BEVERAGE CONTROL

I. Classification:
1. Beer-fermented drink made from grains
and flavored with hops, contains 8% to 10%
alcohol
2. Wine-fermented drink made with grapes,
contains 10 to 20% alcohol
3. Spirit-fermented and distilled to increase
alcohol content to 40 to 60%
4. Liqueurs-flavored and sweetened spirit with
alcohol content of 50 to 60%
OBJECTIVES OF BEVERAGE CONTROL:
I. More chances of pilferage than food articles
II. Physical inventory must be equal to perpetual
inventory
III. Correct pricing should be followed to avoid loss
in revenue
IMPORTANCE OF BEVERAGE CONTROL:
I. Bar man may pocket the money
II. Beverage have lower food/beverage cost and
generate more revenue and profit
III. Bar man may tamper with the billing
PURCHASING
I. Focus on level of quality
 II. Keep guest preference in mind-expensive,
medium, economical
III. Bar manager should be aware of the brands to
be stocked and of what quality and quantity
BRAND SELECTION:
The selection of brand depends entirely on
clientele, geographic location, ambiance,
variety available , excise duty in different
places, storage facility, working capital and
type of food served
PACKAGING:
Before purchasing it is important to know the
serving styles followed in a particular hotel or
bar like bottle, can, or peg
If a hotel sells beer by bottles than bottles are
purchased and likewise
RECEIVING:
Beverages are much easier to receive than
food articles because beverages do not vary in
quality in same manner as food articles do
In case of beverage we should mainly stress
upon brand, size, date of manufacture, seal,
vintage year(in case of wines) and compare
purchase order with supply order
 SOURCES OF SUPPLY:
1. Wine shippers
2. Whole sellers
3. Beverage manufactures
4. Cash and carry
5. Auction
6. L-1 and L-2 license holders

Key Points To Be Kept In Mind While

Receiving:
I. Correct brand
II. Correct bottle size
III. No broken bottles
IV. No damaged bottles
V. Date of manufacturing
VI. ISI mark on the bottle
VII. Correct vintage year
CREDIT MEMO-Prepared in case of discrepancy
between purchase order prepared by purchasing
department and delivery slip or invoice received
that is signed at the time of receiving.
BEVERAGE STORAGE:
1.Spirit Storage-Stored at 70-80F in standing
position in boxes for easy counting
 2.Beer Storage-Stored at 36-38F, date of
manufacturing while issuing and FIFO principle
must be followed
3.Wine Storage- Wine storage is the most
complex and time consuming activity. Red
wines are served at room temperature and
white and sparkling wine are to be stored at
lower temperature.
Wines must be also protected from direct
sunlight. Wines bottles must be stored in such
a way so that the cork remains moist, it
protects the wine from getting corky.

STORAGE RECORDS:
1. Cellar inwards records-provides accurate
reference to all beverages incoming to the cellar
2. Bin Card-Provided for each individual type
of beverage in stock records
3. Cellar Control Book-Provides a record of
daily deliveries to the cellar and issues of
beverages to various outlets
4. Beverage Perpetual Inventory Ledger-It is
also called master ledger and is prepared in
accounts office , consists of cards prepared for
all beverages
5. Breakage Book-Records all breakages and
spoilages
6. Empty Return Book-Keeps records of all
empty bottles received
7. Hospitality Book-keeps the records of all
the beverages issued to the kitchens and other
grades of staff as per the hotels policy
8. Inter Department Transfer-keeps records of

all inter department transfer of beverages