MARC Record from marc_nuls

LEADER: 05987pam 22004091a 4500
001 9921303900001661
005 20150423134113.0
008 020716s2003 flua 001 0 eng
010 $a 2002011169
019 $a51066474
020 $a0910627185 (pbk. : alk. paper)
035 $a(CSdNU)u250688-01national_inst
035 $a(OCoLC)50251888
035 $a(OCoLC)50251888
037 $a1139475$bQBI
040 $aDLC$cDLC$dQBX$dBAKER$dOrPss
042 $apcc
049 $aCNUM
050 00 $aTX950.7$b.B76 2003
082 00 $a641.8/74$221
100 1 $aGodsmark, Elizabeth.
245 10 $aControlling liquor, wine & beverage costs /$cby Elizabeth Godsmark.
246 3 $aControlling liquor, wine, and beverage costs
260 $aOcala, Fla. :$bAtlantic Pub. Co.,$cc2003.
300 $a142 p. :$bill. ;$c21 cm.
490 1 $aThe food service professionals guide to ;$v8
500 $a"365 insider secrets revealed"--Cover.
500 $aIncludes index.
505 0 $aBudgeting & Forecasting -- Grasp the Basics about Budgeting -- Choose the Right Budget Plan for Your Business -- Adapt Your Chosen Budget Plan to Suit Your Establishment -- Budget Control--Introduce Cost-Effective Initiatives -- Develop a Forecasting Strategy That is Relevant and Realistic -- Make Forecasting Work for Your Establishment -- Budgeting and Beyond--Look to the Future -- Computerized Budgeting and Forecasting -- Cost-Volume-Profit (CVP) Analysis--The Key to Budgetary Success -- Monitoring Your Budget Plan -- Costing, Margins & Cash Control -- The Basic Mathematics of Profitability -- Measuring Bottle Yield -- Drink Pricing for Optimum Profits -- Take a Fresh Look at How You Apply Your Pricing Strategy -- Markups--Where to Pitch It -- Bar Cash-Control Procedures -- Tighten Up Daily Cash Procedures -- Take the Hassle out of Cash Reconciliation -- Gross Profits--The Lowdown -- Common Cash-Control Problems--Troubleshooting -- Purchasing -- Customize a Buying Strategy That Reduces Costs -- Tighten Up Your Purchasing Procedures -- Buy Quality -- A Good Purchasing Security System Can Save You Big Bucks -- Keep Purchasing Procedures Simple -- Define Your Purchasing Duties -- Streamline Your Receiving Procedures -- Define Your Purchase Specifications--Define Your Standards -- Reduce Purchasing Costs -- Legal and Ethical Issues--Avoid Expensive Mistakes -- Inventory Control -- General Inventory Procedures -- Make the Most of Your Storage Areas -- Track Inventory--Track Costs -- Monthly and Annual Inventory Control -- Inventory Levels Affect Cash Flow -- Manage Your Stock Wisely and Maximize Profits -- Reduce Inventory Pilferage -- Reduce Costs--Streamline Issuing Procedures -- Inventory Valuation Made Easy -- Bar Inventory -- Portion Control -- Portion Standardization--Putting It Into Practice -- Precision Portioning Boosts Profits -- Control Portions and Meet Customer Expectations -- Monitor Portions Effectively -- Improve Portion Control in the Restaurant -- Reduce Wastage--Reduce Portion Costs -- Mixed Drinks--Get the Proportions Right! -- Serve Drinks in the Correct Glassware -- Pouring Beers and Ales in the Correct Portions -- Alcoholic Beverages and the Law--Strict Portion Control -- Theft -- Insider Theft -- Bartender Theft--Top-Ten Common Ploys -- Less Common (But Equally Damaging) Employee Theft -- Explore the Underlying "Excuses" for Theft -- Introduce Theft-Reduction Procedures That Are Easy to Enforce -- Reduce Opportunities for Thieving -- Identify and Prevent Bookkeeper Theft -- Minimize Inventory Theft -- Manager Theft--The Danger Areas -- Customers Can Also Be Thieves--Common Scams -- Drink Selection -- Develop a Successful Beer Program -- Make the Right Choice of Wines -- Nonalcoholic Beverages--An Area of Opportunity -- Cocktails--Reduce Costs While Increasing Customer Satisfaction -- Trim Liquor Costs -- Choose Drink Mixes Carefully--Make an Impact on Cost Reductions -- Choosing the Right Suppliers for Your Beverage Requirements -- Boost Profits By Choosing the Right Drink Recipes -- Identify Loss-Leaders and Turn Them into Profit -- Choose Well Liquors Wisely--Mistakes Can Bankrupt Your Business -- Staff Recruitment, Management & Training -- Good Staff Is a Business's Greatest Asset--Hire the Best -- Tips for Reducing Labor Costs -- How You Train New Employees Can Have a Major Impact upon Your Business -- Front-of-House Management Tips -- Ongoing Training Is One of the Most Effective Ways of Retaining Staff -- Winning Personal Serving Techniques--Set High Standards -- Practical Tips for Training Bartenders -- Employee Mismanagement Can Bankrupt Your Business -- Bartender Recruitment and Selection Tips -- Keep Staff Happy--Keep Labor Costs Down -- Other Opportunities to Control Costs in the Beverage Industry -- The Working Environment--Cunning Cost-Reducing Tips -- Extra Cost-Reducing Serving Tips -- Extra Cost-Reducing Staffing Tips -- Dispensing Draft Beer--Extra Cost-Reducing Tips -- Extra Tips for Establishing a Successful Wine Program -- Shop the Opposition -- Banquet Beverages--Tips for Reducing Costs but Not Quality -- Market Your New Bar--Profit-Boosting Tips -- Extra Tips for Streamlining Your Bar Par Procedures -- Encourage Bartenders to Do More than Serve--Encourage Them to Sell, As Well! -- Surprise Your Customers with New Ideas on a Regular Basis -- Streamline Bar Layout -- Sales Are Slumping, Trade Is Dwindling--So, What Do You Do Next? -- Top-Ten Tips for Increasing Tips -- Additional Bar Equipment That Will Help Reduce Costs.
650 0 $aBartending.
650 0 $aFood service management.
830 0 $aFood service professionals guide to ;$v8.
938 $aQuality Books, Inc.$bQUAL$na 02011169
938 $aBaker & Taylor$bBKTY$c19.95$d14.96$i0910627185$n0004046261$sactive
949 $aTX 950.7 .B76 2003$i31786102275085
994 $a92$bCNU
999 $aTX 950.7 .B76 2003$wLC$c1$i31786102275085$d5/12/2010$e10/14/2009 $lCIRCSTACKS$mNULS$n3$q1$rY$sY$tBOOK$u8/3/2005