University Of Pune Question Paper
B.H.M.C.T. (Third Semester) EXAMINATION, 2012
305 : FOOD AND BEVERAGE CONTROL
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any three questions from Q. No. 2 to Q. No. 6.
(iii) Figures to the right indicate full marks.
1. (a) Explain the objectives of F&B control. [4]
(b) Write importance of Budgetary control. [3]
(c) Explain the elements of cost. [3]
2. (a) As a Restaurant Manager, explain the concept of Break Even
Analysis (BEA) and explain the following terms : [5]
(i) Net Profit
(ii) Net Loss
(iii) Margin of Safety.
(b) Define Budget. Explain the following : [8]
(i) Capital cost budget
(ii) Overhead cost budget
(iii) Budgeted P&L A/c’s.
[4281]-305 2
(c) How and why is a supplier rated by a Purchase Manager in
a hotel ? [7]
3. (a) Explain any two methods of purchasing Food and Beverge
and give reasons, for which type of establishment will prefer
them ? [10]
(i) Purchasing by daily Market list
(ii) Wine Shippers
(iii) Purchasing by paid reserves.
(b) With the help of format explain (any two) : [10]
(i) Bin Card
(ii) SPS
(iii) Cellar Inward Book.
4. (a) As a receiving clerk, explain in detail the procedure for receiving
Food and Beverage. [5]
(b) Explain with the help of format : [5]
(i) Meat tag
(ii) Request for Credit Note.
(c) Define volume forecasting and how does it help in controlling
food cost. [5]
(d) Give the main objective of stock tacking. [5]
5. (a) Explain the various area of storage for Beverages. [5]
(b) Explain the procedure for storing perishable and non-perishable
food item. [5]
[4281]-305 3 P.T.O.
(c) Describe and explain (any two) : [10]
(i) Standard Receipe
(ii) Standard Yield
(iii) Standard Portion size.
6. Explain the following terms : [20]
(a) Blind Receiving
(b) En pension
(c) ABC analysis
(d) Cash Budget
(e) Breakage and Ullage
(f) Bar Cost system
(g) Departmental Profit Margin
(h) EOQ
(i) Purchase order
(j) Purchasing by contract.
B.H.M.C.T. (Third Semester) EXAMINATION, 2012
305 : FOOD AND BEVERAGE CONTROL
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any three questions from Q. No. 2 to Q. No. 6.
(iii) Figures to the right indicate full marks.
1. (a) Explain the objectives of F&B control. [4]
(b) Write importance of Budgetary control. [3]
(c) Explain the elements of cost. [3]
2. (a) As a Restaurant Manager, explain the concept of Break Even
Analysis (BEA) and explain the following terms : [5]
(i) Net Profit
(ii) Net Loss
(iii) Margin of Safety.
(b) Define Budget. Explain the following : [8]
(i) Capital cost budget
(ii) Overhead cost budget
(iii) Budgeted P&L A/c’s.
[4281]-305 2
(c) How and why is a supplier rated by a Purchase Manager in
a hotel ? [7]
3. (a) Explain any two methods of purchasing Food and Beverge
and give reasons, for which type of establishment will prefer
them ? [10]
(i) Purchasing by daily Market list
(ii) Wine Shippers
(iii) Purchasing by paid reserves.
(b) With the help of format explain (any two) : [10]
(i) Bin Card
(ii) SPS
(iii) Cellar Inward Book.
4. (a) As a receiving clerk, explain in detail the procedure for receiving
Food and Beverage. [5]
(b) Explain with the help of format : [5]
(i) Meat tag
(ii) Request for Credit Note.
(c) Define volume forecasting and how does it help in controlling
food cost. [5]
(d) Give the main objective of stock tacking. [5]
5. (a) Explain the various area of storage for Beverages. [5]
(b) Explain the procedure for storing perishable and non-perishable
food item. [5]
[4281]-305 3 P.T.O.
(c) Describe and explain (any two) : [10]
(i) Standard Receipe
(ii) Standard Yield
(iii) Standard Portion size.
6. Explain the following terms : [20]
(a) Blind Receiving
(b) En pension
(c) ABC analysis
(d) Cash Budget
(e) Breakage and Ullage
(f) Bar Cost system
(g) Departmental Profit Margin
(h) EOQ
(i) Purchase order
(j) Purchasing by contract.
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