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Running head: REPORT ON FOOD AND BEVERAGE COST CONTROLReport On Food and Beverage Cost ControlStudents NameInstitution affiliationProfessorCourse5/9/2020.1REPORT ON FOOD AND BEVERAGE COST CONTROLIntroductionOur course has presented concepts and principles to be used in controlling cost for thefood and service industry. It highly focuses on the principles applied in the hospitality industry tobring down cost through effective systems. In class we emphasized on practically applying thetheories and methods to bring down costs in daily operation. Successful employees likemanagers, chefs, stewards and food and beverage controllers need to have the capacity ofcontrolling costs and keeping them at certain levels. For every operation to be successful in foodand beverage industry all costs need to be established and monitored and lack of attention canlead to gradual increase of the costs and surpassing profits and leading to continued losses.Managing revenue and expenseAs a manager in food service industry you need to understand the relationship betweenprofit, expenses and revenue. The big question is to know how to control these areas and getsuccess in your operations. You need to be talented as a manager and have the skills to handlemany roles posted to you like menu development, and sale of products to customers. Contrary, toother managers in fields like manufacturing, in food service industry you need to have directcontact with your customers. Food ...


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