COURSE OUTLINE

• Introduction
• Special problem of food and Beverage control
• The fundamental control
  • The planning phase
  • Operational phase
  • The post operation phase
• The reality of control
• Setting the budget and break-even analysis
  • The budget
  • Costs, profits and sales
  • Break-even analysis
  • Essentials of control system
• Basic concepts
  • Production planning
  • Standard yields
  • Standards recipes
  • Standard portion sizes
• Methods of food control
  • Weekly/monthly food cost report
  • A daily food cost report
  • Calculation of the potential food cost
• Methods of beverage control
  • Par stock or bottle control system
  • Potential sales value system
  • The millimeter system
  • Banqueting and function bar system
  • Automated beverage dispensing system
• Epos reporting
  • Menu item Preference
  • Menu item profitability
  • Sales by meal period
  • Sales by server
  • Category report
  • Table waiting times
• Food and beverage control checklist
  • Checklist for the smaller operation
• Revenue control
• Profit sensitivity analysis and menu engineering
  • Profit sensitivity
  • Menu engineering
• Systems of revenue control
  • Manual system
  • Sales checks
  • The cashier’s role
  • Problem of the manual system
• Computerized system
  • Pre-checking system
  • Pre-set pre-checking system
  • Electronic cash registers
  • EPOS control system
• Forecasting
• Operating ratios
  • Total food and beverages sales
  • Departmental profit
  • Ration of food/beverage sales to total sales
  • Average spending power
  • Sales mix
  • Payroll costs
  • Index of profitability
  • Stock turnover
  • Sales per Seat Available
  • Rate of seat turnover
  • Sales per waiter/waitress
  • Sales per square meter