BHM 1st Semester
Food And Beverage Service I Board Question Paper 2024

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
May 2024
Full Marks:60 Pass Marks:30 Time:3 Hrs.
BHM /
First Semester /
BHM 103:
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.

List down two functions of hot plate.

2.

Define primary catering.

3.

Why is briefing conducted in a restaurant?

4.

Define the term cover.

5.

Mention any four-furniture used in restaurant.

6.

What is dumb waiter?

7.

List two importance of Moulton.

8.

Define kiosk.

9.

How do you maintain work place hygiene?

10.

What do you understand by sorbet?

Section "B"

Short Answer Questions: (Attempt any SIX Questions)

[6 * 5 = 30]
11.

What is bill? Draw a neat format of bill.

12.

Compile three courses Continental TDH menu. Draw the neat cover layout of it.

13.

Define safety. Why is safety important in food business?

14.

Discuss various types pf tableware with example of each.

15.

What is catering industry? Brief to nature of hospitality industry.

16.

Explain attributes of food and beverage personnel.

17.

Highlight the differences between A'la carte and Table d'hôte menu.

Section "C"

Comprehensive Answer Questions: (Attempt any TWO Questions)

[2 * 10 = 20]
18.

List down the task carried out during mise-en-place and mise-en-scene in a restaurant.

19.

Draw a neat organizational chart of food and beverage service department. Mention the duties and responsibilities of waiter.

20.

Mention different methods of service. Discuss them.