Operational Cost Control in Food and Beverage Establishments: Awareness, Practices, and Challenges in Southern Oriental Mindoro, Philippines

The study analyzed the cost control awareness, practices, and challenges of the Food and Beverage Service establishments in the Southern part of Oriental Mindoro, Philippines. By using a quantitative research design with survey questionnaires, the research gathered data from thirty-eight (38) employees, comprised of chefs, managers, and other staff involved in cost control awareness and practices, particularly in food cost, inventory, portion control, and water and energy savings, and identified challenges they face in maintaining effective cost control practices. The majority of the respondents were chefs or head cooks, and were working in the establishments for one to three (1-3) years. Findings revealed that, though there is a high level of awareness in areas like food cost control methods, menu design, inventory management, and portion control with high adherence to best practices, there were still challenges related to adjusting menu prices in response to fluctuating costs of ingredients, maintaining portion consistency, and a prominent motivation among staff to minimize waste. The adaptation of technology and staff training was recommended. The output of the study was the proposed cost control strategies that consisted of activities and programs for the implementation of the different food and beverage establishments. These insights aimed to improve operational efficiency, reduce waste, and maximize profitability, ensuring long-term success for food and beverage businesses in the region.