HTM 2030 Lecture Notes - Lecture 15: Sales, Empowered

• School: University of Guelph
• Department: Hospitality and Tourism Management
• Course: HTM 2030
• Professor: William Murray

Document Summary

Pricing properly: pricing is important to both: Calculating prices from costs and cost percentages. Adding desired contribution margins to portion costs. Not done often with food but more often with beverage. Goal: (cid:862)to e(cid:374)sure all foods ser(cid:448)ed produ(cid:272)es appropriate re(cid:448)e(cid:374)ue for e(cid:374)terprise(cid:863) Possibilities for error: sale incorrectly recorded. Incorrect prices charged or programmed into the computer: cheques (bills) lost, stolen or not used, customer dishonesty or theft, employee dishonesty or theft. Standards for revenue control: document all sales. Itemizes order, maintains written records, proves accuracy of work, records useful for tax purposes: prices all sales correctly, verify that all sales are recorded and monies deposited. Chapter 13 & 14 beverage purchasing, receiving, storing and issuing. Beverage purchase is important to control (cid:271)e(cid:272)ause it(cid:859)s expe(cid:374)si(cid:448)e. Maintain appropriate supply/quantity of ingredients to produce beverage products. Ensure that quality of ingredients purchased is appropriate for intended use. Ensure ingredients are purchased at an optimum price.