BA Culinary Arts SEM III 2022 2023 Oct 2023 FOOD COST CONTROLS Question Paper - Mumbai University | munotes

Questions asked in this paper

1. Q1 a) Define the terms. 5 marks
2. Q2 Direct cost
3. Q4 Purchase order
   • b) the blanks 5
4. Q2 The cost of wages paid to the workers during an accounting period is known 3, Good can help you achieve and maintain the level of protit inventory procedure is done on the last day of the trading period,
5. Q3 The amount of control is related Match the (5 Marks)
6. Q2 Attempt any three Write down meaning of food cost? Write advantages of food cost control 15 marks
7. Q2 food cost. Write in detail limitations of the food cost control Write detailed methodology and phases of cost control
8. Q4 the importance of forecasting during production Difference between direct and indirect cost
9. Q6 essentials of cost control
10. Q3 Attempt any three. !, What do you mean by purchase specilication? 15 marks
11. Q2 the of purchasing used by hotels
12. Q4 Describe standard order quantity, What is blind receiving?
13. Q6 Whatare the objectives of storing control?
14. Q4 Attempt any three Write a short note on Standard portion size 15 marks
15. Q2 What is Yeild test? What is portion control? Write a short note on of menu pricing down methods and tools of portion control How to keep reeord oF daily consumption record
16. Q5 Attempt any three, 15 marks
17. Q1 Design standard purchase specification for any 2 Dairy products What is material cost?
18. Q3 Explain what is standard recipe. Write a short note on Objectives oF Stores control

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