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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.

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