Bartender Certification Bar Inventory and Cost Control 1 — Questions and Answers
Question 1: What is 'pour cost' in bar management?
- The price charged to customers per drink
- The cost of alcohol used divided by total beverage sales, expressed as a percentage (Correct answer)
- The cost of glassware replacement
- The hourly wage of the bartender
Correct answer: The cost of alcohol used divided by total beverage sales, expressed as a percentage
Pour cost (beverage cost percentage) is calculated by dividing the cost of alcohol poured by total drink revenue, and is a key profitability metric.
Question 2: What is a 'jigger' primarily used for in bar inventory control?
- Chilling glasses
- Measuring precise alcohol portions to control pour cost (Correct answer)
- Straining cocktails
- Storing bulk spirits
Correct answer: Measuring precise alcohol portions to control pour cost
A jigger is a measuring tool that ensures consistent portion sizes, which directly controls pour cost and prevents over-pouring.
Question 3: What does 'FIFO' stand for in bar inventory management?
- First In, First Out (Correct answer)
- Full Inventory, Full Output
- First Issue, Final Order
- Fixed Inventory, Fixed Output
Correct answer: First In, First Out
FIFO (First In, First Out) means older stock is used before newer stock, preventing spoilage and ensuring product freshness.
Question 4: What is 'shrinkage' in bar inventory terms?
- Bottles that have been broken
- Unaccounted-for loss of product through theft, over-pouring, or spillage (Correct answer)
- Reduction in alcohol content over time
- Price reductions on slow-moving stock
Correct answer: Unaccounted-for loss of product through theft, over-pouring, or spillage
Shrinkage refers to the difference between theoretical and actual inventory, caused by theft, over-pouring, spillage, or unrecorded complimentary drinks.
Question 5: How is beverage cost percentage calculated?
- Sales price minus cost price
- (Cost of goods sold ÷ beverage sales) × 100 (Correct answer)
- Total sales ÷ number of drinks sold
- Cost per bottle ÷ number of drinks per bottle
Correct answer: (Cost of goods sold ÷ beverage sales) × 100
Beverage cost percentage = (Cost of goods sold ÷ Total beverage sales) × 100, and industry standard is typically 18–24%.
Question 6: What is a 'par level' in bar inventory management?
- The standard price for a drink
- The minimum stock quantity that triggers a reorder (Correct answer)
- The alcohol percentage of a spirit
- The number of bartenders per shift
Correct answer: The minimum stock quantity that triggers a reorder
Par level is the minimum amount of each product that should be on hand; when stock drops to par, it's time to reorder.
