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Food & Beverages Management (VVN)
Food & Beverages Management (VVN)
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) 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)

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