en
Elizabeth Godsmark

The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs

Beri tahu saya ketika buku ditambahkan
Untuk membaca buku ini unggah file EPUB atau FB2 ke Bookmate. Bagaimana cara mengunggah buku?
  • Nadia Zelenkovamembuat kutipan6 tahun yang lalu
    Broad guidelines. You need to start somewhere. The following markup suggestions may help:
    Cocktails, 3 1/2 - 4 times cost
    Other liquor, 4 - 5 times cost
    Beer, 2 1/2 - 3 times cost
    Wine by the glass, 3 - 4 times cost
    Carafe wine, 2 1/2 - 3 times cost
    Dessert wines, 2 - 21/2 times cost
  • Nadia Zelenkovamembuat kutipan6 tahun yang lalu
    Random spot-checks. Introduce impromptu cash counts - by the manager. Keep bar staff on their toes!
  • Nadia Zelenkovamembuat kutipan6 tahun yang lalu
    • CVP Optimizer - available from several online software retailers, including ZD Net (www.zdnet.com), 32 Bit
  • Nadia Zelenkovamembuat kutipan6 tahun yang lalu
    www.32bit.com) and Virtual Software (www.virtualsoftware.com).
  • Nadia Zelenkovamembuat kutipan6 tahun yang lalu
    • Consider evaporation and spillage. When calculating a bottle’s cost per ounce, the secret is to deduct an ounce or two up front, before dividing, to allow for evaporation or spillage. Although this will slightly increase the cost per ounce, it will also give you a more realistic starting point.
fb2epub
Seret dan letakkan file Anda (maksimal 5 sekaligus)