Food and Beverage Service Management-II(406)

Name

Enrollment Number

Email ID

What is F and B management?

• It is the study of hotel management.

• It is the structure ,scope & future of catering industry.

• It is only related to Kitchen management.

• None of these

What do you understand by Menu Engineering?

• It is a art to sale the product through menu card.

• It is the study of the profitability and popularity of menu.

• Both (a) and (b).

• None of these

Menu Engineering matrix "Puzzle" indicates to....?

• Low in popularity, high in profit margin

• High in popularity, high in profit margin

• Low in popularity, low in profit margin

• High in popularity, low in profit margin

"Controlling the unwanted expenditure and limiting wastage" known as ?

• Revenue Control

• Beverage Control

• Production Control

• Cost Control

.............. is the method of standardizing recipes in such a way so that there is right control on cost and quantity

• Standard Recipe

• Standard Yield

• Standard Cost Control

• Standard Portion control

This books provides a record of, all daily deliveries to the cellar and the daily issues of each beverage from the cellar, called as ......?

• Cellar Inward Book

• Bin Card

• Cellar Control Book

• Beverage Perpetual Register

ABC, VED, SDE are the techniques for .............. analysis.

• Purchase

• Storage

• Cost

• Inventory