INTRODUCTION TO CONTROL
| Institution | TVET |
| Course | Certificate in Food... |
| Year | 1st Year |
| Semester | Unknown |
| Posted By | stephen oyake rabilo |
| File Type | |
| Pages | 98 Pages |
| File Size | 2.18 MB |
| Views | 7250 |
| Downloads | 0 |
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Description
Definition and importance of control
Definition Food and beverage control may be defined as the guidance and regulation of the costs
and revenue of operating the catering activity in a food and beverage establishment.
Sectors of food and beverage outlets
Bars
Night clubs
Pubs
Fine dining restaurants
Dining rooms
Sandwich bars
Deli shops and employees cafeterias
Coffee house and tea rooms
Snacks and refreshment centers
Lounge
Take away and home deliveries
It is important at this stage to clarify the limitations of a control system.
A control system can only identify problem areas and trends in the business. The system cannot
automatically correct such problem areas.
A control system will require constant management supervision to ensure that it functions efficiently.
A control system will need management action to evaluate the information produced and to act upon
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