Download PTU BHMCT 2020 March 3rd Sem 14536 Food And Beverage Control Question Paper

Download PTU (I.K. Gujral Punjab Technical University Jalandhar (IKGPTU) BHMCT 2020 March (Bachelor of Hotel Management and Catering Technology) 3rd Sem 14536 Food And Beverage Control Previous Question Paper

1 | M-14536 (S5)-973

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) Centralised Purchasing
b) Transfer Note
c) Requisition
d) Perishable
e) LIFO
f) Carrying Cost
g) Perpetual Inventory
h) Open Market Purchasing
i) Forecasting
j) Food cost
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1 | M-14536 (S5)-973

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) Centralised Purchasing
b) Transfer Note
c) Requisition
d) Perishable
e) LIFO
f) Carrying Cost
g) Perpetual Inventory
h) Open Market Purchasing
i) Forecasting
j) Food cost
2 | M-14536 (S5)-973

SECTION-B
2. Write the Job Description of a store room clerk.
3. Draw and explain Cashiers Sales Summary Sheet.
4. What are various sources of supply?
5. What do you understand by Standard Purchase Specification?
6. Describe Sales Control.

SECTION-C
7. What do you understand by Production Control? What are its aims and objectives?
8. What all equipments are required during receiving? Write their uses too.
9. Draw and explain :
a) Meat Tag
b) Bin Card






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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