Oatmeal stout. A beer made with a small percentage of oatmeal as the grain in the mash.
Off-premise sales. Sales of alcoholic beverages to be consumed at a different place from
where the sale takes place. Supermarkets are examples of off-premise retailers. Compare onpremise
sales.
Old Ale. A thick, sometimes fruity style of beer aged after fermentation. Usually made for
winter consumption or for blending with other ales. Also called a Winter Warmer.
One-empty-for-one-full. A system for controlling losses by requiring an empty liquor bottle
to be turned in to the storeroom for each full bottle issued.
On-premise sales. Sales of alcoholic beverages to be consumed on the same premises where
the sale takes place. Bars and restaurants are examples of on-premise retailers. Compare offpremise
sales.
On the rocks. Served over cube ice.
Orange flower water. A flavoring extract used in mixed drinks.
Orgeat (oar-ZHAY). A sweet almond-flavored syrup.
Ounce method. A liquor measurement and control technique that compares the total number
of ounces of liquor used (based on a physical inventory) with the number of ounces
sold (based on drink sales).
Ouzo (OO-zoe). A Greek anise-flavored liqueur.
Overhead expenses. Fixed expenses not related to sales volume or hours of operation.
Overproof. A spirit (usually rum) that has a higher-than-normal proof, or alcohol content.
Overrun. The percentage of air forced into a liquid drink mix by the pump in a frozendrink
machine. The overrun increases the overall volume of the mix, making the drinks light
and slushy.
Overtime. The amount of time worked in excess of 40 hours in a workweek.
Oxidized. A wine that has gone bad because oxygen has gotten into the bottle, with a dull
or rust color and vinegary or musty flavor.
Par stock. The amount of each liquor, beer, and wine to be kept at the bar at all times.
Participatory bar. A bar business that includes customers as part of the entertainment, such
as playing pool or singing karaoke.
Pasteurization. In beer-making, heating briefly in the can or bottle to kill bacteria and
remaining yeast cells.
Pear William. The English translation of Poire William, a colorless, unaged brandy made in
France or Switzerland that usually has a whole pear encased in its bottle.
Peat. Decomposed vegetation that is harvested and burned for drying barley in making
Scotch, giving the liquor a smoky favor.
Peaty. The smoky or ash-like character imparted to Scotch whisky from the use of peat fires
to dry the grain or from its water source coming into contact with peat. Also called peatreek.
Perceived value. The value of product/ service in a customer’s eyes, whatever its actual
worth.
Percolation. In making liqueurs, adding herbs other flavors by pumping the spirit through
them over and over.
Periodic order method. A system of reordering merchandise on certain dates every month.
Perpetual inventory. An ongoing daily record of purchase and issue for each inventory
item, compiled from invoices and issue slips.
Perpetual order method. A system of reordering merchandise when existing inventory
drops below a certain number.
Perquisites. Fringe benefits related to specific jobs or job levels. Also called perks.
Per se law. A law (in this case, a drunk-driving law) that says that police can use a single
piece of evidence, such as a breath test or a driver’s refusal to take the test, to determine
guilt.
Peychaud’s (PAY-shows). A brand of strong bitters from New Orleans.
pH. The abbreviation used to describe the amount of acidity in water, expressed on a scale
of 1 to 14; an important component of the beer-brewing process.
Phenolic compounds. Natural antioxidants found in red grapes that give them their red
coloring and the acidity known as tannins.
Physical inventory. Counting inventory in stock, bottle by bottle.
Pickup station. The section of the front bar where serving personnel turn in and receive drink orders and return empty glasses.
Pils. A cone-shaped glass with no stem or foot; used for serving Pilsner-style beers.
Pilsner. A mild, dry style of beer, usually 3.2- to 4.5-percent alcohol by weight (4 to 5
percent by volume). Sometimes spelled Pilsener.
Pinot Blanc (PEE-noh BLONK). A white grape used primarily for making sparkling wines
in California, Italy, and France.
Pisco (PEES-ko). A Peruvian brandy.
Pitching. The ancient process of coating the insides of clay containers (amphora) with tar
to keep them watertight.
Plymouth gin. An English-style gin with less alcohol (82.4 percent) than regular gin.
Point-of-sale system. A system in which a point-of-sale register functions as an input terminal
for a central processing unit (CPU). Abbreviated POS system.
Pomace. The leftover seeds and skins from crushed grapes.
Pomace brandy. A brandy made from distilling the leftover skins, stems, and seeds from winemaking. Known as grappa in Italy and marc in France.
Pony. A slang term for 1 ounce.
Portable bar. A rolling bar unit, popular in hotel use, that can be positioned at a meeting,
banquet, or reception for beverage service.
Porter. A dark, bittersweet specialty ale, about 5- to 7.5-percent alcohol by volume.
Positioning. Establishing an enterprise favorably in customers’ eyes in relation to its
competition.
Post-mix system. A system of dispensing carbonated beverages from a handgun by mixing
carbon dioxide, water, and concentrated syrup from bulk supplies.
Post-off discount. Lowering the price of an item, usually if it is bought in quantity, to
increase sales.
Potential sales value. Sales dollars that a given bottle of liquor would earn if all of its
contents were sold; a control tool for measuring losses when compared with actual sales.
Pot still. A pot-shaped still in which spirits are distilled by using direct heat from below.
Pouilly Fuisse′ (POO-ee fweh-SAY). A well-known French white wine from the Macon region.
Pouilly Fume′ (POO-ee foo-MAY). A well-known French white wine made from Sauvignon
Blanc grapes from the Loire Valley; not to be confused with Pouilly Fuisse′.
Pour. In a drink recipe to add an ingredient as is without straining it.
Pourer. A device that fits into the neck of a liquor bottle to reduce the flow of liquor to a
controllable speed or a preset amount.
Pouring costs. A comparison of what it costs to offer beer, wine, and mixed drinks. Each
category is determined by dividing the cost of goods sold by the gross sales for a given time
period to arrive at a percentage.
Pouring station. The area of a bar where each bartender works, with his or her own supply
of liquor, mixes, ice, glasses, and so on. Busy or large establishments have multiple pouring
stations. Also called a cocktail station, cocktail unit, beverage center, or jockey box.
Pousse-cafe′ (POOS kaf-FAY). An old-fashioned after-dinner drink consisting of liqueurs
floated in layers, one atop another, in multiple colors and densities.
Precheck. To ring up a drink order before the drinks are poured.
Premier Cru (PREM-ee-ay CROO). A French term on a wine label indicating the secondary
quality designation for burgundy wines. See Grand Cru.
Premium well. A well that is stocked with upscale, more expensive name-brand liquors.
Also called a super-well.
Premix system. A system of carbonating beverages from bulk supplies as they are dispensed
from a handgun.
Preset. The key on a computerized cash register that is set to figure and record extensive
information on a specific item sold.
Pressware. Inexpensive, commonly used glassware made by being pressed into a mold.
Pretax profit. The amount of money a business makes, including all income and expenses
except for taxes. Also called net profit.
Primary competitor. A bar that vies for the same market segment because it has a concept
similar to yours. See secondary competitor.
Prime costs. The largest and most necessary expenses to do business; in bars, these are
beverage and payroll costs.
Prime-ingredient cost. The cost of the major ingredient in a drink (its base liquor); used
as a basis for pricing the drink.
Prix fixe (PREE-FEEKS or PREE-FEE). The French term for fixed price.
Product/ service mix. The combination of products and services offered to customers by a
given enterprise.
Pro forma statement. A financial report that shows what a business should be making and
spending, based on a set of assumptions about the industry, local economy, and other market
factors.
Prohibition. The period of time in U.S. history (1920 to 1933) when the manufacture, sale,
and transportation of most alcoholic beverages was illegal.
Proof. A measure of the alcoholic content of a spirit; each degree of proof is 1/2-percent
alcohol by volume.
Proof gallon. In the United States 128 fluid ounces of 100-proof liquor.
Proprietary name. The brand name of a wine producer or shipper.
Pub. The popular British term for a casual, neighborhood bar. Short for public house.
Pull date. The date that a product should no longer be sold, after which it begins to
deteriorate; typically pull dates are marked on cans, bottles, and other packaging.
Purchase order. A buyer’s document specifying merchandise ordered. Abbreviated P.O.
Purchase-order number. The number that identifies a particular purchase purchase order.
Abbreviated P.O. number.
Purchasing. The process of deciding what is to be served, which supplies are needed to
produce these items, and procuring (ordering and buying) them.
Pure malt. See BMSW.
source:(http://www.hotelmule.com/)
Off-premise sales. Sales of alcoholic beverages to be consumed at a different place from
where the sale takes place. Supermarkets are examples of off-premise retailers. Compare onpremise
sales.
Old Ale. A thick, sometimes fruity style of beer aged after fermentation. Usually made for
winter consumption or for blending with other ales. Also called a Winter Warmer.
One-empty-for-one-full. A system for controlling losses by requiring an empty liquor bottle
to be turned in to the storeroom for each full bottle issued.
On-premise sales. Sales of alcoholic beverages to be consumed on the same premises where
the sale takes place. Bars and restaurants are examples of on-premise retailers. Compare offpremise
sales.
On the rocks. Served over cube ice.
Orange flower water. A flavoring extract used in mixed drinks.
Orgeat (oar-ZHAY). A sweet almond-flavored syrup.
Ounce method. A liquor measurement and control technique that compares the total number
of ounces of liquor used (based on a physical inventory) with the number of ounces
sold (based on drink sales).
Ouzo (OO-zoe). A Greek anise-flavored liqueur.
Overhead expenses. Fixed expenses not related to sales volume or hours of operation.
Overproof. A spirit (usually rum) that has a higher-than-normal proof, or alcohol content.
Overrun. The percentage of air forced into a liquid drink mix by the pump in a frozendrink
machine. The overrun increases the overall volume of the mix, making the drinks light
and slushy.
Overtime. The amount of time worked in excess of 40 hours in a workweek.
Oxidized. A wine that has gone bad because oxygen has gotten into the bottle, with a dull
or rust color and vinegary or musty flavor.
Par stock. The amount of each liquor, beer, and wine to be kept at the bar at all times.
Participatory bar. A bar business that includes customers as part of the entertainment, such
as playing pool or singing karaoke.
Pasteurization. In beer-making, heating briefly in the can or bottle to kill bacteria and
remaining yeast cells.
Pear William. The English translation of Poire William, a colorless, unaged brandy made in
France or Switzerland that usually has a whole pear encased in its bottle.
Peat. Decomposed vegetation that is harvested and burned for drying barley in making
Scotch, giving the liquor a smoky favor.
Peaty. The smoky or ash-like character imparted to Scotch whisky from the use of peat fires
to dry the grain or from its water source coming into contact with peat. Also called peatreek.
Perceived value. The value of product/ service in a customer’s eyes, whatever its actual
worth.
Percolation. In making liqueurs, adding herbs other flavors by pumping the spirit through
them over and over.
Periodic order method. A system of reordering merchandise on certain dates every month.
Perpetual inventory. An ongoing daily record of purchase and issue for each inventory
item, compiled from invoices and issue slips.
Perpetual order method. A system of reordering merchandise when existing inventory
drops below a certain number.
Perquisites. Fringe benefits related to specific jobs or job levels. Also called perks.
Per se law. A law (in this case, a drunk-driving law) that says that police can use a single
piece of evidence, such as a breath test or a driver’s refusal to take the test, to determine
guilt.
Peychaud’s (PAY-shows). A brand of strong bitters from New Orleans.
pH. The abbreviation used to describe the amount of acidity in water, expressed on a scale
of 1 to 14; an important component of the beer-brewing process.
Phenolic compounds. Natural antioxidants found in red grapes that give them their red
coloring and the acidity known as tannins.
Physical inventory. Counting inventory in stock, bottle by bottle.
Pickup station. The section of the front bar where serving personnel turn in and receive drink orders and return empty glasses.
Pils. A cone-shaped glass with no stem or foot; used for serving Pilsner-style beers.
Pilsner. A mild, dry style of beer, usually 3.2- to 4.5-percent alcohol by weight (4 to 5
percent by volume). Sometimes spelled Pilsener.
Pinot Blanc (PEE-noh BLONK). A white grape used primarily for making sparkling wines
in California, Italy, and France.
Pisco (PEES-ko). A Peruvian brandy.
Pitching. The ancient process of coating the insides of clay containers (amphora) with tar
to keep them watertight.
Plymouth gin. An English-style gin with less alcohol (82.4 percent) than regular gin.
Point-of-sale system. A system in which a point-of-sale register functions as an input terminal
for a central processing unit (CPU). Abbreviated POS system.
Pomace. The leftover seeds and skins from crushed grapes.
Pomace brandy. A brandy made from distilling the leftover skins, stems, and seeds from winemaking. Known as grappa in Italy and marc in France.
Pony. A slang term for 1 ounce.
Portable bar. A rolling bar unit, popular in hotel use, that can be positioned at a meeting,
banquet, or reception for beverage service.
Porter. A dark, bittersweet specialty ale, about 5- to 7.5-percent alcohol by volume.
Positioning. Establishing an enterprise favorably in customers’ eyes in relation to its
competition.
Post-mix system. A system of dispensing carbonated beverages from a handgun by mixing
carbon dioxide, water, and concentrated syrup from bulk supplies.
Post-off discount. Lowering the price of an item, usually if it is bought in quantity, to
increase sales.
Potential sales value. Sales dollars that a given bottle of liquor would earn if all of its
contents were sold; a control tool for measuring losses when compared with actual sales.
Pot still. A pot-shaped still in which spirits are distilled by using direct heat from below.
Pouilly Fuisse′ (POO-ee fweh-SAY). A well-known French white wine from the Macon region.
Pouilly Fume′ (POO-ee foo-MAY). A well-known French white wine made from Sauvignon
Blanc grapes from the Loire Valley; not to be confused with Pouilly Fuisse′.
Pour. In a drink recipe to add an ingredient as is without straining it.
Pourer. A device that fits into the neck of a liquor bottle to reduce the flow of liquor to a
controllable speed or a preset amount.
Pouring costs. A comparison of what it costs to offer beer, wine, and mixed drinks. Each
category is determined by dividing the cost of goods sold by the gross sales for a given time
period to arrive at a percentage.
Pouring station. The area of a bar where each bartender works, with his or her own supply
of liquor, mixes, ice, glasses, and so on. Busy or large establishments have multiple pouring
stations. Also called a cocktail station, cocktail unit, beverage center, or jockey box.
Pousse-cafe′ (POOS kaf-FAY). An old-fashioned after-dinner drink consisting of liqueurs
floated in layers, one atop another, in multiple colors and densities.
Precheck. To ring up a drink order before the drinks are poured.
Premier Cru (PREM-ee-ay CROO). A French term on a wine label indicating the secondary
quality designation for burgundy wines. See Grand Cru.
Premium well. A well that is stocked with upscale, more expensive name-brand liquors.
Also called a super-well.
Premix system. A system of carbonating beverages from bulk supplies as they are dispensed
from a handgun.
Preset. The key on a computerized cash register that is set to figure and record extensive
information on a specific item sold.
Pressware. Inexpensive, commonly used glassware made by being pressed into a mold.
Pretax profit. The amount of money a business makes, including all income and expenses
except for taxes. Also called net profit.
Primary competitor. A bar that vies for the same market segment because it has a concept
similar to yours. See secondary competitor.
Prime costs. The largest and most necessary expenses to do business; in bars, these are
beverage and payroll costs.
Prime-ingredient cost. The cost of the major ingredient in a drink (its base liquor); used
as a basis for pricing the drink.
Prix fixe (PREE-FEEKS or PREE-FEE). The French term for fixed price.
Product/ service mix. The combination of products and services offered to customers by a
given enterprise.
Pro forma statement. A financial report that shows what a business should be making and
spending, based on a set of assumptions about the industry, local economy, and other market
factors.
Prohibition. The period of time in U.S. history (1920 to 1933) when the manufacture, sale,
and transportation of most alcoholic beverages was illegal.
Proof. A measure of the alcoholic content of a spirit; each degree of proof is 1/2-percent
alcohol by volume.
Proof gallon. In the United States 128 fluid ounces of 100-proof liquor.
Proprietary name. The brand name of a wine producer or shipper.
Pub. The popular British term for a casual, neighborhood bar. Short for public house.
Pull date. The date that a product should no longer be sold, after which it begins to
deteriorate; typically pull dates are marked on cans, bottles, and other packaging.
Purchase order. A buyer’s document specifying merchandise ordered. Abbreviated P.O.
Purchase-order number. The number that identifies a particular purchase purchase order.
Abbreviated P.O. number.
Purchasing. The process of deciding what is to be served, which supplies are needed to
produce these items, and procuring (ordering and buying) them.
Pure malt. See BMSW.
source:(http://www.hotelmule.com/)
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