Name RollNumber

Sahil Kumar Sharma RV8702A01

Parveen Bakerwal RV8702A02
Mandeep Singh RV8702A03
Ravinder Kumar RV8702A04
Mohit Salaria RV8702A05
Amit Patiyal RV8702A06
Pankaj Choudhary RV8702A07
Gagandeep Singh Badwal RV8702A08
Gursatinder Singh RV8702A09
Amandeep RV8702A10
Sumit Kumar RV8702A11
Parampreet Singh RV8702A13
TOPIC
If Quality of raw material is not received according to the Quotations/Tender, what action taken by the
2 To checking the Quality of raw material, what are the observations should be required.
3 Crisis can hit the target/ Objective of the management. Comment
4 Maintaining of daily inventory of raw materials can help out to control on food cost.
5 How to reduce the food cost by the controller & what are the reason for causes of higher food cost.
6 What action should be taken by the food controller, so that food quality can not be damage in the st
7 What different areas in 5* hotel where need to be control seriously by the controller.
8 Being an f & b controller; what type of technical skills should be applied, so that operation can run s
9 Prevention of Frauds in food and beverage service (receiving, storing & issuing)
10 What different policy applied by F & B controller to control the food cost.
11 Basic Financial, Marketing & Catering policies applied by the F & B Controller can maintain restaura
12 Prevention of Frauds in food and beverage service (receiving, storing & issuing)

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