FOOD AND BEVERAGE.
DIPLOMA UNIT.
TOPIC
: FINANCIAL ASPECTS.
Due to the increase in the cost of food and beverages ,labour ,energy,maitanance,and
other overheads.
A budget is a plan expressed usually in financial quality terms for example total value
of payroll,number of customers,which reflects the policies of establishment and
determines the business operations for a particular trading period
°The managment control after the asset phase.
This is the final phase of food and beverage controland it has got 3 main stages:
1 Food and beverage costreporting
2Accesment
3correction
FOOD AND BEVERAGE COST REPORTING.
•As mentioned earlier in this topic the cycle of production is very short and the
product is prishable .
• These factors together with valuatiobs and demand or the product makes it
neccesarry or updating reporting atleast weekly if not daily.
ACCESMENT
•There is need of someone from thevfood and beverages managment team in the case
of a large unit or the propreator or the manager of a small unit to analyse the food and
beverage reports and to compare them with a budgetor the period and against previous
actualperfomance.
CORRECTION
•A control system diesnot cure orprevent problems from occuring . when the analyses
of the perfomance of a unit or department identifies that there is aproblem .
It is upto the managment to take the necessary steps to correct the problems as quickly
as possible.
DIPLOMA UNIT.
TOPIC
: FINANCIAL ASPECTS.
Due to the increase in the cost of food and beverages ,labour ,energy,maitanance,and
other overheads.
A budget is a plan expressed usually in financial quality terms for example total value
of payroll,number of customers,which reflects the policies of establishment and
determines the business operations for a particular trading period
°The managment control after the asset phase.
This is the final phase of food and beverage controland it has got 3 main stages:
1 Food and beverage costreporting
2Accesment
3correction
FOOD AND BEVERAGE COST REPORTING.
•As mentioned earlier in this topic the cycle of production is very short and the
product is prishable .
• These factors together with valuatiobs and demand or the product makes it
neccesarry or updating reporting atleast weekly if not daily.
ACCESMENT
•There is need of someone from thevfood and beverages managment team in the case
of a large unit or the propreator or the manager of a small unit to analyse the food and
beverage reports and to compare them with a budgetor the period and against previous
actualperfomance.
CORRECTION
•A control system diesnot cure orprevent problems from occuring . when the analyses
of the perfomance of a unit or department identifies that there is aproblem .
It is upto the managment to take the necessary steps to correct the problems as quickly
as possible.
