Exam Details
| Subject | Restaurant Management | |
| Paper | ||
| Exam / Course | MBA In Hospitality Management | |
| Department | School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM) | |
| Organization | indira gandhi national open university | |
| Position | ||
| Exam Date | December, 2016 | |
| City, State | new delhi, |
Question Paper
No. of Printed Pages: 2 IMHY-0041
MBA IN INTERNATIONAL HOSPITALITY
MANAGEMENT (MBAIHM)
Term-End Examination
December, 2016
MHY-004: RESTAURANT MANAGEMENT
Time: 3 hours Maximum Marks: 100
Note: Attempt any five questions. All questions carry equal marks.
1. Discuss the points to be kept in mind while planning a food and beverage outlet with special emphasis on interior design and atmosphere.
2. Explain the constraints faced by management of a speciality restaurant while planning menu.
3. With the help of a chart explain staff structure of a restaurant, listing duties and responsibilities of the Restaurant Manager.
4. Discuss the role of good customer relations in promotion of sales of a Food and Beverage establishment.
5. What is kitchen stewarding? Discuss its role in the efficient running of a coffee shop.
6. Classify alcoholic and non-alcoholic beverages with the help of a chart, giving one line explanation for each one.
7. Explain objectives, essentials and methods of food cost control.
8. Write notes on any two:
Duty Rosters
Mocktails and cocktails
Beer
9. What is Function catering? Explain steps involved in booking of a banquet.
10. Explain briefly:
Corporate campaigns
Theme Parties
Industrial catering
Wedding planning
MBA IN INTERNATIONAL HOSPITALITY
MANAGEMENT (MBAIHM)
Term-End Examination
December, 2016
MHY-004: RESTAURANT MANAGEMENT
Time: 3 hours Maximum Marks: 100
Note: Attempt any five questions. All questions carry equal marks.
1. Discuss the points to be kept in mind while planning a food and beverage outlet with special emphasis on interior design and atmosphere.
2. Explain the constraints faced by management of a speciality restaurant while planning menu.
3. With the help of a chart explain staff structure of a restaurant, listing duties and responsibilities of the Restaurant Manager.
4. Discuss the role of good customer relations in promotion of sales of a Food and Beverage establishment.
5. What is kitchen stewarding? Discuss its role in the efficient running of a coffee shop.
6. Classify alcoholic and non-alcoholic beverages with the help of a chart, giving one line explanation for each one.
7. Explain objectives, essentials and methods of food cost control.
8. Write notes on any two:
Duty Rosters
Mocktails and cocktails
Beer
9. What is Function catering? Explain steps involved in booking of a banquet.
10. Explain briefly:
Corporate campaigns
Theme Parties
Industrial catering
Wedding planning
Other Question Papers
Departments
- Centre for Corporate Education, Training & Consultancy (CCETC)
- Centre for Corporate Education, Training & Consultancy (CCETC)
- National Centre for Disability Studies (NCDS)
- School of Agriculture (SOA)
- School of Computer and Information Sciences (SOCIS)
- School of Continuing Education (SOCE)
- School of Education (SOE)
- School of Engineering & Technology (SOET)
- School of Extension and Development Studies (SOEDS)
- School of Foreign Languages (SOFL)
- School of Gender Development Studies(SOGDS)
- School of Health Science (SOHS)
- School of Humanities (SOH)
- School of Interdisciplinary and Trans-Disciplinary Studies (SOITDS)
- School of Journalism and New Media Studies (SOJNMS)
- School of Law (SOL)
- School of Management Studies (SOMS)
- School of Performing Arts and Visual Arts (SOPVA)
- School of Performing Arts and Visual Arts(SOPVA)
- School of Sciences (SOS)
- School of Social Sciences (SOSS)
- School of Social Work (SOSW)
- School of Tourism & Hospitality Service Sectoral SOMS (SOTHSM)
- School of Tourism &Hospitality Service Sectoral SOMS (SOTHSSM)
- School of Translation Studies and Training (SOTST)
- School of Vocational Education and Training (SOVET)
- Staff Training & Research in Distance Education (STRIDE)
Subjects
- Accounting for managers
- Business law
- Food Production Management
- Front Office Management
- Hospitality financial Management
- Hospitality Information Technology
- Hospitality marketing
- Housekeeping Management
- Human Resource Management
- Inter Cultural Management
- International tourism O business management
- Introduction to Hospitality
- Leadership
- Managerial Economics
- Material Management
- Restaurant Management
- Training and development
- Travel And Tourism Management