Chapter 18 n Purchasing Receiving Storing and Issuing

Chapter 18 n Purchasing, Receiving, Storing, and Issuing Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Chapter Objectives n n n Describe a wine list in terms of its depth and breadth. Identify factors to consider when choosing wines, beers, and spirits. Explain proper storage techniques for wines, beers, and spirits. Identify factors affecting choice of purveyors. Describe purchase orders and outline their use. Identify control concerns during the issuing process. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

The Wine List n n Wine list depth: Determined by the number of specific offerings from a region, country, or varietal. The greater the choices for a varietal such as chardonnay, for example, the greater the depth in chardonnay. Wine list breadth: Determined by the number of regions or countries that are represented on the wine list. The greater the variety, the greater the breadth. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Factors to Consider When Choosing Wines, Beers, and Spirits n n n Customer desires and expectations Price Minimum purchasing requirements Product availability Delivery schedules of purveyors Method of payment Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Proper Storage Techniques n n n Wines: Minimize light, heat, humidity, and vibration as much as possible. Store bottles on sides at a moderate temperature. Beers: Avoid light and heat. Rotate stock a minimum of every six months. Spirits: Store away from heat or flame. Otherwise, fairly stable. Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Choosing Purveyors n n n Price Minimum purchasing requirements Product availability Delivery schedules Bulk-buying discounts Payment and credit policies Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Purchase Orders n n Detail purveyor, product, quantity ordered, and price quoted Used to create an audit trail from purchasing to receiving and to accounts payable Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

Controlling the Issuing Function n n Eliminate theft by tracking issues from storage area to bar area Use empty-for-full system to replenish bar stock Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.

CONCLUSION Schmid: The Hospitality Manager’s Guide to Wines, Beers, and Spirits, 2 nd ed. © 2008 Pearson Education, Upper Saddle River, NJ 07458. All rights reserved.