IRS Extends Food Industry Tip Reporting Program

December 6, 2009

The Internal Revenue Service announced on December 1st that it is extending the Attributed Tip Income Program (ATIP) to December 31, 2011. The program was scheduled to end as of December 31, 2009.

The program simplifies the recordkeeping required for reporting tip income in the food and beverage industry. Participating employers report the tip income of employees by using a formula that uses a percentage of gross receipts, which are generally allocated among employees, based on the practices of the restaurant. Participating employees do not have to keep a daily tip log or other tip records. The IRS will not initiate a tip examination during the time the employer and employee participate in ATIP.

Employers enroll in the ATIP program by checking a box on IRS Form 8027. Employees of a participating employer need to sign an agreement with their employer to have their tip income computed under the ATIP program and reported as wages.


Emerging Opportunities for “Green” Wine

April 20, 2009

“Going green” is becoming an increasingly hot topic in the wine industry. It appears that it also becoming more profitable for wine retail and this will certainly affect restauranteurs and consumers alike. According to a recent article in Cheers, retail opportunities for wine produced with sustainable practices is on the rise. Sarah Baisley, contributing editor of Cheers and the wine steward at Malibu Pavilions, states that “the public is beginning to believe that “healthier” can also taste good–the term “quality” is starting to be applied to wines produced by green methods.” This article provides evidence that there is increased market growth for these products. Read the article yourself! Follow the steps below to access the journal through the Culinary Arts Collection database:

  1. Go to http://library.jwu.edu
  2. Choose Databases
  3. Scroll down to Culinary Arts Collection
  4. Choose On Campus or Off Campus (enter name and barcode)
  5. Type the keywords: green wine into the search box
  6. Click on the article title: Green movement sprouts opportunity for wine & spirits.(Guide to Green Wines).

Read the rest of this entry »


Pathfinder of the Week: Beverage Service Management

December 5, 2008

 Looking for books? Articles? Maybe a few websites resources for your next paper or project? The JWU North Miami Library can help! Phone us, email, Instant Message, or come in and meet with a librarian for assistance anytime!

This week’s highlighted pathfinder is focused on the topic: Beverage Service Management.

 

Books:

At your service: a hands-on guide to the professional dining room / The Culinary Institute of America; John W. Fischer

TX925 .F573 2005 

 

Bar & beverage operation : ensuring success & maximum profit / by Chris Parry TX950.7 .P37 2003

 

Contemporary restaurants and bars / Martin M. Pegler NK2195.R4 P445 2004 

 

Food and beverage cost control / Lea R. Dopson, David K. Hayes, Jack E. Miller TX911.3.C65 M55 2008

 

Food and beverage cost control, third edition, student workbook / National Restaurant Association Educational Foundation

TX911.3.C65 M55 2005 Supp    

 

Principles of food, beverage, and labor cost controls / Paul R. Dittmer, J. Desmond Keefe III TX911.3.C65 D57 2006 

 

The hospitality manager’s guide to wines, beers, and spirits / Albert W.A. Schmid TX950.7 .S36 2008 [Reserves]

 

The professional bar & beverage manager’s handbook: how to open and operate a financially successful bar, tavern, and nightclub / Amanda Miron & Douglas Robert Brown TX950.7 .M57 2006

Periodicals:

All About Beer [print], American Brewer [print], Beverage Industry [print, electronic], Beverage World [print, electronic], Club Management [print], Decanter [print], Foodservice & Hospitality [print, electronic], Journal of Foodservice Business Research [print, electronic], Night Club & Bar Magazine [print], Southern Beverage Journal [print], Tea [print], Wine Enthusiast [print], Wine Spectator [print], Wine & Spirits [print], Wines & Vines [print, electronic]

 

Videos and DVDs:

Beverage & food service [videorecording] / The Culinary Institute of America TX925 .B48 1998

 

Food and beverage suggestive selling [videorecording] / Educational Institute of the American Hotel & Motel Association 

TX925 .F66 1994

 

Introduction to food & beverage [videorecording] TX943 .I58 2006

 

Managing service in food & beverage operations [videorecording] : or, Food & beverage service / Educational Institute, American Hotel & Motel Association TX911.3.M27 M36 1998

 

Mixology [videorecording] : making great cocktails / Food & Beverage Institute, Culinary Institute of America ; producer, Philip E. Miller TX951 .M59 2001

 

Wine service [videorecording] / The Culinary Institute of America ; a Culinary Learning Resources production ; producer/writer, Philip Miller TX925 .W56 1991

 

Web Resources:

Hospitality Net: http://www.hospitalitynet.org/home.htm

 

Just Drinks: http://www.just-drinks.com/ (requires free registration)

 

The Beverage Information Group: http://www.beveragenet.net/ME2/Default.asp

 

The Beverage Network: http://www.bevnet.com/

 

**Please go to the library catalog to view the entire collection at: http://library.jwu.edu/florida/index.htm