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 . 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.. 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?. The Business. The Market. The future. Presented By:. Robin Householder. Vice President. Pure Health Solutions Inc.. Are you ready?. Have you started?. How does it fit your business plan?. Can you afford not too?. 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. Principles of Food, Beverage, and Labour Cost Controls,. Second Canadian . Edition. Principles of Food, Beverage, and Labour Cost Controls, Second Canadian Edition. 1. Learning Objectives. 21.1 Define . 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 . 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.. PowerPoint #3. Understand Inventory Control Methods. Help businesses account for . Ending Inventory. and help determine . Cost of Goods Sold. If Inventory consists of . large, identifiable items. , it is easy to compute the above..