COMPETENCY – BASED

LEARNING MATERIAL

BARTENDING SERVICES NC II
QUALIFICATION: BARTENDING
SERVICES NC II

MODULE TWO:
OPERATE BAR

Bartending NC II Developed by: Page 1

Krizyl May B. Alda
Welcome to this Competency Based Learning Material for the Module OPERATING
BAR AREAS

This learning material contains activities for you to complete. It covers the
knowledge, skills and attitudes required to complete the units of competency under
Bartending Services NCII.

You are required to go through a series of learning activities in order to complete

each of the learning outcomes of this module. In each learning outcome, Learning
Elements and Reference Materials are available for your further reading to assist
you in the required activities. You are expected to accomplish all the required
activities and to answer the self-check after each element. Please note that you need
to have 100% correct answers to each self-check to pass the activity. You are
required to obtain answer sheets, which are available from your trainer or at the
end of each learning element, to reflect answers for each self-check. If you have
questions, please do not hesitate to ask your facilitator for assistance.

Recognition of Prior Learning (RPL)

You may have acquired some or most of the knowledge and skills covered in this
learning material because you have:

 Actual experience on the job;

 Already completed training in this area.

So, of you can demonstrate to your trainer that you are competent in a particular
skill; you do not have to do the same training again. Or, if you feel you have the
skills, talk to your trainer about having them formally recognized. You may also
show your Certificates of Competence from previous training. And if your acquired
skills are still updated / relevant to the module, they may become part of the
evidence you can present for RPL.

This module was prepared to help you achieve the required competency in cleaning
and preparing guestrooms. It will serve as a source of information for you to acquire
the required knowledge and skills for Housekeeping Services NCII, with minimum
supervision or help from your trainer. This material will aid you in acquiring the
competency at your own pace, independently. To achieve the full benefit of this
module:

 Talk to you trainer and agree on how you will both organize your training on
this unit. Read through the Competency Based Learning Material carefully. It
is divided into sections which covers all the skills and knowledge you need to
successfully complete this module.

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Krizyl May B. Alda
  Most probably, your trainer will also be your supervisor. He/She will be there
to support and show you the correct way of doing things. Ask for help if you
need one.

 Your trainer will tell you about the important things you need to consider
when doing the activities. It is important you listen and take notes.

 You will have plenty of opportunities to ask questions and undergo rigid
practice. This will help you in achieving competency in your new skill. Ample
practice will improve your speed, memory and confidence.

 Talk with more experienced colleagues and ask for guidance.

 Answer self-checks at the end of each section to test your own progress.

 When you finish each element and feel that you are ready, demonstrate the
activities outlined in the learning material to your trainer.

 As your work through the activities, your trainer will be taking note of your
performance. She/he will be providing feedback on your progress. Your
readiness for assessment will be reflected in his/her report, if and when you
have successfully completed each element.

QUALIFICATION BARTENDING NC II
UNIT OF COMPETENCY OPERATE BAR
MODULE TITLE OPERATE BAR

Introduction
This module contains information and learning activities in preparing bar to service,
taking orders, serving drinks, closing the bar and dealing with intoxicated guest.
Upon completion of this module and you feel confident that you have had
sufficient practice, you may request your trainer to arrange an appointment with a
registered assessor for your assessment. The results of the assessment will be
recorded in your Competency Achievement Record.

Learning Outcomes:
At the end of this module, the learners are expected to meet the following learning
outcomes:
1. Sort and display alcoholic and non- alcoholic beverages according to
standard operating procedures.
2. Prepare ice supplies, condiments, accessories and garnishes for specific
conditions.
3. Prepare and segregate bar tools and glassware according to types and usage.

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Krizyl May B. Alda
 4. Perform mis en place for bar operation.
5. Take orders according to standard operating procedures.
6. Prepare and ensure drinks according to SOP.
7. Demonstrate proper suggestive selling.
8. Familiarize with the legislation that regulates serving of alcohol.
9. Recognize the behavioral warning signs of intoxications.
10.Determine the proper courteous manner in dealing with intoxicated
customers.
11.Return the beverages and other perishable items to proper places.
12.Check stocks for replenishments.
13.Prepare and fill-up appropriate forms.
Assessment Criteria:
Competency in this unit must be assessed through direct observation of the
following:
1. Bar display and work area are set up in accordance with establishment
policy and style.
2. Bar products and materials are checked and re-stocked in accordance with
establishment policy and procedures
3. All items are restored in accordance with established storing procedures
techniques.
4. Suitable kinds of decorations, coaster, edible and non-edible garnishes are
prepared in accordance with establishments requirements.
5. Products and brand preferences are checked with the customers courteously.
6. Selection of drinks are politely recommended to customers, whenever
necessary.
7. Specific customer preferences are identified in accordance of taking order.
8. Ordered drinks are promptly and courteously served, in accordance with the
customer preference, using required glassware and garnishes.
9. Alcoholic and non-alcoholic beverages are served according to customer
preferences.
10.Waste and spillage are minimized.
11.Beverage quality is checked during service and corrections are made if
necessary.
12.Beverage quality issues are reported promptly to the appropriate person in
accordance with establishment policy.
13.Tray service is provided where appropriate person in accordance with
establishment procedures.
14.Any expected situations are attended to promptly and safely in accordance
with establishment policy.
15.Responsible service of alcohol is practiced in accordance with relevant
legislations and licensing requirements.
16.Indicators of intoxicated person are identified.
17.Behavioral warning signs of intoxication are recognized and monitored.

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Krizyl May B. Alda
 18.Intoxicated persons are dealt with courteously and promptly in accordance
with the establishment service policy and guidelines.
19.Intoxicated customers are refused service of alcoholic beverage in diplomatic
and suitable manner.
20.Where practicable, appropriate food and non-alcoholic beverage are offered to
intoxicated persons.
21. Beverage display and set up of bar area are removed or dismantled and
cleaned in accordance with establishment procedures.
22.Leftover garnishes suitable for next-day operations are hygienically stored at
recommended temperature.
23.Materials, tools and glasses are properly kept in suitable cabinets.
24.Stocks are checked and replenished in accordance with establishment
procedures.
25.When appropriate, equipment are shutdown in accordance with
establishment safety procedures and manufacturer’s instructions.
26.Bar set up and stocks are maintained for the next shift of service, ensuring
equipment and glasses are in the correct place, whenever necessary.
27.Turnover of bar operations to the next shift is done in accordance with
enterprise procedures.

JOB SHEET 2.1

JOB TITLE: Preparing Bar for Services
UNIT: Proper Bar Set
READING: Information Sheet
OBJECTIVES: The trainee will perform the activity,
using the tools, material and equipment
provided below the prescribed
procedures.
LABORATORY WORK: Materials Required:
House brand liquors
Juices
Tools and Equipment Required:
Bar Station, Speed Rail, Juice well, Ice
well

Procedures:
Below are the basic arrangement of house brand liquors and other ingredients
inside the speed rail, as well as the arrangement of juice containers in the juice
well. Everything must be in the proper order all the time.

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Krizyl May B. Alda
Speed Rail Bottle Arrangement
1. Vodka
2. Gin
3. Rum
4. Tequila
5. Triple Sec
6. Lime Juice
7. Grenadine syrup
8. Dry Vermouth
9. Sweet Vermouth
10.Whiskey
11.Other frequently used bottles.
Juice Well Arrangement of the Store ‘n Pour Juice Containers
1. Orange Juice
2. Sweet and Sour (Sour Mix)
3. Cranberry Juice
4. Pineapple Juice
5. Grapefruit Juice
Evaluation
1. All items are placed in proper order
2. All safety precautions and sanitation practices were followed in using the tools
and equipment

RESULT: ____ competent ____not yet competent

OPERATION SHEET 2.2
OPERATION TITLE TAKING DRINK ORDERS
PURPOSE Performing guest drink order taking
method by following the prescribed
procedure to ensure correct operation
CONDITIONS FOR SITUATIONS FOR The simulation area or work place
OPERATION: should be ready and conducive for the
activity.
EQUIPMENT , TOOLS AND Drink list, order slip, paper pen,
MATERIALS: cocktail napkin

PROCEDURE:
1. When approaching a guest for drink order, always place a napkin in front of
each guest. This alerts management and fellow bartenders that the guest has
been taken care of.
2. Never ask for a drink in a manner, which can be answered “yes” or “no”.
3. If a guest does not specify a brand liquor, it is our policy.
4. Suggestive selling is very important, but never over sell.
5. When taking orders from the couple, it is good to approach the lady’s order first
6. Repeat the order to the customers.
7. Assure the guests that you will be right back with their drinks.
8. Always thank the guest after every transaction and assure them of your
continued service.
PRECAUTIONS:
1. Maintain eye contact when addressing guests in order to prevent mistakes and
to communicate effectively.
2. Never assume one person is paying for the entire round, or that the person is
buying the next round. When in doubt. ASK
QUALITY CRITERIA
1. When taking orders, make a mental note of the guest’s face.
2. You are much more than an order taker; you are a saleperson. We expect you to
sell our products and satisfy the customer’s need.
3. Customers satisfaction provides the opportunity to build repeat business and
establish regular clientele that, allows you to be successful.
4. Always do what you truly believe in guest best interest.
5. Recommend items you know are superior and you are certain they will enjoy.
Information Sheet 2.2
OPERATE BAR
Learning Objectives:
At the end of this module, the students are expected to:
1. Preparing Bar for Services
2. Taking Drink Orders
3. Dealing with Customers Affected with Alcohol
4. Alcohol Safety
5. Basic Duties and Responsibility of Bartender by Shift

TAKING DRINK ORDERS

Whether your restaurant is fast casual or

fine dining, large or small, your serving
staff is the face of your restaurant.
They are the ones on the front lines,
greeting and serving your customers. As
such, you want them to be as trained as
possible, so they are providing the best in
customer service. The positive
interactions your staff has with your
customers can mean the difference
between loyal diners and those who
never return.

What to Offer?
It’s important to train your staff correctly because beverages play an important role in
helping your diners enjoy their experience.
For example, make them wait to long for a drink, and you’ve got unhappy customers.
First, make sure you have a wide enough selection of drinks that complements your
menu. Next, decide if you’ll offer only non-alcoholic drinks, beer, wine, liquor, specialty
drinks and/or after dinner drinks.

When to Take the Drink Order

1. Your server should take the drink order very quickly after the guests first sit
down.
2. If your restaurant offers water, you’ll want servers to bring water as they greet
their guests as no one should be sitting and thirsty.
3. Servers can then share your drink menu. They should take orders quickly and
served them even quicker.

Conversation between Guest and Bartender

Example 1
A: May I take your drink order while you are looking over your menu?
B: Yes, do you have a wine list?
A: The wine list is on the second page of your menu.
B: Do you have mixed drinks in this restaurant?
A: Yes, we have a full bar here.
B: I am not sure what I want. Do you have any house specials?
A: Actually, we are famous for our Cuervo Gold margaritas.
B: That sounds good! Please bring me one of those.
A: Would you like that drink blended or on the rocks?
B: I would like it blended.
A: Would you like it with salt or no salt?
B: I would like my margarita with no salt, thank you.

Example 2
A: While you are thinking about what you might like to order for dinner, would you
like to order your drinks?
B: Can you tell me where your wine list is?
A: The wine list is posted right there on the board.
B: Can we order a mixed drink in this restaurant?
A: Yes, we have a wide selection of mixed drinks available from our bar.
B: Do you have any house specials that you could recommend?
A: Our most popular drinks are our Cuervo Gold margaritas.
B: That sounds like a good choice for me. May I have one, please?
A: Can I bring that to you on the rocks, or would you like it blended?
B: Please bring it to me on the rocks.
A: Salt or no salt?
B: I would like it with no salt, please

CONTINUED SERVICE
Be attentive. Face your station. Never turn back on your guest. After the guest has
been served, do not abandon them. Approach the guests often to empty and clean
ashtrays and remove debris. Change soggy napkins for fresh ones. All these
services are subtle methods of silent selling.

If you see an empty pack of cigarettes, offer to get the customer a new pack. Open
the pack, tap a cigarette out and offer to light the cigarette for the customer.
Always carry a lighter while you are working.

Be able to do things at one time:

 Take drink orders while cleaning the bar.
 Take orders while waiting for another guest to pay for a drink.

When not servicing the bar, step back and refrain from involving yourself in the
guest’s conversations. Be attentive and efficient, but never appear to be listening to
the conversation. Never take part in the guest’s conversation unless directly
addressed by the guest. Continually check for reorders with eye contact and
attentiveness.
OPERATION SHEET 2.3
OPERATION TITLE DEALING WITH CUSTOMERS
AFFECTED WITH ALCOHOL
PURPOSE Handling intoxicated guests according
to standard procedures.

CONDITIONS FOR SITUATIONS FOR The simulation area or work place

OPERATION: should be ready and conducive for the
activity.
EQUIPMENT , TOOLS AND Bar Counter, Table, Chair, Stool
MATERIALS:

PROCEDURE:
1. First and foremost, notify the manager.
2. Do not serve an already intoxicated customer who enters the restaurant
Offer to call a taxi or offer to call a friend. Do not simply refuse service.
3. Discontinue drink service. The decision must be final.
4. Do not argue with the guest. Remain in control of yourself. Do not over react or
reliate to what a person says to you.
5. When dealing with a group, enlist support from other members who are more
moderate.
6. Do not use judgmental statements, such as “you are drunk’’ or “you are too
smashed”
7. Do not let the person drive. Offer a taxi or suggest that a friend or someone else
who is sober drives the person home.

PRECAUTIONS:
1. Intoxicated persons are dealt with courteously and promptly in accordance with
the establishment service policy and guidelines.
2. Intoxicated customers are refused service if alcohol beverage in a diplomatic
and suitable manner.

QUALITY CRITERIA:
1. Responsible service of alcohol is practiced in accordance with relevant
legislations and licensing requirements.
2. Where practicable, appropriate food and non- alcoholic beverages are offered to
intoxicated persons.
INFORMATION SHEET 2.4

ALCOHOL SAFETY
FACTS
HOW THE ALCOHOL AFFECTS THE BODY

1. Alcohol enters the body through the mouth. It travels down the throat and
esophagus, into the stomach.
2. Once in the stomach, 20 percent of the alcohol is absorbed into the
bloodstream. Alcohol stimulates gastric juice flow.
3. Alcohol then passes into the small intestine where the 80 percent of remaining
alcohol is absorbed into the walls of the digestive track. The small intestine is
the most efficient location for alcohol absorption because of its large surface
area and rich blood vessel composition.
4. Once in the bloodstream, alcohol dissolves into the water of the blood where it
is pumped throughout the body by the heart. Alcohol causes the blood vessels
to widen causing temporary feelings of warmth and decrease in blood pressure.
5. Alcohol, in even small concentrations, can affect the central nervous system.
The ethanol in alcohol travels through the brain and acts as a drug. It’s
behavioral effects are a result of its effects on responses in nervous tissue.
Alcohol also suppresses certain brain functions.
6. Alcohol is metabolized in the liver, which eliminates 95 percent of alcohol from
the body. The liver only oxidizes a certain amount of alcohol per hour.
7. A small amount of alcohol escapes metabolism in the liver and is excreted,
unchanged through the kidneys (urine), lungs (breath), or skin (sweat).

FACTORS THAT AFFECT A GUEST’S BLOOD ALCOHOL CONTENT

DRINKING RATE & AMOUNT CONSUMED

These factors help you assess how quickly someone is becoming intoxicated,
giving you an idea of how rapidly that person’s blood Alcohol Content is rising.
The more alcohol a person consumes the higher the
BAC level will be. The liver can only remove alcohol
from the body at the rate of 1.00 oz per hour.
 DRINK STRENGTH
The more alcohol a drink contains (ABV %) the more that will end up in the
bloodstream.
 WEIGHT
Smaller people (lower in weight) are more affected by alcohol than large people (higher
in weight).
 BODY FAT
A person with a large percentage of body fat willhave a higher BAC than a leaner
person.
 AGE
A senior citizen will have a higher BAC than a younger guest. Body fat increases with
age. Enzyme actions slow down as a person gets older.

 GENDER
Women tend to become intoxicated much quicker than men because women are
generally smaller than men and have a higher percentage of body fat.
 WATER
Water dilutes alcohol and relieves thirst. Water should be served with ALL beverage
alcohol.
 FOOD
Always offer food with beverage alcohol as it will help slow the absorption of alcohol
into the small intensine. This delay gives the liver more time to break down the alcohol
in the person’s blood. Foods that slows alcohol absorption are fatty and high in
protein.
 CARBONATED BEVERAGES
Carbonated drinks like soda speed up the absorptionof alcohol. Vodka Club,
Champagne and other drinks mixed with sodas or tonic cause alcohol to enter into the
bloodstream faster and cause a spike in Blood Alcohol Content (BAC).
 MEDICATIONS & OTHER DRUGS
Mixing alcohol with any type of over-the-counter or prescription medication or illicit
drug can have unpredictable and potentially dangerous results. It is important to
discuss the effects of mixing alcohol and any medication with your doctor or
pharmacists, including over-the-counter medications. Alcohol can interfere with the
liver’s responsibilities by delaying the breakdown of everything other than alcohol.
This delay can lead to your central nervous system being subjected to both drugs
simultaneously, or it can cause a cumulative toxic effect when the next dose of
medication is taken. Medications with estrogen, including birth control, can slow the
rate at which alcohol is eliminated in the body.

Bartender/Server Responsibilities in Serving Alcohol

• Obey laws prohibiting serving alcohol to minors

• Obey laws prohibiting serving alcohol to intoxicated persons
• Check for proper/acceptable identification
• Avoid serving a guest too much beverage alcohol
• Be aware of a patron’s pass of or redelivery to a minor
• Keeping track of how much a guest drinks
• Observing guest(s) behaviors
• Slowing or stopping beverage alcohol service to guests
• NOT allowing a visibly intoxicated guest to drive

Benefits of Serving Alcohol Responsibly

The service of alcohol is an important source of income for hospitality establishments
and their employees. Unfortunately, over consuming alcohol can cause problems for
everyone. Responsible alcohol service is simply good customer service.

Responsibility to Supervise the Premise

When serving alcohol, responsible servers must keep a safe atmosphere for
themselves, guests, co-workers, and the establishment. By properly supervising the
premise this will, in turn, reduce drunk driving crashes and other injuries related to
alcohol overconsumption.

Included responsibilities will be observed to avoid

alcohol served to the following customers:
1. UNDERAGE: people under the legal drinking age of 21
2. THIRD PARTY: people who are buying for someone under the legal drinking
age of 21
3. VISIBLY INTOXICATED: customers / people who appear to be impaired by the
over consumption of alcohol. When our customers consume beverage alcohol
responsibly, they tend to stay longer, order more food and beverages, spend
more money at your establishment and even leave larger tips! Overall,
responsible beverage alcohol service makes your establishment a better place to
work and visit.
STUDENT NAME: ____________________ DATE: _________

Self- Check 2.4

1. What are the policy regarding intoxicated guests?

Answer:

2. Is alcohol a stimulant or depressant?

Answer:

3. When should you ask a customer for an ID when purchasing alcohol?

OPERATION SHEET 2.5
OPERATION TITLE CLOSING THE BAR
PURPOSE Perform bar closing and turn over
methods by following the prescribed
procedure.

CONDITIONS FOR SITUATIONS FOR The simulation area or work place

OPERATION: should be ready and conducive for the
activity.

EQUIPMENT, TOOLS AND Bar Counter, Table, Chair, Stool. Bar

MATERIALS: Tools, Bar Equipment

PROCEDURE:
1. Count and balance your register.
2. Sanitize the bar top and stools. Let air dry.
3. Discard any dirty napkins and place soiled towels in the linen bucket for
laundering.
4. Wipe liquor bottles and beer handles with a clean, warm towel.
5. Use a keg-line brush to clean out the ends of beer taps.
6. Cap each tap with a rubber faucet tap to keep flies out.
7. Clean the speed rails.
8. Sanitize soda guns.
9. Empty and sanitize ice bins.
10. Date newly opened wine bottles.
11. Place remaining fruits, garnishes and juices into clean to-go containers and
date.
12. Break down service bars and run everything through the dishwasher – garnish
containers, shakers, bar mats, etc.
13. Rinse drains and wash drain covers.
14. Sweep and mop behind the bar.
15. Empty trash bins and take bags out to the dumpster.
16.Reline bins with fresh trash bags.

PRECUATIONS:
1. Leftover garnishes suitable for next-day operations are hygienically stored at
recommended temperature.
2. When appropriate, equipment is shutdown in accordance with establishment
safety and procedures.

QUALITY CRITERIA:
1. Beverage display and set up of bar area are removed or dismantled and
cleaned in accordance with establishment procedures.
Information Sheet 2.4.

BARTENDERS DUTIES AND RESPONSIBILITIES BY SHIFT

Starting the day with a dirty bar or missing ingredients can send an opening
bartender into a whirlwind. From cutting lemons and limes to grabbing your speed
opener, you don’t want to be left scrambling when guests arrive. After you clock in,
check these tasks off your bar cleaning checklist to gear up for a smooth shift.

Daily Opening Bartender Checklist

1. Melt any remaining ice from the night before with hot water.
2. Wipe out sinks, bins and wells.
3. Restock ice bins with fresh ice for the day.
4. Check keg levels and inform the rest of the staff if you’ll need a backup keg
ready. 
5. Fill fridges behind the bar with bottled and canned beer.
6. Make notes of liquor, wine, beer and mixers that are running low.
7. Check dates on fresh-squeezed juices and discard if older than two days.
8. Cut lemons, limes and other fresh fruit needed for garnishes and drinks. 
9. Stock any other required garnishes like herbs, cherries and olives.
10.Set up bar mats, speed trays, picks, stirrers and other bar tools.
11.Polish silverware and roll in napkins if your bar serves food.
12.Inspect beer taps for build up and clean with warm water.
13.Clear beer lines by pouring a few ounces of beer from the taps.
14.Examine clean glasses for lipstick marks or cloudiness.
15.Check dates on open wine bottles. Toss after five to seven days.
16.Fill caddies with napkins, straws and condiments, if needed.
17.Stock up on clean towels, beer openers, wine keys and pens.
18.Count the cash in your register and stock with extra change.

Bar Cleaning to Do Throughout Your Shift

All it takes is one bad impression to lose a guest who could become a regular. It’s
important to keep the bar looking its best all day – that means continuously cleaning
the bar, tossing trash and washing glassware. Use your downtime to maintain a clean
appearance for every visitor.
1. Wipe down the bar after each patron.
2. Straighten chairs whenever possible.
3. Clean glassware, shakers and other tools.
4. Refill reach-in coolers with bottled or canned beer.
5. Take out the trash as needed.

Daily Closing Bartender Checklist

As your shift winds down and the last guest closes their tab, a clear set of closing
procedures is essential for a successful shift the next day. To maintain a clean bar and
keep all of your ingredients fresh, check the following tasks off your list.
17. Count and balance your register.
18. Sanitize the bar top and stools. Let air dry.
19. Discard any dirty napkins and place soiled towels in the linen bucket for
laundering.
 20. Wipe liquor bottles and beer handles with a clean, warm towel.
21. Use a keg-line brush to clean out the ends of beer taps.
22. Cap each tap with a rubber faucet tap to keep flies out.
23. Clean the speed rails.
24. Sanitize soda guns.
25. Empty and sanitize ice bins.
26. Date newly opened wine bottles.
27. Place remaining fruits, garnishes and juices into clean to-go containers and
date.
28. Break down service bars and run everything through the dishwasher – garnish
containers, shakers, bar mats, etc.
29. Rinse drains and wash drain covers.
30. Sweep and mop behind the bar.
31. Empty trash bins and take bags out to the dumpster.
32. Reline bins with fresh trash bags.

Weekly Bar Cleaning Duties

Some bar cleaning tasks only need to be done on a weekly basis, while others are a
matter of preference. For example, Kuhn’s staff has made the choice to run everything
through the dishwasher once before the weekend rush each week and once right after.
“We wash our glassware by hand during high volume times, but we also make it a
point to run it all through the dishwasher twice a week because it just gives it that
extra step of clean for us.”
Depending on your number of guests and busy times, you may want to prioritize
certain tasks for a particular day of the week.

1. Empty and clean reach-in coolers.

2. Clean behind movable service and storage equipment.
3. Sort through and organize drawers and cabinets.
4. Clean shelving for glassware and liquor bottles.
5. Sanitize keg lines.
6. Take preventative measures for bugs and pests.
7. Run floor mats through the dishwasher or power wash outside.
8. Dust and clean display bottles or decorations.
Information Sheet 2.5.

ORDERING OF BAR STOCKS

To control stocks in the bar service, ordering of stocks must be regulated,
insuring that the ordered quantity is just enough to meet immediate need and based
on reliable estimate of par stock requirements.
Par Stock refers to the quantity of stocks that must be available daily to cover
for the entire consumption requirements for the day. The par quantity is based on
actual demand and consumption and is computed based on average daily usage, plus
allowance for safety stock and added to the daily requirement to cover for unexpected
increases in consumption. It may range from 5-20% of actual Usage

Daily Par stock = One month sales/consumption + Safety stock

30 days

Example: Beer Sales for the month is 600 bottles and the safety stock is 5% of daily
par.

The daily par stock =

=600 + (20x0.5)
30
=20+
1
=21
Order quantity = par stock - on hand(available stocks)

Purpose of Stocktaking

Stocktaking allows you to keep an accurate track of the physical stock you
have, what’s been sold, and what hasn’t. It’s all about comparing the physical stock to
what the report says then finding any discrepancies. Calculating wastage and
allowances will then give you the whole picture as to what’s gone through the till,
what’s been wasted, and what has been given away as complimentary.

Stocktaking also allows you to see if there’s a significant discrepancy between

what you think you should have and what you actually have. Your stock take can
highlight a number of problems including theft and shrinkage issues.
STUDENT NAME: __________________________ DATE: ___________

Self-check 2.5
Make an inventory report. Use the sheet below dated MAY 11, 2020

ABC BAR AND RESTAURANT

BAR STOCK ORDER FORM

No.: _________________ Date: ___________

+ = -
BAR ITEMS UNIT PAR SAFETY TOTAL LESS =Order UNIT TOTAL SUPPLIER
STOCK REQUIRED on Qty. COST COST
(10%) HAND
SML 400 1L 3 35
BEER 700 1L 5 120
EMPE 600 1bo 4 200
x
VODKA 800 1bo 6 350
x
BRANDY 950 1L 7 75
GIN 500 1bo 4 250
x
RUM 550 1cs 3 250
PALE 550 1cs 7 280
Ordered by: _______________ Approved by:_______________