Exam Details
| Subject | Food And Beverage 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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Explain elaborately the inventory controL Discuss its role in cost control.
List bar equipment-major and minor.
Explain five in each category.
Discuss storage and service of cigar.
Name 5 international cigars and cigarettes each.
4. List and explain the various bar measuring devices. Write about their role in Beverage Control.
5. Explain the main factors to be considered while planning a new restaurant.
6. Explain the history and origin of gueridon service. List the safety and hygiene factors in detail.
7. With the help of a neat diagram design and explain the "Function Prospectus Form".
8. Provide recipes for any five of the following cocktails:
Bloody mary
Screwdriver
Martini
Sidecar
Cosmopolitan
Margarita
9. Differentiate between (any two)
Finger buffet and fork buffet
Dispense bar and cocktail bar
Steak diane and pepper steak
10. Define Banquets. Describe in detail the various types of Banquets.
List bar equipment-major and minor.
Explain five in each category.
Discuss storage and service of cigar.
Name 5 international cigars and cigarettes each.
4. List and explain the various bar measuring devices. Write about their role in Beverage Control.
5. Explain the main factors to be considered while planning a new restaurant.
6. Explain the history and origin of gueridon service. List the safety and hygiene factors in detail.
7. With the help of a neat diagram design and explain the "Function Prospectus Form".
8. Provide recipes for any five of the following cocktails:
Bloody mary
Screwdriver
Martini
Sidecar
Cosmopolitan
Margarita
9. Differentiate between (any two)
Finger buffet and fork buffet
Dispense bar and cocktail bar
Steak diane and pepper steak
10. Define Banquets. Describe in detail the various types of Banquets.
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