Explain the nature of service provided by food & Beverage Control.
[3 marks]Describe the main objective of service department.
[4 marks]Draw and explain the Layout of service in details.
[7 marks]Explain the Russian & English Service.
[3 marks]Explain the process of Briefing & debriefing in detail.
[4 marks]Explain the factor affecting in food & beverage Department.
[7 marks]Explain the Moment of truth in detail.
Explain the importance of Food and Beverage Cost Control in a five star hotel.
[3 marks]How to calculate food cost Describe in details?
[4 marks]Draw the Format of Purchasing and Receiving bill.
[7 marks]Explain Duties and responsibility of Food and Beverage Controller.
[3 marks]Enlist any 4 types of reports prepare in Food & beverage Department.
[4 marks]Explain the Objective and function of food & Beverage Cost control in details.
[7 marks]Enlist any six Service Equipments and uses.
[3 marks]What is the Inventory? How to control.
[4 marks]Explain in the detail type of inventory Maintain by Food and Beverage Department.
[7 marks]Explain The Primary Catering with example.
[3 marks]Explain The Difference between Primary & Secondary Catering.
[4 marks]Write short Note on the Opportunities of Industrial & welfare catering with Examples.
[7 marks]How to control the wastage in Food & Beverage Department?
[3 marks]Explain the Objective and function of Kitchen Stewarding.
[4 marks]Explain the food cost Evaluation with appropriate example.
[7 marks]Write a short Note on the HACCP.
[3 marks]Draw the hierarchy of Kitchen Stewarding.
[4 marks]Write a short note on Procedure and benefits of Kitchen Stewarding.
[7 marks]