Exam Details
| Subject | Basic food and beverage service | |
| 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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Classify catering establishments with suitable industry examples under each category.
2. Draw the organization chart of the F&B Service department of a large five star hotel. List the french equivalents of the restaurant staff brigade.
3. Sketch the layout of a pantry. What are the essential equipments used in the pantry?
4. Draw and label the parts of dummy waiter. Also emphasize on the functions of dummy waiter.
5. Explain briefly the different methods of polishing EPNS Tableware.
6. Give the merits and demerits of platter to plate service and American service.
7. Draw the specimen breakfast knob menu card and explain its significance in room service operations.
8. With the help of flow chart explain triplicate KOT system control.
9. Attempt any two of the following:
Duties and responsibilities of captain
Mise -en -place
Points to be considered while laying the table
10. What are the courses of French classical menu? Write two examples of each course.
2. Draw the organization chart of the F&B Service department of a large five star hotel. List the french equivalents of the restaurant staff brigade.
3. Sketch the layout of a pantry. What are the essential equipments used in the pantry?
4. Draw and label the parts of dummy waiter. Also emphasize on the functions of dummy waiter.
5. Explain briefly the different methods of polishing EPNS Tableware.
6. Give the merits and demerits of platter to plate service and American service.
7. Draw the specimen breakfast knob menu card and explain its significance in room service operations.
8. With the help of flow chart explain triplicate KOT system control.
9. Attempt any two of the following:
Duties and responsibilities of captain
Mise -en -place
Points to be considered while laying the table
10. What are the courses of French classical menu? Write two examples of each course.
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