Food & Beverage Control - II — Winter 2019

Explain Menu Engineering & its objectives.

Write a brief note on Globalization of Fast Food.

What are the guidelines for the approval of Standalone Air Catering Units?

Yield Management is very critical to F&Boperations. Discuss.

Briefly explain responsibilities of Banquet Manager.

Describe the process of Menu Engineering. Or

Explain the steps involved in Menu Costing.

Write a note on Catering Services offered by Indian Railways.

What are different sources of Recruitment? Explain.

List down different types of seating arrangements in Convention Centers. Or

Write a note on operations of any one globally recognized Fast Food chain.

Explain Sales & Production Budget.

What different types of Menus are used in Food & Beverage Operations?

Briefly describe the steps involved in Financial Planning.

Why Menu planning is important for success of F & Boperations?

List down factors in planning & development of fast food outlets. Or

Write a short note on Yield Management.

Describe service standards in Convention Centre operations.

What are latest trends in Airline Catering?

What is the Essence of Customer Service.

Explain benefits of training for food and beverage staff.

Elaborate on In-Flight Catering market & its key players. Or

Explain MICE and its benefit to Destinations & Hotels.

Explain In-Flight Catering operations in Airline Industry.

List various Management Information System Reports in F & Boperations.