We have collected the TU BHM 1 semester Food and Beverage Service I Exam Question Paper 2079.
Food and Beverage Service I Question Paper 2079
Following is the question paper’s detailed information.
University: Tribhuvan University
Full Marks: 60
Pass Marks: 30
Time: 3 Hrs
Subject: Food and Beverage Sevice I
Subject Code: BHM 311
Candidates are required to answer all the questions in their own words as far as practicable.
Group: ”A”
Brief Answer Questions:
1. What is Moulton Cloth?
2. Write in short about the corkage charge.
3. Define the term Mise-en Place.
4. Enlist any two features of the TDH menu.
5. What is the demi-tasse cup?
6. What is an entree?
7. What do you mean by dispense bar?
8. Mention the other term for American service.
9. List any four international chain hotels in Nepal.
10. What is grooming?
Group: ”B”
Short Answer Questions:
11. Define briefing and explain its importance for the smooth operation of the department.
12. Write the duties and responsibilities of assistant F and B Managers.
13. Compile a 3-course continental menu. Explain in brief and draw a neat cover layout for the same.
14. What is the French classical menu? Enlist its eleven courses.
15. Write done the difference between primary and secondary catering.
16. What do you mean by dining etiquette? Explain in detail the Do’s and Donts while dining in a fine dining restaurant
Group: ”C”
Comprehensive Answer Questions:
17. Explain the various service methods practiced in hotels.
18. Define outlet. Briefly explain various ancillary departments of the F & B department.
Other Important Links:
Question paper on another subject of BHM 1 semester 2079
Housekeeping operations: CLICK HERE
Principle of Management: CLICK HERE
Food Production and Patisserie I Question: CLICK HERE
Job Vacancy in Nepal: CLICK HERE
