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Food and Beverage Management-III Sample Paper for B.Sc Hospitality & Hotel Administration 2nd YearItsMyAcademy.com

Food and Beverage Management-III Sample Paper for B.Sc Hospitality & Hotel Administration 2nd Year

SAMPLE PAPER FOR B.SC HOSPITALITY & HOTEL ADMINISTRATION, SEMESTER –IV, YEAR-2

FOOD & BEVERAGE MANAGEMENT-III

Time: 3 Hours                                                                                                     Total Marks 60

Note:

  • 1.                  Attempt any five questions
  • 2.                  Each question carries equal marks

 

I.          Write notes on any FOUR

(a)        Quick service restaurant

(b)   Name 5 chain restaurants of the world.

(c)    Types of bars

(d)   Hospital catering

(e)    Industrial catering service

II.        You are responsible for a 100 cover Indian Restaurant. How will you plan a kitchen?  Prepare a list of equipment mentioning their size, purpose of installing and layout.

III.       (a)        Discuss the management process.

(b)        What resources does a food and beverage service manager have?

IV.       (a)     What is feasibility study? What functions are common to these studies?

(b)       How demand is estimated?

V.        Write notes on any FOUR

(a)       guest profile research

(b)      competition analysis

(c)       internal selling

(d)      external selling

(e)       sales promotion

VI.       (a)        How does each of six basic nutrients contribute to a person’s health and well-

being?

(b)        Discuss food guide pyramid.

OR

            Write notes on

a)      Conserving nutrition during food production

b)      Recommended dietary allowances

c)      Competition  and pricing

d)     Standard recipes

VII.     Highlight and discuss about any FOUR

a)      Nutrition concern in storing

b)      Menu balances

c)      Purchase order

d)     Standard food cost

e)      Factors in selection of food service equipments

 

VIII.    Discuss any FOUR

(a)            suggestive selling

(b)           leavening agent

(c)            reducing inventory cost

(d)           food born illness

(e)            cyclical menu

IX.       Explain any TEN:

(a)                self service restaurant

(b)               take away operations

(c)                contract catering

(d)               service bar

(e)                guest comment card

(f)                a la carte

(g)               ethnic menu

(h)               California menu

(i)                 Portion cost

(j)                 Chaining recipes

(k)               Call brand

(l)                 First in first out

(m)             Family style service

(n)               Physical inventory

NOTE: Above sample paper for B.Sc Hospitality & Hotel Administration 2nd Year Food and Beverage Management-III has been created after reviewing few universities question papers. We are not sure whether your university has same or similar question pattern. We always suggest you to go thoroughly with text books, teacher notes etc for better results.

We wish you best of luck for upcoming examinations.

 

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