F & B Cost Control - Topic 4

What is F&B Accounting?

• The guidance and regulation of the costs and revenue of operating the catering activity

• The basics of revenue control and the differences between manual and computerized systems

• The fried chicken recipe

• The standard recipe at Sekinchan Restaurant

Which of the following is NOT the problem of F&B Accounting today?

• Everyone has to eat

• Menu mix unpredictability

• Food and beverage operation short cycle

• Perishability of the product

The right sequence of fundamentals of F&B control is?

• Operational - Planning - Control

• Control - planning - operational

• Planning - control - operational

• Planning - operational - Control

what is the function of F&B Policy?

• determine the level of profitability

• determine the market segmentation

• determine the operation facilities

• All of the above

what is the function of marketing Policy?

• determine the level of profitability

• determine the market segmentation

• determine the operation facilities

• All of the above

what is the function of financial Policy?

• determine the level of profitability

• determine the market segmentation

• determine the operation facilities

• All of the above

Which of the following is under Purchasing stage?

• Product testing

• yield testing

• Purchase specifications

• all of the above

In receiving stage, who will be conducting the Quality inspection?

• Purchasing staff

• Kitchen Helper

• Senior Chef

• whoever is free

Who is in charge of "quantity inspection" at receiving stage?

• Purchasing staff

• Senior Chef

• General Manager

• Finance Director

What process involved in storing and issuing stage?

• Stock record

• Pricing of items

• Clerical procedures

• All of the above