Download PTU BHMCT 3rd Semester 2019 May 14536 FOOD AND BEVERAGE CONTROL Question Paper

Download PTU (I. K. Gujral Punjab Technical University) BHMCT (Bachelor of Hotel Management and Catering Technology) 3rd Semester 2019 May 14536 FOOD AND BEVERAGE CONTROL Question Paper.

1 | M-14536 (S5)-2565

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?3)
FOOD AND BEVERAGE CONTROL
Subject Code : BH-211
M.Code : 14536
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.


SECTION-A
1. Write short notes on :
a) Physical inventory
b) Standard yield
c) Centralized purchase
d) Debit note
e) Bin card
f) IKT
g) Goods receiving book
h) Invoice
i) Stock rotation
j) Meat tag
FirstRanker.com - FirstRanker's Choice
1 | M-14536 (S5)-2565

Roll No. Total No. of Pages : 02
Total No. of Questions : 09
BHMCT (Sem.?3)
FOOD AND BEVERAGE CONTROL
Subject Code : BH-211
M.Code : 14536
Time : 3 Hrs. Max. Marks : 30
INSTRUCTION TO CANDIDATES :
1. SECTION-A is COMPULSORY consisting of TEN questions carrying ONE mark
each.
2. SECTION-B contains FIVE questions carrying 2
1
/
2
(Two and Half) marks each
and students has to attempt any FOUR questions.
3. SECTION-C contains THREE questions carrying FIVE marks each and students
have to attempt any TWO questions.


SECTION-A
1. Write short notes on :
a) Physical inventory
b) Standard yield
c) Centralized purchase
d) Debit note
e) Bin card
f) IKT
g) Goods receiving book
h) Invoice
i) Stock rotation
j) Meat tag
2 | M-14536 (S5)-2565

SECTION-B
2. Write a note on blind receiving.
3. Write down the factors to be considered for fixing selling price.
4. Write a note on a bar frauds and its prevention.
5. Explain why location and security of storage facility is important.
6. Discuss the importance of standard portion size and equipment used.

SECTION-C
7. Write note on production control and explain various production control methods.
8. List and explain various phases of control cycle.
9. Define and explain the elements of cost.







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.
FirstRanker.com - FirstRanker's Choice