Event Operations Study Guide Bar Standards
Types of Bars EMO-020 Standard Criteria: No Brand Standard SOPs (recommended for Franchise) HOST BAR Beverages are charged on a consumption basis by the drink (in the case of liquor) or by the bottle (in case of beer). Wine can be sold either by the glass or by the bottle. In some cases, where permitted by state and local law, liquor may be sold by the bottle in hospitality suites where a bar set-up is needed. OPEN BAR (also known as a “package” bar) Beverage is served unlimited and charged per person for a specified period of time. CASH BAR The individual guests pay for beverages at the time the drink is served. Bartenders may self-cashier by using an electronic cash register or a separate cashier is assigned to sell drink tickets that are then given to the bartender by the guest for drinks. Refer to SOP# EMO-022 for details on cash bar controls. SELF-SERVICE BAR This type of bar is permitted only under special circumstances in a banquet event space. Generally, this is a host bar with the exception that a guest serves him/herself and those beverages are charged by the bottle. Self-service bars are permitted in a private guest room/suite that has been reserved under guest’s name who has requested this service. Self-service bars in a banquet room must include a dedicated, beverage certified associate to monitor and control beverage consumption. Self-service bars are limited to beer, wine and non-alcoholic beverages. NOTE: Always check with local and state laws before offering this service to ensure it is legal.
Service Standards EMO-021 Standard Criteria: No Brand Standard SOPs (recommended for Franchise) MINIMUM STAFFING RATIOS Cash Bar: 1 server per 100 guests Host Bar: 1 server per 75 guests Open Bar: 1 server per 75 guests All Bars: 1 bar attendant per 175 guests SERVICE STANDARDS Bars are “guest ready” 15 minutes prior to the scheduled starting time of the event. Check to ensure bars are clean and in good condition (no chips, scratches, dents, etc.) prior to service. Bar tops are to be clutter free. Unless it is a specific themed event, no candles, napkins, etc. should be used to decorate the bar top. Keep it clean and simple. If the bar is equipped with soda dispensing system (post or pre-mix), “bleed” the line before serving the first drink. Check CO² and all syrup containers for proper dispensing ratios. Stock bar with the beverages, condiments, ice and equipment with products as available and appropriate in the market. Hotel to develop a Banquet Bar Set-up checklist. (see sample check list) All drinks will be prepared in accordance to Gold Standards (MHR) and Signature Collection (RHR) Beverage Recipes. Jiggers are supplied by the hotel and must be 1 ounce over 2 ounce in size. No “free-pouring” is permitted. Spirits and wines are poured with the labels facing the guest. Drinks are served in the appropriate glassware. Bars are stocked with rocks glasses, high-ball glasses, martini glasses, and wine glasses. Plastic is used for outside areas near and at pools. Glassware is handled only by the base or stem. All drinks, including bottled beer are served with a cocktail napkin All non-draft beers are required to be served with a glass unless the guest has requested that a glass not be served. No tip jars or containers are to be kept in view at the front bar. Ice scoops are to be used. Scoop should not be kept in the ice bin when in use. Hands or glasses must never be used to scoop ice. All liquor brands (spirits) are merchandised and displayed on the back bar. This includes wines and bottled beers. Best Practices Blended drinks should be offered whenever possible. Related Documentation/Resources
Sample Banquet Bar Setup Checklist (minimum standards if available) BEVERAGES CONDIMENTS EQUIPMENT SPIRITS BOURBON SCOTCH VODKA GIN CANADIAN WHISKY RUM BRANDY TEQUILA TRIPLE SEC BEERS IMPORTED, LIGHT AND REGULAR DOMESTIC, LIGHT AND REGULAR NON-ALCOHOLIC WINES RED WINE WHITE WINE BLUSH OPTIONAL CHAMPAGNE BOTTLED MINERAL WATER BOTTLED SPARKLING WATER COLA DIET COLA LEMON-LIME SODA GINGER ALE TONIC CLUB SODA CREAM AND/OR HALF AND HALF MILK SWEET AND SOUR MIX MARGARITA MIX BLOODY MARY MIX TOMATO JUICE ORANGE JUICE GRAPEFRUIT JUICE CRANBERRY JUICE PINEAPPLE JUICE LIME JUICE SWEET VERMOUTH DRY VERMOUTH GRENADINE SYRUP JUMBO GREEN OLIVES (FOR MARTINIS) PEARL MARINATED ONIONS (FOR MARTINIS) STEMMED CHERRIES LEMON TWISTS LIME WEDGES (CUT BY 6) SALT AND PEPPER SHAKERS TABASCO SAUCE WORCESTERSHIRE SAUCE ANGOSTURA BITTERS KOSHER SALT (FOR MARGARITAS) SUGAR PACKETS CELERY STALKS FOR BLOODY MARY ORANGE FLAGS ORANGE SLICES OPTIONAL (BASED ON LOCAL NEEDS) SIMPLE SYRUP LEMON WEDGES MIXERS FOR BLENDED SPECIALTY DRINKS HI-BALL GLASSES (ALL PURPOSE) ROCKS GLASSES (MAY BE SAME AS ABOVE) MARTINI GLASSES WHITE WINE GLASSES RED WINE GLASSES NOTE: PLASTIC IS USED POOLSIDE. NEVER USE PLASTIC FOR ANY OTHER EVENT INDOORS UNLESS SPECIFIED ON BEO. TRASH CONTAINER BAR MAT JIGGER (1 OZ OVER 2 OZ) POURERS BOTTLE AND CAN OPENER WINE OPENER BAR TOWELS BACK-UP ICE BINS (IF NEEDED) ICE SCOOP COCKTAIL NAPKINS STIR STICKS STRAWS GARNISH TRAY AND INSERTS BAR SPOON STAINLESS STEEL SHAKER STAINLESS STEEL HAWTHORN STRAINER SALT RIMMER (FOR MARGARITAS) COCKTAIL TRAY JUICE CONTAINERS (STORE ‘N POUR) BAR KIIFE AND CUTTING BOARD SPARKLING WINE CLOSURE OPTIONAL BAR BLENDER
Bar Controls EMO-022 Standard Criteria: No Brand Standard SOPs (recommended for Franchise) Local, State and Federal Laws All associates preparing and serving alcoholic beverages will be well versed in local, state and federal laws. Serving alcoholic beverages to minors is a major offense, which could cause serious problems for the company, hotel and the associates involved. All associates will be instructed not to serve any guest if there is a question of age. This includes children of adults who are drinking alcoholic beverages. Proper identification must be shown for anyone who appears to be under the age of 25. If there is any disagreement with the guest, the bartender or server will immediately seek a manager to handle the situation. It is important to note, that Marriott International standard operating procedures are based on prevalent local and state laws, as well as, cost control factors. Generally, state and local alcoholic beverage laws will take precedence over Marriott International policy, unless, Marriott policy ensures greater accountability. General Beverage Control Standards Products will be secured in a designated area under strict key control. Only those persons designated by the Director of Food and Beverage, Director of Operations, Hotel Manager, Director of Event Management or Director of Event Management Planning and Operations are permitted access to storerooms. All beverage department storerooms are to be re-keyed once a year. Inventory must be accounted for via a Perpetual Inventory System (see Perpetual Inventory System) Have a process in place to permit the banquet department to transfer back excess product to the central storeroom. Note: in some locations it is not permissible to store partials in a central storeroom. All spirit products issued must include a color-coded numbered / period sticker. Each color must represent a specific location. Inventories and costing are calculated on a 1/10th point system. Marrying of alcoholic beverage bottles is not permitted. When issuing alcoholic beverages, a complete requisition form will be provided to the person issuing the product. A Potential Revenue Form is used in banquets when issuing product to individual banquet bars. A separate form must be prepared for each bar and bartender. A Beverage Requisition Form will be used for each bar, showing the original issue, additional issues and returns and any other information needed to determine the quantity sold of each item. See example of the Beverage Requisition Form) The requisition form must be signed by the issuing person and the receiving person. Retain requisitions for a minimum of 2 years. At the end of each event, a record of the unit selling price, extension of each item and the total of the requisitions will then be transferred to a banquet guest check. The Banquet Captain, Banquet Manager or Maitre d’ will complete the consumption portion of the form and extend the potential sales and cost columns. At this time the product must be secured in the appropriate storeroom area. For all events, any pertinent information such as “larger attendance than expected”, etc., will be noted on the requisition that is returned to the banquet office and noted on the captain's report. Beverage requisitions are attached to the copy of the BEO and kept on file. Reconciliation and Billing Procedures Read the amount of unused spirits by tenths to obtain the value of the opened bottles. Count beer by the bottle. For all types of bars, regardless of the type of cashiering, the following procedures will be followed by management for the control of beverage per each event: - A member of management will inventory each bar before and after the event - Calculate the consumption of liquor at the selling price
- Compare the total consumption of liquor at the selling price to the actual cash received or billed amount. - See that all empties and partials are returned to the banquet beverage storeroom or designated area. All empties must be defaced immediately. - For Host Bars and Packaged Bars - Calculate the beverage potential and compare it to the billing to the guest - Variances are to be documented and explained. For Cash Bars using a cash register- only approved cash bar method - An electronic Marriott approved portable cash register is required (refer to the Food and Beverage web-site, under Banquet Equipment for details). - A member of the banquet management staff will reset all cash register totals and issue the bartender’s bank. - Register function and cash drawer keys are to be removed from the register when being used by the bartender. - All cash transactions are immediate and the running of cash tabs is not permitted. - The register drawer is kept closed at all times, except for the collection of money or giving change. - Cash gratuities are kept separate from the cash register receipts. Tip jars or containers are not placed in view of the guest. Making change from the tip container is not permitted. - A PMS account will be set-up prior to the event. - At the conclusion of the event, the bartender will remove all the funds from the register, count out the bank and prepare the deposit from the remaining cash after the bank as been pulled, using the standard deposit envelope. Follow hotel accounting procedures. - A banquet manager/captain will “z” out the register, remove the detail tape and staple it to the deposit folio. Actual revenues and potential revenues are then logged on the Cash Bar Tracking Form. - A banquet manager/captain will compare and reconcile the potential revenue calculated to the actual revenue dropped. The completed potential revenue form is attached to the banquet check and forwarded to accounting. Beverage Potential Requirements A Beverage Potential Form will be completed for each banquet bar. This is the amount of revenue that can be anticipated based on the amount of product issued to the bar. Each bottled issued has two sets of values: 1) The actual cost of the product 2) The potential revenue that the product would generate, based on a predetermined sales price All products issued to the bar must be listed on the Beverage Requisition Form Any additional products issued while the bar is in service must be added to the Beverage Requisition From Once the bar has closed, the bartender and a banquet manager/captain will count the remaining bar inventory by full bottles and in tenths to determine the amount of product that has been used. Calculate each tenth of a bottle as a drink value (see Drinks per Bottle Chart). List the number of drinks that each item sold in the Number of Drinks column on the Beverage Requisition Form. When calculating the potential, round the number of drinks per tenth down to the next whole number. Enter a price per drink for each product on the Beverage Requisition Form. Multiply the number of drinks served by the drink price. This is your total potential beverage revenue. Enter the cost of each item used to determine your Beverage Potential Percentage Cost (divide the total cost by the total POTENTIAL beverage revenue). This is your potential cost of sales.
Drinks per Bottle Calculations Tenths Liter Bottle 750ML Bottle .1 3.3 # of drinks 2.5 # of Drinks .2 6.6 5.0 .3 9.9 7.5 .4 13.2 10.0 .5 16.5 12.5 .6 19.8 15.0 .7 23.1 17.5 .8 26.4 20.0 .9 29.7 22.5 1.0 33.0* 25.0* UK hotels: Local law may require different measurements * For a one liter bottle the actual number of ounces is 33.81 * For a 750ML bottle the actual number of ounces is 25.36
Sample BEVERAGE REQUISITION AND POTENTIAL FORM Name of Organization:_________________________________________________________________________________________________ Date of Event:________________________________________________ Location:______________________________________________ Type of Bar:__________________________________________________ # of Guests:____________________________________________ Bottles Issued Item Total Issued Return Stock Quanti ty Sold No. of Drinks Price Per Drink Sales Cost Bourbon Scotch Vodka Gin Canadian Rum Tequila Brandy Total Beverage Cost Total Beverage Sales Bartender Signature:___________________________ Issuer Signature:_________________________ Total Wine Sales:_________________ Remarks: Total Beer Sales:_________________ Total Liqour Sales:________________ Total Soda Sales:_________________ Beverage Potential %