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The Food Service Professional Guide To Controlling Liquor Wine Beverage Costs

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The food service industry is a competitive one, and restaurants are constantly looking for ways to improve their bottom line. One of the most important ways to do this is to control liquor, wine, and beverage costs. This comprehensive guide provides food service professionals with the knowledge and tools needed to effectively control these costs, and is essential reading for anyone looking to improve their profitability.

The Food Service Professional Guide to Controlling Liquor Wine Beverage Costs (The Food Service Professionals Guide To 8)

The Food Service Professional Guide to Controlling Liquor, Wine & Beverage Costs (The Food Service Professionals Guide To Book 8)

by Elizabeth Godsmark

4.3 out of 5

Language	:	English
File size	:	971 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	146 pages

Chapter 1: Liquor Wine Beverage Cost Control Basics

This chapter provides an overview of the basics of liquor, wine, and beverage cost control. It covers topics such as:

The importance of cost control
The different types of costs associated with liquor, wine, and beverages
How to calculate liquor, wine, and beverage costs
The different methods of controlling liquor, wine, and beverage costs

Chapter 2: Inventory Management

Inventory management is a critical part of liquor, wine, and beverage cost control. This chapter covers topics such as:

The importance of inventory management
Different inventory management systems
How to avoid overstocking and understocking
How to properly store liquor, wine, and beverages

Chapter 3: Pricing Strategies

Pricing is another important factor in controlling liquor, wine, and beverage costs. This chapter covers topics such as:

The importance of pricing
Different pricing strategies
How to price liquor, wine, and beverages
How to adjust prices to improve profitability

Chapter 4: Cost Control Techniques

This chapter provides a number of specific cost control techniques that food service professionals can use to improve their profitability. These techniques include:

Using par levels
Implementing a last-in, first-out (LIFO) inventory system
Negotiating with suppliers
Using technology to improve cost control

By following the advice in this guide, food service professionals can effectively control their liquor, wine, and beverage costs and improve their bottom line. This guide is essential reading for anyone looking to improve their profitability in the food service industry.

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The Food Service Professional Guide To Controlling Liquor Wine Beverage Costs The Food Service Professional Guide To Controlling Liquor Wine Beverage Costs (The Food Service Professionals Guide To 8)