Exam Details
| Subject | Food And Beverage Service Management | |
| Paper | ||
| Exam / Course | EXECUTIVE MBA INTERNATIONALNHOSPITALITY MANAGEMENT (EMBAIHM) | |
| 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 F and B organisation of a medium sized hotel. Enumerate the duties and responsibilities of Maitre D'hotel.
2. What are the points to be considered while storing alcoholic beverages? Write in brief the various licenses required to sell alcoholic beverages.
3. Define Wines. Classify different types of wines with examples.
4. Explain following cocktails
Martini
Between the Sheet
Bloody Mary
Rolls Royce
5. "Service of sparkling wines is an art and showmanship". Justify this statement.
6. Describe the service of various courses in French classical menu with one example of each.
7. Explain the following
Buffet Arrangements
Function Prospectus
8. What is meant by Food Cost? Explain the causes of high food cost.
9. Kitchen Stewarding is a major supporting division of F and B Service. Elucidate.
10. Describe with example various catering services. Differentiate between institutional catering with catering in hotels.
2. What are the points to be considered while storing alcoholic beverages? Write in brief the various licenses required to sell alcoholic beverages.
3. Define Wines. Classify different types of wines with examples.
4. Explain following cocktails
Martini
Between the Sheet
Bloody Mary
Rolls Royce
5. "Service of sparkling wines is an art and showmanship". Justify this statement.
6. Describe the service of various courses in French classical menu with one example of each.
7. Explain the following
Buffet Arrangements
Function Prospectus
8. What is meant by Food Cost? Explain the causes of high food cost.
9. Kitchen Stewarding is a major supporting division of F and B Service. Elucidate.
10. Describe with example various catering services. Differentiate between institutional catering with catering in hotels.
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
- Business Statistics And Economics
- Entrepreneurship Development
- Food And Beverage Service Management
- Management Consultancy
- Public Relations And Crm