1. Chapter 15 Beverage Production Control
Principles of Food, Beverage, and Labour Cost Controls,
Second Canadian Edition

2. Learning Objectives
15.1 Identify the two primary objectives of beverage production control.
15.2 Describe the standards and standard procedures necessary for establishing control over beverage production.
15.3 List four devices and means used to standardize quantities of alcoholic beverages used in beverage production.
15.4 Describe the use of standardized glassware in beverage control and the importance of stipulating specific glassware for each drink.
15.5 Explain the significance of standard drink recipes in beverage control.
15.6 Calculate the standard cost of any drink, given a standard recipe and the current market prices of ingredients.
15.7 Calculate the standard cost-to-sales ratio for any drink, given its standard cost and sales price.
15.8 Explain why bar operations should be monitored frequently and list four techniques for monitoring the performance of bartenders.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

3. Beverage Control
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition
Discuss, what is wrong in this picture: Neglecting to establish
control over drink production can lead to customer dissatisfaction resulting
from improperly prepared drinks. It can also result in any number of unwarranted
costs. Sales, profits, and the number of customers may all decrease if management
fails to establish control over production. Additionally, beverage profit
margin is extremely important to most restaurants and critical to establishments
that serve primarily liquor.

4. Objectives of Production Control
To ensure that all drinks are prepared according to management’s specifications
Take into account the tastes of expected customers
To guard against excessive costs that can develop in the production process
Management’s desire to prepare drinks of appropriate quality and size
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

5. Quantity Standards and Procedures
Use of a device for measuring alcohol:
Shot glass
Plain
Lined
Jigger
Pourer
Manual
Automatic
Automated dispenser
Free pour
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

6. Quantity Standards and Procedures
Glassware:
Controls:
Liquor quantity
Overall drink size
Select appropriate:
Size
Type
Variety
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

7. Quality Standards and Procedures
Standard Drink Recipes
Management must determine which recipe will be used.
Manhattan 1
2 ½ oz. blended rye whisky
¾ oz. sweet vermouth
Dash of bitters
Manhattan 2
1 ½ oz. blended rye whisky
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

8. Calculate the Cost of Straight Drinks
Method I
Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle
Cost of bottle ÷ Result from Step 1 = Standard drink cost
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

9. Calculate the Cost of Straight Drinks
Method II
Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce
Result from Step 1 × Standard portion size = Standard drink cost
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

10. Calculate the Cost of Mixed Drinks
One Type of Standard Recipe Detail and Cost Card
Item
Gin Martini
Bar Recipe
# 53
Drink sales price
$4.50
Drink cost
$1.00
Cost percent
22.22%
Ingredients
Quantity
Cost
Gordon’s Gin
2 oz
$0.82
Martini & Rossi Dry Vermouth
½ oz
$0.14
Cocktail olive
1 ea
$0.04
Totals
2½ oz
Glassware
4 oz. cocktail
Procedure
Pour gin and vermouth into glass shaker. Add cracked ice.
Stir gently. Strain into 3 oz. cocktail glass. Add olive and
serve.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

11. Monitoring Sales
It is essential that the sales price be standardized for all drinks.
Observing employee performance:
Manager personally observes bar operations regularly.
Designated employee, such as a head bartender, observes bar, reports unacceptable performance and problems.
Individuals unknown to the bartenders visit the bar, observe the employees, and report problems.
Closed-circuit television systems can be installed to permit observation of bartenders and operations from a remote location.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

12. Key Terms Cocktail, p. 300 Free pour, p. 397 Jigger, p. 394
Lined shot glass, p. 394
Mixed drink, p. 400
Plain shot glass, p. 394
Pourer, p. 395
Shot glass, p. 394
Standard drink recipe, p. 400
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

13. Chapter Web Links Riedel Canada Glassware: http://riedelcanada.ca/
Accubar:
Alcohol Controls:
Riedel Canada Glassware:
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

14. Copyright
Copyright © 2014 John Wiley & Sons Canada, Ltd. All rights reserved. Reproduction or translation of this work beyond that permitted by Access Copyright (The Canadian Copyright Licensing Agency) is unlawful. Requests for further information should be addressed to the Permissions Department, John Wiley & Sons Canada, Ltd. The purchaser may make back-up copies for his or her own use only and not for distribution or resale. The author and the publisher assume no responsibility for errors, omissions, or damages caused by the use of these programs or from the use of the information contained herein.
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition