Assessment of Food Cost Control In The Hospitality Industry - Emphasis On Catering Organizations
This paper focused on the assessment of food cost control in the Hospitality industry in Anambra State. Hotels witnessed low profit volumes, not able to satisfy customers demand and enhance the economic growth of the industry as investigated in this paper. The paper x-rayed perishability of foods, daily
variation in food production and multiplicity of low value transactions, as some of the problems. Based on the findings, the paper, however, recommended as follows; Good customer care policy, which will be applied to both customers and staff, should be implemented. Also, a well integrated work flow be
practiced among staff in charge of storing, receiving, processing and sales of the products. Keywords: food cost control, Hospitality Industry, Perishability of food, Good Customer care policy, food production and catering organizations.