Check Your Understanding: Answer This!

CHECK YOUR UNDERSTANDING
Activity 1: Write the correct answer using the choices below
Beverage Only 1. This operation usually have a predictable traffic flow. Because they deal only in
beverages, these are usually the easiest service operations to manage.
Beverage and Food 2.This operation serves wine, beer, and liquor as well as bars that serve light meals
are examples of this type of service.
Beverage and Entertainment 3. This operations exist because many people want to do something while
they consume their favorite alcoholic beverage.
Beer 4. A fermented beverage made from grain and flavored with hops
Wine 5. A fermented beverage made from grapes, fruits, or berries
Spirit 6. fermented beverages that are distilled to increase the alcohol content of the product
Keg or Draft Beer 7. A beer in a form of packaging in which the beer is shipped to you in multigallon
units for bulk sale.
Wine List 8. The term used to describe your menu of wine offerings, that fits your own particular
operation and guest expectations.
Well Liquors 9. Are those spirits that are poured when the guest does not specify a particular brand
name when ordering.
Call Liquors 10. Are those spirits that are requested by name, such as Jack Daniel’s, Kahlua, and Chivas
Regal. Extremely expensive call liquors are sometimes referred to as premium liquors.
BEVERAGE ONLY BEVERAGE AND FOOD

BEVERAGE AND ENTERTAINMENT BEER
WINE SPIRIT
KEG OR DRAFT BEER WINE LIST
CALL LIQUOURS WELL LIQUORS
Answer This!
ACTIVITY 2 ESSAY
Direction: Answer the following questions briefly and concisely.

Activity 2: Essay
1. Explain the three types of operations that serve alcoholic beverages.
There are three types of operations that serve alcoholic beverages. Beverage only Alcoholic
beverages must not be self-served. There must be a beverage server throughout the event responsible for
the dispensing of alcoholic and non-alcoholic beverages to those in attendance. Unlimited service of
alcoholic beverages is not permitted. This is serving a beverage only with some snacks, fries, pretzels and
other midnight snacks. Beverage and Food, People enjoy going out to bars, cafés and restaurants for a
meal and drinks. The job of a food and beverage attendant is to serve the food and beverages, but also to
give the customers excellent service and an enjoyable experience while they are in your venue. In this
operation serves a food and beverages like juice with main course. Beverages and Entertainment, this
operation serves a lot of beverages while doing entertainment like sports, clubs, bar and other activities
that can be involve the entertainment.
2. Explain in your own words the process on Forecasting Beverage Sales.
Accurate sales forecasting is essential for a business house to enable it to produce the required
quantity at the right time. Further, it makes the arrangement in advance for raw materials, equipment’s,
labor etc. Some firms manufacture on the order basis, but in general, firm produces the material in
advance to meet the future demand. This forecast helps the management in determining as to how much
revenue can be expected to be realized, how much to manufacture, and what shall be the requirement of
men, machine and money.
3. Explain the three types of storing beverage products
There are three types of storing beverages, Liquor storing like wine, spirits, and liqueurs should be
kept in cool, dark places. Opened bottles will deteriorate over time due to oxidation and can lose flavor,
color, and in some cases, spoil. Aromatized wines like vermouth and Amaro need to be refrigerated once
opened. Wine storing, the key takeaway should be to store your wine in a dark and dry place to preserve
its great taste. If you can't keep a bottle entirely out of light, keep it inside of a box or wrapped lightly in
cloth. If you opt for a cabinet to age your wine, be sure to select one with solid or UV-resistant doors.
Beer, do store your beer in a cool place (ideally 13C or below), with low humidity. - Do drink beer not
made for cellaring (Pale Ales, Golden Ales, IPAs etc) as fresh as possible. - Do refrigerate beers those
that are not bottle conditioned or pasteurised. DON'T: - Don't buy beer in clear, or green glass bottles.
Learning Tasks
Activity 3 Computation
1. Mary Louise operates a popular French restaurant in a large midwestern city of the United
States. Her establishment is a favorite both for its cozy cocktail area and for its superb cuisine,
patterned after that of the Nantes area of France. Mary Louise keeps excellent records on all of
her product usage. She wishes to compute, for the month of January, cost of goods sold in the
food, beer, wine, and spirits areas. In effect, she desires a separate product cost percentage for
each of these four areas. In addition, she has determined that the value of all transfers from the
kitchen to the bar will be assigned to the “spirits” area for cost purposes.
A. Given the following data, compute these four cost percentages.
Sales Food php 175,000

Beer php 12,000
Wine php 45,000
Spirits php 51,000
Employee Meals php 3,500
Transfers from Bar

Beer php 125
Wine php 1,800
Spirits php 425
Transfers to Bar php 960
Beginning Inventory
Food php 45,800
Beer php 4,500
Wine php 65,000
Spirits php 6,400
Ending Inventory
Food $ 41,200
Beer $ 4,400
Wine $ 66,900
Spirits $ 8,050
Purchases
Food $ 65,400
Beer $ 2,900
Wine $ 15,400
Spirits $ 11,850
Cost of Goods sold
Ending inventory
Cost%
Purchases
Employee meals
Transfers from bar
Transfers to bar
Food Beginning inventory
PHP PHP PHP PHP PHP 38.00%
45,800 65,400 41,200 3,500 66,500
Beer PHP PHP PHP PHP PHP PHP 3.55%

4,500 2,900 4,400 125 960 3,835
White PHP PHP PHP PHP PHP PHP 11.72%
65,000 15,400 66,900 1,800 960 12,660
Spirits PHP PHP PHP PHP PHP PHP 9.93%
6,400 11,850 8,050 425 960 10,735
Total Beverages PHP PHP PHP PHP PHP PHP 25.21%
75,900 30,150 79,350 2,350 2800 27,230
b. Calculate Mary Louise’s Sales Mix (sales percentages) for beer, wine, and spirits
Beer Php 12,000

Wine Php 45,000
Spirits Php 51,000
Beverage Sale: 108,000
Unit Beer Wine Spirits Total Sales

Mary’s 11.11% 41.66% 47.22% 99.99%/ 100%
Louise’s
Beverage
Item % Of Total Beverage Sales = Item Sales

Total Beverage Sale
Beer Sakes Percentage

% Mary Louise’s Beer Sales = Mary Louise’s Beer Sales
Total Mary Louise’s Beverage Sales
% Mary Louise’s Beer Sales = Php 12,000.00
Php 108,000.00
% Mary Louise’s Beer Sales = 11.11%
Wine Sales Percentage
% Mary Louise’s Wine Sales = Mary Louise’s Wine Sales
% Mary Louise’s Wine Sales = Php 45.000.00
Php 108,000.00
% Mary Louise’s Wine Sales = 41.66%
Spirits Sales Percentage
% Mary Louise’s Spirits Sales = Mary Louise’s Spirits Sales

% Mary Louise’s Spirits Sales = Php 51,000.00
Php 108,000.00
% Mary Louise’s Spirits Sales = 47.22%

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CHECK YOUR UNDERSTANDING

Activity 1: Write the correct answer using the choices below

BEVERAGE ONLY BEVERAGE AND FOOD

Direction: Answer the following questions briefly and concisely.

2. Explain in your own words the process on Forecasting Beverage Sales.

3. Explain the three types of storing beverage products

A. Given the following data, compute these four cost percentages.

Sales Food php 175,000

Transfers from Bar

Transfers from bar

Beer PHP PHP PHP PHP PHP PHP 3.55%

Beer Php 12,000

Unit Beer Wine Spirits Total Sales

Item % Of Total Beverage Sales = Item Sales

Beer Sakes Percentage

Spirits Sales Percentage

% Mary Louise’s Spirits Sales = Mary Louise’s Spirits Sales

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