The Resource Controlling liquor, wine & beverage costs, by Elizabeth Godsmark, (electronic resource)

Controlling liquor, wine & beverage costs, by Elizabeth Godsmark, (electronic resource)

Controlling liquor, wine & beverage costs
Controlling liquor, wine & beverage costs
Statement of responsibility
by Elizabeth Godsmark
Title variation
Controlling liquor, wine, and beverage costs
The books in this series from the editors of the Food Service Professional are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence. They are filled to the brim with up-to-date and pertinent information. The books cover all the bases, providing clear explanations and helpful, specific information. All titles in the series include the phone numbers and web sites of all companies discussed. What you won't find are wordy explanations, tales of how someone did it better, or a scholarly lecture on the theory. Every paragraph in each of the books is comprehensive, well researched, engrossing, and just plain fun-to-read, yet are packed with interesting ideas
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index present
LC call number
LC item number
.B76 2003eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
The food service professionals guide to
Series volume
Controlling liquor, wine & beverage costs, by Elizabeth Godsmark, (electronic resource)
Controlling liquor, wine & beverage costs, by Elizabeth Godsmark, (electronic resource)
  • "365 insider secrets revealed"--Cover
  • Includes index
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Antecedent source
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
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Content type MARC source
Budgeting & Forecasting -- Grasp the Basics about Budgeting -- Choose the Right Budget Plan for Your Business -- Adapt Your Chosen Budget Plan to Suit Your Establishment -- Budget Control--Introduce Cost-Effective Initiatives -- Develop a Forecasting Strategy That is Relevant and Realistic -- Make Forecasting Work for Your Establishment -- Budgeting and Beyond--Look to the Future -- Computerized Budgeting and Forecasting -- Cost-Volume-Profit (CVP) Analysis--The Key to Budgetary Success -- Monitoring Your Budget Plan -- Costing, Margins & Cash Control -- The Basic Mathematics of Profitability -- Measuring Bottle Yield -- Drink Pricing for Optimum Profits -- Take a Fresh Look at How You Apply Your Pricing Strategy -- Markups--Where to Pitch It -- Bar Cash-Control Procedures -- Tighten Up Daily Cash Procedures -- Take the Hassle out of Cash Reconciliation -- Gross Profits--The Lowdown -- Common Cash-Control Problems--Troubleshooting -- Purchasing -- Customize a Buying Strategy That Reduces Costs -- Tighten Up Your Purchasing Procedures -- Buy Quality -- A Good Purchasing Security System Can Save You Big Bucks -- Keep Purchasing Procedures Simple -- Define Your Purchasing Duties -- Streamline Your Receiving Procedures -- Define Your Purchase Specifications--Define Your Standards -- Reduce Purchasing Costs -- Legal and Ethical Issues--Avoid Expensive Mistakes -- Inventory Control -- General Inventory Procedures -- Make the Most of Your Storage Areas -- Track Inventory--Track Costs -- Monthly and Annual Inventory Control -- Inventory Levels Affect Cash Flow -- Manage Your Stock Wisely and Maximize Profits -- Reduce Inventory Pilferage -- Reduce Costs--Streamline Issuing Procedures -- Inventory Valuation Made Easy -- Bar Inventory -- Portion Control -- Portion Standardization--Putting It Into Practice -- Precision Portioning Boosts Profits -- Control Portions and Meet Customer Expectations -- Monitor Portions Effectively -- Improve Portion Control in the Restaurant -- Reduce Wastage--Reduce Portion Costs -- Mixed Drinks--Get the Proportions Right! -- Serve Drinks in the Correct Glassware -- Pouring Beers and Ales in the Correct Portions -- Alcoholic Beverages and the Law--Strict Portion Control -- Theft -- Insider Theft -- Bartender Theft--Top-Ten Common Ploys -- Less Common (But Equally Damaging) Employee Theft -- Explore the Underlying "Excuses" for Theft -- Introduce Theft-Reduction Procedures That Are Easy to Enforce -- Reduce Opportunities for Thieving -- Identify and Prevent Bookkeeper Theft -- Minimize Inventory Theft -- Manager Theft--The Danger Areas -- Customers Can Also Be Thieves--Common Scams -- Drink Selection -- Develop a Successful Beer Program -- Make the Right Choice of Wines -- Nonalcoholic Beverages--An Area of Opportunity -- Cocktails--Reduce Costs While Increasing Customer Satisfaction -- Trim Liquor Costs -- Choose Drink Mixes Carefully--Make an Impact on Cost Reductions -- Choosing the Right Suppliers for Your Beverage Requirements -- Boost Profits By Choosing the Right Drink Recipes -- Identify Loss-Leaders and Turn Them into Profit -- Choose Well Liquors Wisely--Mistakes Can Bankrupt Your Business -- Staff Recruitment, Management & Training -- Good Staff Is a Business's Greatest Asset--Hire the Best -- Tips for Reducing Labor Costs -- How You Train New Employees Can Have a Major Impact upon Your Business -- Front-of-House Management Tips -- Ongoing Training Is One of the Most Effective Ways of Retaining Staff -- Winning Personal Serving Techniques--Set High Standards -- Practical Tips for Training Bartenders -- Employee Mismanagement Can Bankrupt Your Business -- Bartender Recruitment and Selection Tips -- Keep Staff Happy--Keep Labor Costs Down -- Other Opportunities to Control Costs in the Beverage Industry -- The Working Environment--Cunning Cost-Reducing Tips -- Extra Cost-Reducing Serving Tips -- Extra Cost-Reducing Staffing Tips -- Dispensing Draft Beer--Extra Cost-Reducing Tips -- Extra Tips for Establishing a Successful Wine Program -- Shop the Opposition -- Banquet Beverages--Tips for Reducing Costs but Not Quality -- Market Your New Bar--Profit-Boosting Tips -- Extra Tips for Streamlining Your Bar Par Procedures -- Encourage Bartenders to Do More than Serve--Encourage Them to Sell, As Well! -- Surprise Your Customers with New Ideas on a Regular Basis -- Streamline Bar Layout -- Sales Are Slumping, Trade Is Dwindling--So, What Do You Do Next? -- Top-Ten Tips for Increasing Tips -- Additional Bar Equipment That Will Help Reduce Costs
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1 online resource (142 pages)
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(electronic bk.)
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not applicable
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unknown sound
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