Maintaining Bar Stock, module 7

EVIDENCE PLAN

Sector: TOURISM
Unit of Competency: PREPARE AND MIX DRINKS
Module Title: Setting Up Bars

Ways in which evidences will be collected: Interview
(tick the column) Written Test
Demonstration
The evidence must show that the candidate... Presentation of
Final Product
Third Party
Report
Portfolio

1. Checked event orders. X

2. Maintained bar stock levels. X
XX
3. Prepared reports/filled up appropriate XX
forms. XXX

4. Requested beverage stocks, perishable
materials, grocery items, and other
accessories to service.

5. Performed inventory procedures.

Critical aspects of competency

Prepared by: ___________________________________ Date:
Instructor Date:

___________________________________
Instructor

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PERFORMANCE TEST

Name Date
MODULE: MAINTAINING BAR STOCK
TEST ATTEMPT
1st 2nd 3rd

DIRECTIONS LEVEL OVERALL EVALUATION
ACHIEVED
• Ask your instructor to assess PERFORMANCE LEVEL
your competencies on the 4
critical performance criteria Can peform this skill without supervision and with
listed below. 3 adaptability to probelm situations.
Can perform this skills satisfactorily without assistance
• Overall evaluation will be 2 or supervision.
assessed based on the Can perform this skills satisfactorily with some assis-
guide on the other side. 1 tance and supervision.
0 Can perform this skills satisfactorily with full assistance.
Cannot perform this skills

PERFORMANCE STANDARDS PERFORMANCE LEVEL
YES NO N/A
A. Checked event orders.
1. Event orders are checked.

B. Maintained bar stock levels.
1. Bar stock is maintained.

C. Prepared reports/filled up appropriate forms.
1. Reports are prepared and appripriate standard forms
are filled up according to establishment operating
procedures.

D. Requested beverage stocks, perishable materials,
grocery items and other accessories to service.

1. Necessary requisition is done to replenish stocks.
E. Performed inventory procedures.

1. Inventory procedures are performed according to
establishment accounting practice.

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WRITTEN TEST

Test 1.
Discuss the pointers of doing the following tasks effectively.

1. Determining beer products to carry.
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2. Brand selection
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3. Determining Spiritts to carry.
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4. Receiving beverage products.
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DEMONSTRATION

Candidate/Trainee’s Name
Assessor’s Name
Competency Assessment Title
Date of Assessment
Given the following materials, tools and equipment the candidate/trainee must be able
to maintain bar stock properly.

Observation Tick ( /) to show if evidence is demonstrated.

During the demonstration of skills did Yes No Actual
the candidate : (1.0-3.0) (5.0/F) Rating

1. Checked event orders.

2. Maintained bar stocks.

3. Prepared reports/filled up
appropriate forms.

4. Requested beverage stocks,
perishable materials, grocery
items and other accessories
to service.

5. Performed inventory procedures.

The candidate’s demonstration was: ___________________
Rating

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RECORDS OF ACHIEVEMENT

Module : Maintaining Bar Stocks

Learning Outcome #1: Check event orders.

Assessment Criteria:

1. Event orders are checked.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Maintaining Bar Stocks

Learning Outcome #2 : Maintained bar stocks.

Assessment Criteria:

1. Bar stock is maintained.

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Maintaining Bar Stocks

Learning Outcome #3 : Prepare reports/fill up appropriate forms.

Assessment Criteria:

1. Reports are prepared and appropriate standard forms are filled up according
to establishment operating procedures.

2. Full bottle/beverage sales slip
3. Drinks served count
4. Inter-transfer
5. Inventory of alcohol and non-alcohol beverage stocks
6. Inventory of bar tools, glasses, and equipment
7. Inventory of accessories and perishable materials
8. Inventory of guest kept bottle

COMMENTS:
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Maintaining Bar Stocks

Learning Outcome #4: Request beverage stocks, perishable materials, grocery items
and other accessories to service.

Assessment Criteria:

1. Necessary requisition is done to replenish stock on
• beverage
• perishable materials and other grocery items
• accessories to service

COMMENTS:
_________________________________________________________________
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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RECORDS OF ACHIEVEMENT

Module : Maintaining Bar Stocks

Learning Outcome #5 : Perform inventory procedures

Assessment Criteria:

1. Inventory procedures are performed according to establishment accounting
practice.

COMMENTS:
_________________________________________________________________
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_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
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Learner has satisfied the above performance criteria.
Learner’s signature: __________________________
Trainer’s signature: __________________________
Date: _____________________________________

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LEARNER’S DIARY

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist
you in providing further details to your Assessor.

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TECHNICAL TERMS

Bank - the amount starting cash 1 in register for making change in some payment system.
Back Account Slip - a paper on which a list of all bills and coins is made for the start and

end of a business day.
Beverage Cost - cost of spirits wine and beer for a given time period determined by

subtracting your beginning inventory from ending inventory for that period.
Beginning Inventory - peso value of physical inventory at the beginning of the accounting

period.
Beverage Cost Method - peso value of physical inventory at the beginning of the

accounting period.
Bin Card - store room card for each beverage item showing bin number and amount of

stock on hand.
Physical Inventory - counting inventory in stock bottle by bottle.
P.O. - Abbreviation for Purchase Order.
Potential Value Sales - sales in peso a given bottle of liquor would earn if all contents

were sold.

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REFERENCES

Costas Katsigris. Mary Porter. Chris Thomas. THE BAR AND BEVERAGE BOOK.
3rd Edition.

BAR AND RESTAURANT MANAGEMENT MANUAL - produced by Hotel Nikko. 1990.
BARTENDING MANUAL - produced by Hotel Nikko. 1993.

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ACKNOWLEDGMENT

Ms. Elizabeth Llorente
Ms. Marilou Obispo
Mr. Alexander Limbo
Prof. Jovita G. Reyes

Dean Edna O. Imperial
Ms. Julie Ann V. Balbis

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