SUBJECT CODE: BHM273 EXAM DATE: 11.05.2015
CODE: FBMI/01/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 4th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Beverage Management I
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Sketch the physical layout of 80 covers speciality restaurant indicating space
requirement, seating plan, menu and heavy light equipment.

Q.2. Prepare a duty roaster for 60 cover speciality restaurant.

Q.3. Enlist the steps to be followed in preparing a SOP for silver service.
OR
Prepare a SOP for service of red wine.

Q.4. Draw the hierarchy of banquet department and discuss the two major divisions of
banquets.
OR
With the help of neat flow chart, discuss the banquet booking procedure.

Q.5. List the types of buffets with examples.
OR
Enlist various banquet seating arrangements used in leading hotels.

Q.6. Write short notes on any five:
Wave service Lectern
Mikes Toast procedures
Ante room Road show

SUBJECT CODE: BHM273 EXAM DATE: 11.05.2015
CODE: FBMI/01/MAY/15/NC Page 2 of 2
Q.7. Define Gueridon and explain various types of trollies used.

Q.8. Explain the following terms in one or two lines:
Bouncer Frappe
Collins Bar die
Speed rail Bar optic
Standard recipe SOP
Aperitif Corkage
(10x1=10)
Q.9. Explain the opening and closing duties of bar.

Q.10. Discuss the importance of maintaining inventory by kitchen stewarding.