Food and beverage control is an important process that monitors the movement of food and beverage products from the time they are purchased to the time they are consumed by guests. It is the system by which the management reviews and evaluates the result of entire activities of the food and beverage operation.
Step 1: Purchasing
Step 2: Receiving
Step 3: Storage
Step 4: Issuing
Step 5: Preparation and control
Step 6: Service
Step 7: Sales
Step 8: Accounting
There are a variety of control forms/ formats and sheets that are widely used for smooth and systematic operation in the hotel organization. They are:
KOT (Kitchen Order Ticket) is a form, used by the senior captain or waiter to take the order of food items from the guest. It is usually made up of three copies in different colors for identification purpose, which helps to control and manage.
BOT (Bar Order Ticket) is a form, used by the senior captain or waiter to take the order of beverages from the guest. Like KOT it is also usually made up of three copies in different colors for identification purpose, which helps to control and manage.
Purpose of KOT/BOT
The amount or size of food to be served to a customer is known as “Portion”. It is used to determine the quantity or size of food to be served to the guest. In catering industry, portion control is one of the greatest factors that contribute to a successful business.
Purpose of Portion Control:
Requisition is an official written request or demand for the use of goods or commodities in any hotel or catering establishment. A requisition form is issued from kitchen or bar to draw required items from the food and beverage store. Requisition forms are color coded having 3 copies. The first copy goes to the store, a second duplicate copy goes to the food and beverage control and a third duplicate copy remains in the department itself for reference of product received from the store.
The recipe is a set of instruction that gives key information about food to be prepared in terms of taste, flavor, color, texture/ consistency and at each time it is prepared. The recipe provides various information, such as the name of the dish, number of the portion, size, plating system, various utensils used and the time was taken to prepare. It also informs about the garnish and accompaniments which go along the principal dish simultaneously.
Importance of Standard Recipe:
Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu
Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu
Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu
There are variety of control forms/ formats and sheets that are widely used for smooth and systematic operation in the hotel organization. They are: