Define inventory turnover ratio.
[3 marks]What is variance analysis?
[4 marks]Define Control Cycle with proper diagram and explain?
[7 marks]Define perpetual inventory.
[3 marks]Explain the term "yield percentage."
[4 marks]Discuss the broad objectives and functions of control department?
[7 marks]How MIS is helpful for Bar Control?
What does COGS stand for?
[3 marks]What is meant by waste control?
[4 marks]Discuss in details of various reports generate through MIS?
[7 marks]Define break-even point.
[3 marks]What is meant by food cost percentage?
[4 marks]Define any 2 of the following: i. Cashier’s Sales Summary ii. Goods Received Book Sheet iii. tandard Recipe iv. Inventory Sheet
[7 marks]Define the term "gross profit margin".
[3 marks]What is menu mix?
[4 marks]How is Kitchen hygiene maintained through Kitchen Stewarding?
[7 marks]What is blind receiving?
[3 marks]What is Ullages & Breakages?
[4 marks]Explain different types of services.
[7 marks]Draw format of a bin card.
[3 marks]Write short notes on Welfare catering.
[4 marks]What factors influence the planning of menus in contract catering units?
[7 marks]What are the fraud actions that can be found in bar?
[3 marks]Briefly explain Kitchen Stewarding.
[4 marks]Define any 7 of the following in one or two lines: i. Invoice ii. BOT iii. Par stock iv. E.O.Q. v. HACCP vi. Reorder level vii. Seat turn over viii.Standard ix. Standard portion yield
[7 marks]