1.mix and serve drinks for people at the bar.

2. Pour drinks for table customers.

3. Record each drink sale.

4. Washing glassware and utensils.

5. Cashier

6. Stocking and closing bar
7. Maintaining a clean and orderly bar.

1. Presents the wine list at the table.

2. Makes recommendations.

3. Discusses wines with customers.

4. Takes care of serving the wines.

1. Fren word for wine steward.

2. found in upscale restaurants, with extensive wine lists

1. hiring

2. training

3. supervising all beverage-related personnel

4. purchasing all beverages and beverage equipment

5. establishing and maintaining inventory and control systems.

6. setting standards

7. making policy on matters relating to beverage operation.

1. Business training

2. Market Knowledge

3. Desire to lead

4. Maturity and stability

5. Financial Wisdom

6. Street smarts

7. Legal Knowledge

1. planning & ordering 

2. recieving 

3. storing 

4. issuing 

who plans and orders 

(depends on size of operation)

-coroporate

-owner

-Front and back manager

-head bartender 

the state actually runs the liquor stores 

ex:Utah 

invoice receiving-make sure everything is there(right brand and size)

check for leakage(really check with wine)

wine check for vintage 

1. job analysis

2. list the qualifications of the job

3. personal requirements

product must must come here immediately 

-always be in locked room

once case is open everything should be emptied and stocked 

1. skills and aptitudes

2. physical characteristics

3. health requirements

4. mental ability and attitude

5. age requirements

70 degrees F

most perishable 

55 degrees F 

70% humidity

1. Informal

2. Formal 

How do you value you inventory?

_____+_____-_____=_____

ex: 5434+ 1324-1256= ______

beginning inventory+ purchases - ending inventory= cost of goods sold

$5502 costs of goods sold 

how do you calculate bar cost?

_______ /_______=

ex $5502/ $24,113=_______

costs of goods sold/ sales 

.22817 or 22.8% bar costs

how do you calculate inventory turnover

purchases / ending inventory= 

ex: 1324 / 1256=

inventory turnover

1.054

if your inventory turnover rate is below 1?

if your inventory turnover rate is close to 2?

-buying to much product

- running to lean of a product 

plan

-plan of expenditures, sales, input, output 

1. Fixed 

2. Variable 

rent

insurance 

managers salaries 

inventory

dishes 

hourly saleries

all drinks w/in a class should cost the same (high back, frozen drinks)

-know what it cost to make a drink

consistency 

-being systematic about how you make and serve drinks

This benefits the customers, and operators

1. The salary-basis test (fixed salary)

2. The salary-level test (must make $455 a week)

3. The duties test (administrative duties)

-$10 billions a year stolen by food servie 

-50% of employees steal

-30% of business failures due to employee theft

inventory- take inventory every close and open

-require liquor to be prerung

-new technologies 

-speed pour and liquor guns

documents drinks given away and sold

ex: giving away drinks, 

people abuse draft beer

- coupon fraud

-spillage

-people to busy to write on form

everything we can do to get customers there and keep them

-people (good employess)

word of mouth

what is the most important part of marketing?

the staff

-bartender

servers

bar backs 

somliers

A price reduction based on quantity purchases: ex "Buy five cases and get a 20 percent discount"

Also known as a multiple-brands discount.

business training/ experience 

knowledge of local market

desire to lead

mature and stabilty

knowledge of P/L issues 

street smarts ability to follow procdure 

productive faster with less confusion

more confident in their jobs 

1. alcohol may only be served during day& times established by your state

2. It is against the law to serve anyone under 21

3. it is against the law to serve anyone who is visibly intoxicated 

1. Patron

2. Product

3. promotion

4. profit

1. institutions

2. reminder

3. competitive 

tells customers why your better

direct mail

media 

viral

A case of 12 bottles made up of different items.

Also called a mixed case

newspaper

magazines 

billboards 

radio and tv

beverage service

sell it and serve 

water

cocktails and aperitifs sprits 

wine

before diner low alcohol 

beverages to stimulate buying before 

if using logo to make sure the logo is seen

big profits maker

enhance the dining service 

wine list

having wine matches w/ food on menu

300% ( at lower prices ok, higher prices not ok)

customer perceptions on wines

set mark up standards

a fee allowing customers to bring their own bottle of wine with them 

- discourage

used to generate a revenue if you cant get a liquor lisence 

wine serving temperance 

1. white?

2. Red?

1. 45-55 F

2. room temperature ( no higher than 70-75 F)

-only used on red wine

pouring wine into decanter before serving wine to improve breathing of wine and get have the sentiment left in the bottom of the bottle.

do it in front of guest 

always offer taste, pour ladies first, wine lists 

display unusual bottles 

wine tastings, wine dinners 

Beer service 

correct head size

1. Lager

2. Ale 

3. Stout

1. 1 in

2. 3/4 in

3. 1/4 in 

temp can be tough

not always warm

most traditional way is to serve it in a square wooden box

1.the amount of stock on hand at any given time

2. the process of taking

1. to request stock from the storeroom to be released for use at the bar

2. the form for requesting the issue of stock and the record of such issue.

3. called issue slip