Download PTU HMCT-B.Sc 2020 March 6th Sem 76240 Food And Beverage Management Question Paper

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Roll No. HEEEEE [ T[] Total No. of Pages : 02

Total No. of Questions : 09

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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

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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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Q1. Answer briefly :

1. Define Standard Portion Size.
2. Differentiate between cost and costing.
3. What do you understand by the term physical inventory?
4. What is Margin of safety? Give formula of calculation.

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5. List various constraints of menu planning.
6. How are Dogs and Stars opposite to each other in the concept of Menu Engineering?
7. What is Contribution and how is it related to Break even analysis?
8. Elaborate on the use of POS Machines.
9. What is Master Budget?

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10. What is Standard cost and how does it help to find Variance?

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.

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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.

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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.