Food & Beverage Cost Control

Food and Beverage Cost Control involves managing and minimizing the expenses related to preparing and serving food and drinks while maintaining quality. It includes monitoring inventory, controlling portion sizes, negotiating with suppliers, and analyzing sales data to prevent waste and theft. The goal is to ensure profitability by balancing costs and revenue, making sure resources are used efficiently without compromising customer satisfaction. Effective cost control helps a business stay financially healthy and competitive in the hospitality industry.