Chapter 13

Beverage Purchasing Control

Principles of Food, Beverage, and Labour Cost Controls,Second Canadian Edition

Learning Objectives• 13.1 Identify and describe the three principal classifications of beverages.• 13.2 Outline the process for brewing beer.• 13.3 Identify the classifications of beers and distinguish between them.• 13.4 Outline the process for making wine.• 13.5 Identify and describe the colour classifications of wine.• 13.6 Explain the purpose of the distillation process.• 13.7 List the primary purposes for establishing beverage purchasing controls.• 13.8 Identify the principal factors one must consider before establishing quality

standards for beverages.• 13.9 Identify seven principal factors used to establish quantity standards for beverages.• 13.10 Explain the provincial and territorial regulations and practices for the sale of

alcoholic beverages.• 13.11 Identify the two principal methods for determining order quantities and calculate

order quantities using both methods.• 13.12 Describe several ways computer programs assist in calculating inventory balances

and inventory usage.• 13.13 Describe one standard procedure for processing beverage orders in large hotels

and restaurants.

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Alcoholic Beverages• While the special requirements surrounding the service

of alcohol are many, controlling beverages is similar to controlling food.

• Like food, beverages must be:• purchased in a suitable supply• properly received and stored• issued• prepared to control costs & quality of drinks• recorded to control sales

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Alcohol Production Processes • Fermentation: Natural, chemical process by means of

which sugars in a liquid are converted to ethyl alcohol and carbon dioxide.

• Distillation: Process by means of which alcohol is evaporated from a fermented liquid and then condensed and collected as a liquid.

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Beverage Classifications • Alcoholic beverages refer to those products which are

meant for consumption as a beverage, and where a significant amount of ethyl alcohol content is present.

• Nonalcoholic beverages generally contain none or less than 0.5% alcohol/volume.

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Alcoholic Beverage Classifications

• Ethyl alcohol is a mild tranquilizer; in excessive doses, it can become toxic.

• Alcoholic beverages are generally classified as:

• Beers (lager and ales)

• Wines (red, white, rosé)

• Spirits Pri

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Alcoholic Beverage Classifications

• Beer is a fermented beverage made from grain and flavoured with hops.

• Differences between:

• Lager

• Ale

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Alcoholic Beverage Classifications

• Wine is a fermented beverage made from grapes, fruits,

or berries.

• Colour classifications

• Serving temperature

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Wines• Varietal: the variety of grape that predominates the wine

• Brand Name: known by the name of the producer

• Geographic: named for its place of origin, a region/district/or a vineyard

• Generic: wine named for a well-known wine-producing region that is not actually produced there (i.e. “California Burgundy”)

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Additional Wines & Beverages• Sparkling wines: Champagne, Spumante, Cava

• Fortified wines: wines with a small quantity of spirits or brandy added (i.e. port and sherry)

• Wine coolers: blends of wine and fruit juice, commonly 5 percent

• Blush wines: slightly pinkish wines that are a combination of white and red grapes; tend to be light and sweet P

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Alcoholic Beverage Classifications

• Spirits are fermented beverages that are distilled to increase the alcohol content of the product.

• Alcohol content:

• stated as proof

• alcohol as % per volume

• Liqueurs

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Nonalcoholic Beverages• Coffee, tea, or milk

• Carbonated

• Non-carbonated

• Low alcohol “near beer”

• Mixers

• Other ingredients:

• Garnishes

• Cream

• Lemon & lime juice

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Purchasing Spirits• 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 dealing with spirits. P

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Purchasing Spirits: Quality• Operators will select spirits in two categories:

• Pouring liquors are spirits that are poured when the brand is not specified.

• Call liquors are those requested by brand name.

• Expensive liquors are sometimes referred to as premium.

• Usually a higher price charged for call and premium liquors.

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Purchasing Wines: Quality• Avoid the temptation to offer too many wines.

• 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 delivery of the product rather than with the product selected.

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Purchasing Beer: Quality• Beer is typically sold in cans, bottles, or kegs.

• Draft beer (beer from kegs) is often a preferred choice to serve; special equipment is required.

• The shelf life of keg beer is the shortest of all, ranging from 30 to 45 days for an untapped keg, and even fewer for a keg that has been tapped (opened).

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Quantity Standards• There are seven principal factors used to establish

quantity standards for beverage purchasing:

• Frequency with which management chooses to place orders

• Storage space available

• Funds available for inventory purchases

• Delivery schedules set by suppliers

• Minimum order requirements set by suppliers

• Price specials available

• Limited availability of some items

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Purchasing Standards • Periodic order method:

• fixed dates

• variable quantity

• Perpetual order method:

• Variable dates

• Fixed quantities Pri

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Purchasing Beverage Products• Determining Order Quantities

• Generic worksheets (Excel)

• Custom software

• Processing Orders

• Using a purchase order

• Written records Pri

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Key Terms• Beers, p. 347• Beverages, p. 346• Blush wines, p. 351• Brand-name wines, p. 350• Call brand, p. 354• Distillation, p. 352• Fermentation, p. 347• Fortified wines, p. 351• Generic wines, p. 350• Geographic wines, p. 350• Liqueurs, p. 352• Mixers, p. 353

• Par stock, p. 357

• Periodic order method, p. 357• Perpetual order method, p. 359• Pouring (well) brand, p. 354• Proof, p. 352• Reorder point, p. 359• Reorder quantity, p. 359• Sparkling wines, p. 351• Spirits, p. 351• Varietal wines, p. 350• Wine coolers, p. 351• Wines, p. 349

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Chapter Web Links• Accubar:

www.accubar.com/Products/liquor-Inventory.asp

• Accardis Systems: www.accardis.com/cfis.htm

• Canadian Beverage Supply:http://www.cdnbev.com/ P

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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.

Copyright

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