Theory, Practice and Techniques in Food and Beverage Cost Control

Hospitality industry is one of the business bodies that costing must be functional and active. The method of its application or execution matters; it will be of good note to know that for effective hospitality operation and growth the food costing and control system should be extraordinary. Cost control is the practice of identifying and reducing business expenses to increase profits, and it starts with the budgeting process. Foodservice industry is in the midst of expansion and attracting more diverse consumers. This has led to a more competitive environment which resulted in attracting and retaining consumers in the foodservice service outlets being more challenging. Profit maximization is always a key concern for all operations. One way is through minimizing and controlling operations costs. Minimizing costs are actions that can be taken by the operation which do not involve outside factors.

Food cost and control when properly done and attention given to every detail and process in it functions and activities results into growth of the industry. The method and application of food costing and control in the industry can be achieved through placing accurate budget in the industry. This can be done by knowing and taking the price of each item or product used in the food production unit and also taking into account all the perishable goods and products in the industry.
It is important to know that costing help in keeping cost low in planning ahead. It is important to operate food costing and control in the industry as far as food is involved, even if it is only staff meals, because this is part of the hotels expense and it needs to be controlled properly. Food costing can be said to be the all-time function in the industry including regular and ad-hoc function operations.

This book “Theory, Practice and Techniques in Food and Beverage Cost Control” provides students and food managers with a wealth of comprehensive resources and the specific tools they need to keep costs low and profit margins high. Presenting emphasis on practical activities that managers in food service operations of all sizes can use to plan and control their operations; it points out the basic element that facilitates the growth of business in the hospitality industry through the proper use of food costing and control, so it can be said that operational cost can be seen as the cost of starting a new business or the cost of investment in the business. This book will be able to contribute immensely to food costing and control in the hospitality industry with global perceptive.