Unit 1

Question 1

The systematic management of expenses related to procurement, production, and service of food and drinks.

Answer 1

F&B Cost Control

Question 2

What’s the role of f&b cost control?

Answer 2

Optimize cost without compromising quality.

Question 3

What is the main aim of f&b cost control?

Answer 3

To satisfy both consumer requirements and financial requirements.

Question 4

The guidance and regulations of the cost and revenue for operating catering activities in hotels, restaurants, and other catering establishments.

Answer 4

F &B Cost Control

Question 5

What’s the main purpose of any business?

Answer 5

To make profit

Question 6

Who said, “Control works best when it is used with other management processes, such as planning, organizing, directing, and evaluating.”?

Answer 6

James Keiser

Question 7

An approach that directs personnel, or keeping an eye on things or by walking around to see whether he or she can correct what is not right or what is cost control break-downs.

Answer 7

Behavioristic Approach

Question 8

An approach which involves employing established methods and practices to manage costs within a hospitality establishment, such as a restaurant or hotel.

Answer 8

Traditional Approach

Question 9

What are the four parts of the Measuring performance?

Answer 9

Establishing standard goals - a budget, percentage, and performance figure.
Measure of performance - quantitative figure.
Comparison and analysis - of figures
Corrective action - response to the identified variance.

Question 10

What are the 6 objectives of f&b cost control?

Answer 10

1. Analysis of income and expenditure
2. Establishment and maintaining standard
3. Pricing
4. Prevention of wast
5. Prevention of fraud
6. Management information

Question 11

What are the 4 problems in f&b cost control?

Answer 11

1. Perishability of the product
2. Business volume unpredictability
3. Menu mix unpredictability
4. Food and beverage operation short cycle

Question 12

f&b key components - Procurement Cost
Effective negotiation with suppliers to secure favorable items, prices, and discounts for raw materials and ingredients.

Answer 12

Vendor Negotiation

Question 13

f&b key components - Procurement Cost
Ensuring the purchased items meet the required quality standards to prevent wastage and maintain customer satisfaction.

Answer 13

Quality Control

Question 14

f&b key components - Procurement Cost
Monitoring and managing inventory levels to avoid overstocking or shortages, optimizing storage space and cash flow.

Answer 14

Quantity Control

Question 15

f&b key components - Production Cost
Managing the quantity of ingredients used in the dish to control costs and maintain consistency in portion sizes.

Answer 15

Portion Control

Question 16

f&b key components - Production Cost
Developing and adhering to standardized recipes to ensure consistency in taste, quality, and cost across multiple preparations.

Answer 16

Recipe Standardization

Question 17

f&b key components - Production Cost
Streamlining kitchen operations to improve workflow, reduce labor costs, and enhance overall productivity.

Answer 17

Kitchen Effciency

Question 18

f&b key components - Production Cost
Implementing strategies to minimize food waste through proper storage, inventory management, and creative use of leftovers.

Answer 18

Waste Management

Question 19

f&b key components - Service Cost
Optimizing staffing levels, cross-training employees, and implementing efficient scheduling practices.

Answer 19

Labor Cost

Question 20

f&b key components - Service Cost
Investing staff in training to enhance efficiency, reduce errors, and improve customer service.

Answer 20

Training and Development

Question 21

f&b key components - Service Cost
Ensuring that the level or service aligns with the establishment’s brand and customer expectations.

Answer 21

Customer Service

Question 22

f&b key components - Service Cost
Incorporating technology solutions, such as POS and reservation platforms, to improve order accuracy, reduce process times, and enhance overall service efficiency.

Answer 22

Technology Integration

Question 23

Give the 11 Industry Challemges

Answer 23

1. Fluctuating ingredients prices
2. Perishable nature of inventory
3. Quality variations
4. Labor cost and turnover
5. Regulatory compliance.
6. Menu complexity
7. Customer preferences and trends
8. Waste management
9. Technology Integration
10. Economic conditions
11. Global supply chain issues

Question 24

Give the 3 Industry Trends

Answer 24

1. Sustaining practices
2. Technology integration
3. Evolving customer preferences

Question 25

The Domino Effect in F&b Industry

Answer 25

1. Procurement: Negotiating with suppliers
2. Inventory Management: Impact on stock levels
3. Production: Adjusting recipes and portion control
4. Menu Engineering: Highlights Specials
5. Service: Staff training on new menu items
6. Financial Analysis: Monitoring Profitability
7. Customer Satisfaction: Feedback and adjustments