2. Recap of the Previous session
• Explain the various standards necessary for
establishing control over beverage
receiving, storing and issuing.
• Define a requisition system and describe its
use in beverage control.
• Describe 3 means of monitoring performance
of employees receiving, storing and issuing
beverages.
beverages
• Enlist procedures used organize beverage
storage facilities
facilities.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 2 / 33
3. KCM of the Beverage
Production Control
P d i C l
• Discuss the significance of standard drink
recipes.
• Calculate the standard cost of any drink given
the recipe and market prices of ingredients.
• Calculate the cost to sales ratio for any drink
given its standard cost and sales price.
• List for devices used to standardize quantities
of alcoholic beverages in beverage
production.
production
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 3 / 33
4. Scope
• Objectives of Beverage Production
Control.
• Establishing Quality Standards and
Standard Procedures.
• St d d R i
Standard Recipes.
• Establishing the standard portion cost of a
drink.
• Drink Cost and Mark-up.p
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 4 / 33
5. Objectives of Beverage Control
• 3 main and primary objectives:
1. To ensure that the drinks are prepared as
per the managements specifications
specifications.
2. To guard against excessive costs that can
develop i th production process.
d l in the d ti
3. To maintain consistency in specifications
and not assuming.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 5 / 33
6. Establishing Standards and
Standard Procedures
S d dP d
• Quality standards: Largely applied to the
pouring and call brands local favorites and
depends largely on the establishments
p g y
status. Also applied to quality wines and
others mixing beverages.
g g
• Quantity standards: Mainly applied to drink
recipe, and standards set by the
p , y
establishment which is uniform. Also related
to quantity of ingredients in a mixed drink.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 6 / 33
7. Establishing Quality and
Quantity Standards
Q i S d d
1. Starts with establishing recipes and
quantification bearing in mind the cost of
g
an ingredient.
2. Make a comparative using personal
information and data from the bartender.
3. Test trying all recipes and seeking
approval or mystery customer.
pp y y
4. Using the right glassware for the right
drink.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 7 / 33
8. Establishing Quality and
Quantity Standards
Q tit St d d
• Providing the right kind of measuring
equipment.
• Removing slow moving beverages from
the menu and keeping the profitable ones.
• Managing sophisticated user friendly
software where options of mixed drinks
are available which are not on the menu.
• Train staff in using automated devices
y
efficiently.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 8 / 33
9. Example of Standard
Glassware i a Fi H l
Gl in Fine Hotel
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 9 / 33
10. Establishing Quality Standards
and S d d P
d Standard Procedures
d
• Devices for measuring standard quantities:
1. The Shot Glass.
2. lined h t l
2 A li d shot glass.
3. The Jigger.
4. The Pourer.
5.
5 The Automated Dispenser
Dispenser.
6. Free Pour.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 10 / 33
11.
12.
13.
14. Example of a Standardized
Beverage
• Gin and Tonic
Cost of gin: $0.45/oz.
Cost of mixer: $0.04/oz.
$
Gin and Tonic A Gin and Tonic B
Gin—2 oz. = $0.9 Gin—1 oz. = $0.45
Mixer—6 oz. = $0.24Mixer—7 oz. = $0.28
Total $1.14 Total $0.73
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 14 / 33
15. Standard Recipes
• Types of Drinks
1. Straight with Mixers.
2. Cocktails d Mixed drinks.
2 C kt il and Mi d d i k
• In the making of cocktails it all the more
essential to have a strong control over the
ingredients.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 15 / 33
16. Comparative of Manhattan
• Manhattan 1 • Manhattan 2
2 1/2 oz. blended rye 1 1/2 oz. blended rye
whiskey whiskey
3/4 oz. sweet 3/4 oz. sweet
vermouth vermouth
Dash f bitters
D h of bitt Dash f bitters
D h of bitt
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 16 / 33
17. Drink Recipe Standardized
MANHATTAN
2 1/2 ounces blended rye whiskey
3/4 ounce sweet vermouth
dash of bitters
4 ice cubes
stem cherry
t h
Combine the whiskey, vermouth, and ice
in a mixing glass and stir well Strain into
well.
a 4-ounce stem glass. Garnish with a
cherry
18. Standardized Recipe
BRANDY ALEXANDER
3/4 ounce brandy
3/4 ounce Crème de Cacao
3/4 ounce heavy cream
3 ice cubes
Combine all ingredients in a cocktail
shaker and shake vigorously Strain into a
vigorously.
4-ounce cocktail glass.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 18 / 33
19. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 19 / 33
20. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 20 / 33
21. Establishing the standard
portion cost of a drink
i f di k
• The bar uses 750 mL bottles of scotch.
scotch
indicates that a 750 mL bottle contains
25.4 ounces.
25 4 ounces
• Dividing the1.5 - ounce standard drink into
the 25 4 ounces in the 750 mL bottle one
25.4 bottle,
determines that each bottle contains 16.9
drinks,
drinks rounded to the nearest tenth
tenth.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 21 / 33
22. Calculating Standard using
Volume
V l
25.4 Oz
———— = 16.9 drinks
1.5 oz.
1 5 oz
Because there is a small amount of
spillage and evaporation in all bar
operations, this can be safely adjusted
to an average of 16 5 drinks per bottle
16.5
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 22 / 33
23. Calculating Standard using
Price
Pi
• If the purchase price of the bottle is
$17.10, then the standard cost of each of
the 16.5 drinks it contains can be
determined by dividing the bottle
cost, $17.10, by the number of drinks it
contains, 16.5.
t i 16 5
$ 17.10
———— = $1 0364 or $1 04 rounded
$1.0364, $1.04
16.5 drinks
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 23 / 33
24. Alternative method to find
Standard Cost of a straight d i k
S d dC f i h drink
• An alternative procedure for finding the
standard cost per drink requires that one
divide the cost of the bottle by the number
of ounces it contains to find the cost per
ounce,
ounce and then multiply the ounce cost by
the standard drink size.
• For example if the pouring brand of gin
example,
costs $10.70 per bottle.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 24 / 33
25. Alternative method to find
Standard Cost of a straight d i k
S d dC f i h drink
• 750 mL bottle the equivalent of 25 4
bottle, 25.4
ounces, each ounce would cost $0.42, not
taking into consideration any loss because
of spillage or evaporation.
$ 10 70
10.70
———— = $0.42
25.4 oz.
25 4 oz
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26. Cost Example for straight drinks
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 26 / 33
27. Cost Example for Mixed Drinks
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 27 / 33
28. Costing Mixed Drinks
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 28 / 33
30. Drink Cost and Mark-up
Mark up
Bottle Item Bottle Size Bottle Ounce Drink Size Drink Drink S.P.
Code Cost Cost Cost
Brand ML Oz $ $ Oz $ $
200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50
• Nessie’s Bl d d d i k cost t sales ratio:
N i ’ Blended drink t to l ti
• 0.53 x 100 = 21.2 %
• 2.50
• Calculating reversibly for $ 2 50 S P drink
2.50 S.P.
cost is 0.53 so $.2.50 is x % of 0.53 =
471.69 %
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 30 / 33
31. Monitoring Beverage
Production
P d i operation i
1.
1 A manager can personally observe bar
operations on a regular basis.
2.
2 A designated employee, such as a head
employee
bartender, can observe others working at
the bar and report unacceptable
performance and problems to
management.
management
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 31 / 33
32. Monitoring Beverage
Production
P d i operation i
3.
3 Individuals unknown to the bartenders
can be hired to patronize the bar, observe
the employees note problems and report
employees, problems,
to management.
4.
4 Closed - circuit television systems can be
installed to permit observation of
bartenders and bar operations from a
remote location.
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 32 / 33
33. Questions
Q ti
&
Comments
C t
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control Slide 33 / 33
