BHM 1st Semester
Food And Beverage Service I Board Question Paper 2022

Views: ...
TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2022
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 is Moulton cloth?

2.

Write in short about corkage charge.

3.

Define the term Mise-en-Place.

4.

Enlist any two features of the TDH menu.

5.

What is demi-tasse cup?

6.

What is 'entree'?

7.

What do you mean by dispense bar?

8.

Mention the other term for American service.

9.

List any four international chain hotels in Nepal.

10.

What is grooming?

Section "B"

Short Answer Questions:

[6 * 5 = 30]
11.

Define briefing and explain its importance for smooth operation of department.

12.

Write the duties and responsibilities of assistant F&B Manager.

13.

Compile a 3-course continental menu. Explain in brief and draw a neat cover layout for the same.

14.

What is French classical menu? Enlist its eleven courses.

15.

Write down the differences between primary and secondary catering.

16.

What do you mean by dining etiquette? Explain in detail the DO's & DON'T's while dining in a fine dining restaurant.

Section "C"

Comprehensive Answer Questions

[2 * 10 = 20]
17.

Explain various service methods practiced in hotel.

18.

Define outlet. Briefly explain various ancillary departments of F&B department.