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
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Chapter 15 Beverage Production ControlPrinciples of Food, Beverage, and Labor Cost Controls, Ninth EditionTo ensure that all drinks are prepared according to management’s specificationsTo guard against excessive costs that can develop in the production process Objectives of Beverage Production Control Shot glass (plain or lined)JiggerPourerAutomated dispenser Devices for Measuring Standard Quantities Method I Total number of ounces in bottle ÷ Standard portion size (ounces) = Number of drinks per bottleCost of bottle ÷ Result from Step 1 = Standard drink cost How to Calculate the Cost of Straight Drinks How to Calculate the Cost of Straight Drinks Method II Cost of bottle ÷ Total number of ounces in bottle = Cost per ounceResult from Step 1 × Standard portion size = Standard drink cost © John Wiley & Sons, Inc. 2009
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