F&B Control

What is food costing?

• Estimating the time it takes to prepare a meal

• Calculating the cost of ingredients and materials used in preparing a dish or menu item.

• Counting the number of customers in a restaurant

• Measuring the nutritional value of a dish

Why is beverage control important in F&B management?

• To ensure cost control, prevent theft, maintain quality, and comply with regulations.

• To encourage theft and reduce quality

• To have no control over beverage inventory

• To ignore regulations and increase costs

Name one method to reduce food waste in a restaurant.

• Implementing portion control

• Throwing away excess food

• Giving away free food to customers

• Increasing portion sizes

What is the formula for calculating food cost percentage?

• (Cost of Food x Selling Price) / 100

• (Cost of Food / Selling Price) x 100

• (Selling Price - Cost of Food) x 100

• (Selling Price / Cost of Food) x 100

How can over-pouring be controlled in beverage service?

• Guessing the amount

• Using measured pour spouts or jiggers

• Using a funnel

• Pouring quickly

What are the benefits of implementing portion control in a restaurant?

• Increased food waste

• None of the above

• All of the above

• Decreased customer satisfaction

How can a restaurant reduce the amount of food waste during food preparation?

• By increasing portion sizes

• By selling excess food at a discount

• By throwing away food scraps

• By implementing portion control, using food scraps for other dishes, and donating excess food to local charities.

Explain the concept of inventory management in F&B control.

• Creating the menu

• Tracking and managing stock levels, ordering and receiving inventory, and minimizing waste and theft.

• Scheduling staff shifts

• Decorating the restaurant

What are the consequences of not implementing proper F&B control measures?

• Decreased food waste, lower costs, higher profitability, and no health and safety risks.

• No impact on food waste, no change in costs, no effect on profitability, and no health and safety risks.

• Reduced food waste, lower costs, increased profitability, and improved health and safety measures.

• Increased food waste, higher costs, lower profitability, and potential health and safety risks.

Name one technology that can help in reducing beverage wastage in a bar.

• Using disposable cups

• Beverage inventory management system

• Self-serve beverage stations

• Hiring more bartenders