Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 3rd Sem 74228 Cost Control I Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) B.Sc (Catering-And-Culinary-Arts) 2020 March Previous Question Papers

1 | M -74228 (S2)-499
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Define the following terms :
a) Standard Portion Size
b) Food cost
c) Receiving frauds
d) E.O.Q.
e) Indent
f) Ordering cost
g) Direct stores
h) Meat tag
i) Delivery note
j) Blind receiving

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1 | M -74228 (S2)-499
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
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
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
1. Define the following terms :
a) Standard Portion Size
b) Food cost
c) Receiving frauds
d) E.O.Q.
e) Indent
f) Ordering cost
g) Direct stores
h) Meat tag
i) Delivery note
j) Blind receiving

2 | M -74228 (S2)-499
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?
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.
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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