Reference no: EM133157425
For this final project, you will be utilizing many of the concepts developed throughout this course. The focus will be on a beverage operation.
You are the manager of an upscale bar located within a elite downtown hotel.
Develop a menu of at least 5 drink offerings. Consider the determinants of customer selection.
Prepare a menu engineering worksheet for your menu, using a period and data of your choosing.
Calculate the standard cost of each drink you create, using your current market prices for ingredients.
Calculate the cost-to-sales ratio for one drink, given its standard cost and sales price.
Identify your attempts as a manager to maximize profits by establishing particular sales techniques for use by your bartenders and/or cocktail servers.
Define what controls you would put into place, specifically for receiving, storing and issuing within the beverage operation. Include what requisition system you would use and why.
Explain why the bar operations must be monitored frequently and define three techniques you will use to monitor the performance of the bartenders.
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