Q.1. Why kitchen stewarding is also called the backbone of restaurant operations? What are the challenges kitchen stewarding department encounters on a day-to-day basis? (6+4=10) Kitchen Stewarding is one of the most important support departments of the F&B...
5th Sem F & B Operations Solved Papers – B.Sc HHA
Adv. Food & Beverage Operations| Solved Papers | 2015-2016| 5th Sem B.Sc HHA
Q.1. Discuss factors for planning staff requirements. Write a job description of the banquet manager. (5+5=10) Factors for planning staff requirements The amount of work is considered so that overstaffing or understaffing doesn’t take place. The budget is taken into...
Adv. Food & Beverage Operations| Solved Papers | 2014-2015| 5th Sem B.Sc HHA
Q.1. Elucidate essential factors you will keep in mind while planning the layout of a first-class restaurant. (10) Cost/ funds in Hand:- It means how much expenses are required or available for the making, renovation, or for operating the establishment. The cost...
Adv. Food & Beverage Operations| Solved Papers | 2013-2014| 5th Sem B.Sc HHA
Q.1. Draw an organization chart of the banquet department of a five-star hotel. Enlist duties and responsibilities of the banquet manager. (5+5=10) Duties And Responsibilities of a banquet manager: Achievement of budgeted food sales, beverage sales, and labor costs....