SUBJECT CODE: BHM312 EXAM DATE: 16.11.2016
FBS/NOV/ODD/16-17/01/NC Page 1 of 3
ROLL No…………….
NATIONAL COUNCIL FOR HOTEL MANAGEMENT
AND CATERING TECHNOLOGY, NOIDA
ACADEMIC YEAR 2016-2017
COURSE 5th Semester of 3-year B.Sc. in H&HA
SUBJECT Advance Food Beverage Operations I
TIME ALLOWED 03 Hours MAX. MARKS: 100

(Marks allotted to each question are given in brackets)

Q.1. Why kitchen stewarding is also called as backbone of restaurant operations?
What are the challenges kitchen stewarding department encounters on day-to-day
basis?

Q.2. Explain what is Gueridon Service. What are the other variations in the restaurant
market where the core concept is quite similar to Gueridon service?
OR
What are the different types of trolleys used in the restaurants practicing gueridon
service? List different food preparation techniques used for gueridon service.

Q.3. What are the essential factors considered while forming banquet policies for
banquet sales? Explain in detail.
OR
Explain in detail banquet booking procedure. Draw a format of Function
Prospectus for the function catering.

Q.4. What do you mean by banquet protocol? Write toast procedure for a formal state
function.

Q.5. Explain advantages of buffet service and the challenges involved. What are the
different types of buffet layouts?

Q.6. Plan two menus for breakfast buffet for a restaurant of a hotel located at Agra
catering to a group of tourists 60 pax, from France, England, Japan as well as
few NRIs who are also part of the group. The group will stay at the hotel for two
days. What time do you think buffet should be made open to the group? Give
logical reasons.

SUBJECT CODE: BHM312 EXAM DATE: 16.11.2016
FBS/NOV/ODD/16-17/01/NC Page 2 of 3
Q.7. Explain the factors involved in designing the menu cover for the restaurant. What
are the common menu mistakes and how management can evaluate the
performance of a menu?

OR
How one can classify the equipment for the restaurant business? List the factors
considered for selection of equipment for a restaurant.

Q.8. What are the points to be considered while planning staff requirement for a new
restaurant which is going to be launched shortly? What are the pre-recruitment
activities which the organisation needs to work?

OR
What are the major factors to be considered while planning a restaurant?
Elaborate on the points to be considered while calculating space and its
requirements.

Q.9. Read the case and answer the following:
Mr. Ajit dreamt about opening his own restaurant but he had no idea about how to
run one let-alone where to begin. He was working with a reputed retail chain for
past couple of years and when he won the lottery, he decided that this is the time
to start his little dream and he decided to go back to his small town where his
parents lived. The town has about 50,000 inhabitants and is only 20 minutes
away by car from a large city. It already has two take-away and five small
restaurants that are doing fine. All five restaurants are mid ranged. A fine dining
restaurant opened three years ago but it closed after one year. There is also a
pub in the town that offers a limited menu at lunch time. Ajit is unsure as to what
type of restaurant he should open. Money is no criteria to him now that he has
won the lottery, but he also does not want to invest in an enterprise that is going
to lose money.
What would you advice Ajit to do next? Elaborate.
If you were Ajit, what type of operation would you most likely attempt to
open and why?

SUBJECT CODE: BHM312 EXAM DATE: 16.11.2016
FBS/NOV/ODD/16-17/01/NC Page 3 of 3
Q.10. Match the following:
Rostrum Orange Curacao
Crepe Suzette Podium
Irish Coffee Table Plan
Scullery Rum
Master of Ceremonies Stage
Banana Flambé Pot Wash
Pipe and drape Toast Master
Cigar and cigarettes (viii) Divider/barrier
Herring Bone Whisky
Risers Liqueur Trolley
(10x1=10)