UNIT 01: INTRODUCTION TO BAR OPERATIONS TOPIC 02: Guide to Bar Operation: Legal Aspects, Issues and SOP’sLet’s Learn Cycle of controlAn IntroductionFor any foodservice establishment, the basis of preparing and servingmeals acceptable to consumers is the purchasing of food of desired quality.While taking decisions regarding purchasing of foods, the handling ofdifferent commodities should be kept in mind. This is important because the handling and packaging techniquesaffect the quality of the food commodities, especially the perishables likevegetables and fruits. The manner in which the foods/ beverages are broughtfrom the farms or manufacturing units to market also affect their nutritionaland preservation qualities.The figure below shows the flow of food/ beverage from purchasing toissuance. 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 STORINGISSUANCE
A. PURCHASING PROCEDUREThe procedure can be broken down into five steps: 1.A requisition form from an authorized member of staff , forexample a Restaurant Manager , Head Chef or from thestorekeeper, informing the purchasing manager of the lowstock levels of items.2.The selection of the source of supply.3.Entering into contract with the supplier by phone or in writingand negotiating the price to be paid and a satisfactorydelivery performance with particular reference to the time,date, and the place of delivery.4.The acceptance of goods ordered and the adjustment of anydiscrepancies in quality or quantity of goods delivered.5.The transfer of commodities to the ordering department or tothe 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 theirintended use and to ensure that ingredients are purchasedat optimum prices.There are five sources of supply for purchasing beverages:1) Wine shippersWine shippers purchase the wines from their origin countries. Thenthesewines are shipped to places where they are demanded. As the shippersare concerned to only one region that is why they have only a limitedvariety of wines. They only make deals with well-known and largerestablishments.The wholesalers of wines and spirits usually bring the products of theshippers.2) WholesalersThese are the subsidiary wine companies if the large breweries orindependent wine companies. They have a large variety and regularsupply of beverages.