Beverage service

04/15/23 1S.Kacker,IHM,Mumbai

1.The Beverage Only (Bar)

2. Bar With Entertainment 3. Food & Beverage Service ( Permit

Room) (Lounges)


1. STAND UP BAR


2. COCKTAIL LOUNGE


3.DISPENSE BAR


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1. FRONT BAR


2.BACK BAR


3.UNDER BAR


4. SPEED RAIL

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Pubs, taverns, Saloons etc

Street Bars

Hotel Bars

Airport Bars

Rail Bars

Sports Bar

Piano Bar


Karaoke Bar

Mobile Bar

Juke’s Bar

Mini Bar

Hotel Room Service Bar

Specialty Bar- Wine, Beer


MALTED BEER

Keg/BarrelsBottles/Cans

DISTILLED SPIRITS

750 ml Bottles Well Brands Call Brands


WINES750ml Bottles

Sold Glasses Bottles

COCKTAILS Glasses

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S.Kacker,IHM,Mumbai

1.Wine Shippers

2. Wholesalers

3. Beverage Manufacturers

4. Cash & Carry

5. Auctions

6.Suspended Debts

7. Cellar Stock & Suspended

Debts

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1.Quality of Beverage to be purchased

a)Call brands

b) Pouring brands

2. Quantity

a) Frequency to place order

b) Space

c) Funds available

d) Delivery schedules

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2. Quantity

e) Min order

f) Discount

g) Special price

h) Availability of item

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What to buy?

Where to buy?

How much to buy?

When to buy?

What to pay?


PRICE CONSIDERATIONS License State Control State

ORDERING Periodic order method Perpetual order method

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RECEIVING Goods received bookCredit noteT.P

STORING & ISSUINGMaintaining stockInventoryFLR’s

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Cellar man

Order form

Alcohol dealers

Cellars

Goods inward book

Cellar ledgers

Bin cards


Issue

Dispensing of drink

Billing

Daily summary sheet

Bar stock

Inventory


Cellar Inward Book.

Bin Card.

Cellar Control Book

Ullages & Breakages

Empties Return Book

Hospitality Book


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Shot Glasses

Jigger

Pourer

Automatic Dispensers

Free pour

Glasses- Cocktails


Under pouring

Using personal measures

Diluting

Bringing in liquour

Not recording individual sale

but recording full bottle sale


Substituting house brand for call

brand

Selling drinks recording as spills

Over charging the number of

drinks

Over pouring

Reusing checks


Bringing empty bottles

exchange & sell

Recording sale of a lower price

item

Not recording straight soft

drinks

Breaking empty bottle

Short pouring alcohol in

cocktails

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•Par stock at Bar•All bottles identified -Seal -Stamp•Return of empty bottles -Break•Red lining guest’s check•Cash registers•Code number


1. Bar Cost System Total Cost Total Sales 2. Par Stock Fixed Stock(Bottle control system)Count full and empty bottles


3. Potential sales value wineStraight drinks Cocktails

4. Ounce system Or Inventory system


Date: 10/5/XX

Bar Requisition

Quantity Description Unit Cost Total Cost

3 Old Crow Bourbon

6 J & B Scotch

5 Relska Vodka

Requisitioned by ____________Issued by___________________Received by_________________

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Sample Numbering Code for Wines, Spirits &

Beers

American Whiskies: 100 series Blended Rye: 100-139 Straight Rye: 140-149 Bourbon: 150-179 Sour Mash: 180-189

Imported Whiskies: 200 series Scotch: 200-239 Canadian:240-249 Irish: 250-259 other:260-269


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Gins & Vodkas: 300 series Gins: domestic 300-329 imported: 330-349 Vodka: domestic: 350-379 imported: 380-399

Rums & Brandies:400 series Rum: 400-499 Brandy: domestic 450-459 imported:460-479 Cognac: 480-499


Cordials & Liqueurs: 500 series

Red Wines: 600 series

White Wines(still):700 series

Other Wines: 800 series

Sparkling, Rose,

Dessert,Aperitif

Beer and Ales: 900 series


Item: Old Crow Stock Number: 153

Bin Card

Date In Out Balance Date

In Out Balance

10/1 4

10/3 1 3

10/7 1 2

10/11 1 1

10/12 4 5

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Standard Recipe/ Detail and Cost

Item: MartiniSelling Price: $2.00Cost: $.42Cost Percentage: 21.0%

Ingredients Quantity Cost

Gimby’s gin 2 oz .35

Dry vermouth 1.2 oz .05

Martini olive .02

Totals: 2.12 oz $.42

Procedure: Pour gin and vermouth into glass mixer. Add cracked ice and stir gently. Pour into 3-oz cocktail glass. Add olive and serve. Glassware: 3 oz. cocktail.

Standard Recipe/ Detail and CostItem: Maurice Cocktail Bar Recipe:________

Date 9:11

Selling Price $ 1.75

Cost .31

Cost Percentage 17.7%

Bottle Data:

Date 9:11

Ingredient Cost

Juice of ¼ orange .03

½ oz sweet vermouth .05

½ oz dry vermouth .05

1 oz gin .17

Dash bitters .01

Totals $.31

Procedure: Combine all ingredients in glass shaker. Add cracked ice & stir. Strain into 4 oz. cocktail glass. Standard Glassware: 4 Oz. Cocktail___


Henry Hilson Hotel Date: __10/1/XX__ New York City

M A.&C. Suppliers _________________ _________________

Please Ship The Following SuppliesVIA Your Truck_____Quantity Size Item Price Amount

6 cases 750 ml Old crow $95.00 $ 570.00

2 cases 750 ml Beefeater Gin 105.00 210

$780.00

Ordered by T.C. Chen__

Purchase Order

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ITEM ____Greys Gin__ PAR STOCK____108(9 cases)__SIZE ____1LITER___ RECORDER POINT ___36(3cases)__ REORDER QUANTITY ___96 (8cases)_Date Order # Quantity In Out Balance

8/25 #7 108

8/31 08 108

9/1 5 103

9/2 5 98

9/3 4 94

9/4 5 89

Perpetual Inventory Card


Date: 10/5/XX Table # 8 Check # 1230

Code # Description Quantity Size Cost

602 Chateau LaGrim 1 Full $95.00

Served by D.FEAT__Issued by _________

Full Bottle Sales Slip


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Quantity

Item Size Supplier Unit Price

Total Price

6 cases Old Crow 750 ml A & C Suppliers

$95.00 $570.00

2 cases Beefeater Gin

750 ml

A & C Suppliers

$105.00

$210.00

Requested by __SS.Smith___ Approved by D.Fogg__Date ___9/29/XX_________

Purchase Request Form

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Function___Lions Club___ Bartender ___Joe__Location ____Green Room___ Date___10/15/XX__Item Quantit

yOriginal Issue

Additional Issue

Returns

Consumed

Unit Cost

Total Cost

Scotch 2 2

Gin 2 2

Vodka 2 2

Bourbon 1 1

Canadian 1 1

S.Vermouth

1 1

Dry vermouth

1 1 Requisition by ____B.BERRY___Issued by___________________Received by ________________Returns Checked by __________

Banquet Bar Requisition

Beverage service

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