Exam Details
| Subject | Basic food and beverage service | |
| 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, 2015 | |
| City, State | new delhi, |
Question Paper
1. Draw the organization chart of the F and B service department of a large five star hotel. Write in detail duties and responsibilities of a steward.
2. List the attributes of a good waiter. Explain why inter and intra departmental Co-operation is important for successful F and B operations.
3. Sketch the layout of the pantry attached to a coffee shop of a five star hotel. Discuss the essential features of a good pantry.
4. What is KOT? How does it work? Explain its role in the control system of Hotel Accounting Procedure.
5. Classify catering establishments as per the main branches of the hospitality Industry. Giving appropriate examples and salient features of each type.
6. List the various courses of French classical menu.
Give two examples. Explain services of main course in detail.
7. Classify Non-Alcoholic beverages. List five brand names of each.
8. Explain the types of food services found in a five star hotel.
9. Write short notes on any two
Mise-en-Place and Mise-en-Scene
Restaurant equipment and its uses
English breakfast
10.(a) What are the points to be observed while laying the table?
With the help of a neat diagram explain the function of dummy waiter/sideboard.
2. List the attributes of a good waiter. Explain why inter and intra departmental Co-operation is important for successful F and B operations.
3. Sketch the layout of the pantry attached to a coffee shop of a five star hotel. Discuss the essential features of a good pantry.
4. What is KOT? How does it work? Explain its role in the control system of Hotel Accounting Procedure.
5. Classify catering establishments as per the main branches of the hospitality Industry. Giving appropriate examples and salient features of each type.
6. List the various courses of French classical menu.
Give two examples. Explain services of main course in detail.
7. Classify Non-Alcoholic beverages. List five brand names of each.
8. Explain the types of food services found in a five star hotel.
9. Write short notes on any two
Mise-en-Place and Mise-en-Scene
Restaurant equipment and its uses
English breakfast
10.(a) What are the points to be observed while laying the table?
With the help of a neat diagram explain the function of dummy waiter/sideboard.
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