Beruflich Dokumente
Kultur Dokumente
Beverage Control
Aims of Beverage Control.
Beverage Cost Control Procedure.
Preparing Daily/Monthly F&B Cost.
Report and analyzing of these
Reports.
Aims of Beverage
Control
Aims of Beverage Control.
Stock Planning
Sales Histories
Standard Yields
Standard Drink Recipe
Standard Portion Size
Stock Planning
Store Keeper
(Signature)
1(b)
SPOILAGE REPORT
Total
DAILY FOOD AND BEVERAGE COST
REPORT
DAILY FOOD AND BEVERAGE COST REPORT
FOOD DEP DATE___________
COST REVENUE
TODAY MTD TODAY MTD %
MTD
VEERANDA
ROOM SERVICE
CLAUDINE’S
BANQUETS
GALLEY
TOTAL RESTAURENT
Continued……..
BEVERAGE DEPARTMENT
VEERANDA
ROOM SERVICE
CLAUDINE’S
ATRUIM
BANQUETS
POOL BAR
TEXAS
CAPTAIN’S
SHOWROOM
BINGO
UPPER EDI
TOTAL ALL
BEVERAGE
NOB HILL
FOOD
BEVERAGE
NOTES:
Banquet worksheet
Banquet worksheet Date____________
Group______________
A B C D E F G H I J K
Brand LIssue Additio Total Ending Usage Bottle Standin Total Stand Actual Varian
nal availainvento cost g bottle costs ard sales ce +
issue ble ry sales costs or(-)
value
4 $8.75
5 $8.72
Cashier _________________ Date________________
CASH RECONCILIATION
1. Cash 2.
Opening Bank ______________ Register cocktail hour Dinner Hour
Closing Bank ______________ Closing Reading ________ ________
Net Cash ______________ Opening Reading ________ ________
+ Paid Outs ______________ Register Sale ________ ________
Voids ______________ Coupons ________ ________
+ Coupons ______________ Transfers(+ or_) ________ ________
+ Charges ______________
Total Receipts ______________ Total Receipts ________ ________
Over/(Short) ______________