Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 4th Sem 74364 Cost Control 2 Question Paper

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Roll No. [T TTTTTT] [ ] Total No. of Pages : 02

Total No. of Questions : 09

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B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.-4)

COST CONTROL-2

Subject Code : BSCCA-405

M.Code : 74364

Time : 3 Hrs. Max. Marks : 60

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INSTRUCTIONS TO CANDIDATES :

1. SECTION-A is COMPULSORY consisting of TEN questions carrying TWO marks each.
2. SECTION-B contains FIVE questions carrying FIVE marks each and students have to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students have to attempt any TWO questions.

SECTION-A

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1. Write briefly :
   1. Food Cost
   2. Under pouring
   3. B.O.T.
   4. P.O.S.
   5. Pilferage

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   6. Standard Costing
   7. N.C.R.
   8. Contribution
   9. LIFO
   10. A.S.P.

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SECTION-B

2. What is a Budget? What are its different types?
3. Explain the process of bill settlement of a guest in bar.
4. Write a note on Inventory.

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5. What is MIS? How is it useful to organization?
6. How as a manager you can control Bar Frauds?

SECTION-C

7. Define various sales concepts in detail.
8. With the help of a neat diagram explain the Break Even Analysis.

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9. Describe Variance-Analysis in context to Material, Labour and Overhead variance.

NOTE : Disclosure of Identity by writing Mobile No. or Making of passing request on any page of Answer Sheet will lead to UMC against the Student.