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Presentation by Edgar Dsouza, Asst. Professor, Goa University
CELLAR•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
IntroductionCentralized storage area for bulk
quantities of liquor and beverages
May be a traditional cellar or coolroom
Protects valuable stock from theftMaintains the quality of the stockMonitors the movement of the
stockManaged by a cellar-man.
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Main responsibilities of a Cellar-man
Stock the cellar with adequate supplyEnsure uninterrupted supply to barsStore alcohol at appropriate
temperatures to prevent spoilageIssuing against authorized requisitionsUpdate the records of the cellarProtect the stock from theft & other
malpractices.
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Cellar ProductsThere are 2 main categories of alcoholic
beverages1. Fermented2. 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
Sparkling wines Imported winesLocal winesAromatized winesFortified winesLiqueurs Imported SpiritsLocal spiritsBeers (packaged and bulk)Other fermented beverages Aerated drinks and Mineral watersPost-Mix juices and syrups
Cellar Products
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Cellar LocationIdeally basement or underground
where the room will be dark, cool and free from vibration
It should be well ventilated and cleanIn an area where the temperature
remains similar all year roundLighting should be dimHumidity should be
between 60 and 80
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Areas & TemperaturesArea 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
Storage ProceduresUnopened bottle cases are stored at lower levelOpened cases should be emptied and stored
using FIFOAll 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 returnedStore Sparking, white & rose wines in the coolest
areas or nearest to the floorsReds should be stored near the ceiling since
warm air rises.
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Storage ProceduresIf 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
Refrigeration SystemsRefrigeration 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
Coolroom refrigerationWorks on the Interior evaporator & exterior condenser principle.Cellarman must follow these simple rules:Keep the coolroom cleanKeep the doors shut whenever possibleWipe the door seals daily, check hingesKeep the compressor unit
clean & dustfreeEnsure that the compressor
has free air circulation around it
Check the coolroom temperatures daily
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Safety & maintenanceTurn off all machinery before working on itFan belts should be covered by safety cages
at all timesMost coolroom accidents results from staff
getting their hands or clothes caught in the fan belts
Worn or loose fan belts can result in accidentsAll 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
Refrigerated CabinetsLike 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
Cooling Systems
Instantaneous coolers (Shock Coolers)
Chilled water systems (Glycool tank & Chiller plates)
Ice bank systems
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Stock ManagementTo make sure adequate stocks are available
when requiredTo make sure that too much stock is not
heldTo make sure that stock is kept in top
conditionTo make sure that stock is rotatedTo prevent and discover theft, loss and
wastageTo ascertain the value of stock for the
purpose of calculating P<o analyze changes in taste & sales patterns
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Bin Cards The traditional tool for the control of bulk
stock in the cellars and storeroomsThere 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
Barcode systemVital part of many modern stock
control systemsBarcodes 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
Receiving GoodsOrders are placed based on bin cardWhen goods are received, deliveries are
checked for accuracy and proper records kept
Check that stock received matches the orders
Ensure delivery area is clearNecessary trolleys and other equipmentsCount & prepare documentation for any
returns, empties or used kegs for collection
Presentation by Edgar Dsouza, Asst. Professor, Goa University
Checking & Signing for deliveriesGoods 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
Stock leaving the cellarRecords must be kept of goods which leave
the cellar (dispatches)Cellar stock must go to bars, restaurants, or
may leave the premisesStock should be issued against requisitions
and staff should check the receipt of stockReturnable 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
Storage of Goods in the Cellar
Goods stored must be accessible and safePassage ways to goods must be kept clean
and clearStock must be stocked neatly to allow
proper stock rotationStacked 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