Deck 15: Managing for Profit

Question 1

When a customer does not specify a brand of spirit, the bartender typically pours:

A) a call brand
B) a well brand
C) a premium brand
D) none of the above

Answer 1

a well brand

Question 2

At a catered event, when the guests are required to pay for each drink that they consume, the type of bar being utilized is a:

A) open bar
B) host bar
C) cash bar
D) cocktail bar

Answer 2

cash bar

Question 3

A bar's cost of beverages sold for the month is $24,000 and its beverage sales for the same period is $95,000, what is the bar's beverage cost percent?

A) 33%
B) 25%
C) 42%
D) 47%

Answer 3

25%

Question 4

A bar owner wants to achieve a 20% beverage cost on a martini that costs the operator $1.50. What is the most appropriate selling price?

A) $3.00
B) $6.00
C) $7.50
D) $8.50

Question 5

Which is NOT an acceptable storage practice for wine?

A) Lay it on its side.
B) Keep it in cool temperatures.
C) Keep it in fluctuating temperatures.
D) The storeroom should have low humidity.
E) Answers c and d.

Question 6

If ABC Chardonnay costs $120 per case, and there are 12 bottles in a case, then the cost per bottle is

A) $12
B) $20
C) $10
D) $13

Question 7

Assuming a standard sized wine bottle, if ABC Chardonnay costs $120 per case, and there are 12 bottles per case, determine the cost per oz.

A) 39 cents
B) $254
C) $2.54
D) $1.95

Question 8

"Breaking a case" is when less than a standard case quantity is ordered.

Question 9

With all the control techniques discussed in