Q.

What points will you keep in mind for coincidering recipts and payment Accounts? 15 What do you mean by food and Beverage cost? What are the methods for calculating the cost? 15 a) b) What are the accounting principles? 15 What are its importance Explain with an example of the rule of the account. 15

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Q.6

1st Year / Hotel Mgt. Subject : Principle of Accounting and Food Costing Time : 3 Hrs. M.M. : 75 Note: Attempt any five questions out of ten. Q.1 What is a Trial balance? Is Trial balance an account? 15 What do you mean by Departmental Income statements? What are its purposes? Make full list of such statement. 15 Distinguish between semifixed and variable over overhead costs. giving an example of each. 15 What is the importance of cost? What are the different method of costs? 15

Q.7

Q.8 Q.9

Distinguish between ledger and journal.

Q.2

What do you mean by statistical information of the hotel and what are the needs of majoring statistical needs? 15

Q.3

Q.10 Explain the following methods of Department accounting: any two. 15 i) Cross profit ii) Departmental Profit iii) Net Profit

Q.4

(80)

(2)

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(1)

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