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BEVERAGE SERVICE BASICS

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BEVERAGE SERVICE BASICS

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  1. BEVERAGE SERVICE BASICS

  2. TABLE TEA COFFEE WATER CHAMPAGNE BAR PREMIUM STANDARD TYPES OF BEVERAGE SERVICE TIMING IS ESSENTIAL WITH TABLE BEVERAGE SERVICE. EXPLAIN WHY..

  3. STANDARD BASIC ALCOHOL SODAS/JUICES/MIX GARNISHES PREMIUM VODKA BARS MARTINI BARS MOJITO BARS FLAMING DRINKS THEME DRINKS BAR SERVICE

  4. LIQUOR WINE/BEER JUICE/MIX SODA GARNISHES GLASSES TOOLS ICE BASIC BAR ITEMS/EQUIPMENT

  5. BAR SERVICE PAYMENT OPTIONS • CASH BAR • GUESTS PAY BAR FOR DRINKS (VOUCHERS) • REDUCED INVENTORY • TIP CUPS ARE CUSTOMARY • OPEN BAR • GUESTS BEVERAGES ARE PRE-PAID • INCREASED INVENTORY • TIP CUPS ARE TYPICALLY NOT PERMITTED • CONSUMPTION • CLIENT IS CHARGED BASED ON GUEST ORDERS • BILL IS SETTLED AT THE CLOSING OF EVENT

  6. PORTION CONTROL • FIT BOTTLES WITH PROPER SPOUTS. • USING PORTIONING TOOLS FOR ACCURACY TO RETAIN PROFIT • SERVINGS • WINE PORTION 4-5 OZ. • SPIRITS 1.5 OZ.

  7. ESTIMATING CONSUMPTION • DIFFICULT TASK, BUT INVENTORY DOES NOT SPOIL • BASIC RULES OF THUMB • 2 DRINKS/HR • MORE DRINKS AT AN OPEN BAR • MORE IN WARMER MONTHS • MORE DURING EVENING/WEEKEND EVENTS • MORE AT SOCIAL VS. CORPORATE EVENTS • MORE WITH FREE POUR VS. MEASURED • POPULAR LIQUORS • GIN, VODKA, SCOTCH • RATIO: • 1 BARTENDER FOR 50 GUESTS

  8. INVENTORY CONTROL • ALCOHOLIC BEVERAGES ARE THE MOST LUCRATIVE ITEM ON MENU • USE CONTROL SYSTEM TO DETER THEFT • USE A WORKSHEET WITH STARTING AND ENDING INVENTORIES/BOTTLE COUNTS • RETAIN EMPTY BOTTLES • CLIENT RECEIVES REMAINING BOTTLES OR IS CHARGED ACCORDINGLY

  9. SET-UP • COCKTAIL AREA • MIXED DRINKS FOR GUESTS • SERVICE BAR • FOR SERVERS TO PICK UP DRINKS • SERVICE AREA • GLASSWARE, BEER, WINE, JUICES

  10. THINGS TO KEEP IN MIND… • LEGAL ISSUES-AGE. LIMIT • FIRST IMPRESSIONS • SUPPORT • DISPLAYS • CLEANLINESS • CHILLING & PREP • SERVING FUTURE CLIENTS WHAT ELSE WOULD YOU CONSIDER WHEN PLANNING BEVERAGE SERVICE?