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7/29/2019 Chapter 13 Beverage Purchasing Control
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Principles of Food, Beverage, and Labor CostControls, Ninth Edition
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Serving Alcoholic Beverages Alcoholic beverages refer to those products
which are meant for consumption as a
beverage, and where a significant amount ofethyl alcohol content is present.
Alcoholic beverages are generally classifiedas:
Beers (lager beers and ales) Wines (red, white, rose) Spirits
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In moderate doses, ethyl alcohol is a mild
tranquilizer; in excessive doses, it can
become toxic.
While the special requirements surrounding
the service of alcohol are many, controllingbeverage costs is similar to controlling food
costs.
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Beer isa fermented beverage made from
grain and flavored with hops.
Wine isa fermented beverage made from
grapes, fruits, or berries.
Spirits arefermented beverages that are
distilled to increase the alcohol content of
the product.
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Varietal: named for the variety of grapethat predominates the wine.
Brand Name: known primarily by the
name of the producer. Geographic: named for its place oforigin, can be as large as a region or adistrict or as small as a vineyard, Fr.Chateau.
Generic: named for a well-known wineproducing region, but not producedthere. i.e. California Burgundy
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Sparkling wines: Champagne, Asti Spumanti,sparkling burgundy
Fortified wines: wines with a small quantity ofspirits or brandy added; Port & Sherry
Wine coolers: blends of wine and fruit juice
Blush wines: pink wine combination of whiteand red grapes, light and sweet
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Fermentation: Natural, chemical process bymeans of which sugars in a liquid areconverted to ethyl alcohol and carbon dioxide
Distillation: Process by means of whichalcohol is evaporated from a fermented liquidand then condensed and collected as a liquid
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Coffee, Tea or Milk
Carbonated
Non-carbonated Mixers
Otheringredients
Garnishes, Cream,Lemon & Lime juice
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Controls must be modified to meet thecharacteristic and inherent increasedresponsibility created by the sale ofalcoholic beverages.
There are two primary classifications ofestablishments that serve alcohol:restaurants that use it as anaccompaniment to food, and thoselocations whose primary offering is alcohol.
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To maintain an appropriate supply ofingredients for producing beverage products.
To ensure that the quality of ingredientspurchased is appropriate to intended use.
To insure that ingredients are purchased atoptimum prices.
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Frequency with which management choosestoplace orders
Storage space available
Funds available for inventory purchases Delivery schedules set by purveyors Minimum order requirements set by
purveyors Price discounts for volume orders Price specials available Limited availability of some items
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License states: States in which beveragewholesalers (and sometimes manufacturers and
distributors) are allowed to sell alcoholicbeverages directly to foodserviceestablishments
Control states: States in which the stategovernment actually sells some or all alcoholicbeverages through its own network of stores,thus exercising complete control over prices
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Dramshop laws, passed in many states,
shift the liability for acts committed by
intoxicated individuals from the individual to
the server or operation that supplied the
alcohol.
In all states, the sale of alcoholic
beverages is regulated either by the licensing
of establishments that are allowed to sell
alcoholic beverages (license states) or by
direct control and sale of the products by the
state (control states).
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While food products only require one level of
quality per item, several qualities are chosen for
alcoholic beverages.
Beer is the most highly perishable of beverageproducts, with a pull date of only a few months.
Operators must, therefore, carefully select brand
and packaging methods.Generally, clientele, ambiance, and menu help
determine what beer product will be selected.
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Beer is typically sold in cans, bottles, or kegs.
Draft beer (beer from kegs) is often the preferred
choice and cheaper for operators to serve.
However, special equipment is required.The shelf life of keg beer is the shortest of all
packaging types, ranging from 30 to 45 days for
an untapped keg, that is, one that has not yet beenopened by the bartender, and even fewer days for
a keg that has been tapped (opened).
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Wine must also be selected according to
product and packaging.
Operators generally sell wine by the glass,bottle, and split or half bottle.
If wine is also purchased for cooking, it will
be bought from the beverage wholesaler also,but generally not of the same quality as that
purchased for drinking.
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As a good manager, you will build a wine
list, the term used to describe your menu of
wine offerings, that fits your own particularoperation and guest expectations.
In developing a wine list, operators must
offer choices for guests who want to spend alot or a little.
A vintner is a wine producer.
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However, avoid the temptation to offer toomany wines on a wine list.
Wait staff should be trained to be
knowledgeable but not intimidating to guests.
Generally, if operators are having trouble
selling wine, the difficulty lies in the deliveryof the product rather than with the product
selected.
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Distilled spirits have an extremely long shelf
life; therefore, a wrong purchase is not usually a
disaster.
Quality levels are most pronounced with spirits.
Packaging is not a particular issue when dealingwith spirits.
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Call liquors are those requested by brandname; extremely expensive call liquors are
sometimes referred to as premium liquors.
Operators generally charge a higher price forcall and premium liquors.
In general, operators will select spirits in two majorcategories, well and call.
Well liquors are those spirits that are poured when the
customer does not specify a particular brand name.
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Remember, just because a customer isprice conscious and orders a wellliquor, does not mean that he or she is
not also quality conscious. Quality spirit products at fair prices
build customer loyalty.
John Wiley & Sons, Inc. 2009