BHMCT (Third Semester),2010 Question Paper,305 : FOOD AND BEVERAGE CONTROL,University Of Pune Question Paper

University Of Pune Question Paper
BHMCT (Third Semester) EXAMINATION, 2010
305 : FOOD AND BEVERAGE CONTROL
(OLD 2005 PATTERN)
Time : Three Hours Maximum Marks : 70
N.B. :— (i) Question No. 1 is compulsory.
(ii) Answer any three questions from Q. Nos. 2 to 6.
(iii) Figures to the right indicate full marks.
1. (A) Explain the basic concepts of profit. [4]
(B) Discuss the various methods of pricing menu. [6]
2. (A) Calculate the break-even in no. of covers and sales volume from
the following data : [5]
Fixed cost —Rs. 1,00,000
Variable cost per cover—Rs. 80
Selling price per cover—Rs. 120
(B) State the controlling system to be used while issuing of food
and beverage items. [5]
(C) List down the problems of food cost control. Explain any four
in detail. [10]
3. (A) Define the term ‘Budget’ and explain the objectives of budget
preparation. [10]
(B) What is Economic Ordering Quantity ? State its uses in the
hospitality industry. [5]
(C) What is blind receiving ? State its disadvantages. [5]
4. (A) Attempt any two from the following : [10]
(i) Explain the elements of cost.
(ii) Explain any two methods of purchasing food and beverage
items.
(iii) What is volume forecasting ? Discuss its advantages and
uses.
(B) Explain the procedure of stock taking in detail. [10]
5. (A) Explain with the help of formats any two of the following : [10]
(i) Standard Purchase Specification
(ii) Purchase Order
(iii) Food Cost Report
(iv) Cellar Inwards Book
(B) Explain any two of the following : [10]
(i) Bin card
(ii) ABC analysis
(iii) Standard portion size
(iv) Stock turnover
6. Attempt any two questions of the following : [20]
(A) State the procedure of selection of a supplier.
(B) Discuss the factors to be considered when receiving food and
beverages.
(C) Explain the procedure of controlling cash and credit sales.

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