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
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.?6)
FOOD AND BEVERAGE MANAGEMENT
Subject Code : BSHM-608
M.Code : 76240
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
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
Q1. Answer briefly :
a) Define Standard Portion Size.
b) Differentiate between cost and costing.
c) What do you understand by the term physical inventory?
d) What is Margin of safety? Give formula of calculation.
e) List various constraints of menu planning.
f) How are Dogs and Stars opposite to each other in the concept of Menu Engineering?
g) What is Contribution and how is it related to Break even analysis?
h) Elaborate on the use of POS Machines.
i) What is Master Budget?
j) What is Standard cost and how does it help to find Variance?
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1 | M-76240 (S2)-2308
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(HMCT) (2016 & 2017 Batch) (Sem.?6)
FOOD AND BEVERAGE MANAGEMENT
Subject Code : BSHM-608
M.Code : 76240
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
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
Q1. Answer briefly :
a) Define Standard Portion Size.
b) Differentiate between cost and costing.
c) What do you understand by the term physical inventory?
d) What is Margin of safety? Give formula of calculation.
e) List various constraints of menu planning.
f) How are Dogs and Stars opposite to each other in the concept of Menu Engineering?
g) What is Contribution and how is it related to Break even analysis?
h) Elaborate on the use of POS Machines.
i) What is Master Budget?
j) What is Standard cost and how does it help to find Variance?
2 | M-76240 (S2)-2308
SECTION-B
Q2. List the points involved in creating the framework of Budget.
Q3. What are the various books maintained in beverage Control?
Q4. Explain monetary sales concept.
Q5. What is ABC Technique of inventory control? Explain.
Q6. List various Labour Variances and explain any one such Variance.
SECTION-C
Q7. Define Cost. Classify cost according to Function, Time and Variability.
Q8. Why is inventory control important? Explain various Levels of stock maintained for
keeping eye on the stock available for use.
Q9. Bar Frauds are quiet common in the operation of a bar. List various bar frauds and
suggest preventive measure you will take as a manager to control them.
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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This post was last modified on 02 April 2020