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Revenue control
 

Revenue control

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  • Notes: Servers must always use Pens and not Pencils. The reason for this is that, Menu Items ordered by the Guest entered in Pencil on the Guest Check can be easily erased and same check can be re-used for another Guest. In such a case, a Server may Collect the money from the Guest after presenting him with the Check written in Pencil and pocket the same instead of depositing it into the Register / Cash Box. The Server will then erase all items from the check and re-use the check for some other Guest. This amounts to Fraud and Theft from the Property. The Operation suffers a Loss of Revenue in such cases with Food Costs remaining High and hence the Food Cost % will be dangerously high. Items must be neatly and legibly written on Guest Checks so that it eases Guest effort to check his Bill and also it is easier for the Cost Controller to Cross Check. Mistakes must always be crossed and never erased as a loophole would then come into existence wherein money can be collected for an Expensive Wine as per the Guest Order and then the Item erased and replaced by a Low Cost Wine. In this case, the Server would only deposit a part of the amount collected into the Cash Box, corresponding with the new Check Total and Pocket the excess. There should also be no over – writing as this causes confusion with respect to the Guest and the Cost Controller cross – checking the Bills. All Corrections must be Initialed by the respective Supervisor or the Manager on Duty. This would help keep a check on any fraudulent activities by the Line Employees. The Supervisor is authorized to ask the staff any questions related to the Correction. As far as possible, Staff must prepare Checks with concentration and mistakes are generally discouraged and must be kept to a minimum.
  • Dealing With Void Items: It is very important for the Manager to deal with Void Items carefully. Theft Intention: When the intentions of the Server are that of theft, the Server will serve the Guest his order, make a Regular Check and collect the Bill amount from the Guest. The Server will then simply Cancel / Strike off an expensive item from the bill and Pocket the amount corresponding to it depositing the rest in the Cash Box or Register. This amount to Fraud and will lead to a Spike in F&B Cost %. It is for this very reason that all Voids must be brought to the attention of the Manager on duty with the justification and then after his cross – checking the Check must be initialed by him / her. The Genuine Case: At times items have to be Voided due to genuine reasons. These could be as follows: The Server in a rush to meet Order Delivery on time, writes down the wrong order for the table. The guest may fancy something other than his order and may decide to change it after a while. A sudden event which may require the Guest’s Immediate attention might force him to leave without having his meal. In this case, the Situation is first brought to the attention of the Manager who checks whether the Food is Ready or not and then evaluates the situation and makes a decision.
  • Notes: In most cases, the Management charges the Employee if there has been undercharging. Also, some Operations do not tolerate Over – Charging the Guest (this is not fair practice on behalf of the Guest) and the responsible staff is made accountable for this. The excess amount is Debited to his Salary or Tips.
  • Notes: Checks generally have a Serial No. and they are controlled and identified by this means. They must not be kept lying around and made easily accessible as they can be misused. Example: Let us suppose there is no accountability for Checks. This could be a cause for concern as a Server with intentions of fraud could list make a manual check for the Guest and Collect Revenue for the same. Since, there are no records who this check is issued to, he does not deposit this check at the end of the Shift. He simply tears off the check and pockets the money. There is no way to catch the Server, if he is colluding with a Chef / Barman and splitting up the Revenue at the end of the day. If the Checks were controlled Serial No. Wise and we have written records of what range of Check Nos. is held by which Server, then Accountability comes into picture and there can be no scope for Foul Play; as at the end of the day the respective Sever would have to answer for Missing Checks. Playing around with Checks – Like Rotation of Checks among Multiple Guests and Tearing Up Checks after Collecting Revenue are Serious Crimes and Punishable by immediate Dismissal of the Server in most cases.
  • Note: Even in Automated Systems, using Pre-Printed Checks, the Checks are Serially Numbered and their issue is strictly controlled just as in the case of Manual Check Systems so as to prevent Abuse / Misuse.
  • Note: Having a POS System established in your Food and Beverage Operation can help you have a better Control on your Operation. The Advantages of the POS System over the Manual System are: Paperless Environment. Checks are only Printed at the end of the Meal Period and System will Generate a Number for the Check. Hence, there is no need for keeping Pre-Printed Checks under Safety and Controlling their Issue. Chances of Server Fraud using Checks is greatly reduced. Now, checks cannot be Rotated and there can be no missing checks gone unnoticed as every check generated by the System will be Printed in the Reports generated at the end of the Meal Period along with the Terminal of Origin, Time, Server ID, Check No. and the Items Ordered on that Check along with the S.P. There is no need for the Time Consuming Auditing Process now as the POS System will relay Orders entered into it to the Remote Printers set up in the Respective Production Areas. There is now no K.O.T. System or B.O.T. System. The System will automatically Pickup the Item Selling Prices and also carry out the Totaling and the Tax Applicable, which in turn reduces the Margin of Human Error. Also, there is now no need to tally all KOTs and BOTs with the Guest Checks to determine “What was Produced and What was Served?” as only those items entered into the POS will be Printed in the Production Areas and Chefs will prepare only those items that have been Printed. There is no chance of Fraud.
  • Note: In some Operations, it is the Server might collude with the Chef or Bartender. When there is any Guest Order for F&B, the Server might not raise the KOT / BOT. He simply Barks the Order to the Chef and the Bartender and when Processed, the Items are Picked up and Served to the Guest. The Guest might then be provided with a Bill (Rough Bill / Manually Written / Rotated / Duplicated / Fresh Bill which is then Torn), Revenue is Collected and is Distributed among the colluding parties. At times there is Server Fraud when a Void KOT / BOT is Dropped into the Kitchen / Bar Collection Box. In such cases, after the Order is Served to the Guest, the Server Voids the Items and does not charge the Guest for the same on the Real Bill. He makes a Dummy Bill (Rough Bill) and charges the Guest separately. This amount is pocketed and distributed among those involved. This problem leads to Inventory Usage and Drop in Revenue which will hike your Food & Beverage Costs.
  • Note: In some Operations, it is the Server might collude with the Chef or Bartender. When there is any Guest Order for F&B, the Server might not raise the KOT / BOT. He simply Barks the Order to the Chef and the Bartender and when Processed, the Items are Picked up and Served to the Guest. The Guest might then be provided with a Bill (Rough Bill / Manually Written / Rotated / Duplicated / Fresh Bill which is then Torn), Revenue is Collected and is Distributed among the colluding parties. At times there is Server Fraud when a Void KOT / BOT is Dropped into the Kitchen / Bar Collection Box. In such cases, after the Order is Served to the Guest, the Server Voids the Items and does not charge the Guest for the same on the Real Bill. He makes a Dummy Bill (Rough Bill) and charges the Guest separately. This amount is pocketed and distributed among those involved. This problem leads to Inventory Usage and Drop in Revenue which will hike your Food & Beverage Costs.

Revenue control Revenue control Presentation Transcript

  • Revenue ControlMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 1 / 53 Control
  • Recap of CVP Analysis  What is Variable rate.  What is contribution rate  What is meant by contribution margin in relation to the food and beverage business.  What is break even in # of Guests.  What is break even monetary value.  Define the graph in BEP.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 2 / 53 Control
  • Scope  Standard Revenue and Guest Check Control Systems 1. Manual guest Check System 2. Automated Guest Check System  Collecting Revenue 1. Server Banking System 2. Cashier Banking System 3. Revenue ReportsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 3 / 53 Control
  • Scope  Assessing Standard Revenue – Beverage Operations 1. Automated Beverage SystemsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 4 / 53 Control
  • KCM of the session  To understand Revenue Control Procedures typical of Food & Beverage Operations with Manual Guest Check Systems.  To understand POS (Automated Guest Billing Systems) and how they simplify Guest Check Control Systems.  To differentiate between Server Banking and Cashier Banking Systems.  Explain how Managers use Daily Cashier Reports as a Revenue Control Tool.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 5 / 53 Control
  • KCM of the session  To understand the Use of POS Reports as Revenue Control Tools.  To comprehend how Managers in Non – Automated Operations Control Beverage Revenue and to Identify the Advantages and Disadvantages of Automated Beverage Control Systems.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 6 / 53 Control
  • Introduction  The Last phase of the Control Cycle is the collection of Revenue for Products and Services offered to the Guests of the Property.  Planning for and Controlling Revenue is just as important as properly managing Costs.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 7 / 53 Control
  • Introduction (cont’d…)  The first step in designing a Control System is to develop a Standard.  Development of a Revenue Standard will then help in comparing the Standard Revenue with the Actual Revenue.  How should a F&B Operation define Revenue Standards?Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 8 / 53 Control
  • Introduction (cont’d…)  Defining Revenue Standards 1. Method 1: Based Upon Guest Checks The Standard – Amount of Revenue an Operation expects to collect from it’s Operation – is the sum total of Guest Checks over a Meal Period. 2. Method 2: POS Summary Unit Sales information entered into the POS System can be summarized at the end of the Meal Period and the Sales Figures can be Multiplied with the Menu Items Costs to yield Revenue Expectations or Standards.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 9 / 53 Control
  • Non – Automated System Serve Serve rr Guest A Guest A $$ 25.00 25.00 Manual Data Entry POS Guest B Guest B $$ 30.00 30.00 All Guest Checks are collected End of End of at end of Meal Period Meal Meal Guest C & Period Guest C Period $$ Sales Summed Sales 100.00 Summary 100.00 Summary Guest D Guest D $$ 75.00 75.00 Standard Revenue Automated System
  • Standard Revenue and Guest Check Control Systems  In some Food & Beverage Operations, a Guest check system is at the heart of Revenue Control.  The Standard (Expected) amount of Revenue is represented by the total of all amounts recorded on Individual Guest Checks for a Meal Period (Periods) after all Checks have been Accounted for.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 11 / 53 Control
  • Guest Check Control Systems – Non – Automated Operations / Manual System  A fundamental Revenue Control Procedure requires that server neatly write all F&B Orders on Guest Checks.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 12 / 53 Control
  • Guest Check Control Systems – Non – Automated Operations / Manual System Checklist for Preparing a Check Manually: 1. Servers must use pens and not pencils 2. All items ordered by the Guest must be neatly written on the check 3. Mistakes must be crossed and not erased. There should be no overwriting. 4. All Corrections must bear the signature / initial of the respective Supervisor.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 13 / 53 Control
  • Check List for Check Writing Use Pens Only No Over Legibly Writing Writing Guest Check Any Correction No Erasing To be Only Authorized by Strike Through Supervisor
  • Guest Check Control Systems – Non – Automated Operations / Manual System  Initializing by the Supervisor: Before Initializing, for a Correction made on the Check; the Supervisor must check with the Kitchen / Bar if the menu item has been prepared or not.  Dealing with Void Items: Sometimes, the Guest might just change his mind in the middle of an order or a situation may come up which might need his urgent attention. In such cases, he may cancel the Order. Such items have to be Voided and the Supervisor’s authorization must be obtained.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 15 / 53 Control
  • Write Off the Cost Inform Kitchen Not Item Deletion To Process NO / Void Order Seek a Logical Explanation Check whether Item has been Prepared by the Bar / Kitchen YES If Guest Cancelled If mistake of the The Item Server Evaluate the Situation Debit the Server Write Off the Cost Tips / SalaryDealing with Corrections on Guest Checks
  • Guest Check Control Systems – Non – Automated Operations / Manual System  The Workflow in a Manual System  Before F&B Items are produced, Servers must provide the appropriate Production Staff with the Requisition Slip – K.O.T. / B.O.T.  The Server will list all items he requires for a Table on a K.O.T. / B.O.T. along with his ID, Table No., No. of Pax & Time.  Operations with Manual Guest Check Systems will use a Duplicate guest Check System. The Server will turn in the Duplicate Copy to the Kitchen and the first copy will be presented to the Guest after Tallying.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 17 / 53 Control
  • Guest Check Control Systems – Non – Automated Operations / Manual System  The Workflow in a Manual System (Cont’d…)  Requisition Slips and Duplicate Checks are useful for routine Guest Check Audit Functions.  At the end of the Meal Period, the Manager matches the Requisition Slips (KOT’s or BOT’s) or Duplicate Guest Check copies with the corresponding guest Checks for which Revenue has been collected.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 18 / 53 Control
  • Guest Check Control Systems – Non – Automated Operations / Manual System  The Workflow in a Manual System (Cont’d…)  Such Audits identify Frauds and Mistakes made by servers in Pricing. These must be brought to the attention of the Servers and Management makes it known to the Staff that it takes Revenue Control SeriouslyMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 19 / 53 Control
  • Guest Check Control Systems – Non – Automated Operations / Manual System  Guest Check Control  The Guest checks must be unique to the Property, such that they cannot be easily duplicated. (Generally with a Logo of the Operation).  Checks must be stored safely.  Their Issue to the Servers must be controlled.  All Checks must be Accounted for at the end of a Shift. Used Checks must be deposited along with Revenue Collected against it and unused Checks must be returned or Transferred to another Server in the following Shift in the presence of the Manager.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 20 / 53 Control
  • Guest Check Control Procedures Store Securely Issued to Must be Server Accounted At Beginning For at of Shit Shift End Guest Check Hard to Serial No. Duplicate Control (LOGO)
  • The Revenue Control Flow Chart – Manual System Checks All Checks Compared Checks What was Produced & Issued to Against KOTs & BOTs Issued to What was Served? Servers Servers at the at the Beginnin Beginnin gg All Checks & Revenue Guest was Billed Of Shift Of Shift Collected with KOTs & Correctly? BOTs Standard Revenue Guest Orders Check and Revenue EstablishedEntered onto KOTs Deposited & BOTs (Triplicate) KOT -Kitchen BOT - Bar Check Presented to Guest Check is made Guest & Revenue As per KOT / BOT Collected Orders are Served Guest Orders Tallied with Physical 22 To Respective Are Processed Cash Count Guests
  • Guest Check Log Ticket Type Guest Check No.Date Shift Server Signature / Remarks Food Beverage Start No. End No.01-Sep A.M. X Jhonson 12001 1210001-Sep A.M. X Samuel 14001 1410001-Sep A.M. X Roby 12101 1220001-Sep A.M. X Joseph 12201 1230001-Sep A.M. X Joshy 14101 14200
  • Guest Check Control Systems – Automated System  Some automated systems use Pre- Printed, Serially Numbered checks similar to those used by Operations with Manual Check Systems.  Before entering the Order, the Server must open a Guest Check within the System.  This is usually accomplished by inputting the Server’s ID No. and the Guest Check Serial No.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 24 / 53 Control
  • Guest Check Control Systems – Automated System  Once the System has recognized the Server and opened the Guest Check, the Items are entered and then relayed to more remote printers located at appropriate Production Areas.  Pre-Check Terminals are also equipped with Guest Check Printers.  As Orders are relayed to Production Areas, the same items with their Selling Prices are printed on the Server’s Guest Check.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 25 / 53 Control
  • The Revenue Control Flow Chart – Checks Checks Automated System Issued Issued Guest Places to to An Order Servers Servers Guest Check Opened in Revenue Report is Generated POS by Server ID By Multiplying Menu Item Analysis with Item S.P. (Standard Revenue) Revenue Must Tally POS Total Revenue Collected Guest Order (Actual) Entered into POS Sum Total of Revenue Collected for a Meal PeriodPrinted with Item Relayed to Remote Adding Individual& Selling Prices Printer in Production Guest ChecksOn Server Check Areas Presented to Guest For Payment & Revenue Collected
  • Guest Check Control Systems – Automated System Terminal of Origin Total Server Amount ID No. Guest Check Taxes Serial no. Guest Check Total Bill Time of Amount Origin Prices Items Of Ordered Items
  • Guest Check Control Systems – Automated System  Modern systems eliminate the Guest Check altogether.  These systems maintain only an electronic File for each guest Check.  A thin narrow Receipt like Guest Check can be Printed at any time during Service. However, in most cases it is usually Printed after the Guest Meal, when the Server presents it to the Guest for Settlement.  Since no Paper Forms are used, the Table No. often becomes the Tracking Identifier for the Order. In case of Multiple Checks per Table, the Seat No. becomes the Tracking Identifier.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 28 / 53 Control
  • Guest Check Control Systems – Automated System  POS Technology Guest Check control functions eliminate the Need for most of the time Consuming Audit Procedures.  When items must be Voided, after they have been entered into the System, a Supervisor with a Special ID can access the System and delete the appropriate items.  At the end of the Meal Period, the System prints a Report showing all Voided Items along with the ID of the Server Responsible and the Supervisor who Voided the Items.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 29 / 53 Control
  • Guest Check Control Systems – Automated System  It is very essential for the System to differentiate between Voided Items and Items Returned.  An item that has been Voided after it has been prepared is termed “Returned”.  “Returns” use up your Inventory and generate no Revenue.  Items Returned must be included in Inventory Usage, whereas Voided Items are not .Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 30 / 53 Control
  • Server Fraud – Manual System Balance is Pocketed and Distributed Server A Check Amount is Dropped in the Cash Box Takes a Guest Order Server Raises a Void Full Revenue is BOT/ KOT and Drops Collected Barman Processes BOT it inMakes KOT & BOT Order as per KOT Box KOT Gives the Guest a Rough Bill For the other two dishes not charged On the Main Bill Chef Processes Order as per KOT Server does not charge The Guest for a Menu Item and 31Order is Collected & Server Prepares Bill Beverage on the Main Bill Served to Guest For Guest
  • Server Fraud Prevention – Automated Systems Balance is Pocketed and Distributed Server A Check Amount is Dropped in the Cash Box Takes a Guest Order Server Raises a Void Full Revenue is Barman prepares Order BOT/ KOT and Drops Collected Opens Guest As per Remote Printed it in Bar Check in POS Order Box Kitchen Gives the Guest a Rough Bill For the other two dishes not charged On the Main BillChef Prepares OrdersAs per Remote Printed Order Server does not charge The Guest for a Menu Item and 32Order is Collected & Bill is Automatically Beverage on the Main Bill Served to Guest Generated
  • Guest Check Control Systems – Automated System  At any moment in time, the Supervisors can access the POS System from any terminal and check the status of any open Transaction. This helps reduce Server Fraud, Guest Check and Revenue Control.  The Status of the Guest Transaction changes from Open to Closed when the Payment is Received from the Guest and Recorded in the System.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 33 / 53 Control
  • Collecting Revenue  Up until now we have been discussing procedures to assess the amount of Standard Revenue.  The next step in Revenue Control is to develop and implement Revenue Control Procedures to ensure that the Actual Revenue Collected corresponds to the Revenue Standards Established.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 34 / 53 Control
  • Collecting Revenue  There are essentially 2 Types of Collection Systems: 1. Server Banking System 2. Cashier Banking SystemMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 35 / 53 Control
  • Collecting Revenue – Server Banking  With this system, the Servers / Bartenders use their own Banks of money to collect payments from Guests and retain the Revenue until the end of their Shifts.  In some Operations, a locking Cash Box is provided for each Server to store collected Revenue & Credit Card vouchers.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 36 / 53 Control
  • Collecting Revenue – Server Banking  Manual Scenario All checks assigned to each Server are totaled by the Cashier / Manager. This results in the “Total Amount” collected by the Server. Totals of Credit Card Vouchers, Room Charges, City Ledger Settlements are then deducted from the “Total Amount”.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 37 / 53 Control
  • Collecting Revenue – Server Banking  Manual Scenario The Balance Amount is the Amount of Cash to be collected from the Server. The remaining amount with the Server would represent his Opening Float (Bank) plus Cash Tips earned.  This is a very time consuming and tedious process.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 38 / 53 Control
  • Collecting Revenue – Server Banking Automated Scenario When the F&B Operations are automated, then the POS System will be able to generate a Report at the end of the meal period for every server with the amount of Revenue accredited to him. The Report generated also tells you the amount under each mode of settlement. In such a scenario, it becomes fairly simple to identify the Cash Revenue & collect the same from the Server.
  • Server Sales Report Server Sales Report By CategoryBob - 07/09/2005 Gross Sales 134.4 1530 Hours Page 1 Item Name Net Sales Promos Taxes Gross Sales Salads 13.90 0.00 0.70 14.60 Soups 5.50 0.00 0.28 5.78 Chips and Fries 9.90 0.00 0.50 10.40 Dinners 25.00 0.00 1.25 26.25 Desserts 10.00 0.00 0.50 10.50 Burgers 8.75 0.00 0.44 9.19 Sanwiches 6.50 0.00 0.33 6.83 Pizza 7.95 0.00 0.40 8.35 Kids Meals 3.00 0.00 0.15 3.15 Beers 20.00 0.00 1.00 21.00 Wine 17.50 0.00 0.88 18.38 Totals 128.00 0.00 6.40 134.40 Number of Guest Lunch 13 Dinner 0 After Hours 0 Total Guest 13Number of Checks Lunch 6 Dinner 0 After Hours 0 Total Checks 6
  • Server Banking System Transaction Analysis Total Revenue Revenue in Cash $375 $125 After 1 Settlement Server A Server Bank Balance $ 575 At End of Shift All Checks are $ 630 - $ 125 = Totaled $ 505 – Cash Tip = After 2 Settlement $ 500 Server Bank BalanceBegins Shift with $ 630 Float of $ 500 Server Transaction After 3 Settlement s During Server Bank Balance Shift $ 630 Check Check Check Check Check Check Check Check Settled Settled Settled Settled After 4 Settlement Settled Settled Settled Settled Server Bank Balance by by by Cash by Cash by CC by CC by by Cash $$ $$50 $$100 Room $ 630 Cash 50 100 Room 75 75 ++Cash Cash Accoun Accoun Tip $$55 Tip t t$$150 150
  • Collecting Revenue – Cashier Banking  With the Cashier Banking System, the Guest pays the Cashier; the Bartender or the Server ( who later pay the Cashier).  Manual Scenario Upon receiving a Check for settlement, the Cashier will key in each item on the check into the Register. The Register will tally each item and imprint the total on the check for verification with the Server’s Handwritten Total. The Cashier will then retain the money and the Check.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 42 / 53 Control
  • Collecting Revenue – Cashier Banking Automated Scenario With most electronic POS Systems, the Cashier does not have to key each item from every Guest Check into the Register. The Cashier’s Terminal simply accesses the Transaction Number opened by the Server and the Cashier closes it by collecting and recording the Revenue. At the end of the Shift, the Cashier’s Cash Drawer and supporting documents are accounted for.
  • Assessing Standard Revenue: Beverage Operations Just as in the Control of Food Revenue, the expected Revenue from Beverage Sales is based on the total number of Items actually Sold.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 44 / 53 Control
  • Beverage Revenue – Non Automated Properties Guest Orders Actual Revenue is Beverage Standard Revenue ComparedBartender Prepares A Manual Check All Checks are Totaled at Shift End Check is Guest is Placed in Bartender Processes Ready to Pay A Slot Check is The Order & Serves Corresponding Deposited in aTo Guest Table No. Box Check is Rung into the Guest Repeats Register and Order Funds Deposited
  • Assessing Standard Revenue: Beverage Operations  An obvious disadvantage of the above method is that it is very time consuming.  It is also not practical to separate the Preparation, Service and Collection Activities. Bartenders generally take Orders, Prepare and Serve the Drink and also collect money for the same.  The chances of Theft are far greater in this case.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 46 / 53 Control
  • Verification of Standard Revenue  We could use the Shift Wise Inventory Procedure to determine the Standard Revenue due from the Beverage Operation. The idea is to determine the Sale of the Operation during a Shift which multiplied by the Item S.P., would give Standard Revenue against which Actual would be compared.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 47 / 53 Control
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  • Automated Beverage Systems  In Automated Operations, the Task of the Management in Controlling Beverage Revenue is simplified. It is fairly simple to establish Standard Revenues and Portion Control is also enforced by the System.Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 49 / 53 Control
  • Automated Beverage Systems  Most Automated systems can: 1. Dispense Drinks according to the Operations’ Standards 2. Count the Number of Drinks Poured 3. Asses Standard Revenue for Beverage Sales 4. Provide Timely Management ReportsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 50 / 53 Control
  • Automated Beverage Systems  Depicts the POS System, a Sample POS Screen and Automated Dispensing Unit Remotely Located with a Drink Dispensing Gun at the Bar Counter. (Refer Bar & Beverage Management – Tanke – Pg. 280, 286,288)Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 51 / 53 Control
  • References  Food & Beverage Controls – Jack D. Ninemeier (American Hotel & Lodging Association)  Bar & Beverage Management – Kotschevar & Tanke (American Hotel & Lodging Association)Monday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 52 / 53 Control
  • Questions & CommentsMonday, October 29, 2012 BAC-5132 Food and Beverage Management-II-Menu engineering : Revenue Slide 53 / 53 Control