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

2. 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.

3. 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

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

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

6. 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

7. 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

8. 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

9. Calculate the Cost of Mixed Drinks

10. 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.

11. 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

12. Chapter Web Links
Accubar:
Alcohol Controls:
Liquid Guardian:
Draught Prophets:

13. Copyright
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