Exam Details
| Subject | Food And Beverage Management | |
| Paper | ||
| Exam / Course | Bachelor in Hotel Management (BIHM) | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | June, 2016 | |
| City, State | new delhi, |
Question Paper
1. What are Cocktails? Explain the different types of cocktails with two classical examples of each type.
2.(a) Explain the various parts of cigar. Discuss service of cigar giving the names of five international brands. .
3.(a) Explain briefly about banquet booking procedure. Explain duties and responsibilities of banquet manager.
4. List and explain two types of Gueridon trolleys and their role in food service. Explain preparation and service of Crepe Suzette.
5.(a) What are various parts of a Bar?
(b) Draw and label the parts of a bar.
6. Define Buffet. What are the various types of buffets? Explain in detail.
7. Write short notes on Air Catering Railway Catering Sea Catering Space utilization in a food service facility
8. Explain various factors to be considered while planning a menu for a state banquet.
9. List any ten bar frauds. Explain two with suggestions to control them.
10. Write short notes on any two Classic recipes of mocktails Bar Garnishes Any two seating arrangements in banquets
2.(a) Explain the various parts of cigar. Discuss service of cigar giving the names of five international brands. .
3.(a) Explain briefly about banquet booking procedure. Explain duties and responsibilities of banquet manager.
4. List and explain two types of Gueridon trolleys and their role in food service. Explain preparation and service of Crepe Suzette.
5.(a) What are various parts of a Bar?
(b) Draw and label the parts of a bar.
6. Define Buffet. What are the various types of buffets? Explain in detail.
7. Write short notes on Air Catering Railway Catering Sea Catering Space utilization in a food service facility
8. Explain various factors to be considered while planning a menu for a state banquet.
9. List any ten bar frauds. Explain two with suggestions to control them.
10. Write short notes on any two Classic recipes of mocktails Bar Garnishes Any two seating arrangements in banquets
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Advanced Food Production
- Allied Hospitality Service Management
- Basic food and beverage service
- Basic Food Production
- Basic Front Office Operation
- Basic Housekeeping Operation
- Beverage Management
- Business Communication Skills
- Case Studies In Hospitality Industry
- Computer Skills
- Consumer Protection
- Environmental Studies And Facility Planning
- Food And Beverage Management
- Food And Beverage Management Control
- Food And Beverage Retail Management
- Front Office Management
- Hospitality Service Marketing
- Hotel Accounting
- Hotel Economics
- Hotel Engineering And Maintenance
- Hotel Law
- House Keeping Management
- Housekeeping Managament - Ii
- Human Resource Management
- Hygiene and Sanitation
- Introduction To The Harvard Referencing System
- Luxury Management and Real Estate Development
- Nutrition And Food Science
- Organizational Behaviour
- Outdoor, Industrial And Hospitality Catering Management
- Overview Of Tourism And Its Sustainability
- Principles of Management
- Quantity Food Production Techniques
- Specialisation In Room Division Management
- Specialization In Food And Beverage Service Management
- Specialization In Food Production Management