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

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

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

5. 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

6. 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