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    Chapter 15 Beverage Production Control

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    Arifin Fu
    This document summarizes methods for controlling food, beverage, and labor costs. It outlines tools like shot glasses, jiggers, and pourers that can help ensure drinks are prepared according to specifications. It then describes two methods for calculating standard drink costs. The first method divides the number of ounces in a bottle by the standard portion size to determine number of drinks, then divides the bottle cost by that result. The second method calculates the cost per ounce by dividing the bottle cost by total ounces, then multiplies that by the standard portion size.

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    Chapter 15 Beverage Production Control

    Uploaded by

    Arifin Fu
    107 views5 pages
    This document summarizes methods for controlling food, beverage, and labor costs. It outlines tools like shot glasses, jiggers, and pourers that can help ensure drinks are prepared according to specifications. It then describes two methods for calculating standard drink costs. The first method divides the number of ounces in a bottle by the standard portion size to determine number of drinks, then divides the bottle cost by that result. The second method calculates the cost per ounce by dividing the bottle cost by total ounces, then multiplies that by the standard portion size.

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    Chapter 15 Beverage Production Control

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    This document summarizes methods for controlling food, beverage, and labor costs. It outlines tools like shot glasses, jiggers, and pourers that can help ensure drinks are prepared according to specifications. It then describes two methods for calculating standard drink costs. The first method divides the number of ounces in a bottle by the standard portion size to determine number of drinks, then divides the bottle cost by that result. The second method calculates the cost per ounce by dividing the bottle cost by total ounces, then multiplies that by the standard portion size.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    107 views5 pages

    Chapter 15 Beverage Production Control

    Uploaded by

    Arifin Fu
    This document summarizes methods for controlling food, beverage, and labor costs. It outlines tools like shot glasses, jiggers, and pourers that can help ensure drinks are prepared according to specifications. It then describes two methods for calculating standard drink costs. The first method divides the number of ounces in a bottle by the standard portion size to determine number of drinks, then divides the bottle cost by that result. The second method calculates the cost per ounce by dividing the bottle cost by total ounces, then multiplies that by the standard portion size.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
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    Principles of Food, Beverage, and Labor Cost Controls, Ninth Edition

    To ensure that all drinks are prepared according to managements 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.

    2.

    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

    Method II
    1.
    2.

    Cost of bottle Total number of ounces in bottle = Cost per ounce Result from Step 1 Standard portion size = Standard drink cost

    John Wiley & Sons, Inc. 2009

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