Chapter 13 Beverage Purchasing Control
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Chapter 13 Beverage Purchasing Control

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Alcoholic Beverage Classifications . Serving Alcoholic Beverages 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.Alcoholic beverages are generally classified as:Beers (lager beers and ale
Chapter 13 Beverage Purchasing Control

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1. Chapter 13 Beverage Purchasing Control Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

2. Alcoholic Beverage Classifications Serving Alcoholic Beverages 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. Alcoholic beverages are generally classified as: Beers (lager beers and ales) Wines (red, white, rose) Spirits

3. Alcoholic Beverages

5. Wines Varietal: named for the variety of grape that predominates the wine. Brand Name: known primarily by the name of the producer. Geographic: named for its place of origin, can be as large as a region or a district or as small as a vineyard, Fr. Chateau. Generic: named for a well-known wine producing region, but not produced there. i.e. ?California Burgundy?

6. Sparkling wines: Champagne, Asti Spumanti, sparkling burgundy Fortified wines: wines with a small quantity of spirits or brandy added; Port & Sherry Wine coolers: blends of wine and fruit juice Blush wines: ?pink wine? combination of white and red grapes, light and sweet Additional Wines & Beverages

7. 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 Alcohol Production Processes

8. Nonalcoholic Beverages Coffee, Tea or Milk Carbonated Non-carbonated Mixers Other ingredients Garnishes, Cream, Lemon & Lime juice

9. Controls must be modified to meet the characteristic and inherent increased responsibility created by the sale of alcoholic beverages. There are two primary classifications of establishments that serve alcohol: restaurants that use it as an accompaniment to food, and those locations whose primary offering is alcohol. Types of Establishments

10. To maintain an appropriate supply of ingredients for producing beverage products. To ensure that the quality of ingredients purchased is appropriate to intended use. To insure that ingredients are purchased at optimum prices. Purposes of Beverage Purchasing Controls

11. Frequency with which management chooses to place orders Storage space available Funds available for inventory purchases Delivery schedules set by purveyors Minimum order requirements set by purveyors Price discounts for volume orders Price specials available Limited availability of some items Factors Used to Establish Quantity Standards for Beverage Purchasing

12. License states: States in which beverage wholesalers (and sometimes manufacturers and distributors) are allowed to sell alcoholic beverages directly to foodservice establishments Control states: States in which the state government actually sells some or all alcoholic beverages through its own network of stores, thus exercising complete control over prices Two Types of States for Purposes of Beverage Purchasing

14. Purchasing Beverage Products

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21. Purchasing Beverage Products Remember, just because a customer is price conscious and orders a well liquor, does not mean that he or she is not also quality conscious. Quality spirit products at fair prices build customer loyalty.


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