Explain the “Debriefing”.
[3 marks]What are the objectives of Food & Beverage Control?
[4 marks]List down different types of inventory management techniques.
[7 marks]Explain “Moment of Truth”.
[3 marks]Discuss in brief “American Service.
[4 marks]List down the common methods of measuring guest satisfaction.
[7 marks]List different types of reports used in Food & Beverage Control.
Write a note on “Inter-Bar Transfer”.
[3 marks]Differentiate between direct and indirect cost.
[4 marks]What are the recent trends in industrial catering? Elaborate.
[7 marks]Explain “Standard Purchase Specification”.
[3 marks]Describe the Inter-departmental relationship of Food & Beverage Service department with Housekeeping.
[4 marks]Elaborate on the different types of fraud that employee commit in bars.
[7 marks]Explain briefly “Food and beverage Control”.
[3 marks]Write a note on “Welfare Catering”.
[4 marks]Elaborate on store control procedures.
[7 marks]Draw the format of a Bin Card.
[3 marks]Explain three sink method of washing in Kitchen Stewarding department.
[4 marks]What factors must be considered when taking restaurant inventory?
[7 marks]Define “Periodic Inventory”.
[3 marks]What are the functions of a kitchen stewarding department.
[4 marks]List down different types of sanitizing chemicals used in KST department.
[7 marks]Explain “Economic Order Quantity”.
[3 marks]Differentiate between LIFO and FIFO Method of inventory control.
[4 marks]What are the job responsibilities of a restaurant Manager?
[7 marks]