FOOD AND BEVERAGE MANAGEMENT

B.Sc.
(Catering Science and Hotel Management)

Third Year, Paper 8

School of Distance Education

Bharathiar University, Coimbatore - 641046
 Copyright 2009, Bharathiar University
All Rights Reserved

Compiled and Printed

by
FRONTLINE INSTITUTE OF
HOTEL MANAGEMENT STUDIES
14, Vallalar Salai, Pondicherry - 605011
for
SCHOOL OF DISTANCE EDUCATION
Bharathiar University
Coimbatore - 641046
 CONTENTS
Page Nos.

UNIT – I
Lesson 1 Introduction to Food and Beverage Management 3 - 12
Lesson 2 The Meal / Drink Experience 13 - 22

UNIT – II
Lesson 3 Purchasing 25 - 38
Lesson 4 Receiving 39 - 46

UNIT - III
Lesson 5 Storing and Issuing 49 - 62
Lesson 6 Food and Beverage Control 63 - 72

UNIT – IV
Lesson 7 Elements of Costs 75 - 82

UNIT – V
Lesson 8 Sales Control 85 - 96

Year Paper Subject and Paper Theory

III 8 FOOD AND BEVERAGE MANAGEMENT 100

Unit- 1
Food & Beverage Management: Introduction – Food & Beverage function
Responsibilities & objectives of F&B department – Constraints of food & beverage
management – Cost & market orientation ( Cost structure & profitability, demand for
product, capital intensity, nature of the product). The Meal / drink experience: Food &
drink, Varity in menu choice, level of service, value for money, interior design,
atmosphere & mood, expectation & identification, location / accessibility and staff.

Unit- 2
Purchasing: The nature of purchasing – The main duties of purchase manager –
Importance of purchase function – The purchasing procedure – The selection of a
supplier – supplier rating Aids to purchasing of food & beverages – Standard
purchase specification: meaning & objective – The purchase specification for food &
beverages. Receiving: objective – receiving procedure – Receiving of expensive
commodities – Returnable containers – Blind receiving – dispatch to stores or user
department – Clerical procedures & forms used.

Unit- 3
Storing & issuing: of food & beverages. Stock taking of food & beverages – Stock
turnover – Stock levels. Food Control: Objective of food cost control – The essentials
of a control system – Calculation of food cost - method of food control – Food control
check list – Obstacles to food cost control. Beverage Control: Objectives of beverage
control – Calculation of beverage cost – method of beverage control – Beverage
control checklist.

Unit- 4
Elements of cost: Cost defined , basic concepts of profit, control aspect, pricing
aspects. Cost dynamics: Fixed & Variable costs – Break even charts – Turn over &
unit costs.Variance analysis: standard cost – Standard costing – cost variances –
Material variance- over head variance – labour variance – fixed over head variance-
Sales variance.

Unit- 5
Selling: The pricing problems – Pricing objectives – 4 pricing problems – Practical
applications of pricing - Fixed selling price – En pension terms – Control of cash &
Credit sales – Control by selling price – Aids to pricing. Sales control: Manual system
and machine system. Operating hard stick Total food & beverage sales to total sales
– Average spending power – Sales mix – Pay roll cost – Index productivity – Stock
turn over – sales per seat available – rate of seat turn over – Sales per waiter. –
Department profit – Ratio of food & beverage sales
UNIT I
UNIT II
UNIT III
UNIT IV
UNIT v
 MODEL QUESTION PAPER

Bharathiar University, Coimbatore.

Course : B.Sc. (Catering Science & Hotel Management)

Subject : Hotel Law
Time : 3 hours
Total Marks : 5 x 20 = 100
Direction : Answer any five questions only

1. i) Write a detailed note on the Justice Delivery System in India.

ii) Give a brief note on the sources of law.

2. i) Explain how you will register a hotel.

ii) What are the classifications of hotels?
iii) How will you obtain a bar license?

3. i) Write a short note on the maintenance of register and records.

ii) Why fire control equipments are essential in hotel industry?
iii) Is the catering establishment act necessary? Explain.

4. i) Is the Rent Control Act necessary? Comment.

ii) Write a short note on Luxury Act.
iii) Explain the right of the lien of Innkeeper.

5. i) What are the different types of insurance available?

ii) Explain the principles of insurance.
iii) Explain why we need to insure a hotel.

6. i) Enumerate the responsibilities of the food handlers.

ii) What are the main objectives of Food Adulteration Act?
iii) State the powers and duties of Food Analysts.
iv) What are the common causes of food poisoning?

7. i) What are the objectives of labour legislation?

ii) Write a short note of the Employees’ Provident Fund.
iii) Enumerate the importance of Gratuity Act, 1972.

8. i) How will you register a trade union.

ii) Write a brief note on the Industrial Dispute Act.
iii) What are the duties and responsibilities of a Registered Trade Union.