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Price: $24.95 Can't wait to have this item shipped? Order our Ebooket version to get it immediately via email! (requires Acrobat Reader) Book Description Author Robert Plotkin coined the phrase, "If you don't measure it, you can't manage it." Here's the tool to get it done, a complete CD of master forms in a print only PDF format for improving profits and reducing costs. Includes instructions on usage and all of the forms necessary to implement your customized program. When used in conjunction with the Successful Beverage Management book it provides you with all the answers to achieve the maximum results of a profitable beverage program. Contents Include: *Click to Download and View Sample Form Operational Forms Bar Par Level Form Cash Drawer Reconciliation Form Depletion Allowance Form – Complimentary Drinks *Depletion Allowance Form – Spillage This form is used to record cost information for liquor, beer, wine or other trackable inventory spilled or otherwise wasted. The form is kept behind the bar for the bartenders to make note of any beverage products spilled or otherwise wasted. Management or back office personnel typically fill in the form's beverage cost column. This form will provide information for several analytical forms. The depletion allowance forms are the fifth step of the inventory control system. Depletion Allowance Form – Transfers Glassware Par Form Liquor, Beer, Wine & NAB Purchase Order Form Liquor, Beer, Wine & NAB Requisition Form Perpetual Inventory Form Physical Inventory Form Post Shift Bottled Beer Count Form Service Refusal Form Analytical Forms Bar Productivity Form – by Shift Bar Productivity Form – by Week Beverage Operation Cost Breakdown Form – Quarterly Beverage Sales Mix Tracking Form – 12 Months Bottled Beer Cost Profit Analysis Form Draft Beer Keg Cost Percentage and Gross Profit Form Draft Beer Profit Margins Form *Labor Cost Percentage Form This form facilitates tracking and analyzing payroll costs. Labor cost percentage measures the relationship between payroll expense and gross sales. It is a means of determining how effectively payroll dollars are being invested. To determine a shift's labor cost percentage, the payroll for the employees working the shift must first be totaled. It entails extending the number of hours each employee worked by his or her base salary. The total payroll is then divided by the shift's gross sales and multiplied by 100 to convert the figure into a percentage. It is advisable to compare the number of hours your employees actually "clocked-in" with the number of hours they were scheduled. The process will improve the ability to forecast scheduling requirement. Liquor, Beer & Wine Pour Cost Percentage Form Liquor Requisition Tracking Form Monthly Sumary Form Proposal Cost Summary Schedule Form Sales Mix Tracking Percentage Form – 6 Months Wines by the Glass Profit Percentage Form Wine Cost Percentage and Gross Profit Form Human Resource Forms Employee Separation Form *First Interview Form This form is used to document impressions and observations gathered during a prospective employee's first interview. The form places emphasis on assessing the following attributes: appearance; personality; motivation; energy; pressure handling; honesty; positive attitude; stability; intelligence, and flexibility. The use of a standardized form greatly benefits the two-interview process. Each interviewer will conduct their sessions looking for the same hiring qualities using the same rating system. Performance Evaluation Form Second Interview Form Resource Tables Cost Per Ounce – Liters Cost Per Ounce – 750ml Mathematics of Profits Examples Standardized Drink & Product Abbreviations Draft Beer Servings Per Keg *Inventory Control Cycle This table is a rendering of the six forms that constitute the inventory control system. The system involves implementing a series of overlapping internal bookkeeping systems that in concert track every product through the inventory cycle. While uncomplicated, the key to the system is ensuring that all of the components are in place and being used properly. Obtaining this information requires that you accurately monitor the inventory from the moment it comes through the back door until it's served. |
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