Deck 13: Beverage Purchasing Control

Question 1

Hops are integral to the production of beers.

Answer 1

True

Question 2

Fermentation is a natural process by means of which yeasts are produced from natural sugars and alcohol.

Answer 2

False

Question 3

Ale is a form of beer.

Answer 3

True

Question 4

Distillation is a process by means of which wines are produced from grapes or other fruits.

Question 5

If an alcoholic beverage is labeled 25-proof, it is 50.0% alcohol.

Question 6

Liqueurs contain spirits, sweeteners, and flavorings.

Question 7

Mixers are alcoholic beverages used in small quantities to add character to special drinks.

Question 8

If a customer at the bar calls for a scotch and soda, she is normally given a call brand.

Question 9

In a control state, state government sells or franchises some or all alcoholic beverages.

Question 10

Par stock is the maximum quantity of a given beverage product that should be on hand at any given time.

Question 11

The periodic order method relies on fixed order dates and variable order quantities.

Question 12

Reorder point is the fixed quantity of a given beverage product that should be ordered each time an order is placed.

Question 13

The perpetual order method relies on fixed order dates and variable order quantities.

Question 14

In the perpetual order method, reorder quantity is determined by subtracting reorder point from par stock, then add the number of units that one expects to use between order date and delivery date.

Question 15

Blue Nun is an example of a varietal wine.

Question 16

A wine that takes its name from the grape used to make it is known as a:

A) varietal wine
B) generic wine
C) geographic wine

Question 17

The principal ingredients in beers and ales are:

A) fruit and malt
B) spirits, sweeteners, and flavorings
C) grain and hops

Question 18

Fortified wines are:

A) wines that have become stronger with age
B) wines to which small quantities of brandy have been added
C) wines that have been distilled

Question 19

Distillation is a process associated with:

A) beers and ales
B) wines
C) spirits

Question 20

What percentage of alcohol does a 90-proof spirit contain?

A) 45.0%
B) 90.0%
C) 180.0%

Question 21

If a customer at the bar orders a scotch and soda, he should normally be served:

A) a call brand
B) a pouring brand
C) any brand of scotch the bartender wanted to use

Question 22

In a control state, a beverage manager would purchase distilled spirits:

A) from the state
B) from private vendors
C) out of state

Question 23

A nearby restaurant uses the periodic method to order beverages. Today is the day for placing orders, and the current data for Guzzler's Gin is as follows:
Par stock:72
Quantity on hand: 18
Usage: 48
Determine proper order quantity for this item.

A) 48
B) 54
C) 66

Question 24

A nearby restaurant using the perpetual method to maintain beverage inventory. Given the following data for Fidelska vodka, determine reorder quantity.
Par stock: 126
Days required for delivery: 5
Desired safety factor: 50.0%
Daily usage: 4
Reorder point:42

A) 62
B) 84
C) 104

Question 25

Which of the following is an example of a generic wine?

A) Bordeaux
B) Chardonnay
C) Chateau Lafite