TCHT1-UC 3240 Chapter 6: chapter 6
7 Nov 2016
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Chapter 6 - beverage receiving and storaging beverages - like food purchased by brand - brand is like spec. Store uprght storage principles restrict access lock all areas. Do physical cont at least 1x month issuing beverages - guidelines lock on a regular schedule - issue at certain time of day - after lunch or dinner. Properly designed work stations for bartenders island bar - center of restaurant or bar area standardize production procedures - controlling production procedures. Establish all drink standards through standardized recipes (beer in frosted mug or martini frosted - shake or stir) Determine drink size for high ball (liquor + mixer), on rocks, 2 liquor mixed (margarita, martini, Determine glass size and type of glass. No under or over pouring reduced spillage. No pricing errors less needed bar supervision lower and most consistent beverage costs beverage service methods. Service by beverage servers wine - fermented juice of grapes to compliment wine offerings.
