HTM 2030 Chapter 16: CHAPTER 16

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

It is essential that the sakes price be standardized for all drinks: observing employee performance, manager personally observes bar operations regularly, designated employee, such as a head bartender, observes bar, reports unacceptable performance and problems. Individuals unknown to the bartender visits the bar, observe the employees and report problems: closed-circuit television systems can be installed to permit observation of bartenders and operations from a remote location. Cost: determine the cost of beverages sold compared with either actual cost or standard costs. Liquid measure: compare the number of ounces sold with the number of ounces consumed. Sales values: compare the potential sales value of beverages consumed with the actual revenue recorded. Eyeball separate the bottle in 10 potions, marks. Opening beverage inventory beverage purchases this month total available for sale this month. Closing inventory this month value of beverages issued to the bar. Bar inventory value at the beginning of the month.