Chapter 7

Complete the costing sheet below to calculate cost per portion and sales price for the beverage. Please round all calculations to the thousandths place.

Recipe: Hurricane

No. of portions: 4 BC%: 24%

Cost per portion: $ Selling Price: $

Ingredient Recipe (EP)

Quantity Yield Percent AP Cost Converted AP Cost EP Cost Extended Cost

Light Rum 2 oz 98% $11.10/750 mL

Dark Rum 2 oz 98% 15.10/ L

Passion Fruit Juice 2 oz 40% 24.74 / 24ct (1 passion fruit= 1oz)

Orange Juice 1 oz 30% 39.77 / 88ct (1 orange = 2 oz

Lime Juice oz 30% 7.07 / 12ct ( 1 Lime = oz

Simple Syrup 1 Tbsp 100% 60.61 / 1 gallon

Grenadine 1 Tbsp 100% 3.95 / 25oz bottle

Total

1. List the names of the 3 methods used to reconcile actual vs. standard beverage costs and sales.

2. List 3 tools that can be used to control beverage portions.

3. What is the most ethical way to increase alcoholic beverage sales?

4. What is the risk to a restaurant manager or owner who pushes to sell larger quantities of alcohol to a given population of customers?

5. List 3 ways that bartenders can steal from a bar that lacks controls.

6. List 3 categories of non-alcoholic beverages.