revenue control

11

Revenue ControlRevenue Control

Food & Beverage ManagementFood & Beverage Management

III YearIII Year

Prepared By: Bhavin ParekhPrepared By: Bhavin Parekh

22

ContentsContents

Standard Revenue and Guest Check Standard Revenue and Guest Check Control SystemsControl Systems

1.1. Manual guest Check SystemManual guest Check System

2.2. Automated Guest Check SystemAutomated Guest Check System Collecting RevenueCollecting Revenue1.1. Server Banking SystemServer Banking System

2.2. Cashier Banking SystemCashier Banking System

3.3. Revenue ReportsRevenue Reports

33

Contents (cont’d…)Contents (cont’d…)

Assessing Standard Revenue –Assessing Standard Revenue – Beverage OperationsBeverage Operations

1.1. Automated Beverage SystemsAutomated Beverage Systems

44

ObjectivesObjectives

To understand Revenue Control Procedures typical of To understand Revenue Control Procedures typical of Food & Beverage Operations with Manual Guest Food & Beverage Operations with Manual Guest Check Systems.Check Systems.

To understand POS (Automated Guest Billing To understand POS (Automated Guest Billing Systems) and how they simplify Guest Check Control Systems) and how they simplify Guest Check Control Systems.Systems.

To differentiate between Server Banking and Cashier To differentiate between Server Banking and Cashier Banking Systems.Banking Systems.

Explain how Managers use Daily Cashier Reports as a Explain how Managers use Daily Cashier Reports as a Revenue Control Tool.Revenue Control Tool.

55

Objectives (Cont’d…)Objectives (Cont’d…)

To understand the Use of POS Reports as To understand the Use of POS Reports as Revenue Control Tools.Revenue Control Tools.

To comprehend how Managers in Non – To comprehend how Managers in Non – Automated Operations Control Beverage Automated Operations Control Beverage Revenue and to Identify the Advantages Revenue and to Identify the Advantages and Disadvantages of Automated and Disadvantages of Automated Beverage Control Systems.Beverage Control Systems.

66

IntroductionIntroduction

The The Last phaseLast phase of the of the Operational CycleOperational Cycle is is the the collectioncollection of of RevenueRevenue for Products for Products and Services offered to the Guests of the and Services offered to the Guests of the Property.Property.

PlanningPlanning for and for and ControllingControlling RevenueRevenue is is just as important as properly managing just as important as properly managing Costs.Costs.

77

Introduction (cont’d…)Introduction (cont’d…)

The first step in designing a The first step in designing a Control Control SystemSystem is to develop a Standard. is to develop a Standard.

Development of a Development of a Revenue StandardRevenue Standard will will then help in comparing the then help in comparing the Standard Standard RevenueRevenue with the with the Actual RevenueActual Revenue..

How should a F&B Operation define How should a F&B Operation define Revenue Standards?Revenue Standards?

88

Introduction (cont’d…)Introduction (cont’d…) Defining Revenue StandardsDefining Revenue Standards

1.1. Method 1Method 1: Based Upon Guest Checks: Based Upon Guest ChecksThe Standard – Amount of Revenue an Operation expects to collect The Standard – Amount of Revenue an Operation expects to collect from it’s Operation – from it’s Operation – is the sum total of Guest Checksis the sum total of Guest Checks over a Meal over a Meal Period.Period.

2.2. Method 2Method 2: POS Summary: POS SummaryUnit Sales information entered into the POS System can Unit Sales information entered into the POS System can be summarized at the end of the Meal Period and the be summarized at the end of the Meal Period and the Sales Figures can be Multiplied with the Menu Items Sales Figures can be Multiplied with the Menu Items Costs to yield Revenue Expectations or Standards.Costs to yield Revenue Expectations or Standards.

99

Guest A$ 25.00

Guest A$ 25.00

Guest B$ 30.00

Guest B$ 30.00

Guest C$ 100.00

Guest C$ 100.00

Guest D$ 75.00

Guest D$ 75.00

All Guest Checksare collected

at end of Meal Period&

Summed

Standard Revenue

Non – Automated SystemServer

Server

POS

End of Meal

Period Sales

Summary

End of Meal

Period Sales

Summary

Manual Data Entry

Automated System

1010

Standard Revenue and Guest Standard Revenue and Guest Check Control SystemsCheck Control Systems

In some Food & Beverage Operations, a In some Food & Beverage Operations, a Guest check system is at the heart of Guest check system is at the heart of Revenue Control.Revenue Control.

The Standard (Expected) amount of The Standard (Expected) amount of Revenue is represented by the total of all Revenue is represented by the total of all amounts recorded on Individual Guest amounts recorded on Individual Guest Checks for a Meal Period (Periods) after Checks for a Meal Period (Periods) after all Checks have been Accounted forall Checks have been Accounted for..

1111

Guest Check Control Systems – Non – Guest Check Control Systems – Non – Automated Operations / Manual SystemAutomated Operations / Manual System

A fundamental Revenue Control Procedure requires A fundamental Revenue Control Procedure requires that server neatly write all F&B Orders on Guest that server neatly write all F&B Orders on Guest Checks.Checks.

Checklist for Preparing a Check Manually:Checklist for Preparing a Check Manually:

1.1. Servers must use pens and not pencilsServers must use pens and not pencils

2.2. All items ordered by the Guest must be neatly All items ordered by the Guest must be neatly written on the checkwritten on the check

3.3. Mistakes must be crossed and not erased. There Mistakes must be crossed and not erased. There should be no overwriting.should be no overwriting.

4.4. All Corrections must bear the signature / initial of the All Corrections must bear the signature / initial of the respective Supervisor.respective Supervisor.

No OverWriting

Any CorrectionTo be

Authorized bySupervisor

No ErasingOnly

Strike Through

Legibly Writing

Use Pens Only

Guest Check

Check List for Check Writing

1313


Initializing by the SupervisorInitializing by the Supervisor::Before Initializing, for a Correction made on the Check; Before Initializing, for a Correction made on the Check; the Supervisor must check with the Kitchen / Bar if the the Supervisor must check with the Kitchen / Bar if the menu item has been prepared or not.menu item has been prepared or not.

Dealing with Void ItemsDealing with Void Items::Sometimes, the Guest might just change his mind in Sometimes, the Guest might just change his mind in the middle of an order or a situation may come up the middle of an order or a situation may come up which might need his urgent attention. In such which might need his urgent attention. In such cases, he may cancel the Order. Such items have to cases, he may cancel the Order. Such items have to be Voided and the Supervisor’s authorization must be Voided and the Supervisor’s authorization must be obtained.be obtained.

Dealing with Corrections on Guest Checks

Check whetherItem has beenPrepared by theBar / Kitchen

Seek a Logical

Explanation

Item Deletion / Void

Write Off the Cost Inform Kitchen Not To Process

Order

If Guest Cancelled The Item

If mistake of theServer

YE

S

NO

Debit the ServerTips / Salary

Evaluate the SituationWrite Off the Cost

1515


The Workflow in a Manual SystemThe Workflow in a Manual System Before F&B Items are produced, Servers must provide the Before F&B Items are produced, Servers must provide the

appropriate Production Staff with the Requisition Slip – appropriate Production Staff with the Requisition Slip – K.O.T. / B.O.T.K.O.T. / B.O.T.

The Server will list all items he requires for a Table on a The Server will list all items he requires for a Table on a K.O.T. / B.O.T. along with his ID, Table No., No. of Pax & K.O.T. / B.O.T. along with his ID, Table No., No. of Pax & Time.Time.

Operations with Manual Guest Check Systems will use a Operations with Manual Guest Check Systems will use a Duplicate guest Check System. The Server will turn in the Duplicate guest Check System. The Server will turn in the Duplicate Copy to the Kitchen and the first copy will be Duplicate Copy to the Kitchen and the first copy will be presented to the Guest after Tallying. presented to the Guest after Tallying.

1616


The Workflow in a Manual System The Workflow in a Manual System (Cont’d…)(Cont’d…) Requisition Slips and Duplicate Checks are useful for Requisition Slips and Duplicate Checks are useful for

routine routine Guest Check AuditGuest Check Audit Functions. Functions. At the end of the Meal Period, the Manager matches At the end of the Meal Period, the Manager matches

the Requisition Slips (KOT’s or BOT’s) or Duplicate the Requisition Slips (KOT’s or BOT’s) or Duplicate Guest Check copies with the corresponding guest Guest Check copies with the corresponding guest Checks for which Revenue has been collected.Checks for which Revenue has been collected.

Such Audits identify Frauds and Mistakes made by Such Audits identify Frauds and Mistakes made by servers in Pricing. These must be brought to the servers in Pricing. These must be brought to the attention of the Servers and Management makes it attention of the Servers and Management makes it known to the Staff that it takes Revenue Control known to the Staff that it takes Revenue Control Seriously.Seriously.

1717


Guest Check ControlGuest Check Control The Guest checks must be unique to the Property, such The Guest checks must be unique to the Property, such

that they cannot be easily duplicated. (Generally with a that they cannot be easily duplicated. (Generally with a Logo of the Operation).Logo of the Operation).

Checks must be stored safely.Checks must be stored safely. Their Issue to the Servers must be controlled.Their Issue to the Servers must be controlled. All Checks must be Accounted for at the end of a Shift. All Checks must be Accounted for at the end of a Shift.

Used Checks must be deposited along with Revenue Used Checks must be deposited along with Revenue Collected against it and unused Checks must be Collected against it and unused Checks must be returned or Transferred to another Server in the following returned or Transferred to another Server in the following Shift in the presence of the Manager.Shift in the presence of the Manager.

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Issued to Server

At Beginning of Shit

Serial No. Control

Hard toDuplicate(LOGO)

Must beAccounted

For atShift End

StoreSecurely

Guest Check

Guest Check Control Procedures

1919

The Revenue Control Flow Chart The Revenue Control Flow Chart – – Manual SystemManual System

Checks Issued to Serversat the BeginningOf Shift

Checks Issued to Serversat the BeginningOf Shift

Guest OrdersEntered onto KOTs

& BOTs(Triplicate)

KO

T -K

itch

en

Guest OrdersAre Processed

Orders are ServedTo Respective

Guests

Guest Check is made As per KOT / BOT

Check Presented to Guest & Revenue

Collected

Check and RevenueDeposited

BO

T - B

ar

All Checks Compared Against KOTs & BOTs

All Checks & RevenueCollected with KOTs &

BOTs

What was Produced &What was Served?

Guest was Billed Correctly?

Standard RevenueEstablished

Tallied with PhysicalCash Count

Food Beverage01-Sep A.M. X01-Sep A.M. X01-Sep A.M. X

01-Sep A.M. X01-Sep A.M. X

Guest Check LogTicket Type

Date Shift ServerGuest Check No.

Start No. End No.Signature / Remarks

JhonsonSamuel

12001 121001400112101

1410012200

JosephJoshy

12201 1230014101 14200

Roby

2121

Guest Check Control Systems – Guest Check Control Systems – Automated SystemAutomated System

Some automated systems use Some automated systems use Pre-Pre-PrintedPrinted, , Serially NumberedSerially Numbered checks checks similar to those used by Operations with similar to those used by Operations with Manual Check Systems.Manual Check Systems.

Before entering the Order, the Server must Before entering the Order, the Server must open a Guest Check within the System.open a Guest Check within the System.

This is usually accomplished by inputting This is usually accomplished by inputting the Server’s ID No. and the Guest Check the Server’s ID No. and the Guest Check Serial No.Serial No.

2222


Once the System has recognized the Server and Once the System has recognized the Server and opened the Guest Check, the Items are entered opened the Guest Check, the Items are entered and then and then relayedrelayed to more to more remote printersremote printers located at located at appropriate Production Areasappropriate Production Areas..

Pre-Check Terminals are also equipped with Pre-Check Terminals are also equipped with Guest Check Printers.Guest Check Printers.

As Orders are relayed to Production Areas, the As Orders are relayed to Production Areas, the same items with their Selling Prices are printed same items with their Selling Prices are printed on the Server’s Guest Check.on the Server’s Guest Check.

2323

The Revenue Control Flow Chart – The Revenue Control Flow Chart – Automated SystemAutomated System

Checks Issued

to Servers

Checks Issued

to Servers

Guest Places An Order

POS

Guest Check Opened inPOS by Server ID

Guest OrderEntered into POS

Printed with Item& Selling PricesOn Server Check

Relayed to Remote Printer in Production

Areas

Presented to GuestFor Payment &

Revenue Collected

Sum Total of RevenueCollected for a Meal Period

Adding Individual Guest Checks

Total Revenue Collected(Actual)

Revenue Report is Generated By Multiplying Menu Item Analysis

with Item S.P.(Standard Revenue)

Revenue Must Tally

Guest Check Control Systems – Automated SystemGuest Check Control Systems – Automated System

TotalAmount

Taxes

Total BillAmount

PricesOf

Items

Items Ordered

Time ofOrigin

Guest CheckSerial no.

ServerID No.

Terminal of

Origin

GuestCheck

2525


Modern systems eliminate the Guest Check altogether.Modern systems eliminate the Guest Check altogether. These systems maintain only an electronic File for each These systems maintain only an electronic File for each

guest Check.guest Check. A thin narrow Receipt like Guest Check can be Printed at A thin narrow Receipt like Guest Check can be Printed at

any time during Service. However, in most cases it is any time during Service. However, in most cases it is usually Printed after the Guest Meal, when the Server usually Printed after the Guest Meal, when the Server presents it to the Guest for Settlement.presents it to the Guest for Settlement.

Since no Paper Forms are used, the Table No. often Since no Paper Forms are used, the Table No. often becomes the Tracking Identifier for the Order. In case of becomes the Tracking Identifier for the Order. In case of Multiple Checks per Table, the Seat No. becomes the Multiple Checks per Table, the Seat No. becomes the Tracking Identifier.Tracking Identifier.

2626


POS Technology Guest Check control functions POS Technology Guest Check control functions eliminate the Need for most of the time eliminate the Need for most of the time Consuming Audit Procedures.Consuming Audit Procedures.

When items must be Voided, after they have When items must be Voided, after they have been entered into the System, a Supervisor with been entered into the System, a Supervisor with a Special ID can access the System and delete a Special ID can access the System and delete the appropriate items.the appropriate items.

At the end of the Meal Period, the System prints At the end of the Meal Period, the System prints a Report showing all Voided Items along with the a Report showing all Voided Items along with the ID of the Server Responsible and the Supervisor ID of the Server Responsible and the Supervisor who Voided the Items.who Voided the Items.

2727


It is very essential for the System to differentiate It is very essential for the System to differentiate between Voided Items and Items Returned.between Voided Items and Items Returned.

An item that has been Voided after it has been An item that has been Voided after it has been prepared is termed “Returned”. prepared is termed “Returned”.

““Returns” use up your Inventory and generate no Returns” use up your Inventory and generate no Revenue. Revenue.

Items Returned must be included in Inventory Usage, Items Returned must be included in Inventory Usage, whereas Voided Items are not .whereas Voided Items are not .

2828

Server Fraud – Manual SystemServer Fraud – Manual System

Server A

Takes aGuest Order

Makes KOT & BOT

KOT

BO

T

Chef ProcessesOrder as per KOT

Barman ProcessesOrder as per KOT

Order is Collected & Served to Guest

Server Prepares Bill For Guest

Server does not charge The Guest for a Menu Item and

Beverage on the Main Bill

Gives the Guest a Rough Bill For the other two dishes not charged

On the Main Bill

Full Revenue is Collected

Check Amount is Dropped in the

Cash Box

Balance is Pocketed andDistributed

Server Raises a VoidBOT/ KOT and Drops

it inBox

2929

Server Fraud Prevention – Automated SystemsServer Fraud Prevention – Automated Systems

Server A

Takes aGuest Order

Opens Guest Check in POS

Kitchen

Bar

Chef Prepares OrdersAs per Remote Printed

Order

Barman prepares OrderAs per Remote Printed

Order

Order is Collected & Served to Guest

Bill is Automatically Generated

Server does not charge The Guest for a Menu Item and

Beverage on the Main Bill

Gives the Guest a Rough Bill For the other two dishes not charged

On the Main Bill

Full Revenue is Collected

Check Amount is Dropped in the

Cash Box

Balance is Pocketed andDistributed

Server Raises a VoidBOT/ KOT and Drops

it inBox

3030


At any moment in time, the Supervisors can At any moment in time, the Supervisors can access the POS System from any terminal and access the POS System from any terminal and check the status of any open Transaction. This check the status of any open Transaction. This helps reduce Server Fraud, Guest Check and helps reduce Server Fraud, Guest Check and Revenue Control.Revenue Control.

The Status of the Guest Transaction changes The Status of the Guest Transaction changes from Open to Closed when the Payment is from Open to Closed when the Payment is Received from the Guest and Recorded in the Received from the Guest and Recorded in the System.System.

3131

Collecting RevenueCollecting Revenue

Up until now we have been discussing Up until now we have been discussing procedures to assess the amount of procedures to assess the amount of Standard Revenue. Standard Revenue.

The next step in Revenue Control is to The next step in Revenue Control is to develop and implement Revenue Control develop and implement Revenue Control Procedures to ensure that the Actual Procedures to ensure that the Actual Revenue Collected corresponds to the Revenue Collected corresponds to the Revenue Standards Established. Revenue Standards Established.

3232

Collecting RevenueCollecting Revenue

There are essentially 2 Types of There are essentially 2 Types of Collection Systems:Collection Systems:

1.1. Server Banking SystemServer Banking System

2.2. Cashier Banking SystemCashier Banking System

3333

Collecting Revenue – Server BankingCollecting Revenue – Server Banking

With this system, the Servers / Bartenders With this system, the Servers / Bartenders use their own Banks of money to collect use their own Banks of money to collect payments from Guests and retain the payments from Guests and retain the Revenue until the end of their Shifts.Revenue until the end of their Shifts.

In some Operations, a locking Cash Box is In some Operations, a locking Cash Box is provided for each Server to store collected provided for each Server to store collected Revenue & Credit Card vouchers.Revenue & Credit Card vouchers.

3434


Manual ScenarioManual Scenario

All checks assigned to each Server are All checks assigned to each Server are totaled by the Cashier / Manager. This totaled by the Cashier / Manager. This results in the “Total Amount” collected by results in the “Total Amount” collected by the Server.the Server.

Totals of Credit Card Vouchers, Room Totals of Credit Card Vouchers, Room Charges, City Ledger Settlements are then Charges, City Ledger Settlements are then deducted from the “Total Amount”.deducted from the “Total Amount”.

3535


Manual ScenarioManual Scenario

The Balance Amount is the Amount of The Balance Amount is the Amount of Cash to be collected from the Server. The Cash to be collected from the Server. The remaining amount with the Server would remaining amount with the Server would represent his Opening Float (Bank) plus represent his Opening Float (Bank) plus Cash Tips earned.Cash Tips earned.

This is a very time consuming and tedious This is a very time consuming and tedious process.process.

3636


Automated ScenarioAutomated ScenarioWhen the F&B Operations are automated, then When the F&B Operations are automated, then the POS System will be able to generate a the POS System will be able to generate a Report at the end of the meal period for every Report at the end of the meal period for every server with the amount of Revenue accredited to server with the amount of Revenue accredited to him. him. The Report generated also tells you the amount The Report generated also tells you the amount under each mode of settlement.under each mode of settlement.In such a scenario, it becomes fairly simple to In such a scenario, it becomes fairly simple to identify the Cash Revenue & collect the same identify the Cash Revenue & collect the same from the Server.from the Server.

Server Sales ReportServer Sales Report134.4

Page 1

13.90 0.00 0.70 14.605.50 0.00 0.28 5.789.90 0.00 0.50 10.40

25.00 0.00 1.25 26.2510.00 0.00 0.50 10.508.75 0.00 0.44 9.196.50 0.00 0.33 6.837.95 0.00 0.40 8.353.00 0.00 0.15 3.15

20.00 0.00 1.00 21.0017.50 0.00 0.88 18.38128.00 0.00 6.40 134.40

1300

13

6006

Total Guest

Wine

Kid's MealsBeers

Number of Checks

Gross SalesNet Sales Promos Taxes

LunchDinner

After Hours

Server Sales Report By CategoryBob - 07/09/2005 Gross Sales

Lunch

SaladsSoups

Chips and Fries

Item Name

DinnersDesserts

1530 Hours

DinnerAfter Hours

Total Checks

Burgers

Totals

Number of Guest

SanwichesPizza

3838

Server Banking SystemServer Banking System

Server A

Begins Shift with

Float of $ 500

Check Settled

by Cash $

75

Check Settled

by Cash $

75

Check Settled by Cash

$ 50 + Cash Tip $ 5

Check Settled by Cash

$ 50 + Cash Tip $ 5

Check Settled by CC $ 100

Check Settled by CC $ 100

Check Settled

by Room

Account $ 150

Check Settled

by Room

Account $ 150

At

En

d o

f S

hif

tA

ll C

hec

ks a

re T

ota

led

Transaction Analysis

After 1 SettlementServer Bank Balance

$ 575


$ 630

Total Revenue$375


$ 630


$ 630

Revenue in Cash$125

$ 630 - $ 125 = $ 505 – Cash Tip =

$ 500

Server Transaction

s During Shift

3939

Collecting Revenue – Cashier BankingCollecting Revenue – Cashier Banking

With the Cashier Banking System, the Guest With the Cashier Banking System, the Guest pays the Cashier; the Bartender or the Server pays the Cashier; the Bartender or the Server ( who later pay the Cashier).( who later pay the Cashier).

Manual ScenarioManual Scenario Upon receiving a Check for settlement, the Upon receiving a Check for settlement, the Cashier will key in each item on the check into Cashier will key in each item on the check into the Register.the Register.The Register will tally each item and imprint the The Register will tally each item and imprint the total on the check for verification with the total on the check for verification with the Server’s Handwritten Total. Server’s Handwritten Total. The Cashier will then retain the money and the The Cashier will then retain the money and the Check.Check.

4040

Collecting Revenue – Cashier BankingCollecting Revenue – Cashier Banking

Automated ScenarioAutomated ScenarioWith most electronic POS Systems, the With most electronic POS Systems, the Cashier does not have to key each item from Cashier does not have to key each item from every Guest Check into the Register. The every Guest Check into the Register. The Cashier’s Terminal simply accesses the Cashier’s Terminal simply accesses the Transaction Number opened by the Server Transaction Number opened by the Server and the Cashier closes it by collecting and and the Cashier closes it by collecting and recording the Revenue.recording the Revenue.At the end of the Shift, the Cashier’s Cash At the end of the Shift, the Cashier’s Cash Drawer and supporting documents are Drawer and supporting documents are accounted for.accounted for.

4141

Assessing Standard Revenue: Assessing Standard Revenue: Beverage OperationsBeverage Operations

Just as in the Control of Food Just as in the Control of Food Revenue, the expected Revenue, the expected Revenue from Beverage Sales Revenue from Beverage Sales is based on the total number of is based on the total number of Items actually Sold.Items actually Sold.

4242

Beverage Revenue – Non Automated PropertiesBeverage Revenue – Non Automated Properties

Guest Orders Beverage

Bartender Prepares A Manual Check

Check isPlaced in

A SlotCorresponding

To Guest Table No.

Guest RepeatsOrder

Bartender ProcessesThe Order & Serves

Guest is Ready to Pay

Check is Rung into the Register and

Funds Deposited

Check isDeposited in a

Box

All Checks areTotaled at Shift

End

Standard RevenueActual Revenue is

Compared

4343

Assessing Standard Revenue: Assessing Standard Revenue: Beverage OperationsBeverage Operations

An obvious disadvantage of the above An obvious disadvantage of the above method is that it is very time consuming.method is that it is very time consuming.

It is also not practical to separate the It is also not practical to separate the Preparation, Service and Collection Preparation, Service and Collection Activities. Bartenders generally take Activities. Bartenders generally take Orders, Prepare and Serve the Drink and Orders, Prepare and Serve the Drink and also collect money for the same.also collect money for the same.

The chances of Theft are far greater in this The chances of Theft are far greater in this case.case.

4444

Verification of Standard RevenueVerification of Standard Revenue

We could use the Shift Wise Inventory We could use the Shift Wise Inventory Procedure to determine the Standard Procedure to determine the Standard Revenue due from the Beverage Revenue due from the Beverage Operation. The idea is to determine the Operation. The idea is to determine the Sale of the Operation during a Shift which Sale of the Operation during a Shift which multiplied by the Item S.P., would give multiplied by the Item S.P., would give Standard Revenue against which Actuals Standard Revenue against which Actuals would be compared.would be compared.

Establishing Standard RevenueEstablishing Standard Revenue

Shift Sign Date:Morning BSPEvening

Night

WHISKEYJW Red Label 4.50 1.00 5.50 2.15 3.35 150.00 12999.00 12900.00 -99.00 99.24JW Black Label 2.00 2.00 4.00 3.25 0.50 275.00 4581.50 4500.00 -81.50 98.22JW Gold LabelJW Blue LabelJack Daniels J&B Jet 12 Yr. OldJ&B RareChivas Regal Jim BeamBallantine Famous GrouseRoyal Salute 21 Yr. Old

VODKAStolichnayaAbsolut Smirnoff

Actual Revenue

Variance%

Difference% Variance in

Revenue Collection

0.761.78

Physical Closing

InventoryActual Sale Unit Price

Total Revenue (Standard)

Name of ProductOpening

StockRequistions

Total Stock

Assessing Beverage Revenue StandardsName of Bar Tender 23-09-05

Bhavin Parekh

4646

Automated Beverage SystemsAutomated Beverage Systems In Automated Operations, the Task of the In Automated Operations, the Task of the

Management in Controlling Beverage Management in Controlling Beverage Revenue is simplified. It is fairly simple to Revenue is simplified. It is fairly simple to establish Standard Revenues and Portion establish Standard Revenues and Portion Control is also enforced by the System.Control is also enforced by the System.

Most Automated systems can:Most Automated systems can:1.1. Dispense Drinks according to the Operations’ Dispense Drinks according to the Operations’

StandardsStandards

2.2. Count the Number of Drinks PouredCount the Number of Drinks Poured

3.3. Asses Standard Revenue for Beverage SalesAsses Standard Revenue for Beverage Sales

4.4. Provide Timely Management ReportsProvide Timely Management Reports

4747

Automated Beverage SystemsAutomated Beverage Systems

To be explained by means of a OHP and To be explained by means of a OHP and Transparency. Transparency.

Depicts the POS System, a Sample POS Depicts the POS System, a Sample POS Screen and Automated Dispensing Unit Screen and Automated Dispensing Unit Remotely Located with a Drink Dispensing Remotely Located with a Drink Dispensing Gun at the Bar Counter.Gun at the Bar Counter.

(Refer Bar & Beverage Management – (Refer Bar & Beverage Management – Tanke – Pg. 280, 286,288) Tanke – Pg. 280, 286,288)

4848

ReferencesReferences

Food & Beverage Controls –Food & Beverage Controls –

Jack D. NinemeierJack D. Ninemeier

(American Hotel & Lodging Association)(American Hotel & Lodging Association)

Bar & Beverage Management –Bar & Beverage Management –

Kotschevar & TankeKotschevar & Tanke

(American Hotel & Lodging Association)(American Hotel & Lodging Association)

4949

Link to Next LessonLink to Next Lesson

PREVENTING PREVENTING THEFT OF THEFT OF REVENUEREVENUE

revenue control

Business