1. Food and Beverage Service
R. Singaravelavan

2. PART V
43. Cellar

3. Chapter 43 Cellar At the end of the class, you will be able to
explain what cellar is and its importance
understand the ideal location and temperature conditions for a
cellar
appreciate the importance of cellar control and list the records used

4. Cellar
Cellar is a centralized ‘storage area for all kinds of alcoholic beverages' in the hotel. It is managed by a cellar man. The main responsibilities of a cellar man are to
Stock the cellar with adequate supply of wines, beers, and liquors
Store the alcoholic drinks at appropriate temperature
Issue the required drinks to the various outlets against the authorized requisition
Update the records of the cellar
Protect the stock from theft and other malpractices

5. Cellar location, temperatures, and storage procedures
The ideal location for the cellar is basement or underground where the room will be dark, cool, and free from vibration. It should be well ventilated and clean.
The cellar should be located in an area where the temperature remains almost the same all round the year.
Lighting should be dim and the humidity of the cellar should be between 60 and 80.

6. Cellar location, temperatures, and storage procedures
The cellar is divided into five sections, each for different purpose.
A major area for storing spirits, red wines, and keg beers if the turnover of beer is very high. The ideal temperature range is 55–60°F (13–16°C).
A refrigerated area of 50°F for storing sparkling, white wine, and rosé wines.
A refrigerated area of 43–47°F (6–8°C) if the movement of keg beer is slow.
A refrigerated area of 55°F for bottled beers and other soft drinks.
A separate area for receiving the ‘empties’

7. Cellar control and records
Cellar is the main source of supply of alcoholic drinks to various outlets in the hotel for sales. It uses the following records to maintain strict control and ensure that every bottle is accounted for.
Each organization may have its own format designed to suit its needs.

8. Cellar control and records
1.Purchase Order

9. Cellar control and records
2.Cellar Inwards Book

10. Cellar control and records 3.Bin Card

11. Cellar control and records 4.Beverage Requisition

12. Cellar control and records 5.Cellar Control Book

13. Cellar control and records 6.Ullages and Breakages Record

14. Cellar control and records 7. Returns Book

15. Cellar control and records 8. Credit Memo

16. Cellar control and records 9. Cellar Stock Book

17. Points to remember
Cellar is a storage area for all types of alcoholic beverages
The person in-charge of the cellar room is the cellar man
His responsibilities are stocking the cellar with adequate supply, checking the quality and quantity while receiving the stock, issuing them against the authorized requisitions, maintaining, and updating the cellar records.
Cellar is divided into various sections of different temperature range for storing various types of drinks and a separate area for collecting empty crates, cases, and bottles.

18. Points to remember
The ideal location for the cellar is basement. It should be well ventilated, dark, and free from vibrations.
The temperature should be well controlled and not allowed to fluctuate very high. The humidity should be between 60 and 80.
Receiving and issuing of stocks should be carried out at specified hours.
The cellar should never be left unattended. No unauthorized person should be allowed to enter the area.