tailieunhanh - Lecture Principles of food, beverage, and labor cost controls (Ninth edition): Chapter 15 - Paul R. Dittmer, J. Desmond Keefe

Chapter 15 - Beverage production control. After reading this chapter, you should be able to: Identify the two primary objectives of beverage production control, describe the standards and standard procedures necessary for establishing control over beverage production, list four devices and means used to standardize quantities of alcoholic beverages used in beverage production,. | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition To ensure that all drinks are prepared according to management’s specifications To guard against excessive costs that can develop in the production process Shot glass (plain or lined) Jigger Pourer Automated dispenser Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle Cost of bottle ÷ Result from Step 1 = Standard drink cost Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce Result from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. . | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition To ensure that all drinks are prepared according to management’s specifications To guard against excessive costs that can develop in the production process Shot glass (plain or lined) Jigger Pourer Automated dispenser Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle Cost of bottle ÷ Result from Step 1 = Standard drink cost Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce Result from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. 2009 | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition To ensure that all drinks are prepared according to management’s specifications To guard against excessive costs that can develop in the production process Shot glass (plain or lined) Jigger Pourer Automated dispenser Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle Cost of bottle ÷ Result from Step 1 = Standard drink cost Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce Result from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. 2009 | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition To ensure that all drinks are prepared according to management’s specifications To guard against excessive costs that can develop in the production process Shot glass (plain or lined) Jigger Pourer Automated dispenser Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle Cost of bottle ÷ Result from Step 1 = Standard drink cost Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce Result from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. 2009 | Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition To ensure that all drinks are prepared according to management’s specifications To guard against excessive costs that can develop in the production process Shot glass (plain or lined) Jigger Pourer Automated dispenser Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle Cost of bottle ÷ Result from Step 1 = Standard drink cost Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce Result from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. .

• Quản trị kinh doanh
• Labor cost controls
• Food controls
• Beverage controls
• Labor controls
• Beverage production control
• Straight drinks