Chapter 13 Beverage Purchasing Control Principles of Food, Beverage, and Labour Cost Controls, Canadian Edition

Learning Objectives After reading this chapter, you should be able to: 13.1 Identify and describe the three principal classifications of beverages Outline the process for brewing beer Identify the classifications of beers and distinguish between them Outline the process for making wine Identify and describe the colour classifications of wine Explain the purpose of the distillation process List the primary purposes for establishing beverage purchasing controls Identify the principal factors one must consider before establishing quality standards for beverages Identify seven principal factors used to establish quantity standards for beverages Explain the provincial and territorial regulations and practices for the sale of alcoholic beverages Identify the two principal methods for determining order quantities and calculate order quantities using both methods Describe several ways computer programs assist in calculating inventory balances and inventory usage Describe one standard procedure for processing beverage orders in large hotels and restaurants.

Alcoholic Beverages While the special requirements surrounding the service of alcohol are many, controlling beverages is similar to controlling food. Like food, beverages must be: purchased in a suitable supply properly received and stored issued prepared to control costs & quality of drinks recorded to control sales

Alcohol Production Processes Fermentation: Natural, chemical process by means of which sugars in a liquid are converted to ethyl alcohol and carbon dioxide. Distillation: Process by means of which alcohol is evaporated from a fermented liquid and then condensed and collected as a liquid.

Beverage Classifications Alcoholic beverages refer to those products which are meant for consumption as a beverage, and where a significant amount of ethyl alcohol content is present. Nonalcoholic beverages generally contain none or less than 0.5% alcohol/volume.

Alcoholic Beverage Classifications In moderate doses, ethyl alcohol is a mild tranquilizer; in excessive doses, it can become toxic. Alcoholic beverages are generally classified as: Beers (lager and ales) Wines (red, white, rose) Spirits

Alcoholic Beverage Classifications Beer is a fermented beverage made from grain and flavoured with hops. Differences between: Lager Ale

Alcoholic Beverage Classifications Wine is a fermented beverage made from grapes, fruits, or berries. Colour classifications Serving temperature

Wines Varietal: the variety of grape that predominates the wine Brand Name: known by the name of the producer Geographic: named for its place of origin, a region/district/or a vineyard Generic: wine named for a well-known wine-producing region that is not actually produced there (i.e. “California Burgundy”)

Additional Wines & Beverages Sparkling wines: Champagne, Spumante, Cava Fortified wines: wines with a small quantity of spirits or brandy added (i.e. port and sherry) Wine coolers: blends of wine and fruit juice, commonly 5 percent Blush wines: slightly pinkish wines that are a combination of white and red grapes; tend to be light and sweet

Alcoholic Beverage Classifications Spirits are fermented beverages that are distilled to increase the alcohol content of the product. Alcohol content: stated as proof in alcohol as % per volume Liqueurs

Purchasing Spirits Distilled spirits have an extremely long shelf life; therefore, a wrong purchase is not usually a disaster. Quality levels are most pronounced with spirits. Packaging is not a particular issue when dealing with spirits.

Nonalcoholic Beverages Coffee, Tea, or Milk Carbonated Non-carbonated Low alcohol “near beer” Mixers Other ingredients: Garnishes Cream Lemon & lime juice

Purchasing Spirits: Quality Operators will select spirits in two categories: Pouring liquors are spirits that are poured when the brand is not specified. Call liquors are those requested by brand name. Expensive liquors are sometimes referred to as premium. Usually a higher price charged for call and premium liquors.

Purchasing Wines: Quality Avoid the temptation to offer too many wines. Wait staff should be trained to be knowledgeable but not intimidating to guests. Generally, if operators are having trouble selling wine, the difficulty lies in the delivery of the product rather than with the product selected.

Purchasing Beer: Quality Beer is typically sold in cans, bottles, or kegs. Draft beer (beer from kegs) is often a preferred choice to serve; special equipment is required. The shelf life of keg beer is the shortest of all, ranging from 30 to 45 days for an untapped keg, and even fewer for a keg that has been tapped (opened).

Quantity Standards There are seven principal factors used to establish quantity standards for beverage purchasing: Frequency with which management chooses to place orders Storage space available Funds available for inventory purchases Delivery schedules set by suppliers Minimum order requirements set by suppliers Price specials available Limited availability of some items

Purchasing Standards Periodic order method: fixed dates variable quantity Perpetual order method: Variable dates Fixed quantities

Purchasing Beverage Products Determining Order Quantities Generic worksheets (Excel) Custom software Processing Orders Using a purchase order Written records

Key Terms Beers, p. 343 Beverages, p. 342 Blush wines, p. 347 Brand-name wines, p. 346 Call brand, p. 350 Distillation, p. 348 Fermentation, p. 344 Fortified wines, p. 347 Generic wines, p. 347 Geographic wines, p. 347 Liqueurs, p. 349 Mixers, p. 349 Par stock, p. 354 Periodic order method, p. 354 Perpetual order method, p. 355 Pouring (well) brand, p. 350 Proof, p. 348 Reorder point, p. 355 Reorder quantity, p. 356 Sparkling wines, p. 347 Spirits, p. 347 Varietal wines, p. 346 Wine coolers, p. 347 Wines, p. 345

Chapter Web Links Liquid Control Solutions: Liquid Guardian: Scannabar: Accubar: Draught Prophets: Accardis Systems:

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