The Controls Department's goal is to ensure that effective control methods exist when handling raw materials directly related to food and beverage consumption, as well as other non-F&B products. The procedure will be reviewed on a regular basis in order to improve. When dealing with cost centers, it will prioritize the organization's overall interests. To reap the benefits of standardization in practice and procedures, and to assure uniformity in our control efforts
Food Costing:
Standard recipes for new menu items are sent by the Executive Chef
to the F&B Controller for pricing. Selling prices are set based on
costs while adhering to budget constraints.
Bar Costing:
The bar manager submits recipes for new cocktails or brands to the
F&B controller for costing. Selling prices are determined while
keeping bar costs within budget.
Spoilage Reporting:
Any spoilage or damage is documented and approved by the relevant
cost center head. These are valued, accounted for, and included in
the cost of sales to ensure accurate cost efficiency.
Yield Costing:
Butchery yield tests are conducted by the butcher, Executive Chef,
and F&B Controller to calculate yield ratios for costing. Results
are documented and maintained for cost analysis.
Inter-Department Transfers:
Transfer slips record the movement of items between cost centers.
These slips are monitored and standardized, with all records sent to
the F&B Controller for accurate costing.
F&B Cost Report:
Compiled by the F&B Controller, this report includes data on direct
purchases, inter-department transfers, and issued items. Opening and
closing stock values are adjusted based on physical stock verification.
Menu Engineering Report:
The F&B Controller analyzes menu profitability and popularity,
categorizing items into performance groups to guide decision-making.
Potential Food Cost Report:
This report compares potential and actual food production costs to evaluate
cost-effectiveness, excluding banquet, breakfast, and buffet
items.
Daily inventory of alcohol and beverages:
Check all liquor, beverage, and tobacco sales and compare them to
consumption and POS audit. Control over purchases and receipts
Maintaining control Issuing control Recipe Costing (All F & B Items)
Consumption analysis. Monthly Sales Costs
Bill/Challan & Security Checks:
All materials entering or leaving must be checked by security, recorded in a
register (supplier/challan-wise), and stamped with details (register
number, time). Staff movements are also monitored during and after
duty hours. Bills/challans are only accepted if stamped by
security.
Purchase and Receiving Control:
Purchase orders are mandatory for all items. Goods received are verified for quality,
quantity, temperature, and expiry by the receiving team and chefs.
Goods are recorded in the Material Management System (MMS) with GRN
entries and reviewed by department heads before forwarding to
accounts.
Storing Controls:
Goods are categorized, stored systematically, and monitored for expiry. Expired items are disposed
of with proper approval. Physical stock counts are done monthly, and
variances are reported to the commercial and general managers.
Issuing Controls:
Goods are issued only against authorized requisitions. Issue reports are generated in MMS, signed
by recipients, and approved by the respective HOD to maintain
accurate stock records.
Auditing Void Bills/KOTs:
The food and beverage controller must review all void bills and KOTs to make sure they are
properly justified and have the signatures of the appropriate
department head or on-duty management. The commercial manager must
countersign the Voids report.
Auditing of Modified KOTs/Bills:
Every day, the f&b controller must verify that all modified KOTs/bills have a valid
explanation and the signature of the appropriate department head.
The commercial manager must countersign the report.
Auditing of Discount Bills:
The f&b controller must check all discounted bills on a daily basis to ensure that all
discount policies are followed, and each bill must include the
discount card number and patron's name, which are sent to accounts,
and the card's validity must be checked. If an issue arises, they
must quickly notify the commercial managers.
Auditing of Bill Printed Report:
The f&b controller must review the bill printed report to ensure that there is no
reprint of the bill with sufficient explanation by the cashier or
designated person.
Menu price auditing:
The f&b controller must verify the price per portion or item for special codes for which the system
has "0" pricing, such as today's special rate, which is in
accordance with the chef's recommendation. The cashier bears
responsibility for any discrepancy in the price and must either give
a suitable explanation or be charged for it.
Auditing noncommercial consumption:
The f&b controller must ensure that all NC KOTs have a valid explanation for
approval by the appropriate executives and directors.
Auditing NCs for Staff:
In accordance with company regulations, the f&b controller must confirm all staff NCs to ensure
that all KOTs have the required executives and directors.