SUBJECT CODE: BHM324 EXAM DATE: 19.11.2016
FBMIV/NOV/ODD/14-15/01 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 IV
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Explain the applications and advantages of Micros.

Q.2. What are the licenses and permits required to operate a hotel?
OR
Discuss the advantages of getting a hotel classified.

Q.3. What are the different types of events and its characteristics?
OR
"The key elements of events are the active components of an event process".
Explain with the help of a flow chart.

Q.4. Discuss the role of negotiation as an entrepreneurial skill.
OR
With the help of an example, describe the importance of MICE as a tool to promote
tourism.

Q.5. What are the different propositions to promote F&B sales in hotels?

Q.6. What are the different types of waste generated in a Food service operation?
Suggest ways to reduce and manage the same.

SUBJECT CODE: BHM324 EXAM DATE: 19.11.2014
FBMIV/NOV/ODD/14-15/01 Page 2 of 2
Q.7. Explain the application of CPM (Critical Path Method) with an example.
OR
Draw a network diagram for the given project and find the critical path:
ACTIVITY PREDECESSOR ACTIVITY TIME ESTIMATE (WEEKS)
A 05
B 04
C A 03
D B 06
E C 07
F D/E 04

Q.8. What are the challenges of organizing an outdoor catering?

Q.9. Write short notes on any two:
Market segmentation
PERT
Network analysis
Demand for events

Q.10. What is project network crashing? Explain with a suitable example.