Q1
BTU refers to the British thermal unit. It is basically, a non metric unit used to measure the amount or level of heat that is needed to raise the temperatures of one pound of water by one degree Fahrenheit. The CFM stands for Cubic Feet per Minute and is a unit that measures the volume in relation to time. This means that it is used to determine the capacity or the volumetric flow in a compressor. On the other hand, the PSI refers to Pounds per Square Inch which relates the force to the area and is used to measure pressure (Burgess Et al, 17).
Q2
Purchasing and acquiring of equipments for running a bar is a continuous process that requires vast knowledge of the major operations. This is because the criteria used in selecting the equipments to purchase vary in different occasions and stage of the business. The three occasions that may call for purchasing of equipment is during start ups, expansion or upgrading and replacement. The criteria used in selecting this equipment depend on a number of factors in the different settings. For instance, during start ups the business may be cash strained and therefore insist on smaller or less expensive equipment. This is mainly because the initial costs of operations may be higher than anticipated and the investors could be grappled with uncertainty.
On the other hand, when selecting additional equipment, it could be that the business experienced overwhelming number of clients to a point where the existing equipment could not support this. It could also be the case of having made profits and thus walking towards expansion. During replacement the business could be interested in doing away with damaged equipments or those that are expensive to maintain. In this case, it may only be interested in high quality equipment irrespective of the price. This may be shaped by the experience of having used the previous equipment or the fact that it has made enough money to fund the replacement.
Q3
A bar design tells a lot about the type of the business and impact greatly on the number and type of revelers it is likely to attract. Therefore, a good design is necessary in creating the theme of the bar and will have a direct impact on the profits. In order to get it right in proper designing of a bar, it is advisable to start with the drinks menu (Katsigris & Thomas, 124). This is because; the drinks served at an establishment bring out its actual theme and is shaped by the type of customers in a location. For instance, a drink menu will determine whether the business owner want to start an exotic cocktail lounge, a sports bar or the English style pub. These are different bars that require particular setting in terms of the furniture arrangement and the overall interior design. In this case, anyone interested in starting a bar should work from the menu to designs.
Q4
In any given business, reducing the cost of operations and the initial investment is crucial to maximizing profits. This means that business owners should strive to reduce maintenance and other costs in the business. In the case of a bar, one should consider this during the purchasing of bar equipments. The best way of running a successive bar is having the proper way of purchasing equipments needed in the venture. This includes purchasing the most essential equipment first to ensure the business runs smoothly. For instance, having enough glasses, cocktail mixers among other bar operating equipments is paramount compared to investing in entertainment and furniture first. This is because the latter can be hired or sourced through other means. Acquiring high quality equipment is also essential because it cuts the costs of maintenance and replacement.
Q5
Technological advancement has brought about many changes to the business field that replace cumbersome and less effective programs. One such improvement is the point of sale system (POS) which is superior to the widely used cash register. There are many advantages of using the POS over the cash register in that the POS incorporates many aspects of the business and gives more information about a particular transaction such as specific information about a product compared to the cash register which records only the value of the transaction and other minor details. The POS significantly reduce the costs of accounting and bookkeeping because it records transactions in a systematic manner making it easier to access past information easily without having to flip through numerous receipts like is the case in the case register. The POS incorporates overall inventory making it easier to record the fast moving goods (Foley and Dismore, 226). It can also be automated to ensure purchases are made promptly.
Despite the many advantages of the POS, some businesses have stuck to the outdated cash register for various reasons. The system is applicable to many business especially busy establishments that wish to reduce the cost of bookkeeping and accounting without compromising on the level and speed of service. This is like in the case of a busy restaurant or bar where the system allows for recording of specific information about a product. On the other hand, the cash register is applicable to small business and mainly startups that seek to cut the initial cost by purchasing the less expensive cash register. Cheep cash registers are available especially where establish businesses sell them to invest in the POS. this could be a perfect starting point for a new bar or restaurant.
Works Cited
Burgess, William, Ellenbecker, Michael and Treitman, Robert. Ventilation for Control of the Work Environment. New Jersey. John Wiley and Sons
Foley, Ray and Dismore, Heather. Running a Bar For Dummies. New Jersey: Wiley and Sons
Katsigris, Costas and Thomas, Chris. The Bar and Beverage Book. New Jersey: Wiley and Sons
