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Food & Beverage Cost Control PDF
Food & Beverage Cost Control PDF
School: Humanities
Duration: 2 Hours
Note to Candidates: Please check the Programme Title and the Module Title to ensure that you have received the
correct examination paper.
If in doubt please contact an Invigilator.
Q1. You are the manager of a nightclub in Cork City. You are operating tight controls in
your bar and therefore at the end of the night you insist on a stock take.
Price list
Product Euro
Guinness 3.80
Cider 4.60
Baileys 4.00
Vodka 4.20
Gin 4.20
(b) The till has been identified as the most widely used cash control system for food and
beverage operations and an area where revenue is lost if not managed effectively
(Barkeeper, 2008).
Briefly discuss the areas that businesses should address when using cash registers to
ensure that they achieve their desired results. (5 Marks)
(Total: 25 Marks)
Q2. The following are trading results for beverage operations at Smiddys bar:
2008 2007
(f) Standard portion sizes and give an example of a method of portion control.
(3 Marks)
(ii) List the objectives of a food and beverage cost control system. (12 Marks)
(Total: 25 Marks)
Q5. There are two main pricing methods identified for a food and beverage establishment.
(a) List and briefly explain both of these pricing methods. (7 Marks)
(b) List the advantages and disadvantages of using both methods. (8 Marks)
(c) As a bar manager, which method would you choose to use and give reasons for your
choice. (5 Marks)
At what price should a pint of Guinness be sold to achieve a Gross Profit of 75%?
(5 Marks)
(Total: 25 Marks)
Q6. (a) Explain the overall importance of doing a stock take. (8 Marks)
(Total: 25 Marks)
KEG DETAILS