Exam Details
| Subject | food & beverage management - iii | |
| Paper | ||
| Exam / Course | b.sc. in hospitality and hotel administration - specialization | |
| Department | ||
| Organization | National Council For Hotel Management And Catering Technology | |
| Position | ||
| Exam Date | November, 2016 | |
| City, State | uttar pradesh, noida |
Question Paper
SUBJECT CODE: BHM323 EXAM DATE: 17.11.2016
FBMIII/NOV/ODD/14-15/02 Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 5th Semester of 3-year B.Sc.in H&HA (Specialisation)
SUBJECT Food Beverage Management III
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. Discuss the future of Quick Service Restaurant business in India.
Q.2. List any ten modern pantry equipment. Give specification of each.
OR
List ten dishes that can be prepared and served from a five-star hotel pantry,
mentioning their accompaniments, crockery and cutlery required for service.
Q.3. "Pantry is an important and integral part of F&B Operations". Justify.
OR
Draw layout of the room service department of a five-star hotel and list twenty
items used in the department.
Q.4. What is the information found in a room service logbook? How is it helpful in
smooth functioning of the department?
Q.5. Discuss salient features of cuisine. List any ten popular dishes.
OR
Discuss salient features of „Spanish‟ cuisine. List any ten popular dishes.
Q.6. Describe Italian „meal courses‟ with examples in their sequence of service.
Q.7. Discuss what are the important essential components of a feasibility study?
SUBJECT CODE: BHM323 EXAM DATE: 17.11.2014
FBMIII/NOV/ODD/14-15/02 Page 2 of 2
Q.8. Write short notes on (any
Tex-mex cuisine „Operating manual
Lounge service Green structure concept
Q.9. What are the essential considerations to be followed while planning a speciality
restaurant?
Q.10. Fill in the blanks:
Japanese horseradish used as a condiment and has an extremely strong
flavour
Polenta is a dish from
Soyabean curd blocks mostly used in Japanese cuisine.
„Sangria‟ is the popular drink of
cheese is traditionally used to make Tiramisu.
„Haggis‟ is the signature dish from
Britain‟s national dish is
is the term associated with a Chinese kadhai.
is a seaweed sheet and used as a wrap for sushi.
Mexican term for breakfast
(10x1=10)
FBMIII/NOV/ODD/14-15/02 Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 5th Semester of 3-year B.Sc.in H&HA (Specialisation)
SUBJECT Food Beverage Management III
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. Discuss the future of Quick Service Restaurant business in India.
Q.2. List any ten modern pantry equipment. Give specification of each.
OR
List ten dishes that can be prepared and served from a five-star hotel pantry,
mentioning their accompaniments, crockery and cutlery required for service.
Q.3. "Pantry is an important and integral part of F&B Operations". Justify.
OR
Draw layout of the room service department of a five-star hotel and list twenty
items used in the department.
Q.4. What is the information found in a room service logbook? How is it helpful in
smooth functioning of the department?
Q.5. Discuss salient features of cuisine. List any ten popular dishes.
OR
Discuss salient features of „Spanish‟ cuisine. List any ten popular dishes.
Q.6. Describe Italian „meal courses‟ with examples in their sequence of service.
Q.7. Discuss what are the important essential components of a feasibility study?
SUBJECT CODE: BHM323 EXAM DATE: 17.11.2014
FBMIII/NOV/ODD/14-15/02 Page 2 of 2
Q.8. Write short notes on (any
Tex-mex cuisine „Operating manual
Lounge service Green structure concept
Q.9. What are the essential considerations to be followed while planning a speciality
restaurant?
Q.10. Fill in the blanks:
Japanese horseradish used as a condiment and has an extremely strong
flavour
Polenta is a dish from
Soyabean curd blocks mostly used in Japanese cuisine.
„Sangria‟ is the popular drink of
cheese is traditionally used to make Tiramisu.
„Haggis‟ is the signature dish from
Britain‟s national dish is
is the term associated with a Chinese kadhai.
is a seaweed sheet and used as a wrap for sushi.
Mexican term for breakfast
(10x1=10)
Other Question Papers
Subjects
- accommodation management - i
- accommodation management - ii
- accommodation management - iii
- accommodation management - iv
- accommodation management - v
- accommodation management - vi
- business economics
- business ethics & law
- entrepreneurship
- facility planning
- financial management
- food & beverage management - i
- food & beverage management - ii
- food & beverage management - iii
- food & beverage management - iv
- food & beverage management - v
- food & beverage management - vi
- food production management - i
- food production management - ii
- food production management - iii
- food production management - iv
- food production management - v
- food production management - vi
- human resource (m&d)
- sales & marketing
- strategic management