B.Sc. DEGREE EXAMINATION, APRIL 2018
Second Year
Culinary Arts and Chef Management
FOOD COST AND INVENTORY MANAGEMENT
(2016 onwards)
Time 3 Hours Maximum 75 Marks
Part A (10 x 2 20)
Answer all questions.
1. What is food cost?
2. How will you calculate food cost?
3. What is Inventory Management?
4. Expand E.D.P.C.
5. What is Beverage Control?
6. Define Menu.
7. What is Fast Food?
8. List out different Restaurant Chains.
9. Define Marketing.
10. What is Marketing Audit?
Sub. Code
23
CP-8732
2
WSS
Part B x 5 25)
Answer all questions.
11. Explain cost, volume and profit relationship.
Or
Write short notes on Beverage sales control.
12. How will control labour cost? Explain.
Or
List out the Marketing Categories and Explain.
13. Explain the importance of inventory control.
Or
List out the objectives of Inventory Control and
Explain.
14. Explain about menu development.
Or
Write short notes on steak chains.
15. List out the steps involved for selecting the Target
Market.
Or
Explain the personal selling.
Part C x 10 30)
Answer all questions.
16. Explain the cost and sales concept in detail.
Or
Describe labour control and inventory control.
CP-8732
3
WSS
17. Discuss about food service industry.
Or
Explain different types of restaurant chains.
18. How will you meet and execute customer
expectations?
Or
Explain in detail about Marketing Plan.
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