Food and Beverage Cost Control
THEORY MANUAL
FOR
B.A.HOSPITALITY MANAGEMENT
INSTITUTE OF HOTEL MANAGEMENT
AURANGABAD
PREPARED BY
HEMANT GOKHALE
BA(Hons)in Hospitality Management
EXECUTIVE CHEF
Introduction
Food service operation requires many resources and personnel. The food service industry is huge, employees millions and grosses billions. However no business establishment earns a fortune with out hard work, risks and good control systems. The food service industry is a high risk business. It is possible to earn high profits. It is also possible to loose a lot of money. The individual managers in this industry who know management and understands the accounting and record keeping involved- including the application of control techniques - have a chance of survival.
Organisations need to use control procedures to ensure they are making satisfactory progress towards their goals and using their resources efficiently. Control is one of the most important function of management. It is a Management tool.
These control techniques are not tyrannical, unfair, authoritarian management tactics, but the basic method to keep the organisation functioning smoothly and profitably for all the stakeholders. Management control means sensible safeguards that management sets up to help operation succeed. Control means the managers investigate the situations, understand the events, and then decide to act or not.
__________________________________________________________
Source : DOUGLAS C. KEISTER, Food and beverage control Ch.2, Prentice hall. Second edition, 1990
Definition:
By one definition management control is the process of ensuring that actual activities confirm to planned activities. In fact control is more pervasive than planning. Control helps the managers monitor the effectiveness of their planning, their organising and their leading activities.
An essential part of control is taking corrective actions as needed.
Robert J. Mucklers definition of control points out
FOR
B.A.HOSPITALITY MANAGEMENT
INSTITUTE OF HOTEL MANAGEMENT
AURANGABAD
PREPARED BY
HEMANT GOKHALE
BA(Hons)in Hospitality Management
EXECUTIVE CHEF
Introduction
Food service operation requires many resources and personnel. The food service industry is huge, employees millions and grosses billions. However no business establishment earns a fortune with out hard work, risks and good control systems. The food service industry is a high risk business. It is possible to earn high profits. It is also possible to loose a lot of money. The individual managers in this industry who know management and understands the accounting and record keeping involved- including the application of control techniques - have a chance of survival.
Organisations need to use control procedures to ensure they are making satisfactory progress towards their goals and using their resources efficiently. Control is one of the most important function of management. It is a Management tool.
These control techniques are not tyrannical, unfair, authoritarian management tactics, but the basic method to keep the organisation functioning smoothly and profitably for all the stakeholders. Management control means sensible safeguards that management sets up to help operation succeed. Control means the managers investigate the situations, understand the events, and then decide to act or not.
__________________________________________________________
Source : DOUGLAS C. KEISTER, Food and beverage control Ch.2, Prentice hall. Second edition, 1990
Definition:
By one definition management control is the process of ensuring that actual activities confirm to planned activities. In fact control is more pervasive than planning. Control helps the managers monitor the effectiveness of their planning, their organising and their leading activities.
An essential part of control is taking corrective actions as needed.
Robert J. Mucklers definition of control points out