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Quality Beverage Management StandardsChapter 1Kitchen Management Book 2Learning ObjectivesAfter completing this chapter, you should be able to:Explain the importance of providing quality non-alcoholic beverages.Describe federal, state, and local regulations that impact the purchase and management of alcoholic beverages.Explain basic management practices applicable to selecting, purchasing, receiving, storing, and issuing alcoholic beverages.2Learning Objectives continued:After completing this chapter, you should be able to:Explain beverage-production standards for bar layout and drink preparation procedures.Describe the use of manual and automated beverage-production methods.Describe three beverage service methods.Explain procedures for managing wine sales.3IntroductionBeverage sales are important to many establishments.There are advantages to offering alcoholic beverages including popularity, profit, and the target markets expectations of enjoying wine with meals.There are also several concerns such as possible liability if responsible alcoholic beverage service is not provided, and a loss of family appeal.Managers should be concerned about the service of non-alcoholic beverages because they are popular and profitable.Attention to simple but important details can help ensure that water, coffee, tea, soft drinks, and milk consistently meet the establishments quality standards.

Chapter 1 Quality Beverage Management Standards4Non-Alcoholic BeveragesWaterCoffeeTeaManagers can offer tap or bottled water.Many establishments offer both carbonated and still or noncarbonated water.Both regular and decaffeinated coffee can be offeredTo produce quality coffee, the following should be monitored: water quality, coffee bean quality, water temperature, equipment, and holding time.The three basic types of tea are: black, green, and oolong90% of tea consumed in the United States is black teaTo produce quality tea, the following should be monitored: water quality, cup temperature, steep time, and condiments.Chapter 1 Quality Beverage Management Standards5Non-Alcoholic BeveragesSoft DrinksMilkTo produce quality soft drinks, the following should be monitored: water quality, syrup levels, carbonation levels, equipment cleanliness, and ice levels.Always ensure the freshness of the product; monitor the use by dateServe milk in clean glassware at the proper temperature of 38F to 42F (3C to 5C).Chapter 1 Quality Beverage Management Standards6Regulations and Alcoholic BeveragesFederal RegulationsState RegulationsManagers must know and comply with all regulations applicable to what is sold; where, when, how, and to whom; and in what quantity.

The federal Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) enforces federal laws related to the manufacture and sale of alcohol.State licenses permit operations to sell beer only; beer and wine; or beer, wine, and spirits.In control states, the state is the only supplier of liquor.In license states, the state grants licenses to wholesalers, distributors, or manufacturers to sell alcohol.Chapter 1 Quality Beverage Management Standards7Regulations and Alcoholic BeveragesLocal RegulationsMany municipalities have their own liquor authority and regulations that affect the sale of alcoholic beverages, and local laws are often stricter than the applicable state laws.Local regulations also deal with food and fire safety code regulations that impact beverage operations.The storage of alcoholic beverages and supplies used to prepare them are of concern during food safety inspections.

Chapter 1 Quality Beverage Management Standards8Beverage Management PracticesBeersSpiritsSelecting and Purchasing BeveragesBeers can be purchased in bottles, cans, or kegs.Keg, or draft, beer is less expensive per ounce than bottled or canned beer, and contribution margins from sales are higher. However, spoilage can be a concern.There must be a demand that ensures sufficient sales of keg beer to justify the equipment and maintenance costs.Managers must determine both the type and quality levels of each spirit.The operations concept is one important factor in determining variety and type.One important decision is to determine which spirits will be well brands and which will be call brands.Many types of beers an liquors are available, and managers must determine those that are most popular.Product costs and selling price potentials are additional concerns.Chapter 1 Quality Beverage Management Standards9Receiving and Storing BeveragesStorage concerns relate to maintaining quality and reducing theft.

Physical inventories on at least a monthly basis are necessary to determine the quantity and cost of products in inventory.

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Chapter 1 Quality Beverage Management Standards11Issuing BeveragesBeverage issues should be on a full-bottle-for- empty-bottle basis to reestablish the behind-bar par level.

An issue requisition should be completed by the bartender or manager who stocks the bar.

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Chapter 1 Quality Beverage Management Standards13Managers MathAnswer the Questions:Total cost is $124.20

Chapter 1 Quality Beverage Management Standards14Beverage-Production StandardsWell-Planned LayoutA beverage-production area (bar) must be designed for employee efficiency.Drink production is standardized using standardized recipes that specify portion size and by ensuring that quantity measures are always used.Chapter 1 Quality Beverage Management Standards15Standardized RecipesPortion Size StandardsStandardized Production ProceduresEven experienced bartenders must follow standardized recipes for beverages.Special attention must be given to portion size, especially the amount of alcohol in the drink.Chapter 1 Quality Beverage Management Standards16

Chapter 1 Quality Beverage Management Standards17Other StandardsControl of alcoholic beverages is important to manage costs, meet standards, and ensure that alcohol is served responsibly.Glasses and even the ice used have an impact on beverage quality.Chapter 1 Quality Beverage Management Standards18

Chapter 1 Quality Beverage Management Standards19Manual and Automated Beverage ProductionManual Beverage ProductionAutomated Beverage ProductionSpirits should be measured with a portion control tool (jigger) or with a metered pour spout.High-revenue-volume operations may automate production of highballs and cocktails using dispensing systems that automatically determine the customer charge, assess the quantity of liquor used, and ensure that the correct portion of alcohol is served.Chapter 1 Quality Beverage Management Standards20Beverage Service MethodsService by BartendersService by Beverage ServersService by Bartenders and ServersThree basic methods can be used to serve alcoholic beverages to customers.First, bartenders serve drinks to customers at the bar and may serve customers in nearby areas during slow times.

Second, beverage servers serve customers in the bar lounge or other areas.

Third, bartenders and servers are used.With this system, the bartender may also serve food at bar areas.Chapter 1 Quality Beverage Management Standards21Enhancing Wine SalesWine and Food PairingsEffective wine purchasing requires product knowledge and an understanding of value and customer preferences.

There is a long tradition of food and wine pairings in which wines are selected after the food item to complement the food.There are many strategies to ensure customers have desired wine alternatives.

Chapter 1 Quality Beverage Management Standards22Wine ListsWine PricingWine StorageA wine list serves the same purpose as a food menu.The selling price should be in line with the operations pricing structure and generally based on marking up the cost.

Managers must plan for wine storage and monitor the temperature, light level, and relative humidity of storage areas unless wines will be used soon after purchase.

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Chapter 1 Quality Beverage Management Standards23Wine ServiceWines sold by the bottle should be presented and served according to procedures established by the property.These typically allow the host to sample wine and make wine service an important part of the dining experience.

Enhancing Wine SalesChapter 1 Quality Beverage Management Standards24Key Terms:Bag-in-box (soft drink syrup container) A 5-gallon syrup container in which the soft drink syrup is sealed in a plastic bag that is then placed in a cardboard box for easy transporting.Behind-bar par level The number of bottles of each item that should be behind the bar at any time.Bin number (wine) A number that tells the location in a wine storage area where a specific wine is stored.Call brand (spirits) A specific brand of liquor requested by a customer.Cellar temperature A constant storage temperature between 55F and 60F (13C to 16C).CO2 Carbon dioxidethe colorless, odorless gas used to carbonate water in soft drinks and beer.Chapter 1 Quality Beverage Management Standards25Key Terms continued:Control state (alcoholic beverages) A state that is the sole supplier of spirits. Individuals and retail establishments must purchase all spirits directly from state stores.Decaffeinated coffee Coffee that has had its naturally occurring caffeine reduced or eliminated entirely.Free pour To pour an alcoholic beverage without a portioning tool.Herbal tea A tea that contains no true tea leaves but is made by steeping the flowers, berries, peels, seeds, leaves, or roots of plants in boiling water.Jigger A small shot glasstype tool used to measure the amount of alcohol in drink preparation.License state A state that grants licenses to wholesalers, distributors, and sometimes to manufacturers that permit these businesses to sell alcohol within the state.Chapter 1 Quality Beverage Management Standards26Key Terms continued:Liquor license A state-authorized permit that allows the license holder to sell alcoholic beverages in compliance with state, local, and federal laws.Measured pour spout (alcoholic beverage bottle) A pour spout that controls the beverage quantity by allowing only a specified amount of alcohol to be dispensed.Off-premise license A license that allows an establishment to sell alcohol that will be consumed somewhere else.On-premise license A license that allows an establishment to sell alcohol in the same location where it will be consumed.Overpour To use more alcohol than allowed by a recipe.Pasteurization (beer) The final step in beer production, which heats the product to 140F to 150F (60C to 66C) for 20 to 60 minutes to kill any bacteria and remaining live yeast cells.Chapter 1 Quality Beverage Management Standards27Key Terms continued:Public bar A bar at which customers can be seated.Sommelier A service employee with extensive knowledge about wine including wine storage and wine and food affinities.Underpour To use less alcohol than required by a recipe.Vintage Wines that are grown from grapes in one vineyard during one season.Well brand (spirits) Spirits that are served when there is no preference for a specific brand.Wine and food pairing The idea that some wines go better with some food items than others, and that wine should be selected after the food item to match the food.Wine list A special menu that identifies the wine selections offered along with their selling prices.Chapter 1 Quality Beverage Management Standards28

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