Transcript Beverages
Eighth Edition Purchasing Selection and Procurement for the Hospitality Industry ANDREW HALE FEINSTEIN AND JOHN M. STEFANELLI © 2011 John Wiley and Sons, Inc. All Rights Reserved CHAPTER Beverages © 2011 John Wiley and Sons, Inc. All Rights Reserved 24 YOU SHOULD BE ABLE TO: • Identify management considerations surrounding the selection and procurement of beverage alcohols and nonalcoholic beverages. • Differentiate a “control” state from a “license” state. • Explain the selection factors for beverage alcohols and nonalcoholic beverages. • © 2011 John Wiley and Sons, Inc. All Rights Reserved YOU SHOULD BE ABLE TO (CONT): • List popular types of beverage alcohols. • Convert alcohol proof to alcohol percentage. • Create product specifications for beverages. • Describe the process of purchasing, receiving, storing, and issuing beverage alcohols and nonalcoholic beverages. © 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING BEVERAGES • Beverage alcohols include wines, beers, and spirits • Easiest items a buyer can purchase • Customers tend to order “call brands” • Numerous state regulations © 2011 John Wiley and Sons, Inc. All Rights Reserved MANAGEMENT CONSIDERATIONS • Should operation offer alcoholic beverages? • High-profit area • Dram Shop Laws – who is responsible for an accident • Licensing requires time and expenses • Additional expenses • Which quality and brands to offer © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS • Intended use • Exact name • Brand name Most fundamental selection factor • Vintage Year in which wine was produced Essential wine selection criterion © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) • Alcohol content • Size of container (packages are standard) • Type of container Cans Kegs Plastic or glass bottles Bag-in-the-box packages © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) • Point of origin Important factor for wines – implies taste variations Preservation methods (refrigeration and lowlight conditions) AP Price Supplier services © 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING BEVERAGE ALCOHOLS • Research availability of products • Determine how much to order • Take post off opportunity? © 2011 John Wiley and Sons, Inc. All Rights Reserved RECEIVING BEVERAGE ALCOHOLS • Receiver is usually a supervisor or manager • Operation may employ a sommelier or wine steward • Check quantities and compare invoices against POs and labels • Compute required deposits • Complete government-required paperwork © 2011 John Wiley and Sons, Inc. All Rights Reserved STORING BEVERAGE ALCOHOLS • • • • Use a well-secured, locked facility Give access to only a few Maintain perpetual inventory Distilled spirits Dry, cool area with no direct light © 2011 John Wiley and Sons, Inc. All Rights Reserved STORING BEVERAGE ALCOHOLS (CONT.) • Wines Red – cool area White – refrigerated Corked – stored on side (unless screw-top, synthetic-corked or fortified) Use dispensing unit or reseal bottle tightly and refrigerate if opened © 2011 John Wiley and Sons, Inc. All Rights Reserved STORING BEVERAGE ALCOHOLS (CONT.) • Beer Keg beer not pasteurized – store at 36°F to 38°F Keep kegs not more than two weeks Canned beer has four-month life if refrigerated Bottled beer has a shelf-life of six months if refrigerated © 2011 John Wiley and Sons, Inc. All Rights Reserved ISSUING BEVERAGE ALCOHOLS • Use stock requisitions • May require an empty bottle for every full one requested • Keep remote bar stock in locked liquor station • Convert liquor use to theoretical sales and compare to cash register tickets © 2011 John Wiley and Sons, Inc. All Rights Reserved IN-PROCESS INVENTORIES • Main concern: controlling employee theft • Most effective tool: employee supervision © 2011 John Wiley and Sons, Inc. All Rights Reserved NONALCOHOLIC BEVERAGES • Number of varieties • Soft drinks in bottles? Cans? Vending machines? • Coffee supplier © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS • Intended use Beverage service Mixers • • • • Exact name U.S. Government grades Brand name Size of container © 2011 John Wiley and Sons, Inc. All Rights Reserved SELECTION FACTORS (CONT.) • • • • • • Size of container Type of container Product form Preservation method AP price Supplier services © 2011 John Wiley and Sons, Inc. All Rights Reserved PURCHASING NONALCOHOLIC BEVERAGES • • • • • Routine process Delivery schedules set Main decision: how much to order May have minimum-order requirements Infrequent opportunity buys © 2011 John Wiley and Sons, Inc. All Rights Reserved NONALCOHOLIC BEVERAGES • Storing nonalcoholic beverages • Issuing nonalcoholic beverages • In-process inventories © 2011 John Wiley and Sons, Inc. All Rights Reserved