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Board Past Year Question 2024 (New Course)
- List down two functions of hot plate.
→ The two functions of a hot plate are:- Keeps food warm.
- Holds plates/trays at serving temperature.
- Define primary catering.
→ Primary catering is the type of catering where food and beverage service is the main business activity, provided directly to customers within the establishment’s premises, such as restaurants, cafés, hotels, and canteens. - Why is briefing conducted in a restaurant?
→ Briefing is conducted in a restaurant for following reasons:- To inform staff about the day’s menu and special dishes.
- To assign duties and work stations.
- To discuss reservations and special guest requirements.
- To share important updates or instructions for smooth service.
- Define the term cover.
→ A cover is the complete place setting arranged for one guest at a dining table, consisting of all necessary cutlery, crockery, glassware, and linen required for a particular meal. It represents the dining space allotted to one person and ensures proper service flow.
The standard space for one cover is usually 24 inches × 18 inches (about 60 cm × 45 cm). - Mention any four-furniture used in restaurant.
→ Any four-furniture used in restaurant are:- Dining table
- Chairs
- Sideboard
- Service trolley
- What is dumb waiter?
→ A dumb waiter is a small lift or elevator used in restaurants, hotels, and large kitchens to transport food, dishes, cutlery, and other items between different floors. It helps reduce manual carrying, saves time, and improves service efficiency. It is not meant for people—only for goods. - List two importance of Moulton.
→ Any two importance of moulton are:- Protects the table from heat/noise.
- Provides cushioning for tablecloth and cutlery.
- Define kiosk.
→ A kiosk is a small, self-contained booth or stand used for selling limited food items, beverages, or providing specific services. It usually operates in high-traffic areas like streets, malls, parks, or airports. Kiosks are compact, easy to set up, and designed for quick service, often with minimal seating or no seating at all. - How do you maintain work place hygiene?
→ Some of the ways of maintaining work place hygiene are listed below: (write atleast 2 points in exam)- Clean and sanitize all work surfaces regularly.
- Wash hands frequently with soap and water.
- Keep food items stored properly and covered.
- Dispose of waste in covered bins and empty them on time.
- Wear clean uniforms and maintain personal cleanliness.
- Keep equipment and tools clean after use.
- Ensure proper ventilation and pest control in the area.
- What do you understand by sorbet?
→ Sorbet is a smooth, frozen dessert made from sweetened fruit juice or fruit purée without any dairy. It is often served between courses as a palate cleanser to refresh the taste buds.
Board Past Year Question 2015 (Old Course)
Board Past Year Question 2016 (Old Course)
Board Past Year Question 2017 (Old Course)
Board Past Year Question 2018 (Old Course)
Board Past Year Question 2019 (Old Course)
Board Past Year Question 2021 (Old Course)
Board Past Year Question 2022 (Old Course)
2015
Group “A”
Brief Answer Questions: [10*1 =10]
- What do you mean by Corkage Charge?
→ A corkage charge is a fee imposed by a restaurant or hotel when a guest brings their own bottle of wine or alcoholic beverage. It covers the service, handling, and glassware provided by the establishment. - Who is Aboyeur in terms of F&B service?
→ The Aboyeur is the head waiter or order caller in a traditional French kitchen brigade. They announce and coordinate orders between the kitchen and the service staff to ensure smooth service. - List out the types of secondary catering establishment.
→ - Enlist any four different linens used in restaurant.
→ Any four different linens used in restaurant are:- tablecloths
- napkins (serviettes)
- chair covers
- table runners
- Enlist any four hollow-wares used in F&B outlet.
→ Any four hollow-wares used in F&B outlets are:- Serving bowl
- Soup tureen
- Sauceboat
- Gravy boat
- Coffee/tea pot
- Chafing dish
- Milk jug/creamer
- Bread basket
- Fruit bowl
- Butter dish
- Enlist any four cutleries used in F&B outlet.
→ Any four cutleries used in F&B outlet are:- Knife
- fork
- spoon
- dessert spoon.
- What does serviette mean?
→ A serviette is a piece of cloth or paper used by diners to wipe their hands and mouth during a meal. It ensures cleanliness and adds to table etiquette. - Write the full form of EPNS.
→ The full form of EPNS is “Electro Plated Nickel Silver” – a type of silver-plated cutlery or hollow-ware made by electroplating nickel silver with pure silver. - Write a literal translation of Mise-en-place.
→ “Everything in its place” – refers to the preparation and organization of ingredients, tools, and equipment before cooking or service to ensure smooth workflow. - What do you understand by mini bar?
→ A mini bar is a small refrigerator in a hotel room stocked with beverages, snacks, and sometimes alcohol. Guests can consume items for a charge, and it provides convenience within the room.
- “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.
- Enlist and explain ancillary departments of F&B service department.
- Why is personal hygiene and grooming important for F&B personnel? Discuss.
- Define menu and its types. List the various courses of French classical menu.
- Write down the duties and responsibilities of a waiter/waitress.
- Draw a neat organization chart of F&B Service Department of a large hotel.
- Compile a three course continental table d’hôte menu, write down its explanation and make a neat cover layout for the same.
- Define various service methods. Explain in detail the steps to be followed during American service.
2016
- What is an accompaniment?
→ An accompaniment is a food item or dish served alongside the main course to enhance its flavor, texture, or presentation. It complements the main dish and may include sauces, vegetables, bread, pickles, or condiments. For example, French fries are an accompaniment to a steak. - Give the meaning of the term Mise-en-place.
→ (Repeated from 2015) - Define restaurant.
→ A restaurant is a commercial establishment where food and beverages are professionally prepared, presented, and served to paying customers for immediate consumption on the premises. Restaurants may vary in style, menu, and service, including fine dining, casual dining, fast food, or specialty restaurants. - State any five pioneers of the hotel industry.
→ Any five pioneers of the hotel industry are:- Thomas Cook
- Conrad Hilton
- J.Willard Marriott
- César Ritz
- Isadore Sharp
- Auguste Escoffier
- Expand EPNS and BOT.
→ EPNS – Electro Plated Nickel Silver
BOT – Beverage Order Ticket - List down different types of catering establishments.
→ The different types of catering establishments are:- Primary catering – hotels, restaurants
- Secondary catering – schools, hospitals, offices, clubs, airlines
- Draw an organization chart of a restaurant.
→ - Enlist any two glassware used for consumption of beer.
→ Any two glasssware used for consumption of beer are:- Beer mug
- Pilsner glass
- Snifter
- Goblet
- Flute
- Stein
- Tulip glass
- What is tableware?
→ Tableware refers to all items used for serving and consuming food at the table. This includes dishes (plates, bowls), cutlery (forks, knives, spoons), glassware (glasses, goblets), and serving pieces like trays, sauceboats, and tureens. Proper tableware ensures hygiene, functionality, and aesthetic presentation. - How is tarnish formed on silverware?
→ Tarnish forms when silver reacts with sulfur compounds or oxygen in the air, creating a thin layer of silver sulfide on its surface. This layer appears as discoloration, often gray or black, and can be removed by polishing.
- Define ancillary department? List out and explain all the ancillary departments.
- Which service method is more appropriate while catering the large gathering of people? Discuss.
- Explain the Commis de Rang? Prepare the job description for the same job position.
- State importance of Grooming and Personal Hygiene for Food & Beverage personnel? Discuss undesirable qualities of a waiter.
- Explain in detail the procedures for laying a cover.
- What do you mean by dining etiquette? Explain in detail the DO’s and DON’T’s while dining in a fine dining restaurant.
- Define French classical menu. Explain at least thirteen courses with minimum one example of each course in French and English.
- What are the types of records maintained in a restaurant? Explain these with their format and functions.
March- April 2017
- Define sideboard.
→ - Define lounge bar.
→ - Enlist any four hollowwares.
→ - Define term A La Carte.
→ - Define Pantry.
→ - Define corkage charge.
→ - Write a literal translation of mise-en-place.
→ - What is the use of hot plate?
→ - Define term cover.
→ - What is American Service?
→
- Define catering, explain secondary catering establishment with examples.
- Define hotel, differentiate between down-town hotel and Resort.
- Write down sequential steps while laying cover for table d hote menu.
- Differentiate between fine dining restaurant and coffee shop.
- Compare and contrast between French and Russian service.
- Make a list of dining etiquettes required for service personnel.
- Make a neat organizational chart of F&B service department of a large hotel. Write the duties and responsibilities of a restaurant manager.
- List down the courses of French classical menu with English name and examples of each course.
2018
- What is transit hotel?
→ - Define Bain Marie.
- Enlist any two glassware used for consumption of champagne.
→ - Define Chinaware.
→ - What is the importance of Garnish?
→ - Explain the term Mise-en-scene.
→ - Mention any four Linen used in F&B service department.
→ - What does Entrée and Releve stands for?
→ - What do you mean by ‘cover’?
→ - What is team work?
→
- Discuss menu and its types. Differentiate between them.
- Define catering. Write short notes on primary catering establishment.
- What is the importance of attitude and discipline for service personnel?
- What is the significance of “preparation for service”? Enlist the activities that goes on before, during and after the service.
- Who is Maître d’ Hotel? List down the Job Description for the same job position.
- How does ancillary department contribute towards efficient working of an outlet?
- Discuss various service methods. Explain in detail the steps to be followed during American service.
- What is briefing and debriefing? Explain in details how it helps in ensuring smooth operation of an outlet
2019
- What do you mean by serviette?
→ - What is mini bar?
→ - Define briefing.
→ - Name any four hollowware.
→ - Mention two each do’s and don’ts of service personnel.
→ - Define moulton.
→ - Name four different types of napkin fold.
→ - Write a literal translation of mise-en-scene.
→ - What is the use of bain marie?
→ - Write any two functions of still room.
→
- “F&B service department is one of the important operational department”. Explain.
- Define catering establishment. Classify it on the basis of function with examples.
- Explain different ancillary sections of F&B service department.
- Why is hygiene and grooming important for service personnel? Discuss.
- Enlist all courses of French classical menu with examples.
- Explain any three service methods practiced in restaurant dining.
- Draw a neat cover layout for three course continental TDH menu with example.
- Draw a neat organizational chart of F&B service department of a large hotel. Make a detailed job description of a waiter.
2021
Answer any SIX questions: [6 x 10 = 60]
- Define catering establishment and classify on the basis of functions.
- Define Menu and its types.
- Define outlet. Explain banquet and room service with their functions.
- Write down sequential steps while laying cover for three course table d hote menu.
- How can a F&B personnel maintain personal hygiene and grooming? Explain.
- Define mise-en-place, write down the points to be carried out during mise-en-place.
- Make a list of dining etiquettes required for service personnel.
- Draw a neat organizational chart of F&B service department.
2022
- What is Moulton cloth?
→ - Write in short about corkage charge.
→ - Define the term Mise-en-Place.
→ - Enlist any two features of the TDH menu.
→ - What is demi-tasse cup?
→ - What is ‘entree’?
→ - What do you mean by dispense bar?
→ - Mention the other term for American service.
→ - List any four international chain hotels in Nepal.
→ - What is grooming?
→
- Define briefing and explain its importance for smooth operation of department.
- Write the duties and responsibilities of assistant F&B Manager.
- Compile a 3-course continental menu. Explain in brief and draw a neat cover layout for the same.
- What is French classical menu? Enlist its eleven courses.
- Write down the differences between primary and secondary catering.
- What do you mean by dining etiquette? Explain in detail the DO’s & DON’T’s while dining in a fine dining restaurant.
- Explain various service methods practiced in hotel.
- Define outlet. Briefly explain various ancillary departments of F&B department.
Model Question or Practice Set
Model Question 1
Model Question 2
Model Question 3
Model Question 4
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