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

2. Learning Objectives
13.1 Identify and describe the three principal classifications of beverages.
13.2 Outline the process for brewing beer.
13.3 Identify the classifications of beers and distinguish between them.
13.4 Outline the process for making wine.
13.5 Identify and describe the colour classifications of wine.
13.6 Explain the purpose of the distillation process.
13.7 List the primary purposes for establishing beverage purchasing controls.
13.8 Identify the principal factors one must consider before establishing quality standards for beverages.
13.9 Identify seven principal factors used to establish quantity standards for beverages.
13.10 Explain the provincial and territorial regulations and practices for the sale of alcoholic beverages.
13.11 Identify the two principal methods for determining order quantities and calculate order quantities using both methods.
13.12 Describe several ways computer programs assist in calculating inventory balances and inventory usage.
13.13 Describe one standard procedure for processing beverage orders in large hotels and restaurants.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

3. 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
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

4. 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.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

5. 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.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

6. Alcoholic Beverage Classifications
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, rosé)
Spirits
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition
ethyl alcohol, which is produced naturally in the
process of making alcoholic beverages. Other types of alcohol are unsuitable for human consumption.

7. Alcoholic Beverage Classifications
Beer is a fermented beverage made from grain and flavoured with hops.
Differences between:
Lager
Ale
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

8. Alcoholic Beverage Classifications
Wine is a fermented beverage made from grapes, fruits, or berries.
Colour classifications
Serving temperature
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

9. 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”)
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

10. 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
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

11. Alcoholic Beverage Classifications
Spirits are fermented beverages that are distilled to increase the alcohol content of the product.
Alcohol content:
stated as proof
alcohol as % per volume
Liqueurs
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

12. Nonalcoholic Beverages
Coffee, tea, or milk
Carbonated
Non-carbonated
Low alcohol “near beer”
Mixers
Other ingredients:
Garnishes
Cream
Lemon & lime juice
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

13. 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.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

14. 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.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

15. 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.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

16. 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).
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

17. 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
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

18. Purchasing Standards Periodic order method: Perpetual order method:
fixed dates
variable quantity
Perpetual order method:
Variable dates
Fixed quantities
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

19. Purchasing Beverage Products
Determining Order Quantities
Generic worksheets (Excel)
Custom software
Processing Orders
Using a purchase order
Written records
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

20. Key Terms Beers, p. 347 Par stock, p. 357 Beverages, p. 346
Periodic order method, p. 357
Blush wines, p. 351
Perpetual order method, p. 359
Brand-name wines, p. 350
Pouring (well) brand, p. 354
Call brand, p. 354
Proof, p. 352
Distillation, p. 352
Reorder point, p. 359
Fermentation, p. 347
Reorder quantity, p. 359
Fortified wines, p. 351
Sparkling wines, p. 351
Generic wines, p. 350
Spirits, p. 351
Geographic wines, p. 350
Varietal wines, p. 350
Liqueurs, p. 352
Wine coolers, p. 351
Mixers, p. 353
Wines, p. 349
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

21. Chapter Web Links Accubar: Accardis Systems: Canadian Beverage Supply:
Accardis Systems:
Canadian Beverage Supply:
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

22. Copyright
Copyright © 2014 John Wiley & Sons Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information contained herein.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition