HTM 2030 Lecture Notes - Lecture 17: Cocktail Waitress, Happy Hour, Computer Terminal

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: Alison Crerar

Document Summary

Goals of sales control: optimize # of sales. Attract a sufficient number of customers: maximizing profit. Obtain the max gross profit from customers. All of the revenue resulting from sales is realised. Review legislation regarding liability when serving alcohol (i. e. age of majority) Establishing drink prices that will maximize gross profit. All orders must be entered into pos before serving the client. Most of these happe(cid:374) (cid:271)e(cid:272)ause (cid:272)usto(cid:373)e(cid:396)s te(cid:374)d to pa(cid:455) (cid:449)ith (cid:272)ash a(cid:374)d do(cid:374)"t pa(cid:455) atte(cid:374)tio(cid:374) to (cid:271)ill. Charging for drinks not served must have access to manipulate the bill. Short ring: under-ringing the correct price of item and pocket the difference. Phantom register: an extra register put in bar and items not rung in on main register. Charging customer regular prices, ringing happy hour prices. Overcharging number of drinks served to a group of customers who are running up a tab to be paid later. When a lot of drinks, customers tend to preauthorize their credit cards.