Food and Beverage control Assignment.docx

Catering And Tourism Training Institution
Food & Beverage control Hotel management 2nd year Degree Page 1
INTRODUCTION
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. A successful
holistic food and beverage control is imperative for any type of food and beverage operation
regardless of its size. The cost of food and beverage can range from 25% to up to 50% (even
more) depending on the type of operation.
In restaurants, food and beverage can be the only source of revenue. In the public sector catering,
employee restaurants and similar operations, food and beverages are the main day-to-day
expenditure, which is controlled by budgets and possibly a level of subsidy, either on a total
company or on a per unit basis. The amount of control is related to the size of the operation. A
large group operation would require much more precise, detailed, up-to-date information, than a
small operation

1. what is the controlling procedure of food and Beverage items during
A, Purchasing
B, Receiving
C, Storing
D, Production:-food, Beverage
E, Issuing
F,Distribution
 Controlling procedure of food at sidra Hotel
1. Purchasing:-When purchasing food it is necessary to consider what the true cost of the
item will be in relation to what the printed price list from the supplier states it to be. The true
cost calculation has to take into account the invoice price less any discounts claimable;
storage cost of the item (this is particularly relevant when purchasing large quantities at a
special price and includes the problem of a further security risk); and the production costs.
The calculation of a true cost may well indicate that it is cheaper to buy in five-case lots as
against a fifty-case lot at a lower price, or that the production costs involved with an item
make it too expensive to buy it in that state, and that it may be cheaper in the long run to buy
the item already processed by a manufacturer.
It is important for buyers to have accurate figures available of the consumption/usage of major
items so that they may decide which method of purchasing to use and also as essential data for
the negotiation of the purchasing price.
A. Purchasing by contract or tender
Purchasing by contract relates specifically to large scale catering operations, for example
Wimbledon fortnight, where specific foods are needed in large quantities (e.g. strawberries).
There are two common types of contract used: the organization will advertise the tender in the
trade press, for example offers are invited to supply fresh fruit and vegetables for the period of
one year or for a specific event.
1. The specific period contract
It aims at determining the source of supply and the price of goods for a stated period often of
three or six months. This reduces the time and labor of negotiating and ordering to a minimum,
plus it has the added advantage of assisting with budgeting and pricing, when the prices of items

are fixed for a period of time. Items with a fairly stable price, such as milk, cream, bread, etc. can
be contracted in this way.
1. The quantity contract
That aims at ensuring continuity of supply of a given quantity of an essential item at an agreed
price over a particular trading period. The purchase of frozen fruit and vegetables for use in a
banqueting or a summer season are typical examples when the supply could be affected by the
weather conditions with subsequent price fluctuations and where a quantity contract is advisable
used.
B. Purchasing by ‘cash and carry ’
This method is of particular interest to the medium and small establishments whose orders are
often not large enough to be able to get regular deliveries from wholesalers and food
manufacturers. ‘Cash and carry’ food warehouses are situated in all towns and resemble in layout
and operation that of very large food supermarkets. Whilst the ‘cash and carry’ food warehouse
is only available to traders there are often equally good prices available in retail
supermarkets/superstores particularly for small quantities or highly perishable items like bread
and milk.
There are two disadvantages of buying by ‘cash and carry’:
1. Caterers have to provide their own staff and transport to collect the items from the warehouse.
2. Caterers have to pay cash for the items they purchase.
c. Purchasing by paid reserve
This method is used when it is necessary to ensure the continuity of supply of an item for the
menu, which is of particular importance to a restaurant. Large catering companies may purchase
the entire output from one supplier or group of suppliers particularly where these products are a
feature. Examples of products that are purchased by this method are organically grown fruit,
vegetables; hand reared or specially bred meat or the entire haul of local fishermen. For this to be
successful the trading has to be equally fair to both parties and therefore requires a certain level
of trust in the relationship.
D. Total supply
It is a method offered only by a few major suppliers who are able to offer a full supply service of
all commodities to caterers. This has the advantages of only having to negotiate with one
supplier; a reduced volume of paperwork; and far fewer deliveries. The main disadvantage is that

of being tied to one major supplier, whose prices may not be as competitive as when using
several suppliers and whose range of certain commodities may be limited. It is not commonly
used by commercial enterprises but is used, for example by the British Army for logistical
reasons including delivery overseas sometimes in hostile areas.
Purchase specifications for food
A purchase specification is a concise description of the quality, size and weight (or count)
required for a particular item. Each specification would be particular to an establishment and
would have been determined by members of the management team by reference to the catering
policy, the menu requirements and its price range.
 The reasons for preparing specifications are:
1. It establishes a buying standard of a commodity for an establishment so that a standard
product is available for the kitchen and restaurant to prepare for the customer.
2. It informs the supplier in writing (and often aided by a line drawing or photograph) precisely
what is required, and it assists the supplier in being competitive with pricing.
3. It provides detailed information to the goods received clerk and the store man as to the
standard of the foods to accept.
4. It makes staff aware of the differences that can occur in produce, for example, size, weight,
quality, quantity, etc. Whilst a detail product specification can be written it still may not achieve
the level of quality assurance desired.
.
2. Receiving:-If great care is taken to establish effective controls for purchasing, but no
attention is given to receiving controls, it is conceivable that all earlier efforts may have been
wasted. After all, ordering specific quantities and qualities at optimum prices constitutes no
guarantee that the products ordered will actually be delivered. Therefore, the primary
objective of receiving controls is to verify that quantities, qualities, and prices of food
delivered conform to orders placed.
 Establishing Standards for Receiving
The primary purpose of receiving control is to verify that the quantity, quality, and price of each
item delivered conforms to the order placed. To ensure that this is the case, it is necessary to
establish standards to govern the receiving process, as follows:

1. The quantity delivered should be the same as the quantity listed on the Steward’s Market
Quotation List, and this should be identical to the quantity listed on the invoice, or bill, that
accompanies the delivery.
2. The quality of the item delivered should conform to the establishment’s standard purchase
specification for that item.
3. The prices on the invoice should be the same as those circled on the Steward’s Market
Quotation List.
The Invoice
Every time food is delivered to an establishment, it should be accompanied by a document that
lists the items being delivered. For food, the document is normally an invoice, which is the same
as a bill. An invoice is usually presented to the receiving clerk in duplicate by the person making
the delivery, who will expect the receiving clerk to sign and return the second copy. This serves
as an acknowledgment to the purveyor that the establishment has received the products listed on
the invoice.
 .Establishing Standard Procedures for Receiving
Although the author recognizes that exact procedures and techniques for receiving vary from one
establishment to another, it will be useful to examine one standard procedure that many
managers have found appropriate for use in their establishments.
1. Verify that the quantity, quality, and price for each item delivered conforms exactly to the
order placed.
2. Acknowledge that quantity, quality, and price have been verified by stamping the invoice with
the rubber invoice stamp provided for that purpose.
3. List all invoices for foods delivered on a given day on the Receiving Clerk’s Daily Report for
that day and completes the report as required; or enters appropriate information directly into a
computer terminal
4. Fill out meat tags for all appropriate items.*
5. Forward completed paperwork to proper personnel.
6. Move food to appropriate storage areas.
Verifying Quantity, Quality, and Price
To carry out the verification procedure suggested here, the receiving clerk must have certain
supplies and equipment available, including the following:

1. A permanent copy of the standard purchase specifications
2. Appropriate equipment for determining weight, including such items as a hanging scale and a
platform scale
3. Certain paper forms, tags, rubber stamps, and related office supplies
Quantity verification entails weighing, counting, or otherwise enumerating the quantity of a
particular food delivered by the vendor and then checking to see that the same quantity appears
on both the invoice and the order.
.Price verification requires comparing the unit price appearing on an invoice with the price quote
circled on a Steward’s Market or a purchase order.
Therefore, it is important to maintain good working relationships with vendors so that any
discrepancy found after the driver has left can be readily resolved by a telephone call or some
other informal means. From time to time, some foodservice operators have found it necessary to
put aside unacceptable food for return to the vendor at the earliest opportunity.
Stamping the Invoice
It is generally good practice to provide the receiving clerk with an invoice stamp—a rubber
stamp to be used on all invoices. This invoice stamp—a suggested form is illustrated in Figure
Below is used for a number of reasons. It provides for:
1. Verification of the date on which food was received
2. The signature of the clerk receiving the food, who vouches for the accuracy of quantities,
qualities, and prices
3. The steward’s signature, indicating that the steward knows the food has been delivered
4. The food controller’s verification of the arithmetical accuracy of the bill
5. Signatory approval of the bill for payment by an authorized individual before a check is drawn
3. STORING:-In general, the standards established for storing food should address five
principal concerns:
1. Condition of facilities and equipment
2. Arrangement of foods
3. Location of facilities
4. Security of storage areas
5. Dating and pricing of stored foods
Condition of Facilities and Equipment

The factors involved in maintaining proper internal conditions include temperature, storage
containers, shelving, and cleanliness. Problems with any or all of these may lead to spoilage and
waste
Temperature
One of the key factors in storing foods is the temperature of the storage facility. This is
particularly important for perishables. Food life can be maximized when food is stored at the
correct temperature and at the proper level of humidity. The food controller should occasionally
check the temperature gauges on the refrigerated storage facilities to see that the appropriate
temperatures are being maintained. The temperatures that follow are generally accepted as
optimum for storing the foods indicated:
Fresh meats: 34 to 36 F
Fresh produce: 34 to 36 F
Fresh dairy products: 34 to 36 F
Fresh fish: 30to 34F
Frozen foods: 10 to 0 F
If temperatures are permitted to rise above these levels, shelf life is shortened and the risk of
food spoilage is increased for perishables. Proper temperature can also be a key factor in
preventing spoilage of nonperishable. Storage facilities for staple food products should usually
be room temperature, approximately 65 to 70 degrees F. Sometimes, particularly in older
establishments, staples are kept in facilities that are either too warm because of their proximity to
hot stoves or steam pipes running through the ceiling, or too cold because they are located in
unheated parts of a building.
Storage Containers
In addition to maintaining foods at proper temperatures, care must be given to storing them in
appropriate containers. Many staples are purchased in airtight containers, but offers are
purchased in unsealed containers—paper bags, boxes, and sacks—which are susceptible to attack
by insects and vermin.
Shelving
For perishable foods, shelving should be slatted to permit maximum circulation of air in
refrigerated facilities. For nonperishables, solid steel shelving is usually preferred. At no time
should any food product be stored on the floor..

Cleanliness
Absolute cleanliness is a condition that should be enforced in all food storage facilities at all
times. In refrigerated facilities, this will prevent the accumulation of small amounts of spoiling
food, which can give off odors and may affect other foods.
Arrangement of Foods
The factors involved in maintaining an appropriate internal arrangement of foods include
keeping the most-used items readily available, fixing definite locations for each item, and
rotating stock.
Keeping the Most-used Items Readily Available
It is usually helpful to arrange storage facilities so that the most frequently used items are kept
closest to the entrance. Although it has no effect on spoilage or theft, this arrangement does tend
to reduce the time required to move needed foods from storage to production and thus tends to
reduce labor costs.
Fixing Definite Location
Each particular item should always be found in the same location, and attention should be given
to ensuring that new deliveries of the item are stored in the same location. All too often, one
product is stored in several locations at once (for example, six cans on a shelf and two partially
used cases in two other areas). This increases the chances for over purchasing, spoilage, and
theft. In addition, it makes difficult the monthly process of taking a physical Inventory.
Rotation of Stock
The food controller must establish procedures to ensure that older quantities of any item are used
before any new deliveries. The procedure used to do this is known as the first-in, first-out
method of stock rotation, commonly called FIFO in the industry.
The steward and staff must be held responsible for storing new deliveries of an item behind the
quantities already on hand, thus ensuring that older items will be used first. This reduces the
possibilities for spoilage. If this procedure is not followed and those who store foods are
permitted to put new food in front of old food on shelves, the chances are increased that the older
items will spoil before they are used.
Location of Storage Facilities
Whenever possible, the storage facilities for both perishable and nonperishable foods should be
located between receiving areas and preparation areas, preferably close to both. Such locations

facilitate the moving of foods from the receiving areas to storage and from storage to the
preparation areas. A properly located storage facility will have the effect of:
1. Speeding the storing and issuing of food
2. Maximizing security
3. Reducing labor requirements
Dating and Pricing
It is desirable to date items as they are put away on shelves, so that the storeroom clerk can be
certain of the age of all items and make provisions for their use before they can spoil. Of
particular concern are items that are used infrequently. The storeroom clerk should visually
check the stock frequently to ascertain which items are beginning to get old and then inform the
chef, so that items can be put on the menu before they spoil.
4. ISSUING:-Directs are defined as those foods charged to cost as received and stores as
those carried in inventory and charged to cost as issued. That distinction is particularly
important in a discussion of issuing.
There are two elements in the issuing process: The first is the physical movement of foods from
storage facilities to food preparation areas; the second is the record keeping associated with
determining the cost of the food issued.
Physical Movement of Foods from Storage Facilities
As described in the discussion of standards and standard procedures for storing, foods should be
stored in fixed locations and under secure conditions to ensure that they will be available readily
and in the proper quantities when needed. When a cook needs a particular item, it must be
removed from a storage facility and transported to the preparation area.
Directs are charged to food cost as they are received, on the assumption that these perishable
.Stores
The food category known as stores was previously described as consisting of (1) staples and (2)
tagged items, primarily meats. When purchased, these foods are considered part of inventory
until issued for use and are not included in cost figures until they are issued. Therefore, it follows
that records of issues must be kept in order to determine the cost of stores. For control purposes,
a system must be established to ensure that no stores are issued unless kitchen personnel submit
lists of the items and quantities needed.

The Requisition. A requisition is a form filled in by a member of the kitchen staff. It lists the
items and quantities of stores the kitchen staff needs for the current day’s production. Each
requisition should be reviewed by the chef, who should check to see that all required items are
listed and that the quantity listed for each is accurate.
Pricing the Requisition. After stores have been issued from the appropriate storeroom,
refrigerator, or freezer, it may be the storeroom clerk’s responsibility to record on each
requisition the cost of listed items and to determine the total value of the foods issued.
5. Production:-The standards and standard procedures for production control are designed to
ensure that all portions of any given item conform to management’s plans for that item and
that, as far as possible; each portion of any given item is identical to all other portions of the
same item. Portions of a given menu item should be identical to one another in four respects:
1. Ingredients
2. Proportions of ingredients
3. Production method
4. Quantity
To reach this goal, it is necessary to develop the following standards and standard procedures for
each menu item:
1. Standard portion size
2. Standard recipe
3. Standard portion cost
Standard Portion Size
One of the most important standards that any foodservice operation must establish is the
standard portion size, defined as the quantity of any item that is to be served each time that
item is ordered. In effect, the standard portion size for any item is the fixed quantity of a given
menu items that management intends to give each customer in return for the fixed selling price
identified in the menu.
Weight
Weight, normally expressed in ounces (or grams, if the metric system is used), is frequently used
to measure portion sizes for a number of menu items. Meat and fish are two of the most
common. Steak, for example, is served in portion sizes of varying weights, typically ranging
from 8 to 16 ounces, with the particular size for a specific restaurant being set by management.

The same is true of roasts, often served in 4- or 5-ounce portions. Vegetables, particularly those
purchased frozen, are commonly portioned by weight as well.
Volume
Volume is used as the measure for portions of many menu items. Liquids (soups, juices, coffee,
and milk, to name a few) are commonly portioned by volume expressed as liquid ounces
(milliliters in the metric system). A cup of soup may contain 5 ounces, and a bowl of soup may
contain 8; a portion of orange juice may be 3 or 4 ounces; coffee may be served in a 5-ounce
portion; a glass of milk may contain 8 or 10 ounces.
Count
Count is also used by foodservice operators to identify portion size. Such items as bacon, link
sausage, eggs, chops, shrimp, and asparagus are portioned by count. Some foods are purchased
by count, and this plays a major role in establishing portion size. Shrimp, for example, are
purchased by number per pound (16 to 20 per pound is a common purchase size) and then
portioned by number per shrimp cocktail (4 or 5 in one order). Potatoes and grapefruit are
purchased by count per purchase unit, which clearly serves as a determinant of portion size.
Potatoes for baking, for example, can be purchased in 50-pound boxes with a particular number
per box specified. The higher the count per box (e.g., 120 rather than 90), the smaller the size of
the portion served to the customer. Count is important even with some dessert items, such as pie,
with the portion size expressed in terms of the number of slices of equal size to be cut from one
pie.
Standard Recipes
Another important production standard is the recipe. A recipe is a list of the ingredients and the
quantities of those ingredients needed to produce a particular item, along with a procedure or
method to follow. A standard recipe is the recipe that has been designated the correct one to use
in a given establishment.
Standard Portion Cost
A standard portion cost can be calculated for every item on every menu, provided that the
ingredients, proportions, production methods, and portion sizes have been standardized as
previously discussed. In general, calculating standard portion cost merely requires that one
determine the cost of each ingredient used to produce a quantity of a given menu item, add the

costs of the individual ingredients to arrive at a total, and then divide the total by the number of
portions produced. However, there are several techniques for doing this.
Standard portion cost is defined as the dollar amount that a standard portion should cost, given
the standards and standard procedures for its production. The standard portion cost for a given
menu item can be viewed as a budget for the production of one portion of that item.
Calculating Standard Portion Costs
There are several methods for calculating standard portion costs:
1. Formula
2. Recipe detail and cost card
3. Butcher test
4. Cooking loss test
Standard portion cost = Purchase price per unit
Number of portions per unit
2. BEVERAGE CONTROL AND PROCUDRE AT SIDRA INTERNATIONAL
HOTEL
A, purchasing
 The Purposes of Beverage Purchasing Controls
The primary purposes of beverage purchasing controls are:
1. To maintain an appropriate supply of ingredients for producing beverage products
2. To ensure that the quality of ingredients purchased is appropriate for their intended use.
3. To ensure that ingredients are purchased at optimum prices
As always, the key to successful control is to establish suitable standards and standard
procedures.
Establishing Standards for Beverage Purchasing
For beverage purchasing, standards must be developed for:
1. Quality
2. Quantity
3. Price

Quality Standards
Alcoholic beverages purchased for bars may be divided into two classes according to use: call
brands and pouring brands. A call brand is one used only if the specific brand is requested by a
customer; a pouring brand is one used whenever a customer does not specify a call brand. If a
customer simply orders a “scotch and soda,” he or she would be given the pouring brand. In
contrast, if a specific brand of scotch is ordered (Dewar’s White Label, for example), the
customer is given the call brand specifically requested, assuming it is available.
Quantity Standards
Because beverage products are not highly perishable if stored properly, beverages can be
purchased far less frequently than perishable foods. This is not to say that beverages are
nonperishable, however. Canned and bottled beers should be used within approximately three
months of packaging. Draft beers should be consumed within one month. Some wines have
comparatively limited lives, whereas others, those that improve with age, can and should be
stored for some period before use.
The principal factors used to establish quantity standards for beverage purchasing are:
1. Frequency with which management
chooses to place orders
2. Storage space available
3. Funds available for inventory purchases
4. Delivery schedules set by purveyors
5. Minimum order requirements set by
purveyors
6. Price discounts for volume orders
7. Price specials available
8. Limited availability of some items
Standards for Price
If competitive pricing is the rule, the buyer should clearly take full advantage of it. If competition
is minimal or nonexistent, the buyer must simply accept the fact and watch for special offers, if
any, on appropriate beverages.
 Establishing Standard Procedures for Beverage Purchasing
Having established standards for purchasing beverages, the next step is to establish standard
procedures. In beverage purchasing, standard procedures are needed:
1. To determine order quantities
2. to process orders

Determining Order Quantities
There are two basic methods for determining order quantities. The first, known as the periodic
order method, is based on fixed order dates and variable order quantities; the second, the
perpetual order method, uses variable order dates and fixed reorder quantities.
Periodic Order Method
The periodic order method requires that order dates be fixed so that there are equal operating
periods between order dates. Ordering may be done weekly, biweekly, or on any other regular
schedule, depending on the decisions of management with respect to such considerations as
frequency of ordering, storage space to be devoted to beverages, and funds available for
inventory purchases, as well as on purveyors’ delivery schedules and the anticipated
consumption of beverages.
. In the periodic system, the number so determined for each beverage item is defined as the par
stock for that item—the maximum quantity of the item that should be on hand at any given time.
Shelf label
1. Count the inventory (the number of units on the shelf).
2. Subtract the inventory from the par stock figure on the shelf label.
3. Obtain the purchase quantity, which is the result of the previous subtraction.
Perpetual Order Method
The perpetual order method requires fixed purchase quantities and variable order dates. Its use
depends on the establishment of a perpetual inventory system for beverages, with paper perpetual
inventory cards on which all purchases and issues are recorded carefully and in a timely manner.
Today, perpetual inventory records are more likely to be in a computer database. To use the
perpetual order method, several key figures must be established and recorded on the cards: par
stock, reorder point, and reorder quantity. As previously indicated, par stock is the maximum
quantity that may be on hand at any given time. It takes into account the storage space to be
allocated to the item, the desired frequency of ordering, anticipated usage, and a safety factor to
cover such considerations as unanticipated increases in quantities consumed. Reorder point is
the number of units to which inventory should decrease before an order is placed. It must take
into account the time required to obtain delivery of the order. Reorder quantity is the amount
that should be ordered each time an order is placed. It is calculated by subtracting the reorder

point from par stock and adding the number of units consumed between order date and delivery
date.
5 bottles per day X 14 days X 150%
(to include a safety factor) =105 units
Processing Orders
Whenever practical, it is advisable to establish a purchasing routine that requires formal written
purchase orders. In most large hotels and many large restaurants, formal purchase requests serve
as the basis for ordering.
B. RECEIVING
RECEIVING ESTABLISHING STANDARDS
The primary goal of receiving control is to ensure that deliveries received conform exactly to
orders placed. In practice, this means that beverage deliveries must be compared with beverage
orders in regard to quantity, quality, and price. The standards established for receiving are quite
simple.
1. The quantity of an item delivered must equal the quantity ordered. Verifying this normally
requires examining bottles, to be sure they have been filled and sealed, and then simply counting
bottles or cases. It can also involve weighing kegs of beer to confirm the standard of fill or
examining containers to confirm that those received conform to the order.
2. The quality of an item delivered must the same as the quality ordered. For all spirits, wines,
and beers, one would check to be certain that the brand delivered was the same as the brand
ordered.
3. The price on the invoice for each item delivered should be the same as the price quoted or
listed when the order was placed.
Establishing Standard Procedures
Standard procedures must always be established to ensure that standards will be met. The steps
identified in the following list are generally considered those that make up a basic standard
procedure for receiving beverages.

1. Maintain an up-to-date file of all beverage orders placed. Depending on the operation,
these orders may be formal, informal, or a combination of the two..
2. Remove the record of the order from the file when a delivery arrives and compare it with the
invoice presented by the delivery driver to verify that quantities, qualities, and prices on the
invoice conform to the order. Figure below illustrates a typical beverage invoice.
3. Complete the following before the delivery driver leaves the premises.
a. Check brands, dates, or both, as appropriate, to verify that the quality of beverages
delivered conforms to the invoice.
b. Count or weigh goods delivered to verify that the quantity received also conforms to
the invoice.
4. Compare the invoice with the order to verify that goods received conform to the order placed.
5. Call to the attention of both management and the delivery driver:
a. Any broken or leaking containers
b. Any bottles with broken seals or missing labels
6. Note all discrepancies between delivered goods and the invoice on the invoice itself. Call any
discrepancy between an order and the delivery to management’s attention immediately.
7. Sign the original invoice to acknowledge receipt of the goods, and return the signed copy to
the driver. Retain the duplicate copy for internal record keeping.
8. Record the invoice on the beverage receiving report.
9. Notify the person responsible for storing beverages that a delivery has been received.
When receiving beverage products, the following items are of concern and should be verified:
Key Beverage Receiving Checkpoints
1. Correct brand
2. Correct bottle size
3. No broken bottles or bottle seals
4. Freshness dates (beer)
5. Correct vintage, or year produced (wine)
6. Refrigerated state (if appropriate)
7. Correct unit price
8. Correct price extension
9. Correct invoice total

Credit Memo
A credit memo is an addition to the delivery invoice, its purpose is to correct any differences
between the purchase order (PO) prepared by the foodservice establishment and the delivery slip
or invoice that is signed at the time the ordered goods are delivered.
C. STORING
ESTABLISHING STANDARDS
Storing control is established in beverage operations to achieve three important objectives:
1. To prevent pilferage
2. To ensure accessibility when needed
3. To preserve quality
To accomplish these objectives, standards must be established. The following standards are
critical to storing control:
1. To prevent pilferage, it is clearly necessary to make all beverage storage areas secure. To
establish the proper degree of security, access to storage areas must be restricted to authorized
individuals, and steps must be taken to guard against unauthorized use of beverages by those
who are permitted access to the storage areas..
2. To ensure accessibility of products when needed, the storage facility must be organized so that
each individual brand and product can be found quickly..
3. To maintain product quality, each item in the beverage inventory must be stored appropriately,
under conditions that will maximize its shelf life. This requires taking into account such
important elements as temperature, humidity, and the manner in which items are stored.
Although the quality of spirits will not be adversely affected in storage under most conditions,
wines and beers are subject to rapid deterioration if improperly stored.
Liquor Storage
Spirits should be stored in a relatively dry storage area between 70 and 80°F (21 to 27°C). Since
these products do not generally require refrigeration, they may be stored along with food
products, if necessary.
Beer Storage

Beer in kegs should be stored at refrigeration temperatures of 36 to 38°F (2–3°C) because keg
beer is unpasteurized and, thus, must be handled carefully to avoid excessive bacteria. When
receiving and storing canned and bottled beer, it is also important to examine freshness dates. If
these dates are not easily discernible, you should demand that the vendor explain to you the
coding system that is being used. Pasteurized beer in either cans or bottles should be stored in a
cool, dark room at 50 to 70°F (10–21°C) but does not, of course, require refrigeration.
Wine Storage
The techniques for proper wine storage must be followed in all cases if the quality of the product
is to be maintained and product losses are to be kept at a minimum. Despite the mystery
associated with wine storage, the effective manager will find that proper wine storage can be
achieved if the following factors are monitored:
1. Temperature
2. Light
3. Cork condition
Temperature A great deal of debate has centered on the proper temperature at which to store
wine. All can agree that red wine should be served at cellar temperature. There is, however, less
agreement about what exactly is meant by “cellar temperature.” When serving white wine by the
glass, we may find that the proper storage temperature, at least for the containers currently being
used, is refrigerator temperature.
Light Just as wine must be protected from excess heat, it must also be protected from direct
sunlight. In olden times, this was achieved by storing wines in underground cellars or caves.
Cork Condition It is the wine’s cork that protects it from oxygen, its greatest enemy, and from
the effects of oxidation. Oxidation occurs when oxygen comes in contact with bottled wine; you
can detect a wine that has been overly oxidized because it smells somewhat like vinegar.
Oxidation deteriorates the quality of bottled wines; thus, keeping oxygen out of the wine is a
prime consideration of the vintner and should be important to you as well.
D. ISSUING
ESTABLISHING STANDARDS
Issuing control is established in hotel and restaurant beverage operations to achieve two
important objectives:

1. To ensure the timely release of beverages from inventory in the needed quantities
2. To prevent the misuse of alcoholic beverages between release from inventory and delivery to
the bar
It is important for managers to control the quantities of alcoholic beverages issued and to take all
necessary steps to ensure that quantities issued reach their intended destinations.
To achieve these objectives, managers must establish two essential standards for issuing
beverages:
1. Issue quantities must be carefully set.
2. Beverages must be issued only to authorized persons.
“Authorized persons” means those who have been assigned responsibility for the security of the
issued beverages and will be held accountable for their disposition.
Establishing Standard Procedures
To ensure that the essential issuing standards identified previously will be met, it is necessary to
establish appropriate standard procedures for issuing beverages:
1. Establishing par stocks for bars
2. Setting up a requisition system
Establishing Par Stocks for Bars
As used in bar operations, the meaning of the term par stock is somewhat different from the
definition used in wine cellar or liquor storeroom operations. In storeroom operations, par stock
means the maximum quantity that may be on hand at any one time; it is a limit that the quantity
on hand should never exceed. In bar operations, on the other hand, par stock is the precise
quantity, stated in numbers of bottles or other containers that must be on hand at all times for
each beverage at the bar.
Setting Up a Requisition System
A requisition system is a highly structured method for controlling issues. In beverage control, a
key element in the system is the bar requisition form, on which both the names of beverages
and the quantities of each issued are recorded. No bottles should ever be issued without a written
requisition signed by an authorized person, often the head bartender.
E. BEVERAGE PRODUCTION CONTROL
Objectives of Beverage Production Control

Control over beverage production is established to achieve two primary objectives:
1. To ensure that all drinks are prepared according to management’s specifications
2. To guard against excessive costs that can develop in the production process
Establishing Standards and Standard Procedures for Production
Standards must be established for the quantities of ingredients used in drink preparation, as well
as for the proportions of ingredients in a drink. In addition, drink sizes must be standardized.
When standards are set for ingredients, proportions, and drink sizes, customers can have some
reasonable assurance that a drink will meet expectations each time it is ordered.
Establishing Quantity Standards and Standard Procedures
As suggested earlier, one of the first steps in establishing control over beverage production is to
standardize the quantities of the most costly ingredients used: the alcoholic beverages. The
quantities used by the bartender must be controlled. To do so, one must determine in advance the
specific quantities to be used for the production of drinks and then provide the bartender with a
means of measuring those quantities.
Devices for Measuring Standard Quantities
There are four .measuring devices commonly used by bartenders: shot glasses, jiggers, pourers,
and automated dispensers.
The Shot Glass. In some establishments, bartenders are provided with small glasses, called shot
glasses that are used for measuring. There are two kinds of shot glasses: plain and lined.
A plain shot glass holds a predetermined quantity when filled to the rim. Plain shot glasses are
available in a number of sizes, from fractions of an ounce to several ounces. A lined shot glass is
similar to a plain one, but a line is etched around the glass below and parallel to the rim. In some
bars, the standard of fill is to the line, which is in full view of both the customer and the
bartender. Some bars use shot glasses with deceptive lines, so that when the bartender fills to the
line on the inside of the glass, it appears to the customer to go above the line on the outside
The Jigger. A jigger is a double-ended stainless steel measuring device, each end of which
resembles a shot glass. The two measuring devices that make up the jigger are of different
sizes—one may hold 1 ounce and the other 11⁄2 ounces. Many believe the jigger is necessary for
the accurate measuring that ensures perfect cocktails. it is necessary to use the jigger.
The Pourer. A pourer is a device, fitted on top of a bottle that measures the quantity poured
from the bottle limiting that quantity to a predetermined amount. This is another way to control

the quantity of liquor used in preparing drinks. A number of different types of pourers are
available, but all operate on the principle of controlling the quantity poured each time a bottle is
used.
Glassware
In addition to controlling the quantity of liquor used in preparing each drink, it is desirable to
control the overall size of the drinks. Standardizing the glassware used for service makes this
comparatively simple. It is the manager’s responsibility to establish the standard portion size for
each type of drink and to provide bartenders with appropriate glassware. Beverage glassware is
available in a wide variety of shapes and sizes.
3. What are the formats which are used to control food &Beverage items in this cycle?
SIDRA HOTEL
TO _____SUPPLIER DATE _________
QUANTITY PURCHASE
UNIT
ITEM UNIT
PRICE
TOTAL
AMOUNT
ORDERED BY_______________
QUANTITY ITEM BOTTLE
SIZE
PURCHASE
UNIT
SUPPLIER
REQUESTED BY__________ APPROVED BY___________________
DATE__________________ DATE__________________________
SIDRA Hotel Purchase request form
SIDRA Hotel goods receiving report date________________

Distributor Item received
unit
Amaunt Unit cost Total cost
Total
Received by ______________________ approved by ________________
SIDRA Hotel bin card stock number ____________
Item_____________
Date In Out Balance
SIDRA Hotel requisition form date ________________
Department ________________________________________
Item Description Unit Quantity Unit cost Total cost
Requested by_______________ issued by ___________ approved by _______________
SIDRA Hotel
Food production controlling form
Date _________
Date Time_________________ Chef ________________
No. Item # of item to be
served
Food cost Total
food
cost
Actual #
served
Actual
food cost
Selling
price
Total
revenue

total
BEVERAGE CONTROL SHEET
Date …………………..
NO DESCRIPTION
UNIT COST
PRICE
UNIT SALES
PRICE
COST
VALUE
unit
SALES
VALUE
Total sale
value
Bott glass Bott glass bott glass Bott Glass bott Glass
1
2
3
NET COST
1
2
net
cost
%
4. What is cost percentage?
Your food cost percent is defined as the percentage of your sales that you spend on food. This is
an extremely important number as you can imagine, one of the biggest overheads in the
restaurant business is the cost of ingredients to make dishes. Of course every chef and restaurant
owner wants to be creative and not be bound to a budget, but if you want your restaurant to
succeed, you must keep your food cost percent between 30-35% of your total costs. The great
thing about food cost percent is that once you know what your costs of goods sold (COGS) is,
it’s quite simple to determine what percentage of your total Front of House sales go into your
Back of House food costs. COGS / TOTAL SALES = FOOD COST % the percentage you get in
this formula tells you how much per dollar that you make at your restaurant you spend on
creating a dish. Therefore if your food cost percent is 40%, you spend ¢.40 for every $1 your

business makes on food. In order for your food cost percent to be accurate, you must use the
same dates for purchase and sales activities
Example:-
A B C D E F G H I K L
TODAY TODATE
D
A
TE
DA
Y
OPEN
ININ
G ST
OCK
ROO
M
INVE
NTOr
PUR
C
HAS
E
TOTA
L
C+D
FOO
D RE
QU
IS
ITI
ONE
D
FOOD
SALE
S
FOO
D
COS
T %
FO
OD
PU
R
CA
SE
D
FO
OD
RE
QUI
SI
tioine
d
FOO
D
SALS
FOO
D
COS
T %
1
2
3
4
5
6
7
M
T
W
TH
F
SA
SU
2200
2251
2266
2230
2230
2715
2383
321
385
404
480
890
203
0
2521
2636
2670
2710
3120
2918
2383
290
370
440
480
405
535
240
820
980
1100
1050
1005
1490
720
35.37
37.76
40
45.71
40.25
35.91
33.33
321
706
111
0
156
0
248
0
268
2
268
290
660
1100
1580
1985
2520
2760
820
1800
2900
3950
4955
6445
7165
35.37
36.67
37.93
40
40.06
39.09
38.51

2
8
9
10
11
12
13
14
TO
M
T
W
TH
F
SA
SU
380
402
425
464
844
185
0
5382
310
395
345
327
463
562
265
5477
920
1015
925
1160
1220
1405
690
8085
9100
10025
11185
12405
13810
14500
PROOF OF INVENTORY
Opening stock : 2,220
Plus purchases 5,382
Subtotal 7,602
Less requisitions 5,477
Closing stock 2,126
4, what is your hotel philosophy for waste management?
Sidra INTERNATIONAL Hotel is control their west through the following mechanism:-

 Direct or indirect supervision
 Daily inventory
 Throw staff training/on the job and off the job training and by others.
 Waste is unwanted or unusable materials.
 Waste is any substance which is discarded after primary use or it worthless, defective and
of no use.
 Events create waste.
 People buy stuff, eat stuff, and throw stuff away. How you manage this waste, and
influencing whether it’s produced in the first place, will have an effect on the overall
sustainability of your event.
Quantifiable tones of packaging waste
The most important aspect of waste management is having access to comprehensive data on the
processing and collection of your waste. Your recovery operator should be supplying you with a
breakdown of all the waste which is being collected from your business.
This means that first and foremost, you are aware of what you are paying for when you budget
for your waste collection, secondly that you can pinpoint areas where waste or overuse may be
occurring and thirdly that you can establish areas where you may make a saving.
STAFF INVOLVEMENT – A VITAL INGREDIENT
Many hotels have found it beneficial to implement a ‘Green Team’. This means that a number of
staff from each area of the hotel are members of this team and are monitoring the success of
initiatives implemented in the hotel and liaising with their staff to find any new ideas for
reduction or minimization, which may be suggested at weekly or monthly meetings.
COLLECTION AREAS
Always ensure that areas of the SIDRA INTERNATIONAL Hotel which are used for collection
of waste are kept as clean as possible and that bins are clearly marked and segregated. In a lot of
cases, hotels hang sign in sheets in these areas. Staffs are required to list use of correct bins and
to note use of the compactor if one is available to them. This means that staffs are aware that
these areas are under observation by senior staff members and are required to be used correctly
and kept orderly.
SEGREGATION
Waste streaming is a highly effective way of reducing waste.

 Kitchen and bar area:- bins color coded for easy training and clear segregation
 Accommodation staff :- trolleys with two separate bags for segregated collection
 Guest accommodation bins:- bathroom bin signposted as contaminated waste bin and
bedroom bin clearly marked with the recycle sign for paper and plastic recyclables
 Guest books should also have information on the hotels Reduction, Recycling and
Minimizations policies
 Clear plastic bags to be used for easy identification of waste type
All new staff should be fully briefed in the benefits of segregation, the use of these bins and also
aware of the Hotels environmental policies.
Reduction of west in the SIDRA INTERNATIONAL Hotel
Letters can be sent to all suppliers, requesting that they minimize the amount of packaging which
they deliver on goods supplied to the hotel.
The hotels find that bulk containers can be used in guest rooms, for items such as shampoo and
shower gel and that these can be refilled by accommodation staff as required.
Juices can be delivered in bulk and made available from dispensers at breakfast buffet
Candles which burn oil were used in the restaurant of one hotel, rather than single use candles.
WASTE MANAGEMENT SYSTEM
ACCUMULATED WASTES QTY. REUSE RECYCLE DISPOSE
FOR
SALE

SUMMARY
Food and beverage control an inherent function in managing, is needed in all
organizations to make sure that plans are carried out and desired results are achieved.
In the well –managed organization, all activities ranging from spending money to producing
products and services to monitoring personnel performance are subjected to the control
products and services to monitoring personnel performance are subjected to the control
process.
REFERENCE
 Food & Beverage control manager at sidra international Hotel
 Food and Beverage control Book
 Anderson, J. C., Nar us, J. A. and Possum, W. (2006).
 Customer value proposition in business markets.
 Harvard Business Review. Andrews, L., Kiel, G., Denman, J., Boyle, M.
and Weerawardena, J. (2007)

Food and Beverage control Assignment.docx

Recommandé

Recommandé

Contenu connexe

Tendances

Tendances (20)

Similaire à Food and Beverage control Assignment.docx

Similaire à Food and Beverage control Assignment.docx (20)

Plus de MasreshaA

Plus de MasreshaA (8)

Dernier

Dernier (20)

Food and Beverage control Assignment.docx