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    Food Beverage Management 02.05.2014 PDF

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    Shaolina Rulu Chakraborty
    This document contains a 10 question exam for a Food & Beverage Management course. The questions cover various topics related to cost, menu engineering, inventory control, beverage purchasing and control, and management information systems (MIS) in food and beverage businesses. Students are asked to define key terms, explain concepts, distinguish between types of costs/inventories/menus, and discuss the importance of beverage control and assigning responsibility for purchasing.

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    Food Beverage Management 02.05.2014 PDF

    Uploaded by

    Shaolina Rulu Chakraborty
    39 views2 pages
    This document contains a 10 question exam for a Food & Beverage Management course. The questions cover various topics related to cost, menu engineering, inventory control, beverage purchasing and control, and management information systems (MIS) in food and beverage businesses. Students are asked to define key terms, explain concepts, distinguish between types of costs/inventories/menus, and discuss the importance of beverage control and assigning responsibility for purchasing.

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    This document contains a 10 question exam for a Food & Beverage Management course. The questions cover various topics related to cost, menu engineering, inventory control, beverage purchasing and control, and management information systems (MIS) in food and beverage businesses. Students are asked to define key terms, explain concepts, distinguish between types of costs/inventories/menus, and discuss the importance of beverage control and assigning responsibility for purchasing.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    39 views2 pages

    Food Beverage Management 02.05.2014 PDF

    Uploaded by

    Shaolina Rulu Chakraborty
    This document contains a 10 question exam for a Food & Beverage Management course. The questions cover various topics related to cost, menu engineering, inventory control, beverage purchasing and control, and management information systems (MIS) in food and beverage businesses. Students are asked to define key terms, explain concepts, distinguish between types of costs/inventories/menus, and discuss the importance of beverage control and assigning responsibility for purchasing.

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    You are on page 1of 2

    SUBJECT CODE: BHM305 Page 1 of 2

    ROLL No…………….

    NATIONAL COUNCIL FOR HOTEL MANAGEMENT


    AND CATERING TECHNOLOGY, NOIDA
    ACADEMIC YEAR 2013-2014
    COURSE : 6th Semester of 3-year B.Sc. in H&HA
    SUBJECT : Food & Beverage Management
    TIME ALLOWED : 03 Hours MAX. MARKS: 100
    ______________________________________________________________________
    (Marks allotted to each question are given in brackets)
    ______________________________________________________________________
    Q.1. Define “Cost”. What are the different types of cost in Food & Beverage Business?
    (10)

    Q.2. What is Break-even analysis? Draw a Break-even chart using a suitable example.
    (5+5=10)

    Q.3. Define Menu Engineering. Explain how it helps in deciding the suitability of a
    menu item on the menu card.
    OR
    Why is it necessary for the receiving clerk to have a complete set of the
    establishment’s standard purchase specification?
    (10)

    Q.4. Distinguish between (any two):


    (a) Menu planning and Menu merchandising
    (b) Perpetual inventory and physical inventory
    (c) Actual purchase price method and latest purchase price method
    (d) Call brands and pouring brands
    (2x5=10)

    Q.5. Explain briefly (any five):


    (a) Variable cost (b) Portion control
    (c) Contribution (d) Fixed cost
    (e) Standard costing (f) Bin card
    (g) Cyclic menu (h) Contribution margin
    (5x2=10)

    Q.6. List any ten bar frauds. Explain two with suggestion to control it.
    OR
    What are the primary purposes of establishing beverage purchasing control?
    (10)

    CODE:FBM/04/14 DATE: 02.05.14


    SUBJECT CODE: BHM305 Page 2 of 2

    Q.7. Write short notes (any two):


    (a) Par stock
    (b) Reorder point
    (c) Budgetary control
    (d) Menu as marketing tool
    (e) Standard cost
    (2x5=10)

    Q.8. Explain Menu Merchandising in detail.


    (10)

    Q.9. Explain Beverage Control cycle. Explain the importance of assigning responsibility
    for beverage purchasing.
    (10)

    Q.10. What is MIS? Explain the various reports generated through MIS in Food &
    Beverage business.
    (10)

    **********

    CODE:FBM/04/14 DATE: 02.05.14

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