Osmania University (OU) 2008-2nd Year Bachelor of Hotel Management and Catering Tech. BHMCT III Semester-F&B Management- - Question Paper

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Code No : 3091/ N Maximum Marks 70
Year : May 2008
Course : HOTEL MANAGEMENT.
University: Osmania University,Andhra Pradesh.
SUBJECT : F&B Management
BHMCT III Year- II Semester
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1.Explain in detail the three phases of an effective food and beverage control system? [14]
or
Write a short note on 1.Sources of Supply [14]
2.Cycle of Control
3.Methods of Purchasing.

2.a 1.Mention the different records maintained for receiving procedure and discuss the purpose of each? [7]
2.List the possible Frauds that may take place during receiving. Suggest necessary control measures to eliminate such frauds? [7]
b.1.Draw a neat format for the "MEATTAG", and discuss the procedure for the identical also list the purpose of tagging aims to acheive. [7]
2. How does stock take place .Briefly list the main objective of stock taking?[7]

3.a 1.Identify the different points to be borne in mind while receiving the beverages.[7]
2.Explain the necessity of hygine in different store facilities and the procedures undertaken for the same, also list the temperature controls for every storage facility?[7]

b.Briefly discuss 1.Cellular Inwards book 2.Cellular control book. 3.Perpetual Inventory Ledger 4.Ullages and Breakages [4 * 3.5]


4.a discuss any two of the subsequent Beverage Control systems [2 * seven = 14]
1. Barlost system
2. Parstock or Bottlecontrolsystem.
3.Potential or standard sales value system.
b.1. Enlist the different procedures undertaken for beverage control .[7]
2.What are the typical Frauds encountered during beverage control [7]

5.a 1.What are the essentials of a good control system , mention the objectives. [7]
2.Explain in detail "Weekly/Monthly Food Lost Report"[7]
b.Write Short notes on 1. Menu as a marketing tool.[4 * 3.5= 14]
2.Standardized Recipes
3.Potential Food Cost
4.Food Control Checklist.


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