University Of Pune Question Paper
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2010
801-B : SPECIALIZATION OF FOOD AND BEVERAGES
SERVICES AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Q. No. 1 is compulsory.
(ii) Answer any three questions from the remaining questions.
(iii) Assume suitable data wherever required.
(iv) Draw suitable diagram wherever required.
1. Explain the key features of ‘‘Total Quality Management’’ ? Give an
example of a speciality restaurant with this approach. [10]
2. (a) Define Meal Experience. As a manager of a fast food outlet
what are the factors to be considered to enhance the meal
experience of the customers ? [10]
(b) For profit improvement of your establishment, explain the following
methods : [10]
(i) Profit sensitivity analysis
(ii) Menu engineering.
3. (a) With the growing market of the fast-food industry, do you
agree with the statement ‘‘Marketing policy is the key to success’’
in this sector of the industry ?
With the help of an example give a detailed marketing policy
of any one fast-food outlet. [10]
(b) (i) Classify the range of fast-food and popular catering
outlets.
(ii) Give the advantage to the franchisee and franchisor. [10]
4. (a) In industrial catering what is role of the contract caterer ?
In detail write the measure of performance of contract
caterer. [10]
(b) As a owner of a Thai restaurant what are the catering consideration
to ensure the success of the establishment ? [10]
5. (a) Explain the various cost groups and element of cost. Explain
the relationship between cost, profit and sales. [10]
(b) As a Food and Beverage Manager of an establishment give
reason for making a budget and the objectives of budgetary
control. [10]
6. (a) What is ‘outsourcing’ in F and B department in hotel ? What
are the outsourcing options ? [5]
(b) Food production and food service style in industrial
catering. [5]
(c) Explain the recent trends in eating out. [5]
(d) POS system as a tool of performance management. [5]
B.H.M.C.T. (Eighth Semester) EXAMINATION, 2010
801-B : SPECIALIZATION OF FOOD AND BEVERAGES
SERVICES AND MANAGEMENT
(2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Q. No. 1 is compulsory.
(ii) Answer any three questions from the remaining questions.
(iii) Assume suitable data wherever required.
(iv) Draw suitable diagram wherever required.
1. Explain the key features of ‘‘Total Quality Management’’ ? Give an
example of a speciality restaurant with this approach. [10]
2. (a) Define Meal Experience. As a manager of a fast food outlet
what are the factors to be considered to enhance the meal
experience of the customers ? [10]
(b) For profit improvement of your establishment, explain the following
methods : [10]
(i) Profit sensitivity analysis
(ii) Menu engineering.
3. (a) With the growing market of the fast-food industry, do you
agree with the statement ‘‘Marketing policy is the key to success’’
in this sector of the industry ?
With the help of an example give a detailed marketing policy
of any one fast-food outlet. [10]
(b) (i) Classify the range of fast-food and popular catering
outlets.
(ii) Give the advantage to the franchisee and franchisor. [10]
4. (a) In industrial catering what is role of the contract caterer ?
In detail write the measure of performance of contract
caterer. [10]
(b) As a owner of a Thai restaurant what are the catering consideration
to ensure the success of the establishment ? [10]
5. (a) Explain the various cost groups and element of cost. Explain
the relationship between cost, profit and sales. [10]
(b) As a Food and Beverage Manager of an establishment give
reason for making a budget and the objectives of budgetary
control. [10]
6. (a) What is ‘outsourcing’ in F and B department in hotel ? What
are the outsourcing options ? [5]
(b) Food production and food service style in industrial
catering. [5]
(c) Explain the recent trends in eating out. [5]
(d) POS system as a tool of performance management. [5]
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