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Food and Beverage Control Notes for Catering and Accommodations/Food and Beverage

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Summary

FOOD AND BEVERAGE CONTROL
INTRODUCTION
Definition is the guidance and regulation of the costs and revenue of operating the catering activity in hotels, restaurants, hospitals, schools, employee restaurants and other establishments.
Cost control is the maintaining of cost at desirable levels. This cost includes material, labour and overhead costs. Cost control is an important function of the management.
The importance of food and beverage control needs considerable emphasis. In hotels, food and beverage sales often accounts for up to half the total revenue, while in restaurants is the only or main source of revenue.
The cost of food and beverage in commercial sectors is usually about 25-45 per cent of the total operating costs. In hospitals, schools, employee restaurant and similar operation, food and beverage are the main day-to-day expenditure, which is controlled by the budgets and/or a level of subsidy.
The amount of control is related to the size of the operation. For effective control to take place in catering establishments, then a control system must be used.
DoWnload complete Food and Beverage control notes
Despite the importance of food and beverage control system, it is imperative that owners and managers recognize its limitations so that no false expectations are made and the mechanism is utilized optimally.


OBJECTIVES OF FOOD AND BEVERAGE CONTROL
After determining the limitations of the food and beverage control mechanism or systems, it is timely to look into the objectives met by the use of control systems in food and beverage operations.
i. Analysis of income and expenditure
The analysis is solely concerned with the income and expenditure related to food and beverage operation.
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