Homework Writing Help on Financial Controls in Food and Beverage Processes

Financial Controls in Food and Beverage Processes


This paper evaluates the financial controls that are necessary in food and beverage processes. The paper is based on a case study of an end of the term party that our class members intend to have at the end of the term. My colleagues have selected me to organize this party. Consequently, I have hired a local-community pub to host the event. The party will have sixty guests of whom fifty will be adults while ten of them will be children. From the guests in question, ten of them are vegetarians and four of them are diabetic. The overall budget for this event is £1,000.

Financial Statements

While executing this event, it will be important for me to stick to financial statements. This will not only ensure that I smoothly cater for everything in the list of items to be purchased, but it will also ensure that I operate within the budget. By so doing, the event will be successful. Accordingly, I will develop a financial statement right from the very beginning. This financial statement will outline the items to be bought and their respective prices (Dopson & Hayes 2010, p. 17). In a nutshell, it will dictate what to purchase and what to leave out based on the guests I intend to have in the party. At the end of the exercise, I will also develop a financial statement that will demonstrate what I will have done. In so doing, I will be careful to include everything that I will utilize in organizing the party.

Cost and Pricing Processes

With regard to cost controls, food and beverage processes must operate within some limits. At the same time, the management teams should ensure that these controls are adhered to by those implementing operations in food and beverages (Ojugo 2010, p. 8). This means that there is need to develop some operating procedures within which these processes must take place. In my case, I need to develop some standards within which the event will not exceed in terms of expenses. In other words, I must ensure that the person in charge of the party will operate within a certain budget and that he/she will not exceed it. The objective will be to ensure that the event will be within the budget and that there will no wastages of food. In addition, the objective will be to ensure that the whole process will maintain the standards of food and beverages that I will have set for the various groups in the party (Davis et al 2013, p. 233).

In order to manage this process effectively, I will start by determining the food ingredients the cooks will require to organize the party. Upon determining these ingredients, I will then proceed to determining their prices. The price will determine the quantity of the said ingredients. Eventually, I will hand over the list of the ingredients and their prices to the pub’s cooks. While executing this process, I will advice the cooks to stick to the budget (Davis et al 2013, p. 233). Therefore, once the cooks/ pub’s attendants purchase the items in question, I will assess them to confirm the budget will be followed. This practice will be in line with cost controls.

Purchasing Process

As I have indicated earlier on, I will ensure that the person that will be in charge of purchasing the items listed on the budget will operate within that budget. He/she will have the option of reducing the budget if need be, but will not exceed it. This is in relation to the fact that the event will be operating within a specified budget of £1,000. Accordingly, the budget cannot exceed this limit. With regard to this issue, Davis and his colleagues claim that operations in foods and beverages follow an input-process-output model (Davis et al 2013, p. 162). The input aspect of the model involves purchasing ingredients while the process aspect of the model involves storing, preparing and cooking the ingredients in question. The output aspect of the model involves the meals and beverages that are finally offered to customers. Based on this concept, I will develop a purchase specification that will include all the items that will be required for the event. Once I develop the purchase specification, I will then hand over the responsibility of selecting the supplier, purchasing and storing the ingredients to the pub’s cooks. Nevertheless, from time to time I will be evaluating whether the said cooks will be conducting the process as I will have advised them (O’Fallon & Rutherford 2011, p. 248).  

Menu Management

Starters Beverages Food
Desserts/sweets Milk Fried beans
Carrot soup Bottled water Fried beef
Fruits (mangoes, oranges and paw paws) Juice Rice
  Soft drinks Boiled eggs
    Steamed vegetables
    Fried fish
    Fried/boiled potatoes
    Fried peas
    Fried French beans

Justifying the Recipes for Menu

As it is evident from the scenario, I have four groups of people to cater for in my menu. The first group consists of vegetarians. This group does not eat animal products. Accordingly, I have set fried beans, rice, steamed vegetables, fried peas and fried/boiled potatoes for these people. The second group consists of four diabetic people. Once again, I have to cater for the interests of these people by being sensitive to the food they eat. Looking at the menu above, these people can take fruits, soft drinks, fried vegetables fried beans and peas (Marcus 2013, p. 172). The third group consists of children. To take care of the children, I did not presume that they will eat what adults eat; thus, I offered a variety of food types. This menu will fit the ten children. The fourth group consists of the rest of the people. This group does not have any problem picking food from the menu (Ridgwell 1996, p. 55). For this reason, people from this group will pick any food and beverage from the menu.


This paper has evaluated the various financial controls I will consider in organizing our party. The first part of the paper addresses the financial statements I will incorporate in the exercise. As opposed to a profit based event, this event will only include the list of items bought and their respective prices for the purpose of transparency. The second part of the paper addresses the cost and pricing processes that I will follow in organizing the party. The third part of the paper addresses the purchasing process I will follow in acquiring the ingredients for the party. The fourth part of the paper compiles the menu that I will have for my guests. The fifth part of the paper justifies the selection of recipes I propose to have for my guests. In a nutshell, the paper addresses the various financial controls I will prioritize in organizing the party.     


Davis, B. et al., 2013. Food and beverage management. New York: Routledge.

Dopson, L., & Hayes, D., 2010. Food and beverage cost control. Hoboken, N.J., Wiley.

Marcus, J., 2013. Culinary Nutrition the Science and Practice of Healthy Cooking. San Diego, Elsevier Science.

O’Fallon, M., & Rutherford, D., 2011. Hotel management and operations. Hoboken, John Wiley & sons.

Ojugo, C., 2010. Practical food & beverage cost control. Clifton Park, NY, Delmar, Cengage Learning.

Ridgwell, J., 1996. Examining food and nutrition. Oxford, Heinemann.