Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 5th Sem 74740 Restaurant Management 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-74740 (S2)-582
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?5)
RESTAURANT MANAGEMENT
Subject Code : BS CCA-503
M.Code : 74740
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. Write Short notes on :
a) Restaurant Management
b) Planning
c) Operational Budget
d) Coffee Shop
e) Restaurant fixtures
f) SOP
g) Colour combinations
h) BOT
i) Reports analysis
j) Space allocation

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1 | M-74740 (S2)-582
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc. (Catering and Culinary Arts) (2015 & Onwards) (Sem.?5)
RESTAURANT MANAGEMENT
Subject Code : BS CCA-503
M.Code : 74740
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. Write Short notes on :
a) Restaurant Management
b) Planning
c) Operational Budget
d) Coffee Shop
e) Restaurant fixtures
f) SOP
g) Colour combinations
h) BOT
i) Reports analysis
j) Space allocation

2 | M-74740 (S2)-582
SECTION-B
2. Explain the concept of profitable restaurant budget.
3. Discuss the importance of product implementation and development.
4. Write a short note on furniture and its effects on restaurant architecture.
5. Describe the process of budgeting in the restaurant.
6. Describe the importance of customer relationship programs.

SECTION-C
7. Design a layout of a Coffee shop.
8. Draw and explain any one format used in Food & Beverage service.
9. Write an essay on principles of SOPs.






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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