Guru Gobind Singh Indraprastha Vishwavidyalaya 2005 B.Sc Hotel Management & Tourism Food and Beverage Production - Question Paper

END-TERM exam
SIXTH SEMESTER [BHCT] - MAY 2005
Paper Code:BHCT304 Subject: Food and Beverage Production


Time : three Hours
Maximum Marks : 75


Note: Attempt Any 5 ques.. All ques. carry equal marks.


Q.1 What is the important of Portion Control? What issues
are likely to arise in it?


Q.2 explain the salient features of a control system?


Q.3 What do you understand by budgetary control? explain its
utility to management.


Q.4 What is B.O.T. ? How it helps in controlling the cost and
revenue of BAR?


Q.5 What is the necessity of Restaurant Control System.
discuss the K.O.T. Control system in detail.


Q.6 Write in detail about Purchase Procedure.

Earning:   Approval pending.