CBSE Class 12 Food & Beverage Cost & Control Question Papers 2027

Food and beverage cost control is the process of managing expenses related to purchasing, storing, preparing, and serving food and drinks in a hospitality setting. It ensures that costs are kept within budget while maintaining quality.

Cost control is vital in the food industry because it helps businesses maximise profits by reducing unnecessary spending. Efficient cost management can lead to better pricing strategies and improved resource allocation.

Common methods include inventory management, portion control, supplier negotiations, menu engineering, waste reduction, and regular financial analysis.

Inventory control affects food costs by ensuring that stock levels are maintained without over-purchasing or wastage. This helps prevent spoilage and keeps expenses aligned with sales projections.

Menu engineering involves designing menus strategically to highlight profitable items while considering customer preferences. This can increase sales of high-margin dishes and improve overall profitability.