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Food and Beverage Control Notes

Institution: College

Course: Food and Beverage Control

Content Category: Lecture Notes

Posted By: XELA AMUO

Document Type: PDF

Number of Pages: 86

Price: KES 200
 
    

Views: 2553     Downloads: 36

Summary

These are the lecture notes for food and beverage control, a unit taught in third year at university level and in certificate module 2 of food and beverage production and service and catering and accommodation and also at diploma module 2 of food and beverage production and service and catering and accommodation.

INTRODUCTION TO FOOD AND BEVERAGE CONTROL
DEFINITION
Food and beverage control is the guidance and regulation of all operating costs and revenues in the catering establishment with the aim of making a profit.
Food and beverage control as is currently practiced in hotel and catering industry is in many respects different from the old concept of cost control which had its origin in the predominantly cost related manufacturing industry.
Most sectors of hotel and catering industry are market oriented and their financial success is largely determined by the factors operating on the revenue side of the business such as the price level, number of covers, sales mix, gross profit margin, etc. It is for this reason that in controlling a catering operation, we are concerned with both revenue control and cost control.
The importance of food and beverage control needs no emphasis in majority of hotels, food and beverage sales account for at least one third of total revenue.


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