2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper for exam preparation. Question paper for 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper, 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper. SiteMap
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2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper

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2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper
END-TERM EXAMINATION
SIXTH SEMESTER [BHCT] - MAY 2005
Paper Code:BHCT304 Subject: Food and Beverage Production


Time : 3 Hours
Maximum Marks : 75


Note: Attempt Any Five questions. All questions carry equal marks.


Q.1 What is the important of Portion Control? What problems
are likely to arise in it?


Q.2 Discuss the salient features of a control system?


Q.3 What do you understand by budgetary control? Discuss its
utility to management.


Q.4 What is B.O.T. ? How it helps in controlling the cost and
revenue of BAR?


Q.5 What is the necessity of Restaurant Control System.
Explain the K.O.T. Control system in detail.


Q.6 Write in detail about Purchase Procedure.


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2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper for exam preparation. Question paper for 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper, 2005 Guru Gobind Singh Indraprastha University B Sc Hotel Management Tourism Food and Beverage Production Question paper