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 | December, 2015 | |
| City, State | new delhi, |
Question Paper
1. Plan the layout of a 100 seater speciality restaurant 20 and explain the points you would keep in mind while deciding about decor and color schemes?
2. Prepare a duty roster for a 80 seater multi-cuisine restaurant which is open for breakfast, lunch and dinner. Assuming the staff structure for the same.
Describe in detail the sequence of events and formalities that take place in a formal state bouquet.
What is toasting?
Define Buffet and its various types.
List advantages and disadvantages of buffet service.
5. Explain the following terms (any five)
Common Bar frauds
Perpetual Inventory
Standard recipe
Menu planning constraints
Marginal cost
Portion control tools
Budgetary control
6. Prepare a checklist for an outdoor catering of a 500 pox cocktail dinner.
7. In most well managed bars it is still possible for the dishonest or unsrupulous bartender to cheat the house and the guests by following malwork practices which amount for fraud. How will you describe and prevent each of the following:
Over pouring
Under pouring
Dilutions
Substitutions
Theft of merchandise
8. Explain in relation to F
Performance Measures
Customer Relations
9. What are different parts of a bar? Explain with a labelled diagram.
10. Write a note about two different types of international cuisines, giving examples of classical dishes.
2. Prepare a duty roster for a 80 seater multi-cuisine restaurant which is open for breakfast, lunch and dinner. Assuming the staff structure for the same.
Describe in detail the sequence of events and formalities that take place in a formal state bouquet.
What is toasting?
Define Buffet and its various types.
List advantages and disadvantages of buffet service.
5. Explain the following terms (any five)
Common Bar frauds
Perpetual Inventory
Standard recipe
Menu planning constraints
Marginal cost
Portion control tools
Budgetary control
6. Prepare a checklist for an outdoor catering of a 500 pox cocktail dinner.
7. In most well managed bars it is still possible for the dishonest or unsrupulous bartender to cheat the house and the guests by following malwork practices which amount for fraud. How will you describe and prevent each of the following:
Over pouring
Under pouring
Dilutions
Substitutions
Theft of merchandise
8. Explain in relation to F
Performance Measures
Customer Relations
9. What are different parts of a bar? Explain with a labelled diagram.
10. Write a note about two different types of international cuisines, giving examples of classical dishes.
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