BHM 2nd Semester
Food And Beverage Service II Board Question Paper 2021

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TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean
2021
Full Marks:60 Pass Marks:30 Time:3hrs
BHM /
Second Semester /
BHM 152:
Food And Beverage Service II

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 x 1 =10]
1.

Define suggestive selling.

2.

Enlist any five reasons of people dining out.

3.

Mention food and beverage varieties served in continental breakfast.

4.

Enlist any two advantages of gueridon service.

5.

Define the term butler.

6.

Mention the parts of cigarette.

7.

Define aerated non-alcoholic beverage.

8.

What do you mean by hops?

9.

Enlist any five wine making grapes.

10.

What are the major districts of Champagne region?

Section "B"

Short Answer Questions:

[6 x 5 = 30]
11.

Explain various factors that people consider while choosing a restaurants.

12.

Why is breakfast an important meal? Mention different varieties served in English breakfast.

13.

Define gueridon service. Mention the reason behind the unpopularity of gueridon service these days.

14.

'Butler should possess additional attributes in compare to other waiting staff', Justify.

15.

Write brief history of tobacco. Mention the steps involved in service of cigarette.

16.

Define Champagne. Explain process of removing sediments after secondary fermentation in champagne making.

Section "C"

Comprehensive Answer Questions:

[2 x 10 = 20]
17.

Define beer. Explain the brewing process in detail. Also write down the sequential steps to be followed while serving beer.

18.

What is wine? Draw a neat classification of wine. How bunches of grapes are turned into bottle of wine? Explain in detail.