Exam Details
| Subject | food and beverage controls | |
| Paper | ||
| Exam / Course | bhmct | |
| Department | ||
| Organization | savitribai phule pune university | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | maharashtra, pune |
Question Paper
B.H.M.C.T. (Fourth Semester) EXAMINATION, 2018
AE-404 FOOD AND BEVERAGE CONTROLS
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions.
(ii All questions carry equal marks.
1. Define the following (any ten)
Contribution
Fixed cost
Variable cost
JIT
Delivery note
Sous vide
Blind receiving
Return on investment
Market skimming
Par stock
Minimum price
Gross profit.
2. Explain the basic concept of profit.
Explain the advantages and disadvantages of centralized
production.
P.T.O.
[5371]-404 2
3. Explain the objectives of Food and Beverage controls
department.
Explain various methods adopted for prevention of
spoilage.
4. Write short notes on (any four) [2½×4=10]
EOQ
Objectives of standard yield
Advantages of budget
Pricing consideration
ABC analysis.
5. Explain the methods of food purchase.
Explain any four formats used by the stores clerk.
6. Explain in brief the pricing strategies used in selling.
With the help of the following data, draw a neat labelled graph
showing the Break Even Point and Margin of Safety
Fixed cost 4,000
(ii Variable cost 8,000
(iii Sales 20,000
Covers 10,000
7. Explain in detail the various food preparation methods.
Explain the procedure for receiving of beverages.
AE-404 FOOD AND BEVERAGE CONTROLS
(2016 PATTERN)
Time 2½ Hours Maximum Marks 50
N.B. Attempt any five questions.
(ii All questions carry equal marks.
1. Define the following (any ten)
Contribution
Fixed cost
Variable cost
JIT
Delivery note
Sous vide
Blind receiving
Return on investment
Market skimming
Par stock
Minimum price
Gross profit.
2. Explain the basic concept of profit.
Explain the advantages and disadvantages of centralized
production.
P.T.O.
[5371]-404 2
3. Explain the objectives of Food and Beverage controls
department.
Explain various methods adopted for prevention of
spoilage.
4. Write short notes on (any four) [2½×4=10]
EOQ
Objectives of standard yield
Advantages of budget
Pricing consideration
ABC analysis.
5. Explain the methods of food purchase.
Explain any four formats used by the stores clerk.
6. Explain in brief the pricing strategies used in selling.
With the help of the following data, draw a neat labelled graph
showing the Break Even Point and Margin of Safety
Fixed cost 4,000
(ii Variable cost 8,000
(iii Sales 20,000
Covers 10,000
7. Explain in detail the various food preparation methods.
Explain the procedure for receiving of beverages.
Other Question Papers
Subjects
- accommodation operation-ii
- accommodation operation—i
- advanced baking
- bakery and confectionary
- bartending
- basic accounting
- basic rooms division-ii
- basic rooms division—i
- commodities
- communication skills
- computer fundamental
- entrepreneurship development
- environment science
- food & beverage service—ii
- food and beverage controls
- food and beverage service-i
- food and beverage service–iii
- food and beverage service—iv
- food production—i
- food production—ii
- food science
- french–i
- french—ii
- hospitality sales
- hotel accounting
- hotel laws
- housekeeping in allied sectors
- principles of management
- quantity food production
- soft skills management
- ticketing
- tourism operations