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 | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBHY-044I
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
December, 2016
o o BHY-044 FOOD AND BEVERAGE
MANAGEMENT
Time hours Maximum Marks 100
Note: Attempt any five questions.
All questions carry equal marks.
1. Define and explain different methods of preparing cocktails.
2. Define Buffet. Explain different types. 20
3. Draw the format of banquet function prospectus and explain its importance.
4. Discuss the objectives of menu planning.
Differentiate between a la carte and Table hote menu. 10+10=20
5. Classify cigars on the basis of their size and colour of the wrapper.
Discuss about care and storage of Cigarettes and Cigars. 10+10=20
6. Write short notes on any four: 5x4=20
Types of bar
Mocktails
Common bar frauds
State banquet
Railway Catering
7. What is the importance of beverage control in hotels? Explain with examples.
8. What is gueridon service? Discuss the types of trolleys used in gueridon service.
9. What are the different types of banquets Explain the relevance of each type with examples. 10+10=20
10. Write recipe for the following cocktails (Any five) 4x5=20
Pink lady
Screwdriver
Blue lagoon
Tom Collin
Martini Dry
Cuba Libre
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
December, 2016
o o BHY-044 FOOD AND BEVERAGE
MANAGEMENT
Time hours Maximum Marks 100
Note: Attempt any five questions.
All questions carry equal marks.
1. Define and explain different methods of preparing cocktails.
2. Define Buffet. Explain different types. 20
3. Draw the format of banquet function prospectus and explain its importance.
4. Discuss the objectives of menu planning.
Differentiate between a la carte and Table hote menu. 10+10=20
5. Classify cigars on the basis of their size and colour of the wrapper.
Discuss about care and storage of Cigarettes and Cigars. 10+10=20
6. Write short notes on any four: 5x4=20
Types of bar
Mocktails
Common bar frauds
State banquet
Railway Catering
7. What is the importance of beverage control in hotels? Explain with examples.
8. What is gueridon service? Discuss the types of trolleys used in gueridon service.
9. What are the different types of banquets Explain the relevance of each type with examples. 10+10=20
10. Write recipe for the following cocktails (Any five) 4x5=20
Pink lady
Screwdriver
Blue lagoon
Tom Collin
Martini Dry
Cuba Libre
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