Bar Inventory and Cost Control Flashcards
6 cards from real Bartender Certification practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Bar Inventory and Cost Control flashcards as text
What is 'theoretical inventory' in bar management?
Answer: The amount of product that should have been used based on sales records
Theoretical inventory is calculated from POS sales data and represents what should have been used, helping identify discrepancies with actual usage.
Which method of inventory counting involves counting all stock at the beginning and end of each period?
Answer: Physical inventory
Physical inventory counts all products on hand at set intervals (typically weekly or monthly) to track actual usage and variance.
What is the typical industry standard pour cost percentage for spirits in a U.S. bar?
Answer: 18–24%
A beverage cost percentage of 18–24% is the industry benchmark for spirits, meaning the bar retains 76–82 cents of profit for every dollar in drink sales.
What does 'dead stock' refer to in bar inventory?
Answer: Products that are not selling and tying up capital
Dead stock refers to slow-moving or non-moving inventory that occupies shelf space and ties up cash without generating revenue.
What is the primary purpose of a POS (Point of Sale) system in a bar?
Answer: To record each sale and track inventory in real time
A POS system records every transaction, tracks inventory depletion, generates sales reports, and helps identify discrepancies between sales and stock usage.
Which of the following reduces over-pouring and improves cost control?
Answer: Using measured jiggers for every pour
Measured jigger pours ensure consistent serving sizes, directly reducing over-pouring and keeping beverage cost percentages in line with targets.