Overall, the discrepancies in beverage usage at the reception are a cause for concern. Erica should investigate these concerns further to determine the root cause and take steps to address the issue.
Response to image:
The image shows a table of average drinks per guest at a reception. The table shows that the actual number of drinks used was 380, while the estimate was only 228. This means that there was a difference of 152 drinks used. The table also shows that the actual number of guests served was 250, while the estimate was 300. This means that there was a difference of 50 guests served.
Based on the number of actual reception attendees (250 guests), there are a few unusual discrepancies in the beverage usage report. First, the actual number of drinks used was significantly higher than the estimate. This could be due to a number of factors, such as:
The guests drank more alcohol than expected.
The guests were served more alcohol than they requested.
There was waste or theft of alcohol.
Second, the actual number of guests served was significantly lower than the estimate. This could be due to a number of factors, such as:
Some guests did not attend the reception.
Some guests attended the reception but did not drink any alcohol.
There was a counting error in the number of guests served.
Erica should be concerned about these numbers because they could indicate that there is a problem with the beverage management at the reception. She should investigate these discrepancies further to determine the cause and take steps to prevent them from happening in the future.
Here are some things that Erica can do to investigate these concerns:
Review the guest list to see if there were any guests who did not attend the reception.
Talk to the bartenders to see if they noticed any unusual patterns in the way that guests were ordering drinks.
Review the inventory of alcohol to see if there is any unaccounted for waste or theft.
Implement a system for tracking the number of drinks served to each guest.
Once Erica has determined the cause of the discrepancies, she can take steps to prevent them from happening in the future. For example, if she finds that guests are drinking more alcohol than expected, she may want to reduce the amount of alcohol that is served to each guest. If she finds that there is waste or theft of alcohol, she may need to implement stricter security measures.
By investigating these concerns and taking steps to address them, Erica can ensure that her guests have a positive experience at her reception and that she is not losing money on alcohol.