A Food and Beverage control may be defined as the guidelines and regulations of the costs and revenue of operating the catering activity in a food and beverage establishment. A control system covering the sale of all food and beverages is vital to accomplish maximum return. Know more in detail about Principles and Practices OF F&B Control by Ms. Prachi Wani, Assistant Professor at AISSMS College Of Hotel Management And Catering Technology, Pune.

1. PRINCIPLES AND PRACTICES OF F&B CONTROL
Ms. Prachi Wani
Assistant Professor
AISSMS College Of Hotel
Management And Catering Technology,
Pune.
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2. TOPICS
•Introduction.
•Objectives of Control System
•Problems in Control system
•Essentials of a Control System

3. WHAT IS F & B CONTROL?
◈ A Food and Beverage control may be defined as the guidelines and
regulations of the costs and revenue of operating the catering activity
in a food and beverage establishment.
◈ A control system covering the sale of all food and beverages is vital to
accomplish maximum return.
◈ In large establishments, you will see a department known as F & B
controls who will make sure to have a smooth control system in various
outlets. In smaller establishments an assistant manager of the outlet can
do this job.
◈ A control system should be simple to use for F & B team .
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4. OBJECTIVES
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5. ANALYSIS OF INCOME &
EXPENDITURE
◈ The analysis is only concerned with income &
expenditure which is relevant to the F & B
operations.
◈ On the revenue side, emphasis is laid on sales
mix , trends in food & beverage sales, average
spending power (ASP), no. of customers etc.
◈ On the cost side, importance is on food &
beverage portion cost, departmental food &
beverage cost & labour cost etc. 5

6. ESTABLISHMENT &
MAINTENANCE OF STANDARDS
◈ Food & Beverage Control helps the
establishment to set of standards which
would be particular to an operation.
◈ Standard Operational Procedures (SOPs)
are manuals which are available to all
staff for reference.
◈ A regular checking on the standards
helps in establishing control.
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7. PRICING
◈ An important objective of Food & Beverage
Control is to provide a complete base for
menu pricing including quotations for special
functions & banquets.
◈ Accurate food & beverage costs and other
main establishment costs, as well as general
market considerations like the ASP of the
customer, the prices charged by the
competitors & the prices that the market will
accept are considered in the menu pricing.
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8. PREVENTION OF WASTE
◈ The main purpose of control in general is
also to ensure that current results are in
accordance with the set standards/
objectives of the business such as food
sales, beverage sales, gross profit margin
etc.
◈ This can be done only by preventing
wastage of materials caused by poor
preparation, over-preparation, failure to
use standard recipes etc.
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9. MANAGEMENT
INFORMATION
◈ A system of F & B control has an
important function in the provision of data
for periodical reports on current operations.
Accurate up-to-date information will enable
a complete analysis of performance for each
outlet of an establishment for comparison
with set standards previously laid down.
◈ All the information can be collected,
collated, analyzed & presented annually or
with the use of a software.
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10. PROBLEMS
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11. Perishability Of The Product
◈Food (raw or cooked) is a perishable commodity and has a
limited life. Hence it needs to be procured in correct quality and
quantity, then needs to be properly stored and processed
◈ Note - Beverage are normally not as perishable as food and
this contributes to their easier control).
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12. Unpredictability Of Volume Of Business
◈Sales unpredictability and instability causes
problem regards to the quantities of commodities to
be purchased and prepared.
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13. Unpredictability Of Menu Mix
◈It is necessary to offer a wide choice of menu items to the
customer. It is therefore essential to be able to predict not only
the number of customers who will be at the facility at a particular
period, but also what the customers’ selection will be from the
alternatives offered on a menu.
◈In order to control costs effectively, it is necessary to have some
method of volume forecasting as part of total food and beverage
control system. 13

14. Short Cycle Of Catering Operations
◈The speed at which catering operations take place allow
little time for many control tasks.
◈Items ordered one day are often received, processed and
sold the same day or the next day. Further problem because of
perishability of most products.
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15. Departmentalization
◈Many catering establishments have several products
and service departments offering different products
and operating under different policies.
◈It is hence necessary to be able to produce separate
trading results for each selling activity.
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16. Use of Technology in F & B Control System
◈With an advancement of point of sale technology, F
& B control has become easier.
◈Various companies offer different software's which
offer solutions to any F & B outlet. The required
components are a part of Electronic Point of Sale
◈Remember ,while investing in any software , we are
making sure that the system is comprehensive, cost of
maintaining the same is calculated, it is easy to operate
and it is effective to garnering the management
reports.
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17. WHY GO FOR A
SOFTWARE?
Menu Planning- historical data
will enable to forecast the
menu item popularity and
profitability.
Purchase ordering- this can
base on minimum stock levels
and forecast demand from
production planning and
match delivery notes and
invoices.
Stock Management – the
system maintain stock levels in
stores, tracks the issues and
consumption of raw material.
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Production Control- menus can
be used to decide precise sales
and production quantities to
have good control on kitchen
production and use of raw
material.
Financial Management reporting
Various report generation is required
for analysis of income and
expenditure.
Menu Analysis- consumer menu
choices can be recorded and
analyzed.

18. REFERENCES
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FOOD AND BEVERAGE SERVICE BY DENIS LILLICRAP, JOHN
COUSINS, ROBERT SMITH.
BERNARD DAVID ET AL, FOOD AND BEVERAGE MANAGEMENT
(5TH EDITION) ROUTLEDGE TAYLOR & FRANCIS
GROUP,INDIA,2016.
ALL IMAGES ARE FREE TO USE, DOWNLOADED FROM GOOGLE.
COM

19. CREDITS
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20. THANK YOU
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