This case study explores the food and beverage management practices at Zyka, an authentic Indian cuisine restaurant in Brisbane. It delves into an interview with the F&B manager, highlighting their responsibilities in financial management, staff control, and purchasing. The study analyzes both front-of-house (FOH) and back-of-house (BOH) operations, emphasizing cost control measures such as reducing food wastage, efficient stock management, and strategic menu planning. The case study also references academic literature to support the observed practices and suggests additional strategies for effective cost control in restaurant management, including seasonal food usage and vendor relationship management. The importance of staff training in waste management and proper food plating is also highlighted as a key factor in controlling costs and improving overall efficiency.
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