Deck 8: Beverage Procedures, From Start to Finish

Question 1

Wine needs a cool and dark environment at an air temperature between _____ Fahrenheit.

A) 70º and 90º
B) 90º and 110º
C) 50º and 70º
D) 30º and 50º

Answer 1

C

Question 2

What is the cost per fluid ounce?

A) $1.00
B) $.62
C) $.80
D) $.72

Answer 2

B

Question 3

Not moving better wines from place to place in the storeroom improves the effective life and taste of these wines.

Answer 3

True
Move bottles as little as possible and handle them gently because agitating a wine may upset the chemistry and sediment to the wine's detriment.

Question 4

Expensive bottles of wine or spirits are prime targets of the unscrupulous employee and can, when pilfered, dramatically affect your operation's profitability.

Question 5

Too much focus on profit in marking up your drinks can be counterproductive if it sacrifices customer satisfaction.

Question 6

You will achieve maximum success in profitability and customer satisfaction by following industry standards in your markup on beverage costs.

Question 7

What is the pour cost?

A) $1.50
B) $1.50
C) $1.34
D) $2.00

Question 8

Draft beer should be kept at ____ Fahrenheit and should be used within thirty to forty-five days, or as specified on the container.

A) 36º to 39º
B) 45º to 55º
C) 55º to 65º
D) 26º to 49º

Question 9

When a liquor bottle is empty, proper disposal consists of putting the empty in a recycling trash bin to comply with environmental concerns and some locales' regulations.

Question 10

The goal of beverage purchasing is the same as that of food purchasing: to provide a steady supply of raw ingredients for the drinks you sell, at minimal cost, to maximize profits.

Question 11

In choosing the brands of liquor for your well drinks, the rule of cheaper is better applies.

Question 12

With incoming deliveries of wine, your receiving clerk should inspect the following key areas, using your own purchase order, rather than the vendor's invoice:

A) Check the expiration dates of beer and soft drinks
B) Check the seals and condition of bottles to make sure that none are leaking or broken
C) Check the brand and vintage against what was ordered, including quantity, price, and extension
D) Both "Check the seals and condition of bottles to make sure that none are leaking or broken" and "Check the brand and vintage against what was ordered, including quantity, price, and extension"

Question 13

If you don't have the brand a customer requests, it is best to supplement a comparable brand, serve the drink, and see how the customer reacts upon tasting it.

Question 14

What is the total cost?

A) $250
B) $40
C) $12
D) $36

Question 15

If the potential cost is calculated correctly, then any variance could be traced to employees in:

A) accounting and sales
B) front desk, purchasing, and storage
C) portion control and accounting
D) purchasing, receiving, storage, and maintaining portion control

Question 16

Access to the storeroom for wines should be left open to the employees so that when the establishment is critically busy, filling customers' drink requests is not in any way delayed.

Question 17

What is the total sales?

A) $300
B) $100
C) $250
D) $12

Question 18

Portion size and control and standardized recipes are essential for:

A) maintaining consistency
B) controlling costs
C) customer satisfaction
D) all answers are correct

Question 19

What is the pour cost percentage?

A) 14.4%
B) 15.2%
C) 14%
D) 14.7%

Question 20

The one goal of overriding importance in selecting and purchasing beverage products is your profit goal.

Question 21

In selecting well brands for a beverage outlet, what factors should influence the selection?

Question 22

What is a bottle-for-bottle exchange?

Question 23

What is the meaning of "well brand"?

Question 24

What are the best methods for rotating wine, and why?

Question 25

For control and customer service, how should a back order be handled?

Question 26

Define vintage.

Question 27

What impact does customer preference have on actual cost of sales?

Question 28

Apart from potential cost, what other areas can food variances be traced to?