The document outlines objectives and procedures for beverage production control, including establishing standards for ingredient quantities and proportions to ensure consistency and control costs. Standards are set for drink recipes, portion sizes, and ingredient measurements. Quantity, quality, and portion cost standards are determined and documented. Standard sales prices are then set based on the standard costs. This allows drinks to be prepared correctly according to specifications and manages costs.

1. BEVERAGE PRODUCTION
CONTROL

2. Objectives of Beverage Production
Control
• To ensure that all drinks are prepared
according to management specifications.
• To guard against excessive costs that can
develop in the production process.

3. Establishing Standards and Standard
Procedures For Production
• Must be established for the quantities of
ingredients used in a drink preparation, as
well as for the proportions of ingredients in a
drink.
• When standards are set for ingredients,
proportions, and drink sizes, customers can
have some reasonable assurance that a drink
will meet expectations each time it is ordered.

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• By establishing these standards managers also
establish a means of controlling costs.
• The cost-to-sales ratio for one portion of any
drink should be the same as the cost-to-sales
ratio for every other portion of that drink.
• Once standards and standard procedures for
beverage production have been established, it
becomes possible to develop a standard cost
percent for operation – and the actual cost
percent can be compared.

5. Establishing Quantity Standards and
Standard Procedures
• The quantities used by the bartender must be
controlled.
• The bartender must follow the means of
measuring those quantities.
• The majority of drinks prepared with spirits
are a combination of one kind of liquor and a
mixer.
• A manager must determine in advance a
specific quantity of the expensive ingredient.

6. Establishing Quality Standards and
Standard Procedures
• Standard drink recipes must be established so
that the personnel will know the exact
quantity of each ingredient to use in order to
produce any given drink.
• Mixed drinks or cocktails involve a number of
ingredients that must be combined in a
specific way for the drink to be right.

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• For straight shots with mixers , the standard
drink is controlled by providing the bartender
with appropriate glassware of predetermined
size.
• With mixed drinks and cocktails, establishing
controls over ingredients, proportions, and
cost while providing drinks that are
consistently the same is somewhat more
complex.

8. Establishing Standard Portion Costs
Straight drinks
• The cost of straight drinks served with or
without mixers, can be determined by first
dividing the standard portion size in ounces
into the number of ounces in the bottle to find
the number of standard drinks contained in
that bottle. This number is then divided into
the cost of the bottle to find the standard cost
of the drink.

9. Establishing Standard Sales Prices
• When standard costs for standard drinks are
known and listed, a list of standard sales
prices should be established.
• Many recommend that current sales prices for
cocktails and mixed drinks be maintained on
the recipe detail and cost cards and that those
for straight drinks.