THE ADVANTAGES OF FOOD AND BEVERAGE COST CONTROL ARE SUMMARIZED:
- To ascertain the profitability of each revenue producing department
- To reveal the possible sources of economy and results in a rational utilization of materials and labour
- To obtain information for the adoption of a sound pricing policy
- To facilitate speedy quotation for specifical functions such as banquets and wedding receptions
- To make comparison
- To use control data for making policy decisions by the management.
THE OBJECTIVES OF FOOD CONTROL SYSTEM:
- A detailed analysis of the income and expenses of food and beverages e.g. costs, sales analysis, profit, loss etc.
- To establish standard operation procedure for the operation
- Fixing menu pricing and quotation for special functions.
- To prevent wastage of raw material time, labour etc.
- Prevention of fraud by staff and customers.
- Preparation and submission of management report and information and correction and remedial measures for improvement.