Htm 2030 Final Flashcards
3 sale controls
- Optimizing the number of customers
- Maximizing profits
- Controlling revenues
Homogeneous products
So similar to others that customer do not develop a preference, will purchase the least expensive
Differentiated products
Sufficiently different from others so that customers may develop a preference, perceived uniqueness can be real or imagined
Goal of controlling revenue
To ensure that all food served produces that appropriate revenue for the enterprise
Standard for revenue control
- Document all sales
- Price all sales correctly
- Verify that all sales are recorded and monies deposited
Short ring
Under-ringing the correct price of an item and pocket the difference
Phantom register
An extra register put in bar and items not rung in on the main register
Short pour
Pouring less than required shot to cover “give away” liquor costs
Phantom bottle
bartender brings his own bottle and pockets cash from the sales
3 purposes of purchasing controls
- Maintain appropriate supply/quantity of ingredients to produce beverage products
- Ensure that quality of ingredients purchased is appropriate for the intended use
- Ensure ingredients are purchased at an optimum price
Call brand
A specific brand that will be asked for by name of customer
Pouring brand
Common (least expensive) alcohol used in a drink, located on speed rail or ‘in the well’
Number of drinks per bottle =
Total number of ounces in bottle / standard portion size
Standard drink cost (1)=
Cost of bottle / number of drinks per bottle
Cost per ounce =
Cost of bottle / total number of ounces in bottle
Standard drink cost (2)=
Cost per ounce * standard portion size
These are added to beverage costs:
- transfers from kitchen to bar
- food directs (not transfers)
- storeroom issues
- mixers
These are subtracted from beverage costs:
- Managers’ drinks
- Special promotion
Value of beverage issued to the bar =
Opening inv + purchases - closing inv
Bar inventory differential =
Bar inv value at beg of month - bar inv value at end of month
Cost of beverages issued =
Value of beverage issued to the bar +/- inventory differential
Cost of beverage sold =
Cost of bev issued +/- Adjustments = cost of bev consumed - employee bev = COBS
Labour is a major component of
Prime costs
Labour can range from between what percents of sales?
15 - 45%
Labour turnover rate =
of departing employees / # of employees on staff
Benefits =
Wages x percent of benefits
Training vs Education
Training is focused on developing skills and performing tasks while education is focused on increasing knowledge
