Food & Beverage Control - II — Winter 2022

Explain the term “Menu Engineering”.

Briefly explain “Key Performance Indicators”.

Explain the factors that must be kept in mind while designing menu.

Briefly explain “Quick Service Restaurant”.

Describe Railway Catering.

Elaborate on designing and development of fast food outlet.

Explain the process of setting up outlets in airport.

Describe “Banquet”.

Explain how financial planning and management is crucial for operational success.

What are the different sources of recruitment?

Write a short note on KFC.

Explain the food items categories in menu engineering.

Employees are crucial to the success of the restaurant. Explain.

Explain the term” Customer Service”.

Elaborate on In-flight food and beverage service standards.

Explain different types of seating arrangements in convention center.

Write a short note on “Human Resource Planning”.

Explain the job responsibilities of a convention services manager.

Explain different types of licenses and permits for fast food outlets.

Explain “Master Budget”.

Elaborate on Airport Catering.

Explain the scope and trends in airline catering.

Describe “MICE.”.

Write a short note on globalization of fast food.

Explain the process of menu engineering.