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, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IBHY-0501
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
December, 2016
o
o
BHY-050 SPECIALIZATION IN FOOD AND
BEVERAGE SERVICE MANAGEMENT
Time hours Maximum Marks 100
Note: Attempt any five questions;
All questions carry equal marks.
1. Explain the different techniques of pricing menus emphasizing the advantages and disadvantages of each.
List and briefly explain five points to be kept in mind while a menu layout is made.
2. What is menu merchandising? 10+10
What are the common constraints of menu planning
3. List the points which will be kept in mind while planning a Mexican menu for a young couple. Make a dinner menu for the couple.
4. Write in detail various licenses required for a bar attached to a hotel.
5. Make a bar menu for 60 cover bar of a five star hotel and list the equipments both major and minor required to operate a bar efficiently.
6. Take the booking of a marriage party and make a menu for marriage buffet for 1000 pax in a farm house.
7. Write in detail the qualities and duties of a bar manager.
8. How will you ensure the staff cost control and the best quality of service in food and beverage department having banquet halls, bars and buffet restaurant
9. Explain briefly (any two) 10+10
Bar Frauds
Bar Menu
Methods of Printing menus
10. Write brief notes on (any four) 4x5=20
Theme Dinner
Types of bars
Upselling
MICE
Performance measures
BACHELOR IN HOTEL MANAGEMENT (BIHM)
Term-End Examination
December, 2016
o
o
BHY-050 SPECIALIZATION IN FOOD AND
BEVERAGE SERVICE MANAGEMENT
Time hours Maximum Marks 100
Note: Attempt any five questions;
All questions carry equal marks.
1. Explain the different techniques of pricing menus emphasizing the advantages and disadvantages of each.
List and briefly explain five points to be kept in mind while a menu layout is made.
2. What is menu merchandising? 10+10
What are the common constraints of menu planning
3. List the points which will be kept in mind while planning a Mexican menu for a young couple. Make a dinner menu for the couple.
4. Write in detail various licenses required for a bar attached to a hotel.
5. Make a bar menu for 60 cover bar of a five star hotel and list the equipments both major and minor required to operate a bar efficiently.
6. Take the booking of a marriage party and make a menu for marriage buffet for 1000 pax in a farm house.
7. Write in detail the qualities and duties of a bar manager.
8. How will you ensure the staff cost control and the best quality of service in food and beverage department having banquet halls, bars and buffet restaurant
9. Explain briefly (any two) 10+10
Bar Frauds
Bar Menu
Methods of Printing menus
10. Write brief notes on (any four) 4x5=20
Theme Dinner
Types of bars
Upselling
MICE
Performance measures
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