Beverage Sales Control

Chapter 17Beverage Sales ControlPrinciples of Food, Beverage, and Labor Cost Controls, Ninth EditionOptimize the number of salesMaximize profitControl revenue Objectives of Beverage Sales Control To socializeTo conduct businessTo eatTo enjoy entertainmentTo kill time Reasons That People Patronize Beverage Establishments Market segment: Subgroup of potential patrons with similar characteristicsDram shop laws: State statutes that hold the serving establishment and the server financially liable for damages to third parties resulting from the serving of alcoholic beverages to intoxicated customersAutomated bar: Computerized device for dispensing beverages and simultaneously registering sales Important Chapter Terms Establishing drink prices that will maximize gross profitInfluencing customers’ selections In Beverage Operations, Profit Maximization Is Accomplished by: Working with an open cash drawerUnder-ringing salesOvercharging customersUndercharging customersOverpouring UnderpouringDiluting bottle contentsBringing one’s own bottle into the barCharging for drinks not servedDrinking on the job Unacceptable Bartender Work Habits © John Wiley & Sons, Inc. 2009