CRP Beverage & Bar Management Flashcards

What is a 'cocktail recipe card' used for in bar operations?

Answer: Standardize ingredients, measurements, and build steps for each drink

Cocktail recipe cards ensure every bartender produces the same drink at the same cost every time, maintaining consistency and portion control.

What is the primary benefit of using a POS system integrated with bar inventory?

Answer: Automatic reconciliation of items sold versus inventory used to detect variance

POS-inventory integration flags discrepancies between what was rung up and what was actually poured, revealing waste, spillage, or theft.

Which wine service temperature range is correct for full-bodied red wines?

Answer: 60–65°F (15–18°C)

Full-bodied reds are best served slightly below room temperature at 60–65°F to preserve structure and avoid over-warming the alcohol.

What is 'suggestive selling' in beverage service designed to accomplish?

Answer: Increase revenue by recommending specific drinks, upsells, or add-ons

Suggestive selling prompts guests toward premium options or additional beverages, directly raising the average check per cover.

What does 'FIFO' stand for in the context of beverage inventory rotation?

Answer: First In, First Out

FIFO means older stock is used before newer stock, reducing spoilage and ensuring product quality — particularly critical for beer and wine.

A restaurant manager notices bar variance (actual vs. theoretical usage) is consistently 8%. What is the most likely cause?

Answer: Over-pouring, spillage, or theft

Bar variance above 4–5% typically points to over-pouring by staff, unrecorded spillage, or internal theft as the primary culprits.