After you have an accurate count, you can start your calculations again. New approaches measuring service quality appeared in the recent literature, such as the E-travel service quality scale (Ho & Lee, Citation 2007), casino service quality scale (Wong & Fong, Citation 2012), service quality scale for midscale hotels (Ahmad Syed et al., Citation 2019), and Green Lodging Service Quality Scale-GLSERV (Lee & Cheng. A map or flowchart can be more helpful in storage areas where a significant amount of beverages complicates keeping track of numbers. Depending on how much of the alcohol is left, you can decide whether to continue using it or place an order for more.Īfter taking measurements at the bar, move to the kitchen and storage rooms.
During tenthing, you can write decimal points using estimations of how many tenths of a bottle is filled with liquid. When measuring liquor and alcohol, consider helpful measurement tactics like tenthing. For example, if you have a bar, you can begin there and then move into the kitchen, fridges, freezers, and storage rooms. Start toward the front of your business and work your way backward.
While you can do this manually, it’s faster and easier to have an automated system, like an inventory scanner or beverage platform, which can accurately keep track of beverage numbers. Begin by counting out your beverages and keeping an accurate record.
