catering risk management and control refers to the process of managing, controlling, preventing and preventing various risk factors and potential risks through preventive measures and safety control means in the process of catering services, so as to reduce the incidence of risk events and ensure the safety and effectiveness of catering services.
1. Food and beverage risk control includes auditing and monitoring for food and beverage service activities, and preventive measures for possible safety situations. These measures can effectively control risks and provide a safe and effective operating environment for catering services.
2. In addition, the implementation of risk management system is more helpful for enterprises to timely review risks, implement effective risk prevention measures, and ensure the safe and orderly catering service.