ºÝºÝߣ

ºÝºÝߣShare a Scribd company logo

Beverageproductioncontrol 111117232617-phpapp01

•
•
R-diel Tagaan
R-diel Tagaan

The document discusses beverage production control. It covers establishing standards for recipes, portion sizes, and costs. Specific topics covered include calculating standard costs given ingredient prices and portion sizes, using tools to accurately measure portions, developing standardized recipes, and determining drink costs and markups. The overall aim is to ensure consistency in beverage quality and control costs in the production process.

1 of 33
Download to read offline
Beverage Production Control Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 1 / 33
Recap of the Previous session • Explain the various standards necessary for establishing control over beverage receiving, storing and issuing. • Define a requisition system and describe its use in beverage control. • Describe 3 means of monitoring performance of employees receiving, storing and issuing beverages. beverages • Enlist procedures used organize beverage storage facilities facilities. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 2 / 33
KCM of the Beverage Production Control P d i C l • Discuss the significance of standard drink recipes. • Calculate the standard cost of any drink given the recipe and market prices of ingredients. • Calculate the cost to sales ratio for any drink given its standard cost and sales price. • List for devices used to standardize quantities of alcoholic beverages in beverage production. production Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 3 / 33
Scope • Objectives of Beverage Production Control. • Establishing Quality Standards and Standard Procedures. • St d d R i Standard Recipes. • Establishing the standard portion cost of a drink. • Drink Cost and Mark-up.p Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 4 / 33
Objectives of Beverage Control • 3 main and primary objectives: 1. To ensure that the drinks are prepared as per the managements specifications specifications. 2. To guard against excessive costs that can develop i th production process. d l in the d ti 3. To maintain consistency in specifications and not assuming. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 5 / 33
Establishing Standards and Standard Procedures S d dP d • Quality standards: Largely applied to the pouring and call brands local favorites and depends largely on the establishments p g y status. Also applied to quality wines and others mixing beverages. g g • Quantity standards: Mainly applied to drink recipe, and standards set by the p , y establishment which is uniform. Also related to quantity of ingredients in a mixed drink. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 6 / 33
Establishing Quality and Quantity Standards Q i S d d 1. Starts with establishing recipes and quantification bearing in mind the cost of g an ingredient. 2. Make a comparative using personal information and data from the bartender. 3. Test trying all recipes and seeking approval or mystery customer. pp y y 4. Using the right glassware for the right drink. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 7 / 33
Establishing Quality and Quantity Standards Q tit St d d • Providing the right kind of measuring equipment. • Removing slow moving beverages from the menu and keeping the profitable ones. • Managing sophisticated user friendly software where options of mixed drinks are available which are not on the menu. • Train staff in using automated devices y efficiently. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 8 / 33
Example of Standard Glassware i a Fi H l Gl in Fine Hotel Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 9 / 33
Establishing Quality Standards and S d d P d Standard Procedures d • Devices for measuring standard quantities: 1. The Shot Glass. 2. lined h t l 2 A li d shot glass. 3. The Jigger. 4. The Pourer. 5. 5 The Automated Dispenser Dispenser. 6. Free Pour. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 10 / 33
Beverageproductioncontrol 111117232617-phpapp01
Beverageproductioncontrol 111117232617-phpapp01
Beverageproductioncontrol 111117232617-phpapp01
Example of a Standardized Beverage • Gin and Tonic Cost of gin: $0.45/oz. Cost of mixer: $0.04/oz. $ Gin and Tonic A Gin and Tonic B Gin—2 oz. = $0.9 Gin—1 oz. = $0.45 Mixer—6 oz. = $0.24Mixer—7 oz. = $0.28 Total $1.14 Total $0.73 Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 14 / 33
Standard Recipes • Types of Drinks 1. Straight with Mixers. 2. Cocktails d Mixed drinks. 2 C kt il and Mi d d i k • In the making of cocktails it all the more essential to have a strong control over the ingredients. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 15 / 33
Comparative of Manhattan • Manhattan 1 • Manhattan 2 2 1/2 oz. blended rye 1 1/2 oz. blended rye whiskey whiskey 3/4 oz. sweet 3/4 oz. sweet vermouth vermouth Dash f bitters D h of bitt Dash f bitters D h of bitt Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 16 / 33
Drink Recipe Standardized MANHATTAN 2 1/2 ounces blended rye whiskey 3/4 ounce sweet vermouth dash of bitters 4 ice cubes stem cherry t h Combine the whiskey, vermouth, and ice in a mixing glass and stir well Strain into well. a 4-ounce stem glass. Garnish with a cherry
Standardized Recipe BRANDY ALEXANDER 3/4 ounce brandy 3/4 ounce Crème de Cacao 3/4 ounce heavy cream 3 ice cubes Combine all ingredients in a cocktail shaker and shake vigorously Strain into a vigorously. 4-ounce cocktail glass. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 18 / 33
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 19 / 33
Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 20 / 33
Establishing the standard portion cost of a drink i f di k • The bar uses 750 mL bottles of scotch. scotch indicates that a 750 mL bottle contains 25.4 ounces. 25 4 ounces • Dividing the1.5 - ounce standard drink into the 25 4 ounces in the 750 mL bottle one 25.4 bottle, determines that each bottle contains 16.9 drinks, drinks rounded to the nearest tenth tenth. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 21 / 33
Calculating Standard using Volume V l 25.4 Oz ———— = 16.9 drinks 1.5 oz. 1 5 oz Because there is a small amount of spillage and evaporation in all bar operations, this can be safely adjusted to an average of 16 5 drinks per bottle 16.5 Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 22 / 33
Calculating Standard using Price Pi • If the purchase price of the bottle is $17.10, then the standard cost of each of the 16.5 drinks it contains can be determined by dividing the bottle cost, $17.10, by the number of drinks it contains, 16.5. t i 16 5 $ 17.10 ———— = $1 0364 or $1 04 rounded $1.0364, $1.04 16.5 drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 23 / 33
Alternative method to find Standard Cost of a straight d i k S d dC f i h drink • An alternative procedure for finding the standard cost per drink requires that one divide the cost of the bottle by the number of ounces it contains to find the cost per ounce, ounce and then multiply the ounce cost by the standard drink size. • For example if the pouring brand of gin example, costs $10.70 per bottle. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 24 / 33
Alternative method to find Standard Cost of a straight d i k S d dC f i h drink • 750 mL bottle the equivalent of 25 4 bottle, 25.4 ounces, each ounce would cost $0.42, not taking into consideration any loss because of spillage or evaporation. $ 10 70 10.70 ———— = $0.42 25.4 oz. 25 4 oz Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 25 / 33
Cost Example for straight drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 26 / 33
Cost Example for Mixed Drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 27 / 33
Costing Mixed Drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 28 / 33
Establishing Sales price of drinks Bottle Item Bottle Size Bottle Ounce Drink Size Drink Drink Code Cost Cost Cost S.P. Brand ML Oz $ $ Oz $ $ 200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50 201 Old Bagpipe gp p 750 25.4 12.95 0.51 1.5 0.77 3.25 203 Purple Heather 1000 33.8 14.95 0.442 1.5 0.66 2.95 206 Highland Hiatus g 750 25.4 14.95 0.589 1.5 0.88 3.50 207 Grant’s 750 25.4 15.95 0.628 1.5 0.94 3.50 210 Teachers’s 750 25.4 16.95 0.667 1.5 1.00 3.95 212 Dewar’s 750 25.4 16.95 0.667 1.5 1.00 3.95 213 Bell’s 750 25.4 16.95 0.628 1.5 0.94 3.50 Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 29 / 33
Drink Cost and Mark-up Mark up Bottle Item Bottle Size Bottle Ounce Drink Size Drink Drink S.P. Code Cost Cost Cost Brand ML Oz $ $ Oz $ $ 200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50 • Nessie’s Bl d d d i k cost t sales ratio: N i ’ Blended drink t to l ti • 0.53 x 100 = 21.2 % • 2.50 • Calculating reversibly for $ 2 50 S P drink 2.50 S.P. cost is 0.53 so $.2.50 is x % of 0.53 = 471.69 % Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 30 / 33
Monitoring Beverage Production P d i operation i 1. 1 A manager can personally observe bar operations on a regular basis. 2. 2 A designated employee, such as a head employee bartender, can observe others working at the bar and report unacceptable performance and problems to management. management Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 31 / 33
Monitoring Beverage Production P d i operation i 3. 3 Individuals unknown to the bartenders can be hired to patronize the bar, observe the employees note problems and report employees, problems, to management. 4. 4 Closed - circuit television systems can be installed to permit observation of bartenders and bar operations from a remote location. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 32 / 33
Questions Q ti & Comments C t Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 33 / 33

More Related Content

Beverageproductioncontrol 111117232617-phpapp01

  • 1. Beverage Production Control Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 1 / 33
  • 2. Recap of the Previous session • Explain the various standards necessary for establishing control over beverage receiving, storing and issuing. • Define a requisition system and describe its use in beverage control. • Describe 3 means of monitoring performance of employees receiving, storing and issuing beverages. beverages • Enlist procedures used organize beverage storage facilities facilities. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 2 / 33
  • 3. KCM of the Beverage Production Control P d i C l • Discuss the significance of standard drink recipes. • Calculate the standard cost of any drink given the recipe and market prices of ingredients. • Calculate the cost to sales ratio for any drink given its standard cost and sales price. • List for devices used to standardize quantities of alcoholic beverages in beverage production. production Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 3 / 33
  • 4. Scope • Objectives of Beverage Production Control. • Establishing Quality Standards and Standard Procedures. • St d d R i Standard Recipes. • Establishing the standard portion cost of a drink. • Drink Cost and Mark-up.p Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 4 / 33
  • 5. Objectives of Beverage Control • 3 main and primary objectives: 1. To ensure that the drinks are prepared as per the managements specifications specifications. 2. To guard against excessive costs that can develop i th production process. d l in the d ti 3. To maintain consistency in specifications and not assuming. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 5 / 33
  • 6. Establishing Standards and Standard Procedures S d dP d • Quality standards: Largely applied to the pouring and call brands local favorites and depends largely on the establishments p g y status. Also applied to quality wines and others mixing beverages. g g • Quantity standards: Mainly applied to drink recipe, and standards set by the p , y establishment which is uniform. Also related to quantity of ingredients in a mixed drink. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 6 / 33
  • 7. Establishing Quality and Quantity Standards Q i S d d 1. Starts with establishing recipes and quantification bearing in mind the cost of g an ingredient. 2. Make a comparative using personal information and data from the bartender. 3. Test trying all recipes and seeking approval or mystery customer. pp y y 4. Using the right glassware for the right drink. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 7 / 33
  • 8. Establishing Quality and Quantity Standards Q tit St d d • Providing the right kind of measuring equipment. • Removing slow moving beverages from the menu and keeping the profitable ones. • Managing sophisticated user friendly software where options of mixed drinks are available which are not on the menu. • Train staff in using automated devices y efficiently. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 8 / 33
  • 9. Example of Standard Glassware i a Fi H l Gl in Fine Hotel Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 9 / 33
  • 10. Establishing Quality Standards and S d d P d Standard Procedures d • Devices for measuring standard quantities: 1. The Shot Glass. 2. lined h t l 2 A li d shot glass. 3. The Jigger. 4. The Pourer. 5. 5 The Automated Dispenser Dispenser. 6. Free Pour. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 10 / 33
  • 14. Example of a Standardized Beverage • Gin and Tonic Cost of gin: $0.45/oz. Cost of mixer: $0.04/oz. $ Gin and Tonic A Gin and Tonic B Gin—2 oz. = $0.9 Gin—1 oz. = $0.45 Mixer—6 oz. = $0.24Mixer—7 oz. = $0.28 Total $1.14 Total $0.73 Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 14 / 33
  • 15. Standard Recipes • Types of Drinks 1. Straight with Mixers. 2. Cocktails d Mixed drinks. 2 C kt il and Mi d d i k • In the making of cocktails it all the more essential to have a strong control over the ingredients. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 15 / 33
  • 16. Comparative of Manhattan • Manhattan 1 • Manhattan 2 2 1/2 oz. blended rye 1 1/2 oz. blended rye whiskey whiskey 3/4 oz. sweet 3/4 oz. sweet vermouth vermouth Dash f bitters D h of bitt Dash f bitters D h of bitt Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 16 / 33
  • 17. Drink Recipe Standardized MANHATTAN 2 1/2 ounces blended rye whiskey 3/4 ounce sweet vermouth dash of bitters 4 ice cubes stem cherry t h Combine the whiskey, vermouth, and ice in a mixing glass and stir well Strain into well. a 4-ounce stem glass. Garnish with a cherry
  • 18. Standardized Recipe BRANDY ALEXANDER 3/4 ounce brandy 3/4 ounce Crème de Cacao 3/4 ounce heavy cream 3 ice cubes Combine all ingredients in a cocktail shaker and shake vigorously Strain into a vigorously. 4-ounce cocktail glass. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 18 / 33
  • 19. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 19 / 33
  • 20. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 20 / 33
  • 21. Establishing the standard portion cost of a drink i f di k • The bar uses 750 mL bottles of scotch. scotch indicates that a 750 mL bottle contains 25.4 ounces. 25 4 ounces • Dividing the1.5 - ounce standard drink into the 25 4 ounces in the 750 mL bottle one 25.4 bottle, determines that each bottle contains 16.9 drinks, drinks rounded to the nearest tenth tenth. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 21 / 33
  • 22. Calculating Standard using Volume V l 25.4 Oz ———— = 16.9 drinks 1.5 oz. 1 5 oz Because there is a small amount of spillage and evaporation in all bar operations, this can be safely adjusted to an average of 16 5 drinks per bottle 16.5 Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 22 / 33
  • 23. Calculating Standard using Price Pi • If the purchase price of the bottle is $17.10, then the standard cost of each of the 16.5 drinks it contains can be determined by dividing the bottle cost, $17.10, by the number of drinks it contains, 16.5. t i 16 5 $ 17.10 ———— = $1 0364 or $1 04 rounded $1.0364, $1.04 16.5 drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 23 / 33
  • 24. Alternative method to find Standard Cost of a straight d i k S d dC f i h drink • An alternative procedure for finding the standard cost per drink requires that one divide the cost of the bottle by the number of ounces it contains to find the cost per ounce, ounce and then multiply the ounce cost by the standard drink size. • For example if the pouring brand of gin example, costs $10.70 per bottle. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 24 / 33
  • 25. Alternative method to find Standard Cost of a straight d i k S d dC f i h drink • 750 mL bottle the equivalent of 25 4 bottle, 25.4 ounces, each ounce would cost $0.42, not taking into consideration any loss because of spillage or evaporation. $ 10 70 10.70 ———— = $0.42 25.4 oz. 25 4 oz Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 25 / 33
  • 26. Cost Example for straight drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 26 / 33
  • 27. Cost Example for Mixed Drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 27 / 33
  • 28. Costing Mixed Drinks Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 28 / 33
  • 29. Establishing Sales price of drinks Bottle Item Bottle Size Bottle Ounce Drink Size Drink Drink Code Cost Cost Cost S.P. Brand ML Oz $ $ Oz $ $ 200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50 201 Old Bagpipe gp p 750 25.4 12.95 0.51 1.5 0.77 3.25 203 Purple Heather 1000 33.8 14.95 0.442 1.5 0.66 2.95 206 Highland Hiatus g 750 25.4 14.95 0.589 1.5 0.88 3.50 207 Grant’s 750 25.4 15.95 0.628 1.5 0.94 3.50 210 Teachers’s 750 25.4 16.95 0.667 1.5 1.00 3.95 212 Dewar’s 750 25.4 16.95 0.667 1.5 1.00 3.95 213 Bell’s 750 25.4 16.95 0.628 1.5 0.94 3.50 Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 29 / 33
  • 30. Drink Cost and Mark-up Mark up Bottle Item Bottle Size Bottle Ounce Drink Size Drink Drink S.P. Code Cost Cost Cost Brand ML Oz $ $ Oz $ $ 200 Nessie’s Blended 1000 33.8 11.95 0.354 1.5 0.53 2.50 • Nessie’s Bl d d d i k cost t sales ratio: N i ’ Blended drink t to l ti • 0.53 x 100 = 21.2 % • 2.50 • Calculating reversibly for $ 2 50 S P drink 2.50 S.P. cost is 0.53 so $.2.50 is x % of 0.53 = 471.69 % Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 30 / 33
  • 31. Monitoring Beverage Production P d i operation i 1. 1 A manager can personally observe bar operations on a regular basis. 2. 2 A designated employee, such as a head employee bartender, can observe others working at the bar and report unacceptable performance and problems to management. management Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 31 / 33
  • 32. Monitoring Beverage Production P d i operation i 3. 3 Individuals unknown to the bartenders can be hired to patronize the bar, observe the employees note problems and report employees, problems, to management. 4. 4 Closed - circuit television systems can be installed to permit observation of bartenders and bar operations from a remote location. Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 32 / 33
  • 33. Questions Q ti & Comments C t Tuesday, July 05, 2011 BAC-5132 Food and Beverage Management—2 Beverage Production Control ºÝºÝߣ 33 / 33