Chapter 14 Beverage Receiving, Storing, and Issuing Control Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Learning Objectives After reading this chapter, you should be able to: 14.1 Identify the objective of receiving control and explain the standards established for achieving receiving control. 14.2 Describe the standard procedures for achieving receiving control over beverages. 14.3 List the types of information contained in a beverage receiving report, and explain the report’s use. 14.4 Identify the objectives of storing control and explain the standards established for achieving storing control. 14.5 Describe the standard procedures for achieving storing control over beverages. 14.6 Identify the objectives of issuing control and explain the standards established for achieving issuing control. 14.7 Describe the standard procedures for achieving issuing control over beverages. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Standards for Beverage Receiving Quantity of an item delivered must equal the quantity ordered. Quality of an item delivered must be the same as the quality ordered. Price on the invoice for each item delivered must be the same as the price quoted or listed when the order was placed. *Note: Licensee may opt to go directly to outlet. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Procedure for Beverage Receiving Maintain an up-to-date file of all orders placed. Verify that quantities, qualities, and prices on the invoice conform to the order. Before the driver leaves, check brands and dates; count or weigh delivered goods. Compare the invoice with the order to verify. Notify management and driver of broken or leaking containers or missing labels. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Procedure for Beverage Receiving Note discrepancies on the invoice. Sign the original invoice and return to driver. Record the invoice on the beverage receiving report. Notify the person responsible for storing beverages that a delivery has been received. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Storing Control Objectives Prevent pilferage Proper security No unauthorized use of product Ensure accessibility as products are needed Organized Shelf or bin card Preserve quality Proper conditions Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Standard Procedures Two ways to Secure Storage Areas Assign the responsibility for the stored items to a single employee Restricted hours for access Keep the beverage-storage facility locked at all times Issue only one key Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Beverage Issuing Objectives To ensure the timely release of beverages from inventory in the needed quantities. To prevent the misuse of alcoholic beverages between release from inventory and delivery to the bar. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Beverage Issuing Standards Carefully set issue quantities Issue beverages only to authorized people Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Issuing Standard Procedures Establish par stocks for bars Maximum product at outlet Set up a requisition system Bar requisition form Exchange empty bottles Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Key Terms Bar requisition form, p. 383 Beverage receiving report, p. 372 Bin card Service bar, p. 376 Front bar, p. 381 Full-bottle sales slip, p. 386 Requisition system, p. 383 Service system, p. 381 Special-purpose bar, p. 381 Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

Chapter Web Links Wine dispensing: Accubar: www.accubar.com/Products/banquet-inventory.asp Alcohol Controls: www.alcoholcontrols.com/bridlicosy1.html Wine dispensing: http://bytheglasscanada.com/products/modular-system/ Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

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