iam making a project on optimum par stock for wines for taj mahal hotel new delhi machan coffee shop. i want to know what happen if you don,t maintain the par stock
Answer:
Well first accurate luck with your project.
If you don't profess ur par stock, you will screwed if there is a busy hours of darkness. :))))
the maximum par stock for wine, should be defined according the menu that you serve, beef = red wine , fish = white wine.
keep contained by mind that a bottle 75cl , is consumed by 3pers. then count you max. chairs in the restaurant. 50cl is for 2pers.
anyway red wine is other used more then white wine so the ratio of the red should be more consequently the white wine.
the white wine could be served by cups before they start intake as an " Aperitif " , then you supply them of bottle of red wine with the food.
if you are working double shift = lunch + dinner , you should run this also into consideration.
the best thing is to do , is that for a full time ( the most busy day ) you ask the waiter to put all the bottles of wine contained by a specific bucket and count them at closing time, then incorporate 10- 15% .
This will be your optimum par stock for wines.
Good luck
Answer:
Well first accurate luck with your project.
If you don't profess ur par stock, you will screwed if there is a busy hours of darkness. :))))
the maximum par stock for wine, should be defined according the menu that you serve, beef = red wine , fish = white wine.
keep contained by mind that a bottle 75cl , is consumed by 3pers. then count you max. chairs in the restaurant. 50cl is for 2pers.
anyway red wine is other used more then white wine so the ratio of the red should be more consequently the white wine.
the white wine could be served by cups before they start intake as an " Aperitif " , then you supply them of bottle of red wine with the food.
if you are working double shift = lunch + dinner , you should run this also into consideration.
the best thing is to do , is that for a full time ( the most busy day ) you ask the waiter to put all the bottles of wine contained by a specific bucket and count them at closing time, then incorporate 10- 15% .
This will be your optimum par stock for wines.
Good luck
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