1 / 10

BEVERAGE SERVICE BASICS

Learn about types of beverage service, the importance of timing with table beverage service, standard vs. premium options, bar service, payment methods, inventory control, estimating consumption, setup, inventory control, and legal considerations for planning a successful beverage service.

hbrandt
Download Presentation

BEVERAGE SERVICE BASICS

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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?

More Related