Bartender Certification Bar Inventory and Cost Control 3

Question 1

What is 'upselling' in the context of bar sales and cost control?

Accepted Answer

Suggesting a higher-priced or premium product to increase revenue per transaction

Answer

Charging customers more than the listed price

Answer

Selling expired inventory before disposal

Answer

Adding extra garnish to a drink

Question 2

How does a bartender calculate the number of drinks per bottle for a standard 750 mL spirit bottle with 1.5 oz pours?

Accepted Answer

750 mL ÷ 44.36 mL per 1.5 oz ≈ 16–17 drinks

Answer

750 ÷ 1.5 = 500 drinks

Answer

50 drinks per bottle

Answer

25 drinks per bottle

Question 3

What is 'variance' in bar inventory management?

Accepted Answer

The difference between theoretical and actual product usage

Answer

The range of drink prices on a menu

Answer

The fluctuation in nightly sales revenue

Answer

The difference between wholesale and retail bottle prices

Question 4

What does 'comp' mean in bar operations?

Accepted Answer

A complimentary drink given at the bartender's or manager's discretion

Answer

A competitor's price

Answer

A compensation fee added to a bill

Answer

A computerized inventory system

Question 5

What is the purpose of a 'bottle-for-bottle' exchange policy in a bar?

Accepted Answer

Requiring an empty bottle to be presented before a full replacement is issued from storage

Answer

Allowing guests to exchange sealed bottles

Answer

Trading bottles between bar locations

Answer

Replacing broken glassware with new stock

Question 6

Which inventory method assigns high, medium, and low control priority based on item value and usage rate?

Accepted Answer

ABC analysis

Answer

FIFO method

Answer

Physical count method

Answer

Perpetual inventory method