Cost Control Measures in Food and Beverage Management

Running head: FOOD AND BEVERAGE MANAGEMENT
Food and Beverage Management
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1FOOD AND BEVERAGE MANAGEMENT
Table of Contents
Analysis of Interview Findings............................................................................................2
Evaluation of Findings and Its Effectiveness in Managing Food Service Operations........3
Appendices..........................................................................................................................6
References............................................................................................................................7

2FOOD AND BEVERAGE MANAGEMENT
Analysis of Interview Findings
Interview was conducted with the food and beverage department manager of Australian
Leisure and Hospitality Group in which certain responses were gathered regarding the
description of the hospitality enterprise within which the interviewee manages operations.
Certain responses were also gathered regarding interview questions on maintenance of cost
control in front and back of house operations (Ball et al. 2015). The interviewee was also asked
questions regarding the financial control methods use in the daily business operation of the hotel.
Certain effective interview results were gathered that facilitated in evaluating the use of cost
control measures in the operations of the hotel by food and beverage manager.
The interviewee presented a view that he belongs to one of the renowned hotel group in
Australia that offers services such as food, beverages, restaurant and accommodation to the
visitors (Brown 2018). Cross training is used by the food and beverage manager in Australian
Leisure and Hospitality Group in decreasing costs in front house operations. It was also gathered
from the interview results that strategy of service cost negotiation is implemented by food and
beverage manager in Australian Leisure and Hospitality Group in decreasing costs of back house
operations. Food and beverage manager in Australian Leisure and Hospitality Group employs
financial cost control measures such as using control logs, implementing reasonable insurance
policy and establishing self-budget and cost control contracts (Huang et al. 2017).
It was also gathered from the interview that best financial cost control practices that are
used by Australian Leisure and Hospitality Group considers use of regular logs for financial,
inventory and maintainice records to be filled on daily, weekly or monthly basis. This is then
presented to the top management of the hotel (Lal et al. 2017). The food and beverage manager