function bar control
Function Bar ControlThe banquet department that is responsible for function catering may extend alcohol beverage service to the guests depending on the requirements of the guest. The following three situations will occur.
Cash barTemporary bar having adequate supply of drinks, mixes, glassware, and ice is set up to serve the guests. The banquet head waiter or the authorized person must collect the drinks required for the function against the requisition from the cellar and return them as soon the function is over. Strict control of stock and cash is essential during the function catering.
The drinks cannot be poured using automated dispensing system and they are always poured by; free hand pouring method. The portion size of the drink and the number of servings per bottle is normally predetermined by the management. Since it is free pouring, some amount of spillage allowance will be given. For example, in 1 litre bottle, 33 oz is taken leaving approximately 10 ml allowance per bottle.
The cash bar must be operated efficiently as there are chances of over pouring, spillage, and cash theft. To prevent this and to ensure efficiency, the following procedures should be followed.
There should be a separate counter set up away from the bar counter for issuing coupons against the cash for the drinks the guest wants to buy. The guest pays at the 'coupon counter*, collects the coupon, and receives the drinks against the coupon from the 'bar counter'. This eases the pressure on the bartender from handling the cash and allows him/her to concentrate on the pour and tight control. At the end of the event, the number of drinks consumed should match with the token sold and collected.
Function liquor control form
|function liquor control sheet|
The revenue should be equivalent to the sales value of the drinks consumed. Any cancellation should be authorized by the manager and the reason for cancellation should be recorded. All empty, full, and part bottles should be returned to the cellar and the cash to the accounts department. In some places, the cash counter will be handled by the staff from the control department.
Payment by the hostSometimes, the host of the function pays for the drinks consumed by his/her guests. In that case, the host is charged for the bottles at the price decided beforehand and, therefore, the need for setting up cash counter does not arise. The consumption of bottles is calculated by subtracting the closing stock from the opening stock. At the beginning of the event, the host or his/her representative will check the opening balance and again at the end of the function he/she will check the closing balance to know the consumption.
Host’s own bottles
Implementation of electronic pouring device, the recording of sales proceeding automatically when drink is poured, and adhering to the procedures established will certainly ensure greater control.
Calculation of bottle consumption and sales value
|calculation of bottle consumption and sales value|