INT-MIX-2-4.1.2

Inventory Value, Pour Cost and Stock Control

INT-MIX-2-4 · Bar Leadership and Operations at Scale · INT-MIX-2-4.1 Programme, Provisioning and Cost Control

Counting stock accurately, calculating cost per ml, drink cost, inventory value, usage and variance, and the controls — jiggering, logging, locked bond, waste tracking — that keep a yacht bar accountable.

Independent study. xplor is not an IAMI- or PYA-accredited GUEST training provider. This course covers the ground assessed in GUEST Unit 15; it awards no GUEST unit, certificate or Certificate of Competency and does not count toward one.