Exam Details
| Subject | food & beverage management - v | |
| 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: BHM373 EXAM DATE: 11.05.2016
CODE: FBM-V/01/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 6th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Beverage Management V
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. List five cellar products. How it helps in maintaining a good cellar?
Q.2. Explain the storing and safety procedures followed in a cellar operation.
Q.3. Sketch a U shape bar layout and label its parts.
OR
Draw and label any three bar equipment and give their uses.
Q.4. Enlist the various marketing tools followed in a bar operation.
Q.5. Discuss what is a Bar concept?
OR
How beverages are priced and list the taxes applicable in a bar.
Q.6. List the difference between short and tall drink with two examples of each.
Q.7. Give recipe for any four non-alcoholic cocktail.
Q.8. What is the role of water in making an ice and how it affects the end product.
Justify.
OR
List the opening and closing duties of a bartender.
SUBJECT CODE: BHM373 EXAM DATE: 11.05.2015
CODE: FBM-V/01/MAY/15/NC Page 2 of 2
Q.9. Explain the principles of TQM.
OR
Define TQM. List various control tools and explain how six sigma helps in TQM.
Q.10. Enlist various licences required to set up a bar in a 5-star hotel.
CODE: FBM-V/01/MAY/15/NC Page 1 of 2
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2014-2015
COURSE 6th Semester of 3-year B.Sc. in H&HA Specialisation
SUBJECT Food Beverage Management V
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. List five cellar products. How it helps in maintaining a good cellar?
Q.2. Explain the storing and safety procedures followed in a cellar operation.
Q.3. Sketch a U shape bar layout and label its parts.
OR
Draw and label any three bar equipment and give their uses.
Q.4. Enlist the various marketing tools followed in a bar operation.
Q.5. Discuss what is a Bar concept?
OR
How beverages are priced and list the taxes applicable in a bar.
Q.6. List the difference between short and tall drink with two examples of each.
Q.7. Give recipe for any four non-alcoholic cocktail.
Q.8. What is the role of water in making an ice and how it affects the end product.
Justify.
OR
List the opening and closing duties of a bartender.
SUBJECT CODE: BHM373 EXAM DATE: 11.05.2015
CODE: FBM-V/01/MAY/15/NC Page 2 of 2
Q.9. Explain the principles of TQM.
OR
Define TQM. List various control tools and explain how six sigma helps in TQM.
Q.10. Enlist various licences required to set up a bar in a 5-star hotel.
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