CHAPTER_ELEVEN_REVIEW_QUESTION_ANSWERS

CHAPTER_ELEVEN_REVIEW_QUESTION_ANSWERS - Chapter 11 Review...

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Chapter 11 Review Question Answers 1. Explain what controlling means to a caterer. Catering managers establish control techniques to protect the financial interest of the organization. 2. Describe why controlling the organization’s resources is an important catering management task. Building comprehensive control techniques is accomplished by an astute caterer who knows the most effective way to earn a profit is to first understand how and why a caterer may lose money. If a caterer understands how money is drained from the organization, then effective controls can be used to tighten operations. 3. Explain why each catering function will require elements of managerial control. Each catering management function needs control. Control techniques must become key components integrated into each of the other functions to have a successful organization. Whether formulating or implementing the event plan, executing the operational tasks, or organizing resources, the ability to integrate fundamental catering management controls ensures the capability of comparing actual performance against planned objectives. 4. Describe the process of control. The process of control is the focus of Ingredient for Success #17: “Cost control procedures are created for the acquisition of timely information to equip the caterer with data to scrutinize controllable costs providing for the opportunity to make appropriate operational decisions.” First the caterer must have timely, relevant information to make appropriate decisions. This helps create achievable standards and operation procedures. Finally, the caterer must monitor every event comparing actual performance against pre determined objectives. 5. Explain why the caterer must develop and implement both internal and external control features into the catering management system. The caterer must develop and implement both internal and external control features into the catering management system. Control of food, beverage and labor costs, including salaries, wages and employee benefits, are examples of internal costs . Direct food and labor costs associated with producing the food are usually bundled and are called prime costs . Ingredient or Success #40: “A caterer’s business success depends on enforceable controls.
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6. Explain why the easiest task for most caterers to neglect, without an immediate penalty, is the control function. The easiest task for most caterers to neglect, without immediate penalty, is the control
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CHAPTER_ELEVEN_REVIEW_QUESTION_ANSWERS - Chapter 11 Review...

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