Unit 1 Flashcards
(25 cards)
The systematic management of expenses related to procurement, production, and service of food and drinks.
F&B Cost Control
What’s the role of f&b cost control?
Optimize cost without compromising quality.
What is the main aim of f&b cost control?
To satisfy both consumer requirements and financial requirements.
The guidance and regulations of the cost and revenue for operating catering activities in hotels, restaurants, and other catering establishments.
F &B Cost Control
What’s the main purpose of any business?
To make profit
Who said, “Control works best when it is used with other management processes, such as planning, organizing, directing, and evaluating.”?
James Keiser
An approach that directs personnel, or keeping an eye on things or by walking around to see whether he or she can correct what is not right or what is cost control break-downs.
Behavioristic Approach
An approach which involves employing established methods and practices to manage costs within a hospitality establishment, such as a restaurant or hotel.
Traditional Approach
What are the four parts of the Measuring performance?
Establishing standard goals - a budget, percentage, and performance figure.
Measure of performance - quantitative figure.
Comparison and analysis - of figures
Corrective action - response to the identified variance.
What are the 6 objectives of f&b cost control?
- Analysis of income and expenditure
- Establishment and maintaining standard
- Pricing
- Prevention of wast
- Prevention of fraud
- Management information
What are the 4 problems in f&b cost control?
- Perishability of the product
- Business volume unpredictability
- Menu mix unpredictability
- Food and beverage operation short cycle
f&b key components - Procurement Cost
Effective negotiation with suppliers to secure favorable items, prices, and discounts for raw materials and ingredients.
Vendor Negotiation
f&b key components - Procurement Cost
Ensuring the purchased items meet the required quality standards to prevent wastage and maintain customer satisfaction.
Quality Control
f&b key components - Procurement Cost
Monitoring and managing inventory levels to avoid overstocking or shortages, optimizing storage space and cash flow.
Quantity Control
f&b key components - Production Cost
Managing the quantity of ingredients used in the dish to control costs and maintain consistency in portion sizes.
Portion Control
f&b key components - Production Cost
Developing and adhering to standardized recipes to ensure consistency in taste, quality, and cost across multiple preparations.
Recipe Standardization
f&b key components - Production Cost
Streamlining kitchen operations to improve workflow, reduce labor costs, and enhance overall productivity.
Kitchen Effciency
f&b key components - Production Cost
Implementing strategies to minimize food waste through proper storage, inventory management, and creative use of leftovers.
Waste Management
f&b key components - Service Cost
Optimizing staffing levels, cross-training employees, and implementing efficient scheduling practices.
Labor Cost
f&b key components - Service Cost
Investing staff in training to enhance efficiency, reduce errors, and improve customer service.
Training and Development
f&b key components - Service Cost
Ensuring that the level or service aligns with the establishment’s brand and customer expectations.
Customer Service
f&b key components - Service Cost
Incorporating technology solutions, such as POS and reservation platforms, to improve order accuracy, reduce process times, and enhance overall service efficiency.
Technology Integration
Give the 11 Industry Challemges
- Fluctuating ingredients prices
- Perishable nature of inventory
- Quality variations
- Labor cost and turnover
- Regulatory compliance.
- Menu complexity
- Customer preferences and trends
- Waste management
- Technology Integration
- Economic conditions
- Global supply chain issues
Give the 3 Industry Trends
- Sustaining practices
- Technology integration
- Evolving customer preferences
