| A | B |
|---|
| Licensed state | States that must issue a license to a distributor that allows them to sell its products |
| Control state | States where alcohol sales are strictly controlled through state run distribution centers |
| Franchise state | Procedures that allow only one distributor to sell a certain brand of product within a particular state |
| Automated beverage-dispensing machine | A machine that measures exact quantities of ingredients in drinks |
| Service gun | Beverage service technique where the liquor is controlled from a beverage storage area and is pumped through plastic tubing to a gun in the bar |
| Shot glass | Glass device used to measure liquor. |
| Jigger | A two-sided alcohol measurer that has a handle and two cups, one at each end |
| Free pour | A method of pouring drinks without using any measuring devices; maintains the least amount of managerial control and may be easily abused by employees |
| Dramshop laws | If a server or bartender serves a patron who then hurts someone due to intoxication, the server and the establishment can be held responsible for the liability |
| Well brands | A brand of alcohol that is used when a patron asks for a drink without specifying a brand name |
| Call brands | Alcohol brands used for ordered drinks that are specified or requested by the guest |
| Cost approach | A method where a monthly inventory is taken to determine the value of the inventory |
| Liquid measure approach | a daily physical inventory of each bottle is completed with which the actual usage in ounces is compared to the ounces sold. |
| Sales value approach | Method in which management calculates how much in sales each individual bottle should generate |
| Beverage differential | The difference in sales that is generated by selling a mixed drink, as compared to a an ounce measure of the liquor |
