Roll No........................... Total No.

of Questions : 13]

[Total No. of Pages : 02

Paper ID [H1302]
(Please fill this Paper ID in OMR Sheet)

M.Sc. HMCTT/PGDHMCTT (102) (S05) (Sem. - 1st) FOOD AND BEVERAGE MANAGEMENT
Time : 03 Hours Maximum Marks : 75

Instruction to Candidates: 1) 2) Section - A is Compulsory. Attempt any Nine questions from Section - B.

Section - A Q1) (15 2 = 30) a) Name different sectors of Food and Beverage service outlets. b) What is the meaning of control? c) What are the objectives of F&B control? d) What is the use of purchase specifications? e) Name different food production methods. f) What do you mean by Beverage production control? g) Name important methods of serving food. h) What is Beverage control checklist? i) j) l) What are the operating yardsticks in assessing the profit or loss of an organization? What is meaning of payroll cost. Name list of basic menu items.

k) What is the significance of sales/waiter ratio? m) Write down different types of food menu. n) What is menu merchandising? o) Write down the meaning of catering control.

A-611

P.T.O.

Section - B (9 5 = 45) Q2) What are responsibilities of a food and beverage manager? Q3) Explain elements of cost. Q4) Write down the duties of purchasing manager. Q5) Discuss the method of calculation of beverage cost with the help of an example. Q6) Write down the issuing and stock taking procedure of beverages. Q7) Classify different methods of food production. Q8) Write a note on different methods of beverage service. Q9) What are essentials of a control system? Q10) Discuss methods of beverage control. Q11) Discuss index of productivity. Q12) Write the role of advertising for the betterment of an organization. Q13) Discuss the basic policies in a hotel management.

A-6 11