..

can you please help me with this...?

The Excel workbook linked to the image below contains three worksheets - event bar consumption for last Thursday, Friday and Saturday nights. Compare and analyze the "OPEN" and "CLOSE" inventory numbers from each sheet and try to identify discrepancies and problems. @ E F N 5 EVENT BAR REQUISITION Group: Manulife insurance Date: They 6 Room: HOST CASH Standard Liquor Sumner Room Bartender Pau 7 OPEN ADD CLOSE Note 2 LE 8 Canadian Club (Ryo) 1.14L J&B Rare (Scotch) 1.14 10 Absolut Vodka 1.14L 2 2 CA de hoy 11 Gordons on 1 141 2 2 12 Captain Morgan White Rum 16 Premium Liquor 14 Collingwood Rye 750mL 15 CAMAS Rogal(Scotch TH ch Click here to download Centennial Square's bar inventory for last Thursday, Friday and Saturday Dropbox Folders -... (27) Dashboard - M... Remember, as outlined in the formula at the top of this page, there are only two components in the beverage cost equation: the cost to make the beverage (alcohol, mixers, garnishes, etc.) and the amount of sales (how much money the beverage brings in). If your beverage cost percentage is too high, that either means that your costs are too high or your sale price is too low. After analyzing the beverage report, have you been able to identify any reasons for the high beverage cost? What are they? What do you think could be the cause? Done Reuse High Beverage Cost Problem Fix Ingredients are too expensive Reduce quality of ingredients; find a more competitive supplier; reduce portion sizes Instead of mixing a cocktail with 3 oz. of alcohol (your most expensive ingredient), use 2 oz. of alcohol and add mixer in its place. Cocktail proportions are off Spillage Consider using automatic dispensers and correct serving ware. Over-pouring Consider installing standardized pour measures or auto- pours. Increase staff training. Theft Investigate. Monitor. Use cameras. Improve security and controls. Sale price too low Consider increasing the price, but do so cautiously, ensuring guests still get value for money. Thanks for your help! Now that you've helped to identify some potential causes of our high beverage cost, Alexei can begin investigating! D G 1 2 3 4 5 EVENT BAR REQUISITION Group: Manulife Insurance | Date: Thursday Room: Summer Room Bartender: Pauline OPEN ADD CLOSE Note 22 2 1.6 2 0.8 2 1. 2 08 HOST 1 CASH 7 Standard Liquor 6 Canadian Club (Rye) 1.14L 9 J&B Rare (Scotch) 1.14L 10 Absolut Vodka 1.14L Gordons Gin 1.14L 12 Captain Morgan White Rum 1.14L Premium Liquor Collingwood (Rye) 750ml Chivas Regal (Scotch) 1.14L 18 Stolichnaya Vodka 1.14L Hendricks Gin 750ml 18 Mount Gay Eclipse Rum 1.14L Other Premium Liquor 20 J.W. Black 1.14L 2 Grey Goose 1.14L Patron Tequila 750mL Bombay Sapphire Apperitifs, Liqueurs & Brandy 0.9 0.6 1 1 Courvoisier VS 750mL 1 Amaretto 1.14L Bailey's Irish Cream 1.14L Drambure 750ml 29 Grand Marnier (1.14L) 39 Kahula 1.14 19. 20 J.W. Black 1.14L 21 Grey Goose 1.14L DE 1 03 Patron Tequila 750mL 23 Bombay Sapphire 24 Apperitils, Liqueurs & Brandy 25 Courvoisier VS 750ml 1 Amaretto 1.14L 27 Bailey's Insh Cream 1.14 1 + Drambuie 750ml 2 Grand Mamier (1.14L) 30 Kahule 1.14 M&R Dry Vermouth 1L MER Sweet Vermouth 1L Beer Wine ISSUE ADD RETURN Note Domestic Beer imported Beer Red House Wine White House Wine ssue Confirmation: Return Confirm. Bartender Bartender Manager Manager