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Food And Beverage Control System Essay

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Design a total food and beverage control system for a hypothetical restaurant
There are many reasons for controlling and recording of stock. Control was defined as a process used by managers to direct, regulate, and restrain the actions of people so that the established goals of an enterprise may be achieved said by Lea R. Dopson and David K. Hayes. . Recording are usually using different types of controlling form and/or different types of computer system. Nowadays, most of the control system are using yield management to manage the cost of profit. Yield management control the previous revenue so that it can increase future revenues.
Cost in food and beverage operations having been given, it will be useful to establish a working definition …show more content…

Operating a regular and rigorous system of stock taking and beverage control within bar will help to;
- control costs
- Achieve profit margins acceptable for the success of the business
- identify problem areas in relation all the product, stock, beverage etc of bar business
1. Managing costs and revenue to make profit
- Profit figures are not significant until they are expressed in relation to other elements
- Lillicrap & crousins (2012) refer to these elements as the relationship between the costs of running the operation, the revenue received and the profit made.
- The key to fully comprehensive cost control in food and beverage operation
A plan for profit generation and financial sustainability
- Starting point: a good financial plan are include a monthly or annual budget with projection for expenditure and income
- Detailed, objective and realistic
- Gather and flexible with adjustments
- Sales projection sheet (chapter 10 – table 10. P. 191)
- Bar expenses (chapter 10 – table 10.2 p. 192. Provisional projected budget) your major expenses are classified as fixed and

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