Beverage Cost Control System and Analysis
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Transcript of Beverage Cost Control System and Analysis
Chapter 13
Beers (lagers and ales)Wines (red, white, rose)Spirits
Transparency 13-1
Fermentation: Natural, chemical process by means of which sugars in a liquid are converted to ethyl alcohol and carbon dioxide
Distillation: Process by means of which alcohol is evaporated from a fermented liquid and then condensed and collected as a liquid
Transparency 13-2
To maintain an appropriate supply of ingredients for producing beverage products
To ensure that the quality of ingredients purchased is appropriate to intended use
To insure that ingredients are purchased at optimum prices
Transparency 13-3
Frequency with which management chooses to place orders
Storage space available Funds available for inventory purchases Delivery schedules set by purveyors Minimum order requirements set by purveyors Price discounts for volume orders Price specials available Limited availability of some items
Transparency 13-4
License states: States in which beverage wholesalers (and sometimes manufacturers and distributors) are allowed to sell alcoholic beverages directly to foodservice establishments
Control states: States in which the state government actually sells some or all alcoholic beverages through its own network of stores, thus exercising complete control over prices
Transparency 13-5
Quantity of an item delivered must equal the quantity ordered
Quality of an item delivered must be the same as the quality ordered
Price on the invoice for each item delivered should be the same as the price quoted or listed when the order was placed
Transparency 14-1
1. Maintain an up-to-date file of all beverage orders placed
2. Remove the record of an order from the file when a delivery arrives and compare it to the invoice presented by the delivery driver
3. Before the driver leaves, check brands, dates, or both, and count or weigh delivered goods
4. Compare the invoice to the orderTransparency 14-2
5.Call to the attention of management and the delivery driver any broken or leaking containers and any bottles with broken seals or missing labels
6.Note all discrepancies between delivered goods and the invoice on the invoice itself
7.Sign the original invoice and return it to the driver.
8.Record the invoice on the beverage receiving report
9.Notify the person responsible for storing beverages that a delivery has been received
Transparency 14-2 (cont’d)
Prevent pilferageEnsure accessibility when products
are neededPreserve quality
Transparency 14-3
Assign the responsibility for the stored items to a single employee
Keep the beverage-storage facility locked at all times
Transparency 14-4
To ensure the timely release of beverages from inventory in the needed quantities
To prevent the misuse of alcoholic beverages between release from inventory and delivery to the bar
Transparency 14-5
StandardsCarefully set issue quantities Issue beverages only to authorized
people
Standard ProceduresEstablish par stocks for barsSet up a requisition system
Transparency 14-6
To ensure that all drinks are prepared according to management’s specifications
To guard against excessive costs that can develop in the production process
Transparency 15-1
Shot glass (plain or lined) JiggerPourerAutomated dispenser
Transparency 15-2
Method I1.Total number of ounces in bottle ÷ Standard
portion size (ounces) = Number of drinks per bottle
2.Cost of bottle ÷ Result from Step 1 = Standard drink cost
Method II1.Cost of bottle ÷ Total number of ounces in bottle
= Cost per ounce2.Result from Step 1 × Standard portion size =
Standard drink cost
Transparency 15-3
Each card should include: Name of drink Drink sales price Drink cost Cost percent Quantity and cost of Individual Ingredients Total quantity and cost of mixed drink Type of glassware Recipe procedure
Transparency 15-4
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
Transparency 15-5
1.The Cost Approach Cost percent methods Monthly calculations Cost calculations by category Daily calculations2.The Liquid Measure Approach Ounce-control method3.The Sales Value Approach Actual sales record method Average sales value method Standard deviation method
Transparency 16-1
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 of beverages consumed
Beverage cost percentage = Beverage cost ÷ Beverage sales
Transparency 16-2
Added to beverage costFood to bar (directs)Storeroom issuesMixersSubtracted from beverage costManagers’ drinksSpecial promotions
Transparency 16-3
1.Determine bottle size and drink size2.Calculate drinks per bottle3.Multiply drinks per bottle by drink price to get
sales value per bottle
ExampleBottle size: 1 liter; drink size: 1 ounce33.8 drinks per bottle33.8 × $3.00 = $101.40
Transparency 16-4
Transparency 16-5
By comparing the price of the alcohol sold as straight drinks to the price of the mixed drink, a more accurate picture of potential sales values emerges
To find the differential: Sales value of bottle of alcohol ÷ Number of ounces in
bottle = sales value/ounce Sales value/ounce x Number of ounces in mixed drink =
Sales value of alcohol sold as straight drinks If sales value of alcohol sold as straight drinks > sales price
of mixed drink, then the difference between the two figures is the negative mixed drink differential
If sales value of alcohol sold at straight drinks < sales price of mixed drink, then the difference between the two figures is the positive mixed drink differential
Finally, multiply the +/– differential by the number of mixed drinks sold to determine the adjusted total bottle sales value for spirits
Transparency 16-5 (cont’d)
Calculations1. Average inventory = (Opening
inventory + Closing inventory) ÷ 22. Turnover rate = Cost of
beverages sold for a period ÷ Average inventory for the period
Generally accepted turnover ratesSpirits—1.5Beers—2.0
Transparency 16-6
Optimize the number of salesMaximize profitControl revenue
Transparency 17-1
To socializeTo conduct businessTo eatTo enjoy entertainmentTo relax or kill time
Transparency 17-2
Establishing drink prices that will maximize gross profit
Influencing customers’ selections
Transparency 17-3
Dram shop laws are state statutes that hold the serving establishment and the server financially liable for damages to third parties resulting from the serving of alcoholic beverages to intoxicated customers
Given these laws and changing social attitudes that encourage responsible drinking, managers try to optimize sales rather than maximize them
Transparency 17-4
Working with an open cash drawer Under-ringing sales Overcharging customers Undercharging customers Overpouring Underpouring Diluting bottle contents Bringing one’s own bottle into the bar Charging for drinks not served Drinking on the job
Transparency 17-5
Current Compensationo Direct: salaries, wages, tips, bonuses, commissionso Indirect: paid vacations, health benefits, life insurance, free meals, free living accommodations, use of employer-operated recreational facilities, discounts on accommodations at other properties within a chain
Deferred Compensationo Pension benefitso Social Security
Transparency 18-1
Labor turnover rate Training Labor legislation Labor contracts Use of part-time staff Outsourcing Sales volume Location Equipment
Layout Preparation Service Menu Hours of operation Weather Competent
management
Transparency 18-2
Labor turnover rate = Number of departing employees ÷ Total number of employees on staff
Break-even for staying open an
additional hour = Fixed costs ÷ (1 – Variable rate)
Transparency 18-3
Transparency 18-4
With all full-time staff:
Wages: 4 dishwashers × 35 hours × $7 per hour = $980
Benefits: $980 × 20% = $196
Total labor cost: $1,176
Transparency 18-4 (cont’d)
With full-time and part-time staff: Full-time dishwashers
Wages: 2 dishwashers × 35 hours × $7 per hour = $490
Benefits: $490 × 20% = $98
Part-time dishwashers Wages: 10 shifts × 7 hours × $4.50 per hour = $315
Benefits: $315 × 10% = $31.50
Total labor cost: $934.50
1. Organize the enterprise2. Prepare job descriptions3. Schedule employees
Transparency 19-1
Job objectivesSpecific tasks required to achieve
objectivesPerformance standardsKnowledge and skills necessaryEducation and experience required
Transparency 19-2
Interviews and observations are designed to provide information about the following:
Answer three questions What is to be done? When is it done? Where is it done?Contain three parts1.Heading that states the job title and the
department in which the job is located2.Summary of the duties of the job (typically in
paragraph form)3.List of the specific duties assigned to the job
Transparency 19-3
1.Determine the number of employees needed to serve a specified number of covers in a certain time periodExample: 8 servers for 500 covers in a three-hour lunch period
2.Standard work hours = Number of servers × Number of hours8 servers × 3 hours = 24 work hours
Transparency 19-4
Number of standard work hours × Hourly wage = Standard cost
Example: 24 hours × $4.00 per hour = $96 standard cost
Transparency 19-5
Objectives Approaches to training Training methods Instructional timetables Location Lesson plans Trainer preparation Trainee preparation Training session(s) Evaluation
Transparency 20-1
On-the-job versus off-the-jobStructured versus unstructured Individual versus group
Transparency 20-2
In general, trainers first select a training approach; then they employ a variety of training methods that compliment the approach
By hearing information (oral)By seeing information (visual)By doing the skill (kinesthetic)
Transparency 20-3
Studies show that people tend to prefer learning things in one of three ways:
Lecture Demonstration Role playing Individual assignments Field trips Seminars Case studies Panels Programmed instruction
Transparency 20-3 (cont’d)
Therefore, an effective training should use a variety of methods:
Objectives of the training Instructional method being usedSkills trainees will learn
Transparency 20-4
Since people learn better when they understand the need for learning, an introduction to any training should always include:
1. General background2. Specific duties of a job3. Specific procedures for carrying
out the duties4. Summary
Transparency 20-5
1. Customers2. Employees3. External
agencies/organizations/groups4. Managers
Transparency 21-1
Government agenciesChain organizationsFood criticsRating organizations
Transparency 21-2
1.Meet with appropriate staff to point out the problem and to determine its cause
2.Identify all appropriate corrective measures that might be adopted
3.Select the best corrective measure from among the alternatives
4.Institute the selected measure5.Monitor performance to be sure that the
corrective measure has the desired effect
Transparency 21-3
Inadequate performanceUnsuitable standards Inappropriate organization
Transparency 21-4
Improper materials provided to workers Lack of required equipment or tools Need for additional training Inadequate management or supervision Poor union/management relations Personal problems away from the job Difficulties with interpersonal relations on the job Inadequate compensation Illness Poor working conditions Improper work schedules
Transparency 21-5