CHAPTER EIGHT: BAR AND BEVERAGE - PowerPoint PPT Presentation

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CHAPTER EIGHT: BAR AND BEVERAGE

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Speed gun. BARTENDERS ARE RESPONSIBLE FOR. Abiding by State laws ... 7. Create a system of auctions that demonstrates support for responsible and enjoyable drinking. ... – PowerPoint PPT presentation

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Title: CHAPTER EIGHT: BAR AND BEVERAGE


1
CHAPTER EIGHT BAR AND BEVERAGE
  • Obtaining a Beverage License
  • Factors in Developing a design
  • Wines
  • Legal Liability Regarding the Sale of Alcohol
  • Controlling Loses

2
BEVERAGE
  • 25 30 of total sales
  • A ratio higher than this range will attract the
    Department of Alcoholic Beverage Control
  • Cost of production is less than in the kitchen
  • Contribution margin

3
TYPES OF RETAIL LICENSES
  • On-sale general
  • Off-sale general
  • On-sale beer and wine
  • Off-sale beer and wine
  • On-sale beer

4
Applying for a License
  • Application process can be lengthy
  • States have jurisdiction over the sale of alcohol
  • State regulations must be met to be granted a
    license
  • Types of alcoholic beverage licenses
  • general liquor license
  • beer and wine license

5
FACTORS AFFECTING THE BAR LAYOUT DESIGN
  • Type of restaurant
  • Overall design and layout of restaurant
  • Location of the bar
  • How prominent is the bar to be?
  • How many bartenders will be required?
  • Volume of business expected

6
FACTORS AFFECTING THE BAR LAYOUT DESIGN
  • Distance to the storeroom and dispensing
  • Location of the beer kegs and cooling equipment
  • Degree of self-sufficiency of the bar
  • Electric and water supply
  • Construction costs of providing electric and
    water supply

7
Placement of a Bar Within a Restaurant
  • A location that has easy access.
  • If you want the bar a highlight of the restaurant
    place it near the entrance in prominent lighting.
  • Some bars provide comfortable seating so the
    customers can relax.
  • Seats placed close together encourage
    conversation.

8
The Bar Set Up- Three Areas
  • FRONT BAR
  • BACK BAR
  • UNDER BAR

9
EQUIPMENT NEEDED
  • Ice machine
  • Sanitary ice bin
  • Kegs of draft beer
  • Speed gun

10
BARTENDERS ARE RESPONSIBLE FOR
  • Abiding by State laws
  • Properly handling guests problems
  • Maintaining an established liquor cost
  • Controlling the liquor inventory
  • Operating a cash register

11
FOOD AND WINE
  • They are described by flavor and texture
  • Richness and lightness are important qualities
    when choosing the appropriate wine
  • Light food and light wine is a good combination
  • A dish cooked in wine, is best served with that
    wine

12
Responsible Alcoholic Beverage Service
  • 1. Write a mission statement outlining your
    position on drinking safety.
  • 2. Review local and state liquor laws.
  • 3. Assess the operations clientele.
  • 4. Develop and maintain relationships with law
    enforcement and transportation officials.

13
Responsible Alcoholic Beverage Service
  • 5. Establish a comprehensive program of ongoing
    staff training.
  • 6. Create a schedule of management audits of
    policy and practice.
  • 7. Create a system of auctions that demonstrates
    support for responsible and enjoyable drinking.

14
ALCOHOLIC BEVERAGE SERVICE
  • A trained person at the door to check IDs, to
    discourage patrons from leaving with alcohol
  • Encourage designated driver program
  • Post taxi numbers next to pay phone
  • Encourage food consumption

15
3rd PARTY LIABILITY
  • Owners, managers, bartenders, and servers are
    liable if they serve alcohol to minors or to
    persons who are intoxicated.
  • Dram Shop Legislation Governs the sale of
    alcoholic beverages.
  • TIPS Training for Intervention Procedures by
    Servers.

16
Controls
  • Liquor inventory that is not properly controlled
    can seriously affect the restaurant.
  • It is safe to assume that given chance, liquor
    will be stolen (Review 99 ways to steal in a
    restaurant or bar).
  • Institute a biweekly audit
  • Internally
  • Externally

17
Controlling Loses
  • Limit bar access to bartenders and make them
    accountable for the pouring cost results.
  • Give incentive bonuses for good results.
  • Require drink orders to be rung into the register
    before the drinks are made.
  • Use a remote system.
  • Install a video system and alarm on the back
    door.
  • Do not allow bags in the bar area.

18
Controlling Losses
  • Provide lockers in another area
  • If mistakes are made have them have them written
    off and signed for by management
  • Cushion bar floors to reduce breakage
  • Set up a system that allows employees to
    anonymously report incidents
  • Be careful in hiring employees for the beverage
    operation check references and do background
    checks

19
The End
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