University Of Pune Question Paper
B.H.M.C.T. (Semester – III) Examination, 2014
305 : FOOD AND BEVERAGE CONTROLS
(2008 Pattern)
Time : 3 Hours Total Marks : 70
N.B. : i) Attempt any seven (7) questions.
ii) Figures to the right indicate full marks.
1. Define Food and Beverage Control. As a Food and Beverage controller of a hotel, identify
the problems which act as an hindrance to control. 10
2. A restaurant runs on the following statistics : 10
a) Opening stock of raw materials on Rs. 20,000/- Day 1.
b) Closing stock of raw materials on Rs. 10,000/- Day 31.
c) Purchases made for the month Rs. 90,000/-
d) Staff meals Rs. 20,000/-
e) Fixed overheads Rs. 50,000/-
f) Variable overheads Rs. 10,000/-
g) Labour cost Rs. 20,000/-
h) Sales for the month Rs. 5,00,000/-
Calculate elements of cost and the various profits with their percentages.
3. How does a store clerk receive food and beverages ? Enlist the documents necessary while
receiving food and beverages. Explain the use of a goods received register while receiving
foods and beverages. 10
4. a) Define budget and budgetary control. 10
b) Explain the objectives of preparing budgets.
c) Explain Operating Budgets.
5. Explain the catering system in brief. 10
6. Define purchasing. How is a supplier selected and rated ? 10
7. Write short notes on (any 2) : 10
a) Standard purchase specifications.
b) Meat tags.
c) ABC analysis.
d) Blind receiving.
e) Daily requisition sheet.
Seat
No.
P.T.O.
[4676] – 305
8. Explain the following levels of stock with the help of a neat diagram : 10
a) Minimum level
b) Maximum level
c) Danger level
d) Reorder level.
How does consumption play an important role in determination of these levels.
9. Explain the four tools of food production control with proper illustrations. 10
10. With the help of a neat format, explain a daily food cost report. 10
——————
B.H.M.C.T. (Semester – III) Examination, 2014
305 : FOOD AND BEVERAGE CONTROLS
(2008 Pattern)
Time : 3 Hours Total Marks : 70
N.B. : i) Attempt any seven (7) questions.
ii) Figures to the right indicate full marks.
1. Define Food and Beverage Control. As a Food and Beverage controller of a hotel, identify
the problems which act as an hindrance to control. 10
2. A restaurant runs on the following statistics : 10
a) Opening stock of raw materials on Rs. 20,000/- Day 1.
b) Closing stock of raw materials on Rs. 10,000/- Day 31.
c) Purchases made for the month Rs. 90,000/-
d) Staff meals Rs. 20,000/-
e) Fixed overheads Rs. 50,000/-
f) Variable overheads Rs. 10,000/-
g) Labour cost Rs. 20,000/-
h) Sales for the month Rs. 5,00,000/-
Calculate elements of cost and the various profits with their percentages.
3. How does a store clerk receive food and beverages ? Enlist the documents necessary while
receiving food and beverages. Explain the use of a goods received register while receiving
foods and beverages. 10
4. a) Define budget and budgetary control. 10
b) Explain the objectives of preparing budgets.
c) Explain Operating Budgets.
5. Explain the catering system in brief. 10
6. Define purchasing. How is a supplier selected and rated ? 10
7. Write short notes on (any 2) : 10
a) Standard purchase specifications.
b) Meat tags.
c) ABC analysis.
d) Blind receiving.
e) Daily requisition sheet.
Seat
No.
P.T.O.
[4676] – 305
8. Explain the following levels of stock with the help of a neat diagram : 10
a) Minimum level
b) Maximum level
c) Danger level
d) Reorder level.
How does consumption play an important role in determination of these levels.
9. Explain the four tools of food production control with proper illustrations. 10
10. With the help of a neat format, explain a daily food cost report. 10
——————
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