ABSTRACT
This chapter focuses on the objectives of food and beverage cost control. It describes a break-even analysis and understands the budget. The chapter provides the concepts of standard recipes, yields and portion sizes. It explores the methods of food and beverage cost control. The chapter explains the basics of revenue control and the differences between manual and computerized systems. Food and beverage control may be defined as the guidance and regulation of the costs and revenue of operating the day-to-day operational activity in a food and drink service establishment. Setting a staffing rota based on forecast customer demand a week or two in advance is also a form of pre-operational control. For food and beverage control to be successful, one of the important management tools is successful forecasting. It is difficult to run an effective food and drink service operation without having firstly defined the basic policies.
