please do follwoing all tasks:
you should follow the all instructions , materials each steps and also understand all materials
before you do it. please do not submit submission folder until i say.
1. do Disciplinary Report
you should follow the instructions and use template to do it. i will give you materials as a picture
To Do:
Now it’s your turn to write a disciplinary report for the bartender who overserved the guest to the point of intoxication.
Download the Disciplinary Report Template and complete it, following the tips above. Don’t forget to follow the B.E.E.R. formula when describing the incident!
2. create new cocktail
Remember, cocktails contain six key components:
Cocktail name
Glass the cocktail should be served in – called the service glass
Procedure used to make the cocktail
Types and amounts of alcoholic ingredients
Types and amounts of non-alcoholic ingredients
Any garnish (the world is starting to reduce use of garnishes as they are often thrown into waste after guest finishes their beverage)
Your cocktail should be well balanced – not too sweet, but not too sour; not too bitter, but not too bland; not too strong (alcoholic), but not too weak.
To Do
Create and cost a recipe for three seasonal cocktails (with alcohol) and one seasonal
mocktail (without alcohol). Be sure to include the following components:
Ingredients
Garnish
Glassware/Presentation
Download and complete this Cocktail Recipe Template for each of the four drinks
you create.
3. Now that you have created your new cocktails, you need to make room for them on the beverage menu. At Centennial Square, we try to avoid having more than five cocktails on the beverage menu at the same time. Too many cocktail options leads
to too much alcohol sitting in inventory and too many ingredients and mixers that may or may not be used.
But how do you decide which cocktails to keep on the menu? In addition to looking at how much revenue each cocktail brought in, you should also examine how much profit it contributes to your bottom line. Let’s take a look at our bar sales from last quarter:
To Do
Analyze the beverage sales report from last quarter shown above (click here to download a copy of the same report). After analyzing your sales results, decide on two cocktails and one mocktail to be removed from the menu and replaced by your new beverage items. Record your decisions in word dcument using specific template
( i will give you as a picture )
4. you should answer the one of the question using some informations.
To Do:
The Excel workbook linked to the image below contains three worksheets – event bar consumption for last Thursday, Friday and Saturday nights. Compare and analyze the “OPEN” and “CLOSE” inventory numbers from each sheet and try to identify discrepancies and problems.
Remember, as outlined in the formula at the top of this page, there are only two components in the beverage cost equation: the cost to make the beverage (alcohol, mixers, garnishes, etc.) and the amount of sales (how much money the beverage brings in). If your beverage cost percentage is too high, that either means that your costs are too high or your sale price is too low.
Question: After analyzing the beverage report, have you been able to identify any
reasons for the high beverage cost? What are they? What do you think could be the cause?