2. Prepared by :- K.S.R.Srikanth Reddy Msc ,DHMCT
INTRODUCTION TO FOOD CONTROL
Food Controls refers to directing and regulating the cost and revenue of any food service outlet.
The cost of F&B might vary from 25% to 50% depending on the type of catering establishment.
Larger the organisation :-
More PRECISE ACCURATE MEASURES to be taken in comparison to the smaller organisation
Computerization is needed for larger organisation than the smaller.
Effective control system helps the organisation to :
1.Identify grey areas of the system.
2.Course correction.
3.Strict Supervision
4.Proper control of resource.
3. Prepared by :- K.S.R.Srikanth Reddy Msc ,DHMCT
OBJECTIVES OF FOOD & BEVERAGE CONTROL
1.COMPARISON OF INCOME & EXPENDITURE
1.PROPER PRICING
1.AVOIDING WASTAGE
1.PREVENTION OF FRAUD
2.MANAGEMENT INFORMATION
4. Prepared by :- K.S.R.Srikanth Reddy Msc ,DHMCT
CONTRO
L CYCLE
RECEIVING
STORING
PURCHASIN
G
ACCOUNTIN
G
SERVING
ISSUING
PREPARING
PRESERVING
5. Prepared by :- K.S.R.Srikanth Reddy Msc ,DHMCT
PURCHASIN
G
• Procurement of things that are needed by each and
every department dealing with Food & Beverage.
• Specific detailing of product
• Desired quality, size and weight.
• Product Test Procedure.
• Supplier Selection.
6. Prepared by :- K.S.R.Srikanth Reddy Msc ,DHMCT
RECEIVING
• Procedures are laid down.
• Financial Parameters
• Security Parameters
STORING
