The Control Process Flashcards
Why study Food and Beverage Control?
To understand how to manage food operations
Define control in the context of management.
A process by which a manager attempts to direct, regulate, and restrain the actions of people to achieve desired goals.
What is the most common goal for private operations?
Financial success.
What are sub-goals in management?
More specific and immediate goals that align with long-term plans.
What percentage range can food and beverage costs occupy in operations?
25% to 50%.
List the four steps of the control process.
- Establish standards and procedures
- Train individuals
- Monitor performance
- Take corrective action
What is cost control?
controlling costs to prevent excessive spending
Name two causes of excessive costs in food and beverage operations.
- Inefficiency
- Waste
What is the goal of sales control?
To ensure all sales result in appropriate income for the business.
Who is responsible for control in food and beverage operations?
Management.
What are the techniques for instituting (establishing) control?
- Establishing standards
- Establishing procedures
- Training
- Setting examples
- Observing and correcting employee actions
- Requiring records and reports
- Disciplining employees
- Preparing and following budgets
Define standards in the context of food and beverage operations.
Rules or measures created for making comparisons and judgments.
What are quality standards?
Standards used to define the degree of excellence of raw materials and finished products.
What are quantity standards?
Measures of weight, count, or volume used to make comparisons and judgments.
What is a standard cost?
The cost of goods or services identified, approved, and accepted by management.
Fill in the blank: Procedures are the methods employed to _______.
[prepare products or perform jobs]
What is the importance of standardizing ordering and purchasing procedures?
To ensure ingredients are purchased at appropriate times, in needed quantities, at favorable prices, and of appropriate quality.
What must be standardized in receiving procedures?
Quality
quantity
and cost of goods received.
Why must production procedures be standardized?
To ensure customer satisfaction and maintain cost standards.
What is the purpose of training personnel in food and beverage operations?
To make employees aware of the standards and procedures they must follow.
What is the purpose of requiring records and reports?
To assess the effectiveness of staff members and their adherence to standard procedures.
Define discipline in the context of foodservice management.
Taking steps to warn or correct an employee for not meeting expected performance or behavior adhering with standard procedures.
What is a budget?
A financial plan that expresses management’s goals and objectives in financial terms.
What is an operating budget?
a detailed projection of what a company expects its revenue and expenses will be over a period of time
