TAILIEUCHUNG - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 16 - Paul R. Dittmer, J. Desmond Keefe

Chapter 16 - Monitoring beverage operations. After reading this chapter, you should be able to: Identify the three general approaches to monitoring beverage operations; calculate the value of liquor issued to a bar, bar inventory differential, and cost of liquor consumed; list five possible reasons for differences between actual and standard beverage costs,. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition Management observes bar operations Designated employee observes others working at the bar and reports back to management Individuals unknown to the bartender visit the bar, observe employees, and report back to management Closed-circuit television systems permit observation from some remote location The Cost Approach Cost percent methods Monthly calculations Cost calculations by category Daily calculations The Liquid Measure Approach Ounce-control method The Sales Value Approach Actual sales record method Average sales value method Standard deviation method Opening beverage inventory + Beverage purchases this month = Total available for sale this month – Closing inventory this month = Value of beverages issued to the bar Bar inventory value at the beginning of the month – Bar inventory value at the end of the month = Bar inventory differential Value of beverages issued to the bar +/– Inventory differential = Cost .

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Monitoring beverage operations
• Cost percent methods
• Cost volume profit relationships
• Cost volume profit analysis
• Total labor cost
• Daily food cost
• Opening inventory
• The control process
• Cost control
• Monthly inventory
• Monthly food cost
• Food production control
• Sales forecasting
• Standard food costs
• Actual figures
• Menu engineering
• Menu engineering worksheet calculations
• Controlling food sales
• Sales control
• Beverage purchasing control
• Alcoholic beverages
• Beverage receiving
• Beverage storing
• Beverage production control
• Straight drinks
• Beverage sales control
• Dram shop laws
• Establishing performance standards
• EmpLoyee performance
• Training staff
• Training methods
• Monitoring performance
• Taking corrective action
• Variable costs
• Fixed costs
• Food purchasing
• Receiving control
• Food storing
• Issuing control
• Yield factor