Cost Control

What is the meaning of Cost Control in Food and Beverage?

• Having only one person manage all the costs of goods.

• Spending as much money needed to acquire the goods needed.

• The practice of identifying and reducing business expenses to increase profits, and it starts with the budgeting process.

• Purchasing the most inexpensive goods and services to save money.

Who is responsible for Cost Control in the kitchen?

• General Manager

• Cooks

• Dining Room Manager

• Executive Chef

Which of the variety of planning, monitoring and evaluation techniques can be used to manage expenses to ensure you remain profitable without sacrificing quality.

• Reduce Waste and Theft

• Cross-Train Staff

• Perform Food Cost Calculations

• All of the above

Which is a controllable cost?

• Rent

• Labor

• Insurance

• Taxes

Controlling costs is something that should be done

• Monthly

• Daily

• Weekly

• Annually

Which average percentage amount will a restaurant target as profit

• 15

• 12

• 18

• 5

Cost Control only happens in the kitchen

• True

• False

• I don't know

• No answer

Managing Cost Control greatly impacts the success of the restaurant

• True

• False

• I don't know

• No answer

How can waithelp affect const control?

• Mistake orders

• Giving freebies

• Stealing

• All of the above

Who is responsible for Cost Control in a restaurant?

• General Manager

• Executive Chef

• Restaurant Manager

• Every employee