Palawan State University

College of Community Resources Development

Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

FOOD AND BEVERAGE COST CONTROL

MODULE 3
TABLE OF CONTENTS

 Introduction
 Purchasing
 Purchasing Wine
 Receiving Beverages
 Back – order Guidelines
 Proper Requisition Authorization

INTRODUCTION

This chapter provides an overview of the nature and scope. In order to understand how
accounts for cost, and how to control them, several important functions of hospitality
accounting are introduced here, including communication, expense, revenue and forecasting.

Learning Outcomes
At the end of this module students should be able to:
 Determine the importance the food beverage cost control and understanding its
specific application.
 Apply the knowledge on beverage preparation.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022
BEVERAGE PROCEDURES,
FROM START TO FINISH

Purchasing
- With beverages, you are likely to have several quality levels in a single
establishment – a number of different vodkas, rums, gins, and others beverage
types at different levels of quality and price. Customers these kinds of choices
when they buy beverages. Selecting many varieties that correspond with your
customer’s wishes, at most advantageous prices, is an ongoing purchasing
challenge.
- In addition, you will familiarize yourself with the state laws and codes regarding
beverage purchase, the age of customer, number of days that the stores are open.

Purchasing Wine
- Buying wine is somewhat more complicated than buying spirits. For house wines
you can often buy jug wines if your clients will drink them; they are generally
cheaper, and the wine will be consistent from one bottle to the next. However,
most operators stay away from jug or gallon wines for serving customers. These
wines present many problems, including weight, storages and negative visual
impact. Wines served by the bottle are another matter. They are usually more
expensive, so pouring them by the glass is often not cost – effective.

- Remember, that wines are very perishable, and if you do not use them quickly,
they may spoil. This will affect your cost. In many instances the same wine will
vary from one year, or vintage, to another: at times the wine’s body and flavor
will even change in the bottle during storage.

Receiving Beverages
- Taking delivery of exactly what you have ordered – brands, sizes and quantities at
specified prices in good condition – is the definition of good receiving.

- With incoming deliveries, your receiving clerk should inspect the following key
areas, using your purchase order rather than the vendors invoice.

o Verify the quality, price and extension

o Verify the vintage wines
o Check the expiration dates and soft drinks
o Check the seal and condition of bottles to make sure that none are leaking
or broken
o Monitor bottle sizes (oz., mL, L, gallons)
o Check the brands against what was ordered.

- Discrepancies in any of this area should be communicated to the manager

immediately and should be resolved before the delivery is accepted. Such
corrections may require returning defective items and adjusting the invoices
accordingly.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Back – order Guidelines

- If the requested brand of beverage is out of stock, the beverage requisition is

marked out of stock and is returned to the bar or outlet until the item is received
and delivered the out of stock item is recorded in a back – order logbook, and
sales slip is retained by the beverage storeroom clerk.

Par stock/ par level – is the quantity of an item that should be on hand at a given
time of a business season.

Proper Requisition Authorization

- The beverage storeroom should have a list of the people who are authorized to
requisition beverages. In a larger operation with more than one outlet, establish a
time schedule for issuing beverage for each outlet, and stick to it.
- A beverage requisition form should be prepared in duplicate and completed in ink
for each and every order. If any changes are required, the first and second copies
should be corrected identically and signed by an authorized storeroom staff
member. The purchaser and the accountant use the original copy of the
requisition for costing. Both copies of the requisition should accompany the
merchandise order to the outlet, especially when anyone other than the bartender
delivers the requisition.
 Palawan State University
College of Community Resources Development
Quezon, Campus
Quezon, Palawan
S.Y. 2021-2022

Learning Activities/Exercises
Answer the following questions in a separate sheet of paper. Once done, you can submit it thru
messenger. Don’t forget to write your name.

Direction: Answer the following brief but concise. Use separate sheet for answering each question
given in this module.

1. Determine the difference between Quality and Quantity Specifications. 10pts

2. Give an example of Volume Pricing, how will you determine that it uses
Volume pricing. Explain your answer. 10pts
3. How important it is to practice “First in- First out” in Perishable
items/products. Why?

CRITERIA POINTS
Content (Relevance of Topic) 5pts
Organization (Unity of thought, flow of discussion) 5pts
TOTAL: 10 Points

REFERENCE

Lea R. Dopson
David K. Hayes
Jack E. Miller
Clement Ojugo