Chapter 15
Beverage Production
Control
Principles of Food, Beverage, and Labour Cost Controls,
Second Canadian Edition
• 15.1 Identify the two primary objectives of beverage production
control.
• 15.2 Describe the standards and standard procedures necessary for
establishing control over beverage production.
• 15.3 List four devices and means used to standardize quantities of
alcoholic beverages used in beverage production.
• 15.4 Describe the use of standardized glassware in beverage control
and the importance of stipulating specific glassware for each drink.
• 15.5 Explain the significance of standard drink recipes in beverage
control.
• 15.6 Calculate the standard cost of any drink, given a standard recipe
and the current market prices of ingredients.
• 15.7 Calculate the standard cost-to-sales ratio for any drink, given its
standard cost and sales price.
• 15.8 Explain why bar operations should be monitored frequently and
list four techniques for monitoring the performance of bartenders.
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
Learning Objectives
2
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
Beverage Control
3
Objectives of Production Control
To ensure that all drinks are prepared according to
management’s specifications
•
2.
Take into account the tastes of expected customers
To guard against excessive costs that can develop in
the production process
•
Management’s desire to prepare drinks of appropriate
quality and size
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
1.
4
Quantity Standards and
Procedures
Use of a device for measuring alcohol:
• Shot glass
• Jigger
• Pourer
• Manual
• Automatic
• Automated dispenser
• Free pour
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
• Plain
• Lined
5
Quantity Standards and
Procedures
Glassware:
• Controls:
• Select appropriate:
• Size
• Type
• Variety
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
• Liquor quantity
• Overall drink size
6
Quality Standards and Procedures
Standard Drink Recipes
Management must determine which recipe will be used.
• 2 ½ oz. blended rye whisky
• ¾ oz. sweet vermouth
• Dash of bitters
• Manhattan 2
• 1 ½ oz. blended rye whisky
• ¾ oz. sweet vermouth
• Dash of bitters
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
• Manhattan 1
7
Calculate the Cost of Straight Drinks
Method I
• Cost of bottle ÷ Result from Step 1 = Standard drink cost
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
• Total number of ounces in bottle ÷ Standard portion size
(ounces) = Number of drinks per bottle
8
Calculate the Cost of Straight Drinks
Method II
• Result from Step 1 × Standard portion size = Standard
drink cost
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
• Cost of bottle ÷ Total number of ounces in bottle = Cost
per ounce
9
Calculate the Cost of Mixed Drinks
One Type of Standard Recipe Detail and Cost Card
Gin Martini
Drink sales price
$4.50
Drink cost
$1.00
Cost percent
22.22%
Ingredients
Bar Recipe
# 53
Quantity
Cost
Gordon’s Gin
2 oz
$0.82
Martini & Rossi Dry Vermouth
½ oz
$0.14
Cocktail olive
1 ea
$0.04
2½ oz
$1.00
Totals
Glassware
4 oz. cocktail
Procedure
Pour gin and vermouth into glass shaker. Add cracked ice.
Stir gently. Strain into 3 oz. cocktail glass. Add olive and
serve.
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
Item
10
Monitoring Sales
It is essential that the sales price be standardized for all
drinks.
1. Manager personally observes bar operations regularly.
2. Designated employee, such as a head bartender, observes
bar, reports unacceptable performance and problems.
3. Individuals unknown to the bartenders visit the bar, observe
the employees, and report problems.
4. Closed-circuit television systems can be installed to permit
observation of bartenders and operations from a remote
location.
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
Observing employee performance:
11
•
•
•
•
•
•
•
•
•
Cocktail, p. 300
Free pour, p. 397
Jigger, p. 394
Lined shot glass, p. 394
Mixed drink, p. 400
Plain shot glass, p. 394
Pourer, p. 395
Shot glass, p. 394
Standard drink recipe, p. 400
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
Key Terms
12
Chapter Web Links
• Alcohol Controls:
• www.alcoholcontrols.com/bridlicosy1.html
• Riedel Canada Glassware:
• http://riedelcanada.ca/
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
• Accubar:
• www.accubar.com/Products/banquet-inventory.asp
13
Principles of Food, Beverage,
and Labour Cost Controls,
Second Canadian Edition
Copyright
14