Bachelor of Hotel Management Tribhuwan University -BHM 1st Semester TU Service Past Questions – Food and Beverage Service-I

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TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2015

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /First Semester / BHM 311: Food and Beverage Operation I

Candidates are required to give their answers in their own words as far as practicable.

Attempt ALL questions.

Group “A”
Brief Answer Questions: [10*1 =10]

  1. What do you mean by Corkage Charge?
  2. Who is Aboyeur in terms of F&B service?
  3. List out the types of secondary catering establishment.
  4. Enlist any four different linens used in restaurant.
  5. Enlist any four hollow-wares used in F&B outlet.
  6. Enlist any four cutleries used in F&B outlet.
  7. What does serviette mean?
  8. Write the full form of EPNS.
  9. Write a literal translation of Mise-en-place.
  10. What do you understand by mini bar?

Group “B”
Short Answer Questions: [6 x 5 = 30]

  1. “People come to the restaurant for food but they come again and again for the service” Justify this statement emphasizing the importance of service in catering industry.
  2. Enlist and explain ancillary departments of F&B service department.
  3. Why is personal hygiene and grooming important for F&B personnel? Discuss.
  4. Define menu and its types. List the various courses of French classical menu.
  5. Write down the duties and responsibilities of a waiter/waitress.
  6. Draw a neat organization chart of F&B Service Department of a large hotel.

Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]

  1. Compile a three course continental table d’hôte menu, write down its explanation and make a neat cover layout for the same.
  2. Define various service methods. Explain in detail the steps to be followed during American service.

TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2016

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /First Semester / BHM 311: Food and Beverage Operation I

Candidates are required to give their answers in their own words as far as practicable.

Group “A”
Brief Answer Questions:[10 x 1 =10]

  1. What is an accompaniment?
  2. Give the meaning of the term Mise-en-place.
  3. Define restaurant.
  4. State any five pioneers of the hotel industry.
  5. Expand EPNS and BOT.
  6. List down different types of catering establishments.
  7. Draw an organization chart of a restaurant.
  8. Enlist any two glassware used for consumption of beer.
  9. What is tableware?
  10. How is tarnish formed on silverware?

Group “B”
Short Answer Questions: [6 x 5 = 30]

  1. Define ancillary department? List out and explain all the ancillary departments.
  2. Which service method is more appropriate while catering the large gathering of people? Discuss.
  3. Explain the Commis de Rang? Prepare the job description for the same job position.
  4. State importance of Grooming and Personal Hygiene for Food & Beverage personnel? Discuss undesirable qualities of a waiter.
  5. Explain in detail the procedures for laying a cover.
  6. What do you mean by dining etiquette? Explain in detail the DO’s and DON’T’s while dining in a fine dining restaurant.

Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]

  1. Define French classical menu. Explain at least thirteen courses with minimum one example of each course in French and English.
  2. What are the types of records maintained in a restaurant? Explain these with their format and functions.

TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

March- April 2017

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /First Semester / BHM 311: Food and Beverage Operation I

Candidates are required to give their answers in their own words as far as practicable.

Group “A”
Brief Answer Questions: [10 x 1 =10]

  1. Define sideboard.
  2. Define lounge bar.
  3. Enlist any four hollowwares.
  4. Define term A La Carte.
  5. Define Pantry.
  6. Define corkage charge.
  7. Write a literal translation of mise-en-place.
  8. What is the use of hot plate?
  9. Define term cover.
  10. What is American Service?

Group “B”
Short Answer Questions: [6 x 5 = 30]

  1. Define catering, explain secondary catering establishment with examples.
  2. Define hotel, differentiate between down-town hotel and Resort.
  3. Write down sequential steps while laying cover for table d hote menu.
  4. Differentiate between fine dining restaurant and coffee shop.
  5. Compare and contrast between French and Russian service.
  6. Make a list of dining etiquettes required for service personnel.

Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]

  1. Make a neat organizational chart of F&B service department of a large hotel. Write the duties and responsibilities of a restaurant manager.
  2. List down the courses of French classical menu with English name and examples of each course.

TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2018

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM /First Semester / BHM 311: Food and Beverage Operation I

Candidates are required to give their answers in their own words as far as practicable.

Group “A”
Brief Answer Questions: [10 x 1 =10]

  1. What is transit hotel?
  2. Define Bain Marie.
  3. Enlist any two glassware used for consumption of champagne.
  4. Define Chinaware.
  5. What is the importance of Garnish?
  6. Explain the term Mise-en-scene.
  7. Mention any four Linen used in F&B service department.
  8. What does Entrée and Releve stands for?
  9. What do you mean by ‘cover’?
  10. What is team work?

Group “B”
Short Answer Questions: [6 x 5 = 30]

  1. Discuss menu and its types. Differentiate between them.
  2. Define catering. Write short notes on primary catering establishment.
  3. What is the importance of attitude and discipline for service personnel?
  4. What is the significance of “preparation for service”? Enlist the activities that goes on before, during and after the service.
  5. Who is Maître d’ Hotel? List down the Job Description for the same job position.
  6. How does ancillary department contribute towards efficient working of an outlet?

Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]

  1. Discuss various service methods. Explain in detail the steps to be followed during American service.
  2. What is briefing and debriefing? Explain in details how it helps in ensuring smooth operation of an outlet

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 Operation I

Candidates are required to give their answers in their own words as far as practicable.

Group “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.

Group “B”
Short Answer Questions: [6 * 5 = 30]

  1. “F&B service department is one of the important operational department”. Explain.
  2. Define catering establishment. Classify it on the basis of function with examples.
  3. Explain different ancillary sections of F&B service department.
  4. Why is hygiene and grooming important for service personnel? Discuss.
  5. Enlist all courses of French classical menu with examples.
  6. Explain any three service methods practiced in restaurant dining.

Group “C”
Comprehensive Answer Questions: [2 x 10 = 20]

  1. Draw a neat cover layout for three course continental TDH menu with example.
  2. Draw a neat organizational chart of F&B service department of a large hotel. Make a detailed job description of a waiter.

TRIBHUVAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2021

Full Marks: 60
Pass Marks: 30
Time: 1.5 Hrs
BHM /First Semester / BHM 311: Food and Beverage Operation I

Candidates are required to give their answers in their own words as far as practicable.

Answer any SIX questions: [6 x 10 = 60]

  1. Define catering establishment and classify on the basis of functions.
  2. Define Menu and its types.
  3. Define outlet. Explain banquet and room service with their functions.
  4. Write down sequential steps while laying cover for three course table d hote menu.
  5. How can a F&B personnel maintain personal hygiene and grooming? Explain.
  6. Define mise-en-place, write down the points to be carried out during mise-en-place.
  7. Make a list of dining etiquettes required for service personnel.
  8. Draw a neat organizational chart of F&B service department.

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 Operation I

Candidates are required to give their answers in their own words as far as practicable.

Group “A”
Brief Answer Questions: [10 x 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?

Group “B”
Short Answer Questions: [6 x 5 = 30]

  1. Define briefing and explain its importance for smooth operation of department.
  2. Write the duties and responsibilities of assistant F&B Manager.
  3. Compile a 3-course continental menu. Explain in brief and draw a neat cover layout for the same.
  4. What is French classical menu? Enlist its eleven courses.
  5. Write down the differences between primary and secondary catering.
  6. What do you mean by dining etiquette? Explain in detail the DO’s & DON’T’s while dining in a fine dining restaurant.

Group “C”
Comprehensive Answer Questions: (2* 10 = 20)

  1. Explain various service methods practiced in hotel.
  2. Define outlet. Briefly explain various ancillary departments of F&B department.

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