Download PTU HMCT-B.Sc 2020 March 3rd Sem 12093 Food And Beverage Controls Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc HMCT (B.Sc Hotel Management and Catering Technology) 2020 March Previous Question Papers

1 | M C o d e 1 2 0 9 3 ( S 2 ) - 5 9 8

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?3)
FOOD & BEVERAGE CONTROLS
Subject Code : BSHM-305
M.Code : 12093
Time : 3 Hrs. Max. Marks : 60
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
has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
has to attempt any TWO questions.

SECTION-A
1. Write notes on the following :
a) Portion Control
b) Beverage control
c) Limitations of purchase controls
d) Meat tag
e) Revenue Control
f) Volume forecasting
g) Blind recieving
h) Standard Yield
i) Credit Memo
j) SPS
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1 | M C o d e 1 2 0 9 3 ( S 2 ) - 5 9 8

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2014 to 2017 Batch) (Sem.?3)
FOOD & BEVERAGE CONTROLS
Subject Code : BSHM-305
M.Code : 12093
Time : 3 Hrs. Max. Marks : 60
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
has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying TEN marks each and students
has to attempt any TWO questions.

SECTION-A
1. Write notes on the following :
a) Portion Control
b) Beverage control
c) Limitations of purchase controls
d) Meat tag
e) Revenue Control
f) Volume forecasting
g) Blind recieving
h) Standard Yield
i) Credit Memo
j) SPS
2 | M C o d e 1 2 0 9 3 ( S 2 ) - 5 9 8

SECTION-B
2. Explain the objectives of receiving.
3. What are various methods of purchasing?
4. What do you understand by inventory control?
5. What is the importance of internal control discuss it?s various types?
6. Discuss issuance controls & it?s importance in F&B controls.

SECTION-C
7. Write in details the methodology & phases of cost control.
8. What are the factors which are considered while appointing an F&B supplier?
9. What do you mean by purchase fraud? Cite examples.







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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