Chapter 1

Quality Beverage
Management
Standards

Kitchen Management
Book 2

Learning Objectives
After completing this chapter, you should be able to:

Explain the importance of providing quality nonalcoholic beverages.

Describe federal, state, and local regulations that
impact the purchase and management of alcoholic
beverages.
Explain basic management practices applicable to
selecting, purchasing, receiving, storing, and issuing
alcoholic beverages.

Learning Objectives continued:

After completing this chapter, you should be able to:

Explain beverage-production standards for bar layout

and drink preparation procedures.
Describe the use of manual and automated beverageproduction methods.
Describe three beverage service methods.
Explain procedures for managing wine sales.

Chapter 1 Quality Beverage Management Standards

INTRODUCTION

Beverage sales are important to many establishments.

There are advantages to offering alcoholic beverages including

popularity, profit, and the target markets expectations of enjoying
wine with meals.

There are also several concerns such as possible liability if

responsible alcoholic beverage service is not provided, and a loss
of family appeal.

Managers should be concerned about the service of non-alcoholic

beverages because they are popular and profitable.

Attention to simple but important details can help ensure that

water, coffee, tea, soft drinks, and milk consistently meet the
establishments quality standards.

Chapter 1 Quality Beverage Management Standards

NON-ALCOHOLIC BEVERAGES
Water
Managers can offer tap or bottled water.
Many establishments offer both carbonated and still or
noncarbonated water.

Coffee
Both regular and decaffeinated coffee can be offered
To produce quality coffee, the following should be monitored:
water quality, coffee bean quality, water temperature, equipment,
and holding time.

Tea
The three basic types of tea are: black, green, and oolong
90% of tea consumed in the United States is black tea
To produce quality tea, the following should be monitored: water
quality, cup temperature, steep time, and condiments.

Chapter 1 Quality Beverage Management Standards

NON-ALCOHOLIC BEVERAGES
Soft Drinks
To produce quality soft drinks, the following should be monitored:
water quality, syrup levels, carbonation levels, equipment
cleanliness, and ice levels.

Milk
Always ensure the freshness of the product; monitor the use by
date
Serve milk in clean glassware at the proper temperature of 38F to
42F (3C to 5C).

Chapter 1 Quality Beverage Management Standards

REGULATIONS AND ALCOHOLIC

Managers must know and comply with all regulations applicable
BEVERAGES
to what is sold; where, when, how, and to whom; and in what
quantity.

Federal Regulations

The federal Bureau of Alcohol, Tobacco, Firearms and Explosives

(ATF) enforces federal laws related to the manufacture and sale of
alcohol.

State Regulations
State licenses permit operations to sell beer only; beer and wine;
or beer, wine, and spirits.
In control states, the state is the only supplier of liquor.
In license states, the state grants licenses to wholesalers,
distributors, or manufacturers to sell alcohol.

Chapter 1 Quality Beverage Management Standards

REGULATIONS AND ALCOHOLIC

BEVERAGES
Local Regulations
Many municipalities have their own liquor authority and
regulations that affect the sale of alcoholic beverages, and local
laws are often stricter than the applicable state laws.
Local regulations also deal with food and fire safety code
regulations that impact beverage operations.
The storage of alcoholic beverages and supplies used to prepare
them are of concern during food safety inspections.

Chapter 1 Quality Beverage Management Standards

BEVERAGE MANAGEMENT PRACTICES

Selecting and Purchasing Beverages
Many types of beers an liquors are available, and managers must
determine those that are most popular.
Product costs and selling price potentials are additional concerns.

Beers

Beers can be purchased in bottles, cans, or kegs.

Keg, or draft, beer is less expensive per ounce than bottled or canned
beer, and contribution margins from sales are higher. However,
spoilage can be a concern.
There must be a demand that ensures sufficient sales of keg beer to
justify the equipment and maintenance costs.

Spirits
Managers must determine both the type and quality levels of each
spirit.
The operations concept is one important factor in determining variety
and type.
One important decision is to determine which spirits will be well brands

Chapter 1 Quality Beverage Management Standards

Receiving and Storing Beverages

Storage concerns relate to maintaining quality and reducing theft.
Physical inventories on at least a monthly basis are necessary
to determine the quantity and cost of products in inventory.

Chapter 1 Quality Beverage Management Standards

Chapter 1 Quality Beverage Management Standards

Issuing Beverages
Beverage issues should be on a full-bottle-for- empty-bottle
basis to reestablish the behind-bar par level.
An issue requisition should be completed by the bartender or
manager who stocks the bar.

Chapter 1 Quality Beverage Management Standards

Chapter 1 Quality Beverage Management Standards

Managers Math
Answer the Questions:

Total cost is $124.20

Chapter 1 Quality Beverage Management Standards

BEVERAGE-PRODUCTION STANDARDS
Well-Planned Layout
A beverage-production area (bar) must be designed for employee
efficiency.
Drink production is standardized using standardized recipes that
specify portion size and by ensuring that quantity measures are
always used.

Chapter 1 Quality Beverage Management Standards

Standardized Production Procedures

Standardized Recipes
Even experienced bartenders must follow standardized recipes for
beverages.

Portion Size Standards

Special attention must be given to portion size, especially the
amount of alcohol in the drink.

Chapter 1 Quality Beverage Management Standards

Chapter 1 Quality Beverage Management Standards

Other Standards
Control of alcoholic beverages is important to manage costs, meet
standards, and ensure that alcohol is served responsibly.
Glasses and even the ice used have an impact on beverage quality.

Chapter 1 Quality Beverage Management Standards

Chapter 1 Quality Beverage Management Standards

MANUAL AND AUTOMATED BEVERAGE

PRODUCTION
Manual
Beverage Production
Spirits should be measured with a portion control tool (jigger) or
with a metered pour spout.

Automated Beverage Production

High-revenue-volume operations may automate production of
highballs and cocktails using dispensing systems that
automatically determine the customer charge, assess the quantity
of liquor used, and ensure that the correct portion of alcohol is
served.

Chapter 1 Quality Beverage Management Standards

BEVERAGE SERVICE METHODS

Three basic methods can be used to serve alcoholic
beverages to customers.

Service by Bartenders
First, bartenders serve drinks to customers at the bar and may
serve customers in nearby areas during slow times.

Service by Beverage Servers

Second, beverage servers serve customers in the bar lounge
or other areas.

Service by Bartenders and Servers

Third, bartenders and servers are used.
With this system, the bartender may also serve food at bar
areas.

Chapter 1 Quality Beverage Management Standards

ENHANCING WINE SALES

Wine and Food Pairings
Effective wine purchasing
requires product
knowledge and an
understanding of value
and customer
preferences.
There is a long tradition of
food and wine pairings in
which wines are selected
after the food item to
complement the food.
There are many strategies
to ensure customers have
desired wine alternatives.

Chapter 1 Quality Beverage Management Standards

ENHANCING WINE SALES

Wine Lists
A wine list serves the same purpose as a
food menu.

Wine Pricing
The selling price should be in line with
the operations pricing structure and
generally based on marking up the cost.

Wine Storage
Managers must plan for wine storage and
monitor the temperature, light level, and
relative humidity of storage areas unless
wines will be used soon after purchase.

Chapter 1 Quality Beverage Management Standards

ENHANCING WINE SALES

Wine Service
Wines sold by the bottle should be presented and served according
to procedures established by the property.
These typically allow the host to sample wine and make wine
service an important part of the dining experience.

Chapter 1 Quality Beverage Management Standards

Key Terms:
Bag-in-box (soft drink syrup container) A 5-gallon syrup
container in which the soft drink syrup is sealed in a plastic bag that
is then placed in a cardboard box for easy transporting.
Behind-bar par level The number of bottles of each item that
should be behind the bar at any time.
Bin number (wine) A number that tells the location in a wine
storage area where a specific wine is stored.
Call brand (spirits) A specific brand of liquor requested by a
customer.
Cellar temperature A constant storage temperature between 55F
and 60F (13C to 16C).
CO2 Carbon dioxidethe colorless, odorless gas used to carbonate
water in soft drinks and beer.

Chapter 1 Quality Beverage Management Standards

Key Terms continued:
Control state (alcoholic beverages) A state that is the sole
supplier of spirits. Individuals and retail establishments must
purchase all spirits directly from state stores.
Decaffeinated coffee Coffee that has had its naturally occurring
caffeine reduced or eliminated entirely.
Free pour To pour an alcoholic beverage without a portioning tool.
Herbal tea A tea that contains no true tea leaves but is made by
steeping the flowers, berries, peels, seeds, leaves, or roots of plants
in boiling water.
Jigger A small shot glasstype tool used to measure the amount of
alcohol in drink preparation.
License state A state that grants licenses to wholesalers,
distributors, and sometimes to manufacturers that permit these
businesses to sell alcohol within the state.

Chapter 1 Quality Beverage Management Standards

Key Terms continued:
Liquor license A state-authorized permit that allows the license
holder to sell alcoholic beverages in compliance with state, local, and
federal laws.
Measured pour spout (alcoholic beverage bottle) A pour spout
that controls the beverage quantity by allowing only a specified
amount of alcohol to be dispensed.
Off-premise license A license that allows an establishment to sell
alcohol that will be consumed somewhere else.
On-premise license A license that allows an establishment to sell
alcohol in the same location where it will be consumed.
Overpour To use more alcohol than allowed by a recipe.
Pasteurization (beer) The final step in beer production, which
heats the product to 140F to 150F (60C to 66C) for 20 to 60
minutes to kill any bacteria and remaining live yeast cells.

Chapter 1 Quality Beverage Management Standards

Key Terms continued:
Public bar A bar at which customers can be seated.
Sommelier A service employee with extensive knowledge about
wine including wine storage and wine and food affinities.
Underpour To use less alcohol than required by a recipe.
Vintage Wines that are grown from grapes in one vineyard during
one season.
Well brand (spirits) Spirits that are served when there is no
preference for a specific brand.
Wine and food pairing The idea that some wines go better with
some food items than others, and that wine should be selected after
the food item to match the food.
Wine list A special menu that identifies the wine selections offered
along with their selling prices.

Chapter 1 Quality Beverage Management Standards

Chapter Images

Chapter 1 Quality Beverage Management Standards

Chapter Images continued

Chapter 1 Quality Beverage Management Standards

Chapter Images continued