Exam 16: Monitoring Beverage Operations

Compute the deviation from potential given the following information developed during a suitable test period: -actual sales for the period = $4,500. -potential sales based on straight shots = $5,000.

The principal advantage to the monthly cost percent method for monitoring beverage operations is its unique ability to uncover deviations from standards and standard procedures at a front bar.

In general, an inventory turnover rate of 2.0 is acceptable for beers.

Inventory differential is the difference between opening and closing storeroom inventory values.

In the drink consisting of 2 ounces of gin and 6 ounces of tonic, the primary ingredient is tonic.

The mixed drink differential is a calculation of the percentage of the sales mix represented by mixed drinks.

The potential sales value calculated for a bottle of spirits is based on the sale of bottle contents as straight drinks.

The average sales value method for monitoring beverage operations eliminates the need for determining mixed drink differentials daily.

A negative inventory differential increases cost of beverages sold.

Given the following information, compute the daily beverage cost percent for Wormley's Restaurant: Opening bar inventory = $2,000. Closing storeroom inventory = $7,000. Transfers from kitchen to bar = $400. Promotion expense = $100. Closing bar inventory = $1,800. Beverage purchases = $14,000. Transfers from bar to kitchen = $300. Beverage sales = $60,000.

Snibley's Restaurant uses the standard deviation method to monitor bar operations. In the test period, actual sales were $9,400, and potential sales based on straight shots were $10,000. What should actual sales have been for last week if potential sales based on straight shots were $15,000.?

Given opening inventory of $6,000., closing inventory of $7,000., and purchases of $12,000., cost of beverages issued is:

Inventory turnover is the ratio of average inventory to cost of beverages sold.

Transfers from the bar to the kitchen are added to beverage cost.

Given opening storeroom inventory of $8,000., opening bar inventory of $2,000., closing storeroom inventory of $7,000., closing bar inventory of $3,000., purchases of $20,000, and sales of $80,000, inventory turnover is:

Given beverage sales of $1,200. and cost of beverages sold of $300., beverage cost percent is:

Given the following information, compute the daily beverage cost percent for Sniffley's Restaurant: Beverage issues = $2,500. Transfers from kitchen to bar = $210. Transfers from bar to kitchen = $110. Promotion expense = $80. Beverage sales = $12,000.

Given opening storeroom inventory of $6,000., opening bar inventory of $3,000., closing storeroom inventory of $7,000., closing bar inventory of $4,000., and purchases of $12,000, cost of beverages sold is:

Given the following information, what is the mixed drink differential for a gin martini? One ounce of gin sells for $1.00; Gin martinis contain 2 ounces of gin; Gin martinis sell for $2.50.

If a liter of scotch costs $10.14, and standard 2-ounce shots sell for $2.00, the potential sales value of the liter of scotch is: