Exam Details
| Subject | food & beverage management | |
| Paper | ||
| Exam / Course | b.h.m. | |
| Department | ||
| Organization | Acharya Nagarjuna University, Centre for Distance Education | |
| Position | ||
| Exam Date | April, 2018 | |
| City, State | andhra pradesh, |
Question Paper
Total No. of Questions 10] [Total No. of Pages 1
B.H.M. DEGREE EXAMINATION, MAY 2018
Third Year
FOOD BEVERAGE MANAGEMENT
Time 3 Hours Maximum Marks 70
Answer any Five questions.
All questions carry equal marks
Q1) Discuss the determination of F B standards.
Q2) Explain the control cycle in a hotel.
Q3) Write a note on bin card and inventory control techniques.
Q4) Explain the types of food cost reports.
Q5) Explain the concept of menu engineering and its application.
Q6) Explain the server responsibilities and service procedures.
Q7) Explain how to formulate production plans.
Q8) Define Beverage and explain the beverage dispensing equipment.
Q9) Write a note on purchasing of liquors.
Q10) Discuss the concept of purchase cycle.
B.H.M. DEGREE EXAMINATION, MAY 2018
Third Year
FOOD BEVERAGE MANAGEMENT
Time 3 Hours Maximum Marks 70
Answer any Five questions.
All questions carry equal marks
Q1) Discuss the determination of F B standards.
Q2) Explain the control cycle in a hotel.
Q3) Write a note on bin card and inventory control techniques.
Q4) Explain the types of food cost reports.
Q5) Explain the concept of menu engineering and its application.
Q6) Explain the server responsibilities and service procedures.
Q7) Explain how to formulate production plans.
Q8) Define Beverage and explain the beverage dispensing equipment.
Q9) Write a note on purchasing of liquors.
Q10) Discuss the concept of purchase cycle.
Other Question Papers
Subjects
- (i)-english paper – ii (part – i)
- accommodation operations
- accounting & finance for hotel management (part – ii)
- basic culinary preparation
- basic food & beverage service (part – ii)
- communication & soft skills
- english (paper – i)
- food & beverage management
- front office procedure
- hotel engineering & maintenance
- hotel law & hrm (part - ii)
- housekeeping management
- information technology for hotel management
- nutrition & food service
- quantity & advanced culinary preparation
- specialized food & beverage service