Alcoholic and

Non-Alcoholic
Beverages
To Drink or not to Drink
This is a question!?!

Many factors make the

purchase of beverages
unique

Most beverages are purchased by brand

the brand itself becomes the purchase
specification
desired brands can be specified by the
purchaser when they know what their clients
desire

purchasing and marketing of beverages

cannot be separated in most operations

the buyer may play a smaller role in the

purchase of these items compared to other
products

Trends in Alcoholic
Beverage Consumption

dram shop laws (third-party liquor

liability)

Liability insurance may be difficult to obtain in

some cases, and rates have increased rapidly.

non-alcoholic beverages as an alternative

for guests
Public interest in health and well-being
concern for accident prevention
changing lifestyles
Mocktails
www.mocktails.ca/ - 13k

Liquo
r

Market Types
Call Brands
House (well) Brands

How did I get here?

Measuring & Storage of

Alcohol

automated dispensing devices

automatic drink preparation
equipment

Storeroom par levels

Inventory Dollar levels and

turnover standards must be set
I.e. if you use a weekly
inventory, the cost of liquor in
storage, on the average, equals
approximately one week's
beverage cost
Turns are developed per
location

You kids come on in for some

Oreo Cookies and some Beers
Don cha know now.
Most Americans drink domestic beer produced

Most Americans drink domestic beer produced

by a handful of major U.S. producers (Boring!)

Ordered by Brand and purchased by the bottles

Classes Of Beer
Lager Light Bodied make up the majority of
production
Bock Heavier, darker, sweeter and richer in
flavor
True bock is only available about 6 weeks out
of the year
Dark beer Darker and Richer than normal beer,
not as sweet a s bock
Pilsner Hops, light bodies and light color
Bavarian Style Uses strictly Bavarian hops, very
string.

Those were bottom, These

are tops!

Top-fermentation Beers

Ale: Ale is characterized by its more pronounced

hops flavor, which makes it more bitter than lager
beer. Ales are much favored by the English and
Canadians. (but then theyre drunks) (ok, Im
kidding) (kind of)
Porter: This is similar to ale, but is heavier and
darker, with a rich and heavy foam. In flavor, it is
sweeter, tastes less like hops, and possesses a
distinctive malt character. Very dark malt is used in
the brewing. Like drinking bread!
Stout: This brew is closest to porter, but even
darker and heavier, with more of a hops flavor. Like
Drinking Whole Wheat Bread
Weiss: Weiss is brewed from wheat malt and further
differentiated by a second fermentation in the
package. Weiss is Nice!

Beer Storage and Service

Beer should be drunk fresh it

doesnt age!
Follow FIFO
It Should Be kept Cold (below 400)
Area should be dry and clean
Light is the enemy
Draught Beer is a great thing!

Wine Richie, I wanna go

to Boca!

Wine sales are continually on the

rise
This is due to the fact that new
wineries and thus new wines are
constantly coming onto the
market.
Keeping informed and educated in
wines is one of the greatest ways
to keep your stocks filled
Educating your staff, servers, cooks,
purchasers etc., will only help your
sales and increase your revenue
http://www.nitrotap.com/Ice%20Bath
s.pdf

Wine Terminology - basic

Vintage - vintages rate the quality and

potential of the that year's production.
Varietals - describes the primary grape
variety in the bottle
Generic is an archaic term that now
usually stands for a brand of a product
that doesnt have an associated brand
or trademark
Blended wines blending when you
mix wines to achieve a desired taste.

Wheres that wine from?

Countries of origin
France
Germany
Italy
USA/California
Australia
South America

The French & Their

Wines

The Original Wine makers

Controlled labeling ( Appellation
Controlee)
Recognizable labels and
consistency
Chateau Lafite-Rothschild - The
name of the producing Chateau (or
estate)
Grand Cru Classe - A Bordeaux
rating for growths
Appellation Pauillac Controlee - The
controlling Appellation
Mise en bouteilles au Chateau - The
place of bottling (at the Chateau
http://www.cellarnotes.net/appellation
_system_in_france.html

German Wines

Quality is based on sugar to acid ratio at

time of harvest

Top Grade is QMP - for Qualitatswein Mit Praedikat

(translated, this means "quality wine with special
attributes"). Can be dry or sweet.

A further classification within the grade

defines natural sugar content.

Kabinett - best of vintage

Spatlese - from riper grapes
Auslese - sweet
Beerenauslese - sweeter
Trockenbeerenauslese - sweetest

Italian Wines

Italy produces more wine than any

other country in the world
D.O.C. is the same concept of the
Appellation Controllee, but Italian
Chianti is the most recognized wine
from Italy

California Wines

Well need a class for this one!

Produced wines since the days
of the early Spanish
missionaries
Most wines come from The
Valley
Everything in the book is
archaic and out dated, you
will probably have a test
question from this section but
dont worry, the books wrong
also!
http://www.inetours.com/Pag
esWT/Wine_Tours_Map.html
http://www.totalescape.com/act
ive/leisure/winery.html

1.
2.
3.

Labels

Geographic Designation
Geographic Designation
Generic Labeling (Burgundy,
Chablis, etc.)

4.
5.
6.
7.
8.
9.

Varietal Labeling
Name of Winery
Vintage Date
Date of Bottling
Estate-Bottled
Special Terms (Special Reserve,

Private Reserve, Special Selection, Cask #, Lot #,

Bin #, Cuvee, Special Bottling)

Alcoholic Content
11. Wine Content
10.

Purchasing Alcoholic
Beverages

Deal with a reputable supplier

Always get the labels you know
Make sure there is a Mixed
Beverage tax Label sticker on each
liquor bottle you buy

Non-Alcoholic beverages

Coffee, tea, cocoa, and

carbonated soft drinks are all
very profitable items and,
therefore, must be properly
purchased and managed.
Non-alcoholic beverages are
generally made with special
machines.

Within the operation, quality is

usually affected by three
factors: water (condition and
temperature), ingredient
formulas, and equipment
condition.

Coffee

All Coffee in imported

There are two basic types
Arabica
Robusta

Again your book is wrong

http://en.wikipedia.org/wiki/Coffee
Many brands are blends
http://www.cafebritt.com/index.cfm?
aff=GOO001&gclid=CPKlyr_8zIsCFRPdP
godKQubHg

Specifications of coffee

Grades
Roasting
Grinding
Brewing

Quick note from your

book!

The book asks How does the

purchaser compare prices of high-yield
coffees with regular coffee products?
Coffee is traditionally brewed at
approximately 50 cups per pound (2.5
ounces per 8-cup pot brewer). Suppose
that by using a high-yield product, total
output of brewed coffee is increased
25%. Assuming regular coffee at $2.50
per pound and high-yield coffee at
$2.70, the cost comparison is as
follows:

Cost
per lb

Cups
per lb

Regular

$2.50

50

$.05
(2.50/50)

High-Yield

$2.70

62.5*

$.0432
(2.70/62.5)

*50 x 1.25 = 62.5

cups

In this example, better value is achieved by

using the high-yield coffee. Of course, this
assumes the products are of comparable
quality. (but either way its a 5 cent cup of
coffee!)

Cost
per cup

Receiving and Storage

Never accept coffee bags that have ripped or

open
Never accept Coffee that is wet upon arrival!
Check weight and quality upon arrival!

Having a sample from previous shipments is a good idea! Along

with the specs.

Always use FIFO system and keep in a dry cool

place when not using if pre-packaged. Refrigerate
if in bulk and especially if already ground!
Brew at 2100 and serve at approx. 1450.

Please keep the urns and brewing machines clean!

TEA

Green - The leaves have been withered,

rolled, and fired immediately; these teas are
primarily used by the Chinese and Japanese.
Black - The leaves have been fermented or
oxidized before firing. This class is of primary
importance in world trade and is the product
generally used in the United States. Major
exporting sites are India, Ceylon, Pakistan,
Indonesia, and Africa.
Oolong - These leaves have been partially
fermented and are used primarily in blending
Specialty Teas are very popular now!

Tea Grads & Quality

Leaf full leaf tea is usually a higher

cost
Broken about 80% of the tea out
there doesnt mean the tea is bad
just that the leaves are smaller
Both can be further defined as Pekoe
or Orange Pekoe

Cocoa

Ahhh! Chocolate
Produced by the
Cocoa tree

The criollo produces a

"fine" or "flavor" cocoa
The foraserto yields a
"base" or ordinary
grade cocoa

About Chocolate

Again let me write a book! Ore better

yet go out and read one of the
hundreds already written!
Dark, Milk, bitter, bittersweet, white,
whatever!

GIMME SOME!

http://www.fraichegifts.com/index.asp?
PageAction=Custom&ID=4
http://en.wikipedia.org/wiki/Chocolate

Soft Drinks

History of;
http://inventors.about.com/od/foodre
latedinventions/a/soft_drinks.htm
Naturally Carbonated waters I guess
were the first sodas
http://inventors.about.com/library/weekl
y/aa091699.htm
http://www.solarnavigator.net/sponsorsh
ip/coca_cola.htm

Purchasing &
Distribution

National brands and

promoted products,
Regional or
controlled label
products
Private label
products.

Syrups

Concentrates used in most fast food

chains
Selection of brand will determine the
purchasing system
Major brand names offer national price
schedules for their regional distributors
Equipment is offered on a lease base
and usually has some kind of
advertising

Ready-to-drink

CAN BE
Bottled
carbonated
drinks
Pre-mixed
Non-carbonated
Distributed through
Powders to be
manufacturers
mixed
franchised bottlers
independent
distributors