Beverage Management

1
Beverage Management

• Overview
• Some beverage management issues will be
  identified in this presentation like getting a
  license to sell alcohol, training for beverage
  service, service techniques
• Goal
• To gain sufficient information about beverage
  management

2
Objectives

• To learn the procedure of the getting license for
  selling liquor
• To learn beverage products
• To learn service techniques
• To learn the cocktail service steps
• To learn the merchandising types of liquor

3
Getting a License to Sell Alcohol

• ABC regulations are locally developed
• Alcohol and Beverage Commission
• Variety of Alcohol Sale Distinctions
• Full, beer and wine, on-premise, off-premise byob
  determined by local custom
• Obtaining a license
• Each market will distribute liquor licenses
  differently
• Through lottery
• Secondary Market
• From local ABC

4
Beverage Service

• Training
• Once service standard is developed employees must
  be trained
• Beverage products
• Service Techniques
• Merchandising
• Alcohol awareness
• Alcohol control

5
Beverage Products

• Spirits gin, vodka, rum, whisky, blends
• House, call, and premium
• Wines Region, Grape, Color, Type
• Beers
• Style pilsner, porter, stout, ale, lager
• Characteristics light, lite, dark, amber
• Production Mass, microbrew, brewpub

6
Service Techniques

• Standards
• Bar Service
• Call Order
• Frozen, high balls, straight spirits, cordials,
  mixed drinks, blended drinks, cream drinks,
  sodas, wine, beer
• Garnishes
• Glassware
• Cocktail napkins
• Tray service
• Capping ashtrays
• Check Control

7
Cocktail Service Steps

• Greet guest with smile and ask for order.
• Up-sell when possible
• Keep accurate record or who ordered what
• Order drinks from bar tender
• Add garnishes when necessary
• Place drinks and napkins on tray
• Holding tray in one hand serve drinks with other
• Serve drinks from the right
• Clear glasses as soon as they are empty
• Ask for refill when glass are ¼ full
• Change ashtrays by capping after 2 butts

8
Merchandising

• Bar Display
• Mirrors, straight edges, wood, lighting,
  location, premium brands
• Taking Orders
• Suggestive selling, up-selling, multiple drinks,
• Merchandising Centers
• Menus, table tents, posters, satellite displays

9
Alcohol Awareness

• Train staff on alcohol content equivalents
• 12 oz beer
• 5 oz wine
• 1.25 oz 80 proof liquor
• 1 oz 100 proof liquor
• Monitoring the Guest
• Green sober
• Yellow becoming intoxicated
• Offer non-alcoholic suggestions slow down the
  service
• Red get second opinion prior to cutting off,
  ask for assistance, stop service according to
  operations policies and procedures

10
Alcohol Control

• Alcohol management is very tricky
• Obligation of management to protect
• Employees and guests
• Develop strict accounting and control procedures
• Limit access, perpetual inventories, develop par
  stocks, take routine inventories, spot count cash
  drawers, have a replenish procedure.
• Have a 1-strike you are out policy for violating
  alcohol related rules