University Of Pune Question Paper
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2012
801-B : SPECIALIZATION OF FOOD AND BEVERAGES
SERVICES AND MANAGEMENT
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any three questions from the remaining
questions.
1. Define Meal Experience. What is the role of a Menu in enhancing
the meal experience of a guest ? [10]
2. (a) Define Quality. How are processes important in Quality
Management ? [10]
(b) Define Budgetary control. Prepare a P&L statement of the
Theme Dinner/Food Festival conducted in your Institute.
(Do not mention the name of your Institute.) [10]
3. (a) Explain the Franchising Model followed in Fast Food
sectors. How does Franchising benefit the Franchisor and
Franchisee ? [10]
[4281]-802 2
(b) Explain the role of a cyclic Menu and Volume Forecasting in
Industrial Catering units. [10]
4. (a) How does the management of a stand alone Restaurant differ
from that of a Restaurant in a Hotel ? [10]
(b) With the help of a neat Matrix, explain the concept of Menu
Engineering. [10]
5. (a) Explain the catering considerations followed in Fast Food and
Popular Catering units. [10]
(b) Explain the various pricing considerations followed in Catering
Outlets. [10]
6. (a) List and explain 5 reports generated by a manager from a
POS system. [10]
(b) Explain the role of standard operating procedures in maintaining
standards of a catering outlet. [10]
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2012
801-B : SPECIALIZATION OF FOOD AND BEVERAGES
SERVICES AND MANAGEMENT
(2008 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt any three questions from the remaining
questions.
1. Define Meal Experience. What is the role of a Menu in enhancing
the meal experience of a guest ? [10]
2. (a) Define Quality. How are processes important in Quality
Management ? [10]
(b) Define Budgetary control. Prepare a P&L statement of the
Theme Dinner/Food Festival conducted in your Institute.
(Do not mention the name of your Institute.) [10]
3. (a) Explain the Franchising Model followed in Fast Food
sectors. How does Franchising benefit the Franchisor and
Franchisee ? [10]
[4281]-802 2
(b) Explain the role of a cyclic Menu and Volume Forecasting in
Industrial Catering units. [10]
4. (a) How does the management of a stand alone Restaurant differ
from that of a Restaurant in a Hotel ? [10]
(b) With the help of a neat Matrix, explain the concept of Menu
Engineering. [10]
5. (a) Explain the catering considerations followed in Fast Food and
Popular Catering units. [10]
(b) Explain the various pricing considerations followed in Catering
Outlets. [10]
6. (a) List and explain 5 reports generated by a manager from a
POS system. [10]
(b) Explain the role of standard operating procedures in maintaining
standards of a catering outlet. [10]
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