Professional Documents
Culture Documents
No. 1
1.Tavern
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2. Draw the organizational structure of the bar and indicate the basic duties and responsibilities
of the bar personnel.
3. In the Philippines serving alcohol beverages to minors is illegal You are a bartender in one
of the popular here in Bulacan. One night you have a guest, a governor, who happens also to
be a major stockholder of the company of the bar you’re working with. He had company and
one is his nephew, a 17-year-old teenager. He wants you to serve his nephew an alcohol
beverage because it’s his nephews birthday. Will you serve his nephew? Yes, or No? What
will you do to solve this situation.
CHAPTER WORK SHOP
No. 2
Name; ____________________________________________________Score; ______________
Year and Section; ___________________________________________ Date: ______________
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CHAPTER WORK SHOP
No 3
Name;____________________________________________________Score;_______________
Year and section;___________________________________________ Date:________________
1. Well Drink
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2. Neat
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3. On the Rocks
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4. Frozen/ Blended
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5. Spirits/ Alcohol
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II. Enumerate and discuss both the positive and negative effects of alcohol and the blood alcohol
effects.
CHAPTER WORK SHOP
No 4
Name;____________________________________________________Score;_______________
Year and section;___________________________________________ Date:________________
a. Scotch Whiskies
b. Irish Whiskies
c. Canadian whiskies
III. Indicate the recipe of tequila shot with procedures and enumerate the top 3 brands of Tequila
for a shot
CHAPTER WORK SHOP
No 5
Name;____________________________________________________Score;_______________
Year and section;___________________________________________ Date:________________
Test I PREPARE A RECIPE COSTING AND PRICING.
GRC
BUFFER 10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)
1 Jig Light rum P550/ 750ml. 750ml./ 30ml.= P550/ 25= 22 P22 x 1= P22
25 jig per jig
½ Jig Grenadine P250/ 750ml. 750ml./30ml= 25 P250/ 25= 10 P10 x .5= P5
jig per jig
½ Jig Lime juice P120/ L 1000ml./ 30ml.= P120/ 33= 3.6 P3.6 x .5=
33 jig per jig P1.8
1 Jig Lime cordial P60/ L 1000ml./ 30ml.= P60/ 33= 1.8 P1.8 x 1=
33 jig per jig P1.8
1 Jig Lemonade P140/ L 1000ml./ 30ml.= P140/ 33= P4.24 x 1=
33 jig 4.24 per jig P4.24
¼ Wedg Lime P15/ pc 1pc= 4 wedges P15/ 4= 3.75 P3.75 x .25=
e per wedge P0.9
1 pc Cherry P250/ bottle 1 bottle= 40 pcs P250/ 40= P6.25 x 1=
6.25 per piece P6.25
GRC P41.99
BUFFER 10 P4.19
%
TRC P46.18
GRC
BUFFER 10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)
1 Jig Gin P950/ 750ml. 750ml./ 30ml.= P950/ 25= P38 x 1= P38
25 jig P38 per jig
1/3 Jig Triple sec P250/ 750ml. 750ml./ 30ml.= P250/ 25= P10 x .33=
25 jig P10 per jig P3.3
1/6 Jig Sugar syrup P100/ L 1000ml/ 30ml.= P100/ 33= P3 P3 x .16=
33 jig per jig P0.48
1 Jig Lime juice P120/ L 1000ml/ 30ml.= P120/ 33= P3.6 x 1=
33 jig P3.6 per jig P3.6
¼ Slice Lemon P15/ pc 1pc= 4 slices P15/ 4= P3.75 P3.75 x .25=
per slice P0.9
1 pc Cherry P250/ bottle 1 bottle= 40 pcs P250/ 40= P6.25 x 1=
P6.25 per pc. P6.25
GRC P52.53
BUFFER P5.25
10%
TRC P57.78
RECIPE: DAIQUIRI
NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS/ ALL PURPOSE GLASS
GRC
BUFFER
10%
TRC
Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)
1 Jig Light rum P550/ 750ml. 750ml/ 30ml= 25 P550/25= P22 P22 x 1= P22
jig per jig
½ Jig Triple sec P250/ 750ml 750ml/ 30ml= 25 P250/25= P10 P10 x .5=
jig per jig P15
½ Jig Lime juice P120/ L 1000ml/ 30ml.= P120/33= P3.6 x .5=
33 jig P3.6 per jig P1.8
½ Jig Lime cordial P60/ L 1000ml/ 30ml.= P60/33= P1.8 P1.8 x .5=
33 jig per jig P0.9
½ jig Sugar syrup P100/ L 1000ml/ 30ml.= P100/33= P3 P3 x .5= P1.5
33 jig per jig
GRC P41.20
BUFFER P4.12
10%
TRC P45.32