1. BEVERAGE PRODUCTION CONTROL
Chapter 15
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

2. Objectives of Beverage Production Control
To ensure that all drinks are prepared according to management’s specifications
To guard against excessive costs that can develop in the production process
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

3. Devices for Measuring Standard Quantities
Shot glass (plain or lined)
Jigger
Pourer
Automated dispenser
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

4. How to Calculate the Cost of Straight Drinks
Method I
Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottle
Cost of bottle ÷ Result from Step 1 = Standard drink cost
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved

5. How to Calculate the Cost of Straight Drinks
Method II
Cost of bottle ÷ Total number of ounces in bottle = Cost per ounce
Result from Step 1 × Standard portion size = Standard drink cost
Copyright © 2006 by John Wiley & Sons, Inc. All rights reserved