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

The price charged to customers per drink

Answer

The cost of glassware replacement

Answer

The hourly wage of the bartender

Question 2

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

Accepted Answer

Measuring precise alcohol portions to control pour cost

Answer

Chilling glasses

Answer

Straining cocktails

Answer

Storing bulk spirits

Question 3

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

Accepted Answer

First In, First Out

Answer

Full Inventory, Full Output

Answer

First Issue, Final Order

Answer

Fixed Inventory, Fixed Output

Question 4

What is 'shrinkage' in bar inventory terms?

Accepted Answer

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

Answer

Bottles that have been broken

Answer

Reduction in alcohol content over time

Answer

Price reductions on slow-moving stock

Question 5

How is beverage cost percentage calculated?

Accepted Answer

(Cost of goods sold ÷ beverage sales) × 100

Answer

Sales price minus cost price

Answer

Total sales ÷ number of drinks sold

Answer

Cost per bottle ÷ number of drinks per bottle

Question 6

What is a 'par level' in bar inventory management?

Accepted Answer

The minimum stock quantity that triggers a reorder

Answer

The standard price for a drink

Answer

The alcohol percentage of a spirit

Answer

The number of bartenders per shift