Faculty & Research
Managing a Wine Cellar Using a Spreadsheet
Vol 9 No 9
By: Gary M. Thompson Ph.D.
Executive Summary:
Using examples from a new Wine Cellar Management Tool, this report describes the many spreadsheet-based analyses in this tool that can assist an individual, restaurant, or bar to manage a wine cellar. If one is disciplined about recording the inflows and outflows to and from the cellar, the spreadsheet tool will provide several cellar analyses. In addition to providing insight into the key questions of what to consume and what to promote, the tool shows such interesting and informative analyses as appellations, vintages, and types of wine. In the tool described in this report, the spreadsheet itself incorporates form-based sets of data entry fields. The Wine Cellar Management Tool, which is available at no charge from The Center for Hospitality Research at Cornell University, does not require actual knowledge of how to construct a spreadsheet. It does require diligent data entry regarding wine purchases and withdrawals.
The Wine Cellar Management Tool
Download The Wine Cellar Management Tool
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If this CHR Report made a positive impact on your management approach or business operations, we welcome your commentary. We would like to post your comments on our website. Please submit your comments to js372@sha.cornell.edu and rohit.verma@cornell.edu.
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- Managing a Wine Cellar Using a Spreadsheet By: Gary M. Thompson Ph.D.
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Other Reports or Articles You May Find of Interest
- Optimizing a Personal Wine Cellar, by Gary M. Thompson and Steven A. Mutkoski
- An Analysis of Bordeaux Wine Ratings, 1970–2005: Implications for the Existing Classification of the Médoc and Graves, by Gary M. Thompson, Stephen A. Mutkoski, Youngran Bae, Liliana Lelacqua, and Se Bum Oh
- Don’t Sit So Close to Me: Restaurant Table Characteristics and Guest Satisfaction, by Stephanie K.A. Robson and Sheryl E. Kimes
About Gary M. Thompson Ph.D.
Gary M. Thompson is a professor of operations management in the School of Hotel Administration, where he teaches graduate and undergraduate courses in operations management. Previously he spent eight years on the faculty of the David Eccles School of Business at the University of Utah. He holds a BS with first class honors from the University of New Brunswick, an MBA from the University of Western Ontario, and a PhD in operations management from The Florida State University. His current research focuses on optimizing restaurant table mixes, on optimizing conference schedules to improve attendee satisfaction, on course scheduling in post-secondary and corporate training environments, and on the effects on customer service of labor staffing and scheduling decisions. His research has appeared in the Cornell Hospitality Quarterly, Decision Sciences, the Journal of Operations Management, Management Science, Naval Research Logistics, Operations Research and other journals. He has consulted for several prominent hospitality companies and is the founder and president of Thoughtimus, Inc., a small software development firm focusing on scheduling products.
For more information visit http://www.hotelschool.cornell.edu/research/facultybios/faculty.html?id=84
