2. Recap of the Previous session
• Explain the difference between the
different Simple ingredient mark up
methods.
• What are the basis used in most
subjective pricing methods?
• List the varying factors that may apply in
the specific prime costs method.
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3. KCM of the Session
• List and explain the 3 goals of beverage
sales control.
• Describe specific steps that bar managers
use to attract particular market segments.
• Explain 2 methods used to maximize
profits in beverage operations.
• Name 10 unacceptable work practices
which contravene standards operating
procedures.
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4. Scope
• The objectives of Beverage sales control.
• Optimizing the Number of Beverage sales.
• Maximization of Profits.
• Controlling revenue
• Guest Check control.
• Using automated systems.
• Key terms of the chapter.
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5. The Objectives of Beverage Sales
Control
• Optimizing the number of sales.
• Maximizing profit.
• Controlling Revenue
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6. Optimizing the # of Beverage Sales
• Engaging in activities that will increase the
number of customers to a desired level.
• Why people patronize an establishment?
• Main motivational factor is to consume
alcoholic beverages.
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7. Customers Patronize bars for:
• Five main reasons for Customers to
Patronize Bars:
1. Socializing.
2. Conducting Business.
3. Eating.
4. Seeking entertainment.
5. Killing time.
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8. Maximizing Profits
• Two methods largely applied in
maximization of revenue leading to
maximization of profits are:
• Establishing drink prices that will maximize
gross profit.
• Influencing customer selections.
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9. Maximizing Profits
• Beverage Ingredients costs are lower than
food ingredients costs.
• Beverage Labor cost is much lower than
food.
• Beverage Overhead costs like Occupancy,
Insurance, Licenses and entertainment are
some major considerations.
• Call brands are higher priced than pouring.
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10. Influencing Customer selections
• What is important is selling a drink with a
higher contribution margin:
• The above is done in the following ways:
1. Training servers to up sell.
2. Featuring and promoting specialty drinks.
3. Preparing carefully designed beverage
menus
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12. Controlling revenue
• Consists of those activities established to
ensure that each sale to a customer
results in appropriate revenue to the
operation:
• Keeping a check on work practices.
• The level of activity in a restaurant needs
to be checked before additional staff is
used like cashiers.
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13. Controlling revenue
• In manual and electronic practices the
bartender is responsible for virtually all
jobs:
1. Taking orders.
2. Filling them out.
3. Recording sales.
4. Collecting cash.
5. Signatures on charge vouchers.
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14. Unacceptable work practices
1. Working with Cash drawer open:
2. Under-ringing sales either as No Sale or
as an amount less than the actual sale.
3. Over charging the customers but ringing
the correct amounts in the register.
4. Under charging the customers.
5. Over Pouring.
6. Under pouring.
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15. Unacceptable work practices
7. Diluting bottle contents.
8. Bringing one’s own bottle into the bar.
9. Charging for drinks not served.
10.Drinking on the Job.
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16. Guests Checks and Control
• There are the following types of Bars of
course this is a concept which will take
some time to be introduced in India.
• Bars without Guest Checks
• Bars with guest Checks.
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17. Bars without guest checks
• Largely run by owners.
• If the bartender and owner are
independent the bar tender is responsible
and accountable for all activities.
• The owner has to keep a strict vigil on the
employees.
• The owner has to induct the bartender in
the standard operating procedure that
needs to be followed.
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18. Bars using Guest Checks
• Use of numbered checks.
• In manual systems its time consuming.
• Systems adopted as an option:
1. Pre-check system.
2. Automated system.
3. Other types of computerized systems.
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19. Features of an automated system
• Automated Bar has both an electronic
sales terminal and a computerized
dispensing device for dispensing
beverages.
• Some times also known as a cocktail
tower.
• In many places a control spout is attached
to the bottle which is an electronic console
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20. Features of an automated system
• A perpetual inventory is maintained by the
system.
• The advantages are that right quantities
and proportions of mixed drinks in pouring
are compromised.
• The standardized portions of drinks are
maintained.
• Spillage and pilferage is minimized and
acts of excessive costs are limited.
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21. Disadvantages of an automated
system
• Some cannot accommodate recipes of
customers who have varying recipes for the
same mixed drink as the drinks are
programmed.
• Traditional bartending has a negative impact
on many customers especially those who hail
from the countryside and are in the city.
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22. Questions
Comments
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