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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

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

10. 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

11. 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

12. Chapter Web Links Wine dispensing:
Accubar:
Alcohol Controls:
Wine dispensing:
Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition

13. 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