Explain cost control in a food service establishment.

1. 1 · Open in two lines. Cost control is the process of keeping costs within planned standards without lowering quality. It covers food, labour and overheads.
2. 2 · Draw the control cycle. [Cycle: set standards → measure actual → compare → find cause → correct → back to standards]
3. 3 · Food cost control points.
   • Purchasing, receiving, storing (FIFO), issuing.
   • Preparation (standard recipes), portioning, sales and cash, leftovers.
4. 4 · Labour and overhead control. Scheduling to meal counts, training, overtime control, labour-saving equipment; energy saving and maintenance.
5. 5 · Measuring control. Food cost % = food cost ÷ sales × 100; labour cost % = labour ÷ sales × 100; worked example: 40% and 25%.
6. 6 · In a real kitchen. Standard ladles and FIFO protect both the budget and each student's portion of nutrients.
7. 7 · Close in one line. Control is continuous: standards, checks and corrections every day keep a unit profitable and fair.

Scoring tip: Include one numerical line (food cost %) even in a theory answer; it shows you can apply the idea.