Oriental Hospitality Consultants
POLICY & PROCEDUREFood & Beverage 24 November 2005No. : FB03FOOD & BEVERAGE COST
To clarify the responsibility for the Food & Beverage Cost and to ensure effective andaccurate F&B Cost control.
It is GHM policy that the Food & Beverage (F&B) Manager and the Executive Chef are jointly responsible for the Food & Beverage Cost. Generally the F&B Manager manages the Beverage Cost while the Executive Chef manages the Food Cost and theEmployee Meal Cost.It is
policy that only the finest quality food and beverage products / ingredientsare used in our properties.It is
policy that the menu prices always reflect the quality of the food and beverage
product, represent fair “value for money” to the consumer and ensure a
profit for the property. Food and beverage products that become too expensive to sellshould be taken off of the menu rather than to substitute the product (compromise thequality) or reduce the portion (compromise the quantity).It is
policy that the General Manager approves all menus and menu prices.It is
policy that the General Manager approves all Rebates, Officer / HouseChecks and Entertainment Checks.It is
policy that the Financial Controller and the Cost Controller are responsiblefor maintaining accurate and detailed records of food and beverage cost.