CRP Beverage & Bar Management Flashcards
6 cards from real CRP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CRP Beverage & Bar Management flashcards as text
What is the standard pour for a single shot of spirits in most US bar operations?
Answer: 1.5 oz
The standard US bar pour is 1.5 oz (one jigger), which forms the basis for recipe costing and portion control.
What does 'beverage cost percentage' measure in bar management?
Answer: Cost of beverages sold divided by beverage sales revenue
Beverage cost percentage = (beverage cost ÷ beverage sales) × 100, and it typically targets 18–24% for spirits.
Which method is used to count bar inventory by weighing open bottles to determine exact usage?
Answer: Weight-based inventory (bottle weighing)
Weighing open bottles gives a precise measurement of remaining product, enabling accurate variance reporting versus POS sales.
What is the purpose of establishing 'par levels' for a bar's liquor inventory?
Answer: Set minimum stock needed to operate through a defined period without running out
Par levels define the minimum quantity of each product the bar must have on hand, triggering a reorder when stock falls below that threshold.
Under the US Dram Shop Act, a restaurant can be held liable if a patron becomes intoxicated on their premises and then causes harm to whom?
Answer: Third parties such as other drivers or pedestrians
Dram Shop laws in most US states expose alcohol-serving establishments to liability for damages caused by visibly intoxicated patrons to third parties.
What does 'responsible alcohol service' training (such as TIPS or ServSafe Alcohol) teach servers to do?
Answer: Recognize signs of intoxication and refuse service when appropriate
Responsible service programs train staff to identify intoxication cues and intervene, reducing liability and promoting guest safety.