range.
Burgundy Red/ Pinot Noir
While often used as a general term for inexpensive red table wine,
Burgundy more specifically refers to wines grown in the Bourgogne
region of France. Pinot Noir is the delicate, high-maintenance grape that
goes into some of the standout wines from the area. The wide bowl of the
glass at left brings out the characteristic complexity of the wine's
bouquet.
In order to enjoy wine fully, proper glassware is required. There
are many styles of glassware-some colored, some ornate, and some that
are regional in nature in the sense that the glasses were designed to show
off Rhine region have colored stems, as do those from ALSACE. Such
glasses are designed to reflect the color of the stem into the pale,
crystalline wines of these areas. There are distinct sizes and shapes of
glasses designed for red, white, DESSERT, and/or FORTIFIED wines.
However, it's difficult and unnecessary for most wine lovers to have a
plethora of different glasses to suit the myriad types of available wines.
Most needs can be met with just a few sets of glasses. For TABLE
WINES a good all-purpose crystal wineglass is adequate. Such a glass
should be clear and thin in order to display the wine's color without
distractions or obstructions, which colored or cut glass could create. It
should have a long enough stem so that one's hand doesn't touch the
bowl. The bowl's shape should narrow toward the rim so that the
BOUQUET will be captured and not evaporate, but the opening shouldn't
be so narrow that it's difficult to drink from. The bowl should be big
enough for the wine to be swirled (in order to enhance the bouquet)
without spilling, and the bowl's rim should be thin so that the thickness of
the glass isn't off-putting while drinking the wine. The recommended size
for a table wineglass is about 12 ounces, into which approximately 4
ounces of wine should be poured, leaving plenty of room for swirling the
wine. A slightly smaller glass is fine (just serve slightly less wine), and
larger bowls are quite good as long as their shape and balance are
appropriate. The firms of Riedel and Baccarat both make exceptional
wineglasses that hold 28 to 30 ounces. Both red and white table wines
can be served in the same style glass. If you have one set of glasses that's
smaller than another, however, it's customary to serve white wine in the
smaller glasses. Dessert and/or fortified wines can also be served in the
same all-purpose glasses, although less wine is usually poured. Smaller
glasses with the same shape and recommendations are quite acceptable.
The International Standards Organization (ISO) recommends a glass that
holds about 71/4 ounces for professional WINE TASTINGS, but then the
amount of wine to be served in such glasses is 11/2 to 13/4 ounces. The
ISO glass is ideal for tasting any type of STILL WINE. SPARKLING
WINES are the only wines that should not be served in an all-purpose
glass. Such wines should be served in a FLUTE-a stemmed glass with a
tall, slender cone- or tulip-shaped bowl. These narrow glasses provide
less surface from which the bubbles can escape. Flutes retain a sparkling
wine's effervescence much better than all-purpose glasses and markedly
better than the shallow, wide-brimmed "champagne" glasses that were
once so popular. Like all-purpose wineglasses, flutes should be thin and
long stemmed. A flute should hold 6 ounces or more.
Beer mug
Typical Beer mug Typical Beer pilsner
Brandy snifter
Normal size: 17 1/2 oz.
A Brandy snifter is often used for:
Brandy
Cognac
Typical Brandy snifter
Champagne flute
Typical Champagne flute
Cocktail glass
Normal size: 6 oz.
The classical Cocktail glass.
A Cocktail glass is often used for:
Martini
Any chilled "up" drink
Typical Cocktail glass
Collins glass
Normal size: 14 oz.
A Collins glass is often used for:
Soft drinks
Alcoholic Juice drinks
Collins
Sours
Bloody marys
Typical Collins glass
Cordial glass
Typical Cordial glass
Highball glass
Normal size: 8 oz.
A Highball glass is often used for:
Bourbon/ginger
White Russian
Typical Highball glass
Hurricane glass
Typical Hurricane glass
Irish coffee cup
Normal size: 8 1/2 oz.
Also called an Irish coffee glass. Used for almost
any hot drink.
Typical Irish coffee
cup
Margarita/Coupette glass
Typical Margarita/Coupette glass
Old-fashioned glass
Normal size: 8 - 10 oz.
Also known as a Rocks glass
An Old-fashioned glass is often used
for:
Drinks served "on the rocks"
Chilled shots containing juices
Typical Old-fashioned
glass
Parfait glass
Typical Parfait glass
Pousse cafe glass
Typical Pousse cafe glass
Punch bowl
Typical Punch bowl
Red wine glass
Normal size: 8 oz.
A Red wine glass is often used for:
Wine
Champagne
Typical Red wine glass
Sherry glass
Normal size: 2 oz.
A Sherry glass is often used for:
Liqueur
Layered shooter
Port Typical Sherry glass
Shot glass
Normal size: 1.5 oz.
Other sizes are "short shot" glasses or "pony
shots" which are 1 ounce.
Typical Shot
glass
Whiskey sour glass
Typical Whiskey sour glass
White wine glass
Normal size: 12 1/2 oz.
This is a tall wine glass.
A White wine glass is often used for:
White wine (of course)
Frozen drink
Ice cream drink
Tropical drink
Mimosa
Daquiri
Margarita
Typical White wine glass
Cocktail Name Ingredients Method Glass Garnish
Bananarama
30ml
30ml
60ml
1/2
Banana
Liqueur
Kahlua
Tia Maria
Cream
Banana Ice
Blend Calada Banana slice
freshly grated
chocolate
Black Russian30ml
30 ml
Kahlua
Vodka
Build over Ice Old FashionCherry
Bloody Mary
30ml
120ml
15ml
2 drops
5 ml
Vodka
Tomato Juice
Lemon Juice
Tabassco
Worcestershire
Build over Ice Highball Stick of celery
& lemon slice
Brandy
Alexander
30ml
30ml
45 ml
Brandy
Brown creme
Cacao
Cream Ice
Shake and Strain Standard
Cocktail
Sprinkle of
nutmeg
Champagne
Cocktail
15ml
5ml
Brandy
Grand Marnier
Build Champgne
Flute
Float 1/2
100ml
1
4 drops
Champagne
Sugar Cube
Bitters
strawberry
Cocktail Name Ingredients Method Glass Garnish
Daiquiri
30ml
30ml
15 ml
White Rum
Fruit Liqueur
Lemon Juice
Blend Coloda Apporopriate fruit
segment
Golden Dream 15ml
15ml
30ml
45 ml
Gallino
Cointreau
Orange Juice
Cream
Ice
Shake and
Strain
Standard
Cocktail
Cherry
Japanese Slipper
30ml
30ml
30 ml
Midori Melon
Cointreau
Lemon Juice
Ice
Shake and
Strain
Standard
Cocktail
Cherry in bottom
of glass
Liquid Ecstacy 30ml
15ml
15ml
15ml
Midori Melon
Blue Caracao
White Rum
Lemon Juice
Build Over Ice Highball Melon and lemon
slice
60 ml Pineapple Juice
Manhattan
60 ml
20 ml
4 drops
Bourbon
Sweet
Vermouth
Bitters
Stir and Strain Standard
Cocktail
Cherry in bottom
of glass
Martini-Dry
60ml
10 ml
London Dry
Gin
Dry Vermouth
Ice
Stir and Strain Standard
Cocktail
Olive or Twist
lemon
Magarita
30ml
15ml
30 ml
Tequila
Cointreau
Lemon Juice
Shake and
Strain
Standard
Cocktail
Frost rim of glass
with salt and
lemon slice
Pina Colada
30ml
15ml
30ml
1 slice
White Rum
Malibu
PineappleJuice
Blend Colado Wedge of
pineapple with
leaves and cherry
Tobleronie 30ml
15ml
Frangelico
Brown Creme
de Cacao
Shake and Strain Standard
Cocktail
Freshly grated
chocolate
15ml
45ml
Kahlua
Cream
Ice
Tom Collins
30ml
30ml
1 tspn.
Gin
Lemon Juice
Fine Sugar
Soda
Ice
Build Highball Lemon slice
White Lady
30ml
15ml
30 ml
Gin
Cointeau
Lemon Juice
Shake and Strain Standard
Cocktail
Cherry
ORGANISATION CHART
Food and beverage manager
Assistant F&B manager
Bar manager
Assistant bar manager
Senior captain
Captain
Senior waiter
Waiter(sommelier)
Trainee
BAR PROCEDURES
1 Bar stock to be replenished by written and authorized
requisitions, or by using a 'full for empty' bottle system. \
2 Bars to use standard recipes, standard drink sizes and glassware.
3 Bars to sell 'house brands' for all drinks unless specifically
requested by the customer, as they will normally give a higher
gross profit. 'House brands' may, for example, be deter.' mined by a
brewery owning a chain of pubs" restaurants and hotels, when it
would quite naturally wish to sell its own products in preference to
those of its competitors; or by a company that has no liquor ties but
negotiates aprice advantageous contract with a supplier.
In both cases the prices paid for the particular house brand' would
normally be lower than if purchased otherwise.
4 Check that all bar sales are properly recorded.]
5 Periodically check proof of liquor in open bottIes if tampering is
suspected.
6 Check that beverage price lists are displayed and freely available
to customers.
7 Check frequency of 'breakages' recorded.
8 Check 'shortages' or 'overs' recorded by accounts department for
each bar.
9 Check that bar staff have no access to till rolls,etc._
TYPES OF LICENSE
The various types of licence available in the U.K. are described
below
Full on-licence
This allows the licensee to sell all types of intoxicating liquor for
C0!!o1Jmption on and off the premises. However, there are a few
examples of ip-licences where the type of alcohol is limited, e.g. beer
only or beer and wine only
Restricted on – Licenses
Resfauranllicellce This applies to the sale of alcoholic liquor to
taking main meals only.
Residenliallicence This applies to the sale' of alcoholic liquor to
persons residing on the premises or to their private friends who are being
genuinely entertained by the guests at the guests' expense.
Combined licence This is a combined restaurant and residential
license,
Club licences
Licensed dub Normally this is a licence to run a club, which is _ted
by individuals or a limited company, as a commercial enterprise. Tne sale
of alcoholic liquor is to' members only.
Members' dub A Iiscence to run a club, normally by a committee of
::-.embers, as a non-profit-makirlg organization. The members own the
'stocj; of liquor and sale is to mem_r5 only.
Off-licence
A licence authorized the sale of intoxicating liquor for
consumption off the premises only.
Note: The definition. For licences quoted here apply to England and
Wakes. In Scotland; the licensing pattern is similar although there are
difference in the definitions and in the permitted hours. Licensing
definitions in Northern Ireland are similar to those in England and Wales.
Occasional licenses
This is grarlted to holders of on.licences and restaurant or
combined Licenses enabling them to sell alcoholic liquor at another place
for a specific time. e.g. a Licensee may be able to set up a bar for a local
village hall function
Occasional permission
This is similar 10 an occasional licence but may be applied for by
non-licence holders, e.g. a charity may apply for occasional permission in
order 10 sell alcoholic drink at a specific fund-raising event.
Music and dancing licences
These licences are not liquor licences but are required for public
music and lancing. The licences are granted by local councils and lhe law
varies from
Place to place. Licenses are not required where radio, television
and recorded ,usic are used or where there are no more than two Ih.e
performers, although if dancing lakes place, a licence is required.
Permitted hours
Currently permitted hours are as follows in England and Wales:
Weekdays {11 am. to 11 p.m.
8 a.m. to 11 p.m. at off-licenses
Sundays 12 noon 103 p.m.
Good Friday and 7 p.m. to 10.30 p.m. at on- and of-licences
Christmas Day
Within these pemlitted hours the licensee can choose when and for
how long to close the premises.
Exceptions to permitted hours
The following exceptions apply to permitted hours:
The first 20 minutes after the end of permitted hours is for
consumption only.
The first 30 minutes after the end of permitted hours for those
taking table meals is again for consumption only.
Residents and their guests may ie (but do not have to be) set\ed at
any time as long as only the resident makes the purchase.
Note: Permitted hours in Scotland are similar to those above.
Extensions to permitted hours
Special Order of Exemption This is available for specific
Occasions, e.g adi_, dinner dance or carnival.
General Order of Exemption This applies to an area where a
particular trade or calling is going on, e.g. market day or foOd markets
which are operating early in the morning.
Supper Hour Certificate This allows for an additional hour at
the ,end of permitted hours for licensed restaurants
Extended Hours Certificate This is an extension for establishments
which already hold a supper hours certificate and provide some form of
entertainment. The extension is until 1 a.m.
special Hours Certificate This allows for extensions of permitted
hour, to premises which are licensed, hold a music and dancing license
and provide substantial refreshment. The extension can be until 3 a.m. in
the West End of London and until 2 a.m. elsewhere.
Young persons
11 is an offence for persons under 18 to be served in a license bar.
It is also an offence to allow persons under 18 to consume alcoholic
beverages in a bar. Similarly, it is an offence for the person under 18 to
attempt purchase ,alcoholic beverages in a bar. The position regarcH:1g
young persons is summarized .
From January 1995, the holder of an on-licence may apply to the local
Licensing Committee for a Children's Certificate. The Certificate will
allow children 10 enter a bar, accompanied by adults, up to 9 p.m. There
is also 30
Note: Tobacco should not be sold to persons under 16.
minutes drinking up time, A later time may be applied for different
part of the year such as the summer months.
Young persons and
licensed premises
AgePurchase
In a bar
Consume
In a bar
Enter a
bar
Purchase In
a restaurant
Consume in
A restaurant
Under
14No No No' No Yes2
Under
16No No Yes No Yes 2
Under
18No No Yes Yes3 Yes
The certificate applies to publicans and other licensees with
ordinary bar. from which children under 14 are currently prohibited
during l' hours, The main requirements are that there must be 'an
environment which it is suitable for persons under four to be present' and
that a1 and soft drinks must be available at the times when children are
allowed.
This change does not, however, affect the restrictions on young
being employed in a bar, Persons under 18 year may not be employed in a
bar, However, they may be employed, as now, In licensed premises. As
long as, it is not in a bar, Persons under 18 may thert1ore be employed in
a flaunt for instance; where the restaurant is a place set 'aside for the
consumption table meals and where the drink is ancillary to the meal.
Person’s years may also serve alcoholic drinks as long as the drink orders
are obtained from a bar.
BAR-TRADE TIPS
1. A sharp knife is used to cut fruits for garnish.
2. The fruit garnish is covered with a damp cloth to maintain their
freshness and crispness.
3. The bar equipments are always clean and dried after every use.
4. As soon as the tin juices are opened they are poured are out in
clean glass jars to avoid tinning.
5. The ice once used is never reused. The second drink might get
spoiled. 6. Some lukewarm water is sprinkled on the ice cubes. It
removes the glossy appearance and makes them shiny.
7. Cocktails made with juices, egg-white and cream are always
shaken.
8. Cocktails made with Vermouths and Bitters are always stirred.
9. Rubber mats are used on the floor to avoid slipping.
10. The drink is always in the peg measure holding the peg
measure on top of the glazes. Any spillage goes in the glass but not
out of the glass.
11. Always replace the lid of the bottle after each use no matter
how busy one is!
12. The bottle is placed back in its position after each use and helps
in remembering as to where the particular brand of bottle is lying.
13. Ice scoop is used to put ice cubes. One should never try to use a
glass for this purpose because if the glass breaks one would
have to throwaway the entire ice.
14. Juices and fresh cream are tasted before using them for
cocktail. It helps in minimizing wastage of liquor.
15. The cocktail shaker and strainer are cleaned after each use so
that the next drink is not spoiled.
16. After polishing glasses they are stocked the upside down so
that dust does not collect in them.
17. A small diary should be maintained in which one notes down
all the recipes of cocktails alphabetically.
18. Sodas and beers are chilled before service, if they are flat the
drink will be spoilt.
19. Ice cubes are always put in the glass first, then the drink poured
over ice cubes. .
20. Seeds are removed from the fruit garnishes before using them.
21. Remember one short talk with the guest can help one sell one
extra drink.
22. The bottles of lime juice, squashes and sauces should be wiped
before using.
23. Behind the counter it is ensured that the empty bottles and juice
tins are thrown in the dustbin and not be placed on the floor as they
cause in convenience.
24. Beer bottle needs an a angle while opening. This helps avoid
the beer from fizzing out.
25. One should never open a new bottle unless the first one is
finished.
BEVERAGE CONTROLLING
Introduction
The objectives of beverage control are similar to those of food
control. In simple terms it is to determine and report on the actual and the
potential sales and costs for each beverage outlet and to take corrective
action where necessary,
As mentioned earlier in the book. beverage control is simpler than
food control for many .reasons including:
1 There are a fewer number of beverage items to handle than food.
2 Beverages are purchased in standard unit sizes of known standard
qualities.
3 Beverages a re not as highly perishable as foods:
It is important however, that strict control of beverages is
maintained at all times for such reasons as:
1.The danger of bar staff appointing' themselves as 'unofficial
partners', e.g. a barman paying no over heads and no wages yet, if
bringing in bottles of spirits and selling them and pocketing the
money, is devoicing the unit of that amount of sales and profit.
2 It is easier for bar staff to steal money than it for food staff.
3 Beverages are more tempting than food many staff.
4 Beverages are, in the main, more expensive, and contribute more
to profit than food items.
Calculation of beverage cost
There are several basic terms which need to explained the
calculation of beverage costs:
1. Beverage cost. This refers to the cost of the beverages incurred
in preparing the drinks served.
2. Beverage cost percentage. This refers to the cost of beverages
sold as a percentage of sales of the beverages.
3. Gross profit or beverage gross profit. The excess of sales over
the cost of the beverage expressed as a percentage or in financial
terms.
4. Potential beverage cost (or sales). The beverage cost (or sales)
under perfect conditions; this may be expressed as a percentage or
in financial terms.
Methods of beverage control
There are many different methods in use today, to control costs, the
various methods depending on the size of the operation, the volume of
business, owner or managed operation, etc., and the level of
sophistication of control required. Each of the different methods in use
could be classified under one of the following six basic types of beverage
control systems. Whatever method is adopted, it would be of little value
unless the previous steps of control had been efficiently implemented and
enforced, that is, the control of purchasing, receiving, storing and issuing;
production planning; the establishment of standard yields, standard
recipes, standard portion sizes and inventory.
Bar cost system
It may be produced for each bar separately or for all of the
beverage operations as illustrated .The reader will notice that in both
examples issues to and from the bar and the stock take of each bar have
been at cost price. The report does not include the opening and closing
stock take of the individual bars, it assumes that any beverage issued is
for sale that day. The sample report is time-consuming but may be
deemed necessary when the desired gross profit is not being achieved and
when wanting to check in some detail on the performance of individual
bars in a unit. Many of the problems which necessitate an investigation of
a bar are mentioned at the end of this chapter.
Par stock or bottle control system
This is a simple yet effective method of beverage control and is
particularly useful for the smaller type operation where there are few
fulltime control staff. The fo11owing points should be noticed.
1. The level of par stock is established for each bar, that is, to
establish for each beverage the number of bottles required for a busy day
plus a small safety factor. This number is determined to be the stock level
to be held in the bar at the beginning of the service each day. To simplify
the system only full bottles are counted, partial bottles are not counted. .
2. The number and type of empty bottles are noted each day, this
being the amount and type to be requisitioned for the day.
3. The potential sales are based on the quantities issued at selling
price and are compared to actual revenue received.
Notes:
1. This report may be used when there are several outlets.
2. It is not that time-consuming, as separate daily bar stock-taking
is not done.
3. On a daily basis, the control is not 100 per cent accurate.
4. Adjustments to be made to the initial selling price if many mixed
drinks are sold. This may only be necessary if the difference
between the potential and actual sales figures gives cause for
investigation.
The particular advantages of this system are its simplicity and ease
of operation. The system assumes that over a short period the level of
partial bottles remains relatively constant so that it becomes unnecessary
to count each bottle's contents to determine the total sales. Theoretically
the sales value of today's issues should equal yesterday's revenue. This
would be unlikely, however, but over a short period the sales value of
issues to date should equal the revenue to date figures.
Potential (or standard) sales
value system
This system is designed to control beverage sales and therefore
beverage costs by setting a sales value on each bottle item carried in
stock. The revenue value of each bottle is based on the standard size of
the drink, the contents of the bottle and the selling price for each drink
The sales value of each drink is called the potential (or standard) sales
value. The system requires as a basis for its operation, established
standards for a bottle code UInber system, drink recipes, drink sizes,
glassware and par stocks. Whenever the bottle size, drink size or recipe
change a new calculation mllst be made and recorded, as this can affect
the price of a drink and should require the price to be reviewed.
The various calculations which have to be made to establish the potential
sales ,values are concerned with.:
1 Full bottles of spirits, The potential sales value of a full bottle of
spirits, de. which at times may be sold over a bar is equal to the
sellingpnce established by management. As little handling is involved in
selling a full bottle. Its price will usually be lower than when sold by the
individual glass,
2 Spirits etc. sold by the glass. The sales value for a bottle of spirit
win ete. which is to be sold by the glass is calculated as in the following
example.
Potential sides value for a bottle of whisky:
Size of bottle 70 cl
Size of a straight drink 2.5 d
Selling price per drink £1.50
Jumber of drinks per bottle 28
(as determined by management)
28 £150 '" £42,00
(number of (selling price (potential
drinks) per drink) sales value
of one bottle)
Soft drink and mineral water sales. The potential sales value of soft
drinks. ete depends on the pricing policy of the establishment it could,
for example, be:
(a) A fixed price when sold on its own or when with another drink,
for example gin and tonic water,
(b) At a lower price when served as part of a mixed drink, for
example a straight 25 cl drink of whisky may cost £150; a split bottle of
dry ginger may cost £0.45; as a mixed drink whisky and dry ginger may
be priced at £1.50 and not £1.95 as would be the case in (a) above.
(c) The cost of soft drinks is included in the price when selling
spirits.
It should be noted that if a lower or inclusive pricing system is
adopted, adjustments must be made when preparing the control sheets so
that an accurate potential sales figure is calculated.
4. Cocktails, etc. If all drinks served to customers were sold as
straight drinks or full bottles, it would be simple to calculate the potential
sales value. When drinks are sold as cocktails containing two or more
high selling price items it often requires an adjustment to be made when
preparing the control sheet.
When the sales of mixed drinks on analysis are found to below,
there would be little need to go into great detail to calculate the
allowances for the various mixed drinks. It is only when the actual money
taken in the bars differs from the potential sales value by say more than 2
per cent that detailed analysis of sales and allowances needs to be done.
The inventory or 'ounce' system
This method is recognized as the most accurate (non-automatic)
method of determining the amount of beverage sold. It is used at times
when investigating the cause of an unacceptable difference recorded
between the actual and potential results in a beverage report. It is how
ever, a complicated and difficult system to operate ate for large units with
a full range of beverage services unless aided by a mini computer. The
system requires:
1. An accurate and detailed analysis of all sales by type and brand of
drink sold, for each selling outlet.
2. The calculation of the actual consumption of each type and brand of
drink based on the daily physical stock take, giving opening and closing
stock levels of bars, plus any issuces, and minus any transfers out to other
bars. All drinks sold are converted back to the number of ounces of each
type and brand of drink sold using the standard beverage recipes. The
total consumption of each kind of drink per sales bill has then to be
compared with the actual consumption determined from the physical
inventory and any adjustments.
The main disadvantages of this control system are:
1. The time required to analyse sales and to take stock levels daily.
2. The time required to calculate the daily consumption for each
selling outlet.
3. Additional difficulties if a large number of mixed drinks
are sold and if drinks of different sizes are sold in each selling outlet.
4. Banqueting and function bar system
Should the banquet department have its own storage and bar areas
it can operate and be controlled in the same way as any other bar. If, how-
ever, a bar has to be set up for each separate banquet or function, it will
be necessary for an authorized person to requisition for each event from
the main cellar and then immediately at the dose of the event to return all
unsold beverages. Bottles issued would be the quantity issued from the
cellar for that function. Bottles returned are the bottles and part bottles
(calculated in tenths of a bottle) unused and returned to the cellar. The
number of bottles issued minus bottles returned should be equal to the
number of bottles and part bottles used. The actual cost is the purchase
price paid per bottle, or half or split. The potential sales per bottle would
be the selling price per drink multiplied by the standard number of drinks
per bottle.
It would be normal practice for the bar staff at a function not to be paid
until the actual and potential sales calculations had been made and found
to be satisfactory.
Automated beverage dispensing system
There are many types of mechanical and automated beverage
dispensing machines available, all designed to assist management in
controlling beverage costs. The advantages and disadvantages of this
system have been outlined earlier in section 13.3.4. As a method of
controlling beverages it is very efficient, but the question of the cost of
the installation and its suitability for some types of operation may
preclude it from being considered.
Control checklist
As mentioned earlier in this book, there are two kinds of control
with which we are concerned:
1. Operational control. That is the day-to-day control procedure of
purchasing, receiving, storage, issuing, production and selling.
2. Post-operational control or control after the event. This is the
examination of what took place in the various outlets and the comparison
of these results with the various standards set by management and the
determination of what corrective action must be taken if necessary.
As with food control, a beverage control, checklist, similar to the
one below, can be produced to act as an aide-memoire to help identify the
reason(s) for variances in standards.
Objectives of food and beverage control
The objectives of a food and beverage control system may be
summarized as follows:
1. Analysis of income and expenditure. The analysis is solely concerned
with the income and expenditure related to food and beverage operations.
The revenue analysis is usually by each selling outlet, of such aspects as
the volume of food and beverage sales, the sales mix, the average
spending power of customers at various times of the day, and the number
of customers served. The analysis of costs includes departmental food
and beverage costs, portion costs and labour costs. The performance of
each outlet can then be expressed in terms of the gross profit and the net
margin (i.e., gross profit minus wages) and the net profit (i.e., gross profit
minus wages and all overhead expenses such as rent, rates, insurance,
etc.).
2. Establishment and maintenance of standards. The basis for the
operation of any food and beverage outlet is the establishment of a set of
standards which would be particular to an operation, for example a chain
of steak house restaurants.
An overall view of food and beverage control
Performance be effectively measured by management. An efficient
unit would have the set standards laid down in manuals often known as
SOPs (standard operational procedures) which should be readily available
to all staff for reference. Having set the standards, a difficult problem
always for the management of an operation is to maintain these standards.
This can be aided by regularly checking on the standards achieved by
observation and analysis and by comments made by customers, and when
necessary, conducting training courses to re-establish the standards.
3. Pricing. An important objective of food and beverage control is to
provide a sound basis for menu pricing including quotations for special
functions. It is, therefore, important to determine food menu and beverage
list prices in the light of accurate food and beverage costs and other main
establishment costs; as well as general market considerations, such as the
average customer spending power, the prices charged by competitors and
the prices that the market will accept.
4. Prevention of waste. In order to achieve performance standards for an
establishment, targets are set for revenue, cost levels and profit margins.
To achieve these levels of performance it is necessary to prevent wastage
of materials caused by such things as poor preparation, over-production,
failure to use standard recipes, etc. This can only be done with an effi-
cient method of control, which covers the complete cycle of food and
beverage control, from the basic policies of the organization to the
management control after the event.
5. Prevention of fraud. It is necessary for a control system to prevent or at
least restrict the possible areas of fraud by customers and staff. Typical
areas of fraud by customers are such things as deliberately walking out
without paying; unjustifiably claiming that the food or drink that they had
partly or totally consumed was unpalatable and indicating that they will
not pay for it; disputing the number of drinks served; making payments
by stolen cheques or credit cards. Typical areas of fraud by staff are
overcharging or undercharging for items served and stealing of food,
drink or cash.
6. Management information. A system of control has an important task to
fulfil in providing accurate up-to-date information for the preparation of
periodical reports for management. This information should be sufficient
so as to provide a complete analysis of performance for each outlet of an
establishment for comparison with set standards previously laid down
(for example, budget standards).
The amount of control necessary is related to the size and
complexity of an establishment. A small owner-managed restaurant
would not require the same level of control and written management
information as would a large multi-outlet hotel.
Whatever the size and type of operation, the management control
information required has to be limited to what is really necessary and
meaningful. Therefore some selectivity is necessary to determine what
exactly is required, as against producing a mass of statistical information
which may be of little use or value and which may well cloud the
essential basic data. The speed by which management information can be
produced today with the assistance of microcomputers enables corrective
action to take place very much quicker than when all the information has
to be collected, collated, analysed, and presented manually.
A large unit with many selling outlets, employing a large number
of staff and producing a large turnover would require quite a
sophisticated control system giving often daily reports as well as weekly
and periodic reports.
A small unit such as operated by a chef proprietor would require a
very simple control system as the proprietor would be involved with
controlling all the activities of the unit every day. The proprietor would
not only have a 'feel' for all aspects of the business but would also be
taking corrective action quickly whenever necessary.
Beverage control
Goods receive book. All deliveries should be recorded in fun detail
in the goods received book. Each delivery entry should show, basically,
the following:
name and address of supplier
delivery note/invoice
number
order number
list of items delivered
item price
quantity
unit
total price
date of delivery
discounts if applicable
The amount and deposit cost of all containers such as kegs, casks
and the number of CO2 cylinders delivered can also be recorded in this
book or in a separate returnable book.
Ullage, allowance, off-sales book Each sales point should have a
suitable book for recording the amount of beer wasted in cleaning the
pipes, broken bottles, measures spilt, or anything that needs a credit.
Either in the same book or in a separate one, the off-sales book,
must be recorded the number of bottles, whether beer or spirits, at off-
sales prices and the difference in price. This difference will be allowed
against the gross profit.
Transfer book This book is used in multi-bar units to record
movement of stock between bars.
Cellar stock ledger The cellar stock ledger may be used as either'
an extension of, or in place of the goods received book. It shows
movement of all stock into the establishment and issues out to the bars or
dispensing points. All movement of stock In and out of the cellar is
normally shown at cost price.
BAR OPERATIONS
Objective
To understand the importance of the Bar as an food and beverage
outlet, one needs to understand throughly the special nature of Bar
Operations and their management with an emphasis on the aspect of
control.
Objective Of Beverage Control
The objective is to determine and report on the actual and potential
sales and costs for each food and beverage outlet.
A. Bar Cost System:
B. Par stock or Bottle Control System:
(i) Level of par stock to be established for each beverage. To simplify the
system, only full bottles are counted, partial bottles are not counted.
(ii) Number of empty bottles are noted each day, this being the amount
and type to be requisitioned each day.
(iii) Potential sales are based on the quantities issued at potential sales
and are compared to the actual revenue received..
C. Potential (or Standard)
Sales Value System:
The sale value of each drink is called the potential sales value
system which requires as a basic of operation, established standards for a
bottle, drink recipes, drink sizes, glassware and par stock.
Various Calculations are made of :
(a) Full Bottle Spirits
(b) Spirits Sold By Glasses
(c) Soft Drink and M/W Sales
(i) Fixed price when sold on it's own or when sold with another drink e.g.
Gin and Tonic water.
(ii) Selling at a lower price when served as a part of a mixed drink.
(iii) The inclusion of the cost of soft drinks in the price when selling
spirits.
Dispensing Of Spirits And Wines
Spirits: Glass or metal optics are used to determine the amount to
be dispensed for a stipulated price (fixed price). The five out and six out
measures are more commonly used. .
A reputed quart contains 26 2/6 oz. fluid and the standard measures
are based ort' an imperial fill i.e. 1 ¼ oz. fluid. Hence four out measure is
¼ fill i.e. ¼ oz. fluid,
'Five out' measure is 1/5 oz. fill i.e. 5/6 oz fluid,
'Six out' measure is 1/6 fill i.e. 5/6 oz. fluid,
One bottle containing 26 2/3 oz. fluid therefore serves:
21 '4 out' measure to a bottle
26 '5 out' measures to a bottle
32 '6 out' measure to a bottle
Wines: The normal wines served in a bar are the fortified wines i.e.
Port, Sherry, 1 Madeira, and consequently obtain their best flavour when
be served cold. The bottle normally contains 26 2/3 oz. fluid. These wines
are usually served in a 2 ½ oz. steam glass serving 2 oz. per persons. '!
Thus 13 measures to the bottle should be obtained. When serving
any fortified wine it is poured directly into the glass preferably in front of
the customer.
Aromatic wines such as Dubonnet, Campari, Italian and French
Vermouths etc. are in continental bottles of capacity which works out at
35 oz. fluid. The normal quantity served per person is 2 oz. They
however, are served in 6oz. wine glasses, as it is normal to add a slice of
orange or a lemon and a cube of ice. As a long drink they are sometimes
diluted with soda.
THE PURCHASING OF BEVERAGES
The purchasing of alcoholic and non-alcoholic beverages, like that
of foodstuffs, has the aim to purchase the very best quality of items, at the
lowest price, for a specific purpose. The purchasing of beverages should
be undertaken by the purchasing manager together with such experts as
the food and beverage manager, the head cellar man and the head wine
waiter. As beverages win frequently contribute more to profits than foods,
and as they require consider ably fewer staff to process them into a
finished product for the customer, it is essential that adequate attention is
given to this area. What is important to bear in mind always when
purchasing beverages is that expensive products or products with pretty
labels do not necessarily indicate or guarantee superior quality.
With beverage purchasing the following points are generally noticeable:
1. There are fewer and often restricted sources of supply.
2. The high value of beverage purchases.
3. That free advice and assistance with purchasing are given by the wine
and spirit trade.
4. That quality factors are difficult to evaluate and require special training
to identify them. This means setting up or attending tasting sessions
several
times a year.
5. There are far fewer standard purchasing units than for food.
6 There is an established standard of product.
Many items like minerals, spirits, etc., will have a standard that will not
vary over the years and items such as a well-known wine from an
established shipper will be of a standard for a specific year, whereas with
food items there may be several grades and a wide range of ungraded
items available. In addition, food items may be purchased in different
forms such as fresh, chilled; frozen, canned, etc.
7 The prices of alcoholic beverages do not fluctuate to the extent that
food prices do.
A beverage selected for a wine list would not" only have to be of an
acceptable quality to members of the selection team, but also to the type
of customer served. It should complement the food menu and be available
for' purchasing over a long enough period and at a price that is com
petitive. The continuity of supply of any wine should be established
before it is added to a wine list
There are some five main sources of supply that can be used for
purchasing beverages and it is most likely that a purchasing manager
would use at least two of them. The methods used for purchasing would
vary between establishments because of such criteria as the type of
customer; the type, size and location of the establishment; the storage
facilities available; and the purchasing power of the buyer.
Wine shippers
These are firms that purchase wine in the Country of origin and
ship it to whatever country it in to be sold in. Usually shippers are
concerned with the wine from a particular region only. This means that
the range of products that they arc to sell is limited. Further to this
problem, shippers are unlikely to want to deal with customers other than
prestigious establishments or the very large companies. The products of
wine shippers are usually bought from a wine and spirit whole saler.
Wholesalers
These are usually the subsidiary wine companies of the large
breweries or independent wine companies. The brewery companies sell
their own label products as a first preference to other proprietary
products. Wholesalers offer a very wide.range of all beverages as well as
a regular delivery service to the caterer. In addition they can assist the
caterer with promotional literature for both bar and restaurant sales. As
the beverage supply industry is highly competitive whole salers will also
offer the following services to selected clients.
1 Suspended debt. Suppliers would invoice caterers for their initial cellar
stock purchases, but would request payment only on subsequent
purchases, the first purchase invoice being 'suspended' until the account is
closed with the supplier. This has the advantage for caterers of a free IQ
an to- their business, but the,drawback that they would be required to
make specific beverage purchases from this one supplier only.
2 Cellar inventory and suspended debt account. This is similar to 1
above. The supplier will stock the caterers' cellar to an agreed level, for a
specific period of time, free of charge, the opening stock levels being
recorded by the supplier and the caterer. A stocktake is made by both
parties at the end of the agreed period and all items used are then charged
for. The supplier then makes a delivery to replenish the stock to the levels
first agreed upon. The drawback to this method for the caterer is the tying
of purchases to this one supplier, while the advantage is that the caterer
only has to pay for what has been sold to customers and then only some
several weeks after, during which time the caterer will have been able to
use the money taken in the business
3 Publicity material. Wholesalers will usually assist in the printing of
wine lists and publicity material for promotional events.
Beverage manufacturers
This method of purchasing is used when the purchasing manager is
able to buy in sufficiently large quantities to deal direct with the manufac-
turer. This is most commonly practised for the purchasing of the main
spirits, minerals and beers. The advantage to the caterer is the lower
Germany
After a fairly bleak period for German wine growers who really
care about the quality of their wine, there is a revival in interest for top
estates. The reason is, quite simply, that Riesling is an instrument which,
in skilled hands, can create wines as great as any in the world. From the
delicate, slaty elegance of the Saar and Mosel, to the richer, spicy styles
of the Rheinpfalz. these are wines to savour by themselves, as some of
the most scintillating aperitifs you will ever find. The Pinot Blanc from
Baden has another role, as the sort of balanced food wine that the
Germans have been trying for so long to perfect, and are just beginning to
achieve.
NIERSTEINER GUTES DOMTHAL, RHEINHESSEN, 1994
PRODUCED & BOTTLED RHEINHESSEN WINZER
£54.60 per case £4.70 per boule Wine code: 1135
A well-made hock with the delicious, orangey flavour of really ripe
grapes. Mildly medium-dry, this is the sort of wine which will appeal to
almost any guest, and is ideal for serving at parties and receptions.
MONZINGER PARADIESGARTEN RIESLING, NAHE; 1995
PRODUCED & BOITLED WEINGUT HEH.NER-KILZ
£57.60 per case £4.95 per boule Wine code: 0964
This is the sort of deliciously refreshing aperitif that will restore
Germany's reputation for fine, medium-dry wines at sensible prices. With
crisp acidity and the finesse that only a pure Riesling can offer, here is the
solution for those who find Sauvignon Blanc too dry.
Recommended For Value
AUERBACHER FURSTENLAGER RIESLING KABINETT
HALBTROCKEN, HESSISCHE BURGSTRASSE,1993
PRODUCED & BOITLED WEINGUT SIMON BURKLE
£76.20 per case £6.50 per boule Wine code: 0963
How many wines have you drunk from the Hessische Bergstrasse region,
jusI North of Heidelberg? Very few actually leave the area, but we are
delighted that this one got away, because it displays the Riesling's
marvellous complexity of flavour. Peaches, citrus fruit, slate and mineral
notes all find their place, enhanced by a creamy texture and fresh acidity.
LIESER SOSSENBERG RIESLING KABINETT, MOSEL, 1992
PRODUCED & BOITLED WEINGUT SCHLOSS LIESER
£91.80 £7.80 per boule Wine code: 0956
Green tinged, with a classic, slaty Riesling nose. Delicately balanced with
finely honed flavours and a lingering finish. Schloss Lieser is fast
becoming one of the Mosel's top estates and, with prices in this village
more modest than those of its neighbours. Bemcastel and Wehlen, the
wines are good value. A scintillating aperitif.
GEWURZTRAMINER SPATLESE, RHEINHESSEN, 1992
PRODUCED & BOITLED WEtNGUT SCHALES
£93.60 per case £7.95 per boule Wine code: 1064
Considering that Alsace Gewurztraminer often suffers from low acidiIy,
it is surprising that the cooler German climate does nol produce more
delicious examples such as this one. Tasting of the grape itself, rather
than of Iychees or Turkish Delight, in Ihis wine the fresh acidity produces
a creamy, apricot character. Why not try it in a mixed case? price that
would have to be paid as compared to purchasing through a wholesaler.
Cash-and-carry
This method was discussed earlier in the chapter in relation to
food. Cash-and-carry businesses offer a very limited range of spirits,
wines, beers, etc. at very keen prices, but no other service. They are
useful in emergencies or when special offers are being made.
Auctions
This is a method of purchasing that has limitations in that it usually
is only for the sale of wines. It can be a useful way of buying 'end of bin'..
wines in small quantities from a private home or from another hotel or
catering establishment. As long as purchasing managers know their wines
thoroughly this can be useful source for wines for a special occasion. It
would be unlikely that the quantity offered would justify this method of
purchasing of wines for inclusion in' a standard wine list.
Purchase specifications for beverages
The purpose of a purchasing specification is to set down in writing
the standard of a product for a specific use by an establishment. This is
then used by the purchasing manager to inform suppliers exactly what is
required and is vital information when negotiating prices. It is also
invaluable to the receiving and cellar department staff to know what to
accept when deliveries are being made. .
Unlike purchasing specifications for food, specifications for
beverages are much simpler and to understand. The reason is that
beverages are sold and purchased by the brand name label of the product,
each having a consistent quality and quantity standard of content for each
selling unit, e.g. barrels, kegs, bottles, splits, etc. As the specification is
brief it can always be written in full on a purchase order. Specification for
wines also includes the details of vintage and shipper.
It should be particularly noted that as the quality, consistency and
quantity are virtually guaranteed the price to be paid for the product is
very important as it is the one factor that is not constant. It is for this
reason that close attention is given by the purchaser to offers by suppliers
of special discounts.
RECEIVING OF BEVERAGES
The objectives for beverage receiving are similar in many ways to
those of food receiving. However, as the value of beverage purchases
and the ensuing profits from the sale of beverages are high, it is important
that due attention is f stock, given to the receiving of beverages.
The main objectives are to ensure that:
1 The quantity of beverages delivered matches that which has been
ordered, This requires a methodical approach to checking the goods
against the purchase order and the delivery. Bl note. Items would be in
standard units of gea I'crates, cases, ete., with standard contents of
specific size. Crates and cases should be opened to check for such things
as empty, misssing or broken bottles
2 The quality inspection IS simple, but again requires a thorough and
methodical approach.
It involves such things as checking the brand name and label on each
item, the alcohol proof, the vintage and shipper, against the delivery note
and the purchase order.
3 The prices stated on the delivery note are in accordance with the
negotiated prices shown on the purchase order form.
4 When the quantity or quality (or both) of the beverage delivered is not
in accordance with the purchase order, or an item is omitted from the
order, that a request for credit note is raised by the receiving clerk or
cellaman.
5. An accuate record is made in the goods received book recording details
of the delivery.
6. An accurate record is kept of all chargeable empties delivered and
returned.
Deliveries of beverages are timetabled with the suppliers, offeten to an
afternoon, when receiving and cellar staff are normally not so busy and
the receiving areas is from for there delivers
STORING AND ISSUING OF BEVERAGES
Storing
Once beverages are received they must be removed immediately to
the cellar and a tight level of control maintained at all times. The storage
of beverages is ideally separated into five areas as follows:
1 The main storage area for spirits and red wine held at a dry and
draught-free temperature 01 55°-60°F 03"-16°C). This area is also used
for the general collection and preparation of orders for the various bars
and the storage of keg beers when there is a reasonable turnover. 2 A
refrigerated area of 50°F OO°C) for the storage of white and sparkling
wines.
3 A further refrigerated area of 43°-47°F. This is really necessary only
when the turnover of kegs is slow as otherwise they may be stored at 55°-
60°F .
4 An area held at a temperature of 55°F for the storage of bottle beers and
soft drinks.
5 A totally separate area, from those above, for the storage of empty
bottles, kegs and crates. This area needs to be as tightly controlled as
the beverage storage area, not only because of' the returnable Value of
the crates and bottles, etc., but to prevent free access by bar staff when an
empty for full' bottle method of issuing is in operation. I
The merchandise is unpacked in the cellar arid stored correctly (table
wines With an alcohol content of less than 16 per cent by volume are
storedon their SIdes, bottles of fortified wine, spirits and vintage parts are
stored Upright) on shelves ()r racks in the same order as on the standard
do/tie code/bin list. The objective Eo! Preparing a standard bome
code/bin/ist is to eliminate the confusion of bottle sizes, Spelling of
names and different brands, and to establish an appropriate 3i"arling point
for the Control of beverages. Al requisitions, inventories, wine lists, etc.,
are I te;ated to the code/bin list.
Cellar records
As the value of cellar stocks is high, it is usual for the following
cellar records to be kept.
A cellar inwards book
This provides accurate reference to all beverages coming into tile
cellar, and posting data for the cellar man's bin cards. Whenever
necessary it is a useful check against the perpetual beverage inventory
ledger held in the food and beverage control or accounts office.
Bin cards
These are provided for each individual type of beverage held in
stock and record all deliveries and issues made, the cards being fixed on
the shelves or racks against each beverage, the bin card numbers referring
to the same bin numbers as the wine list and originating from the standard
bottle code list.
Cellar control book
This provides a record of all daily deliveries to the cellar and the daily
issues of each beverage from the cellar to the various bars and should
cross check with the entries on the bin cards and the perpetual inventory
ledger held in the food control or the accounts office.
Beverages perpetual inventory ledger
This master ledger, which is prepared in the control or accounts
office, consists of cards prepared for each individual type of beverage
held in stock. The purpose is to keep a daily record of any purchases of
the separate types of beverages and of the quantities issued from the
cellar to each individual bar or other area, and to record a perpetual
inventory balance for each item. The information is obtained from the
suppliers' delivery notes or invoices (adjusted at times with credit notes)
and the daily beverage requisition notes from the different bars. When the
physical stocktaking of the cellar is undertaken, the physical stock take
figures should match to those in the perpetual inventory ledger.
Ullages and breakages
It is necessary for any ullages and breakages to be recorded on a
standard form, together with an explanation, and countersigned by a
member of the food and beverage management department. The
frequency of the recording of any ullages and breakages would determine
the necessity for management to take corrective action.
The term 'ullage' is used to cover all substandard beverages such as
bottles of weeping wines, bottles of wine with faulty corks, unfit barrels
of beer, etc., which, whenever possible, would be returned to the supplier
for replacement. Breakages of bottled beverages usually occur by
mishandling by cellar and bar staff.
Empties return book
Many of the containers of beverages such as crates, kegs, beer
bottles, soda syphons, etc. are charged for by the supplier against a
delivery. It is therefore necessary that control is maintained on these
charged items to ensure that they are returned to the supplier and the
correct credit obtained. A container record book is required which records
all containers received from the various suppliers, containers returned and
the balance matching the stock take of containers.
Hospitality book
This is necessary to record the issue of drinks to the kitchen and
other grades of staff as laid down by the company policy.
ISSUING OF BEVERAGES
Issuing of beverages should take place at set times during the day
and only against a requisition note signed by an authorized person, for
example head barman, banqueting head waiter, etc. Ideally when the
requisition is a large one it should be handed in several hours before the
items are required to allow the cellar staff plenty of time to assemble the
order together. Requisition notes are usually made in duplicate, one copy
being retained by the cellarman so that entries can be made to the cellar
records and then it is passed to the control or accounts office, while the
second copy is retained by {fie person who originated the requisition and
handed in with the daily takings and other control documents.
The pricing of issues for beverages is different from that for food
in that two prices are recorded, the cost price and the selling price. The
cost price is recorded to credit the cellar –account and for trading account
and balance sheet purposes. The selling price is recorded for control
purposes to measure the sales potential of a selling outlet using the basic
formula.
Opening stock + purchases - closing stock = total beverage
consumed
total beverage consumed = beverage revenue
It should be noted that the above formula may be calculated for the
value of stock and purchases either:
1 At cost price in order to compare the usage with the actual sales and to
ascertain the profit margin and beverage gross profit.
2 At sales price in order to compare potential sales with the actual
recorded sales,
It is usual for the beverage revenue to be different from the sales
potential figure because of such factors as a high percentage of mixed
drinks being sold or full bottle sales being made over the counter of a bar
STOCKTAKING OF BEVERAGES
The main objectives of stocktaking are:
1. To determine the total value of all beverages held in stock. This will
indicate if too much is held in stock and if it is in line with the financial
and catering policies.
2. To compare the actual value of beverages held in the cellar at a
specific time with the book value of the stock which will have been
calculated with the simple formula:
Value of opening stock + purchases during period - requisitions
during the same period = value of closing stock
3. To identify slow-moving items.
4. To compare beverage usage at cost with beverage sales in order to
calculate beverage gross profit.
5. To deter pilferage and check security and control systems.
6. To determine the rate of stock turnover.
The value and volume of the closing stock are also checked against the
information from the perpetual inventory ledger cards for each beverage.
The stock take should highlight any differences and indicate the
efficiency of the cellar staff and the beverage control system.
The rate of stock turnover is calculated by the formula:
Cost of beverage consumed = rate of stock turnoverAverage value of stock at cost price
The rate of stock turnover for beverages will vary from unit to unit
depending on such things as the size and type of the unit and its storage
facilities, its location and whether it 'puts down' wine as an investment.
An acceptable rate of turnover for a year is six, that is, the average stock
held is equal to two months' supply. When the desired rate of turnover is
not achieved, it is a useful exercise to calculate separately the rate of
turnover for the varying broad groups of beverages held (for example, red
wine, white wine, sparkling wine, spirits, liqueurs, beers and minerals), to
check if turnover is particularly poor in one or more of the groups. The
rate of stock turnover may be controlled by instituting 'par. stocks' or
stock levels based on usage, estimated demand, case sizes, and delivery
times.
The stocktaking should be undertaken by staff from the control or
accounts department together with members of the food and beverage
management team. As is the case with food stocktaking, it is necessary
that this be done at the end of every trading period and before, if possible,
the beginning of the next period. This requires staff to work late at night
or in the mornings and at times at the weekends
Purchasing, receiving, storing and issuing procedures
1. Purchase specifications prepared for all main items.
2. Purchase orders completed in detail for every purchase made.
3. Purchases made from nominated or approved suppliers only.
4. Deliveries timetabled for a slack period so that quantity and
quality inspection may be efficiently carried out.
5. Copy of purchase order sent to delivery point for checking against
deliveries.
6. All deliveries entered on to the goods received report and credit notes
obtained for any variance between goods and delivery note.
7 Credit note5 obtained for all returned empties and ullages.
8 All deliveries to be entered on to bin cards, etc on day of delivery.
9 Issues of beverages to be against authorized signed requisition only. .
10 Cellar ledger and any other records kept to be up to date and accurate.
11 Access to cellar restricted.
12 Check that all bottles are stamped with the establishment stamp and
are correct bottles for the particular bar. Check bottle disposal area
contains no 'foreign' bottles.
Stocking your bar
You cannot make drinks out of the equipment, so you'll probably
want to buy a selection of liquors and mixers too. It is impossible to make
a list that "fits all" without including every possible liquor in the World,
but here are a few guidelines on what to buy.
You should always choose your bar stock to suit your guests.
Young people often prefer the more exotic drinks, so you will need
various fruit juices and flavored liqueurs instead of the darker liquors
(like whiskey) older people often prefer.
It is likely you will experience requests for drinks you cannot
make, but that happen to almost every bar now and then. You can add
new liquors to your bar stock later, and should learn how to mix what you
have in the meantime.
A well stocked bar should have the following, but you should
consider the number and type of guests you expect before buying.
Gin (dry)
Vodka
Rye (or Canadian whiskey)
Bourbon
Scotch whiskey
Rum (light)
Vermouth (dry and sweet)
Tequila
White and red wine (dry)
Beer (lager)
Cognac (or other brandy)
Different liqueurs:
Advocaat (somewhat like brandy eggnog)
Amaretto (almond)
Anisette (anise)
Benedictine (herbs)
Chambord (black-raspberry)
Chartreuse (herbs)
Contreau (oranges, like curaçao)
Crème de Cacao (cacao)
Crème de Cassis (blackcurrant)
Crème de Menthe (mint)
Crème de Violette (lavender)
Crème Yvette (violets)
Curaçao (oranges)
Galliano (herbs and spices)
Godiva (chocolate)
Goldwasser (herbs and spices, flecked with gold leaf
bits)
Grand Marnier (champagne and curaçao)
Irish Mint (whiskey and cream)
Kahlúa (coffee)
Kümmel (caraway)
Mandarine Napoléon (tangerine)
Midori (melon)
Ouzo (anise)
Peter Heering (cherry)
Prunelle (plum)
Sabra (orange and chocolate)
Sambuca (wild elderberries)
Southern Comfort (peach)
Strega (orange and spices)
Tia Maria (coffee)
Triple Sec (oranges, like curaçao)
In addition to the liquors, you will need different mixers, flavorings
and garnishes.
Club soda
Tonic water
Ginger ale
7-Up or Sprite
Cola
Juices:
Tomato juice
Orange juice
Pineapple juice
Cranberry juice
Grapefruit juice
Bitters
Grenadine
Maraschino liqueur
Worcestershire sauce
Tabasco sauce
Milk
Coffee
Heavy cream
Cherries (maraschino)
Green olives (small)
Cocktail onions
Lemons, limes and oranges
Sugar, salt and pepper.
Wine and drinks
Objective
This chapter will enable you to:
outline the legal framework within which alcoholic beverages are
sold identify factors which affect the compilation of wine and drinks lists
and to consider types of lists consider approaches to pricing identify
factors for the purchasing, storage and control of wine and drinks The
legal frame work
In order to sell intoxicating liquor in the UK, licenses are required.
These licenses govern the type of liquor which can be sold, the extent of
the market which can be served and the times of opening (or permitted
hours). There are also regulations on restrictions to young persons and on
measures. These restrictions are made by the government and penalties
for infringement are applied, not only to the licensee or their staff, but
also to the customer.
Alcoholic beverages are sold in two main types of licensed
establishment. These are known as free houses and tied houses:
Free house - This is a licensed establishment which has no
attachment to one particular supply source.
Tied house - This is a licensed establishment which is tenanted or
managed and is linked (tied) to a particular source of supply.
Tenanted The tenant leases the property from the brewer and is tied to
that brewer for the purchase of beer and possibly other drinlts. Managed
A manager is paid a salary to run the premises which are owned by a
particular brewery.
Traditionality it is the premises which are licensed and the person
who holds the licence is known as the licensee. Recently there has been
the trial of a new National Licence is known as the licensee. Recently
there has been the trial of a new National Licences’s Certificate and it is
likely that the local licensing committers, where the trials. Is likely to
increase. This development has also been dupported by a number of
brewery companies, pups chains and lesuire operation who have already
incorporated the national licensee’s certificate training in to their training
programmes.
Compiling wine and drinks lists
The wine and drinks list or an establishment primary selling and
the lists identify for the customer what is on offer the price of the item
are rmation on things such as measures in where the item to be sold
Wine and drink lists come in a variety of different styles usually
referencing the type establishment there are number of factors to be taken
ann account these are.
Ensuring that the overall presentation and style including the
occur scheme are in the keeping touch the style of operation. Ensuring
that the size and shape of he most mask considering design and legibility
of the lists which may include illustrations or a contents page. if the list is
extensive taking into account the infoi1tlation that will be provided to
assist the customer as well as legal requirements making decisions on the
actual contents of the list
Types of wine and drinks lists
The wine and drink contents of a list may include:
non-alcoholic drinks including natural spring and mineral waters,
aerated waters, squashes, juices and syrups
cocktails including non-alcoholic cocktails
bitters as aperitifs and for mixed drinks and cocktails
wines including still wine, sparlding wines, alcohol-free. de-alcoholized
and low-alcohol wines, fortified wines and aromatized wines
spirits
liqueurs
beers including draught and packaged beers and reduced alcohol beers
cider and perry
The order of wines and drinks on a list tends to follow the order of
consumption or be grouped under types of wine Or drink:
cocktails
aperitifs
cups
spirits
wines
liqueurs
beers, minerals and squashes
Wines are often listed by area, the white wines of one region first
followed by the red wines of that region. A more modem trend is to list
aD the white wines available area by area followed by the red wines
arranged in a similar way. This type of layout is often more useful to the
customer. However, in all wine lists sparkling wines. and therefore the
champagnes. are often listed before all other wines available.
PRICING OF WINES AND DRINKS
Pricing tends to three basic methods of pricing Cost plus prizing
here, the selling price of a drink is determined by the addition of specific
percentage, of the cost price to the cost of the drink in order to achieve a
predetermined percentage gross profit (gross profit =sales less the cost of
sales). In practice, percentage are varied to achieve standard pricing for
similar groups of products, e.g. all fruits or all minerals.
Rate of return here, the total costs of the business are determined
for a given business level and from this the percentage or the price
required to be added to the cost price is determined in order to ensure that
the business will be viable.
Market oriented Here, selling prices are determined by considering
both what the customer is likely to pay as well as what others in similar
operation, locally, are charging.
In practice, a combination of these methods is used. For drinks
other than wine, it is usual to find that similar products will have the same
prices. This makes it easier for staff to remember prices and avoids each
item having a different price. In addition, the percentage of cost prices
that is added will vary in order to achieve a balance of selling prices
between various items. This is to ensure that the selling prices are in line
with what the customer is likely to expect. Thus, lower-cost items such as
minerals tend to have a higher percentage of, the cost price added to them
whereas higher-cost items such as spirits have lower percentage of the
cost price added.
For wines, the simple cost plus approach tends to be used as well
as various formula approaches. One such formula approach is double the
cost plus. This takes tile cost price of the wine, doubles it and then adds a
fixed amount. The difficulty with both the cost plus and formula
approaches is that the more expensive wines tend therefore to have a
disproportionately higher selling price on the wine list and this does not
encourage the sales of these higher priced items.
An alternative to the cost plus and formula approaches is to
recognize that the gross profit cash contribution derives from the total
number of sales of an item multiplied by the cash profit that the item
provides. Thus, the most profitable item is the one that gives the highest
total cash contribution. In this approach, the pricing of wines achieves a
potential profit irrespective of the cost price of the wine. Prices in this
method are determined by adding a fixed amount to the cost price. In
some cases a banding system is used where the fixed amount is increased
slightly the higher the cost price of the wine. With this approach, the
higher-priced wines look more attractive to the customer and this
encourages sales.
BAR TERMS
Mixing
When using a cocktail shaker there is one golden rule to remember.
Always put the ice in the shaker first, and the liquor last. This is to ensure
that all ingredients are properly chilled by the ice when they are poured
over the ice, and by adding the liquor last you reduce the chance of
dilution.
Stirring
A drink that is stirred instead of shaken will retain its clarity and be
free of ice chips. Drinks based on clear liquors, like a Martini, should
always be stirred and not shaken (don't listen to James Bond when he
order his Martini "shaken, not stirred").
When stirring a cocktail you should stir it enough to mix the ingredients,
but not stir it too much. If you stir too much the ice will begin to dilute
the liquor. A general rule is that 10-15 stirs will be sufficient for proper
mixing.
A drink containing carbonated beverage(s) should be stirred gently and
briefly to retain the sparkle.
Shaking
Instead of stirring, you can shake the drink. This will mix the
ingredients more than stirring, but will also result in a less clear drink.
Drinks that contain ingredients that are hard to mix, such as cream, fruit
juices and eggs, should be shaken vigorously to ensure that the
ingredients has been well mixed.
Blending
Use an electric blender to mix fresh fruit, liquor, juices and ice
instead of using a shaker. Not too popular everywhere, but perfect for
making frozen cocktails or to blend ingredients that are otherwise
impossible to mix.
Floating
The purpose of floating is to keep each ingredients in the drink in
separate layers that do not mix with the others. This will create a drink
with separate layers, and this is why floating often is referred to as
layering.
The easiest way to float one liquor on top of another is to use a
demitasse spoon, holding it over or in the glass and slowly trickle the
ingredient over the back of the spoon.
Muddling
Muddling is a simple mashing technique for grinding herbs, such
as mint, smooth in the bottom of a glass. You can use a wooden muddler
that you buy in a bar supply store or buy a bar spoon with a muddler on
the end. It crushes the herbs, much as the back of a soup spoon might,
without scaring the glass.
Frosting
To frost a glass, first dip it in water and then put it in the freezer for
half an hour or so. Also note that metal and silver mugs and cups will
frost better than glasses.
Bar Measurements
Standard Bar Measurements (US)
1 part = any equal part
1 dash/splash = 1/32 ounce
1 teaspoon (tsp) = 1/8 ounce
1 tablespoon
(tblsp)= 3/8 ounce
1 pony = 1 ounce
1 jigger/bar
glass = 1 1/2 ounces
1 shot (*) = 1 1/2 ounces
Metric Conversions
1 fluid
ounce (oz)=
29.573 milliliters =
appx. 3 centiliters
(cl)
1 quart (qt) = 9.4635 deciliters
1 gallon
(gal)= 3.7854 liters
1 snit = 3 ounces
1 wineglass = 4 ounces
1 split = 6 ounces
1 cup = 8 ounces
1 pint (pt) = 16 ounces
1 quart (qt) = 32 ounces
1 fifth = 25.6 ounces (1/5
gallon)
1 gallon (gal) = 128 ounces
1 milliliter
(ml) = 1/30 ounce
1 centiliter
(cl) = 1/3 ounce
1 deciliter
(dl) = 3 1/2 ounces
1 liter (l) = 34 ounces
Other Measurements
English
Metric
Fifth = 4/5 Quart = 1/5 Gal. = 25.6 oz => 750 ml = 25.5 oz
Pint (pt) = 1/2 Quart = 16.0 oz => 500 ml = 17.0 oz
Half-Pint = 8.0 oz => 200 ml = 6.8 oz
Half-Gallon = 64.0 oz => 1750 ml = 59.7 oz
Quart = 32.0 oz => 1000 ml = 34.1 oz
A "shot glass" is usually 1.5 ounces, but sometimes 2 ounces with
a measuring line at 1.5 ounces. You can also buy (in US) "short shot"
glasses or "pony shots" which are 1 ounce. Pony shots are usually used
with martinis, manhattans, and rob roys.
BAR FRAUDS
50 Ways your Bartender can Steal:
1. Short Ring - Under-ring the correct price of item and pocket the
difference.
2. Phantom Register - Extra register put in bar and items not rung
in on main register.
3. Serve and collect while register is reading between shift
changes.
4. Claim a phooey walk-out. Keep money received from
customer.
5. Phantom Bottle - Bartender brings in his own bottle and
pockets cash from the sale.
6. Short Pour - Pour less than shot to cover "give away" liquor
costs.
7. Collusion between cocktail server and bartender.
8. Using one shot on two glasses.
9. Claim a returned drink - Extra drink is sold and cash is
pocketed.
10. Returned bottle of wine - Wine is credited on inventory,
bartender sells wine by the glass, pockets cash.
11. Undercharge customers or free liquor in hope of large tip.
12. Re-Using register drink receipts.
13. Bartender exchanges drinks to cooks for dinners.
14. Adding water (diluting) liquor to get more shots out of it.
Pocketing the cash.
15. Using lower priced liquor and charging for call brands.
16. Receiving kickbacks from liquor distributors.
17. Charging customer regular prices, ringing happy hour prices.
18. Complimentary cocktail or wine coupons from hotel rooms
sold by maids to bartender which can use in place of cash.
19. Short-Changing Customers.
20. Ringing food items on liquor key in order to cover high liquor
cost percentage.
21. Giving free drinks to employees in exchange for higher tips.
22. Not pouring liquor into blended drinks to cover high pour
costs.
23. Duplicate imprinting of customers credit card charge slip.
24. Claiming opening bank till was short.
25. Z-ing out register tape early. Under-reporting of sales.
26. Recording incorrect overrings and voids.
27. Change a credit card amount after a customer leaves.
28. Hitting "no sale" key to open register. Pulling money out later.
29. Keep income from vending machines.
30. Ringing items on another bartender or manager key.
31. Bringing in a pair of work shoes, wearing boots. Put liquor
bottle in boots and walk out with it.
32. Claiming fictitious Paid-Outs to customers for broken
malfunctioning vending machine. Keeping Cash.
33. Re-using empty bottles to get new inventory out of storeroom
without suspicion.
34. Pouring wine by the glass and ringing in a bottle sale. (the sum
of the glasses is more than the bottle price).
35. Not ringing in cocktail server sales and splitting the money.
37. Turning in only the amount of sales on Z-Report and keeping
any overages.
38. Under pouring drinks by a sixth, keeping track, and pocketing
the cash for one drink every sixth drink.
39. Using jiggers brought in from home that all smaller than
standard pour, with the same objective as above.
40. Substituting a house brand for a premium brand (that usually
sells at a higher price), charging for the premium brand, and
pocketing the difference.
41. Overcharging the number of drinks served to a group of
customers who are running up a tab to be paid later.
42. Claiming a fictitious robbery.
43. Re-pouring customer wine leftover in bottles (e.g., banquet
wine) to other customers by the glass.
44. Claiming a fictitious walk-out.
45. Free drinks to local merchants in exchange for merchandise.
46. Making juice or coffee drinks with little or no liquor.
47. Picking up excess customer change on bar.
48. Carrying full bottles of liquor and beer to the dumpster with
the empties.
49. Free drinks to the cooks in exchange for food that is sold and
cash pocketed without ringing in.
50. Inflate ending inventory values by filling empty liquor bottles
with water and counting as full.
CONCLUSION
This project briefly describes the process involved in the bar
management starting from the layout of the bar, bar equipments, bar
procedures, types of license, and bar frauds.
I hope that this project would a useful guide for bar designers and
those who want to gain knowledge about bar.
I have gained much experience and knowledge through this project
work. With this I complete my project work.
DECLARATION
I hereby declare that, the project work entitled “BAR
MANAGEMENT” done by myself, submitted to PERIYAR
UNIVERSITY in partial fulfillment of the requirements for award of
Bachelor of Science, in Hotel and Catering Management, by the
guidance of Mr.G.Saravanan. DHMCT.,MTM., Dept. of Hotel and
Catering Management, PGP COLLEGE OF ARTS & SCIENCES,
Namakkal.
S.GOPINATH
ACKNOWLEDGEMENT
I take privilege to thank the divine GOD,
with whose blessings I am able to complete this project with great
success. I thank our Principal Dr.S.S.Narayana swamy M.Sc., M.Phil,
A.M (Penn), Ph.D., for giving me the opportunity to do the Professional
Course Hotel and Catering Management in this college. I also thank our
Head of the Department Mr.S.Sivakumar.
Besides the blessings of the divine force, this project gets its
final shape only with the able guidance extended by our Guide
Mr.G.Saravanan.DHMCT.,MTM.,
I submitted my thankfulness to the Staff Members of our
Department fore their co-operation during the complete course of my
study.
It is my prime duty to pay sincere thanks to my Parents
R.Subbarayan and S.Sivabakkiam, who constantly encourage and
support me to do this task.
I wish to remember forever the help rendered by my friends for their
encouragement during the study.
Bibliography
1. Food and beverage management -
2. Food and beverage management -
Websites
1.