Bar Management Final

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.