Download PTU B.Sc (Catering-And-Culinary-Arts) 2020 March 2nd Sem 74053 Menu Planning And 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 - 74053 (S2)-2277
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?2)
MENU PLANNING AND COST CONTROL ? I
Subject Code : BSCCA-205
M.Code : 74053
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 briefly :
a) Menu Planning
b) Table d'hote
c) Menu Engineering
d) Layout of menu card
e) Cost Control
f) Menu structure
g) Entre
h) Standard recipe
i) Menu merchandising
j) Dessert
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1 | M - 74053 (S2)-2277
Roll No. Total No. of Pages : 02
Total No. of Questions : 09
B.Sc.(Catering and Culinary Arts) (2015 & Onwards) (Sem.?2)
MENU PLANNING AND COST CONTROL ? I
Subject Code : BSCCA-205
M.Code : 74053
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 briefly :
a) Menu Planning
b) Table d'hote
c) Menu Engineering
d) Layout of menu card
e) Cost Control
f) Menu structure
g) Entre
h) Standard recipe
i) Menu merchandising
j) Dessert
2 | M - 74053 (S2)-2277
SECTION-B
2. Explain different types of menu.
3. List the advantages of Menu engineering.
4. What are the basic principles of Menu planning?
5. How menu can be used as an effective marketing tool?
6. Describe the constraints of Menu Planning.

SECTION-C
7. Explain general considerations while planning for menus.
8. Write an essay on Menu control and menu structure.
9. List the French classical menu with examples from each course.









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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