Diploma in Catering and Accommodation: Food and Beverage Control Notes

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TOPIC 1: INTRODUCTION TO CONTROL
Definition and importance of control
o Definition Food and beverage control may be defined as the guidance and regulation of the costs z
o It is important at this stage to clarify the limitations of a control system.
• A control system can only identify problem areas and trends in the business. The system cannot automatically correct such problem areas.
• A control system will require constant management supervision to ensure that it functions efficiently.
• A control system will need management action to evaluate the information produced and to act upon it.
Sectors of food and beverage outlets
o Bars
o Night clubs
o Pubs
o Fine dining restaurants
o Dining rooms
o Sandwich bars
o Deli shops and employees cafeterias
o Coffee house and tea rooms
o Snacks and refreshment centers
o Lounge
o Take away and home deliveries
THE OBJECTIVES OF FOOD AND BEVERAGE CONTROL
The objectives of a food and beverage control system may be summarized as follows:
1. Analysis of income and expenditure: The analysis is solely concerned with the income and expenditure related to food and beverage operations. The revenue side of operation deals with the sales trends in food and beverage, the average spending power (ASP) of customers at various times of the day, and the number of customers served.
2. Establishment and maintenance of standards: The basis for the operation of any food and beverage outlet is the establishment of a set of standards which would be particular to an operation, for example, a chain of steak house restaurants. Unless standards are set no employee would know in detail the standards to be achieved nor could the employee’s performance be effectively measured by management. An efficient unit would have the set standards laid down in manuals often known as SOPs (standard operational procedures) which should be readily available to all staff for reference. Having set the standards, a difficult problem always for the management of an operation is to maintain these standards. This can be aided by regularly checking on the standards achieved by observation and analysis and by comments made by customers, and when necessary, conducting training courses to re-establish the standards.
3. Pricing: An important objective of food and beverage control is to provide a sound basis for menu pricing including quotations for special functions. It is, therefore, important to determine food menu and beverage list prices in the light of accurate food and beverage costs and other main establishment costs; as well as general market considerations, such as the average customer spending power, the prices charged by competitors and the prices that the market will accept.
4. Prevention of waste: In order to achieve performance standards for an establishment, targets are set for revenue, cost levels and profit margins. To achieve these levels of performance it is necessary to prevent wastage of materials caused by such things as poor preparation, over-production, failure to use standard recipes, etc. This can only be done with an efficient method of control, which covers the complete cycle of food and beverage control, from the basic policies of the organization to the management control after the operation has been completed.
5. Prevention of fraud: It is necessary for a control system to prevent or at least restrict the possible areas of fraud by customers and staff. Typical areas of fraud by customers are such things as deliberately walking out without paying; unjustifiably claiming that the food or drink that they had partly or totally consumed was unpalatable and indicating that they will not pay for it; disputing the number of drinks served; making payments by stolen cheques or credit cards. Typical areas of fraud by staff are overcharging or undercharging for items served and stealing of food, drink or cash.
6. Management information: A system of control has an important task to fulfill in providing accurate up-to-date information for the preparation of periodical reports for management. This information should be sufficient so as to provide a complete analysis of performance for each outlet of an establishment for comparison with set standards previously laid down (e.g. budget standards).
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