Bartender Certification Bar Inventory and Cost Control

Question 1

What is 'pour cost' in bar management?

Accepted Answer

The cost of alcohol used divided by total beverage sales, expressed as a percentage

Answer

Pour cost (beverage cost percentage) is calculated by dividing the cost of alcohol poured by total drink revenue, and is a key profitability metric.

Question 2

What is a 'jigger' primarily used for in bar inventory control?

Accepted Answer

Measuring precise alcohol portions to control pour cost

Answer

A jigger is a measuring tool that ensures consistent portion sizes, which directly controls pour cost and prevents over-pouring.

Question 3

What does 'FIFO' stand for in bar inventory management?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) means older stock is used before newer stock, preventing spoilage and ensuring product freshness.

Question 4

What is 'shrinkage' in bar inventory terms?

Accepted Answer

Unaccounted-for loss of product through theft, over-pouring, or spillage

Answer

Shrinkage refers to the difference between theoretical and actual inventory, caused by theft, over-pouring, spillage, or unrecorded complimentary drinks.

Question 5

How is beverage cost percentage calculated?

Accepted Answer

(Cost of goods sold ÷ beverage sales) × 100

Answer

Beverage cost percentage = (Cost of goods sold ÷ Total beverage sales) × 100, and industry standard is typically 18–24%.

Bartender Certification Practice Test

Bartender Certification Practice Test

Bartender Certification Bar Inventory and Cost Control