M.B.A. DEGREE EXAMINATION, NOVEMBER 2017
Hotel Management and Catering Science
ADVANCED FOOD AND BEVERAGE SERVICE
CONTROL
(Upto 2015 Batch)
Time 3 Hours Maximum 60 Marks
Part A x 3 18)
Answer all questions.
1. Mention the duties and responsibilities of purchase
manager in a hotel.
2. Mention the receiving procedures for highly perishable
commodities.
3. Mention the selection criteria for any two shell fish.
4. What are the factors involved in the selection and
procurement of stimulating beverages?
5. Define the term food cost. Mention the formula for the
calculation of food cost.
6. Write notes on cellar inwards book.
Part B x 8 32)
Answer any four questions.
7. What are various methods of purchasing followed in
hotels? Explain any three of them.
8. Write notes on:
Meaning of deep freezing, its advantages and
limitations.
Role of standards purchase specifications.
Sub. Code
24
CP-8298
2
Wk 10
9. Mention the selection factors for the following
Table tomatoes
Cheese
Egg
Baeon.
10. Explain the factors involved in selection and procurement
of fixtures and equipments for food and beverage
operations.
11. Write notes on:
ABC/XYZ analysis.
Inter bar transfers.
12. Give a detailed account on food cost reconciliation.
Part C x 10 10)
Compulsory.
13. What are various bar frauds? As food and beverage
manager of a luxury hotel. What measures will you adopt
to prevent them?
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