www.cbse.nic.in Central Board of Secondary Education : Class XII / Plus Two / 12th Std / +2 Food Beverage Cost and Control Model Question Paper

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Document Described : Food Beverage Cost and Control Question Paper, CBSE Question Paper

FOOD BEVERAGE COST & CONTROL Code:-737
Class XII (Theory)

Time Allowed: 3 Hours Max Marks: 60
Instructions:
Read the paper carefully. All questions in each section are compulsory. Students may use bilingual mediums (both English and Hindi) for writing in which technical terms should be written in English medium.
i) Marks for questions are indicated against each.
ii) Questions carrying 1 mark are very short 1- answer questions, required to be answered in one sentence each.

http://www.cbse.nic.in/curric~1/sample2012.htm
www.cbse.nic.in/curric~1/sqp2012/SQPMS%20food%20beverage.doc

iii) Questions carrying 2 marks are very short 2- answer questions, Answer to them should not exceed 20 -30 words each.
iv) Questions carrying 3 marks are short 1- answer questions, Answer to them should not exceed 40 -60 words each.
v) Questions carrying 4 marks are short 2- answer questions, Answer to them should not exceed 60 -70 words each.
vi) Questions carrying 5 marks are long- answer questions, Answer to them should not exceed 100-120 words each.

Q. 1. What do you mean by costing? (1 MARK)
Q. 2. Write in brief the advantages of controlling food cost? (2 MARKS)
Q. 3. Explain in brief the obstacles to food and beverage control. (2 MARKS)
Q. 4. Explain the limitations of food cost control. (3 MARKS)
Q. 5. Explain in detail Break Even Point (B.E.P.). (1 MARKS)
Q. 6. What do you mean by Cost? How will you classify the different cost? (5 MARKS)
Q. 7. Explain the importance of ‘Place for everything and everything in place’. (2 MARKS)
Q. 8. Explain ‘First in First out’. (1 MARK)
Q. 9. Draw a Flow Chart of Food and Beverage Control. (5 MARKS)
Q. 10. Give the format of Beverage Order Ticket. (2 MARKS)
Q. 11. Visitor’s Tabular Ledger is also called as …………… (1 MARK)
Q. 12. . Draw the format of the purchase order (2 MARKS)
Q. 13. Write in brief the numerous methods of purchasing. (4 MARKS)
Q. 14. List the numerous equipments required by the receiving department. (4 MARKS)
Q. 15. At what temperature the following items are stored (5 MARKS)
1. Dressed Poultry Frozen
2. Dressed Poultry Fresh (same day use)
3. Eggs
4. Milk (Bottled / poly bag) and milk products
5. Fish
6. Shell fish
7. Meats
8. Root Vegetables
9. Tomatoes
10. Fresh fruits
11. Grocery dry
12. Oils and fats
Q. 16. What do you mean by Bin Card? (2 MARKS)
Q. 17. What are the different methods for pricing non-perishable items? (3 MARKS)
Q. 18. Draw the cellar inwards book (2 MARKS)
Q. 19. How will you control empty bottles? (2 MARKS)
Q. 20. Explain cyclic menus. (3 MARKS)
Q. 21. Describe in detail standard recipe. (2 MARKS)
Q. 22. . Write in detail the numerous modes of receiving payment. (3MARKS)
Q. 23. What are the different scopes of control? (3 MARKS)