beverage production control

Beverage Production ControlBeverage Production Control

Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 1 / 33

Recap of the Previous sessionRecap of the Previous session• Explain the various standards necessary forExplain the various standards necessary for

establishing control over beverage receiving, storing and issuing.

• Define a requisition system and describe its use in beverage control.

• Describe 3 means of monitoring performance of employees receiving, storing and issuing beveragesbeverages.

• Enlist procedures used organize beverage storage facilitiesstorage facilities.


KCM of the Beverage P d i C lProduction Control

• Discuss the significance of standard drinkDiscuss the significance of standard drink recipes.

• Calculate the standard cost of any drink givenCalculate the standard cost of any drink given the recipe and market prices of ingredients.

• Calculate the cost to sales ratio for any drink• Calculate the cost to sales ratio for any drink given its standard cost and sales price.

• List for devices used to standardize quantities• List for devices used to standardize quantities of alcoholic beverages in beverage productionproduction.


ScopeScope

• Objectives of Beverage ProductionObjectives of Beverage Production Control.

• Establishing Quality Standards and• Establishing Quality Standards and Standard Procedures.St d d R i• Standard Recipes.

• Establishing the standard portion cost of a drink.

• Drink Cost and Mark-up.p


Objectives of Beverage ControlObjectives of Beverage Control

• 3 main and primary objectives:3 main and primary objectives:1. To ensure that the drinks are prepared as

per the managements specificationsper the managements specifications.2. To guard against excessive costs that can

d l i th d tidevelop in the production process.3. To maintain consistency in specifications

and not assuming.


Establishing Standards and S d d P dStandard Procedures

• Quality standards: Largely applied to theQuality standards: Largely applied to the pouring and call brands local favorites and depends largely on the establishments p g ystatus. Also applied to quality wines and others mixing beverages.g g

• Quantity standards: Mainly applied to drink recipe, and standards set by the p , yestablishment which is uniform. Also related to quantity of ingredients in a mixed drink.


Establishing Quality and Q i S d dQuantity Standards

1. Starts with establishing recipes and1. Starts with establishing recipes and quantification bearing in mind the cost of an ingredient.g

2. Make a comparative using personal information and data from the bartender.

3. Test trying all recipes and seeking approval or mystery customer.pp y y

4. Using the right glassware for the right drink.


Establishing Quality and Q tit St d dQuantity Standards

• Providing the right kind of measuringProviding the right kind of measuring equipment.

• Removing slow moving beverages fromRemoving slow moving beverages from the menu and keeping the profitable ones.

• Managing sophisticated user friendlyManaging sophisticated user friendly software where options of mixed drinks are available which are not on the menu.

• Train staff in using automated devices efficiently.y


Example of Standard Gl i Fi H lGlassware in a Fine Hotel


Establishing Quality Standards d S d d P dand Standard Procedures

• Devices for measuring standard quantities:Devices for measuring standard quantities:1. The Shot Glass.2 A li d h t l2. A lined shot glass.3. The Jigger.4. The Pourer.5 The Automated Dispenser5. The Automated Dispenser.6. Free Pour.


Example of a Standardized BBeverage

• Gin and TonicGin and TonicCost of gin: $0.45/oz.Cost of mixer: $0.04/oz.$

Gin—2 oz. = $0.9 Gin—1 oz. = $0.45Gin and Tonic A Gin and Tonic B

Mixer—6 oz. = $0.24Mixer—7 oz. = $0.28Total $1.14 Total $0.73


Standard RecipesStandard Recipes

• Types of DrinksTypes of Drinks1. Straight with Mixers.2 C kt il d Mi d d i k2. Cocktails and Mixed drinks.• In the making of cocktails it all the more

essential to have a strong control over the ingredients.


Comparative of ManhattanComparative of Manhattan

• Manhattan 1 • Manhattan 2Manhattan 12 1/2 oz. blended rye whiskey

Manhattan 21 1/2 oz. blended rye whiskey

3/4 oz. sweet vermouthD h f bitt

3/4 oz. sweet vermouthD h f bittDash of bitters Dash of bitters


Drink Recipe StandardizedDrink Recipe Standardized

MANHATTANMANHATTAN2 1/2 ounces blended rye whiskey3/4 ounce sweet vermouthdash of bitters4 ice cubest hstem cherry

Combine the whiskey, vermouth, and ice in a mixing glass and stir well Strain intoin a mixing glass and stir well. Strain intoa 4-ounce stem glass. Garnish with a cherrycherry

Standardized RecipeStandardized Recipe

BRANDY ALEXANDERBRANDY ALEXANDER3/4 ounce brandy3/4 ounce Crème de Cacao3/4 ounce Crème de Cacao3/4 ounce heavy cream3 ice cubes3 ice cubesCombine all ingredients in a cocktail shaker and shake vigorously Strain into ashaker and shake vigorously. Strain into a4-ounce cocktail glass.


Establishing the standard i f d i kportion cost of a drink

• The bar uses 750 mL bottles of scotchThe bar uses 750 mL bottles of scotch.indicates that a 750 mL bottle contains 25 4 ounces25.4 ounces.

• Dividing the1.5 - ounce standard drink into the 25 4 ounces in the 750 mL bottle onethe 25.4 ounces in the 750 mL bottle, one determines that each bottle contains 16.9 drinks rounded to the nearest tenthdrinks, rounded to the nearest tenth.


Calculating Standard using V lVolume

25.4 Oz25.4 Oz———— = 16.9 drinks1 5 oz1.5 oz.Because there is a small amount of spillage and evaporation in all barspillage and evaporation in all bar operations, this can be safely adjusted to an average of 16 5 drinks per bottleto an average of 16.5 drinks per bottle


Calculating Standard using P iPrice

• If the purchase price of the bottle isIf the purchase price of the bottle is $17.10, then the standard cost of each of the 16.5 drinks it contains can be determined by dividing the bottle cost, $17.10, by the number of drinks it

t i 16 5contains, 16.5.$ 17.10

= $1 0364 or $1 04 rounded———— = $1.0364, or $1.04 rounded 16.5 drinks


Alternative method to find S d d C f i h d i kStandard Cost of a straight drink

• An alternative procedure for finding theAn alternative procedure for finding the standard cost per drink requires that one divide the cost of the bottle by the numberdivide the cost of the bottle by the number of ounces it contains to find the cost per ounce and then multiply the ounce cost byounce, and then multiply the ounce cost by the standard drink size.

• For example if the pouring brand of gin• For example, if the pouring brand of gin costs $10.70 per bottle.


Alternative method to find S d d C f i h d i kStandard Cost of a straight drink

• 750 mL bottle the equivalent of 25 4750 mL bottle, the equivalent of 25.4 ounces, each ounce would cost $0.42, not taking into consideration any loss becausetaking into consideration any loss because of spillage or evaporation.

$ 10 70$ 10.70———— = $0.4225 4 oz25.4 oz.


Cost Example for straight drinksCost Example for straight drinks


Cost Example for Mixed DrinksCost Example for Mixed Drinks


Costing Mixed DrinksCosting Mixed Drinks


Establishing Sales price of drinksEstablishing Sales price of drinksBottleCode

Item Bottle Size Bottle Cost

Ounce Cost

Drink Size Drink Cost

Drink S.P.

Brand ML Oz $ $ Oz $ $

200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50

201 Old Bagpipe 750 25.4 12.95 0.51 1.5 0.77 3.25gp p

203 Purple Heather 1000 33.8 14.95 0.442 1.5 0.66 2.95

206 Highland Hiatus 750 25.4 14.95 0.589 1.5 0.88 3.50g

207 Grant’s 750 25.4 15.95 0.628 1.5 0.94 3.50

210 Teachers’s 750 25.4 16.95 0.667 1.5 1.00 3.95

212 Dewar’s 750 25.4 16.95 0.667 1.5 1.00 3.95

213 Bell’s 750 25.4 16.95 0.628 1.5 0.94 3.50


Drink Cost and Mark-upDrink Cost and Mark upBottleCode

Item Bottle Size Bottle Cost

Ounce Cost

Drink Size Drink Cost

Drink S.P.

N i ’ Bl d d d i k t t l ti

Brand ML Oz $ $ Oz $ $

200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50

• Nessie’s Blended drink cost to sales ratio:• 0.53 x 100 = 21.2 %• 2.50• Calculating reversibly for $ 2 50 S P drinkCalculating reversibly for $ 2.50 S.P. drink

cost is 0.53 so $.2.50 is x % of 0.53 = 471.69 %471.69 %


Monitoring Beverage P d i iProduction operation

1 A manager can personally observe bar1. A manager can personally observe bar operations on a regular basis.

2 A designated employee such as a head2. A designated employee, such as a head bartender, can observe others working at the bar and report unacceptablethe bar and report unacceptable performance and problems to managementmanagement.


Monitoring Beverage P d i iProduction operation

3 Individuals unknown to the bartenders3. Individuals unknown to the bartenders can be hired to patronize the bar, observe the employees note problems and reportthe employees, note problems, and report to management.

4 Closed circuit television systems can be4. Closed - circuit television systems can be installed to permit observation of bartenders and bar operations from abartenders and bar operations from a remote location.


Q tiQuestions&&

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