1. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Chapter 18 Purchasing, Receiving, Storing, and Issuing

2. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Chapter Objectives Describe a wine list in terms of its depth and breadth. Identify factors to consider when choosing wines, beers, and spirits. Explain proper storage techniques for wines, beers, and spirits. Identify factors affecting choice of purveyors. Describe purchase orders and outline their use. Identify control concerns during the issuing process.

3. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. The Wine List Wine list depth: Determined by the number of specific offerings from a region, country, or varietal. The greater the choices for a varietal such as chardonnay, for example, the greater the depth in chardonnay. Wine list breadth: Determined by the number of regions or countries that are represented on the wine list. The greater the variety, the greater the breadth.

4. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Factors to Consider When Choosing Wines, Beers, and Spirits Customer desires and expectations Price Minimum purchasing requirements Product availability Delivery schedules of purveyors Method of payment

5. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Proper Storage Techniques Wines: Minimize light, heat, humidity, and vibration as much as possible. Store bottles on sides at a moderate temperature. Beers: Avoid light and heat. Rotate stock a minimum of every six months. Spirits: Store away from heat or flame. Otherwise, fairly stable.

6. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Choosing Purveyors Price Minimum purchasing requirements Product availability Delivery schedules Bulk-buying discounts Payment and credit policies

7. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Purchase Orders Detail purveyor, product, quantity ordered, and price quoted Used to create an audit trail from purchasing to receiving and to accounts payable

8. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. Controlling the Issuing Function Eliminate theft by tracking issues from storage area to bar area Use empty-for-full system to replenish bar stock Source: U.S. Department of Labor (June 2001)

9. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. CONCLUSION