You are on page 1of 6

AMRITSAR COLLEGE OF ENGG.

AND TECHNOLOGY
SUBJECT NAME: F&B MANAGEMENT
SUBJECT CODE : BSHM508
TEACHER NAME : FATEH SINGH MANN

Q-1 What is cost accounting?


Ans-Cost accounting is a process of collecting, recording, classifying, analyzing, summarizing,
allocating and evaluating various alternative courses of action & control of costs. Its goal is to
advise the management on the most appropriate course of action based on the cost efficiency and
capability
Q-2 What are the various elements of cost ?
Ans- the various cost of elements are :
Basic cost elements are:
1. Raw materials
2. labour
3. expenses
Q-3 What do you mean by sales concept ?
Ans- Operating under the sales concept, a business would produce goods that it anticipated a
profitable return from and then attempt to persuade consumers to purchase them by using
advertising this is known as sales techniques or sales concept.
Q-4 Name five concepts of marketing ?
Ans-The 5 concepts of marketing are
1.
Product concept
2.
Production concept
3.
Selling concept
4.
Marketing concept
5.
Societal marketing concept

Q-5 what do you mean by the term inventory control ?


Ans- Inventory control means to monitor the stock of goods used for production, distribution and
captive consumption for a specific time period.this process is known as inventory contro.

Q-6 How to Achieve Inventory Control?


Ans- The inventory control can be achieved by the following methods:
Purchasing items of the right-quantity, at the right-place and at right-time.
Providing a suitable, secure, and sufficient place for storage.
Developing a proper inventory identification system.
Maintaining an up-to-date record keeping.
Making proper requisition procedures.
Q-7 What is a BIN CARD ?
Ans- A document that records the status of a good held in a stock room. A typical retailing
business with a large stock room will use a bin card to record a running balance of stock on hand,
in addition to information about stock received and notes about problems associated with that
stock item.
Q8 What is Electronic Cash Register.
Ans - An electronic cash register is a mechanical device used to calculating and recording sales
transactions. It usually prints a receipt for the customer. It has an attached drawer for storing
cash. The cash drawer can be opened after a sale, except when special keys, which only senior
employees have. This reduces the risk of cash pilferage.
Q9 What is Management Information System ?
Ans - This is nothing but managing. Here informations are gathered to Assist the managers in
their management of hotels.This management information system or (MIS)is very common
nowadays and sometimes management soft wares also assist the managers in their job

Q10 Purchasing And Receiving Control?


Ans - Purchasing is a significant procedure and control should be definitely exercised while
purchasing.The purchasing managers duty to exercise control. When purchasing a food item it is
necessary to consider the true cost of the item is very important for Food and beverage
Management.

Q11 Beverage Cost control ?


Ans - The beverage control is a difficult proposition because of perishibility of the beverage
items. The beverage cost control varies according to their demand.It is therefore important to
determine the beverage list prices in light of accurate food and beverage cost and Food and
beverage Management.

Q12 Food Cost Control ?


Ans The analysis is solely concerned with the income & expenditure related to food operations.
Food revenue is one of the major Forms of revenue. The analysis of costs include departmental
food & beverage costs, labour costs and portion costs. The performance of each outlets sales is
then analyzed and expressed in terms of gross profit and net margin.

Q13 Explain the Payment With Credit card method?


Ans - If the payment is made by credit card, the first step is to check its validity. Then a voucher
is made out and filled in with the required details. The customer is then requested to sign the
voucher after which the operator should check and match the signature with that on the credit
card. The customer copy should be given to the guest.
Q14 What is Single order Sheet?
Ans - This system is used in cafs, quick turn over restaurants, departmental stores, and taken
away establishments; usually the menu is very limited with little or no choice. Many
organizations following this system may have order sheet printed with the menu, after taking the
order from the guests, the waiter writes it on KOT and calls for the order verbally over the hot
plate. When the guest requests for the bill the waiter prices the order sheet and hand over to them

as a bill. While leaving the restaurants, the guest submits the bill to the cashier and pays the
amount. The cashier retains the bill for control purpose.

Q15 Write different Checking Methods while taking Orders?


Ans - The food and beverage order taken from the guests should be documented for effective
control. There are different checking methods followed for either of the two menu styles namely:
i.
ii.
iii.
iv.
v.

Triplicate checking methods


Duplicate checking methods
Single order sheet
Quick service menu and customer bill OR Service with order
Computerized order taking

Q16- What is Food and Beverage Management?


Ans - Food and beverage Management starts with learning the Structure, scope & future of
catering industry The catering industry is a very broad one, including lot of sub outlets such asrestaurants, coffee-shops, banquet halls etc. Besides this lot of clubs, multi-cuisine restaurants etc
have also come up
Q17 Sales Control system?
Ans - Every Hotel needs proper and effective control system in order to run its operations
smoothly and effectively, without any fraudulent activities.
This control is required at each and every stage of the Food and Beverage Cycle, i.e.:

Taking the customers food or beverage order


Announcing these orders to kitchen or bar as the case may be
Getting the order correct and ready on time
Serving the correct order, on time with correct serving temperature to the guest
Making the correct bill
Setting the bill
Closing of the restaurant

Q18 Functions Of Control System.?


Ans Functions Of control system are The control system monitors the area where food and beverage sales take place.
It reduces the pilferage, fraud, and wastage to minimum.
It provides required information to the management for costing purposes, so that they forecast
the statistics accurately for the next financial period.
It ensures that cashiers make bills correctly so that the customer is neither overcharged nor under
charged.

Q19 What are Modes Of Payment in a hotel?


Ans modes of payments are

Cash
Credit Card
Debit card
Cheque

Q20 Sales Control system ?


Ans - Every Hotel needs proper and effective control system in order to run its operations
smoothly and effectively, without any fraudulent activities.
This control is required at each and every stage of the Food and Beverage Cycle, i.e.:

Taking the customers food or beverage order


Announcing these orders to kitchen or bar as the case may be
Getting the order correct and ready on time
Serving the correct order, on time with correct serving temperature to the guest
Making the correct bill
Setting the bill
Closing of the restaurant