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Answer Key Bar Management

The document contains answer keys for pre-tests and post-tests across 7 chapters of a beverage industry textbook. Each chapter covers a different topic area and includes 20 multiple choice questions for the pre-test and post-test. The answers show some responses changing from pre-test to post-test, indicating learning and understanding increased over the course of studying each chapter.

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Emerson Cruz
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245 views

Answer Key Bar Management

The document contains answer keys for pre-tests and post-tests across 7 chapters of a beverage industry textbook. Each chapter covers a different topic area and includes 20 multiple choice questions for the pre-test and post-test. The answers show some responses changing from pre-test to post-test, indicating learning and understanding increased over the course of studying each chapter.

Uploaded by

Emerson Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ANSWER KEY

Chapter I Beverage Industry, the Past and the Present


Pretest Post-Test
1.A 11.A 1.A 11.C
2.B 12.D 2.D 12.A
3.C 13.A 3.D 13.D
4.B 14.A 4.C 14.A
5.A 15.D 5.B 15.A
6.A 16.A 6.A 16.B
7.C 17.C 7.A 17.C
8.A 18.B 8.C 18.C
9.A 19.A 9.A 19.A
10.B 20.A 10.A 20.A

Chapter II Understanding the Typical Bar Station Set Up


Pretest Post-Test
1.A 11.D 1.D 11.D
2.C 12.A 2.B 12.D
3.A 13.D 3.A 13.A
4.D 14.D 4.A 14.A
5.A 15.A 5.D 15.C
6.C 16.D 6.D 16.A
7.A 17.B 7.C 17.D
8.D 18.A 8.A 18.A
9.C 19.A 9.D 19.C
10.A 20.D 10.A 20.A

Chapter III Product Knowledge and Skills

Pretest Post-Test
1.A 11.A 1.A 11.A
2.B 12.D 2.C 12.C
3.D 13.A 3.B 13.C
4.A 14.C 4.B 14.A
5.C 15.C 5.D 15.B
6.D 16.A 6.C 16.B
7.A 17.C 7.B 17.D
8.C 18.B 8.D 18.A
9.B 19.B 9.A 19.D
10.D 20.D 10.D 20.A
Chapter IV Cocktails and Mixology

Pretest Post-Test
1.A 11.B 1.A 11.D
2.B 12.D 2.D 12.B
3.D 13.A 3.A 13.A
4.A 14.C 4.A 14.A
5.D 15.A 5.A 15.A
6.B 16.D 6.D 16.A
7.A 17.A 7.A 17.A
8.D 18.A 8.D 18.D
9.A 19.A 9.A 19.A
10.D 20.D 10.D 20.C
Chapter V Beverage Costing and Pricing

ANSWERS FOR THE ACTIVITIES:

ANSWER FOR ACTIVITY 1.1


QT UNI INGREDIEN PURCHASE UNIT UNIT EXTENSI
Y T TS PRICE CONVERSI COST ON
ON COST
1 Jig Light rum P550/ 750ml. 750ml./ P550/ 25= P22 x 1=
30ml.= 25 jig 22 per jig P22
½ Jig Grenadine P250/ 750ml. 750ml./30ml P250/ 25= P10 x .5=
= 25 jig 10 per jig P5
½ Jig Lime juice P120/ L 1000ml./ P120/ 33= P3.6 x .
30ml.= 33 jig 3.6 per jig 5= P1.8
1 Jig Lime cordial P60/ L 1000ml./ P60/ 33= P1.8 x 1=
30ml.= 33 jig 1.8 per jig P1.8
1 Jig Lemonade P140/ L 1000ml./ P140/ 33= P4.24 x
30ml.= 33 jig 4.24 per 1= P4.24
jig
¼ Wed Lime P15/ pc 1pc= 4 P15/ 4= P3.75 x .
ge wedges 3.75 per 25= P0.9
wedge
1 pc Cherry P250/ bottle 1 bottle= 40 P250/ 40= P6.25 x
pcs 6.25 per 1= P6.25
piece
GRC P41.99
BUFFER P4.19
10 %
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
ANSWER FOR ACTIVITY 1.2

QT UNI INGREDIEN PURCHASE UNIT UNIT EXTENSI


Y T TS PRICE CONVERSI COST ON
ON (PP/ U COST
Cvn.)
1 Jig Gin P950/ 750ml. 750ml./ P950/ 25= P38 x 1=
30ml.= 25 jig P38 per P38
jig
1/3 Jig Triple sec P250/ 750ml. 750ml./ P250/ 25= P10 x .
30ml.= 25 P10 per 33= P3.3
jig jig
1/6 Jig Sugar syrup P100/ L 1000ml/ P100/ 33= P3 x .16=
30ml.= 33 P3 per jig P0.48
jig
1 Jig Lime juice P120/ L 1000ml/ P120/ 33= P3.6 x 1=
30ml.= 33 P3.6 per P3.6
jig jig
¼ Slic Lemon P15/ pc 1pc= 4 slices P15/ 4= P3.75 x .
e P3.75 per 25= P0.9
slice
1 pc Cherry P250/ bottle 1 bottle= 40 P250/ 40= P6.25 x
pcs P6.25 per 1= P6.25
pc.
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
ANSWER FOR ACTIVITY 1.3

QT UNI INGREDIEN PURCHASE UNIT UNIT EXTENSI


Y T TS PRICE CONVERSI COST ON
ON (PP/ U COST
Cvn.)
1 Jig Light rum P550/ 750ml. 750ml/ P550/25= P22 x 1=
30ml= 25 jig P22 per P22
jig
½ Jig Triple sec P250/ 750ml 750ml/ P250/25= P10 x .5=
30ml= 25 jig P10 per P15
jig
½ Jig Lime juice P120/ L 1000ml/ P120/33= P3.6 x .
30ml.= 33 jig P3.6 per 5= P1.8
jig
½ Jig Lime cordial P60/ L 1000ml/ P60/33= P1.8 x .
30ml.= 33 jig P1.8 per 5= P0.9
jig
½ jig Sugar syrup P100/ L 1000ml/ P100/33= P3 x .5=
30ml.= 33 jig P3 per jig P1.5
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
Chapter VI Providing Basic Wine Service

Pretest Post-Test
1.A 11.C 1.A 11.C
2.D 12.A 2.D 12.A
3.C 13.A 3.A 13.A
4.B 14.B 4.B 14.B
5.D 15.A 5.D 15.A
6.A 16.D 6.A 16.D
7.C 17.A 7.C 17.C
8.A 18.B 8.A 18.B
9.B 19.D 9.B 19.D
10.A 20.A 10.A 20.A

Chapter VII Wine Presentation

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