Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition.

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Presentation transcript:

Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

 To ensure that all drinks are prepared according to management’s specifications  To guard against excessive costs that can develop in the production process

 Shot glass (plain or lined)  Jigger  Pourer  Automated dispenser

Method I 1. Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle 2. Cost of bottle ÷ Result from Step 1 = Standard drink cost

Method II 1. Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce 2. Result from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. 2009

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