Methodology of F&B Control


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

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Methodology of F&B Control

  1. 1. By: Murage Macharia
  2. 2. METHODOLOGY OF CONTROL The development of an effective system of food and beverage control resolves itself into three distinctive phases Murage Macharia
  3. 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. 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. 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. 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. 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. 8. Cont…. Clerical Procedures This must be determined by who places orders for purchase and what sort of documentary evidence to be used. Murage Macharia
  9. 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. 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. 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. 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. 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. Murage Macharia
  14. 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. 15. Phase 3 The After Event Control There must be food and beverage report. Assessment of results. Corrective action where appropriate. Murage Macharia
  16. 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. 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. Murage Macharia
  18. 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