Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 2nd Sem 74053 Menu Planning And Cost Control I Question Paper

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Roll No. Total No. of Pages : 02
Total No. of Questions : 09

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B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.-2)
MENU PLANNING AND COST CONTROL -1
Subject Code : BSCCA-205
M.Code : 74053
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. Menu Planning
   2. Table d'hote
   3. Menu Engineering
   4. Layout of menu card
   5. Cost Control

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   6. Menu structure
   7. Entre
   8. Standard recipe
   9. Menu merchandising
   10. Dessert

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SECTION-B

2. Explain different types of menu.
3. List the advantages of Menu engineering.
4. What are the basic principles of Menu planning?

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5. How menu can be used as an effective marketing tool?
6. Describe the constraints of Menu Planning.

SECTION-C

7. Explain general considerations while planning for menus.
8. Write an essay on Menu control and menu structure.

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9. List the French classical menu with examples from each course.

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.

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