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principles of behavior
Principles Of Food Beverage And Labor Cost Controls 9th Edition Paul R. Dittmer, J. Desmond Keefe III - Solutions
12. According to this chapter, three general approaches can be used in monitoring beverage operations. List the three and discuss each briefly.
11. Refer to the figures provided in Question 1. Using this information, calculate inventory turnover for each of the three bars. Be sure to take both bar and storeroom inventories into account when determining average inventory.
10.a. Compute the deviation from potential sales, as described in the text, given the following information for a recent test period:Actual sales for period = $12,000 Potential sales based on straight shots = $12,500b. What should actual sales be if the potential sales based on straight shots in
9.a. Using the following sales data, prepare a chart in the form illustrated in Figure 16.10 .b. Using the average sales value method, determine the potential sales value of 12 one - liter bottles of gin. Drinks Prepared Number Ounces per Drink Sold Drink Price Martinis Straight shots 20 2 $4.95
8. During the period covered by the issues identified in Question 7, the following mixed drinks were served:Gin martinis 20 Vodka martinis 10 Manhattan cocktails(prepared with rye whiskey) 25 Whiskey sours 13 Rob Roys 16 The sales price for each of these mixed drinks was $3.00. However, all
7. Determine the potential sales values of the bottle issues in the following list, assuming that only 1 - ounce shots were poured, 1 - liter bottles were issued, and the sales price for all straight shots was $2.95. Liquor Number of Bottles Issued Gin 5 Scotch 3 Canadian 4 Rye 3 Vodka Bourbon 42
6. Using the figures in Question 5, prepare a chart in the form illustrated in Figure 16.5 to include the following additional information: Date 10/1 Food Transferred to Bar $15 Liquor Transferred to Kitchen $25 10/2 10 30 10/3 12 45 10/4 20 10 10/5 8 18
5. Using Figure 16.3 as a guide, prepare a cumulative and daily cost - to -sales ratio chart given the following information: Date Cost 10/1 $250 Sales $ 910 10/2 225 850 10/3 270 920 10/4 290 1,070 10/5 240 900
4. Use the following information to prepare a report showing costs, sales, and adjustments by category, using the form illustrated in Figure 16.2 :Total beverage sales: $42,320, of which 10 percent represents beer sales, 18 percent represents wine sales, and the balance to spirits sales.Total
3. Using the figures from Questions 1 and 2, as well as the following adjustments, calculate adjusted cost of beverages sold, following the format provided in Figure 16.1 , and then calculate beverage cost percent based on adjusted costs. Art's Food to bar (directs) $200 Issues from food storeroom
2. Using the costs determined in Question 1, calculate beverage cost percent if:a. The sales figure in Art ’ s is $20,000.b. The sales figure in Ben ’ s is $41,412.50.c. The sales figure in Carol ’ s is $29,817.85.
1. Given the following information, determine beverage cost in each of the three bars: Storeroom Inventory Data Opening Inventory Purchases Closing Inventory Art's $5,000 $8,000 $7,000 Ben's 8,325 10,666 9,327 Carol's 4,872 7,454 3,856 Bar Data Opening Inventory Closing Inventory Art's $1,000
Exercise 15.4 Complete the Standard Recipe Detail and Cost card for a vodka martini using the information calculated in Exercise 15.3. The sales price of the drink is $4.50.
Exercise 15.3 Barnaby ’ s Hideaway uses Smirnoff Vodka to prepare its vodka martinis. A 1 - liter bottle of Smirnoff Vodka costs $15.00. The recipe calls for dry vermouth, which costs $8.00 per liter. Compute the cost per ounce for the liquor and vermouth.
Exercise 15.2 Complete the Standard Recipe Detail and Cost card for a Manhattan using the information calculated in Exercise 15.1. The sale price of the drink is $4.50.
Exercise 15.1 Barnaby ’ s Hideaway uses Jim Beam Bourbon to prepare its Manhattans.A 1 - liter bottle of Jim Beam costs $12.50. It also uses Martini and Rossi sweet vermouth at $6.60 per liter in the drink. Compute the cost per ounce for the liquor and the vermouth.
17. Assume that you are manager of a cocktail lounge. The bar register is an electronic sales terminal with automatic pricing. There is no other register in the establishment. It is 5:00 P.M . on a busy Friday afternoon,and the terminal has just become inoperable. What procedures would you direct
16. List four techniques for observing the performance of bartenders.
15. Why is frequent monitoring of bar operations essential?
14. Select recipes for any four common drinks from a book of drink recipes, obtain current market prices for the ingredients, and then determine the standard cost of one portion of each drink.
13. Why is production control necessary in bar operations? What measures can be taken to institute control?
12. What steps can a manager take to institute portion control in a bar operation?
11. In the Airport Lounge, a straight shot of scotch whiskey is 1 ounce.The purchase price for a 1 - liter bottle of the pouring brand is $15.95.If the desired cost - to - sales ratio is 20 percent, what should be the sales price for the drink?
10. In the Midway Bar, a straight shot of Canadian whiskey is 1¼ ounces.The purchase price for a 1 - liter bottle of the pouring brand is $14.95.If the desired cost - to - sales ratio is 20 percent, what should be the sales price for the drink?
9. In the cocktail lounge at Fribble ’ s Hotel, a straight shot of Irish whiskey is 1½ ounces. The purchase price for a 1 - liter bottle of the pouring brand is $16.95. If the desired cost - to - sales ratio is 20 percent, what should be the sales price for the drink?
8. In Fleezee ’ s Bar, the standard measure for a straight shot is 1 ounce. How much does a straight shot of blended rye cost if the price of a 1 - liter bottle is $13.50?
7. In each of the examples in Question 5, determine sales price if the desired liquor cost percent is:a. 20 percentb. 25 percentc. 18 percent
6. The cost of the pouring brand of scotch is $0.58 per ounce, and the cost of club soda is $0.04 per ounce. Determine the cost of a scotch and soda from each of the following standard recipes:a. 1 ounce of scotch and 6 ounces of club sodab. 1 ½ ounces of scotch and 7 ounces of club sodac. 2
5. Why are standard sales prices necessary?
4. Identify the primary purposes for establishing standard drink recipes.
3. Identify and explain three computer devices that prevent bartenders from pouring more than a standard shot per drink.
2. List four noncomputer devices used to standardize quantities of alcoholic beverages used in beverage production.
1. Identify the two primary objectives of beverage production control.
Exercise 14.2 Follow the instructions on the disc to complete this exercise.
Exercise 14.1 Complete the Beverage Receiving Report as shown on the disk. Show the amounts distributed to the purchase journal.
20. Define each of the key terms in this chapter.
19. What is a full - bottle sales slip? Why are such forms used?
18. How do computer programs make special - purpose bar control easier?
17. Why are written requisitions considered necessary in beverage control?
16. What is a requisition system?
15. Define the term par stock as it is used in bar operations. How does this differ from the definition of par stock used in a beverage storeroom?
14. List and describe the three types of bars.
13. What standards must be established for issuing beverages to achieve the objectives identified in Question 12?
12. Identify the two objectives of issuing control in beverage operations.
11. What are the immediate effects of shaking a bottle of fine red wine?A container of beer? A bottle of spirits?
10. Why should corked wine bottles normally be stored on their sides?
9. Of what importance is each of the following in a beverage storage facility?a. Temperatureb. Humidityc. Light
8. Explain the reasons for using beverage code numbers.
7. What are the purposes of bin cards in beverage storerooms?
6. Describe two methods for maintaining security in the beverage storeroom.
5. Discuss the importance of storeroom security, storeroom organization, and appropriate storage conditions in achieving the objectives of beverage storing control.
4. List and explain the three objectives of storing control in beverage operations.
3. Identify the steps in the standard procedure for receiving beverages and explain the importance of each in achieving the primary goal of beverage receiving control.
2. List and explain the three standards for beverage receiving.
1. What is the primary goal of receiving control in beverage operations?
Exercise 13.1 Barnaby ’ s Hideaway uses the periodic method for ordering its beverages.Given the following information, use the form as shown on the disk to compute order quantities for each item:
17. Identify four firms that provide computer hardware or software for bars, and explain how each is used to calculate liquor inventory usage and balances. How do they differ?18. Define each of the key terms in this chapter.
16. The new manager of the Philby Hotel plans to do the beverage purchasing for the property using the perpetual inventory method. She wants to reorder the items in the following list approximately every two weeks and plans to use a safety factor of 50 percent for calculating par stock and reorder
15.a. Given the following information, determine the proper order quantity for each item if the periodic order method is used:b. Should any adjustments to par stock or usage figures be considered for any of the beverages listed in Question 15a? Which? Why? Item Par Stock Usage Smirnoff Vodka 72 48
14. Name the two principal methods used in beverage purchasing to determine order quantities and identify the primary differences between them.
13. Distinguish between a license state and a control state.
12. List and explain the principal factors used to establish quantity standards for beverage purchases.
11. What considerations should be taken into account by those responsible for establishing the quality standards that will be used when beverages are purchased for a particular hotel, restaurant, or bar?
10. What are the primary purposes of establishing beverage purchasing controls?
9. Distinguish between call brands and pouring brands.
8. Explain the importance of assigning responsibility for beverage purchasing.
7. How do liqueurs differ from other spirits?
6. In the United States, what percentage of alcohol is found in 100 - proof vodka? In 90 - proof gin? In 86 - proof bourbon?
5. What is the distillation process?
4. Of what significance is the fermentation process in the making of alcoholic beverages?
3. What are the three color classifications of wines?
2. What are the two broad classifications of beers, and how do they differ from one another?
1. What are the three classifications of alcoholic beverages?
Exercise 12.1 Follow the instructions on the disc to complete this exercise.
17. Define each of the key terms in this chapter.
16. The new manager of Frisbee ’ s Restaurant has learned that there is always a waiting line of customers on Friday and Saturday nights.Because of the apparent need to serve customers as quickly as possible so that seating can be made available to those waiting in line, to what extent should
15. The owner of Gideon ’ s Restaurant realizes that her establishment is offering homogeneous products that are extremely price sensitive. At current costs and sales, the business is unprofitable. She wants to take steps to turn the business around. What suggestions can you offer to help this
14.a. The owner of Foster ’ s Restaurant projects labor costs of 36 percent and fixed costs of 28 percent, and wants to plan for profit of 12 percent.What food cost percent should be projected? (Assume no alcoholic beverages are served.)b. Using the food cost percent from Question 14a, what menu
13. Show by example how improper recording of sales affects food cost percent.
12. Why would each of the following adversely affect the average sale in a restaurant?a. Deterioration in service standardsb. Customer dissatisfaction with food qualityc. Inadequate sales promotiond. Changes in portion sizes
11. For each of the following number of covers, calculate the average sale:Number of Covers Total Sales 20 $ 70.00 87 $ 372.40 142 $ 863.45 463 $2,309.00
10. What sales techniques might management suggest that sales personnel can use to:a. Improve gross revenue and average check?b. Increase tips?c. Sell a menu item prepared in excess quantity that must be thrown away if not sold?
9. Describe the three most common methods for establishing menu prices.
8. List and explain the five most important elements of menu preparation.
7. Describe the two principal means used by foodservice operators to achieve profit maximization.
6. List and explain the determinants of customer restaurant selection.
5. Distinguish between homogeneous and differentiated products.
4. How can the portion sizes offered by a restaurant affect both the number and type of customers it attracts?
3. Given two restaurants offering similar products at similar prices, one of which is located in a city center, whereas the other is in a rural setting, which would you expect to achieve greater dollar sales volume? Why?
2. List and explain the three goals of sales control.
1. Distinguish between sales control and revenue control.
Exercise 11.3 The following changes were made to Barnaby ’ s Hideaway menu for the period October 16 to October 21:Manicotti was replaced with Veal Picatta.Prices for several items were adjusted.Complete Barnaby ’ s Hideaway ’ s new Menu Engineering Worksheet showing the results of the
Exercise 11.2 Prepare a graph similar to Figure 11.2 showing stars, plowhorses, puzzles, and dogs.
Exercise 11.1 Complete Barnaby ’ s Hideaway Menu Engineering Worksheet for the period October 10 to October 15 as shown on the disk.
10.a. Complete the Menu Engineering Worksheet reproduced in Figure 11.6 , filling in the missing information.b. Prepare a graph similar to Figure 11.2 showing stars, plowhorses, puzzles, and dogs.c. Which items, if any, should be removed from the menu? Remain unchanged? Be increased in price? Be
9. In what ways is the graphic representation of dogs, plowhorses, puzzles, and stars helpful in determining what to do about altering menu items?
8. What are the possible positive and negative consequences of substituting different menu items for those with low contribution margins?
7. Under what circumstances might you eliminate a plowhorse from the menu?
6. Why are all stars not the same? Explain why one would be better than another.
5. What can be done to puzzles to increase menu profitability? Explain your answer.
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