Food & Beverage Control - II — Summer 2021

Explain yield management.

Write a short note on KFC as a fast food chain.

What points must be kept in mind when designing menu for restaurants?

Draw a sample airline menu.

Explain why restaurant budgeting is important.

Explain the steps in employee training process. Or

Elaborate on different types of external sources of recruitment.

Explain the term “Banquet Function Prospectus”.

Explain four menu item categories in context to menu engineering.

List down different types of seating arrangements in banquets. Or

Draw an organizational hierarchy for Banquet.

Why is human resource planning important in food service establishment?

What factors must be kept in mind when designing a fast food outlet?

Explain primacy and recency theory in menu designing.

Write a note on master budget and sales budget.

Briefly explain financial planning. Or

Write a short note on Banquet.

Describe how menu engineering is helpful in generating profit.

Explain different types of meetings and events.

Explain how MICE benefit hotel industry.

List down the job responsibilities of a Banquet captain.

Explain the nature of operations in airline catering system. Or

What are the objectives of menu engineering?

What factors to be considered when designing an airline menu?

Elaborate on standard operating procedures for banquets.