Exam 14: Beverage Receiving, Storing, and Issuing Control

To maintain maximum security for stored beverages, it is necessary to issue two keys for the storage facility: one to the bartender, and the other to the beverage steward.

At service bars, bartenders normally serve customers face-to-face.

Code numbers assigned to wines can often be found on:

A bar where customers' orders must be taken by servers, who order the drinks from bartenders then deliver the drinks to customers is known as a:

Bin cards are often used:

A bar that is temporarily set up in a hotel suite to serve a private party is called a:

Relative humidity is an important consideration in a facility used for the storage of corked wines.

The primary goal of receiving control in beverage operations is to ensure that deliveries received conform exactly to orders placed.

Lighting conditions in the storage facility are important in maximizing the shelf life of spirits and beers.

Unpasteurized beers should normally be stored at approximately:

A bar located in the main kitchen of a hotel would be classified as a:

A primary goal of beverage storing control is to ensure that all beverages are purchased at optimum prices.

Red wines should normally be stored in a well-ventilated facility at a constant 72-degree temperature.

The ideal temperature in a storage facility for spirits is:

Fifty-five degrees F. is a suitable temperature for storing red wines and draft beer.

In hotel dining rooms where customers often order bottles of wine with dinner, managers require that servers fill out which of the following forms to obtain the wine?

Par stock at a front bar is:

The use of beverage code numbers simplifies ordering by both customers and servers.

At a front bar, par stock is the exact number of bottles or other containers that must be on hand at all times.

Which of the following is NOT an objective of beverage storing control?