Enlist different control techniques used by F&Bbusinesses.
[3 marks]What are the objectives of a layout?
[4 marks]What are the duties and responsibilities of F&Bcontroller?
[7 marks]What are the objectives of taking inventory?
[3 marks]What makes the location of storage space important in controlling?
[4 marks]Explain different types of food service in detail.
[7 marks]What is inventory turnover?
[3 marks]Explain different methods of purchasing.
[4 marks]How does F&Bservice department coordinate with housekeeping and security departments?
[7 marks]What are the fraudulent activities that are generally found in bar?
[3 marks]What are the factors to be considered while planning menu for welfare and industrial catering?
[4 marks]Draw the layout of bar and explain the parts.
[7 marks]What are the methods to collect guest feedback?
[3 marks]What is bin card? Draw a specimen of a bin card.
[4 marks]Explain the characteristics of services.
[7 marks]What is ullages and breakages?
[3 marks]Write a short note on moment – of – truth.
[4 marks]Draw the control cycle. Explain the control measures that can be taken at each stage of the cycle.
[7 marks]What is blind receiving? How does it carried out?
[3 marks]What are the duties of receiving clerk?
[4 marks]What are the objectives and functions of F&Bcontrol?
[7 marks]Write a short note on de-briefing.
[3 marks]Write the formulas for calculating food cost and beverage cost.
[4 marks]What are the objectives and functions of kitchen stewarding?
[7 marks]