Beverage Receiving, Storage, and Issuing Control

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Beverage Receiving, Storage, and Issuing Control

• HRT 276 Chapter 14
• Part III Beverage Control

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Thanks to

• The information in this presentation comes from
  Chapter 14
  
• Principles of Food, Beverage, and Labor Cost
  Controls
  
• By Paul R. Dittmer
• 7th Edition. 2003. New York John Wiley Sons

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Introduction

• Again, beverage control standards and many
  procedures are similar to those studied in food
  control
  
• Ensure what is ordered is what is received
• Move to secure storage immediately
• Issues are based on breakage
• Minimize the opportunity for excessive costs

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Beverage Receiving

• Alcoholic
• In general brand, name, quantity, size, price
• Beer freshness date or codes
• Wine proper vintage date, varietal, vineyard,
  etc.
  
• Spirits - proof (some brands have multiple
  strength)
  
• Inspect and open cases to check for breakage
• Inspect bottle seals and stamps
• Complete the receiving report

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Beverage Storage

• Secure with limited access
• Proper temperature and humidity control
• Dry storage
• Cellar storage
• Refrigerated storage
• Proper shelving
• Beer and Spirits can be stored upright
• Wine on its side (or upside down when necessary)
• Appropriate lighting (dark is better)

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Beverage Issuing

• Par Stock at each bar
• Main or front bar
• Service bars
• Special purpose bars
• Requisition Sheet
• Used to order products from storage
• Based on empty bottles at the end of a shift
• Empty bottles are compared to requisition
• New, full bottles are issued
• Par is returned to standard