BC-10
Operation Manual
BC-10
Operation Manual
YCO-1099-02-07
YCO-1099-02-07
Since drinks are conventionally sold by fl uid ounces or fractions there of, the sim-
plest and most accurate concept of inventory control of any bar is to reduce the
inventory to a TOTAL NUM BER OF FLUID OUNCES in stock (full and/or
open bottles). Full bottles are naturally easy to inventory, since they contain
either 23, 24, 25.6, or 32 fl uid ounces. Half gallons contain 64 fl uid ounces and
are mostly used for automatic dispensing systems.
The problem in bar inventory is the determination of what is left in open bottles,
to arrive at an accurate “in stock” inventory. The *Accu-weigh Bar Inventory
Control Scale is designed exactly for that purpose. It quickly and easily supplies
the user, the net content of any open bottle, IN FLUID OUNC ES!
Before taking your fi rst inventory, two steps must be taken:
1) Standard Bar Inventory Worksheets must be established.
2) The tare setting number for each brand carried in inventory must be deter-
mined.
Although these two steps are somewhat time consuming, they must be taken and
done carefully as they will infl uence the time required to take all future inventories
and their accuracy. Once this effort is made , future inventories will take a small
amount of time.
Step One
Standardized bottle placement is necessary for smooth op er a tion in any busy
bar and is already practiced in most. Once bottle placement is standardized, the
problem of searching for bottles is eliminated and the actual taking of inventory
is sped up greatly. The fi rst step is to fi ll the Bar Inventory Worksheets to refl ect
the standardized bottle placement. Most bars prefer to take inventories shelf by
shelf, but the order or sequence should be de ter mined on the basis of individual
physical facilities and personal preference. What is really important is that this
order or sequence be the most con ve nient for your facilities and per son nel, and
be adhered to on all successive inventories. All brands must be listed on the Bar
Inventory Worksheets in the decided se quence.
Step Two
The next step is to determine the tare setting number of each brand. The rotat-
ing outer ring of the BC-10 shows two sets of color-coded graduations (see
Figure 1-page 2). In order to determine the exact content of an open bottle, the
weight of the bottle needs to be known. The weight of the bottle is the tare
How to Operate the BC-10
YAMATO CORPORATION
P.O. Box 15070
Colorado Springs,CO
80935-5070 U.S.A.
Phone (719) 591-1500
Fax (719) 591-1045
YAMATO TECH CORPORATION
#112-19425 Langley By-Pass
Surrey, B.C. V3S 6K1
Canada
Phone (604) 533-2338
Fax (604) 533-0827
For service, please contact your dealer.
or green graduations on the rotating outer ring.
B. After selecting the proper graduations, rotate the outer ring until the ZERO
mark lines up with the tare setting number on the inner, fi xed chart.
C. Place the open bottle on the scale, without removing the pourer. Within a
fraction of a second, the indicator will come to a stop and will point to the grad-
u a tion on the outer chart which designates the number of fl uid ounces left in the
bottle.
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3
Overview
