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<br />I <br /> <br />, <br /> <br />I <br /> <br />PRESENTATION FOR <br />LIQUOR WORK SESSION <br />May 3, 1983 <br /> <br />I. Opening Remarks <br /> <br />Purpose of work session to examine liquor work programs. <br />Format will be by operational area, with improvements <br />compared to financial reports. <br /> <br />A. Operations <br /> <br />1. purchasing <br /> <br />a. Centralize purchasing for all stores <br />b. Inter-face with new inventory controls <br />c. Introduce factors of cash-flow management into <br />purchasing system <br />d. Monitor turnover of targeted stock as guideline <br />to purchase <br /> <br />Examples: <br /> <br />...lst Quarter Purchase Figures compared to 1982 <br />...Stock Turnover Ratio <br />...Transfer of inventory into cash for return <br />to operation for investment <br />...Inventory Controls-Purchase sheets, trans- <br />fer sheets, purchase orders <br /> <br />2. <br /> <br />Restaurant and Kitchen <br /> <br />a. Centralize purchases under supervisor <br />...Examples of better buys <br />...Review of 1st Quarter purchases <br /> <br />b. Quality Control <br />...Examples by kitchen staff <br /> <br />c. Quantity Control <br />...Examples by kitchen staff <br />...Portioning, reduction of waste <br />...Use of leftovers <br /> <br />d. Food as Promotion <br />...Examples by staff <br /> <br />e. 1983 1st Quarter Food Percentages compared to 1982, <br />adjusted for employee meals. Comparisons to industry <br />and discussion. <br /> <br />3. Bar <br /> <br />a. New liquor pricing (examples) <br />b. Staff instruction on pouring, pricing, service <br />c. New forms for liquor requisition and new purchase <br />procedures. <br />