NSQF Practical of “Food and Beverage Cost and Control “(737)”for Class 12 CBSE

Practical of “Food and Beverage Cost and Control “(737)”

PRACTICAL

Time: 2 Hours                                                                                                          Marks: 40

Unit–1: Food Cost Control                                                                                    10

Numerical on:

• Food Cost (material cost).
• Labor Cost.
• Over heads.
• Total Cost.
• Food Cost Percentage.
• Labor Cost Percentage .
• Over Heads Percentage.
• Total Cost Percentage.

Unit–2: Cost and Costing                                                                                      12

Numerical on:

• Food and Beverage departmental Profit and Loss account.
• Profit and Loss account under the Net profit Method of Food and Beverage department.
• Trading and Profit and Loss account of Food and Beverage department.
• Profit /Volume (P/V) ratio.
• Break Even Chart.
• Break Even Point (in units).
• BreakEven Point (in Rs).
• Margin of safety.
• Profit at Maximum Level.

Unit–3: Beverage Control

• Beverage Sales Control Chart .
• Bar Order Ticket (B.O.T.).
• Restaurant Check.
• Restaurant Sales Summary Sheet Numericalon.
• Guest Weekly Bill/DayBook.
• Visitor’s Tabular Ledger (V.T.L).

Unit–4: Assignment: Preparation ‘Beverage Control System Flow Chart’ with each step explained in detail.