Purchasing - Chapter 24: Beverages

Beverages24YOU SHOULD BE ABLE TO:Identify management considerations surrounding the selection and procurement of beverage alcohols and nonalcoholic beverages.Differentiate a “control” state from a “license” state.Explain the selection factors for beverage alcohols and nonalcoholic beverages. YOU SHOULD BE ABLE TO (CONT):List popular types of beverage alcohols.Convert alcohol proof to alcohol percentage.Create product specifications for beverages.Describe the process of purchasing, receiving, storing, and issuing beverage alcohols and nonalcoholic beverages.  PURCHASING BEVERAGESBeverage alcohols include wines, beers, and spiritsEasiest items a buyer can purchaseCustomers tend to order “call brands”Numerous state regulationsMANAGEMENT CONSIDERATIONSShould operation offer alcoholic beverages?High-profit areaDram Shop Laws – who is responsible for an accidentLicensing requires time and expensesAdditional expensesWhich quality and brands to offerSELECTION FACTORSIntended useExact nameBrand nameMost fundamental selection factorVintageYear in which wine was producedEssential wine selection criterionSELECTION FACTORS (CONT.)Alcohol contentSize of container (packages are standard)Type of containerCansKegsPlastic or glass bottlesBag-in-the-box packagesSELECTION FACTORS (CONT.)Point of origin Important factor for wines – implies taste variationsPreservation methods (refrigeration and low-light conditions)AP PriceSupplier servicesPURCHASING BEVERAGE ALCOHOLSResearch availability of productsDetermine how much to orderTake post off opportunity?RECEIVING BEVERAGE ALCOHOLSReceiver is usually a supervisor or managerOperation may employ a sommelier or wine stewardCheck quantities and compare invoices against POs and labelsCompute required depositsComplete government-required paperworkSTORING BEVERAGE ALCOHOLSUse a well-secured, locked facilityGive access to only a fewMaintain perpetual inventoryDistilled spiritsDry, cool area with no direct lightSTORING BEVERAGE ALCOHOLS (CONT.)WinesRed – cool areaWhite – refrigeratedCorked – stored on side (unless screw-top, synthetic-corked or fortified)Use dispensing unit or reseal bottle tightly and refrigerate if openedSTORING BEVERAGE ALCOHOLS (CONT.)BeerKeg beer not pasteurized – store at 36°F to 38°FKeep kegs not more than two weeksCanned beer has four-month life if refrigeratedBottled beer has a shelf-life of six months if refrigeratedISSUING BEVERAGE ALCOHOLSUse stock requisitionsMay require an empty bottle for every full one requestedKeep remote bar stock in locked liquor stationConvert liquor use to theoretical sales and compare to cash register tickets IN-PROCESS INVENTORIESMain concern: controlling employee theftMost effective tool: employee supervisionNONALCOHOLIC BEVERAGESNumber of varietiesSoft drinks in bottles? Cans? Vending machines?Coffee supplierSELECTION FACTORSIntended useBeverage serviceMixersExact nameU.S. Government gradesBrand nameSize of containerSELECTION FACTORS (CONT.)Size of containerType of containerProduct formPreservation methodAP priceSupplier servicesPURCHASING NONALCOHOLIC BEVERAGESRoutine processDelivery schedules setMain decision: how much to orderMay have minimum-order requirementsInfrequent opportunity buysNONALCOHOLIC BEVERAGESStoring nonalcoholic beveragesIssuing nonalcoholic beveragesIn-process inventories