Food and Beverage Management Year 2016 Question Paper
Food and Beverage Management Year 2017 Question Paper
Food and Beverage Management Year 2018 Question Paper
Food and Beverage Management Year 2019 Question Paper
Food and Beverage Management Year 2021 Question Paper
Food and Beverage Management Year 2022 Question Paper
Food and Beverage Management Year 2023 Question Paper
Solved Solutions
Solved Solution of Year 2016
(NOTE : Sometimes answers might have been explained more or shorter than required, so we suggest you to write according to the weightage of the question. These solutions are more for understanding purpose.)
Group “A”
Brief Answer Questions:
Write short notes on:
1 . Event Manager : A professional in hospitality management who plans, coordinates, and manages the execution of various events, such as weddings, festivals, concerts, and business meetings and conferences, is known as an event manager.
2. Purchase Control : Purchase control refers to the methodical management of procurement or purchasing processes in order to maximize effectiveness, efficiency, and cost-effectiveness while ensuring adherence to quality standards and financial limitations.
It involves establishing procedures for purchasing, receiving, storing, and issuing food and beverage products, as well as monitoring inventory levels, supplier performance, along with financial limits.
3. Yield : In terms of food and beverage management, Yield refers to the percentage of usable product obtained from raw materials or ingredients after processing, cooking, or preparation, often measured by weight or volume.
For example, if 100 kilograms of raw vegetables yield 80 kilograms of usable product after trimming and peeling, the yield percentage would be 80%.
4. Finger Buffet : A finger buffet is a type of catering service as buffet system where guests are served a variety of bite-sized food items that can be eaten with the fingers, typically without the need for utensils.
These foods, which include a variety of cold canapés, appetizers, sandwiches, and desserts, are frequently served on platters or trays.
5. Leisure Event : A leisure event refers to a social gathering or occasion that is characterized by relaxed and informal dining experiences, often associated with recreational activities or leisure activity. For example: Outdoor picnics, poolside gatherings, or informal brunches, etc.
6. Gastronomical Rules : Gastronomical rules in F&B management refers to the various principles and guidelines governing the preparation, presentation, and service of food and beverages to ensure quality, taste, and customer satisfaction.
For example:
1. In multi-page menu, things of which you want to sell the most should be in the center or in the right hand side of the menu -where customer will have their focus more.
2. Serving appropriate portion sizes to prevent food waste and maintain profitability.
7. Menu Engineering : Menu engineering can be defined as the strategic tool for controlling the food cost in an F&B outlet or organization which involves methodical selecting, costing, pricing and evaluating of the food and beverage items in the respective menu.
(Or)
Menu engineering refers to the strategic analysis and optimization of a menu to maximize profitability and guest satisfaction. It involves evaluating the performance of menu items based on their popularity and profitability, and then making adjustments to pricing, placement, and presentation in order to maximize sales of high-profit items, guest satisfaction and minimize waste.
8. Revenue Control :
9. Standard size of rectangular banquet table :
The standard size of rectangular banquet table is ……. (we will update soon)
10. Body Language : In F&B management, body language is very important since it shows guests that you are confident, professional, and attentive. Making eye contact, smiling warmly, and keeping proper posture can all help make a strong first impression.
Group “B”
Short Answer Questions:
11. Describe the steps followed in organizing the banquet in organizing the banquet function and its operation.
12. Calculate sprigs for formal banquet with the given data:
Dinner for 135 guests:
14 guests at the top table and the rest at the sprigs
13. What is menu planning? What are the factors to be considered in Menu planning?
14. Illustrate a sample requisition form and write down the needs of effective receiving.
15. Explain the psychology oof lights and lightning in a restaurant.
16. What is control? Explain the different forms and formats used in F & B controls.
Group “C”
Comprehensive Answer Questions
17. What is a theme based restaurant? Explain its Objectives and discuss any 5 theme based restaurants.
18. Extracted information Of a restaurant for the month Of June 2016 are:
• Sales Of food Rs 16, 70.400
•Opening stock (food) Rs2.36.500/-
Solved Solution of Year 2017
(NOTE : Sometimes answers might have been explained more or shorter than required, so we suggest you to write according to the weightage of the question. These solutions are more for understanding purpose.)
Group A
Brief Answer Questions:
Write short notes on:
- Menu Merchandising : In food and beverage management, menu merchandising is the strategic presentation and marketing of menu items to improve their attractiveness and boost sales. This includes strategies including promoting well-liked or profitable things, employing engaging descriptions, adding eye-catching images, and structuring the menu to guide guests in the direction of particular options. F&B establishments can maximize income, influence customer behavior, and increase order frequency by strategically merchandising their menu.
2. State Banquet : A state banquet is a formal dinner hosted by a head of state, diplomats, ambassadors, or government to honor a visiting foreign dignitary or delegation.
3. Outdoor Catering : Outdoor catering in F&B management refers to providing various food and beverage services at locations / venues outside of a traditional restaurant or banquet hall setting. This may include catering for events such as weddings, corporate functions, outdoor parties, picnics, festivals, and other special occasions held in various outdoor venues
4. Fork Buffet
5. Cultural Event
6. Marketing Tools
7. Cellar Management
8. Service Etiquette
9. Bin Card : A bin card is a record-keeping tool used to track the inventory levels of food and beverage items. It typically includes information such as the item name, unit of measure, opening stock, quantity received, quantity issued, closing stock, and remarks.
10. Performance Appraisal
Group “B”
Short Answer Questions:
11. What is Menu engineering? What are its types? Explain.
12. What arethe important facts ofthe Banquet Hall a Banquet must have?
13. Samsung Electronics wants to host a dinner for 700 pax On round table arrangements. The size of the Banquet Hall is 125′ • 70′. Calculate, whether the company can serve Samsung Electronics program Of round table arrangement.
14. What are the important steps considered in planning an effective event?
15. Illustrate the F & B control Cycle and write down the objecfives of F & B Control system.
16. What factors are considered in selection of a team member for Restaurant?
17. What are the essential skills require for a Restaurant Manager and a Waiter?
Group “C”
Comprehensive Answer Questions:
What are the key responsibilities of:
a. Financial consultant for Food and Beverage Management.
b. Activities of food Service consultant in planning new Restaurant.
Solved Solution of Year 2018
(NOTE : Sometimes answers might have been explained more or shorter than required, so we suggest you to write according to the weightage of the question. These solutions are more for understanding purpose.)
Group “A”
Brief Answer Questions:
- What is cost unit?
2. Mention any two nature Of menu.
3. Mention any two factors to be considered while planning duty roaster.
4. What is menu merchandising?
5. What is capacity chart?
6. What is requisition form?
7. Mention any two factors to be considered in selecting design team.
8. What is overhead cost?
9. What is yield?
10. Define cellar management.
Short Answer Questions:
Group “B”
11. What is the psychology of colour in a restaurant?
12. Describe the roles and responsibilities of event team members.
13. Explain the general physical layout of restaurant,
14. Who is controller? Explain the role responsibilities and functions of controller in hotel.
15. Explain in detail the restaurant etiquette to be followed thestaff.
16. How the menu is priced? Explain with suitable examples.
Group “C”
Comprehensive Answer Questions;
17. You are going to organize a dinner for 140 guests:.18 guést at top table and the rest at the sprigs.
Calculate
(a) minimum area required for this plan
(b) length of top table
(c) no of sprigs required.
(d) no. of staff required for the function.
18. “Success of a restaurant depends on good food, good service & good environment”. Explain it with logical arguments.
Solved Solution of Year 2019
Brief Answer Questions:
What do you mean by blind receiving?
Mention any two natures of menu.
What is springs?
What is loss leader menu planning?
Me noon any two gastronomical rules,
What is Bin card?
Mention any two features of front concept.
What is cost center?
What is labour cost?
10. What do you understand by periodical planning?
Group “B”
Short Answer Questions
11. What is the psychology of light and lightning in restaurant? Explain with relevant examples.
12. What is requisition? Explain in brief With a relevant form,
13. Mention and explain major types Of events.
14. As a controller how Will controlthe receiving. ‘Explain in detail.
15. Explain in detail the restaurant etiquette to be followed by the guest.
16. What is menu engineering? Explainin detail different menu engineeringgridadopted.
Group “C”
Comprehensive Answer Questions
17. As a restaurant supervisor, plan a duty roster for two captain. ten servers (7 gentle men and 3 ladies), which opens during lunch and dinner sessions.
18. Dinner of 140 guests: 18 guests at top table, and the rest at the round tables.
(a) Calculate a length Of top table,
(b) No. Of round table required
(c) The minimum area required for this plan
(d) No. Of staff required for the function.
Solved Solution of Year 2021
Group A
Brief Answer Questions:
Explain the Menu Merchandising.
What do you mean by Fairs and Festiva’s?
What do you mean by Hall mark Event?
Explain the Duty Roster.
Write pros and cons of Theater Style of table plan.
What isCellar Management?
Explain the Functional Check list.
Write the advantages of External Recruitment.
Explain the Bin card.
10. What do vou mean byPuzze1 in Menu Engineering?
Group “B”
Short Answer Questions
11. What is Menu Pricing? List the types of menu pricing and explain any four Of them.
12. Hotel XYZ makes sales Of NRs and Food Cost 42%, overhead cost 17 of & profit NRS 345,000.CX). From this information calculate Food Cost amount, Labor Cost and Labor cost Overhead cost and Net profit
13. How would you control Food and Beverage through purchase as. F&B controller?
14. Explain the standard content of Banquet Planner,
15. Explain the general physical layout in restaurant designing.
16. What is the psychology of light in restaurant?
Group C
Comprehensive Answer Questions:
17. Explain the Five steps of successful Event Planning?
18. Arrange the Formal Corporate Dinner of 140 Guests: Guests at top table and rest at Sprigs.
Requirement Of Cover size• 27″. Min. space per guest— 18 sq ft. Available tables 3 • 3 25, 3 • 6
-25, 3 • g: 25.
i. Calculate the hall size.
ii. Calculate the length of top table.
iii. Calculate the length of sprig table
iv. Calculate the required table for table layout
v. Calculate the total area required
Solved Solution of Year 2022
Group “A”
Brief Answer Questions:
What do you mean by menu merchandising?
What is standard purchase specification?
Explain the banquet function prospective,
What is food cost?
Define the term ‘Bin Card’.
What is blind receiving?
Illustrate the term ‘service banking’.
What do you mean by state banquet?
Explain the service etiquette.
Define the performance appraisal,
Group “B”
Short Answer Questions:
Mention and explain event planning steps.
12. What do you mean by Purchasing Control and how effective control can be done through issuing control.
13. “Organizing the banquet function is crucial job of banquet manager”. In light of this statement, write in brief about organization of banquet function„
14. What are the resources for F and B Recruitment? Explain it.
15. Explain Menu Engineering in brief.
16. As a restaurant manager how you will create a,general ambiance and décor in your dining outlet. Explain it.
Group “C”
Comprehensive Answer Questions:
17. What are the factors affecting menu planning.
18. US-Embassy plan to host the formal function with 120 delegates where 15 will be seated on top table and rest on sprigs. Requirement: Cover size – 27″, Available tables 3 x 3 = 20, 3 x 6 = 20, 3 x 8=20.
Solved Solution of Year 2023
Group A
Brief Answer Questions:
- What do you mean by ‘Stars’ in menu engineering?
Define etiquette.
Enlist major types of banquets.
What is Hall Mark event?
List out thedifferent phases involve in planning events,
What do you understand by break duty in hotel?
Mention four ways to prevent pilferage.
Define gangway.
Write the formula of food cost.
10. What do you understand by periodical planning?
Group “B”
Short Answer Questions:
Explain menu pricing model.
What is menu engineering? Show the relationship between profitability and popularity with classification.
Explain the types of seating plan.
Highlight the role of event manager and marketing personnel for the successful event.
Who is control? Enlist and explain different controlling tools on it.
Enlist restaurant etiquette to be followed by the guest
Group “C”
Comprehensive Answer Questions
How can Décor, Design and maintenance of Dining Areas help in better working environmental for staff and create repeat business? Illustrate with examples.
Plan a layout for 251 British delegates with 21 guests to be seated at the top table. The cover size is 27″. The size of the tables available are: 8’x3′, 6’x3’and 3’x3′.
Calculate:
(a) Length of top table.
(c) Length of sprigs.
(b) No. of sprigs.
(d) No. of tables used for sprigs.
(e) No. of table used for top table. (f) Area required for the layout.