10.

11.

12,

18.

14.

18.

What do you mean by 07

(ക) Extraold (18) Very sweet

(C) Verydry (D) Very superior
Identify the Pasta from the following :

(A) Limburger (B) Fettuccine

(2 Vinoda Tavola (D) Malaga

‘What do you mean by Par Stock?
(5) A stock of items kept for reuse
(B) To stock items when it is cheaper in the market
(C) A pre-determined level of stock that must always be maintained by re-ordering
(D) Storage of vegetables in dried form

The Basal Metabolic Rate is the energy required :
(A) प पीट body for thermogenesis (B) For the growth of the body
(0) For the muscular activity of the body (D) To sustain the body at complete rest

Define Break-Even point :
(ಗ). Ttisthe point at which ഈ operation is at zero net income
(B) It is an operation of service with nil breakages of restaurant utensils
(C) Itis the point at which an operation cost is at excéss of the total expenditure
(D) 1t is the point at which an operation cost is lower than the total expenditure

Calculation of food cost percentage is :

Food material cost price Selling price 2

A 100 100
- Sellingprice .... ಈ ವ डे

0 Selling price Net Profit

C) —— — ೬100
& No.of customers A0 & Total cost ¢

Which department is responsible for the stock and maintenance of Food and Beverage
equipment and utensils in a five star hotel?

(A) Maintenance Department (8) Food and Beverage Department
(0) Purchase Department (D) Kitchen 510೫೩161118

What do you mean by Prime Vending in methods of purchasing?

(A) A wide variety of products are purchased from a local supplier on a charge account
∟↿⊐⊡⊞∎⊠ ⋅

(B) A formal agreement with a single vendor to supply a specific amount of product
for a specific period of time

(0 Products are purchased in the exact quantity required for specific production
demand

(D) Sealed bids or price quotations are invited from suppliers for specific products for
a specific time

81/2014 4 : A