BHM TU Past Questions -Food and Beverage Operation- II

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bhm tu past questions

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2015

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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 is suggestive selling?
  2. Define Hi-tea.
  3. Write down the meaning of “butler”.
  4. How is tobacco fermented?
  5. List types of trolley used in gueridon service.
  6. Mention parts of Cigar.
  7. Give the meaning of brewer’s yeast.
  8. State any two types of novel grape varieties.
  9. Enlist any popular wine producing regions of France.
  10. What is Oenology?

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

  1. Discuss the factors that inspire people to dine out.
  2. Why is breakfast considered as an important meal? Mention different varieties served in English breakfast.
  3. “Butler should possess additional attributes in compare to other waiting staffs”. Justify
  4. What is Room Service? What are its types? Draw a neat organization chart of Room service.
  5. Describe in brief the history of tobacco and state the steps involved in service of cigarette.
  6. Draw a neat classification of wine. Explain the factors affecting taste and quality of wine.

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

  1. Define beer. Explain the manufacturing process of beer in detail. Enlist any five popular international brand names of beer with the country of origin.
  2. “All champagne are sparkling wine but all sparkling wines are not champagne.” In the light of this statement explain the history of champagne and its making process.

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2016

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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

Group ‘A’
Brief Answer Questions: [10 * 1 = 10]

  1. Define brunch.
  2. Mention four aspects of people dining out.
  3. Define room service.
  4. Define fermentation.
  5. Mention parts of Cigarette.
  6. Define hops.
  7. Mention four types of novel grape varieties.
  8. Mention four popular wine producing regions of France.
  9. Define Oenology.
  10. Mention four brand names of Champagne.

Group ‘B’
Short Answer Questions: [6 * 5 = 30]

  1. “A good server can save a bad meal, but a great entrée can’t bail out a bad server”. Justify the statement emphasizing the importance of service in compare to product.
  2. Why is breakfast considered as an important meal? Mention different varieties served in English breakfast.
  3. “Butler should possess additional attributes in compare to other waiting staffs.” Justify.
  4. Define gueridon service. Write the advantages and disadvantages of gueridon service.
  5. Write the history of tobacco and mention the steps involved in service of cigarette.
  6. Draw a neat classification of wine. Explain the factors affecting taste and quality of wine.
  7. “All champagne are sparkling wine but all sparkling wines are not champagne.” Justify the statement. Explain the process called REMULAGE and DEGORGEMENT in champagne making process.

Group ‘C’
Comprehensive Answer Questions: [2 * 10 = 20]

  1. Define beer. Write the manufacturing process of beer with detail explanation. Enlist five popular international brands names with the country of origin.
  2. Define wine and draw a neat classification of wine . Explain in detail how bunches of grapes turns into bottle of wine.

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

Aug-Sep 2017

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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

Group ‘A’
Brief Answer Questions: [10 * 1 = 10]

  1. Mention two tips for effective suggestive selling.
  2. Define the term brunch.
  3. List out two varieties of tobacco leaf.
  4. Mention two uses of Hops.
  5. Draw a chart depicting classification of wines.
  6. Write the brand name of red and white wine varieties.
  7. Name two coffee varieties.
  8. Define butler.
  9. Mention the types of cigar based on shaped.
  10. Explain Lees.

Group ‘B’
Short Answer Questions: [6* 5 = 30]

  1. Explain product and service. List down the differences between them.
  2. What is curing? Explain different types of curing methods.
  3. Draw a neat classification chart or non-alcoholic beverages with suitable examples.
  4. Explain the types of breakfast. List out the items served for each type.
  5. Sequentially explain how people choose a restaurant.
  6. Mention the reasons behind the unpopularity of Gueridon service these days.

Group ‘C’
Comprehensive Answer Questions: [2 * 10 = 20]

  1. Define wine. Mention its types with brand names and explain the manufacturing process in detail.
  2. Define Beer. Explain its types with examples and explain the beer making process.

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

September 2018

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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

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

  1. Define tangibility.
  2. Define Brunch.
  3. Write the full form of RSOT.
  4. What is responsible alcohol service?
  5. Mention types of trolley used in Gueridon service.
  6. Mention parts of Cigarette.
  7. Define adjuncts.
  8. Write the composition of Beer.
  9. Mention three grape varieties used in making Champagne.
  10. Enlist any five popular brands of table wines.

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

  1. What are the various factors that people consider while choosing a restaurant? Explain.
  2. Mention various tools used in food and beverage control. Explain any two.
  3. Compare and contrast the concept of traditional and modern Butler.
  4. List out the advantages and disadvantages of Gueridon service.
  5. Draw a neat classification chart of non-alcoholic beverage and explain refreshing beverages.
  6. Explain the factors to consider while setting up a cover.

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

  1. Enlist various ingredients required in making Beer. Explain the manufacturing process of Beer in detail.
  2. What are the factors that affect the taste and quality of wine? Explain the wine making calendar in both hemispheres.

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

2019

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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

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

  1. Define suggestive selling
  2. Define breakfast
  3. Define Gueridon service
  4. Define latakia.
  5. Define secondary fermentation.
  6. Define remuage.
  7. Define hops.
  8. Enlist five brands of table wine.
  9. Mention five major districts of Champagne region.
  10. Define squash.

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

  1. List out the various aspects of people dining out. Explain the needs and wants of customers.
  2. Define cover. Enlist the food items generally served in American breakfast.
  3. Define room service and explain the parts of room service.
  4. Write brief history of tobacco mention the steps involved in service of cigarette.
  5. Draw a neat classification chart of beverage and explain fermented alcoholic beverage.
  6. Classify wine. Explain the factors affecting taste and quality of wine.

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

  1. Define Champagne. Mention different grape varieties used in making champagne. Explain manufacturing process of Champagne in detail.
  2. Define beer and its types. Explain beer making process in detail.

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

April 2021

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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 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?

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

  1. Explain various factors that people consider while choosing a restaurants.
  2. Why is breakfast an important meal? Mention different varieties served in English breakfast.
  3. Define gueridon service. Mention the reason behind the unpopularity of gueridon service these days.
  4. “Butler should possess additional attributes in compare to other waiting staff’, Justify.
  5. Write brief history of tobacco. Mention the steps involved in service of cigarette.
  6. Define Champagne. Explain process of removing sediments after secondary fermentation in champagne making.

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

  1. Define beer. Explain the brewing process in detail. Also write down the sequential steps to be followed while serving beer.
  2. What is wine? Draw a neat classification of wine. How bunches of grapes are turned into bottle of wine? Explain in detail.

TRIBHUWAN UNIVERSITY
FACULTY OF MANAGEMENT
Office of the Dean

March-April 2023

Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
BHM / Second Semester / BHM 312: Food and Beverage Operation II

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. Name four popular brand names of red wine.
  2. Explain secondary fermentation.
  3. How do you define coffee?
  4. What do you understand by centralize room service?
  5. Mention four reasons why people dine out.
  6. Draw a neat organization chart of room service department.
  7. Enlist the courses of an American breakfast.
  8. What is lager beer?
  9. Define “Brut”.
  10. Mention four qualities for service personnel for Gueridon Service.

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

  1. Discuss about the major beer ingredients.
  2. Plan Indian breakfast menu. Sketch cover for the same.
  3. Define gueridon service. List is advantages and disadvantages.
  4. List down the service procedure for cigar.
  5. Briefly explain types of beer.
  6. Why service is different than products? Discuss.

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

  1. Explain the benefits of Food and Beverage control system in hotel industry.
  2. Define champagne. Explain its manufacturing process.

bhm-2nd-sem-food-and-beverage-2023-past-question-paper

SOLUTION of Year 2015
(Additional details have been included for clarity)

  1. Suggestive selling (also known as up-selling or add-on selling) can be termed as the strategic approach used by waitstaff or servers to expertly recommend and persuade or customers to order particular menu items, drinks, or upgrades in order to improve their dining experience, boost total sales, and maximize the value of each customer’s order.
  2. Hi-tea (salut le thé, in french) is a late afternoon meal which is usually taken between 3 PM to 5 PM. It may includes the service of tea or coffee with some light snacks such as cookies, sandwich, sausages, biscuits, etc that can bridge the gap between lunch and dinner.
  3. Butler (bouteille, in latin word) can be referred as a highly skilled and attentive service professional responsible for delivering personalized and top-tier service to guests, often in upscale or luxury establishments, ensuring a seamless and exceptional dining experience.
  4. Tobacco is fermented through a controlled process of curing and aging (flue-curing, air-curing, fire-curing and sun-curing), which leads to the development of desirable flavors and aromas for use in various tobacco products like cigarette, cigar, etc.
  5. The types of trolleys used in guéridon service are as follow:
    a) Dessert trolley e) Hors d’ oeuvre trolley
    b) Flambé Trolley f) Salad trolley
    c) Cheese Trolley
    d) Liquor Trolley
  6. The parts of cigar are as follow:
    a. Filler, which is the inner core of the cigar and constitutes 85 % of the cigar
    b. Binders, elastic leaves that hold the filler tobacco together and constitute 10 % of cigar
    c. Wrapper, which is outer covering of the cigar and constitutes 5 % of the cigar
  7. Brewer’s yeast, is a type of yeast called Saccharomyces cerevisiae that is commonly used in brewing beer and fermenting wine which converts the sugars into alcohol and carbon dioxide during the fermentation process, leading to the production of products like beer.
  8. Any two types of novel grape varieties are as follow:
    a) Pinot Meunier (red variety)
    b) Chardonnay (white variety)
    c) Pinot Noir (red variety)
    d) Riesling (white variety)
  9. Any popular wine producing regions of France are as follow:
    a) Champagne
    b) Bordeaux
    c) Burgundy
    d) Rhone Valley
    e) Alsace
  10. Oenology can be termed as the scientific study and knowledge related to the production and study of wine, encompassing various aspects such as grape cultivation, fermentation processes, winemaking techniques, etc.

SOLUTION of Year 2016
(Additional details have been included for clarity)

  1. Brunch (Le brunch, in French) can be defined as the late-morning to early-afternoon meal which is the combination of both breakfast and lunch. It is usually served between 9 AM to 11 AM.
  2. Any four aspects of people dining out are as follow:
    a) Convenience and Time
    b) Social Occasions
    c) Ease of cooking
    d) Hunger
  3. Room service also known as IRD or In-Roon dining, can be defined as the hotel or hospitality practice of delivering ordered meals and beverages directly to a guest’s room for their convenience and privacy. It is a personalized service that functions round a clock i.e. 24 hours.
  4. Fermentation can be defined as the process of converting sugar containing liquid or solution into ethyl alcohol and carbon dioxide by adding micro-organism like yeast. It helps in the production of of food, beverages (beer, wine, etc), and various industrial products (cheese, yogurt, etc).
  5. The parts of Cigarette are as follow:
    a) Wrapper, which are special tissue paper in which tobacco leaves are wrapped
    b) Filler, referred as the tobacco leaves which are dried, cured and matured
    c) Filter / Butt, also called cigarette tips which helps to collect impurities and to make it less harsh to inhale, comprising around 30% of cigarette length.
  6. Hops can be referred to the cone-shaped flowers, or seed cones, of the perennial hop plant (botanical name i,e. Humulus Lupulus), and they are used primarily in brewing beer to impart bitterness, flavor, and aroma to the beverage, as well as to act as a natural antiseptic and preservative.
  7. Any two types of novel grape varieties are as follow:
    a) Pinot Meunier (red variety)
    b) Chardonnay (white variety)
    c) Pinot Noir (red variety)
    d) Riesling (white variety)
  8. Any popular wine producing regions of France are as follow:
    a) Champagne
    b) Bordeaux
    c) Burgundy
    d) Rhone Valley (Rhone)
    e) Alsace
    f)Loire Valley (Loire)
  9. (check 2015, Qn 10 Solution)
  10. Any four brand names of Champagne are listed below:
    a) Dom Pérignon
    b) Veuve Clicquot
    c) Moët & Chandon
    d) Bollinger

    Easy Brand Names to remember:

    e) Krug
    f) Taittinger
    g) Ruinart
    h) Cristal

SOLUTION of Year 2017
(Additional details have been included for clarity)

  1. Any two tips for effective suggestive selling are as follow:
    a) In-depth proper product knowledge
    b) Use of descriptive language or adjectives like “tasty”, “crispy”, “delicious” etc that highlights the qualities of the suggested items.

    Additional points:
    c) Correct timing and relevancy: Make suggestions when taking orders or answering questions about the menu. For example, recommending a wine pairing or dessert after the main course has been ordered.
    d) Personalization or customer-centric: Make recommendations that are specific to each customer’s requirements and interests. Make suggestions that suit their preferences after taking into account their preferences, dietary restrictions, and any special requests.
    e) Use graphics like images to highlight suggestions in menus or on tablets as visual aids.
  2. (Check solution of 2016 QN 2)
  3. Any two varieties of tobacco leaf are listed below:
    a) Latakia
    b) Perique
  4. Any two uses of Hops are as follow:
    a) They are used primarily in brewing beer to impart bitterness, flavor, and aroma to the beverage
    b) They also act as a natural antiseptic and preservative.
  5. (Draw a chart on following data)
    Wine (Vin, in French) can be classified into various types:

    On the basis of color:
    i. White Wine (Vin de blac): it normally has yellowish white in color and produced from white grapes
    ii. Red Wine (Vin de rouge): produced when fermentation takes places in contact with grape skin (black or red grape), so the wine obtains the color from the skin
    iii. Rose Wine (Vin de rose): it is normally light red or pink in color.

    On the basis of taste:
    i. Dry Wine (vin sec or vin brut): when all sugars are converted to alcohol
    ii. Medium wine (vin demi-sec): it is neither too dry nor too sweet, means it has traces of some sugars left after the fermentation process
    iii. Sweet wine (vin doux): It is obtained when the sugars are left after fermentation

    On the basis of content:
    i. Still wine, also known as table wine or natural wine (Vin tranquille or Vin Calme, in French): It is obtained by the natural fermentation without adding anything. The carbon dioxide gas produced during the fermentation process are also permit to escaped so it doesn’t produce bubbles. It’s alcohol content is 9 to 15 % by volume.
    ii. Sparkling Wine (Vin Mousseaux or Vin pétillant, in French): It contains Carbon Dioxide gas so it produces bubbles. It has 8 to 13 % alcohol by volume. Perfect example is Champagne.
    iii. Aromatized Wine: It is made by infusing the base wine with various herbs, spices, fruits or other flavorings to enhance its flavor.
    iv. Fortified Wine (Vin Fortifie, in French): It is made by adding additional alcohol or spirit, usually brandy, to the base wine to increase its alcohol content. Examples include Sherry, Port, Madara, etc
  6. The brand name of red and white wine varieties are as follow:
    Red Wine Brands:
    i. Château Margaux (Bordeaux, France)
    ii. Opus One (Napa Valley, California)
    iii. Domaine de la Romanée-Conti (Burgundy, France)
    iv. Giacomo Conterno (Piedmont, Italy)

    White Wine Brands:
    i. Domaine Leflaive (Burgundy, France)
    ii. Cloudy Bay (Marlborough, New Zealand)
    iii. Kistler Vineyards (California, USA)
    iv. Dr. Loosen (Mosel, Germany)
    v. Domaine Vacheron (Sancerre, France)

    (Important Note: Writing one name of each is enough in exam,you can write any one brand of each)
  7. Any two coffee varieties are listed below:
    a. Arabica (Coffea Arabica)
    b. Robusta (Coffea canephora)

    (Remember, if question asked types of coffee then answer will ben Espresso, Cappuccino, Latte, Americano, Macchiato, Mocha, Ristretto, etc)
  8. (Check 2015 QN 3 Solution)
  9. Any types of cigar based on shaped are as followed:
    a) Parejo : It has cylindrical shaped
    b) Torpedo : Similar to Parejo, but with a pointed top, a bulge in the centre, and a closed foot.

    Others are also there:
    c) Pyramid : It features a pointed head that spreads into an open foot.
    d) Perfecto : It has a bulge in the centre, a closed head, and a closed foot.
    e) Presidente or Diadema : It is a huge cigar (8″) with a body that is straight and occasionally has a closed foot.
  10. Lees are the dead yeast cells, grape pulp, and other particles that collect at the bottom of a wine container, such as a wine barrel or a fermentation tank, and form a sediment or residue.

SOLUTION of Year 2018
(Additional details have been included for clarity)

  1. Tangibility is the term which refers to the physical aspects of the products or services offered encompassing the tangible elements that customers can see, touch, taste, or otherwise experience directly. For example: Food, ambiance of restaurant, table, etc.
  2. (Mentioned already)
  3. The full of RSOT is “Room Service Order Taker”.
  4. Responsible Alcohol Service refers to the act of serving alcoholic beverages to customers in a way that is secure, legal, and ethical. In order to prevent alcohol-related harm, guarantee customer well-being, and adhere to the appropriate regulations and laws, it involves a number of fundamental ideas and practices.
    It includes:
    a. Checking Age and Identification
    b. Limiting Over consumption
    c. Refuse service to customers who are visibly intoxicated and may pose a risk to themselves or others.
    d. Offering Alternatives: Provide clients with non-alcoholic and low-alcohol beverage options so they have other options besides harmful alcoholic beverages.
  5. (Mentioned Before; Repeated Qn)
  6. (Mentioned Before; repeated Qn)
  7. Adjuncts are ingredients or additives (grains like corn, wheat, rice, etc) used in combination with primary malted barley during the brewing process. The higher the adjuncts is, the lower the aroma, flavor, taste and cost of beer and vice versa.
  8. Beer is primarily composed of water, malted barley (or other grains), hops, yeast, and, in some cases, adjuncts. The composition of beer may be as follow:
    Water – 89 to 91 % by weight
    Alcohol – 3.5 to 5 % by weight
    Hop – 0.2 % by weight
    Carbohydrate – 4 to 5 % by weight
    Protein – 0.4 to 0.5 % by weight
    Carbon Dioxide – 0.4 to 0.5 % by weight
    Mineral Salts – 0.2 % by weight
  9. Any three grape varieties used in making Champagne are listed below:
    a. Pinot Noir
    b. Pinot Meunier
    c. Chardonnay
  10. Any five popular brands of table wines are as follow:
    a. Barefoot Cellars (USA)
    b. Yellow Tail (Australia)
    c. Columbia Crest (USA)
    d. Kendall-Jackson (USA)
    e. Hardys (Australia)
    f. Gallo Family Vineyards (USA)
    g. Casillero del Diablo (Chile)

SOLUTION of Year 2019
(Additional details have been included for clarity)

  1. (Mention already, Repeated Qn)
  2. Breakfast (Petit-déjeuner, in French) can be defined as the first meal of the day, typically consumed in the morning, breaking the period of fasting during sleep or night providing the body with essential nutrients and energy. It is usually starts from 7 AM and goes till 10 AM.
  3. Gueridon service can be referred to a specialized F&B service type or style of table-side food preparation and presentation, where a mobile trolley, known as a “guéridon,” is used to prepare, finish, or serve dishes in front of guests in a restaurant or banquet setting, enhancing the dining experience of guest through interactive and skillful presentation with highly-skilled personnel.
  4. Latakia can be defined as the dark strong variety or type of tobacco made from tobacco plants grown in Syria and other Eastern countries, that is cured and flavored with smoke from controlled fires of aromatic woods (i.e. Asiatic oak), giving it a distinctive smoky and robust flavor.
  5. Secondary fermentation refers to the additional short fermentation process process commonly associated with wine-making, that occurs after the primary fermentation, where it helps further develop flavors, aromas, and carbonation.
  6. Remuage (also known as riddling) is the process while making Champagne and various other bottle-fermented sparkling wines. During remuage process, the wine bottles are slowly turned and tilted at specific angles (around 45 degree) in special racks called pupitres in order to encourage the secondary fermentation’s yeast sediment to move toward the neck of the bottle. And this sediment will then be removed during a procedure called disgorgement, leaving the wine clear and sparkling.
  7. (Already mentioned, repeated question)
  8. (Already mentioned, repeated question)
  9. (Already mentioned, repeated question)
  10. Squash can be defined as the non-alcoholic potable beverage which is highly sweetened and concentrated pulp of fruits drink, which is diluted with a liquid, most commonly water, before drinking. Squash beverages come in various flavors, such as orange, blackcurrant, lemon, etc.

SOLUTION of Year 2021
(Additional details have been included for clarity)

  1. (already given in previous question, repeated question)
  2. Any four reasons of people dining out are as follow:
    a) Convenience and Time
    b) Social Occasions
    c) Ease of cooking
    d) Hunger
    e) Relaxation

    More points can be as follow:
    f) Exploration
    g) Lack of cooking skills or time
    h) Professional meeting
    i) Socialization or gatherings
    j)Enjoy variety of cuisine or culinary dishes
    k) Treat or reward
  3. Food and beverage varieties served in continental breakfast are listed below:
    First course: Choices of seasonal fresh fruit or canned juice (mango, orange. watermelon, etc)
    Second Course: Variety of Bakery items (Toasts, croissants, bread rolls, danish pastry, muffins etc with preservatives like marmalade, honey, butter and jam)
    Third Course: Choices of Beverage (Tea or coffee)


    Types of continental breakfast:
    a) Cafe Simple: It consists the service of coffee only (with nothing to eat)
    b) The Simple: It consists the service of tea only (with nothing to eat)
    c) Cafe Complet: it consist of continental breakfast with coffee.
    d) The Complet: It consist of continental breakfast with tea.
  4. Any two advantages of gueridon service are as follow:
    a) Highly personalized service with individual attention. The service staff prepares or carves the dish and serves the guest personally.
    b) High level of customer satisfaction.

    More points, if asked in 5 marks:
    c) Service staff can exhibit their culinary carving and service skills. It also gives them job satisfaction.
    d) It offers potential for up-selling since when customers observe the server’s talent, they may be persuaded to try more dishes, wines, or desserts. Hence, it helps to increase sales revenue.
    e) Showmanship: The theatrical elements of the guéridon service, like carving or flambéing, could contribute some entertainment factor to the meal.
    f) Guests can watch the food being prepared, providing transparency and assurance regarding the food’s quality and hygienic conditions.
    g) Freshness: A lot of a dish’s components are finalized or prepared at the table, ensuring that the food is delivered at the highest point of freshness and flavor.
  5. (already given in previous question, repeated question)
  6. (already given in previous question, repeated question)
  7. Aerated non-alcoholic beverage (also known as carbonated non-alcoholic beverage or simply carbonated drink) can be defined as the type of potable beverage that contains dissolved carbon dioxide (CO2) gas, resulting in effervescence or the presence of bubbles, which are typically fizzy and refreshing and can come in various flavors. Common examples include carbonated water, soft drinks like Coca cola & Pepsi, soda pop, and sparkling fruit juices.
  8. (already given in previous question, repeated question)
  9. (already given in previous question, repeated question)
  10. The major districts of champagne are listed below:
    a) Montagne de Reims: This district or area is known for its Pinot Noir grapes.
    b) Vallée de la Marne: This district or area follows the Marne River and is known for producing Pinot Meunier.
    c) Côte des Blancs: This area is famous for its Chardonnay grapes.
    d) Aube
    e) Côte de Sézanne

SOLUTION of Year 2023
(Additional details have been included for clarity)

  1. Any four popular brand names of red wine are as follow:
    a) Château Margaux (France)
    b) Antinori (Italy)
    c) Penfolds (Australia)
    d) Opus One (USA)
    e) Rioja (Spain)
    f) Catena Zapata (Argentina)
    g) Mendoza (Argentina)

    (Note: Writing any two of them is enough for 1 marks)
  2. (already given in previous question, repeated question)
  3. Coffee can be defined as the potable non-alcoholic beverage prepared from the roasted seeds or beans of the Coffea plant, typically Coffea Arabica or Coffea Canephora (commonly known as Arabica and Robusta, respectively). It is known for its stimulating effect due to the presence of caffeine and is enjoyed for its rich, aromatic flavor.
    Depending on the drinker’s tastes, coffee can be made in a variety of ways, such as brewing, espresso, and instant, and is frequently served hot or cold, either on its own or with milk, cream, sugar, and flavorings.
  4. Centralized room service refers to a service model where all in-room dining requests and orders from various hotel rooms are managed, prepared, and coordinated from a central location, often a dedicated main kitchen or service area, rather than having individual kitchen facilities in each room or on each hotel floor, offering a wide range of food and beverage items since the main kitchen is equipped with all the equipment’s and skills.
    The disadvantage of this type of room service is the time taken to serve the food to the guest room due to chances of food being cold in the transit only.

    There are altogether 3 types of room service:
    a) Centralized room service
    b) Decentralized room service
    c) Mobile room service
  5. (already mentioned before this question, repeated question)
  6. A neat organization chart of room service department.
Oranization-chart-of-room-service-department

Figure: Organization chart of Room Service Department

  1. The courses of an American breakfast are enlisted below:
    a) Fist Course: Choices of seasonal fresh or canned juice (Orange, guava, watermelon, mango, etc)
    b) Second Course: Breakfast cereals (Cornflakes, muesli, porridge, etc with hot or cold milk or yogurt)
    c) Third Course: Bakery items (Bread rolls, croissants, muffins, etc with preservatives such as jams, marmalade, honey, etc)
    d) Fourth Course: Two fresh country egg any style (boiled, omellette, etc) with ham / bacon or sausages.
    e) Fifth Course : Variety of Fresh fruits or fruit salads (Papaya, mango, berries, bananas, or melon)
    g) Sixth Course: Variety of Beverage (Tea, coffee, hot chocolate, milk, etc)
  2. Lager beer can be defined as the type of bottom fermented beer that is fermented and conditioned at low temperatures. A lager beer may be pale, golden, amber or dark.
    Compared with Ale beer (top fermented beer), lager beer taker longer period of time to mature and also have less pronounces hop flavor. Also it has low alcohol content i.e. 3.2 % to 4 % compared to ale beer.
    Brand names of Lager Beer: Long Life (UK), Foster’s, Budweiser, Perkins (Australia), Lowen brau, Olympia, Carlsberg and San Miguel
  3. Brut (Very dry, in common word) is a term commonly used term in the context of sparkling wines, such as Champagne. It refers to a level of sweetness or dryness in the wine. “Brut” indicates that the wine is very dry, with minimal residual amount of sugar. It is one of the driest categories of sparkling wine, resulting in a crisp and less sweet taste.
    The reverse of “brut” would be  “extra dry,” “sec,” or “demi-sec,” which denotes different degrees of sweetness.
  4. Any four qualities for service personnel for Gueridon Service are as follow:
    a) Technical expertise and knowledge: Guéridon service frequently entails challenging food preparation and presentation methods, such as carving, flambéing, or tableside assembling. The skills necessary to execute these approaches should be mastered by service staffs.
    b) Communication and Presentation: Good communication is crucial. Staff members should be able to describe food, respond to inquiries, and interact with visitors in a way that is both educational and interesting. Additionally crucial are an impeccable and professional appearance, including grooming and attire.
    c) Attention on Details: Guéridon service is renowned for its accuracy and focus on detail. Every part of the service, from the food’s quality to the arrangement of the tables, must match the highest standards, according to the service staff.
    d) Adaptability and Problem-Solving: Flexible thinking and problem-solving skills are essential in the fast-paced setting of a restaurant. Service employees need to be flexible and quick-witted to handle any problems that can emerge while offering service.

Study Notes of 2nd Semester
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