This document discusses the selection, purchasing, and storage of beverage alcohols. It outlines several key factors to consider when selecting products, including intended use, exact name, brand name, vintage, alcohol content, container size, type of container, point of origin, and price. When purchasing, it is important to research availability and determine order quantities while following regulations. Beverages should be stored appropriately - spirits in a dry, cool area; wines depending on type; and beer refrigerated. Management must make decisions around product variety, offering alcoholic beverages, and sources for non-alcoholic drinks.

1. UNIT –I
 Selection of Product
 Purchasing
 Storage

2. SELECTION FACTORS
Purchasing beverage alcohols is not as complicated as purchasing other
food and nonfood items. But operators must consider a few selection
factors:
Intended use
Buyers wants to determine exactly what the intended use of an item is so that they
will be able to prepare appropriate, relevant specification.
For example :
A house wine may be packaged differently than wines that will be sold by bottle.
Exact name
To avoid the risk of receiving something that will not suit their needs, buyers must
specify the exact name of the item they want.
For example :
Bourbon must meet a certain formula, as must Tennessee whiskey.
Brand name
Most fundamental selection factor is the brand name.
Vintage
Year in which wine was produced, is associated with most fine wines.
Essential wine selection criterion BAR & BEVERAGE Management

3. BAR & BEVERAGE Management
 Alcohol content
The alcohol content in beer product ranges from approximately 3.2 % to more
than 6%.
Wine contain approximately 11.5% to as much 20 %.
Most distilled spirits rate about 70 proof or 35% (abv), up to 151 proof or
75.5 % (abv).
 Size of container (packages are standard)
 Buyers must determine the size that best fits their needs.
For example:
o Generally, the large the size
o The less per milliliter
o Ounce buyers will pay for the product.
However , they may not want to invest in a large package size if
the item purchased is a slow mover or is subject to spoilage.
SELECTION FACTORS (cont.)

4. BAR & BEVERAGE Management
SELECTION FACTORS (cont.)
Type of container
o Cans
o Kegs
o Plastic or glass bottles
o Bag-in-the-box packages
• Point of origin
• Important factor for wines – implies taste variations.
• In some cases, as imported wines, the point of origin denotes
the types of government inspection to which the product were
submitted.
• Preservation methods (refrigeration and low-light conditions)
• AP Price
• Supplier services

5. BAR & BEVERAGE Management
PURCHASING BEVERAGE ALCOHOLS
 Beverage alcohols include wines, beers, and spirits
 Easiest items a buyer can purchase
 Customers tend to order “call brands”
 Numerous state regulations
 Research availability of products
 Determine how much to order
 Take post off opportunity?
• To purchase a very large supply of one brand.

6. BAR & BEVERAGE Management
PURCHASING NON-ALCOHOLS BEVERAGE
 Number of varieties
 Soft drinks in bottles? Cans? Vending machines?
 Coffee supplier
 Routine process
 Delivery schedules set
 Main decision: how much to order
 May have minimum-order requirements
 Infrequent opportunity buys

7. BAR & BEVERAGE Management
ISSUING BEVERAGE
 Use stock requisitions
 May require an empty bottle for every full one requested
 Keep remote bar stock in locked liquor station
 Convert liquor use to theoretical sales and compare to cash
register tickets

8. BAR & BEVERAGE Management
 Receiver is usually a supervisor or manager
 Operation may employ a sommelier or wine steward
 Check quantities and compare invoices against PO’s and labels
 Compute required deposits
 Complete government-required paperwork
RECEIVING BEVERAGE ALCOHOLS

9. BAR & BEVERAGE Management
STORING BEVERAGE ALCOHOLS
 Use a well-secured, locked facility
 Give access to only a few
 Maintain perpetual inventory
 Distilled spirits
 Dry, cool area with no direct light
 Wines
 Red – cool area
 White – refrigerated
 Corked – stored on side (unless screw-top, synthetic-corked or fortified)
 Use dispensing unit or reseal bottle tightly and refrigerate if opened
 Beer
 Keg beer not pasteurized – store at 36°F to 38°F
 Keep kegs not more than two weeks
 Canned beer has four-month life if refrigerated
 Bottled beer has a shelf-life of six months if refrigerated

10. BAR & BEVERAGE Management
MANAGEMENT CONSIDERATION
Management must make several decision about alcoholic & non-
alcoholic beverages:
1) How many varieties should the operation carry?
2) Should operation offer alcoholic beverages?
3) Should the operation have soft drinks available in bottles and
cans, or should it use dispensing machines that mix concentrate ,
water and carbon dioxide?
4) Who will supply the coffee?
Because of the various types and qualities of product available.