1. What do you mean by costing? (2 mark)
2. Write in brief the advantages of controlling food cost? (2 mark)
3. Explain in brief the obstacles to food and beverage control. (2 mark)
4. Explain the limitations of food cost control. (3 mark)
5. Explain in detail Break Even Point (B.E.P.). (1 mark)
6. What do you mean by Cost? How will you classify the different cost? ( 5mark)
7. Explain the importance of ‘Place for everything and everything in place’. (2 mark)
8. Explain ‘First in First out’. (2 mark)
9. Draw a Flow Chart of Food and Beverage Control. (5 mark)
10. Give the format of Beverage Order Ticket. (2 mark)
11. Visitor’s Tabular Ledger is also called as …………… (1mark)
12. Draw the format of the purchase order . (2 mark)
13. Write in brief the numerous methods of purchasing. (4 mark)
14. List the numerous equipment required by the receiving department. 4 mark)
15.
16. At what temperature the following items are stored . (5 mark)
a. Dressed Poultry Frozen
b. Dressed Poultry Fresh (same day use)
c. Eggs
d. Milk (Bottled / poly bag) and milk products
e. Fish
f. Shell fish
g. Meats
h. Root Vegetables
i. Tomatoes
j. Fresh fruits
k. Grocery dry
l. Oils and fats
17. What do you mean by Bin Card? (2 mark)
18. What are the different methods for pricing non-perishable items? (3mark)
19. Draw the cellar inwards book . (2 mark)
20. How will you control empty bottles? (2 mark)
21. Explain cyclic menus. (3 mark)
22. Describe in detail standard recipe. (2 mark)
23. Write in detail the numerous modes of receiving payment. (2 mark)
24. What are the different scopes of control? (2 mark)
25. What do you mean by Food Cost? Write in detail the advantages of Food Cost Control.(5 mark)
26. Write in detail the methodology and phases of cost controls. (3 mark)
27. What do you mean by cost? How will you classify the different costs? (5 mark)
28. What types of costs come under the head of Over Heads? Explain. (2 mark)
29. What do you mean by Break Even Point? Explain with diagram. (2 mark)
30. How will you ensure a profitable venture for your restaurant? (2 mark)
31. What do you mean by Beverage Order Ticket (BOT)?Draw the Performa of BOT.(2 mark)
32. What are the advantages of Beverage Sales Summary Sheet? Explain with Performa. (5 mark)
33. What are the different methods of purchasing and draw a format of Purchase Order form ? (4 mark)
34. What is means by Standard Purchase Specification? Define the objectives of standard purchase specification and make a standard purchase specification for the purchase of chicken. (4 mark)
35. Define purchasing and discuss the importance of purchase function. (2 mark)
36. Draw a neat format of Meat Tag. (2 mark)
37. Write in detail the equipments required for the efficient receiving. (2 mark)
38. What is Blind receiving? Explain in detail with its advantages. (2 mark)
39. Explain briefly the following: (a) Bin Card (b) Meat Tag (c) Re Order level (d) Standard Yield (e) Economic Order Quality. (5 mark)
40. What is Pricing of issues? What are the different methods of pricing of issues? (3 mark)
41. What are the different ways that stocks can be valued in a Food and Beverage Service operation? (3 mark)
42. Write briefly on: (a) Transfer Note (b) Layout of stores (c) Stock levels (d) Stock records. (5 mark)
43. Draw the format of Cellar Inward Book. (3 mark)
44. What is standard recipe? List the objectives of standard recipe and draw a neat Performa of standard recipe. (2 mark)
45. What do you mean by fraud? What are the major types of frauds? Explain. (2 mark)
46. What is the importance of internal control? Write in detail various types of internal control.(3 mark)
47. What are the different scope of control? (2 mark)
47. What are the different scope of control? (2 mark)
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