PPT-Beverage Control chapter 7

Opening Question Both use standard recipes Both require quality and quantity standards Both require menu prices that cover cost per portion and a contribution margin Both can have costs tracked as a percent of sales. ISC is typically applied to uses such as lighting operation of water fountains and certain specialized irrigation applications ISC operation may be best illustrated by the following example Assume water fountains are to be turned on each day from 80 Beverage Production Control. Principles of Food, Beverage, and Labour Cost Controls,. Second . Canadian . Edition. Learning Objectives. 15.1 Identify the two primary objectives of beverage production control.. Monitoring Beverage Operations. Principles of Food, Beverage, and . Labour. Cost Controls,. Second Canadian . Edition. Learning Objectives. 16.1 Identify the three general approaches to monitoring beverage operations.. Alcohol sales (beverage sales) are an easy way to increase profitability because the costs are lower and the gross margin is far greater for beverage than for . food. POUR COST PERCENTAGE. POUR. COST % =. Food . Storing and Issuing Control. Principles of Food, Beverage, and Labour Cost Controls, . Second Canadian Edition. Learning Objectives. 5.1 List and explain three causes of unplanned costs that can develop while food is . Cost and Sales Concepts. Principles of Food, Beverage, and Labour Cost Controls, . Second Canadian Edition. Learning Objectives. 1.1. Define types of . costs. ;. fixed, variable, directly variable, . Learning Objectives. Explain the different types of water service.. Discuss cocktail service and the different types of cocktails.. Describe the different types of spirits and how they are used.. Explain types of beer and how they are served and stored.. New York 2012: . New Yorkers for Beverage Choices. New York 2010: . New Yorkers Against Unfair Taxes. U.S.: . Americans Against Food Taxes. Texas:. . No Texas Beverage Tax. Philadelphia. : . Philly Jobs. Not Taxes . 2. Key Terms. Room Service. Room Service Manager. Bar. Front Bar. Service Bar. Beverage Manager. Hospitality Suite. Minibar. Bartender. ’Beverage Server. Bar Back. 3. Room Service . Room service. is the delivery of food and beverages to guests in their hotel rooms. . 2. Key Terms. Room Service. Room Service Manager. Bar. Front Bar. Service Bar. Beverage Manager. Hospitality Suite. Minibar. Bartender. ’Beverage Server. Bar Back. 3. Room Service . Room service. is the delivery of food and beverages to guests in their hotel rooms. . Introduction to Hospitality, 6e. and. Introduction to Hospitality Management, 4e. Wine. Wine is fermented juice of grapes. May be classified several ways. Light beverage wines (white, rose, and red). Question 1: . WATER!. Question 1: . Question 2:. How much of our bodies is made up of water?. . 10%. 25%. 75%. 95%. Question 2:. How much of our bodies is made up of water?. . 10%. 25%. 75%. 95%. Opening Question. Both use standard recipes. . Both require quality and quantity standards.. Both require menu prices that cover cost per portion and a contribution margin.. Both can have costs tracked as a percent of sales.. Rev. 11.13.2020 What are the privileges of a Certificate of Approval permit? An Oregon wholesaler of wine, cider or malt beverage may import the wine, cider or malt beverage into Oregon only Rev. 11