Answer the following:

1. What role do purchasing, production and presentation have in the operational control process of a
food-and-beverage business?

 Purchasing- The buying of alcoholic drinks includes an understanding of spirits and wines. In
order to create a well-developed wine list, a buying agent should be well informed about
wine styles, vintages and the correct marriage of wines and foods.

 Production- Ensure that the quantity of each ingredient used, the collection of instructions
followed, the amount of portions yielded, and the taste and texture acquired each time a food
product is prepared are consistent.

 Presentation- Any existing collection of glassware associated with unique wines and drinks
supports the presentation of beverages. Sometimes, the shape of the glass bowl is designed
to enhance the bouquet or provide sufficient ice and liquid space.

2. Identify the operational control areas and give a definition of each.

 Costing- In general, profitable restaurants hold food expenditures within 28 to 35 percent of gross
sales. This refers to food and waste prices, meals for staff and fraud. You analyze how much it costs
to make and item on your menu when you price food. When you calculate total food cost
percentages, you have to consider waste
 Pricing- Pricing is more versatile for catering and special events, but it can be more demanding. Your
restaurant usually has such fixed costs, and the 28-to-35-percent cost of food automatically allows
restaurant operating expense allowances. However, catering jobs and special menus also need
further preparation because they create extra expenses.

 Purchasing- Establish the quality requirements by which the food products are chosen. 
Combined with defined food-cost objectives, these 
requirements decide the items are purchased. 
Knowledge of a wide range of food products 
and their expected yields is needed for skilled purchasing. 
The profitability of a catering service operation can be increased 
by awareness of waste-reducing and labor-saving items and their applications.

 Production- Ensure that the quantity of and ingredient used, the collection of instructions followed,
the number of portions yielded and the taste and texture obtained each time a food product is
prepared are consistent.
 For every item in the menu file, a standard recipe for a particular portion size and yield must be
created to achieve this objective.
.
 Presentation- Any existing collection of glassware associated with unique wines and drinks supports
the presentation of beverages. Sometimes, the shape of the glass bowl is designed to enhance the
bouquet or provide sufficient ice and liquid space. Garniture may contribute to the perceived value of
the drink by creating a friendly appearance for the consumer. To build excitement and highlight the
beverage recipe or idea, theme drinks often include decorative stirrers or other products.

 Service- Cafeteria, a self-service restaurant where clients choose different dishes from an open-
counter show. The food is normally placed on a plate, paid for at the cashier's station, and delivered
by the customer to a dining table. The modern cafeteria, built to promote a seamless flow of patrons,
is especially well suited to the needs of institutions, colleges, hospitals, businesses, seeking to
 efficiently and cheaply service large numbers of people. The cafeteria needs less service staff than
most other commercial eating facilities, in addition to offering fast service.

3. Discuss the importance of recipe cards for food-and-beverage control. What function do they serve in
the production process?
 Notwithstanding the quantity used, any food item used in the preparation of the recipe must
be specified. The same ingredients and proportions must always be used in order for a
recipe to produce consistent flavor, texture, and yield. With minimal preparation instructions,
each ingredient must be accurately identified.

4. How does a production sheet contribute to operational controls in the kitchen? What information
does this form communicate to purchasing?
 The final step in achieving the objective of output continuity is the production layer. The
information about the menu and the number of expected guests on a production sheet is
taken from catering feature sheets that present all the details for a catering function. The
production sheet lists the number of portions to be prepared, the food cost, and the sale
price for each of the menu items to be produced during a particular meal service. The actual
number served is noted after the feature and the amount of the waste from overproduction is
determined.

5. The sales-mix process helps determine what ongoing analysis in the area of operational controls?

 An estimation of the sales trend of major catering menu products is the sales mix. Item
sales are reported over an established duration and measured on the basis of two key
variables: popularity and sales contribution. For the hotel catering department, sales of
appetizer, entrance and dessert products are registered. Sales for each item are measured
at the end of the year, and the percentage of sales that each item represents is calculated.
In order to rate its success, the item is then rated according to overall sales. The final step in
the sales-mix process is to measure for each item the contribution to benefit. Decisions are
then made about which items will remain on the catering menu item list