SUBJECT CODE: BHM274 EXAM DATE: 12.05.2015
CODE: FBM-II/03/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 4th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Beverage Management II
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Classify cost and explain with suitable examples.

Q.2. Discuss in detail the various sales concepts in F&B industry.

Q.3. Explain the types of inventory in detail.
OR
Differentiate between physical and perpetual inventory.

Q.4. List various beverage purchasing procedure followed in leading hotels.
OR
Enlist various bar frauds and how will you control them as a bar manager?

Q.5. Explain in one or two sentences (any five):
Cash handling
ECR
NCR
POS
Preset machines
Sales registers

Q.6. Explain any two:
PV ratio
Break-even chart
Variance analysis

SUBJECT CODE: BHM274 EXAM DATE: 12.05.2015
CODE: FBM-II/03/MAY/15/NC Page 2 of 2
Q.7. Discuss various points to be kept in mind while forecasting budget.

Q.8. Illustrate the various ways of structuring a menu.
OR
List the advantages and disadvantages of menu engineering.

Q.9. Menu is an important marketing tool of any F&B outlet. Elaborate

Q.10. List the importance of MIS in an F&B outlet.