MODULE 2 copy.docx - UNIT 01 INTRODUCTION TO BAR OPERATIONS...

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UNIT 01: INTRODUCTION TO BAR OPERATIONS TOPIC 02: Guide to Bar Operation: Legal Aspects, Issues and SOP’s Let’s Learn Cycle of control An Introduction For any foodservice establishment, the basis of preparing and serving meals acceptable to consumers is the purchasing of food of desired quality. While taking decisions regarding purchasing of foods, the handling of different commodities should be kept in mind. This is important because the handling and packaging techniques affect the quality of the food commodities, especially the perishables like vegetables and fruits. The manner in which the foods/ beverages are brought from the farms or manufacturing units to market also affect their nutritional and preservation qualities. The figure below shows the flow of food/ beverage from purchasing to issuance. Learning Objectives: At the end of the module, the students shall be able to: 1. Identify the different standard procedures in operating a bar. 2. Know the legal considerations in serving alcoholic beverages 3. Identify the different local laws and regulations in establishing a bar. PURCHASING RECEIVING STORING ISSUANCE
A. PURCHASING PROCEDURE The procedure can be broken down into five steps: 1. A requisition form from an authorized member of staff , for example a Restaurant Manager , Head Chef or from the storekeeper, informing the purchasing manager of the low stock levels of items. 2. The selection of the source of supply. 3. Entering into contract with the supplier by phone or in writing and negotiating the price to be paid and a satisfactory delivery performance with particular reference to the time, date, and the place of delivery. 4. The acceptance of goods ordered and the adjustment of any discrepancies in quality or quantity of goods delivered. 5. The transfer of commodities to the ordering department or to the store or cellar. Apart from purchasing of foods, it is also very important to exercise controls on beverage purchasing in order to maintain an appropriate supply of ingredients for producing beverage products, to ensure that the quality of ingredients purchased is appropriate for their intended use and to ensure that ingredients are purchased at optimum prices. There are five sources of supply for purchasing beverages: 1) Wine shippers Wine shippers purchase the wines from their origin countries. Then these wines are shipped to places where they are demanded. As the shippers are concerned to only one region that is why they have only a limited variety of wines. They only make deals with well-known and larger establishments. The wholesalers of wines and spirits usually bring the products of the shippers. 2) Wholesalers These are the subsidiary wine companies if the large breweries or independent wine companies. They have a large variety and regular supply of beverages.

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