Managing a Wine Cellar Using a Spreadsheet
By Gary Thompson, Professor of operations management in the Cornell School of Hotel Administration (SHA)
Using examples from Version 4 of Wine Cellar Management Tool, this report describes the many spreadsheet-based analyses in this tool that can assist an individual, restaurant, or bar in managing a wine cellar. The primary motivation for developing Version 4 was to expand the capability of the tool to assist cellar owners in making decisions about how to manage a purposeful decrease in the size of their cellars. 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 Version 4, 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.
Gary Thompson
Gary M. Thompson is a professor of operations management in the Cornell School of Hotel Administration, where he teaches graduate and undergraduate courses in service operations management. Prior to joining Cornell in 1995, he spent eight years on the faculty of the David Eccles School of Business at the University of Utah.
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