HOSPITALITY
Definition and Importance of Control
Control is a series of co-ordinated activities that help managers
ensure that actual results of operations closely match the
planned results.
The series of co-ordinated activities implies that the activities follow
a sequence through control points, depicted in figure 1 below.
Fig. 1: Operations Control Cycle
MENU PLANNING
PURCHASING
RECEIVING
STORING
ISSUING
Preparation
PRODUCTION Cooking
Holding
SELLING (SERVING)
A control point is the basic operating activity, and can be referred to
as a miniature system with its own objectives, procedures and
activities all geared towards the overall attainment of the
organisation's objectives.
The arrows between the points denote a sequence, and also
indicate the movement of people, and the flow of documents and
materials from one point to the next. Together they form the
operations control cycle in a food and beverage service
establishment.
Definition and Importance of Control
Control is a series of co-ordinated activities that help managers
ensure that actual results of operations closely match the
planned results.
The series of co-ordinated activities implies that the activities follow
a sequence through control points, depicted in figure 1 below.
Fig. 1: Operations Control Cycle
MENU PLANNING
PURCHASING
RECEIVING
STORING
ISSUING
Preparation
PRODUCTION Cooking
Holding
SELLING (SERVING)
A control point is the basic operating activity, and can be referred to
as a miniature system with its own objectives, procedures and
activities all geared towards the overall attainment of the
organisation's objectives.
The arrows between the points denote a sequence, and also
indicate the movement of people, and the flow of documents and
materials from one point to the next. Together they form the
operations control cycle in a food and beverage service
establishment.
