Introduction to Cellar Cellar Products Refrigeration System & Storage Condition Safety & Maintenance Stock Management Gas Systems Key handling & Storage Safety Procedures

1. •The Cellar
•Cellar Products
•Refrigeration System &
Storage Condition
•Safety & Maintenance
•Stock Management
•Gas Systems
•Key handling & Storage
•Safety Procedures
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

2. Introduction
 Centralized storage area for bulk
quantities of liquor and beverages
 May be a traditional cellar or coolroom
 Protects valuable stock from theft
 Maintains the quality of the stock
 Monitors the movement of the stock
 Managed by a cellar-man.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

3. Main responsibilities of a Cellar-man
 Stock the cellar with adequate supply
 Ensure uninterrupted supply to bars
 Store alcohol at appropriate temperatures
to prevent spoilage
 Issuing against authorized requisitions
 Update the records of the cellar
 Protect the stock from theft & other
malpractices.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

4. Cellar Products
 There are 2 main categories of alcoholic
beverages
1. Fermented
2. Distilled
 Fermented drinks must
be handled and stored carefully
 Most demanded FB are wines and beers,
very sensitive to change in temperatures,
humidity, light & vibration
 Extremes of these conditions can spoil them
 Distilled bevgs are not as sensitive.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

5. Cellar Products
 Sparkling wines
 Imported wines
 Local wines
 Aromatized wines
 Fortified wines
 Liqueurs
 Imported Spirits
 Local spirits
 Beers (packaged and bulk)
 Other fermented beverages
 Aerated drinks and Mineral waters
 Post-Mix juices and syrups
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

6. Cellar Location
 Ideally basement or underground where the
room will be dark, cool and free from
vibration
 It should be well ventilated and clean
 In an area where the temperature remains
similar all year round
 Lighting should be dim
 Humidity should be
between 60 and 80
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

7. Areas & Temperatures
 Area for storing spirits, red wines and keg
beers (Front part of cellar where issues are
made) : 13 -16°C (55-60°F)
 Refrigerated area for storing sparkling,
white and rose wines: 10°C (50°F)
 Optional area if movement of keg beer is
slow: 6 - 8°C (43 - 47°F)
 Bottled beers and aerated beverages:
12.5°C (55°F)
 Unrefrigerated area for receiving empties
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

8. Storage Procedures
 Unopened bottle cases are stored at lower level
 Opened cases should be emptied and stored
using FIFO
 All table wines are stored horizontally with label
facing up.
 Fortified wines are stored upright (except vintage
Port)
 If the bottle has a faulty cork and shows signs of
leakage, its should be returned
 Store Sparking, white & rose wines in the coolest
areas or nearest to the floors
 Reds should be stored near the ceiling since
warm air rises.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

9. Storage Procedures
 If a case of wine contains
bottles of different ullage
levels, the bottles with
more ullage should be
issued first.
 Spirits, liqueurs, juices,
squashes and waters are stored upright,
keeping new arrivals behind old ones.
 Empties from bars have to stored in
appropriate crates and its completion
ensured.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

10. Refrigeration Systems
 Refrigeration systems operate on the same
principal as boiling water. A “refrigerant” is
used instead of water
 The refrigerant remains within the system,
absorbing heat, turning to gas, releasing the
heat, cooling and being compressed to liquid
in a continuous cycle.
 Major parts of the system are Internal
Evaporator and External Condensing Unit
 The Condensing unit consists of a
compressor and a condenser.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

11. Coolroom refrigeration
Works on the Interior evaporator & exterior
condenser principle.
Cellarman must follow these simple rules:
 Keep the coolroom clean
 Keep the doors shut whenever possible
 Wipe the door seals daily, check hinges
 Keep the compressor unit
clean & dustfree
 Ensure that the compressor
has free air circulation
around it
 Check the coolroom temperatures daily
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

12. Safety & maintenance
 Turn off all machinery before working on it
 Fan belts should be covered by safety cages
at all times
 Most coolroom accidents results from staff
getting their hands or clothes caught in the
fan belts
 Worn or loose fan belts can result in
accidents
 All maintenance work should be carried out
by qualified refrigeration and electrical
mechanics
 The heat exchangers must be inspected bi-monthly
to ensure they are dust free.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

13. Refrigerated Cabinets
 Like coolrooms they are refrigerated by systems
which extract the heat from enclosed space
 The contents of the refrigerators must be kept
clean for efficient operations & preservation of
contents
 Temperatures should be checked periodically
and adjusted when necessary
 Compressors and coils
must have sufficient free
air circulation, and must
be kept clean.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

14. Cooling Systems
 Instantaneous coolers
(Shock Coolers)
 Chilled water systems
(Glycool tank & Chiller plates)
 Ice bank systems
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

15. Stock Management
 To make sure adequate stocks are available
when required
 To make sure that too much stock is not held
 To make sure that stock is kept in top
condition
 To make sure that stock is rotated
 To prevent and discover theft, loss and
wastage
 To ascertain the value of stock for the
purpose of calculating P&L
 To analyze changes in taste & sales patterns
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

16. Bin Cards
 The traditional tool for the control of bulk stock in
the cellars and storerooms
 There should be a card for every item.
 The bin card or computer stock record will be
updated whenever stock is checked, issued or
received.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

17. Barcode system
 Vital part of many modern stock
control systems
 Barcodes identify items precisely for
stock control and ordering purposes
 All stock being received or issued is
swiped, quickly recording its
movement and adjusting
stocks automatically.
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

18. Receiving Goods
 Orders are placed based on bin card
 When goods are received, deliveries are
checked for accuracy and proper records
kept
 Check that stock received matches the
orders
 Ensure delivery area is clear
 Necessary trolleys and other equipments
 Count & prepare documentation for any
returns, empties or used kegs for
collection
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

19. Checking & Signing for deliveries
 Goods delivered must be
accompanied by a delivery note or
copy of the invoice
 Check that the items on delivery note
tally, tick & count.
 Check the goods- correct brand, size,
package etc
 If there are discrepancies they should
be correctly noted in the delivery note.
 Sign the delivery note if accurate
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

20. Stock leaving the cellar
 Records must be kept of goods which leave
the cellar (dispatches)
 Cellar stock must go to bars, restaurants, or
may leave the premises
 Stock should be issued against requisitions
and staff should check the receipt of stock
 Returnable items, containers, empty kegs,
gas cylinders have to be returned to
suppliers, records are kept of it
 The documentary records of receipts and
dispatches is used to update the bin cards or
computer records
Presentation by Edgar Dsouza, Asst.
Professor, Goa University

21. Storage of Goods in the Cellar
 Goods stored must be accessible and safe
 Passage ways to goods must be kept clean
and clear
 Stock must be stocked neatly to allow proper
stock rotation
 Stacked based on FIFO, it must also be easy
to see how old it is.
 Cartons, crates and boxes should be stacked
clear of the floors on pallets to make sure that
they don’t get damp
 Stacks of cartons should not be more than 15
Presentation by Edgar Dsouza, Asst.
Professor, Goa University