Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 3rd Sem 74228 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.-3)
COST CONTROL-I
Subject Code : BSCCA-303
M.Code : 74228
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. Define the following terms :
   1. Standard Portion Size
   2. Food cost
   3. Receiving frauds
   4. E.O.Q.
   5. Indent

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   6. Ordering cost
   7. Direct stores
   8. Meat tag
   9. Delivery note
   10. Blind receiving

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SECTION-B

2. Write the Job description of a receiving clerk.
3. What is yield? What are its advantages?
4. Why it is important to maintain hygiene of storing area?

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5. What are the different ways of settling a bill?
6. How should food stores be arranged and where should it be located?

SECTION-C

7. Describe various styles of costing staff meals.
8. What are the various methods of food purchasing? Explain.

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9. Explain Inventory. What are its different types?

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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