Chapter 15 Beverage Production Control Principles of Food, Beverage, and Labour Cost Controls, Canadian Edition

Learning Objectives After reading this chapter, you should be able to: 15.1 Identify the two primary objectives of beverage production control. 15.2 Describe the standards and standard procedures necessary for establishing control over beverage production. 15.3 List four devices and means used to standardize quantities of alcoholic beverages used in beverage production. 15.4 Describe the use of standardized glassware in beverage control and the importance of stipulating specific glassware for each drink. 15.5 Explain the significance of standard drink recipes in beverage control. 15.6 Calculate the standard cost of any drink, given a standard recipe and the current market prices of ingredients. 15.7 Calculate the standard cost-to-sales ratio for any drink, given its standard cost and sales price. 15.8 Explain why bar operations should be monitored frequently and list four techniques for monitoring the performance of bartenders.

Objectives of Production Control To ensure that all drinks are prepared according to management’s specifications take into account the tastes of expected customers To guard against excessive costs that can develop in the production process management’s desire to prepare drinks of appropriate quality and size

Quantity Standards and Procedures Use of a device for measuring alcohol: Shot glass Plain Lined Jigger Pourer Manual Automatic Automated dispenser Free pour

Quantity Standards and Procedures Glassware: Controls: Liquor quantity Overall drink size Select appropriate: Size Type Variety

Quality Standards and Procedures Standard Drink Recipes Management must determine which recipe will be used. Manhattan 1 2 ½ oz. blended rye whisky ¾ oz. sweet vermouth Dash of bitters Manhattan 2 1 ½ oz. blended rye whisky

Calculate the Cost of Straight Drinks Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle Cost of bottle ÷ Result from Step 1 = Standard drink cost

Calculate the Cost of Straight Drinks Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce Result from Step 1 × Standard portion size = Standard drink cost

Calculate the Cost of Mixed Drinks

Monitoring Sales It is essential that the sales price be standardized for all drinks. Observing employee performance: Manager personally observes bar operations regularly. Designated employee, such as a head bartender, observes bar, reports unacceptable performance and problems. Individuals unknown to the bartenders visit the bar, observe the employees, and report problems. Closed-circuit television systems can be installed to permit observation of bartenders and operations from a remote location.

Key Terms Cocktail, p. 396 Free pour, p. 393 Jigger, p. 391 Lined shot glass, p. 390 Mixed drink, p. 396 Plain shot glass, p. 390 Pourer, p. 391 Shot glass, p. 390 Standard drink recipe, p. 396

Chapter Web Links Accubar: www.accubar.com/Products/banquet-inventory.asp Alcohol Controls: www.alcoholcontrols.com/bridlicosy1.html Liquid Guardian: www.liquidguardian.com/products.htm Draught Prophets: www.draughtprophets.com

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