1. OH 9-1 Agenda Test 1 – Handout & questions Chapter 8 Controls in Beverage Purchasing, Receiving, Storing & Issuing Chapter 9 Controls in Beverage Production Chapter 10 Costs in Labor

2. OH 9-2 Controls in Beverage Purchasing, Receiving, Storing, Issuing & Production OH 9-2

3. OH 9-3 Chapter Learning Objectives Chapter 8 Identify the differences between a license and control state. Identify various alcoholic beverages within the three classifications. Identify purchasing standards. Differentiate among the three receiving standards. Distinguish receiving techniques. Distinguish storage principles. Distinguish issuing practices. Overview of non-alcoholic beverage purchasing

4. OH 9-4 Licensed State vs. Control State Licensed State : The state will issue a license to a distributor that allows them to sell the product Understand the purchasing & distribution for the state in which you are employed or own a bar or restaurant Control State : Alcohol is sold through a state- run distribution center Wholesale & retail Turn to page 113 in the text for advantages of each

5. OH 9-5 Franchise State An additional factor in a licensed state Laws regarding selling of specific brands of product

6. OH 9-6 Classification of Alcoholic Beverages Beer Domestic & Imported Beer Lager & Ale Wine Grape(s) & sugar content give flavor profiel Vintage Wine: all grapes grown in one season Less than 5% is intended to be stored/aged, most should be consumed within the first year

7. OH 9-7 Classification of Alcoholic Beverages con’t Spirits Fermented, distilled & aged Proof designates how much alcohol is in the product Range 0-200, is equivalent to two times the alcohol content; thus 100 proof is 50% alcohol

8. OH 9-8 Purchasing Standards Quantity Case vs. broken or mixed cases Delivery time line and usage Quality User needs & specifications Brand, Vintage & Alcohol content Cost Effected by type of state control Size of bottles

9. OH 9-9 Receiving Standards Similar to food receiving Quantity – count everything!!! Quality – specifications, temperature, dates, seals Cost – invoice matches quote

10. OH 9-10 Storage Similar to food storage Product quality Rotation of stock Some product needs to be stored at room temperature, others under refrigeration. Know the requirements for each product Wines stored at angle

11. OH 9-11 Storage con’t Product accessibility Organized Conveniently located to use Protection of product from theft Secure Controlled - issue Accountabilty

12. OH 9-12 Non-Alcoholic Beverages Coffee & Soda Brand Franchaise

13. OH 9-13 Chapter Learning Objectives Chapter 9 Distinguish the value of beverage production control. Differentiate among different bars. Distinguish between different glassware and the value of this in beverage production. Identify different production controls. Calculate beverage inventory. Identify government controls for beverages. Explain dramshop laws. Differentiate between well brands and call brands. Identify different methods of inventory valuation. Evaluate the positives and negatives of extensive wine service.

14. OH 9-14 Types of Bars Front Bar – Customer interaction Service Bar – Back of the house Catering Bar- customer service but smaller inventory Cash Bar, Open Bar, Hosted Bar

15. OH 9-15 Issuing Controls Automated beverage-dispensing machine Service gun Shot Class/Jigger Free Pour Recipes

16. OH 9-16 Government Controls Laws for retail distribution Age Hours of service Dry county: no alcohol can be sold Blue Law: Prohibit sale on Sunday Number & types of licenses issued Marketing Dramshop laws: third party liability page 132

17. OH 9-17 Other Cost Control Measures Well Brands vs. Call Brands Accurate transfer of product Expansive inventory/Wine Service page 134 in text

18. OH 9-18 Monitoring Beverage Operations Cost Method – Same as with food cost method Opening Inventory + Purchases + Transfers In – Transfers Out – Closing Inventory Liquid Measure – Daily inventory vs. sold amt. Most common with automatic alcohol dispensing equipment Sales Value – Based on pre-determined yield per bottle

19. OH 9-19 Workbook Chapters 8 & 9 Turn to page 40 in your workbook