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 'upselling' in the context of bar sales and cost control?
Answer: Suggesting a higher-priced or premium product to increase revenue per transaction
Upselling is the practice of recommending premium spirits or add-ons to increase the average check size and improve revenue without increasing labor costs.
How does a bartender calculate the number of drinks per bottle for a standard 750 mL spirit bottle with 1.5 oz pours?
Answer: 750 mL ÷ 44.36 mL per 1.5 oz ≈ 16–17 drinks
A 750 mL bottle yields approximately 16–17 drinks at a standard 1.5 oz (44.36 mL) pour, which is used to calculate cost per drink.
What is 'variance' in bar inventory management?
Answer: The difference between theoretical and actual product usage
Inventory variance is the gap between what the bar should have used (theoretical) and what was actually consumed, indicating waste, theft, or measurement error.
What does 'comp' mean in bar operations?
Answer: A complimentary drink given at the bartender's or manager's discretion
A comp (complimentary) is a free drink given to a guest, which should be tracked in the POS to account for revenue impact and inventory usage.
What is the purpose of a 'bottle-for-bottle' exchange policy in a bar?
Answer: Requiring an empty bottle to be presented before a full replacement is issued from storage
A bottle-for-bottle exchange policy requires bartenders to turn in an empty before receiving a new bottle, preventing unauthorized removal of full bottles.
Which inventory method assigns high, medium, and low control priority based on item value and usage rate?
Answer: ABC analysis
ABC analysis categorizes inventory into A (high value/high attention), B (moderate), and C (low value/low attention) items to focus control efforts where they matter most.