Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
65 Cards in this Set
- Front
- Back
What is the beverage cost formula?
|
Beginning Inventory
+ Purchases – Ending Inventory = Cost of Beverage Sold |
|
Adjustments: add or subtract
Transfers from the bar |
subtract
|
|
Adjustments: add or subtract
Promotions |
subtract
|
|
Adjustments: add or subtract
Cooking Liquor |
subtract
|
|
Adjustments: add or subtract
Mixers |
add
|
|
Adjustments: add or subtract
Food to the bar |
add
|
|
Adjustments: add or subtract
Transfers to the bar |
add
|
|
Actual vs. Potential Cost:
What causes the variance? (7 things) |
a. Incorrect charges
b. Incorrect physical inventory valuations c. Sales mix changes d. Incorrect drink prices e. Incorrect par stocks f. Over-pour, spillage, and under-pour g. Inadequate cash control procedures |
|
Beer product request log should be maintained so that:
|
guest requests that cannot be filled are noted and monitored by management.
|
|
Beer is typically sold in:
|
cans, bottles or kegs.
|
|
The shelf life of keg beer is the _______ of all packaging types, ranging from ___ to ___ days for an untapped keg
|
shortest; 30-45
|
|
Wine must be selected according to:
|
product and packaging
|
|
Operators generally sell wine by the:
|
glass, bottle, and split or half bottle
|
|
A ________is a wine producer.
|
vintner
|
|
Avoid the temptation to offer too many wines on a wine list because:
|
it increases costs.
|
|
operators will select spirits in two major categories:
|
well and call liquors
|
|
_________ are those spirits that are poured when the customer does not specify a particular brand name.
|
Wells
|
|
_____ liquors are those requested by brand name; extremely expensive ___ liquors are sometimes referred to as _______ liquors.
|
call, call, premium
|
|
The goal in purchasing beverages is:
|
to have an adequate, but not excessive amount of product on hand at all times.
|
|
A _____________ occurs when several different brands or products are used to completely fill the case.
|
broken case
|
|
As with food, the receiving clerk needs:
(3 things) |
a proper location, tools, and equipment.
|
|
If beer is_______, that is, a date is stamped on the product to indicate its freshness, very ________inspection is required.
|
fresh-dated; little
|
|
Key beverage receiving checkpoints are:
(8 things) |
- correct brand
- correct bottle size - no broken bottles - freshness dates (beer) - correct vintage (wine) - correct unit price - correct price extension - and correct invoice total. |
|
If _______ are detected, a _______________ should be filled out and signed by both the ________ and _________
|
errors; credit memo
delivery person; receiving clerk |
|
Storage areas should be:
(3 things) |
clean, free of infestation, and large enough to allow for easy rotation of stock.
|
|
Define two-key system
|
the individual responsible for the beverage area has one key while the other key is kept in a sealed envelope in a secured area. In the event of emergency, the envelope can be opened.
|
|
The three components critical to wine storage are:
|
temperature, light, and cork condition.
|
|
A tremendously underutilized bottle size is a ___________, which is about half the size of the __________
|
half-bottle or split; 750 ml bottle.
|
|
Generally, wines should be stored at a temperature of _______________
|
50 to 65F (10 to 18C)
|
|
______ is an enemy of effective wine storage
|
Heat
|
|
When does oxidation occur?
|
when oxygen comes in contact with bottled wine – it smells somewhat like vinegar.
|
|
The _________protects wine from its greatest enemy, ______.
|
cork; oxygen
|
|
If transfers are not controlled and recorded, the restaurant’s food cost percentage will be _________.
|
inflated
|
|
What is a sales mix?
|
The series of guest purchasing decisions that result in a specific food or beverage cost percentage.
|
|
How do you catch a thief?
(6 ways) |
- Discrepancy Analysis
- "Inventory vs. Sales Shrink” - Compare beer bottles to beer sold - Compare inventory - Mystery shoppers - Daily beverage cost percent |
|
Why is our industry plagues with inventory control problems?
(3 reasons) |
- Bartenders control liquor and cash
- Bartenders main source of remuneration: tips - Bar owners use outdated and misleading methods to analyze bar profitability |
|
Empty for full system:
|
requires bartenders to hold empty liquor bottles in order to replace it with a full one
|
|
Two types of inventory
|
physical and perpetual
|
|
What is physical inventory
|
Physical Inventory - a physical count and valuation of all inventory on hand is taken at the close of each accounting period. (Most Accurate)
|
|
What is perpetual inventory
|
Perpetual Inventory - the entire inventory is counted and recorded, then additions to and deletions from total inventory are recorded as they occur. (Mainly for liquor and wine).
|
|
Managing the Food and Beverage Production Areas
(5 things) |
Waste
Overcooking Overserving Improper carryover utilization Inappropriate make or buy decisions |
|
AP vs. EP
|
AP = EP / 1 – W%
AP = As purchased EP = Edible Portion W% = Waste % |
|
How can you reduce the overall product cost percentage?
(6 ways) |
- Decrease portion size relative to price.
- Vary recipe composition. - Adjust product quality. - Achieve a more favorable sales mix - Ensure that all product purchased is sold. - Increase price relative to portion size |
|
Daily Menu
|
Daily Menu-changes everyday based upon changes in ingredients and carryovers
|
|
Cycle Menu
|
Cycle Menu-in effect for a specific time period.
|
|
Daily or weekly specials provide:
(four things) |
variety, low-cost raw ingredients, carryover utilization, or test market potential for new menu items.
|
|
Standard Menu
|
Standard Menu-printed, a set menu that is the same day after day.
|
|
Factors affecting menu pricing
(9 reasons) |
a. Local competition
b. Service levels c. Guest type d. Product quality e. Portion size f. Ambience g. Meal period h. Location i. Sales Mix |
|
Value Pricing
|
a. the practice of reducing all or most prices on the menu in the belief that total guest counts will increase
|
|
Bundling
|
a. selecting specific items and pricing them as a group. (Think value meals.)
|
|
Contribution Margin
|
i. The amount that remains after the product cost of the menu item is subtracted from the item’s selling price.
|
|
Two methods for assigning menu prices
|
Product cost percentage and Contribution Margin
|
|
Desired Product Cost Formula
|
1.00/ Desired Product Cost % = Pricing Factor
Pricing Factor x Product Cost = Menu Price |
|
Contribution Margin Formula
|
Product Cost + Contribution Margin Desired = Selling Price
|
|
Determine Labor Cost Percentage
|
Cost of Labor/Total Sales
|
|
Determine Sales per Labor Hour
|
Total Sales/Labor Hours
|
|
Determine Labor Dollars per guest served
|
Cost of Labor/ Guest Served
|
|
Determine Guest Served per labor dollar
|
Guest served/ cost of labor
|
|
Guest Served per labor Hour
|
Guest served/ labor hour used
|
|
____________ is the amount of work performed by an employee in a fixed period of time.
|
Productivity
|
|
By reducing labor-related costs, you:
(6 things) |
a. Improve Productivity
b. Increase Sales Volume c. Combine Jobs d. Schedule according to volume e. Employee empowerment f. Offer incentives |
|
Measuring Devices:
(4 types) |
jigger, free-pour, spout control, automated devices
|
|
Name 6 out of the 10 of the examples of how employees steal.
|
a. Working with the cash drawer open
b. Under-ringing sales c. Overcharging customers d. Undercharging customers e. Overpouring f. Underpouring g. Diluting bottle contents h. Bringing one’s own bottle into the bar i. Charging for drinks not served j. Drinking on the job |
|
Factors Affecting employee productivity
|
1. Employee Selection
2. Training 3. Scheduling 4. Morale |
|
Employee Turnover Rate
|
Employee Turnover Rate =
Number of Employees Separated/Number of Employees in Workforce |