Food and Beverage Management: Cost Control and Quality Maintenance

Running head: FOOD AND BEVERAGE MANAGMENT
Name of the Student
Name of the University
Author note

1FOOD AND BEVERAGE MANAGMENT
Table of Contents
Analysis of the interview findings:............................................................................................2
Evaluation of the findings:.........................................................................................................3
Appendices:................................................................................................................................4
Interview:...............................................................................................................................4
References..................................................................................................................................7

2FOOD AND BEVERAGE MANAGMENT
Analysis of the interview findings:
Restaurant business is one of the most lucrative businesses in recent times. With the
growing globalisation in recent times, the business of hotel, restaurants and the overall
hospitality business has expanded by leaps and bounds. The head Chef as well as the owner
of any restaurant plays a cognitive role in ensuring the overall success of any restaurant. In
efficiently managing all the different operations of the business, be it the front office
operations or the back office operations, reduction of cost and maintenance of the quality
remains the top most job of each of these kinds of restaurant businesses (Dopson and Hayes,
2015). These two responsibilities are the two pillars upon which the entire hospitality
business stands firm upon. Reduction of costs and quality maintenance are two of the most
pressing issues, which must be taken care off, in this age of cut throat competition.
An interview was conducted with one of the most well-known Chefs across the city of
Brisbane, Mr Gurinderjit Singh. Mr Singh is the Chef/owner of IndiMex cafe Bar restaurant
at Green slopes, Brisbane. He had opened this restaurant in the month of May, 2014 (IndiMex
Cafe Bar Restaurant, 2018). He has completed a degree in Culinary Science and Nutrition
under celebrated Japanese chef, Chef Hattori and had consequently earned the Japanese Chef
license.
Mr Singh has stated that his restaurant uses a series of different measures in controlling both
the back office as well as the front office costs. Point of Sale (POS) is one of the most recent
systems which has been installed by Mr Singh in his restaurant. On closer analysis, it has
been found out that the POS system helps in many ways, firstly it helps in providing
sophisticated and accurate sales and cash reports. It helps the inventory manager in ordering
and purchasing the correct quantity of goods, at the right time, avoiding unnecessary costs