SUBJECT CODE: BHM205 EXAM DATE: 17.11.2016
FBC/NOV/ODD/16-17/02/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 3rd Semester of 3-year B.Sc. in H&HA
SUBJECT Food Beverage Controls
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Define cost. What are the different types of cost that are incurred in hotels?
OR
Define control. What are the objectives of cost control?

Q.2. What are the key points to be kept in mind while selecting a supplier for
purchasing?
OR
Enlist and describe the various methods of purchasing used by hotels.

Q.3. What do you understand by Standard Purchase Specification?
What are the objectives of Standard Purchase Specification?

Q.4. Describe the different stages that are part of the F&B cycle.

Q.5. Draw the standard format of the following documents (any
Purchase Order Form
Bill Invoice
Bin Card
Inventory Sheet

Q.6. Elucidate the importance of forecasting during Production Control, in detail.
OR
What do you understand by the term Standard Yield? What are the objectives of
Standard Yield?

SUBJECT CODE: BHM205 EXAM DATE: 17.11.2016
FBC/NOV/ODD/16-17/02/NC Page 2 of 2
Q.7. Describe the following terms (any four):
Standard recipe Blind receiving
Credit Note Economic Order Quantity
Requisition Transfer note
(4x2 ½
Q.8. What are the objectives of storing control?
List the important points of care and maintenance of stores.
OR
What are the documents prepared in receiving control?
What do you understand by Standard Portion Cost?

Q.9. List any five equipment that are used for portion control with their uses.

Q.10. Match the following:
Prawns Standing Order
Eggs Count and Weight
Ladle Should sink in water
Fruits and Vegetables Butchery test
Elevated slope Non-perishable
Bind card Transportation
Milk Grade A
Cereals and pulses (viii) Receiving area
Carrying cost Portion control
Meat products Stores
(10x1=10)