Part A (1 mark)
1. What is Bulk or Mass Food Production? (1)
2. Define Indenting? (1)
3. Name different methods of purchasing? (1)
4. Define Food Cost? (1)
5. Explain ‘FIFO’? (1)
Part B
6. Describe main salient features of Bulk Food Production? (2)
7. What do you understand by Menu Planning? (2)
8. What is a Bin Card? And draw format of Bin Card? (2)
9. Write in brief the differences between Variable and Fixed Cost? (2)
10. Write in brief the advantages of controlling food cost? (2)
Part C
11. Write functions of Menu and its different types? (3)
12. Describe the Principles and factors affecting indenting? (3)
13. Explain Principles of Food storage? (3)
14. Write in Brief aims of Purchasing Officer? (3)
15. Write short notes on (a) Transfer Note (b) Stock Records (3)
16. Draw Formats of (3)
(a) Purchase Order (b) Guest Receiving Book (c) Credit Note
17. Define a variable, fixed & semi variable Cost control in relation to catering
industry? (3)
18. Explain Food Cost, labour Cost and Overhead Cost? (3)
19. What do you mean by a standard recipe? What are its objectives? (3)
20. Write short note on Regional cuisine. Explain by giving major characteristics and
examples (any three). (3)
Part D
21. What is Meat Tag? What are its advantages? Draw a neat format of a Meat Tag? (5)
22. What are the objectives and advantages of food cost control? What are the factors affecting the food cost? (5)
23. Write short Notes on Punjabi Cuisine? (5)
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Answer Key
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Part A
Ans 1: When food is made to cater more number of persons, it could be termed as bulk food production. Also, defined as “any Food prepared for a number more than 25 can be termed as Bulk or Mass or Volume Food Production”.
Ans 2: To procure the required raw material from the stores a written request is made by the department. This written statement on a prescribed request form is termed as “INDENT” and the process of making it is known as “INDENTING”. This is normally a prescribed formatted book with certain information already printed and some need to be filled by the requisitioning authority.
Ans 3: Contract Purchasing, Purchasing through quotations, Cash Purchases, Purchasing through Tenders, Centralised purchases, Periodical Purchases.
Ans 4: Food Cost is defined as the cost of raw material (food) used to prepare a dish or food. The net stock in hand at the beginning of the day + stock (raw material) purchased or received from store – net stock in hand at the end of the day is defined as Food Cost for the day.
The formula for calculating food cost is as follows:
Food Cost = Opening Stock + Purchases
Purchase Return – Closing Stock
Ans 5: All goods should be issued after a proper requisition. The store keeper must follow the rule of ‘First in First out (F.I.F.O), which means the goods received first are issued first. This helps in reducing the spoilage. Since the goods received first are issued first so the goods left in the store are fresh and can be stored and issued subsequently without being spoiled.
Part B
Ans 6: Salient Features of Bulk food are:-
(i) To supply hygienic and safe food to the masses.
(ii) Food is served to complement their other activities and to fulfillment of the objectives of the institution as related to the Industrial Canteens. The food prepared at such places is made on a cyclic menu.
(iii) Other outlets aiming to earn profit do the production as per their menu and the forecast.
(iv) A perfect planning, Proper Indenting, Portion Control and minimized wastage are the key factor for bulk food production and service.
(v) Ease of making food, ease of serving such food in a short span of time is must as the serving time at places like Institutions, Industries and hospitals is limited.
Ans 7: It is a sheet of paper or card on which is the names of all the dishes written in a specific order, which are to be served in succession, at a given meal, is called Menu Planning.
Ans 8: Bin Cards are prepared for each item stored in the store. It contains the description of the items, balance of the items, quantity of goods received, the quantity of the goods issued and the balance of the item shown on daily basis. It also shows minimum & maximum stock. The bin cards are either kept along with each item or they are stored near the store keeper.
Ans 9: The variable cost increases with the increase in production and decreases with the decrease in production. It usually includes raw material (food) used in the cooking. The fixed cost remains fixed irrespective of the production. With the increase in the volume of production beyond certain level then the fixed cost jumps to the higher level and again it remains fixed in spite of increase or decrease in the volume of production and vice versa. It is also called ‘capacity cost’ or ‘period cost’. It usually includes rent, interest, depreciation, insurance, etc.
Ans 10: Food cost is the major portion of the total cost. A slight upward variation of food cost can adversely affect the profit and a slight downward variation of food cost can adversely affect the portion size and quality of food. The most important advantage of food cost control is that the hotel makes reasonable profit without affecting the standard recipe and hence the sale is also ensured to be improved.
Part C
Ans 11: Functions of menu are- (to be mentioned any 4)
1) The food or grocery items to be purchased.
2) The staff requirement of the hotel, skilled/unskilled etc.
3) The facility, layout and space requirements of the hotel (kitchen, restaurant, etc.)
4) The facilities required in the services area or restaurant and its seating capacity etc.
5) The total sales and profit that can be achieved by the establishment.
Types of Menu:
(1) A la’ Carte: It gives full list of all the dishes that may be prepared by the establishment. Each dish is priced separately. A certain waiting time has to be allowed for each dish. Each dish is cooked to order.
(2) Table d' hote: The menu has a fixed number of courses. There is a choice within each course. The selling price of the menu is fixed and set price is charged whether or not the full menu is consumed.
(3) Static menu: A menu that offers the same dishes every day, restaurants and other establishment where the clientele changes daily.
(4) Cyclic Menu: A cyclic menu is one that changes every day for a certain period, after this period the daily menus repeat, in the same order, for example, a seven day cyclic menu will have a different menu every day for a week and will repeat each week. This kind of menu is used in schools and hospitals etc.
Ans 12: Principles of indenting are-
(a) The Indents are made well in advance for regular items keeping in view the earlier sales trends, fresh bookings, forecast regarding walkins etc. For grocery and dry items the store request is made for a long period of 4-5 days together. For fresh items and perishable items it is generated for each day.
(b) The chef in charge will see what is left in the freezers, refrigerators, kitchen store and then check the requirement of ingredients for the day and coming days and then the indent is raised.
(c) Indents are made in triplicate. Original copy along with the 2nd copy goes to store and after the issue is made by store and actual issuing quantities are mentioned on it a copy of the same goes to accounts/ F & B Control department.
Factors affecting indenting: (mention any 6 factors)
(a) Portion sized
(b) Day of function
(c) Type of guest: Age group, religion.
(d) Type of menu
(e) Number of snacks offered
(f) Time of service
(g) Whether cocktail is offered
(h) Weather
(i) Availability of ingredients
Ans 13: The fundamental principle in the storage of food is to keep it clean, safe to use, cool and covered. Daily cleaning of storage area and regular inspections should be done to avoid any fault in the storage. Only daily required perishable items should be given and kept in the kitchen. Rest of it should be kept in deep freezers and fridge.
i. The dry store room should be well-lit, dry (without dampness), well ventilated, clean, vermin proof and away from direct sunlight.
ii. Storage shelves or cupboards should be heavy and balanced to take the load of the items kept on it.
iii. There height should be such that it is easy to handle
iv. Preferably the racks should have provision of adjustment of height in between the shelves so that the spaces are utilized to the maximum as per the size of the stored items.
v. Tight fitted covers should be used for the storage bins.
vi. Heavy items of large packing should be kept at lower racks. Light weight items should be kept at higher shelves.
vii. FIFO- First in first out and LIFO-Last in first out should be monitored. This system keeps the stock rotating and allows maintaining a proper use of article within stipulated timeframe.
Ans14: The aims of purchasing officer will differ from establishment to establishment.
Broadly the following should be his aims / objectives
3. Economical and better quality
4. Co-operates with kitchens
5. Co-operates with control department
6. Co-operates with accounts department
Ans 15: Transfer Note: Transfer of Food items both in the raw form or cooked / Semi cooked form from one department to another to another department within the hotel is done through Transfer notes. For eg. Kitchen may make out a transfer note to the room service bar for Irish whisky for making an Irish coffee.
Stock record: It is a procedure to maintain the record of the stocks for small sized as well as large sized hotels.
Ans 16: Format may be taken from the Textbook.
Ans 17: Variable Cost: The variable cost increases or decreases in the same proportion to the volume of production. The variable cost increases with the increase in production and decreases with the decrease in production. It usually includes raw material (food) used in the cooking. The food cost in case of hotel industry is the best example of variable cost.
Fixed cost: It remains fixed irrespective of the production. With the increase in the volume of production beyond certain level then the fixed cost jumps to the higher level and again it remains fixed in spite of increase or decrease in the volume of production and vice versa. It is also called ‘capacity cost’ or ‘period cost’. It usually includes rent, interest, depreciation, insurance, etc.
Semi variable Cost: The semi variable cost increases with the increase in the volume of production but it does not increase in the same proportion and it decreases with the decrease in the volume of production but it does not decrease in the same proportion. It includes the cost of telephone charges, power charges, etc.
Ans 18: (1) Food Cost: The total cost which is incurred for the production of a dish, menu or restaurant’s kitchen is termed as food cost for the dish, menu or restaurant respectively.
(2) Labour Cost: The total money paid for salary, wages and other perks to employees working in a restaurant / hotel is termed as labour cost.
(3) Over Heads: The money paid for other expenses like rent, depreciation, interest, electricity bill, etc. for the normal functioning of a restaurant / hotel is termed as over heads.
Ans 19: Standard recipe are prepared to have a food cost control.
Objectives: the following are the objectives of preparing standard recipes:
1. Quantity and Quality of Food Ingredients: Standard recipe help in deciding the quality & quantity of raw material used for preparing a standard dish. It helps in making a standard specification for each raw material for different dishes.
2. Yield: Standard receipes guide chef in fixing the size and weight of each portion of and hence maximum yield can be obtained room the raw material purchased.
3. Food cost per dish: it helps in maintaining the food cost of each and every dish and hence in maintaining the gross profit.
4. Menu Planning: it helps in menu planning since the quantity and quality of raw material is well known in advance.
Ans 20: Page 126
Part D
Ans 21: The quality & quantity of the received items is checked thoroughly, but a special attention is given to expensive items like Prawn, Jumbo, Meat etc. Each expensive item so received is tagged along with details of quantity & quality received:
1. It ensures that receiving officer actually weighs and checks each & every expensive item.
2. The reference no. is issued and this helps in yielding testing, portion control, and control of food cost.
3. It provides the basic control for the expensive items.
4. The date on which the expensive item is received is mentioned and this helps kitchen and store for efficient rotation of stock.
5. It helps in weekly and monthly inventories as the purchased weight is recorded.
Ans 22: Objectives of Food Cost: Food Cost is defined as the cost of raw material (food) used to prepare a dish or food. Costing should not be confused with cost accounting. Costing is simply the process of arithmetic, means of memorandum statements or the methods of integral control. Costing is the technique and process of ascertaining costs.
Adv: Food cost is the major portion of the total cost. A slight upward variation of food cost can adversely affect the profit and a slight downward variation of food cost can adversely affect the portion size and quality of food. The most important advantage of food cost control is that the hotel makes reasonable profit without affecting the standard recipe and hence the sale is also ensured to be improved.
To control the Food Cost; the purchasing, receiving, storing, issuing, food production, food sales, etc. are to be controlled.
Ans 23: Page 139
