Food & Beverage Control - II — Winter 2017

Discuss about the types of menus and elements of making profit.

Write a short note on globalization of fast food.

Explain Impact of training and development in service industry.

Explain the concept of menu planning in terms of airline catering.

Briefly mention the limitations of railway catering from the customer’s point of view.

Differentiate between banquet halls and conventional centers in terms of service.

Plan a layout for a fast food outlet and explain with a neat diagram.

Explain the following in brief

Yield (b) target market (c) market analysis (d) market survey

APC

What is menu designing and development as a part of menu engineering?

Define the following

DOGS (b) FRANCHISEE (c) PLOW HOURSE (d) BFP

DGCA

Draw an organizational chart of banquets and explain the role of banquet manager.

Name any five types of banquet setups and draw a neat diagram of any two.

Name a few major players of airline catering industry and discuss the trends set by them.

Write a short note on types of recruitments in the service industry.

Share your point of view on Essence of service at hotels.

What are the classifications of food items on the basis of profitability and popularity?

Discuss in brief about the relativity between budgeting and target markets at banquets.