Cost Control in Food Service

Instructions:

For this final project, you will be utilizing many of the concepts developed throughout this course. The focus will be on a beverage operation.

You are the manager of an upscale bar located within an elite downtown hotel.

Develop a menu of at least 5 drink offerings. Consider the determinants of customer selection.

Prepare a menu engineering worksheet for your menu, using a period and data of your choosing. Calculate the standard cost of each drink you create, using your current market prices for ingredients. Calculate the cost-to-sales ratio for one drink, given its standard cost and sales price.

Identify your attempts as a manager to maximize profits by establishing particular sales techniques for use by your bartenders and/or cocktail servers.

Define what controls you would put into place, specifically for receiving, storing and issuing within the beverage operation. Include what requisition system you would use and why.

Explain why the bar operations must be monitored frequently and define three techniques you will use to monitor the performance of the bartenders.

Be creative with this project and have fun. You should include Excel tables or charts embedded into your word document. The menu can be embedded or you can submit it as a separate document. Charts, pictures or other elements as you see fit are fine.

Submission Instructions: APA formatting is required. Resources should be cited in-text as well as on the Reference page. Title page and reference page are required, an abstract should not be included.