1954 Practical Bar Management by Eddie Clarke

BAR ACCOUNTANCY AND CONTROL

STOCK BOOK

Cost Price

Received and Issued

8Jan., Received and Issued

I Jan.,

Item

Ports

16/9

12 1

Tawny xxx

16

3 1

2. I. 3. 2. 12. 4. I.

Sherries

17/6

8

Amontillado

2. I.

I. 2. I. I.

13

16/6

Brown

I. 2. I. 2. 12. I.

2. X. 2.

14

9

Light

3. I. 2. 4. 2. I.

15/-

1. 2.

7

20

6.

1 17/-

2. I. 6. I. 2.

Medium

12

24

OS

H

Brandies

Fig. 5. Simple Stock Book Items shown in heavier type would be entered in red ink.

Issuesfrom the cellar are entered in black ink, roughly as shown in our example, or, more methodically, by the introduction of date-headed columns. Where there is more than one bar or department, these should be identified by the names or initials of the bars above the entry. Thus 2to the American Bar and i to the Kitchen would be indi cated thus a/2, K/i. This book should be balanced weekly, or as required,and agreed with physical stock. To minimize internal work, both manual and clerical, it is frequently convenient to arrange for beer and minerals stocks to be received direct by the barman from the merchant. There is generally an odd room or storehouse where he can hold reserves.

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