Other Bachelor Degree-Bachelor of Hotel Management and Catering Tech. 3rd Sem 305 : FOOD AND BEVERAGE CONTROL(University of Pune, Pune-2013)

Total No. of Questions—6]                                      [Total No. of Printed Pages—3
Seat No. [4381]-305
                                                   B.H.M.C.T. (Third Semester) EXAMINATION, 2013
                                                        305 : FOOD AND BEVERAGE CONTROL

                                                                      (2008 PATTERN)

Time : Three Hours                                                               Maximum Marks : 100

N.B. :— (i) Question No. 1 is compulsory.
(ii) Attempt all questions from Q. Nos. 2 to 7.

1. (a) Define Budget. Write any two objectives of Budgetary Control. [4]

(b) Explain the following (any three) : [6]
(i) Overhead cost budget
(ii) Labour cost budget
(iii) Budgeted Trading a/c (P&L)
(iv) Capital cost budget.

2. (a) Explain the procedure and method of receiving. [6]
(b) With the help of formate, explain : [4]
(i) Meat tag
(ii) Goods received book.[4381]-305 2
(c) How is supplier rated by purchases manager in a hotel ? [5]
(d) Explain the procedure for storing perishable and non-perishable items. [5]

3. Explain the following terms : [20]
(i) Net profit
(ii) Blind receiving
(iii) Break-even analysis
(iv) Standard yield
(v) Record level
(vi) Master Budget
(vii) Rate of stock turnover
(viii) Cook chilled method
(ix) Breakage and Ullages
(x) En pension.

4. (a) Explain different element of cost. [5]
(b) Define Food and Beverage Controls. Explain the objectives of F & B Control. [5]
(c) Explain the two methods of purchasing Food and Beverage from below : [10]
(i) Purchasing by weekly/fortnightly
(ii) Purchase by paid receivers
(iii) Wine shippers.[4381]-305 3 P.T.O.

5. (a) With the help of formate explain the following (any two) : [10]
(i) Bin Card
(ii) Cellar inward book
(iii) Standard purchase specification.

(b) Explain the following terms : [10]
(i) Contribution
(ii) Fixed Cost
(iii) Variable Cost
(iv) Margin of Safety
(v) Overhead Cost.

6. (a) Write short notes on : [10]
(i) ABC analysis
(ii) EOQ
(iii) Perpetual Inventory
(iv) Break-even point.

(b) With reference to food preparation explain the importance of : [10]
(i) Standard receipes
(ii) Volume forecasting.