MID TERM TEST

Faculty of Hotel and Tourism Management

Course :
DHHM2073
Food and Beverage Cost Control
4th
Date : July 2023

Time : 1.00pm – 5.00pm

Duration : 4 hours

Module Lecturer : Mohamad Alif Akmar Bin Sher Mohamad

Total marks : 50 marks

Instructions to candidates:

1. Print your name and student number on the Final Examination Paper AND Answer
Book

2. Answer all question given.

3. Do not detach any portion of the examination paper

4. Begin writing, as indicated, after the reading time has ended

5. All questions to be answered in the answer booklet.

Materials allowed for this examination:

1. None.

DO NOT REMOVE ANY PART OF THIS TEST PAPER FROM THE

EXAMINATION ROOM

Student ID : ___________________________________________________

NIRC/Passport No : ___________________________________________________

Program : ___________________________________________________

Name : ___________________________________________________
Date : 4th July 2023 Course: DHHM2073 Food and Beverage Cost Control

PART A: ESSAY [Total = 15 marks]

Answer ALL question

1. Define FIVE (5) factors that will affect the price management of an (10 marks)
organization.

2. List FIVE (5) methods that can restaurant do in order for them to (5 marks)
sustain during Inflation situation in Malaysia.

PART B: CALCULATION [Total = 35 marks]

1. Please complete the income statement and find the income (5 marks)
percentages for the required field.

Hackelberry Restaurant Income Statement 1/1/16-31/12/16

Sales %
Food RM 1236 000
Beverage RM 546 980
Total sales

Cost of Sales
Food Cost RM 345 879
Beverage Cost RM 124 888
Total Cost of Goods Sold

Gross Profit

2. The manager of the La Bodega Restaurant has prepared the (15 marks)
following information. Using this information, prepare an
OPERATING BUDGET for the Market Restaurant for the coming
year, following the illustration provided below

I. Food sales: RM 9110 000

II. Beverage sales: RM 6790 000
III. Cost of Food: 36% of food sales
IV. Cost of beverages: 24% of beverage sales

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Date : 4th July 2023 Course: DHHM2073 Food and Beverage Cost Control

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Date : 4th July 2023 Course: DHHM2073 Food and Beverage Cost Control

3. Below is the information that has been prepared by the General (15 marks)
manager of Mother Lampir Hotel with the reference of this year
performance. Using the given information, prepare an
OPERATING BUDGET for the Mother Lampir Hotel for the
upcoming year by following the information below:

I. Food Sales: RM 807 000

II. Beverage sales: RM 330 000
III. Cost of Food: 32% of food sales
IV. Cost of beverages: 31% of beverage sales

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