Beverage Control i5u5w

Beverage Control

Beverage Control  Aims

of Beverage Control.  Beverage Cost Control Procedure.  Preparing Daily/Monthly F&B Cost.  Report and analyzing of these Reports.

Aims of Beverage Control

Aims of Beverage Control.  Stock

Planning  Sales Histories  Standard Yields  Standard Drink Recipe  Standard Portion Size

Stock Planning  Stock

planning or volume forecasting of the sales volume for an establishment for a specific period and detailing of volume of sale for each outlet as Dispense Bar, Cocktail Bar etc.

Sales Histories  Record

may be kept by a catering establishment to monitor the beverage sale and these develop list of most requested drinks it may be 90% of mixed drinks orders.

Standard Yields  Standard

Yield of Beverages may with few exceptions be accurately calculated because of the majority of beverages there is little wastage and all contents.

Standard Drink Recipe  Standard

drink recipe also be compile for majority of beverages which offered sale by the establishment. standard yield, recipe may be vary accurately produced as all content of drink may be itemized on the standard recipe.

Standard Portion Size  As

with standard recipe standard portion sizes for beverages should be easier to control than those for food products with some beverages.

Beverage Cost Control Procedure

Beverage Cost Control Procedure       

Analyses of Income and Expenditure.        Establishment and maintenance of standards.        Pricing        Prevention of waste.        Prevention of frauds.        Management information.

Analyses of Income and Expenditure: 



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The revenue of each food & Beverage outlets is analyzed by considering the various aspects of revenue such as: volume of food and beverage sales, the sales mix, the average spending power of customers at the various times of the day and the number of customers served. The analyses of cost include departmental food and beverage costs and labor costs. The performance of each outlet can then be expressed in of the gross profit and net margin (Gross Profit- Wages) and the net profit (Net Profit= Gross Profit- wages+ all overhead expenses such as rent, rates, insurance etc.)

Establishment and maintenance of standards 1.

Setting up of standards is very important for the success of any establishment. Without doing so no employee would know in details the standards to be achieved nor could the employee’s performance be effectively measured by the management. An efficient unit should have laid down standards in manuals often as S.O.P’S (Standard operating Procedures) which should be readily available to all staff for reference.

Pricing An important objective of Food & Beverage control in to provide sound basis for menu pricing including quotations for special functions. It is therefore important to determine food & Beverage list prices in the light to accurate food & beverage costs and other main establishment costs; as well as general market considerations, such as the average customer spending power, the prices charged by the competitors and the prices that the market will accept.

Prevention of waste 1.

In order to achieve the set standards it is necessary to prevent the wastage of raw material such as poor preparation, over production, failure to use standard recipes etc. Even the proper use of man power is taken in to the consideration.

Prevention of frauds 1.

2. 3.

4. 5. 6.

It is necessary for a control system to present or at least restrict the possible areas of fraud by customers and staff. Typical areas of fraud by customers are such things as deliberately walking out without paying; unjustifiably claiming that the food or drink that they had partly or totally consumed was not palatable and indicating that they will not par for it; disputing the number of drinks served; making payment by stolen cheques or credit cards. Typical areas of fraud by staff are overcharging or undercharging for items served and stealing of food, drink or cash.

Management information 

An effective control system should provide accurate up-to-date information for the preparation of periodical reports for management. This information should be sufficient enough to provide complete analyses of performance for each outlet of an establishment for comparison with set standards previously laid down (For Example: Budget standards.)

Beverage Cost

Cost 

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Definition: ants define a cost as a reduction in the value of an asset for the purpose of securing profit or gain. In context of the hotel industry cost can be defined as the expense to the hotel or restaurant for goods or services when the goods are consumed or the services rendered. Food and beverages are considered consumed when they have been used, wastefully or otherwise, and are no longer available for the purpose for which they were acquired.

Types of Costs Fixed

Cost: These are the cost which are normally unaffected by the change in sales volume. Items of Fixed cost are as follows: Examples: Insurance , real estate taxes, depreciation in equipments etc.

 Variable

Costs: These are the cost which has direct relationship with the sales volume. As business volume increases, variable cost will increase; as volume decreases, variable cost should decrease. Items of variable cost are as follows:  Examples: Labor cost, raw material cost, beverage cost etc.

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Controllable costs: are those that can be changed in the short term. All the variable costs are generally controllable. The cost of food or beverage, for Example, can be changed in several ways-by changing portion sizes, by changing ingredients or by changing both of these. The cost of labor can be increased or decreased in the short term by hiring additional employees or by laying some of them off.

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Non Controllable Cost: These are the cost which normally does not change in the short time. These are usually fixed costs, and the list of most common would include rent, interest on mortgage, real estate taxes, license fees and depreciation

 Unit

Cost: can be defined as the expenses

incurred in the preparation of one individual portion of the dish or any other item like beverage etc.

 Total

Cost:  Total cost can be defined as the expenses incurred in preparation of all the food stuffs served in any meal period.

 Historical

Cost:

Historical cost can be defined as the cost incurred in past for operating the business entity. Such type of cost can be found in business records, books of s, financial statements, employees time cards and similar other statements.

Reports Used in Food and Beverage Department

Format of Purchase Order Registration No. …………..

PO……………..

Order From Sheraton Corporation,Newyork …………….

Freight……………….

Delivery Date…………….

Special Instructions………………………………… Code 231

Item Johney Walker

Order Total

Seize 1 Litre

Quantity 2

Price 1000Re.

Total 2000

1000 Re.

Purveyor 2 White

Authorize By…………….

1 Yellow

Date………………………

Receiving 1 Pink Agent

1 Blue

Bin Card Commodity…………………….

Reorder Point…………..

Maximum Stock……………….

Bin Number…………….

Minimum Stock……………….

Supplier………………….

Date

Reference

Received

Issued

Balance

Stores Requisition Department………………………

No. ………………….. Date………………….

Bottle code

Brand Name

Seize

Quantity Bottle

Store Keeper (Signature)

Order By

Price

Amount

Magnum

Order Date

Purchase Requisition No. ………………….. Date………………….

Vintage

Specification

Seize Bottle

Store Keeper (Signature)

Magnum

Half

1(b)

Bar Stock Book Name of drink

Bin No.

Opening Received Total stock

Closing Stock

Consumpti Price/u Sale on nit

Typical Work sheet for par stock Beverage sales using Fixed percentage System Date Day Bvg Cost Cost to Today Date

Actual Sales

Actual Stnd Bvg % Sales To Sales to Today Date

Bvg % to Date

Receiving Sheet XYZ Company---------------------- Date------------------- Cleark--------------------Invoce Total Storeroom Liquar Direct to Department Purveyor Number Amount Department Amount Received By

Note : 1 Copy retained by receiving. 2 Copy forward to ung.

SPOILAGE REPORT SPOILAGE REPORT HOTEL WINDSORY

Item

Total

Date___________ Clerk__________ Amount

Reason

DAILY FOOD AND BEVERAGE COST REPORT

DAILY FOOD AND BEVERAGE COST REPORT FOOD DEP DATE___________

MTD

COST TODAY MTD

REVENUE TODAY MTD

%

VEERANDA ROOM SERVICE CLAUDINE’S BANQUETS GALLEY TOTAL RESTAURENT

HELPS HALL CREDIT

Continued……..

BEVERAGE DEPARTMENT VEERANDA ROOM SERVICE CLAUDINE’S ATRUIM BANQUETS POOL BAR TEXAS CAPTAIN’S SHOWROOM BINGO UPPER EDI

TOTAL ALL BEVERAGE

NOB HILL FOOD BEVERAGE

NOTES:

Banquet worksheet Banquet worksheet Date____________ Group______________ A B C D E F G H I J K Brand LIssue Additio Total Ending Usage Bottle Standin Total Stand Actual Varian nal issue

availainvento ble ry

cost

g bottle costs ard sales ce + sales costs or(-) value

$16

1

2

10

12

3

9

$9.5

85.59 144

144

-

2

4

6

10

2

8

$15.5 $124

124

176

176

-

3

12

2

14

1

3

$4.78 $ 62

62

169

156

13

4

$8.75

5

$8.72

Cashier _________________

Date________________

CASH RECONCILIATION 1. Cash Opening Bank ______________ Closing Bank ______________ Net Cash ______________ + Paid Outs ______________ Voids ______________ + Coupons ______________ + Charges ______________ Total Receipts ______________ Over/(Short) ______________ Sales by item () House wine ______________ Wines Soft Drink Liquor Cordials Other Total Sales

_______________ _______________ _______________ _______________ _______________ _______________

5. #1 Total Receipts #2 Total Cocktails & Dinner #3 Total Sales & Coupons

2. cocktail hour Closing Reading ________ Opening Reading ________ Sale ________ Coupons ________ Transfers(+ or_) ________ Total Receipts

________

Coupons etc Sales in DR ( included in meal ) Total Sale For Events

____________________ ____________________ ____________________

Dinner Hour ________ ________ ________ ________ ________ ________ _________ _________ _________

Thank You By - Om Singh Amrapali Institute of Hotel Management