Module 1: Overview of Controls
Food and beverage controls a study of the techniques and procedures used by management
to run the operating and financial aspects of a foodservice operation. This is
accomplished through accounting and cost systems, procedures, observation and
analysis. The food and beverage industry is profitable but highly competitive.
Restaurants that are not tightly controlled are prone to failure. Cost and operating
controls are needed if a food service operation is going to be able to offer quality
food and beverage service at competitive prices while simultaneously providing
an adequate profit.. Success requires that restaurant operations be properly managed
but also that the operation's numbers be managed.
In this course we will examine the policies, procedures systems, records, reports and analytical techniques used in controlling a typical food service business.
Objectives:
Upon completion of this module you should be able to:
- Describe the different types of management controls and the importance of
cost controls to a restaurant operation.
- Be able to explain the purposes of a well-designed menu and to describe the different factors used in developing menu prices.
- Understand the use of forecasts in running the day to day operations of a restaurant and how to use various methods in making forecasts.
Topics
This module is divided into 4 topics. To complete
this Module successfully, please complete the topics in the order shown
below:
Once you have completed this module you should:
Go on to Module 2: Financial Statement and Analysis
or
Go back to Food and Beverage Cost Control
Send E-mail to Marja Verbeeten
or call (928) 523-1921
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