The method of controlling the quality of catering products does not include the total control method. The methods of food and beverage production control are: program control method. According to the process of kitchen production, from processing, proportioning to cooking, each link should be the control point of the previous link, and the producers of each link should strictly check and control the food quality of the previous link, and put forward unqualified food in time to help correct it. Responsibility control law. According to the production division of the kitchen, each post is responsible for one aspect of the work, so the post responsibility system must reflect the production responsibility. First of all, every employee must be responsible for the quality of his own production. Secondly, the heads of all departments must check and control the production quality of their own departments and take responsibility for the production problems of their own departments. Chefs should ensure the quality of dishes and be responsible for the quality of dishes and the whole kitchen production. Key control methods. The key control method is to carry out more detailed, comprehensive and specialized supervision and management for the quality or order problems that often occur in a certain period, stage or link of catering production, or for key customers, important people and major catering activities, so as to improve the quality of some products in time.