BHM 1st Semester
Food And Beverage Service I Board Question Paper 2019

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2019
Full Marks:60 Pass Marks:30 Time:3 Hrs.
BHM /
First Semester /
BHM 311:
Food And Beverage Service I

Candidates are required to give their answers in their own words as for as practicable.
The figures in the margin indicate full marks

Long Answer Questions
Section "A"

Brief Answer Questions:

[10 * 1 = 10]
1.

What do you mean by serviette?

2.

What is mini bar?

3.

Define briefing.

4.

Name any four hollowware.

5.

Mention two each do's and don'ts of service personnel.

6.

Define moulton.

7.

Name four different types of napkin fold.

8.

Write a literal translation of mise-en-scene.

9.

What is the use of bain marie?

10.

Write any two functions of still room.

Section "B"

Short Answer Questions:

[6 * 5 = 30]
11.

"F&B service department is one of the important operational department". Explain.

12.

Define catering establishment. Classify it on the basis of function with examples.

13.

Explain different ancillary sections of F&B service department.

14.

Why is hygiene and grooming important for service personnel? Discuss.

15.

Enlist all courses of French classical menu with examples.

16.

Explain any three service methods practiced in restaurant dining.

Section "C"

Comprehensive Answer Questions

[2 * 10 = 20]
17.

Draw a neat cover layout for three course continental TDH menu with example.

18.

Draw a neat organizational chart of F&B service department of a large hotel. Make a detailed job description of a waiter.