Exam Details
| Subject | food & beverage management - vi | |
| 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: BHM374 EXAM DATE: 12.05.2016
CODE: FBM-VI/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 VI
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. Define HACCP. Discuss its principle in detail.
Q.2. FSSAI is aimed at improving food safety and standards in India. Elaborate.
Q.3. Enlist various electronic keys used in hotel. How do these ensure in a hotel?
OR
Define energy. Explain the importance of energy conservation in a hotel.
Q.4. Write short notes on any five:
Promotions
Festivals
Sponsorship
Live counter
Value additions
F&B Marketing
Space hiring
Q.5. Explain the following (any
Compensation
Staff grievance redressal
T D
Q.6. Discuss Health cuisine. Explain the components of molecular gastronomy.
SUBJECT CODE: BHM374 EXAM DATE: 12.05.2015
CODE: FBM-VI/01/MAY/15/NC Page 2 of 2
Q.7. Discuss the modern forms of catering at a new age hospital.
OR
Medical tourism is a boom for India Tourism. How could you establish a good
menu for medical tourists?
Q.8. "Smoking of cigar is an art". Justify the statement.
Q.9. What are CCP's in HACCP? Describe each in detail.
Q.10. Explain how customer feedback and grievances are handled in hotels?
CODE: FBM-VI/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 VI
TIME ALLOWED 03 Hours MAX. MARKS: 100
(Marks allotted to each question are given in brackets)
Q.1. Define HACCP. Discuss its principle in detail.
Q.2. FSSAI is aimed at improving food safety and standards in India. Elaborate.
Q.3. Enlist various electronic keys used in hotel. How do these ensure in a hotel?
OR
Define energy. Explain the importance of energy conservation in a hotel.
Q.4. Write short notes on any five:
Promotions
Festivals
Sponsorship
Live counter
Value additions
F&B Marketing
Space hiring
Q.5. Explain the following (any
Compensation
Staff grievance redressal
T D
Q.6. Discuss Health cuisine. Explain the components of molecular gastronomy.
SUBJECT CODE: BHM374 EXAM DATE: 12.05.2015
CODE: FBM-VI/01/MAY/15/NC Page 2 of 2
Q.7. Discuss the modern forms of catering at a new age hospital.
OR
Medical tourism is a boom for India Tourism. How could you establish a good
menu for medical tourists?
Q.8. "Smoking of cigar is an art". Justify the statement.
Q.9. What are CCP's in HACCP? Describe each in detail.
Q.10. Explain how customer feedback and grievances are handled in hotels?
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