Liquor Costs: Getting Yours Under Budget
Welcome to our online guide on getting your liquor cost below budget. The lack of internal control standards in today’s hotel bars is apparent. Without proper controls, beverage costs can skyrocket, leading to lower profits. With the essential controls in place, there is more accountability and traceability. Any discrepancies in liquor cost will become much easier to locate. In this program, you will learn the basic internal control standards that should be in place through the entire liquor sales process, from ordering to point of sale. We will cover:
- Causes of high liquor cost
- Liquor cost budgeting and calculations
- Liquor ordering
- Inventory issues and methods
- Liquor pouring practices
- Internal theft
- Best practices and standards
You will come away from this program with better knowledge of liquor control and the information to implement the necessary standards to help keep liquor costs under budget. This guide includes all the tools you need to lower your beverage cost.
The guide is broken out into a few sections. Click on one of the links below to jump to that section. Or click at the bottom to get started.
- Budgeting / Costing Errors
- Inventory Inaccuracies
- “Pour Poor” Practices
- Internal Theft
- Hotel Self Assessment and Action Plan
Click here to get started with Budgeting / Costing Errors
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Your progress so far: 1.Introduction, 2.Understanding Budgeted Cost, 3.Inventory Inaccuracies, 4.Perpetual vs. Periodic Inventory, 5.Poor Pour Practices, 6.Causes of Internal Theft, 7.Common Types of Theft, 8.Self Assessment, 9.Review and Conclusion
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