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 'pour cost' in bar management?
Answer: The cost of alcohol used divided by total beverage sales, expressed as a percentage
Pour cost (beverage cost percentage) is calculated by dividing the cost of alcohol poured by total drink revenue, and is a key profitability metric.
What is a 'jigger' primarily used for in bar inventory control?
Answer: Measuring precise alcohol portions to control pour cost
A jigger is a measuring tool that ensures consistent portion sizes, which directly controls pour cost and prevents over-pouring.
What does 'FIFO' stand for in bar inventory management?
Answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock, preventing spoilage and ensuring product freshness.
What is 'shrinkage' in bar inventory terms?
Answer: Unaccounted-for loss of product through theft, over-pouring, or spillage
Shrinkage refers to the difference between theoretical and actual inventory, caused by theft, over-pouring, spillage, or unrecorded complimentary drinks.
How is beverage cost percentage calculated?
Answer: (Cost of goods sold ÷ beverage sales) × 100
Beverage cost percentage = (Cost of goods sold ÷ Total beverage sales) × 100, and industry standard is typically 18–24%.
What is a 'par level' in bar inventory management?
Answer: The minimum stock quantity that triggers a reorder
Par level is the minimum amount of each product that should be on hand; when stock drops to par, it's time to reorder.