CBSE Class 12 Food Beverage Cost and Control Sample Paper 2012

Q. 1. What do you mean by costing? 

Q. 2. Write in brief the advantages of controlling food cost? 

Q. 3. Explain in brief the obstacles to food and beverage control. 

Q. 4. Explain the limitations of food cost control. 

Q. 5. Explain in detail Break Even Point (B.E.P.). 

Q. 6. What do you mean by Cost? How will you classify the different cost? 

Q. 7. Explain the importance of ‘Place for everything and everything in place’. 

Q. 8. Explain ‘First in First out’. 

Q. 9. Draw a Flow Chart of Food and Beverage Control. 

Q. 10. Give the format of Beverage Order Ticket.

Q. 11. Visitor’s Tabular Ledger is also called as ...

Q. 12. . Draw the format of the purchase order.

Q. 13. Write in brief the numerous methods of purchasing. 

Q. 14. List the numerous equipments required by the receiving department. 

Q. 15. At what temperature the following items are stored 

 1. Dressed Poultry Frozen

2. Dressed Poultry Fresh (same day use)

3. Eggs

4. Milk (Bottled / poly bag) and milk products

5. Fish

6. Shell fish

7. Meats

8. Root Vegetables

9. Tomatoes

10. Fresh fruits

11. Grocery dry

12. Oils and fats

Please click below link CBSE Class 12 Food Beverage Cost and Control Sample Paper 2012