An insight on the three phases of F&B Control is discussed

1. By: Murage Macharia

2. METHODOLOGY OF CONTROL
The development of an effective system of food and
beverage control resolves itself into three distinctive
phases
Murage Macharia

3. Phase 1
Basic policy decisions
Dealing with basic policy decisions. This constitutes of
basic policy decisions in relation into financial and
catering policies in the establishment.
Financial Policy
This is where setting of profit targets are done, planning
for profit margins for menu or wine list.
Murage Macharia

4. Cont….
Marketing and catering Policy
This deals wit the market to be aimed at, the market
you are going to cater for in order to satisfy it e.g. you
have to identify the customer, his average spending
power, decide what menu will satisfy the spending
power, decide what menu will satisfy the customer,
determine the type of service determine the portion
service and choose the appropriate décor or
atmosphere.
Murage Macharia

5. Phase 2 Operational Control
Cycle e.g. quantity inspection of incoming good,
technological procedures i.e. use of written store
requisition this should be planned so as to cover the
cycle of food and beverage preparation, operational
control in relation to the control cycle is.
Buying
Receiving
Storing and issuing
Preparation
Selling
Murage Macharia

6. 1. Buying
This deals with how to buy the items. Four points are
considered here.
Yield Testing
This is to discover the respective yields of the whole
range of commodities available for anyone purpose and
to determine the unit cost, it is only on the basis of
yield testing that we may compile the necessary
purchase specification.
Murage Macharia

7. Cont….
Purchase Specification
This is a conscience description of an item of food which helps
the caterer to communicate with the supplier. This is done by
both the buying office and the goods receiving officer.
Method of Buying
Since there is no single best method of buying for all foods a
decision must be made on how to purchase. It can be done by
either cash on delivery, by contract, in the open market or
suppliers are invited to tender.
Murage Macharia

8. Cont….
Clerical Procedures
This must be determined by who places orders for
purchase and what sort of documentary evidence to be
used.
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9. 2. Receiving
Quality Control
Some person must be made responsible for checking
the quality of all incoming goods and it is important to
concentrate efforts in the direction of perishable foods.
Quantity Inspection
The task is usually performed by the goods received
clerk though the work may be shared by the
storekeeper and a senior member of the kitchen staff.
This is where the actual quantity of the delivered
commodities is inspected.
Murage Macharia

10. cont….
Clerical Procedures
This must be well planned how much paperwork
required, type of documents to be kept e.g. goods
received book, what action should be taken in the event
of non-delivery or short delivery of an item.
Murage Macharia

11. 3. Storing and Issueing
Stock Records
This must be decided on whether they will be weekly
stock taking use of stock cards or bin cards for nonperishables and some form of weekly control sheet for
perishables.
Pricing the Issues
This must by decided by e.g. actual purchase price,
average price or stagnant price.
Murage Macharia

12. Cont….
Stock Taking
Must be decided how often must be done.
Clerical Procedures
Most be used whether written requisition the number
of copies and how they have to be channeled to the
control office.
Murage Macharia

13. 4. Preparing
This is the most critical stage of the control cycle; the
cost of food consumed depends on.
The number of meals produced.
The food cost per meal.
In order to control food cost you must therefore be able
to control the number to be catered for i.e. have some
method of volume forecasting and the control of the
food cost per meal in advance of production and service
i.e. use a system of recosting.
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14. 5. Selling
Finally marketing and catering policy will have
divided the price policy of the business, an increase in
the quantity of food prepared is matched by a
corresponding increase in cash received from the
customer. This requires a restaurant checking system
cash control should be ensured that all the amounts
received by the waiting staff are paid to the cashier
and latter banked.
Murage Macharia

15. Phase 3 The After Event Control
There must be food and beverage report.
Assessment of results.
Corrective action where appropriate.
Murage Macharia

16. Food and Beverage Report
For reasons of the specific character of food and
beverage operations food is highly perishable coked
form or raw and always unpredictable trend and
unexpected change in order to control a food
operation effectively the manager must have a daily,
weekly and other reports covering longer periods.
Murage Macharia

17. Assessment of Results
It is concerned with an appreciation of how far the
actual results of food and beverage results correspond
with expected results.
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18. Corrective Action
Any action that is taken following the receipt of food
and beverage report e.g. malpractices on the park of
the staffs must be corrected.
Murage Macharia