Exam Details
| Subject | Food And Beverage Management Control | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. What are the objectives of F and B management?
2. Describe the job specification of F and B manager.
3. Write short note on
Regional cuisine for special occasions.
Sequence of Thali service.
4. Explain special pricing considerations while planning menu for a wedding.
5."Menu engineering is a useful sales analysis tool". Justify with example.
6. Write short note on
A la carte menu
Full wine menu
Bar menu
Table hote menu
7. Explain measures of quality control in food and beverage operations of a catering establishments.
8. Explain in detail the importance of Design concepts on F and B production control.
9. Write notes on
F and B control checklists
Differentiate between daily food cost report and detailed food cost report
10. Write note with examples:
Material costs
Fixed costs
Overhead costs
Variable costs
2. Describe the job specification of F and B manager.
3. Write short note on
Regional cuisine for special occasions.
Sequence of Thali service.
4. Explain special pricing considerations while planning menu for a wedding.
5."Menu engineering is a useful sales analysis tool". Justify with example.
6. Write short note on
A la carte menu
Full wine menu
Bar menu
Table hote menu
7. Explain measures of quality control in food and beverage operations of a catering establishments.
8. Explain in detail the importance of Design concepts on F and B production control.
9. Write notes on
F and B control checklists
Differentiate between daily food cost report and detailed food cost report
10. Write note with examples:
Material costs
Fixed costs
Overhead costs
Variable costs
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management