Bartender Certification Bar Inventory and Cost Control 2

Question 1

What is 'theoretical inventory' in bar management?

Accepted Answer

The amount of product that should have been used based on sales records

Answer

The projected future inventory after a busy weekend

Answer

An estimate made without counting stock

Answer

The inventory listed on the supplier's invoice

Question 2

Which method of inventory counting involves counting all stock at the beginning and end of each period?

Accepted Answer

Physical inventory

Answer

Perpetual inventory

Answer

ABC analysis

Answer

Theoretical inventory

Question 3

What is the typical industry standard pour cost percentage for spirits in a U.S. bar?

Accepted Answer

18–24%

Answer

5–10%

Answer

35–45%

Answer

50–60%

Question 4

What does 'dead stock' refer to in bar inventory?

Accepted Answer

Products that are not selling and tying up capital

Answer

Expired or spoiled product

Answer

Bottles stored in the cellar

Answer

Discontinued cocktail ingredients

Question 5

What is the primary purpose of a POS (Point of Sale) system in a bar?

Accepted Answer

To record each sale and track inventory in real time

Answer

To chill drinks automatically

Answer

To schedule bartender shifts

Answer

To communicate orders to the kitchen

Question 6

Which of the following reduces over-pouring and improves cost control?

Accepted Answer

Using measured jiggers for every pour

Answer

Free-pouring all drinks by sight

Answer

Buying only well spirits

Answer

Limiting the drink menu to three items