What are the objectives of taking inventory?
[3 marks]Explain LIFO and FIFO method with example. Explain how Management Information System can help restaurant operators in
[4 marks]07 decision making.
[ marks]What is inventory turnover?
[3 marks]Draw format of :- 1) Cellar Inward Book 2) Credit Memorandum
[4 marks]List & explain the problems encountered in F & B Control.
[7 marks]Explain the methodology of F & B Control Cycle : Phase 3 – Control after the event.
What are the fraudulent activities that are generally found in bar?
[3 marks]Write a note on ABC Analysis.
[4 marks]List & explain the element of cost.
[7 marks]What is Ullages and Breakages?
[3 marks]What is Bin Card? Draw format of Bin Card. List & explain the beverages purchasing methods.
[4 marks]07
[ marks]What is blind receiving? How does it carried out?
[3 marks]Write a note on Economic Ordering Quantity (EOQ)
[4 marks]List & Explain the constraints to Menu Planning.
[7 marks]Explain Welfare Catering.
[3 marks]Write a note on Perpetual Inventory & draw a format of Perpetual Inventory form. Explain: 1) Cost Plus method 2) Menu Engineering 3) Menu Merchandising
[4 marks]07 4) Risk Purchase method 5) ASP 6) Sales Mix 7) BEP
[ marks]Enlist different control techniques used by F & Bbusinesses.
[3 marks]Explain the procedure of dealing with expensive meat items in store.
[4 marks]List & explain the factor for losses in Food service operations.
[7 marks]Explain “Contract Catering”.
[3 marks]Write a note on – Standard Yield. Explain the following cost :- 1) Budgeted Cost 2) Prime Cost 3) Direct Cost
[4 marks]4) Indirect Cost 5) Joint Cost 6) Outlay Cost 7) Sunk Cost07
[ marks]