PPT-BEVERAGE COST METHODS

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 . S Diane C Mitchell Carol A Knight Jon Hockenberry Robyn Teplansky Terryl J Hartman Department of Nutritional Sciences The Pennsylvania State University 110 Chandlee University Park PA 16802 United States Knight International 715 Ketc brPage 1br Food Beverage Calories Activity Calories Expended Calories Need Per Day Calories Consumed Calories Expended Energy Balance Day One Energy Balance Calories consumed minus calories 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.. Proven Strategies for . Maximizing Profitability. Presented by .  . Robert . Plotkin. . BarMedia.  . Sean . Ludford. BevX.com.  .  . Nightclub & Bar Show. Las Vegas. Monday, March 2. nd. , 2009. 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.. Objectives. State what is a sugar sweetened beverage (SSBs). Explain what happens when a person consumers too many SSBs. Identify sources of sugar in food. Reflect on your personal beverage intake. Be empowered to make smarter beverage choices. Is it time to add a new entrée or two to your menu?. If so, here are some things to consider: . Is it feasible?. What are the costs?. How will the item be received by Hotel clientele?. Does the item fit in with others similar on the menu?. 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, . Toolkit. Andy Battjes, Director EHS. Brown-Forman Corporation. 1. Who is BIER. 2. The Beverage Industry Environmental Roundtable (BIER) is a technical coalition of leading global beverage companies working together to advance environmental sustainability within the beverage sector. 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. . 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.. 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..