CHAPTER WORK SHOP

No. 1

Name; ____________________________________________________Score; ______________

Year and Section; ___________________________________________ Date: ______________

1. Definition. Define the following

1.Tavern
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
____________

2. Bar/ Entertainment combination

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

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: ______________

Identify, classify or categorize and indicate the uses of the following:

__________________________________________________
_

__________________________________________________
_

__________________________________________________
___

_________________________________________________
_

__________________________________________________
_

___________________________________________________
_
 CHAPTER WORK SHOP

No 3
Name;____________________________________________________Score;_______________
Year and section;___________________________________________ Date:________________

I Discuss the following guidelines in ordering and preparing mixed drinks.

1. Well Drink
______________________________________________________________________________
______________________________________________________________________________
________

2. Neat
______________________________________________________________________________
______________________________________________________________________________
________

3. On the Rocks
______________________________________________________________________________
______________________________________________________________________________
________

4. Frozen/ Blended
______________________________________________________________________________
______________________________________________________________________________
________

5. Spirits/ Alcohol
______________________________________________________________________________
______________________________________________________________________________
________

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:________________

I Discuss and differentiate the type of whiskey/whiskey

a. Scotch Whiskies

b. Irish Whiskies

c. Canadian whiskies

II. Discuss the differentiate between Brandy and Cognac

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.

RECIPE: BACARDI COCKTAIL

NO. OF SERVING: 1
GLASS: COLLINS GLASS

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSION

CONVERSION COST

1 Jig Light rum P550/ 750ml.

½ Jig Grenadine P250/ 750ml.
½ Jig Lime juice P120/ L
1 Jig Lime cordial P60/ L
1 Jig Lemonade P140/ L
¼ Wedg Lime P15/ pc
e
1 pc Cherry P250/ bottle

GRC
BUFFER 10%
TRC

LOOK FOR THE FOLLOWING:

Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

 FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE
ANSWER FOR ACTIVITY 1.1

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSION

CONVERSION COST

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

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

SELLING PRICE= P46.18/ .25

= P184.72

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

SELLING PRICE= 100/ 15= 6.66

= P46.18 X 6.66
=P307.55
 ACTIVITY 1.2

PREPARE A RECIPE COSTING AND PRICING.

RECIPE: GIMLET STRAIGHT UP

NO. OF SERVING: 1
GLASS: MARTINI GLASS

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSION

CONVERSION (PP/ U Cvn.) COST

1 Jig Gin P450/ 750ml.

1/3 Jig Triple sec P250/ 750ml.
1/6 Jig Sugar syrup P100/ L
1 Jig Lime juice P120/ L
¼ Slice Lemon P15/ pc
1 pc Cherry P250/ bottle

GRC
BUFFER 10%
TRC

LOOK FOR THE FOLLOWING:

Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

 ANSWER FOR ACTIVITY 1.2

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSION

CONVERSION (PP/ U Cvn.) COST

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

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

SELLING PRICE= P57.78/ .25

= P231.12

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

SELLING PRICE= 100/ 15= 6.66

= P57.78 X 6. 66
= P384.81
 ACTIVITY 1.3

PREPARE A RECIPE COSTING AND PRICING.

RECIPE: DAIQUIRI
NO. OF SERVING: 1
GLASS: CHAMPAGNE GLASS/ ALL PURPOSE GLASS

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSION

CONVERSION (PP/ U Cvn.) COST

1 Jig Light rum P550/ 750ml.

½ Jig Triple sec P250/ 750ml
½ Jig Lime juice P120/ L
½ Jig Lime cordial P60/ L
½ jig Sugar syrup P100/ L

GRC
BUFFER
10%
TRC

LOOK FOR THE FOLLOWING:

Unit conversion
Unit cost
Extension cost
Gross recipe cost
Buffer margin
Total recipe cost
Selling price using (show your computation below.)

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

 ANSWER FOR ACTIVITY 1.3

QTY UNIT INGREDIENTS PURCHASE PRICE UNIT UNIT COST EXTENSION

CONVERSION (PP/ U Cvn.) COST

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

DIVISION METHOD WITH 25% BEVERAGE COST PERCENTAGE

SELLING PRICE= P45.32/ .25

= P181.28

FACTOR PRICING METHOD WITH 15% BEVERAGE COST PERCENTAGE

SELLING PRICE= 100/ 15= 6.66

= P45.32 x 6.66
= P301.83