Food & Beverage Serving Alcohol

timer Asked: Sep 20th, 2013

Question description

  1. Serving Alcohol
    Chapters 8 and 9 deal with beverage controls and procedures. When you are serving alcohol, your responsibilities extend beyond the customers you serve. The owners, managers, bartenders and servers can be held legally responsible if an intoxicated customer is involved in an accident. What are the laws regarding this in your state? Use the internet or other sources to determine the specific laws for your state. What does the law require from you, as the food and beverage manager, to prevent an intoxicated customer from hurting themselves or someone else? What can you do to prevent customers from becoming intoxicated in your establishment? If they do become intoxicated, what can you do to prevent them from leaving?
  2. Cost Control
    Read Case Study 1 at the end of Chapter 10, “Cost Control: Dollars and Sense” and answer the following questions.
    a. Given the situation described, how would you present your concern without creating panic among junior-level staff or revealing figures that would likely find their way into the local paper or a competitor’s boardroom?
    b. How would you go about identifying cost of sales problems?
    c. What corrective steps would you take to address cost of sales problems?

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