CBSE Class-12 Compartment Exam 2019 : Question Paper-FOOD AND BEVERAGE COST CONTROL

SECTION A

Answer any ten questions out of given twelve.

1. What is kitchen profit, if sale is < 2,000 and food cost is < 1,200 ?

2. What is the rule of FIFO ?

3. What do you understand by break-even point ?

4. Suggest two ways to reuse leftover Bengal Gram.

5. How many copies of BOT are made ?

6. Who is responsible for preparing beverage check bill ?

7. Mention two advantages of purchasing through cash.

8. Which colour copy of purchase order is retained by the purchase department ?

9. What do you understand by blind receiving ?

10.State the right time of stock taking.

11.What is a Cellar inward book used for ?

12.List any two tools used by a baker to ensure portion control.

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Courtesy: CBSE