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1.The Beverage Only (Bar)
2. Bar With Entertainment 3. Food & Beverage Service ( Permit
Room) (Lounges)
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1. STAND UP BAR
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2. COCKTAIL LOUNGE
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3.DISPENSE BAR
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S.Kacker,IHM,Mumbai
1. FRONT BAR
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2.BACK BAR
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3.UNDER BAR
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4. SPEED RAIL
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S.Kacker,IHM,Mumbai
Pubs, taverns, Saloons etc
Street Bars
Hotel Bars
Airport Bars
Rail Bars
Sports Bar
Piano Bar
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Karaoke Bar
Mobile Bar
Juke’s Bar
Mini Bar
Hotel Room Service Bar
Specialty Bar- Wine, Beer
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MALTED BEER
Keg/BarrelsBottles/Cans
DISTILLED SPIRITS
750 ml Bottles Well Brands Call Brands
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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?
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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
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Issue
Dispensing of drink
Billing
Daily summary sheet
Bar stock
Inventory
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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
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Under pouring
Using personal measures
Diluting
Bringing in liquour
Not recording individual sale
but recording full bottle sale
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Substituting house brand for call
brand
Selling drinks recording as spills
Over charging the number of
drinks
Over pouring
Reusing checks
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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
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1. Bar Cost System Total Cost Total Sales 2. Par Stock Fixed Stock(Bottle control system)Count full and empty bottles
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3. Potential sales value wineStraight drinks Cocktails
4. Ounce system Or Inventory system
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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
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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
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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___
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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
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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