Exam Details
| Subject | Food And Beverage Management Control | |
| 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. Write an essay on importance of food and Beverage controls in the hotel industry.
2. Explain the responsibilities of F and B controller working in a five star hotel.
Draw a neat format of function prospectus sheet.
What is a Thali service, and how would you ensure variety in this type of menu
4. Write short notes on
Constraints of F and B management
Traditional Indian Service
5. Menu engineering helps to a great extent in deciding the suitability of a menu item on the menu card. Explain how
6. Explain the methods that are used to price the menu items listed on a menu card.
7. Write short notes on
Cellar management
Menu fatigue
8. What is the importance of record keeping? Discuss the various records maintained to ensure Beverage Control.
9. Differentiate between:
a la carte and Tabl hote menu.
Dispense bar and cocktail bar.
10.(a) Draw a flow chart of Food and Beverage Control.
Draw two formats used in Food Control.
2. Explain the responsibilities of F and B controller working in a five star hotel.
Draw a neat format of function prospectus sheet.
What is a Thali service, and how would you ensure variety in this type of menu
4. Write short notes on
Constraints of F and B management
Traditional Indian Service
5. Menu engineering helps to a great extent in deciding the suitability of a menu item on the menu card. Explain how
6. Explain the methods that are used to price the menu items listed on a menu card.
7. Write short notes on
Cellar management
Menu fatigue
8. What is the importance of record keeping? Discuss the various records maintained to ensure Beverage Control.
9. Differentiate between:
a la carte and Tabl hote menu.
Dispense bar and cocktail bar.
10.(a) Draw a flow chart of Food and Beverage Control.
Draw two formats used in Food Control.
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