Chapter 6
Quality Beverage
Management
Standards
Principles of Food and
Beverage Management
Learning Objectives
After 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.
Learning 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 beverageproduction methods.
• Describe three beverage service methods.
• Explain procedures for managing wine sales.
Chapter 6 Quality Beverage Management Standards
INTRODUCTION
Chapter 6 Quality Beverage Management Standards
NON-ALCOHOLIC BEVERAGES
Water
Coffee
Tea
Soft Drinks
Milk
Chapter 6 Quality Beverage Management Standards
REGULATIONS AND ALCOHOLIC BEVERAGES
Federal Regulations
State Regulations
Local Regulations
Chapter 6 Quality Beverage Management Standards
BEVERAGE MANAGEMENT PRACTICES
Selecting and Purchasing Beverages
Beers
Spirits
Chapter 6 Quality Beverage Management Standards
Receiving and Storing Beverages
Chapter 6 Quality Beverage Management Standards
Chapter 6 Quality Beverage Management Standards
Issuing Beverages
Chapter 6 Quality Beverage Management Standards
Chapter 6 Quality Beverage Management Standards
Managers Math
Answer the Questions:
Total cost is $124.20
Chapter 6 Quality Beverage Management Standards
BEVERAGE-PRODUCTION STANDARDS
Well-Planned Layout
Chapter 6 Quality Beverage Management Standards
Standardized Production Procedures
Standardized Recipes
Portion Size Standards
Chapter 6 Quality Beverage Management Standards
Chapter 6 Quality Beverage Management Standards
Other Standards
Chapter 6 Quality Beverage Management Standards
Chapter 6 Quality Beverage Management Standards
MANUAL AND AUTOMATED BEVERAGE PRODUCTION
Manual Beverage Production
Automated Beverage Production
Chapter 6 Quality Beverage Management Standards
BEVERAGE SERVICE METHODS
Service by Bartenders
Service by Beverage Servers
Service by Bartenders and Servers
Chapter 6 Quality Beverage Management Standards
ENHANCING WINE SALES
Wine and Food Pairings
Chapter 6 Quality Beverage Management Standards
Wine Lists
Wine Pricing
Wine Storage
Wine Service
Chapter 6 Quality Beverage Management Standards - Summary
1. Explain the importance of providing quality non-alcoholic
beverages.
•
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 establishment’s
quality standards.
Chapter 6 Quality Beverage Management Standards - Summary
2. Describe federal, state, and local regulations that impact the
purchase and management of alcoholic beverages.
• 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.
• Managers must know and comply with all regulations applicable to
what is sold; where, when, how, and to whom; and in what quantity.
• Many 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 6 Quality Beverage Management Standards - Summary
3. Explain basic management practices applicable to selecting,
purchasing, receiving, storing, and issuing alcoholic beverages.
• 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.
• Many types of beers and liquors are available, and managers must
determine those that are most popular.
• Product costs and selling price potentials are additional concerns.
• Storage 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.
• Beverage issues should be on a full-bottle-for- empty-bottle basis to
reestablish the behind-bar par level.
Chapter 6 Quality Beverage Management Standards - Summary
4. Explain beverage-production standards for bar layout and drink
preparation procedures.
• A beverage-production area (bar) must be designed for employee
efficiency.
• Control of alcoholic beverages is important to manage costs, meet
standards, and ensure that alcohol is served responsibly.
• Drink production is standardized using standardized recipes that
specify portion size and by ensuring that quantity measures are
always used.
• Glasses and even the ice used have an impact on beverage quality.
Chapter 6 Quality Beverage Management Standards - Summary
5. Describe the use of manual and automated beverage-production
methods.
• Even experienced bartenders must follow standardized recipes for
beverages.
• Spirits 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 6 Quality Beverage Management Standards - Summary
6. Describe three beverage service methods.
• Three 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 6 Quality Beverage Management Standards - Summary
7. Explain procedures for managing wine sales.
• Effective 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.
• A wine list serves the same purpose as a food menu.
• There are many strategies to ensure customers have desired wine
alternatives.
• The selling price should be in line with the operation’s pricing structure
and generally based on marking up the cost.
Chapter 6 Quality Beverage Management Standards - Summary
7. Explain procedures for managing wine sales continued…
• 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.
• Wines 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.
Chapter 6 Quality Beverage Management Standards
Key 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 55°F and
60°F (13°C to 16°C).
CO2 Carbon dioxide—the colorless, odorless gas used to carbonate
water in soft drinks and beer.
Chapter 6 Quality Beverage Management Standards
Key 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 glass–type 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 6 Quality Beverage Management Standards
Key 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 140°F to 150°F (60°C to 66°C) for 20 to 60 minutes to kill any
bacteria and remaining live yeast cells.
Chapter 6 Quality Beverage Management Standards
Key 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 6 Quality Beverage Management Standards
Chapter Images
Chapter 6 Quality Beverage Management Standards
Chapter Images continued
Chapter 6 Quality Beverage Management Standards
Chapter Images continued