Chapter 13 Beverage Purchasing Control

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Principles of Food, Beverage, and Labor CostControls, Ninth Edition


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Serving Alcoholic Beverages Alcoholic beverages refer to those products

which are meant for consumption as a

beverage, and where a significant amount ofethyl alcohol content is present.

Alcoholic beverages are generally classifiedas:

Beers (lager beers and ales) Wines (red, white, rose) Spirits


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In moderate doses, ethyl alcohol is a mild

tranquilizer; in excessive doses, it can

become toxic.

While the special requirements surrounding

the service of alcohol are many, controllingbeverage costs is similar to controlling food

costs.


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Beer isa fermented beverage made from

grain and flavored with hops.

Wine isa fermented beverage made from

grapes, fruits, or berries.

Spirits arefermented beverages that are

distilled to increase the alcohol content of

the product.


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Varietal: named for the variety of grapethat predominates the wine.

Brand Name: known primarily by the

name of the producer. Geographic: named for its place oforigin, can be as large as a region or adistrict or as small as a vineyard, Fr.Chateau.

Generic: named for a well-known wineproducing region, but not producedthere. i.e. California Burgundy


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Sparkling wines: Champagne, Asti Spumanti,sparkling burgundy

Fortified wines: wines with a small quantity ofspirits or brandy added; Port & Sherry

Wine coolers: blends of wine and fruit juice

Blush wines: pink wine combination of whiteand red grapes, light and sweet


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Fermentation: Natural, chemical process bymeans of which sugars in a liquid areconverted to ethyl alcohol and carbon dioxide

Distillation: Process by means of whichalcohol is evaporated from a fermented liquidand then condensed and collected as a liquid


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Coffee, Tea or Milk

Carbonated

Non-carbonated Mixers

Otheringredients

Garnishes, Cream,Lemon & Lime juice


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Controls must be modified to meet thecharacteristic and inherent increasedresponsibility created by the sale ofalcoholic beverages.

There are two primary classifications ofestablishments that serve alcohol:restaurants that use it as anaccompaniment to food, and thoselocations whose primary offering is alcohol.


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To maintain an appropriate supply ofingredients for producing beverage products.

To ensure that the quality of ingredientspurchased is appropriate to intended use.

To insure that ingredients are purchased atoptimum prices.


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Frequency with which management choosestoplace orders

Storage space available

Funds available for inventory purchases Delivery schedules set by purveyors Minimum order requirements set by

purveyors Price discounts for volume orders Price specials available Limited availability of some items


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License states: States in which beveragewholesalers (and sometimes manufacturers and

distributors) are allowed to sell alcoholicbeverages directly to foodserviceestablishments

Control states: States in which the stategovernment actually sells some or all alcoholicbeverages through its own network of stores,thus exercising complete control over prices


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Dramshop laws, passed in many states,

shift the liability for acts committed by

intoxicated individuals from the individual to

the server or operation that supplied the

alcohol.

In all states, the sale of alcoholic

beverages is regulated either by the licensing

of establishments that are allowed to sell

alcoholic beverages (license states) or by

direct control and sale of the products by the

state (control states).


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While food products only require one level of

quality per item, several qualities are chosen for

alcoholic beverages.

Beer is the most highly perishable of beverageproducts, with a pull date of only a few months.

Operators must, therefore, carefully select brand

and packaging methods.Generally, clientele, ambiance, and menu help

determine what beer product will be selected.


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Beer is typically sold in cans, bottles, or kegs.

Draft beer (beer from kegs) is often the preferred

choice and cheaper for operators to serve.

However, special equipment is required.The shelf life of keg beer is the shortest of all

packaging types, ranging from 30 to 45 days for

an untapped keg, that is, one that has not yet beenopened by the bartender, and even fewer days for

a keg that has been tapped (opened).


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Wine must also be selected according to

product and packaging.

Operators generally sell wine by the glass,bottle, and split or half bottle.

If wine is also purchased for cooking, it will

be bought from the beverage wholesaler also,but generally not of the same quality as that

purchased for drinking.


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As a good manager, you will build a wine

list, the term used to describe your menu of

wine offerings, that fits your own particularoperation and guest expectations.

In developing a wine list, operators must

offer choices for guests who want to spend alot or a little.

A vintner is a wine producer.


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However, avoid the temptation to offer toomany wines on a wine list.

Wait staff should be trained to be

knowledgeable but not intimidating to guests.

Generally, if operators are having trouble

selling wine, the difficulty lies in the deliveryof the product rather than with the product

selected.


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Distilled spirits have an extremely long shelf

life; therefore, a wrong purchase is not usually a

disaster.

Quality levels are most pronounced with spirits.

Packaging is not a particular issue when dealingwith spirits.


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Call liquors are those requested by brandname; extremely expensive call liquors are

sometimes referred to as premium liquors.

Operators generally charge a higher price forcall and premium liquors.

In general, operators will select spirits in two majorcategories, well and call.

Well liquors are those spirits that are poured when the

customer does not specify a particular brand name.


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Remember, just because a customer isprice conscious and orders a wellliquor, does not mean that he or she is

not also quality conscious. Quality spirit products at fair prices

build customer loyalty.

John Wiley & Sons, Inc. 2009

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Chapter 13 Beverage Purchasing Control