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Food & Beverages Management (VVN)
1 . Explain the process of menu engineering , list its objectives.
2 . Explain the different ways through which frauds are conducted in bar
3 . List and describe various steps that has to be carried to plan a food festival in Hotel
4 . Describe the different costs involved in F & B business
5 . Explain the methods of storing different types of alcoholic drinks in hotel, also highlight the legal requirements.
6 . Define budget, list the objectives and advantages of budgeting in F & B
7 . explain in detail the process of bar control
8 . Detail the different steps you will follow to establish F & B outlets in a partiular location
Case Detail :
Daksh wanted to start a casual dinning restaurant cum bar in Noida. But has negligible knowledge about the business as he has done MBA in Marketing only. He approaced a Bank for loan, where the manager asked for a detailed proposal and a feasilbity study report for the business. Assume that you are friends with Daksh and he approaced you to get an advice. he asked you various questions out of these questions three queries are being asked to you in this following section. respond so that Daksh can prepare a good feasibility report and get loan from the bank
1. what are the legal requirements in terms of licences, clearances and registerations required for starting a casual dinning restaurant cum bar.
2. Detail about the menu that will be served, serving style and theme of restaurant
3. what is financial analysis for such project, what are its objectives and points covered in it.
1. Grain spirit which is redistilled and flavored with juniper is called
sherry
port
gin
vodka
2. mojito and bloody mary is an example of
mocktail
cocktail
soft drink
hot beverage
3. Russian service is
an example where food is cooked in front of guest at a trolley
an example where food is served from trolley
an example where food is served through counters
an example where food is cooked in front of guest at a fixed counter and served by waiter
4. service is considered to be intangible as
it is seen through physical elements
it is experiential in nature only
it is standardized
it is people’s effort
5. it is not true for fast food outlets
they offer lot of variety
they are based on a single theme
they provide economical menu
the provide limited seating
6. It is a menu analysis model
Bayou and Bennett Model
Johnson and Filler Model
Hayden and Mathew Model
Beagel and Francis Model
7. Bar control is achieved by
only by tallying the sales with the current inventory
physical checking of the inventories and matching with registers
asking the bar attendant to submit inventory and sales report
by computerized monitoring
8. The percentage of total space alloted for kitchen in a restaurant should be
30%
40%
50%
`60%
9. it is not considered while designing restaurant
acoustics
décor
finance
skills of staff
10. It is the characteristic about the stars items in menu engineering
low profitablity , high popularity
high profitablity , high popularity
low profitablity, low popularity
high profitablity, low profitablity
11. Hayes & Huffman Model’s formula for calculating net profit for menu item
Sales of menu item – (cost of food – fixed costs + variable costs) = net profit for menu item.
Sales of menu item – (cost of food – fixed costs – variable costs) = net profit for menu item.
Sales of menu item + (cost of food + fixed costs + variable costs) = net profit for menu item.
Sales of menu item – (cost of food + fixed costs + variable costs) = net profit for menu item.
12. Upselling refers to
selling high price food items to customers to increase the guest check.
making simple and appropriate suggestions to customers that enhance
only promote menu items that are enjoyed by customers
promoting those menu items that are instructucted by managers to enhance sale of dishes which are less popular.
13. Number of dishes in a menu depends.
size of the restaurannt
type of food service outlet
location of the restaurant
availability of ingredients
14. catering establishment for hostel of school is an example of
industrial catering
welfare catering
institutional catering
off site catering
15. it is not a type of menu
karavate de chef
table d hote
plat d jour
a la carte
16. usual contribution of F & B operations in profit margins of hotel operations is
20-25%
25-30%
30-40%
40-50%
17. forecasting sales of restaurant based on the house count is
occupancy rate
allocation rate
capture rate
house count average
18. the time frame of long range budget is
1-2 years
2-10 years
5 years
more than 10 years
19. it is not an example of selling expense
promotional activities
delivery charges for home deliveries
discounts
cost of material
20. for food service outlets like pizza hut and dominos, it is not direct cost
cost of packaging material
cost of cheese
cost of butter
cost of lubricant used in baking machine
21. cost of training for new employees is an example of
direct expense
direct cost
indirect expense
indirect cost
22. Bar control is achieved by
only by tallying the sales with the current inventory
physical checking of the inventories and matching with registers
asking the bar attendant to submit inventory and sales report
by computerized monitoring
23. it is the task of receiving department
to bargain the price
to ensure receiving of goods as per purchase order specification
to ask for additional discounts
to fix the quantity of order
24. marginal cost is the cost
required to sell one more unit of product
required to produce one more unit of product
require to procur inputs for one more unit of product
required to discount on more unit of sale
25. for setting a fast food outlet the most significant factor out of all is
availability of raw material
skilled labor
cost of inputs
right location
26. it shouldn’t be done while handling and serving red wine
bottle should be shaken so that flavors of wine are equally distributed
use a decanter while serving wine
wine bottle should be handled carefully to avoid much of shaking
wine should be served at room temperature in a suitable glass
27. it is an example of direct material
material with a negligible cost
primary packaging material
service cost
consumables
28. cost of straight drink is calculated by the formula
cost of bottle/ total number of standard portion obtained from it
cost of bottle / portion size in ml
amount of beverage served in ml x number of portions sold
cost of bottle/ number of portions sold in a day
29. fulform of KOT is
kitchen of transport
knives and other tools
kitchen order taken
kitchen of train
30. cost incurred to make one additional unit of a product is called
replacement cost
alternative cost
opportunity cost
marginal cost
31. fulform of GAAP
Generally Accepted Accounting Principals
Generally Allowed Accounting Principals
Generally Accepted Assessment Principals
Generally Accepted Principals
32. Menu Engineering Model is developed by
Filler
Miller
Schiller
Kasavana
33. moment of truth can be defined as
all interaction between service provider and cutomer that helps in evaluating th e quality of service
all experience a customer has in the organization
important interaction between service provider and cutomer that helps in evaluating th e quality of service
the experiences gained by the service provider from guest interactions to improve services
34. while selecting an equipment for kitchen it is a factor to be considered
output required
power consumption
ease of maintenance
a), b) and c)
35. items in a menu which has high demand but low profit is known as
dogs
puzzles
plow horse
stars
36. items in a menu which has low demand but high profit is known as
cats
puzzles
plow horse
stars
37. items in a menu which has high demand and high profit is known as
star
rocket
cat
cats and dogs
38. It is not a factor that has to be considered while planning a F & B outlet
location
client
price of raw material
competion
39. For a fine dining restaurant the recommended space required/ seating
10 square feet
15 square feet
20 square feet
22 square feet
40. For a casual restaurant the recommended space required/ seating
8 square feet
10 square feet
15 square feet
20 square feet
We Also Provide SYNOPSIS AND PROJECT.
Contact www.kimsharma.co.in for best and lowest cost solution or
Email: solvedstudymaterial@gmail.com
Call: +91 82907-72200 (Call/WhatsApp) or +91 88003-52777 (WhatsApp Only)