Q2. Elaborate inventory control procedure?

This is question 2 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

Q3. Elucidate the term Industrial Catering & Its advantages?

This is question 3 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

This is question 3 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

This is question 3 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

This is question 4 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

SummerBH2018

This is question 1 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

This is question 1 (7 marks) from the GTU null BH Summer 2018 question paper. Subject code: 163301.

Subject Code163301

ProgramBachelor of Hotel Management

Total Marks70

Questions10

Exam Date27 April 2018

Define Control Cycle with proper diagram and explain?

[7 marks]

Write in details of the process De-Briefing & Its advantages?

[7 marks]

Discuss the broad objectives and functions of control department?

[7 marks]

Differentiate between Purchase & Receiving control?

[7 marks]

Elaborate inventory control procedure?

[7 marks]

Write in details about trends of welfare catering in 21st century?

How MIS is helpful for Bar Control?

[7 marks]

Discuss in details of various reports generate through MIS?

[7 marks]

Explain how control procedures help in achieving Guest Satisfaction?

[7 marks]

How Kitchen hygiene is maintained through Kitchen Stewarding?

[7 marks]

How you calculate Food Cost? Discuss in detail

[7 marks]

Explain the duties and responsibilities of Food & Beverage Controller

[7 marks]