Exam Details
| Subject | Specialization In Food And Beverage Service 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. Explain the importance of Menu Merchandising. List and explain the common pricing methods followed in catering establishment.
2. What is a Cyclic Menu? Make a weekly cyclic menu for a school hostel.
3. Plan a Dinner menu for a young couple using French cuisine. Explain the dishes selected and give reasons for their selection.
4. Why a bar licence is required Explain in detail various licenses required before opening a bar.
5. Give a bar layout with 60 covers and list the major and minor equipments required to manage a bar.
6. What points will be kept in mind while taking booking for a marriage reception Make performa for Banquet Function Prospectus.
7. Write in detail the duties and qualities of a Food and Beverage Manager.
8. Give the staff organisation of Banquets department having three banquet halls with capacity of 1000, 500 and 200 guests. Justify your answer.
9. Explain briefly (any two)
Bar control
Staff organisation and training
Performance measures
10. Write brief notes on (any four)
Caviars
Misc-en-scene
Misc-en-place
Bitters
Duty Roster
2. What is a Cyclic Menu? Make a weekly cyclic menu for a school hostel.
3. Plan a Dinner menu for a young couple using French cuisine. Explain the dishes selected and give reasons for their selection.
4. Why a bar licence is required Explain in detail various licenses required before opening a bar.
5. Give a bar layout with 60 covers and list the major and minor equipments required to manage a bar.
6. What points will be kept in mind while taking booking for a marriage reception Make performa for Banquet Function Prospectus.
7. Write in detail the duties and qualities of a Food and Beverage Manager.
8. Give the staff organisation of Banquets department having three banquet halls with capacity of 1000, 500 and 200 guests. Justify your answer.
9. Explain briefly (any two)
Bar control
Staff organisation and training
Performance measures
10. Write brief notes on (any four)
Caviars
Misc-en-scene
Misc-en-place
Bitters
Duty Roster
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