Deck 14: Beverage Receiving, Storing, and Issuing Control

Question 1

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

Answer 1

True

Question 2

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

Answer 2

False

Question 3

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.

Answer 3

False

Question 4

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

Question 5

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

Question 6

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

Question 7

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

Question 8

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

Question 9

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

Question 10

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

Question 11

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

A) to prevent pilferage
B) to ensure that an adequate supply of beverages is on hand in the beverage storeroom
C) to maintain product quality.

Question 12

The ideal temperature in a storage facility for spirits is:

A) 40 degrees F.
B) 72 degrees F.
C) neither (a) nor (b); there is no "ideal temperature" for storing spirits.

Question 13

Unpasteurized beers should normally be stored at approximately:

A) 30 degrees F.
B) 40 degrees F.
C) 65 degrees F.

Question 14

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:

A) front bar
B) service bar
C) special purpose bar.

Question 15

Par stock at a front bar is:

A) an idealized quantity that should be on hand
B) the quantity of alcoholic beverages that must be on hand at all times
C) the exact number of bottles for which the bartender is held accountable.

Question 16

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

A) front bar
B) service bar
C) special purpose bar.

Question 17

Code numbers assigned to wines can often be found on:

A) the bottles
B) the menu
C) both (a) and (b) are correct.

Question 18

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?

A) bar requisitions
B) bin cards
C) full bottle sales slips.

Question 19

Bin cards are often used:

A) to maintain par stock at a front bar
B) as shelf labels
C) to determine daily cost of beverages.

Question 20

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

A) special purpose bar
B) front bar
C) service bar