Chapter 1 Introduction to Food And Beverage Control

Food and beverage managers in control

3 main objective managers

- Delight guest feels welcome 

- Facilities work for guest 

- Operation continue to provide service while also gain a profit 

Management resources and objectives 

.Planning: Set objectives, Decision and formulating policies  

.Organizing: Analysing tasks and assigning them to individuals  

.Motivating: Helping individuals to form and develop to group “team spirit”. Encourage staff management committee meetings  

.Controlling: By observing, analys accounting records & reports 

Profit and cost centers 

. A cost center is a subunit of a company that is responsible only for its costs.  A profit center is a subunit of a company that is responsible for revenues and costs.

 Definition and importance of control 

Controlling is the process of monitoring and adjusting organizational activities to ensure they are being accomplished as planned.

 Steps in the control process

Establishing standards


Standards could be set on the basis of:

A. Profitability standards: How much company would  make as profit over a given period of time. 

B. Market position standards: Standards indicate the share of total sales in the market. 

C. Productivity standards: How much various segments should produce.

D. Employee attitude standards: Indicates what type of attitude the company managers should have to strive. 

E. Social responsibility standards: Making contributions to the society. 

F. Short range goal : Standards that set a balance between the short range and long range goals




Measurement of performances and comparing performances 

.Measurement of performance is an important procedure of the control process, the deviations can be detected in advance by taking appropriate actions .